Monthly Archives: December 2013

Sindhi Biryani

Sindhi Biryani is one of the mos popular type of biryani in town after Bombay Biryani and Karachi Biryani & I like it the most as it is not very spicy and it is very aromatic. It is a special delicacy of Sindh Province, Pakistan and one of the popular dish in Pakistani home cooking as well ……. Try and fall in love with it ..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 cups basmati rice
  • 2 kgs mutton chops
  • 4 big potatoes cut into thick wedges
  • 6 onions
  • 2 cups water
  • 4 tomatoes
  • 250 gms yogurt
  • 4 bayleaves
  • 8 big cardamoms
  • 2 green cardamoms
  • 1 tbspn peppercorns
  • 1 tspn cloves
  • 2 tbspns crushed ginger
  • 1 tbspn crushed garlic
  • Salt to taste
  • 2 tbspns red chilli flakes
  • 1 tspn cumin seeds
  • Some mace and nutmeg
  • 8 dried plums soaked in warm water for 5 mins
  • 2 tbspns kewra essence
  • 1 bunch coriander chopped
  • 1 bunch mint leaves chopped
  • 4 pieces cinnamon
  • 1 tbspn heap full of garam masala
  • 3 lemons (cut into slices)
  • Some yellow food color
  • 1 cup oil

Procedure:

-Heat a cup of oil and fry onion until they are really golden and crunchy.

-Take them out in a plate for later use. ( reserve ¼ onion = 2 onions for later use)

-Turn off the flame and add all the spices except garam masala in the hot oil and let it splatter. Now add garlic and ginger and mix. Turn on the flame again and add meat.

-Stir fry meat and add salt.

-When the meat begins to get grey and a bit cooked add water and give it a boil.

-Meanwhile crush the larger portion of onion in mortar and pestle and mix the paste with yogurt. Mix in half of the chopped coriander and mint leaves and garam masala powder and add this to the boiling meat and let it cook on low heat for 30 – 35 minutes or pressure cook for 2 whistles and then add potatoes and cook on medium – high heat covered until the water evaporates, potatoes are tender and masala is formed. Now add soaked dried plums and mix.

-Boil rice to 3/4th strength and discard the starchy water or you can do what I do. Cook rice in rice cooker (very easy method).

-Now in a separate deep cooking pot lay a layer of rice then some sliced tomatoes, then half of the meat curry then some lemon slices some chopped coriander and mint leaves and then repeat the whole order of layering again putting coriander, mint and green chillies on the top. Drizzle some kewra essence and ome yellow food colour and cook covered on low heat for 5 minutes (if you have cooked rice in a rice cooker) and for 15 minutes (if rice are boiled in a vessel to 3/4th strength).

-Now gently mix the rice and curry layers and dish out.

-Garnish with some crunchy golden fried onion and serve hot.

Ayesha's Kitchen

Ayesha’s Kitchen

Chocolate Cupcakes with Mars Bar

Just a basic recipe for chocolate cupcakes with chocolate butter cream icing. Good for Sunday afternoons……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CUPCAKES

  • 100g butter
  • 2/3 cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour
  • 1/3 cup cocoa, sifted
  • 1/2 teaspoon bicarbonate soda
  • 125ml (1/2 cup) milk
  • Chocolate buttercream frosting

FOR ICING

  • 60g unsalted butter, softened
  • 1 1/4 cups icing sugar, sifted
  • 1 tbsp cocoa, sifted
  • 1 tbsp milk
  • 1 mars bar cut into chunks

Method:

-Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.

-Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.

-Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.

-Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.

-To make the chocolate butter cream, beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.

-Using a piping bag ice your cupcakes when they are completely cool and top them with some mars bar or sprinkles or anything you want.

Podeena Keema (Mincemeat with Mint Leaves)

Yum Yum Yummy sunday breakkie!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms Beef/ mutton mincemeat
  • 1 bunch chopped mint
  • 6 – 8 green chillies sliced
  • Salt to taste
  • 4 onions sliced
  • Red chilli flakes to taste
  • 1 tbspn ginger garlic paste
  • 1 lemon squeezed
  • 1 cup oil
  • 1 tspn turmeric

Method:

-Heat oil and fry onion until they are crunchy brown.

-Take out half of them in a plate and add mincemeat, turmeric, salt and ginger garlic paste in the pot and cook until the water gets dry.

-Now add green chillies and red chilli flakes and fry cook for 5 minutes.

-Add lemon juice and mint leaves and cook covered for 5 minutes.

-Dish out and garnish with the fried onions we reserved in the beginning.

-Serve hot.

Gulab Jaman (Semolina free)

Semolina free gulab jaman…. all milk & extremely easy to make ………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 cups full cream milk powder
  • 2 tbspns self raising flour
  • 1 tspn baking powder
  • 2 eggs
  • 2 – 3 tbspn ghee
  • Some almonds, pistachios and silver edible foil for garnishing
  • Oil for deep frying

FOR SHEERA (SUGAR SYRUP)

  • 3 cups water
  • few cardamo seeds
  • 3 cups raw sugar
  • ½ cup brown packed sugar
  • 1 tspn kewra essence

Procedure:

-In a saucepan put everything given for sheera and stir to a boil.

-In a mixing bowl combine all the ingredients (except eggs) given for gulab jaman and mix.

-Now whisk two eggs and gradually add them to the dry ingredients and knead. Knead the dough and if it is sticky leave it for 5 -minutes.

-Heat oil to the point where you drop a small ball of dough, it rests at the bottom for some seconds and then rise to the surface of the oil with a little bit of hissing. To get this temperature you may have to repeat this temperature test twice or thrice.

-Now with clean hands roll 12 – 14 balls or ovals from this dough and drop 4 – 6 at a time (depending on the size of your pan) to fry. When they come up to the surface of the oil keep moving the balls gently to get even colouring. When you get the desired color take the balls out of the oil and put them in hot sugar syrup.

-Dish out, garnish with pistachios, almonds and edible silver foil, and serve.

 

Chicken Shaljam (Chicken & Turnip Curry)

Another not very popular but popular Pakistani home cooking dish. I like it, its yummy, and really really easy …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kilo chicken cut into curry pieces
  • 2 large turnips cut into 4 thick wedges each
  • 2 onion medium sized sliced
  • 250 gms thick yogurt
  • 4 glasses warm – boiling water
  • 2 bay leaves
  • 4 cloves
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 big cardamoms
  • 1 cinnamon stick
  • 4 – 6 peppercorns
  • Salt to taste
  • 1 tbspn red chilli flakes
  • ½ tspn turmeric powder
  • 1 tspn garam masala
  • 1 cup oil
  • 1 tspn fenugreek leaves
  • 1 cup chopped coriander
  • 4 – 6 green chillies (half sliced, half as they are)

Procedure:

-Heat oil and fry onion until they are brown and a little bit crunchy.

-Take them out with a slotted spoon and turn off the flame. The oil will be hot enough to fry spices and we do not want to burn the chillies.

-In the same oil, add all the spices (except garam masala and fenugreek leaves) and garlic and ginger paste and stir. After a minute turn on the flame and add chicken and salt. Stir fry on medium high heat until the chicken starts getting white and then golden.

-Add turnip wedges and mix.

-Now add water and reduce the heat and let it come to a boil. Meanwhile, crush the fried onions in mortar and pestle. Mix with yogurt and add this yogurt mixture to the boiling chicken stock.

-Keep the flame low to medium and cook it covered for 30 minutes. Take off the lid and add coriander and green chillies and simmer the curry to your wish. If you need runny shorba type of curry, then take it off the heat now or for a little thick curry let it simmer for 10 more minutes. Add garam masala and fenugreek leaves and serve hot with home-made chapatti.

Grilled Cob/ Grilled Sweet Corn

My favorite side BBQ dish, unlike Nandos I don’t like any peri peri sauce on it. I like it with light butter or as it is …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 sweet corn cobs
  • Some butter to serve

Procedure:

-Preheat BBQ grill. Place the cobs on the grill on low to medium heat in a way that corn sits around the fire (not on the fire).

-When it starts changing its color or become deep yellow in color, roll the sides. When the cob is deep yellow from all the sides then put it on fire side and give it a nice colour (Do not burn).

-Serve with some butter on top.