Monthly Archives: May 2013

Anda Paratha Naashta

Famous Breakfast combination in the province of Punjab, Pakistan. You can get it anywhere in Punjab even in NWFP and other provinces but home made is the best and when Ayesha’s Kitchen recipe is followed its awesome!

Ayesha's Kitchen

Ayesha’s Kitchen

Try out and let me know what you think about it!

Ingredients:

FOR PARATHA

Saada Paratha

FOR OMELETTE

  • 2 eggs
  • 2 tspns milk
  • Some salt and red chilli flakes
  • 1 shallot chopped
  • 1 small tomato chopped
  • 1 green chilli chopped
  • 2 tbspns chopped capsicum
  • 1 tspn chopped spring onion
  • 2 tspns chopped coriander
  • 2 tspns oil for frying

Procedure:

-In a mixing bowl, crack 2 eggs, add milk, salt and red chilli flakes and whisk.

-Now add vegetables and stir.

-Heat some oil on a griddle (tawa)/ or in a frying pan and spread this egg mixture all over. When egg starts to turn white on the edges, flip the side and cook until its golden.

-Serve hot with parathas and achar.

Murgh Channay/ Murgh Chholay

One of my favorite dishes………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 ½ cups chickpeas/ 3 tins boiled chickpeas  (I prefer uncooked dry chickpeas, soak them overnight in a deep mixing bowl with lots of water and they will be fine, ready to boil in the morning)
  • 2 medium sized onions (sliced)
  • 100g butter (optional, when I am making fancy fancy I top my dish with a  small scoop of butter otherwise I prefer olive oil)
  • ¼ cup oil
  • 1 tbspn ginger (freshly crushed)
  • 1 tbspn garlic (minced)
  • 2 green chillies
  • 2 tbspns coriander leaves (chopped)
  • Salt
  • 1 tspn red chilli flakes
  • 1 tbspn chaat masala
  • 1 tspn garam masala
  • 1 tspn cracked black pepper
  • 1 tspn coriander powder
  • 1 tspn cumin seeds
  • 1 tspn chicken salt (reduce the amount of salt if you are adding this or chicken cube)
  • 1 kg chicken pieces

TO BOIL CHICKPEAS

  • Some water to boil chickpeas
  • 1/3 tspn of baking soda
  • ½ tspn cumin powder
  • ½ tspn garam masala
  • Some salt

Procedure:

-In a large saucepan with a lid, put soaked chickpeas with water, baking soda, cumin powder, garam masala and salt and boil covered until the chickpeas are very tender.

-Meanwhile they are boiling, in a separate large, deep pan, melt butter; add oil, ginger, garlic, red chilli flakes and chaat masala and fry. Add onion and fry until onion are golden brown.

-Add chicken and cook until the chicken is golden. Now add 1 cup of water and all the spices except garam masala.

-When the chicken is tender and very little water remains, add chickpeas with the water we used for boiling and stir.

-Cook on low heat to simmer.

-Top with some garam masala, coriander and chillies and serve hot with chapattis, naan, dahi, and red onion salad.

Makhni Karahi

Chicken fried with tomato and spices and tempered with butter…….. how amazing does that sound! 😀

Makhni Karahi is one of the famous dishes of my lovely city, Lahore, (Pakistan) and the beauty of this dish is that it is cooked in 3 – 4 spices, tomatoes and butter and its super easy and super fast. Most of the restaurants serve it with raita (whipped yogurt) and Kachumar Salad (mixed vegetable salad).

Ayesha's Kitchen

Ayesha’s Kitchen

This is my mum’s favorite dish so on this Mother’s day I want to dedicate this recipe to her……..

Ingredients:

  • 100 gms butter
  • 1 kg chicken pieces
  • 4 tomatoes
  • 4 green chillies (2 sliced)
  • 2 tbspns coriander fresh
  • Some salt
  • ½ tspn cracked black pepper
  • ½ tspn red chilli flakes (Optional)
  • 1 tspn cumin seeds
  • 2 tbspns ginger julienne
  • ½ tspn chaat masala

Procedure:

-Melt butter in a deep pan and add sliced green chillies, red chilli flakes and ginger. Fry until ginger gets a nice golden crusty colour.

-Add chicken pieces and all the spices. Fry for 10 minutes or until the chicken is golden. Add chopped tomatoes and cook it covered on medium heat until the tomatoes are mixed and chicken is tender and it gives a thick masala like texture.

-Dish out, garnish with 2 green chillies and coriander.

-Serve hot with kachumar salad and roti.

Muthi Kabab

Another variation of Seekh Kabab …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 700 g beef mince (20% fat 80% meat)
  • 2 medium sized onion
  • 4 – 8 green chillies
  • 3 cloves garlic
  • 1 tbspn ginger
  • Salt
  • Red chilli powder
  • 1 tspn garam masala
  • 1 tbspn chaat masala
  • ½ tspn cumin seeds
  • 1 egg
  • 1 tomato deseeded and chopped fine
  • ½ bunch of fresh coriander (chopped)
  • 2 tspn gram flour (pan roasted)
  • Oil for shallow frying

Procedure:

-In an electric chopper, chop onion, garlic, ginger and green chillies together. Take this mixture in your hand (little by little) and squeeze access water and keep it aside.

-In a deep mixing bowl, put mincemeat and add all the spices, onion mixture, chopped tomatoes and coriander. Add egg and mix with your hands. Mix, mix and mix until well combined.

-Keep aside for 10 minutes.

-Now take a handful of this mixture and give them oval like shape, like seekh kabab but without whole.

-Fill a skillet with oil to 5cm.

-Fry the kababs and serve hot with tamarind sauce or podina raita.

Fruit Cake/ Fruit Loaf

My this recipe is the easiest one I know for fruit cakes, no soaking of fruit in wine and no need of fermented brown sugar, all simple and easy just to make your evening tea lovely….. this is a perfect blend of nuts, dry fruits and normal fruits……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR FRUITS

  • 1 cup mixed dried berries/ baking candy/ dry moist fruits
  • ½ cup sultanas
  • 2 tbspns orange juice
  • 1 tbspn lemon juice

FOR BATTER

  • 113 g/ ½ cup butter (unsalted)
  • 50 g soft brown sugar
  • 50 g caster white sugar
  • 50 g raw caster sugar
  • 3 x 700 g eggs/ 3 large eggs
  • 1 tspn vanilla essence
  • 1 tspn coconut essence
  • 2 drops of yellow food colour
  • 1 ½ cups plain flour/ 190 g plain flour
  • 50 g almond meal (crushed almonds)
  • 1 tbspn heap full of desiccated coconut
  • 1 ½ tspn baking powder
  • ¼ tspn salt
  • Some lemon zest
  • Some orange rind julienned
  • ¼ cup/ 60mL whole milk

FOR TOPPING

  • 4 walnuts
  • Some flaked almonds
  • 4 banana slices
  • Some dry fruit candy

Procedure:

-Heat oven to 180 degrees Celsius.

-In a bowl combine all the ingredients given for fruits and mix. Keep aside until needed.

-Now prepare the batter. In a deep mixing bowl or an electric stand mixer beat sugar and butter for 2 minutes. Add eggs one by one with constant whisking. At this point your mixture may curdle but don’t worry it will be fine after adding dry ingredients.

-Add all the essences and food colour and mix.

-Now it’s time to combine your dry ingredients.

-In a bowl, combine coconut, almond meal, orange rind and lemon zest.

-Now sift in all-purpose flour, salt and baking powder together. Mix well.

-Now mix in fruit into the flour mixture.

-Fold in your flour mixture into your batter.

-Add milk and mix.

-Pour this mixture into a loaf tin lined with greased parchment paper.

-Top it with some walnuts, almonds, fruit and banana slices.

-Bake for 45 – 50 minutes or until a toothpick inserted comes out clean.

-Allow to cool for 30 minutes.

-Cut a slice and serve with a cup of tea or coffee.

Aalu Bengan (Potato and Aubergine simmered curry)

Another popular vegetarian dish from Pakistani home cooking……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 potatoes peeled and cut into wedges
  • 1 large aubergine trimmed and cut into wedges
  • 4 tbspns olive oil
  • 1 onion, sliced
  • 1 tspn crushed ginger
  • 2  large chopped tomatoes
  • 4 green chillies
  • 1 tbspn crushed chillies
  • 1 tspn garam masala
  • 1 tspn chaat masala
  • ½ tspn methi leaves
  • ½ tspn turmeric
  • ½ tspn cumin powder
  • ½ tspn coriander powder
  • Some salt to taste
  • 2 tbspns yogurt
  • ½ cup chopped coriander to garnish

Procedure:

-Heat oil and fry green chillies and ginger. After a minute or so add onion and cook until golden brown. Now add tomatoes and all the spices. Mix and when tomatoes tend to lose the stiffness, add yogurt and mix.

-Now add potatoes and aubergine. Mix and cook covered on low heat for about 15 – 20 minutes.

-Give it a last stir. Dish out and garnish with some coriander.

-Serve hot with chapattis.