Monthly Archives: July 2011

Breakfast Keema (Mincemeat recipe for breakfast)

I am using chicken mince because its low in fat and cholesterol. Start a nutritious and energetic day with this simple and easy recipe ….

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken mincemeat
  • 2 chopped tomatoes
  • 2 – 4 green chillies sliced
  • ½ cup chopped coriander
  • ½ cup olive oil
  • Some salt
  • 1 tspn black pepper (cracked)
  • 1 tspn red chilli powder
  • 2 tbspns yogurt
  • 1 tspn turmeric
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 1 tspn crushed garlic
  • 1 tspn crushed ginger
  • 1 tbspn ginger julienne
  • 1 tspn coriander powder

Procedure:

-Heat oil, fry crushed ginger and garlic. Fry chicken mince until it is white. Stir constantly on medium heat. With the cooking spoon break the mincemeat chunk into small pieces.

-Add all the spices, tomatoes and yogurt.

-Mix well.

-Now cook it covered on medium heat until the water is evaporated.

-Mix well and add lemon juice, green chilllies, ginger julienne and coriander.

-Serve hot with toasted white bread or parathas.

Servings:

Serves 4.

Advertisements

Kabab Biryani (Kababeesh)

Kabab biryani is entirely my own recipe. I have used my culinary innovative skills to invent this recipe and believe me its mind blowing ….

Ayesha's Kitchen

Ingredients:

FOR KABAB:

  • 750 gms beef mincemeat
  • 1 tspn salt
  • Some red chilli powder
  • 1 bunch coriander
  • 4 green chillies
  • 2 tbspn freshly crushed ginger
  • 1 tbspn freshly crushed garlic
  • 2 onions (medium size)
  • 1 onion sliced and fried
  • 2 tbspns gram flour/ chickpea flour
  • 1 tbspn garam masala
  • 1 tbspn cracked dry coriander
  • ½ cup oil for frying

FOR BIRYANI

  • 1 onion sliced
  • 1 onion sliced and fried firm
  • 2 chopped tomatoes
  • 2 tbspns yogurt
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ½ cup oil
  • ½ cup chopped coriander
  • 2 green chillies slitted
  • 1 lemon sliced
  • Some cumin seeds
  • 2 cloves
  • 1 big cardamom
  • 1 green cardamom
  • A piece of cinnamon
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn julienne ginger
  • Few curry leaves
  • A charcoal piece
  • A piece of aluminum foil
  • 3 ½ cups basmati rice
  • Water for boiling rice (1.5 – 2 litre)

Procedure:

FOR KEBABS

-Put all the vegetables, herbs and spices in the food processor and coarsely grind them.

-Add mincemeat and gram flour and mix well.

-Take this mixture out in a mixing bowl and make seekh kababs.

-Heat oil in a frying pan and fry these kababs until they are brown an firm.

-Take them out in a plate and keep aside.

FOR BIRYANI

-Now in a deep cooking pan (non – stick preferred), heat oil and fry whole garam masala. Add ginger, garlic paste and ginger juliennes and stir. Add onions and fry them until they are golden brown. Now add kebabs, tomatoes, biryani masala and yogurt. Stir once and then cook on low flame until the masala is formed.

-Now boil water and add soaked rice. Boil until the rice are ¾ % cooked.

-Strain, discard water and keep the boiled rice aside.

-Divide boiled rice and kabab rice in 3 portions.

-Meanwhile heat charcoal piece until its white and keep burning until it’s the time to use it.

-Now in a deep cooking vessel, heat some oil and add curry leaves and green chillies, when they begin to splatter add one portion of kabab masala and spread a layer of one portion of boiled rice. Repeat the process until all the portions of kabab masala and rice are done. Make sure the rice is the last layer.

-Sprinkle coriander leaves, fried onion, lemon slices and yellow food colour. Now place the aluminum foil on it and burning charcoal on the aluminum foil. Drizzle some oil on charcoal and immediately cover the pot. Remove from flame and keep it covered for 15 minutes.

-Remove charcoal and aluminum and serve.

-Serve hot with salad and raita.

Tips:

For fried onions, heat ½ cup oil and fry onion slices until they are brown and firm. Drain oil thoroughly.

Chocolate M&M Cake

Chocolate M&M cake is very much my own recipe and it is very easy to make ….

Ayesha's Kitchen

Ingredients:

FOR SPONGE

  • 2 eggs
  • 2 cups caster sugar
  • ½ cup soft butter
  • 4 tbspns sour cream or greek yogurt
  • 1 cup milk
  • Few drops vanilla essence
  • 1 tspn coffee
  • 3 cups flour
  • 2 tspns baking powder
  • 4 tbspns cocoa
  • ½ cup grate dry coconut (optional)
  • Some soft butter to grease the pan
  • ½ cup chopped walnuts

FOR FROSTING

  • 2 cups cream
  • 200 gms bittersweet chocolate
  • 2 tbspns honey
  • 1 cup icing sugar
  • 1 packet of M&Ms or smarties

Procedure:

-Preheat oven to 175 degrees Celsius.

-In a food processer or with a hand beater, mix butter and sugar for 5 minutes and add eggs (one at a time). Mix well until the mixture is foamy and fluffy. Now add vanilla essence and milk. Mix well.

-Combine flour, coffee, coconut, cocoa and baking powder in a separate mixing bowl. Now slowly introduce the liquid mixture to all the dry ingredients and mix well with a spatula or a wooden spoon.

-Stir in chopped walnuts and pour this mixture in a 21 cm greased, spring form cake pan.  Bake for 30 – 40 minutes on middle rack. -Check with a wooden skewer or toothpick if your cake is ready. (TIP: if you see the cake is burning from top, cover it with aluminum foil. The best way to check your cake is done is to poke a toothpick or a skewer in the middle of the cake, if it comes out clean; that means your cake is ready)

-When your toothpick test is successful, take it out and keep aside for at least 20 minutes.

FOR FROSTING

-Chop the bittersweet chocolate into small pieces and pour over boiling cream. Stir well. Now add honey and icing sugar and mix well. Avoid lumps.

-Refrigerate for 30 minutes.

ASSEMBLING

-Now with a spatula cover the top surface and the sides of the cake. Now top it with smarties or m&ms and refrigerate for at least 60 minutes before serving.

Servings:

Serves 10.