Category Archives: Pakistani Delicacies

World’s Best Cuisine

Tawa* Chicken

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Tawa Chicken is a type of grilled chicken although tawa is not used much in this recipe. Its awesome, do try this and enjoy …

Ingredients:

  • 1 whole chicken
  • ½ cup lemon and herb sauce
  • Some salt
  • 4 – 6 dried red chillies
  • ½ tspn dry coriander
  • Some curry leaves
  • ½ tspn cumin seeds
  • 1 green cardamom
  • 1 black cardamom
  • Some olive oil

Procedure:

-Combine all the ingredients except chicken, oil and herb sauce in a blender and make fine powder.

-Mix this powder with lemon and herb sauce.

-Apply this paste on whole chicken and keep aside For 12 – 24 hours in refrigerator.

-Place it in a baking pan and pour over all the remaining juices.

-Bake it on 200 – 220 degrees Celsius for 2 hrs on the middle rack.

-Cut it into 4 pcs and place them on hot tawa. With a tong grill it directly on flame for some time and then on tawa and serve hot.

Outcome:

The best way to consume chicken is tawa* chicken.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-See tips page for whole chicken tips.

-Lemon and herb sauce can be of any brand, like nandos.

Servings:

This will serve 4 persons easily.

Chicken Barbecue Pizza

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Chicken Barbecue Pizza is a very aromatic pizza, very juicy and very tangy, try it and love it …

Ingredients:

  • Some barbecued chicken
  • One thin crust pizza dough
  • Some pizza topper
  • ½ capsicum sliced thinly
  • 1 onion thinly sliced in rings
  • ½ tomato sliced thinly
  • ¼ to ½ cup grated mozzarella cheese
  • ¼ cup grated cheddar cheese
  • 1 pinch of grated parmesan cheese
  • 4 – 6 tbspns pizza sauce
  • 2 tbspn olive oil

Procedure:

-Preheat oven to 200 degrees Celsius.

-Prepare a pizza crust, apply some olive oil on edges and then spread some pizza sauce on it. Sprinkle all the cheese and then place chicken and all the other vegetables on it.

-Top it with some pizza topper and bake For 15 minutes or until its golden or hot red.

-Slice and serve.

Outcome:

Tasty and lovely chicken barbecue pizza is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Preheat oven 30 minutes before baking.

Servings:

This will serve 2 – 4 persons easily.

Keema* Biryani

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Keema Biryani is one of the special dishes of Ayesha’s Kitchen, believe me its awesome, i made it yesterday and my family loved it, do try this and let me know about your comments …

Ingredients:

  • 1 ½ cups of basmati rice
  • Few drops of yellow Food colour
  • Some water to soak and boil
  • Few drops of kewra essence

FOR KEEMA

  • ½ kg mincemeat
  • An onion chopped
  • A tomato chopped
  • 1 green chilli slitted
  • 1 cup water
  • A cardamom pod
  • A green cardamom pod
  • 1 cinnamon stick
  • ¼ tspn cumin seeds
  • A small piece of bay leaf or few curry leaves
  • 2 – 4 peppercorns
  • 4 – 8 tbspn olive oil

MASALA POWDER

  • ½ tspn methi dana
  • Salt to taste
  • 1 big cardamom whole
  • 2 pcs. Cinnamon
  • 3 green cardamom pods
  • 4 – 6 black peppercorns
  • 8 – 10 dried red chillies or pods
  • 4 – 6 curry leaves
  • ½ tspn dry coriander
  • 1 tspn cumin seeds
  • ¼ tspn turmeric

Procedure:

-Take all the ingredients given for masala in a spice blender and make fine powder. Keep aside

-Soak rice For at least 10 minutes (no more nor less).

-Heat some water in a vessel, add some salt and boil it. When it comes to boil add soaked rice and when they are all white and 80 percent cooked drain the water and keep them aside.

-Now in a separate vessel heat oil something around 4 – 6 or 8 tbspns and add whole garam masala or all the spices that are given (not the powdered one). When they begin to splatter add onions.

-When onions are slightly brown in colour add tomatoes and cook them on low heat, avoid adding water at this stage. Add powdered masala and mix well. When tomatoes lose their stiffness add mincemeat and fry for some time.

-Add a cup of water and cook it covered. When the water begins to simmer and a dry mixture of mincemeat is formed add boiled rice layer by layer. Add few drops of yellow food colour and kewra essence and cook it covered on very low heat.

-After 5 – 10 minutes when rice are 99 percent cooked serve your Biryani hot with some mint sauce and Fresh salad.

Outcome:

Tasty and mouth watering Keema* Biryani is ready to serve.

Ayesha's Kitchen

Ayesha’s Kitchen

Tips:

-Avoid adding too much of kewra just a small drop and same goes with food colour.

-See tips for Biryani rice given on Tips page.

Servings:

This will serve 4 persons easily.

Prawn Biryani

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Prawn Biryani (Jheenga Biryani) is ultimate don’t you think so???

Ingredients:

  • 1 kg prawns peeled and cooked*
  • 2 cups rice
  • 2 cardamom pods
  • 2 big cardamoms
  • 1 inch cinnamon stick
  • ½ onions chopped
  • 1 tomato chopped
  • 1 red chilli chopped
  • Some salt
  • Some red chilli powder (OPTIONAL)
  • ¼ tspn turmeric powder
  • ½ tspn coriander powder
  • ½ tspn cumin powder
  • A pinch of cumin seeds
  • 1 curry leaf
  • 2 black peppercorns
  • 2 tbspns Fresh coriander chopped
  • Few drops of yellow Food colour
  • ½ cup water

Procedure:

-Soak rice in water.

-Heat oil and add cardamom stuff, cinnamon, cumin seeds and curry leaf. When they begin to splatter add onion along with some salt and Fry until they lose their stiffness. Now add prawns and stir Fry them.

-Let them cook in their own water. When this mixture begins to dry add chopped tomato and other spices and herbs and mix. Add water whenever required.

-When prawns are nicely cooked remove From heat.

-Boil nearly a litre or 2 of water. Add soaked rice and when they are 90 % cooked drain them.

-In a thick bottomed pan,take half of the boiled rice a make layer then place a layer of cooked prawns and then again a layer of rice. At the end add very Few drops of yellow Food colour and cover the pan.

-Cook it For 5 – 10 minutes on very low heat. Make sure they do not stick to the bottom of utensil.

-Now dish them and serve hot with a sprig of Fresh green coriander.

Outcome:

Tasty and lovely, odourless prawn Biryani or Jheenga* Biryani is ready to be served.

Ayesha's Kitchen

Ayesha’s Kitchen

Tips:

-See “Tips” page For Rice Tips.

-Make sure your prawns are nicely cooked.

-You can adjust seasoning according to your taste.

-Peeled and cooked prawns are of pink colour and they are easily available Frozen in market.

Servings:

This will serve 4 persons easily.

*Refer to “Glossary” Page

Home Made Biryani Masala

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Avoid using commercial spices because they contain artificial colours and preservatives which are sometime injurious to health, they can be a cause food poisoning and direa. So try to make these special masalas at your place …

FOR 1 kg meat and 2 cups of rice

Ingredients:

POWDER

  • Salt to taste
  • 2 tbspns red chilli powder
  • 1 tbspn ginger powder
  • 1 tbspn garlic powder
  • A handful of fried dehydrated onions
  • 2 tbspns of cumin seeds
  • 4 dried curry leaves
  • 1 tbspn nigella seeds (kalonji)
  • ½ tbspn turmeric powder
  • 2 tbspn whole dry coriander
  • 4 green cardamom pods
  • 2 black cardamoms
  • 1 tspn methi dana
  • 1 piece of cinnamon 4cm
  • 6 – 8 cloves
  • 1/2 tspn amchur powder

WHOLE GARAM MASALA

  • A piece of cinnamon stick
  • 2 cardamoms green
  • 1 star spice
  • 4 black cardamom
  • 2 dried red chillies
  • 4 cloves
  • 4 black peppercorns
  • 2 curry leaves
  • 1 bay leaf

FOOD FLAVOURS

  • 4 tbspns Lemon juice
  • Few drops of Kewra essence
  • Few drops of aniseed essence

Procedure:

-Combine all the ingredients give for powder in a spice blender and blend into powder.

-Now combine this powder and whole garam masala and use.

Chef’s Advice:

I will advise you to keep powdered masala and whole masala separately, because whenever I cook Biryani, I add whole masala first into oil to infuse all the flavours and then powdered masala when cooking my tomatoes.

Lemon juice can be used as citric acid, obviously you don’t have chemistry lab at home. And kewra is the special kind of essence that is used to give a unique Biryani flavour. So don’t forget it.

In all my Biryani recipes, I have written Whole garam masala, if you are using this recipe of biryani masala then avoid that one.

This is a very simple biryani masala, you can adjust the hotness by adding red chilli flakes or red chilli powder.

This recipe is for basic biryani, more biryani masala recipes are now there.

Aalu Pakoras

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Aalu Pakoras are lovely and one of the Famous street Foods of South Asia, do try them and let me know your remarks …

Ingredients:

  • 2 potatoes sliced thinly
  • 2 cups gram Flour
  • ¾ cup water
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric powder
  • 1 tbspn cracked dry coriander
  • ½ tspn cumin seeds
  • ½ onion sliced
  • 2 green chillies sliced
  • Oil For Frying

Procedure:

-Combine all the ingredients except oil in a bowl and make Fine mixture.

-Keep aside For 20 – 30 minutes and heat oil.

-Take 1 tbspn of this mixture and deep Fry

-Take out on an absorbent paper and serve immediately.

Outcome:

Tasty aalu pakore are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Avoid lumps and do not make thin mixture.

-Adjust salt and pepper according to your will.

Servings:

This will serve 3 -4 persons easily.