Tag Archives: Breakfast recipes

Cheese & Mushroom Omelette

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Say hello to the weekend!!!!!!!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • Tasty cheddar 1 cup
  • 4 eggs
  • 4 tbspns milk
  • Some chopped Italian parsley
  • Some sliced champignons (tinned) / Fresh mushrooms sauteed in 2 tspns oil
  • 2 tbspns hot sauce (I used Tabasco, u can use any of your choice)
  • Some salt
  • 1 tbspn butter/ 2 tbspns olive oil to fry

Procedure:

-In a mixing bowl, crack 4 eggs; add milk and everything except the mushrooms and the cheese.

-Whisk well. Adjust your seasonings and melt some butter or heat some oil in the frying pan. Use a reasonable frying pan, non-stick and good sized.

-Pour over the egg mixture and wait until it spreads. Do not touch, flip or do anything at this point. Lt it spread and cook on low medium heat.

-When the edges start turning white sprinkle your mushrooms and cheese. Leave it for 30 seconds to a minute and then fold the omelette. Carefully flip it if necessary otherwise after some time remove from the plan onto your serving dish.

-Serve hot with toasted multi grain bread.

-Enjoy.

Banana Bread (LEGENDARY)

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Banana bread…….. What comes in your mind when you hear “Banana Bread”?

Monkies, Bananas, Sweet, Cinnamon, Walnuts, Warmth, mmmmmmmm yummy….. that’s everything coming in my mind rite now…..

My home is filled with banana and cinnamon fragrance and my banana bread is just out of the oven resting on the bench top waiting for me to slice it and enjoy it with a cup of steaming hot cappuccino.

I don’t like keeping things waiting, meanwhile I enjoy my treat, here is what you have to do next to get the feeling I am getting rite now….

take care 😉

bubbye!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 ¾ cup All Purpose Flour
  • 1 cup raw Sugar
  • 1 Stick of Unsalted Butter at room temperature
  • 4 Ripe Bananas, lightly mashed
  • ½ tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 Eggs
  • 2 Tbsp Whole Milk
  • ½ tsp Vanilla Extract
  • A handful of chopped walnuts

Method:

-Preheat your oven to 176 degrees Celsius.

-Grease a 9’ by 5’ loaf pan and line the bottom with parchment paper.

-In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar. Add the eggs and whisk to combine. Add the mashed bananas and vanilla and mix to combine.

-Add the flour, cinnamon, baking powder, baking soda, walnuts and salt and mix together until just combined. DO NOT OVERMIX!! Add milk wile mixing in the dry ingredients.

-Pour batter into the prepared loaf pan and bake for 1 hour. At the 50 minute mark test it by inserting a toothpick in the center and if it comes out really wet than let it go until 1 hour and 10 minutes, if it comes out with a little wet batter than cook it for only 1 hour.

-When ready, let it cool for about 20 minutes.

-Slice and smear with butter so you can feel like you are in heaven!

TO STORE

To store, simply wrap tightly in aluminum foil and pop it in the fridge, whenever in the mood for a piece just slice away and stick in the microwave for 20 seconds. Smear with the maple butter and you will think that it just came out of the oven. It’s a yummy thing to have on hand for last minute breakfast, or after school snack or just simply reward yourself whenever in the mood!

Mooli Wale Parathay

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One of my favorite breakfasts ………….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR PARATHA

  • 3 cups wheat flour
  • 2 cups meda
  • Some water for kneading the dough
  • Some oil/ghee / butter for frying parathas

FOR FILLING

  • 1 large size white radish (peeled and grated)
  • Salt
  • Red chilli flakes
  • 1 tspn chaat masala
  • 6 tbspns coriander chopped
  • 4 tbspns green chillies chopped
  • 1 tspn chopped mint (good for digestion)
  • ¼ tspn carom seeds (ajvain)
  • 1 tbspn cracked coriander
  • 1 tspn cumin seeds (zeera)
  • 1 tspn garam masala
  • ½ tspn turmeric

Procedure:

-In a mixing bowl, combine plain flour & wheat flour and add knead into a soft dough by adding water gradually. Keep aside for 20 minutes.

-Now make small balls of dough, 2 per paratha.

-Roll them flat with a rolling pin into a saucer size chapatti.

-Place 1 ½ – 2 tbspns of radish filling on one chapatti and cover it with the other one. Press the edges to seal.

-Flat with your palm and fingers and then use a rolling pin to plat the edges.

-Place the parathas on a hot griddle. After 15 secs or when it looks like it is half cooked flip the side and apply some oil. I use spoon to apply oil.

-Then flip the side and apply oil to the other side. Cook from both the sides until both are brown and good.

-Do the same with remaining dough and filling.

-Serve hot with anda, yogurt and achar.

Ayesha's Kitchen

Ayesha’s Kitchen

Anda Paratha Naashta

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Famous Breakfast combination in the province of Punjab, Pakistan. You can get it anywhere in Punjab even in NWFP and other provinces but home made is the best and when Ayesha’s Kitchen recipe is followed its awesome!

Ayesha's Kitchen

Ayesha’s Kitchen

Try out and let me know what you think about it!

Ingredients:

FOR PARATHA

Saada Paratha

FOR OMELETTE

  • 2 eggs
  • 2 tspns milk
  • Some salt and red chilli flakes
  • 1 shallot chopped
  • 1 small tomato chopped
  • 1 green chilli chopped
  • 2 tbspns chopped capsicum
  • 1 tspn chopped spring onion
  • 2 tspns chopped coriander
  • 2 tspns oil for frying

Procedure:

-In a mixing bowl, crack 2 eggs, add milk, salt and red chilli flakes and whisk.

-Now add vegetables and stir.

-Heat some oil on a griddle (tawa)/ or in a frying pan and spread this egg mixture all over. When egg starts to turn white on the edges, flip the side and cook until its golden.

-Serve hot with parathas and achar.

Murgh Channay/ Murgh Chholay

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One of my favorite dishes………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 ½ cups chickpeas/ 3 tins boiled chickpeas  (I prefer uncooked dry chickpeas, soak them overnight in a deep mixing bowl with lots of water and they will be fine, ready to boil in the morning)
  • 2 medium sized onions (sliced)
  • 100g butter (optional, when I am making fancy fancy I top my dish with a  small scoop of butter otherwise I prefer olive oil)
  • ¼ cup oil
  • 1 tbspn ginger (freshly crushed)
  • 1 tbspn garlic (minced)
  • 2 green chillies
  • 2 tbspns coriander leaves (chopped)
  • Salt
  • 1 tspn red chilli flakes
  • 1 tbspn chaat masala
  • 1 tspn garam masala
  • 1 tspn cracked black pepper
  • 1 tspn coriander powder
  • 1 tspn cumin seeds
  • 1 tspn chicken salt (reduce the amount of salt if you are adding this or chicken cube)
  • 1 kg chicken pieces

TO BOIL CHICKPEAS

  • Some water to boil chickpeas
  • 1/3 tspn of baking soda
  • ½ tspn cumin powder
  • ½ tspn garam masala
  • Some salt

Procedure:

-In a large saucepan with a lid, put soaked chickpeas with water, baking soda, cumin powder, garam masala and salt and boil covered until the chickpeas are very tender.

-Meanwhile they are boiling, in a separate large, deep pan, melt butter; add oil, ginger, garlic, red chilli flakes and chaat masala and fry. Add onion and fry until onion are golden brown.

-Add chicken and cook until the chicken is golden. Now add 1 cup of water and all the spices except garam masala.

-When the chicken is tender and very little water remains, add chickpeas with the water we used for boiling and stir.

-Cook on low heat to simmer.

-Top with some garam masala, coriander and chillies and serve hot with chapattis, naan, dahi, and red onion salad.

Chicken Nihari

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Nihari is mostly made with beef but people who don’t eat beef can try this ……….

IMG_0416

Ingredients:

  • 2 kgs. Chicken pieces (large size pieces)
  • 1 ½ cup oil
  • 100 gms Aata (wheat flour)(pan roasted and mixed with water)
  • 1 tspn garlic paste
  • 1 tspn ginger paste
  • 1 litre. Water

FOR MASALA

  • 2 tbspns red chilli powder
  • Salt to taste
  • 1 tspn nigella seeds
  • ½ tbspn garlic powder
  • ½ tbspn Fried dried onion
  • 1 tbspn cumin seeds
  • 2 bay leaves
  • 1 tspn Fennel seeds
  • 1 tbspn black pepper
  • ½ tspn mace
  • 1 tspn nutmeg
  • 1 tbspn ginger powder
  • 1 tbspn black cumin
  • ½ tspn cloves
  • ½ cup lemon juice

Procedure:

-Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and ginger and stir and then add meat and masala and Fry For Few minutes. Add 1 litre of water and cover. Cook on very low heat until the meat is very tender.

-Dissolve 100gms of pan roasted Flour in 1 glass of water (avoid lumps) and stir this mixture into the curry and stir well.

-Cook For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy.