Chicken Pakora Recipe By Chef Zakir

Chicken Pakora is hot & crunchy pakora recipe, great for raining season. Try this recipe with imli ki chutney or chili garlic sauce.

Chicken Pakora Recipe By Chef Zakir

Chicken Pakora


  • ½ kg boneless chicken, cubed

For Pakora Batter

  • 2 cups gram flour
  • ¼ bunch coriander and mint leaves
  • 2 tsp Pomegranate seeds
  • 1 tsp crushed cumin seeds
  • 1 tsp crushed coriander seeds
  • 1 tsp citric acid
  • 1 tsp red chili powder
  • Salt to taste
  • Oil for frying


  1. Take a large bowl, add chicken, gram flour, coriander and mint leaves in it.
  2. Add Pomegranate seeds, cumin seeds, coriander seeds and citric acid.
  3. Now add salt & red chili for seasoning chicken.
  4. Add little water in it and mix well until it become a thick pakora batter or paste.
  5. For frying pakoras, take a deep pan and heat oil in it.
  6. Drop a tablespoon of the batter in hot oil.
  7. Fry chicken pakora for 5-7 minutes or until golden brown.
  8. Remove them from oil and drain on kitchen paper.
  9. Chicken Pakora are ready to serve, hot.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

Chicken Samosa Recipe By Shireen Anwar

Samosa is one of favorite Pakistani Iftar Recipe. Try this Shireen Anwar, crispy chicken samosa recipe in iftar. Follow the steps and enjoy these mouth watering samosa’s, best for iftar or teatime. Make sure to serve it with tomato ketchup or a tamarind sauce.

Chicken Samosa Recipe By Shireen Anwar

Chicken samosa


For Samosa Filling

  • 250 gm Chicken Mince
  • 2 tbsp. oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp all spice
  • ½ tsp red pepper, crushed
  • 2 tbsp. coriander leaves, chopped
  • 4 green chilies, chopped

For Samosa Dough

  • 2 cups Flour
  • 6 tbsp. clarified butter
  • ½ tsp salt
  • Water to knead dough

Chicken Samosa Cooking Method

For the Samosa Filling

  1. In a pan, heat oil.
  2. Fry the ginger paste, garlic paste and the chicken mince in oil.
  3. Add the salt, black pepper, all spice and crushed red pepper. Cook this samosa mixture for 10 minutes or till the chicken is done.
  4. Take out, mixture in a bowl and add the fresh coriander and green chilies.

For the Samosa Dough

  1. In a bowl, mix the clarified butter, flour and salt.
  2. Gradually add water and knead it into hard dough.
  3. Make small balls from the dough and roll them out flat in the shape of small saucers.
  4. For making samosa, spread the chicken filling on the samosa dough and fold one side to form a D shape.

For Frying Samosa’s

  1. In a pan, heat oil for 3-5 minute on medium heat. And add samosa in it for frying.
  2. Fry chicken samosa’s from both side, until they turn light golden brown.
  3. Take them out in a serving plate and Chicken Samosa is ready to serve hot with ketchup or sauce of your choice.

Serves: – 4-6

Cook Time: – 10 Minutes

Perp Time: – 30-40  Minutes

Chicken Broast Recipe By Chef Gulzar Hussain

This chicken broast is easy and delicious broast recipe by Chef Gulzar. You can serve it with french fries and sauce.

Chicken broast Recipe By Chef Gulzar Hussain

Chicken broast


  • ½ kg Chicken, with skin
  • 4 tbsp. Papaya paste
  • 4 Eggs
  • 1 cup rice flour
  • ½ cup white flour
  • ½ cup corn flour
  • 1 tsp mustard powder
  • 1 tsp garlic powder
  • 1 tbsp. white pepper
  • 1 tbsp. Red chili powder
  • 1 tbsp. Chinese salt
  • 2 tbsp. chicken powder
  • Vinegar as required
  • Oil for fry
  • Salt to taste

For Broast Garnishing

  • 3-4 lettuce leaves
  • 1-2 Onion (sliced)

Chicken Broast Cooking Method

  1. Cut chicken in 8 pieces.
  2. In a bowl mix vinegar, salt, papaya paste and red chili.
  3. Now marinate chicken breast in it for an hour.
  4. In a bowl mix white flour, corn flour, rice flour, chicken powder, white pepper, garlic powder, mustard powder salt and Chinese salt. Coat the chicken pieces in it.
  5. Then dip chicken breasts in beaten eggs and repeat.
  6. Fry it on medium flame until broast turns golden brown.
  7. Dish out chicken broast and garnish it with salad leaves and onion and serve with sauce.

Cook Time: 35- 40 Minutes

Preparation Time: 1 Hour + 15 Minutes

Yield: 2-4 servings

Aloo ki Puri Recipe By Chef Gulzar Hussain

Make sure to try this Recipe by Chef  Gulzar. It is a very  yummy and traditional breakfast  menu.

Aloo ki Puri Recipe By Chef Gulzar Hussain

Aloo ki Puri

Ingredients For Puri

  • 2 cups wheat flour
  • 1 tsp cumin seeds, roasted
  • Water as required
  • Oil as required
  • Salt to taste

For Aloo Bhaji

  • 750 gm potatoes
  • 1 tsp red chili, crushed
  • ½ tsp nigella seeds
  • ½ tsp turmeric powder
  • 3-4 green chilies
  • Oil as required
  • Salt to taste

Aloo ki Puri Cooking Methods For potatoes

  1. In a pan heat some oil
  2. Add potatoes, red chilies, turmeric powder, salt, green chilies and nigella seeds
  3. Fry them for a while, then add water and continue cooking till the potatoes are done
  4. Let the gravy thicken
  5. Take it off the stove and garnish with chopped coriander leaves and green chilies

For puri

  1. In a bowl, combine the wheat flour, salt, cumin seeds and water
  2. Knead it into a soft dough and leave to rest
  3. When the dough is well rested, roll out small balls of the dough
  4. Roll these out flat into the shape of small saucer plates
  5. Deep fry in hot oil for a few minutes
  6. Serve them hot with the potato gravy

Serves: 3-4 Cook Time: 10 Minutes Prep Time: 15 Minutes

Chicken Shakooti Recipe By Shireen Anwar

Try this chicken recipe by Shireen Anwar. It is a great alternative to the regular chicken dishes and the taste is amazing. This spicy and flavorful chicken shakooti is best served with naan

Chicken Shakooti Recipe By Shireen Anwar

Chicken Shakooti


  • 1 kg chicken (cut into 12 pieces)
  • 6 cloves
  • 10 black pepper corns
  • 20 button red chilies (you can vary up to taste)
  • 1 inch piece cinnamon
  • ½ cup oil
  • 1 tbsp. ginger/garlic paste
  • 1 tbsp. coriander seeds
  • ½ tsp turmeric
  • ½ tsp green cardamom powder
  • ¼ tsp fenugreek seeds
  • 2 tbsps. coconut
  • 3 tbsps. fried onions (ground)
  • 4 tbsps. lemon juice
  • 1, ½ tsp salt
  • 1, ½ tsp cumin seeds
  • 1, ½ tsp poppy seeds
  • Water as required

Chicken Shakooti Cooking Method

  1. Soak the button red chilies in water
  2. In a skillet, toast the cloves, pepper corns, cinnamon, coriander seeds, fenugreek seeds, coconut, cumin seeds and poppy seeds
  3. Grind the toasted spice and keep aside
  4.  Separately grind the soaked chilies
  5. Heat oil in a pan and fry the ginger/garlic paste
  6. Add the turmeric, salt, chili paste and the toasted spice mix
  7. Fry these well while adding a little water
  8. Add the chicken and fry it till the oil separates
  9. Add 1 cup of water, cover with a lid and cook till the chicken is tender
  10. Add the cardamom, ground fried onions and lemon juice, cover with a lid and let it simmer for 5 minutes
  11. Dish it out and serve

Serves: 4-6

Cook Time: 30-35 Minutes

Prep Time: 15 Minutes

Spicy Stir Fried Eggplants Recipe By Shireen Anwar

Eggplants are often considered a boring vegetable. Try this stir-fried recipe by Shireen Anwar. It is a great new way to make eggplants and the taste is very different and delicious. Just follow the steps and enjoy this spicy and healthy stir fried eggplants recipe

Spicy Stir Fried Eggplants Recipe By Shireen Anwar

Spicy Stir Fried Eggplants


  • ½ kg eggplants (small, round ones cut into quarters)
  • 8 red chilies (whole)
  • 15 curry leaves
  • ½ cup oil
  • 1 tsp white cumin
  • 1 tsp onion seeds
  • 1 tsp garlic paste
  • 1 tsp salt
  • 1 tbsp. coriander seeds
  • 1 tbsp. sugar
  • 1 tbsp. mango pickle with masala
  • ½ tsp fennel seeds
  • ½ tsp mustard seeds
  • 2 tbsps. fried onions (ground)
  • 2 tbsps. desiccated coconut
  • 4 tbsps. tamarind pulp

Spicy stir fried eggplants Cooking Directions

  1. In a pan roast the coriander seeds, red chilies, desiccated coconut, white cumin, fennel seeds and onion seeds
  2. Grind these together
  3. In a pan heat oil and add the mustard seeds and curry leaves
  4. Add the garlic paste and spice mix
  5. Fry these well by adding little water
  6. Add the eggplants, water and salt
  7. Cover with a lid and cook for about 15 minutes
  8. Add the tamarind pulp and mango pickle
  9. Simmer for 5 minutes and serve

Serves: 6

Cook Time: 20 Minutes

Perp Time: 10 Minutes

Hot Peri Peri Sauce Recipe By Shireen Anwar

Make sure you try this recipe. Peri peri sauce is a fantastic complement to any chicken dish. Now you can make your own peri peri sauce in just a few easy steps. Enjoy this sauce with fried or baked chicken, bbqs, pasta dishes, salads etc.

Hot Peri Peri Sauce Recipe By Shireen Anwar

Hot Peri Peri Sauce


  • 6 long Talhar mirch/Kashmiri chili (soaked overnight in 1 cup hot water)
  • ¼ cup whole red chilies, soaked overnight in 1 cup hot water
  • 2 tbsps. ground red chili
  • 1 tsp garlic crushed
  • 1 tbsp. mustard seeds, crushed
  • 1 tbsp. coriander seeds, crushed
  • ½ cup white vinegar
  • 1 small onion (chopped)
  • 2 tbsps. lemon juice
  • ½ tsp citric acid
  • ½ cup oil

Hot Peri Peri Sauce Recipe  Cooking Method

  1. In a bowl combine all the sauce ingredients together.
  2. Put in a blender and blend for 5 minutes or till it forms a smooth paste.
  3. Pour in a clean sterilized jar.
  4. Store this hot peri peri sauce in the refrigerator.

Preparation time: 10 minutes

Cook time: 5 minutes

Hot and Spicy Reshmi kabab Roll Recipe By Shireen Anwar

Make sure to try this recipe for roll parathas. Although the steps may seem very long, they are very easy to follow and the taste is very delicious. Now you can make your own market style roll paratha that taste equally if not more delicious.

Hot and Spicy Reshmi kabab Roll Recipe By Shireen Anwar

Hot and Spicy Reshmi kabab Roll


  • ½ kg chicken mince
  • 1 tsp garam masala
  • 1 tsp cumin seeds (roasted and crushed)
  • 1 tsp green chilies (grinded)
  • 1 tsp salt
  • 1 tbsp. red chili pepper (crushed)
  • 1 tbsp. ginger/garlic paste
  • 1 tbsp. corn flour
  • ½ tsp white pepper
  • 3 tsp desiccated coconut
  • 2 tbsps. clarified butter (heaped)
  • 2 tbsps. (heaped) almonds (blanched and grounded)
  • 1, ½ tsp Coriander seeds (roasted and crushed)

For chutney

  • 1 cup  yogurt
  • 1 tsp green chilies (ground)
  • 1 tsp chaat masala
  • ½ tsp red chili powder
  • ¼ tsp salt

For paratha

  • 2, ½ cup flour
  • 1 tbsp. oil
  • ½ tsp salt
  • Water to knead

Hot and Spicy Reshmi kabab Roll Cooking Method

For Reshmi Kababs

  1. In a bowl mix the ground almonds, coconut, all spice, cumin powder, red chilies, white pepper, salt, coriander, green chilies, ginger/garlic paste, ghee and corn flour
  2. Mix in the chicken and let it marinate for a while
  3. Put the chicken on the skewers, grill or bake in oven for 20 minutes at 180 degrees C
  4. Burn a piece of coal
  5. Put the cooked chicken skewers in a pan, place the burning in the pan, cover with a lid for 1 minute and then keep it aside for later

For Chutney

  1. In a bowl, mix the green chilies, chaat masala, red chili powder, salt and yogurt
  2. Keep this aside for later

For Parathas

  1. In a bowl mix the flour, oil and salt
  2. Use water to knead it into a dough
  3. Make a paste of ghee and flour in a small bowl
  4. Make 8 balls from the dough and roll them out into the shape of small saucers
  5. Spread the paste on top of the dough, roll it up into a coil and again roll it out into the shape of a paratha about the size of a quarter plate
  6. Shallow fry in a flat frying pan

To Assemble

  1. Take the paratha
  2. Spread the chutney on top
  3. Layer with one reshmi kebab, pour more chutney on top
  4. Roll it up and serve

Serves: 4

Cook Time: 35 Minutes

Prep Time: 20 Minutes+ Marinate Time

Mango Souffle Recipe By Shireen Anwar

Enjoy the mango season with this yummy mango soufflé.  It’s a very rich and delicious dessert and the steps are very easy to understand and follow

Mango soufflé recipe by Shireen Anwar

Mango soufflé


  • 1 tin evaporated milk
  • 1, 1/3 cup water
  • 1 packet mango jelly powder
  • 1 tbsp. gelatin powder
  • 4 tbsps. sugar
  • 4 ounces fresh cream
  • 1 cup mango puree
  • 1 tbsp. custard powder

Mango Soufflé Cooking Method

  1. In a pan heat up the water and dissolve the jelly powder and gelatin. Let it thicken
  2. Pour the jelly liquid in the blender, add the evaporated milk, sugar, mango puree and custard powder
  3. Blitz it together for 2 minutes
  4. Pour in a dessert bowl and chill in the freezer for 6-8 hours
  5. Decorate with fresh cream and mango pieces and serve chilled

Serves: 1 Bowl Cook Time: 2 Minutes Perp Time: 5-6 Hours