Like Ayeshas Kitchen

01/09/2025

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23/08/2025

✅ Ingredients:

Dried Aloo Bukhara (Plums): 250 grams

Sugar (or jaggery): 1 cup (adjust to taste)

Water: 2 cups

Salt: ½ teaspoon

Red Chili Powder: ½ teaspoon

Roasted Cumin Powder: 1 teaspoon

Black Salt: ½ teaspoon

Ginger Powder (Saunth): ½ teaspoon (optional)

Green Cardamom: 2-3 pods (optional)

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✅ Instructions:

1. Soak the Plums:
Wash dried aloo bukhara thoroughly and soak them in 2 cups of water for 2-3 hours (or overnight) to soften.

2. Cook the Plums:
Pour the soaked plums along with water into a pan. Cook on medium heat until they turn soft and pulpy.

3. Add Sugar:
Add sugar (or jaggery) and stir well. Let it cook on low heat until the mixture thickens (about 10–15 minutes).

4. Add Spices:
Mix in salt, black salt, red chili powder, roasted cumin powder, and ginger powder. Stir well so all flavors combine.

5. Adjust Consistency:
If the chutney is too thick, add a little water. If too thin, cook longer until it reaches a jam-like consistency.

6. Cool & Store:
Let it cool completely, then store in an airtight jar. It stays good for up to 2-3 weeks in the refrigerator.

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✅ Serving Suggestions:

Serve with samosas, pakoras, dahi bhalla, chaat, parathas, or biryani.

Great as a dip for snacks and appetizers.

22/08/2025

Mouth-Watering Zinger Burger:

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Ingredients

For the Chicken Fillet:

2 large chicken breasts (cut into halves for 4 fillets)

1 cup buttermilk (or yogurt + water mix)

1 tsp paprika

1 tsp black pepper

1 tsp garlic powder

1 tsp salt

1 tsp chili powder (optional for extra spice)

For the Coating:

1 ½ cups all-purpose flour

½ cup cornflour

1 tsp paprika

1 tsp black pepper

½ tsp baking powder

Pinch of salt

Cold water (as needed for binding)

For Frying:

Oil for deep frying

For Assembling:

4 burger buns

Mayonnaise or zinger sauce

Lettuce leaves

Cheese slices (optional)

Pickles (optional)

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Instructions

Step 1: Marinate the Chicken

1. In a bowl, mix buttermilk, paprika, black pepper, garlic powder, salt, and chili powder.

2. Add chicken fillets and coat well.

3. Cover and refrigerate for at least 3 hours (overnight for best flavor).

Step 2: Prepare the Coating

1. In another bowl, combine flour, cornflour, paprika, black pepper, baking powder, and salt.

2. Take marinated chicken, coat in flour mixture, dip in cold water for a few seconds, then coat again in flour mixture for a crispy double layer.

Step 3: Fry the Chicken

1. Heat oil in a deep pan to 170°C (medium-high).

2. Fry chicken fillets for 6-8 minutes until golden brown and crispy.

3. Remove and place on a wire rack or paper towel.

Step 4: Assemble the Zinger Burger

1. Toast burger buns lightly.

2. Spread mayonnaise or zinger sauce on the bottom bun.

3. Add lettuce, then place the crispy chicken fillet.

4. Add cheese slice and pickles if you like.

5. Top with the other half of the bun.

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Serving Suggestion

Serve hot with French fries and a chilled drink.

21/08/2025

Sizzling BBQ Receipe

✅ Ingredients

For the Meat:

500g boneless chicken (or beef/lamb cubes)

2 tbsp oil

2 tbsp lemon juice

1 tbsp ginger-garlic paste

½ tsp turmeric powder

1 tsp red chili powder

½ tsp black pepper powder

1 tsp paprika (optional, for color)

½ tsp cumin powder

½ tsp coriander powder

½ tsp garam masala

Salt to taste

For the Marinade Base:

½ cup yogurt

1 tbsp soy sauce

1 tbsp vinegar

For Sizzling Platter:

1 medium onion (sliced in rings)

1 small capsicum (sliced)

2 tbsp butter

Hot iron sizzling plate or a heavy skillet

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✅ Instructions

Step 1: Marinate the Meat

1. In a bowl, mix yogurt, soy sauce, vinegar, lemon juice, ginger-garlic paste, and all dry spices.

2. Add the chicken or meat cubes, coat well, and cover.

3. Marinate for at least 2-4 hours (overnight for best flavor).

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Step 2: Grill or BBQ

1. Preheat your grill or BBQ on medium-high heat.

2. Skewer the meat pieces and grill until fully cooked and slightly charred (around 10-15 mins for chicken, 20 mins for beef/lamb).

3. Brush with oil or butter while grilling for extra juiciness.

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Step 3: Prepare the Sizzling Platter

1. Heat the iron sizzling plate until it is very hot.

2. Place onion rings and capsicum slices on the hot plate with a little butter.

3. Carefully place the grilled meat on top.

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Step 4: Add the Sizzle

1. Melt 1 tbsp butter and pour it over the hot plate for that sizzling sound.

2. For extra drama, add a few drops of hot water or lemon juice on the side of the hot plate (NOT on the meat) right before serving.

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✅ Serving

Serve immediately with naan, paratha, or BBQ rice.

Garnish with fresh coriander and lemon wedges.

Offer mint chutney or raita on the side.

19/08/2025

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19/08/2025

🥟 Aloo Samosa Recipe

Ingredients:

For the dough:

2 cups all-purpose flour (maida)

4 tbsp oil or ghee

½ tsp carom seeds (ajwain)

Salt to taste

Water (as needed)

For the filling:

3–4 medium potatoes (boiled & mashed)

1 small onion (finely chopped, optional)

2 green chilies (finely chopped)

1 tsp ginger paste

1 tsp cumin seeds

1 tsp coriander seeds (crushed)

½ tsp garam masala

½ tsp turmeric powder

1 tsp red chili powder

1 tsp dry mango powder (amchur) or lemon juice

2 tbsp fresh coriander (chopped)

Salt to taste

2 tbsp oil

For frying:

Oil (for deep frying)

Method:

1. Prepare the dough:

Mix flour, salt, ajwain, and oil in a bowl.

Add water gradually and knead into a stiff dough.

Cover with a damp cloth and rest for 30 minutes.

2. Prepare the filling:

Heat 2 tbsp oil in a pan.

Add cumin & coriander seeds, then ginger paste and green chilies.

Add boiled potatoes, spices, and salt. Mix well.

Add fresh coriander and let it cool.

3. Shape the samosas:

Divide dough into small balls, roll into oval shapes.

Cut in half, fold into a cone, seal edges with water.

Fill with potato mixture and seal properly.

4. Fry the samosas:

Heat oil on medium flame.

Fry samosas slowly until golden brown and crisp.

18/08/2025

🥩 Pan-Seared Lamb Steak with Garlic Butter

Ingredients:

2 lamb leg or loin steaks (about 200–250g each)

2 tbsp olive oil

2 tbsp unsalted butter

3 cloves garlic (crushed)

2–3 sprigs fresh rosemary or thyme

Salt (to taste)

Black pepper (to taste)

Optional: a squeeze of lemon juice for freshness

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Instructions:

1. Prepare the Steaks

Pat the lamb steaks dry with paper towels.

Season generously with salt and black pepper on both sides.

Let them rest at room temperature for 15–20 minutes before cooking.

2. Sear the Lamb

Heat olive oil in a heavy pan (cast iron works best) over medium-high heat.

Once hot, place the lamb steaks in the pan.

Sear for 3–4 minutes per side (for medium-rare) or longer depending on your preferred doneness.

3. Add Flavour

Lower the heat slightly.

Add butter, crushed garlic, and rosemary/thyme to the pan.

Tilt the pan and spoon the melted garlic butter over the steaks for 1–2 minutes.

4. Rest the Meat

Remove the steaks from the pan and let them rest on a plate, covered loosely with foil, for about 5 minutes.

5. Serve

Slice against the grain or serve whole.

Optional: drizzle with pan juices and a squeeze of lemon juice.

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🍽️ Serving Suggestions:

Serve with mashed potatoes, roasted vegetables, or a fresh salad.

16/08/2025

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Singaporean Rice Recipe

Ingredients

For the Rice:

Basmati rice – 2 cups (washed & soaked for 20 mins)

Water – 4 cups

Salt – 1 tsp

Oil – 1 tbsp

For the Chicken Sauce:

Boneless chicken – 500 g (cut into thin strips)

Garlic paste – 1 tbsp

Soy sauce – 2 tbsp

Chili sauce – 2 tbsp

Tomato ketchup – 3 tbsp

Black pepper – ½ tsp

White pepper – ½ tsp

Salt – ½ tsp (adjust to taste)

Oil – 3 tbsp

For the Vegetable Stir-Fry:

Carrot – 1 medium (julienned)

Capsicum – 1 medium (julienned)

Cabbage – 1 cup (shredded)

Oil – 1 tbsp

Salt – ¼ tsp

Black pepper – ¼ tsp

For the Spaghetti Layer:

Spaghetti – 1 packet (boiled with salt & 1 tsp oil)

Soy sauce – 1 tbsp

Chili sauce – 1 tbsp

For Garnish:

Mayonnaise – ½ cup

Ketchup – 2 tbsp (for mixing with mayo if you want a pink sauce)

Green chilies – sliced (optional)

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Instructions

1. Cook the Rice

In a pot, bring water to a boil. Add salt, oil, and soaked rice.

Cook until rice is done. Drain excess water if needed and set aside.

2. Prepare the Chicken Sauce

Heat oil in a wok, add garlic paste, and fry until fragrant.

Add chicken strips and stir-fry until they turn white.

Add soy sauce, chili sauce, ketchup, black pepper, white pepper, and salt.

Cook until chicken is tender and the sauce thickens slightly.

3. Stir-Fry the Vegetables

Heat oil in a pan, add carrots, capsicum, and cabbage.

Add salt and black pepper. Stir-fry for 2–3 minutes (keep them slightly crunchy).

4. Prepare the Spaghetti

In a pan, add boiled spaghetti, soy sauce, and chili sauce. Toss well.

5. Layering the Dish

In a large serving dish:

1. Spread the cooked rice evenly.

2. Layer the spaghetti on top.

3. Spread stir-fried vegetables over the spaghetti.

4. Pour the chicken sauce over everything.

6. Garnish

Drizzle mayonnaise (plain or mixed with ketchup) on top.

Sprinkle sliced green chilies for a spicy kick.

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Serving Tip

Serve hot with extra chili sauce or garlic mayo on the side. This dish is best for special dinners and potlucks because it’s colorful, flavorful, and feeds many.

15/08/2025

Kari Chawal Recipe

Ingredients

For Kari (gram flour curry)

Gram flour (Besan) – 1 cup

Yogurt – 1 cup (whisked)

Water – 5–6 cups

Turmeric powder – 1 tsp

Red chili powder – 1 tsp

Salt – to taste

Fenugreek seeds (methi dana) – 1 tsp

Onion – 1 medium (sliced)

Garlic – 4 cloves (chopped)

Ginger paste – 1 tsp

Green chilies – 2 (slit)

Cooking oil – ½ cup

For Pakoras

Gram flour (Besan) – 1 cup

Onion – 1 small (chopped)

Green chili – 1 (chopped)

Fresh coriander leaves – 2 tbsp (chopped)

Cumin seeds – 1 tsp

Red chili powder – ½ tsp

Salt – to taste

Water – as needed to make a thick batter

Oil – for deep frying

For Tempering (Tarka)

Oil or ghee – 2 tbsp

Cumin seeds – 1 tsp

Dry red chilies – 2–3

Garlic – 3 cloves (sliced)

For Serving

Steamed basmati rice – as needed

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Method

1. Prepare the Kari Base

1. In a large bowl, whisk together gram flour, yogurt, and water until smooth (no lumps).

2. Add turmeric, red chili powder, and salt; mix well.

3. Heat oil in a deep pan, add fenugreek seeds, onion, garlic, and ginger paste; sauté until onions are golden.

4. Pour in the gram flour-yogurt mixture and bring to a boil.

5. Lower the heat and simmer for 45–60 minutes, stirring occasionally so it doesn’t stick.

2. Make the Pakoras

1. In a bowl, mix gram flour, onion, green chili, coriander, cumin seeds, red chili powder, and salt.

2. Add water gradually to form a thick batter.

3. Heat oil and deep fry spoonfuls of batter until golden brown. Remove and drain on paper towel.

3. Add Pakoras to Kari

Once the kari has thickened, drop in the pakoras and simmer for 5 minutes so they absorb the flavor.

4. Tempering (Tarka)

1. Heat oil or ghee in a small pan, add cumin seeds, dry red chilies, and garlic slices; fry until golden.

2. Pour this sizzling tarka over the hot kari.

5. Serve

Serve kari over hot steamed basmati rice.

13/08/2025