Ingredients

Minced meat: 125 g

Onion : 1

Coriander leaves : as required

Green chilies : 2 to 3

Turmeric : ¼ tsp

Ground red chili : ½ tsp

Powdered coriander : ½ tsp

Cumin seeds : ½ tsp

Slat : to taste

Plain white flour : 1 cup

Ginger : 1 piece (medium size)

Garlic : 2 to 3

Oil : 2 tbsp

Oil : to fry

Procedure

1-      Combine cumin seeds, slat, oil plus water to plain wheat flour and knead it.

2-      Sauté ginger and garlic in warm oil.

3-      Add onion, minced meat and every one the spices. Cook the minced meat until tender. Now put in green chilies plus coriander leaves and mix it.

4-      Create a long sheet of the kneaded plain wheat flour plus cut it into two pieces with a knife. fill up these pieces with minced meat with fold them into samosa shape.

5-      Now fry them in hot oil.

Presentation

Serve it with tamarind chutney or chili garlic sauce.

Chef Zakir’s Tip

If you desire the fried items absorb less ghee, insert a little vinegar to the ghee. In this way, pakoras plus samosas etc. will absorb less ghee.

Ingredients

Plain wheat flour: 1 cup

Potatoes : 1 to 2

Onion : 1

Slat : to taste

Ground red chili : 1 tsp

Coriander, mint : as required

Nigella seeds : ½ tsp

Mustard seeds : ½ tsp

Baking soda : ¼ tsp

Oil : as required

Procedure

1-      Mix water with plain wheat flour and knead it. Add salt and baking soda.

2-      Pour a little oil, salt, nigella seeds, mustard seed, baking soda, ground red chili and the pieces of boiled potato in a pan, and fry.

3-      Make a soft dough. Shape into a ball and roll into a 4 inch circle. Keep the potato mixture in the center and close from the sides. Brush with dry wheat flour and roll gently and evenly.

4-      Now place on a skillet (already hot) and cook both sides of pratha.

5-      Spread a little butter or oil on it.

Presentation

Serve steaming hot potato filled pratha with green chutney, yogurt or raita.

Chef Zakir’s Tip

If 1 tsp of vinegar is added to the water while boiling potatoes, they become soft and white.

Today, after life has become extremely fast, the idea of rapidly prepared foods has also approach into practice. The fast foods. Like sandwich with burger, started to be used mostly in Europe. Club sandwich VOG is a dish having a mix together of European plus Asian taste.

Ingredients

Bread: 3 slices

Chicken : 1 breast

Beef: 4 to 5 slices

Eggs: 2

Cheese: a few slices

Cucumber: half

Tomato: 1

Lettuce leaves: as required

Mayonnaise : ½ cup

Black pepper: ¼ tsp

White pepper: ¼ tsp

Slat: to taste

Worcestershire sauce: 2 tbsp

Procedure

1-      Cut chicken into long thin strips.

2-      Rub white pepper, black pepper, salt plus Worcestershire sauce on chicken pieces plus mix them well. Fry them in hot oil.

3-      Spread mayonnaise on bread plus heat it in a pan.

4-      Combine white pepper, black pepper plus salt on beef slices plus sauté them.

5-      Add salt plus black pepper to eggs plus fry them.

6-      Cut cucumber plus tomato into slices.

7-      Put lettuce leaves, chicken, slices of cucumber plus tomato on the bread. Place a slice of the bread on it plus then place beef, cheese, cucumber, tomato, egg, chicken, mayonnaise plus lettuce leaf plus place another slice of bread on it.

8-      Cut it into triangular shape plus serve.

Presentation

Place club sandwich VOG under a plate plus garnish with lettuce leaf. Now serve it with tomato ketchup plus chips.

Chef Zakir’s Tip

To refresh bread, set it (including its packet)on the lid of a wok having hot stream.

Green gram and lentil belong to south Asia. These bulses have been used in this region fro centuries. Before the advent of Islam, the people of India generally lived on vegetables and pulses. Hindu Raja, Chundergeet Moray. Was very fond of pulses.

Ingredients

Pulses of lentil and green grams : 150 g

Tomato : 1

Onion : 1

Ginger garlic paste : 1 tbsp

Turmeric : ½ tsp

Ground red chili : ½ tsp

Garam masala : ½ tsp

Salt : to taste

Oil : as required

For stir fry (tarka)

Whole cumin : 1 teaspoon

Garlic : 4 cloves

Onion : 1

Oil : as required

Procedure

1-      Put both the pulses (green gram and lentil) in a bowl and wash them.

2-      Heat oil in a pan.

3-      Cut onion and fry it in hot oil until light brown. Add ginger-garlic paste to it.

4-      Also add chopped tomatoes and fry till they are tenderized.

5-      Add ground garam masala, turmeric and ground red chili to it.

6-      After frying for a little, add water and pulses and leave it to be cooked.

7-      Add salt in the end.

For stir fry

1-      Heat 1/3 cup of oil in a pan. Cut garlic and onion into thin slices and fry them in the hot oil.

2-      When onion and garlic become light brown, add cumin seeds start to crackle pour the mixture into the pot of daal.

Presentation

Garnish with thin slices of ginger and coriander leaves, and serve with chapatti.

Chef Zakir’s Tip

If a little milk is added to lentil pulse during the last few minutes while cooking, its harmful effects disappear altogether.

Gram pulse is the most eaten food. There are many ways of cooking it. Among those dishes, meat with gram pulse, pumpkin with gram pulse and gram pulse sweet are delicious. Gram pulse belongs to south Asia. By adding spices, it can be eaten as snacks.

Ingredients

Gram pulse (chana dal) : 1 cup (boil it)

Tomato : 1 (slice it thinly)

Onion : 1 (chop thinly)

Green chilies : 2 (chop thinly)

Coriander leaves and mint : as required

Slat : to taste

Chat masala : ½ tsp

Tart powder : ½ tsp

Tart powder : ½ tsp

Ground red chili : ½ tsp

Lemon : 1 (extract juice)

Procedure

1-      Boil the gram pulse.

2-      Combine gram pulse, tomato, green chilies, coriander leaves, mint, onion and all the spices in a bowl and mix them. Now pour lemon juice on it and serve.

Presentation

To serve, garnish with coriander leaves, lemon slices and tomato.

Chef Zakir’s Tip

Soak gram pulse in water for half an hour, it will boil soon.

When the Englishmen came to India, they brought bread with them while the chefs gave a local touch to this bread. Once, a butler of the ruler of Hyderabad state prepared fried sandwiches for his master’s lunch. This English dish with a blend of Hindustani taste and style was very much appreciated.

Ingredients

Minced meat : ½ quarter

Bread : 2 slices

Egg : 1

Coriander : as required

Mint : as required

Chat masala : ½ tsp

Salt : to taste

Oil : as required

Procedure

1-      Combine salt, chat masala, coriander and mint to the minced meat and mix well.

2-      Beat the egg and spread minced meat mixture on the bread slice. Dip the lower side of the bread in egg and put it in the pan. Pour the remaining egg on the sandwich.

3-      Put upside down when it becomes light brown. Take it out of the pan when both of its sides become golden, and then serve.

Presentation

Garnish a plate with lettuce leaf and cucumber, and place fried sandwich on it. Serve it with ghili-garlic sauce.

Chef zakir’s Tip

Brown the sandwiches lightly. Thinly sliced chicken can also be used in place of minced meat.

Pizza was called the food of the poor’ in 18th century. It is said that queen margarita wished to eat pizza when she heard of it. She tasted and found it very delicious later, this pizza was known as “Margarita Pizza”

Ingredients

Capsicum : 1
Onion : 1
Tomato : 1
Black olive : 6
Baby corn : ½ cup
Button mushroom : ½ cup
Green chili : 6 to 8
Green peas : ½ cup
Parsley : 1 bunch
Mozzarella cheese : 1 packet

Procedure

1- The method of margarita pizza is similar to that of tandoori pizza. Knead the dough and, after toping with all the vegetables. Tomato puree and mozzarella cheese, place it in the oven.
2- The oven temperature should be the same as that of tandoori pizza.
3- Your margarita pizza is ready.

Presentation

Serve it with chili sauce.

Chef Zakir’s Tip

If water (mixed with lemon) is sprinkled on leaves vegetables, they become fresh once again.

Pizza is an Italian dish which is popular all over the world. It can be prepared in accordance with the taste of every region. In Pakistan and India, usually savoury and spicy foods are cooked.

In the 20^th century, Pizza started to be cooked in ‘Tandoor’ in Pakistan, as oven was not available to most of the people. It became popular for its distinctive and unique taste.

Ingredients

1. Chicken : 200 g (boneless)
2. Red chili powder : 1 tbsp
3. Turmeric powder : 1 tsp
4. Garam masala powder : 1 tsp
5. Cumin powder : 1 tsp
6. Salt : to taste
7. Ginger / garlic paste : 1 tbsp
8. Yogurt : 100 g
9. Oil : as required

Toppings

Capsicum : 1

Onion : 1

Tomato : 1

Black olive : 6 to 8

Tomato puree : 1 cup

Oregano : ¼ tsp

Rosemary : ¼ tsp

Slat : to taste

Oil : 4 tbsp

Black pepper : as required

White pepper : as required

Mozzarella cheese : 1 packet

Parsley : 1 bunch

Procedure

1-      Cook chicken with all the spices for 8 to 10 minutes.

2-      Knead pizza dough and apply tomato puree,

3-      Spread spiced chicken over it and then spread the remaining vegetables.

4-      In the end, sprinkle mozzarella cheese, olive and tomato slices.

5-      Now place it in oven for 10 to 12 minutes. The temperature of the oven should be 180? C.

Presentation

Serve with ginger garlic sauce or tomato ketchup.

Chef Zakir’s Tip

Pizza can be cut easily it the knife is dipped in boiled water.

The Romans used to mix plain with various ingredients with baked it in big Tandoors (ovens) to create bread. Which was eaten with special dishes. Later, it was baked by applying various spices and the pizza was eventually discovered.

Ingredients

Plain flour : 4 cups

Slat : to taste

Baking powder : 1 tsp

Milk : 1 cup

Oil : as required

Egg : 1

Butter : 3 tbsp

Procedure

1-      Add baking powder and yeast to half cup of hot water.

2-      Leave it for 4 to 5 minutes so that the bubbles come to the surface.

3-      Add the remaining ingredients and the mixture of yeast to plain flour.

4-      Knead the plain flour mixture by hand.

5-      While kneading the dough, take care that it should be neither too hard nor too soft.

6-      After kneading the dough, cover it with wet muslin cloth and put it in the kitchen.

7-      Leave it there for two to three hours. It will be double.

8-      Knead it again by pressing it with hand.

9-      And prepare pizza.

Chef Zakir’s Tip

To check egg’s freshness, put them in water. fresh eggs will sink to the bottom while two or three days old eggs will stay hung on water. However, the rotten eggs will float on the surface.

Pakora has been a favorite dish of the people in every era. Fritters are poplar in the subcontinent, Europe and many other countries. However, pakoras are not prepared in every season. In a light drizzle of rain, a pleasant environment can be created with tea and pakoras. Many kinds of pakoras are prepared whose important ingredient is gram flour. Fritters are often prepared with plain wheat flour and corn flour: however none can match the taste of baisani pakora.

Ingredients

Gram flour: 1 cup

Crushed red chili : ½ tsp

Soda : ¼ tsp

Onions : 2 (of medium size)

Coriander : ½ bunch

Mint : ½ bunch

Green chili :2 to 3

Coriander, mint : as required

Cumin : ½ tsp

Salt : to taste

Procedure

1-      Slice the onions.

2-      Combine onions, coriander, mint, green chili gram flour and all the spices in a bowl.

3-      Add water to make a mixture and fry in hot oil in the shape of pakoras.

4-      Garnish with ginger, coriander and mint, and serve.

Presentation

Serve with coriander and mint sauce.

Chef Zakir’s Tip

Pakoras will be more crispy if you place the mixture in fridge for 15 to 20 minutes.