School of Culinary Arts by Zeeshan Butt
Started by the Pakistan's Top Chef Zeeshan Butt!
Zaitooni Handi/Black olive handi/How to cook /Restaurant style/Best recipe Ingredients 1 Olive oil (4 table spoon) 2 Garlic paste ( 1 tea spoon ) 3 Ginger paste ( 1 tea spoon ) 4 Chicken thigh boneless (300 g) 5 Tomato blend (200 g)...
Royal Club Sandwich /Restaurant style/ Easy and quick recipe Ingredient: Boneless chicken breast (80 g) large bread slice (4 piece) Mayonnaise (4 table spoon) Ice berg (half bunch) Tomato (1 ) Egg (1) Turkey bacon (1 s...
CHICKEN CHILI DRY MADE BY CHEF ZEESHAN BUTT INGREDIENTS Chicken boneless 150(g) salt (1/4 Teaspoon) black pepper powder (1/4 Teaspoon) oil (8 Table spoon) corn flour (1 Table spoon) egg (half) garlic (...
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Beef Steak with black pepper sauce Ingredients: undercut beef fillet (300g) Oil(60 ml) Oregano(2 pinch) Chopped onion (1 1/2 Table spoon) Chicken powder ( 1 Table spoon) Chicken stock (1/2 cup...
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DRAGON CHICKEN WITH BUTTER RICE DRAGON CHICKEN WITH BUTTER RICE Red bell pepper (15 g) Green bell pepper (15 g) Yellow bell pepper (15 g) Onion (15 g) Chopped garlic(1 table spoon) Cooking ...
ASHKOI KEBAB INGREDIENTS : Turkey bacon slice (3 slices) Jalapeno Whole large ( 3 pieces) Philadelphia cheese( 3 Table spoon) Salt (1 pinch) Coriander chopped (1 Teaspoon...
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DYNAMITE PRAWNS MADE BY CHEF ZEESHAN BUTT INGREDIENTS LARGE PRAWNS (5 PIECE) SRIRACHA SAUCE (1 TABLE SPOON) MAYONNAISE (2 TABLE SPOON) HONEY (1 TABLE SPOON) LEMON JUICE (1 TABLE SPOON) SALT (3 PINCH)...