• Whole Red Chili                                250 gms
• Garlic slice                           20 (10 with peel and 10 without peel)
• Olive oil                                3 tbsp
• White Cumin                      1 tbsp
• Salt                                         as per taste

Method:

1.        Fine chop red chili, garlic, salt and cumin & take out their paste.
2.        Heat oil in a frying pan and fry paste in it for 5 minutes then turn off the stove.
3.        Let the paste to be cool the transfer it into a bottle.
4.       In this way this paste will be use able for a long period.

Ingredients:

• Small size prawns                             20
• Soya Sauce                                         2 tbsp
• Eggs                                                       4
• Salt                                                         as per taste
• Corn flour                                            1 tsp
• Green onions                                    2 (cut leaves white part separately)
• Brown Vinegar                                  1 tbsp
• Chopped White Pepper                                1 tsp
• Water                                                   1 tbsp
• Chopped Black Pepper                  ½ tsp
• Oil                                                           2 tbsp

For Sauce

• Chicken Yakhni                  1 cup
• Corn flour                            1 tsp
• Oyster Sauce                     1 tbsp

Method:

1. First of all wash and clean prawns and crushed them, now put vinegar and white pepper on it and keep it for 5 minutes.
2. Heat oil in a frying pan and lightly fry prawns in it, when its color is getting change put white part of green onions in it, turn flame low after 2 minutes.
3. Beat eggs with water in a bowl then add corn flour, salt and black pepper in it. Put this omelet on fried prawns and fry on medium flame, when fried from one side then turn it fry till golden brown.
4. Omelet is ready, take it out from frying pan and cut it into four pieces and place in a spread dish.
5. Now for sauce, combine all three ingredients of sauce and cook in a small cooking bowl, when it become thicker the spread it over omelet.
6. Garnish it with onions leaves and serve it hot with roasted bread slices.

Ingredients:

• Aata (Flour)                        500 gms
• Besin                                     150 gms
• Chawal ka Aata (rice flour) 300 gms
• Methi (Fenugreek)         200 gms, chopped
• Green chili chopped       2 tsp
• Ghee                                     1 cup
• Salt                                         as per taste

Method:

1. aata, besin, chawal ka aata, mirch aur salt milaien phir is mai methi aur ½ cup ghee dal ker gondhlain. Gondhai huey aatay per zara sa pani laga ker 30 minutes ke liay rakh dien.
2. Aatay ke 8-10 pairay bana lain, in pairao ko bail ker remaining ghee key sath fry kerlain aur achar, chatni aur dahi key sath serve kerain.

• Siwayian-1/2 kilo
• Almond (chopped)-10
• Small Cardamom-6 (1tsp with sugar)
• Ghee-4tbsp
• Sugar-3 cup
• Pistachio (chopped)-10
• Water-1 cup

Method

1. Take a cooking bowl put ghee in it and heat up ghee.
2. After that add cardamom in ghee.
3. When fragrance of cardamom comes out then add siwayyan and cook it well after that remove siwayyan from ghee.

Ingredients:

• Aaata (Flour)                      125 Gms
• Besan                                    75gms
• Onion                                    1, chopped
• Dhanya (Coriander)        1 bunch
• Pudinah (Chopped Mint) some
• Chopped Red Chili           1 tsp
• Water                                   1 cup
• Ghee                                     1/2 cup
• Salt                                         as per taste

Method:

1. Aatay ko besan , namak, mirchain, pyaz, dhanya, podinah aur 1 tbsp ghee daal ker gondh lain aur ooper se halka pani laga ker gilay kapray se dhanp ker 15 mint key liay rakh dien.
2. Goondhay huey aatay key 8 pairay banien aur roti ki tarah bail ker pan per fry kerlain.
3. Roti ke upper ghee laga ker dahi, chatni aur mukhtalif tarkarion ke sath serve kerain.

• Chicken                                                1 ½ Kg , 8-12 Slices
• Garlic                                                     1 Tbsp , Crushed
• Soya Sauce                                         1 Tbsp
• Flour                                                      2 Tbsp
• Crushed Black Pepper                    ½ Tbsp
• Corn Flour                                           2 Tbsp
• Eggs                                                       3 Only Whiteness
• Chicken Cubes Mixed Flour         1 Tbsp
• White Vinegar                                   1 Tbsp
• Sesame Oil                                          ½ Tsp
• Oil                                                           As Per Need
• Salt                                                         As per Taste

Method:

1. Wash Chicken Slices and apply Garlic , salt , vinegar, sesame oil and keep it for an hour for marination.
2. Mix whiteness of eggs , corn flour and all spices in a bowl and paste thoroughly on chicken slices separately .
3. Heat up oil in pan and fry chicken on low flame , turn chicken with steel spoon up and down , when it turns brown take them out  and put on a paper so that oil can be absorbed .
4. Have it with soya sauce and chili sauce.

• Little Potatoes (Round shape) (steam it for a while and skin out it)-1kg
• Honey-2tbsp (if you dun have honey then u can take it 1tbsp sugar)
• Black pepper (ground)-1/2tbsp
• Soya sauce-2tbsp
• Lemon-2
• Red Chili (ground)-1tsp
• White Vinegar-2tbsp
• Salt-As required
• Oil for frying- As required

Method

• Take a pan and heat up oil in it, Now put potatoes and deep fry it, Until they golden brown it.
• After that put all the ingredients in it and stir fry it.
• When it turns into honey caramel then out off the flame and squeeze the lemon in it.

• Minced (Beef, Mutton)-1kg
• Onion-3 (medium size)
• Tomato-3
• Ginger/Garlic Paste-1 tsp
• Crushed Black Pepper-1 tsp
• Bread Crumbs-1 packet
• Oil-As required
• Potato-3 (boiled)
• Macaroni-1 cup (boiled)
• Peas-1 cup (boiled)
• Green Chili-6 to 8
• Egg-2 (beaten)
• Salt-To taste

Method

• First of all take cooking bowl, Put minced, ginger/garlic, onion, salt and cook it over slow flame.
• When minced water gets evaporate then add tomato, green chili, peas, macaroni and chop it with a chopper.
• After that  mix black pepper in it and make kabab like the shape of rolls.
• Now take a frying pan heat up oil, then dip this kabab roll into egg after that roll on into bread crumbs and deep fry it.

Zubaida got married to her first cousin. His name is Tariq Hussain. She met him in 1954. He came to stay over at his auntie’s (dad’s sister’s) house. Tariq’s mother used to like Zubaida a lot. She expressed her feelings about making Zubaida her daughter-in-law. Then in 1966, they got married. When the marriage was decided, Zubaida lived on Jamshed Road. When she got married she didn’t know how to cook a single thing. She didn’t even know how to cook plain rice. She got married at the age of 21.

“I’ll tell you a story. At first, She cooked curry. She didn’t even know that it is cooked with yogurt in it. She mixed pea flour (besan) with water and it just won’t get thick enough. She didn’t have the courage to ask someone,” says Zubaida.

Her husband was in the “Lever Brothers.” Over the time, she learned how to cook by herself. Then whenever they invited someone over to dinner, Zubaida was the one who cooked all the food for them. When she cooked food for her husband’s lunch, she cooked food for about 7 people, because his friends liked the food cooked by zubaida. Tariq’s friend encouraged her a lot. She didn’t have confidence in her, because she didn’t have any sort of degree. When all these people encouraged her then she realized I Have Taste In My Hands. In the 45 years of married life she might engage only 6 catering services at various gathering and parties, otherwise she love to cook the food by herself.

“I’ll tell you another story. It was her nephew’s valima ceremony in Sheraton Hotel. They arranged a Hi-Teat party. Zubaida and her sister’s didn’t like it. All 5 of our sisters cooked food for everyone. We convert the whole Hi-Teat party in dinner by ourselves. There were about 1200 people in that party. The food was so delicious, that the people that were there still remember it,” she said.

She started her career in the age of 50. When most people retire, she started gaining fame and she also succeeded. In 1996, Tariq retired. “When he worked in the “Lever Brothers,” I never went to my husband’s office. But the day he got retired, I got appointed in his office; in the Dalda Advisory. He came home with the retirement and I left to go to his office,” she said.

When she started her job, she had no helper. She used to take care of all the work by herself. Then they started the telephone service. After that, they started the Dalda Advisory, in which Rahat, Shabana Hafeez, Tahira Qureshi and a guy Imam joined Zubaida.

Zubaida didn’t appoint any professional trainer, so people started criticizing her. She did 90 programs, and a book that was with her own masala variation, for example; Palau, Nihari, Bihari Kabab, Daal Masala, Sabzi, Tandoori.

Actually, the Tandoori recipe they had was for about 26½ hours. Zubaida made it from 26½ to ½ hour. That was a big achievement for Zubaida. She worked there for 1 ½ years. She placed 5 Daal Masalay into 1 packet. Because for just 1 Daal Masala, no one is going to spend Rs. 27, because 1 packet of Daal Masala contains only 1 cup of the Masala. Then Zubaida made the Daal Masala, so that it can be used in more than one type of Daal. Zubaida worked on ARY for 1½ years, and then she did 120 programs with Sajid Hussain, 120 morning programs with Nadia, and about 450 shows with Kiran. Then Zubaida came on FM 107 with a show called “Aik Mukammal Ghar” which was first hosted by Azra Manzoor. In the meantime, she did 200 shows of another program called “Kitchen Magic.” And then she did another show on GEO by the name of “Aaj Ke Bhao.” “I think that in my career, beauty of the hands means more than the beauty of the face, but the people today take care of their face more than keeping their hands clean. For example; long nails, hair untied, sleeves are so big that they are going inside the cooking pan (Karahi),” says Zubaida.

She is now working with MASALA in our favorite show Handi. Uptil now 300 episodes of HANDI are broadcasted.

Her daughter is the principle of a school. She has two sons; 1 is 20-years-old and the 2^nd is 13-years old. Her son-in-law works in the Standard Chartered Bank. Her son has done MBA and he is also an artist. He paints beautifully. He has worked in the DHL for many years. He is also an interior designer. These days he is working in a cooking show on Zaiqa by the name of “Khate Peete” with Mishi Khan. Cooking is one of his hobbies. His wife’s name is Saba. After 10 years, Allah has granted Zubaida with 2 grandsons.

“I can never forget the day I lost my father, because I lost him when I was very young,” she says.  “Jaisay hi hosh sambhala, apne baap ko kho diya.” When her father died, it was the time of Maghrib. Right then, her sister said a “shair.”

“Kano mein tham gayi thi aisay Azan-e-Maghrib,

2 waqt mill rahe thay ek saath choot raha tha.”

There’s an Island in Bangkok by the name of “Phuket.” A really big show is held there. When Zubaida went there, the people left the show and came to her to get an autograph. That was a very big feeling for her.

When she gets furious, she scolds people no matter who it is. She even scolds her servant, but when she cools down she even goes and says sorry to that servant. She likes to work with broad minded people in a clean environment. She loves to cook all sorts of food. “No one ever criticized me directly, but in-directly a lot of people do criticize me. But I don’t mind, because Allah watches everything and he is the one that does justice,” says Zubaida.

Zubaida’s mother wasn’t educated, but she knew 36 Deewan-e-Hafiz, Meer and Ghalib by heart. She used to water 300 flower pots daily. She died when she was 86-years-old. But she never even asked anyone for a glass of water in her whole life.

The country Zubaida liked the best was India. “If she ever gets a chance to go on another trip, she would like to go to India, because the people in India were extremely pleasant and nice. I’ll tell you a memorable moment from India. The people in Tariq’s company took us to the Taj Hotel. A waitress came and gave me a menu, but I didn’t understand, she came to me twice but I couldn’t say anything. When she came to me the third time, she asked my name and told everyone that I was the most “Well Dressed Lady” in the whole hotel. This was a very memorable moment for me,” says Zubaida.

Zubaida’s Favorite Foods: Daal, Keema with Rice, and Chutni Papadi.

Zubaida’s Favorite Flowers: Jasmine (Chameli), Motia, Cestrum nocturnum (Raat Ki Rani)

Zubaida’s Most Memorable Moment: “The day I became a mother, I felt like the beauty of the whole world was right in front of my eyes,” says Zubaida.

Zubaida’s Trips: She went to London 2 times, India 3 times, Dubai 2 times, and Egypt 2 times.

Zubaida’s Weaknesses: She believes people really fast, and she is nice to everyone.

Zubaida’s Favorite Color: Off-White and Black.

She can make any kind of food by just tasting it once either a Pakistani ,Continental,Chinese or any kind of dish , she just tastes it and has an ability to present it  with more taste and deliciosity , as far as our traditional food is concerned if we go down to memory lines/history we can see neat and tidy shining dishes & clean dastarkhuwan ,delicious fragrance curry & biryani ,yakni ,pulao are spread over like famous personalities. Beauty is not only  linked with tasty food but also with the table manners and traditional  & culturism.

Take a look of her achievement:

12 to 14th June 2009

Expo Center Karachi

Kidz Expo & To discover more about her Femina Expo

Presented by Saba Promotors Event Manager

October 2008

Air War College

Pakistan Air Force

Mother’s Expo 2009

Shaheed Benazir Bhutto Award 2009

Presented by Mrs Tauqeer Fatima Bhutto

Benazir Women Excellence Awards 2009

Best Women RJ FM 107

MRS ZUBAIDA TARIQ

National University of Computer and Emerging Sciences

cooking Expert Guest Speaker “At the Occasion of Cooking Competition”

26th April 2010

March 2009

Shaheed Zulfiqar Ali Bhutto

Institute o

f Science and Technology

On March 2nd and 4th 2009

2nd Pakistan Youth Congress

“Hum Duniya Badlainge”

At Marriott Hotel Karachi

Presented by

Muhammad naveed younus

Drug Free Pakistan Foundation

City Talent Women Awards