Italian Meatloaf

My TOP favorite dinner…. it is so moist and juicy and the glaze is just awesome! ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 kilos of ground beef
  • 1 tbspn of Olive Oil
  • 1 Onion, finely choppes
  • 3 Cloves of Garlic, minced
  • 2 bread slices
  • ¼ cup of Milk
  • ¼ cup of Chopped Parsley
  • 1 cup of Parmesan cheese
  • 1 egg
  • Dash of Worcesteshire Sauce
  • Salt and Pepper, to taste

FOR GLAZE

  • ¾ cup of Ketchup
  • 2 tbspns of Tomato Paste
  • ¼ cup of Brown Sugar
  • 1 tsp of Dried Mustard
  • 1 tsp of Paprika
  • 1 tsp of Granulated Garlic
  • 1 tsp of Granulated Onion

Method

  • Preheat the oven to 180 degrees C.
  • In a sauté pan over medium heat, cook the onion and garlic in the olive oil for about 6 to 8 minutes or until soft and translucent, allow to cool completely.
  • In a small bowl, put the slices of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
  • In a large bowl, combine the beef, the milk soaked bread, cooked onion and garlic, parsley, parmiggiano, worchesteshire sauce, eggs, salt and pepper. Mix until everything is well combined but don’t over mix and compact the mixture too much otherwise your meatloaf will be tough.
  • Place a cooling rack over a baking sheet (or use a broiler pan) and place the meat mixture onto it and form it into a loaf, set aside.

1

  • In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
  • Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 15 minutes.

Molten Lava Cake

Who doesnt like lava cake???? If you dont, then there is something not normal in you, sorry!

Perfect dessert for two ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 30 gms bittersweet chocolate
  • 30 gms semi sweet chocolate
  • 3.5 tbspns butter (unsalted)
  • ¼ cup flour
  • ½ cup confectioners’ sugar
  • 1 large egg
  • 1 egg yolk
  • Few drops of vanilla

Method:

  • Preheat oven to 220 C.
  • Grease 2 ramekins.
  • Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Add vanilla and stir.
  • Divide the batter evenly among the ramekins. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Shorba Boti

Shorba boti….. famous in Pakistani home cooking and very nutritious to eat.

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 1 cup oil
  • 2 kilo mutton (leg or chops)
  • 1 tbspn ginger and garlic paste
  • 2 large onion (sliced)
  • 2 large tomatoes (sliced)
  • 6 – 8 green chillies
  • 1 cup coriander chopped
  • Water as required

SPICES

  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds
  • 1 tbspn garam masala
  • 1 tspn fenugreek leaves
  • 4 cloves
  • 4 peppercorns
  • 2 big cardamom
  • 1 green cardamom

Method:

  • In a pressure cooker, add mutton, 3 green chillies, ginger and garlic paste, onion, salt, peppercorns, cloves, cinnamon, cardamom and 2 cups of water and cook until the meat is 80% done.
  • Remove the lid carefully and cook on high heat to evaporate the moisture. Add oil and fry the meat and add tomatoes and other spices except garam masala and fenugreek leaves.
  • Boil 4 cups of water.
  • Add a splash of boiled water whenever needed and stir fry until the masala is cooked. Add rest of the green chillies and mix and add rest of the boiling water.
  • Cook on low heat until the meat is cooked and the oil comes up to the surface. Garnish with some coriander, fenugreek leaves and garam masala and serve hot.

Daal Makhni

Very famous Punjabi vegetarian dish….. loved by everyone!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup moong daal
  • 1 cup masoor daal
  • 1 cup chana daal
  • 1 large onion sliced
  • 1 large tomato sliced
  • 1 tbspn garlic minced
  • 9 – 10 curry leaves
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn cumin seeds
  • 1 tspn red chilli flakes
  • 1 tbspn fenugreek leaves
  • ½ cup butter
  • 6 green chillies (2 normal, 4 chopped)
  • 1 cup coriander
  • 1 tbspn garam masala
  • 6 cups water

Procedure:

  • Wash and soak all the daals for 30 mins.
  • Put daal in the cooker and add 6 cups of water, salt, red chilli, 2 green chillies, turmeric and cook until the channa daal is cooked and the other daals are smashed.
  • Melt butter in a frying pan and fry onion until it is brown, add garlic, cumin seeds, tomatoes and curry leaves and make a masala. Stir in this masala in daal. Add coriander, green chillies, garam masala and fenugreek leaves and mix. Serve hot with rotis.

Greek Omelette

Greek omelette is one of my favorites. It has got all the essential from Greece; olives, feta, capsicum, etc. everything. This omelette is a full treat for weekend breakfast or brunches. Try it this weekend and enjoy with your family and friends ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 eggs
  • ½ cup milk
  • Salt and pepper to taste
  • 1 cup cooked shredded chicken
  • ¼ cup chopped tomatoes
  • 2 spring onions (chopped)
  • ¼ cup chopped capsicum
  • ¼ cup sliced black olives
  • ¼ cup chopped mushrooms
  • ¼ cup crumbled feta
  • ¼ cup parmesan
  • ¼ cup chopped baby spinach
  • Some dried Italian herbs
  • 1 tbspn butter

Procedure:

  • Whisk eggs, milk and salt and pepper. Be careful with the salt as feta is also salty.
  • Melt butter in a frying pan over medium heat and pour the egg mixture. When the egg starts turning white, scatter all the other ingredients on the omelette, feta being the last ingredient.
  • When the egg is cooked from the bottom, very carefully fold it.
  • Serve hot.

Mutton Yakhni Pulao

There are many ways of making Mutton Pulao but this is my very own recipe and whenever i make it everyone loves it. The tender pieces of mutton and aromatic basmati rice cooked in mutton stock and spices gives a very mild and royal taste to this dish.

Pilav or Pulao is originally the feed of Mughal emperors so it has to be royal. My trick of making the perfect rice is adding 1 cup less stock than required, this keeps the rice in shape and dont overcook them. The meat is cooked 90% in yakhni and 10% in the process of making pulao. This prevents the meat from getting mixed in the pulao.  If you have chosen the best kind of meat (20% fat and 80% lean), the best of Basmati rice and spices, and cooked everything to perfection, and added everything at the right time, then there is nothing better than this. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR YAKHNI

  • 2 kilo mutton (goat meat with bone) (cut into curry pieces) (leg or chop)
  • 1 large onion (cut into 6 pieces)
  • 1 whole garlic (cut into two parts)
  • 6 green chillies
  • 1 tbspn freshly crushed ginger
  • 1 tspn pepper corns
  • 1 tspn cloves
  • 4 large cardamom
  • 4 green cardamom
  • 1 large piece of cinnamon
  • 1 tbspn cumin seeds
  • 1 tbspn coriander seeds
  • 1 tbspn fennel seeds
  • 1 piece of mace
  • 1 nutmeg (cracked)
  • 1 Bay leaf
  • 9 cups of water
  • Salt

FOR PULAO

  • 4 cups basmati rice soaked in water
  • 1 cup oil
  • 1 large onion (sliced)
  • 2 tbspns crushed ginger garlic
  • 2 tomatoes chopped or 3 tbspns yogurt
  • 1 tspn red chilli powder
  • 1 tspn coriander powder
  • 1 tspn garam masala
  • 1 tspn cumin seeds
  • 2 big cardamoms
  • 2 pieces of cinnamon
  • 4 cloves

Method:

  • In a cooking pot combine all the ingredients for stock/ yakhni and cook covered. If using pressure cooker cook for 1 hr, if using normal cook pot cook for 2 hours.
  • Remove the lid carefully and check if the meat is 90 percent cooked.
  • Heat oil in a separate pan and fry onions until they are brown. Add ginger and garlic and fry further for a minute. Take out the meat pieces from the stock and add them to the onions and fry. Add all the whole spices and other spices and mix. Add yogurt or tomatoes and let it cook covered for 15 minutes. Add a splash of stock whenever needed and let it simmer.
  • When the masala is cooked add 7.5 cups of stock (strained) and bring it to a boil.
  • Add soaked rice and cook on medium high heat. When rice starts soaking yakhni and very little yakhni remains, place a griddle (tawa) under the cooking pot, cover the cooking pot and cook for 15 minutes on low heat.
  • Open the lid and gently stir the pulao and serve hot with raita and salad.

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