Daily Archives: April 6, 2013

Chicken Parathas

My favourite paratha ……..

Ayesha's Kitchen

Ayesha’s Kitchen



  • Some oil to glaze fry
  • Some lose flour


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


  • 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)


-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

Marble Ring (Choco – Vanilla)

Very easy and quick recipe to make your evening tea colourful …..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 self-rising flour + 2 tspns baking powder (sifted together)(if you don’t have self-rising flour take 4 tspns baking powder with normal 2 cups of flour)
  • 1 cup caster sugar
  • ¼ cup raw caster sugar
  • 1 tbspn vanilla essence
  • 4 eggs
  • 1 cup soft butter (NOT MELTED)
  • 2 tbspns good cocoa
  • ¼ cup cold milk


  • 1 cup chocolate sauce (1 cup broken chocolate pieces melted with 1 cup boiling cream)
  • Some chopped nuts


-In a mixing bowl beat (electric beater) sugar and butter for 10 minutes.

-Sift the flour with baking powder and keep aside.

-In the sugar butter mixture, add one egg with constant beating and 1 tbspn of flour mixture. Do the same with other 3 eggs and at the end add the remaining flour mixture. Add half milk to the cake mixture.

-In rest of the milk, mix cocoa powder.

-Separate 1/3 rd of the cake mixture and in that one portion stir in cocoa milk and in the rest 2 portions mix vanilla essence.

-Take a ring mould, grease it with some butter, dust it with some flour and pour half of the vanilla mixture in the mould, then a layer of chocolate mixture and then some vanilla mixture. Repeat the process until the cake mixture is finished.

-Bake for 30 to 40 minutes in a preheated oven at 170 degrees Celsius.

-Make a skewer check and flip it on a cooling rack.

Ayesha's Kitchen

Ayesha’s Kitchen

-Allow it to cool for 10 minutes.

-Heat cream in a sauce pan and pour over chocolate pieces. Stir until the chocolate is melted and the sauce is smooth.

-Drizzle it over the cake and garnish with some nuts.

-Refrigerate for 2 hrs and serve.

Ayesha's Kitchen

Ayesha’s Kitchen