Daily Archives: August 13, 2011

Fish Pakora (Recipe 1)

Fish Pakora is another wonderful recipe of Pakistan which is popular in home cooking during the Month of Ramadan. This pakora is not available on streets and stalls, people make them at home or some posh restaurants have them on their menu card. If you want to enjoy the best taste of Fish pakora, make it at home with fresh fish and fresh herbs and spices and I am sure you are going to love this recipe …..

Ayesha's Kitchen


  • ½ kg fish (Diced)(Rohu/snapper/hoki/sole)
  • 1 ½ cup besan (gram flour)
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn cracked black pepper
  •  1 tbspns chopped mint leaves
  • 2 tbspns chopped coriander
  • 1 green chilli chopped
  • 1 tspn cracked dry coriander
  • 1 tspn cumin seeds
  • 1 tspn baking powder
  • Oil for deep frying
  • Some water for smooth batter ( ½ to ¾ cup)


-In a mixing bowl combine all the dry ingredients (besan and baking powder) and spices and mix well.

-Gradually add water and make a smooth, lump free batter. Now the consistency of the batter should not be runny like water or thick like dough. Make it in between, something which is easy to handle.

-Now stir in chopped herbs and chilllies.

-Add fish chunks in this mixture and keep aside for 20 minutes.

-Heat oil to 190 degrees Celsius and put each chunk separately in hot oil for frying. Make sure your fish chunks do not overlap each other.

-When they look brown and cooked take them out on an absorbent paper and serve hot with tartar sauce and lemon wedges.

Achari Aalu (Potatoes in Pickle Masala)

Achari aalu is my way of consuming potatoes…… People in Pakistan do make this dish but i dont know the recipe, this is my own recipe and its very quick and easy. Whenever I have made this dish, people have appreciated a lot, especially my sister. Do try this and enjoy the sour and spicy taste of Achari potatoes (potatoes in pickle masala) with pooris, naan, boiled rice or paratha.

Ayesha's Kitchen


  • 4 large potatoes (peeled and diced)
  • 1 medium potato boiled and mashed (no lumps)
  • 2 onions chopped in a food processor
  • 4 tbspns yogurt + ¼ cup water
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn nigella seeds (kalonji)
  • 1 tspn turmeric
  • 1 tspn tamarind chutney (optional)
  • 4 – 8 curry leaves
  • 1 tspn cumin powder
  • ½ tspn saunf (fennel seed) powder
  • 1 tspn garam masala powder
  • ½ cup oil
  • 1 tbspn ginger garlic paste
  • 1 tspn fenugreek leaves (kasuri methi)
  • 1 doda mirch (dried red chilli, bird’s eye chilli)


-Heat oil and fry ginger garlic paste in it for few minutes. Now add chopped onions and cook until they are brown. Add kasuri methi and fry for another few seconds.

-Now add all the spices except nigella seeds and mix well.

-Add diced potatoes and stir. Now add yogurt, nigella seeds, curry leaves and mashed potato and cook it covered on medium heat until the potatoes are tender.

-Dish out and serve with hot pooris, parathas or saada roti/ chapatti.