Monthly Archives: June 2012

Channa Pulao/ Chickpea Pulao

Channa Pulao is one of the famous rice dishes of Pakistani Cuisine. These rice are served with roasts and steamed meat …..

Ayesha's Kitchen

Ingredients:

  • 3.5 cups basmati rice (soak for 20 minutes in lukewarm water)
  • 1 can boiled chickpeas (discard the water and keep the chickpeas)
  • ¼ cup oil/ ghee
  • 1 onion sliced
  • 1 tspn crushed ginger
  • 1 tspn sliced ginger
  • 2 – 4 cloves
  • 2 black cardamoms
  • A piece of cinnamon
  • 4 black peppercorns
  • 1 bay leaf
  • 6 ¾ cups water
  • Salt to taste
  • Chicken powder (OPTIONAL)

Procedure:

-Heat oil in a non-stick pan and fry onion, garam masala (peppercorns, cloves, cinnamon, cardamom and bay leaf) and ginger paste until they are brown.

-Add chickpeas and stir for a minute and add water in it. Cook covered for 10 minutes and then add salt and soaked rice.

-Let it cook on high medium heat for 5 minutes or until the rice begins to boil.

-Cover it with the lid and cook on very low heat until there is no water left in the pot.

-Serve hot with roasts, shaami kabab and fried chicken.

Mattar Pulao/ Mattar Chawal/ Peas Pulao

Mattar Pulao is one of the famous dishes of Pakistani Cuisine. We make this rice dish when serving roasts, shaami kabab, fried chicken, chops or other steamed meats ……..

Ayesha's Kitchen

Ingredients:

  • 3.5 cups basmati rice (soak for 20 minutes in lukewarm water)
  • ½ kg peas (fresh, not frozen)
  • ¼ cup oil/ ghee
  • 1 onion sliced
  • 1 tspn crushed ginger
  • 1 tspn sliced ginger
  • 2 – 4 cloves
  • 2 black cardamoms
  • A piece of cinnamon
  • 4 black peppercorns
  • 1 bay leaf
  • 6 ¾ cups water
  • Salt to taste
  • Chicken powder (OPTIONAL)

Procedure:

-Heat oil in a non-stick pan and fry onion, garam masala (peppercorns, cloves, cinnamon, cardamom and bay leaf) and ginger paste until they are brown.

-Add peas and stir for a minute and add water in it. Cook covered for 10 minutes and then add salt and soaked rice.

-Let it cook on high medium heat for 5 minutes or until the rice begins to boil.

-Cover it with the lid and cook on very low heat until there is no water left in the pot.

-Serve hot with roasts, shaami kabab and fried chicken.

Bhindi Keema Fry (Okra in Spicy Mincemeat)

Bhindi Masala is one of the famouse dishes of Pakistani Home Cooking and people love it. This is one of the special dishes made from okra …….

Ayesha's Kitchen

Ingredients:

  • ½ kg mincemeat
  • ½ kg ladyfinger/ okra
  • 4 onion sliced
  • 2 tomatoes
  • 2tbspns yogurt
  • Some salt
  • 1 tspn garam masala
  • Some red chilli powder
  • ½ tspn turmeric
  • ½ cup oil (for salan)
  • ¼ cup oil (for frying okra)
  • 2 – 4 green chillies
  • 1 tspn ginger garlic paste

Procedure:

-Wash and dry the okra. Trim off its edges. Heat oil in a wok and fry okra fingers until they are a bit brown in colour. Take out the okra and discard the sticky residue.

-In a separate pan, heat oil and fry half of the onion and ginger garlic paste. (Reserve half of the onion slices for later use). When they are brown, add tomatoes and mincemeat. Cook until the tomatoes are mixed with the mixture. Add yogurt and spices. Mix well. The mincemeat should be cooked by now.

-Add fried okra and rest of the onion.

-Cover the pan and cook on low heat for 10 minutes.

-Serve hot with homemade chapattis and raita.

Mattar Gosht

Mattar gosht is one of the famous dishes of Pakistani Home Cooking, do try this and make your meal nutritious by consuming the protein of meat and vitamins of peas ……

Ayesha's Kitchen

Ingredients:

  • 1 kg meat (mutton, curry meat)
  • 1 kg fresh green peas
  • 2 onions large
  • 2 large/ 4 small tomatoes
  • 4 green chillies
  • 1 cardamom big
  • A piece of cinnamon
  • 2 cloves
  • 4 peppercorns
  • 1 tbspn ginger garlic paste
  • 1 tspn Ayesha’s Kitchen Special Garam Masala
  • ½ cup oil
  • ½ tspn turmeric
  • Some salt
  • ½ tspn red chilli powder
  • Water as needed
  • 2 tbspns coriander (fresh)

Procedure:

-In a pressure cooker, combine meat, 2 cups of water, ginger garlic paste, onion, whole garam masala and green chillies and pressure cook it for 4 whistles. If not using pressure cooker, combine the same ingredients in a non-stick pan and add 4 cups of water and cook covered until the meat is tender.

-When the meat is tender, wait for the water to get dry.

-Add oil and stir fry the meat and add tomatoes and other spices. Mix well until the tomatoes tend to lose their stiffness.

-Now add peas and 2 cups of water and let it cook on low heat for about 15 minutes or until the peas are tender and cooked. Add more water if you want shorba.

-Now add coriander and serve hot with home-made chapattis.