Monthly Archives: March 2012

Aalu Keema

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Aalu Keema is another very special dish of Pakistani home cooking. People love this combination of spicy mincemeat with lovely tender potatoes. Sometimes I think that Pakistani cooking is a bit like Italian cooking, we use mincemeat quite often with a combination of vegetables and chopped tomatoes for the tangy taste. You can add boiled noodles/ spaghetti/ rice to this dish to make Aalu Keema noodles/ spaghetti/ rice, it is also very common in Pakistani  home cooking. This is known to be the best technique in Pakistan to utilize the left overs. Do try this wonderful dish and I am sure you are going to love it …..

ayesha's kitchen

Ingredients:

  • ½ kg to 750 gms mincemeat chicken/ mutton/ beef/ lamb
  • 2 potatoes (peeled and cubed)
  • 2 medium sized onions (sliced)
  • 2 tomatoes (chopped)
  • Green chillies (as you like)
  • Some chopped coriander
  • Salt to taste
  • Red chilli powder to taste
  • ½ tspn turmeric
  • 1 tspn garam masala
  • ½ cup oil
  • 2 cups water
  • 2 big cardamoms
  • 2 cloves
  • A piece of cinnamon
  • 1 tspn ginger (crushed)
  • 1 tspn minced garlic
  • A pinch of fenugreek leaves

Procedure:

-In a deep pan, add water, mincemeat, onion, ginger garlic paste, cardamom, cinnamon and cloves and boil for around 20 minutes on low heat or until the water gets dry.

-Add oil and all the ingredients (except coriander and green chillies) and mix well. When the tomatoes tend to get soft cover the pan and cook on low heat with occasional stirring. Let the tomatoes cook in the moisture of tomatoes. Do not add additional water.

-When the potatoes are tender and it gives a nice cooked look, dish it out and serve hot with hot chapattis and salad.

Keema Shimla Mirch

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Keema Shimla Mirch is a well known dish in Pakistani home cooking. We make mincemeat with many variations, sometimes we add potatoes, sometimes we add peas, sometimes capsicum, sometimes green chillies, sometimes onion, sometimes cauliflower, sometimes bittergourd and so on but this is my favorite because I love the aroma and taste of capsicum …..

Ayesha's Kitchen

Ingredients:

  • 500 gms beef/lamb/chicken/mutton mincemeat
  • 1 onion sliced
  • 1 tomato sliced
  • 4 tbspns yogurt
  • 1 tspn Ayesha’s Kitchen Special garam masala
  • 1 green chilli sliced
  • Salt (to taste)
  • Red chilli powder (to taste)
  • A pinch of fenugreek leaves
  • 2 tbspns chopped green coriander
  • 1 capsicum cubed
  • ½ cup oil
  • 1 tbspn ginger garlic (freshly crushed)

Procedure:

-Heat oil and fry ginger garlic in it. Add onion and fry until its brown. Now add salt, red chilli powder and mincemeat. Break mincemeat into small pieces with a wooden spoon and mix well with other ingredients.

-When it starts changing its colour, add yogurt and tomatoes. Cook covered on medium heat until the tomatoes lose their stiffness.

-Add green chilli, garam masala, fenugreek leaves and capsicum. Cook covered for another 10 minutes.

-Now on high heat simmer the mincemeat and take it out in a dish when the oil comes up.

-Serve hot with rotis.

Spicy Chicken Boneless Tikka Boti

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This dish belongs to Pakistani BBQ. I have made it at home without using a BBQ grill because most of us dont have BBQ grill at home but believe me, this tastes exactly the same and it is hassle free. Do try this and do not forget to comment …..

Ayesha's Kitchen

Ingredients:

  • 3 – 4 boneless skinless thigh fillets (cut into big cubes, 6-7 pcs. Per fillet)
  • Salt to taste
  • ½ tspn ajinomoto (optional)
  • 1 tspn Ayesha’s Kitchen Garam Masala
  • ½ tspn turmeric powder
  • ½ – 1 tspn red chilli powder
  • 1 tbspn vinegar
  • 1 tbspn lemon juice
  • 1 cup yogurt (sour)
  • A pinch of black pepper
  • A pinch of methi leaves
  • 1 tspn ginger garlic paste
  • 4 tbspns olive oil

Procedure:

-Combine everything (except oil) in a mixing bowl and marinade for around 6 hours.

-Heat oil in a pan (nonstick, with a lid) and add the marinated chicken. Stir and cook it covered on low heat for around 30 minutes.

-Take off the lid and cook on medium – high heat for 10 minutes with constant stirring. Remove from heat.

-Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken tikka. Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.

-After 10 minutes, remove the coal and serve the chicken with mint tikka and fresh salad.

Sikanjvi/ Shikanjvi/ Limu Paani/ Home Made Lemonade

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A famous Pakistani summer drink …….

Ayesha's Kitchen

Ingredients:

  • 1.5 ltr. Water
  • 2 cups crushed ice
  • 2 large sized limes (sqeezed)
  • 1 tspn salt/ 1 tbspn salt
  • 1 tbspn sugar/ 1 tspn sugar

Procedure:

-Squeeze lime juice on a pro citrus juicer. Discard the residue and keep the juice. Add some salt and sugar in the juice and mix well.

-Take some water in a bottle or a jug and introduce this lime mixture to it. Close the cap of the bottle tightly leaving some space between the water and the lid. Shake well.

-Put some crushed ice into 6 glasses and pour this mixture into each glass.

-Top each glass with a mint leaf and serve chilled.

Kadhi Pakora

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Kadhi pakora is a very famous dish of South Asian subcontinent specially among vegetarian community. Gram flour dumplings, dipped  in yogurt sauce with some nice aroma of curry leaves…….

Ayesha's Kitchen

Ingredients:

FOR KADHI

  • 2 cups yogurt (old and sour yogurt)
  • 1 cup gram flour
  • 3 ltr. Water
  • Some salt
  • Some turmeric
  • Some red chilli powder

FOR TEMPERING

  • 1 scoop of desi ghee
  • ½ cup oil
  • 1 onion sliced
  • 1 tomato sliced
  • 20 – 30 curry leaves

FOR PAKORA

  • 2 cups gram flour
  • 1 tspn baking powder
  • Some water for making normal consistency batter
  • 2 potatoes sliced
  • 1 eggplant (small size) sliced
  • 2 green chillies sliced
  • 4 tbspns coriander (chopped)
  • 4 – 8 mushrooms sliced (optional)
  • Some sliced capsicum (sliced)
  • Paneer (optional)
  • 1 onion sliced
  • Salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • Some coriander seeds
  • Oil for frying (1500 mL)

Procedure:

-For pakoras, mix everything (except oil) in a mixing bowl and mix well. Keep aside for 10 minutes. Heat oil and fry pakoras in it.

-For Kadhi, put everything in a blender and mix well.

-Pour this mixture in a deep pan and let it boil for like 30 minutes on medium heat.

-For tempering, heat oil and and ghee in a frying pan and fry everything else in it. When the tomatoes are done add this mixture to the boiling Kadhi and mix.

-Remove from heat.

-Now dip fried pakoras into it and garnish with some coriander. Serve hot with boiled rice or roti.

Malai Boti (without BBQ grill)

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Malai boti is a famous barbecue dish of Pakistan. Nearly, all the barbecue restaurants in Pakistan serve this dish and people really love it. Its mild, its juicy, its lite and its healthy. I have made this in a pan because we cant use BBQs in apartments and mostly people dont have BBQ grills at home so this is the home version of this beautiful dish. Do try this and fall in love with Ayesha’s Kitchen …..

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken thigh fillets (cut each fillet into 4 – 5 pieces)
  • 250 gms lite sour cream
  • 1 ½ cup yogurt (sour, but not Greek)
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • ½ tspn turmeric
  • 2 tbspn Ayesha’s kitchen special garam masala
  • 1 tspn chicken powder
  • 1 tbspn meat tenderizer/ raw papaya paste
  • 6 tbspns oil (olive oil)
  • Some charcoal for tempering

Procedure:

-Cut thigh fillets into big 4 – 5 pieces.

-Apply some meat tenderizer on them and keep aside for 10 minutes.

-Now add all the other ingredients except oil and charcoal.

-Keep aside for 4 hours.

-Heat oil in a pan (pan with lid) and add the marinated chicken in it. Cook covered on low heat for 30 minutes.

-Then remove the lid and stir cook on high heat until the moisture is evaporated and oil comes to the surface. Remove from the heat.

-Heat charcoal on naked flames. When it is hot place it on an onion peel or on a piece of aluminum foil and place it on the top of the cooked chicken.

-Drizzle some oil over the coal and cover the pan with the lid.

-After 15 minutes take out the coal and the paper. Dish out the chicken and serve hot with coriander chilli raita.

Ayesha's Kitchen