Hara Masala Keema/ Tawa Keema

My Top favorite recipe…. Less spice more aroma, less cooking time more enjoying time, one of the easy and light desi dishes. Try and lemme know how you go!

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Ingredients

  • 500 gms beef/ mutton mince (chicken Maryland or thigh mince will work)
  • 1 large tomato (chopped)
  • 1 green chillies (sliced)
  • 5 tbspns oil
  • 50 gms butter

SPICES

  • Salt to taste
  • 1 tspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 tspn dried fenugreek leaves (crushed)
  • 1 tspn garam masala
  • 1 tbspn cracked coriander seeds

FOR HARA MASALA

  • 3 cloves garlic
  • 2 inch piece of root ginger
  • 1 green chilli
  • 1 cup coriander leaves
  • 1 cup mint leaves

FOR GARNISH

  • Few coriander leaves
  • Green chillies
  • 1 lemon (juice squeezed)

Procedure:

-Heat oil on tawa/ griddle/ flat pan and place the chunk of mincemeat. Break it into small pieces with the spoon while frying and add salt when the color changes.

-Add tomatoes while the mincemeat is still moist. Cook on low heat until the tomato is tender. Now add rest of the spices except coriander seeds and fenugreek.

-Coarsely crush all the herbs and roots in a mortar and pestle for hara masala (green masala).

-Add this crushed mixture in meat and stir. Mix and when the moisture evaporates (not completely), add butter, coriander seeds and fenugreek leaves.

-Garnish with some coriander leaves and green chillies. Drizzle some lemon juice and serve with roti.

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Chicken Skewers with Eggplant Dip

Chicken Skewers with Eggplant Dip is my desi version of Shish chicken and Babaganouge which is originally from Lebanon. I love Lebanese food as it is healthy, quick and easy to digest. So I just added a bit of my spices and made chicken tikka and mixed babaganouge recipe with my Pakistani Bengan ka Bharta Raita and created this yummilicious dinner for myself. This is the 2nd week I am having it everyday and trust me I still dont wanna switch….. This is absolute LOVE

Ayesha's Kitchen
Ayesha’s Kitchen

Ingredients:

FOR CHICKEN SKEWERS

  • 2 chicken breasts (cut into cubes)
  • 2 tbspns lemon juice
  • Some salt and black pepper
  • ¼ tspn white pepper
  • 1 tspn red chilli flakes
  • ½ tspn garam masala
  • ½ tspn coriander powder
  • ½ tspn chicken powder
  • ½ tspn meat tenderising powder
  • 2 dollops of yogurt
  • 1 tbspn cream
  • Fresh crushed hara masala (2 cloves garlic + a small piece of ginger root + few mint leaves + few coriander leaves + 1 green chilli = crushed in mortar and pestle)
  • Some oil for brushing over the skewers while BBQing.

FOR EGGPLANT DIP

  • 1 large size eggplant
  • 1 red onion chopped fine
  • 1 tomato deseeded and chopped
  • Mint chutney (few leaves of coriander + few leaves of mint + 1 green chilli + salt to taste)
  • 2 cups yogurt
  • Some boiled rice

Procedure:

FOR DIP

-Put the eggplant on your naked burning stove and let its skin blister. Turn the sides and when the eggplant skin is blistered from all the sides put it in a bowl to cool down a bit.

-Meanwhile crush the mint chutney ingredients in mortal and pestle. Crush it fine. Whisk 2 cups of yogurt in a mixing bowl and add mint chutney. Whisk until the chutney is well combined with the yogurt.

-Add chopped onion and tomatoes to it. Now carefully with the help of knife, take off the blistered skin of the eggplant. You need to be careful as the eggplant is still bubbling hot and you may burn your hands. Chop off the stem of the eggplant and chop the cooked pulp.

-Add this pulp to the yogurt mixture. Mix and refrigerate for 1 hour.

-While its chilling we can make our BBQ and boil some rice. So for BBQ, place the chicken cubes in a deep mixing bowl and marinate it with all the ingredients given for skewers apart from oil.

-Keep aside for 15 minutes.

-Now start threading the chicken pieces on the skewers and grill on a preheated BBQ grill until the meat is well done but not burnt. It should be juicy and golden brown.

-Serve hot meat with boiled rice and eggplant dip.

-Enjoy!

Grilled Salmon with Pickles & Salad

Surprise your loved one this NYE! ….Going to city with friends and watching fireworks, drinking all night and doing stupid activities cannot match an outdoor dinner with your loved one, candles, flowers, chocolates, chilled champagne or wine and a lovely home made dinner followed by a sexy, indulging dessert while watching the stars, kissing each other at midnight and making a promise to be together next year and rest of the life…..

Its just amazing….. I am giving you the dinner idea, for rest use your own creativity…….. 🙂 but do make them feel special, you dont know what next year brings……

Ayesha's Kitchen
Ayesha’s Kitchen

Ingredients:

  • 2 salmon cutlets (lrg size)
  • Some salt and cracked pepper
  • 1 tbspn lemon juice
  • ½ tspn mustard
  • 1 clove garlic (chopped fine)
  • 1 tspn chopped dill
  • 1 tbspn olive oil
  • A splash of olive oil (for cooking)

FOR PICKLES

  • Any garden salad
  • Lemon wedges (very important)
  • Gerkins
  • Olives
  • Pickled chillies
  • Pickled turnips

Procedure:

-Pat the fillets dry with the paper towel.

-In a bowl, mix lemon juice, salt, pepper, oil, garlic, dill and mustard, apply on the fillets and keep aside for 30 mins.

-Meanwhile you can arrange some pickles and greens onto the serving dish.

-Now heat the grill pan, drizzle some oil and place the fillets on it. After 1 minute reduce the heat to medium. Cook 5 – 7 minutes per side depending on the thickness of the fillet. Flip the side only once.

-Now as the fish is cooked, it will be flaky as well so lift it out of the pan very carefully and put it on the plate you just decorated with greens and pickles.

-Serve immediately.

Pan Seared Snapper Cutlets

Pan Seared Snapper Cutlets is my very own recipe for my lazy days, when I want to eat something healthy but I am too tired to make something fancy. Its quick, its healthy, its delishhhhhh…..

Ayesha's Kitchen
Ayesha’s Kitchen

Ingredients:

  • 1 whole red snapper (cut into cutlets)
  • Some salt
  • Some lemon juice
  • Some red chillies crushed
  • ½ tspn finely chopped garlic
  • Some coarsely ground dry coriander

Procedure:

-Mix everything in a bowl and spoon over the fish cutlets.

-Flip the sides of the fish and make sure it’s well coated. Keep aside for 10 minutes.

-Heat a frying pan, drizzle some olive oil and cook the fish 5 minutes on each side.

-Take it onto the serving dish very carefully as it has tendency to break after cooking.

-Serve.

Easy Mincemeat Pasta Bake

Easy and fancy for busy chefs ……

Ayesha's Kitchen
Ayesha’s Kitchen

Ingredients:

  • 500 gms mincemeat
  • 500 gms pasta (any bite size pasta, penne, macaroni,) + some salted boiling water to boil the pasta
  • 1 kg pasta sauce/ 2 cans Italian diced tomatoes + ½ kg chopped fresh tomatoes + your favourite herbs + some seasoning + ½ cup grated romano/ parmesan + 2 tbspns olive oil + 1 tspn minced garlic
  • 1 chopped brown onion
  • 1 chopped capsicum
  • 500 gms chopped button mushrooms

FOR TOPPING

  • 1 cup shredded mozzarella
  • 1 cup cheddar
  • Some romano cheese
  • Some veggies if you like

Procedure:

-Heat oil in a pan and fry onion and minced garlic until it is translucent.

-Add mincemeat and break it into pieces. When it begins to change its color add canned tomatoes and chopped tomatoes along with everything mentioned in sauce contents otherwise use 1kg leggos/ passata/ dolmio pasta sauce.

-Let it cook for about 30 minutes if making your own sauce otherwise 15 minutes on low medium heat.

-Add mushrooms and cook for 5 minutes and then at the end add capsicum and remove the sauce from the flame.

-Add boiled pasta and toss. Put the entire thing in a rectangular pyrex baking dish and top it up with the cheese and veggies.

-Broil in a preheated oven (180 degrees Celsius) for 10 minutes or until the topping is hot, brown and bubbly. Take it out and serve.

 

Sichuan Chicken

My version of Sichuan Chicken, its hot and yummy….. Give it a try and I can bet, you will fall in love with this quick and tasty stir fry ….

Ayesha's Kitchen
Ayesha’s Kitchen

Ingredients:

  • 2 chicken breasts boneless, skinless cut into cubes
  • 1 can baby corn cut diagonally into pieces
  • 1 red onion cut into cubes
  • 1 capsicum cut into cubes
  • 1 red/ orange/ yellow bell pepper cut into cubes
  • 1 cup spring onion chopped
  • Oil 6 tbspns
  • 1 tbspn minced garlic
  • 2 tbspns red chilli paste
  • Some red chilli flakes (if you like hot)
  • A pinch of cracked black pepper
  • 1 cup chicken stock (1 cup of warm water with chicken cube/ chicken salt)
  • 2 tbspns vinegar
  • 2 tbspns soy sauce
  • 1 tbspn chilli sauce (hot sauce)
  • Salt to taste

Procedure:

-Heat 4 tbspns of oil in a wok/ pan and fry garlic and chilli paste for 30 seconds. Add chicken and let it turn white on medium heat. Fry until the meat moisture evaporates and oil begins to separate.

-Add all the veggies except onion and baby corn and stir fry until the peppers get a nice golden color. Add the chicken stock and cook for 5 minutes on medium heat.

-Now add all the sauces and seasonings and mix. Simmer.

-Meanwhile in a separate pan, heat 2 tbspns of oil and fry red onion cubes on high heat until it gets caramelised.

-When the sauce begins to thicken, stir in baby corn and fried onion.

-Give it a last mix and add spring onion.

-Serve with boiled rice.