Keema Mattar

🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 750 gms mincemeat (beef/ chicken/ mutton)
  • 2 onion sliced
  • 2 tomatoes sliced
  • 4 green chillies
  • 2 cups fresh peas
  • 2 tbspns yogurt
  • 1 tbspns crushed ginger
  • Some coriander leaves for garnishing

SPICES:

  • 1 bay leaf
  • 2 – 4 cloves
  • 4 peppercorns
  • Some salt
  • 1 tspn coriander powder
  • ½ tspn cumin seeds
  • Some red chilli
  • 1 tspn nigella seeds (kalaunji)
  • ½ tspn turmeric
  • 1 tspn methi leaves
  • 1 big cardamom

Procedure:

-Heat oil and fry onion, bay leaf, cardamom, cloves and ginger until everything is golden brown. Now add tomatoes and mix until they tend to lose the stiffness.

-Now add mincemeat and cook until it starts changing its colour. Break into in to small pieces with the wooden stirring spoon.

-Now add all the spices except methi leaves and yogurt and cook covered for 5 minutes on medium heat. Add peas and stir. Cook covered for further 20 minutes on low medium heat or until the oil comes up.

-Now add methi leaves, coriander and green chillies and serve.

Revayati Murgh Salan (Traditional Chicken Curry)

Easiest Chicken salan recipe which is commonly used in Pakistani home cooking. Its not korma, nor karahi, nothing special but tastes awesome….. almost every woman in Pakistan knows this recipe of chicken curry thats why it is called Revayati means traditional Murgh means chicken salan means curry……. Enjoy!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 large onion sliced
  • 1.5 kg chicken pieces (chicken cut into 12 pieces)
  • 3 tomatoes sliced
  • 4 – 5 green chillies (2 sliced, 3 normal)
  • A bunch of coriander (chopped)
  • 1 cup oil
  • 1 tbspn crushed ginger
  • 1 tbspns minced garlic

MASALA

  • Salt to taste
  • Some red chilli
  • 1 tspn turmeric powder
  • 1 tspn garam masala
  • 1 tspn coriander masala
  • ½ tspn cumin powder
  • ½ tspn cumin seeds

Procedure:

-Heat oil and fry onion until its golden brown. Add ginger and garlic and stir fry for 2 minutes. Now add tomatoes and cook for 2 minutes on medium heat until they tend to lose their stiffness. Add some water (1/4 cup) and simmer the curry. Break and mash the onion and tomato chunks with your spoon.

-Add more water in needed but in very less amount.

-When masala is all good to go, add chicken and spices and cook covered on low heat for 30 minutes with occasional stirring. Let the chicken cook in its own juices.

-Now when the oil comes to the surface, add coriander and green chillies and serve hot with chapattis.

Gobhi Mattar

Sounds boring ……. tastes good!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cauliflower cut into buds
  • 1 cup peas
  • 3 large tomatoes chopped
  • 2 green chillies
  • 1 tbspn ginger garlic paste
  • 1 bay leaf
  • Few cloves
  • Few peppercorns
  • ½ tspn cumin seeds
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • ½ tspn coriander powder
  • 1 big cardamom
  • 2 tbspns chopped fresh coriander
  • 1 tspn fenugreek leaves (kasuri methi)
  • Salt to taste
  • ½ tspn turmeric
  • 1 tspn chilli flakes
  • ½ cup oil

Procedure:

-Heat oil in a pan and add whole garam masala. When it begins to sizzle add ginger garlic paste and fry until its golden brown. Now add tomatoes, salt, red chilli and turmeric and cook on medium heat.

-When tomatoes are a bit soggy, add cauliflower and cook for some time. Then add peas and mix. Cover the top of the pan with the lid and let it cook on medium low heat for about 15 minutes. Take off the lid, add rest of the spices, give it a stir and cook uncovered on high heat with constant stirring.

-When the water is evaporated, dish out, garnish with green chillies and coriander.

-Serve.

Keema Aalu Methi

If you are not in mood of just vegetables, add some mincemeat ……….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms mincemeat
  • 1 large onion, sliced
  • 2 tomatoes, chopped
  • 1 tbspn garlic and ginger, crushed
  • 1 green chilli, chopped
  • ½ cup oil
  • 500 gms methi (fresh fenugreek leaves)
  • 2 large potatoes , peeled and diced
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn turmeric powder
  • 2 tbspns yogurt
  • 1 tspn coriander powder
  • 1 tspn garam masala powder

Procedure:

-Heat oil and fry onion and ginger garlic until its golden red. Add mincemeat and stir, break and cook on medium heat for about 5 minutes or until the mincemeat changes its colour.

-Add methi, potatoes and all the spices. Stir and cook until the water dries. Add tomatoes and yogurt and cook covered on medium heat for 20 minutes or until the oil hoose out.

-Serve hot with raita, salad and rotis.

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.

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