Tag Archives: Vegetarian Friendly

Bengan Bharta Curry

Leave a reply

IMG_0043

Ingredients:

  • 2 large aubergines
  • 2 large onion sliced
  • 2 large tomatoes sliced
  • 1 tbspn yogurt
  • ½ tspn cumin seeds
  • ¼ tspn carom seeds
  • 1 tspn garam masala
  • Some salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • 1 tspn fenugreek leaves
  • ½ cup oil
  • 1 cup chopped coriander
  • 4 green chillies sliced
  • 1 tspn sliced ginger
  • 4 tbspn lemon juice/ ½ lemon squeezed
  • A dollop of ghee

Procedure:

-Broil aubergines on naked fire until their skin is blistered. Remove from fire and with a sharp knife scrape the burnt skin.

-Take off the green part and mash the white cooked aubergines.

-Heat oil and fry onion until they are golden brown. Add all the spices, ginger and tomatoes. Mix well on high heat until the tomatoes are loose and mixed. Reduce the flame to medium and add aubergine puree. Mix well.

-Add yogurt and lemon and mix well. Let it cook for 5 – 10 minutes.

-Add a dollop of ghee and let it melt.

-Garnish with some coriander leaves and serve hot with chapattis and lacha parathas.

Dhaniya Raita

Leave a reply

Dhaniya Raita is the most popular condiment in Pakistani condiment menu. You can have it with anything; BBQ, Biryani, Pulao, Paratha, anything!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • A bunch of fresh green coriander
  • 1 kg fresh natural style yogurt
  • Some salt
  • 1 green chilli

Procedure:

Take a good quality marble mortar and pestle and crush coriander and green chilli to fine paste. Now add salt and mix. Stir in yogurt. Pour the whole mixture in a gravy boat or any other bowl. Garnish with some coriander leaves and serve as a condiment.

Gulab Jamans/ Gulab jamuns

3 Replies

Gulab Jaman is one of the most favourite and most popular dessert/ sweet of South Asia. It is made of milk solids soaked in cardmom scented sugar syrup and served hot with slivered nuts. This is the easiest and the tastiest recipe I know…… Please try and comment 😀

Ayesha's Kitchen

Ingredients:

  • ¼ to ½ cups of cold milk
  • 1 cup full cream milk powder
  • 1 tspn self-rising flour
  • 1 tbspn ghee
  • Few cardamom seeds
  • 1 ½ tbspn semolina (soaked in ¼ cup of lukewarm water for 2 minutes)
  • Oil for frying (fresh oil) and 6 tbspns ghee

SHEERA

  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups water
  • Few cardamom seeds

Procedure:

-In a saucepan, mix water, cardamom seeds and sugar and put it to boil. Stir and keep boiling until the gulab jamans are ready.

-In a mixing bowl combine milk powder and ghee. Mix it well until u form small crumbs.

-Add flour and mix.

-Drain and discard water from soaked semolina and add the soaked semolina into the mixture. Add cardamom seeds too and mix well until everything is uniformly mixed and small crumbles are formed.

-Now gradually add milk and mix. Add milk slowly in batches and when this mixture takes the place of smooth, soft dough, keep it aside to rest for 10 minutes, covered with damp cloth.

-Meanwhile, heat oil. Be very careful about the temperature of the oil. You do not need very high or very low temperature. The best way to check the rite temperature for frying gulab jaman is drop a very little piece of the dough in to the oil, if it rests at the bottom and rise to the surface of the oil in some seconds, then it is ready to fry gulab jamans.

-Now make 12 small (walnut sized) balls from the dough.

-Put them in oil and keep stirring the oil slowly with the wooden spoon. This will give your gulab jamans even colour and texture and the oil temperature will also remain uniform.

-After 10 minutes of frying you will get the right Gulab Jaman colour and that is when your gulab jamans will be cooked from inside too.

-With a slotted spoon take them out and put them in boiling sugar syrup (sheera). Let them cook for 5 – 10 minutes on low heat in the sugar syrup.

-Take a deep serving bowl and pour the sugar syrup and gulab jaman thing into it.

-Garnish with some slivered almonds, pistachios, shredded coconut and silver edible foil and serve hot after as a desert

OR

-After cooking them in the sugar syrup for 10 minutes take out the gulab jamans and arrange them on a serving dish, garnish with some shredded coconut, etc. and serve.

Channa Pulao/ Chickpea Pulao

2 Replies

Channa Pulao is one of the famous rice dishes of Pakistani Cuisine. These rice are served with roasts and steamed meat …..

Ayesha's Kitchen

Ingredients:

  • 3.5 cups basmati rice (soak for 20 minutes in lukewarm water)
  • 1 can boiled chickpeas (discard the water and keep the chickpeas)
  • ¼ cup oil/ ghee
  • 1 onion sliced
  • 1 tspn crushed ginger
  • 1 tspn sliced ginger
  • 2 – 4 cloves
  • 2 black cardamoms
  • A piece of cinnamon
  • 4 black peppercorns
  • 1 bay leaf
  • 6 ¾ cups water
  • Salt to taste
  • Chicken powder (OPTIONAL)

Procedure:

-Heat oil in a non-stick pan and fry onion, garam masala (peppercorns, cloves, cinnamon, cardamom and bay leaf) and ginger paste until they are brown.

-Add chickpeas and stir for a minute and add water in it. Cook covered for 10 minutes and then add salt and soaked rice.

-Let it cook on high medium heat for 5 minutes or until the rice begins to boil.

-Cover it with the lid and cook on very low heat until there is no water left in the pot.

-Serve hot with roasts, shaami kabab and fried chicken.

Sikanjvi/ Shikanjvi/ Limu Paani/ Home Made Lemonade

1 Reply

A famous Pakistani summer drink …….

Ayesha's Kitchen

Ingredients:

  • 1.5 ltr. Water
  • 2 cups crushed ice
  • 2 large sized limes (sqeezed)
  • 1 tspn salt/ 1 tbspn salt
  • 1 tbspn sugar/ 1 tspn sugar

Procedure:

-Squeeze lime juice on a pro citrus juicer. Discard the residue and keep the juice. Add some salt and sugar in the juice and mix well.

-Take some water in a bottle or a jug and introduce this lime mixture to it. Close the cap of the bottle tightly leaving some space between the water and the lid. Shake well.

-Put some crushed ice into 6 glasses and pour this mixture into each glass.

-Top each glass with a mint leaf and serve chilled.

Kadhi Pakora

Leave a reply

Kadhi pakora is a very famous dish of South Asian subcontinent specially among vegetarian community. Gram flour dumplings, dipped  in yogurt sauce with some nice aroma of curry leaves…….

Ayesha's Kitchen

Ingredients:

FOR KADHI

  • 2 cups yogurt (old and sour yogurt)
  • 1 cup gram flour
  • 3 ltr. Water
  • Some salt
  • Some turmeric
  • Some red chilli powder

FOR TEMPERING

  • 1 scoop of desi ghee
  • ½ cup oil
  • 1 onion sliced
  • 1 tomato sliced
  • 20 – 30 curry leaves

FOR PAKORA

  • 2 cups gram flour
  • 1 tspn baking powder
  • Some water for making normal consistency batter
  • 2 potatoes sliced
  • 1 eggplant (small size) sliced
  • 2 green chillies sliced
  • 4 tbspns coriander (chopped)
  • 4 – 8 mushrooms sliced (optional)
  • Some sliced capsicum (sliced)
  • Paneer (optional)
  • 1 onion sliced
  • Salt to taste
  • Some red chilli powder
  • ½ tspn turmeric powder
  • Some coriander seeds
  • Oil for frying (1500 mL)

Procedure:

-For pakoras, mix everything (except oil) in a mixing bowl and mix well. Keep aside for 10 minutes. Heat oil and fry pakoras in it.

-For Kadhi, put everything in a blender and mix well.

-Pour this mixture in a deep pan and let it boil for like 30 minutes on medium heat.

-For tempering, heat oil and and ghee in a frying pan and fry everything else in it. When the tomatoes are done add this mixture to the boiling Kadhi and mix.

-Remove from heat.

-Now dip fried pakoras into it and garnish with some coriander. Serve hot with boiled rice or roti.