Monthly Archives: March 2012

Sikanjvi/ Shikanjvi/ Limu Paani/ Home Made Lemonade

A famous Pakistani summer drink …….

Ayesha's Kitchen


  • 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


-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.

Chicken Almonds

Chicken Almonds is a famous Pakistani – Chinese dish. People refer to it as “Chicken Aallmonds” by pronouncing “L” in Almonds. Try this, it is one of my favorite dishes …..

Ayesha's Kitchen


  • 1 chicken breast (skinless, boneless, cubed)
  • 1 chicken thigh fillet (skinless, boneless, cubed)
  • 2 cups chicken stock
  • 1 heapful tbspn of corn flour (mixed with some water)
  • ½ onion cubed
  • 1 carrot cubed
  • 1 spring onion (stems only, sliced)
  • 1 cup boiled peas
  • Some salt
  • ½ tspn cracked black pepper
  • 4 tbspns olive oil
  • 1 clove of garlic (crushed)
  • 1 cup blanched, salted and roasted almonds


-Heat oil and fry garlic. Add chicken cubes and stir fry until they are golden brown. Now add the vegetables except spring onion stems and stir fry for 2 minutes. Add the chicken stock.

-Let it boil for 5 minutes. Now add corn flour water and mix well. Keep cooking for 5 minutes on high flame and add spring onion stems.

-Add half of the blanched almonds and dish it out.

-Garnish the gravy with rest of the almonds and serve hot with boiled rice.

Chicken Cashew Nuts

Chicken Cashew nuts is a famous Thai dish, I have made it a bit hot because I like it hot ……

Ayesha's Kitchen


  • 100 gms cashew nuts
  • 1 breast chicken (boneless, skinless, cut into thin strips)
  • ½ red onion sliced
  • 1 cup sliced red bell pepper and capsicum
  • 4 tbspns Ayesha’s Kitchen Special Oriental Sauce (1 tbspn red chilli flakes, ¼ cup vinegar and 2 tbspns soy sauce)
  • Salt to taste
  • ½ tspn ajinomoto
  • 4 tbspns olive oil
  • ¼ cup sliced spring onion stems (in chilled, iced water)


-Heat oil and add chicken strips in to it. Fry until they start changing their color. After 5 minutes of stir frying, add oriental sauce and mix well.

-After 5 minutes cooking on high flame, add vegetables and keep stirring until the onions get a nice grilled texture.

-Discard the water from spring onion stems and add them to the dish along with half of the cashew nuts.

-Give it a last stir and dish out. Garnish it with the rest of the cashew nuts.

-Serve hot with boiled rice.

Aalu Anda (Recipe 1 with hard boiled eggs)

There are several recipes to make Aalu anda in Pakistan and this is one of them. It is easy and quick. So try this with parathas and I am sure you are going to love it …..


  • 6 – 8 hard boiled eggs
  • 4 large potatoes
  • 2 medium sized onions
  • 2 medium sized tomatoes
  • Salt
  • Red chilli powder
  • ½ tspn turmeric
  • 1 cup chopped coriander
  • 2 green chillies
  • 1 tspn Ayesha’s Kitchen Special garam masala
  • 4 tbspns yogurt
  • ½ cup oil
  • 1 tbspn ghee
  • 2 cups water


-Heat oil and fry chopped onion until its red. Add the spices and add tomatoes.

-Mix well on medium heat.

-Add yogurt and mix again. Now add potatoes and mix. Add water and cook it covered on medium – high flame for at least 15 minutes or until the water is evaporated and nice masala is formed. With the help of the cooking spoon, mash some potatoes in the vessel. Add ghee.

-Dish out and garnish with some chopped coriander.

-Cut the eggs into slices and place them on the top of the potatoes. Serve rest of the eggs without cutting them.

-Serve hot.

Kadhi Pakora

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



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


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


  • 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)


-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)

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


  • 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


-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