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