Chef Kokab Khawaja - Fish Toast Recipe

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A quick fishy snack that your kids will absolutely love and you wont be able to resist. Just mix, spread, fry and enjoy.

Recipe Ingredients

Fish 250 gm (fillet)
Bread slices as required
Chinese salt a pinch
Egg 1
Onion 1
Black pepper powder ½ tsp
Salt to taste
Flour 2 tbsp
Oil for frying

Recipe Method

Blend fish, salt, flour, Chinese salt, onion, egg and black pepper in a blender.
Cut off bread crusts and cut one slice into four squares.
Spread fish paste on top of each square.
Repeat process till all the paste is used.
Heat oil in a frying pan, fry bread pieces till golden and remove on absorbent paper.
Serve warm with chili garlic sauce.

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Chef Kokab Khawaja -Spicy Thai Meat Recipe

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Spicy Thai Meat Recipe 


Spicy Thai meat should not be confused with Chinese beef chili. Spicy Thai meat has its own well cooked, well seasoned and saucy taste and texture. Serve hot with spicy Thai fried rice.


Recipe Ingredients

Beef undercut 1 kg
Jaggery powdered 2 tbsp
Ginger 1 inch piece
Spring onions 4 stalks
Garlic 3 cloves
Green chillies 2
Whole red chillies 2
Fresh coriander 2 tsp chopped
Coconut milk 2 cup + 3 tbsp
Shrimp sauce ½ tsp
Lemon juice 2 tsp
Fish sauce 2 tsp
Oil 1 tbsp

Recipe Method

Pound undercut and cut into long thin strips.
Cook undercut in 3 cups coconut milk and water.
Blend together ginger, 2 stalks of spring onions, garlic, green chillies, whole red chillies, shrimp sauce, lemon juice, fresh coriander and water.
Heat oil in a separate pan and lightly fry the mixture.
Add 3 tbsp coconut milk and cook for 10 minutes, add meat with stock and cook till water dries.
Thickly slice fresh red chillies and it to beef, along with 2 stalks of spring onions and fish sauce.
Mix and dish out.

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Chef Kokab Khawaja - Chicken And Egg Fried Rice Recipe

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Recipe Ingredients

1 egg
1 tablespoon water
15g butter
1 tablespoon vegetable oil
1 onion, chopped
315g cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
140g cooked chicken meat, chopped

Recipe Method

In a small bowl, beat egg with water. Melt butter in a large frying pan over medium low heat. Allow the egg to cook without disturbing it for 1 to 2 minutes. Remove from frying pan and cut into thin strips.
Heat oil in same frying pan; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

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Chef Kokab Khawaja , Green Mango Chutney Recipe

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sweet n sour green mango chutney from kokab's cuisine its really tasty and easy to make.

Recipe Ingredients

4 green mangoes, peeled, seeded, cut into strips
3 cm piece fresh ginger, peeled, chopped
3 cloves garlic, peeled
1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon dried chilli flakes
1 teaspoon cumin seeds
2 cardamom pods
4 cardamom seeds
1 cinnamon stick
5 whole cloves
1 cup white vinegar
5 black peppercorns, crushed

Recipe Method

Place the mango into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste and add to the mangoes. Stir in the sugar, salt, chilli flakes, cumin, cardamom pods and seeds, cinnamon stick and cloves. Cover and leave to stand at room temperature overnight.
The next day, place the pot over medium heat and cook, stirring occasionally for about 30 minutes or until mixture begins to thicken. Stir in the vinegar and peppercorns and cook for 1 minute more. Cool before filling into sterilized jars.

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Chef Kokab Khawaja - Fried Sesame Chicken Recipe

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Cornflake crumbs and sesame seeds give this moist chicken breasts a crunchy golden coating.

Recipe Ingredients

1/2 cup dry bread crumbs
1/2 cup cornflake crumbs
3 tablespoons sesame seeds
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/2 cup buttermilk
4 boneless skinless chicken breast halves
3 tablespoons vegetable oil

Recipe Method

In a shallow bowl, combine the crumbs, sesame seeds, onion powder, salt, pepper and garlic powder. Pour buttermilk into another bowl. Pour chicken breast to 1/4-in. thickness. Dip in buttermilk, then dredge in crumb mixture. In an electric skillet, heat oil to 350°. Fry chicken for 3-4 minutes per side or until browned and juices run clear.

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Chef Kokab Khawaja - Chicken Mince Salad Recipe

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Chicken mince salad its very quick and easy to make recipe.

Recipe Ingredients

Chicken mince 500 gram
Fresh Red chillies (finally cut) 2
Spring onion (finally cut) 4
Peanut (thickly ground) ¼ cup
Lemon juice ¼ cup
Water 2 tbsp
Fish sauce 2tbsp
Onion 1
Ginger as required
Lettuce as required
Mint leaves (thickly cut) as required
Fresh Coriander (thickly cut) as required
Salt to taste
Oil 1tbsp

Recipe Method

Heat oil in a wok; and fry mince till changes color.
Add water and cook till water dries
Remove from flame and fish sauce, lemon juice, red chilli and salt; allow cooling.
Add spring onion, peanuts, mint and coriander; mix.

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Chef Kokab Khawaja - Umm-E-Ali (Arabic Bread Pudding) Recipe

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Umm-E-Ali (Arabic Bread Pudding) Recipe

Umm-e-Ali is the Arabic version of desserts English Bread Pudding and South Asian Shahi Tukray. Be generous with dry fruit because it is the most important ingredient of this dessert.

Recipe Ingredients

Baqarkhani 150 gm
Milk 2 cups
Sugar 4 tbsp
Almonds 56 gm (crushed)
Walnuts 56 gm (crushed)
Raisins 56 gm
Desiccated coconut 28 gm
Cream 1 cup (whipped)

Recipe Method

Heat milk and add sugar.
Cook till sugar dissolves and then remove.
Break baqarkhanis and spread in a pyrex dish.
Layer with almonds, walnuts, raisins and desiccated coconut.
Gently pour milk over it.
Spread cream on top.
Bake in pre-heated oven at 180°c for 25 minutes and remove.
Serve warm.

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Chef Kokab Khawaja - Noodle Cake Recipe

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An awesome cuisine reipe of noodles cake it can be prepare in 10-15 minutes and can be serve 1-2 people.

Recipe Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup minced whole scallion
2 cups cooked leftover egg noodles
Salt and freshly ground pepper to taste
Minced fresh parsley for garnish

Recipe Method

In an 8-inch skillet set over moderate heat, heat the butter and oil until hot. Add the scallion and cook, stirring, 2 minutes. Add the noodles, salt and pepper to taste and pat into an even layer. Let cook over moderate heat for a few minutes or until lightly golden on the bottom. Turn and cook until golden on the bottom. Transfer to a serving plate and garnish with the parsley.

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