Zohra's Kitchen

Mutton Biryani.

Immune Booster Juice for healthy lifestyle.

Chicken Tikka with fries and coleslaw.

Traditional Eid Breakfast.

Jeera Rice and Chicken Korma.

Chicken donuts

Tandoori chicken with rice and avocado salad.

ASSALAMUALAIKUM AND EID MUBARAK TO ALL MY FRIENDS.

Chapli Kebaab Burger and Fries

Beef and Veggie pasta.

Tandoori Tikka meal.

Kheema Aloo.

Beef Kofta.

Tandoori chicken masala

Chicken Nihari

Chicken Jalfrezi and beef kofta.

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.

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.

Creamy veggies.

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.