Food | Ayesha Jamal

I’ve been quite busy these days with winter holidays(It sounds a bit ironic actually). We are enjoying these days so much at my house. Everyday is a festive day with chatter,chai, sweet treats and savory as well. My mother has been cooking a lot too. And I’ve been meaning to share some of her recipes as well but always get short on time. Time is somewhat magical. I mean only yesterday I was eight(Not really), and just wanted a doll in pram( once I got it I moved on to something else), and was happy to lie for hours on a carpet with my head in mom’s lap( until the head grew big and she told me that it tires out her legs), listening to fairy tales……Oh God. Look what I’m writing now,and what I was supposed to write about.New year resolution: Ayesha Stop bantering.Focus,focus.(Will try,honestly!) Anyway, presenting mom’s mutton boti tikka recipe now. Which I helped her out with since it’s not a one person thing. It was gorgeous and delicious. Wish I had saved some botis for today as well.

Basic Ingredient

1 1/2 kilo mutton/beef cut in 1.5 inch cubes

To Marinate(Mix following in a large bowl)

2 tbsp Ginger-Garlic paste
Juice from 4 lemons
3 tsp red chili powder
Salt to taste
2 tsp turmeric powder
12 tsp Raw Papaya( green papaya) paste
1 tsp oregano powder(optional)
5 tsp chat masala
1 1/2 cup yogurt
3 tbsp white vinegar
1 cu vegetable oil

*****Marinate the meat for approx 8 hours.It will absorb flavors and grow tender****

Finally set up your grill with hot coals.

Pierce the skewers through the botis/meat cubes

Keep turning the skewers until the meat is perfectly browned.

Serve with puris/parathas/naans/tortillas,& Sliced onions and lemons.

A MILLION SPLENDID HUGS &LOVE TO Y’ALL…….Hope people are done with their new year resolutions. I’m still working on mine 😛 Keep rocking like you always do. Best Wishes. 🙂 🙂 🙂

http://verygoodrecipes.com/christmas-entree

http://verygoodrecipes.com/christmas-menu-challenge

I made ricotta cheese for my Ricotta Cheese Meaty Pizza the other day and I was amazed at how easy this was. The only thing bad about this is that if you aren’t careful, cheese bits or milk can stick to the edges of the pan in which you’re cooking cheese. And they are very difficult to remove.

All you need:

4 cups whole milk (Not low fat and other varieties)

Juice from one large lemon(or 2 tbsp white distilled vinegar)

1/2 tsp salt
4 tablespoon fresh cream(Optional)

A bowl for straining out the liquid

A cheese cloth/ muslin

How to go about it

Whisk together milk and cream with a stand mixer. Or use the milk only.
Add Salt and whisk
Set these on a low heat in a pan.
Add vinegar/ lemon
Keep stirring.Prevent Cheese/milk from sticking to the edges of the pan.
Pour the material in the pan into a cheese cloth.Tie it.
Keep this on a straining bowl.
Your Cheese will be ready in half an hour after liquid drains out. If you want firmer slabs of cheese, allow the cheese to stay in the cloth for 2 hours or even longer.