Daily Archives: March 11, 2013

Afghani Kabab

A very easy and tasty appetizer ……….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • ½ kg beef mincemeat
  • 1 tspn salt
  • 1 tspn black pepper
  • 1 tspn red chilli powder
  • 1 tspn garam masala
  • 1 tbspns ginger and garlic paste
  • 1 onion chopped
  • 1 onion cut into cubes
  • 1 tomato cut into cubes
  • 1 green capsicum cut into cubes
  • Some ghee

Procedure:

-Chop beef and onion in chopper.

-Now add all the spices and mix. On skewers screw mincemeat, onion, tomato and capsicum.

-Grill.

-Serve hot with mint sauce and naan.

Chicken Nihari

Nihari is mostly made with beef but people who don’t eat beef can try this ……….

IMG_0416

Ingredients:

  • 2 kgs. Chicken pieces (large size pieces)
  • 1 ½ cup oil
  • 100 gms Aata (wheat flour)(pan roasted and mixed with water)
  • 1 tspn garlic paste
  • 1 tspn ginger paste
  • 1 litre. Water

FOR MASALA

  • 2 tbspns red chilli powder
  • Salt to taste
  • 1 tspn nigella seeds
  • ½ tbspn garlic powder
  • ½ tbspn Fried dried onion
  • 1 tbspn cumin seeds
  • 2 bay leaves
  • 1 tspn Fennel seeds
  • 1 tbspn black pepper
  • ½ tspn mace
  • 1 tspn nutmeg
  • 1 tbspn ginger powder
  • 1 tbspn black cumin
  • ½ tspn cloves
  • ½ cup lemon juice

Procedure:

-Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and ginger and stir and then add meat and masala and Fry For Few minutes. Add 1 litre of water and cover. Cook on very low heat until the meat is very tender.

-Dissolve 100gms of pan roasted Flour in 1 glass of water (avoid lumps) and stir this mixture into the curry and stir well.

-Cook For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy.

Lahori Chargha

Ayesha's Kitchen

Ayesha’s Kitchen

Lahori Chargha is one of the famous dishes of the heart of Pakistan, Lahore. It is a spicy, steamed and fried delicacy which can be used as a side dish or main ……

Ingredients:

  • 1 whole chicken skinless (1.5 – 2 kgs)
  • 1 litre oil (for deep drying)
  • 1 tspn chaat masala
  • 4 tbspns ghee

FOR MARINATION

  • 1 cup lemon juice
  • 1 tbspn garlic paste
  • 1 tbspn ginger paste
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn cumin powder
  • 1 tspn star aniseed powder
  • 2 tbspns garam masala
  • 1 tbspn turmeric
  • 1 tspn sugar
  • 1 tspn carom seeds
  • 1 tspn chaat masala

Procedure:

-Wash and dry the chicken. Place it onto a large shallow dish and with a sharp knife make deep cuts on legs, thighs and breasts.

-In a bowl combine all the spices, lemon juice, ginger and garlic paste and mix. Apply this mixture on the chicken. Massage and keep aside for 1 hr.

-In a deep convention pan heat 2 tbspns oil and place the chicken in it. Pour over all the remaining marinade juices and cook covered on low heat for 20 minutes or until the chicken is tender.

-Heat oil in a wok, add 4 tbspns ghee and deep fry chicken until its brown and crispy.

-Take it out from the oil, sprinkle some chaat masala and serve hot with naan, kachumar salad and mint raita or potato chips.