Beaconhouse defence campus , karachi

DC Family
KA
DASTARKHWAN
RECIPE BOOK Vol. 1


PREFACE

Assalamu alaikum and Eid Mubarak!

We are thrilled to present to you a collection of delicious recipes that

were contributed by members of our school community during the
holy month of Ramadan. This recipe book is a celebration of the
diversity and unity that makes our school community so special.
During Ramadan, food plays an important role in bringing families
and communities together to break fast and share in the joy of the
holy month. We are grateful to all those who shared their favorite
recipes and culinary traditions with us, and we hope that this recipe
book will continue to be a source of inspiration and delight for years
to come.
As we celebrate Eid al-Fitr, the joyous festival that marks the end of
Ramadan, we invite you to try out these recipes and share them with
your loved ones. Whether you are looking for sweet treats to share
with family and friends, or hearty meals to break your fast, this
recipe book has something for everyone.
We would like to extend our heartfelt thanks to everyone who
contributed to this recipe book, and to all members of our school
community for their unwavering support and enthusiasm. We hope
that this recipe book will continue to be a cherished resource for our
community and a testament to the rich cultural traditions that make
us who we are.
Once again, Eid Mubarak to all of our school community members.
May this festive occasion be filled with joy, happiness, and delicious
food!

 CREME CARAMEL
From the kitchen of my Sister In Law

DC Family Member :
SHIREEN KARAMALLY - Principle of Defence Campus

ORIGIN : FRANCE SERVES: 8 COOKING TIME: 60 MIN

INGREDIENTS DIRECTIONS
1. Boil the milk
6-7 Eggs 2. Add sugar (You may increase or reduce the quantity according
1 Liter Milk to taste)
8 Tablespoons Sugar 3. Add Vanilla essence and mix well
1 teaspoon Vanilla Essence 4. Take off the heat and let the mixture cool for a while.

5. Beat eggs well with an eggbeater till it becomes nice and frothy
6. Add the egg to the milk mixture and mix well
7. Take another bowl and keep pouring the mixture from one
bowl to the other at least 6 times to allow the air to fill in. This
makes the custard light and smooth.
8. Prepare two moulds. Sprinkle sugar in it and heat the moulds
to caramelise the sugar to a light brown colour. Let it cool. (You
may also use smaller moulds for individual servings) .
9. Let the moulds cool. Then pour the milk mixture in the
moulds. Cover the moulds with foil paper.
10. Heat oven to around 180 degrees. Place a large roasting pan or
any other container in the oven and pour some water into it.
11. Place the moulds in this pan and close the oven. Let it steam for
at least 10 - 15 minutes (time will vary according to the quality
of the oven) You may check by piercing a knife or a wooden
skewer into the custard. The knife should come out clean.
12. You may add some more water to the roasting pan if the water
dries up and the custard is still not set.
13. Take it out of the oven and let it cool for a while before placing
the moulds in the fridge.
14. Before serving, loosen the custard from the sides of the mould.
Place a serving dish or plate over the mould. Turn the mould
over so that the custard comes out on the plate with the
caramelised portion on top.
15. Serve cold

DC Family Member :
Tasneem Karbalai - SM Senior School
ORIGIN : INDIA
INGREDIENTS
Potatoes 1kg
Mutton mince 1/2 kg
Onion chopped 1cup - squeez the
water and spread on a paper towel
Coriander Chopped 1 cup Green
Chilli Chopped 1/2 cup Green Chilli
paste 1 tbs
Ginger Garlic paste 1 tbs Garam
Masala 1 tsp
Salt to taste
red chilli powder 2 tsp
Eggs boiled and chopped 2 Eggs
beaten for coating 2 ( add salt and
red chilli powder as per taste)
Bread crumbs - ( you may make
fresh by running fresh bread slices
in a food processor )
bateta chaap
From the kitchen of my Naani
SERVES: 2 COOKING TIME: 30 MIN
DIRECTIONS
1. Boil potatoes and mash them, add salt and 1
tsp red chili powder mix well and keep
aside.
2. Boil mince in salt, garam masala, ginger
garlic, and green chili paste. All water must
dry. Let it cool.
3. Add all chopped vegetables, chopped eggs,
salt, and red chili powder to the mince.
4. Take some mashed potatoes in your hand,
flatten them, and add a tbsp of mince filling
to them. roll in it like balls with mince
properly secured with the potato mash.
5. Coat the balls first with beaten egg mixture
and then bread crumbs - repeat twice.
6. Deep fry in hot oil till golden brown. Serve
with coconut green chutney.
7. You may store them unfried in the fridge
for two days.
 Qeema Kachori
DC Family Member :
Saad Saleem Mansoori - P.R.O
ORIGIN : PAKISTAN SERVES: 4
INGREDIENTS
Maida (All-purpose flour) sifted 2 & ½ Cups
Namak (Salt) 1 tsp or to taste
Oil 1 tbs
Pani (Water) 1 Cup or as required
Oil 2 tbs
Pyaz (Onion) chopped 1 medium
Beef qeema (Beef mince) 250 gms
Adrak lehsan paste (Ginger garlic paste) ½ tbs
Hara dhania (Fresh coriander) crushed ½ tbs
Hari mirch (Green chili) crushed 1 tbs
Zeera powder (Cumin powder) 1 tsp
Kali mirch powder (Black pepper powder) ¼ tsp
Garam masala powder ½ tsp
Lal mirch powder (Red chili powder) 1 & ½ tsp
or to taste
Haldee powder (Turmeric powder) 1/2 tsp
Dhania powder (Coriander powder) 1 tsp
Namak (Salt) ½ tsp or to taste
Lemon juice 2 tbs
Cooking oil for frying
From the kitchen of my Mother
COOKING TIME: 30 MIN
DIRECTIONS
1. In a bowl, add all-purpose flour, salt, and oil and mix
well.
2. Gradually add water and knead until dough is formed,
cover and let it rest for 15 minutes.
3. In the wok, add oil, and onion sauté until translucent.
4. Add beef mince and mix well until the changes color.
5. Add ginger garlic paste, fresh coriander, green chilies
and mix well.
6. Add cumin powder, black pepper powder,garam
masala powder, red chili powder, turmeric powder,
coriander powder, salt, and lemon juice, mix well and
cook for 8-10 minutes.
7. Let it cool down.
8. Take a dough, grease your hands with oil, and knead
again.
9. Take a small dough and make a ball, grease the
working surface with oil, and flatten the dough with
the help of your hands.
10. In the center of the dough, add mince filling, press,
and seal all edges.
11. Press gently and prick with a skewer (makes 6-7
kachori).
12. In a wok, heat cooking oil and fry on low flame until
golden brown.
 Chicken Pocket
DC Family Member :
Ahmad Owais - Nursery A
ORIGIN : PAKISTAN SERVES: 4
INGREDIENTS
Chicken mince 1/2kg
Pepper white black & red 1/4 ts
Coriander powder 1/2 ts
Cumin seeds 1/2 ts
Soya sauce 1 ts
Chilli sauce 1 tablespoon
Chilliflakes 1/2 teaspoon
Bread 1 small (packet)
Slice cheese packet
Salt to taste
Ginger garlic paste 1 ts
1 tablespoon yogurt
1/2 cup milk
2eggs
From the kitchen of MOTHER
COOKING TIME: 40MIN
DIRECTIONS
1. Mix all the spices, chill soy sauce, ginger
garlic paste, and yogurt in the mince
2. Add some water and steam it on low flame
for 5_6 minutes
3. Heat 2 tablespoons of oil in a pan and stir
fry mince for 2 minutes and put it at the side
to cool it down
4. Now take bread slices and cheese slices and
cut the bread's sides
5. Dip the bread slice by slice in the milk and
cut cheese slices into Triangle
6. fill the mince batter in the bread slices
along with triangular cheese and with the
help of your hand fold them into triangular
pocket form
7. Beat an egg and dip the bread pocket in it
8. Now deep fry them and enjoy with raita or
sauce
 Potato fritters
From the kitchen of NAANI

DC Family Member :
ZAYD MAZHAR MUHAMMAD - 10 - C

ORIGIN : PAKISTAN SERVES: 4 COOKING TIME: 25 MIN

INGREDIENTS
Besan/gram flour – 1cup
Finely chopped onion -1
Red chilli powder -1tsp
Baking soda, a pinch
Finely chopped coriander leaves
DIRECTIONS
1. First, sift the gram flour in a mixing bowl.
2. Add finely chopped onion, red chili powder,
curry leaves, coriander leaves, and salt to the
gram flour bowl.
3. Slowly add water to the mixture and make a
medium-thick batter.
4. Finally, add a pinch of baking soda and mix
well.

Curry leaves 5. Heat a frying pan with enough oil for deep
frying.
Salt to taste
6. When the oil is hot reduce the flame to
Oil for deep frying
medium.

7. With the help of a spoon drop the batter into
the hot oil.
8. Fry the pakora on medium flame until they
turn golden on both sides.
9. Remove the fried pakoras on the tissue paper-
lined plate to absorb excess oil.
10. Serve this tasty and delicious Besan Pakora
with green chutney or ketchup.
 Potato Poppers
From the kitchen of Mother

DC Family Member :
HAMZA BILAL - 7 - B

ORIGIN : PAKISTAN SERVES: 4 COOKING TIME: 30 MIN

INGREDIENTS DIRECTIONS
5 boiled potatoes 1. First mash potatoes and then add onion and all

1 onion chopped spices in it. Then mix it well. Cut cheese into
small cubes. Take a portion of potatoes mixture,
1 tsp chilli flakes
put cheese cube in the center and make round
1 tbsp salt
shape like a ball. Do the same with all mixture.
1 tsp black pepper powder
2. Dip all poppers in eggs mixture and coat with
200 grams chadder cheese bread crumbs.
1 egg 3. Heat oil and deep fry till Golden brown. Served
1/2 cup Bread Crumbs with ketchup or tamarind sauce.

 Russian Salad
From the kitchen of Mother

DC Family Member :
HARAM BILAL - 3 - E

ORIGIN : PAKISTAN SERVES: 4 COOKING TIME: 30 MIN

INGREDIENTS DIRECTIONS
1. First we will prepare sauce,
1/2 cup dairy cream
2. Add dairy cream in a bowl add mayonnaise,
1/2 cup Mayonnaise
salt, pepper, sugar powder and milk, mix it
1 tsp salt
well. Sauce is ready.
1 tsp white pepper powder 3. Add apples, banana, boiled pasta, peas,boiled
1 tsp black pepper powder carrots and baby corn in sauce and mix it well.
1 tbsp sugar powder 4. Refrigerate it for 30 minutes.
5 tbsp milk 5. Delicious and Healthy Russian salad is ready.
2 apples cut into cubes
3 banana cut into cubes
1/2 cup boiled pasta
1/2 cup boiled peas
1/2 cup boiled carrot
1/2 cup baby corn ( optional)Golden brown.
Served with ketchup or tamarind sauce.

 Chicken Tempura
DC Family Member :
ZAKIA ASIF - EARLY YEARS
ORIGIN : CHINA SERVES: 4
INGREDIENTS
Chicken ( cut it into strips) half Kg
Marination:
Garlic Crushed 1 tbsp
Salt half tsp
Black pepper half tsp
Crushed chillies 1 tsp
White pepper half tsp
Chilli sauce ( Chinese) 2 tbsp
Lemon juice 1 tsp
Tempura Mixture:
All purpose Flour 1 and a half cup
Baking powder 1 tsp
Salt 1 tsp
Chicken powder 1 tsp
Water as required
From the kitchen of Mother
COOKING TIME: 40 MIN
DIRECTIONS
1. First Marinate the chicken with all the
ingredients and keep it in a fridge for half an
hour
2. then make Tempura mixture by mixing all the
dry ingredients first and
3. then add water to bring it to a thick
consistency,
4. then start dipping each strip into the mixture
and start deep frying in preheated oil, keep
the flame medium so that the chicken gets
tender and all sides become golden,
5. once done take them out on a plate lined with
a kitchen towel to take out the excess oil,
6. then serve it on a platter with your choice of
dipping sauce ( sweet chili sauce,Honey
mustard and garlic mayo are recommended)
 Honey BBQ wings
From the kitchen of Mother

DC Family Member :
MUNIBA HAMEED - Teacher - Primary Section

ORIGIN : PAKISTAN SERVES: 8 COOKING TIME: 45 MIN

INGREDIENTS DIRECTIONS
1. Marinate the wings with black pepper, salt,
Chicken Wings 1kg
and milk for 15-20mins.
Black pepper 1 tablespoon
2. Heat oil for deep frying at high flame.
Salt As per taste
3. Coat the wings in corn flour and fry them.
Milk 2/4 cup 4. Take them out half-cooked and let them rest
Oil (for frying) for 5-7 mins.
Corn flour (coating) 5. Add them back to the oil and fry till fully
For sauce: cooked.
Honey: 1/2 cup 6. In a saucepan add the BBQ sauce and honey
BBQ sauce 1 cup and combine on low flame. Add the wings and
coat them fully with the sauce.

7. Serve hot.
 Dynamite Chicken
DC Family Member :
MUNIBA HAMEED - Teacher - Primary Section
ORIGIN : PAKISTAN SERVES: 8
INGREDIENTS
Chicken boneless cubes ½ kg
Soy sauce 1 tbs
Paprika powder 1 tbs
Salt 1 tsp or to taste
Dried oregano 2 tsp
Garlic powder 1 tsp
Corn flour ½ Cup
Wheat flour ½ Cup
Black pepper powder ½ tsp or to taste
Salt ½ tsp or to taste
Eggs 2
Oil for frying
Sriracha sauce or Chili sauce 4 tbs
Mayonnaise ¾ Cup
Tomato ketchup 2-3 tbs
Honey 1 tsp
Garlic powder ½ tsp
Paprika powder ½ tsp * Green onion
From the kitchen of Mother
COOKING TIME: 45 MIN
DIRECTIONS
1. Pat dry chicken boneless cubes with a kitchen
towel or paper.
2. Add soy sauce, paprika powder, salt, dried
oregano, and garlic powder in boneless
chicken cubes, mix well, and marinate for 30
minutes.
3. In a bowl, add corn flour, wheat flour, black
pepper powder, and salt, mix well & set aside.
4. In a bowl, add eggs, whisk well & set aside.
5. Now coat marinated chicken cubes in dry flour
mixture, dip into beaten egg, and coat in dry
flour mixture again.
6. In a wok, heat oil and fry until golden brown &
set aside.
7. In a bowl, add sriracha sauce or chili sauce,
mayonnaise, tomato ketchup, honey, garlic
powder, and paprika powder & mix well.
8. In the prepared sauce, add cooked chicken and
coat well.
9. Sprinkle green onion leaves & serve.
 Grilled chicken sandwich
From the kitchen of Mother

DC Family Member :
MUNIBA HAMEED - Teacher - Primary Section

ORIGIN : PAKISTAN SERVES: 2 COOKING TIME: 150 MIN

INGREDIENTS
Chicken fillets 2
Black pepper crushed ½ tsp
Dried oregano 1 tsp
Salt ½ tsp or to taste
Olive Oil 2 tbs
DIRECTIONS
1. Take chicken fillets, poke holes with a fork or
meat tenderizer & set aside.
2. Add black pepper, dried oregano, salt, olive
oil, Worcestershire sauce, mustard powder,
and vinegar and r, mix in the bowl.
3. Add chicken fillets, mix, and marinate for 2

Worcestershire Sauce 1 tbs hours.

4. Grease the grill pan with oil, place marinated
Mustard powder 2 tsp
chicken fillets, and cook/grill on low flame
Vinegar 1 tbs
for 8-10 minutes on each side.
Oil 2-3 tbs
Sauce:
Chili sauce 4 tbs Added chili sauce, mayonnaise, tomato ketchup,
Mayonnaise ¾ Cup honey, garlic powder, and paprika powder, er
Tomato ketchup 2-3 tbs and mix in the bowl.
Honey 1 tsp Assemble:
Garlic powder ½ tsp Into toasted bread apply sauce add grilled
Paprika powder ½ tsp chicken and make a sandwich.

 Bread Cheese balls

From the kitchen of Mother

DC Family Member :
ZAINAB UMER - 2 - A

ORIGIN : KARACHI SERVES: 4 COOKING TIME: 60 MIN

INGREDIENTS DIRECTIONS
1. Boil minced meat
4 slices white bread 2. Add salt and black pepper to it

1/2 cup grated mozzarella 3. When water gets dry

1/2 cup grated cheddar cheese
2 teaspoon coriander leaves
1 teaspoon chopped chili
1 small chopped onion
1/4 chicken minced meat
1 teaspoon chopped garlic
Salt as required
Oil as required
11. Now put a pan on the stove and have some sufficient
4. Then Take a large bowl and mixed mozzarella cheese,
cheddar cheese 2 teaspoons of coriander leaves
5. Chopped garlic and onion with the minced meat.
6. And set aside now take the bread and cut the corners
of it.
7. Take a bowl of water and soak bread slices in it.
8. Quickly take out from the water and squeeze all water
from the bread slice gently.
9. Now take the proper amount of mixture and put it in
the bread and
10. Then make a ball of bread by pressing it gently.
oil in it on medium flame.
12. When you feel the oil is hot enough then directly put
these balls into the oil and take them out when you
feel its color is golden brown.
13. Now serve these balls with ketchup and matchup
sauce or any sauce that you want.
14. Your bread cheese balls are ready to eat
 Crispy Chicken Pakora
From the kitchen of Mother

DC Family Member :
AYESHA RABIA UMER - PRE-NSY - B

ORIGIN : KARACHI SERVES: 4 COOKING TIME: 80 MIN

INGREDIENTS
Chicken breasts
(2 chicken breasts or thighs)
chopped very small
Onion – 1 chopped finely
Ginger Garlic paste- ½ tbsp.
DIRECTIONS
1. Chop the chicken breasts into small pieces.
2. Take a bowl to combine the chicken pieces
with the spices.
3. Put the gram flour in the chicken mix and
combine well with your hand.
4. Don’t use Water to mix the ingredients, the

Chili powder- 1 Tsp moisture from the chicken will help to bind
the flour and the chicken.
Turmeric powder- ⅛ tsp
5. Now make small balls out of the mixture.
Garam masala- ½ tsp
6. Take a frying pan and heat enough oil for
Coriander powder- 1½ tsp
deep frying
Salt- ¾ tsp 7. Put the balls into the oil and fry over medium
Gram flour or Chickpea flour (Besan) – ½ flame. Don’t add too many balls at the same
cup time.

8. Fry till the pakoras pick the golden brown
color.
9. Take them out in a kitchen paper towel.
10. Put them in any hot pot that will make
pakoras warmer until iftaar time.
 Peri peri bites
From the kitchen of Mother

DC Family Member :
KHADIJA UMER - 5 - A

ORIGIN : KARACHI SERVES: 4 COOKING TIME: 60 MIN

INGREDIENTS
chicken breast 1cup
(boil the breast piece and shred it )
bullet green chilli 15
bread crumbs 3 to 4 cups(or as much
required)
DIRECTIONS
1. In a bowl add the shredded chicken, cream
cheese, mayonnaise, salt, crushed red chilli,
and lemon juice mix well and keep aside.
2. cut the green chillis in the middle and deseed
them.
3. now add the chicken stuffing to the green

cream cheese 1/2 cup chilli.

mayonnaise 1/2 cup
salt 1/4 tsp
crushed red chilli 1/2 tsp
lemon juice 1 tbs
plain flour 3 tbs
cornflour 2 tbs
egg 2 to 3 (or as many required for dipping) chillies, cover and keep in the fridge for 10
salt 1/2 tsp
oil for deep frying
4. in a separate bowl add the corn flour, plain
flour, and salt 1/2 tsp, mix well and keep
aside.
5. beat the egg in a bowl and keep it aside too.
6. now add the stuffed green chillies to the flour
mix then dip it in the egg and then roll it in
the bread crumbs, repeat this for all the
minutes.
7. after 10 minutes, heat the oil and fry them till
golden on medium flame.
8. serve hot with mayonnaise, ketchup
 Qeema Dumpling Samosa
From the kitchen of Mother

DC Family Member :
FAREZ ZAFER JAPANWALA - 7 - B

ORIGIN : MIDDLE EASTERN FUSION SERVES: 10 COOKING TIME: 55 MIN

INGREDIENTS
For the Dough:
2 cups All purpose flour (Maida)
3 tablespoons Oil
2 large pinches of Salt
1 pinch of Carom seeds ( ajwain)
Water ( as required)
For the Filling:
1/2 kg Finely ground beef mince
4 medium-sized onions (finely chopped)
2-3 finely chopped green chilies
1 tablespoon crushed chili flakes
3/4 teaspoon black pepper
2 tablespoons crushed coriander seeds
1teaspoon cumin seeds
1 tablespoon ginger garlic paste
2 tablespoon cooking oil
Salt to taste
Fresh green coriander
Fresh spring onion chives
DIRECTIONS
1. Sieve the flour, and add salt, carom seeds, and oil.
2. Rub the oil with your fingertips until crumbly.
3. Add water a little at a time to bind the dough into
a ball.
4. Use minimum water. Knead together and set
aside.
5. Heat oil in a wok, and fry ginger garlic paste
until aromatic
6. add the beef mince and saute' for a few minutes.
7. Add salt, pepper, crushed chili flakes, cumin,
coriander seeds, and green chilies, and mix well.
8. Add chopped onion and saute'.
9. Add a little water. Cook on low heat till tender.
10. Increase flame, dry the mixture, adjust spices,
and leave to cool.
11. When completely cooled, add chopped green
coriander leaves and spring onion chives.
12. Meanwhile, make dough balls of 1" Diameter, roll
them into a round, and keep them covered.
13. Use a dumpling maker to make dumplings as
shown in the video.
14. Makes 30
 Creamy Nutty fruit Salaad
From the kitchen of Mother

DC Family Member :
MISHAAL MUKHTIAR - 2 - A

ORIGIN : KARACHI SERVES: 6 COOKING TIME: 15 MIN

INGREDIENTS DIRECTIONS
1. Take a big bowl and add cream now beat
1 pack cream
2 tablespoons Mayonnaise cream with a beater or fork, and add
Salt to taste mayonnaise, sugar, salt, and black pepper
1/4 teaspoon Black pepper .now mix it well
1 tablespoon sugar 2. Now take another bowl and add all the
1small pineapple tin
fruits and pineapple cane then add beaten
1 Apple
2 chikoo cream in this bowl Now mix it all together
2 kiwi 3. Lastly, for garnishing sprinkle whole dry
1 pomegranate fruits n half cuts dates.
1 mango
6 strawberries
Some grapes
2 bananas
10 almonds
20 cashews
20 raisins
20 pistachios
20 walnuts
10 dates
 Honey mustard-coated wings
From the kitchen of Mother

DC Family Member :
SYED IBAAD AHMED - KG - C

ORIGIN : KARACHI SERVES: 4 COOKING TIME: 25 MIN

INGREDIENTS
Wings 1 kg,
black pepper 1 tbsp,
1 tbsp crush red chili,
1 tbsp gg paste,
2 tbsp soya sauce,
2 tbsp chili sauce,
mustard 1 tsp,
Honey 1 tbsp,
chili garlic sauce 3 tbsp,
Maida 5 tbsp,
corn flour 5 tbsp ,
oil 1/2 liter,
sesame seed 1tbsp
DIRECTIONS
1. Steam wings with GG paste, black pepper,
and crushed red chilli for 15 min.
2. Coat wings in Maeda, cornflour is better than
deep frying.
3. For dip sauce: take a frying pan pour 2 tbsp
oil then add soya sauce, chilli garlic sauce,
chilli sauce, honey, mustard and 1/2 glass of
water
4. After 5 min coat wings in this sauce and serve
hot last sprinkle sesame seeds

 Date BALL
From the kitchen of Sister

DC Family Member :
Rukhsana Ashraf - Senior School - Section Head

ORIGIN : KARACHI SERVES: 10 COOKING TIME: 15 MIN

INGREDIENTS DIRECTIONS
1. Crush the almonds finely.
2 cups (450 g) dates, deseeded

2. Take butter in a pan and melt on low heat
¾ cup almonds and mix in desiccated coconut.

3. Now, add the de-seeded dates, cocoa powder,
⅓ cup coconut and a pinch of salt. Mix well with the spatula

the date will soften. Cook for a total of 3-4

4 tablespoon cocoa powder

minutes until the dates are warm.
A pinch of pink salt 4. Next, mix crushed almonds with the cooked

mixture. Let the mixture cool enough to
2 tablespoon butter handle then mix well with your hand to have
an even and soft dough.
5. Scoop out a teaspoon full of dough in your
hands and roll it to make a smooth small ball.
6. Rolling in the date and nut balls in coconut.
 Chicken cheese balls
From the kitchen of Mother

DC Family Member :
MUHAMMAD AHMED KHAN - 1-E

ORIGIN : KARACHI SERVES: 4 COOKING TIME: 60 MIN

INGREDIENTS
CHICKEN BONE LESS 300GMS
GINGER GARLIC PASTE 1 TSP
CHILLI SAUCE 2 TSP
CHILLI POWDER 2 TS
SALT 1/2 TSP OR TO TASTE
FRESH CORIANDER CHOPPED 2TBSP
MOZZARELLA OR CHEDDAR CHEESE
AS REQUIRED
MIX HERBS OR CUMIN 2 TSP OR 1TSP
OIL FOR DEEP FRY
FOR COATING :
EGGS 1
MILK 3TBSP
CORNFLOUR 2TB.SP
ALL PURPOSE FLOUR 2TBSP
BREAD CRUMBS AS REQUIRED
8. Put in a refrigerator for about 2 hours.
DIRECTIONS
1. Put chicken, ginger garlic paste, chilli sauce,
red chilli powder, salt, coriander and herbs
in a grinder chopped until well combined.
2. Set aside.
3. Take chicken mixture 1 to 1 1/2 tsp spread on
a flat surface then take a cheese and put it in
the centre of the spread chicken mixture.
4. Make a ball.
5. Put eggs and milk in a bowl and mix well.
6. Take another bowl put cornflour and all-
purpose flour mix them.
7. Put chicken cheese balls in a Cornflour
mixture then egg mixture and last
breadcrumbs.
9. Deep fry until golden brown.
10. Served hot with ketchup.
 Potton wali Sawayyan
From the kitchen of Naani

DC Family Member :
Eeshal Ehtisham - 6-B

ORIGIN : PUNJAB SERVES: 4 COOKING TIME: 30 MIN

INGREDIENTS DIRECTIONS
1. First, heat a pan and add 1/2 cup desi ghee.
Potton wali Sawayyan / Vermicelli (made by
ladies in village by using their finger tips) 1 2. Let the ghee melt and add crushed
cup. cardamom to it. Stir them in ghee till we get a
Desi Ghee 1/2 cup nice smell
Sugar or brown sugar 3/4 cup or according 3. Then add 1 cup of Potton ki sawyer to the
to your taste.
ghee and roast them till the color change
Water 3 cups
Cardamom 4-5 (crushed) from off-white to golden.
Milk 1/2 cup 4. On the other hand, take 2-3 cups of water in
a pan and add sugar to heat. Boil it till the
sugar melts.
5. Now add this warm sugar water to the
roasted away and cover the lid till the water
dries in heat.
6. Lower the heat and cover the lid.
After 5 minutes switch off the heat.
 Chicken coated with cheese
From the kitchen of Mother

DC Family Member :
SHANZEH MIR - 6-B

ORIGIN : KARACHI SERVES: 4 COOKING TIME: 30 MIN

INGREDIENTS DIRECTIONS
1. First, boil chicken pieces
4-6 pieces of chicken
3 slices of cheese 2. Next, take out 1cup broth ( yakhni)
1/2 tsp Garlic 3. Then dissolve 3 slices of cheese and 1tsp
Salt as required black pepper in broth and add 2 tbsp corn
1Tsp Black pepper flour to make it thick
1 Egg
4. On the other side dry the chicken pieces
5tbsp Corn flour
with tissue and coat them in cheese broth
Bread crumbs as required
5. Refrigerate it for 3 hours
6. After that dip the pieces in egg coat it with
corn flour dip in egg again and coat with
crumbs
7. Then fry until golden and enjoy with your
favorite Sauce and Croutons
 Fried Qeema Bhare Karelay
From the kitchen of Mother

DC Family Member :
PERVEEN BIBI - SENIOR SCHOOL

ORIGIN : PUNJAB SERVES: 8 COOKING TIME: 60 MIN

INGREDIENTS DIRECTIONS
1. First cut Karalay into half horizontally and
Beef Mince 750 gm
take out all seeds and clean.
Kareley 1 KG
Anaar Dana 50 Gram 2. Then Shallow fry them for 5 mins.
Imlee water 1 cup 3. In a separate pan boil the Mince first then
Tomato 250 gm add all the above ingredients with cooking
Onion 250 gm oil. Broil the Qeema with all the dry
Green Chilly 4-5
ingredients until water dried and oil
Garlic and Ginger 2-3 cloves
Red Chilly 2 tsp separated. The Qeema filling is ready. let it
Haldi 1/2 tsp cool.
Salt 1 tsp 4. Now fill the Qeema mixture in one half of the
Cooking oil for deep frying 250 gm Karala. Rest the other side on it and tie them
Cooking oil for Masala 4 Tsp
with thread. Repeat the procedure with all

other Karala's

5. Put another Pan on stove and fill it with

250gm Cooking oil on medium flame. When
the oil is heated add the 3-4 threaded Karala's
into the oil for deep frying. Fry each side
until the Karala colour changes to brown.
Repeat the process with all remaining
Karala's.
 Tandoori chicken
From the kitchen of Wife

DC Family Member :
JUNAID TAHIR - ADMIN STAFF

ORIGIN : KARACHI SERVES: 6 COOKING TIME: 60 MIN

INGREDIENTS DIRECTIONS
1. Put all these ingredients in curd to make it
Chicken boneless 1kg
grand.
Oil 100 to 120ml
Yogurt 1kg 2. Then marinate the chicken in this mixture
Onion 150gm for one hour
Ginger Garlic paste 3 tbsp 3. Add oil as well
Green Chili 100gm 4. Cook it after 1 hour.
Black pepper powder 1tbsp
5. Medium to high flame cooks for half hour.
white cumin seeds (zeera) 1tbsp
Salt according to taste. 6. Then heat the coal and smoke for 15 mintues
coal 1pcs 7. Now it is yummy n spicy tandoori Chicken is
ready.
 Meethay Baingun
DC Family Member :
TALAT SIDDIQUI - Early Years Section Head
ORIGIN : KARACHI SERVES: 2
INGREDIENTS
Eggplants long ones 3 to 4 medium size
Onions 2 small size
Green chilies 3 to 4 deseed them.
Garlic 6 to 7 cloves roughly chopped
Ginger/garlic paste 1/2 sp
Red chilies whole 3 to 4 pieces.
Raisins 10 to 12 pieces
Haldi 1/4 tsp
Salt as per your taste
Red chilly powder 1/4 tsp
Turmarid/ imlee pulp 1table spoon.
Gurr 1 medium size grated and mixed with
imlee pulp
Oil half cup
From the kitchen of Naani
COOKING TIME: 30 MIN
DIRECTIONS
1. Cut all the washed vegetables into cube size.
2. Heat the oil add 1/2 tsp ginger/garlic paste
3. Add Red whole chillies, fry on a slow flame
once the colour changes add vegetables and
stir slowly for 2 to 3 minutes
4. Add imlee and gurr paste along with raisins
Cook on a slow flame until Eggplants are
tender and oil separates
5. Add some water if the mixture is dry
codistency of the dish should be slightly
thick.
6. Serve with White plain rice or chapati

 Boneless Beef Biryani
DC Family Member :
HINA TARIQ - Early Years Senior Mistress
ORIGIN : KARACHI SERVES: 4
INGREDIENTS
1¼ – 1½ kg boneless beef pieces
1 cup cooking oil
2 large onions, sliced thin
2 tablespoons ginger garlic paste
3 tomatoes, sliced or diced
½ cup full-fat yogurt
1 tablespoon coriander powder
1½ teaspoons red chili powder
½ teaspoon turmeric
½ teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
Salt, to taste
4 green cardamoms
4 cloves
2 black cardamoms
2 1-inch pieces cinnamon
1 bay leaf
3 medium potatoes, peeled and halved
½ cup chopped red chilies
½ cup chopped mint
2 tablespoons lemon or lime juice
3 cups partially boiled sela basmati rice
Pinch of powdered yellow or orange food
color
From the kitchen of Mother
COOKING TIME: 90 MIN
DIRECTIONS
1. Rinse rice in cold water, and soak in cold water for at least 2 hours (can
soak for up to 4 hours).
2. Heat oil in a large vessel over medium-high heat. Add sliced onions and
sauté until golden brown, 5 to 10 minutes.
3. Transfer half the browned onions to a paper towel-lined
plate and set aside. These will be used when the biryani is
being layered.
4. Returning to the cooking onions, add ginger garlic paste and beef, and
sauté until the beef has a good sear on it, about 3 to 5 minutes. Reduce
heat and add tomatoes, cover, and cook until the beef is tender and the
onions and tomatoes have cooked down into a thick paste, about 1½ to 2
hours. Add splashes of water and stir as necessary to help tenderize the
meat and to prevent burning at the bottom of the pot.
5. While the beef is cooking, mix the following in a bowl: yogurt, coriander
powder, red chili powder, turmeric, paprika, black pepper, nutmeg, mace,
salt, green cardamoms, cloves, black cardamoms, cinnamon, bay leaf, and
star anise.
6. Once the beef is ready, add the prepared yogurt and spice mixture. Cook
until the oil separates from the gravy, about 10 to 15 minutes. Add potatoes
and cook until they are semi-cooked (they will continue cooking while
steaming with the rice), about 10 to 15 minutes. Remove from heat and mix
in cilantro, mint, lemon (or lime) juice, and green chili. Set aside.
7. Heat water (enough to boil rice in) and salt in a large vessel over medium-
high heat. Once it comes to a boil, add soaked rice (drain before adding),
and cook until about 75% cooked through. Drain and set aside.
8. Assemble
9. In a large vessel, spread out half of the boiled rice, followed by the beef
and potato mixture (masala). Cover with remaining rice. Sprinkle a pinch
of food color, if desired. Sprinkle prepared fried onions. Cover and seal
the vessel with a cotton tea towel or aluminum foil, followed by the lid.
Cook over low heat until the rice has finished cooking, about 45 to 60
minutes.
 Khatay baigan
From the kitchen of Daadi

DC Family Member :
HUSNA AYESHA FAZIL - Early Years Coordinator

ORIGIN : INDIA SERVES: 6 COOKING TIME: 45 MIN

INGREDIENTS DIRECTIONS
1. Take oil, put ginger and garlic paste
1/2 cup oil
2. then put onion and just saute it.
1tsp ginger garlic paste
3. Then put Cumin seeds, mustard seeds, Kalonji,
Few curry leaves
and fenugreek seeds and fry it.
Cumin seeds 1tsp
4. Then put chopped tomatoes and put some water
Mustard seeds 1/2tsp
and cover it until softened.
Kalonji 1/4 tsp
5. Then add salt, red chilli powder, turmeric
Fenugreek seeds 1/4 tsp
powder, Cumin seed roasted powder, and
Egg plant 3 to 4 medium size round
coriander roasted powder. Mix well.
Red chilli powder 1tbs ful or according to
6. Cut the eggplants a little from the bottom and fill
your taste
them with this cooked mixture.
Cumin seeds roasted powder
7. Now put the eggplants in the rest of the mixture
coriander roasted powder 2tbsp
and fry it.
Salt according to your taste
8. Then add a little water and cover the lid.
Turmeric powder 1/2 TSP
9. After 5 minutes add 2tbsps of mixture #2 and cook
Tomato large 1fine chopped
(boon lain)
Tamarind pulp 1/2 cup
10. add a few green chillies, whole red chillies and 1
Red whole chillies 6to7 pieces
tbsp ketchup also.
Onion fine chopped 2 big size
11. When it started leaving oil to add tamarind pulp.
Mixture # 2
12. Then cook for a while.
(Coconut powder,peanuts , sesame seeds
13. Add a few curry leaves and cook until they get
n poppy seeds (khus khas )
tender.
1tbsp of each roast them then grind to
14. Now turn the stove off. Yummy khatam baigan is
powder form)
ready.