Egg Bhurji

Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❤ I am sure you will love it!

Ayesha’s Kitchen

Ingredients:

  • 6 eggs
  • 2 tbspns milk
  • Salt to taste
  • A little pic of red chilli powder
  • 1 tspn coriander seeds (coarsely ground)
  • 1 tspn cumin seeds (coarsely ground)
  • A generous pinch of turmeric
  • 1 red onion (medium sized, chopped)
  • 6 green chillies (small size, chopped)
  • ½ cup chpopped coriander
  • 2 leaves of mint (chopped fine)
  • 1 tomato (chopped fine)
  • 3 tbspns oil or a knob of butter

Method:

  • Wash and chop all the veggies.
  • Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
  • Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
  • Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.
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Paalak Chicken

Chicken Paalak….. one of the famous dishes in Pakistani home cooking but not everyone knows how to make the best one. Everyone knows how to make it but some people know how to make the best one. This is my recipe and it is the best one 😀 I don’t like the spinach smelling too much like spinach so I add fenugreek to it, they go hand in hand, perfect match made in desi food heaven and a key to make everyone like spinach and ghee…. desi ghee, clarified butter. It gives a desi flavor boost to Paalak (spinach) and a very rice and tempting look as well.

If you make Paalak Chicken following this recipe, it will be a delight to see, smell and eat. So here we go ❤

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 1 chicken, 1.5 kilos, cut into 16 pcs.
  • 2 onions, sliced
  • 1 tbspn miced garlic
  • 1 tspn ginger paste
  • 3 tomatoes, chopped fine
  • Salt to taste
  • 1 chicken stock cube
  • 1 tbspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn coriander seeds, coarsely ground
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 1 cup oil
  • 2 small cinnamon sticks
  • 1 big cardamom
  • 1 tbspn ghee

FOR SPINACH

  • 2 bunches of Spinach (cleaned, washed and boiled)
  • 5 small green chillies
  • 1 bunch coriander
  • 5 tbspns kasuri fenugreek leaves/ 2 cups fresh fenugreek leaves

Method:

  • Heat oil in a pan and add cardamom, cinnamon and cumin. When they begin to crackle add onion and fry until they get brown. Add ginger and garlic, fry for a minute and add chicken. Fry until the chicken gets a golden color and add tomatoes and all the spices. Cook on high flame until the tomatoes are loose.
  • Reduce the heat and cook covered until the chicken is 90% cooked.
  • Meanwhile get everything given for Spinach in the food processor and grind it into a paste (medium coarse to fine).
  • Add it in the chicken curry when chicken is ready and mix. Let it cook until the oil starts separating. Add 1 dollop of ghee for flavor and some green chillies and serve hot with rotis.

 

 

Train Chicken (Rabiyah’s Special)

Train chicken is my friend Rabiyah’s special recipe which is my top favourite. I have tried many chicken curries and chicken masala but this one is one of my favourites. She make it for me whenever I go to her place or whenever we do one dish parties. The name Train Chicken is associated with her childhood memory because she used to live in Lahore and her cousins and Aunt & Uncle were used to live in Quetta. They used to visit each other by train in summer vacations and their mothers used to cook this chicken to eat during the journey in train. So this simple and easy chicken recipe is called Train Chicken.

Ingredients:

  • 1 chicken, skinless, cut into curry, 16 pcs.
  • 2 small onions, 1 large onion, cut into slices
  • 1 tbspn ginger and garlic (crushed)
  • 6 – 8 green chillies
  • 3 medium tomatoes, chopped
  • 1 cup oil
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tbspn cumin (pan roasted & coarsely ground)
  • 1 tbspn coriander (coarsely ground)
  • 1 tspn garam masala
  • 1 chicken stock cube (I add it for extra chicken flavor)
  • Fresh green coriander (chopped)
  • Fresh green chillies (sliced)

Method:

  • Wash the chicken and put It in a colander to remove excess water.
  • Heat oil in a pan and add chicken. When it starts changing color, add ginger, garlic and chicken stock cube. Fry until its golden. Take it out in a plate and leave on the benchtop until needed.
  • In the same oil, fry onions till they are golden, add green chillies and tomatoes. Cook until tomatoes leave the stiffness. Add all the spices, except garam masala and simmer the curry. Add a splash of warm water and cook on medium heat. Do this 3 – 5 times until the oil starts separating from the masala.
  • Add chicken, garam masala and ½ the amount of coriander. Mix and cook on low heat with lid on for 15 minutes or until the chicken is fully tender.
  • Transfer the chicken in your serving dish, garnish with some coriander and chillies and serve hot with rotis.

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.

Aalu Chicken Shorba (Potato & Chicken Stew Style Curry)

A very famous dish in Pakistani home cooking, but there is a technique to make it, there is a timing to put everything in to make it super special and delicious. If you follow all the instructions given below, you will get the most delicious Aalu Chicken shorba ever!!!!! Trust me mate 🙂

Ayesha’s Kitchen

Ingredients:

  • 1 chicken (1.5 kilo)(skinless, cut into curry pieces, around 12pcs)
  • 1.5 cups oil
  • 3 onions (medium sized, cut into slices)
  • 3 tomatoes (medium sized, cut into slices)
  • 5 – 6 green chillies (2 chopped)
  • 1 cup coriander, chopped
  • 4 – 5 medium potatoes, peeled and cut into big chunks (4 pieces per potato)
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • 1 litre hot water

SPICES

  • 1 small bay leaf
  • 1 small cinnamon stick
  • Salt to taste
  • 1 chicken stock cube for extra flavour
  • 1 tbspn red chilli powder
  • ½ tspn Kashmiri chilli powder
  • 4 pepper corns
  • 4 cloves
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds, pan roasted and ground
  • 1 tspn garam masala
  • 1 tbspn dried fenugreek leaves (ground)
  • 1 green cardamom

Method:

  • Heat oil and fry onion until its golden and crispy. Add chicken, bay leaf, peppercorns, chicken cube, cinnamon, 2 green chillies, cloves, ginger and garlic. Fry until the chicken changes its colour.
  • Add tomatoes and cook on high heat until the tomatoes are loose and cooked.
  • Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.
  • Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.

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.

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