Khoya Sewaiyan by Chef Zakir

Ingredients:

Sewaiyan (vermicilies) 1 packet
Khoya 1/2 pao
Sugar Hasb-e-zarorat
Badam 100 gram
Pista 100 gram
Ilaichi powder 1/2 tsp
Keowra Hasb-e-zarorat (2 tsp)
Ghee 1/2 cup
Cream 1 cup

Note: is main dodh(milk) ka istamal nahi hota.

Method:

- Ek packet sewaiyan garam pani main ek minute k liye boil karein aur pani nikal lein.
- Is k bad ek bartan main adha cup ghee karkara kar (garam kar k) is main ye sewaiyan shamil kardein.
- 1 se 2 minute tak bhonnay k bad is main khoya or cream shamil kardein or dobara 1 se 2 minute tak bhonein.
- Bhonnay k bad jab khoya or cream yakjan hojayein to phir is main sugar or ilaichi powder shamil kardein.
- Chand minute is ko pakanay k bad is main bareek katy howe pista, badam or keowra shamil kardien.
- Mazedar khoya sewaiyan tayar hain. Katy howe badam or pistey se saja kar serve karein.

Chicken Karahi By Chef Zakir

Ingredients:

Chicken 500 gram (1/2 kg)
Timatar 1 pao
Adrak 2 tbsp
Adrak lehsan ka paste 2 tbsp
Hari mirch 4-5 adad
Lal mirch (Kuti hoi) 1 tbsp
Hara Dhanya 1/2 bunch
Dhanya sokha kuta hoa 1 tsp
Zeera kuta hoa 1 tsp
Haldi 1/2 tsp
Maithi (sokhi hoi) Hasb-e-zarorat
Salt Hasb-e-zaiqa
Oil Hasb-e-zarorat
For garnishing:
Salad k patty, lemon slices, tomato slices, podinay k patty

Method:

- Chicken k chotey pieces karlein.
- 3 timatar kaat kar pees lein.
- 1/4 cup oil main asrak lehsan ka paste, chicken, sabit dhanya, zeera, 3 adad hari mirch or aadha hara dhanya kat kar pan main dal dein. Aur pissa hoa timatar mila kar pakayein.
- ab is main namak, kuti hoi lal mirch, haldi powder dal kar dhak kar 2-3 minut tak pakaiyein phir bhook kar dhak dein,
- Ab is main maithi, hara dhanya or hari mirch shamil kar k 10-12 minute tak pakayein.
- Mazedar chicken karahi tayar hay. Plate k ek taraf salad k patty rakh kar chicken karahi dal dein or podinay k patty, katy howe lemo or hari mirch or timatar k qatlo se saja kar garam garam nan k sath serve karein.

Chicken Sandwich by Chef Zakir

Ingredients:

Chicken boneless 200 gm
Oil 3 tbsp
Lal mirch pissi hoi 1/2 tsp
salt hasb-e-zaiqa
Kali mirch pissi hoi 1/2 tsp
lehsan ka paste 1/2 tsp
egg 3 adad
tomato ketchup 1 cup
Mayonnaise 1 cup
Bread 8 slices
Cheese slice 4 slices
Salad k patty/tamatar(slices) for decoration

Method:

- Boneless chicken k cubes kat lein or ek pan main oil dal kar us main chicken dal dein.
- Jab chicken white honey lagy to us main lehsan paste, pissi hoi lal mirch,kali mirch or namak daal kar bhoon lein.
- Anday phaint lein or thora thora frying pan main daal kar fry karlein.
- Bread k 4 slices ko saink lein or kinary kaat lein
- Ek slice per ketchup lagayein, phir us per anda rakhein phir mayonnaise dalein or phir chicken.Ab is per cheese slice rakh kar tamatar k slice rakhein or phir salad k pattay.
- Dosrey slice per ketchup laga kar is k uper rakhein. Mazedar sandwich tayyar hay.

Chicken Corn Soup by Chef Zakir

Ingredients:

Chicken (small pieces) boneless 100 gm
Egg 1 adad
Corn flour 4 tbsp
Salt hasb-e-zaiqa
Black pepper 1/4 tsp
White pepper 1/4 tsp
Chicken yakhni 3 cups
Carrot 1 adad
Onion 1/2 adad
Green onion 1 adad
Sweet corns 1 cup

Method:

- Yakhni main boneless chicken, onion, carrot or green onion shamil kar k 10-15 mintues tak pakayein phir dhak kar chor dein.
- Ab vegetables ko yakhni main se nikal lein.
- Yakhni main namak, sweet corns, kali mirch, safaid mirch shamil karein.
- Corn flour ko ½ cup pani main mix karein or soup main dal dein. Spoon chalaty rahain takey ghutliyan na ban jayein.
- Egg ko phaint lein or soup main mix karein. Spoon continusoly chalaty rahain.
- Jab soup garha hojaye to chohla band kardein. Garam garam soup chili sauce, vinegar or green chilies k sath serve karein.

Gajar ka Halwa by Chef Zakir

Ingredients:

* 1/2 kg carrots
* 1 cup milk (boiled)
* 1 cup sugar or to taste
* a pinch of cardamom powder
* 2 tbsp ghee
Garnishing ingredients:
* 10 cashewnuts
* 10 badam (optional)
* 10 pista (optional)

Method:

1. Wash, peel and grate the carrots.
2. Heat a pan with 1 tbsp of ghee and roast the garnishing ingredients and keep aside.
3. Add the remaining ghee and heat.
4. Put the grated carrot and saute on low flame till the raw smell disappears.
5. Add milk and boil on low flame till thick.
6. Once it’s starts thickening add sugar and stir continuously.
7. Cook on low flame for further thickness.
8. Add cardamom powder and stir continuously till the ghee separates from the mixture.
9. Finally garnish with roasted garnishing ingredients.
10. Carrot halwa or gajar ka halwa is ready to serve.
11. Serve hot or cold.