Ads

Showing posts with label Chef Zakir Recipes. Show all posts
Showing posts with label Chef Zakir Recipes. Show all posts

Chocolate Muffins

Chocolate Muffins


Ingredients
  • Eggs 6
  • Cooking chocolate 150 gm
  • Sugar syrup 2 cups
  • Baking powder 15 gm
  • Cocoa powder 50 gm
  • Plain flour 125 gm
  • Sugar 150 gm
  • Vanilla essence few drops
Method
  • Beat 6 eggs in a bowl. Then add 150 grams sugar and 20 grams baking powder and beat enough to dissolve the sugar. Then add 125 grams plain flour gradually and keep stirring. Also add 50 grams cocoa powder and mix. When cocoa powder is well combined, add vanilla essence and mix. Pour the mixture in a mould and bake in a preheated oven at 180 c for 15 minutes. When sponge is ready, let it cool at room temperature. 
  • For topping, melt a block of 150 grams cooking chocolate. Top baked muffins with melted chocolate and also insert some chocolate inside muffins with a syringe. Chocolate Muffins are ready to serve.

Fish Balls in Cheese Sauce

Fish Balls in Cheese Sauce


Ingredients
  • Fish fillet ½ kg
  • Salt to taste
  • Garlic paste 1 tsp
  • Chinese salt 1 tsp
  • White pepper crushed ½ tsp
  • Black pepper crushed ½ tsp
  • Bread crumbs 4 – 5 tbsp
  • Spring onion 1
  • Green chilies 2 – 3
  • Egg 1
  • Oil for fry
  • Oil 2 tbsp
  • Chicken stock ½ cup
  • Salt to taste
  • Flour 2 tbsp
  • Mustard paste ½ tsp
  • Crushed black pepper 1 tsp
  • Cheddar cheese 100 gm
  • Oil 2 tbsp
Method
  • In chopper machine put together ½ kg fish fillets, salt to taste, 1 tsp garlic paste, 1 tsp Chinese salt, ½ tsp crushed white pepper, ½ tsp crushed black pepper, 4 – 5 tbsp bread crumbs, 1 spring onion, 2 – 3 green chilies and 1 egg.Chopperize finely. Then remove mixture in a bowl, make small balls with the mixture, deep fry fish balls and keep aside.
  • In a separate pan heat 2 tbsp oil, add 2 tbsp flour and fry well.Then slowly add in ½ cup chicken stock and mix continuously till sauce thickens.Also add in 1 tsp crushed black pepper, ½ tsp mustard paste and 100 gm grated cheese. Lastly add fried dish balls, mix gently to coat all the fried fish balls with sauce. Dish it out and serve hot.

Fruity Party Rice

Fruity Party Rice


Ingredients
  • Boiled rice 300 gm
  • Chicken breast 2
  • Garlic paste 1 tsp
  • Salt to taste
  • Potatoes boiled 2
  • Carrot sliced 1
  • Peas boiled 250 gm
  • Crushed black pepper 1 tsp
  • Sugar 1 tsp
  • Vinegar 2 tbsp
  • Soya sauce 2 tbsp
  • Pineapple ½ cup
  • Almond roasted 100 gm
  • Raisin 100 gm
  • Oil 4 tbsp
Method
  • Heat 4 tbsp oil in a wok, add 1 tsp garlic paste and sauté.Add in chopped chicken and fry very well. Add 1 sliced carrot and sauté for 1 – 2 minutes.Lower the flame, add 2 boiled potatoes, 250 gm boiled peas, 100 gm raisins and ½ cup chopped pineapple. Cook for 1 – 2 minutes.Then add 300 gm boiled rice, salt to taste, 1 tsp back pepper, 1 tsp sugar, 2 tbsp vinegar and 2 tbsp soya sauce. Mix well and cook for 1 – 2 minutes.Dish it out and serve hot.

Corn & Tomato Rice

Corn & Tomato Rice


Ingredients
  • Rice 300 gm
  • Salt to taste
  • Garlic paste 1 tbsp
  • Tomatoes boiled 3
  • Chicken stock 1 ¼ - 1 ½ glass
  • Corn 1 cup
  • Crushed black pepper 1 tsp
  • Peas boiled ½ cup
  • Spring onion 2 – 3
  • Oregano ½ tsp
  • Oil 3 – 4 tbsp
Method
  • Heat 3 – 4 tbsp oil in a pan, add 1 tbsp garlic paste and sauté for 1 – 2 minutes.Then add 1 cup corn, ½ cup boiled peas, 3 boiled chopped tomatoes, 2 – 3 chopped spring onions and ½ tsp oregano. Cook for 1 – 2 minutes.Now add 1 ½ glass of chicken stock, salt to taste and 1 tsp crushed black pepper. Cook till it comes to a boil.Add in 300 gm soaked rice, cook till rice starts coming on top. Mix well.Cover and simmer on low flame for 8 – 10 minutes. Now dish it out and serve hot.

Fish Manchurian

Fish Manchurian


Ingredients
  • Boneless fish (cubes) ½ kg
  • Salt to taste
  • Garlic paste 1 tbsp
  • Whole red chilies 4 – 6
  • White pepper powder ½ tsp
  • Black pepper powder ½ tsp
  • Vinegar 2 – 3 tbsp
  • Soya sauce 2 tbsp
  • Worchester sauce 2 tbsp
  • Egg 1
  • Flour 4 tbsp
  • Sugar 1 tsp
  • Chinese salt 1 tsp
  • Tomato paste 4 tbsp
  • Tomato ketchup 4 tbsp
  • Spring onion chopped 2 tbsp
  • Carrot (cubes) 1
  • Capsicum (cubes) 1
  • Oil 3 – 4 tbsp
  • Oil for fry
Method
  • Cut ½ kg fish into cubes, add in 1 egg, 4 tbsp flour, a little salt and ½ tsp black pepper. Mix well and keep aside for a few minutes.Then deep fry fish cubes and keep aside.In a separate pan heat 2 – 3 tbsp oil, add 1 tbsp garlic paste and 4 – 6 dry red chilies. Fry for 1 – 2 minutes.Add 1 chopped capsicum, 1 chopped carrot, 2 tbsp chopped spring onion and fry for 1 – 2 minutes.
  • Then add 4 tbsp tomato ketchup, 4 tbsp tomato paste, 2 tbsp soya sauce, 2 tbsp Worchester sauce, salt to taste, 2 – 3 tbsp vinegar, 1 tsp Chinese salt, ½ tsp black pepper powder and 1 tsp sugar. Cook for another 1 – 2 minutes.Now add fried fish and mix a little, dish it out and serve hot.

Baked Chicken Parcel

Baked Chicken Parcel


Ingredients
  • Chicken breast 2
  • Salt to taste
  • Garlic paste 1 tsp
  • Crushed red pepper 1 tsp
  • Lemon juice 2 tbsp
  • Onion 1 medium
  • Capsicum 1 medium
  • Tomatoes chopped 2
  • Coriander leaves ¼ bunch
  • Peas boiled 1 cup
  • Mozzarella cheese 1 packet
  • Manda strip ½ kg
  • Oil 2 – 3 tbsp
Method
  • Cut each chicken breast into 2 layers. Marinate with salt to taste, 1 tsp garlic paste, 1 tsp crushed red pepper and 2 tbsp lemon juice.Heat a grill pan, grease with 2 – 3 tbsp oil. Cook chicken in a grill pan till tender.Finely chop 2 tomatoes, 1 onion and 1 capsicum, add in 1 cup boiled peas and ¼ bunch of coriander leaves. Mix well.Cut manda strips in 5 inch squares. Put one piece onto another, spreads with chopped vegetables. 
  • Then put chicken strips and spread with grated mozzarella cheese.Now bake in a preheated oven on 190 degrees for 10 – 12 minutes.Then remove from oven and serve hot.

Achari Biryani

Achari Biryani


Ingredients
  • Rice ½ kg
  • Chicken ½ kg
  • Salt to taste
  • Ginger garlic paste 2 tbsp
  • Onion chopped 2
  • Yogurt 250 gm
  • Chili powder 1 tbsp
  • Coriander seeds crushed 1 tbsp
  • Cumin seeds 1 tbsp
  • Pickled masala 3 tbsp
  • Mix whole spices as required
  • Tomatoes 3
  • Green chilies 4 – 5
  • Turmeric 1 tsp
  • Coriander leaves ¼ bunch
  • Mint leaves ¼ bunch
  • Kewra 2 tbsp
  • Ghee ½ cup
  • Plum 100 gm
Method
  • Heat ghee in a pan, add 2 chopped onion and sauté till golden brown. Remove a little brown onion and keep aside.In the remaining onion add 2 tbsp ginger garlic paste and ½ kg chicken. Fry well till chicken is golden brown in color. Then add in 3 tbsp mix pickled spices, 3 tbsp yogurt, a little turmeric, 1 tbsp chili powder, 1 tbsp coriander leaves, 1 tbsp cumin seeds, mix whole spices and salt to taste.
  • Cover and cook on low flame for 10 – 12 minutes till chicken is tender, cut 4 – 5 green chilies into halves and add to the pan, also add ¼ bunch of coriander leaves, ¼ bunch of mint leaves, 3 chopped tomatoes and 100 gm plum.In a pan boil water with a little salt. Add in rice and boil for a few minutes.
  • Remove a little rice and spread on top of chicken mixture. When the rice a little tender spread on top of chicken.Spreads top with 2 tbsp kewra and brown onion. Simmer on low flame for 8 – 10 minutes.

Kashmiri Dam Aaloo

Kashmiri Dam Aaloo


Ingredients
  • Baby Potatoes ½ kg
  • Salt to taste
  • Dry ginger powder 1 tsp
  • Cloves 4 – 6
  • Green cardamom 4 – 6
  • Black cardamom 2
  • Fennel seeds 1 tsp
  • Kashmiri red chilies 2 – 3
  • All spice powder ½ tsp
  • Yogurt 125 gm
  • Curry leaves few
  • Oil 3 tbsp
  • Oil for fry
  • Coriander leaves a few
  • Mint leaves a few
Method
  • Cut each potato into 4 pieces, deep fry the potatoes till golden brown. Remove from oil and keep aside.Blend together 2 – 3 Kashmiri red chilies, 1 tsp fennel seeds, 1 tsp dry ginger powder and a little water. Heat 3 – 4 tbsp oil in a pan, add 4 – 6 green cardamoms, 2 black cardamoms and 4 – 6 cloves. Sauté for a while.Now add blended paste and fry for 1 – 2 minutes. Also add 125 gm yogurt, salt to taste and 1 cup water. Cook for a few minutes.
  • When it comes to a boil add a few curry leaves and fried potatoes. Cover and cook for 10 – 12 minutes.Lastly add all spice powder and fry well till water dries.Sprinkle with coriander and mint leaves. Dish it out and serve.

Pickled Fish

Pickled Fish


Ingredients
  • Fish fillet ½ kg
  • Salt to taste
  • Garlic paste 1 tbsp
  • Onion chopped 1
  • Boiled tomatoes 3
  • Crushed red pepper 1 tsp
  • Cumin seeds crushed 1 tsp
  • Coriander seeds crushed 1 tsp
  • Pickled masala 2 tbsp
  • Turmeric 1 tsp
  • Lemon juice 2 tbsp
  • Plum (soaked) 50 gm
  • Egg 1
  • Corn flour 4 tbsp
  • Flour 2 tbsp
  • Oil for fry
  • Oil 3 tbsp
  • Curry leaves few
Method
  • Cut ½ kg fish into pieces, marinate with salt, 1 egg, 2 tbsp flour and 4 tbsp corn flour. Now fry with 3 tbsp oil and keep aside.In a wok heat a little oil. Add 1 tbsp garlic paste, 2 tbsp pickled spice mix , 1 tsp crushed cumin and 1 tsp crushed coriander seeds. Mix well for 1 – 2 minutes.Then add 1 chopped onion, 3 boiled chopped tomatoes, 1 tsp turmeric, 1 tsp crushed red pepper, 2 tbsp lemon juice, 50 gm soaked plum and ½ cup of water. Cover and cook on low flame for 6 – 7 minutes.Then remove lid, add in fried fish, mix well and serve hot.

Vol-au-vent

Vol-au-vent


Ingredients
  • Egg 1
  • Puff pastry ½ kg
  • Chicken breast 2
  • Salt to taste
  • Garlic paste 1 tsp
  • Black pepper powder ½ tsp
  • Flour 2 tbsp
  • Butter 2 tbsp
  • Chicken stock 1 cup
  • Cheddar cheese grated 100 gm
  • Mushroom chopped ½ cup
  • Parsley chopped ½ bunch
  • Capsicum chopped half
  • Tomato chopped 1
  • Oil 2 tbsp
Method
  • Heat 2 tbsp oil and 2 tbsp butter in a wok, add 1 tsp ginger garlic paste and 2 chicken breast cut into juliennes.Fry well till golden brown, now add 2 tbsp flour and fry for 2 – 3 minutes.Then add ½ cup chopped mushrooms, ½ bunch chopped parsley, chopped tomatoes, chopped capsicum, salt to taste and ½ tsp black pepper, fry well for 2 minutes.
  • Now add 1 cup chicken stock and cook till thickens. Add 100 gm grated cheddar cheese, mix well and remove from fire.Roll ½ kg puff pastry, cut into squares, brush with beaten egg, make border with the puff pastry on each vol au vont. Spread top with chicken mixture.Cover with another piece of puff pastry. Then bake in a preheated oven on 180 degrees for 12 – 15 minutes.Serve hot.

Injeer Ka Halwa

Injeer Ka Halwa


Ingredients
  • Fig 300 gm
  • Semolina 125 gm
  • Khoya 250 gm
  • Sugar 250 gm
  • Green cardamom 10 – 12
  • Ghee 125 gm
  • Kewra 2 tbsp
  • Almond & pistachio 25 gm
Method
  • Wash 300 gm fig and soak till they are soft. Then finely chop soaked fig and keep aside.Heat 125 gm ghee in a wok, add 125 gm semolina and fry till golden brown.Then add 250 gm sugar and 250 gm khoya. Also add chopped fig and continue to fry.Add 10 – 12 coarsely chopped green cardamoms. Fry well on low flame till ghee comes on top.Lastly add 2 tbsp kewra and 25 gm chopped almond pistachios. Mix well.Dish it out and serve hot.

Cake

Cake


Ingredients
  • Eggs 12
  • Plain flour 300 grams
  • Sugar 300 grams
  • Baking powder 20 grams
  • Fresh cream 150 grams
  • Sugar syrup 2 cups
  • Pineapple 1 tin
  • Strawberry syrup as required
  • Vanilla essence few drops
  • Icing sugar 100 grams
  • White butter 150 grams
Method
  • Beat 12 eggs in a bowl. Add 300 grams sugar and 2 grams baking powder and beat enough to dissolve the sugar. Then add 300 grams plain flour gradually and keep stirring. Also add few drops of vanilla essence and mix. Pour the mixture in a mold and bake in a preheated oven at 180 c for 15 minutes. When sponge is ready, let it cool at room temperature. 
  • For topping, add 150 grams fresh cream, 100 grams icing sugar and 150 grams white butter to a bowl and mix. Cut prepared sponge into half and spread sugar syrup, butter cream and strawberry syrup on inside of both halves of sponge. Repeat the layers twice. Top with fresh cream and pineapples and refrigerate to chill thoroughly. Scrumptious new year Cake is ready to serve.

Kashmiri Pulao

Kashmiri Pulao


Ingredients
  • Chicken breast boneless 2
  • Rice 300 gm
  • Salt to taste
  • Ginger garlic paste 1 tbsp
  • Green apple 2
  • Raisin 50 gm
  • Mint leaves ¼ bunch
  • Green chilies 4 – 6
  • Bay leaves 1 – 2
  • Whole spices as required
  • Nutmeg mace powder ½ tsp
  • Saffron 1 small packet
  • Milk ½ cup
  • Ghee ¼ cup
  • Pistachio 25 gm
  • Almond blanched 25 gm
Method
  • Heat ¼ ghee in a pan, add in 1 tbsp ginger garlic paste, chopped chicken breast, 1 – 2 bay leaves and mix whole spices as required, fry very well till chicken is golden brown.Now add apple cut into cubes and 50 gm raisins. Cook for 1 – 2 minutes.Then add 4 – 6 green chilies and ½ tsp nutmeg mace powder.Add 25 gm blanched almonds, 25 gm pistachios, 300 gm soaked rice and 1 ½ glass of water. Also add ½ cup milk and cook till rice comes on top.Now simmer for 8 – 10 minutes. Dish it out and serve hot.

Kheeray Ki Chutney

Kheeray Ki Chutney


Ingredients
  • Cucumber chopped 2
  • Cumin seeds 1 tsp
  • Coriander seeds crushed 1 tsp
  • Dry red chilies 3 – 4
  • Fresh coconut ground 50 gm
  • Water 1 cup
  • Salt to taste
  • Lemon juice 1 ½ tbsp
  • Onion chopped 1 medium
  • Sugar 4 tbsp
  • Raisin 25 gm
  • Tamarind paste 2 tbsp
  • Oil 2 tbsp
Method
  • Peel each cucumber and cut into 4 pieces lengthwise. Then remove seeds and cut into tiny cubes.Heat 2 tbsp oil in a wok, add 1 tsp cumin seeds, 1 tsp crushed coriander seeds and 3 – 4 red chilies. Cook for 2 minutes.Then add in chopped cucumber, 1 ½ tbsp lemon juice, 4 tbsp sugar, 2 tbsp tamarind paste, 1 chopped onion and salt to taste. Fry well for 2 minutes.Add 1 cup water, mix well. Cover and cook for 6 – 8 minutes. Then remove lid and fry well on high flame till water dries. Dish it out and serve with paratha.

Lobia Beef

Lobia Beef


Ingredients
  • Beef undercut ½ kg
  • White beans boiled 1 cup
  • Ginger chopped 1 medium piece
  • Garlic chopped 4 – 5 cloves
  • Oil ¼ cup
  • Onion 1 medium
  • Dry red chilies 2 – 3
  • Cinnamon 2 sticks
  • Yogurt 250 gm
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Turmeric 1 tsp
  • Chili powder 1 tbsp
  • Tomatoes boiled 2
  • Tomato paste 2 tbsp
  • Cloves 3 – 4
  • Black cardamom 2
  • Cloves 5 – 6
  • Coriander leaves ¼ bunch
  • Lemon juice 1 tbsp
  • Salt to taste
Method
  • Heat ¼ cup oil in a wok add1 chopped onion and fry until golden brown.Add the chopped ginger,4-5 cloves of garlic and 1/kg beef fillet.Cook until the color of the beef changesNow add 2 chopped boiled tomatoes,2-3 dry red chilies and cook for 2 minutesAdd 2 sticks of cinnamon,2 big cardamoms and 5-6 clovesStir in 1tsp coriander powder,1tsp cumin powder,1tsp turmeric,1tbsp red chili powder and cook for 1 – 2 minutes.Then add 250 gm yogurt with a little water, cover and cook for 15 – 20 minutes.Now remove lid, add 2 tbsp tomato paste, 1 tbsp lemon juice, ¼ bunch of chopped coriander leaves and 1 cup boiled white beans. Fry very well on high flame till water dries.Dish it out and serve hot.

Saib Ki Chutney

Saib Ki Chutney


Ingredients
  • Oil 2 tbsp
  • Mustard seeds ½ tsp
  • Fenugreek seeds ½ tsp
  • Turmeric ½ tsp
  • Green apples (peeled) 2 – 3
  • Chili powder ½ tsp
  • Salt to taste
  • Brown sugar 5 tbsp
  • Plum 2 – 3
  • Green chili 1
Method
  • Heat 2tbsp of oil in a wok.Add 1/2tsp mustard seeds, 1/2tsp fenugreek seeds and /12tsp turmeric.Now add 2-3 finely chopped apples, 1/2tsp red chili powder, 2-3 plums,5tbsp brown sugar and 1 whole green chili.Simmer and cook for 6-8 minutes.Serve with your favorite fried food.

Hi Tea Masala Fish

Hi Tea Masala Fish


Ingredients
  • Fish fillet ½ kg
  • Lemon juice 2 tbsp
  • Onion chopped 1
  • Ginger garlic paste 1 tbsp
  • Green chilies chopped 2 – 3
  • Coriander leaves 2 tbsp
  • Salt to taste
  • Flour ½ cup
  • Egg 2
  • Chili powder 1 tsp
  • Crushed red pepper 1 tsp
  • Rice flour 2 tbsp
  • Oil for fry
Method
  • Cut the fish fillet into pieces , sprinkle salt and lemon juiceIn a bowl add 1 chopped onion,1tbsp ginger garlic paste, 2tbspfinely chopped coriander, 2-3 finely chopped green chilies, ½ cup flour,2tbsp rice flour,1tsp red chili crushed, 1tsp red chili powderBeat2 eggs and mix into the batterSprinkle flour into the batter and in the fish pieces.Deep fry the fish until golden brown and serve.
Related Posts with Thumbnails