Tag Archives: Quick

Pasta Grande

Pasta Grande is my own invention and believe me it is one of the bests. I love the sweet chilli sauce taste in chicken pasta and the champignons and the bell pepper adds a very fine taste to it plus it is covered with cheese. You and your family or whoever you will feed this will love it.

Ideal for lunch, snack, hi tea parties, birthday parties, kids parties, camping trips, picnics, etc.

 

Ayesha’s Kitchen

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 500 gms chicken mince
  • 100 ml tomato paste
  • 200 ml pasta sauce (1 kg tomatoes, cut into chunks, sprayed with olive oil, salt, thyme, oregano and rosemary, broiled for 35 mins of 200 degrees Celsius or until crusty, mashed and passed through sieve)
  • 4 tbspns sweet chilli sauce
  • 2 small cans/ 2 cups of champignons (button mushrooms) ( I used champignons because they taste better in this recipe?
  • 1 bell pepper/ capsicum (chopped into small dices)
  • 1 tbspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 packet of spaghetti (I use 1 packet of San Remo)
  • Salt to taste
  • 2 tbspns of minced garlic

FOR WHITE SAUCE

  • 2 cups whole milk
  • 2 tbspns flour
  • 100 gms butter
  • 2 tbspns sharp parmesan cheese (optional)
  • Salt and pepper (be careful with salt as we have added salt in the pasta as well plus the cheeses are a bit salty too)

FOR TOPPING

  • Mix of shredded Mozzarella (1cup), Cheddar( ½ cup) and (4 tbspns) Parmesan.
  • Some Italian herb mix
  • A bell pepper sliced
  • 4 tbspns oil

Method:

  1. Heat oil in a pan and fry chicken mince. Break it into pieces when sautéing. Add garlic when the chicken changes its color and cook until the water from the chicken dries.
  2. Now add all the sauces (pasta sauce and sweet chilli sauce) and tomato paste and mix. Add champignons and bell pepper and cook for 5 minutes on medium heat with the lid on.
  3. Add salt, pepper and chilli flakes. Stir and remove from heat.
  4. Boil some water in a big pot and add a generous pinch of salt. Add spaghetti and cook until al dente’.
  5. Drain the water and keep the boiled spaghetti in the colander under running cold water and separate them with your hands. When the spaghetti is all separated and the starch is drained turn off the water and keep the spaghetti aside in the colander for 2 minutes. Now add the spaghetti in the tomato and chicken mixture.
  6. Preheat the oven to 200 degrees Celsius on broil mode.
  7. For white sauce, melt some butter in a sauce pan, add some Italian herb mix and flour. Saute until the flour starts turning light brown. Add milk with constant whisking and cook until the sauce thickens. Add parmesan cheese, salt and pepper and turn off the flame.
  8. Put the pasta in the baking dish, pour over the white sauce and then cover with a layer of mix cheeses, capsicum slices and herb mix and broil for good 20 minutes until the cheese looks bubbly and golden from the top.
  9. Take out the dish from the oven very carefully and let it rest for good 10 minutes. It will allow it to settle down a bit which will make it easier for you to cut the portions. Serve hot.

 

 

 

Tawa Keema/ Tawa Qeema

This recipe is my very own version of tawa keema. It is a very chat pata, masaledaar dish which can be made in minutes and loved by all. A very easy and rich recipe for you one dish girls party or just a casual dinner when you dont feel like cooking a time consuming dish.

Ayesha’s Kitchen

Ingredients:

  • 4 tbspns oil
  • 500 gms chicken/ lamb/ beef keema
  • A generous pinch of meat tenderizer (only if using beef or mutton)
  • 2 tbspns fried onions (crushed)
  • 1 tbspn ginger and garlic paste (fresh)
  • 2 tomatoes blanched, peeled and chopped fine
  • 3 tbspns green chillies (chopped fine)
  • Salt to taste
  • A generous pinch of chicken salt
  • 1 tspn Kashmiri red chilli powder
  • 1 tspn red chilli flakes
  • ½ tspn turmeric
  • 1 tspn cracked coriander seeds
  • 1 tspn crushed roasted cumin seeds
  • 1 tspn pan roasted anardana (crushed)
  • A pinch of cracked black pepper
  • A generous knob of butter
  • A pinch of methi leaves
  • 2 tbspns lemon juice

Method:

  1. Add a generous pinch of meat tenderizer to the mincemeat and mix. Keep aside for 30 minutes. If you are using chicken mince, eliminate this step.
  2. Heat oil on a tawa and fry ginger garlic paste and green chillies. Add the mince and stir fry. Break it into pieces while stir frying on medium heat. Add tomatoes and all the ingredients accept lemon juice, methi leaves, black pepper and butter and cook until the tomatoes are mushy.
  3. Add butter and stir fry until the food looks cooked and the oil starts separating. Add rest of the ingredients and give a quick last stir.
  4. Serve hot with roti.

Besani Aloo Katli

Besani aloo katli is my very own created favourite snack and Ramadan product.  Spicy batter dipped potato slices gives the real satisfaction of chat pata snack. Try this chat pati recipe and enjoy!

Ayesha’s Kitchen

Ingredients:

  • 2 large potatoes (peeled and cut into ½ cm thick slices) (soaked in ice cold water)
  • 2.5 cups besan
  • 1 cup luke warm water
  • Salt to taste
  • 1 tbspn crushed red chillies
  • 1 tspn Kashmiri red chilli powder
  • 2 tbspns roasted crushed cumin seeds
  • 1 tbspn cracked coriander seeds
  • 3 tbspns very finely chopped green coriander
  • 3 tbspns very finely chopped green chillies
  • 3 tbspns very finely chopped fresh spinach
  • A generous pinch of garam masala
  • A generous pinch of kasuri methi
  • 1 tbspn roasted and crushed anar dana
  • 2 tbspns rice flour
  • Oil for deep frying
  • A pinch of chaat masala to sprinkle

Method:

  1. Take out the potato slices from chilled water, pat dry with a paper towel and sprinkle some salt and Kashmiri red chilli powder on it. Keep aside for 5 mins.
  2. Meanwhile prepare the batter and put the oil on low flame so it is preheated when we need to fry.
  3. Add all the spices, herbs and veggies in the potatoes, mix and add rice flour and besan. Mix and add some lukewarm water to make a medium consistency paste. Adjust salt and chilli according to your taste.
  4. Bring oil to medium – high hot and fry each potato slice coated nicely in batter, individually in batches until golden brown.
  5. Take out on a wire rack to keep the batter crisp. Sprinkle some chaat masala and serve with mint sauce or ketchup.

Aloo Bhujya/ Alu Bhujiya

Aloo Bhujya….. a comfort food for a lot of people and an easy and quick meal for many. I make it when I am sick of eating meat plus I am low on time and energy and I prefer it mild. This recipe is mild as well but you can adjust the spices as you like it.

Ayesha’s Kitchen

Ingredients:

  • 4 large or 6 small potatoes (Royale)
  • 1 large and 1 small onion chopped
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 large tomatoes blanched, peeled and cut into chunks
  • Salt to taste
  • Some chicken salt (OPTIONAL)
  • 1 tspn red chilli powder
  • ½ tspn turmeric
  • 1 tspn roasted crushed cumin
  • 1 tspn freshly crushed dried coriander
  • A pinch of fenugreek leaves/ kasuri methi
  • 1 tbspn nigella seeds (kalwanji)
  • A pinch of garam masala
  • A generous pinch of amchur
  • 1 tspn lemon juice
  • ½ cup oil
  • Coriander and green chillies to add at the end and garnish

Method:

  1. Peel, wash and cut the potatoes in slices or cubes. I prefer slices in everyday routine and cubes when making with pooris. Keep them in cold water until needed. Strain the water before adding the potatoes in the pan.
  2. Heat oil in a thick bottomed, deep pan and sweat the onions. Add ginger paste, garlic paste and saute’ further for a minute. Add potato slices and stir fry on medium heat for 5 minutes. Now add all the spices except fenugreek leaves, amchur powder and garam masala. Mix well.
  3. Add tomatoes, amchur powder, garam masala and fenugreek leaves(do not stir after adding tomatoes) and cover the pot with the lid and cook on low heat for 20 minutes or until potatoes are cooked and tomatoes are mushy.
  4. Remove the lid, add lemon juice, coriander and green chillies and cook on medium heat until the tomatoes dry up.
  5. Take them out in the serving dish and garnish with some green chillies and coriander.
  6. Serve hot with roti/ paratha or pooris.

 

 

Fish Fry

 

This is my 3rd or 4th recipe of fried fish and all of them are different with different flavors. This is a very simple and lite recipe, not too spicy and it is a crowd pleaser! You can make fish bites with this recipe as well and everyone will love it …. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 3 fillets/ 1 kilo of blue grenadier (cut into large chunks)
  • 3 tbspns soy sauce
  • 1 tbspn cracked coriander seeds
  • Salt to taste
  • 2 tbspns vinegar/ lemon juice for more flavour
  • 1 tbspn cracked black pepper
  • 5 tbspns corn flour
  • 1 tspn garlic powder
  • 1 tspn ginger powder
  • 1 egg
  • Oil for frying

Method:

  • Wash and dry the fish fillets and mix in everything except oil, egg and corn flour.
  • Keep marinated for 2 hours.
  • Add corn flour and egg and mix well.
  • Keep aside for another 30 mins.
  • Heat oil to 190 degrees Celsius for deep frying.
  • Fry for 5 minutes or until crisp and brown.
  • Serve hot with tartare sauce.

Chicken Vegetable Gravy

A healthy and nutritious meal for the family, perfect for busy weekdays ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 2 chicken breasts, cut into cubes
  • Salt and pepper
  • 1 tspn paprika
  • 2 tbspn hot sauce
  • 2 tbspns lemon juice
  • 1 egg
  • ½ cup corn flour
  • 2 tbspns soy sauce
  • Oil for frying

VEGETABLES

  • 1 cup broccoli
  • 1 cup mixed color capsicums, cut into cubes
  • 1 red onion, cut into cubes
  • 1 cup cauliflower
  • 1 carrot, sliced
  • 1 cup French beans, sliced
  • 4 spring onions, cut into 3 – 4 cm length
  • ½ boiled green peas
  • 1 cup sliced mushrooms
  • ½ cup cabbage, cut into cubes

FOR GRAVY

  • 4 tbspns olive oil
  • 1 tbspn heapful minced garlic
  • 2 cups warm water
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 3 tbspns soy sauce
  • 3 tbspns hot sauce
  • ½ tspns cracked black pepper
  • A pinch of white pepper
  • 1 tspn brown sugar
  • Some lemon juice
  • Salt to taste
  • Corn starch slurry (½ cup corn flour + ¼ cup water)

Method

  • Cut chicken into cubes and marinade in all the ingredients given for chicken and keep aside.
  • Meanwhile prepare your veggies and sauce.
  • For sauce, combine water, stock cubes, soy sauce, hot sauce, white pepper and sugar and whisk.
  • Heat oil for shallow frying and fry chicken chunks. This process will seal the juices and flavour of chicken and keep it moist. Fry for 3 mins at 190 degrees Celsius.
  • Now heat 4 tbspns oil in a skillet and fry garlic. After a min of splattering add the veggies (except capsicum and onion) and stir fry for 5 minutes.
  • Add the sauce and bring it to a boil and adjust salt.
  • Add corn flour slurry with constant stirring to avoid lumps and to thicken the sauce.
  • Add capsicum, onion, cracked black pepper and lemon juice and after 5 minutes add fried chicken chunks. Stir and serve hot with rice.

Sooji Halwa (Semolina Sweet) (Soojhi Halwa)

This is my very basic recipe of Suji Halwa. It is quick and easy to make for small gatherings, religious purpose, breakfast and family lunch or dinner…. My mum loves it and when I made it first time for my family, they all appreciated y effort but to be honest it is just technique. There is not much effort involved. lets look at the ingredients and get started ❤

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Ingredients:

  • 1.5 cup semolina (soojhi)
  • 1 cup desi ghee
  • 4 cardamoms (cracked)
  • 1.5 cup sugar
  • 5 cups water
  • Few raisins (kishmish)
  • Few slivered almonds
  • Sliced coconut (optional)

Procedure:

  • Heat water and add sugar.
  • Melt ghee in wok and stir fry cardamoms for a few seconds. Add semolina and stir fry until its roasted and golden in color. Be very careful, it burns really quickly. Add raisins.
  • Now add sugar water and cook on medium heat. Be careful, do not burn yourself.
  • Cook with constant stirring until the ghee starts to separate from Halwa.
  • When halwa is all gathered in the centre of the pan and ghee is on the sides, take it out in the serving dish and garnish with some almonds. Serve.