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ZaikaCLUBHappiness is homemade10RECIPESBY: CHEF GUL FATIMA
THE RECIPE INDEX Savory Chapters Chapter 1: Breakfast & Morning Eats ... Pg 3-5 Chapter 2: Main Courses & Dinners ...... Pg 6-9 Chapter 3: Soups & Salad ...................... Pg 10-12 Chapter 4: Quick 15-Minute Sides ......... Pg 13-14 Chapter 5: Refreshing Drinks ................. Pg 15-16 02
Ingredients Quantity Bread Slices (Fried) 6 pieces Eggs (Half fried) 2 pieces Tomatoes (Oval sliced) 2 pieces Chicken 1 cup Mayonnaise + Cream As needed Black pepper To taste Salt To taste Lettuce leaf 1 piece Butter 1 piece (portion)BREAKFAST & MORNING EATS Club Sandwiches Method / Instructions: Mix salt, black pepper, mayonnaise, and cream into the chicken. Apply butter to each bread slice. On one slice, place a lettuce leaf and add a layer of the chicken mixture. Place the second slice on top, then add a layer of eggs and sliced tomatoes. Cover with the third slice, do a Cocktail Cutting (cut diagonally into triangles), and serve. 03
Ingredients Quantity Large Eggs 2–3 Butter 1 tablespoon Shredded Cheese ¼ cup (Cheddar, Mozzarella) Milk or Heavy Cream 1 tablespoon (optional, for extra fluffiness) Salt & Black Pepper To taste Fresh Herbs 1 tablespoon finely chopped chives or parsley (for garnish) Salt To tasteBREAKFAST & MORNING EATS Fluffy Cheese Omelette 04
BREAKFAST & MORNING EATSFluffy Cheese Omelette Method / Instructions: Step 1: Beat the Eggs Crack 2 to 3 eggs into a bowl. Add a splash of milk (optional), a pinch of salt, and pepper. Whisk well until foamy. Step 2: Melt the Butter Heat a non-stick pan over medium-low heat. Add 1 tablespoon of butter and let it melt completely. Step 3: Pour & Cook Pour the beaten eggs into the pan. Gently push the cooked edges toward the centre with a spatula so the liquid egg flows to the sides and cooks evenly. Step 4: Add Cheese & Fold When the top is soft and slightly moist, sprinkle ¼ cup of shredded cheese on one half. Fold the other half over the cheese to form a half-moon shape. Step 5: Melt & Serve Cook for another 30 seconds until the cheese melts. Slide it onto a plate and enjoy while hot! 05
Ingredients Quantity Mutton / Chicken 1 kg Turmeric powder 1 pinch Cumin (crushed) 1 tsp Salt To taste Chinese salt ¼ tbsp Green chillies 4 grams Garlic paste 1-¼ tsp Ginger paste 1-¼ tsp Yogurt 5 tsp Onion (chopped) 1 medium Oil 50 ml Cream 15 mlMAIN COURSES & DINNERS Dhuwan Chicken / Muttton 06
MAIN COURSES & DINNERSDhuwan Chicken / Muttton Method / Instructions: 1. Fry the Onions Heat 50 ml oil in a pan and fry 1 chopped onion until golden. 2. Build the Spices Add 5 tsp yogurt, 1 pinch turmeric, 1 tsp crushed cumin, salt, ¼ tbsp Chinese salt, food color, green chillies, garlic paste, and ginger paste. Sauté for 1 minute. 3. Cook the Meat Add 1 kg chicken/mutton and mix well. Cover and cook until tender. Stir in 15 ml cream. 4. Smoke with Charcoal Place a small piece of flatbread (roti) or foil in the center of the gravy. Put a glowing piece of hot charcoal on top. Pour a few drops of oil onto the charcoal and cover immediately with a lid for 2–3 minutes. 5. Serve Remove the charcoal and roti, stir gently, and serve hot! 07
Ingredients Quantity Boneless chicken (cut into small pieces) 4 oz / 1 full cup Carrots, cabbage, and onion (square- cut) 3 + 3 oz Black pepper (freshly ground) ¼ tsp Soy sauce 2 tsp Oil ¼ cup Chicken broth / stock ¾ cup Aji-no-moto 3 tsp Noodles (neither too thin nor too thick) Noodles (neither too thin nor too thick)MAIN COURSES & DINNERS Chicken Chowmein 08
MAIN COURSES & DINNERSChicken Chowmein Method / Instructions: Boil the Noodles: Bring water to a boil, add noodles, and cook for a few minutes. While they are still firm, drain them in a colander and rinse under cold tap water. Stir-fry the Vegetables: Heat ¼ cup oil in a wok or large frying pan. Stir-fry the vegetables—julienned carrots, cabbage, and 1-inch square-cut onions—one by one, then remove them from the pan. Cook the Chicken: In the same oil, add the thinly sliced chicken pieces and stir-fry until the meat's own water dries up. Now add ¾ cup of chicken broth, cover, and let it cook. (Extract ¾ cup chicken broth after boiling the leftover chicken bones). Add Seasonings: When the broth reduces significantly, add all remaining seasonings to the chicken. (Note: Do not over-cook the spices, or the chicken pieces will taste bitter). Combine & Fry Noodles: Immediately after adding the seasonings, rinse the noodles once more, separate them gently with your hands, drain well, and toss them gently with the chicken and spice mixture. Fry together gently. Tip:You can tell the noodles are properly fried when a light sheen appears on top and no raw white parts remain. If not fried properly, they leave an unpleasant taste after eating, so handle them carefully. Final Assembly: Once the noodles are well-mixed and fried, add the pre-fried vegetables and mix them with the noodles and chicken. Finally, sprinkle chopped green onion leaves (cut into approximately 2-inch long strips) on top and serve steaming hot! 09
Ingredients Quantity Chicken broth / stock 12 cups Boiled chicken (cut into small pieces) 4 oz Carrot (finely julienned) 1 large Cabbage (finely julienned) 3 oz Salt, Aji-no-moto 2 tsp, 2 tsp White vinegar ½ cup Ground black pepper 1 tsp Cornflour (dissolved in water) ¾ cup Corn oil ½ cup Egg whites (lightly beaten) 4 eggsSOUPS & SALAD Hot & Sour Soup 10
SOUPS & SALADHot & Sour Soup Method / Instructions: Strain the chicken stock into a pan and add the boiled chicken pieces to it as well. When the stock becomes hot, add the vegetables and spices (salt, Aji-no-moto, black pepper) and cook for a few minutes. Once the vegetables soften slightly, add the vinegar. At the same time, gradually pour in the cornflour slurry while stirring constantly. When the soup reaches the desired thickness, stop adding more cornflour (it is not necessary to use all of the cornflour slurry if it feels thick). Slowly pour in the egg whites while continuously stirring with a spoon. Finally, add the oil, stir, and immediately turn off the stove. 11
Ingredients Quantity Potato, small-diced 1 Medium Frozen mixed vegetables (peas, diced carrots, corn) 1½ cups Red apple, small-diced 1 (As per quantity) Mayonnaise ½ cup Fresh cream or sour cream 2 tbsp Powdered sugar 1 tbsp Black pepper ½ tsp Salt (or to taste) ½ tspSOUPS & SALAD Russian Salad Method / Instructions: Boil Veggies (5 mins): Bring a pot of water to a boil. Add the diced potato and frozen mixed veggies. Cook for 4 to 5 minutes until tender, then drain and immediately rinse under cold water. Drain well. Make Dressing (2 mins): In a mixing bowl, whisk together mayonnaise, cream, powdered sugar, black pepper, and salt until smooth. Combine & Toss (3 mins): Add the drained veggies, diced apple, and corn (if using) to the bowl. Toss well to coat evenly. Serve: Serve immediately, or chill in the fridge for a few minutes before serving cold. 12
Ingredients Quantity Russet potatoes, cut into wedges 3 Medium Olive oil 2 tbsp Garlic, Minced 3 cloves Shredded cheddar or mozzarella ½ cup Garlic powder ½ tsp Paprika ½ tsp Oregano ½ tsp Salt & Pepper To tasteQUICK 15-MINUTE SIDES Cheesy Garlic Potato Wedges (Pan-Fried) Method / Instructions: Parboil (5 mins): Simmer potato wedges in salted water for 5 minutes until just tender. Drain and pat dry completely. Season: Toss wedges with olive oil, garlic powder, paprika, oregano, salt, and pepper. Pan-Fry (8 mins): Heat oil in a large skillet over medium-high. Fry wedges in a single layer for 3–4 minutes per side until golden and crispy. Melt Cheese (2 mins): Lower heat, toss in the fresh minced garlic for 30 seconds until fragrant, top with cheese, and cover with a lid until melted. Serve hot! 13
Ingredients Quantity Bread (White, whole wheat, or baguette slices) 4 slices Softened butter (unsalted or salted) 3 tbsp Garlic, finely minced 1 tbsp Fresh green chillies, finely chopped (or 1 tsp red chilli flakes) 1-2 Processed cheese or mozzarella, shredded (optional) ½ cup Fresh coriander or parsley, finely chopped 1 tsp Dried oregano ½ tspQUICK 15-MINUTE SIDES Chilli Garlic Bread Method / Instructions: Make Garlic Butter: In a small bowl, mix softened butter, minced garlic, chopped green chillies (or chilli flakes), coriander, and oregano until smooth. Spread & Top: Spread a generous layer of the chilli-garlic butter over one side of each bread slice. (If using cheese, top the buttered side with shredded cheese now). Toast on Pan (3-4 mins): Heat a pan or skillet over low-medium heat. Place the bread butter-side down. Toast until the bottom turns golden and crispy. Finish & Serve: Spread a little extra butter on the top side, flip briefly if you want both sides toasted (or cover with a lid on low heat for 1–2 minutes if using cheese so it melts completely). Serve hot! 14
Ingredients Quantity Fresh mint leaves, washed ½ cup Lemon juice (freshly squeezed) 2 tbsp Sugar (or simple syrup) 2 tbsp Black salt ½ tsp Clear soda (Sprite, 7Up, or sparkling water) 1 cup Crushed ice 1½ cupsREFRESHING DRINKS Mint Margarita Method / Instructions: Blend Base: Add mint leaves, lemon juice, sugar, black salt, and half of the crushed ice to a high-speed blender. Pulse until the mint is finely ground. Add Soda & Ice: Pour in the remaining ice and the soda/7Up. Pulse briefly for 5–10 seconds just to combine into a slushy texture (don't over-blend or it loses its fizz). Serve: Pour immediately into chilled glasses, garnish with a lemon wheel or mint sprig, and enjoy cold! Pro Tip: Black salt gives it that distinct tangy flavor you get at restaurants. If you don't have it, regular salt works, but black salt takes it to the next level. Standard table salt can be used at ¼ tsp instead. 15
Ingredients Quantity Apple (red or green, cored and chopped) 1 medium Beetroot (peeled and chopped) ½ medium Carrot (washed and chopped) 1 large Ginger (peeled) ½ inch Lemon juice 1 tbsp Water (if using a blender) ½ cup Black salt or rock salt (optional, for flavor) 1 PinchREFRESHING DRINKS ABC Detox Juice Method / Instructions: Prep: Wash, peel, and chop the apple, beetroot, carrot, and ginger into small cubes so they blend easily. Blend or Juice: In a Juicer: Pass all ingredients through the juicer. In a Blender: Add chopped ingredients with ½ cup of water. Blend on high until completely smooth. Strain (Optional): Pour through a fine-mesh strainer or nut milk bag if you prefer a thin juice. (Leaving the pulp unstrained gives you extra fiber!) Finish & Serve: Stir in fresh lemon juice and a pinch of black salt. Pour into a glass and drink immediately. 16
We are excited to share these recipes with you, and we hope they bring more flavor and enjoyment to your cooking! ABOUT THE AUTHOR Chef Gul Fatima is a home cook turned culinary writer dedicated to making wholesome, delicious food accessible to everyone. CONNECT WITH USTASTE THE JOY OF HOME COOKING 📸 Tag your dishes on Instagram: @shopwithgul 🌐 Explore more recipes at https://beacons.ai/shopwithgul