Monthly Archives: January 2012

Zarda (Recipe 2 with Meva, Rasbharis and Kalakand)

This is a special recipe for Zarda. We have added different dry fruits, rasbharis and kalakand to make it delicious, more flavorful, rich and royal ……

Ayesha's Kitchen

Ingredients:

FOR ZARDA

  • ½ cup ghee
  • 4 cloves
  • Few strands of saffron/ few drops of yellow food colour
  • 4 glass water
  • 1 cup sugar/ sugar to taste
  • 2 big cardamoms
  • 2 small cardamoms
  • 2 cinnamon sticks
  • 2 glass basmati rice (rinsed and soaked at least for 20 minutes)

FOR MEWA AND TOPPING:

  • 1 cup peeled almonds (the best way to peel almonds without hassle is, take a microwave safe bowl and put some almonds in it, add sufficient water and microwave for about 5 minutes. Strain and discard the water. Soak them for 5 more minutes in cold water. Now you can easily peel almonds by pressing them between your index finger and thumb)
  • ½ cup pistachios
  • ½ cup sliced coconut
  • 1 cup small rasbharis (chhoti cham cham)(available of South Asian Mithai shops)
  • ¼ cup kalakand (cut into small cubes)
  • ½ cup petha (sliced)
  • ½ cup ghee
  • ½ cup sultanas
  • 2 cardamoms
  • ¼ cup orange peel (sliced thin)

Procedure:

-First we will prepare zarda rice.

-Heat oil and add garam masala. When it begins to splatter add rice and stir for about 5 seconds. Add water and sugar. Let it boil and set.

-When rice is cooked and tender, remove from flame.

-For mewa, heat ghee and fry peeled almonds, pistachios, cardamom and sultanas for 1 minute. Now add coconut and orange peel, stir and remove it from the flame.

-Add it on the top of the zarda rice and mix.

-Take it out in a plate and garnish with rasbharis, petha and kalakand. Serve hot.

Ayesha's Kitchen

Chicken Badaami Qorma (Deghi)

Chicken Badaami Qorma is a delicious royal dish which is offered by most of the caterers in Pakistan. It is like normal Qorma but garnished with peeled almonds and coriander, this is one of the simplest recipe, you can find on internet and other sources……

Ayesha's Kitchen

Ayesha's Kitchen

Ingredients:

MASALA

  • Salt to taste
  • 1 tbspn red chilli powder
  • A pinch of red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn Ayesha’s Kitchen Special garam masala
  • 2 black cardamoms
  • Bay leaf
  • 1 tspn cumin seeds
  • 4 cloves
  • 4 peppercorns
  • 2 pieces of cinnamon
  • 2 small cardamoms

FOR QORMA

  • 1 chicken skinless, cut into 12 pieces
  • 1 cup oil
  • 3 onions sliced
  • 2 green chillies
  • 1 ½ cup yogurt
  • 2 cups of water
  • 1 tbspn ginger garlic (crushed)
  • 2 tbspns coriander to garnish (if desired)
  • A handful of peeled almonds (the best way to peel almonds is, take a microwave proof deep bowl, put some almonds in it, add sufficient water and microwave for 5 minutes. Strain and discard hot water and add cold water to the bowl, now press them between you index finger and thumb and the peel will get off easily)

Procedure:

-Heat oil and fry onion in it. When the onion slices are red take them out, keeping the oil in the vessel.

-Now in that hot oil add all the spices and ginger garlic paste. Stir. Now add chicken pieces and fry until they are white and then add 2 cups of water and green chillies.

-Bring it to a boil. Meanwhile, mix yogurt and fried onions. Use fork to mix them and try to crush onion in yogurt.

-Add this paste to the boiling water. Mix well and cook covered on medium heat for about 10 – 15 minutes.

-Add ¾ th of the almonds by keeping ¼ th portion aside for garnishing.

-Mix and dish it out in a deep dish. Garnish with some coriander and almonds. Serve hot with home made chapattis.

Simple Zarda

Zarda is a sweet dish made up of basmati rice, sugar and nuts. This is the recipe for the simplest Zarda. Otherwise In Pakistan we make many kinds of Zarda, like one recipe is only with nuts, one is with nuts and raisins, the other one is with boiled egg, chicken, nuts, raisins and rasbharis…… so you can do the variations by adding whatever you like. It is a good sweet dish and people all over Pakistan love it…….

Ayesha's Kitchen

Ingredients:

  • 1 glass basmati rice (rinsed and soaked)
  • 2 glasses of water
  • ¼ cup ghee
  • 2 – 4 cloves
  • 2 pieces of cinnamon
  • 2 large cardamoms
  • 1 small cardamom
  • Sliced dry coconut
  • ½ cup peeled almonds
  • ½ cup pistachios
  • ¼ cup sultana
  • Sugar 6-8 tbspns
  • 2 tbspns orange peel (thinly sliced)
  • A pinch of yellow food colour

Procedure:

-Melt ghee and add cardamoms, sultanas, cloves, cinnamon, coconut, almonds and pistachios. Stir fry until the sultanas start popping up.

-Add water and sugar.

-Bring it to a boil.

-Add soaked rice, orange peel and yellow food colour. Mix well.

-Cook on high heat until the rice begins to boil in sweet water and very less water is left.

-Now cook covered on low heat until the rice is fully boiled and no water is left. (soak rice for atleast 15 minutes, otherwise you will have to add some more water)

-Zarda is ready.

-Serve hot.

Aalu Ki Bhujiya {Simmered Potatoes (Curry Style)}

Aalu ki bhujiya is basically a Pakistani Vegetarian dish made of potatoes and spices. It is a simmered curry which is normally eaten with pooris at breakfast time and nearly all the restaurants in Lahore have this in their breakfast menu. Do try this and to avoid calories eat it with chappatis, I am sure you are gonna love it !

Ayesha's Kitchen

Ingredients:

  • 4 onions (chopped in a food processor)
  • 10 potatoes (cut into flat tyres, thick)
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tbspn methi leaves
  • 1 tspn chaat masala
  • 1 tspn garam masala
  • ½ tspn turmeric powder
  • ½ tspn coriander powder
  • A pinch of cumin seeds
  • 4 tomatoes (chopped)
  • 1 big green chilli (sliced)
  • 4 tbspns chopped fresh coriander
  • 1 cup oil
  • 1 tbspn ginger garlic paste
  • 2 tbspn yogurt

Procedure:

-Heat oil and fry chopped onion with ginger and garlic paste.

-Add tomatoes and all the spices. Mix well and add yogurt. Mix again.

-Add potatoes and cook covered on low heat until the potatoes are tender.

-Garnish with some coriander and green chilli and serve hot with roti and raita.

Ayesha’s Kitchen Special Kheer

Ayesha’s Kitchen Special Kheer is a refined recipe. I have created this recipe after listening to many people. Try this at home and treat yourself with the most indulging and rich taste of kheer ……

Ayesha's Kitchen

Ingredients:

  • 1 cup basmati rice (rinsed and soaked in water)
  • Water for boiling rice
  • 1 ½ litre. Milk
  • 1 cup water
  • 6 – 8 tbspns raw sugar/ sugar
  • 8 small green cardamoms (crushed)
  • ½ cup almonds (slivered)
  • ½ cup pistachios (slivered)
  • 2 – 4 chaandi ke warq

Procedure:

-Boil water and add rice. Strain and discard the water and keep the boiled rice aside.

-Boil milk and add crushed cardamom, rice, sugar and half of the almonds and pistachios.

-Cook covered on low heat for about 2 – 3 hours. Use non-stick pan.

-When the rice is mixed with milk and it gives a pinkish orangish colour, it means your kheer is ready.

-Dish is out and refrigerate for about 6 hours. Garnish with some chaandi ka warq, almonds and pistachios. Serve.

Ayesha’s Kitchen Special Chicken Pulao

This is a refined recipe of Chicken Pulao, No other pulao can be tastier than this one because it is Ayesha’s Kitchen Special Pulao. I have created this recipe after trying 10 different recipes of chicken pulao. So try this and enjoy your day The Ayesha’s Kitchen way ….

Ayesha's Kitchen

Ingredients:

  • 1 chicken (1.5 kg)(skinless, cut into 12 pcs.)
  • 2.5 glass Basmati rice
  • 1 cup oil
  • 4 onions (sliced)
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 tbspns yogurt
  • 4 tomatoes (processed in a food processor (grinder))
  • 2 green chillies (processed with tomatoes)

FOR YAKHNI (STOCK)

  • 5.5 glass water
  • 2-4 cinnamon pieces
  • 2-4 black cardamom
  • 2-4 small cardamom
  • 4-8 cloves
  • 8 peppercorns
  • Maze and nutmeg (whole)
  • Bay leaf
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 2 tbspns dry coriander seeds
  • 2 tbspns cumin seeds

FOR MASALA

  • Salt to taste
  • 1 tspn Chinese salt (chicken powder)
  • 1 tbspn red chilli powder
  • 1 tspn black pepper
  • 4 cloves
  • 1 black cardamom
  • A piece of cinnamon
  • ½ tspn turmeric
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 1 tspn methi leaves

Procedure:

-Rinse and soak basmati rice.

-Put all the ingredients given for stock and boil.

-Meanwhile, in a large vessel heat oil and brown onion along with garlic and ginger paste, then add chicken and fry until its white. Blend tomatoes and green chillies in a food processor and add this puree to the chicken.

-Stir. Add the ingredients given for masala. Mix well and add yogurt.

-Cook on low heat for 10 minutes.

-Strain the stock and discard the residue. Add the stock in the chicken. Bring it to a boil.

-Strain the soaked rice, discard the water and add the rice into the stock and chicken mix.

-Cook on medium heat until the rice begins to boil and very less water is left. Cover the vessel and let it cook for another 10 minutes on low heat.

-Chicken Pulao is ready. Serve hot with dhaniya pudina chutney and fresh salad or Shaami Kabab.

White Chicken Karahi/ Kadai

Chicken White karahi is a Pakistani delicacy. It is a tasty dish prepared with meat, yogurt and some spices, no tomatoes are added in it. Try this and enjoy a light day ….

Ayesha's Kitchen

Ingredients:

  • 1 chicken skinless karahi cut
  • 2 tbspns green chilli paste
  • 2 tbspns ginger paste
  • 12 tbspns yogurt
  • 1 cup oil
  • ½ cup water
  • 2 lemons squeezed
  • 4 tbspns coriander
  • 2 green chilllies sliced
  • 1 large onion (fried and crushed)

MASALA

  • Salt to taste
  • 1 tbspn coriander powder
  • 1 tspn white pepper
  • ½ tspn red chilli powder
  • 2 black peppercorns
  • 2 cloves
  • 1 big cardamom
  • 1 tspn cracked black pepper
  • 2 tspns fresh Ayesha’s Kitchen Special garam masala

Procedure:

-In a mixing bowl, combine chicken, Masala ingredients, fried onion, chilli paste, ginger paste, 5 tbspns yogurt and water. Mix and keep aside for 30 minutes.

-Heat oil and add the marinated chicken. Cook covered for 15 minutes on low heat.

-Take off the lid and simmer it of high heat with constant stirring by adding rest of the yogurt in intervals.

-Take it out in a dish, drizzle some lemon juice and garnish with green chilllies and coriander. Serve hot with Midri Khameeri roti, raita and salad.