Meda Wada

Ingredients
White lentil 250 gm soak for 2 hours
Onion 1 finely chopped
Green chilies 6 finely chopped
Ginger 1 tbsp finely chopped
Curry leaves chopped 10 to 12
Salt 1 tsp leveled
Black pepper ½ tsp crushed
White cumin roasted and crushed ½ tsp
Method
Grind soaked white lentil in chopper dry finely and beat mixture well with a spoon, add in chopperize onion, green chilies, ginger, curry leaves, mix very well and keep it in the freezer for hour, add salt and soda just before frying. Deep fry till golden, serve with chatni and sanbar.

Deep fried chicken tikka

Ingredients
Chicken 1 kg 4 pieces give cuts
Ginger garlic 1 tbsp
Lemon juice ¼ cups
Salt 1 ½ tsp
White cumin roasted and crushed 1 tsp heaped
Chili powder 2 tsp heaped
Zarda color pinch
Egg 1
Oil for deep frying
Chat masala to sprinkle
Method
Wash and dry chicken pieces well, give deep cuts, marinate with all above, and leave it for 2 hours, deep fry 2 pieces at a time, sprinkle with chat masala and serve.

Fried lemon chicken

Ingredients
Boneless chicken breast 3 to 4
Suree Hoisin sauce 3 tbsp
Suree lime leaves sauce 4 tbsp
Suree green garlic sauce 3 tbsp
Black pepper 1 tsp
Salt 1 tsp
Egg 1
Bread crumbs as required
Flour 3 tbsp
Method
Marinate chicken breast with Suree Hoisin sauce 3 tbsp, Suree lime leaves sauce 4 tbsp, Suree green garlic sauce 3 tbsp, Black pepper 1 tsp, Salt 1 tsp, Egg 1, Flour 3 tbsp leave it for 30 minutes, roll in bread crumbs, deep fry, serve with sure sweet chili sauce.

Lahori katlama

Ingredients
Flour 2 cups heaped
Oil ¼ cup
Salt 1 tsp
Water to make dough
Ingredients for paste to apply on katlama
Eggs 2
Anar dana crushed 2 tsp
Crushed red pepper 1 ½ tsp
Chili powder ¼ tsp
Crushed cumin roasted 1 tsp
Coriander leaves 2 tbsp
Coriander seeds roasted and crushed 1 tsp
Salt 1 tsp
Red color pinch
Method
Make dough with flour, salt, oil and knead with water into medium hard dough. Leave it covered for 30 minutes. Make a roll with prepared dough, make into 3 balls, put oil on surface, roll to a dinner plate size, make into round or oval paratha, and prick with fork, spread with prepared paste using brush. Deep fry in a tai, put the paratha size on base and filling side on top, splashing oil on top, fry till crisp. These parathas should be rolled thin.

BEEF HUSAINEY STICK

Beef Pieces 1/2 kilo

Cumin Seeds 1 tbsp

Red Chili Powder 1tbsp

Poppy Seeds 1 tbsp

Black Pepper Powder 1 tsp

Crushed Papaya 1 tsp

Salt to taste

Yogurt 1 tbsp

Oil 1 tsp

Ginger/Garlic Paste 1 tbsp

Eggs as required

Breadcrumbs as required

Oil for frying

Wooden skewers

Method:
Cut the beef in small pieces. Mix all masala with oil and yogurt. Rub the beef botis evenly with this masala marinate for at least 1/2 hr. Than skewer the botis. coat with bread crumbs. Beat the eggs well dip the skewers in it and deeep fry it.

Dhaka chicken

Ingredients
Boneless chciken ½ kg cut in thick strips
Corn flour ¾ cups
Salt 1 tsp
Crushed red pepper 2 tsp heaped
Sesame seeds 2 tsp
Eggs 2
Lemon juice 2 tbsp
Chat masala to sprinkle
Method
Marinate chicken with all the above ingredients except chat masala, do not add any water. Mix well. Pick up strips and deep fry until golden, remove and sprinkle with chat masala.

Spicy broast

Ingredients
Chicken 1 kg with skin 8 pieces
Crushed red pepper 1 tbsp
Crushed black pepper ½ tsp
Suree soya sauce 2 tbsp
Suree red chili garlic sauce 2 tbsp
Salt 1 tsp
Ginger garlic paste 1 tsp heaped
Corn flour ½ cup
Flour 1 cup
Chilled water as required
Method
Marinate chicken pieces with all above Crushed red pepper 1 tbsp, Crushed black pepper ½ tsp, Suree soya sauce 2 tbsp, Suree red chili garlic sauce 2 tbsp, Salt 1 tsp, Ginger garlic paste 1 tsp heaped for 30 minutes, add to it 2 tbsp corn flour and 2 tbsp flour mix well to coat all pieces then dip each piece in chilled water then in dry flour and corn flour mixture, deep fry for 20 minutes. Serve with fries.

Chicken Bhajias

INGREDIENTS

Chicken Mince (coarsely chopped) ½ kg
Onion 1 sliced
Coriander leaves 2 tbsp
Green Chilies 3 chopped
Mint 1 tbsp chopped
Egg 1
Salt ½ tsp
Crushed Red pepper 1 tsp
Coriander Crushed 1 tsp
Cumin Crushed 1 tsp
Rice Flour 2 tbsp
Gram Flour 1 cup
Baking powder ½ tsp

METHOD
Mix all together, make into a smooth batter, add chicken mince, mix well, and make into bhajias and deep fry.

QEEMAY K SAMOSAY

Ingredients:
Chicken Mince ½ kg
Ginger Paste 1 teaspoon
Garlic Paste 1 teaspoon
Green Chilies 5-6
Black Pepper ½ teaspoon
Salt As per taste
Tikka Masala Powder 1 teaspoon
Garam Masala Powder ½ teaspoon
Chopped Onion 1 Large
Fresh Coriander As per taste
Fresh Mint As per taste
Oil 1 tablespoon
All-purpose Manda Patti for Samosa Filling

METHOD:
Boil mince chicken by adding ginger paste, garlic paste, green chilies and salt. Once boiled, set aside and let it cool. In a pan, sauté chopped onions for a few minutes. Then add boiled mince, tikka masala, black pepper and garam masala powder. In the end, sprinkle coriander and mint.
Use the all-purpose patti to make the samosas.

Chat pati fried chicken

Ingredients
Chicken 1 kg 12 pieces
Water 1 cup
Chili powder 1 tsp
Lemon juice 2 tbsp
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Ginger garlic 1 tsp
Yogurt 4 tbsp
Ingredients for batter
Gram flour ½ cup
Salt ½ tsp
Crushed red pepper ½ tsp
Baking soda ¼ tsp
Chat masala ½ tsp
Eggs 2 to 3 beaten
Water as required to make batter
Method
Boil chicken with water, chili powder, salt, ginger garlic, lemon juice, crushed cumin till chicken tender and water dries. Remove, cool chicken, dip in batter and deep fry.
Method for batter
Mix eggs, gram flour, seasonings, mix in water into a medium batter. Dip chicken in batter and deep fry.

London fish and chips

Ingredients
Boneless fish fillet ½ kg (sole)
Salt, white pepper, mustard powder ½ tsp each
Ingredients for batter
Flour 1 cup
Baking powder 1 tsp
Salt ½ tsp
Oil 3 tbsp
Chilled water 1 cup to make batter
Method
Marinate fish with salt, pepper, mustard; dip in prepared batter, deep fry in a frying pan till golden and crisp, serve with French fries and ketchup.

Koh-e-noor Chargha

Ingredients
Chicken 1 kg whole (give cuts)
Salt 1 tsp + 1 tsp
Vinegar 3 tbsp
Curry powder 1 ½ tsp
Chili powder 1 ½ tsp
Ginger garlic 1 tbsp heaped
Black pepper ½ tsp
Yogurt ¾ cup
Coriander roasted and crushed 1 tsp
Cumin roasted and crushed 1 tsp
Orange red color pinch
Egg 1
Juice of 1 lemon
Chat masala ½ tsp
Method
Give cuts on chicken, marinate chicken with 1 tsp of salt and vinegar for 2 hours, remove water from chicken and marinate with all ingredients for 1 hour, now put to cook in a pan till water dries and thick masala left, mix 1 egg in the left over masala, rub well on the chicken, deep fry, sprinkle with lemon juice and chat masala

Chicken cream ring

Ingredients
Chicken ½ kg cut in julienne
Salt ½ tsp each + 1 tsp
Pepper ½ tsp each + 1 tsp
Mustard ½ tsp
Wooster sauce 1 tbsp
Ketchup 2 tbsp + 4 tbsp
Chili sauce 1 tbsp
Mayonnaise ½ cup
Gelatin 3 tsp heaped
Sugar 1 tbsp
Chili sauce 1 tbsp + 1 tbsp
Orange color pinch
Tomato puree ½ cup
Vinegar 2 tbsp
Cream 1 cup whipped
Carrot 1 cut in small cubes and boiled
Potato 1 cut in small cubes and boiled
Sweet corn ½ cup
Ginger garlic 1 tsp
Method
Marinate chicken with salt, pepper, mustard ½ tsp each, ginger garlic 1 tsp, 2 tbsp ketchup and 1 tbsp chili sauce, pan fry in 2 tbsp oil until done.
Method for ring
Warm gelatin in ½ cup water, mix with tomato puree, salt, pepper, ketchup, vinegar, mayonnaise and cream, mix well, set in a cold ring mould until set, unmold on a platter, fill with chicken mixture, serve with garlic bread.

Peri peri fries

Ingredients
Potatoes 2 to 3 peeled and cut into fingers
Peri peri masala
Crushed red pepper 2 tbsp sieved
Salt ½ tsp
Chat masala ½ tsp
Lemon salt ½ tsp
Method
Mix all together.
Method for fries
Blanched potato fingers for 5 minutes, remove, put a handful of corn flour on rice to coat well, deep fry in hot oil until golden, remove, sprinkle with peri peri masala.

Foily drumsticks

Ingredients
Chicken drumsticks 1 kg
Vinegar ¼ cup
Water 2 cups
Green chilies 8 grinded
Ginger garlic 1 tbsp heaped
Salt 1 tsp + ½ tsp
Black pepper 1 tsp + ½ tsp
Allspice ½ tsp + ½ tsp
Lemon juice 2 tbsp
Chat masala 1 tsp + ½ tsp
Yogurt ½ cup
Ketchup 4 tbsp
Carrots 2 cut in cubes blanched
Potatoes 2 cut into blanched
Peas ½ cup
Foil pieces cut into 6*6 inches square
Method
Cut vegetables in tiny cubes, par boiled, keep aside, soak chicken legs in 2cups of water, mix with ¼ cup vinegar, in a pan put chicken drumsticks, ginger garlic paste, green chilies grinded, salt and black pepper 1 tsp each, lemon juice, ½ tsp allspice, cover and cook till drumsticks nearly done, remove cool and keep aside. In ½ cup yogurt, mix chat masala, salt and black pepper ½ tsp each, allspice ½ tsp, ketchup 4 tbsp. put 1 piece of drumstick in each foil with 1 tbsp yogurt mixture, top with boiled vegetables, fold and put in steamer and steam for 15 to 20 minutes, remove and serve immediately.

Bonda

Ingredients
Mash daal 2 cups
Rice 1/3 cup
Ginger 1 inch piece
Green chilies 8
Coriander leaves ½ bunch
Salt 1 tsp
Black pepper whole 10
Method
Soak daal and rice together for 6 hours, grind and keep in a warm place overnight, heat 1 cup ghee and 1 cup oil, grind together green chilies, coriander, ginger, whole pepper coarsely and add to bonda paste just before frying, deep fry bondas, make into balls and deep fry.

Maharashtra mutton chops

Ingredients
Mutton ½ kg
Salt 1 tsp
Allspice 1 tsp
Ginger garlic paste 1 tsp
Chili powder ½ tsp
White cumin roasted and crushed ½ tsp
Potatoes 200 gm boiled and mashed
Eggs 2
Oil for deep frying
Bread crumbs 1 cup
Method
Boil chops with 2 cups water, salt, ginger garlic, chili powder, allspice, cumin till water dries and chops tender add 2 tbsp oil and fry well, remove, cool chops, cover each chop with mash potatoes, beat the eggs, dip chops in beaten eggs, roll in bread crumbs, fry serve with chatni.

Qalmi fried drumsticks

Chicken drumsticks ½ kg give cuts
Ketchup 2 tbsp
Tomato puree 1 tbsp
Soya sauce 1 tbsp
Yogurt 4 tbsp
Ginger garlic paste 1 tbsp heaped
Chili powder 1 tsp
Chili sauce 1 tbsp
Vinegar 1 tbsp
Salt 1 tsp heaped
Tandoori color pinch
Allspice ½ tsp
Method
Give cuts on drumsticks, marinate with Ketchup 2 tbsp, Tomato puree 1 tbsp, Soya sauce 1 tbsp, Yogurt 4 tbsp, Ginger garlic paste 1 tbsp heaped, Chili powder 1 tsp, Chili sauce 1 tbsp, Vinegar 1 tbsp, Salt 1 tsp heaped, Tandoori color pinch, Allspice ½ tsp for 2 hours, cook on very low flame for 15 minutes till tender and water dries, remove, cool, shallow fry, serve sparkled with chat masala and fresh salad.

Vegetarian fried fish

Ingredients
Milk 2 cups heaped
Semolina ½ cup heaped
Ginger finely chopped 1 tsp
Garlic finely chopped 1 tsp
Onion finely chopped 2 to 3 tbsp
Coriander leaves finely chopped 2 tbsp
Green chili finely chopped 3
Grated cheese ½ cup
Salt ½ tsp heaped
Egg 1 beaten
Bread crumbs as required
Oil for frying
Method
In a sauce pan put milk to boil with semolina and cheese, stirring all the time add salt, when it gets thick remove and spread on a greased tray cut in square, dip in eggs, roll in crumbs, deep fry serve with ketchup.

Stuffed Double Chicken Chops

Ingredients
Chicken Mixture
Boneless Chicken 750 grams
Ginger Paste 2 teaspoons
Garlic Paste 1 teaspoon
Green Chilies 20-25 pieces
Black Pepper Powder 1.5 teaspoons
Salt As per taste
Cumin 2 teaspoons
Poppy Seeds 1.5 teaspoons
Almonds 10-15 pieces
Lemon 1
For stuffing
Boiled Carrots 2
Boiled Eggs 2
Boiled Potatoes 2
For Frying
Bread Crumbs For coating
Egg For coating
Ghee For frying


Method
In a bowl marinate chicken in ginger paste, garlic paste, green chili paste, salt, black pepper, green chilies and lemon juice. In a coffee grinder, grind poppy seeds, almonds and cumin into a powder. Then add this powder to the chicken mixture and chopperize this mixture.
Follow the steps demonstrated in the show carefully to see how stuffing and frying is done.