Author Archives: Ayesha Haq

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About Ayesha Haq

A versatile chef ...

Chicken Bites

2 Replies

 

Q. Who doesn’t like chicken bites?
A. Everyone does. 😀

Ayesha's Kitchen

Ayesha’s Kitchen

Ideal for snacks, lunch boxes, game nights and kids parties…. its a CROWD PLEASER 😀

Ingredients:

  • 2 chicken breasts, cut into chunks
  • Salt to taste
  • 1 tspn chicken salt
  • 1 tbspns red chilli flakes
  • 1 tspn cracked black pepper
  • 2 tbspns hot sauce
  • 4 tbspn soy sauce
  • 1 tbspn lemon juice
  • 1 large size egg
  • 1 cup corn flour
  • Oil for deep frying

Method:

  • Wash, dry and cut chicken breasts in chunks.
  • Add all the dry ingredients and mix. Add all the sauces and mix again. Keep aside for 10 minutes.
  • Add egg and corn flour and mix again. Keep aside for 30 minutes.
  • Heat oil in deep fryer to 190 degrees Celsius and fry chicken pieces individually in batches until all done. Each batch frying time should be 4 – 5 minutes.
  • Serve hot with your desired sauce.

Chicken Tikka

2 Replies

Chicken tikka is extremely popular and favorite in all over Pakistan, but there are few places which serve the best tasting tikka, And home BBQ parties begin to trend in Pakistan over the last decade and now people are expert. This is my recipe when we did this at home in last holidays and everyone loved it. Its not too spicy but you can adjust the spice level according to your taste. Try my recipe and give a thumbs up because I know, you are gonna LOVE it ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1.5 kilo chicken with bones, cut into tikka boti
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn red chilli fakes
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 green chillies (paste)
  • ½ tspn meat tenderizing powder
  • 1 tbspn coriander powder
  • 1 tspn shahi cumin
  • 1 tspn carom seeds
  • 1 tspn garam masala
  • Few drops of yellow food colour
  • 2 tbspns lemon juice
  • ½ tspn cracked black pepper
  • 1 cup hung curd (yogurt with minimum water)
  • Some ghee for glazing while BBQing

Method

  • Wash, clean and dry chicken and place it in a mixing bowl which is wide and deep.
  • Mix in all the spices and add ginger, garlic and green chilli paste with lemon juice and massage the chicken for good 10 minutes. This will allow the spices to penetrate in chicken.
  • Mix in yogurt and keep aside for 2 hours.
  • Heat the charcoal BBQ and thread the chicken pieces on metal skewers. 5 – 6 pieces per skewer and grill for about 3 minutes per side. Brush on some ghee and grill for further minute on each side.
  • Take them off the skewers and serve hot with naan, salad and raita.

Chicken Vegetable Gravy

2 Replies

A healthy and nutritious meal for the family, perfect for busy weekdays ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 2 chicken breasts, cut into cubes
  • Salt and pepper
  • 1 tspn paprika
  • 2 tbspn hot sauce
  • 2 tbspns lemon juice
  • 1 egg
  • ½ cup corn flour
  • 2 tbspns soy sauce
  • Oil for frying

VEGETABLES

  • 1 cup broccoli
  • 1 cup mixed color capsicums, cut into cubes
  • 1 red onion, cut into cubes
  • 1 cup cauliflower
  • 1 carrot, sliced
  • 1 cup French beans, sliced
  • 4 spring onions, cut into 3 – 4 cm length
  • ½ boiled green peas
  • 1 cup sliced mushrooms
  • ½ cup cabbage, cut into cubes

FOR GRAVY

  • 4 tbspns olive oil
  • 1 tbspn heapful minced garlic
  • 2 cups warm water
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 3 tbspns soy sauce
  • 3 tbspns hot sauce
  • ½ tspns cracked black pepper
  • A pinch of white pepper
  • 1 tspn brown sugar
  • Some lemon juice
  • Salt to taste
  • Corn starch slurry (½ cup corn flour + ¼ cup water)

Method

  • Cut chicken into cubes and marinade in all the ingredients given for chicken and keep aside.
  • Meanwhile prepare your veggies and sauce.
  • For sauce, combine water, stock cubes, soy sauce, hot sauce, white pepper and sugar and whisk.
  • Heat oil for shallow frying and fry chicken chunks. This process will seal the juices and flavour of chicken and keep it moist. Fry for 3 mins at 190 degrees Celsius.
  • Now heat 4 tbspns oil in a skillet and fry garlic. After a min of splattering add the veggies (except capsicum and onion) and stir fry for 5 minutes.
  • Add the sauce and bring it to a boil and adjust salt.
  • Add corn flour slurry with constant stirring to avoid lumps and to thicken the sauce.
  • Add capsicum, onion, cracked black pepper and lemon juice and after 5 minutes add fried chicken chunks. Stir and serve hot with rice.

Aalu Samosa

3 Replies

This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAMOSA

  • 20 to 24 samosa sheets
  • Oil for deep frying
  • Slurry of flour and water to seal the samosa

FOR FILLING

  • 4 medium sized potatoes, boiled
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • 1 tbspn fenugreek leaves, dried
  • 2 tbspns cracked coriander seeds
  • 3 to 4 green chillies chopped fine
  • 1 cup coriander and mint leaves chopped fine
  • 1 small onion chopped (if you are not freezing the samosas)

Method

  • Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
  • The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
  • Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
  • Make all the samosas until the filling is finished.
  • Refrigerate for 1 hr.
  • Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
  • Serve hot with ketchup, imli chutney or mint chutney.

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Chicken Burger

1 Reply

There are hundreds of recipes of Chicken burger but this my very basic yet fancy one with special sauce and caramelized onion. One of my family’s favorites…. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

FOR CHICKEN PATTIES

  • 0.5 kg chicken mince meat
  • 2 eggs
  • Salt to taste
  • 1 tbspn Cracked black pepper
  • 1 tbspn mustard sauce
  • 2 tbspns soy sauce
  • 3 tbspns hot sauce
  • 1 tspns garlic powder
  • 2 green chillies chopped fine
  • 1 tbspn red chilli flakes

FOR BURGER

  • 6 burger buns of your choice. I used the regular sesame seed roll
  • 6 slices of processed sandwich cheese
  • Some caramalised onions
  • 6 to 12 tomato slices
  • Fancy lettuce leaves
  • Butter

FOR SAUCE

  • ½ mayonnaise
  • 5 to 6 tbspns chilli garlic sauce/ 3 tbpns hot sauce and 1 tspn garlic powder

Method

  • Lets make the patties first. Combine all the ingredients in a mixing bowl and mix gently. The egg should be just fold in. This will make the patties soft and juicy. Keep aside for 15 minutes meanwhile we prepare the rest.
  • Apply some butter on both the sides of the bun or roll and grill it to give some color on the inside. I use griddle for this you can use any flat pan or stove grill.
  • Combine the ingredients for sauce and cut tomato and onion into slices.
  • Make 6 thick patties of the chicken mixture and grill them or shallow fry them for 5 mins per side. When you put the chicken patties put the onion as well. This will caramelise the onion while the patty is being cooked.
  • Before taking the patty off the grill place a slice of cheese on it and let it melt a little.
  • On grilled buns, put a dollop of the sauce on the crown (to part of the bun) and lettuce leaf on the heal (lower part of the bun).
  • Place the patty on the lettuce, cheese side facing up.
  • Put some grilled onion and tomato and cover with the crown
  • Serve hot with chips.
Ayesha's Kitchen

Ayesha’s Kitchen

Masala Gosht

1 Reply

My very own recipe. Ideal for big gatherings, family get together and one dish parties. The time of adding spices and the quality of meat is the key to this beautiful dish. You give it a go and leave a comment below ❤

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Ingredients:

  • 2 kg Mutton (Chops and back rack)
  • 2 large onions, sliced
  • 1 tbspn freshly crushed ginger and garlic
  • 1 large tomato, chopped
  • 4 green chillies (2 chopped)
  • 4 tbspns yogurt
  • 1 cup oil

SPICES

  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn turmeric
  • 1 tspn cracked black pepper
  • 1 tbspn garam masala
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds
  • 2 tbspns lemon juice

FOR TEMPERING

  • 2 tbspns ghee
  • 1 tspn kasuri methi
  • ½ tspn red chilli powder
  • 2 pcs. cinnamon

GARNISHING

  • Coriander leaves
  • Ginger juliennes
  • Lemon slices

Method:

  • Combine yogurt, half of the crushed ginger and garlic, salt, red chilli flakes, cumin, coriander powder and garam masala and marinade mutton pieces in it. You may use a wide dish or deep large bowl for this. Keep aside for 3 – 4 hours.
  • Heat oil and fry onion and rest of the crushed ginger and garlic. When it turns golden brown, add turmeric powder and stir. Add tomato and fry for 2 minutes and add marinated meat.
  • Fry for 10 minutes on medium high heat or until the meat starts changing color. Add ½ cup water and pressure cook for 30 minutes OR add 2 cups of water and cook on medium low heat until the meat is tender.
  • Carefully remove the pressure cooker lid, and cook on low heat for 5 minutes, stirring constantly.
  • Add rest of the spices; i.e., garam masala and black pepper. We don’t add garam masala in initial stages because it turns the curry dark.
  • Meanwhile, melt some ghee in frying pan and fry fengreek leaves, cinnamon and red chillies for 30 seconds and add this tempering to the meat. Garnish with coriander, chillies and ginger, splash some lemon juice and serve hot with homemade rotis or roghni nan.