Category Archives: All Time Pakistani Favourites

Malai Boti (without BBQ grill)

Malai boti is a famous barbecue dish of Pakistan. Nearly, all the barbecue restaurants in Pakistan serve this dish and people really love it. Its mild, its juicy, its lite and its healthy. I have made this in a pan because we cant use BBQs in apartments and mostly people dont have BBQ grills at home so this is the home version of this beautiful dish. Do try this and fall in love with Ayesha’s Kitchen …..

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken thigh fillets (cut each fillet into 4 – 5 pieces)
  • 250 gms lite sour cream
  • 1 ½ cup yogurt (sour, but not Greek)
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • ½ tspn turmeric
  • 2 tbspn Ayesha’s kitchen special garam masala
  • 1 tspn chicken powder
  • 1 tbspn meat tenderizer/ raw papaya paste
  • 6 tbspns oil (olive oil)
  • Some charcoal for tempering

Procedure:

-Cut thigh fillets into big 4 – 5 pieces.

-Apply some meat tenderizer on them and keep aside for 10 minutes.

-Now add all the other ingredients except oil and charcoal.

-Keep aside for 4 hours.

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

-Then remove the lid and stir cook on high heat until the moisture is evaporated and oil comes to the surface. Remove from the heat.

-Heat charcoal on naked flames. When it is hot place it on an onion peel or on a piece of aluminum foil and place it on the top of the cooked chicken.

-Drizzle some oil over the coal and cover the pan with the lid.

-After 15 minutes take out the coal and the paper. Dish out the chicken and serve hot with coriander chilli raita.

Ayesha's Kitchen

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

Ingredients:

  • 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

1 tbspn GARAM MASALA

  • 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.

SPECIAL REQUIREMENTS:

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

Procedure:

-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

Zarda (Recipe 2 with Meva, Rasbharis and Kalakand)

This is a special recipe for Zarda. We have added different dry fruits, rasbharis and kalakand to make it delicious, more flavorful, rich and royal ……

Ayesha's Kitchen

Ingredients:

FOR ZARDA

  • ½ cup ghee
  • 4 cloves
  • Few strands of saffron/ few drops of yellow food colour
  • 4 glass water
  • 1 cup sugar/ sugar to taste
  • 2 big cardamoms
  • 2 small cardamoms
  • 2 cinnamon sticks
  • 2 glass basmati rice (rinsed and soaked at least for 20 minutes)

FOR MEWA AND TOPPING:

  • 1 cup peeled almonds (the best way to peel almonds without hassle is, take a microwave safe bowl and put some almonds in it, add sufficient water and microwave for about 5 minutes. Strain and discard the water. Soak them for 5 more minutes in cold water. Now you can easily peel almonds by pressing them between your index finger and thumb)
  • ½ cup pistachios
  • ½ cup sliced coconut
  • 1 cup small rasbharis (chhoti cham cham)(available of South Asian Mithai shops)
  • ¼ cup kalakand (cut into small cubes)
  • ½ cup petha (sliced)
  • ½ cup ghee
  • ½ cup sultanas
  • 2 cardamoms
  • ¼ cup orange peel (sliced thin)

Procedure:

-First we will prepare zarda rice.

-Heat oil and add garam masala. When it begins to splatter add rice and stir for about 5 seconds. Add water and sugar. Let it boil and set.

-When rice is cooked and tender, remove from flame.

-For mewa, heat ghee and fry peeled almonds, pistachios, cardamom and sultanas for 1 minute. Now add coconut and orange peel, stir and remove it from the flame.

-Add it on the top of the zarda rice and mix.

-Take it out in a plate and garnish with rasbharis, petha and kalakand. Serve hot.

Ayesha's Kitchen

Namak Gosht

Namak gosht is entrely a Pakistani delicacy which is not so famous but people who know about it, love it,…. it is cooked with green chilli paste and black pepper without tomatoes and red chilli powder, try it, love it and comment it …

Ayesha's Kitchen

Ingredients:

  • 3 tbspns green papaya paste
  • 1 kg goat meat
  • 2 large onions
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 4 green chillies (crushed)
  • 4 green chillies julienne
  • Some chopped cilantro leaves
  • 1 tspn mint paste
  • 1 cup oil
  • 1tspn nigella seed powder
  • 1 tbspn cracked black pepper
  • Some whole garam masala (1 cardamom, a pinch of fenugreek seeds, 2 cloves, a big piece of cinnamon stick, few cumin seeds)’
  • 1tspn ginger paste
  • Some ginger julienne (for garnish)
  • Some salt
  • 2 cups yogurt
  • 1 tspn turmeric

Procedure:

IF COOKING MEAT DRECTLY IN MASALA

-Marinate the meat with papaya paste if you are going to cook the meat directly in masala.

-Heat oil in a pan and fry onions, ginger paste and whole garam masala in it for 5 minutes. Now add marinated goat meat and fry for 5 – 6 minutes until the meat starts changing its color. When the moisture evaporates, add yogurt and other spices and coo well.

-Cook it covered on low heat for 30 minutes or until its well-cooked and the oil comes up to the masala surface.

-Add green chilllies, coriander and ginger and serve hot with naan.

IF COOKING MEAT AFTER BOILING

-In a deep pan add everything except, green chillies, ginger and cilantro and boil in 3 cups of water until the meat is well-cooked and masala is formed. Now add yogurt and roast the meat. Cook on low heat until it is done.

-Now stir and simmer.

-Add garnishing material and serve hot. (The taste is just the same)

IF COOKING IN PRESSURE COOKER

-In a pressure cooker heat oil and fry onions, whole garam masala and ginger paste for 5 – 10 minutes or until the onions are lightly brown. Add meat and stir fry. When the moisture evaporates, add yogurt and other spices and give it pressure for 30 minutes on low medium heat.

-Now very carefully open the lid and stir and simmer. Add some water if needed.

-Now add garnishing material and serve hot with nan or tandoori roti.

Bihari Kabab

Bihari kabab is one of the famous and delicious Pakistani dishes…. You can find this in Food Street, Lahore and many other places and believe me its so spicy and yummy that it will make your day …

Ayesha's Kitchen

Ingredients:

  • 1 kg boneless beef strips or chicken (breast strips)
  • Some olive oil to glaze the pan
  • 1 cup raw papaya paste (green papaya paste)(with skin)
  • 1 ½ cup fried onions
  • 1 tbspns ginger garlic paste
  • 1 cup plain yogurt
  • ¼ cup vinegar

SPICES

  • 2 tbspns coriander powder
  • 2 tbspns red chilli powder
  • 1 tspn paprika
  • Salt to taste
  • 1 tspn red chilli flakes
  • Some carom seeds
  • 2 bay leaves (powder form preferred)
  • 1 tspn black cumin
  • 1 tspn cumin powder
  • 1 cardamom black (crushed)
  • 1 green cardamom (crushed)
  • ½ tspn garam masala

FOR GARNISHING

  • 2 green chillies sliced
  • Some coriander chopped

Procedure:

-In a mixing bowl mix all the ingredients except oil, green chilllies and coriander and keep it aside (refrigerator) for 20 hours. (mix good with your hands)

-If you don’t have a BBQ grill at home, line a pan with aluminum foil and grease the foil with some olive oil. Put the marinated mixture in it and bake in preheated oven (160 degrees Celsius) for approximately 90 minutes.

-If you have BBQ grill at home, thread the meat on the skewers and cook on very low heat until they are done.

-Take your dish out on a plate and serve hot with garlic nan or tandoori roti.

Vegetable Scrambled Eggs With Cheese

Ayesha's Kitchen

Vegetable scrambled egg with cheese is a complete breakfast …

Ingredients

  • 4 eggs slightly salted and well beaten
  • Some green chillies and red chillies chopped
  • Some chopped capsicum
  • some chopped onion
  • 3 tbspns shredded tasty cheddar cheese
  • Some chopped green onions
  • A dash of chopped coriander
  • Some cracked black pepper
  • Some shopped mint leaves
  • Some chopped button mushrooms
  • 4 tbspns olive oil

Procedure:

-Heat oil in a skillet and fry mushrooms and onions in it. When onions become slightly translucent add other vegetables and eggs.

-When egg starts turning white add shredded cheese and cracked black pepper and stir the mixture. Keep stirring until it gets cooked and scrambled.

-Take out in a plate with some toasted multi grain bread and serve hot with juice or tea.

Servings:

Serves 2.