Beef Shaami Kabab

Shaami Kebab is very famous in Pakistani home cooking and part of almost all traditional family dinner. They really compliment the rice dishes like pulao or biryani and everyone love these babies. This is my recipe, brought to you after testing many recipes and variations. This is the finest and the best one. So next time, make it for your friends and family and tell them about Ayesha’s Kitchen 🙂

Ayesha’s Kitchen

Ingredients:

  • 1 kilo beef topside chunk
  • 2 cups channa daal (soaked overnight)
  • 2 onions cut into half
  • 8 small green chillies
  • 4 cloves of garlic
  • 1 tbspn freshly crushed ginger
  • 2 tbspns coriander seeds
  • 4 dried chillies
  • 2 beef stock cubes
  • Salt
  • 4 cloves
  • 1 tbspn cumin
  • 1 large cardamom
  • 2 small cardamoms
  • A piece of cinnamon
  • 3 cups water

EXTRAS

  • A bunch of coriander, finely chopped
  • 4 green chillies, finely chopped
  • Some mint, finely chopped (OPTIONAL)
  • ½ cup lemon juice

FOR FRYING

  • 2 eggs, beaten
  • 2 cups oil for shallow frying

Method

  • Combine all the ingredients in a pressure cooker or a cooking pan and cook with a lid on top until everything is tender. For pressure cooker, 1 hour and normal cooking time is 2 hours.
  • Take off the lid and allow it to cool. Don’t worry if it is a bit runny, that will make the kebabs moist. Pulse grind in food processor and take out the mixture in a mixing bowl. Add all the extras and mix.
  • Make flat patties with thickness of 1.5 cm and diameter of 7 cm. Approx.
  • Refrigerate for 1 hr.
  • Heat oil for shallow frying. Dip the kebabs in egg wash and fry until golden brown and crispy.
  • Serve hot with ketchup or mint sauce.

You can freeze them for 1 month.

 

 

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.

Keema Hari Mirch

Keema hari mirch is one of my favorite ways to consume mincemeat, after kebabs. I love the smell and taste of fenugreek and green chillies along with ginger in Keema and if it is served with homemade chapattis, YUMMmmmMmMmmmM. Try it and love it, its worth it. ❤

Ayesha’s Kitchen

Ingredients:

  • 1 kilo beef mincemeat
  • 3 onions, sliced
  • 3 tomatoes, sliced
  • 10 – 12 green chillies, sliced
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 1 cup oil
  • 2 tbspns julienne ginger

SPICES

  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric
  • 1 tbspn coriander powder
  • 1 tspn cracked coriander seeds
  • 1 tbspn cumin seeds
  • 1 tspn garam masala
  • Few cloves
  • Few peppecorns

FOR TEMPERING

  • 2 tbspns ghee
  • 1 tbspn dried fenugreek leaves

Method:

  • Heat oil in a cooking pan and fry onion until they are translucent. Add ginger and garlic paste and fry until the onions are golden and crispy. Add half of the green chillies.
  • Add mincemeat and break it with the wooden spoon. When it starts changing the color add salt and tomatoes and cook on high heat until tomatoes are tender. Add all the spices and remaining half of the green chillies.
  • Cook on medium flame until the moisture dries out and oil starts to separate. Meanwhile melt ghee in a pan and splatter some fenugreek. Add this tarka to your mincemeat and garnish with some ginger, coriander and more green chillies.
  • Serve hot with homemade roti and mint sauce.

Smokey Kofta Biryani

This is LEGENDARY! It takes a lot of effort and time to make it but the result is amazing. People will love you for this and you will get paid for your effort in form of love and thank yous.

It is my own creation, made for some of my besties over a dinner party and they loves it. The tender, charcoal smoked meatballs and spicy potatoes with aromatic rice is a perfect combination to make anyone fall for you. ❤

Ayesha’s Kitchen

Ingredients:

FOR KOFTAS

  • ½ kg beef mince with fats
  • 2 onions fried
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 7 – 8 green chillies (small)
  • A bunch of coriander
  • Few sprigs of mint
  • 1 tbspns Salt
  • 1 tbspns red chilli flakes (for extra hot)
  • 1 tbspn crushed anardana
  • 1 tbspn crushed cumin seeds
  • ½ tspn ground garam masala
  • 1 egg
  • Oil for shallow frying

FOR BIRYANI

  • 1 cup oil
  • 3 cups rice (soaked in cold water)
  • 3 onions sliced
  • 3 tomatoes crushed
  • 2 tbspns ginger and garlic (freshly crushed)
  • 6 – 8 dried plums soaked in hot water for 30 mins
  • 3 medium potatoes cut into big chunks
  • Salt to taste
  • 1 bay leaf
  • 5 – 8 cloves
  • 1 tbspn black peppercorns
  • A small piece of aniseed
  • 2 large pieces of cinnamon
  • 2 black cardomoms
  • 2 green cardamoms
  • 1 tbspn cumin seeds
  • 1 tbspn coriander powder
  • Few drops of yellow food color
  • Few drops of kewra essense
  • Some lemon juice
  • 5 boiled eggs

FOR GARNISHING AND TEMPERING

  • 2 tbspns ghee
  • 1 fried crisp onion
  • Few lemon slices
  • Some chopped mint leaves
  • Some chopped coriander leaves
  • 3 – 4 curry leaves
  • Charcoal

Procedure:

  • For koftas/ meatballs, grind onion, chillies, mint, coriander and anar dana and add mince. Mix well on pulse and take out in a mixing bowl. Mix all the spices in egg and add it to the mincemeat mixture and mix well. Make small round balls, (size of golf ball) and refrigerate.
  • Meanwhile, boil biryani rice. Biryani rice should be cooked to 80% of the tenderness. This will help to maintain the shape of biryani rice. Remaining 20% will be cooked in dam.
  • Heat oil in a pan and fry onions, add ginger garlic and tomatoes. Mix well and when tomatoes are tender, add potatoes and all the spices and cook covered on low heat until the potatoes are tender and masala is made.
  • Meanwhile, fry koftas and temper them with coal. Keep aside until needed.
  • For tarka, fry 1 sliced onion until its crispy golden and add curry leaves. When the curry leaves begin to splatter, the tarka is ready.
  • In a separate pot, lay the 1st layer of rice, add tempered koftas, coriander, mint, green chillies, 2nd layer of rice, potato curry and the 3rd and the last layer of rice. Drizzle some yellow food color, kewra water, lemon juice and tarka. Cover and cook on dam for 10 minutes.
  • Take of the lid of the cook pot and very carefully mix the biryani. Serve hot with boiled egg. mint raita and fresh salad.

Ayesha’s Kitchen

Shorba Boti

Shorba boti….. famous in Pakistani home cooking and very nutritious to eat.

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 1 cup oil
  • 2 kilo mutton (leg or chops)
  • 1 tbspn ginger and garlic paste
  • 2 large onion (sliced)
  • 2 large tomatoes (sliced)
  • 6 – 8 green chillies
  • 1 cup coriander chopped
  • Water as required

SPICES

  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds
  • 1 tbspn garam masala
  • 1 tspn fenugreek leaves
  • 4 cloves
  • 4 peppercorns
  • 2 big cardamom
  • 1 green cardamom

Method:

  • In a pressure cooker, add mutton, 3 green chillies, ginger and garlic paste, onion, salt, peppercorns, cloves, cinnamon, cardamom and 2 cups of water and cook until the meat is 80% done.
  • Remove the lid carefully and cook on high heat to evaporate the moisture. Add oil and fry the meat and add tomatoes and other spices except garam masala and fenugreek leaves.
  • Boil 4 cups of water.
  • Add a splash of boiled water whenever needed and stir fry until the masala is cooked. Add rest of the green chillies and mix and add rest of the boiling water.
  • Cook on low heat until the meat is cooked and the oil comes up to the surface. Garnish with some coriander, fenugreek leaves and garam masala and serve hot.

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.

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