Broccoli Cups, Chicken Shashlik And Zeera Biscuits by Zarnak Sidhwa

Ingredients for Broccoli Cups:

• Broccoli 1
• Onion 1
• Whole egg 1
• Egg yolk 1
• Salt to taste
• Black pepper to taste
• Nutmeg grated a pinch
• Fresh cream 2 tbsp
• Butter for greasing
  

Method:

1. Preheat oven to 180 degree C onion.
2. Blanch broccoli florets and put them in a blender.
3. Break one egg and add with salt, pepper powder and nutmeg and make a puree. Transfer the puree into a baking tray and heat.
4. Grease silicon molds and pour the broccoli mixture into them taking care not to fill up to the rim.
5. Place the silicon cups in the baking tray and keep it in the
6. preheated oven.
7. Steam in the preheated oven till done. Demold and serve.

Ingredients for Chicken Shashlik:

• Chicken breast 500 gm
• Capsicum 2
• Onions 2
• Tomatoes 2
• Lemon juice 1/4 cup
• Salt 1/2 tsp
• Black pepper 1 tsp
• Soya sauce 1 tbsp
• Hot sauce 1 tbsp
• Oil for deep frying
• Lemon to decorate
• Mint leaves to decorate
• Mint chutney to serve with
  

Method:

1. Cut chicken into 1 inch pieces.
2. Put in a dish with the lemon juice, salt, black pepper, soya sauce and hot sauce.
3. Mix well, cover and leave to marinate for 2-3 hours.
4. Cut onion, capsicum and tomatoes into small cubes.
5. Skew chicken and vegetables closely on bamboo skewers.
6. Heat up oil in a frying pan.
7. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
8. Take off from oil and put it on absorbent paper.
9. Or you can grill the chicken over hot charcoal.
10. Decorate with lemon pieces and mint leaves.
11. Serve hot with mint chutney.
    

Ingredients for Zeera Biscuits:

• Plain flour 2 cups
• Cooking oil 3/4 cup
• Caster sugar 1/4 cup
• Salt 1-1/2 tsp
• Cumin seeds 2 tbsp
• Baking powder 1 tsp
• Egg 1
  

Method:

1. Mix caster sugar and oil.
2. Add one egg and mix well.
3. Add plain flour, cumin seeds, salt, baking powder and mix well.
4. Shape the biscuits with a cookie cutter.
5. Put on the greased baking sheets and bake at 180 degrees C for about 10-15 minutes or until light brown.
6. Transfer to a wire rack to cool.
7. Store in an airtight container.