Author Archives: Ayesha Haq

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About Ayesha Haq

A versatile chef ...

Lahori/ Delhi Style Chicken Boneless Handi

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Ladies & Gentlemen,

Boneless chicken simmered curry, inspired by Lahore (the food giant of Pakistan) and Delhi (the food giant of India), is presented to you!

This is probably the most easy and handy recipe you will find, go for it! and make your weekend desi 🙂

Ayesha’s Kitchen

Ingredients:

  • 1 kg boneless chicken cubes (breast and thigh mix)
  • 3 medium onion (sliced)
  • 2 cups cooking oil
  • 1 tbspn minced garlic
  • 1 tbspn crushed ginger
  • 6 – 8 green chillies, few cut into slices
  • 2 tbspns fresh fnugreek leaves (chopped)
  • 2 tomatoes sliced
  • 2 tbspns yogurt
  • Fresh coriander (1 cup), chopped
  • Ginger julienne (if desired)

SPICES

  • Salt to taste
  • Chicken salt/ chicken cube (for extra flavour) (adjust according to the salt you add)
  • 1 tbspn red chilli flakes
  • 1 tspn red chilli powder
  • 1 tspn turmeric powder
  • ½ tspn cracked black pepper (very coarse)
  • 1 tbspn coarsely ground coriander
  • 1 tspn garam masala
  • 1 tspn cumin seeds, pan roasted, coarsely ground
  • 1 tspn cumin seeds
  • 1 tbspn desi ghee (if desired)
  • 1 tspn ground pomegranate seeds

Method:

  • Heat oil and fry onions on medium heat with constant rotation, until its crispy golden.
  • Add ginger and garlic and fry for 30 secs. Add chicken and stir fry until the chicken changes the color.
  • Add salt, chicken salt, tomatoes and few green chillies. Cook on medium heat until tomatoes lose the stiffness. Meanwhile mix all the spices (except garam masala and black pepper) in a small bowl and add it to the chicken. Add yogurt as well. Mix.
  • Put the lid on and reduce the flame to low- medium and let it cook for 15 minutes or until the oil starts to separate.
  • Add chopped fenugreek, desi ghee, black pepper and garam masala and give it a final mix.
  • Serve hot with roti, salad and raita.

Mango Kulfa

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Mango Kulfa…. Sub Continental version of no churn Ice Cream. Made of milk, nuts, mango and condensed milk, this dessert is everyone’s favorite. My recipe is very handy and easy, give it a try and fall in love with this delicacy ❤

Ayesha’s Kitchen

Ingredients:

  • 0.5 litre blue top milk/ fresh full cream milk
  • 1 tin sweetened condensed milk
  • 200 gms cream
  • 1 ½ tbspn Rice flour
  • 3 tbspns mango custard powder (easily available at Pakistani grocery stores)(Preferred brand: Rafhan)
  • ½ cup chopped pistachios & almonds
  • 2 sweet mangoes (Pakistani mangoes) (chopped fine)
  • Some rooh afza or jam e Shireen (OPTIONAL)
  • 1 tbspn kewra essence

Method:

  • Take ¼ cup of milk out of 0.5 ltr milk and boil the rest of it.
  • Now add condensed milk and stir well. Add pistachios, almonds and kewra.
  • Cook for 15 minutes.
  • Now in ¼ cup of milk mix rice flour and mango custard powder and add this to the cooking mixture and stir well.
  • Add cream and turn off the flame. Allow it to cool for 1 hour and mix in chopped mango.
  • Pour it in a mold and freeze for 12 to 16 hours.
  • Take it out 15 minutes prior to serving and cut blocks with hot knife.
  • Serve with a drizzle of jam e Shireen or rooh afza if you want otherwise some slivered nuts will do.

 

Peri Peri Chicken Tenderloins with Chickpea Salad

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Another sizzling hot recipe for chicken tenders. I personally like chicken tenderloin part for grilling when asked for lean poultry because I think chicken breast can be really dry sometimes, but you can use chicken breast for the same recipe, just pound it a bit with the meat hammer before grilling 🙂

Ayesha’s Kitchen

Ingredients:

  • 8 Chicken tenderloins
  • A little bit of salt
  • 2 tbspns lemon juice
  • 1 cup peri peri sauce (I personally like Nandos Trio Bell Pepper)

FOR SALAD

  • 1 can chickpeas
  • ¼ cup chopped coriander
  • 1 tbspn tamarind and date sauce
  • Some chaat masala
  • 1 potato (boiled and diced)
  • 1 medum red onion chopped
  • 1 medium tomato chopped
  • 2 tbspns lemon juice

Method:

  • Massage chicken tenders with salt and lemon and keep aside for 30 mins.
  • Heat the grill pan and place all the tenders on the hot plate and wait for 1- 2 mins until the chicken begins to sizzle and change the colour on the sides.
  • Flip the side and brush the peri peri sauce of your choice to the cooked side and let the chicken grill for 3 mins.
  • Take the tenders off the plate and prepare the salad.
  • For salad, mix everything and serve.

Chicken Tenderloins with Cabbage Salad

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Quick, easy, healthy and hassle free meal for weight loss, lite dinners or for being healthy. It has got all the zesty taste you want, all the spice, all the filling and all the nutrition you need….

Ayesha’s Kitchen

Ingredients:

  • 8 chicken tenderloins
  • 2 tbspns lemon juice
  • Salt to taste
  • ½ tspn chicken salt
  • ½ tspn paprika/ chilli flakes (for hot)
  • ½ tspn garlic paste

FOR SALAD

  • 1 cup thinly sliced cabbage
  • ½ cup carrot julienne
  • ¼ cup diced capsicum
  • ½ cup diced cucumber
  • ¼ cup diced tomato
  • ½ cup diced red onion
  • ½ cup boiled chickpeas
  • Few fresh mint leaves chopped
  • Some lemon juice, salt and pepper to season

Method:

  • For tenderloins, mix all the ingredients in a bowl and marinate chicken tenders for 45 to 60 mins.
  • Heat a grill pan and brush some olive oil. Grill tenderloins, giving each side 2 minutes.
  • Meanwhile make the salad. Combine all the cut vegetables in a deep bowl. Season with some salt and pepper and a splash of lemon juice. Serve with fresh grilled tenderloins.

Oven Baked Chicken Tikka

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The best way to make your guests wonder how much effort you put in but honestly, its just marination and baking and the result is perfect. This dish goes best with Mattar Pulao or Channa Pulao and everyone on the table will love it. It is oil free and fat free. #healthy ❤

Ayesha’s Kitchen

Ingredients:

  • 8 chicken marylands (joint piece of leg and thigh) (skinless)
  • 2 tbspns ginger and garlic paste
  • 1 tbspn crushed green chillies
  • ½ cup lemon juice
  • 2 – 3 tspns salt
  • 1 tspn red chilli powder
  • 1 tspn red chilli flakes
  • 1 tspn carom seeds
  • 1 tspn black pepper (cracked)
  • 1 tbspn coriander powder
  • 1 tspn ground garam masala
  • 1 tbspn cumin seeds
  • 1 tspn cumin powder
  • 1 tbspn chaat masala
  • Few drops of yellow color
  • 1 tspn dried fenugreek leaves
  • 1 cup yogurt

Method

  • Wash and dry marylands. Make deep cuts into leg and thigh pieces. Massage with some lemon juice, salt, ginger garlic and green chillies for 5 minutes in the cuts and on the meat.
  • Mix all the spices together and add it to the chicken. Massage again and keep aside for 10 minutes.
  • Now add yogurt and mix the marination well and leave it overnight.
  • Preheat oven to 200 degrees Celsius. Place the chicken pieces on to the wire rack in a roasting dish and bake on one side for 1 hour. Take out, change the side and bake for 30 more minutes.
  • Take out and serve hot with mint sauce and tamarind chutney.

Amritasri Fish Fry (Ambarsari Machhi)

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Another recipe for fish fry but only Ambarsari this time 🙂

Amritsar is well known for good food after Delhi in India, they have their specialities like Amritsari fish, Amritsari hareesa, Amritsari Kulcha and Ambersariya 😀 😀 😀 😀

Ayesha’s Kitchen

Ingredients:

  • 1 kilo blue grenadier/ basa fillets cut into small fillets
  • Salt to taste
  • 1 tbspn red chilli powder
  • 3 tbspns ginger, garlic, coriander and green chilli paste
  • 3 tbspns lemon juice
  • 3 tbspns vinegar
  • 1 eggs
  • 4 tbspns besan (gram flour)
  • 2 tbspns rice flour
  • 1 tspn carom seeds
  • 3 tbspns yogurt
  • Oil for deep frying

Method:

  • Cut fish into 1.5 to 2 inch cubes. Squeeze some lemon juice, add salt and red chilli powder and mix into fish cubes. Add vinegar, paste and carom seeds and keep aside for 30 minutes.
  • Mix in gram flour, egg and yogurt and keep aside for further 20 minutes. Meanwhile heat oil to 190 degrees Celsius and fry fish until its brown and crisp. Serve hot with mint sauce.

Ayesha’s Kitchen