Tag Archives: Pakistani

Chicken Tawa Tikka

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Chicken tawa tikka is a quick version of chicken tikka, if you dont have charcoal barbecue grill accessible, then this is the best way to make barbecued flavoured chicken tikka, do try this and enjoy …

Ingredients:

  • 1 chicken skinless 16 pieces
  • 1 big lemon (squeezed)
  • Some oil

MASALA

  • Some salt
  • Some red chilli powder
  • ¼ tspn turmeric
  • 1 dried red chilli
  • ½ tspn carom seeds
  • ½ tspn nigella seeds (kalonji)
  • 2 – 4 black peppercorns
  • ½ tspn dry coriander
  • ½ tspn cumin seeds
  • 1 big cardamom
  • 1 piece of bay leaf
  • 2 curry leaves
  • ½ tspn methi dana
  • A pinch of crushed Kasoori methi*

Procedure:

-Combine all the masala ingredients in spice blender and make fine powder.

-Take it out in a bowl and add lemon juice.

-Place chicken pieces in a mixing bowl and add this mixture.

-Coat well and keep aside For 8 hours.

-Heat some oil on tawa* (Flat pan), and place half of the chicken pieces on it and on low heat cook them.

-When they slightly changes their colour and no water remains, remove the tawa* from heat and then on naked flame with the help of tongs, cook each of the chicken piece until well coloured.

-Do the same with the remaining chicken.

-Serve hot with tamarind sauce, and mint Raita.

Outcome:

Tasty tawa* tikka is ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Serve immediately.

-When water is no more cook each and every piece of chicken on naked high flame. Be careful while doing that.

Servings:

This will serve 4 persons easily.

Keema Omelette

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Keema Omelette is a unique recipe of Pakistan. Like we make keema samosa, keema kachori, keema paratha, etc. same we make keema omelette. It is like keema Filling is wrapped in egg wrap. Do try this, its awesome …

Ingredients:

Procedure:

-Heat oil and spread it all over the pan.

-Crack two eggs in a bowl and beat well.

-Now pour this mixture on the pan and cook it on low heat without any disturbance.

-Now when it is a little bit cooked, spread mincemeat all over it. Now Fold and turn Frequently. When its golden red dish it out and serve hot with bread or Fork.

Outcome:

Tasty treat For non vegs is ready to serve.

 

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Do not add salt because it is already there in mincemeat.

Servings:

This will serve 1 – 2 person.

Haleem

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Haleem is a traditional pakistani dish, made up of beef and lentils, do try this and make your day …

Ingredients:

  • 1 cup oil
  • 2 litres water (15 glasses of water)
  • 500 gms of boneless beef
  • 100 gms of marrow bones

FOR TEMPERING

  • ½ cups oil
  • A large sized onion sliced thinly
  • 1 tspn garlic paste
  • Few curry leaves
  • A pinch of cumin seeds

FOR GRAINS

  • 1 cup whole wheat grains
  • ½ cup unsplitted oats
  • ½ cup gram daal
  • 4 tbspns moong daal*
  • 4 tbspns masoor daal*
  • 8 tbspn urad daal
  • 2 – 4 cups of water

FOR MASALA

  • 2 tspns chaat masala
  • Some salt to taste
  • Few curry leaves
  • 6 – 8 dried red chillies
  • ½ tspn turmeric
  • ½ tbspn dried coriander
  • 1 tspn cumin seeds
  • ½ tspn garam masala powder

FOR GARNISH

  • Garnish platter

Procedure:

-Combine all the grains together and soak it for 24 hours.

-Combine all the ingredients given for masala except chaat masala in a blender and make fine powder.

-Heat 1 cup of oil in a thick bottomed pot and fry beef bones and meat for 10 minutes. Add powdered masala except chaat masala.

-Fry for another 5 minutes.

-Add soaked grains and 2 litres of water.

-Let it cook for 8 – 12 hours on very low heat, until the beef and lentils start decomposing. Remove bones.

-After 10 hours start stirring it, pressing them with stirring spoon.

-Meanwhile heat rest of the oil and fry curry leaves, onion and cumin seeds and when they begin to splatter add it to the gravy and stir.

-Add chaat masala, mix and serve hot with naan bread and garnish platter.

Outcome:

Superb Haleem is ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen

Ayesha's Kitchen
Ayesha’s Kitchen

Tips:

-Cook on low heat and stir it occasionally.

-After 10 hours, start pressing and stirring the whole thing.

Servings:

This will serve 8 – 10 persons easily.

Tawa* Chicken

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Tawa Chicken is a type of grilled chicken although tawa is not used much in this recipe. Its awesome, do try this and enjoy …

Ingredients:

  • 1 whole chicken
  • ½ cup lemon and herb sauce
  • Some salt
  • 4 – 6 dried red chillies
  • ½ tspn dry coriander
  • Some curry leaves
  • ½ tspn cumin seeds
  • 1 green cardamom
  • 1 black cardamom
  • Some olive oil

Procedure:

-Combine all the ingredients except chicken, oil and herb sauce in a blender and make fine powder.

-Mix this powder with lemon and herb sauce.

-Apply this paste on whole chicken and keep aside For 12 – 24 hours in refrigerator.

-Place it in a baking pan and pour over all the remaining juices.

-Bake it on 200 – 220 degrees Celsius for 2 hrs on the middle rack.

-Cut it into 4 pcs and place them on hot tawa. With a tong grill it directly on flame for some time and then on tawa and serve hot.

Outcome:

The best way to consume chicken is tawa* chicken.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-See tips page for whole chicken tips.

-Lemon and herb sauce can be of any brand, like nandos.

Servings:

This will serve 4 persons easily.

Prawn Biryani

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Prawn Biryani (Jheenga Biryani) is ultimate don’t you think so???

Ingredients:

  • 1 kg prawns peeled and cooked*
  • 2 cups rice
  • 2 cardamom pods
  • 2 big cardamoms
  • 1 inch cinnamon stick
  • ½ onions chopped
  • 1 tomato chopped
  • 1 red chilli chopped
  • Some salt
  • Some red chilli powder (OPTIONAL)
  • ¼ tspn turmeric powder
  • ½ tspn coriander powder
  • ½ tspn cumin powder
  • A pinch of cumin seeds
  • 1 curry leaf
  • 2 black peppercorns
  • 2 tbspns Fresh coriander chopped
  • Few drops of yellow Food colour
  • ½ cup water

Procedure:

-Soak rice in water.

-Heat oil and add cardamom stuff, cinnamon, cumin seeds and curry leaf. When they begin to splatter add onion along with some salt and Fry until they lose their stiffness. Now add prawns and stir Fry them.

-Let them cook in their own water. When this mixture begins to dry add chopped tomato and other spices and herbs and mix. Add water whenever required.

-When prawns are nicely cooked remove From heat.

-Boil nearly a litre or 2 of water. Add soaked rice and when they are 90 % cooked drain them.

-In a thick bottomed pan,take half of the boiled rice a make layer then place a layer of cooked prawns and then again a layer of rice. At the end add very Few drops of yellow Food colour and cover the pan.

-Cook it For 5 – 10 minutes on very low heat. Make sure they do not stick to the bottom of utensil.

-Now dish them and serve hot with a sprig of Fresh green coriander.

Outcome:

Tasty and lovely, odourless prawn Biryani or Jheenga* Biryani is ready to be served.

Ayesha's Kitchen

Ayesha’s Kitchen

Tips:

-See “Tips” page For Rice Tips.

-Make sure your prawns are nicely cooked.

-You can adjust seasoning according to your taste.

-Peeled and cooked prawns are of pink colour and they are easily available Frozen in market.

Servings:

This will serve 4 persons easily.

*Refer to “Glossary” Page

Aalu Pakoras

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Aalu Pakoras are lovely and one of the Famous street Foods of South Asia, do try them and let me know your remarks …

Ingredients:

  • 2 potatoes sliced thinly
  • 2 cups gram Flour
  • ¾ cup water
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric powder
  • 1 tbspn cracked dry coriander
  • ½ tspn cumin seeds
  • ½ onion sliced
  • 2 green chillies sliced
  • Oil For Frying

Procedure:

-Combine all the ingredients except oil in a bowl and make Fine mixture.

-Keep aside For 20 – 30 minutes and heat oil.

-Take 1 tbspn of this mixture and deep Fry

-Take out on an absorbent paper and serve immediately.

Outcome:

Tasty aalu pakore are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Avoid lumps and do not make thin mixture.

-Adjust salt and pepper according to your will.

Servings:

This will serve 3 -4 persons easily.