Category Archives: Pakistani Breakfast

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

Ingredients:

  • 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

Procedure:

-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.

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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.

 

 

 

Lachha Paratha

These parathas are lovely, ingredients are same as of Saadaa* Paratha, but there is a slight change in the method of rolling and giving a particular lachha look. Follow the steps given below, take help From the illustration and if you have any problem then email me …

Ingredients:

Procedure:

-Take a lump of Paratha dough and Make a kiwi Fruit sized ball.

Ayesha's Kitchen

Ayesha's Kitchen

-Press it with your palm and then Flat its edges with your Fingers.

Ayesha's Kitchen

Ayesha's Kitchen

-Now with a rolling pin, Flat this ball into chapatti. Spread 1 tbspn of ghee on it.

Ayesha's Kitchen

Ayesha's Kitchen Ayesha's Kitchen

-Now roll it into blinds.

Ayesha's Kitchen

Ayesha's Kitchen

-Take one edge and Fold it with non – grease side up,

-Then Fold it with grease side top.

-Repeat this process.

Ayesha's Kitchen

Ayesha's Kitchen

-Now make a spiral, coral like shape, like this,

Ayesha's Kitchen

Ayesha's Kitchen

-And then press it with your Fingers.

Ayesha's Kitchen

Ayesha's Kitchen

-On a lightly Floured surface roll it into a chapatti with a roller pin.

Ayesha's Kitchen

Ayesha's Kitchen

-Place this on hot Flat pan.

Ayesha's Kitchen

Ayesha's Kitchen

-After 5 – 6 seconds, turn its side and apply another tbspn of ghee on the half – cooked side.

-After 4 seconds, turn its side and apply another tbspn of ghee on it.

Ayesha's Kitchen

Ayesha's Kitchen

-Now turn he sides Frequently and when its cooked (hot red) serve it hot with lots of pickle.

Outcome:

Tasty Lachha paratha is ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-If its greasy and difficult to roll, then use some lose Flour.

-Cook on medium low heat.

Servings:

This will serve 4 persons easily.