Skewered Mutton Boti Tikka!

Posted on January 2, 2014 by Ayesha Sheharyar

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

Hot N’ Sour Soup

Posted on December 3, 2013 by Ayesha Sheharyar

What do I want? I want a real winter. A real winter with real snow. A lot of you guys might be questioning yourself, “Is she mad?”. Don’t judge me, hear me out. Unlike most of you, I live in a place which has summer for ten WHOLE months. The last two months are fake winters,that is winters without snow. I think wintery-winters are lovely. And its not just the snow. Its the warm blankets, hot food,coffee,chocolate,nuts,soup,gossip and laziness that attracts me. I’m attracted to cold mist and cold hands. Glad to have a break from the moisture and sweat that marks the other months. Maybe I should consider myself lucky that we often end up with the best of both seasons. Even the summer heat is never smoldering, its just there too much of the time. Does that mean we don’t have spring and autumn? Probably,since I never spotted the difference. Either it’s cold or it’s warm. It was cold yesterday, I could feel the winter on my nose. The best way to feel winter on your nose it to touch it. The feeling is like porcelain left in the fridge for a while. I wonder if it can crack as well if I pinch it. My sister told me to try it out! Obviously I did not 😛 Anyway. I made hot n’ sour soup for the two of us yesterday. We love this soup. Its the “sssss soup”. All you can do after eating it is stutter and gasp, from the hot and spicy-ness of it! And its super easy, super delicious,super everything good!

Ingredients (Serves 4)

8-10 green chili(finely chopped)
1/2 cabbage(finely chopped)
2 tbsp red chili sauce
1/3 cup tomato ketchup
2-3 tbsp soy sauce
2 tbsp white vinegar
salt to taste
1 tsp white (or black) pepper
1 tsp brown sugar
1 tsp red chili powder
6 cup chicken stock
1/6 of spaghetti packet boiled (we just need a few noodles based on how much you want in your soup)
2 tbsp cornflour
1 egg whisked
1 1/2 cup shredded chicken

How to go about it

In a pan stir fry shredded chicken in 2 tbsp oil. Just fry for a minute or two. Take out and set aside.
In a pan add finely chopped green chili and cabbage. Saute for a while in some vegetable oil.
Add chili sauce, soy sauce,salt,pepper,red chili powder,brown sugar,chicken stock,ketchup.
Add boiled noodles and stir.
Let the soup simmer.
Add fried chicken to the pan.
Dissolve cornflour in 2 tbsp water and pour into the soup. This is to thicken it slightly.
Pour egg over soup in THREADS and not lumps. You can use a piping bag/Plastic bag with tiny hole/spoon for this.Be careful.
Let the soup simmer for a while before serving.

Charmin’s Favorite Hot & Sour Soup (charminfoth.com)
Chinese egg drop soup (annaandshiv.com)
Asian Noodle Broth with Sesame Chicken (youngandhungryblog.wordpress.com)
Dakgaejang (spicy chicken soup) (koreaherald.com)
Crispy fried chicken (komalcuisine.wordpress.com)
Thai lemongrass soup (lilangel88.wordpress.com)
Another soup experiment – A Fun Guy Soup – yep it’s got mushrooms in it… Dear me (islifearecipe.com)
blue ribbon curried sweet potato soup (wordnerdchow.wordpress.com)
Winters setting in… Cloudy Chicken soup with Thai flavours.. (kelipaan.com)
Winter’s Glory (kmariecreativity.wordpress.com)

Ricotta Cheese DIY

Posted on November 22, 2013 by Ayesha Sheharyar

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.

Creamy Ricotta Cheese (lawyerinthekitchen.wordpress.com)
Homemade Ricotta – It’s What Dreams are Made of (wildflowersandwine.wordpress.com)
Ricotta…Paneer…Cottage……Oh my! (thestarvinggrocer.wordpress.com)
How to Make Ricotta Cheese (at home!) (abeautifulmess.com)

How To Make Buttermilk At Home

Posted on November 7, 2013 by Ayesha Sheharyar

Buttermilk is an ingredient that is often mentioned in recipes particularly those that are concerned with baking. Unlike its name buttermilk is actually the liquid left after the butter has been churned. There is an easy peasy way to make buttermilk at home instead of buying it.

What you need(for one cup):