Tag Archives: vegetarian

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.

 

 

Malai Kofta

Malai kofta/ kofta makhni is an Indian Punjabi vegetarian dish. Soft paneer and potato balls, lightly spiced and fried, simmered in a silky smooth mild curry, served with hot garlic roti, naan or rice is a delicacy from North India which is served in almost every Indian restaurant around the world. My personal favorite is from “Aangan” restaurant on Derrimut road in Melbourne, Australia. I loved it so much that I have to figure out the recipe after 20 different recipes trial.

So this recipe is my configured recipe after trying 20 different recipes from known youtube chefs….. ❤

Ayesha’s Kitchen

Ingredients:

FOR KOFTAS

  • 1 cup boiled, peeled and grated potatoes
  • 2 cups grated paneer/ cottage cheese/ ricotta cheese
  • 4 tbspns broken cashews
  • 4 tbspns finely chopped green chillies (I use Bengali/ Thai green chilli because it is rich in flavour and heat, you can use any of your choice and adjust it according to your heat tolerance level)
  • 2 tbspns finely chopped green coriander
  • 1 tspn roasted crushed cumin seeds
  • 1 tspn crushed coriander seeds
  • 1 pinch of salt
  • 1 tbspn corn flour
  • 1 cup flour (to coat the koftas before frying)
  • Oil for deep frying

FOR CURRY

  • 2 generously big knobs of butter
  • 3 tbspns cooking oil
  • 1 large onion or 2 small onions (chopped)
  • 2 large tomatoes (cut into chunks)
  • Salt to taste
  • 1 tspn red chilli powder (preferably Kashmiri red chilli because it is rich in bright red color)
  • 1 bay leaf
  • 3 green cardamom
  • A piece of cinnamon
  • 2 cloves
  • 1 tbspn ginger and garlic paste
  • 2 green chillies
  • 2 tbspns raw cashews
  • 1 tspn cumin powder
  • 2 tbspns cooking cream
  • 1 tspn kasuri methi

Method:

  1. For koftas, combine everything (except oil for frying and flour for coating) in a mixing bowl and add a pinch of salt and mix until it combines into a tough dough. We add corn flour in these koftas because it absorbs all the extra moisture and this helps in frying the koftas without breaking. It will be difficult to shape out koftas from this tough dough but it is doable.
  2. Roll the koftas in plain flour and shake off the excess flour. Refrigerate for 15 mins.
  3. Meanwhile, lets prepare our curry.
  4. For curry, heat oil in a pan and add bay leaf, cardamoms, cinnamon, green chillies and onions. Saute until the onions are translucent BUT NOT BROWN. Add ginger garlic paste and cashews and saute for further 2 minutes. Add tomatoes and cook until tomatoes are mushy. Add 2 cups warm water and let it simmer for 5 minutes with the lid on.
  5. Meanwhile, heat the oil in a deep pan, take out the koftas from the fridge and deep fry until golden brown.
  6. Take the curry pot off the flame and let it cool. Take out the bay leaf and cinnamon stick. Pour the mixture in the blender and blend it into a fine puree. Pass it through a sieve to collect the silky, smooth curry. Discard the residue.
  7. In the same pot, melt some butter and pour the silky curry in it. Simmer on medium heat for 5 minutes. Add cream and crush the fenugreek leaves/ kasuri methi with your palms and add to the curry. Mix gently.

Now you have 2 options:
1. Either put koftas in the curry now and simmer for 1 minute and turn off the flame and serve with a garnish of cream and coriander.

2. Or plate the koftas in the serving dish and pour over the curry and serve with a garnish of cream and coriander.

 

 

Mango Mousse #eggless

Mango mousse is one of my favorite summer desserts. King of summer fruits, chilled cream and sweetness of condensed milk….. it is like summer in a cup. Follow this easy recipe and make your next BBQ party great!

Ayesha’s Kitchen

Ingredients:

  • 2 ½ cups mango pulp (fresh)
  • 600 ml heavy whipping cream (chilled)
  • 2 sachets of gelatin dissolved in ¼ cup warm water
  • 1 can sweetened condensed milk

Method:

  • Put hand mixer attachments and a mixing bowl in freezer for 30 mins before whipping the cream.
  • In a blender combine mango pulp, condensed milk and gelatin and make puree.
  • Now whip the cream to stiff peaks and gently fold in the mango pulp until everything is uniform.
  • Put it in your desired serving bowls and chill for 6 hours.
  • Serve.

Chilli Paneer

Tantalise your tongue with this amazing Indo-Chinese Punjabi vegetarian dish…. So easy and so so so flavorful! ❤

Ayesha’s Kitchen

Ingredients:

FOR PANEER

  • 500 gms paneer (cut into chunks)
  • 1 egg + 3 tbspns corn flour /2 tbspns flour and water batter (to fry paneer)
  • Salt
  • Red chilli powder
  • 1 tspn garlic paste
  • Oil for deep frying

FOR STIR FRY

  • 1 red onion cut into chunks
  • ½ green capsicum cut into chunks
  • ½ red capsicum cut into chunks
  • 3 small green chillies (cut into slices)
  • 2 tbspns tomato paste (not ketcup)
  • ½ cup chilli garlic sauce
  • 1 tspn ginger and garlic paste
  • 2 curry leaves chopped
  • Salt to taste
  • A generous pinch of Chinese salt/ Ajinomoto
  • 1 tspn red chilli powder
  • ½ tspn cumin seeds
  • 1 tspn coriander powder
  • A splash of lemon juice
  • 2 tbspns soy sauce
  • 2 tbspns spring onions (green part, chopped)
  • Few sprigs of fresh coriander (chopped)
  • 4- 5 tbspns oil for cooking

Method:

  • If you are pure vegetarian then make a batter of cool water and flour, add salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like pakoras.
  • And if you are non-vegetarian, make a batter of egg, corn flour, salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like battered fish.
  • Keep aside until further needed.
  • Heat oil in a wok and fry cumin seeds, ginger garlic paste and onion chunks for 1 minute or until they get a light colour. Add tomato paste, chilli garlic sauce and all the other seasonings, soy sauce and curry leaves and mix on high heat for a minute and reduce flame.
  • Add capsicums and green chilli and cook for 2 minutes.
  • Now add fried battered paneer and spring onion and again cook it on high flame for 1 minute adding a splash of lemon juice with constant stirring so all the sides cook equally and it does not stick to the bottom of the pan.
  • Serve hot with boiled or steamed rice and sprinkle some coriander.

Potato Salad

This recipe if for yummy, creamy, mustardy and oniony potato salad. The flavours added to this potato salad makes it comfortable with all kind of grilled meat/ BBQ or fried steaks or if you have an open salad bar for your guests, this is a great addition. Very simple and easy to follow recipe is below…..

Ayesha’s Kitchen

Ingredients:

  • 3 large potatoes (cut into big chunks)
  • Salt
  • Water

FOR DRESSING

  • 1 cup full cream sour cream
  • 2 tbspns mayonnaise
  • Some cracked black pepper
  • A pinch of chicken salt
  • A generous pinch of table salt
  • 2 green onions (green part chopped)
  • 1 tspn fresh chives (chopped)
  • A pinch of dill
  • ¼ tspn mustard powder
  • 1 tbspn mustard

Method:

  • Peel and cut potatoes into big chunks and put them in cold water with some salt. Boil until the potato is done but still in shape which is 98% done.
  • Drain the water and put the potatoes in colander to remove all the excess water and cool down.
  • In a mixing bowl combine all the ingredients for dressing and whisk.
  • Add potatoes and mix gently.
  • Refrigerate for 1 hours.
  • Serve with grilled meat or schnitzels.

Makki ki Roti & Sarson da Saag

Makki ki roti and Sasron ka saag is one of the famous dishes of Punjab and it depicts the agricultural culture of this Province, famous both in Pakistan and India. The best thing about this dish is that it is not confined or related to only one time meal, you can serve it in breakfast, lunch, dinner, snacks or anytime 🙂 I didnt know how to make it first and I used to think it as a very difficult but love (for food) made it easy for me, so here is the recipe for you ….

Ayesha’s Kitchen

Ingredients:

  • 2 bunch of choy sum (Available in supermarkets or fruit and veg market easily, Australia wide) or saag (available at wyndham village fruit market in Melbourne)
  • 1 bunch spinach
  • 1 bunch fenugreek (available at fruit market)
  • 5- 10 small green chillies
  • 1 bunch fresh coriander
  • 4 cloves of garlic
  • Salt to taste
  • Red chilli powder to taste
  • 1 tbspn ginger and garlic paste
  • Some green chillies to garnish
  • 2 scoops Ghee
  • 1 scoop white butter (homemade, unsalted) to serve
  • 1 medium sized onion chopped
  • Water for boiling

Method:

  • Wash and clean and cut all the greens. Wash them in open and wide container under cold water to get rid of all the sand and soil and put in a colander to drain.
  • Boil 2 litres of water in a deep pot and add the greens, garlic cloves, salt and green chillies.
  • Cook covered for 20 minutes and drain the access water. Keep the boiled greens in the colander for 15 minutes to remove all the excess water and cool down.
  • Grind it in a food processor to coarse.
  • Now if you want to use it later, you can make 2 packets and freeze for up to 60 days.
  • Or if you want to cook it straight away, melt ghee is a cooking pot and fry chopped onion until its translucent. Add ginger and garlic paste and fry until it is golden brown. Add saag puree and cook until the water evaporates and ghee starts to separate.
  • Add chopped green chillies and take it out in a dish.

Ayesha’s Kitchen

FOR MAKKI ROTI

Ingredients:

  • 3 cups makki aata (I use Grewal brand which is easily available in Melbourne)
  • Some warm water to knead the dough
  • Ghee as per use

Method:

  • Take 3 cups of makki aata in a deep bowl and gradually knead it by adding little warm water at a time.
  • The texture will look like wet or kinetic sand, not like normal flour dough.
  • Knead it for 5 minutes and keep aside for 20 – 30 minutes at room temperature.
  • The best thing about this dough is it will not stick to your hands but still grease your hands a bit just to give it an even shape. Make 3 – 4 round balls of this dough.
  • Spread some aluminum foil on your kitchen bench top (flat surface) and make round roti or chapatti on it by using your palm and fingers.
  • The roti will not be even or flat as normal roti and it will break if you make it on hand, that’s why we are using aluminum foil.
  • Heat tawa or flat pan or griddle and very carefully put the roti along with the foil on the tawa with roti facing the tawa. Gently peel off the foil. Drizzle some ghee or oil on the sides of the roti so it does not stick to the pan. After 1 minute, very carefully turn the roti with flipping spoon and apply ghee on the other side.
  • When the roti is brown and cooked, serve hot with saag and white homemade butter.