Monthly Archives: October 2012

Dhaniya Raita

Dhaniya Raita is the most popular condiment in Pakistani condiment menu. You can have it with anything; BBQ, Biryani, Pulao, Paratha, anything!

Ayesha's Kitchen

Ayesha’s Kitchen


  • A bunch of fresh green coriander
  • 1 kg fresh natural style yogurt
  • Some salt
  • 1 green chilli


Take a good quality marble mortar and pestle and crush coriander and green chilli to fine paste. Now add salt and mix. Stir in yogurt. Pour the whole mixture in a gravy boat or any other bowl. Garnish with some coriander leaves and serve as a condiment.

Chicken Chappal Kabab

Chicken Chappal Kabab is one of the favourite dishes of Northern Pakistan. This dish belongs to the province of Khyber Pakhtoon Khaan, Pakistan. Very quick and delicious way to surprise your guests …..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 1 kg chicken mince (with fat)
  • 3 small – medium sized onions
  • 8 – 10 green chillies
  • A bunch of green coriander
  • 2 tbspns crushed ginger
  • 2 tbspns crushed garlic
  • Salt to taste
  • 3 eggs
  • 1 tbspn cayenne pepper
  • 2 tbspns crushed anaar dana (pomegranate seeds)
  • 1 tbspn methi leaves (fenugreek leaves)
  • 2 tbspns cracked dry coriander
  • 1 tspn coarsely milled black pepper
  • 1 tspn garam masala
  • Some corn flour
  • 12 thin tomato slices
  • Oil for shallow frying


-Beat 2 eggs and fry them in 2 tbspns of oil until they give a soft scrambled egg look.

-Now in a mixing bowl combine mincemeat, spices, omelette and 1 egg. Mix with your hands.

-Process onion and green chillies in food processor and mix them with chicken mixture.

-Keep aside for 10 minutes.

-Now divide the chicken mixture into 12 equal portions. Heat oil. With wet hands take one portion, mould it into a ball with your hands, place a tomato slice on it and flat it with your palms in such a way that tomato slice is on its face. Chappal kebab does not have to be in perfect round shape, make it uneven oval.

-Dust it with some corn flour and fry 1 minute per side on medium – high heat and take it out on a plate. Do the same with the other 11 portions.

-Serve hot with dhaniya raita and hot tandoori naan.

Twin Chicken Steak with Creamy Mushroom Sauce

Twin Chicken Steak can be served with variety of sauces like pineapple sauce, mushroom sauce, garlic sauce, etc. but mushroom sauce is my favourite. I love the mushroomy creamy taste of this sauce and it goes awesome with chicken or beef. Do try this to impress that “special someone” ……..

Ayesha's Kitchen

Ayesha’s Kitchen



  • 1 chicken schnitzel (cut into two pieces for Twin Steak)
  • Some salt
  • Some paprika
  • 1 tspn mustard sauce
  • 1 tbspn soy sauce
  • 1 tbspn hot sauce


  • 150g button mushrooms, cut in half then sliced
  • 150ml thickened cream
  • 2 cloves of garlic, crushed
  • 1 tsp (or more to taste) freshly ground black pepper
  • 1 tsp ground sea salt
  • 1 tsp olive oil


-Marinade chicken in all the ingredients given for Steak and keep aside for 30 minutes. Heat the grill and spray some olive on it. Grill for about 2 minutes per second and take it out on a plate.


-Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.

-Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.

-Once the sauce has reduced by half, add crushed garlic and cook for another minute.

-Pour it over the steak and serve hot with some grilled vegetables.

Tawa Chicken

I really like this quick and easy dish. First time I had it at a Pakistani restaurant on Darling Harbour, Sydney, Australia and it was awesome …..

Ayesha's Kitchen

Ayesha’s kitchen


  • 4 skinless chicken thigh fillets
  • 2 tomatoes
  • ½ cup oil
  • 1 tspn garlic ginger (crushed)
  • ½ tspn cracked black pepper
  • ¼ tspn white pepper
  • ½ tspn red chilli powder
  • ½ tspn turmeric
  • ½ tspn garam masala
  • ½ tspn cumin seeds
  • ½ tspn dried fenugreek leaves
  • Some fresh chopped coriander
  • 5 chopped green chillies


-Wash and dry chicken thigh fillets, skim off the fat and cut into small pieces.

-Heat oil on a griddle (tawa) and fry ginger garlic paste until it is brown. Add chicken and fry until it starts changing its colour.

-Now add all the spices and mix. Add tomatoes and let it cook on low medium heat for 10 minutes.

-Mix and dry the water on medium high heat.

-Garnish with some coriander and green chillies and serve hot with homemade chapattis and raita.

Karela Gosht/ Karele Gosht

Karele gosht “not so favourite” dish of Pakistan but yeah “favourite dish” of “some people” in Pakistan. Bitter gourd is a bit bitter so people dont like it much but when it is cooked in spices and onion it tastes good.

Bitter gourds have many nutritional and health benefits and one of them is they are good for diabetes.


  • 1kg bitter gourd/ karele (peeled, cleaned and sliced)
  • 500 grams mutton
  • Some salt
  • Water
  • 3 medium sized onions (sliced)(divided into two parts)
  • 2 tomatoes sliced
  • A black cardamom
  • A piece of cinnamon
  • 4 green chillies
  • 1 tbspn ginger and garlic (freshly crushed)
  • 1 cup oil
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn Ayesha’s Kitchen Garam masala
  • ½ tspn turmeric
  • ½ tspn coriander powder


-Apply some salt on sliced bitter gourds and keep aside for 30 minutes.

-Now rinse thoroughly and keep aside for 10 minutes in a strainer to dry access water.

-Heat ½ cup oil in a frying pan and fry them until they are golden brown. Take them out on a clean kitchen paper tower and discard the oil.

-In a pressure cooked, combine meat, ½ onion, a black cardamom, a piece of cinnamon, some water and salt and pressure cook for 4 whistles or until the meat is tender (tender and in shape).

-Take off the pressure cooker and cook on high heat until the water dries. Add the remaining oil and fry the meat for 2 minutes. Now add tomatoes and spices and cook until the tomatoes lose their stiffness.

-Now add fried bitter gourd and mix. Add rest of the onions and green chillies and let it cook covered on low -medium heat for about 5 – 7 minutes.

-Serve with hot home-made chapattis.