Monthly Archives: June 2016

Chicken & Mushroom Swirls

You can be really creative with puff pastry, it can have sweet fillings, savory fillings or anything you want. Chicken & muhroom swirls is my version of chicken puff pastry and every time I made it my guests loved them 🙂



  • 2 puff pastry sheets (thawed but chilled)
  • Some cream cheese spread (I use Philadelphia)
  • Some sesame and nigella seeds
  • 1 egg and 4 tbspns milk (egg wash)
  • Some parmesan or cheddar cheese


  • 1 chicken breast (boiled and shredded)
  • 1 cup chopped mushrooms
  • 2 green chillies chopped
  • 3 green onions chopped
  • 3 tbspns flour
  • 100 gms butter
  • 1 ½ cups milk
  • Salt
  • Cracked black pepper
  • ½ tspn white pepper
  • ½ tspn chicken salt


  • Preheat oven to 180 degrees Celsius.
  • Apply cream cheese on each puff pastry sheet and Cut each one of them into 6 long strips.
  • In a saucepan melt butter and add flour. Stir until the four is well combined with butter. Gradually whisk in milk and make a thick paste. Remove from flame.
  • Season with all the spices and add chicken and mushrooms to it. Mix and make a spread consistency mixture. Apply this mixture on each strip of the pastry sheet. Sprinkle some cheddar or parmesan and roll each strip into a swirl.
  • Place all 12 swirls onto a baking tray lined with baking paper. Brush the egg wash on them, sprinkle some nigella seeds and some sesame seeds and bake for 30 – 35 minutes.
  • Take the tray out, let it cook for 5 minutes and the carefully transfer each swirl on the serving platter.
  • Serve hot.

Paneer Pakora

Paneer Pakora is a famous vegetarian Punjabi street food in India. Cubes of Indian Cheese (Paneer) coated in crispy, spicy gram flour batter makes everyone drooling. Its yum!!!!



  • Paneer 1 kilo (cut into cubes)
  • Oil for deep frying


  • 2 cups besan/ gram flour
  • 3 tbspns chopped fresh mint
  • 2 large green chillies chopped
  • 3 tbspns green coriander chopped
  • 2 tbspns coriander seeds
  • 1 tsp zeera/ cumin seeds
  • Water to make medium consistency batter
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tbspn anardana/ pomegranate seeds roughly ground


  • In a mixing bowl combine all the ingredients for batter and add water to make a medium consistency batter.
  • Add paneer cubes and coat each cube with the batter. Keep aside for 10 minutes. Meanwhile heat the oil in the fryer.
  • Now drop each battered cube separately in hot oil and fry until it is golden brown and crispy.
  • Take our the pakoras and serve hot with mint chutney or tamarind sauce or both.

Chicken Cheddar Sandwiches

Easy to make, easy to impress and yummy to eat….. Ideal for picnics, tea parties, Iftars, lunch boxes, snacks, etc.

Ayesha's Kitchen

Ayesha’s Kitchen


  • 1 whole sandwich bread (white or brown)


  • 1 chicken breast
  • Salt
  • Black pepper
  • 1 tbspn soy sauce
  • 1 tbspn hot sauce
  • 1 cup water for boiling the chicken


  • 1 cup chopped baby spinach
  • 2 green onions chopped
  • ¼ tspn mustard powder
  • 1 tbspn cracked black pepper
  • ¼ tspn white pepper
  • 1 tspn chicken salt
  • 1 cup mayonnaise (I use kraft foods)
  • 1 cup sour cream
  • 3 slices smoked cheddar cheese slices (processed cheese) (chopped)
  • 1 cup cos lettuce chopped


  • Boil the chicken breast with all the ingredients given for chicken. Let it cool down and shred.
  • In a mixing bowl, combine all the ingredients for spread and mix in the chicken.
  • If you want to you can trim off the sides of the bread and spread the chicken mixture on one slice, enclosing the sandwich with the other bread slice.
  • Cut each sandwich into bite size squares or cocktail food size triangles and serve.

Aalu Papri Chaat

Aalu Papri Chaat is a famous chaat in South Asia Sub Continent. It is a street snack often consumed during shopping or after school or college. The preparation time for this recipe is more than assembling time, but its really easy and each and every second is worth it.



  • 1 large potato (cut into small cubes and boiled to perfection, chilled)
  • 1 cup boiled chickpeas
  • 2 cups papri/ Namak Paare
  • 1 large red onion chopped
  • 1 tomato (deseeded and chopped)
  • 2 small green chillies chopped fine
  • 2 tbspns date and tamarid sauce or meethi imli chutney
  • 4 tbspns nimko/ sev (I used Haldiram Navratan)


  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 2 green chillies (small size)/ 1 green chilli (if you don’t want too hot)
  • 1 cup yogurt whipped with ¼ cup water


  • 1 cup yogurt
  • 1 tbspn sugar
  • ¼ cup cold water


  •  1 cup yogurt
  • 2 tbspns chaat masala
  • ¼ cup water


  • Cut and boil the potatoes and chop all the veggies.
  • Let’s make all the three sauces:
  1. Mint sauce: in a mortar and pestle, crush mint, coriander and green chillies and add salt. Mix with whipped yogurt.
  2. Yogurt Sauce: Whip all the ingredients together.
  3. Spicy Sauce: Whip all the ingredients together.
  • Now it’s time to assemble the chaat. Due to Papri and yogurt we can’t assemble and keep this chaat for long as the papri will get soggy so please assemble it 5 minutes before serving to get the best taste.
  • In two plates divide papri, chickpeas, onion, tomato, potato ad green chillies for each serving. This recipe will make two servings.
  • Now in the serving plate, first lay a layer of papri, some onion, tomato, chick peas and potato. Drizzle some of each sauce. Add remaining onion, potato and tomato and then another drizzle of each sauce. Drizzle some tamarind sauce and sprinkle some sev or nimko and serve.*Please make sure the sauces and the potatoes are chilled.

Asian Inspired Chicken Vegetable Pasta

A very famous dish in Pakistani home cooking among young girls and probably a favorite of all age groups. Normally people add all the veggies and the sauce right after the chicken is cooked and then pasta at the end which make veggies soggy and discolored and obviously everything taste like sauce and lose their own taste, so I have told you my technique below where you know when to add what and you get a perfect full of life and taste pasta to see and eat.

Easy to make and yum to eat!

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  • 500 gms pasta boiled (any pasta)
  • ½ cup oil
  • 1 chicken breast cut into thin strips
  • Salt
  • Cracked black pepper to taste
  • ½ cabbage sliced (3 cups approx.)
  • 2 carrots julienne (1 ½ cup approx.)
  • 1 capsicum sliced
  • 3 green onions sliced
  • 1 tspn minced garlic
  • 1 tspn crushed ginger


  • ½ cup soy sauce
  • ¼ cup vinegar
  • ¼ cup chilli sauce of your choice
  • 2 tbspns ketchup
  • 1 tspn ground black pepper
  • ¼ tspn white pepper
  • 1 tspn chicken salt/ chicken stock powder


  • In a cup combine all the ingredients given for sauce and mix well.
  • Heat oil in a wok and fry chicken strips with garlic and ginger. Add salt when the chicken turns white. Now add cabbage and carrots and stir fry for 5 minutes.
  • Add the boiled pasta and mix. Add the sauce we prepared earlier and stir for 2 minutes on medium heat. Add scallions and capsicum, top it with some freshly cracked black pepper and mix.
  • Cook further for another minute with constant mixing and stirring and serve hot.

Dahi Phulki

Dahi Phulki….. a side dish for Biryani or an appetizer in Iftar or a street snack…… tastes the best in any form. Very simple to make but your guests will be amazed by the effort you have put in….. If you are anything like me who likes to listen compliments…. go ahead. This is your dish!

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  • 2 cups boiled phulki
  • 1 cup boiled cubed potato
  • 1 large red onion chopped
  • 3 cups yogurt
  • 1 cup cold water
  • 1 tbspn sugar
  • 2 tbspns chaat masala
  • 2 small hot green chillies chopped fine
  • 3 tbspns tamarind sauce
  • 1 cup thinly sliced cabbage


  • In a deep mixing bowl, combine yogurt, water, sugar and 1 tbspn chaat masala and whisk until its smooth. Add boiled pakorian/ phulki, cabbage, onion, 1 green chilli and potato and mix with gentle hands.
  • Take it out in the serving dish, drizzle some tamarind sauce, garnish with some green chillies and sprinkle rest of the chaat masala. Chill for 2 hours and serve.