Chicken Tikka

Chicken tikka is extremely popular and favorite in all over Pakistan, but there are few places which serve the best tasting tikka, And home BBQ parties begin to trend in Pakistan over the last decade and now people are expert. This is my recipe when we did this at home in last holidays and everyone loved it. Its not too spicy but you can adjust the spice level according to your taste. Try my recipe and give a thumbs up because I know, you are gonna LOVE it ❤

Ayesha's Kitchen

Ayesha’s Kitchen


  • 1.5 kilo chicken with bones, cut into tikka boti
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn red chilli fakes
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 green chillies (paste)
  • ½ tspn meat tenderizing powder
  • 1 tbspn coriander powder
  • 1 tspn shahi cumin
  • 1 tspn carom seeds
  • 1 tspn garam masala
  • Few drops of yellow food colour
  • 2 tbspns lemon juice
  • ½ tspn cracked black pepper
  • 1 cup hung curd (yogurt with minimum water)
  • Some ghee for glazing while BBQing


  • Wash, clean and dry chicken and place it in a mixing bowl which is wide and deep.
  • Mix in all the spices and add ginger, garlic and green chilli paste with lemon juice and massage the chicken for good 10 minutes. This will allow the spices to penetrate in chicken.
  • Mix in yogurt and keep aside for 2 hours.
  • Heat the charcoal BBQ and thread the chicken pieces on metal skewers. 5 – 6 pieces per skewer and grill for about 3 minutes per side. Brush on some ghee and grill for further minute on each side.
  • Take them off the skewers and serve hot with naan, salad and raita.

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



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


  • 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)


  • 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.


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 ❤



  • 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)


  • 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.

Lemon Soda

Ideal for summer BBQ parties….. 🙂

#CrowdPleaser #SuperEasy #SuperCool #SuperQuick



  • 1.5 litre 7 up or sprite (chilled)
  • 1 tbspns black salt
  • 1 tbspn cumin seeds (zeera)
  • 1 cup fresh mint leaves
  • ½ cup lemon juice
  • A lot of crushed ice
  • Few lemon slices and mint leaves to decorate


  • Combine salt, lemon juice, cumin seeds and mint leaves in blender and blend the mixture. Add 1 cup of 7 up and 1 cup of crushed ice and blend further.
  • Pour this concentrated mixture in punch bowl or pitcher and pour over rest of the remaining 7 up. Give a gentle stir. Add more ice if desired along with fresh mint leaves and lemon juicer and serve.

Mixed Sabzi

When you are sick of eating meat everyday, have a green day…. Its super easy, super fast and high of flavour ❤



  • 1 cauliflower (heads)
  • 1 cup peas
  • 2 carrots (peeled, sliced or diced)
  • 2 capsicums (cut into cubes)
  • 3 potatoes (cut into cubes)
  • 1 tbspn heapful of crushed ginger
  • 2 green chillies chopped + 2 green chillies whole
  • ½ cup chopped coriander
  • 2 medium onions (sliced)
  • 3 tomatoes (sliced)
  • 2 cups boiling water
  • 1 cup oil
  • 1 tbspn ghee or butter
  • 1 tspn kasuri methi/ dried feugreek leaves
  • 1 tspn garam masala
  • 1 tbspn coriander powder
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tsp black pepper
  • ½ tspn red chilli powder
  • 1 tspn turmeric
  • 1 tspn cumin seeds


  • Wash, peel and cut all the vegetables according to the instructions given.
  • Put peas in 1 cup of boiling water and keep aside until needed.
  • Mix all the spices except garam masala, black pepper and feugreek leaves in a bowl
  • Heat oil in a pan and fry onion. Add ginger when the onion is translucent. Fry until everything is golden brown. Add tomatoes and cook until tomatoes lose the stiffness. Add a splash of boiling water and stir.
  • Add potatoes and mix. Simmer on medium flame for 5 minutes, adding splash of boiling water whenever needed. Add rest of the water and cover the pot. Cook for 5 minutes on medium low heat.
  • Now add carrots, cauliflower and peas along with the spice mix and stir. Cook for 5 minutes and then cover and cook for 10 minutes on low heat.
  • Add capsicum and let it cook on low heat. Meanwhile melt some butter or ghee in a frying pan and fry fenugreek leaves, garam masala and black pepper for 30 seconds. Add this mixture to the vegetables, add some coriander leaves and green chillies, give it a final stir and take it out in the serving dish.
  • Garnish with the left over coriander and green chillies and serve hot with home made rotis.

Bhuna Gosht (Mutton)

Bhuna Gosht has many variations in Pakistan but this is my very own recipe. I find it more flavorful and desi, the tempering of kashmiri chilli powder and fenugreek leaves make it more special. Try my recipe and let me know how you go with it…. I am sure your family and friends would love it.



  • 1 – 1.5 kilo mutton with ones
  • 2 medium sized onions, sliced
  • 4 – 6 green chillies
  • 3 tomatoes, sliced
  • 2 tbspns heap full of fresh ginger and garlic (crushed)
  • 1 cup oil or ghee + 2 tbspns extra
  • Some water


  • Salt to taste
  • 1 tbspn Kashmiri red chilli powder
  • 1 tbspn red chilli flakes
  • 1 tspn heap full turmeric
  • 1 tbspn coriander powder
  • 1 tbspn garam masala powder
  • 1 tbspn cumin seeds
  • 1 tspn whole cloves
  • 1 tspn whole peppercorns
  • 2 cardamoms, slitted
  • 1 tbspn fenugreek leaves (kasuri methi)


  • Green chillies
  • Fresh coriander


  • Heat oil or melt ghee in a cooking pot and fry onion until it is translucent. Add ginger, garlic, cumin, cloves and peppercorns and fry until the onion is golden brown and ginger garlic is cooked.
  • Add mutton pieces and fry until the meat changes its color.
  • Add salt and fry until the water from the meat gets dry. Add 2 cups of water and cook until the meat in tender or add one (1) cup of water and pressure cook for 30 mins after the whistle.
  • When the meat is 85% cooked and the water is dried from the pot, add rest of the spices, tomatoes and green chillies and cook for further 10 – 15 minutes on medium flame. The moisture from the tomatoes will cook the remaining 15% of the meat. Add a splash of water if needed.
  • Meanwhile in a frying pan, melt 2 tbspns of ghee or heat 3 tbspns of oil and fry cardamom, fenugreek leaves and Kashmiri chilli powder for 30 secs and add this to the cooking pot.
  • Give it a final mix and garnish with some green chillies and coriander.
  • Serve hot with roti or naan.

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