Category Archives: All Time Pakistani Favourites

Ayesha’s Kitchen Special Chicken Handi

This is my very own recipe of Chicken Handi. Chicken handi is a very famous dish of Pakistani cuisine, you can find it almost in every restaurant. It is very easy to make, do try my recipe and I am sure you are going to love it …..

Ayesha's Kitchen

Ingredients:

  • 1 ½ kg chicken breast and thigh fillets (cubed)
  • 2 large onions sliced
  • 2 large tomatoes chopped
  • 2 tbspns yogurt
  • Some salt
  • Some red chilli powder
  • 1 tbspn ginger garlic paste
  • 1 cup oil
  • 1 tbspn Ayesha’s kitchen special garam masala
  • 1 tspn turmeric
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • A bunch of fresh coriander chopped
  • 2 – 4 green chillies sliced

Procedure:
-Heat oil and fry onion with ginger garlic paste until they are red.
-Now add chicken and spices and mix well until the chicken starts changing its colour.
-Add yogurt and tomatoes and let it cook on low medium heat until the moisture evaporates and masala is formed. Remove from heat.
-Heat a charcoal piece to white. Place a 4 x 4 aluminium foil on chicken handi, then place the coal piece and drizzle some oil on it. Cover it with airtight lid. After 10 minutes, add chopped chillies and coriander. Serve hot with chapattis.

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Chicken Aalu Shorba

“Shorba” is a form of soup but a bit runny and thin in consistency with a dash of all spice powder. In Pakistan, mostly people make this when they are sick because they believe that it is a good source of energy and protein …….

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken curry meat
  • 2 – 4 potatoes Large cut into 4 pcs. Each
  • 2 green chillies (small Thai Chillies)
  • A bunch of coriander
  • 1 tbspn Ayesha’s Kitchen Special Garam Masala
  • Some salt (to taste)
  • Some red chilli powder (to taste)
  • 1 tspn turmeric powder
  • 2 large onions (sliced)
  • 2 large tomatoes chopped
  • 1 tbspn ginger garlic paste
  • 2 tbspns yogurt (optional)
  • 1 cup oil/ ghee
  • 2 litres water

Procedure:

-Heat oil and fry onion and ginger garlic paste until they are red and roasted. Add tomatoes and green chillies and mix well. Add the spices and cook for 10 minutes on medium heat or until the tomatoes tend to lose their stiffness.

-Now add yogurt and mix well. Add chicken and cook for 10 minutes with occasional stirring. Now add potatoes, mix and add 2 litres of water. Cook it covered on medium heat for about 20 minutes. Remove the lid and cook on high heat for around 10 minutes. Add coriander and cook for another 10 minutes on medium heat.

-Dish it out and serve hot with chappatis/ phulkas. 

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

Chicken Badaami Qorma (Deghi)

Chicken Badaami Qorma is a delicious royal dish which is offered by most of the caterers in Pakistan. It is like normal Qorma but garnished with peeled almonds and coriander, this is one of the simplest recipe, you can find on internet and other sources……

Ayesha's Kitchen

Ayesha's Kitchen

Ingredients:

MASALA

  • Salt to taste
  • 1 tbspn red chilli powder
  • A pinch of red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn Ayesha’s Kitchen Special garam masala
  • 2 black cardamoms
  • Bay leaf
  • 1 tspn cumin seeds
  • 4 cloves
  • 4 peppercorns
  • 2 pieces of cinnamon
  • 2 small cardamoms

FOR QORMA

  • 1 chicken skinless, cut into 12 pieces
  • 1 cup oil
  • 3 onions sliced
  • 2 green chillies
  • 1 ½ cup yogurt
  • 2 cups of water
  • 1 tbspn ginger garlic (crushed)
  • 2 tbspns coriander to garnish (if desired)
  • A handful of peeled almonds (the best way to peel almonds is, take a microwave proof deep bowl, put some almonds in it, add sufficient water and microwave for 5 minutes. Strain and discard hot water and add cold water to the bowl, now press them between you index finger and thumb and the peel will get off easily)

Procedure:

-Heat oil and fry onion in it. When the onion slices are red take them out, keeping the oil in the vessel.

-Now in that hot oil add all the spices and ginger garlic paste. Stir. Now add chicken pieces and fry until they are white and then add 2 cups of water and green chillies.

-Bring it to a boil. Meanwhile, mix yogurt and fried onions. Use fork to mix them and try to crush onion in yogurt.

-Add this paste to the boiling water. Mix well and cook covered on medium heat for about 10 – 15 minutes.

-Add ¾ th of the almonds by keeping ¼ th portion aside for garnishing.

-Mix and dish it out in a deep dish. Garnish with some coriander and almonds. Serve hot with home made chapattis.

Simple Zarda

Zarda is a sweet dish made up of basmati rice, sugar and nuts. This is the recipe for the simplest Zarda. Otherwise In Pakistan we make many kinds of Zarda, like one recipe is only with nuts, one is with nuts and raisins, the other one is with boiled egg, chicken, nuts, raisins and rasbharis…… so you can do the variations by adding whatever you like. It is a good sweet dish and people all over Pakistan love it…….

Ayesha's Kitchen

Ingredients:

  • 1 glass basmati rice (rinsed and soaked)
  • 2 glasses of water
  • ¼ cup ghee
  • 2 – 4 cloves
  • 2 pieces of cinnamon
  • 2 large cardamoms
  • 1 small cardamom
  • Sliced dry coconut
  • ½ cup peeled almonds
  • ½ cup pistachios
  • ¼ cup sultana
  • Sugar 6-8 tbspns
  • 2 tbspns orange peel (thinly sliced)
  • A pinch of yellow food colour

Procedure:

-Melt ghee and add cardamoms, sultanas, cloves, cinnamon, coconut, almonds and pistachios. Stir fry until the sultanas start popping up.

-Add water and sugar.

-Bring it to a boil.

-Add soaked rice, orange peel and yellow food colour. Mix well.

-Cook on high heat until the rice begins to boil in sweet water and very less water is left.

-Now cook covered on low heat until the rice is fully boiled and no water is left. (soak rice for atleast 15 minutes, otherwise you will have to add some more water)

-Zarda is ready.

-Serve hot.