Hunter Beef Pizza

Ingredients

      Fine flour 700 gm
    Baking powder 1 tbsp
    Yeast 2 tbsp
    Sugar 2 tbsp
    Salt to taste
    For Pizza Topping:
    Hunter beef as required (slices)
    Egg 1
    Mushroom 1 cup (slices)
     Sesame seeds ½ cup
    Olives ½ cup (slices)
    Mozzarella cheese 500gm(grated)
    Oregano ½ tsp
    Butter as required
    For Pizza Sauce:
    Tomato puree 1 cup
    Onion 1 (chopped)
    Tomatoes 2 – 3
    Garlic paste 1 tbsp
    Red chili powder 1/3
    Black pepper ½ tsp (chopped)
    Oil 2 tbsp
    Salt to taste

METHOD

 For Dough:
  Add the yeast and sugar to Luke warm water and 

  set aside for 15 minutes.
  Add the yeast, baking powder and oil to the self 

  raising flour and knead to smooth dough.
  Set aside for 3 – 4 hours.
  When the dough has risen remove and fold.
  Grease a baking tray, and spread the dough onto it.
   Bake in a preheated oven at 50C for 15 minutes.
   Remove and slice the crust into two halves.
   For Sauce:
   Heats oil in a pan and sauté the chopped onions till

   they turn light brown.
   Add the tomato puree and garlic paste.
   Mix well, now add the crushed red chili, crushed 

   black pepper, and salt.
   Fry till the oil forms a separate layer.
   Turn the flame off.
    For Topping:
   Melt the butter in a pan, saute the sliced mushrooms for minute.
  Spread the pizza sauce evenly on one half of the crust.
  Top with the hunter beef slices, fried mushrooms, 

  sliced olives and grated mozzarella cheese.
   Sprinkle the oregano on top and top the crust with the other half.
   Glaze the top with the egg white and drizzle some oil.
    Bake in a preheated oven at 200c for 15 – 20 minutes.

Creamy Chicken Masala

Ingredients

Chicken boneless ½ kg
Onion ground 1
Green chilies ground 2
Tomatoes ground 2
Fresh cream ¼ cup
Cinnamon 3 inches piece
Crushed cumin 1 tsp
Chili powder  1 tsp
Crushed red pepper 1 tsp
Ginger garlic paste  1 tbsp
Butter   1 tbsp
Turmeric  ¼ tsp
Oil 2 tbsp
Tomato paste 2 tbsp
Salt to taste

Method

Heat 2 tbsp oil in a pan, add 1 tbsp ginger garlic paste 

and ½ kg chicken. Fry well till golden brown.
Then add 1 ground onion and 2 ground tomatoes.

Fry for 1 – 2 minutes.
Add cinnamon stick, ¼ tsp turmeric, 1 tsp chili powder,

1 tsp crushed red pepper, 1 tsp crushed cumin, salt to taste 

and 2 tbsp tomato paste.
Cover and simmer on low flame for 4 – 5 minutes.
Remove lid, add ¼ cup fresh cream and 2 ground green chilies.

Cook for 1 – 2 minutes.
Lastly add 1 tbsp butter, garnish with a few coriander leaves and serve

 

Lab-E-Shereen

INGREDIENTS

Fresh milk 1 liter
Pineapple cubes 1 tin
Sugar 4 tbsp or to taste
Strawberry jelly 1 packet
Fresh cream 3 packets
Boiled noodles ½ packet
Vanilla custard 4 tbsp

METHOD
Take milk in pan and add vanilla custard with sugar and

cook till custard thickens.

Cook jelly as instructed on the package and leave to set.
In a serving bowl, add a layer of custard, then pineapple

cubes and then a layer of cubed strawberry jelly followed
by noodles.

Repeat the layering, top with cream and serve chilled.

Wake-up smoothie

INGREDIENTS

blueberries and/or strawberries
1/2 cup low-fat silken tofu or low-fat plain yogurt
1 tablespoon sugar or Splenda Granular (optional)METHOD

Combine orange juice, banana, berries, tofu (or yogurt)
 and sugar (or Splenda), if using, in a blender; cover
and blend until creamy.
Serve immediately. 1 1/4 cups orange juice, preferably calcium-fortified
1 banana
1 1/4 cups frozen berries, such as raspberries, blackberries,

Chicken Tandoori Biryani

Ingredients

For chicken
1 or 1 ½ whole chicken
1tsp crushed black pepper
½tsp whole spice
2tbsp red chili powder
4tbsp lemon juice
2-3tbsp ginger garlic paste
2-3tbsp oil
1 pinch yellow food color
to taste Salt
For biryani
½kg rice
2 onions fried
2-3 tomatoes
2-3 black cardamom
3-4 cloves
4-5 whole green chilies
1/2 bunch green coriander
1/2 bunch mint
1/2 cup plums
1/2 cup ghee
2-3 leaves cinnamon
1 tsp whole spice powder
1tbsp red chili powder.
½tsp whole black cumin
2tbsp ginger garlic paste.
to taste Salt.

Method

For chicken tandoori:
Take a mixing bowl add 4tbsp lemon juice, 2tbsp red chili powder,

1/2 tsp whole spice powder, 1tsp crushed black pepper,

1 pinch food yellow color and salt to taste mix well. Then put 1 or

1 1/2 kg whole chicken in a bowl and properly marinate with the mixture.

Steam the chicken with steamer for 15 to 20 minutes and turn the

chicken over to ensure both the sides are fully cooked.

Now placed the chicken in oven tray and brush the chicken with ghee

or oil. Put the tray into pre-heated oven for 12 to 10 minutes. Chicken is ready.

For rice:

Soak 1/2cup of rice in water for 2 hours. Now add rice with

a sufficient amount of  water, 1/2tsp black cumin and salt to taste in a 

saucepan and cook till the rice is half done. Starin the water.

For korma:

In a skillet heat 1/2cup ghee, then add 2 to 3 black cardamoms,

2 to 3 cinnamon sticks and 3 to 4 cloves. Fry till the spices begin to sizzle.

Then add 2 to 3  chopped tomatoes. Mix well. Now add 4 to 5 whole

green chilies, 1/2cup plums, 2tbsp ginger garlic paste, 1tsp whole spices

and 1tbsp red chili powder.Fry for  another 2 minutes . Afterwards add

the brown onions and cook until a uniform mixture is formed .The korma is ready.
Put  the qorma in a skillet and add 1/2 layer of rice over it. Now add 

1/2bunch of chopped  green coriander, 1/2bunch chopped  mint,

4 to 5 green chilies and fried onions. After that put the remaining qorma.

Then put the remaining rice followed by the coriander, mint, green 

chilies and fried onions. Now in cup mix the water and food color and

pour  it on sides of the skillet. Then put the chicken over the rice and cook 

it for 7 to 5 minutes over high flame.Then cover and simmer overa  low flame for  5minutes
The chicken tandoori biryani is ready to serve.

Pineapple Pudding Recipe

•  Ingredients
  
  
  
  
  
  2 Cups Pineapple crushed
• 1 Tin Condensed milk
• 50 gm China grass (a vegetable gelatin)
• 2 Cups Milk
• 2 tbsp Sugar
• 1 tbsp Vanilla Essence
• For Topping:

• 4-5 Thinly sliced circular pineapple pieces

Method

Boil normal milk and condensed milk 

together in a pan.

• Soak china grass in 2 tbsp water.
• Add it to the boiling milk and stir constantly for
• 10 minutes till china grass dissolves completely.
• Mix crushed pineapple, vanilla and sugar.
• Cook the pineapple on slow fire for about 10 min
• till the pineapple turns soft.
• Cool pineapple and the milk.
• Spread the pineapple in a pudding dish.
• Gradually pour the milk in the dish.
• Decorate it with thinly sliced circular pineapple
• pieces.
• Keep it in the refrigerator till the pudding sets.

Middle Eastern shawarma

Ingredients

Chicken (boneless) 1/2 kg
Garlic paste 1 tsp
White pepper 1/2 tsp
Black pepper 1/2 tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chilli sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder 1/2 tsp
Salt 1 tsp
Oil 2 tbsp
For Tahini Sauce:
Tahini 3 tbsp
Salt 3 tsp
White pepper 1/2 tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp
For serving:
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Gherkins half cup
Beetroot (julienne) half cup

METHOD

Marinate chicken with garlic paste, salt, white pepper,

black pepper, cinnamon powder, soya sauce, vinegar chilli

sauce, D.P sauce, yogurt and oil for about 30 minutes.

Heat oil in a fry pan.

Put chicken and fry for 10 minutes till tender.

to make Tahini Sauce: Mix together tahini, salt, white

pepper, garlic paste, yoghurt and lemon juice.

Wrap chicken in pita bread with jalepenos, gherkins and 

beetroot, drizzle with tahini sauce.

Serve warm

Shawarma

Ingredients

For chicken:
Boneless chicken 300 gm
Yogurt ½ cup
Garlic 2-3 cloves
Black pepper powder 1 tbsp
Lemon juice 1 tbsp
Vinegar 2 tbsp
BBQ masala 2 tbsp
Salt to taste
For filling:
Cucumber 1
Onion 1
Tomato 1
Pita bread 4
Lettuce leaves 3-4
Green and black olives 1 cup (sliced)
Pickled chilies 1 cup
Pickled cucumber ½
Olive oil 2-3 tbsp

METHOD

Preparation of chicken:

Cut the chicken into thin slices.

Now in a pan, fry chicken slices with garlic cloves.

While frying add yogurt, vinegar, lemon juice, salt 

and tikka spice.

Now dry the water of yogurt and set aside in a plate.

Chicken is ready.

For salad, grate lettuce leaves, cucumber, tomato and onion

into thin slices.

Then add olive oil and mix with green chilies and cucumber pickle.

Salad is ready.

For pita filling, put pita bread in a pan and toast briefly.

Then form pocket in pita bread and fill with chicken mixture,

hummus, tahini sauce, green and black olives with salad and serve.

Mince and Peas Rice (Qeema Matar Chawal)

Ingredients

    Mince ½ kg
   Oil ¼ cup
   Ginger garlic paste 2 tbsp
   Onion 2 (chopped)
   Green chilies 3 – 4 (chopped)
   Salt to taste
   All spice powder 1 tsp
   Yogurt 125 gm
   Tomatoes 2 (chopped)
   Peas 1 cup (boiled)
   Coriander leaves ¼ bunch
   Mint leaves ¼ bunch
   Rice 300 gm
   Kewra water 2 tbsp

METHOD

     Heat oil in a wok, add ginger garlic paste and mince.
    Fry well till water dries.
    Now add onion, green chilies, salt, allspice powder, 

    yogurt and tomatoes.
    Fry well till mince is cooked.
    Then add peas, coriander leaves and mint leaves.
    Boil rice with salt to taste and water as required till half tender.
    Drain rice and remove excess water.
    Make a layer of boiled rice in a pan, top with mince mixture.
    Cover top with remaining boiled rice.
    Sprinkle top with kewra and simmer for 6 – 8 till done.
    Dish it out and serve hot.

Aaloo Bukharay Ki Chutney

Ingredients:-

4 kg Dried plums (aaloo bukharay)
2 cups Water
1/2 cup Sugar or to taste
Salt To taste
peppers (ground) To taste
Red chili powder To taste
1/2 cup Vinegar
Red food color (optional) One pinch

Method:-
1. Add water, salt, red chili powder, and peppers to dried plums and boil till they get soft.
2. Add sugar to them and cook on medium heat, until it melts and the mixture becomes a
bit thick( for about 2 minutes).
3. Add food color, vinegar and boil for an other minute. It is now ready to be served with
Nan.

Spicy Steamed Fish

Ingredients

Fish 1 kg
Ginger (julienned) 1 inch piece
Carrot (julienned) 1 small
Spring onion 1 bunch
Soya sauce ¼ cup
Oyster sauce 1 tbsp
Sugar ½ tsp
Chili garlic sauce ½ tsp
salt to taste Black pepper to taste
Sesame oil ½ tsp

Method

Score the fish on both sides. Rub the fish with salt and
pepper, including the cavity.
Separate and slice the greens and white bulbs of the spring onions.
Stuff the cavity of the fish with the greens of the spring onions and
the ginger. Place the fish on a foil. Mix together the soy sauce, oyster
sauce, chili garlic sauce and sugar. Pour over the fish. Place the
sliced spring onions and julienned carrots on top. Steam over boiling
water for 10 minutes or till done. Heat sesame seed oil. Pour over the
cooked fish. Serve at once

Dahi Ki Chutney

Ingredients:-
1 cup fresh coriander leaves
1\2 cup mint leaves
3-4 green chillies
1 garlic cloves, crushed
1\2 tsp. chili powder
1\2 tsp. mango powder
salt to taste
1-1 1\2 cup plain yogurt, beaten

Method:-

1 Place all the ingredients except yogurt in a food processor or
blender and blend to a puree. Mix well in yogurt.

Chili Chicken Singaporean

Ingredients

4 chicken fillets
4 chopped garlic cloves
1 cup chicken stock
3 tbsp corn flour
Salt as required
3 tbsp soy sauce
2 tbsp vinegar
12 chopped green chilies
1 tsp sugar
2 tbsp oil
1 tsp sesame oil
For chicken fillet:
4 garlic cloves
4 whole black peppers
3 cups water
For fried rice:
2 cups boiled rice
2 eggs
1 pinch zarda color
2 finely chopped capsicum
1 cup spring onion
2 tbsp soy sauce
2 tbsp white vinegar
Salt as required
4 garlic cloves
1 tsp sesame oil
½ cup oil

Method

Boil the chicken fillet with garlic cloves, whole black pepper 

and 3 cups of water.
When it gets a boil, take the chicken out of it and place cuts

on it. And use the water as the stock.
Now marinate those fillets with soy sauce, white vinegar,

sugar, salt and corn flour for 5 to 10 minutes.
Heat the oil in wok and golden brown the garlic cloves

in it and add chicken in it.
Then add soy sauce and vinegar and sauté well.
When the water dries out add the chicken stock in it and save 

some stock from it.
When the added stock gets a boil mix the corn flour in the

remaining stock and mix in the apn now.
Now cook more when the sauce thickens add chopped

green chilies.
Now stir fry the chicken in another pan and add in it.
In the end add the sesame oil in the fried rice and serve.
For making the fried rice beat the eggs with little amount of orange food color.
Heat the oil and golden brown the garlic cloves in it and add the eggs in it.
Now mix well so that egg crumbles.
Then add 2 chopped capsicum in it.
After two mins add 2 cups boiled rice, soy sauce,

vinegar and sugar in it and stir fry well.
Add 1 tsp of sesame oil and 1 cup finely chopped spring onion and serve.

Chicken Shashlik

Ingredients

Boneless chicken  1/2 kg

Capsicum  2

Onion  2

Tomatoes  2

Shashlik sticks  4-6

Tomato ketchup  1/2 cup

Tamarind juice  1/2 cup

Red chili powder 1 tsp

All spice powder 1 tsp

Chaat masala   1 tsp

Garlic powder 1 tsp

Salt  1 tsp

Mustard paste 1 tbsp

Ginger garlic paste   2 tsp

Green chili paste   1/2 tsp

Black pepper   1/2 tsp

Vinegar  2 tbsp

Water   2 tbsp

Oil  4 tbsp

Method

Marinate 1/2 kg boneless chicken with 2 tsp ginger garlic paste,

2 tbsp vinegar,1 tsp red chili powder, 1 tsp all spice powder,

1 tbsp mustard paste, 1/2 tsp salt,1/2 tsp black pepper,2 capsicum,

2  onions,2 tomatoes and 1 tsp chaat masala.

Now place them on 4-6 shashlik sticks.

Heat sizzling platter and place shashlik sticks on them and 

cook till golden brown.

Ina bowl mix 1/2 cup tomato ketchup, 1/2 cup tamarind juice,

2 tbsp water, 1 tsp garlic powder, 1/2 tsp green chili paste and 1/2 tsp salt.

Pour the sauce on the shashlik sticks and serve.

Lahori Red Chicken Karahi

Ingredients

Chicken (16 pieces) 

Lemon    2

Green chilies chopped  4

Clarified butter     1 cup

Green coriander chopped      1 bunch

Tomato chopped     ½ kg

Black pepper crushed     1 tsp

Roasted white cumin      1 tsp

Ginger garlic paste      1 tbsp

Red chili powder    1 tbsp

Karahai masala         1 tbsp

Ginger chopped          2 tbsp

Salt         to taste

Method

First wash chicken and add in wok with 1 tbsp ginger 

garlic paste and salt to taste till water dries.

Then add ½ kg chopped tomato and 1 tbsp red chili powder

and cook till tomato water dries.

Now add 1 tbsp karahai masala, 1 tsp black pepper crushed,

1 tsp roasted white cumin and 1 cup oil to cook a little.

In the end add 2 tbsp chopped ginger, 4 chopped green chilies,

1 chopped green coriander and 2 lemon juice to mix and serve hot.

Chops Do Piyaza

Ingredients

½ kg chops
6 chopped onion
6 whole red chilies
6 peeled garlic cloves
2 tbsp finely chopped ginger
Salt as required
1 tsp turmeric
1 cup yogurt
1 tsp fennel
1 tbsp whole coriander
Whole all spices little bit
 Khatai 4
Oil as required

Method

Heat the oil and fry finely chopped onion till it gets pink.
Take chops in the pan add salt, turmeric and water.
Cook till the water dries out.
Then add the onion in it with ginger, garlic, red chilies, all spices
 fennel seeds, whole coriander, khatai and 1 cup of yogurt and cook.
When the water starts getting dry again, sauté well and then 
remove from the stove.
Serve delicious Chops do piazza with chapatti.

Moghlai Shami Kababs

Ingredients
    
Minced mutton or leaf 1 lb 
Gram masala 1 dessertspoon 
Gram flour 1 tbsp
Onions 2
Eggs 3
Ground turmeric powder 1/2 tsp
Chopped green chillies 3-4
Ghee
Lemon juice to taste
Green ginger 1/2 tsp chopped
Garlic 2 small pods
Salt to taste
METHOD
Fry all the spices and 1 chopped onion
lightly in the ghee for 3-4 minutes.
Add the finely minced meat and cook for
10 minutes with the pan uncovered.
Add gram flour, salt and lemon juice
Turn the mixture out to cool, then grind
or pound it to a fine paste.
Hard boil eggs and dice into small pieces.
Chop second onion into fine pieces.
Shape the meat in round cutlets with a
mixture of onion and egg in the center or
each cutlet fry in hot ghee till brown.
Serve with onion rings and sliced lemon.

Jheenga Masala (Spicy Prawns)

Ingredients

Prawns ½ kg (medium-size)

Tomatoes 3 - 4 (chopped)
Ginger paste 1 tbsp
Garlic 1/2 tbsp
Red chili powder 1 tsp or to taste
Chaat spice 1 tsp
White cumin 1 tsp (roasted)
All spice powder 1 tsp
Tamarind juice ½ cup
Rice flour 2 tbsp
Oil 2 tbsp
Salt to taste
Green chili 4 – 5 (finely chopped)
Fresh coriander leaves 4 tbsp (finely chopped)
Lemon juice 1 tbsp

Method

1.Add ginger, garlic, red chili powder, chaat spice,
 cumin and all spice powder in prawns and mix well..

2.Then add tamarind juice and rice flour..
3.Mix well and stir fry in hot oil..
4.Then add tomatoes and salt and simmer on
   high flame for 5 minutes while stirring at intervals..
5.Finally sprinkle lemon juice, fresh coriander leaves
    and green chili..
6.Mix and turn off the flame..
7.Serve hot with steamed rice..

Prawn Manchurian

Ingredients

Prawns 500 gm

Chicken stock 1/2 cup

Ketchup 1 cup

Tomatoes 1 cup (cut into chunks)

Corn flour 2-1/2 tsp (dissolve in half cup water)
Brown sugar 2-1/2 tsp
Soya sauce 2 tsp
Ginger,garlic 1 tsp (chopped)
Dakni mirch/white pepper 1 tsp
Green chilli 6
Capsicum 2 (cut into cubes)
Onion 2 (cut into cubes)

Carrot 2 (cut into circle)

Method

1.Put some oil in a pan and suate ginger, garlic till light golden..

2.Then add capsicum, onion and carrots, fry it and
 remove from stove..

3.In another pan; put stock, white pepper, tomatoes
 brown sugar, ketchup, let it one boil..

4.Then add corn flour mixture, till turn into thickness form..

5.Add fried vegetables and prawns, cook few minutes..

6.Lastly add green chillies, serve hot..

Prawn Tempura

Ingredients

Prawns 300 gm
Plain wheat flour 2 tbsp + 1/4 cup
Corn flour 3 tbsp
Egg 1
Garlic paste 2 tbsp
Baking soda a pinch
White pepper a pinch
Black pepper a pinch
Salt a pinch
Oil to fry

METHOD

Clean the prawns, cut slits in prawns and straighten them..
Combine 2 tbsp plain wheat flour, com flour,
egg and garlic paste in a bowl also add white pepper,
black pepper and salt. .
Pour cold water to mix it, the mixture should 
be neither too thick nor too thin..
Add ¼ cup of wheat flour and a little baking soda. Mix it by hand..
Rub black pepper and salt on the cut prawns..
Coat prawns with dry plain wheat flour..
Dip the prawns in the mixture one by one, and fry them in a pan..
Steaming hot Prawn Tempura is ready..
Drain on absorbent paper or tissue paper and
serve it with fried vegetable..


Chef Zakir's Tip: To get soft boiled eggs, boil the eggs on 
low flame and let them in hot water for a while before you take them out of pan. Using this method, the eggs would be soft and delicious..