Monthly Archives: January 2013

Pancakes

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

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

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.

Banana Crème Caramel

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 unfilled sponge/ 1 plain cake
  • 1 market bought crème caramel (make according to the instructions given on the back of the pack)
  • 300 ml thickened cream
  • 1 large banana peeled and sliced
  • 1 tbspn brown sugar
  • Some chopped dark chocolate

Procedure:

-In a deep serving dish, lay a layer of plain cake and pour over warm – hot crème caramel on top of it. Keep aside for 10 minutes and sprinkle some brown sugar and the caramel syrup in crème caramel packaging.

-Pour fresh cream on it and then some chocolate pieces.

-Refrigerate for 3 hours and serve.

Bengan Bharta Curry

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.