Monthly Archives: January 2013

Lahori Channay

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Lahori Channay is the  most popular item in Lahori breakfast. People like it with puris or naans……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 cups chickpeas (soak overnight)
  • 2 onion sliced
  • ½ cup oil
  • ½ cup ghee
  • 1 tspn chaat masala
  • A pinch full of bicarbonate soda
  • Salt to taste
  • 1 tspn cumin seeds
  • 1 tspn cumin powder
  • Some red chilli powder
  • 1½ tbspn garam masala
  • 1 tbspn ginger garlic paste
  • 4 tbspns lemon juice
  • 2 green cardamoms
  • A pinch of sugar

Procedure:

-In a pressure cooker put 4 cups of water and soaked chickpeas and boil for around 15 minutes.

-Now add all the spices and bicarbonate of soda and cook covered for 45 minutes.

-Heat oil and fry cardamom in it. Add onion and fry until its golden brown. Add boiled chickpeas with water and mix. Add lemon juice and chaat masala and cook for 15 minutes.

-Garnish with some green chillies and coriander.

-Serve hot with puris or naan.

Bengan Bharta Raita

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Bengan Bharta Raita is one of the famous home cooking recipe of Pakistan. My grandma makes the best….. Try it with besan ki roti in summer and I am sure you are going to love it. It tastes a bit like Babaganouge (Lebanese dip) but without lemon and Tahini………

Ayesha's kitchen

Ayesha’s kitchen

Ingredients:

  • 1 aubergine/ eggplant (large size)
  • 1 red onion chopped
  • 1 tomato chopped

FOR RAITA

  • ½ kg full cream yogurt
  • 1 small green chilli
  • A handful of fresh coriander
  • A handful of fresh mint leaves
  • Some salt to season

Procedure:

-In a mortar and pestle, crush green chilli, coriander and mint. Add yogurt and mix. Season with some salt.

-Grill aubergine on naked fire until its skin starts blistering and it gets extra soft and watery from inside. (use tongs to change sides)

-Remove from flame and put it on a plate. Now holding one side with tongs start scraping the burnt skin with a sharp knife. Take off all the skin.

-Mash the pulp in mortar and pestle and add it to the raita we made.

-Add chopped onion and tomatoes and mix. Refrigerate for 1 hr before serving.

Pancakes

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Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup milk
  • 1 cup self raising flour
  • 1 egg
  • Some oil spray/ butter (for greasing the pan)

FOR TOPPING

  • Ice cream
  • Maple syrup
  • Whipped butter
  • Berries
  • Banana

Procedure:

FOR PANCAKE BATTER:

-Combine everything (milk, flour and egg) in a mixing bowl and whisk until its lump less.

FOR PANCAKES

-Take a non-stick frying pan and grease it with some oil or butter, pour a ladle full of pancake batter and spread it in circular motion until it is 1cm thick.

-Let it cook on low heat until it starts getting bubbly on the side facing you.

-Flip it and after 15 seconds take it out on a plate.

-Repeat the same with the rest of the batter.

-Stack them on a plate and serve with anything you like.

Cottage Style Potatoes

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IMG_0019

Ingredients:

  • A dozen of baby potatoes cut into 4 wedges each (with skin)
  • Some water to parboil
  • A scoop of butter
  • Some sour cream and spring onions to serve

Procedure:

-Boil water and add potato wedges. Boil for around 10 minutes and discard water.

-In a skillet, melt some butter and add potatoes.

-Stir fry until the wedges get a nice golden, crispy colour.

-Serve hot with sour cream and sour cream.

Oven Grilled Chicken Wings

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Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kg chicken wingettes
  • ½ cup soy sauce
  • 1 tbspn chicken salt
  • 1 tspn cracked black pepper
  • 1 scoop of butter/ 2 tbspns olive oil

Procedure:

-In a mixing bowl, combine everything except oil/ butter.

-Keep aside for 10 minutes.

-Put them in a baking tray, add butter or oil and bake for 20 minutes on each side in a preheated oven at 200 degrees Celsius.

-Take the tray out and serve hot with sour cream.

Bengan Bharta Curry

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IMG_0043

Ingredients:

  • 2 large aubergines
  • 2 large onion sliced
  • 2 large tomatoes sliced
  • 1 tbspn yogurt
  • ½ tspn cumin seeds
  • ¼ tspn carom seeds
  • 1 tspn garam masala
  • Some salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • 1 tspn fenugreek leaves
  • ½ cup oil
  • 1 cup chopped coriander
  • 4 green chillies sliced
  • 1 tspn sliced ginger
  • 4 tbspn lemon juice/ ½ lemon squeezed
  • A dollop of ghee

Procedure:

-Broil aubergines on naked fire until their skin is blistered. Remove from fire and with a sharp knife scrape the burnt skin.

-Take off the green part and mash the white cooked aubergines.

-Heat oil and fry onion until they are golden brown. Add all the spices, ginger and tomatoes. Mix well on high heat until the tomatoes are loose and mixed. Reduce the flame to medium and add aubergine puree. Mix well.

-Add yogurt and lemon and mix well. Let it cook for 5 – 10 minutes.

-Add a dollop of ghee and let it melt.

-Garnish with some coriander leaves and serve hot with chapattis and lacha parathas.