Monthly Archives: October 2011

Kabab Masala

Kabab Masala is one of the famous dishes in Pakistani Home Cooking. People make them for fancy dinner parties and functions. Do try this and make your day tasty …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 500 gms beef mincemeat
  • Some salt
  • Some red chilli powder
  • 1 tspn garam masala
  • 1 onion
  • 2 cloves garlic
  • A small piece of ginger
  • ½ cup coriander
  • 2 – 4 green chilllies

FOR MASALA

  • 1 onion chopped
  • 1 cup oil
  • 1 ½ cup yogurt
  • Some salt
  • Red chilli powder
  • ½ tspn turmeric
  • 1 tspn garam masala
  • 1 bay leaf
  • 2 cloves
  • 2 peppercorns
  • A cinnamon piece
  • 1 big cardamom
  • 1 green cardamom
  • ½ tspn fenugreek leaves
  • 2 curry leaves
  • 2 green chilllies
  • 2 cups water

Procedure:

-For kabab mincemeat, put all the ingredients given for kabab in a food processor and make nice spicy mincemeat. Shape them like seekh kabab and keep aside until we need it again.

-In a deep vessel, heat oil and fry chopped onion. Take it out when it is red. In the remaining oil add all the spices given for the masala and add mincemeat kababs in it. Don’t mix or stir with a spoon. Shake the vessel and mix.

-Now add water and let it cook for 10 minutes. Do not stir.

-Now mix yogurt with fried onions and introduce it to the masala.

-Cook on high heat for 10 minutes or until the masala of your preferred consistency is formed.

-Serve hot with naan or roti.

Smoky Chicken Kabab Biryani

Smoky Chicken kabab Biryani is totally my own recipe…… It is tasty and the smoky BBQ smell make it more tempting and irresistible …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 500 gms chicken mincemeat
  • ½ bell pepper/ capsicum
  • 1 onion (medium sized)
  • 2 green chillies
  • 2 red chillies
  • 1 tbspn coriander
  • Some salt
  • Some red chilli powder
  • ½ tspn  Ayesha’s kitchen special garam masala
  • A pinch of nigella seeds
  • ½ tspn carom seeds
  • 1 tbspn kasuri methi
  • A piece of ginger
  • 2 cloves garlic
  • Some oil for grilling or frying

FOR BIRYANI

  • 1 large onion sliced
  • 2 tomatoes sliced
  • 2 green chillies
  • 2 tbspns yogurt
  • 1 tbspn curry leaves
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ¾ cup oil
  • Some yellow food colour (dissolved in water)
  • A charcoal piece

Procedure:

-In a food processor, add all the ingredients given for kabab and mix well. Make seekh kabab like kababs and grill them on a grill pan or shallow fry them in a frying pan. Take them out when they are red and keep aside until we need them again.

-Boil rice and discard the water. Keep aside the rice.

-Heat oil and fry onion slices until they are red. Add tomatoes, biryani masala and yogurt and mix well until the tomatoes lose their shape. Now add 1 cup of water and stir well. Add fried/grilled kababs and let it cook until a nice masala is formed and the oil comes out. Add curry leaves and mix well.

-Put charcoal piece on naked fire until it is white and smoky.

-Now add boiled rice and drizzle some yellow food colour mixed with water on top. Then place an onion peel or a piece of aluminum foil on it and place the smoking white coal on it. Now drizzle some oil on the coal and cover the dish with a lid.

-After 15 minutes, remove the coal and dish out the recipe.

-Serve with fresh salad and whipped yogurt.

Chicken Karahi/ Chicken Karai/ Chicken Kadai

Chicken Karahi or kadai is one of the most famous dishes in Pakistan. It is as famous as fish and chips in London and Pizza in Italy. A tasteful, aromatic dish cooked in tomato gravy and some nicely blended spices. Do try this and make your day …….

Ayesha’s Kitchen

Ingredients:

  • 1 ½ chicken (cut into small pieces)(16 pieces)
  • Salt to taste
  • ½ tbspn red chilli powder
  • 1 tspn Ayesha’s kitchen special garam masala
  • 3 medium sized sliced tomatoes
  • 2 tbspns julienne ginger
  • 2 healthy cloves of garlic (minced)
  • 2 green chilllies
  • 4 tbspns yogurt
  • 1 tspn red chilli flakes
  • ½ tspn turmeric
  • 1 tbspn methi leaves
  • ½ cup oil

FOR GARNISHING

  • 2 lemon slices
  • 2 tbspns ginger julienne
  • 2 sliced green chilllies
  • A punch of coriander

Procedure:

-Heat oil and fry ginger juliennes and minced garlic, until they are red. Now add chicken and cook on high heat, with constant stirring until it turns white. Now add garam masala and mix well.

-Now add all other spices, except methi leaves and mix well.

-Add tomatoes and yogurt and cook covered on low medium heat for about 10 minutes or until the oil separates from the masala. Now add methi leaves, give it a last stir and remove from flame.

-Take it out in the serving dish and garnish with some lemon slices, coriander leaves, ginger julienne and green chilllies.

-Serve hot with raita, fresh salad and roti.