Shaljam Bhujya

Shaljam Bhujya is one of the not so favorite 😀 not so famous Pakistani dish in home cooking. Kids hate it but oldies love it. My recipe is very simple, handy and easy. It is actually my grandma’s recipe. I have learnt cooking vegetables from her, she makes it mild but my recipe is hot and spicy. Give it a try!

Ayesha’s Kitchen

Ingredients:

  • 4 large turnips (peeled and cut into cubes)
  • 2 medium sized onion
  • 3 medium sized tomatoes
  • 4 green chillies
  • 1 tbspn ginger and garlic (crushed)
  • 4 tbspns olive oil
  • 1 tbspn ghee
  • 1 cup coriander (fresh, chopped)

SPICES

  • 1 chicken stock cube (Optional)
  • Salt to taste
  • 1 tspn red chilli p[owder
  • 1 tspn red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn crushed dried coriander (not powder)
  • 1 tspn cumin seeds
  • 1 tspn cuin powder
  • 1 tspn garam masala
  • 1 tbspn methi leaves

Method:

  • Heat oil and fry onions until they are golden and crispy. Add everything else except methi leaves, coriander, 2 green chillies and methi leaves.
  • Pressure cook on low heat for 30 minutes or until two whistles.
  • Carefully take off the lid and cook on medium heat until the moisture evaporates. Now add rest of the stuff and cook on high heat until the oil comes on the sides of the pan.
  • Serve hot with chapatti.

Lahori/ Delhi Style Chicken Boneless Handi

Ladies & Gentlemen,

Boneless chicken simmered curry, inspired by Lahore (the food giant of Pakistan) and Delhi (the food giant of India), is presented to you!

This is probably the most easy and handy recipe you will find, go for it! and make your weekend desi 🙂

Ayesha’s Kitchen

Ingredients:

  • 1 kg boneless chicken cubes (breast and thigh mix)
  • 3 medium onion (sliced)
  • 2 cups cooking oil
  • 1 tbspn minced garlic
  • 1 tbspn crushed ginger
  • 6 – 8 green chillies, few cut into slices
  • 2 tbspns fresh fnugreek leaves (chopped)
  • 2 tomatoes sliced
  • 2 tbspns yogurt
  • Fresh coriander (1 cup), chopped
  • Ginger julienne (if desired)

SPICES

  • Salt to taste
  • Chicken salt/ chicken cube (for extra flavour) (adjust according to the salt you add)
  • 1 tbspn red chilli flakes
  • 1 tspn red chilli powder
  • 1 tspn turmeric powder
  • ½ tspn cracked black pepper (very coarse)
  • 1 tbspn coarsely ground coriander
  • 1 tspn garam masala
  • 1 tspn cumin seeds, pan roasted, coarsely ground
  • 1 tspn cumin seeds
  • 1 tbspn desi ghee (if desired)
  • 1 tspn ground pomegranate seeds

Method:

  • Heat oil and fry onions on medium heat with constant rotation, until its crispy golden.
  • Add ginger and garlic and fry for 30 secs. Add chicken and stir fry until the chicken changes the color.
  • Add salt, chicken salt, tomatoes and few green chillies. Cook on medium heat until tomatoes lose the stiffness. Meanwhile mix all the spices (except garam masala and black pepper) in a small bowl and add it to the chicken. Add yogurt as well. Mix.
  • Put the lid on and reduce the flame to low- medium and let it cook for 15 minutes or until the oil starts to separate.
  • Add chopped fenugreek, desi ghee, black pepper and garam masala and give it a final mix.
  • Serve hot with roti, salad and raita.

Mango Kulfa

Mango Kulfa…. Sub Continental version of no churn Ice Cream. Made of milk, nuts, mango and condensed milk, this dessert is everyone’s favorite. My recipe is very handy and easy, give it a try and fall in love with this delicacy ❤

Ayesha’s Kitchen

Ingredients:

  • 0.5 litre blue top milk/ fresh full cream milk
  • 1 tin sweetened condensed milk
  • 200 gms cream
  • 1 ½ tbspn Rice flour
  • 3 tbspns mango custard powder (easily available at Pakistani grocery stores)(Preferred brand: Rafhan)
  • ½ cup chopped pistachios & almonds
  • 2 sweet mangoes (Pakistani mangoes) (chopped fine)
  • Some rooh afza or jam e Shireen (OPTIONAL)
  • 1 tbspn kewra essence

Method:

  • Take ¼ cup of milk out of 0.5 ltr milk and boil the rest of it.
  • Now add condensed milk and stir well. Add pistachios, almonds and kewra.
  • Cook for 15 minutes.
  • Now in ¼ cup of milk mix rice flour and mango custard powder and add this to the cooking mixture and stir well.
  • Add cream and turn off the flame. Allow it to cool for 1 hour and mix in chopped mango.
  • Pour it in a mold and freeze for 12 to 16 hours.
  • Take it out 15 minutes prior to serving and cut blocks with hot knife.
  • Serve with a drizzle of jam e Shireen or rooh afza if you want otherwise some slivered nuts will do.

 

Amritasri Fish Fry (Ambarsari Machhi)

Another recipe for fish fry but only Ambarsari this time 🙂

Amritsar is well known for good food after Delhi in India, they have their specialities like Amritsari fish, Amritsari hareesa, Amritsari Kulcha and Ambersariya 😀 😀 😀 😀

Ayesha’s Kitchen

Ingredients:

  • 1 kilo blue grenadier/ basa fillets cut into small fillets
  • Salt to taste
  • 1 tbspn red chilli powder
  • 3 tbspns ginger, garlic, coriander and green chilli paste
  • 3 tbspns lemon juice
  • 3 tbspns vinegar
  • 1 eggs
  • 4 tbspns besan (gram flour)
  • 2 tbspns rice flour
  • 1 tspn carom seeds
  • 3 tbspns yogurt
  • Oil for deep frying

Method:

  • Cut fish into 1.5 to 2 inch cubes. Squeeze some lemon juice, add salt and red chilli powder and mix into fish cubes. Add vinegar, paste and carom seeds and keep aside for 30 minutes.
  • Mix in gram flour, egg and yogurt and keep aside for further 20 minutes. Meanwhile heat oil to 190 degrees Celsius and fry fish until its brown and crisp. Serve hot with mint sauce.

Ayesha’s Kitchen

Paneer Tikka

Paneer tikka is one of the favorites in Punjabi BBQ. The spicy marination around the bland paneer cubes, grilled to perfection makes it irresistible and tempting ❤

Ayesha’s Kitchen

Ingredients:

  • 250 gms paneer (I used store bought for this recipe) cut into cubes
  • 1 cup cubed capsicum
  • 1 cup cubed red onion
  • 1 cup cubed stiff tomatoes
  • Some ghee or butter

FOR MARINATION

  • 1 cup hung curd (yogurt with 0 water)
  • 1 tbspn cream
  • 2 tbspn roasted gram flour
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • 3 tbspns (ginger, garlic, mint, coriander & chilli paste)
  • ½ tspn turmeric powder
  • 1 pinch of carom seeds
  • ½ tspn chaat masala
  • ½ tspn zeera powder (cumin powder)
  • ½ tspn coriander powder
  • ½ tspn garam masala
  • ½ tspn red deghi mirch

Method:

  • Combine everything given for marination and whisk to make a smooth batter. Add vegetables and mix and at the end add paneer cubes. Mix with gentle hands and coat each cube in marination. Keep aside for 4 hours in the refrigerator.
  • Thread paneer and veggies onto the wooden skewers and grill on buttered grill pan for 5 minutes per side.
  • serve hot with mint and tamarind sauce.

Bread Pakora

Bread pakora is very famous in Punjab, India. I ate it first time at Keysborough Gurudwara Sahib and the idea seemed fantastic to me. It is actually battered fried potato sandwich and tastes great with mint sauce. Try this and let me know how you go with it 🙂

Ayesha’s Kitchen

Ingredients:

FOR BATTER

  • 2 cups gram flour
  • ½ tspn baking powder
  • Some cold water for medium thick batter
  • Salt to taste
  • 1 tbspn crushed red chilli dry
  • ½ tspn turmeric powder
  • 2 tbspns cracked coriander seeds
  • 1 tbspn green chilli paste (fresh)
  • 1 tspn cumin seeds
  • 1 tbspn pomegranate seeds (crushed)
  • 3 tbspns chopped fresh coriander

FOR PAKORA

  • 6 white bread slices
  • Oil for deep frying

FOR FILLING

  • 2 boiled potatoes
  • Salt and red chilli powder to taste
  • ½ tspn turmeric
  • 1 tbspns crushed green chillies
  • 3 tbpns chopped fresh coriander
  • 1 tbspn chopped fresh mint leaves
  • ½ tspn aamchur powder
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • 1 tspn cracked coriander seeds

Method

  • Combine all the ingredients given for batter except water and mix. Now gradually add water, whisking at the same time to get the right consistency of the batter. It should not be too thick or too runny. The consistency of the batter should be good enough to coat the bread sandwich.
  • Keep aside for 5 minutes.
  • Meanwhile, in a mixing bowl, combine all the ingredients for filling and mash.
  • Take one slice of bread and spread 2 tbspns of potato mixture onto it and cover it with the other bread slice. Cut into 8 triangles. Do the same with other bread slices and make 24 mini triangles.
  • Meanwhile heat oil to 190 degrees Celsius or hot enough that you put the batter in and it floats to the surface of the oil, bubbling within 10 seconds.
  • Now dip and coat each triangle into batter and fry until its crisp and brown on the outside. Take them out onto your serving platter and sprinkle some chaat masala (optional).
  • Serve hot with mint chutney or just as it is. They taste great.

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