Tag Archives: Pakistani

Ayesha’s Kitchen Special Kheer

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Ayesha’s Kitchen Special Kheer is a refined recipe. I have created this recipe after listening to many people. Try this at home and treat yourself with the most indulging and rich taste of kheer ……

Ayesha's Kitchen

Ingredients:

  • 1 cup basmati rice (rinsed and soaked in water)
  • Water for boiling rice
  • 1 ½ litre. Milk
  • 1 cup water
  • 6 – 8 tbspns raw sugar/ sugar
  • 8 small green cardamoms (crushed)
  • ½ cup almonds (slivered)
  • ½ cup pistachios (slivered)
  • 2 – 4 chaandi ke warq

Procedure:

-Boil water and add rice. Strain and discard the water and keep the boiled rice aside.

-Boil milk and add crushed cardamom, rice, sugar and half of the almonds and pistachios.

-Cook covered on low heat for about 2 – 3 hours. Use non-stick pan.

-When the rice is mixed with milk and it gives a pinkish orangish colour, it means your kheer is ready.

-Dish is out and refrigerate for about 6 hours. Garnish with some chaandi ka warq, almonds and pistachios. Serve.

Ayesha’s Kitchen Special Sevayyan (with khoya)

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This is Ayesha’s Kitchen special recipe for vermicelli…… It is a Pakistani dessert which is often served on Eid – ul – Fitr and other occasions……

Ayesha's Kitchen

Ingredients:

  • 160 gms vermicelli (Bareek Sevayyan)
  • 4 tbspns sugar
  • 4 tbspns raw sugar (Shakkar/ gur)
  • 2 ltrs. Milk
  • 1 cup raw khoya (unsweetened Barfi/ Kalakand) (Easily available at South Asian Mithai shops)
  • 1 tbspn cardamom seeds (crushed)
  • ¼ cup almonds (slivered) (for garnishing)
  • 2 tbspns crushed pistachios (for garnishing)
  • Chaandi ka warq (Edible silver foil)

Procedure:

-Boil 1 litre milk and add cardamom seeds. Add vermicelli and mix well. Now add khoya and sugar. Mix well. Now when you notice that the mixture is getting thick, add rest of the milk and let it cook on medium heat until you get the desired consistency.

-Take it out in a bowl. Garnish with some pistachios, almonds and chandi ka warq. Serve hot ot refrigerate for at least 6 hrs for serving it as dessert.

Smoky Chicken Kabab Biryani

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Smoky Chicken kabab Biryani is totally my own recipe…… It is tasty and the smoky BBQ smell make it more tempting and irresistible …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 500 gms chicken mincemeat
  • ½ bell pepper/ capsicum
  • 1 onion (medium sized)
  • 2 green chillies
  • 2 red chillies
  • 1 tbspn coriander
  • Some salt
  • Some red chilli powder
  • ½ tspn  Ayesha’s kitchen special garam masala
  • A pinch of nigella seeds
  • ½ tspn carom seeds
  • 1 tbspn kasuri methi
  • A piece of ginger
  • 2 cloves garlic
  • Some oil for grilling or frying

FOR BIRYANI

  • 1 large onion sliced
  • 2 tomatoes sliced
  • 2 green chillies
  • 2 tbspns yogurt
  • 1 tbspn curry leaves
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ¾ cup oil
  • Some yellow food colour (dissolved in water)
  • A charcoal piece

Procedure:

-In a food processor, add all the ingredients given for kabab and mix well. Make seekh kabab like kababs and grill them on a grill pan or shallow fry them in a frying pan. Take them out when they are red and keep aside until we need them again.

-Boil rice and discard the water. Keep aside the rice.

-Heat oil and fry onion slices until they are red. Add tomatoes, biryani masala and yogurt and mix well until the tomatoes lose their shape. Now add 1 cup of water and stir well. Add fried/grilled kababs and let it cook until a nice masala is formed and the oil comes out. Add curry leaves and mix well.

-Put charcoal piece on naked fire until it is white and smoky.

-Now add boiled rice and drizzle some yellow food colour mixed with water on top. Then place an onion peel or a piece of aluminum foil on it and place the smoking white coal on it. Now drizzle some oil on the coal and cover the dish with a lid.

-After 15 minutes, remove the coal and dish out the recipe.

-Serve with fresh salad and whipped yogurt.

Chicken Karahi/ Chicken Karai/ Chicken Kadai

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Chicken Karahi or kadai is one of the most famous dishes in Pakistan. It is as famous as fish and chips in London and Pizza in Italy. A tasteful, aromatic dish cooked in tomato gravy and some nicely blended spices. Do try this and make your day …….

Ayesha’s Kitchen

Ingredients:

  • 1 ½ chicken (cut into small pieces)(16 pieces)
  • Salt to taste
  • ½ tbspn red chilli powder
  • 1 tspn Ayesha’s kitchen special garam masala
  • 3 medium sized sliced tomatoes
  • 2 tbspns julienne ginger
  • 2 healthy cloves of garlic (minced)
  • 2 green chilllies
  • 4 tbspns yogurt
  • 1 tspn red chilli flakes
  • ½ tspn turmeric
  • 1 tbspn methi leaves
  • ½ cup oil

FOR GARNISHING

  • 2 lemon slices
  • 2 tbspns ginger julienne
  • 2 sliced green chilllies
  • A punch of coriander

Procedure:

-Heat oil and fry ginger juliennes and minced garlic, until they are red. Now add chicken and cook on high heat, with constant stirring until it turns white. Now add garam masala and mix well.

-Now add all other spices, except methi leaves and mix well.

-Add tomatoes and yogurt and cook covered on low medium heat for about 10 minutes or until the oil separates from the masala. Now add methi leaves, give it a last stir and remove from flame.

-Take it out in the serving dish and garnish with some lemon slices, coriander leaves, ginger julienne and green chilllies.

-Serve hot with raita, fresh salad and roti.

Kabab Masala/ Kabab Karahi/ Kabab Kadai

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Kabab Kadai is a Pakistani – Afghani dish which is not so famous in Pakistani restaurants but is now introduced in home cooking. I make this dish quite often for fancy dinner parties and my guests always appreciate it. Do try this and feel the taste of Ayesha’s Kitchen …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 300 gms lean beef mincemeat and 200 gms fat (charbi)/ 500 gms normal beef mince with fats
  • 1 large red onion
  • 4 cloves garlic
  • Some ginger (2 tbspns grated)
  • 4 – 6 green chillies
  • A bunch of coriander
  • 1 tspn methi leaves
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric
  • 1 tbspn garam masala
  • 2 tbspns oil
  • 1 tspn cracked coriander
  • A pinch of cracked peppercorn

FOR KADAI

  • ½ cup oil
  • 2 medium red onions chopped
  • 4 medium tomatoes chopped
  • 1 tspn ginger garlic paste
  • 2 green chillies
  • 2 tbspns yogurt
  • Some salt
  • Some red chilli powder
  • ½ tspn garam masala
  • ½ tspn turmeric

FOR GARNISHING

  • 2 tbspns coriander
  • 2 tbspn ginger julienne
  • 2 green chillies sliced

Procedure:

-Put a piece of charcoal on fire.

-Combine everything (spices and vegetables) given for kababs in food processor (chopper) and mix well.

-Glaze the grill pan with some oil and place the kebabs on it. Cook on medium heat until they are done.

-Take them out in a casserole dish or pyrex dish and place a 2X2 aluminum foil on it. Place the hot white charcoal piece on the aluminum patch and drizzle some oil on it. It will start smoking. Immediately cover it with a heat conducting lid and keep aside until we need it again.

-Prepare for kadai masala.

-Heat oil in a pan and fry chopped onion and ginger garlic paste until the onions are light brown. Add spices, yogurt and tomatoes and cook on high heat with constant stirring until the tomatoes are cooked. Add a splash of water if necessary.

-Now add all the spices and check for the salt and pepper. Adjust if needed.

-Add some water (about ½ cup) and mix well.

-Now add your kababs and cover the pan. Cook on very low heat for 10 minutes.

-Dish out and garnish with some coriander, green chillies and ginger julienne.

-Serve hot with raita, fresh salad and tandoori roti.

Ayesha's kitchen

Serving:

Serves 4.

Fish Fry

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Fish fry is another method to consume fish in Pakistan. people make it with different methods in different batters, but this is my favorite. Its desi, spicy and easy…..

Ayesha's Kitchen

Ingredients:

  • 6 fish fillets (basa/rohu/sole/snapper/hoki)
  • Salt to taste
  • ½ cup besan (gram flour)
  • Crushed red chilli
  • ½ tspn turmeric
  • ½ tspn garam masala
  • 1 tspn ginger garlic paste
  • 4 tbspn vinegar
  • Some water
  • 1 tbspn lemon juice

Procedure:

-Combine all the ingredients except water in a mixing bowl and mix well until the fish fillets are well coated. If you need, u can add a little amount of water, to make the batter moist and sticky.

-Keep aside for 30 mins.

-Heat oil in a wok and fry until the fillets are brown.