Author Archives: Ayesha Haq

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About Ayesha Haq

A versatile chef ...

Fish Fry

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Fish fry is another method to consume fish in Pakistan. people make it with different methods in different batters, but this is my favorite. Its desi, spicy and easy…..

Ayesha's Kitchen

Ingredients:

  • 6 fish fillets (basa/rohu/sole/snapper/hoki)
  • Salt to taste
  • ½ cup besan (gram flour)
  • Crushed red chilli
  • ½ tspn turmeric
  • ½ tspn garam masala
  • 1 tspn ginger garlic paste
  • 4 tbspn vinegar
  • Some water
  • 1 tbspn lemon juice

Procedure:

-Combine all the ingredients except water in a mixing bowl and mix well until the fish fillets are well coated. If you need, u can add a little amount of water, to make the batter moist and sticky.

-Keep aside for 30 mins.

-Heat oil in a wok and fry until the fillets are brown.

Shrimp Toast

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A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….

Cantonese Shrimp Toast

Ayesha's Kitchen

Ingredients:

  • 200gms peeled, deveined prawns (raw)
  • 1 tbspn corn flour
  • Some salt
  • Some paprika
  • Some black pepper
  • Some cracked chilli
  • Some chopped Thai chilllies
  • 2 tbspns parsley/ coriander
  • 1 tspn sesame oil/ any other oil
  • 1 tspn vinegar
  • 3 white bread slices (without sides, cut into 4 triangles each)
  • Oil for frying

Procedure:

-Chop off shrimp tails and dispose them off.

-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.

-Spread the shrimp paste of toasts.

-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.

-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.

-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.

-Fry each toast for one minute or until golden brown.

-Take them out and serve hot with tartar sauce.

Serving: 

This will make 12 shrimp toasts.

Chicken Nuggets Recipe 1

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This how to make healthy chicken nuggets, the Ayesha’s Kitchen Way ….

Ayesha’s Kitchen

Ingredients:

  • 2 large chicken breasts (skinless and boneless)
  • Some salt and pepper for seasoning
  • 2 eggs
  • 1 cup flour
  • 1 ½ cups bread crumbs (fine)
  • Oil for shallow frying

Procedure:

-Cut chicken breasts in chunks and process them in chopper.

-Add seasoning and give it another chop.

-Now in a bowl whisk two eggs. Season the breadcrumbs with some salt and pepper if you want to.

-Now take very little amount of minced chicken and shape it into a bowl. Roll it into flour, dip it into egg and then roll it into bread crumbs and shape it like a nugget.

-Do the same with rest of the meat. This will make approximately 16 – 20 nuggets.

-Now heat some oil in a frying pan and fry them for approximately one minute per side or until they are golden brown.

-Serve hot with chilli garlic sauce, tomato ketchup or any other dip of your choice.

Storage:

-You can store it covered in the freezer. Make sure you spray or glaze the storage box with some oil and then freeze.

-Do not microwave/defrost them before frying.

Fruit Chaat

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Fruit chaat is the most common way to consume fruits in the month of Ramadan in Pakistan. Nearly, everyone in Pakistan, make this fruit salad to give their bodies energy, vitamins and nutrients, moreover its very refreshing and if you are on diet or you want to lose weight, then this is the best thing you can have because it is filling and full fills all the healthy requirements of your body ….

Ayesha's Kitchen

Ingredients:

  • 1 banana (sliced)
  • 1 apple with skin (sliced)
  • 1 pear with skin (sliced)
  • 5-6 grapes cut in half
  • 4 dates (firm, sliced)
  • 1 mandarin/ orange (squeezed)
  • Some salt and black pepper
  • A pinch of roasted powdered cumin
  • 1 strawberry sliced
  • ½ kiwi fruit sliced
  • ½ cup sliced pineapple
  • ½ cup diced guava (Optional)
  • 2 tbspns boiled chickpeas

Procedure:

-Combine all the ingredients in a deep mixing bowl and mix.

-Take it out in a serving bowl.

-Decorate it with some fruit slices and serve chilled in Iftar or as a desert.

Tips:

-You can use several other fruits like melon, pomegranate, Feijoas etc.

Wicked Wings

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This is the fruit of my research on KFC wicked wings recipe…… This recipe tastes exactly the same…..

Chicken Wings

Ayesha’s Kitchen

Ingredients:

FOR WINGS

  • 1 kg chicken wings (wingettes and drumettes)(with skin)
  • 1 tbspn red chilli paste
  • 1 tspn garlic paste
  • Some salt
  • Some red chilli powder
  • Some black pepper
  • 2 tbspns vinegar

FOR COATING

  • 1 egg
  • 1 cup corn flour

FOR CRUMBS

  • 1 cup flour
  • 1 cup bread crumbs
  • Some salt
  • Some cracked black pepper
  • Oil for frying

Procedure:

-Marinade chicken wings in the ingredients given for wings and keep aside for 12 hours.

-Now in a mixing bowl beat one egg and add corn flour to it. Mix well, avoid lumps.

-Now add marinated wings and coat well each wing.

-In a shallow dish combine the dry ingredients given for crumbs. If the bread crumbs are coarse, put them in the food processor and chop until they are very fine.

-Heat oil to 190 degrees Celsius in a deep fryer.

-Take out the wings from egg mixture and coat well with crumb mixture and fry until they are golden brown or look crispy.

-Take them out on an absorbent paper and serve hot with garlic dip or hot chilli sauce.

Stuffed Mushrooms (Mushroom Pakora)

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Stuffed Mushrooms (Mushroom Pakora) is my own recipe, Mushroom is one of the best sources of protein and this is the best recipe to consume mushrooms in the Month of Ramadan ….

Ayesha's Kitchen

Ingredients:

  • 1 kg Whole button mushrooms
  • Oil for frying
  • 1 cup besan
  • Salt and red chilli powder
  • ½ tspn turmeric
  • 3 tbspns Chopped green chilllies
  • 1 tbspns chopped coriander
  • ½ tspn coriander
  • ½ tspn cumin seeds
  • ½ tspn baking powder
  • Some water ( ¼ to ½ cup Luke warm water)

FOR FILLING

  • 1 bunch mint
  • 1 bunch fresh coriander
  • 1 green chilli/ 4 green chillies
  • Some salt

Procedure:

FOR FILLING

-Combine all the ingredients given for filling in mortar and pestle and make a chutney sort of mixture.

FOR PAKORAS

-Combine flour and spices in a mixing bowl and make a nice, smooth batter by adding water gradually.

-Now add chilllies and coriander. Mix well.

-Heat oil to 190 degrees Celsius.

-Take out the stem of button mushroom and fill that hole with some mint coriander filling, dip it carefully in the batter and fry until its golden brown.

Ayesha's Kitchen

-Repeat the same with others and serve hot.