Zohra's Kitchen

14/05/2024

Mutton Biryani.

14/05/2024

Immune Booster Juice for healthy lifestyle.

02/05/2024

Chicken Tikka with fries and coleslaw.

23/03/2024

Traditional Eid Breakfast.

18/09/2023

Jeera Rice and Chicken Korma.

01/09/2023

Chicken donuts

01/09/2023

Tandoori chicken with rice and avocado salad.

31/08/2023

28/06/2023

ASSALAMUALAIKUM AND EID MUBARAK TO ALL MY FRIENDS.

13/06/2023

Chapli Kebaab Burger and Fries

13/06/2023

Beef and Veggie pasta.

13/06/2023

Tandoori Tikka meal.

13/06/2023

Kheema Aloo.

13/06/2023

Beef Kofta.

13/06/2023

Tandoori chicken masala

13/06/2023

Chicken Nihari

22/05/2023

Chicken Jalfrezi and beef kofta.

28/03/2023

Zaatar, Sumac and Lemon Grilled Chicken with Eggplant and Tahini


Ingredients
TAHINI SAUCE
1/2 cup good quality raw tahini
1 clove garlic, grated
1/2 lemon, juiced
1/4 cup ice water or more as needed to make the tahini smooth
Kosher salt to taste
GRILLED ZA'ATAR AND LEMON CHICKEN
8 chicken thighs, skin off
1 lemon, zested and juiced
1/4 cup extra-virgin olive oil
2 cloves garlic, grated
2 tablespoons za'atar
1 teaspoon cumin
1 teaspoon sumac
kosher salt and fresh cracked black pepper
FIRE-GRILLED EGGPLANT
2 eggplants
1/2 lemon, juiced, plus more as needed
kosher salt, to taste

Preparation
FOR THE TAHINI SAUCE:

In a bowl, combine the tahini, salt, garlic, lemon juice and water and mix together. The sauce will get to a weird thick consistency - not to fear, this always happens. Keep adding water until it becomes smoother and becomes a lighter color. Tahini with the perfect consistency can fall through the tines of your fork—but not too easily. Check for seasoning, you may need more salt or lemon juice.

For the grilled lemon chicken with zaatar:

In a large bowl, marinate the chicken thighs in all of the ingredients. Preheat a grill or grill pan. Grill the chicken for 6 to 7 minutes on each side.

FOR THE FIRE-GRILLED EGGPLANT:

Preheat a grill or grill pan. Score the skin of the eggplant all over. Place on the grill. Grill on medium heat for 20 to 30 minutes until the skin is black and the eggplant has deflated. The meat inside gets steamed within the skin and because you are burning the outside, the meat gets a nice smoky flavor. Remove from the oven and let cool. Remove the skin. Squeeze over the lemon juice and kosher salt. Drizzle over the tahini, fresh herbs, pine nuts, pomegranate seeds and season the top with kosher salt, a drizzle of olive oil and more fresh lemon juice as needed.

Serve the grilled chicken with the tahini and eggplant, pita and salad.

20/03/2023

RAMADAN SPECIAL.
Chicken Doughnuts.


Filled with herbs and spices, these crispy fried chicken donuts are exploding with deliciousness! Fun to eat for kids and adults alike, and easy to be make in just under an hour.

Ingredients

1 lb boneless chicken, cubed
7 boiled potatoes
2 onions
5 green chilies
½ tbsp turmeric powder
salt, to taste
half bunch coriander leaves
few mint leaves
1 small carrot (optional)
1/2 cup boiled corn
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp soy sauce
2 tbsp cornflour
2 eggs
1 cup bread crumbs.
Instructions

For making the dough, in a blender, add chicken, potatoes, onion, green chili, salt, turmeric, coriander, mint, carrot, corn, ginger, garlic, soy sauce, and 1 egg. Blend until well combined.

Grease hands with oil. Take some "dough." Make a ball, flatten the dough, and make it doughnut shape.

Beat the remaining egg in a bowl. Fill another bowl with bread crumbs.

Now dip them in the beaten egg and then coat with bread crumbs.

Keep them in the freezer for 10 minutes.

Fry them on low to medium flame till golden brown and crispy, about 8 to 10 minutes. Take out to drain on the kitchen towel and serve.

Recipe Notes

If you keep them frozen coated with bread crumbs, they can be stored for 1 to 2 weeks.
If you partially fry them to about 70% and keep them frozen, then they will stay good for 2 months.

18/12/2022

Creamy veggies.

16/12/2022

KOKAM KE TEZ AALOO
Tangy spicy Aloo chaat is something that we Memon's relish in Iftaar.

INGREDIENTS
8 baby potatoes
4 pieces of kokum
red chili powder
2 green chilies, sliced
curry leaves
1tsp fennel seeds
1 tsp mustard seeds
2 tbsp Imli chutney
oil
coriander leaves
pomegranate to garnish (optional)
Salt to taste.

INSTRUCTION
Boil baby potatoes until done . don’t overcook the potatoes.
Peel and halve each potatoes.
Grind kokum into a thick paste with red chili powder ,fennel seeds and water.
Heat oil in a pan. Add mustard seeds, after few minutes, add chopped green chillies and curry leaves, and stir for a minute.
Mix it with kokum paste.
Add red chilli powder if you want to make it more spicy.
Add salt and Imli chutney as required and mix boiled potatoes.
Stir well and sprinkle chopped coriander and garnish it with pomegranate.

17/08/2022

Quinoa and Chicken Salad.



Ingredients
1 cup of quinoa
3 Tbsp olive oil
2 Tbsp chopped chives
Zest of 1 lemon
2 Tbsp lemon juice
1 clove of garlic, finely chopped
1 1/2 cup of cooked chicken thighs, chopped
2 cups grated carrots
1 cup swiss cheese in dices
1/2 cup almonds, chopped in small dices
1/2 cup sliced, grilled almonds
1/4 cup italian parsley
1 Avocado slices
Salt and pepper.
(add hot sauce and vinegar according to your taste)

Preparation
In a saucepan, add 2 cups of water to one cup of quinoa. Cook the quinoa at medium heat during 15 minutes. Set aside and let cool.
Mix together olive oil, chives, zest and lemon juice and garlic. Add salt and pepper to taste.
Add the quinoa and the other ingredients. Mix together decorate with sesame seeds and serve in bowls.

26/06/2022

Today's order of Chicken Biryani

26/06/2022

Cheesy Chicken with eggplant and zucchini.

07/06/2022

TAWA CHICKEN.

Ingredients
Chicken Marinade
4 tbsp Gram Flour
1 ½ tbsp Lemon Juice
1 tsp Ginger Paste
1 tbsp Garlic Paste
½ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Fennel Seeds
½ tsp Cumin Seeds
Salt
2 lb Chicken Breast Cut into 1 inch cubes
Curry Base
2 tbsp Oil
1 tsp Fenugreek Seeds
1 large Onion Diced
1 ½ inch Ginger Crushed
4 cloves Garlic Crushed
200 g Tinned Plum Tomatoes Pureed
¼ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder

Instructions:
Make a paste with Gram Flour, Lemon Juice, Ginger, Garlic, Turmeric, Ground Coriander, Fennel Seeds, Cumin Seeds and Salt.

Coat and marinade the Chicken in the paste for 1 hour.

Heat OIl over high heat. Once hot, add the marinaded Chicken and cook for 5 minutes each side. Set aside.

Add Fenugreek Seeds and saute for 30 seconds, then and Onions. Cook until golden brown - around 10 minutes on medium/high.

Add Ginger and Garlic and cook for 1 minute before pouring in the tomatoes.

Add Turmeric Powder, Red Chilli Powder, Ground Coriander and Ground Cumin. Cook for 2 - 3 minutes.

Add the Chicken and cook covered on medium low for 3 - 4 minutes adding 1/4 cup of water if needed.
Enjoy with Paratha/Naan or jeera rice.

Storage/Make Ahead Instructions
This dish keeps well in an airtight container in the fridge for up to 5 days. It can also be frozen in an airtight container for up to 3 months. #

13/04/2022

Basbousa