Chicken Francaise

Chicken francaise is a very popular American – Italian dish which is available in nearly all the cafes and restaurants in America. In general it is very difficult and boring to eat chicken breast but in this dish I like the subtle lemony sauce over crumbed, soft and succulent chicken breast. Give it a try and I am sure you will love it….

Ayesha’s Kitchen


  • 2 chicken breasts (cut into butterfly cut) (small size)
  • Salt & cracked pepper
  • Oil


  • 1 cup plain flour
  • 1 tbspn corn flour
  • Some chicken salt to season


  • 2 eggs (whisked)
  • 4 tbspns finely grated parmesan cheese
  • 2 tbspns chopped parsley


  • 1 knob of butter
  • 1 cup chicken stalk
  • ½ cup lemon juice
  • 2 tbspns chopped parsley


  • Cut the chicken breast into butterfly cut or just in two fillets and season with some salt and pepper. Put each piece in the zip lock bag and pound with the meat hammer until thin and flat.
  • Take some flour on a shallow plate and season with some chicken salt, and prepare the egg mixture in a shallow plate by mixing everything.
  • Heat some oil in a pan.
  • Take one chicken breast, roll it in flour and then shake off the access and dip it in egg mixture and fry on medium heat for 3 minutes per side.
  • Do the same with all the chicken pieces and then in the same pan add the chicken stalk and lemon juice and let it simmer to half. Add parsley and butter. When the sauce begins to get thick add the fried chicken and cook 1 minute per side so the sauce penetrates in the chicken.
  • Serve hot with pouring the extra sauce on top of the chicken.

Ayesha’s Kitchen


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


  • 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


  • 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


  • 5 tbspns cream
  • 1 tspn garlic paste


  • 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.

Weight Watchers Burger

This recipe is for a very healthy yet delicious burger, the creamy avocado plays the role of mayo or other sauces, the cool cucumber dip gives it a very cecik taste, tomato and lettuce adds freshness and beauty and the very well seasoned, juicy meat patty takes it to another level of awesomeness. I used mince meat patty and not the fillet because I am not a big fan of grilled fillet in the burger until it is charcoal grilled plus sometimes it tastes a bit dry. So mincemeat patty keeps it juicy and moist and you can season it to perfection by mixing everything in.

I bet, you try it once, you will crave for more…. When I thought of this recipe I thought it would not be as tasty as burgers we normally have, loaded with heavy sauces, fatty patties and dressings but when I took the first bite it was YUMMM… better than other greasy burgers. So what you waiting for? switch on your burger cravings to this healthy version now 🙂

Ayesha’s Kitchen



  • 500 gms turkey mince/ chicken mince (breast & thigh mix)
  • 2 tbspns soy sauce
  • Salt and cracked black pepper
  • 1 egg
  • Chicken salt
  • A pinch of mustard powder
  • 1 tspn chilli flakes (Optional)
  • 4 tbspns oil for frying


  • 4 rolls of your choice (wholemeal/ white/ seeded/ multigrain)
  • 2 tbspns softened butter
  • 1 avocado cut into slices
  • 8 tomato slices
  • 4- 8 leaf lettuce
  • 4 coon cheese


  • 2 tbspns greek yogurt (low fat)
  • ½ cucumber, chopped
  • A pinch of dill
  • Salt and pepper


  • In a mixing bowl, combine all the ingredients for patty and gently mix but do not over mix as it will become hard. TIP: Add egg at the end and just fold it in with soft hands. After 10 minutes divide the mince into 4 equal parts, forming into patties. The mixture might be a bit sticky but that’s what we want, that sticky will keep it moist.
  • In a small mixing bowl, combine all the ingredients given for cucumber dip and mix.
  • Wash, dry and cut and prepare all the vegetables.
  • Heat oil and fry each patty for 2 minutes per side on medium flame. When flipping the first side, put a slice of cheese on the top and let the other side (raw side) cook and the cheese melt.
  • Meanwhile, cut the rolls in half and apply some butter on both the sides and toast on the griddle. On the heal (bottom) part place some avocado, tomato and lettuce and then put the freshly grilled patty with bubbly melting cheese on it, followed by cucumber dip and the crown (top part of the bun).
  • Serve with sweet potato fries or wedges.

Chicken Hot n Sour Soup

I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.

It ticks

1. Health
2. Taste
3. Nutrition

Very ideal for weight loss and keeps you full for longer.

so…..People on that side of the world! have a great winter 😀

Ayesha’s KItchen


  • 1 chicken breast
  • 12 cups water
  • 2 carrots (julienne or chopped)
  • 2 cups cabbage finely sliced
  • 10 champignons (tin mushrooms) (optional)
  • ½ cup spring onion (green part) (chopped)
  • Salt to taste
  • 1 tspn Chinese salt (Ajinomoto)
  • 1 tbspn black pepper
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • ½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
  • 2 beaten eggs


  • Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
  • Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
  • Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
  • Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
  • Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
  • Serve hot.

Oporto Style Bondi Bites

Oporto is AUS/NZ based burger and grilled chicken chain and their Bondi burgers are very popular. They make it with their own special hot sauce and chicken fillets. But I am not a big fan of their burgers, I like their Jalapeno bites and Chicken Bondi Bites more. Bondi bites are thin slices of chicken breast, marinated in tangy marinade and lightly crumbed and fried. I have worked out the recipe by eating them, so its based on my taste and tastes same.

Here we go,

Ayesha’s Kitchen


  • 2 chicken breasts, boneless, skinless, cut into thin slanted slices
  • Salt to taste
  • Some chicken salt
  • 1 tspn smoked paprika
  • 2 tbspns soy sauce
  • 1 tspn lemon & herb seasoning (easily available at grocery stores)
  • 6 tbspns lemon juice
  • 1 tspn garlic and onion mix powder
  • 1 tspn black pepper
  • 2 eggs
  • 4 tbspns corn flour
  • 2 tbspns self rising flour


  • 1 cup bread crumbs
  • 2 cups flour
  • 1 tspn paprika
  • 1 tspn chicken salt
  • 1 tspn lemon and herb seasoning
  • Oil for deep frying


  • Cut the chicken breasts in thin slanted slices and put them in a zip lock bag and pound it with a meat hammer and put all the pieces in a deep mixing bowl.
  • Add all the spices and sauces and mix. Keep aside for 30 minutes at room temperature and crack in 2 eggs, add corn flour and flour and mix well.
  • Keep aside for 1 hour in refrigerator.
  • Meanwhile, combine all the crumbing in a plate. Take one piece of chicken and coat it in the crumbing, pressing it gently to stick the crumbs. Do the same with the rest of the chicken and arrange them on a plate without over lapping and refrigerate for 2 hours.
  • Heat oil to 190 degrees Celsius and fry the chicken. Serve hot with any sauce of your choice. I personally like it with ranch, aoli or dynamite sauce.

Crispy Fillet Burger

Crispy Fillet burger is my very own recipe. It is a gourmet or premium style burger , packed with flavour and smoked hot sauce and the chicken has that crunch on the outside and tender on the inside with perfect seasoning. You can add salad or bacon to your burger if you want, I sometimes add avocado and beetroot but really its up to you, how you like your burger. So give it a try this weekend and enjoy!

Ayesha’s Kitchen



  • 4 sesame rolls/ buns
  • Some softened butter
  • 4 – 8 coral lettuce leaves
  • 8 tomato slices
  • 4 coon cheese


  • ½ cup mayo
  • 1 tbspn siracha
  • 1 tspn smoked red chilli flakes
  • A generous pinch of lemon and herb seasoning (available in supermarkets)
  • 1 tspn mustard


  • 2 chicken breasts (cut into half, total 4 fillets)
  • 1 tbspn hot sauce
  • 1 tbspn vinegar
  • 2 tbspns dark soy sauce
  • Salt, pepper & chicken salt, red chilli powder (as desired)
  • 1 tspn onion powder
  • 1 tspn garlic powder
  • 1 egg
  • 2 tbspns corn flour
  • 2 tbspns self rising flour
  • Oil for deep frying


  • For fillets, take each piece of chicken and put it in a zip lock bag. Pound with the meat hammer to flatten. Lay them on a straight dish, season with salt, pepper, red chilli powder, chicken salt, onion powder and garlic powder. Turn the sides and season the other side as well. Keep aside for 15 minutes.
  • In a bowl, combine all the sauces and dip the marinated chicken into it. Add egg, corn flour and flour. Mix and keep in refrigerator for 1 hr.
  • Meanwhile get everything ready. Combine all the ingredients for sauce in a small mixing bowl to use it later. You can change the sauce in you want. Any sauce of your choice will work.
  • After an hour, heat oil in a pan or fryer to 190 degrees Celsius and fry chicken for 6 minutes.
  • Meanwhile the chicken is frying, butter the bun and toast it on griddle, apply sauce to the top and the bottom part, place lettuce and tomato on the top and cheese on the bottom and place the chicken fillet, right out of the fryer onto the cheese. Close your burger and serve hot with fries.

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