Monthly Archives: September 2013

Chicken BBQ Tenderloins

Good for busy chefs …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 8 tenderloins
  • Some salt
  • Some red chilli flakes
  • 2 tbspns lemon juice
  • ½ cup smokey BBQ sauce
  • 1 tspn butter/ oil/ any non-stick spray

Procedure:

-Mix all the ingredients in a bowl except butter and tenderloins.

-Heat a non-stick grill pan and grease it with some butter or oil.

-Place the tenderloins on the hot grill pan. Apply the marinade and after 3 minutes flip the side and apply the marinade on the other side as well.

-After 3 minutes flip again and cook for 1 minute on each side.

-Dish them out and serve hot with salad.

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Chappali Tikkian

Side dish or main ………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms beef mincemeat with fat
  • 2 red onion (chopped)
  • 6 green chillies (chopped)
  • Some coriander leaves (chopped)
  • Some mint leaves (optional) (chopped)
  • Some salt
  • 2 tbspns red chilli flakes
  • 1 tspn garam masala
  • 1 tbspn methi leaves
  • 1 tbspn chaat masala
  • ½ tspn kala namak
  • 2 tspns crushed ginger
  • 2 tspns crushed garlic
  • ½ tspn cumin powder
  • 1 tbspn crushed amardana (pomegranate seeds)
  • 2 tbspns cracked dry coriander
  • 2 eggs (scrambled lightly, half cooked, in small pieces)
  • 2 tspns corn powder
  • 1 egg lightly beaten
  • Oil for shallow frying

Procedure:

-Combine all the ingredients in bowl and mix well.

-Make 12 – 16 flat kebabs and fry in hot oil on medium heat. (2 minutes per side)

-Take them out and serve hot with mint chutney as a side dish or with parathas.

Chappali Burger

Desi Burger …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 sesame seed buns (cut into two pieces “top” and “bottom”, heated on griddle)
  • Some red onion
  • 2 cheese slices
  • 2 tomato slices
  • 2 Chappali Tikkian
  • Some ketchup

CHAPPALI TIKKIAN

  • 150 gms beef mince with fats
  • 1 red onion
  • 3 green chillies
  • A handful of coriander
  • 1 egg (scrambled lightly and broken into pieces)
  • 1 tspn crushed amardana (pomegranate seed)
  • 1 tspn methi leaves
  • Some salt
  • Some crushed red chillies
  • Some black pepper
  • 1 tspn lemon juice
  • 1 tspn garam masala
  • 1 tbspn cracked dried coriander
  • Some oil for frying

Procedure:

-In a deep mixing bowl combine mincemeat and all other ingredients given for chappali tikkian.

-Chop onion, coriander and green chillies in a food processor and mix with beef mince.

-Heat oil in a frying pan and make two patties out of this mincemeat mixture.

-Fry the patties (3 minutes per side) on medium heat.

-Now step two: assemble the burger.

-On the bottom bun, put cheese, beef patty, onion, tomato and drizzle some ketchup. Put the sesame side on top and serve with masala chips.

Deghi Badaami Chicken Korma (Ultimate)

The best recipe for Chicken Korma. In Pakistan, people make this on weddings and other events and it tastes the best. My recipe is better than that recipe…… whenever I make it my home is filled with bay leaf and garam masala and my family loves it …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • Chicken cut into 12 – 16 pieces, skinless
  • Salt to taste
  • 1 tbspn red chilli powder/ chilli flakes
  • ½ tspn cracked black pepper
  • 2 bay leaves
  • 6 cloves
  • 1 tbspn ginger grated
  • 1 tbspn crushed garlic
  • 4 peppercorns
  • 1 tspn turmeric powder
  • 1 tbspn garam masala
  • 1 ½ cup yogurt
  • 2 sticks of cinnamon
  • 2 large onions (sliced)
  • 1 cup oil
  • 6 cups water
  • 1 cup whole blanched almonds

Procedure:

-Heat oil in a pan and fry onion until they are golden red (more kinda brown).

-With a slotted spoon, take the onion out in a plate leaving the hot oil In the pan.

-Remove the oil pan from the heat and add bay leaves, cloves, cinnamon, peppercorns, turmeric powder, red chilli powder and black pepper along with ginger and garlic. As the oil is very hot, these spices will begin to splatter even if they are not on heat. Stir and do not let it burn.

-Return the pan back to heat and add chicken and salt. Fry until it starts getting a nice white and golden color. Add water and let it cook on medium heat (uncovered) until the water begins to boil.

-Meanwhile, using a mortar and pestle, crush fried onion to paste and mix with garam masala and yogurt. When the water in the pan begins to boil add yogurt mixture and mix. Cook covered on medium heat for 30 minutes or until the chicken fully cooked and tender to touch.

-Remove the lid and increase the heat from medium to high. Cook until the oil comes to the surface and gravy is formed.

-Add blanched almonds and serve hot with roghani naan or kulcha.

Panna Cotta

Italian Dessert …… Very creamy, rich, smooth, sexy and silky!

I don’t like creamy sweet stuff much but this dessert is OK. My family loves it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500ml full cream (300 mL cream + 200 mL full cream milk – lite version)
  • 10g gelatine (You can easily find gelatine at any grocery store, baking isle. In Australia, you can get Halal gelatine from Coles baking isle. The brand name is “Davis” and it is certified Halal.
  • 40g Sugar (I use raw for flavour)
  • 1 tbspn vanilla extract or vanilla pod
  • Some fruits and berries to serve
  • 125 ml hot water

Procedure:

-Pour the cream and sugar into a saucepan. Slice open vanilla bean and remove the pulp. Add both the pulp and shell to the cream and sugar, and bring it to boil for 10 minutes. Take saucepan off the heat and let it cool slightly.

-Pour 125mL hot water into a container and add 1 sachet or 10g of gelatine. (Every package has different style of making gelatine, follow your package instructions)

-Stir briskly with a fork until dissolved.

-Remove the vanilla bean from the mixture and add the gelatine. Mix well and transfer to your dessert bowls. Refrigerate for 4 hours at least and serve.

Dupatta Gali Lahore Pakora (Hawker Style)

My favorite pakoras!!!!!! I remember when I used to shop at Liberty Market, Lahore (Pakistan), these pakoras were always on my “shopping snacks list”. I love street food and Thank GOD I don’t have any immune system issues. I can eat, drink, digest and sustain all this food easily, I never get sick after having them and whenever I go out for shopping (no matter what shopping; clothes, books, shoes anything) I always choose the markets with best street food.

The thing I like about these Pakoras is that they give veggies a lite coating of flour mixture, just to give an extra crunch and to hold them together which makes them lite otherwise Pakoras people make at home during Ramadan are just so dense and cake like. So here is the recipe……. enjoy!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 ½ cup besan
  • 1 tspn baking powder
  • 1 tbspn yogurt
  • 2 large potatoes (cut into thin lengthways slices)
  • 8 – 9 green chillies chopped
  • 2 large red onions sliced
  • Salt to taste
  • 2 tbspns red chilli flakes
  •  1 tspn cumin seeds
  • 1 cup spinach leaves (roughly sliced)
  • 2 tbspns whole coriander seeds
  • 1 tspn garam masala
  • Some cold water ( ½ cup) to make the paste
  • 4 tbspns chopped fresh green coriander
  • Some chaat masala to sprinkle afterwards
  • Oil for deep frying

Procedure:

-In a deep mixing bowl combine besan with all the spices, green chillies, baking powder, coriander and yogurt and stir. Gradually mix in some cold water and make a medium consistency paste (not too thick like dahi bhalle mixture nor too thin like gram flour paste, just like pancake batter)

-Make sure the batter is smooth, no lumps of flour.

-Now add all your sliced veggies and mix with your hands.

-Keep aside for 30 minutes.

-Heat oil to 180 degrees Celsius. (I am sure that hawker does not have a candy thermometer 😀 but the oil should be hot enough that if you drop a tiny bit of the batter it should not sink to the bottom of the wok. The mixture should rise and splatter on the surface of the oil.)

-Now drop tbspns of the pakore batter into the hot oil and fry until the pakoras get crisp and brown. Take them out onto your wire rack or any strainer BUT NO PAPER TOWEL. We don’t want our pakoras to get soggy. So put them on anything that is 1 cm above the surface of your bench top and has holes in it.

-Sprinkle some chaat masala for extra kick and serve hot with tamarind sauce or mint chutney.

Cheese & Mushroom Omelette

Say hello to the weekend!!!!!!!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • Tasty cheddar 1 cup
  • 4 eggs
  • 4 tbspns milk
  • Some chopped Italian parsley
  • Some sliced champignons (tinned) / Fresh mushrooms sauteed in 2 tspns oil
  • 2 tbspns hot sauce (I used Tabasco, u can use any of your choice)
  • Some salt
  • 1 tbspn butter/ 2 tbspns olive oil to fry

Procedure:

-In a mixing bowl, crack 4 eggs; add milk and everything except the mushrooms and the cheese.

-Whisk well. Adjust your seasonings and melt some butter or heat some oil in the frying pan. Use a reasonable frying pan, non-stick and good sized.

-Pour over the egg mixture and wait until it spreads. Do not touch, flip or do anything at this point. Lt it spread and cook on low medium heat.

-When the edges start turning white sprinkle your mushrooms and cheese. Leave it for 30 seconds to a minute and then fold the omelette. Carefully flip it if necessary otherwise after some time remove from the plan onto your serving dish.

-Serve hot with toasted multi grain bread.

-Enjoy.