Monthly Archives: November 2013

Salad Raita

Salad Raita is a Pakistani home condiment served with Biryani, Pulao or any other spicy rice or spicy dish. I like it with Pulao and Shaami Kabab or Biryani. This time whenever you make Biryani, try this and don’t forget to leave a comment below 😉

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 tbspn chopped coriander leaves
  • 1 tbspn chopped mint leaves
  • 1 tspn chopped green chillies
  • Some chaat masala
  • 2 cups thick natural yogurt
  • ¼ cup water
  • 1 cucumber with skin cut into small cubes
  • 1 red onion cut into small cubes
  • 1 tomato deseeded and cut into small cubes
  • Some salt

Procedure:

-Whip yogurt with a fork and add water if you are using very thick yogurt.

-Adjust salt to taste.

-Add coriander, mint and green chillies and mix.

-Now add all other vegetables and stir.

-Dish out and dust with some chaat masala.

-Chill and serve with Biryani, Pulao or any roast meat.

Porterhouse Steak

Ayesha's Kitchen

Ayesha’s Kitchen

Love it!

Ingredients:

  • 2 porterhouse steaks (ask your butcher for steaks with a layer of fat on the side)
  • ¼ cup lemon juice
  • 2 tbspns olive oil
  • Some salt
  • 1 tspn red chilli flakes
  • 1 tspn butter

Procedure:

-Mix all the ingredients given for marination in a bowl. Place the steak meat on a shallow plate and pour over this mixture all over. Leave it for 30 minutes and flip the sides of the steak.

-Leave for 30 minutes on the other side.

-Heat your BBQ to 180 degrees, if you don’t have a temperature controlled BBQ grill then heat it 15 minutes prior to grilling on medium heat.

-Place your steaks on the hot plate of your grill and cook for 15 minutes per side with the BBQ lid closed.

-Then 2 minutes per side on the grill part to give grilled texture.

-Take it out onto a plate and put some butter on top. Serve hot with grilled asparagus, mushrooms, pepper and potato mash.