Tag Archives: Hi Tea

Chicken Pakora

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This recipe for chicken pakora is desi flavored infused and it is my very own recipe. It is just like normal pakoras but made with chicken and with a different technique and some extra ingredients. When I made it last year in an Iftar party, my guests loved it; the chicken was flavorsome, tender and juicy.

ingredients:

  • 1.5 kilo chicken, cut into small pieces, tikka cut with bones
  • 1 tbspn ginger garlic & green chilli paste
  • 2 tbspns lemon juice
  • 1 tbspn vinegar
  • Salt to taste
  • ½ tspn black pepper
  • ½ tspn chicken powder
  • 1 tbspn cracked coriander seeds
  • A generous pinch of carom seeds
  • 1 tspn roasted crushed cumin seeds
  • A generous pinch of kasuri methi (crushed between palms)
  • ½ tspn garam masala powder
  • 1 tbspn crushed anar dana (pomegranate seeds)
  • 1 tbspn red chilli flakes & powder
  • A pinch of yellow food color
  • 4 tbspns besan, chickpea flour
  • A pinch of baking powder
  • 1 tspn levelled corn flour
  • 1 egg
  • 1 tspn yogurt
  • Oil for deep frying (2 cups vegetable + 2 cup mustard oil)

Method:

  1. In a mixing bowl, marinate chicken in salt, red chilli powder & flakes, lemon juice, ginger garlic & green chilli paste, vinegar, chicken powder, black pepper, carom seeds, cumin, food color & garam masala and keep aside for 40 to 50 minutes at room temperature or overnight in refrigerator.
  2. In a separate bowl mix the remaining ingredients (except oil) and add it to the marinated chicken. Mix and keep aside for 10 minutes.
  3. Mix and heat both the oils to 180 degrees Celsius and fry chicken pieces in batches for 7 – 8 minutes.
  4. Serve hot with mint sauce, imli sauce & ketchup.

Chicken Salad filled Croissants

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Chicken salad filled croissants is a beautiful addition to your tea table or Iftar table or any potluck. It is gourmet style yet easy crowd pleaser which will make you look like pro chef 😀

Ingredients

  • 12 mini croissants/ 6 large croissants
  • Few rocket leaves/ coral lettuce leaves (if rocket leaves are not available)

FOR CHICKEN

  • 2 chicken breasts, large size
  • 2 tbspns olive oil
  • Salt to taste   
  • Cracked black pepper, a generous pinch
  • Red chilli flakes, a generous pinch
  • ¼ tspn mustard powder/ 2 tbspns Dijon mustard
  • Juice of 1 lemon

FOR CHICKEN SALAD

  • 1 cup mayonnaise
  • ½ cup cream
  • ½ cup sour cream
  • A pinch of icing sugar
  • A generous pinch of cracked black pepper
  • ¼ tspn mustard powder
  • 1 tspn hot English mustard
  • A generous pinch of table salt
  • Few green sprigs of spring onions, sliced
  • 2 tbspns chopped celery stalks
  • 2 tbspns chopped cucumber

Method

  1. Wash, clean and pat dry chicken breasts. Thaw them with meat hammer until they are 1.5 cm in thickness.
  2. Mix everything given for chicken in a bowl and marinate chicken for good 40 minutes to 1 hour.
  3. Heat a grill pan, brush some butter and grill chicken breasts for 5 minutes per side.
  4. Remove from the grill and let it cool.
  5. Meanwhile in a mixing bowl, mix all the sauces and spices with a whisk. Mix in the veggies.
  6. Shred/ cut the grilled chicken and add it to the mixture.
  7. Cut the croissants from the middle lengthways to fill in the filling but not till the end.
  8. Stuff in a rocket leaf and 1.5 tbspns of chicken mixture (in mini croissant) or 2 rocket leaves and 3 tbspns of chicken mixture (in large croissant) in each croissant.
  9. Arrange all the croissants on a platter and serve.

Keema Onion Samosa

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Keema onion samosa is my Pakistani delicacy which is very famous during Ramadan. I remember growing up eating from our local sweet shop “Mehmood Sweets” in Lahore and always tried to figure out the recipe…. so here it is (even better than that) finally after numerous tries…… from my kitchen to your kitchen ❤

Ayesha’s Kitchen

Ingredients:

  • 350 gms beef mince (finely minced)
  • 1.5 medium sized onions (coarsely chopped)
  • Salt to taste
  • 1 tbspn red chilli flakes
  • ½ tspn freshly crushed cumin (not powder or seeds)
  • 1 tbsp chaat masala
  • A generous pinch of carom seeds
  • 4 tbspns oil for frying
  • 4 tspns whipped yogurt
  • A generous pinch of kasoori methi (crushed)
  • 1 tspn mix of ginger and garlic powder (not crushed or minced)
  • 2 tbspns finely chopped fresh mint leaves
  • 2 Thai/ small green chillies, chopped fine

FOR SAMOSAS

  • 40 pcs of samosa sheet
  • 2 tbspns flour mixed with ¼ cup water (slurry – to seal the edges of the samosa)
  • Oil for deep frying

Method:

  1. Heat oil and fry beef mince in it by breaking it, when it starts changing the color, add all the spices except kasoori methi and continue cooking. Add onion, mint & green chillies and mix and then add yogurt and kasoori methi and cook on low heat until the water evaporates.
  2. Remove from heat and transfer it to a plate to stop the cooking process and allow the mixture to cook for good 30 minutes.
  3. Mow fold the samosa sheet into a samosa and put 1 tbspn of the mixture into it. Close the samosa and seal the edges with the slurry. Place it on a plate lined with butter paper.
  4. Keep making the samosas until the mixture & the sheets are finished.
  5. Refrigerate for 30 minutes.
  6. Fry on medium heat at 180 degrees Celsius until golden and crispy.
  7. (Fry in batches of 6 or according to the size of your frying pan to avoid soggy samosas)
  8. Take out onto the wire rack and arrange them on your serving platter. (I said wire rack because a normal plate or a plate lined with paper towel will make it soggy, you need air to pass through to keep the pastry crispy, crunchy & flakey)
  9. Serve hot with tamarind sauce.

 

 

Pasta Grande

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Pasta Grande is my own invention and believe me it is one of the bests. I love the sweet chilli sauce taste in chicken pasta and the champignons and the bell pepper adds a very fine taste to it plus it is covered with cheese. You and your family or whoever you will feed this will love it.

Ideal for lunch, snack, hi tea parties, birthday parties, kids parties, camping trips, picnics, etc.

 

Ayesha’s Kitchen

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 500 gms chicken mince
  • 100 ml tomato paste
  • 200 ml pasta sauce (1 kg tomatoes, cut into chunks, sprayed with olive oil, salt, thyme, oregano and rosemary, broiled for 35 mins of 200 degrees Celsius or until crusty, mashed and passed through sieve)
  • 4 tbspns sweet chilli sauce
  • 2 small cans/ 2 cups of champignons (button mushrooms) ( I used champignons because they taste better in this recipe?
  • 1 bell pepper/ capsicum (chopped into small dices)
  • 1 tbspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 packet of spaghetti (I use 1 packet of San Remo)
  • Salt to taste
  • 2 tbspns of minced garlic

FOR WHITE SAUCE

  • 2 cups whole milk
  • 2 tbspns flour
  • 100 gms butter
  • 2 tbspns sharp parmesan cheese (optional)
  • Salt and pepper (be careful with salt as we have added salt in the pasta as well plus the cheeses are a bit salty too)

FOR TOPPING

  • Mix of shredded Mozzarella (1cup), Cheddar( ½ cup) and (4 tbspns) Parmesan.
  • Some Italian herb mix
  • A bell pepper sliced
  • 4 tbspns oil

Method:

  1. Heat oil in a pan and fry chicken mince. Break it into pieces when sautéing. Add garlic when the chicken changes its color and cook until the water from the chicken dries.
  2. Now add all the sauces (pasta sauce and sweet chilli sauce) and tomato paste and mix. Add champignons and bell pepper and cook for 5 minutes on medium heat with the lid on.
  3. Add salt, pepper and chilli flakes. Stir and remove from heat.
  4. Boil some water in a big pot and add a generous pinch of salt. Add spaghetti and cook until al dente’.
  5. Drain the water and keep the boiled spaghetti in the colander under running cold water and separate them with your hands. When the spaghetti is all separated and the starch is drained turn off the water and keep the spaghetti aside in the colander for 2 minutes. Now add the spaghetti in the tomato and chicken mixture.
  6. Preheat the oven to 200 degrees Celsius on broil mode.
  7. For white sauce, melt some butter in a sauce pan, add some Italian herb mix and flour. Saute until the flour starts turning light brown. Add milk with constant whisking and cook until the sauce thickens. Add parmesan cheese, salt and pepper and turn off the flame.
  8. Put the pasta in the baking dish, pour over the white sauce and then cover with a layer of mix cheeses, capsicum slices and herb mix and broil for good 20 minutes until the cheese looks bubbly and golden from the top.
  9. Take out the dish from the oven very carefully and let it rest for good 10 minutes. It will allow it to settle down a bit which will make it easier for you to cut the portions. Serve hot.

 

 

 

Parsi Chicken Cutlets

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Parsi chicken cutlets is the recipe inspired by one of the internet recipes. I was watching cooking videos as usual and watched this one which kinda attracted my taste buds, so I tried it and no doubt it was yum 🙂 Give it a try and let me know what you think about it!

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Ingredients:

  • 250 gms boiled and mashed potatoes
  • 500 gms chicken mince
  • 1 cup coriander chopped
  • 1 cup mint leaves chopped
  • 1 medium red onion chopped fine
  • 1 tbspn ginger & garlic paste
  • 4 – 5 green chillies chopped
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • 1 tspn cumin powder
  • 1 tspn garam masala

FOR COATING

  • 2 cups bread crumbs
  • 2 beaten eggs
  • Oil for shallow frying

Method:

  • In a shallow wide dish, combine boiled mashed potatoes and chicken mince well and add all the spices and veggies. Mix well and keep aside for 10 minutes.
  • Now make small cutlets depending on hat size you want and coat them in breadcrumbs, then egg and fry for 2 minutes per side on medium flame.
  • Serve hot with tomato mint chutney or ketchup.

Oporto Style Bondi Bites

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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

Ingredients:

  • 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

FOR CRUMBING

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

Method:

  • 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.