Category Archives: Uncategorized

Peach Iced Tea

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A natural way to revitalize and rejuvenate your immunity ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 yellow peach (large size, peeled and cut into chunks)
  • 1 tspn jasmine tea
  • 1 cup hot boiling water
  • 2 cups ice cold water
  • 1 cup crushed ice
  • 4 tbspns caster sugar/ 2 tbspns honey
  • Some mint leaves for garnishing
  • 2 tbspns slivered peach or small chunks of peach

Procedure:

-Infuse jasmine tea in hot boiling water, stir and cover it. Add sugar and keep aside for 5 minutes. Strain and keep the water.

-Pour the jasmine tea water over the peach chunks in the blender along with cold water and blend until it is smooth.

-Now take 2 serving glasses and fill them half with crushed ice and some chunks or slivers of peach.

-Pour over the tea very carefully (without the froth on top).

-Garnish with some mint leaves and serve chilled.

Skin Glower (Drink)

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Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 apple (granny smith preferred) (cored and cut into wedges)
  • 1 navel orange (peeled)
  • 1 beetroot (peeled and cut into wedges)
  • 1 carrot (peeled)
  • A piece of ginger
  • ½ lemon

Procedure:

-Wash, peel and cut all the fruits and vegetables.

-Put your juicer setting on high and process them.

-If you have a pro fountain juicer, like I have that mashes and grinds everything and collect all the residue in the strainer fitted inside and pour the juice out in the container, then it is perfect otherwise blend all the ingredients in a blender on high speed and make puree. Put a fine sieve over a jug or any container and pour the puree over the sieve. Use spoon to swirl mix it and collect the refined juice in the container. Discard the residue collected in the sieve.

-Fill quarter of your glass with crushed ice and pour the juice. Get a straw and enjoy your healthy breakfast drink which will give your skin a healthy and a natural glow plus all the vitality you need to start your day.

Tomato Chutney (Tamatar Ki Chutney)

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Versatile chutney. The tangy taste of tomato, freshness of mint and kick of lemon juice. MUST TRY!!!!!!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup fresh mint leaves
  • 1 bunch fresh coriander
  • 1 medium sized truss tomato (cut into big cubes)
  • 4 small green chillies
  • 1 red onion (cut into big cubes)
  • ½ tspn chaat masala
  • ½ cup lemon juice
  • Some salt
  • 1 tspn red chilli flakes
  • A pinch of garam masala

Procedure:

-In a mortar and pestle, grind all the veggies into chunky sauce. Add lemon juice and all the spices. Mix and serve with anything you want.

Chicken Sweet Corn Soup

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Probably, the most known soup in the world……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 tin sweet corn soup
  • 1 kg chicken (necks, wings with skin, 2 chicken breast pieces with bone, 2 legs)
  • Some salt (to taste)
  • Chicken salt (for more flavour)
  • ½ tspn cracked black pepper (OPTIONAL)
  • ½ tspn white pepper
  • 3 tbspns soy sauce
  • 2 tspns vinegar
  • ½ cup corn flour mixed with ½ cup water
  • 3 beaten eggs
  • 1 green chilli (It’s optional. I like to put 1 green chilli in my chicken corn soup just for good smell and flavour, if you don’t like it, don’t put it)
  • 1.5 ltr water

Method:

-Fill a cooking pot with water and put chicken pieces in it. Boil with lid on, on low to medium heat for 40 – 45 minutes. The reason why we chose necks, legs and wings is to have extra flavour from the skin, the meat and the bones and we are using breast to have the meat.

-With a frying spoon take out the chicken pieces and allow then to cool as you have to shred them with your hands afterwards.

-Meanwhile strain the tinned corn and grind it in mortar and pestle. NO PASTE ONLY COARSE GRIND.

-Add ground corn to the broth along with salt, pepper and sauces. Bring it to a boil. Meanwhile you can shred the chicken.

-Shred it with your hands and add it to the broth. Let it cook for 5 minutes on medium heat.

-Now mix corn flour with water and with constant stirring add it to the soup and keep stirring to avoid gooey lumps.

-Increase the heat to medium – high. After 5 minutes start adding eggs with constant stirring. Cook on high heat for another 5 minutes and keep on stirring.

-Your soup is ready. Serve hot before dinner and enjoy!

Smoked Salmon Pizza

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My favourite pizza when I go to La Porchetta …..

I like the aromatic taste of smoked salmon combined with salty capers and red onion on cheese pizza base………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • One pizza base
  • 100 gms smoked salmon
  • 3 tbspns marinated caper berries
  • 1 cup freshly sliced mozzarella
  • 1 red onion cut into thick rings
  • 3 tbspns authentic classic pure tomato pizza sauce (no herbs or garlic added)
  • 1 tbspn olive oil (to brush on the sides of the crust)

Procedure:

-Prepare the pizza base on the baking pizza tray.

-Brush the edges with olive oil and spread the tomato paste on the base.

-Put some mozzarella cheese and bake for 20 mins or until the top is bubbly and golden brown in a preheated oven (180 degrees Celsius).

-Take out and put smoked salmon slices, capers and red onions on it and serve.

Sindhi Biryani

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Sindhi Biryani is one of the mos popular type of biryani in town after Bombay Biryani and Karachi Biryani & I like it the most as it is not very spicy and it is very aromatic. It is a special delicacy of Sindh Province, Pakistan and one of the popular dish in Pakistani home cooking as well ……. Try and fall in love with it ..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 cups basmati rice
  • 2 kgs mutton chops
  • 4 big potatoes cut into thick wedges
  • 6 onions
  • 2 cups water
  • 4 tomatoes
  • 250 gms yogurt
  • 4 bayleaves
  • 8 big cardamoms
  • 2 green cardamoms
  • 1 tbspn peppercorns
  • 1 tspn cloves
  • 2 tbspns crushed ginger
  • 1 tbspn crushed garlic
  • Salt to taste
  • 2 tbspns red chilli flakes
  • 1 tspn cumin seeds
  • Some mace and nutmeg
  • 8 dried plums soaked in warm water for 5 mins
  • 2 tbspns kewra essence
  • 1 bunch coriander chopped
  • 1 bunch mint leaves chopped
  • 4 pieces cinnamon
  • 1 tbspn heap full of garam masala
  • 3 lemons (cut into slices)
  • Some yellow food color
  • 1 cup oil

Procedure:

-Heat a cup of oil and fry onion until they are really golden and crunchy.

-Take them out in a plate for later use. ( reserve ¼ onion = 2 onions for later use)

-Turn off the flame and add all the spices except garam masala in the hot oil and let it splatter. Now add garlic and ginger and mix. Turn on the flame again and add meat.

-Stir fry meat and add salt.

-When the meat begins to get grey and a bit cooked add water and give it a boil.

-Meanwhile crush the larger portion of onion in mortar and pestle and mix the paste with yogurt. Mix in half of the chopped coriander and mint leaves and garam masala powder and add this to the boiling meat and let it cook on low heat for 30 – 35 minutes or pressure cook for 2 whistles and then add potatoes and cook on medium – high heat covered until the water evaporates, potatoes are tender and masala is formed. Now add soaked dried plums and mix.

-Boil rice to 3/4th strength and discard the starchy water or you can do what I do. Cook rice in rice cooker (very easy method).

-Now in a separate deep cooking pot lay a layer of rice then some sliced tomatoes, then half of the meat curry then some lemon slices some chopped coriander and mint leaves and then repeat the whole order of layering again putting coriander, mint and green chillies on the top. Drizzle some kewra essence and ome yellow food colour and cook covered on low heat for 5 minutes (if you have cooked rice in a rice cooker) and for 15 minutes (if rice are boiled in a vessel to 3/4th strength).

-Now gently mix the rice and curry layers and dish out.

-Garnish with some crunchy golden fried onion and serve hot.

Ayesha's Kitchen

Ayesha’s Kitchen