Daal Makhni

Very famous Punjabi vegetarian dish….. loved by everyone!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup moong daal
  • 1 cup masoor daal
  • 1 cup chana daal
  • 1 large onion sliced
  • 1 large tomato sliced
  • 1 tbspn garlic minced
  • 9 – 10 curry leaves
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn cumin seeds
  • 1 tspn red chilli flakes
  • 1 tbspn fenugreek leaves
  • ½ cup butter
  • 6 green chillies (2 normal, 4 chopped)
  • 1 cup coriander
  • 1 tbspn garam masala
  • 6 cups water

Procedure:

  • Wash and soak all the daals for 30 mins.
  • Put daal in the cooker and add 6 cups of water, salt, red chilli, 2 green chillies, turmeric and cook until the channa daal is cooked and the other daals are smashed.
  • Melt butter in a frying pan and fry onion until it is brown, add garlic, cumin seeds, tomatoes and curry leaves and make a masala. Stir in this masala in daal. Add coriander, green chillies, garam masala and fenugreek leaves and mix. Serve hot with rotis.

Rabri Kheer

Try it and tell me how you go with it ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup basmati rice (soaked for 4 hrs.)
  • 2 litre full cream milk
  • ½ cup sugar (brown/ raw/ white) ( I use 50% raw and 50% brown)
  • 1 tin condensed milk
  • ½ tspn crushed cardamom
  • 1 tbspn kewra essence
  • 250 gms. Khoya (250 gms full cream milk powder, mixed with 250 ml full cream, microwave for 1 minute, take out stir and again microwave for 2 minutes)
  • 2 tbspns almonds
  • 2 tbspns pistachios

Procedure:

-Put soaked rice in blender with ½ cup of milk and blend to paste.

-Warm milk to a simmer and add blended rice into it. Now stir constantly until the rice is cooked and milk is thick.

-Add sugar, condensed milk and cardamom. Mix.

-When it gets a little bit more thick add kewra essence, khoya, almonds and pistachios.

-Cook for 5 more minutes on constant stirring. Dish out. Cover with cling film in such a way that film touches the surface of the kheer. Refrigerate for 8 hrs.

-Take off the cling wrap, garnish with almonds, pistachios and khoya crumbs and serve.

Gaajar Halwa (Ayesha’s Kitchen Way) (The BEST)

Gajar Halwa is one of the most popular and favourite desserts of South Asia, specially in winters as it is served hot rite from the wok and garnished with dry fruits. People serve this on special occasions like Eid, Diwali, Birthdays, Weddings, Home Dinners, Parties, etc.
It  is also known as “Mausam – e – Sarma ki Saughaat” (The Gift of Winter Season) in Pakistan. Mums make this for their children so they can consume the nutrients of seasonal vegetable, Carrot, which is also very good for eyesight and health.

Just imagine! In cold month of December, you and your friends are gathered in open air canopy for BBQ dinner and you get this hot, milky, sweet, cardamom scented carrot dessert………… wow!

Anyway, Its Summer in Pakistan and people are waiting for mangos so lets dedicate this recipe to our Australian mates! How about “Mausam-e-Sarma ki Saughaat forAussies”………….. 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Give it a go and let me know how you go with it.

Ingredients:

  • 250 gms home made khoya (recipe given below)
  • 1lt. full cream milk
  • ½ tspn cardamom seeds
  • ½ cup slivered almonds
  • ½ cup chopped walnuts (optional)
  • ½ cup chopped pistachios
  • ½ cup cashew nut halves (unsalted)
  • 250 gms butter/ ghee
  • 1kg grated carrots
  • ½ cup sulatana
  • 250 gms sugar

Procedure:

-Take a thick bottomed deep pan and cook grated carrots in sugar and milk until the water of carrots and milk gets dry. This process will take around 20 – 30 minutes on medium heat.

-Meanwhile, for Khoya combine 250gms of full cream powdered milk and 250gms (1 cup) of thick cream and microwave for 1 minute. Take it out, mix and microwave for 2 more minutes. Allow to cool. Khoya is ready to put in stuff like kheer, gajar ka halwa, kajrela, etc.

-Now getting back to our Gajar ka Halwa, melt butter in a frying pan and fry sulatana until it is puffed up. Sauté other dry fruits and add this mixture to the carrot mixture. Mix and cook for 5 minutes on medium high heat.

-Now crumble khoya with your fingers and add it to your dish. (reserve 3 tbspns of Khoya for garnishing). Mix and cook for another 5 minutes.

-Take it out in your serving dish, garnish with some crumbled khoya, dry fruits, etc. and serve hot.

Mooli Wale Parathay

One of my favorite breakfasts ………….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR PARATHA

  • 3 cups wheat flour
  • 2 cups meda
  • Some water for kneading the dough
  • Some oil/ghee / butter for frying parathas

FOR FILLING

  • 1 large size white radish (peeled and grated)
  • Salt
  • Red chilli flakes
  • 1 tspn chaat masala
  • 6 tbspns coriander chopped
  • 4 tbspns green chillies chopped
  • 1 tspn chopped mint (good for digestion)
  • ¼ tspn carom seeds (ajvain)
  • 1 tbspn cracked coriander
  • 1 tspn cumin seeds (zeera)
  • 1 tspn garam masala
  • ½ tspn turmeric

Procedure:

-In a mixing bowl, combine plain flour & wheat flour and add knead into a soft dough by adding water gradually. Keep aside for 20 minutes.

-Now make small balls of dough, 2 per paratha.

-Roll them flat with a rolling pin into a saucer size chapatti.

-Place 1 ½ – 2 tbspns of radish filling on one chapatti and cover it with the other one. Press the edges to seal.

-Flat with your palm and fingers and then use a rolling pin to plat the edges.

-Place the parathas on a hot griddle. After 15 secs or when it looks like it is half cooked flip the side and apply some oil. I use spoon to apply oil.

-Then flip the side and apply oil to the other side. Cook from both the sides until both are brown and good.

-Do the same with remaining dough and filling.

-Serve hot with anda, yogurt and achar.

Ayesha's Kitchen

Ayesha’s Kitchen

Anda Paratha Naashta

Famous Breakfast combination in the province of Punjab, Pakistan. You can get it anywhere in Punjab even in NWFP and other provinces but home made is the best and when Ayesha’s Kitchen recipe is followed its awesome!

Ayesha's Kitchen

Ayesha’s Kitchen

Try out and let me know what you think about it!

Ingredients:

FOR PARATHA

Saada Paratha

FOR OMELETTE

  • 2 eggs
  • 2 tspns milk
  • Some salt and red chilli flakes
  • 1 shallot chopped
  • 1 small tomato chopped
  • 1 green chilli chopped
  • 2 tbspns chopped capsicum
  • 1 tspn chopped spring onion
  • 2 tspns chopped coriander
  • 2 tspns oil for frying

Procedure:

-In a mixing bowl, crack 2 eggs, add milk, salt and red chilli flakes and whisk.

-Now add vegetables and stir.

-Heat some oil on a griddle (tawa)/ or in a frying pan and spread this egg mixture all over. When egg starts to turn white on the edges, flip the side and cook until its golden.

-Serve hot with parathas and achar.

Aalu Bengan (Potato and Aubergine simmered curry)

Another popular vegetarian dish from Pakistani home cooking……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 potatoes peeled and cut into wedges
  • 1 large aubergine trimmed and cut into wedges
  • 4 tbspns olive oil
  • 1 onion, sliced
  • 1 tspn crushed ginger
  • 2  large chopped tomatoes
  • 4 green chillies
  • 1 tbspn crushed chillies
  • 1 tspn garam masala
  • 1 tspn chaat masala
  • ½ tspn methi leaves
  • ½ tspn turmeric
  • ½ tspn cumin powder
  • ½ tspn coriander powder
  • Some salt to taste
  • 2 tbspns yogurt
  • ½ cup chopped coriander to garnish

Procedure:

-Heat oil and fry green chillies and ginger. After a minute or so add onion and cook until golden brown. Now add tomatoes and all the spices. Mix and when tomatoes tend to lose the stiffness, add yogurt and mix.

-Now add potatoes and aubergine. Mix and cook covered on low heat for about 15 – 20 minutes.

-Give it a last stir. Dish out and garnish with some coriander.

-Serve hot with chapattis.

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