Achari Keema

Good one 😉

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kg beef mince
  • 1 cup yogurt
  • 1 cup oil
  • 2 onion sliced
  • Some salt
  • Some red chilli flakes
  • ½ tspn turmeric powder
  • 1 tbspn crushed anar dana
  • 1 tbspns methi leaves
  • 1 tbspn fennel seeds
  • 1 tspn aamchoor
  • 1 tspn nigella seeds
  • 4 – 5 curry leaves
  • 2 dried round chillies
  • 1 tbspn crushed ginger

Procedure:

-Heat oil and fry ginger and curry leaves until golden brown. Add onion and fry until golden brown. Add mincemeat. Cook and break it into small pieces.

-Add all the spices and mix.

-Cook on medium heat until the water evaporates.

-Now add yogurt and cook on low heat.

-When the oil comes up to the surface garnish with some coriander and chillies and serve hot.

Chicken Achari

A New way to spice up your Chicken curry …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 ½ kg chicken curry meat (skinless)
  • 1 cup oil
  • 1 tspn black pepper
  • 1 tbspn nigella seeds
  • 1 tbspn fennel seeds
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 6 – 10 curry leaves
  • 4 – 8 bird eye chilli or dried red chillies
  • Salt to taste
  • 2 tbspns Grated fresh ginger
  • 1 tspn crushed red chilli
  • 1 tbspn dried fenugreek leaves
  • 1 tspn fenugreek seeds
  • 2 onion sliced
  • 1 cup yogurt

Procedure:

-In a separate pan, heat oil and fry onion and ginger until they are brown and crunchy. Now add meat and yogurt and cook on medium flame. Cover when the chicken starts to change its colour. When oil and yogurt starts to separate and chicken gives a tender look add  all the spices and cook with constant stirring until the oil starts to separate. Now add curry leaves and dry red whole chillies and cook for anoter 5 minutes.

-Serve hot with home-made chapattis or kandhari naan.

Achar Gosht (Meat Cooked in Desi Pickle Curry)

One of the famous dishes in Pakistan Home Cooking, mostly cooked with mutton (goat meat)…….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 ½ kg meat (lamb, beef or mutton)
  • 1 cup oil
  • 1 tbspn nigella seeds
  • 1 tbspn fennel seeds
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 6 – 10 curry leaves
  • 4 – 8 bird eye chilli or dried red chillies
  • Salt to taste
  • 2 tbspns Grated fresh ginger
  • 1 tspn crushed red chilli
  • 1 tbspn dried fenugreek leaves
  • 1 tspn fenugreek seeds
  • 2 onion sliced
  • 4 cups water
  • 1 cup yogurt

Procedure:

-In a pressure cooker, combine meat, salt, onion, water, 1 tbspn grated ginger and fenugreek seeds.

-Pressure cook for 3 whistles or until the meat is ¾th tender.

-Cook uncovered on high heat and let the water dry. Leave about 1 cup of stock in the meat.

-Now in a separate pan, heat oil and fry onion and ginger until they are brown and crunchy. Now add meat and yogurt and cook on medium flame.

-Add stock and let the meat fully cook. Now add all the spices and cook with constant stirring until the oil starts to separate. Now add curry leaves and dry red whole chillies and cook for anoter 5 minutes.

-Serve hot with home-made chapattis or kandhari naan.

Achar Gosht

Achar Gosht is one of the favourite dishes of Pakistan especially on Eid Ul Adha. The smell and aroma of nigella seeds and curry leaves give it a tempting flavour ….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kg boneless mutton/ 1 kg mutton chops/ 1 kg mutton pcs.
  • Some salt
  • 2 onion sliced
  • 1 tbspn minced ginger
  • 1 tspn garlic paste
  • ¾ cup oil
  • 4 curry leaves
  • 4 dried red chillies
  • Some methi seeds
  • 1 tspn fennel seeds
  • 1 tspn nigella seeds
  • 1 tspn cumin seeds
  • 2 green chillies
  • Some red chilli powder
  • ½ tspn turmeric
  • 1 cup chopped coriander
  • Some water
  • 1 tspn fenugreek leaves
  • 1 black cardamom
  • 2 cups of yogurt

Procedure:

-In a pressure cooker combine meat, methi seeds, garlic, onion, salt and cardamom. Add water and pressure cook for about 5 whistles or until the meat is tender. Carefully remove the pressure cooker and cook on high heat until it’s dry.

-If you are not using a pressure cooker, combine everything in a vessel and boil until the meat is tender.

-Add oil, ginger and all the spices. Mix and add yogurt.

-Cook for 10 minutes on medium heat and add green chillies, curry leaves and coriander. Cook for another 5 minutes serve hot with homemade chapattis.

Achari Aalu (Potatoes in Pickle Masala)

Achari aalu is my way of consuming potatoes…… People in Pakistan do make this dish but i dont know the recipe, this is my own recipe and its very quick and easy. Whenever I have made this dish, people have appreciated a lot, especially my sister. Do try this and enjoy the sour and spicy taste of Achari potatoes (potatoes in pickle masala) with pooris, naan, boiled rice or paratha.

Ayesha's Kitchen

Ingredients:

  • 4 large potatoes (peeled and diced)
  • 1 medium potato boiled and mashed (no lumps)
  • 2 onions chopped in a food processor
  • 4 tbspns yogurt + ¼ cup water
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn nigella seeds (kalonji)
  • 1 tspn turmeric
  • 1 tspn tamarind chutney (optional)
  • 4 – 8 curry leaves
  • 1 tspn cumin powder
  • ½ tspn saunf (fennel seed) powder
  • 1 tspn garam masala powder
  • ½ cup oil
  • 1 tbspn ginger garlic paste
  • 1 tspn fenugreek leaves (kasuri methi)
  • 1 doda mirch (dried red chilli, bird’s eye chilli)

Procedure:

-Heat oil and fry ginger garlic paste in it for few minutes. Now add chopped onions and cook until they are brown. Add kasuri methi and fry for another few seconds.

-Now add all the spices except nigella seeds and mix well.

-Add diced potatoes and stir. Now add yogurt, nigella seeds, curry leaves and mashed potato and cook it covered on medium heat until the potatoes are tender.

-Dish out and serve with hot pooris, parathas or saada roti/ chapatti.