Hommus

Hommus is a very famous Arabic dip which has different variation of recipes in Lebanon, Turkey and Egypt. This recipe is Lebanese version. Lebanese version is a bit sour, lemony and fine in texture.

Ayesha’s Kitchen

Ingredients:

  • 2 x cans of chickpeas
  • 3 tbspns tahina (sesame seed paste)
  • A generous pinch of salt
  • 5 – 6 tbspns extra virgin olive oil
  • ¼ cup water (if needed)
  • 2 cloves garlic
  • ½ cup lemon juice

Method:

  • Combine all the ingredients in a food processor and mix until very fine paste is made. Add water if needed. Adjust salt and serve with a drizzle of olive oil and paprika. Ideal with grilled meat, khubz and pita.
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Aalu Channa Chaat

There are some things I love about this salad/ chaat:

1. It is a crowd pleaser
2. No special ingredients needed, pretty much everything you usually have at home
3. A good recipe addition to your weight loss diet plan.

Ayesha’s Kitchen

Ingredients:

  • 2 cans chickpea (drained)
  • 2 large potatoes (cut into cubes and boiled)
  • 2 red onions, chopped
  • 2 tomatoes, deseeded and chopped
  • A bunch of coriander, a bunch of mint and 3 small green chillies, crushed fresh
  • 4 tbspns lemon juice
  • 1 tspn heapful chaat masala (you can add more if you want it hot)
  • 3 tbspns tamarind sauce

Method:

  • Prepare everything according to the instructions; Peel, cut and boil potatoes, chop onions and tomatoes, crush coriander and other stuff, drain and wash chick peas and squeeze lemon.
  • Mix everything together in a mixing bowl. Refrigerate for 1 hr and serve.

Easy as.

Channa and Boondi Chaat

Tastes just like any Chaat stall in Pakistan or India but hygienic……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHAAT BASE

  • 5 cups yogurt
  • ½ cup cold water (if using thick yogurt)
  • 1 tbspn heap full chaat masala
  • 1 tspn sugar
  • 2 tbspns tamarind sauce
  • 1 large red onion (chopped)
  • 2 chopped green chillies
  • 4 tbspns chopped fresh coriander
  • 4 tspns chopped fresh mint leaves

FOR CHAAT

  • 2 cups fully boiled chickpeas
  • 1 cup boiled diced potatoes
  • 1 cup store bought boondi

FOR GARNISHING

  • 1 cup thinly sliced green cabbage
  • 1 large red onion cut into thin rings
  • 2 tbspns chaat masala
  • Some tamarind sauce

Procedure:

-Combine all the ingredients given for base in a deep mixing bowl and whisk it. You can adjust chaat masala according to your taste.

-Now add boondi and let it rest for 15 minutes until it becomes soggy. Add boiled chickpeas and mix.

-Transfer this to your serving bowl and garnish with salad, followed by chaat masala. Drizzle some tamarind sauce and refrigerate until needed.

 

 

Murgh Channay/ Murgh Chholay

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.

Lahori Channay

Lahori Channay is the  most popular item in Lahori breakfast. People like it with puris or naans……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 cups chickpeas (soak overnight)
  • 2 onion sliced
  • ½ cup oil
  • ½ cup ghee
  • 1 tspn chaat masala
  • A pinch full of bicarbonate soda
  • Salt to taste
  • 1 tspn cumin seeds
  • 1 tspn cumin powder
  • Some red chilli powder
  • 1½ tbspn garam masala
  • 1 tbspn ginger garlic paste
  • 4 tbspns lemon juice
  • 2 green cardamoms
  • A pinch of sugar

Procedure:

-In a pressure cooker put 4 cups of water and soaked chickpeas and boil for around 15 minutes.

-Now add all the spices and bicarbonate of soda and cook covered for 45 minutes.

-Heat oil and fry cardamom in it. Add onion and fry until its golden brown. Add boiled chickpeas with water and mix. Add lemon juice and chaat masala and cook for 15 minutes.

-Garnish with some green chillies and coriander.

-Serve hot with puris or naan.

Channa Pulao/ Chickpea Pulao

Channa Pulao is one of the famous rice dishes of Pakistani Cuisine. These rice are served with roasts and steamed meat …..

Ayesha's Kitchen

Ingredients:

  • 3.5 cups basmati rice (soak for 20 minutes in lukewarm water)
  • 1 can boiled chickpeas (discard the water and keep the chickpeas)
  • ¼ cup oil/ ghee
  • 1 onion sliced
  • 1 tspn crushed ginger
  • 1 tspn sliced ginger
  • 2 – 4 cloves
  • 2 black cardamoms
  • A piece of cinnamon
  • 4 black peppercorns
  • 1 bay leaf
  • 6 ¾ cups water
  • Salt to taste
  • Chicken powder (OPTIONAL)

Procedure:

-Heat oil in a non-stick pan and fry onion, garam masala (peppercorns, cloves, cinnamon, cardamom and bay leaf) and ginger paste until they are brown.

-Add chickpeas and stir for a minute and add water in it. Cook covered for 10 minutes and then add salt and soaked rice.

-Let it cook on high medium heat for 5 minutes or until the rice begins to boil.

-Cover it with the lid and cook on very low heat until there is no water left in the pot.

-Serve hot with roasts, shaami kabab and fried chicken.