Pattoki Shop

Friday, 15 November 2013

Garlic Pizza Bread

Ingredients

Flour 2 cups
Salt 1/4 tsp
Instant yeast 2 tsp or 1 tbsp
Grinded Sugar 1 tsp
Oil 2 tbsp
Dry milk powder 2 tbsp
Luke warm water as required

Ingredients For Filling
Garlic paste 1 tbsp (freshly grinded)
Dried Parsley (chopped) 1 tsp
Paprika powder 1/2 tsp
Oil to brush

Method

- Mix together flour, salt, yeast, sugar, oil, milk, and knead to form smooth dough with luke warm water. Apply some oil in a bowl, and leave the dough in it covered for 30 minutes to rise.

- Spread dough in a well greased 10 inches pizza plate.

- Now brush some oil about 1 tsp on this spread dough. Brush with garlic paste. Sprinkle parsley and paprika powder.

- Bake in a pre heated oven for 15 minutes on 200 degree, remove and cut into wedges and serve.

Pulao Biryani

Ingredients:

For chicken

Chicken 1 kg

Water 8 cup

Ginger 1 inch piece (cut big pieces)

Garlic 12 cloves

Onion (sliced) 1

Salt 1 tsp

All spices (garam masala) 1 tbsp

Boil the chicken with above ingredients. When half done, then strain it. Discard all the remaining ginger and garlic that is left. When the chicken is boiled, the chicken stock remains about 6 cups.

Cook rice in that 6 cups of stalk (cook the rice in same manner as you cook for biryani, on high flame). If you feel that stalk is in excess then drain it, otherwise the rice gets fully cooked in this chicken stalk.

For Masala:

Rice 750 grams

Oil 1/2 cup

Ginger and garlic paste 2 tbsp

National Bombay biryani masala 1 packet

Brown onion 1/2 cup

Tomato 1 (slices, cut rings)

Coriander and mint leaves 1/2 cup

Yogurt 1 cup or 1 pao

Green chillies 6,8

Yellow color a pinch

Kewra 1 tsp

Method:

In oil, add brown onion, ginger garlic paste and sauté it. Then add green chillies and national Bombay biryani masala and water (about half cup), and stir it, then add boiled chicken and cook it. Now add yogurt, the chicken will get cooked in yogurt water.

Now in a big wok, make one layer of rice, then spread the chicken masala over it, and also put tomato slices, coriander and mint leaves on it, then cover it with another layer of rice. In the end add kewra water (kewera + yellow color), sprinkle brown onion and 2 tbsp of ghee or oil on it. Keep it on high flame for 5 minutes and 10 minutes on low flame.

French Toast

Ingredients

Bread slices 2
Egg 1
Milk 1 cup
Sugar 4 tbsp
Oil 4 tbsp

Method:

- In a bowl, add beaten egg, milk and sugar. Beat together until all ingredients are well combined.

- Dip bread slices in the mixture (do not over coat bread slices with mixture) and fry in hot oil on medium oil.

- When both sides of bread color changes to nice golden brown, French Toast is ready to serve.

Nauratan Vegetables by chef Shireen Anwar

Ingredients
Spinach (palak)                  2 cups (chopped)
Potato 1 (cut into cubes)
Green beans 1 cup
Brinjal 1 (cut in cubes)
Carrots 2 (cut in cubes)
Tomatoes                        4 (chopped)
Peas                                  1/2 cup
Cauliflower (phool gobhi) 125 gm
Turmeric powder (haldi)   1/2 tsp
Salt 1 tsp heaped
Cumin seeds (zeera) 1 tsp
Chili powder (lal mirch powder) 2 tsp

Ingredients for Baghaar
Oil 1/2 cup
Red chili whole (sabut lal mirch) 6
Cumin seeds (zeera) 1/2 tsp
Fenugreek seeds (methi daana) 1/4 tsp

Method

- Cut all the vegetables in cubes, put in a pan with 1/2 cup water, chopped tomatoes, salt, chili powder, turmeric and cook till vegetables are tender,

- Heat oil, add fenugreek seeds, cumin seeds and whole red chilies, add this baghar to the prepared vegetable mixture, mix well, simmer (dam par rakh day) for 10 minutes.

French Fries by Chef Shireen Anwer

Ingredients:
Potatoes 1 kg
Salt 1 1/2 tsp
Corn flour hand full

or rice flour

or refined flour (Maida)

(French fries becomes more crispy, if we apply rice flour)

Method:

- Peel and slice potatoes in medium size fingers, soak in salted water, boil till half done for 5 minutes.

- Remove and add handful of corn flour or rice flour to coat well and allow it to cool.

- Heat oil; deep fry them on high flame till crisp and golden, serve with different sauces.

Chicken Malai Tikka

Ingredients:

Chicken Boneless (cut in 1 1/2 cubes) 1/2 kg

Green chillie (grinded) 2 tsp

Ginger paste 1 tsp

Garlic paste 1 tsp

White cumin seeds (rosted and grinded) 1/2 tsp

Safaid zeera (bhuna hoa, pissa hoa)

All Spices Powder (Gram masala powder) a little less than 1/2 tsp

Coriander seeds (roasted and coarsely crushed) 1 tsp

Sabut dhania (bhuna hoa kuta hoa)

White pepper powder 3/4 tsp

Crushed red pepper (kuti lal mirch) 1/2 tsp

Almonds paste (blanched and then grind it) Take 15 to 20 almonds and then make a paste.

Cream (tetra pack cream) 2 to 3 tbsp

Yogurt 2 tbsp

Lemon juice 1 tbsp

Salt 1 tsp

Method:

- Marinate chicken cubes with all above ingredients and leave it refrigerator for 2 hours.

- Then barbeque them on skewers, while barbequing you can apply the Paste (remaining marinated masala on chicken in bowl). Then continue barbequing, after that brush a little bit oil them and BBQ unitl it is done.

- Serve chicken malai tikka with special paratha and chutney of your choice.

Chicken Scrolls

Ingredients:

Self Raising flour 2 cups or 8 counces

(To make 2 cup self raising flour, take 2 cup maida (white flour), and 2 tsp baking powder (leveled) and sieve it 3 times)

Salt 1/4 tsp

Butter 2 ounces or 2 tbsp

Caster sugar 1 tbsp (grinded)

Luke warm milk 1/2 cup

Tomato paste or pizza sauce 2 tbsp

Capsicum (smack chunks) 1

Mixed herbs 1 tsp (includes basil, rose merry, thyme and oregano,)

(you can also use only oregano leaves instead of mixed hesbs)

Chicken breast piece 1

Chicken tikka masala 1 tbsp

(of any brand)

Ginger garlic paste 1/4 tsp

Lemon juice 2 tbsp

Method:

- Preheat your oven at 180 degree, and grease the tray.

- Take self raising flour in a bowl, add salt and sugar and mix it well

- Now add butter and beat lightly with beater (on low speed) till it forms crumbs, then add milk, and knead it to form soft dough, milk won't be enough so add water to knead the dough properly.

- To make chicken tikka chunks: marinate chicken breast piece with chicken tikka masala, ginger garlic paste and lemon juice, pan fry it, then cut them in small chunks.

- Now roll dough to form a big oval shape chappati. (see the picture below).

- Now spread tomato paste or pizza sauce then top it with chicken tikka chunks, capsicum, sprinkle mixed herbs or oregano leaves and in the end sprinkle cheddar cheese.

- Now slowly roll it length wise( starting from long side very tightly). Cut 1.5 inches pieces.

Bake them for 20 minutes. Serve once baked

Keri ka Achar

Ingredients

Raw Mango (hard) 1 kg
Vinegar (to wash raw mangoes) 1 cup
Oil (cooking oil or sesame oil) 1 litter
Garlic cloves pealed 1 cup
Crushed red pepper (kuti lal mirch) 1/2 cup
Crushed coriander seeds (kuta hoa dhania) 1/2 cup
Crushed mustard seeds (Rai) 4 tbsp
Fenugreek seeds (methi) 1 tsp
Onion seeds (kalonji) 1 tbsp
Turmeric powder (haldi powder) 1 tbsp
Vinegar (sirka) 3 tbsp

Salt 1 1/2 tbsp

Method:

- Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri).

- Now grate these raw mangoes with skin.

- Wash garlic cloves with vinegar and dry well.

- Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it.

- Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon. (if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well)