Fried Batere (Fried Quails) (Desi Style)

Bater is Urdu name for quails. These are small chicken like birds with very less quantity of meat but they are very famous in Pakistani (specially Gujranwala City) and Lebanese cuisine. In Pakistan, there are 3 methods of cooking Quails, in curry, fried or barbecued. This is my version of fried quails. I add spices and herbs and fry with a thin coating of gram flour to give it crunchy outside.

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Ingredients:

  • 24 batere (quails, skinless)
  • Salt to taste
  • 1 – 1 ½ tbspns Red chilli flakes
  • ½ tspn turmeric powder
  • 1 tbspn cracked dried coriander
  • 1 tspn cumin seeds
  • 1 tbspn minced garlic
  • 1 tspn fenugreek leaves
  • 1 tspn carom seeds
  • 1 tspn garam masala
  • 1 tspn chaat masala
  • 1 cup gram flour
  • 2 green chillies (chopped finely)
  • 1 bunch coriander, chopped
  • 2 tbspns mint, chopped
  • 4 lemons (small size) (squeezed, seedless)
  • 2 tbspns vinegar
  • Oil or deep frying

Method:

  • In a mixing bowl, mix all the spices, lemon and vinegar into a thick paste.
  • Take a big, not very deep platter and pat dry the quails. Apply this spice paste to the quails and keep aside for 1 hour in refrigerator. This will help in marination and maintaining the shape of the bird.
  •  After one hour of refrigeration, add gram flour and mix with the juices, lemon and vinegar without adding any additional liquid.
  • Heat oil in a deep pan, wok or kadai and fry in batches depending on the size of your wok. 5 – 8 mins per quail on medium heat.
  • Serve them on a platter with some lemon slices, green chillies and fresh coriander.

Smokey Chicken Handi

Chicken handi is one of the famous dishes of Pakistani desi restaurants. This is my version of boneless chicken handi and trust me this is the best one. Coal tempered boneless chicken cubes, cooking in light curry with basic and simple spices is a delight and a crowd pleaser on dinner table…. Try this recipe and let me know what you think by commenting below this post…..

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Ingredients:

  • 1.5 kg cubed boneless chicken (mix of thigh and breast pieces)
  • 3 medium – large size onions, sliced
  • 3 tomatoes, sliced
  • 1 cup yogurt
  • 2 tbspns ginger and garlic, freshly crushed
  • Green chillies (as you like)
  • Fresh coriander, chopped (1 cup)
  • 1 tbspn fenugreek leaves, fresh or dried
  • 1 cup oil + few drops for coal tempering

SPICES

  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn carom seeds
  • 1 tbspn coriander powder
  • 1 tspn turmeric
  • 1 tspn garam masala
  • 1 tspn cracked black pepper
  • 1 piece of cinnamon
  • 2 cloves
  • 1 tspn cumin seeds

Method:

  • Heat oil in a deep pan and fry onion until they are translucent. Add ginger and garlic and fry until the mixture is golden brown. Add chicken and stir fry until it turns white. Add tomatoes and all the spices except black pepper and fenugreek leaves.
  • Cook on high flame until the tomatoes lose the stiffness. Add whipped yogurt and mix. Cover and cook on medium heat. Meanwhile put a piece of coal on flame so it is ready when needed.
  • After 15 minutes of cooking, check if the chicken is cooked and the oil has started to separate. If no, then cook for further 5 minutes. If yes, then turn off the flame, add cracked black pepper, green chillies, coriander and fenugreek leaves and temper it with coal.
  • Dish out and garnish with green chillies and coriander.

Chicken & Mushroom Swirls

You can be really creative with puff pastry, it can have sweet fillings, savory fillings or anything you want. Chicken & muhroom swirls is my version of chicken puff pastry and every time I made it my guests loved them🙂

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Ingredients:

  • 2 puff pastry sheets (thawed but chilled)
  • Some cream cheese spread (I use Philadelphia)
  • Some sesame and nigella seeds
  • 1 egg and 4 tbspns milk (egg wash)
  • Some parmesan or cheddar cheese

FOR CHICKEN FILLING

  • 1 chicken breast (boiled and shredded)
  • 1 cup chopped mushrooms
  • 2 green chillies chopped
  • 3 green onions chopped
  • 3 tbspns flour
  • 100 gms butter
  • 1 ½ cups milk
  • Salt
  • Cracked black pepper
  • ½ tspn white pepper
  • ½ tspn chicken salt

Procedure:

  • Preheat oven to 180 degrees Celsius.
  • Apply cream cheese on each puff pastry sheet and Cut each one of them into 6 long strips.
  • In a saucepan melt butter and add flour. Stir until the four is well combined with butter. Gradually whisk in milk and make a thick paste. Remove from flame.
  • Season with all the spices and add chicken and mushrooms to it. Mix and make a spread consistency mixture. Apply this mixture on each strip of the pastry sheet. Sprinkle some cheddar or parmesan and roll each strip into a swirl.
  • Place all 12 swirls onto a baking tray lined with baking paper. Brush the egg wash on them, sprinkle some nigella seeds and some sesame seeds and bake for 30 – 35 minutes.
  • Take the tray out, let it cook for 5 minutes and the carefully transfer each swirl on the serving platter.
  • Serve hot.

Paneer Pakora

Paneer Pakora is a famous vegetarian Punjabi street food in India. Cubes of Indian Cheese (Paneer) coated in crispy, spicy gram flour batter makes everyone drooling. Its yum!!!!

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Ingredients:

  • Paneer 1 kilo (cut into cubes)
  • Oil for deep frying

FOR BATTER

  • 2 cups besan/ gram flour
  • 3 tbspns chopped fresh mint
  • 2 large green chillies chopped
  • 3 tbspns green coriander chopped
  • 2 tbspns coriander seeds
  • 1 tsp zeera/ cumin seeds
  • Water to make medium consistency batter
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tbspn anardana/ pomegranate seeds roughly ground

Procedure:

  • In a mixing bowl combine all the ingredients for batter and add water to make a medium consistency batter.
  • Add paneer cubes and coat each cube with the batter. Keep aside for 10 minutes. Meanwhile heat the oil in the fryer.
  • Now drop each battered cube separately in hot oil and fry until it is golden brown and crispy.
  • Take our the pakoras and serve hot with mint chutney or tamarind sauce or both.

Chicken Cheddar Sandwiches

Easy to make, easy to impress and yummy to eat….. Ideal for picnics, tea parties, Iftars, lunch boxes, snacks, etc.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients

  • 1 whole sandwich bread (white or brown)

FOR CHICKEN

  • 1 chicken breast
  • Salt
  • Black pepper
  • 1 tbspn soy sauce
  • 1 tbspn hot sauce
  • 1 cup water for boiling the chicken

FOR SPREAD

  • 1 cup chopped baby spinach
  • 2 green onions chopped
  • ¼ tspn mustard powder
  • 1 tbspn cracked black pepper
  • ¼ tspn white pepper
  • 1 tspn chicken salt
  • 1 cup mayonnaise (I use kraft foods)
  • 1 cup sour cream
  • 3 slices smoked cheddar cheese slices (processed cheese) (chopped)
  • 1 cup cos lettuce chopped

Procedure:

  • Boil the chicken breast with all the ingredients given for chicken. Let it cool down and shred.
  • In a mixing bowl, combine all the ingredients for spread and mix in the chicken.
  • If you want to you can trim off the sides of the bread and spread the chicken mixture on one slice, enclosing the sandwich with the other bread slice.
  • Cut each sandwich into bite size squares or cocktail food size triangles and serve.

Aalu Papri Chaat

Aalu Papri Chaat is a famous chaat in South Asia Sub Continent. It is a street snack often consumed during shopping or after school or college. The preparation time for this recipe is more than assembling time, but its really easy and each and every second is worth it.

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Ingredients:

  • 1 large potato (cut into small cubes and boiled to perfection, chilled)
  • 1 cup boiled chickpeas
  • 2 cups papri/ Namak Paare
  • 1 large red onion chopped
  • 1 tomato (deseeded and chopped)
  • 2 small green chillies chopped fine
  • 2 tbspns date and tamarid sauce or meethi imli chutney
  • 4 tbspns nimko/ sev (I used Haldiram Navratan)

FOR MINT SAUCE

  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 2 green chillies (small size)/ 1 green chilli (if you don’t want too hot)
  • 1 cup yogurt whipped with ¼ cup water

FOR YOGURT SAUCE

  • 1 cup yogurt
  • 1 tbspn sugar
  • ¼ cup cold water

FOR SPICY SAUCE

  •  1 cup yogurt
  • 2 tbspns chaat masala
  • ¼ cup water

Procedure:

  • Cut and boil the potatoes and chop all the veggies.
  • Let’s make all the three sauces:
  1. Mint sauce: in a mortar and pestle, crush mint, coriander and green chillies and add salt. Mix with whipped yogurt.
  2. Yogurt Sauce: Whip all the ingredients together.
  3. Spicy Sauce: Whip all the ingredients together.
  • Now it’s time to assemble the chaat. Due to Papri and yogurt we can’t assemble and keep this chaat for long as the papri will get soggy so please assemble it 5 minutes before serving to get the best taste.
  • In two plates divide papri, chickpeas, onion, tomato, potato ad green chillies for each serving. This recipe will make two servings.
  • Now in the serving plate, first lay a layer of papri, some onion, tomato, chick peas and potato. Drizzle some of each sauce. Add remaining onion, potato and tomato and then another drizzle of each sauce. Drizzle some tamarind sauce and sprinkle some sev or nimko and serve.*Please make sure the sauces and the potatoes are chilled.

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