Category Archives: All Time Favorites

Gulab Jamans/ Gulab jamuns

Gulab Jaman is one of the most favourite and most popular dessert/ sweet of South Asia. It is made of milk solids soaked in cardmom scented sugar syrup and served hot with slivered nuts. This is the easiest and the tastiest recipe I know…… Please try and comment 😀

Ayesha's Kitchen


  • ¼ to ½ cups of cold milk
  • 1 cup full cream milk powder
  • 1 tspn self-rising flour
  • 1 tbspn ghee
  • Few cardamom seeds
  • 1 ½ tbspn semolina (soaked in ¼ cup of lukewarm water for 2 minutes)
  • Oil for frying (fresh oil) and 6 tbspns ghee


  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups water
  • Few cardamom seeds


-In a saucepan, mix water, cardamom seeds and sugar and put it to boil. Stir and keep boiling until the gulab jamans are ready.

-In a mixing bowl combine milk powder and ghee. Mix it well until u form small crumbs.

-Add flour and mix.

-Drain and discard water from soaked semolina and add the soaked semolina into the mixture. Add cardamom seeds too and mix well until everything is uniformly mixed and small crumbles are formed.

-Now gradually add milk and mix. Add milk slowly in batches and when this mixture takes the place of smooth, soft dough, keep it aside to rest for 10 minutes, covered with damp cloth.

-Meanwhile, heat oil. Be very careful about the temperature of the oil. You do not need very high or very low temperature. The best way to check the rite temperature for frying gulab jaman is drop a very little piece of the dough in to the oil, if it rests at the bottom and rise to the surface of the oil in some seconds, then it is ready to fry gulab jamans.

-Now make 12 small (walnut sized) balls from the dough.

-Put them in oil and keep stirring the oil slowly with the wooden spoon. This will give your gulab jamans even colour and texture and the oil temperature will also remain uniform.

-After 10 minutes of frying you will get the right Gulab Jaman colour and that is when your gulab jamans will be cooked from inside too.

-With a slotted spoon take them out and put them in boiling sugar syrup (sheera). Let them cook for 5 – 10 minutes on low heat in the sugar syrup.

-Take a deep serving bowl and pour the sugar syrup and gulab jaman thing into it.

-Garnish with some slivered almonds, pistachios, shredded coconut and silver edible foil and serve hot after as a desert


-After cooking them in the sugar syrup for 10 minutes take out the gulab jamans and arrange them on a serving dish, garnish with some shredded coconut, etc. and serve.

Kadhi Pakora

Kadhi pakora is a very famous dish of South Asian subcontinent specially among vegetarian community. Gram flour dumplings, dipped  in yogurt sauce with some nice aroma of curry leaves…….

Ayesha's Kitchen



  • 2 cups yogurt (old and sour yogurt)
  • 1 cup gram flour
  • 3 ltr. Water
  • Some salt
  • Some turmeric
  • Some red chilli powder


  • 1 scoop of desi ghee
  • ½ cup oil
  • 1 onion sliced
  • 1 tomato sliced
  • 20 – 30 curry leaves


  • 2 cups gram flour
  • 1 tspn baking powder
  • Some water for making normal consistency batter
  • 2 potatoes sliced
  • 1 eggplant (small size) sliced
  • 2 green chillies sliced
  • 4 tbspns coriander (chopped)
  • 4 – 8 mushrooms sliced (optional)
  • Some sliced capsicum (sliced)
  • Paneer (optional)
  • 1 onion sliced
  • Salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • Some coriander seeds
  • Oil for frying (1500 mL)


-For pakoras, mix everything (except oil) in a mixing bowl and mix well. Keep aside for 10 minutes. Heat oil and fry pakoras in it.

-For Kadhi, put everything in a blender and mix well.

-Pour this mixture in a deep pan and let it boil for like 30 minutes on medium heat.

-For tempering, heat oil and and ghee in a frying pan and fry everything else in it. When the tomatoes are done add this mixture to the boiling Kadhi and mix.

-Remove from heat.

-Now dip fried pakoras into it and garnish with some coriander. Serve hot with boiled rice or roti.

Aalu Ki Bhujiya {Simmered Potatoes (Curry Style)}

Aalu ki bhujiya is basically a Pakistani Vegetarian dish made of potatoes and spices. It is a simmered curry which is normally eaten with pooris at breakfast time and nearly all the restaurants in Lahore have this in their breakfast menu. Do try this and to avoid calories eat it with chappatis, I am sure you are gonna love it !

Ayesha's Kitchen


  • 4 onions (chopped in a food processor)
  • 10 potatoes (cut into flat tyres, thick)
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tbspn methi leaves
  • 1 tspn chaat masala
  • 1 tspn garam masala
  • ½ tspn turmeric powder
  • ½ tspn coriander powder
  • A pinch of cumin seeds
  • 4 tomatoes (chopped)
  • 1 big green chilli (sliced)
  • 4 tbspns chopped fresh coriander
  • 1 cup oil
  • 1 tbspn ginger garlic paste
  • 2 tbspn yogurt


-Heat oil and fry chopped onion with ginger and garlic paste.

-Add tomatoes and all the spices. Mix well and add yogurt. Mix again.

-Add potatoes and cook covered on low heat until the potatoes are tender.

-Garnish with some coriander and green chilli and serve hot with roti and raita.

Ayesha’s Kitchen Special Sevayyan (with khoya)

This is Ayesha’s Kitchen special recipe for vermicelli…… It is a Pakistani dessert which is often served on Eid – ul – Fitr and other occasions……

Ayesha's Kitchen


  • 160 gms vermicelli (Bareek Sevayyan)
  • 4 tbspns sugar
  • 4 tbspns raw sugar (Shakkar/ gur)
  • 2 ltrs. Milk
  • 1 cup raw khoya (unsweetened Barfi/ Kalakand) (Easily available at South Asian Mithai shops)
  • 1 tbspn cardamom seeds (crushed)
  • ¼ cup almonds (slivered) (for garnishing)
  • 2 tbspns crushed pistachios (for garnishing)
  • Chaandi ka warq (Edible silver foil)


-Boil 1 litre milk and add cardamom seeds. Add vermicelli and mix well. Now add khoya and sugar. Mix well. Now when you notice that the mixture is getting thick, add rest of the milk and let it cook on medium heat until you get the desired consistency.

-Take it out in a bowl. Garnish with some pistachios, almonds and chandi ka warq. Serve hot ot refrigerate for at least 6 hrs for serving it as dessert.

Seasonal Fruit Chaat

This chaat is made up of seasonal Fruits, you can add any other Fruit that is on Season …


  • 2 apples
  • 2 bananas
  • 4 strawberries
  • 1 mandarin (Orange)(squeezed)
  • 1 tspn chaat masala
  • ½ pineapple sliced
  • 125 ml. canned chickpeas or ½ cup boiled chickpeas
  • 4 dates sliced


-Slice all the Fruits nicely and combine them in a deep mixing bowl.

-In a separate bowl mix 1 tspn of chaat masala with mandarin juice.

-Introduce this mixture to the Fruit Bowl and mix well.

-Keep aside For 20 minutes and serve.


Tasty Fruit chaat is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen


-You can use any other Fruits which are easily available in markets.


This will serve 4 persons easily.

*refer to glossary.

Ayesha’s Kitchen Special Chicken Rolls

Ya! These rolls are one of my specialities and whenever they are made in Ayesha’s Kitchen (My Kitchen), people
really appreciate and enjoy them and my family is just in love with them. Whenever I make them with tea
or with soup, he realy enjoys eating them, so you people! do try them and enjoy …



  • 1 boiled breast shredded
  • 1 large potato boiled and mashed
  • 2 green chillies chopped
  • Some oregano
  • 1 tbspns chopped Italian parsley
  • Salt
  • Black pepper
  • ½ cup grated cheddar cheese


  • 12 Pastry sheets
  • Oil For deep Frying
  • Some Flour and water


-Assemble all the things in a bowl and mix.

-Take one pastry sheet and apply this mixture on all of its sides.

-Place some Filling on one side of this pastry sheet and roll, make sure no end is left open. Do same with left over Filling and pastry sheets.

-Keep in Freezer For 30 minutes and when they are Firm, deep Fry them in hot oil.

-When they are golden brown take them out and serve hot with sour cream or tomato ketchup.


Very tasty and very cheesy rolls are ready to be served.



-Make sure roll is closed From all the sides; it is not open or tore.


This will serve 6 persons.