Tag Archives: Indian

South Indian Fish Curry

A very easy pleasy summer squeezy fish dinner, light on stomach & time 🙂

Ayesha’s Kitchen

Ingredients:

  • 500 gms boneless fish chunks (I use Gummy in Australia, you can use any) + 2 tbpns lemon juice & salt
  • 1 onion (grated)
  • 1 tomato (chopped)
  • 8 – 10 curry leaves
  • 1 tspn nigella seeds + 1 tspn fennel seeds + a pinch of carom seeds + 1 tbspn coriander seeds + 1 tspn cumin seeds (crushed together)
  • 1 generous pinch of turmeric powder
  • 1 tspn Kashmiri red chilli powder
  • ¼ cup cooking oil + ¼ cup cooking mustard oil
  • 1 tbspn ginger & garlic paste
  • 4 green chillies (sliced)
  • Some warm water

Method:

  1. Marinate fish chunks in lemon juice & salt and keep refrigerated for 30 minutes.
  2. Meanwhile, heat oil (cooking + mustard) and fry onion & ginger garlic paste until it is light golden in color but not brown or dark brown.
  3. Add curry leaves and green chillies and saute for 2 minutes until the flavour comes out.
  4. Add tomatoes and, salt, chilli powder & turmeric and cook covered on medium heat for 3 – 5 minutes or until the tomatoes are mushy.
  5. Add some hot water and cook the masala. You may need to add little water multiple times to cook the masala. Do not add all the water at the same time otherwise the masala will be very over cooked and bad in taste. This process is called “Bhoonna” in Pakistani cooking.
  6. When the oil oozes out and the masala looks cooked, add fish and the spice mix and give gentle stir. (We add these spices at this point because we don’t want them to burn or over cook and it affects the color of the curry too)
  7. Add 1 cup of warm water and cook covered on low heat for 15 to 20 minutes until the fish is cooked and the curry oozes out the oil.
  8. Garnish with some coriander if you want and serve.

Missi Roti aka Besan ki Roti

Missi Roti is also known as Besan ki roti and it is very famous in Pakistani & Indian home cooking. Not something you will find on every restaurant’s menu like paratha or tandoori roti but at home everyone knows this. So next time someone from Pakistan tries to be a burger and say they dont know missi roti don’t believe them 😀 they all have eaten it once in their life.

Ayesha’s Kitchen

Ingredients:

  • 1 cup wholemeal flour (aata)
  • 1 cup gram flour (besan)
  • 1 small red onion (finely chopped)
  • 4 – 5 small green chillies (finely chopped)
  • 2 tbspns chopped green coriander
  • Salt to taste
  • Red chilli flakes to taste
  • A generous pinch of carom seeds (ajwain)
  • 1 tbspn cracked coriander seeds
  • ½ tspn crushed cumin seeds
  • 1 tbspns crushed pomegranate seeds
  • Some luke warm water to knead the dough
  • Ghee/ butter/ oil for frying the roti (I prefer ghee as it smells, tastes and feels more traditional)

Method:

  1. Mix everything (except oil & water) in a mixing bowl and knead a dough by mixing in water gradually. The dough should be firm to touch and not sticky.
  2. Pour some oil over the dough and keep it aside covered with a kitchen towel for 30 minutes.
  3. Divide the dough into 4 parts and make balls. Flat those balls like a roti/ chappati by dusting some aata on it and with the help of rolling pin.
  4. Preheat the griddle/ tawa on medium heat and place one roti on it.
  5. When it starts changing its color flip the side and apply some ghee on it. Flip the side and apple some ghee on the other side and cook until the roti is light brown.
  6. Do the same with other 3 rotis and serve hot with Lassi, achar, raita, chutney or Pakistani mangoes.

Ayesha’s Kitchen

Fish Biryani

Fish biryani is not a delicacy but just another version of Biryani. After combining 4 recipes; 2 from my family, 1 from YouTube and 1 from a friend, and adding some of my own ingredients, I came up with my very own recipe which I am sharing with my Ayesha’s Kitchen family. This recipe is extremely easy, quick and yum if you follow whatever is written below…..

Ayesha’s Kitchen

Ingredients:

FOR FISH KORMA

  • 500 gms boneless fish cut into 3 finger sized chunks (I used gummy in Australia, you can use any fish which is not flaky) I like using gummy for my curries, soups & gravies as it does not have any strong odor and it does not break while cooking. My second favorite for this kind of cooking is Barramundi. Barramundi does not break as well but has a good fishy odor which I like.
  • 2 tbspns yogurt
  • ¼ cup lemon juice
  • 2 tbspns chopped coriander & mint
  • 1 tspn freshly crushed ginger, garlic & green chilli
  • A generous pinch of salt (to taste)
  • 1 tspn red chilli powder
  • A generous pinch of carom seeds (ajwain)
  • A generous pinch of caraway seeds (shahi zeera)
  • 1 tspn cumin seeds
  • ½ tspn paprika
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • A generous pinch of amchur powder
  • A pinch of sugar
  • 1 tson garam masala (1 big cardamom, 2 green cardamoms, ½ tspn fenugreek leaves, a piece of cinnamon, 3 cloves, 4 peppercorns, a piece of mace and a dash of nutmeg)

FOR BIRYANI

  • ½ cup oil
  • 1 medium sized onion (sliced)
  • ½ cup fried onions
  • 4 – 5 lemon slices
  • 2 tbspns chopped mint & coriander
  • 2 sprigs of dill
  • 1 tomato
  • Water + 1 tbspn salt + 1 star aniseed + 3 cloves + cinnamon + 1 big cardamom + 2 small cardamom to boil rice
  • 2.5 cups basmati rice
  • Few curry leaves
  • 1 tspn ghee
  • Few drops yellow food colour
  • 1 tspn freshly crushed ginger, garlic & green chilli

Method:

  1. Combine all the spices given for fish in a bowl and add ginger, garlic and chilli paste along with lemon juice.
  2. Apply this paste to fish chunks and keep aside to marinate for 15 minutes.
  3. Meanwhile cut the veggies, soak the rice and put a pot on stove with water, salt, spices& dill sprigs to boil.
  4. Once the water starts boiling, add soaked rice and cook until the rice are 90% done.
  5. Add 2 tbspns of yogurt to the marinated fish and mix. (We add yogurt to fish 10 minutes before cooking so the fish does not break in the curry)
  6. Drain the water and keep the rice aside.
  7. In another pan, heat some oil and fry onion. Add crushed ginger, garlic & chilli to it and saute’ until the onions are golden. Add tomatoes & curry leaves and cook on medium heat until the tomatoes are done. Add a splash of hot water if needed.
  8. Reduce the flame to low and add fish chunks to masala in a single layer and cook covered for 10 minutes. Flip the side and cook for further 5 minutes.
  9. In the rice boiling pot, lay a layer of par boiled rice, then lemon slices, chopped coriander and mint and half of the fried onions, then fish masala, then rice and then another layer of lemon slices, chopped coriander and mint and the remaining fried onions. Splash some yellow food colour, add some ghee on top and cook for 10 minutes on low heat.
  10. Take off the lid and gently mix the biryani with a straight spoon or a spatula. Let it rest for 5 minutes with lid open and then take it out onto your serving dish and serve hot.

Ayesha’s Kitchen

Shahi Khoya Firni/ Shahi Mawa Firni

Shahi Khoya Firni/ Shahi Mawa Firni is my favourite dessert. If you know me, I dont drink milk but I can definitely eat milk in this form 😀

Ayesha’s Kitchen

Ingredients:

  • 2 litre full cream milk
  • 1 cup rice flour (mixed with 2 cups lukewarm milk)
  • 1 tbspn cardamom powder
  • 1.5 cups raw sugar
  • Few drops of kewra
  • 1 cup crumbled khoya (2 cups full fat powder milk, 1 cup full cream, 1 tbspn sugar and a pinch of cardamom powder mixed and microwaved for 4 minutes. Cool down for 10 minutes and crumble with hands)
  • Almonds and pistachios for garnishing
  • 1 chandi ka warq (silver edible foil)

Method:

  1. Make khoya according to the instructions given above.
  2. Mix rice flour, cardamom powder and kewra with milk. Avoid lumps and keep aside until needed.
  3. Boil milk in a thick bottomed, non-stick pot and add sugar. Stir well.
  4. Give milk and rice flour mixture a stir before adding in the milk and then add to the milk with constant stirring.
  5. Cook on low medium heat with frequent stirring until the milk gets to a thick paste consistency. Add half of the khoya, give a gentle last stir and remove from flame.
  6. Let it cool for 30 minutes in the pot.
  7. Transfer into the serving dish, cover it with a cling wrap with wrap touching the firni to avoid the film that comes of the milk dishes. Refrigerate for atleast 4 hours.
  8. Take off the wrap, tidy up the dish and garnish with the left over khoya, nuts and chandi ka warq.
  9. Serve.

 

Besani Aloo Katli

Besani aloo katli is my very own created favourite snack and Ramadan product.  Spicy batter dipped potato slices gives the real satisfaction of chat pata snack. Try this chat pati recipe and enjoy!

Ayesha’s Kitchen

Ingredients:

  • 2 large potatoes (peeled and cut into ½ cm thick slices) (soaked in ice cold water)
  • 2.5 cups besan
  • 1 cup luke warm water
  • Salt to taste
  • 1 tbspn crushed red chillies
  • 1 tspn Kashmiri red chilli powder
  • 2 tbspns roasted crushed cumin seeds
  • 1 tbspn cracked coriander seeds
  • 3 tbspns very finely chopped green coriander
  • 3 tbspns very finely chopped green chillies
  • 3 tbspns very finely chopped fresh spinach
  • A generous pinch of garam masala
  • A generous pinch of kasuri methi
  • 1 tbspn roasted and crushed anar dana
  • 2 tbspns rice flour
  • Oil for deep frying
  • A pinch of chaat masala to sprinkle

Method:

  1. Take out the potato slices from chilled water, pat dry with a paper towel and sprinkle some salt and Kashmiri red chilli powder on it. Keep aside for 5 mins.
  2. Meanwhile prepare the batter and put the oil on low flame so it is preheated when we need to fry.
  3. Add all the spices, herbs and veggies in the potatoes, mix and add rice flour and besan. Mix and add some lukewarm water to make a medium consistency paste. Adjust salt and chilli according to your taste.
  4. Bring oil to medium – high hot and fry each potato slice coated nicely in batter, individually in batches until golden brown.
  5. Take out on a wire rack to keep the batter crisp. Sprinkle some chaat masala and serve with mint sauce or ketchup.

Aloo Bhujya/ Alu Bhujiya

Aloo Bhujya….. a comfort food for a lot of people and an easy and quick meal for many. I make it when I am sick of eating meat plus I am low on time and energy and I prefer it mild. This recipe is mild as well but you can adjust the spices as you like it.

Ayesha’s Kitchen

Ingredients:

  • 4 large or 6 small potatoes (Royale)
  • 1 large and 1 small onion chopped
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 large tomatoes blanched, peeled and cut into chunks
  • Salt to taste
  • Some chicken salt (OPTIONAL)
  • 1 tspn red chilli powder
  • ½ tspn turmeric
  • 1 tspn roasted crushed cumin
  • 1 tspn freshly crushed dried coriander
  • A pinch of fenugreek leaves/ kasuri methi
  • 1 tbspn nigella seeds (kalwanji)
  • A pinch of garam masala
  • A generous pinch of amchur
  • 1 tspn lemon juice
  • ½ cup oil
  • Coriander and green chillies to add at the end and garnish

Method:

  1. Peel, wash and cut the potatoes in slices or cubes. I prefer slices in everyday routine and cubes when making with pooris. Keep them in cold water until needed. Strain the water before adding the potatoes in the pan.
  2. Heat oil in a thick bottomed, deep pan and sweat the onions. Add ginger paste, garlic paste and saute’ further for a minute. Add potato slices and stir fry on medium heat for 5 minutes. Now add all the spices except fenugreek leaves, amchur powder and garam masala. Mix well.
  3. Add tomatoes, amchur powder, garam masala and fenugreek leaves(do not stir after adding tomatoes) and cover the pot with the lid and cook on low heat for 20 minutes or until potatoes are cooked and tomatoes are mushy.
  4. Remove the lid, add lemon juice, coriander and green chillies and cook on medium heat until the tomatoes dry up.
  5. Take them out in the serving dish and garnish with some green chillies and coriander.
  6. Serve hot with roti/ paratha or pooris.