Daily Archives: January 24, 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.