Monthly Archives: January 2013

Chicken Ki Tikkian

Need a tasty idea for a tea party or a great side dish for desi dinners??????????
Here you go …….

Ayesha's Kitchen

Ayesha’s Kitchen


  • 750 gms to 1 kg chicken mincemeat (with fats)
  • 2 red onions
  • 4 green chillies
  • A bunch of coriander
  • 4 garlic cloves (crushed)
  • 2 tbspns crushed ginger
  • 1 tspn chaat masala
  • Some salt
  • Some chicken powder
  • A pinch of garam masala
  • 3 tbspns lemon juice
  • 2 tbspns chilli flakes
  • 2 tbspns breadcrumbs
  • 1 tbspn cracked dried coriander
  • ½ tspn cumin and ½ tspn carom seeds (pan roasted and crushed in mortar and pestle)
  • Some oil for shallow frying


-Chop onion, green chillies and coriander in food processor.

-In a deep mixing bowl, combine chicken mince and all the spices along with ginger garlic paste.

-Now take a handful of chopped onion, chilli and coriander and squeeze excess water out of it. Mix in the chicken mixture.

-Mix well.

-Heat oil in a frying pan.

-Now with wet hands make medium sized, 1 cm think flat roundels and fry until they are crispy brown. Flip sides and after some time take them out onto your serving dish.

-Serve hot with chutney or raita.

Lahori Channay

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

Ayesha's Kitchen

Ayesha’s Kitchen


  • 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


-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.

Aalu Ke Anokhe Kabab

One of my favorite Tea snack ……..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 6 large potatoes boiled and peeled
  • A bunch of coriander
  • A bunch of mint
  • 4 green chillies chopped
  • Some salt
  • Some chicken salt (OPTIONAL)
  • ½ tspn cracked black pepper
  • ½ tspn red chilli
  • A pinch of white pepper
  • ½ tspn chaat masala
  • A little bit of garam masala


  • 2 eggs
  • Oil for shallow frying


-Mash potatoes and add everything to it.

-Mix and make small flat roundels.

-Heat oil on medium heat. Dip roundels in egg and fry until they are crisp and golden from outside.

-Serve hot with raita as an appetizer or with tea.

Bengan Bharta Raita

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


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


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


-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.

Greek Salad

One of my favorite Salads with Charcoal chicken……

Ayesha's Kitchen

Ayesha’s Kitchen


  • 220 gms of Danish feta/ 1 block of feta cheese (available in Supermarket Deli)
  • 1 cup black pitted olives
  • 1 capsicum (cubes)
  • 1 cucumber with skin sliced
  • 1 red onion (sliced)
  • 1 punnet cherry tomatoes (cut into half)


  • ¼ cup extra virgin olive oil
  • ¼ cup vinegar
  • Some Greek oregano (dried)
  • A pinch of salt


-Combine all the vegetables in a salad bowl.

-Combine the dressing ingredients in a separate bowl and mix.

-Pour the dressing all over the vegetables.

-Mix and toss.


Crisp Skinned Salmon with Greek Salad

A healthy and nutritious idea for dinner …..


Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 salmon fillets (with skin)
  • Some salt
  • 2 tbspns lemon juice
  • 1 tbspn olive oil


Greek Salad Recipe


-Place salmon fillets on a plate and season with some salt. Make a mixture of oil and lemon juice and apply on the fillets.

-Take a grilled pan, place the fillets on it and then turn on the flame. (place the fillets, skin down, on a cold grill pan)

-Let the fillets warm up with the pan, this will stop the skin from bubbling and cracking.

-Cook for 2 minutes per side.

-Take a serving plate, put a generous serving of Greek Salad and place the fillet on the side with your greens.