Zesty Avocado Salad

My very own creation and the only salad I like πŸ˜€

Ideal for summer BBQs
Ideal for roast dinners
Ideal for light lunches
Ideal for weight watchers

It is not some ordinary boring salad. Very flavoursome and zesty, the combination of mint and lemon in dressing is outclass and the sweetness of grape tomatoes and subtlety of avocados make it fun and tempting to eat.

Ayesha’s Kitchen

Ingredients:

  • 2 avocados (cut in to medium cubes)
  • 1 medium red onion cut round
  • 1 continental cucumber cut into cubes or semis
  • Leaf lettuce (chopped up rough)
  • 250 gms grape tomatoes (cut in halves)

FOR DRESSING

  • 1 tspn lemon zest
  • 4 tbspns lemon juice
  • 1 tspn olive oil
  • Some cracked black pepper
  • Some table salt
  • Some fresh chopped up mint

Method:

  • Wash and cut all the vegetables. Put them in a bowl.
  • In a separate bowl, mix everything given for dressing and pour over the vegetables.
  • Mix and toss.
  • Serve.
Advertisements

Hommus

Hommus is a very famous Arabic dip which has different variation of recipes in Lebanon, Turkey and Egypt. This recipe is Lebanese version. Lebanese version is a bit sour, lemony and fine in texture.

Ayesha’s Kitchen

Ingredients:

  • 2 x cans of chickpeas
  • 3 tbspns tahina (sesame seed paste)
  • A generous pinch of salt
  • 5 – 6 tbspns extra virgin olive oil
  • ΒΌ cup water (if needed)
  • 2 cloves garlic
  • Β½ cup lemon juice

Method:

  • Combine all the ingredients in a food processor and mix until very fine paste is made. Add water if needed. Adjust salt and serve with a drizzle of olive oil and paprika. Ideal with grilled meat, khubz and pita.

Oporto Style Bondi Bites

Oporto is AUS/NZ based burger and grilled chicken chain and their Bondi burgers are very popular. They make it with their own special hot sauce and chicken fillets. But I am not a big fan of their burgers, I like their Jalapeno bites and Chicken Bondi Bites more. Bondi bites are thin slices of chicken breast, marinated in tangy marinade and lightly crumbed and fried. I have worked out the recipe by eating them, so its based on my taste and tastes same.

Here we go,

Ayesha’s Kitchen

Ingredients:

  • 2 chicken breasts, boneless, skinless, cut into thin slanted slices
  • Salt to taste
  • Some chicken salt
  • 1 tspn smoked paprika
  • 2 tbspns soy sauce
  • 1 tspn lemon & herb seasoning (easily available at grocery stores)
  • 6 tbspns lemon juice
  • 1 tspn garlic and onion mix powder
  • 1 tspn black pepper
  • 2 eggs
  • 4 tbspns corn flour
  • 2 tbspns self rising flour

FOR CRUMBING

  • 1 cup bread crumbs
  • 2 cups flour
  • 1 tspn paprika
  • 1 tspn chicken salt
  • 1 tspn lemon and herb seasoning
  • Oil for deep frying

Method:

  • Cut the chicken breasts in thin slanted slices and put them in a zip lock bag and pound it with a meat hammer and put all the pieces in a deep mixing bowl.
  • Add all the spices and sauces and mix. Keep aside for 30 minutes at room temperature and crack in 2 eggs, add corn flour and flour and mix well.
  • Keep aside for 1 hour in refrigerator.
  • Meanwhile, combine all the crumbing in a plate. Take one piece of chicken and coat it in the crumbing, pressing it gently to stick the crumbs. Do the same with the rest of the chicken and arrange them on a plate without over lapping and refrigerate for 2 hours.
  • Heat oil to 190 degrees Celsius and fry the chicken. Serve hot with any sauce of your choice. I personally like it with ranch, aoli or dynamite sauce.

Crispy Fillet Burger

Crispy Fillet burger is my very own recipe. It is a gourmet or premium style burger , packed with flavour and smoked hot sauce and the chicken has that crunch on the outside and tender on the inside with perfect seasoning. You can add salad or bacon to your burger if you want, I sometimes add avocado and beetroot but really its up to you, how you like your burger. So give it a try this weekend and enjoy!

Ayesha’s Kitchen

Ingredients:

FOR BURGER

  • 4 sesame rolls/ buns
  • Some softened butter
  • 4 – 8 coral lettuce leaves
  • 8 tomato slices
  • 4 coon cheese

FOR SAUCE

  • Β½ cup mayo
  • 1 tbspn siracha
  • 1 tspn smoked red chilli flakes
  • A generous pinch of lemon and herb seasoning (available in supermarkets)
  • 1 tspn mustard

FOR CRISPY FILLET

  • 2 chicken breasts (cut into half, total 4 fillets)
  • 1 tbspn hot sauce
  • 1 tbspn vinegar
  • 2 tbspns dark soy sauce
  • Salt, pepper & chicken salt, red chilli powder (as desired)
  • 1 tspn onion powder
  • 1 tspn garlic powder
  • 1 egg
  • 2 tbspns corn flour
  • 2 tbspns self rising flour
  • Oil for deep frying

Method:

  • For fillets, take each piece of chicken and put it in a zip lock bag. Pound with the meat hammer to flatten. Lay them on a straight dish, season with salt, pepper, red chilli powder, chicken salt, onion powder and garlic powder. Turn the sides and season the other side as well. Keep aside for 15 minutes.
  • In a bowl, combine all the sauces and dip the marinated chicken into it. Add egg, corn flour and flour. Mix and keep in refrigerator for 1 hr.
  • Meanwhile get everything ready. Combine all the ingredients for sauce in a small mixing bowl to use it later. You can change the sauce in you want. Any sauce of your choice will work.
  • After an hour, heat oil in a pan or fryer to 190 degrees Celsius and fry chicken for 6 minutes.
  • Meanwhile the chicken is frying, butter the bun and toast it on griddle, apply sauce to the top and the bottom part, place lettuce and tomato on the top and cheese on the bottom and place the chicken fillet, right out of the fryer onto the cheese. Close your burger and serve hot with fries.

Egg Bhurji

Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❀ I am sure you will love it!

Ayesha’s Kitchen

Ingredients:

  • 6 eggs
  • 2 tbspns milk
  • Salt to taste
  • A little pic of red chilli powder
  • 1 tspn coriander seeds (coarsely ground)
  • 1 tspn cumin seeds (coarsely ground)
  • A generous pinch of turmeric
  • 1 red onion (medium sized, chopped)
  • 6 green chillies (small size, chopped)
  • Β½ cup chpopped coriander
  • 2 leaves of mint (chopped fine)
  • 1 tomato (chopped fine)
  • 3 tbspns oil or a knob of butter

Method:

  • Wash and chop all the veggies.
  • Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
  • Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
  • Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.

Paalak Chicken

Chicken Paalak….. one of the famous dishes in Pakistani home cooking but not everyone knows how to make the best one. Everyone knows how to make it but some people know how to make the best one. This is my recipe and it is the best one πŸ˜€ I don’t like the spinach smelling too much like spinach so I add fenugreek to it, they go hand in hand, perfect match made in desi food heaven and a key to make everyone like spinach and ghee…. desi ghee, clarified butter. It gives a desi flavor boost to Paalak (spinach) and a very rice and tempting look as well.

If you make Paalak Chicken following this recipe, it will be a delight to see, smell and eat. So here we go ❀

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 1 chicken, 1.5 kilos, cut into 16 pcs.
  • 2 onions, sliced
  • 1 tbspn miced garlic
  • 1 tspn ginger paste
  • 3 tomatoes, chopped fine
  • Salt to taste
  • 1 chicken stock cube
  • 1 tbspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn coriander seeds, coarsely ground
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 1 cup oil
  • 2 small cinnamon sticks
  • 1 big cardamom
  • 1 tbspn ghee

FOR SPINACH

  • 2 bunches of Spinach (cleaned, washed and boiled)
  • 5 small green chillies
  • 1 bunch coriander
  • 5 tbspns kasuri fenugreek leaves/ 2 cups fresh fenugreek leaves

Method:

  • Heat oil in a pan and add cardamom, cinnamon and cumin. When they begin to crackle add onion and fry until they get brown. Add ginger and garlic, fry for a minute and add chicken. Fry until the chicken gets a golden color and add tomatoes and all the spices. Cook on high flame until the tomatoes are loose.
  • Reduce the heat and cook covered until the chicken is 90% cooked.
  • Meanwhile get everything given for Spinach in the food processor and grind it into a paste (medium coarse to fine).
  • Add it in the chicken curry when chicken is ready and mix. Let it cook until the oil starts separating. Add 1 dollop of ghee for flavor and some green chillies and serve hot with rotis.

 

 

Previous Older Entries