Category Archives: Ayesha’s Kitchen Special

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.

BBQ Mutton Chops (Desi Style)

There are many recipes for BBQ chops but this is the desi version and home made version of BBQ chops which is tempered with coal. People who dont have coal BBQ grill at home can try this recipe and enjoy the taste of real BBQ at home. Try this and love this recipe ….

Ayesha's Kitchen


  • 1 kg mutton chops (cutlets)
  • 4 tbspns yogurt
  • ½ cup vinegar
  • Salt to taste
  • 2 cloves of garlic crushed
  • 1 tbspn crushed ginger
  • 4 tbspns oil
  • 1 green chilli crushed
  • 1 tspn cracked black pepper
  • 1 tspn red chilli flakes
  • ½ tspn carom seeds


  • 2 big cardamoms
  • 2 pieces of cinnamon
  • ½ tspn cumin seeds
  • 4 cloves

Combine all the ingredients given for garam masala in a spice grinder and grind to a coarse powder.


  • 1 piece coal
  • Some oil
  • 2 x 2 aluminum foil


-Marinade meat in garam masala, yogurt, and all other spices and vinegar for 8 hours.

-Heat oil and fry ginger, garlic and green chilli paste in it. Now add the marinated meat and let it cook on low heat for about an hour or when the meat is tender. It will not burn or stick to the bottom if you don’t cook it on low heat and use nonstick pan.

-Now on high heat stir fry it until the chops are red and gives a roasted look.

-Heat the charcoal until its white. Place the foil on the top of roasted chops, pace the coal on it with the help of tongs and then drizzle some oil on it and cover it with the lid.

-After 10 minutes remove the coal and serve hot with naan, salad and raita.

Ayesha's Kitchen

Crispy Fried Chicken Wings (HOT)

This is my own recipe and whenever I make it for my family and guests they love it, specially kids, they say that its better than KFC Wicked Wings. Do try this and tell me if they really are…….

Ayesha's Kitchen


  • 2 kgs skinned chicken wings (cut into 2 pieces, discard the other part)
  • Oil for frying


  • ¼ cup vinegar
  • ½ cup chilli sauce
  • 2 tbspns soy sauce
  • Some salt
  • Some red chilli flakes
  • Some Chinese salt (ajinomoto)
  • 2 eggs


  • 1 cup flour
  • 1 cup bread crumbs
  • 1 cup potato chips
  • Some salt
  • Some cracked black pepper
  • Some red chilli flakes


-Marinade chicken in all the marination and keep aside for 20 minutes.

-Combine everything given for crumbing in a food processor and mix until they are very fine.

-Heat oil in a deep skillet. Now take out one wing from the marination and coat it well in the crumbing mixture and fry on medium heat until its golden brown. Do the same with others. (NOTE: it does not take much time for wings to get cooked, so 4 minutes are enough for each batch)

-Serve hot with aoili dip or sweet chilli sauce.

Chicken Mini Burgers (Simple Recipe)

This is the easiest and the tastiest recipe of mini burgers. I made them with soup as a starter and everyone in my family just loved it.

Ayesha's Kitchen



  • 500 gms chicken mince
  • 1 stem of spring onion
  • ½ onion
  • 1 tbspn garlic
  • 1 tbspn ginger
  • 2 green chillies
  • Some salt and pepper to season


  • 16 mini burger buns
  • 100 gms butter
  • 1 cup mayonnaise
  • 1 cup chilli garlic sauce/ sweet chilli sauce
  • Some oil for shallow frying


-In a food processor, add chicken mince and all other herbs and vegetables and mix. Mix until everything is combined. Now add salt and pepper and mix with your hands.

-Heat oil in a frying pan and make small patties from this mincemeat mixture and fry until they are golden brown from both the sides. -Do not overcook as you don’t want your mini burgers to be dry.

-Take them out of the oil and keep aside.

-Combine chilli sauce and mayonnaise in a mixing bowl and mix well.

-Now cut each mini burger bun into half. Apple some butter on both the sides. (Use soft butter and fresh buns)

-Toast them on a griddle and then apply mayonnaise mix on them generously. Apply on both the sides. Now place the patty in between the two sides and serve hot with tea or soup.

Serves 8.

Ayesha’s Kitchen Special Chicken Pulao

This is a refined recipe of Chicken Pulao, No other pulao can be tastier than this one because it is Ayesha’s Kitchen Special Pulao. I have created this recipe after trying 10 different recipes of chicken pulao. So try this and enjoy your day The Ayesha’s Kitchen way ….

Ayesha's Kitchen


  • 1 chicken (1.5 kg)(skinless, cut into 12 pcs.)
  • 2.5 glass Basmati rice
  • 1 cup oil
  • 4 onions (sliced)
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 tbspns yogurt
  • 4 tomatoes (processed in a food processor (grinder))
  • 2 green chillies (processed with tomatoes)


  • 5.5 glass water
  • 2-4 cinnamon pieces
  • 2-4 black cardamom
  • 2-4 small cardamom
  • 4-8 cloves
  • 8 peppercorns
  • Maze and nutmeg (whole)
  • Bay leaf
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 2 tbspns dry coriander seeds
  • 2 tbspns cumin seeds


  • Salt to taste
  • 1 tspn Chinese salt (chicken powder)
  • 1 tbspn red chilli powder
  • 1 tspn black pepper
  • 4 cloves
  • 1 black cardamom
  • A piece of cinnamon
  • ½ tspn turmeric
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 1 tspn methi leaves


-Rinse and soak basmati rice.

-Put all the ingredients given for stock and boil.

-Meanwhile, in a large vessel heat oil and brown onion along with garlic and ginger paste, then add chicken and fry until its white. Blend tomatoes and green chillies in a food processor and add this puree to the chicken.

-Stir. Add the ingredients given for masala. Mix well and add yogurt.

-Cook on low heat for 10 minutes.

-Strain the stock and discard the residue. Add the stock in the chicken. Bring it to a boil.

-Strain the soaked rice, discard the water and add the rice into the stock and chicken mix.

-Cook on medium heat until the rice begins to boil and very less water is left. Cover the vessel and let it cook for another 10 minutes on low heat.

-Chicken Pulao is ready. Serve hot with dhaniya pudina chutney and fresh salad or Shaami Kabab.