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.

Daal Makhni

Very famous Punjabi vegetarian dish….. loved by everyone!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup moong daal
  • 1 cup masoor daal
  • 1 cup chana daal
  • 1 large onion sliced
  • 1 large tomato sliced
  • 1 tbspn garlic minced
  • 9 – 10 curry leaves
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn cumin seeds
  • 1 tspn red chilli flakes
  • 1 tbspn fenugreek leaves
  • ½ cup butter
  • 6 green chillies (2 normal, 4 chopped)
  • 1 cup coriander
  • 1 tbspn garam masala
  • 6 cups water

Procedure:

  • Wash and soak all the daals for 30 mins.
  • Put daal in the cooker and add 6 cups of water, salt, red chilli, 2 green chillies, turmeric and cook until the channa daal is cooked and the other daals are smashed.
  • Melt butter in a frying pan and fry onion until it is brown, add garlic, cumin seeds, tomatoes and curry leaves and make a masala. Stir in this masala in daal. Add coriander, green chillies, garam masala and fenugreek leaves and mix. Serve hot with rotis.

Assorted Vegetable Pakoras

This is the very basic variation of Pakora. You can use any vegetable you like, I used mushrooms, eggplant, potato and cauliflower, you can use capsicum, paneer or anything you like. This batter is super hot and spicy and it gives a very nice crunch to the vegetable. Try it whenever it is raining next and love me for giving you this recipe<3

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • oil for deep frying

FOR BATTER

  • 3 cups besan
  • Salt to taste
  • 1 tbspn red chilli powder
  • 5 tbspns green chilli paste
  • 2 tbspns coriander paste
  • 2 tbspns mint paste
  • 1 tspn turmeric
  • 3 tbspns cracked coriander seeds
  • 1 tbspn cumin seeds
  • 1 tspn fenugreek leaves
  • ½ tspn baking powder
  • Some water to make medium consistency batter

VEGETABLES

  • 2 cups cauliflower heads
  • 1 cup small button mushrooms
  • 2 large potatoes cut into slices
  • 1 large eggplant cut into slices

Method:

  • Wash, dry and cut all the vegetables as instructed.
  • Take a deep mixing bowl and make the batter by mixing all the spices, baking powder and flour with water. Use a whisk to avoid lumps.
  • Preheat the oil in karai and test if it is hot enough by dropping some batter in oil. If it comes up to the surface splattering that means the oil is ready.
  • Now dip each piece of vegetable in the better and fry until the pakora is crisp and brown. Please make sure the oil is on medium flame, if it is too high the vegetable will be raw from inside and if it is too low the batter will soak a lot of oil and it may not be as crispy as we want it to be.
  • Take out all the pakoras on to the serving platter and serve hot with Imli chutney or mint sauce.

Tingri Kabab (Tandoori Chicken Legs)

Tingri Kabab is not so famous but delicious appetizer and BBQ dish of India. The chicken legs are marinated in spices and yogurt and cooked in oven or tandoori oven and it taste great. If the chicken is not massaged in the beginning with all those ingredients, there is a chance it will be smelly, so you better massage and treat your chicken well to enjoy this beautiful delicacy of the great India….. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 12 chicken legs
  • 1 tbspn oil
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • 1 tbspn garam masala
  • A good pinch of meat tenderizer
  • 1 tbspn ginger garlic paste
  • 1 tbspn green chilli paste
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1 tspn fenugreek leaves
  • Few drops of red or yellow food color
  • 1 cup yogurt

Method:

  • Wash and dry the chicken and make deep slits into it. Apply vinegar, salt, ginger garlic paste, chilli paste and meat tenderizer. Massage well for 5 minutes. Now add rest of the spices and mix well. Add yogurt and blend with your hands and keep aside for 1 hour.
  • Preheat the oven to 180 degrees Celsius. Prepare your roasting pan with the wire rack. Brush some oil on the wire rack and place all the chicken legs on to it without overlapping and bake for 45 minutes.
  • Take out the rack and flip the sides and bake for another 45 minutes.
  • Take out, drizzle some lemon juice and serve hot with mint sauce.

Aalu Samosa

This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAMOSA

  • 20 to 24 samosa sheets
  • Oil for deep frying
  • Slurry of flour and water to seal the samosa

FOR FILLING

  • 4 medium sized potatoes, boiled
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • 1 tbspn fenugreek leaves, dried
  • 2 tbspns cracked coriander seeds
  • 3 to 4 green chillies chopped fine
  • 1 cup coriander and mint leaves chopped fine
  • 1 small onion chopped (if you are not freezing the samosas)

Method

  • Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
  • The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
  • Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
  • Make all the samosas until the filling is finished.
  • Refrigerate for 1 hr.
  • Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
  • Serve hot with ketchup, imli chutney or mint chutney.

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Sooji Halwa (Semolina Sweet) (Soojhi Halwa)

This is my very basic recipe of Suji Halwa. It is quick and easy to make for small gatherings, religious purpose, breakfast and family lunch or dinner…. My mum loves it and when I made it first time for my family, they all appreciated y effort but to be honest it is just technique. There is not much effort involved. lets look at the ingredients and get started ❤

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Ingredients:

  • 1.5 cup semolina (soojhi)
  • 1 cup desi ghee
  • 4 cardamoms (cracked)
  • 1.5 cup sugar
  • 5 cups water
  • Few raisins (kishmish)
  • Few slivered almonds
  • Sliced coconut (optional)

Procedure:

  • Heat water and add sugar.
  • Melt ghee in wok and stir fry cardamoms for a few seconds. Add semolina and stir fry until its roasted and golden in color. Be very careful, it burns really quickly. Add raisins.
  • Now add sugar water and cook on medium heat. Be careful, do not burn yourself.
  • Cook with constant stirring until the ghee starts to separate from Halwa.
  • When halwa is all gathered in the centre of the pan and ghee is on the sides, take it out in the serving dish and garnish with some almonds. Serve.

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