Daily Archives: March 17, 2012

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.

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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.

Sikanjvi/ Shikanjvi/ Limu Paani/ Home Made Lemonade

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.