Monthly Archives: March 2012

Chicken Aalu Shorba

“Shorba” is a form of soup but a bit runny and thin in consistency with a dash of all spice powder. In Pakistan, mostly people make this when they are sick because they believe that it is a good source of energy and protein …….

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken curry meat
  • 2 – 4 potatoes Large cut into 4 pcs. Each
  • 2 green chillies (small Thai Chillies)
  • A bunch of coriander
  • 1 tbspn Ayesha’s Kitchen Special Garam Masala
  • Some salt (to taste)
  • Some red chilli powder (to taste)
  • 1 tspn turmeric powder
  • 2 large onions (sliced)
  • 2 large tomatoes chopped
  • 1 tbspn ginger garlic paste
  • 2 tbspns yogurt (optional)
  • 1 cup oil/ ghee
  • 2 litres water

Procedure:

-Heat oil and fry onion and ginger garlic paste until they are red and roasted. Add tomatoes and green chillies and mix well. Add the spices and cook for 10 minutes on medium heat or until the tomatoes tend to lose their stiffness.

-Now add yogurt and mix well. Add chicken and cook for 10 minutes with occasional stirring. Now add potatoes, mix and add 2 litres of water. Cook it covered on medium heat for about 20 minutes. Remove the lid and cook on high heat for around 10 minutes. Add coriander and cook for another 10 minutes on medium heat.

-Dish it out and serve hot with chappatis/ phulkas. 

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Aalu Keema

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.

Aalu Gobhi

Aalu gobhi is very famous in Pakistani home cooking, it is economical, tastes good and very healthy and nutritious. It is my dad’s favorite …..

Ayesha's Kitchen

Ingredients:

  • 2 potatoes peeled and cut into cubes
  • ½ cauliflower (green part removed, cut into medium size units)
  • 2 medium sized onion (chopped)
  • 3 tomatoes (chopped)
  • 1/2 tspn chicken powder (only if you are not a strict vegetarian)
  • Salt to taste
  • Red chilli powder to taste
  • Ayesha’s kitchen special garam masala
  • ½ tspn turmeric
  • 1 tspn ginger garlic paste
  • ½ cup oil
  • 4 tbspns coriander chopped

Procedure:

-Heat oil and fry chopped onion in it. When it starts changing its colour add the spices, potato and cauliflower. Stir.

-Add tomatoes and mix well. Cook covered on very low heat for around 30 minutes.

-Garnish with some coriander and serve hot with chapattis.

Chicken Steak with Fresh Produce

It tastes awesome ……..

Ayesha's kitchen

Ingredients:

FOR STEAK

  • 1 chicken schnitzel
  • Some salt
  • Some cracked black pepper
  • 2 tbspns olive oil

FRESH PRODUCE

  • ½ onion (thick slices)
  • 1 tomato slice (fresh)
  • ½ tomato (for grilling)
  • A big fat slice of capsicum or red pepper
  • ½ lime (cut into wedges)
  • 1 potato (microwaved with 1 tbspn margarine)
  • Some olive oil

Procedure:

-For steak, heat oil in a frying pan and fry the schnitzel. Flip it and sprinkle some salt and pepper. Again flip it and sprinkle some salt and pepper on the other side. Cook until it is done (juicy).

-Remove from the flame.

-Now heat some oil for veggies in the same pan and fry onion slices, tomato and capsicum until they give a caramelized look.

-Take them out on a plate and arrange them with some lime wedges and fresh tomato slice.

-Place the schnitzel on the top of it.

-Cut the microwaved potato in two parts and serve hot with this beautiful fresh steak.

Keema Shimla Mirch

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.

Chicken Paratha Roll (Recipe 1)

This is a wonderful recipe, Chicken Paratha Roll is one of the top hot finger food of Pakistanis, especially Lahoris. We get them in Liberty Market and many other places. Do try my recipe and let me know your comments about it ……

Ayesha's Kitchen

Ingredients:

PARATHAS:

Dough:-

  • 2 cups white flour
  • 2 cups wheat flour
  • Some water to knead the dough
  • 1 tbspn ghee/ butter/ olive oil

Making and Frying:-

  • Some loose flour
  • Some ghee

CHICKEN FILLING:

  • 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

OTHER THINGS

  • 6 tbspns yogurt
  • 2 tbspns chopped mint leaves
  • 4 tbspns chopped coriander
  • 1 onion sliced

Procedure:

-Knead the dough for parathas and keep aside for 20 minutes at room temperature.

-And for chicken filling, 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 your filling is ready for paratha rolls.

-Now start frying parathas.

-Take a handful of kneaded dough and shape it round with all ends closed. Use loose flour to do all this smoothly.

-Now roll it with a rolling pin.

-Apply some ghee on it and start rolling it. Roll with your hands like a snake. Then shape it like a snail by tucking the last part underneath.

 

-Roll it flat like a roti.

-Now place it on a hot griddle and when it starts changing its colour, flip it over. Now glaze it with some ghee and then flip over again. Glaze the other side with ghee and fry it until it is a bit red. Remove it from the hot griddle and place it on a plate.

-Take a tbspn of yogurt and glaze the paratha with it. Sprinkle some chopped coriander and mint and then some onions. Now place some chicken in the middle of the paratha and roll it.

  

-Do the same with the rest of them. This recipe will make 4.

-Place them in a dish and serve hot with chutney if you want to otherwise they taste so yum that you don’t need chutney.

Spicy Chicken Boneless Tikka Boti

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.