Tag Archives: Pakistani

Kadhi Pakora

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Kadhi pakora is a very famous dish of South Asian subcontinent specially among vegetarian community. Gram flour dumplings, dipped  in yogurt sauce with some nice aroma of curry leaves…….

Ayesha's Kitchen

Ingredients:

FOR KADHI

  • 2 cups yogurt (old and sour yogurt)
  • 1 cup gram flour
  • 3 ltr. Water
  • Some salt
  • Some turmeric
  • Some red chilli powder

FOR TEMPERING

  • 1 scoop of desi ghee
  • ½ cup oil
  • 1 onion sliced
  • 1 tomato sliced
  • 20 – 30 curry leaves

FOR PAKORA

  • 2 cups gram flour
  • 1 tspn baking powder
  • Some water for making normal consistency batter
  • 2 potatoes sliced
  • 1 eggplant (small size) sliced
  • 2 green chillies sliced
  • 4 tbspns coriander (chopped)
  • 4 – 8 mushrooms sliced (optional)
  • Some sliced capsicum (sliced)
  • Paneer (optional)
  • 1 onion sliced
  • Salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • Some coriander seeds
  • Oil for frying (1500 mL)

Procedure:

-For pakoras, mix everything (except oil) in a mixing bowl and mix well. Keep aside for 10 minutes. Heat oil and fry pakoras in it.

-For Kadhi, put everything in a blender and mix well.

-Pour this mixture in a deep pan and let it boil for like 30 minutes on medium heat.

-For tempering, heat oil and and ghee in a frying pan and fry everything else in it. When the tomatoes are done add this mixture to the boiling Kadhi and mix.

-Remove from heat.

-Now dip fried pakoras into it and garnish with some coriander. Serve hot with boiled rice or roti.

Malai Boti (without BBQ grill)

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Malai boti is a famous barbecue dish of Pakistan. Nearly, all the barbecue restaurants in Pakistan serve this dish and people really love it. Its mild, its juicy, its lite and its healthy. I have made this in a pan because we cant use BBQs in apartments and mostly people dont have BBQ grills at home so this is the home version of this beautiful dish. Do try this and fall in love with Ayesha’s Kitchen …..

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken thigh fillets (cut each fillet into 4 – 5 pieces)
  • 250 gms lite sour cream
  • 1 ½ cup yogurt (sour, but not Greek)
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • ½ tspn turmeric
  • 2 tbspn Ayesha’s kitchen special garam masala
  • 1 tspn chicken powder
  • 1 tbspn meat tenderizer/ raw papaya paste
  • 6 tbspns oil (olive oil)
  • Some charcoal for tempering

Procedure:

-Cut thigh fillets into big 4 – 5 pieces.

-Apply some meat tenderizer on them and keep aside for 10 minutes.

-Now add all the other ingredients except oil and charcoal.

-Keep aside for 4 hours.

-Heat oil in a pan (pan with lid) and add the marinated chicken in it. Cook covered on low heat for 30 minutes.

-Then remove the lid and stir cook on high heat until the moisture is evaporated and oil comes to the surface. Remove from the heat.

-Heat charcoal on naked flames. When it is hot place it on an onion peel or on a piece of aluminum foil and place it on the top of the cooked chicken.

-Drizzle some oil over the coal and cover the pan with the lid.

-After 15 minutes take out the coal and the paper. Dish out the chicken and serve hot with coriander chilli raita.

Ayesha's Kitchen

Aalu Gosht

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Aalu Gosht is one of the famous dishes of Pakistan in home cooking. My mum and her mum, both love this dish a lot and that is why they make this dish thrice a week. It is easy to make and the “shorba” (stew) is considered good for heath in Pakistan. Do try this beautiful recipe and enjoy …..

Ayesha's Kitchen

Ingredients:

  • ½ kg mutton cutlets/ chops
  • 2 cups water
  • 1 large onion sliced
  • 2 cloves of garlic (crushed)
  • 1 tbspn crushed ginger
  • 2 pcs. Of cinnamon
  • 2 small green chillies
  • ½ cup oil
  • 1 tspn Ayesha’s Kitchen Special Garam Masala
  • A pinch of methi seeds
  • 2 cardamoms black
  • 2 cloves
  • 4 peppercorns
  • 6 – 8 baby potatoes (halves) or 2 – 4 medium sized potatoes cut into wedges
  • 2 tomatoes
  • 1 tspn red chilli powder
  • ½ tspn turmeric powder
  • 1 pinch of cumin seeds
  • 4 tbspns coriander (for garnishing)
  • 4 – 6 cup water for Shorba (stew)

Procedure:

-In a deep pan, place meat, onion, cardamom, cloves, methi seeds, green chillies, ginger garlic paste,  cinnamon sticks and water. Boil on low heat until the chops are tender and water is dry.

-Now add all the other things except potatoes, water and coriander.

-Stir fry until the masala is formed.

-Now add potatoes and mix for 2 minutes.

-Simmer and add water for the stew.

-Cook covered on low heat for 15 minutes.

-Add coriander, mix and serve hot with home-made rotis.

NOTE: If you want to make Aalu Gosht with Shorba, add 6 cups or more of water and if you want to make it masala style, add 2 cups of water and do not cook it covered when potatoes are added.

Chicken Chilli Dry 1

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Chicken Chilli dry is a famous dish of Pakistani-Chinese cuisine. In Pakistan, we dont have authentic Chinese cuisine, instead we have added our spices and sauces to make it spicy and according to our taste. This dish is damn hot, if you want to make it mild, add all the chillies in less quantity. I love this dish and whenever I make it, people love it ……

Ayesha’s Kitchen

Ingredients:

  • 2 chicken breasts (skinless, boneless)
  • ¼ cup oil (olive oil)
  • 1 tspn minced garlic
  • 1 tspn crushed ginger
  • 1 tspn red pepper flakes
  • ½ tspn cracked black pepper
  • Salt to taste
  • 2 tbspns vinegar
  • 4 tbspns soy sauce
  • ½ tspn Chinese salt (Ajinomoto)
  • 2 spring onions (green part)(cut into branches)
  • 1 red/ brown onion (cubes)(medium size)
  • 4 – 8 green chillies (deseeded) (julienne cut)
  • ¼ cup chicken stock

Procedure:

-Cut chicken breasts into 1 cm thick strips.

-Heat oil and fry ginger, garlic and red chilli flakes in it. After 5 seconds add chicken and mix well.  Fry until its white. Now add the other things except green chillies and onions. Add chicken stock if the mixture is dry and sticking to the bottom.

-Stir fry for some time and let the chicken stock simmer. Now add chillies and onions. Fry for some more time until the onions get a nice golden colour.

-Take it out in a dish and serve hot with egg fried rice.

BBQ Mutton Chops (Desi Style)

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There are many recipes for BBQ chops but this is the desi version and home made version of BBQ chops which is tempered with coal. People who dont have coal BBQ grill at home can try this recipe and enjoy the taste of real BBQ at home. Try this and love this recipe ….

Ayesha's Kitchen

Ingredients:

  • 1 kg mutton chops (cutlets)
  • 4 tbspns yogurt
  • ½ cup vinegar
  • Salt to taste
  • 2 cloves of garlic crushed
  • 1 tbspn crushed ginger
  • 4 tbspns oil
  • 1 green chilli crushed
  • 1 tspn cracked black pepper
  • 1 tspn red chilli flakes
  • ½ tspn carom seeds

1 tbspn GARAM MASALA

  • 2 big cardamoms
  • 2 pieces of cinnamon
  • ½ tspn cumin seeds
  • 4 cloves

Combine all the ingredients given for garam masala in a spice grinder and grind to a coarse powder.

SPECIAL REQUIREMENTS:

  • 1 piece coal
  • Some oil
  • 2 x 2 aluminum foil

Procedure:

-Marinade meat in garam masala, yogurt, and all other spices and vinegar for 8 hours.

-Heat oil and fry ginger, garlic and green chilli paste in it. Now add the marinated meat and let it cook on low heat for about an hour or when the meat is tender. It will not burn or stick to the bottom if you don’t cook it on low heat and use nonstick pan.

-Now on high heat stir fry it until the chops are red and gives a roasted look.

-Heat the charcoal until its white. Place the foil on the top of roasted chops, pace the coal on it with the help of tongs and then drizzle some oil on it and cover it with the lid.

-After 10 minutes remove the coal and serve hot with naan, salad and raita.

Ayesha's Kitchen

Zarda (Recipe 2 with Meva, Rasbharis and Kalakand)

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This is a special recipe for Zarda. We have added different dry fruits, rasbharis and kalakand to make it delicious, more flavorful, rich and royal ……

Ayesha's Kitchen

Ingredients:

FOR ZARDA

  • ½ cup ghee
  • 4 cloves
  • Few strands of saffron/ few drops of yellow food colour
  • 4 glass water
  • 1 cup sugar/ sugar to taste
  • 2 big cardamoms
  • 2 small cardamoms
  • 2 cinnamon sticks
  • 2 glass basmati rice (rinsed and soaked at least for 20 minutes)

FOR MEWA AND TOPPING:

  • 1 cup peeled almonds (the best way to peel almonds without hassle is, take a microwave safe bowl and put some almonds in it, add sufficient water and microwave for about 5 minutes. Strain and discard the water. Soak them for 5 more minutes in cold water. Now you can easily peel almonds by pressing them between your index finger and thumb)
  • ½ cup pistachios
  • ½ cup sliced coconut
  • 1 cup small rasbharis (chhoti cham cham)(available of South Asian Mithai shops)
  • ¼ cup kalakand (cut into small cubes)
  • ½ cup petha (sliced)
  • ½ cup ghee
  • ½ cup sultanas
  • 2 cardamoms
  • ¼ cup orange peel (sliced thin)

Procedure:

-First we will prepare zarda rice.

-Heat oil and add garam masala. When it begins to splatter add rice and stir for about 5 seconds. Add water and sugar. Let it boil and set.

-When rice is cooked and tender, remove from flame.

-For mewa, heat ghee and fry peeled almonds, pistachios, cardamom and sultanas for 1 minute. Now add coconut and orange peel, stir and remove it from the flame.

-Add it on the top of the zarda rice and mix.

-Take it out in a plate and garnish with rasbharis, petha and kalakand. Serve hot.

Ayesha's Kitchen