Any tried, tested and delicious recipes from him??
I only like to try new recipes after others tell me it turned out good for them 
Re: chef zakir
His haleem was very good.. let me find the video for you.
^ I couldnt find it on khanaoakana, but I found this through Google, is it the same one you meant
vidpk - Haleem Recipe by Chef Zakir on Masala Tv
Nobody else tried and liked anything from him??
Re: chef zakir
I tried his chicken boneless handi which turned out really yummy!! except i didnt add the cream b/c i didnt have it at home at that time...
Re: chef zakir
I have tried a lot of his recipes.. everything turned out great.. I wish he would publish his cooking book!
Re: chef zakir
Yep, that's the haleem. Mano, do you have the boneless chicken handi recipe?
Re: chef zakir
oh i dont' like his recipes...
haleem mein tomatoes koon dalta hai...he added tomoatoes..yuk
BTW, rida aftab is good.
I have tried a lot of his recipes.. everything turned out great.. I wish he would publish his cooking book!
Gemini can you please share the videos/recipes/titles of the ones you really liked!
Thanks!!
Re: chef zakir
same.. you are the only one (I know of) who doesn't like his recipes.. I love his cooking so I will do whatever it says, tomatoes or no tomatoes.. it's chef zakir's recipe..foolproof!!!
midnighteyes.. for now I will just name a few.. I am at work and I don't have my recipe book with me.. I have tried pizza, zinger burger, singaporean rice, chicken karahi, chicken mnachurian, nargasi koftay, chicken cake, kashmiri chicken, and chicken ala-kiev ( I couldn't make it exactly like he described for this one so presentation wasn't great but it was yummy).
Disclaimer: I dun try his recipes where he uses knorr stuff since I think those are just for advertising purposes.. I stick to authentic chef zakir's recipe!
Yep, that's the haleem. Mano, do you have the boneless chicken handi recipe?
Sure! i got this from orkut from chef zakir's group
Chicken Boneless Handi
Ingredients
Chkn boneless 11/2 pao
Gg paste 2tbsp
Hari mirch 3
Tomato 1
Adrak 1 darmiana tukra
Dahi ½ pao
Cream ½ cup
Kuti lal mirch 1tsp
Crushed black pepper 1/2tsp
Salt
Oil 1/4cup
• Oil main g.g paste dal k sauté karyn n then chkn dal k bhoo n lain till its color becomes white
• Now add 3 moti hari mirchain bareek chop kar k n aik tomato chopped ncook till tomato dissolves
• Now add salt, black pepper n mix well n cook for about 5 min till water dries out
• Now add crushes red chili n mazeed bhoonain till tomatos disappears
• Now add dahi n sath hi crea m mix well n coverup kar k cook karyn till oil oper a jay
• Kabhi kabhi chamcha chlana hy otherwise jal jae ga
• Garnish with dhania n adrak
oh i dont' like his recipes...
haleem mein tomatoes koon dalta hai...he added tomoatoes..yuk
BTW, rida aftab is good.
Yes tomatoes in haleem quite strange.
Re: chef zakir
he used them while cooking the gosht so the curry could be tasteful.
Re: chef zakir
The very best of haleem is cooked during Moharram in big daigs but I never saw anyone putting tomatoes.
Re: chef zakir
He cooked the meat seperately just like you normally would for a salan. He then mixed it all with wheat, daals, etc. I have made haleem his way 3-4 times and it has turned out super good. Who cares if there are tomatoes or not, as long as it's good in the end. Besides, there are many ways of making haleem, everyone does it differently.
Re: chef zakir
But the authentic and tested recipe never use tomatoes. Its like one uses tomatoes in qorma!
Re: chef zakir
Shay do you by any chance (or anyone else who made it) have the recipe written down for his haleem, I am watching the video now but I find it hard to catch.
thanks!! I am so excited to try this!
Re: chef zakir
Haleem (Chef Zakir)
This recipe is for ½ kg good quality meat
Daals
• 50g wheat soaked for about 30mins to 1 hour
• 25g chana dal soaked for about 30mins to 1 hour
• 25g red masoor dal soaked for about 30mins to 1 hour
• 25 g white mash dal soaked for about 30mins to 1 hour
• 25 g yellow moong dal soaked for about 30mins to 1 hour
• 2tsp haldi
Haleem Quorma
• ¼ cup oil
• 1 medium sized onion chopped
• 3 medium sized tomatoes chopped
• 3 green chillies slit in half
• ½ bunch dhanya
• 4 tbsp ginger garlic paste
• 2tbsp red chilli powder
• 1tsp garam masala powder
• 1tbsp cumin powder
• 1tbsp coriander powder
• 1 tsp haldi
• Salt as required
• Water as required
Method:
Drain the daals and put then in a pan of water together with 2tsp of haldi. Leave to boil. Cook uncovered till it has boiled. Stir occasionally and remove the foam that forms on top. When the daal has softened cover the pan and leave to cook.
In a separate pan, put oil along with the onion and mix well. Brown this slightly, be careful as the brown onion affects the colour of the salan. When it has slightly browned add ginger garlic paste and the meat. Us ko bhoonein. When the water of the meat dries add the tomatoes and the green chillies. Then add red chilli powder and haldi, mix well. Us ko bhoonein and then add salt, garam masala and about ¼ cup water and leave to cook for a few minutes. When the water has dried, add 2 cups more of water or until the botis are covered and then put the lid on and leave to cook.
When the daal is done, use a utensil called ‘ghootna’ or any other thing that would mash the dal to blend it or mash it DO NOT add water to the daal. To the quorma add the coriander and cumin powder and some fresh coriander and cook. Separate the meat from the gravy in another dish and remove the meat from the bone and shred when a little cool. Reduce the quorma gravy further.
Add shredded botis to the daal mixture and add a little of the reduced gravy, and blend it further with the same ghootna for about 15 minutes add the rest of the gravy till it is resha resha and blend well until the look of the haleem is achieved and meat is shredded.
Dish out and serve.
Re: chef zakir
THANKS so much!!!!!!!! I guess I need to buy a ghootna now :D
Re: chef zakir
hahah or you can just grind the mixture in a food processor.. thats what i do because i dont have a ghootna :(