Chicken Cream Kababs

Cream Kebabs is the recipe of one of my besties, she makes them the best so I stole her recipe and sharing with you people here 😀

Ayesha’s Kitchen

Ingredients:

  • 500 gms chicken mince (mix of breast and thigh meat)
  • 1 small onion
  • 5 – 6 green chillies
  • A bunch of coriander
  • 1 tbspn ginger garlic paste
  • Oil for shallow frying

SPICES

  • Salt
  • Red chilli flakes
  • ½ tspn cracked black pepper
  • 1 tbspn coriander powder
  • 1 tspn cumin powder
  • ¼ tspn meat tenderizer
  • 1 tspn garam masala
  • ½ tspn fenugreek leaves
  • 1 tbspn roasted gram flour

FOR CREAM GLAZE

  • 5 tbspns cream
  • 1 tspn garlic paste

Method

  • Chop onion, green chillies and coriander in food processor and add it to the mincemeat. Add all the spices as well and mix well with hands. Give a pulse in food processor for 5 seconds and keep aside for 10 minutes for resting.
  • Grease your hands and shape the meat in seekh kebabs by either rolling it on the skewer or back of the spoon. Heat oil in frying pan and shallow fry the kebabs just to give a shape (half cook).
  • In a separate pan saute garlic paste with no oil and add cream. Now gently transfer half cooked kebabs to this cream mixture and let it cook for 5 minutes or until fully cooked. Temper it with coal and serve hot.
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Mango Trifle

Mango Trifle is my very own recipe to celebrate Summer and the king of Fruits “MANGO” ❤

Ayesha’s Kitchen

Ingredients:

FOR CUSTARD

  • 1.5 ltr. Full cream milk (1 cup reserved)
  • 4 tbspns mango custard powder
  • 2 cups sugar

FOR TRIFLE

  • 2 unfilled sponge
  • ½ cup mango nectar
  • 2 cups mangoes (diced)
  • 1 cup fresh cream
  • 1 mango jello (set)

FOR DECORATION

  • 2 mangoes cut into cubes or thin slices
  • 1 cup whipped cream

Method:

  • For custard I use Rafhan (Pakistani brand) custard powder in mango flavor. Boil 1 cup less 1.5 litre milk in a non-stick pan. Dissolve custard powder in that reserved one cup of milk and gradually add it to the boiling milk with gentle constant stirring followed by sugar.
  • Cook on low heat until it is thick and sugar is dissolved. Keep aside to bring it to room temperature.
  • Meanwhile cut the fruit, whip the cream and set the jello.
  • In your trifle bowl put two big spoonsful of custard and then one sheet of unfilled sponge. Now damp the sponge with mango nectar using a pastry brush. Then a layer of custard, cut up mangoes, diced jello, whipped cream and then another layer of unfilled sponge.
  • Damp that layer of sponge with mango nectar as well and then a final layer of custard.
  • Refrigerate for 2 hours until everything is set.
  • Now whip some cream to stiff peaks and cut some mango to decorate the top pf trifle.
  • Decorate as you like and chill for another hour if you have to otherwise serve.

Ayesha’s Kitchen

Spaghetti Bolognese

Spaghetti Bolognese is one of favorite pastas. I don’t make it with wine but use extra beef broth instead. The art of this sauce is that it is simmered over low heat for atleast 4 hours until all the flavours and all the seasonings melt in. Super LOVE ❤

Ayesha’s Kitchen

Ingredients:

  • 500 gms spaghetti (al dente)
  • 500 gms beef mice
  • 2 tbspns minced garlic
  • 1 large onion (chopped)
  • 250 gms button mushrooms (chopped) (optional)
  • 2 carrots (chopped)
  • 1 celery stick (chopped)
  • ¼ cup olive oil
  • 500 ml passata
  • 3 cups beef broth
  • 1 tbspn brown sugar
  • Salt to taste
  • Cracked black pepper to taste
  • 2 tbspns chopped fresh basil
  • 2 tbspns chopped parsley
  • 1 tbspn chopped thyme
  • 1 tspn oregano

Method

  • Heat oil and add onion, fry until translucent and add garlic. Stir fry for a minute and add beef mince. Break the beef mince with the spoon and stir fry until it starts changing the color. Add all the veggies, herbs and spices and mix.
  • After 5 minutes, add beef broth and passata and cook covered on low heat for 4 hours until all the flavors melt and mix in it and the sauce reduce.
  • After 4 hours of simmering, serve hot with boiled spaghetti. Either mix the sauce in the pasta or over the pasta and serve with grated parmesan cheese.
  • Serve hot.

Mango Mousse #eggless

Mango mousse is one of my favorite summer desserts. King of summer fruits, chilled cream and sweetness of condensed milk….. it is like summer in a cup. Follow this easy recipe and make your next BBQ party great!

Ayesha’s Kitchen

Ingredients:

  • 2 ½ cups mango pulp (fresh)
  • 600 ml heavy whipping cream (chilled)
  • 2 sachets of gelatin dissolved in ¼ cup warm water
  • 1 can sweetened condensed milk

Method:

  • Put hand mixer attachments and a mixing bowl in freezer for 30 mins before whipping the cream.
  • In a blender combine mango pulp, condensed milk and gelatin and make puree.
  • Now whip the cream to stiff peaks and gently fold in the mango pulp until everything is uniform.
  • Put it in your desired serving bowls and chill for 6 hours.
  • Serve.

Mango Delight

Mango delight is my Mom’s sweet dish. In Pakistan, we have the best mangoes of the world and they are cheaper and in abundance. And she used to make this dish in Summers as party dessert. It is very easy, tasty, natural and hassle free dessert and everyone on the table loves it.

Ayesha’s Kitchen

Ingredients:

  • 4 large mangoes (for AU mix of Calypso & Kensington Pride) (peeled and cut into chunks)
  • 1 strawberry Jello (cut in squares) (add unflavoured gelatine to make stiff while preparing jello)
  • 1 Mango Jello (cut in squares) (add unflavoured gelatine to make stiff while preparing jello)
  • 1 Banana Jellon (cut in squares) (add unflavoured gelatine to make stiff while preparing jello)
  • 2 cups whipped cream (unsweetened)

Method:

  • Cut and prepare everything. For Jello, add extra unflavoured gelatine while making the jelly to make it more stiff and less wobbly.
  • In your serving dish, Put all the chunks of mangoes and jellos and whip the cream.
  • For whipping the cream, put your whipping bowl and whisks in freezer for 30 minutes before whipping the cream to make it stiff and easy to handle.
  • Decorate the top of the dish and refrigerate until needed but don’t refrigerate for more than 2 hours.

Serve chilled.

Chilli Paneer

Tantalise your tongue with this amazing Indo-Chinese Punjabi vegetarian dish…. So easy and so so so flavorful! ❤

Ayesha’s Kitchen

Ingredients:

FOR PANEER

  • 500 gms paneer (cut into chunks)
  • 1 egg + 3 tbspns corn flour /2 tbspns flour and water batter (to fry paneer)
  • Salt
  • Red chilli powder
  • 1 tspn garlic paste
  • Oil for deep frying

FOR STIR FRY

  • 1 red onion cut into chunks
  • ½ green capsicum cut into chunks
  • ½ red capsicum cut into chunks
  • 3 small green chillies (cut into slices)
  • 2 tbspns tomato paste (not ketcup)
  • ½ cup chilli garlic sauce
  • 1 tspn ginger and garlic paste
  • 2 curry leaves chopped
  • Salt to taste
  • A generous pinch of Chinese salt/ Ajinomoto
  • 1 tspn red chilli powder
  • ½ tspn cumin seeds
  • 1 tspn coriander powder
  • A splash of lemon juice
  • 2 tbspns soy sauce
  • 2 tbspns spring onions (green part, chopped)
  • Few sprigs of fresh coriander (chopped)
  • 4- 5 tbspns oil for cooking

Method:

  • If you are pure vegetarian then make a batter of cool water and flour, add salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like pakoras.
  • And if you are non-vegetarian, make a batter of egg, corn flour, salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like battered fish.
  • Keep aside until further needed.
  • Heat oil in a wok and fry cumin seeds, ginger garlic paste and onion chunks for 1 minute or until they get a light colour. Add tomato paste, chilli garlic sauce and all the other seasonings, soy sauce and curry leaves and mix on high heat for a minute and reduce flame.
  • Add capsicums and green chilli and cook for 2 minutes.
  • Now add fried battered paneer and spring onion and again cook it on high flame for 1 minute adding a splash of lemon juice with constant stirring so all the sides cook equally and it does not stick to the bottom of the pan.
  • Serve hot with boiled or steamed rice and sprinkle some coriander.

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