Lite n Easy, simple sandwich recipe ……
- 250 gms diced chicken breasts (boiled in salt and pepper water)
- 1 cup mayonnaise
- 1/2 cup thick cream
- 1 cucumber (peeled and thinly chunked and sliced)
- 1 avocado (peeled and thinly chunked and sliced)
- Some salt and fresh cracked black pepper to season
- 10 white bread sandwich slices to make 5 sandwiches.
-Chop boiled chicken into small pieces (do not grind or make paste).
-In a mixing bowl, add mayonnaise, cream and salt and pepper and mix.
-Now add vegetables and chicken and again give it a mix.
-Spread it on bread slices and make sandwiches. Do not press the bread. With a sharp knife cut each sandwich into 4 triangles and serve at room temperature with tea or as a snack.
Fruit trifle is widely popular in Pakistan and around the globe. This is originally an English dessert which is made with custard and other fruit layering with some jam and cream. Its rich and should be consumed in moderation if you are on diet ….
- 1.5 litre Vanilla custard (smooth and runny)
- 1 instant jelly (make according to the manufacturer’s instructions and refrigerate for 40 minutes before using)
- 10 strawberries (big size) (1 whole, 9 sliced)
- Few pineapple pieces and slices
- 2 bananas sliced
- 1 cup whipped cream
- 4 tbspns strawberry jam (whipped)
- 1 sponge sheet / unfilled sponge cake/ 1 plain cake
-In a deep glass (see through) trifle ball spread some custards and layer it with some sponge cake pieces, some jelly crystals, strawberry slices, pineapple chunks sliced bananas, ½ of the jam and some whipped cream.
-Now again repeat the same layerings until the item are finished.
-Your last layer should be custard.
-Sprinkle some left over fruit chunks and cake pieces on it and decorate it with some whipped cream, pineapple slice and whole strawberry.
-Refrigerate for 1 hr. and serve cold as a dessert.
Fish fry is another method to consume fish in Pakistan. people make it with different methods in different batters, but this is my favorite. Its desi, spicy and easy…..
- 6 fish fillets (basa/rohu/sole/snapper/hoki)
- Salt to taste
- ½ cup besan (gram flour)
- Crushed red chilli
- ½ tspn turmeric
- ½ tspn garam masala
- 1 tspn ginger garlic paste
- 4 tbspn vinegar
- Some water
- 1 tbspn lemon juice
-Combine all the ingredients except water in a mixing bowl and mix well until the fish fillets are well coated. If you need, u can add a little amount of water, to make the batter moist and sticky.
-Keep aside for 30 mins.
-Heat oil in a wok and fry until the fillets are brown.
A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….
- 200gms peeled, deveined prawns (raw)
- 1 tbspn corn flour
- Some salt
- Some paprika
- Some black pepper
- Some cracked chilli
- Some chopped Thai chilllies
- 2 tbspns parsley/ coriander
- 1 tspn sesame oil/ any other oil
- 1 tspn vinegar
- 3 white bread slices (without sides, cut into 4 triangles each)
- Oil for frying
-Chop off shrimp tails and dispose them off.
-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.
-Spread the shrimp paste of toasts.
-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.
-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.
-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.
-Fry each toast for one minute or until golden brown.
-Take them out and serve hot with tartar sauce.
This will make 12 shrimp toasts.
This how to make healthy chicken nuggets, the Ayesha’s Kitchen Way ….
- 2 large chicken breasts (skinless and boneless)
- Some salt and pepper for seasoning
- 2 eggs
- 1 cup flour
- 1 ½ cups bread crumbs (fine)
- Oil for shallow frying
-Cut chicken breasts in chunks and process them in chopper.
-Add seasoning and give it another chop.
-Now in a bowl whisk two eggs. Season the breadcrumbs with some salt and pepper if you want to.
-Now take very little amount of minced chicken and shape it into a bowl. Roll it into flour, dip it into egg and then roll it into bread crumbs and shape it like a nugget.
-Do the same with rest of the meat. This will make approximately 16 – 20 nuggets.
-Now heat some oil in a frying pan and fry them for approximately one minute per side or until they are golden brown.
-Serve hot with chilli garlic sauce, tomato ketchup or any other dip of your choice.
-You can store it covered in the freezer. Make sure you spray or glaze the storage box with some oil and then freeze.
-Do not microwave/defrost them before frying.
Fruit chaat is the most common way to consume fruits in the month of Ramadan in Pakistan. Nearly, everyone in Pakistan, make this fruit salad to give their bodies energy, vitamins and nutrients, moreover its very refreshing and if you are on diet or you want to lose weight, then this is the best thing you can have because it is filling and full fills all the healthy requirements of your body ….
- 1 banana (sliced)
- 1 apple with skin (sliced)
- 1 pear with skin (sliced)
- 5-6 grapes cut in half
- 4 dates (firm, sliced)
- 1 mandarin/ orange (squeezed)
- Some salt and black pepper
- A pinch of roasted powdered cumin
- 1 strawberry sliced
- ½ kiwi fruit sliced
- ½ cup sliced pineapple
- ½ cup diced guava (Optional)
- 2 tbspns boiled chickpeas
-Combine all the ingredients in a deep mixing bowl and mix.
-Take it out in a serving bowl.
-Decorate it with some fruit slices and serve chilled in Iftar or as a desert.
-You can use several other fruits like melon, pomegranate, Feijoas etc.