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 ….
- 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)
- 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
-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.
You must have heard “like mother, like daughter” but in my case it is “Like father, like daughter”. Cooking is my dad’s passion and here I am going to tell you his secret recipe for Chicken Al a Kiev, this recipe is just like Colonel’s fried chicken recipe, you eat it, you like it but when you make it you dont get it rite because it is a blend of some selected spices and sauces……. In our family, many people have tried to make it but they didn’t get it rite, some of them have even tried it thrice but still no luck, so this recipe is for all of them, Guys, now you can make this tasty French delicacy at home by following this simple recipe ….
- 3 chicken breasts (single pieces, skinless and boneless)
- Cracked black pepper
- 2 tbspns soy sauce
FOR WHITE SAUCE
- 2 tbspns olive oil
- 100 gms butter
- 100 gms flour
- ½ litre milk
- ¼ cup water
FOR AL A KIEV
- 2 carrots (peeled)
- 1 cup sliced fresh mushrooms
- ½ cup sliced green olives
- ½ cup water
- ½ tspn red chilli flakes
- Some salt and pepper to season
-Cut chicken breasts into thin slices and in a mixing bowl marinade it for 30 minutes.
-For white sauce, mix milk and water and keep it aside. Melt some butter in a sauce pan and add flour. Cook the flour for 2 minutes with constant stirring and gradually add the milk with constant stirring. Avoid lumps.
-Now you will notice that the sauce is getting thick. Remove from heat and keep it aside.
-Now in a separate pan, heat 2 tbspns of olive oil and fry the marinated chicken strips. Add carrots when the chicken changes its colour. Add ½ cup of water and cook it covered until the carrots get tender.
-Add chilli flakes and mushrooms. Cook for about 2 minutes on medium heat. Introduce the white sauce to the chicken and mix well. Add olives and remove from heat. Season with salt and pepper.
-Garnish with some left over carrot and olives and serve hot with French bread.
This is Ayesha’s Kitchen special recipe for vermicelli…… It is a Pakistani dessert which is often served on Eid – ul – Fitr and other occasions……
- 160 gms vermicelli (Bareek Sevayyan)
- 4 tbspns sugar
- 4 tbspns raw sugar (Shakkar/ gur)
- 2 ltrs. Milk
- 1 cup raw khoya (unsweetened Barfi/ Kalakand) (Easily available at South Asian Mithai shops)
- 1 tbspn cardamom seeds (crushed)
- ¼ cup almonds (slivered) (for garnishing)
- 2 tbspns crushed pistachios (for garnishing)
- Chaandi ka warq (Edible silver foil)
-Boil 1 litre milk and add cardamom seeds. Add vermicelli and mix well. Now add khoya and sugar. Mix well. Now when you notice that the mixture is getting thick, add rest of the milk and let it cook on medium heat until you get the desired consistency.
-Take it out in a bowl. Garnish with some pistachios, almonds and chandi ka warq. Serve hot ot refrigerate for at least 6 hrs for serving it as dessert.