Author Archives: Ayesha Haq

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About Ayesha Haq

A versatile chef ...

Kunna Gosht*/ Matka* Gosht*

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Kunna Gosht* / Matka* Gosht* is a traditional Pakistani style beef stew. Traditionally it is made in matka (a specific vessel made of mud)(pot) but at home you can make it in any stainless steel or non stick vessel. It is very tender and very lovely, I think your should give a try and believe me you are going to love it …

Ingredients:

  • ½ kg Beef Knuckle and marrow meat
  • ½ cup oil
  • 1 onion sliced
  • Salt to taste
  • 1 tbspn Red chilli powder
  • 1 tspn turmeric powder
  • 1 tspn dry coriander powder
  • 2 tbspns Ginger and garlic paste
  • 2 tbspns wheat Flour
  • 2 tspns cumin seeds
  • Plenty of water

Procedure:

-Heat oil in a pan and Fry onions.  When they are slightly brown in colour add meat and Fry it For 10 minutes on medium heat. Now add ginger garlic paste along with all the spices and Fry.

-Add 1.5 litre of water and let it simmer on medium high heat until the meat is tender.

-Dissolve wheat Flour in water and gradually add it to the stew and stir through.

-Avoid lumps and add water to the consistency that is desired.

-Now add cumin seeds and let it cook For another 5 – 10 minutes on low heat.

-Serve hot with Tandoori chapatti or naan bread.

Outcome:

Tasty, Pakistani Kunna gosht* or matka* gosht* is ready to be served.

Ayesha's Kitchen

Ayesha’s Kitchen

Tips:

-Avoid lumps while adding Flour.

-Cook meat to perfection.

Servings:

This will serve 4 – 6 persons easily.

Keema Samosa

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Keema samosa is one of the customised Forms of samosas, mainly they are stuffed with potatoes and peas but just to try something different, I think this is the best thing to have …

Ingredients:

  • Oil For Frying

FOR FILLING

FOR PASTRY

  • Samosa dough
  • Some lose Flour

Procedure:

-Take a little bit of samosa dough and Flat it with the roller pin. Use lose Flour if necessary.

-Make a thin Chapatti like thing. (Thin and round disc like shape)

-With a sharp knife divide it into half.

-Now place a tbspn of roasted mincemeat in the middle of the half chapatti.

Ayesha's Kitchen

Ayesha's Kitchen

-Now take point “A” and pin it with point “P”. Like This,

Ayesha's Kitchen

Ayesha's Kitchen

-Then take point “B” and seal it with point “P” too.

Ayesha's Kitchen

Ayesha's Kitchen

-Press the seal with your Fingers.

-Do the same with others.

-Heat oil and deep Fry them.

Outcome:

Tasty Keema* samosas* are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Use lose Flour only when its needed.

Servings:

This will serve 6 – 12 persons easily.

Lachha Paratha

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These parathas are lovely, ingredients are same as of Saadaa* Paratha, but there is a slight change in the method of rolling and giving a particular lachha look. Follow the steps given below, take help From the illustration and if you have any problem then email me …

Ingredients:

Procedure:

-Take a lump of Paratha dough and Make a kiwi Fruit sized ball.

Ayesha's Kitchen

Ayesha's Kitchen

-Press it with your palm and then Flat its edges with your Fingers.

Ayesha's Kitchen

Ayesha's Kitchen

-Now with a rolling pin, Flat this ball into chapatti. Spread 1 tbspn of ghee on it.

Ayesha's Kitchen

Ayesha's Kitchen Ayesha's Kitchen

-Now roll it into blinds.

Ayesha's Kitchen

Ayesha's Kitchen

-Take one edge and Fold it with non – grease side up,

-Then Fold it with grease side top.

-Repeat this process.

Ayesha's Kitchen

Ayesha's Kitchen

-Now make a spiral, coral like shape, like this,

Ayesha's Kitchen

Ayesha's Kitchen

-And then press it with your Fingers.

Ayesha's Kitchen

Ayesha's Kitchen

-On a lightly Floured surface roll it into a chapatti with a roller pin.

Ayesha's Kitchen

Ayesha's Kitchen

-Place this on hot Flat pan.

Ayesha's Kitchen

Ayesha's Kitchen

-After 5 – 6 seconds, turn its side and apply another tbspn of ghee on the half – cooked side.

-After 4 seconds, turn its side and apply another tbspn of ghee on it.

Ayesha's Kitchen

Ayesha's Kitchen

-Now turn he sides Frequently and when its cooked (hot red) serve it hot with lots of pickle.

Outcome:

Tasty Lachha paratha is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-If its greasy and difficult to roll, then use some lose Flour.

-Cook on medium low heat.

Servings:

This will serve 4 persons easily.

Maghaz Nihari

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Maghaz Nihari is purely a pakistani dish. Its a kind of beef stew cooked on low heat with spices and Fried brains. Do try this and make your day lovely …

Ingredients:

  • 1 kg beef (4-6 large pieces)
  • ½ kg knuckle and marrow meat (beef)
  • 1 ½ cup oil
  • 1 tspn garlic paste
  • Onion sliced
  • 50 gms of wheat Flour
  • Lots of water

MASALA

  • 2 tbspns red chilli powder
  • Salt to taste
  • 2 tspn nigella seeds
  • 1 tbspn garlic powder
  • 3 tbspn Fried dried onion
  • 3 tbspn cumin seeds
  • 2 bay leaves
  • 1 tspn Fennel seeds
  • 2 tbspn black pepper
  • 2 tspns mace
  • 2 tbspn nutmeg
  • 1 tbspn ginger powder
  • 2 tbspn black cumin
  • 1 tspn cloves
  • ½ cup lemon juice

FOR MAGHAZ*

  • 3 goat or lamb brains
  • 1 tbspn ghee* or 4 tbspns olive oil

FOR GARNISHING

  • A bunch of coriander
  • 3 – 4 green chillies sliced
  • A big piece of ginger sliced thinly

Procedure:

-Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and stir and then add meat, bones and masala and Fry For Few minutes. Add 13 glasses of water and cover. Cook on very low heat until the meat is very tender (For beef it will take something around 6 – 8 hours).

-Dissolve 50 gms of Flour in 3 glasses of water (avoid lumps) and stir this mixture into the curry and stir well. Remove bones if you want to.

-Boil brains For 5 minutes. Heat ghee or oil and Fry boiled brains in it. Stir this through Nihari.

-Cook For 15 minutes and meanwhile Fry onions in rest of the oil.

-Add Fried onions + oil to the mixture and again cook on low heat For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy.

Outcome:

Tasty homemade Maghaz Nihari is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Avoid lumps while mixing wheat Flour and water.

-Take shin meat.

Servings:

This will serve 10 persons easily.

Palak Paneer

This is the most popular Indian dish which is served in almost every Indian restaurant and it is the most Favourite vegetarian
dish. Do try this and let me know your remarks …

Ingredients:

  • 2 cups Boiled and ground spinach
  • 1/3 lbs cottage cheese cubed
  • Oil For deep Frying
  • ¼ cup vegetable oil
  • Salt to taste
  • ½ red chilli powder
  • ½ tspn turmeric powder
  • ¼ tspn ground garam masala
  • 2 green chillies
  • ¾ cup tomato puree
  • ½ tspn ginger paste
  • 2 tbspns cream

Procedure:

-Cut cottage cheese into cubes and deep Fry it For 2 minutes until golden brown.

-Take it out and allow it to cool.

-Heat vegetable oil in a pan and add red chilli powder, salt, turmeric powder, garam masala and ginger paste in it and after a minute add tomato puree into it.

-Cook it For 2 minutes on medium heat.

-Now add spinach in it and cook well For 4 minutes.

-Now add cream into it to make it smooth.

-Now add green chillies and cottage cheese and mix.

-Delicious palak paneer is ready to be served with Lebanese bread or nan bread.

Outcome:

Tasty palak paneer is ready.

palak-paneer

Tips:

-Fry cottage cheese before adding it into the curry, it will not melt.

-Do add cream to make it smooth.

Servings:

This will serve 4 persons.

Keema* Paratha*

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Keema Paratha is a lovely, non – vegetarian stuffed paratha and believe ,me its awesome …

Ingredients:

FOR FILLING

FOR PARATHAS        

Procedure:

-Marinade mincemeat with all the ingredients given under the heading of Filling. In a thick bottomed pot, place this whole mixture and cook it covered on very low heat.

-After 30 – 45 minutes, it will be cooked, take it out in a plate and allow it cool.

-Now make a kiwi Fruit sized ball and roll it on a lightly Floured surface. Place some Keema*, mixture on it and close all of its edges with Filling trapped in.

-Now roll it again into a nice chapatti and place it on hot Flat pan, tawa*.

-After sometime change its side and spread 1 tbspn of ghee on it and then change its side again.

-On the other side spread 1 tbspn of ghee and then change its side again.

-Change its sides Frequently and when it is hot red, remove From heat and serve hot with yogurt or sour cream.

-Do the same with others.

Outcome:

Tasty Keema parathas are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Cook meat well.

-No need of adding water while cooking mincemeat.

Servings

This will serve 4 persons easily.