Ramadan Recipe With Chef Shireen Anwar

Bread Cheese Stick Recipe – Chef Shireen Anwar

Ingredients
10 bread, slices
10Mozzarella cheese, cut into finger slices
4 Green chillies, chopped

4beaten Eggs                                                                                  
4 tbsp Onion, chopped                                             
4 tbsp Coriander leaves, chopped
Fresh breadcrumbs as required
Bread Cheese Stick Method
Remove bread slices crust and soak slices in  water.
Then squeeze out water and fill with chopped vegetables, cheese stick and fold in a form of roll.
Beat an egg and dip the roll in breadcrumb for coating.
Chill for half an hour then deep fry the rolls.
Bread Cheese Stick is ready to serve

Batata Vada  By Shireen Anwar

Recipe Ingredients

1/2 kg Potatoes Peeled Boiled And Mashed                
3 Green chilies
1 inch piece Ginger
1tsp Salt
1/2 tsp All Spice
1/2 tsp Sugar
 2 tbsp Coriander leaves chopped                                                                   
2 tbsp Lemon juice
Ingredients for baghar
1/4 tsp Turmeric
1/2 tsp Mustard seeds
1/2 tsp Chili powder
2 tbsp Oil
Ingredients for Batter
1cup Gram flour
1/4 tsp Turmeric.
1/2 tsp Chili powder.
1/2 tsp Salt.
as required Water to make batter
 Method
Grind together 3 green chilies, 1 inch ginger piece, 1 tsp garlic, 1/2 tsp all spice, 2 tbsp lemon juice, 1 tsp salt and 1/2 tsp sugar into a fine paste with 1 tbsp water, mix this paste into 1/2 kg mashed potatoes with 2 tbsp chopped coriander leaves, now give baghar to this mixture, mix well and make into small balls and then flattened make a thick batter with 1 cup gram flour, 1/4 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp salt and water, dip wada into batter and deep fry them in 2 tbsp hot oil till golden brown, serve with chatni.


Aalo Chana Chaat Recipe by Chef Shireen Anwar
Ingredients

Potatoes boiled and cubed 300 gm
Green chilies finely chopped 8
Chickpeas (chanay) boiled 2 kg                
Coriander leaves choppe2 cup
Sweet and sour dip   2 cup

Crushed red pepper (kuti lal mirch) 1/2 tsp
Salt    1/2tsp
Chat Masala  1/2tbsp
Sugar   1/2tbsp
Ginger finely chopped   3 tbsp
Lemon juice        3 tbsp
Tomato ketchup     3 tbsp
Method:
In a bowl mix together boiled and cubed potatoes, boiled chickpeas, finely chopped ginger, finely chopped green chilies, chopped coriander leaves,  Chat Masala, tomato ketchup, lemon juice, salt, crushed red pepper, sweet and sour dip and sugar. Garnish with coriander leaves and thinly sliced onion.


Kabab Roll  by Chef Shireen Anwar
Ingredients
For beef:
Undercut beef (thinly sliced) 1/2 kg
National tikka boti masala (heaped) 1 tbsp
Green chillies (grinded) 1 tsp
Ginger garlic paste 1 tspSalt 1/2 tsp
Turmeric 1/4 tsp

All spice 1/2 tsp
Raw papaya (heaped grinded) 1 tsp
Yogurt 2 tbsp
For paratha:
Flour 2 cups                                                                                                             
Wheat flour 1 cup
Salt 1/4 tsp
For chatni:
Tamarind juice 1 cup
Salt 1/4 tsp
Chilli powder 1 tsp
Roasted cumin powder 1 tsp          
Sugar 1 tsp
Garlic paste 1/2 tsp
Onion (finely sliced) 1
Method
For paratha:
Sieve together both the flour with salt, knead with water into a medium dough apply little ghee on top.
Leave it aside cover for 1 hour then make into parathas and shallow fry on tawa.
Keep warm until required.
For chatni:
Mix together tamarind pulp, salt, chilli powder, garlic paste, crushed cumin, sugar and use accordingly.
For beef:
Marinate undercut beef with heaped National tikka boti masala, green chillies grinded, ginger garlic paste, salt, turmeric, all spice, raw papaya grinded heaped, yogurt for 2 hours.
Heat oil and add marinated beef.
Cover and cook till tender about 15 minutes.
Mint leaves as required

Potato Dumplings by Chef Shireen Anwar
Ingredients

Potatoes ½ kg ( peeled, boiled & mashed)
Green chillies 3
Ginger 1 piece
Garlic 1 tsp
Salt 1 tsp
All spice ½ tsp
Sugar ½ tsp

Coriander leaves 2 tbsp (chopped)                                       
Lemon juice 2 tbsp
Ingredients for baghar:
Turmeric ¼ tsp
Mustard seeds ½ tsp
Chilli powder ½ tsp
Oil 2 tbsp
Ingredients for batter:
Gram flour 1 cup
Turmeric ¼ tsp
Chilli powder ½ tsp
Salt ½ tsp
Water as required (to make batter)
Method
With 1 tbsp water make the fine paste by grinding together green chillies, ginger piece, garlic, all spice, lemon juice, salt and sugar into a fine paste.
Mix this paste into mashed potatoes with chopped coriander leaves.
Now give baghar to this mixture, mix well and make into small balls and then flattened.
Make a thick batter with gram flour,  turmeric, chilli powder,salt and water.
Dip wada into batter and deep fry them in hot oil till golden brown, serve with chatni.