Author Archives: Ayesha Haq

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About Ayesha Haq

A versatile chef ...

Apple Cabbage Salad

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Its restaurant and Shaadi style salad which is really quick, easy and handy to make and everyone loves it. It can be a part of your Asian themed party or Summer BBQ or Desi night, it goes with everything….

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Ingredients:

  • 1 cup mayo
  • 1 cup fresh cream
  • 1 tspn icing sugar
  • 1 tbspn cracked black pepper
  • ½ large size cabbage cut into medium sized cubes
  • 2 large apple sliced
  • 1 cup pineapple sliced
  • Some cherries and lettuce to decorate

Method:

  • Wash and cut everything according to the instructions given.
  • Combine mayo, cream, pepper and sugar in a large mixing bowl.
  • Add apple, cabbage and pineapple and gently stir it.
  • Dish it on your favorite plate and decorate with some cherries and lettuce leaves.

Crispy Hot Chicken Wings

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Chicken wings – #PartyRecipe #CrowdPlease #FingerFood #LovedByEveryone

This is my very simple and basic recipe of chicken wings which is quick and easy but make your guests wonder that you are a “Wonder Chef”

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Ingredients:

  • 1 kg chicken wings
  • 1 egg
  • 1 cup corn flour
  • Salt and cracked black pepper
  • 1 tspn crushed red chillies
  • A splash of hot sauce
  • 4 tbspns soy sauce
  • 2 tbspns lemon juice
  • Oil for deep frying

Procedure:

  • Wash and pat dry chicken wings. Add salt, pepper and red chilli flakes and mix well. Now add all the sauces and keep aside for 30 minutes.
  • Add egg and corn flour and mix well until the egg is well combined. Let this marinate for 2 hours.
  • Heat oil to 190 degrees Celsius and fry each wing separately in batches depending on the size of your fryer.
  • Fry each batch for 10 minutes and serve hot with pepper mayo or hot may or garlic mayo.

Lemon Soda

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Ideal for summer BBQ parties….. 🙂

#CrowdPleaser #SuperEasy #SuperCool #SuperQuick

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Ingredients:

  • 1.5 litre 7 up or sprite (chilled)
  • 1 tbspns black salt
  • 1 tbspn cumin seeds (zeera)
  • 1 cup fresh mint leaves
  • ½ cup lemon juice
  • A lot of crushed ice
  • Few lemon slices and mint leaves to decorate

Procedure:

  • Combine salt, lemon juice, cumin seeds and mint leaves in blender and blend the mixture. Add 1 cup of 7 up and 1 cup of crushed ice and blend further.
  • Pour this concentrated mixture in punch bowl or pitcher and pour over rest of the remaining 7 up. Give a gentle stir. Add more ice if desired along with fresh mint leaves and lemon juicer and serve.

Mixed Sabzi

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When you are sick of eating meat everyday, have a green day…. Its super easy, super fast and high of flavour ❤

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Ingredients:

  • 1 cauliflower (heads)
  • 1 cup peas
  • 2 carrots (peeled, sliced or diced)
  • 2 capsicums (cut into cubes)
  • 3 potatoes (cut into cubes)
  • 1 tbspn heapful of crushed ginger
  • 2 green chillies chopped + 2 green chillies whole
  • ½ cup chopped coriander
  • 2 medium onions (sliced)
  • 3 tomatoes (sliced)
  • 2 cups boiling water
  • 1 cup oil
  • 1 tbspn ghee or butter
  • 1 tspn kasuri methi/ dried feugreek leaves
  • 1 tspn garam masala
  • 1 tbspn coriander powder
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tsp black pepper
  • ½ tspn red chilli powder
  • 1 tspn turmeric
  • 1 tspn cumin seeds

Procedure:

  • Wash, peel and cut all the vegetables according to the instructions given.
  • Put peas in 1 cup of boiling water and keep aside until needed.
  • Mix all the spices except garam masala, black pepper and feugreek leaves in a bowl
  • Heat oil in a pan and fry onion. Add ginger when the onion is translucent. Fry until everything is golden brown. Add tomatoes and cook until tomatoes lose the stiffness. Add a splash of boiling water and stir.
  • Add potatoes and mix. Simmer on medium flame for 5 minutes, adding splash of boiling water whenever needed. Add rest of the water and cover the pot. Cook for 5 minutes on medium low heat.
  • Now add carrots, cauliflower and peas along with the spice mix and stir. Cook for 5 minutes and then cover and cook for 10 minutes on low heat.
  • Add capsicum and let it cook on low heat. Meanwhile melt some butter or ghee in a frying pan and fry fenugreek leaves, garam masala and black pepper for 30 seconds. Add this mixture to the vegetables, add some coriander leaves and green chillies, give it a final stir and take it out in the serving dish.
  • Garnish with the left over coriander and green chillies and serve hot with home made rotis.

Bhuna Gosht (Mutton)

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Bhuna Gosht has many variations in Pakistan but this is my very own recipe. I find it more flavorful and desi, the tempering of kashmiri chilli powder and fenugreek leaves make it more special. Try my recipe and let me know how you go with it…. I am sure your family and friends would love it.

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Ingredients:

  • 1 – 1.5 kilo mutton with ones
  • 2 medium sized onions, sliced
  • 4 – 6 green chillies
  • 3 tomatoes, sliced
  • 2 tbspns heap full of fresh ginger and garlic (crushed)
  • 1 cup oil or ghee + 2 tbspns extra
  • Some water

SPICES

  • Salt to taste
  • 1 tbspn Kashmiri red chilli powder
  • 1 tbspn red chilli flakes
  • 1 tspn heap full turmeric
  • 1 tbspn coriander powder
  • 1 tbspn garam masala powder
  • 1 tbspn cumin seeds
  • 1 tspn whole cloves
  • 1 tspn whole peppercorns
  • 2 cardamoms, slitted
  • 1 tbspn fenugreek leaves (kasuri methi)

GARNISH

  • Green chillies
  • Fresh coriander

Method:

  • Heat oil or melt ghee in a cooking pot and fry onion until it is translucent. Add ginger, garlic, cumin, cloves and peppercorns and fry until the onion is golden brown and ginger garlic is cooked.
  • Add mutton pieces and fry until the meat changes its color.
  • Add salt and fry until the water from the meat gets dry. Add 2 cups of water and cook until the meat in tender or add one (1) cup of water and pressure cook for 30 mins after the whistle.
  • When the meat is 85% cooked and the water is dried from the pot, add rest of the spices, tomatoes and green chillies and cook for further 10 – 15 minutes on medium flame. The moisture from the tomatoes will cook the remaining 15% of the meat. Add a splash of water if needed.
  • Meanwhile in a frying pan, melt 2 tbspns of ghee or heat 3 tbspns of oil and fry cardamom, fenugreek leaves and Kashmiri chilli powder for 30 secs and add this to the cooking pot.
  • Give it a final mix and garnish with some green chillies and coriander.
  • Serve hot with roti or naan.

Original Fried Chicken

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There are 50 or more different recipes of making fried chicken but this one is my favorite. Its flavorful and the crust has got all that crispiness and rustic taste you wish for in a fried chicken. Try this recipe and I bet you will love it ❤

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Ingredients:

  • 1 – 1.5 kilo chicken with skin (cut into 12 pieces)
  • 2 cups buttermilk
  • 1 tbspn tomato paste
  • 2 cloves garlic (minced)
  • 1 tbspn onion powder
  • 1 tspn garlic powder
  • 1 tbspn chicken salt
  • 1 tspn salt
  • 1 tspn paprika
  • 1 tspn thyme
  • ½ tspn sage
  • 1 tbspn cracked black pepper
  • ½ tspn white pepper

FOR BREADING

  • 2 cups SR flour
  • 2 tbspns corn starch
  • Some salt and pepper
  • 2 eggs + 4 tbspns milk

Method:

  • Wash and pat dry chicken pieces with paper towel and prick them with fork. Put them in a big zip lock bag.
  • In a mixing bowl, combine rest of the stuff except the breading ingredients and oil for deep frying. Mix well.
  • Pour this mixture on chicken pieces in the zip lock bag and seal the zip by taking all the air out. Mix with your hands so that each chicken piece is coated in the marinade.
  • Refrigerate overnight or for 12 hours.
  • Heat oil to 180 degrees Celsius for deep frying.
  • Meanwhile, take out the chicken pieces and let the extra buttermilk drip off.
  • Arrange your breading station; combine SR flour, corn starch and salt and pepper in one bowl and rest in another bowl.
  • Now take one chicken piece at a time and first coat it with SR flour mixture, then egg wash and then again in SR flour mixture and put it on a tray.
  • When all the chicken pieces are done, take the first one you breaded and fry in that order for 15 minutes on medium heat per piece/ batch. Fry in batches depending on the size of your fryer.
  • Take out onto a wire rack to avoid soggy crust.
  • When you are done with frying all the chicken pieces, serve hot with chips, gravy and coleslaw.