Chocolate Chip Cookies

 

 

 

 

 

 Ingredients

• Chocolate chips ¼ cup
• Brown sugar ½ cup
• Roasted and crushed peanuts ½ cup
• Powder white sugar ¼ cup
• Egg 1
• Barley porridge 1 cup (crushed)
• Refined flour ¾ cup (sifted)
• Vanilla essence ½ tsp
• Baking soda ½ tsp
• Salt ½ tsp
• Oil ½ cup

Cooking Directions

1. Pour all the ingredients in a bowl and mix it with a spoon.
2. Take a greased ovenproof tray.
3. Place spoonfuls of the batter on the tray in the form of biscuits at a distance from each other.
4. Bake in a preheated oven at 170°C for 15 minutes.
5. Remove and cool before serving.

Red Chicken Wings by Maida Rahat

 

 

 

 

 

 

Ingredients

• Chicken wings 1 kg
• Ketchup 1 cup
• Soya sauce 3 tsp
• Salt to taste

Cooking Directions

1. Heat some oil in a pan and wings and cook on low / medium flame to cook.
2. Add salt to the wings.
3. Add soya sauce and mix well.
4. Add ketchup and toss.
5. When fully cooked, takeout in a platter.
6. Serve hot and enjoy.

Green Beans Achar By Zubaida Tariq

Gulab Jaman Recipe by Chef Zakir Qureshi

Zubaida Apa- Chicken Kebab, Fruit Salad, Doodh Ka Sherbat

Frozen Strawberry Fizz

 

 

 

 

Ingredients

• Strawberries 250 gm
• Cream 1 packet
• Condensed milk 1 tin
• Strawberry jelly mix 1 packet

 

Cooking Directions

1. Place strawberries, condensed milk and cream in freezer.
2. Now put the strawberry jelly mix in 2 cup of water, cook and put it into a serving bowl and also place it in freezer.
3. Now put frozen strawberries, condensed milk and cream in a blender jug and blend well.
4. After this put the prepared fizz into the bowl, garnished with strawberry.
5. Frozen strawberry fizz is ready.

Shireen Anwar-Khatti Methi Chana Chat (Sweet and Sour Chickpeas Chaat)

 

 

 

 

 

Ingredients

• Boiled chick peas 250 gm (soaked overnight)
• Potatoes 1 cup (peeled, cubed and boiled)
• Coriander leaves 4 tbsp (chopped)
• Onion ½ cup (chopped)
• Papri ½ cup (crushed)
• Chat masala 1 tsp
• Caster sugar 2 tbsp
• Yogurt 1 cup (whipped)
• Salt ½ tsp
• For Chutney:
• Tamarind pulp 1 cup
• Dates 8
• Jaggery 2 tbsp
• Sugar 1 tbsp
• Red chili powder 1 tbsp (heaped)
• Chat masala 1 tsp
• Salt ½ tsp
• Whole red chili 6
• Black salt ½ tsp

Cooking Directions

1. For Chutney: In a sauce pan cook together tamarind pulp, dates, jaggery, sugar, red chili powder, salt, chat masala, whole red chilies and black salt for 15 minutes, cool and blend.
2. For Chat: In a dish place the boiled chick peas, add ¾ cup chutney then spread whipped yogurt.
3. Pour remaining chutney, top with crushed papri, onion chopped, coriander leaves chopped.
4. Serve warm or cool.