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Chicken and egg on toast
Ingredients
Chicken mince (qeema) 300g
Bread slices 4-5
Garlic-ginger paste 1tbsp
Green onions 1
Egg 1
Cornflour 2tbsp
Parsley, chopped 1/4 bunch
Oil for frying
Boiled egg 1
Salt as a taste
Black pepper 1/4tsp
Tomato ketchup 2tbsp
Mustard paste 2tbsp
Sesame seeds 1tbsp
A wholesome snack, a nutritious one-pot meal and a light dessert for summer days
Method
Blend chicken qeema, raw egg, boiled egg, cornflour, green onion, oil, garlic-ginger paste together. Add chopped parsley. Cut bread into square pieces. Spread mixture on the pieces and fry. Decorate the fried slices with tomato ketchup and mustard paste.
Shanghai rice
Ingredients
Boiled rice 300gm
Eggs 3
Oil ½ cup
Green onions 2
Garlic 3-4 cloves
Button mushrooms 1 cup
Capsicum 1
Carrot 1
Black mushrooms 3-4
Prawns 300gm
Peas 1 cup
Oyster sauce tbsp
Worcestershire sauce 2tbsp
Black pepper (ground) 1 tsp
Black pepper (crushed) ½tsp
Chinese salt 1tsp
Salt to taste
Method
In a frying pan, heat oil and add garlic. Stir till it turns golden. Add prawns and cook for two minutes. Add beaten eggs and let it cook for two minutes. Now add button mushrooms, black mushrooms, capsicum, carrot, peas, green onion and mix together. Then add boiled rice.
Season with salt, ground black pepper, crushed black pepper. Add Chinese salt, oyster sauce, Worcestershire sauce and mix it well. Serve hot.
Paneer peray
Ingredients
Cottage cheese 500gms
Sugar ½cup
Khoya ½ cup
Almond and pistachio 50g
Crushed cardamom ½tsp
Kewra 2tbsp
Powder milk 4tbsp
Method
Chop almond and pistachios and keep aside. Break cottage cheese into little pieces and add sugar to it. Heat the mixture in a pan, on low heat. Add kewra water, most of the chopped almonds and pistachios and mix well. Leave some nuts aside for garnishing. After three to four minutes add khoya in it, the mixture will start to thicken. Turn off the flame and pour mixture onto a plate. Let it cool. Make balls, garnish with more almonds and pistachio and serve.
Published in Dawn, Sunday Magazine May 15th, 2016
