chef zakir

mano87 · March 20, 2009, 12:00am

Re: chef zakir

Chicken Masala Biryani

Ingredients:

½ kg rice
750 g chicken
350g yogurt
4tbsp ginger, garlic paste
2 medium onions [slices]
1tbsp dhaniya powder
1tbsp garam masala
1tbsp zeera powder
2tbsp haldi
1tbsp red chili powder
salt to taste
4-5 green chilies cut in 2-3 parts]
1 cup ghee
6-8 badiyana phool
whole garam masala as required

Method:

Cook onion in ghee, keep falme slow, on soften onion, add whole garam masala and badiyana phool mix all on high falme.
When onion turn to golden color add ginger,garlic paste, mix well.
Add chicken and mix, now slow falme.
Add all spices one by one and mix. Include green chilies and yogurt, cook on medium flam.

On other side take water, add rice. When water come on boiling point, take out some rice with help of skewer and add that rice on masala gravy, reduce flame on chicken.
Now cook lil more rice, when 2-3 kanni left drain water with strainer and place these rice on first one rice. On top drop 1tbsp ghee, cover this. Keep flame high so the steam make in pan then keep flame low.

mano87 · March 20, 2009, 12:02am

Re: chef zakir

Chef Zakir

Qulfi Faloda..13th March Friday

Ingredients:

425g dried whole milk[khoya]
½ liter milk
2tbsp kewera
1 cup sugar
50g almonds[crushed]
50 g pistachio[crushed]
1/2kg corn flour
½ cup red syrup
crushed ice as required

For Qulfi

Method:

Take milk in a pan, include sugar, mix. keep slow heat and boil milk.
On dissolving sugar add khoaya and mix with hand mixture. When khoya mix completely add nuts. Cook it well till mix all and thick.
Now pour this mixture in Qulfi mould.
In bowl add ice cubes and place qulai mould in ice and keep it for freez in refrigerator.

For Faloda:

Take corn flour in a bowl, add water and mix in a smooth and creamy form.
Now shift above creamy paste in a pan, keep on slow flame and cook. Stir continually.
When we cook it it will come in a very thick form, add lil more water and cook. 2-3 times add water when it thick.
Add this creamy form material in faloda pan.[don’t be cool this]
Take cool water in a bowl and keep faloda pan on bowl, press pan. Faloda sawaiyan will out.

Dip qolfi mould in water and bring out freez qulfi.
Set this qulfi in small bowl, set sawaiyan on qulfi, sprinkle red syrup on top and serve

mano87 · March 20, 2009, 12:05am

Re: chef zakir

BBQ PLATTERS By Chef Zakir

Grilled Mutton Chops

Ingredients

½ kg mutton chops
2tbsp papaya paste
15 small garlic cloves chopped
1tbsp crushed black pepper
1tbsp dhaniya powder
1tbsp zeera powder
3tbsp HB sauce
3tbsp Worchester sauce
3tbsp yogurt
1 capsicum
1onion
4 green chilies
Salt to taste
Pomegranate for garnish
Aluminum foil

Method:

Marinate mutton chops with papaya paste, garlic, slat, crush black pepper, dhaniya powder, zeera powder, HB sauce, Worchester sauce and yogurt.
Cut capsicum in normal slices.
Cut aluminum in square shape.
Take a foil piece place 2 pieces on capsicum on it then 2 chops than again 2 pieces of capsicum and wrap it completely. Do this with all chops.
Keep them on BBQ grill for 20-25 minutes. Cook them by turning.

Cut onion in rings, green chilies in slices and add these in remaining marinated mixture and mix well in masala. Place these vegetables in foil and keep on grill.
Garnish these grilled vegetables and pomegranate.

Grilled Chicken. 28th February

Ingredients:

2 pieces of chicken leg piece
2tbsp papaya paste
1tsp ginger paste
1tsp garlic paste
1/4 cup imli paste
2tbsp yogurt
1tbsp red chili powder
1/2tsp tumeric powder
1/2tsp cumin powder
1/2tsp dhaniya powder
salt to taste
oil as required

Method:

Chicken ko iss tarha debone karen k sirf bone nikle but chicken sara sath rahe.
marinate chicken with papayya paste, ginger, garlic, salt and mix all. now add imli paste, yogurt, red chili powder, tumeric, cumin, dhaniya powder and mix well.
heat up grill pan, grease it with oil.
place chicken on grill and cook.
turn side and pour left marination mixture on turn sdie.
turn it again n agian till tender and colored.

Serving:

remove skin of orange and slice it in 4. keep orange slices on grill for 2-3 minutes.
slice 1 tomato and grill for 2-3 minutes
slice cabbage.
arrange cabbage in plate, place chicken and garnish with orange, tomato and cucumber.

keep flame slow if want to cook on gas.

COCKTAIL KABAB
ING:
Chicken cube 1/2 kg
Papaya PST 2 tbsp
Salt as req
Ginger garlic PST 2 tbsp
Turmeric prd 1 tbsp
Cumin prd 1/2t sp
Whole cumin 1/2 tb sp
Fresh cream 1 tbsp
Oil 2 tbsp
Yogurt 3 tbsp
Red chilli prd 2 tbsp
Onion 2
Green capsicum 1
Sticks 4

Method:

Make a mixture of papaya, salt, ggpst, turmeric, cumin, whole cumin, cream, oil, yogurt, red chilli prd
Marinate chicken cubes in above mixture for 20 min
Cut capsicum n onion in cubed form
In the stick, place a piece of onion then chicken then capsicum again apply same sequence.
Bar b q them n enjoy

CHICKEN DRUMSTICKS. 21/2/O9.

ING:
Drumsticks / 8 nos.
Papita paste / 2 tbsp,ager 4-5 hrs marinate kerna hai tu 1 tsp add karein.
Ginger/garlic / 1 tbsp each.
Salt / to taste.
Lemon juice / 3 nos ka.
Hara dhania / 1/4 bunch,chopped.
Pudina / 1/4 bunch,chopped.
Kutti lal mirch / 1 tbsp.
Kutti kali mirch / 1 tbsp.
Dahi / 3 tbsp.
Oil / 3-4 tbsp.

METHOD:
-Bowl main drumsticks dalein aur papita paste,ginger/garlic aur salt add ker ke
aachi tarhan mix karein aur phir cut laaga lein,aur doobara mix karein.
-Hara dhania,pudina,kutti kali aurlal mirch add kar ke mix karein.
-Dahi dal ker mix karein,aur oil add ker ke aachi tarhan mix karein.
-1/4 " moti seekh le ker drumstick ko laagein aur 1 seekh pe 2 drumsticks laaga dein.
-Is tarhan sari seekhein ready ker lein,aur remaining masala bhi chicken pe laaga dein.
-Bbq karein,pehley 1 side pe colour aa jar tu side change karein.
-Golden colour aa jae tu ready hai,platter ko garnish ker ke serve karein.

Btws I got these all from chef zakir's group on orkut....

sumorani · March 20, 2009, 1:27am

Re: chef zakir

Omg awesome! I'm gonna try those grilled mutton chops!

mano87 · March 20, 2009, 2:47am

Re: chef zakir

im going to try some of this recipes after exams!!

mano87 · March 21, 2009, 3:24am

Re: chef zakir

Chicken Zinger Burger *
INGREDIENTS:
Chicken - 2 breast pieces (cut it into thin slice, flat and fat removed)
Maida - ½ cup
Corn flour - ½ cup
Rice flour - ½ cup
Baking soda - 2 tsp (not tbsp)
Egg - 1 (beaten)
Black pepper powder - as req
White pepper powder - as req
Salt - to taste
Burger bun - 2 (cut into half)
Mayonnaise cream - as req
Iceberg lettuce leaves - as req
Tomato slices - as req

METHOD:
1. Take a mixing bowl put ½ cup maida, ½ cup corn flour, ½ rice flour and 2 tsp baking soda mix it well and ur dry mixture powder is ready, keep it aside.
2. Take a bowl, put egg and beat it well and keep aside.
3. Marinate the chicken breast piece: Take a bowl put chicken breast piece, add salt, black pepper pwd, white pepper pwd rub it well with hand so that it get evenly coated, then add ¼ quantity of beaten egg mixture and mix it well so that it get well absorb in the chicken breast pieces and then keep aside.
4. Take the marinated chicken breast piece dip it dry mixture powder (maida, corn flour, rice flour and baking soda), coat the chicken breast piece very will, then dip it in beaten egg mixture, roll it in again in dry mixture powder, this is called layer coating. Same way do double coating repeating the same procedure, taking care so that the first coating is not removed.
5. Heat oil to medium temperature in a karahi, out the coated chicken breast pieces in it cover the karahi with lid and let it fry until crispy, crunchy and light golden brown in color.
6. When fried take it out in a plate and keep aside.
7. Take burger buns cut then into half, apply mayonnaise cream on both the parts the lower and upper part of the bun.
8. Heat a non stick pan and heat the burger keeping the mayonnaise applied side onto the pan, so that the mayonnaise would get absorbed in the burger bun.
9. Place the lettuce leaf on the burger lower part, then keep the fried chicken breast piece, then on top of it place 2 slices of tomato, put some mayonnaise cream on top of the tomato slices, then place the lettuce leaf again on the mayonnaise cream, take the top part of bun and cover it.
10. Now take a knife and cut the burger with soft hand into half from the middle (center), and arrange this on a serving dish, Chicken Zinger Burgers are ready to be served.

mano87 · March 21, 2009, 3:25am

Re: chef zakir

Hummus (Arabic Starters - Dip) *
INGREDIENTS:
Kabuli Chana (white chickpeas) - 1 cup (pyali) (soaked & cooked till soft and tender)
Yogurt - 2 to 3 tbsp
Tahini sauce - 2 to 3 tbsp
Black pepper powder - as req
White pepper powder - as req
Salt - to taste
Olive oil - 2 tbsp + 2 tsp
Green olives - 3 to 4 (thinly slices) - can use black olives also
Red chili powder - a pinch

METHOD:
1. Put the cooked soft & tender chickpeas in blender/chopper/grinder and make a very fine paste, then add 3 tbsp yogurt and blend it again, so that the yogurt and chickpeas are well blended together, then add 2 ½ tbsp of tahini sauce and blend it again, the add a pinch of black pepper pwd, white pepper pwd, salt and again blend it to a fine smooth paste.
2. Put this chickpeas paste into a mixing bowl, and then add 2 tbsp of olive oil and using a whisker mix it very well.
3. Then transfer this chickpeas paste to the serving bowl, garnish it with green olive slices and pour about 2 tsp of olive oil over it, sprinkle a pinch of red chili pwd over it.
4. Hummus is ready to be served.

mano87 · March 21, 2009, 3:29am

Re: chef zakir

Sweet n Sour Chicken

Ing:

For Chicken:

chicken = 1 pao[boneless, cube]
salt = 1/2 tes
black pepper = 1/4 tes
white pepper = 1/4 tes
red chili = 1/4tes
vinegar = 1 tes
soya sauce = 1/2tes
corn flour = 1 tas
hot sauce = 1tes
plain flour = 2tes
oil

Method;

Mix all above ing in chicken n deep fry it.

For Sauce:

Water = 1cup
Oil = 1tas
Ginger,garlic paste = 1/2tes
Soya sauce = 1/4tes
Vinegar = 1/2tes
Chili garlic sauce = 1tes
Sugar = 1tes
Corn flour = 2te.s[mix in water]
Salt
White pepper
Black pepper

Method:

Soute ginger garlic paste in oil den add all spices n water.when gravy is on boiling point add cornflour paste in it.cook for a minz n dish our.serve it with fried rice.

mano87 · March 21, 2009, 3:30am

Re: chef zakir

Peshawari Mutton Karahi

Ingredients:

½ kg mutton
3 tomatoes [cut in 2 pieces]
3 green chilies [cut half]
3-4 cloves garlic chop
Medium piece ginger chops
2tbsp oil
125g yogurt
1tsp turmeric
1tsp garam masala
1tbsp crushes red chili
Salt
½ cup ghee
Fresh coriander

Method:

Add garlic and half ginger in oil.
On changing color, add mutton and cook.
When color of mutton changes and water dry, add yogurt. Mix.
Add turmeric, garam masala, crush red chili, green chilies and tomatoes.also 1 glass of water. Cover it and cook on slow flame.
Take out skin of tomatoes when meat tender.
Fry it on high flame, add ghee.
Garnish with ginger and fresh coriander.

mano87 · March 21, 2009, 3:43am

Re: chef zakir

Beef Boti Masala

Ingredients:

300 g [1/2kg] beef undercut small pieces]
1 onion
1 medium ginger[Julian]
2tbsp ginger, garlic paste
1tbsp cumin whole
1 tsp turmeric
1tsp garam masala powder
2tbsp red chili powder
125g yogurt
4tbsp oil

Method:

Fry onion in oil. Add ginger [keep a few ginger]. Cook.
Add ginger, garlic paste. When onion tender, add whole cumin and beef. Cook till beef water dissolve. Add turmeric, garam masala, red chili powder and yogurt. Mix and add salt. Cover it and cook till beef tenderize.
Garnish with ginger and fresh coriander.

mano87 · March 21, 2009, 3:45am

Re: chef zakir

Dal Qorma *
INGREDIENTS:
Chanay ki Dal - 1 cup (250 gms)
Ghee - ½ cup
Onion - 2 (thinly sliced)
Whole Garam Masala:
Cloves [Laung] - 6 to 8
Green cardamom [Choti elaichi] - 4 to 6
Black cardamom [Badi elaichi] - 4
Whole black pepper [Sabit kali mirch] - 4 to 5
Bay leaves [Tej patta] - 2 to 3
Ginger garlic paste - 2 tbsp
Red chili powder - 2 tbsp
Cumin [Zeera] powder - 1 tsp
Coriander [Dhania] powder - 1 tsp
Dahi - 1 cup (250 gms - whisked/beaten)
Salt - to taste
Kewra water - 2 tbsp
Nutmeg [jaiphal] & Mace [javitri] powder - 2 pinches (less than ½ tsp)
Fresh ginger - (julienne for garnishing)
Fresh coriander leaves - (chopped for garnishing)

METHOD:
1. Soak chana dal in water for 1 hour for the dal to get little tender (naram), soaking dal in water makes the dal remain intact in original form and do not break while boiling. Then boil chana dal in normal water, remove the scum (white foam phes) that comes over the chana dal surface from time to time when boiling the chana dal, when boiled strain remove the water and keep aside.
2. Heat ½ cup ghee in a pan, add thinly sliced onion mix it, then add whole garam masala (6 laung, 6 choti elaichi, 4 badi elaichi, 5 dana sabit kali mirch, 2 tej patta) mix it well and stir fry the onion till it become crispy and golden brown, adding sabit garam masala to the onion while frying give onion a nice and different flavor.
3. Remove fried onion from the oil, and with the help of spoon spread it on a plate, and then crush the fried brown onion with the help of fingers and keep aside.
4. Then add 2 tbsp ginger garlic paste sauté it, in the same ghee in which the onion is being fried and removed.
5. Switch off the gas flame and then add 2 tbsp red chili pwd, 1 tsp zeera pwd, 1 tsp dhania pwd, mix it well, then add 1 cup whisked/beaten dahi and mix it again. Now switch on the gas flame mix it well, then add the fried whole garam masala remove it from the fried brown onion and add it and cook.
6. Add salt, ½ cup of water and give it a boil.
7. Then add crushed fried brown onion, 2 tbsp kewra water mix it and cook.
8. Then lastly add the boiled chana dal mix it well, add 2 pinches of jaiphal & javitri powder, cover it with lid, switch the gas flame to low and cook on dum.
9. Dish out Dal Qorma in a serving dish and garnish it with ginger julienne and chopped fresh corainder leaves.
10. Serve it with tandori roti or paratha.

mano87 · March 21, 2009, 3:49am

Re: chef zakir

I tried this recipe it turned out great!

DAAL KARAHI

dal chana 2 cups(boiled)
ginger garlic paste 2 tbsp
crushed cumin 1tbsp
crushed coriander 1tbsp
tomatoes 3
green chillies 3-4
ginger 1 piece
fresh coriander leaves 1/2 bunch
turmeric 1tsp
crushed red pepper 1tbsp
red pepper powdered 1tsp
qasuri methi as req.
salt as req.
oil 1/4 cup

ginger garlic paste ko sothe ker k add tomatoes and crushed cumin n coriander then all dry spices except methi add some wate mix welland add half of ginger n coriander leaves in it
cover the pan and leave it on low fire

then add boiled daal after few minutes and cook wellthen add salt and qasuri methi and then leave it for dam

mano87 · March 26, 2009, 11:03pm

Re: chef zakir

Grilled Fish...21st March

Ingredients:

1 medium whole fish
250g yogurt
1tbsp crushed red chili
1tbsp whole cumin seeds
1tsp haldi
2tbsp ginger, garlic paste
3 lemon [slices]
3-4 green chilies
1/4 bunch fresh coriander chopped
almonium foil

Method:

cut green chilies in 3-4 parts.
apply cross wise cuts on both side of fish.
add all spices in yogurt and mix all.
cut 2 pieces of almonium foil. use double foil.
place fish on foil and apply yogurt paste on it.
fill also in cuts with spoon.
do this on both sides.
arrange green chilies and lemon slices on top of fish and carefully wrap fish in foil and than press foil to close nocely.
keep this on grill. and enjoy.

djmi · March 27, 2009, 6:18pm

Re: chef zakir

He made prawn pasta a few days ago, and i tried it. It turned out really amazing, i couldnt believe such a simple recipe could taste so good. I loved it so much, i had to make it again yesterday.
Ive tried alot of his recipes and they all have turned out good. Get compliments every time.

CorruptAngel · March 27, 2009, 9:12pm

Re: chef zakir

I tried Zakir's Chicken Haleem a couple of days back and it turned out sooo goood....very yummy! And I usually don't like chicken haleem but this recipe was really good! :)

Gemini_the_Great · March 27, 2009, 9:25pm

I got the book and its the most over rated cook book ever.. I love his recipes but this book is just a drama with advertisements and glossy paper.. don't spend Rs. 750 (or $25.00) to buy the book.. I should have rather invested in his DVD :-(

djmi · March 28, 2009, 5:08am

Re: chef zakir

^apparently there is a fake book circulating as well. The real book has his signature in the front page is it? He said beware of the fake one.

Gemini_the_Great · March 28, 2009, 7:42am

Re: chef zakir

well I got it from the authentic book store (Mr. Books in Islamabad) and I was told that it’s the second edition since they ran out of the first one!

this is exactly what it looks like..
Chef Zakir (Special)

was I ripped off???

djmi · March 28, 2009, 2:47pm

Re: chef zakir

I dont know what the original book looks like, if that is the original one in the website and you have it, then you werent ripped off. But if its the fake one then yes!
People keep calling him asking about the difference b/w the real and fake book. So i think its hard to tell. And he keeps mentioning his signature.

mano87 · May 13, 2009, 7:17pm

Re: chef zakir

Prawn Tempura

INGREDIENTS:
Prawns - 300 gms
Egg - 1
Maida (Plain flour) - 2 tbsp + 1 cup (for coating prawns)
Corn flour - 2 tbsp
Ginger garlic paste - 1 tbsp
Black pepper powder - as req
White pepper powder - as req
Salt - to taste
Oil - 1 to 2 tbsp
Baking powder - ½ tsp
Oil - for frying
Carrot - 1 med size (cut into julienne)
Capsicum - 1 med size (seeds remove & cut into julienne)

METHOD:
1. Take medium size prawns, with the help of sharp knife apply a cut (tuck) on the back curved part of the prawns and remove it veins and wash it thoroughly.
2. Place this deveined and washed prawn on the cutting board and using a sharp knife, place the knife in diagonal (cross) position, and without using any force, gently apply cuts (tucks) incision on the lower belly part of the part of the prawns at regular interval, from head to tail and keep aside. Apply 6 to 8 cuts on a medium size prawns if the prawn size is big called as tiger jumbo or king jumbo prawns then apply 10 to 12 cuts, apply cuts and keep aside.
3. Making batter: Take a mixing bowl add 1 egg beat it well, add 2 tbsp maida, 2 tbsp corn flour, then give flavor for that add pinch of black pepper pwd, white pepper pwd, salt, then add 2 tbsp ginger garlic paste mix it well to a smooth paste, then add 1 to 2 tbsp of oil and then mix it again so that the oil is well absorbed in the batter, then add water 2 tbsp water (as required), mix it well and make the batter of dropping consistency and keep aside.
4. Take a bowl put dry maida, add ½ tsp baking powder mix it well, then dip the cuts applied prawns in it and coat it one by one in the dry maida mixture and keep aside.
5. Heat oil in a karahi dip the maida coated prawns in batter and deep fry in oil till crispy and golden brown in color.
6. Dish out the fried Prawns Tempura in a serving plate and serve it along with carrot julienne and capsicum julienne.