Author Archives: Ayesha Haq

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About Ayesha Haq

A versatile chef ...

Mexican Omelette

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This is my dad’s recipe. I just tried it and it turned out awesome, do try this and start your day with a perfect treat …..

Ayesha's kitchen

Ingredients:

FOR CHICKEN

  • 1 chicken breast/ thigh/ schnitzel/ 250 gms boneless chicken (sliced/ diced)
  • 3 tbspns soy sauce
  • 2 tbspns chilli sauce or hot sauce
  • Some salt
  • Some coarsely milled black pepper
  • A pinch of white pepper
  • A pinch of paprika
  • ½ tspn garlic paste

FOR EGGS

  • 6 eggs
  • ¼ cup milk
  • Some salt to season

FOR OMELETTE

  • 1 spring onion chopped
  • 1 tomato chopped
  • 2 tbspns capsicum salsa
  • 1 green chilli chopped
  • 1 capsicum chopped
  • Some canned champignons chopped
  • A scoop butter/ 4 tbspns olive oil
  • Some cheddar cheese
  • Some oregano

Procedure:

-Marinate chicken in all the ingredients given for chicken for about 30 minutes. Meanwhile cut all the vegetables and combine and whisk eggs, milk and salt in mixing bowl.

-In a frying pan heat oil and fry chicken. When it begins to change its colour, add salsa sauce, and all the other vegetables. Reserve some capsicum for topping.

-Cook and cook covered until the tomatoes lose their stiffness. Now add eggs and let the mixture settle for about a minute. Now gradually mix. When the eggs are cooked and little bit runny, transfer them to a circular baking pan (spring form pan, preferred).

-Top it with some cheese, oregano and capsicum and bake in a preheated oven (180 degrees Celsius) until the cheese is melted and a bit golden in color.

-Take it out and let it rest for about 2 minutes. Remove the spring of the pan and serve hot with toasted multi grain bread.

Mutton Leg Roast (Raan Roast)

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Raan roast is one of the famous dishes of Eid – Ul – Adha in Pakistan. Eid – Ul – Adha is a Muslim festival when we sacrifice goat, lamb, camel or bull and distribute it among our relatives, family members and poor people. This is the best way of consuming meat, do try this ……

Ayesha's Kitchen

Ingredients:

  • 1 mutton leg (2 kgs. Approx.)
  • Some salt
  • 1 tspn minced garlic
  • 1 tspn crushed ginger
  • 1 tbspn ayesha’s kitchen special garam masala
  • 1 tspn cracked black pepper
  • 1 tspn red chilli flakes
  • 1 cup yogurt
  • ½ cup lemon juice
  • 4 tbspns oil
  • Some baby potatoes (optional)

Procedure:

-Make some cuts and incisions in the meat. Combine everything except yogurt and oil in a bowl and rub this mixture on the meat.

-Keep aside for 8 hours.

-Apply yogurt and rub gently. Keep aside for 2 hours.

-Heat oil in a pressure cooker and place the marinated meat (with bone) in it. If the bone is bigger than the cooker cut it with the bone cutting knife. Add potatoes.

-Pressure cook for 6 whistles on medium heat. Remove the pressure lid carefully. If there is water then allow it to dry on medium heat otherwise carefully take out the meat and place it on a flat serving dish with potatoes on side. Garnish with some chopped coriander or parsley and serve hot with pulao or muttar pulao.

Keema Chaamp

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Keema Chaamp is my favourite dish ……..

Ayesha's Kitchen

Ingredients:

  • ½ kg mutton chops
  • ½ kg mincemeat
  • 2 onions sliced
  • 1 large tomato sliced
  • ½ cup oil
  • Salt to taste
  • ½ tspn red chilli powder
  • ½ tspn turmeric powder
  • 1 tspn Ayesha’s Kitchen Garam Masala
  • 2 cups water
  • 1 tbspn ginger garlic paste
  • 1 pc. Black cardamom
  • 1 pc. Cinnamon

FOR GARNISHING

  • Some chopped coriander
  • Some chopped green chillies
  • Some ginger julienne

Procedure:

PRESSURE COOKER COOKING:

-In a pressure cooker, combine meat, chops, water, onion, salt, cardamom, cinnamon and ginger garlic paste. Pressure cook for 20 minutes or 2 whistles until the meat is tender.

-Carefully remove the pressure lid and cook on high heat until the water is dried.

-Add oil, tomatoes and spices and stir cook on medium heat.

-Take it out in a serving dish and garnish with some fresh coriander, ginger julienne and green chillies. Serve hot with homemade chapattis.

NORMAL PAN COOKING:

-In a pan boil the meat with onion, salt, cardamom, cinnamon and ginger garlic paste until the meat is tender and the water is dried.

-Add oil, tomatoes and spices and stir cook on medium heat.

-Take it out in a serving dish and garnish with some fresh coriander, ginger julienne and green chillies. Serve hot with homemade chapattis.

Ayesha's Kitchen

Aalu Keema

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Aalu Keema is another very special dish of Pakistani home cooking. People love this combination of spicy mincemeat with lovely tender potatoes. Sometimes I think that Pakistani cooking is a bit like Italian cooking, we use mincemeat quite often with a combination of vegetables and chopped tomatoes for the tangy taste. You can add boiled noodles/ spaghetti/ rice to this dish to make Aalu Keema noodles/ spaghetti/ rice, it is also very common in Pakistani  home cooking. This is known to be the best technique in Pakistan to utilize the left overs. Do try this wonderful dish and I am sure you are going to love it …..

ayesha's kitchen

Ingredients:

  • ½ kg to 750 gms mincemeat chicken/ mutton/ beef/ lamb
  • 2 potatoes (peeled and cubed)
  • 2 medium sized onions (sliced)
  • 2 tomatoes (chopped)
  • Green chillies (as you like)
  • Some chopped coriander
  • Salt to taste
  • Red chilli powder to taste
  • ½ tspn turmeric
  • 1 tspn garam masala
  • ½ cup oil
  • 2 cups water
  • 2 big cardamoms
  • 2 cloves
  • A piece of cinnamon
  • 1 tspn ginger (crushed)
  • 1 tspn minced garlic
  • A pinch of fenugreek leaves

Procedure:

-In a deep pan, add water, mincemeat, onion, ginger garlic paste, cardamom, cinnamon and cloves and boil for around 20 minutes on low heat or until the water gets dry.

-Add oil and all the ingredients (except coriander and green chillies) and mix well. When the tomatoes tend to get soft cover the pan and cook on low heat with occasional stirring. Let the tomatoes cook in the moisture of tomatoes. Do not add additional water.

-When the potatoes are tender and it gives a nice cooked look, dish it out and serve hot with hot chapattis and salad.

Keema Shimla Mirch

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Keema Shimla Mirch is a well known dish in Pakistani home cooking. We make mincemeat with many variations, sometimes we add potatoes, sometimes we add peas, sometimes capsicum, sometimes green chillies, sometimes onion, sometimes cauliflower, sometimes bittergourd and so on but this is my favorite because I love the aroma and taste of capsicum …..

Ayesha's Kitchen

Ingredients:

  • 500 gms beef/lamb/chicken/mutton mincemeat
  • 1 onion sliced
  • 1 tomato sliced
  • 4 tbspns yogurt
  • 1 tspn Ayesha’s Kitchen Special garam masala
  • 1 green chilli sliced
  • Salt (to taste)
  • Red chilli powder (to taste)
  • A pinch of fenugreek leaves
  • 2 tbspns chopped green coriander
  • 1 capsicum cubed
  • ½ cup oil
  • 1 tbspn ginger garlic (freshly crushed)

Procedure:

-Heat oil and fry ginger garlic in it. Add onion and fry until its brown. Now add salt, red chilli powder and mincemeat. Break mincemeat into small pieces with a wooden spoon and mix well with other ingredients.

-When it starts changing its colour, add yogurt and tomatoes. Cook covered on medium heat until the tomatoes lose their stiffness.

-Add green chilli, garam masala, fenugreek leaves and capsicum. Cook covered for another 10 minutes.

-Now on high heat simmer the mincemeat and take it out in a dish when the oil comes up.

-Serve hot with rotis.

Spicy Chicken Boneless Tikka Boti

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This dish belongs to Pakistani BBQ. I have made it at home without using a BBQ grill because most of us dont have BBQ grill at home but believe me, this tastes exactly the same and it is hassle free. Do try this and do not forget to comment …..

Ayesha's Kitchen

Ingredients:

  • 3 – 4 boneless skinless thigh fillets (cut into big cubes, 6-7 pcs. Per fillet)
  • Salt to taste
  • ½ tspn ajinomoto (optional)
  • 1 tspn Ayesha’s Kitchen Garam Masala
  • ½ tspn turmeric powder
  • ½ – 1 tspn red chilli powder
  • 1 tbspn vinegar
  • 1 tbspn lemon juice
  • 1 cup yogurt (sour)
  • A pinch of black pepper
  • A pinch of methi leaves
  • 1 tspn ginger garlic paste
  • 4 tbspns olive oil

Procedure:

-Combine everything (except oil) in a mixing bowl and marinade for around 6 hours.

-Heat oil in a pan (nonstick, with a lid) and add the marinated chicken. Stir and cook it covered on low heat for around 30 minutes.

-Take off the lid and cook on medium – high heat for 10 minutes with constant stirring. Remove from heat.

-Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken tikka. Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.

-After 10 minutes, remove the coal and serve the chicken with mint tikka and fresh salad.