Monthly Archives: April 2013

Salmon with Apple Caper Salad

This is my favorite recipe for lite dinner, I like the flavor of Salmon, its different from other fish plus capers add an extra hit to it and olives of course, makes it more rich in flavor and health………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 salmon tail fillets
  • 1 tbspn red chilli flakes
  • Some salt
  • ½ lemon squeezed
  • 2 tbspns olive oil

FOR SALAD

  • 1 cup green stuffed olives
  • 1 tbspn baby capers
  • 1 cup sliced cabbage
  • 1 cup julienned apple
  • 1 cucumber sliced
  • Some red chilli flakes
  • ½ lemon squeezed

Procedure:

-Heat the grill pan and place the fillets on it with the skin side down.

-Let it freckle and crackle on low heat for about 5 minutes.

-Meanwhile, in a small bowl mix lemon juice, olive oil, salt and red chilli flakes together.

-Now turn the side of the fish and apply the lemon mixture with silicon brush.

-Let it cook for 5 minutes. Then flip and apply rest of the mixture on the other side with the silicon brush.

-Take it out onto the plate with apple cabbage salad.

FOR SALAD

-Combine all the vegetables in a salad mixer and mix. Take it out in a bowl and prepare the dressing by combining red chilli flakes and lemon juice.

-Pour the dressing on the salad and serve with any grilled fish (specially Salmon).

Mazedaar Loki Ki Bhujya

This is my grandma’s recipe of making Loki (kaddu) and I find it the most delicious and easy recipe for this tasty vegetable. Give it a try and let me know how you go with it ………..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 large onion (sliced)
  • 2 large tomatoes (chopped)
  • 1 loki peeled and sliced
  • 4 green chillies
  • 2 tbspns fresh green chillies
  • 1 tspn ginger paste
  • Salt to taste
  • ½ tspn red chilli powder or to taste
  • ½ tspn turmeric
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • 1 tspn garam masala
  • ½ tspn chaat masala
  • Some peppercorns
  • 2 tbspns olive oil

Procedure:

-In a deep pan heat oil and fry ginger paste until it is brown. Add everything else except 2 green chillies and fresh coriander. Mix and cook covered on low heat for 30 minutes. Stir occasionally.

-When loki is tender and masala is done, simmer fry it. Dish it out and garnish with some coriander and 2 green chillies.

-Serve hot with tandoori roti or homemade chapatti.

Meatball Pasta

An Italian delicacy, my favorite ………..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR MEATBALLS

  • 500gms beef mince
  • 2 tbspns breadcrumbs
  • 2 cloves of garlic
  • 1 brown onion

FOR SAUCE

  • 1 kilo blanched diced tomatoes
  • 1 can diced tomatoes
  • Your favourite seasonings
  • Some oregano
  • ½ tspn rosemary
  • 1 onion
  • 1 capsicum chopped
  • 300 gms sliced mushrooms
  • 2 cloves garlic

FOR PASTA

  • Boiling water
  • 200 gms no. 5 spaghetti

FOR GARNISHING

  • Some grated parmesan cheese
  • Some fresh basil leaves

Procedure:

-In a chopper, put everything given for meatballs and process. Make small balls out of this mixture.

-Heat oil and fry meatballs.

-Boil and strain pasta according to the instructions given on the backside of the packet.

-Heat oil and fry garlic and onion until it is translucent.

-Add tomatoes and cook it covered on low heat until the tomatoes are loose.

-Add herbs spices capsicum and your favourite seasonings and mix. (I added salt, red chilli flakes, black pepper, white pepper and lemon) Add fried meatballs and cook covered for another 2 minutes.

-Now with a slotted spoon take out the meatballs in a separate bowl. Mix boiled pasta with marinara sauce.

-Divide the pasta into 4 – 6 portions. Place each portion in a bowl or shallow plate. Put some meatballs on top and garnish with some grated Parmesan cheese and basil leaves.

-Serve hot.

Crisp Prawns

Crisp Prawns is Curtis Stone’s recipe, my favorite chef and my teacher……. I hope you will like it …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 750 gms peeled tailed prawns (with tails)
  • 1 cup rice flour
  • Some salt
  • Some red chilli flakes
  • 1 tbspn lemon zest
  • Vegetable oil for deep frying

Procedure:

-Heat oil.

-Wash and pat dry prawns. Apply some salt.

-In a shallow dish mix rice flour with lemon zest and red chilli flakes. Toss and coat prawns in this mixture and deep fry for 3 – 4 minutes in 4 batches.

-Take out and serve hot with aioli dip or your favourite seafood dip, tartar sauce.

Chocolate Fudge Brownies

This recipe for Chocolate fudge brownies is very easy to make and by very little effort you can amaze your guests or that special someone. Give it a try and let me know what you think about it ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 200 gms bittersweet/ semi sweet or dark choc
  • 180 gms unsalted butter
  • 1 cup brown sugar
  • 3 eggs
  • 1 tspn vanilla essence
  • ¾ cup plain flour (NOT self-rising)

Procedure:

-Prepare the pan: Grease a 20cm square pan and line its bottom with the piece of parchment paper.

-In a microwave proof deep mixing bowl, combine chocolate, sugar and butter and melt for 2 minutes in the microwave.

-Mix well until it is smooth and shiny and keep aside for 5 minutes.

-In a separate mixing bowl, beat 3 eggs with vanilla sugar. Use wire whisk to beat, NO ELECTRIC MIXER NEEDED.

-Now gradually add chocolate fudge mixture to the egg mixture with constant stirring. Mix well until well combined.

-Sift in 1 cup of flour and mix with a light hand.

-Bake in a preheated oven (180 degrees Celsius) for 30 minutes.

-Take it out and allow it to cool in the pan for 10 minutes.

-Flip over, peel off the parchment paper, cut the brownies and serve hot with chocolate ganache or with ice cream scoop.

Chicken Parathas

My favourite paratha ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredient:

FOR PARATHAS

  • Some oil to glaze fry
  • Some lose flour

FOR DOUGH

  • 6 cups whole wheat aata
  • 2 cups flour (meda)
  • Some water to knead the dough
  • 1 tspn butter (optional)

FOR CHICKEN FILLING

  • 2 chicken breasts (cut into small pieces)
  • 1 tomato
  • 4 tbspns olive oil
  • Some cumin seeds
  • Some salt
  • 1 tspn red chilli flakes
  • ½ tspn turmeric powder
  • 2 cloves garlic (minced)
  • ½ tspn garam masala
  • ½ tspn chaat masala
  • 2 green chillies
  • Some coriander (green)

Procedure:

-Heat oil and fry garlic and tomato until tomato tend to lose its stiffness. Add spices and salt. Mix.

-Add chicken pieces and cook covered until the moisture evaporates.

-Take off the lid, add green chillies and coriander and stir fry on high speed.

Ayesha's Kitchen

Ayesha’s Kitchen

-Take it out in a plate and after cooling for 20 minutes, start mashing it.

-Knead the paratha dough and keep aside for 10 minutes. Refrigerate for 30 minutes.

-Make 2 small balls of paratha dough. Roll them in lose flour and make small flat breads with a rolling pin.

-Now on one flat bread put a full tablespoon full of mashed chicken mixture. (put the filling in the middle of the flat bread). Put the other small flat bread on the top of the filling and seal the edges by pressing them with your fingers. Press the paratha with your hand. Dust with some lose flour and roll it into a big chapatti.

-Heat the flat pan and place the chapatti with filling on it.

-When it starts to change its colour, flip the side.

-Apply some oil on the cooked side and flip the side.

-Apply some oil on the other side too and fry until golden brown.

-Take it out on a plate and serve hot with tamarind chutney or mint sauce.

-Do the same with rest of the filling. With this quantity of filling you can make 8 parathas.

Ayesha's Kitchen

Ayesha’s Kitchen