Tag Archives: Pakistani

Fruit Chaat

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Fruit chaat is the most common way to consume fruits in the month of Ramadan in Pakistan. Nearly, everyone in Pakistan, make this fruit salad to give their bodies energy, vitamins and nutrients, moreover its very refreshing and if you are on diet or you want to lose weight, then this is the best thing you can have because it is filling and full fills all the healthy requirements of your body ….

Ayesha's Kitchen

Ingredients:

  • 1 banana (sliced)
  • 1 apple with skin (sliced)
  • 1 pear with skin (sliced)
  • 5-6 grapes cut in half
  • 4 dates (firm, sliced)
  • 1 mandarin/ orange (squeezed)
  • Some salt and black pepper
  • A pinch of roasted powdered cumin
  • 1 strawberry sliced
  • ½ kiwi fruit sliced
  • ½ cup sliced pineapple
  • ½ cup diced guava (Optional)
  • 2 tbspns boiled chickpeas

Procedure:

-Combine all the ingredients in a deep mixing bowl and mix.

-Take it out in a serving bowl.

-Decorate it with some fruit slices and serve chilled in Iftar or as a desert.

Tips:

-You can use several other fruits like melon, pomegranate, Feijoas etc.

Stuffed Mushrooms (Mushroom Pakora)

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Stuffed Mushrooms (Mushroom Pakora) is my own recipe, Mushroom is one of the best sources of protein and this is the best recipe to consume mushrooms in the Month of Ramadan ….

Ayesha's Kitchen

Ingredients:

  • 1 kg Whole button mushrooms
  • Oil for frying
  • 1 cup besan
  • Salt and red chilli powder
  • ½ tspn turmeric
  • 3 tbspns Chopped green chilllies
  • 1 tbspns chopped coriander
  • ½ tspn coriander
  • ½ tspn cumin seeds
  • ½ tspn baking powder
  • Some water ( ¼ to ½ cup Luke warm water)

FOR FILLING

  • 1 bunch mint
  • 1 bunch fresh coriander
  • 1 green chilli/ 4 green chillies
  • Some salt

Procedure:

FOR FILLING

-Combine all the ingredients given for filling in mortar and pestle and make a chutney sort of mixture.

FOR PAKORAS

-Combine flour and spices in a mixing bowl and make a nice, smooth batter by adding water gradually.

-Now add chilllies and coriander. Mix well.

-Heat oil to 190 degrees Celsius.

-Take out the stem of button mushroom and fill that hole with some mint coriander filling, dip it carefully in the batter and fry until its golden brown.

Ayesha's Kitchen

-Repeat the same with others and serve hot.

Channay Ki Daal Gosht

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Chaanay ki daal gosht is a Pakistani recipe which is very popular in Pakistani Home cooking. Women make this dish on weekly basis because like this the family can consume the proteins of meat and nutrients of channa daal (gram daal). This is not a popular restaurant dish but believe me it comes out very tasty if you follow Ayesha’ Kitchen recipe ….

Daal Gosht

Ayesha's kItchen

Ingredients:

  • 2 cups channa daal
  • ½ kg mutton (cutlet or chop piece)
  • 1 big onion sliced
  • 2 tomatoes sliced
  • 2 tbspns ginger julienne
  • 2 tbspns grated ginger and minced garlic
  • 1 cup oil
  • 1 piece of cinnamon
  • Few green chillies sliced
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric
  • 1 tspn chaat masala
  • 1 tspn garam masala
  • Few peppercorns
  • 2 cups water
  • 2 tbspns lemon juice
  • 1 tbspn fenugreek leaves

Procedure:

-Soak channa daal for atleast 2 hrs before cooking.

There are two methods to make daal gosht,

  1. Using a pressure cooker,
  2. Without pressure cooker.

USING A PRESSURE COOKER:

-Combine meat, water, salt, onion and ginger garlic paste in a pressure cooker and cook it on low heat for 20 minutes.

-Carefully remove the lid of pressure cooker and add tomatoes, red chilli powder, turmeric, garam masala, fenugreek leaves and oil and cook until very less water is left (around 1 cup).

-Now add channa daal and some more water (nearly 1 cup) and again pressure cook for 15 minutes.

-Carefully remove the lid and add chopped coriander, lemon juice, green chillies and chaat masala andserve hot with naan or chapattis.

WITHOUT PRESSURE COOKER

-Boil meat in salted water until its tender.

-Reserve the stock and keep aside the meat.

-Heat oil in a deep vessel and fry onion, ginger garlic paste and fenugreek leaves until they are brown. Now add turmeric and red chilli powder and mix well.

-Add boiled meat and fry in this masala for some time.

-Now add tomatoes and mix well.

-When tomatoes are a cooked, add daal and 1 cup of stock (remember the stock we are using already have salt in it, so be concerned about the salt) and 1 cup of warm water.

-Cook on medium heat for about 30 minutes until the daal comes in rite consistency. (Rite consistency of Channa daal is that it is tender and well-cooked but in its shape).

-Add green chillies, coriander, lemon juice and ginger gulienne along with chaat masala and serve hot with naan or chapattis.

Papri Chaat

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Papri Chaat is a popular street food of South Asia, specially Pakistan and India. Both countries make them in different ways, Indians use curried chickpeas and raw ginger garlic paste in this recipe whereas Pakistanis use simple boiled chickepeas, this is the Pakistani version of Papri Chaat, do try this and make your day ….

Ayesha's Kitchen

Ingredients:

  • 3 cups homemade papri or market papri (broken into small pieces)
  • 1 ½ cups boiled chickpeas
  • 1 onion chopped (large onion)
  • 1 ½ cup yogurt
  • 1 tbspn sugar
  • 1 cup water
  • 1 – 2 tbspns tamarind chutney
  • 1 – 2 tbspns mint-coriander chutney (optional)
  • 1 tbspn chaat masala
  • 1 tbspn chopped coriander
  • 1 tspn roasted ground cumin seeds
  • 1 cup boiled dice peeled potatoes

Procedure:

-Beat yogurt, water and sugar until they form a smooth textured mixture.

-In a shallow glass dish, lay a layer of 2 cups of papri, then chickpeas, then potatoes, then half of the onions and then spread the yogurt mixture.

-Garnish with the rest of the papri, coriander leaves, onions, cumin seed powder, tamarind chutney and mint-coriander chutney.

-Sprinkle some chat masala on top and serve.

Achari Aalu (Potatoes in Pickle Masala)

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Achari aalu is my way of consuming potatoes…… People in Pakistan do make this dish but i dont know the recipe, this is my own recipe and its very quick and easy. Whenever I have made this dish, people have appreciated a lot, especially my sister. Do try this and enjoy the sour and spicy taste of Achari potatoes (potatoes in pickle masala) with pooris, naan, boiled rice or paratha.

Ayesha's Kitchen

Ingredients:

  • 4 large potatoes (peeled and diced)
  • 1 medium potato boiled and mashed (no lumps)
  • 2 onions chopped in a food processor
  • 4 tbspns yogurt + ¼ cup water
  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn nigella seeds (kalonji)
  • 1 tspn turmeric
  • 1 tspn tamarind chutney (optional)
  • 4 – 8 curry leaves
  • 1 tspn cumin powder
  • ½ tspn saunf (fennel seed) powder
  • 1 tspn garam masala powder
  • ½ cup oil
  • 1 tbspn ginger garlic paste
  • 1 tspn fenugreek leaves (kasuri methi)
  • 1 doda mirch (dried red chilli, bird’s eye chilli)

Procedure:

-Heat oil and fry ginger garlic paste in it for few minutes. Now add chopped onions and cook until they are brown. Add kasuri methi and fry for another few seconds.

-Now add all the spices except nigella seeds and mix well.

-Add diced potatoes and stir. Now add yogurt, nigella seeds, curry leaves and mashed potato and cook it covered on medium heat until the potatoes are tender.

-Dish out and serve with hot pooris, parathas or saada roti/ chapatti.

Soojhi Halwa (Semolina Sweet)

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Soojhi halwa is a pakistani delicacy which is widely served with pooris (fried bread) and parathas in breakfast. This is a popular dish of Lahore and people over there are crazy about it on weekends and other holidays. It is also very popular during the Month of Ramadan as it is very energetic, filling and nutritious but if you are on diet please dont eat it, it is very fattening, but trying this lavish dish once a month does not make any difference…… Enjoy!

Ayesha's Kitchen

Ingredients:

FOR HALWA

  • 1 cup soojhi/ semolina
  • Few slices of coconut (thin slices)
  • 6 – 8 sultanas (kishmish)
  • 1 cup desi ghee

FOR SHEERA/ SUGAR SYRUP

  • Few strands of saffron
  • 1 cup sugar
  • 2 cups of water
  • 4 – 5 green cardamom

FOR GARNISHING

  • Few almonds, pistachios and sliced coconut

Procedure:

-Melt ghee and fry sultanas until they are puffed and dark in colour. (do not burn them).

-Add semolina/ soojhi and stir fry it until the soojhi is dark in colour. Do not left it unattended because soojhi get black very quickly.

-Now strain and ad sheera (sugar syrup) to it and mix well.

-When halwa is of rite consistency dish it out and garnish with some slivered almonds and other nuts.

-Serve hot with pooris, parathas or as a sweet dish.