Daily Archives: March 12, 2013

Chicken Achari

A New way to spice up your Chicken curry …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 ½ kg chicken curry meat (skinless)
  • 1 cup oil
  • 1 tspn black pepper
  • 1 tbspn nigella seeds
  • 1 tbspn fennel seeds
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 6 – 10 curry leaves
  • 4 – 8 bird eye chilli or dried red chillies
  • Salt to taste
  • 2 tbspns Grated fresh ginger
  • 1 tspn crushed red chilli
  • 1 tbspn dried fenugreek leaves
  • 1 tspn fenugreek seeds
  • 2 onion sliced
  • 1 cup yogurt

Procedure:

-In a separate pan, heat oil and fry onion and ginger until they are brown and crunchy. Now add meat and yogurt and cook on medium flame. Cover when the chicken starts to change its colour. When oil and yogurt starts to separate and chicken gives a tender look add  all the spices and cook with constant stirring until the oil starts to separate. Now add curry leaves and dry red whole chillies and cook for anoter 5 minutes.

-Serve hot with home-made chapattis or kandhari naan.

Achar Gosht (Meat Cooked in Desi Pickle Curry)

One of the famous dishes in Pakistan Home Cooking, mostly cooked with mutton (goat meat)…….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 ½ kg meat (lamb, beef or mutton)
  • 1 cup oil
  • 1 tbspn nigella seeds
  • 1 tbspn fennel seeds
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 6 – 10 curry leaves
  • 4 – 8 bird eye chilli or dried red chillies
  • Salt to taste
  • 2 tbspns Grated fresh ginger
  • 1 tspn crushed red chilli
  • 1 tbspn dried fenugreek leaves
  • 1 tspn fenugreek seeds
  • 2 onion sliced
  • 4 cups water
  • 1 cup yogurt

Procedure:

-In a pressure cooker, combine meat, salt, onion, water, 1 tbspn grated ginger and fenugreek seeds.

-Pressure cook for 3 whistles or until the meat is ¾th tender.

-Cook uncovered on high heat and let the water dry. Leave about 1 cup of stock in the meat.

-Now in a separate pan, heat oil and fry onion and ginger until they are brown and crunchy. Now add meat and yogurt and cook on medium flame.

-Add stock and let the meat fully cook. Now add all the spices and cook with constant stirring until the oil starts to separate. Now add curry leaves and dry red whole chillies and cook for anoter 5 minutes.

-Serve hot with home-made chapattis or kandhari naan.