Monthly Archives: September 2011

Fruit and Custard

Fruit and Custard is one of the easiest and quick desserts one can think off. It is simple and can get you a lot of appreciation from your friends and family. Try it and do let me know your remarks …..

Ayesha's Kitchen


  • 4 cups custard (not so thick)(vanilla)
  • 1 cup whipped cream
  • ½ cup blue berries
  • 1 cup sliced strawberries
  • 1 banana sliced
  • 1 mango diced


-Make vanilla custard according to the instructions given at the back of the pack. (Use 4.5 cups of milk) or you can buy ready-made custard from the supermarket.

-In a see through glass bowl/ dish pour the custard and refrigerate for about 6 hours.

-Now decorate it with fruits. Top it with some whipped cream by using piping bag and serve cold for dessert.


Serves 6.

Kabab Masala/ Kabab Karahi/ Kabab Kadai

Kabab Kadai is a Pakistani – Afghani dish which is not so famous in Pakistani restaurants but is now introduced in home cooking. I make this dish quite often for fancy dinner parties and my guests always appreciate it. Do try this and feel the taste of Ayesha’s Kitchen …..

Ayesha's Kitchen



  • 300 gms lean beef mincemeat and 200 gms fat (charbi)/ 500 gms normal beef mince with fats
  • 1 large red onion
  • 4 cloves garlic
  • Some ginger (2 tbspns grated)
  • 4 – 6 green chillies
  • A bunch of coriander
  • 1 tspn methi leaves
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric
  • 1 tbspn garam masala
  • 2 tbspns oil
  • 1 tspn cracked coriander
  • A pinch of cracked peppercorn


  • ½ cup oil
  • 2 medium red onions chopped
  • 4 medium tomatoes chopped
  • 1 tspn ginger garlic paste
  • 2 green chillies
  • 2 tbspns yogurt
  • Some salt
  • Some red chilli powder
  • ½ tspn garam masala
  • ½ tspn turmeric


  • 2 tbspns coriander
  • 2 tbspn ginger julienne
  • 2 green chillies sliced


-Put a piece of charcoal on fire.

-Combine everything (spices and vegetables) given for kababs in food processor (chopper) and mix well.

-Glaze the grill pan with some oil and place the kebabs on it. Cook on medium heat until they are done.

-Take them out in a casserole dish or pyrex dish and place a 2X2 aluminum foil on it. Place the hot white charcoal piece on the aluminum patch and drizzle some oil on it. It will start smoking. Immediately cover it with a heat conducting lid and keep aside until we need it again.

-Prepare for kadai masala.

-Heat oil in a pan and fry chopped onion and ginger garlic paste until the onions are light brown. Add spices, yogurt and tomatoes and cook on high heat with constant stirring until the tomatoes are cooked. Add a splash of water if necessary.

-Now add all the spices and check for the salt and pepper. Adjust if needed.

-Add some water (about ½ cup) and mix well.

-Now add your kababs and cover the pan. Cook on very low heat for 10 minutes.

-Dish out and garnish with some coriander, green chillies and ginger julienne.

-Serve hot with raita, fresh salad and tandoori roti.

Ayesha's kitchen


Serves 4.

Keema Karele (Roasted, Simmered Curry)

Keema karele is one of the variety of dishes made with bitter gourd in Pakistan. I love this dish ……..

Ayesha's Kitchen


  • ½ kg beef/mutton mincemeat
  • 1 kg bitter gourd (peeled and cleaned) (cut into cubes)
  • 2 onions (sliced)(medium sized)
  • 1 cup oil
  • 2 tomatoes (sliced)
  • 2 tbspns yogurt
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn coriander and cumin powder
  • ¼ tspn garam masala
  • 2 small green chillies sliced
  • 1 tbspn chopped coriander
  • ½ tspn turmeric
  • 1 tspn ginger garlic paste
  • 2 – 4 black peppercorns


-Peel, clean, cut and wash bitter gourds and fry them in ½ cup of oil. When they are brown, take them out in a plate with a slotted spoon. -Discard the oil and wash the pan.

-Heat oil and fry mincemeat and ginger garlic paste in it until its half cooked. Now add all the spices, tomato and yogurt and roast until very less moisture is left. Now add onion and fried bitter gourd and mix well. Add some green chilllies and coriander and stir fry until everything is mixed and oil come out.

-Dish it out and serve hot with homemade roti and mint coriander chutney.


Serves 3.

Sheesh Chicken Skewers (Shish Chicken Tavook)

Sheesh Chicken Tavook is a Mediterranean recipe, it is healthy and low fat, do try this ….

Ayesha's Kitchen


  • 2 chicken breasts (skinless, boneless)
  • 1 tbspn tomato paste
  • ¼ cup Greek yogurt
  • 2 cloves garlic minced
  • 4 tbspns lemon juice
  • ¼ tspn cracked black pepper
  • Some salt (optional)
  • ¼ tspn paprika
  • Some olive oil
  • ¼ tspn crushed cumin and cardamom


-Mix everything except olive oil in a deep mixing bowl and keep aside for 6 hrs.

-Now stick them onto a skewer (use bamboo skewers if using a flat pan or a grill pan or use metal skewers if using the grill).

-Grill them on medium high heat until they are golden and cooked.

-Serve hot with hummus, Babaganouge or any other dip and khubs with some tabouleh salad on side.

Banana Cookie Delight

Bananas are always great, specially when served with cream or anything which is chocolatey …..

Ayesha's Kitchen


  • 14 chocolate chip cookies
  • 4 – 6 tbspns grated dry coconut
  • ½ can nestle condensed milk
  • 4 bananas sliced
  • a pinch of cinnamon (optional)
  • 250 – 500 ml Thick cream (depends how rich you want)
  • Some grated milk chocolate for garnishing


-For cookie layer, put cookies, coconut (and cinnamon) and ¼ can of condensed milk in a food processor and coarsely blend it. With a spatula take the mixture out and lay a layer of it on the bottom of the Pyrex dish or any other clear dish.

-Now lay a layer of sliced bananas. Drizzle 4 tbspns of the condensed milk on it and lay the layer of cream.


Ayesha's Kitchen

Ayesha’s Kitchen  

-Leave it smooth on the top and sides with a spatula, garnish with some grated chocolate and bananas and refrigerate for 6 hours or more.

-Serve chilled.

Chicken Korma

Chicken korma is one of the most famous dishes of Pakistan. Indians too make this but with almond and other nut pastes but we make it with simple spices and yogurt. It tastes great and aromatic. Try this and make your day spicy …..

Ayesha's Kitchen


  • 1 kg chicken curry pieces
  • 4 tbspns yogurt
  • 2 onions sliced
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric
  • 1 cup water
  • 1 cup oil
  • 2 – 4 cloves
  • 1 bay leaf
  • 2 – 4 black peppercorn
  • 1 tspn garam masala
  • 1 cinnamon piece
  • 2 drops kewra
  • ½ tspn cumin seeds
  • ½ tspn ginger paste
  • ½ tspn garlic paste

Procedure: -Heat oil and fry onion until its brown and a bit stiff and crunchy. Take it out in a plate with a slotted spoon.

-In the same oil add ginger garlic paste, cinnamon stick, cloves, peppercorns, bay leaf, turmeric, black pepper and all other spices except garam masala and mix well. Stir frequently and don’t let the masala stick to your cooking pan’s bottom.

-Add chicken and mix well. Cook it on medium heat. When the chicken is white add water and let it come to a boil.

-Meanwhile, crush fried onion with your hands and mix with yogurt. Now add salt and garam masala.

-Now gradually introduce this mixture to the cooking mixture with continuous stirring.

-Cover with the lid and cook on low medium heat. Add kewra.

-Once the chicken is cooked and you get the consistency you want, dish it out and serve hot with tandoori or khameeri roti and salad.


Serves a family of 4.