CHEF ZAKIR LIVE

Haryali Beryani Ingredients: ˝ kg chicken ˝ kg rice 2 onions 4-6 green chilies 1 cup ghee 3 medium tomato < slice> 2 tbsp ginger, garlic paste 250g yogurt 1 tsp anise seeds 1tsp whole coriander 1 tsp maram masala powder Salt 2-3 buy leave Whole garam masla ˝ tsp kewra Yellow food color ˝ tsp jaefel, jawertry, small cardamom powder ˝ bunch fresh coriander ˝ bunch mint leave. Method: Light brown onions in ž cup ghee. Keep a side a few quantity of brown onion. In fried onion add ginger, garlic paste. After mixing add chicken and 1tbsp whole garam masala. Mix well and include green chilies < cut from center> and 2 tomatoes. After 5 minutes put in anise seeds, whole coriander, garam masala, salt and yogurt. Also include half quantity of fresh coriander and mint leave. Cover and cook on slow flame. Boil water with 1tbsp whole garam masala, 2-3 buy leave and salt. On boiling point add rice. When rice are 4 kanni. Take out 1-1/2 cup boil rice with strainer and place them on above gravy. Let boil remaining rice, after 3-4 minutes strain them and place on first rice. Heat up remaining ghee by adding 2-3 cloves, 2-3 whole black pepper, and small cardamom. Now on top of rice sprinkle ghee material, jaefel, jawertry, small cardamom powder, kewra, yellow food color , remaining tomato, onion and keep on dum. Do not use turmeric and red chili.

Chocolate Nuts Ingredients: 100g cooking chocolate 20 g pistho 20 g walnut 20 g almond 3tsp icing sugar Method: Nuts roughly crush with hand. In a large pan boil water and place a small pot in it. Put chocolate in that pot to melt. On melting chocolate add sugar. mix Add nuts. Mix again Place a butter paper in a plate. With help of spoon take out chocolate nuts on paper. Place side by side like a candy. Garnish with icing sugar.

Tamater Ghosht Ingredients: ˝ kg meat 3 medium tomato 2tbsp ginger,garlic paste 1 onion 1 medium piece ginger 1tsp tumeric 1tsp garam masala powder 1tbsp crushed red chili salt ź cup oil Method: Make tomato paste with 1 cup water. Fry onion in oil. Add ginger, garlic paste, cook. Add meat. When water dry add salt, ginger. Mix it. Add tumeric, ground garam masala, mix by adding 2-3tbsp water. Add red chili and tomato paste. Cover and cook till meat tender. Garnish with fresh coriander and mint.

Chicken Yahni Palao Ingredients: ˝ kg chicken ˝ kg rice 1 cup ghee 1 med onion 2tbsp ginger, garlic paste 1 tomato 4 green chilies 1tbsp red chili crushed 1tsp cumin powder 1-1/2 cup water salt whole garam masala Method: Fry onion in ghee with whole garam masala< don’t brown>. Add ginger, garlic paste.mix and add tomato. Mix. put in chicken. When chicken color turn to white add green chili, red chili, cumin powder. Cook. Add water when it come to boil include rice, salt and cook. On dry water keep it on dum.

Fried Drum Sticks + Achari Salad Fried Drum Stick Ing: Drum stick = 4 Garlic,ginger paste = 1 te.s Salt = ź te.s Black pepper = 1/4te.s White pepper = 1/4te.s Crush red chili = 1/4te.s Corn flour = 1ta.s Egg = 1 Method: Marinate drum sticks with all above ing for 15 minz. Coat them with corn flour n deep fry on low flame. Drum Sticks with Vegetables Stap 1 Ing: Drum stick = 4 Garlic,ginger paste = 1 te.s Salt = ź te.s Black pepper = 1/4te.s White pepper = 1/4te.s Crush red chili = 1/4te.s Corn flour = 1ta.s Egg = 1 Method: Mix all ing in drum sticks n fry. Step 2 Carrot = 1 Cabbage = half Spring onion = 1 Beet-root = 1 Capsicum = 1 Cut all in Julian. Heat 2ta.s oil in a pan…add all veges in it also add salt,black pepper, white pepper n crush red chili sate the veges…add drum sticks n 2ta.s mayones cream, a lil amount of red chili pwd.keep it on dhum for 5 minz. Achari Salad Carrot = 1 Cabbage = half Beet-root = 1 Cut all in Julian Juice of 1 lemon Oil = 1/2te.s Fresh pickles = 1ta.s Salt Method: Mix all in a bowl.

Sweet n Sour Chicken Ing: For Chicken: chicken = 1 pao 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 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.

Chicken roll paratha boneless chicken 200 gm ginger garlic paste 1 tsp salt yogurt 3- 4 tbsp haldi 1/4 tsp red chilli powder 1-1/2 tsp zeera powder 1 pinch garam masala powder 1 pinch mix all the above ingredients with chicken and marinate for a while. in a pan take 1-2 tbsp oil, add ginger garlic pate less than 1 tsp,fry it a bit then add the chicken mixture and cook it till its dry and cooked. For the paratha: in a bowl take 2 cup plain flour (maida), add salt, 2 tbsp ghee, mix it well, add water and knead it with your palm,make parathas and fry them in a frying pan. For the salad: tomato (chopped) onion (chopped) fresh coriander a bit of lemon juice For the chutney: imli pulp fresh mint leaves 1/2 bunch fresh coriander 1/2 bunch salt crushed red chilli sugar in a blender take all the above ingredients add some water and blen well. For the assembling: take a piece of butter paper,put paratha on it, then put some chicken mixture on it, put salad, chutney,roll it.

nice ... bana ke khilayie ga :P

Very good sharing .. tfs !!

Tips for Nihari Tips for Nihari by Chef Zakir 1. Nihari is only made with lal mirch, salt, & last stage some pisa garam masala. Never with zeera powder, dania powder or haldi. 2. Cut your onions really thin, the Nihari will be very smooth. If you cut too big, it wont be smooth & the taste wont be good. 3. Atta is used in Nihari, not Maida. 4. Add ghee in Nihari, if you add oil, the flavor wont be the same. 5. Dont make the onions red, the color will change in Nihari. 6. If you add red chilli before it's time the quality & the taste wont be the same. 7. If you cook in afternoon then serve at night (cook it then cover it & dont open the cover) the taste will be very very good. (remove the layer of fat when it comes up, then put it back on it when you reheat it) Total time of Nihari is about 1.5hrs. (& I forgot to mention, offcourse when your serving take out the potli)

Nihari Nihari 1/2 kg Bong ka ghost (mutton) or use 1/2kg undercut beef (Chef Zakir used mutton) 2 med onions thin sliced 1dry ginger 1 piece & 1tbl fennel seed (make a potli of it) 1 cup atta (regular roti flour) 2tbl red chili pepper 2 tbl red chili pwd 1 tbl garam masala salt to taste 250grms ghee or 1 pyali 2tbl ginger & garlic paste(mix in bowl with 1/2 pyali of water) Water as needed 1tsp of Pisa garam masala (for garnishing) 1st step- Make Potli using cheese cloth by putting 1inch sond(dry ginger) & 2tbl sabut sanuf)& tie it.cut off the excess cloth. (set aside) 2nd step- In pan add ghee (never oil, the flavor wont be the same) then add onions, dont make the onions red. (if it's brown it will affect the color of Nihari) 3rd step- when the onion gets a little soft, then add potli. & ghost. (if you use beef then use a little more water & cook longer) when the color of the ghost changes, then bhoon at little more, 4th step- then add ginger garlic paste & keep stirring. cook it for about 5-10 minutes. & when everything's mixed in. 5th step- then mix in 2tbl of red chili pwd. after 5-7 minutes, after water is absorbed (keep stirring) 6th step- then add salt 7th step- then add water up 3/4 jug or 1 liter. then mix. & now cover. 8-10 minutes on high speed. until it boils then lower the heat. about after 20 minutes or so. 8th step- then add atta. (in a bowl add lal atta & 1.5 cup water to make a very watery paste)& mix & stir. 9th step- Add garam masala (In a bowl mix in 1tsp pisa garam masal 2Tbl of water)& cover. for 5-10 minutes . & cover dont open. 10th step- GARNISH- with ginger slices, dania. 12:47 pm (6 minutes ago)

Fruit Custard Fruit Custard 1/2 kg milk (2 cups US standard) 1 pyali sugar 1 pyali cream 3tbl of custard pwd 1 Tin can of fruit (cocktail style) or use fresh fruit (pineapple, apple, banana, etc) 1tsp vanilla essence 1st- Add milk to the pan & bring it to boil. 2nd- Mix in tsp of vanilla essence. 3rd- Mix in sugar, until sugar dissolves. 4th- While your stirring, mix in the custard pwd (mix custard with some milk to make a paste) Keep stirring to prevent lumps from forming. 5th- After it starts to thicken, cool it a bit & add cream. 6th- Layer some fruit at the bottom of your serving dish, then add custard layer, then repeat, on top should be layer of fruit. 7th- Take normal piece of paper & make a mehndi cone out of it, & add some cream & make zig zag designs on the fruit custard.

Kofta Curry Kofta Curry by chef zakir Qeema 300g Onion 4 Green chilli 4-5 Hara dhania Oil Yougurt ˝ cup G.G paste Kuti lal mirch 2 tbsp Haldi ˝ tsp Pisa garam masala 1 tbsp Bhunay channy 2 tbsp Khashkash 1 hr pani main bhigo dain Oil Method Qeema main onion , hari mirch n dhania , salt n garam masala cut kr k dal dain n chooper main dal k grind kr lain. Then hath ko oil laga k iss qeemay ki balls bna lain Tomatos chop kr k issi chopper main blend kr lain. Bhunay channy n khashkash with its pani jis main bhigoi thee blend kr lain Oil main G.g paste 2 tbsp dal k sauté karyn then tomatos mixture dal dain n bhoonain then iss main kucit lal mirch, haldi, pisa garam masala, dhania pwdr dal k mix karyn n bhoon lain till tomatos yak jan hoo jaen Jab masala bhun jae n ghee chor day tu 1 cup pani dal dain n pakny dain jab phir oil oper a jae tu iss man meat balls dal dain n sath hi chany wala mixture ooper say pour kr dain ab chamach nain chalana warna koftay toot jaen gay ˝ cup yougurt ko pani ki tarha liquid blend kr lain n wo bhi salan man dal dain n cover up kr k pakain but chamach nain chalana only pan k shake karyn in the end garnish with dhania, adrak n sabz mirch

Aaloo ki Katlian Ingredients Potatos 4 Tomatos 2 Onion 1 Sabz mirc Dhania Oil G.G paste Lal mirch kuti hue Haldi Pisa garam masala Poisa zeera Salt Kalongi ź tsp Method Cut all veges Oil garam kr k G.G paste, tomatos, onion, hari mrchian n dhania sab dal dain n bhoon lain , add all spices n bhonain till masala yak gan. Now add 2 cup water n potatos then cover up n cook. Pahly flame high jab pani main boil a jae tu flame slow.

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