Tag Archives: Pakistani

Sabzi Keema

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This is my own invention…….. I love this dish because of its aromatic flavors and because it is low in fat and easy to cook. A very healthy start in the Month of Ramadan ….

Ayesha's kitchen

Ingredients:

  • ½ kg chicken keema
  • 1 big potato diced
  • ½ cauli flower sliced
  • 1 tbspn kasuri methi
  • 1 tspn ginger garlic paste
  • ¼ cup olive oil
  • 2 tomatoes diced
  • 1 tspn garam masala
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn cumin seeds
  • ½ turmeric powder
  • ½ cup coriander
  • 2 green chilllies sliced

Procedure:

-Heat oil and fry ginger garlic paste in it for 2 minutes on medium flame.

-Add chicken mince and fry until it is white.

-Now add all the other ingredients and cook it covered on low heat for 20 – 25 minutes.

-Serve hot with rotis.

Fish Fry

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This recipe is the best way to consume fish in Ramadan when you need protein to re boost your energy. Its healthy even if you are on diet, fish is rich in omega 3 and good fats…….

Ayesha's Kitchen

Ingredients:

  • 1 kg snapper with skin/ rohu (fillets)
  • ½ cup lemon juice
  • Salt to taste
  • ½ tspn black pepper
  • 1 tspn red chilli powder
  • 1 tbspn ginger garlic paste
  • 1 tbspn soy sauce
  • 1 tbspn vinegar
  • 1 tbson mint – coriander chutney
  • 1 tbspn green chilli paste
  • 1 cup besan (gram flour)
  • Oil for deep frying
  • Some water

Procedure:

-Wash and pat dry the fish fillets and add everything given in the ingredients list except oil. Add a little bit of water if the mixture is too dry.

-Mix well and refrigerate for 12 hours.

-Heat oil to 180 degrees Celsius or medium temperature and fry them until they are brown and crisp.

-Serve hot with tomato ketchup or tartar sauce.

Chicken Pakora

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Chicken pakora is my mum’s delicacy, she is a wonderful cook and this is a wonderful recipe invented by her for the Month of Ramadan. In our family, all women have some specialties for Ramadan, like my Aunt makes the best Vegetable Pakoras, My grandma makes the best Fruit chaat, I am best at everything and my mum is Chicken pakora guru……. so here is one of the delicacies of my family…… its easy and quick and you can impress your friends and family in just 45 minutes with this wonderful and new recipe…….. but plzzzz dont tell anyone that I am leaking out my family secrets……… LOL………..enjoy!

Ayesha's Kitchen

Ingredients:

  • 1 chicken breast boiled
  • Salt to taste
  • ½ tspn paprika
  • 1 tspn black pepper
  • 2 tbspns corn flour
  • 1 ½ cup flour
  • 1 tspn baking powder
  • Salt to taste
  • ¼ cup chopped scallions
  • ¼ cup chopped green chilllies
  • Some water to make the batter
  • Oil for deep frying

Procedure:

-Mash the chicken breast with a fork.

-Mix all the dry ingredients in a mixing bowl and add mashed chicken.

-Now gradually add water to make a lump free normal consistency batter. Add spring onion/scallion and green chilllies.

-Mix well.

-Keep it aside for 20 – 30 minutes.

-You can add grated cottage cheese/ grated ricotta cheese or mushrooms to it if you want to.

-Heat oil to 180 degrees Celsius.

-Add spoon full of batter and fry. Make sure you leave some distance between the pakoras.

-When they are crispy brown, take them out on an absorbent paper and serve hot with cheese sauce or chilli garlic sauce.

Mutton Pulao (Mutton Pilav)

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Mutton Pulao is one of the famous dishes of Pakistan (especially Punjab province) and Afghanistan. This is a very mild aromatic dish of rice and meat and is extremely nutritious…..

Ayesha's Kitchen

Ingredients:

FOR STOCK

  • 1 kg mutton chops/ mutton pieces (pieces with some fats on)
  • 7 ½ cups water
  • 1 tbspn dry coriander
  • 1 tbspn cumin seeds
  • 4 black cardamoms
  • 1 tspn black peppercorns
  • 1 tbspn mace
  • 1 tbspn cracked nutmeg
  • 1 tspn cloves
  • 4 – 6 garlic cloves
  • 1 tspn crushed ginger
  • 1 bay leaf
  • 2 ½ tspns salt
  • Few saffron strands
  • 1 big piece of cinnamon
  • 1 tbspn dried fenugreek leaves
  • 1 onion sliced

FOR PULAO

  • ¾ cup oil/ ghee
  • 1 small onion sliced
  • 2 tbspns yogurt
  • 3 ½ cups super kernel rice
  • Some ginger juliennes
  • 2 green chilllies
  • Some water to soak the rice

(you can use basmati rice instead)

Procedure:

-In a pressure cooker or in a simple vessel place all the ingredients given for stock and cook until the meat in tender. If cooking in a pressure cooker, make sure you don’t overdo the meat. The meat should not be over cooked.

-Strain and reserve the stock and meat. Dispose of the residue of whole spices and vegetables.

-In a separate vessel, heat some oil or ghee (use ghee for rich and heavy Pulao) and fry onion and ginger juliennes in it.

-When the onion is golden brown add boiled meat and yogurt. Stir and cook for 1 minute. Now add 7 cups of stock and bring it to a boil.

-Add soaked rice and cook on medium heat until very less water is left. Add green chilllies and cover the vessel and let the Pulao cook on slow flame for 5- 10 minutes or until the whole water is absorbed and rice are dry.

-Serve.

Breakfast Keema (Mincemeat recipe for breakfast)

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I am using chicken mince because its low in fat and cholesterol. Start a nutritious and energetic day with this simple and easy recipe ….

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken mincemeat
  • 2 chopped tomatoes
  • 2 – 4 green chillies sliced
  • ½ cup chopped coriander
  • ½ cup olive oil
  • Some salt
  • 1 tspn black pepper (cracked)
  • 1 tspn red chilli powder
  • 2 tbspns yogurt
  • 1 tspn turmeric
  • 1 tspn cumin seeds
  • 1 tspn garam masala
  • 1 tspn crushed garlic
  • 1 tspn crushed ginger
  • 1 tbspn ginger julienne
  • 1 tspn coriander powder

Procedure:

-Heat oil, fry crushed ginger and garlic. Fry chicken mince until it is white. Stir constantly on medium heat. With the cooking spoon break the mincemeat chunk into small pieces.

-Add all the spices, tomatoes and yogurt.

-Mix well.

-Now cook it covered on medium heat until the water is evaporated.

-Mix well and add lemon juice, green chilllies, ginger julienne and coriander.

-Serve hot with toasted white bread or parathas.

Servings:

Serves 4.

Kabab Biryani (Kababeesh)

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Kabab biryani is entirely my own recipe. I have used my culinary innovative skills to invent this recipe and believe me its mind blowing ….

Ayesha's Kitchen

Ingredients:

FOR KABAB:

  • 750 gms beef mincemeat
  • 1 tspn salt
  • Some red chilli powder
  • 1 bunch coriander
  • 4 green chillies
  • 2 tbspn freshly crushed ginger
  • 1 tbspn freshly crushed garlic
  • 2 onions (medium size)
  • 1 onion sliced and fried
  • 2 tbspns gram flour/ chickpea flour
  • 1 tbspn garam masala
  • 1 tbspn cracked dry coriander
  • ½ cup oil for frying

FOR BIRYANI

  • 1 onion sliced
  • 1 onion sliced and fried firm
  • 2 chopped tomatoes
  • 2 tbspns yogurt
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ½ cup oil
  • ½ cup chopped coriander
  • 2 green chillies slitted
  • 1 lemon sliced
  • Some cumin seeds
  • 2 cloves
  • 1 big cardamom
  • 1 green cardamom
  • A piece of cinnamon
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn julienne ginger
  • Few curry leaves
  • A charcoal piece
  • A piece of aluminum foil
  • 3 ½ cups basmati rice
  • Water for boiling rice (1.5 – 2 litre)

Procedure:

FOR KEBABS

-Put all the vegetables, herbs and spices in the food processor and coarsely grind them.

-Add mincemeat and gram flour and mix well.

-Take this mixture out in a mixing bowl and make seekh kababs.

-Heat oil in a frying pan and fry these kababs until they are brown an firm.

-Take them out in a plate and keep aside.

FOR BIRYANI

-Now in a deep cooking pan (non – stick preferred), heat oil and fry whole garam masala. Add ginger, garlic paste and ginger juliennes and stir. Add onions and fry them until they are golden brown. Now add kebabs, tomatoes, biryani masala and yogurt. Stir once and then cook on low flame until the masala is formed.

-Now boil water and add soaked rice. Boil until the rice are ¾ % cooked.

-Strain, discard water and keep the boiled rice aside.

-Divide boiled rice and kabab rice in 3 portions.

-Meanwhile heat charcoal piece until its white and keep burning until it’s the time to use it.

-Now in a deep cooking vessel, heat some oil and add curry leaves and green chillies, when they begin to splatter add one portion of kabab masala and spread a layer of one portion of boiled rice. Repeat the process until all the portions of kabab masala and rice are done. Make sure the rice is the last layer.

-Sprinkle coriander leaves, fried onion, lemon slices and yellow food colour. Now place the aluminum foil on it and burning charcoal on the aluminum foil. Drizzle some oil on charcoal and immediately cover the pot. Remove from flame and keep it covered for 15 minutes.

-Remove charcoal and aluminum and serve.

-Serve hot with salad and raita.

Tips:

For fried onions, heat ½ cup oil and fry onion slices until they are brown and firm. Drain oil thoroughly.