Tag Archives: Pakistani

White Mutton Pulao

White mutton pulao is my recipe for my twin nephews. They love the boti in it ❤

Ayesha’s Kitchen

Ingredients:

  • 3 cups Basmati rice (soaked 30 mins before use)
  • 1 kilo mutton with bone (ideal is chops)
  • 1.5 large brown onion (sliced thinly)
  • 2 cloves of garlic (smashed roughly)
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 green chillies
  • 4 cloves
  • 1 tspn coriander seeds
  • 2 large cinnamon sticks
  • 2 small cardamoms (lightly smashed)
  • 5 to 6 peppercorns
  • A small piece of mace and nutmeg
  • Salt to taste
  • 1 tbspn cumin seeds
  • ¼ cup oil & 2 tbspns full of ghee

Method:

  1. In a pot put mutton, 1 litre water, half of the onion, green chillies, smashed garlic, cinnamon, cloves, peppercorns, coriander, mace, nutmeg and cardamom and cook until mutton is 100% done. Strain the mutton and take out all the whole spices from it and keep the stock aside.
  2. In a separate thick bottomed pot, heat oil and ghee and add rest of the onions and fry until they are golden. Now add ginger and garlic paste and fry for further 1 minute.
  3. Add mutton and fry for 5 minutes on medium heat. Add 6 cups of stock and bring it to a boil. Now add soaked rice in the stock and cook until very less water remains. Cook on low heat with the lid on for 10 mins or until all the water evaporates.
  4. Take off the lid and move the rice a bit. Keep it open for sometime and the serve hot.

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.

 

 

Chicken Cream Kababs

Cream Kebabs is the recipe of one of my besties, she makes them the best so I stole her recipe and sharing with you people here 😀

Ayesha’s Kitchen

Ingredients:

  • 500 gms chicken mince (mix of breast and thigh meat)
  • 1 small onion
  • 5 – 6 green chillies
  • A bunch of coriander
  • 1 tbspn ginger garlic paste
  • Oil for shallow frying

SPICES

  • Salt
  • Red chilli flakes
  • ½ tspn cracked black pepper
  • 1 tbspn coriander powder
  • 1 tspn cumin powder
  • ¼ tspn meat tenderizer
  • 1 tspn garam masala
  • ½ tspn fenugreek leaves
  • 1 tbspn roasted gram flour

FOR CREAM GLAZE

  • 5 tbspns cream
  • 1 tspn garlic paste

Method

  • Chop onion, green chillies and coriander in food processor and add it to the mincemeat. Add all the spices as well and mix well with hands. Give a pulse in food processor for 5 seconds and keep aside for 10 minutes for resting.
  • Grease your hands and shape the meat in seekh kebabs by either rolling it on the skewer or back of the spoon. Heat oil in frying pan and shallow fry the kebabs just to give a shape (half cook).
  • In a separate pan saute garlic paste with no oil and add cream. Now gently transfer half cooked kebabs to this cream mixture and let it cook for 5 minutes or until fully cooked. Temper it with coal and serve hot.

Chicken Hot n Sour Soup

I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.

It ticks

1. Health
2. Taste
3. Nutrition

Very ideal for weight loss and keeps you full for longer.

so…..People on that side of the world! have a great winter 😀

Ayesha’s KItchen

Ingredients:

  • 1 chicken breast
  • 12 cups water
  • 2 carrots (julienne or chopped)
  • 2 cups cabbage finely sliced
  • 10 champignons (tin mushrooms) (optional)
  • ½ cup spring onion (green part) (chopped)
  • Salt to taste
  • 1 tspn Chinese salt (Ajinomoto)
  • 1 tbspn black pepper
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • ½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
  • 2 beaten eggs

Method:

  • Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
  • Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
  • Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
  • Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
  • Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
  • Serve hot.

Bong Paaye

Bong Paaye is a famous dish of Pakistan’s Punjab province. It is our Prime Minister, Mian Nawaz Sharif’s favourite breakfast as well and a very rich delicacy of Eid al Adha.

Ayesha’s Kitchen

Ingredients:

  • 1 kg cow hooves/ (burnt and scraped off) (washed)
  • 1 kg beef muscle
  • 1 onion sliced
  • 1 cup oil
  • 3 tbspns of ginger garlic paste
  • 250 gms whipped yogurt
  • 3 green chillies
  • Some chopped fresh coriander

SPICES

  • Salt to taste
  • 1 tbspn Kashmiri red chilli
  • 1 tbspn red chilli powder
  • 2 tbspns coriander seeds
  • 1 tspn carom seeds (ajwain)
  • 1 tspn nigella seeds (kalonji)
  • 1 tbspn cumin
  • 1 tbspn saunth powder (dry ginger powder)
  • 3 green cardamom
  • 3 cloves
  • 1 tspn peppercorns
  • 3 tbspns fried onions

Method:

  • For masala, pan roast cumin, nigella, coriander, peppercorns, cloves and cardamom for 2 minutes. Put all of it in spice grinder and make powder.
  • Take 10 -12 cups of water, add salt, ginger garlic paste, salt and hooves and boil for 4 hours. Add more water if needed. Now add beef pieces and cook covered for 4 more hours or until the beef is tender.
  • Heat oil in a separate pan and add all the spices in it. Add yogurt and mix well. Don’t let the spices burn. Add this mixture to paya and cook on low heat for further 30 minutes or until the oil comes to the surface.
  • Serve hot with Naan.