Monthly Archives: June 2013

Gobhi Mattar

Sounds boring ……. tastes good!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cauliflower cut into buds
  • 1 cup peas
  • 3 large tomatoes chopped
  • 2 green chillies
  • 1 tbspn ginger garlic paste
  • 1 bay leaf
  • Few cloves
  • Few peppercorns
  • ½ tspn cumin seeds
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • ½ tspn coriander powder
  • 1 big cardamom
  • 2 tbspns chopped fresh coriander
  • 1 tspn fenugreek leaves (kasuri methi)
  • Salt to taste
  • ½ tspn turmeric
  • 1 tspn chilli flakes
  • ½ cup oil

Procedure:

-Heat oil in a pan and add whole garam masala. When it begins to sizzle add ginger garlic paste and fry until its golden brown. Now add tomatoes, salt, red chilli and turmeric and cook on medium heat.

-When tomatoes are a bit soggy, add cauliflower and cook for some time. Then add peas and mix. Cover the top of the pan with the lid and let it cook on medium low heat for about 15 minutes. Take off the lid, add rest of the spices, give it a stir and cook uncovered on high heat with constant stirring.

-When the water is evaporated, dish out, garnish with green chillies and coriander.

-Serve.

Rabri Kheer

Try it and tell me how you go with it ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup basmati rice (soaked for 4 hrs.)
  • 2 litre full cream milk
  • ½ cup sugar (brown/ raw/ white) ( I use 50% raw and 50% brown)
  • 1 tin condensed milk
  • ½ tspn crushed cardamom
  • 1 tbspn kewra essence
  • 250 gms. Khoya (250 gms full cream milk powder, mixed with 250 ml full cream, microwave for 1 minute, take out stir and again microwave for 2 minutes)
  • 2 tbspns almonds
  • 2 tbspns pistachios

Procedure:

-Put soaked rice in blender with ½ cup of milk and blend to paste.

-Warm milk to a simmer and add blended rice into it. Now stir constantly until the rice is cooked and milk is thick.

-Add sugar, condensed milk and cardamom. Mix.

-When it gets a little bit more thick add kewra essence, khoya, almonds and pistachios.

-Cook for 5 more minutes on constant stirring. Dish out. Cover with cling film in such a way that film touches the surface of the kheer. Refrigerate for 8 hrs.

-Take off the cling wrap, garnish with almonds, pistachios and khoya crumbs and serve.

Chicken Liver

People mostly don’t like chicken liver but believe me if you will make it with this recipe……. you are going to love it !!!!!!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kg chicken liver and heart and all other spare parts
  • ½ cup oil
  • 1 tbspn ginger and garlic paste
  • Salt
  • Red chilli flakes
  • ½ tspn turmeric powder
  • 1 tspn garam masala
  • ½ tspn coriander powder
  • ½ tspn chaat masala
  • 2 tomatoes chopped
  • 5 green chillies sliced
  • 1 cup coriander chopped

Procedure:

-Cut liver, etc. in small pieces. Heat oil and fry garlic and ginger paste. Add liver and cook on medium heat for about 5 – 8 minutes, stirring occasionally.

-Now add all the spices and tomatoes and mix. Stir fry on high heat until the tomatoes are cooked.

-Garnish with green chillies and coriander and serve hot.

Mazedaar Koftay

My favorite recipe of Koftay (meatballs) ……. Try it and let me know how you go with it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR MEATBALLS

  • 500 gms beef/ mutton/ chicken mincemeat
  • 2 medium sized onion
  • 5 – 7 green chillies
  • ½ bunch fresh coriander
  • 1 tbspn chopped mint leaves
  • 1 tspn garam masala
  • 1 tspn fenugreek leaves
  • Some salt
  • Some red chilli flakes
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • 1 tspn butter/ ghee
  • 1 egg

FOR CURRY

  • 1 cup oil
  • 2 medium sliced onions
  • 3 tomatoes chopped
  • 4 green chillies
  • 1 tbspns ginger garlic paste
  • Some salt
  • Some red chilli flakes
  • 1 tspn garam masala
  • 1 tspn coriander powder
  • 1 tspn cumin seeds
  • 2 tbspns yogurt
  • A pinch of cardamom seeds
  • 4 tbspns chopped coriander leaves

Procedure:

-In a chopper, chop onion and green chillies. Add mincemeat and chop once again. Take it out in a bowl. Add egg and all the spices along with ginger and garlic. Mix and make small meatballs (about 16).

-Heat oil in frying pan and fry the meatballs. When the meatballs are cooked from outside but raw from inside take them out on a plate.

-Heat oil and fry onion. When onion gets translucent, add ginger garlic paste and fry. When onion gets golden brown add tomatoes and all the spices except cardamom seeds and garam masala.

-Cook on low heat until the tomatoes are mixed. Add water if required and make masala. Add yogurt and ¼ cup water and mix. Give it a simmer and add fried meatballs. Add garam masala, green chillies, coriander leaves and cardamom seeds and cook covered on medium low heat until the oil starts to separate.

-Don’t stir or mix after adding meatballs, just carefully swirl the cooking pot.

-Serve hot with chapattis and salad.

Parmesan Crusted Wings

My favorite way of making fried chicken wings ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kg chicken wings
  • 1 tbspn chilli paste
  • 1 tspn garlic powder
  • 1 tspn onion powder
  • Some chicken salt
  • Some normal salt
  • Some cracked black pepper
  • A pinch of white pepper
  • 4 tbspns vinegar
  • 1 tspn powdered parmesan cheese (carefully adjust the quantity of chicken salt, salt and parmesan cheese as we don’t want too salty)

FOR CRUST

  • 1 egg well beaten

FOR CRUMBS

  • ½ cup bread crumbs
  • 1 cup self-rising flour
  • Some salt and pepper (again be very careful with the quantity of salt)
  • ½ cup freshly grated parmesan cheese
  • Oil for frying

Procedure:

-Marinade chicken in all the ingredients given above for at least 6 hours. Now add one egg and mix again.

-In a shallow dish make your crumb mixture. You can add any herbs if you like, I added some of the masterfood pizza mix, you can add anything you like (parsley, chives, oregano, thyme, rosemary, etc.)

-Meanwhile heat the oil to 180 degrees Celsius.

-Now take one wing from the marinade and egg mixture, dredge in the coating mix and put it on a plate. Pile all the wings by following the same procedure.

-Fry in 2 – 3 batches (6 at a time) for 4 minutes or until crispy and brown.

-Serve hot with ketchup topped with grated parmesan cheese or ranch sauce or chilli aioli.

Quarter Pounder with Cheese (McDonalds Trademark)

Quarter Pounder with Cheese is McDonalds trademark burger. Sometimes you don’t feel like going out just for a burger so here is the recipe for that lazy lousy time …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 sesame buns (divided) (toasted or steamed) (TOASTED: on griddle/ hot grill or hot frying pan and STEAMED: in microwave for 25 secs per bun)
  • 8 dill cucumber slices (when you search for gherkins or pickles in a grocery store, you mostly get sweet spiced pickles, they are NOT the ones we are looking for. On the same shelf you can find dill cucumbers (whole cucumbers). That’s what we are looking for over here)
  • 1 brown onion sliced
  • Some ketchup
  • Some mustard sauce
  • 4 processed cheese slices (we don’t get orange colour cheese in Australia; maybe in US u can but there is no such difference in the taste of orange cheese and normal cheese. You can use Krafts or any other famous brand)
  • 250 gms beef mince (processed without any seasoning in a food processor)
  • Some salt and pepper

Procedure:

-For meat patties, process beef mince in food processor and then on a baking sheet/ parchment paper/ butter paper/ baking paper/ wax sheet put 2 balls of this meat and with oiled hands spread and make round patties a little bit bigger than your bun in diameter because mincemeat have tendency to shrink when cooked/ grilled.

-Freeze them for 30 minutes.

-Heat your non-stick grill and cook the meat. Season each side with salt and pepper and grill each side for 1 minute.

-Make sure your burger is dressed when the meat is ready to enjoy hot and fresh burger.

-Bun have two parts, the head part with sesame seed is the “crown” and the bottom base part is the “heal” . Now on the heal put one slice of cheese and on the crown drizzle some tomato ketchup and some mustard sauce, place some onion, 4 pickles (per burger) and then another slice of cheese.

-Now place the fresh hot meat patty rite from the grill onto your cheese slice on the heal and cover with the crown. So the sequence is burger heal (base), cheese slice, meat, cheese slice, onion, pickles, mustard, ketchup and top of the bun (crown).

-Repeat the same process with the other bun.

-Serve hot with chips.