Monday, September 21, 2015

Beef Korma (Eid Special)


Beef 1 kg
Chopped onion 2 cup
Onion paste 1/4 th cup
Chopped ginger 2 tbl spoon
Ginger paste 2 teaspoon
Chopped garlic 1 and half tbl spoon
Whole Garlic 6 /7
Garlic paste 1 and half teaspoon
Yogurt 1/4th cup
5/6 cardamoms, cinnamon stick, 2/3 bay leaves
Black pepper half teaspoon
Cloves 1 teaspoon
potato (optional)
Dry chilies 7/8 or according to your taste, split in half
Salt to taste
Green papaya paste 1 tbl spoon ( will work as meat tenderizer)


1. Combine all the ingredients in a pot.Mix well . Add 1/3rd cup of hot water.
2. Cook the meat on low flame for 2 hours.After 1 hour you may add another half cup of water. Stir well and cook with the lid on. You may add little water when needed. But cook very well.
3. When the meat will be almost done , increase the heat, add 1 cup of water and cook on medium flame with the lid on. You may add potatoes at this point. When the gravy comes to desired consistency , keep it on very low flame for another 10 minutes until the oil separates.
Enjoy with rice, pulao , khichuri or parata.

Thursday, September 17, 2015

Mutton Leg Roast (Eid Special)


1 mutton leg (2 kgs. Approx.)

Some salt

1 tspn minced garlic

1 tspn crushed ginger

1 tbspn ayesha’s kitchen special garam masala

1 tspn cracked black pepper

1 tspn red chilli flakes

1 cup yogurt

½ cup lemon juice

4 tbspns oil

Some baby potatoes (optional)


Make some cuts and incisions in the meat. 

Combine everything except yogurt and oil in a bowl and rub this mixture on the meat.

Keep aside for 8 hours.

Apply yogurt and rub gently. Keep aside for 2 hours.

Heat oil in a pressure cooker and place the marinated meat (with bone) in it. 

If the bone is bigger than the cooker cut it with the bone cutting knife. Add potatoes.

Pressure cook for 6 whistles on medium heat. Remove the pressure lid carefully. 

If there is water then allow it to dry on medium heat otherwise carefully take out the meat and place it on a flat serving dish with potatoes on side. 

Garnish with some chopped coriander or parsley and serve hot.

Sunday, September 13, 2015

Fish Curry With potato And Pointed Gourd


Fish: 4 pieces roui fish (any kind of big fish)
Potato: 3-4 small or one medium 
Pointed gourd: 4-5 pieces
Onion Paste: 1 tbsp 
ginger paste: 1/2 tsp
cumin powder: 1/2 tsp
coriander powder: 1/2 tsp
Tomato: 1 medium
Green chillies: 2-3 (depending on your heat tolerance)
Panch foron (Bengali 5 spice): 1/2 tsp
fresh coriander leaves: optional
Oil: 5-6 tbsp


Mix little turmeric and salt to the cleaned fish pieces and keep aside for at least 15 minutes.

In the mean time cut off the pointed sides of the gourds and run a knife lightly on the surface to slightly peel off the top skin. cut diagonally in two. Wash the potatoes under running water and cut them in half (if using baby potatoes) or peel and cut in 6 or 8 pieces if you are using medium sized potatoes. 

mix the ginger paste-cumin-coriander powder with 1/4 cup water and keep aside.

Heat the oil and and fry the fish pieces till they are golden on both sides (approx. 4-5 minutes each sides). Take out and keep aside.

In the same oil lightly fry the potatoes and gourds with a pinch of salt and turmeric. Fry till the potatoes are half cooked. take out and keep aside.

In the same oil crackle the panchforon and slit green chilies. Once the roasted aroma rises add the onion paste and a pinch of salt. Cook on low flame for 4-5 minutes or till the raw smell is gone. Add in the spice mixture and cook for another 3-4 minutes. Finally add chopped tomato, salt and turmeric and cook till the tomato is cooked and oil start to separate at the sides. Pour 21/2 cups of warm water. adjust the seasoning and cover. Please adjust the amount of water as per you requirement of the gravy. We like it light and runny

Once it starts to boil add all the veggies and fish pieces. cover and let it cook for 5-6 minutes on medium flame till the potatoes are cooked through. Sprinkle fresh chopped coriander leaves and serve hot with steamed rice.

Tuesday, September 8, 2015

Garlic Mushrooms


250g button mushrooms, halved or quartered depending on what size they are

4 tbsp extra virgin olive oil

4-5 garlic cloves, peeled and chopped

½ tsp chilli flakes (optional)

1 tbsp lemon juice

2 tbsp chopped flat-leaf parsley


Heat the olive oil in a large frying pan and sauté the mushrooms with the garlic and chilli over a medium-high heat.

 Add some salt and pepper as the mushrooms are cooking.

 The mushrooms will soak up all of the oil first and then release it again with their juices.

 Add  lemon juice, lower the heat and cook, uncovered, until the mushrooms are really soft, the juices have almost evaporated and the oil is sizzling through. 

This should take 15-20 minutes in total.

Stir in the parsley and serve .

Monday, September 7, 2015

Beef With Pumpkin


2 ½ lbs chuck roast cut into 1 inch pieces*

2 tbsp green seasoning

1 tsp curry powder

1 lb pumpkin, chopped

1 medium onion, finely chopped

2 scallions, chopped

1 beef bouillon

1 bay leaf

2 tbsp canola oil

Curry Paste

2 tbsp + 1 tsp curry powder

½ tsp cumin

½ tsp finely crushed ginger

½ tsp garam masala

3 tbsp water


Place beef, green seasoning, salt and 1 tsp curry powder in a large bowl and mix to coat. Set aside and allow to marinate for at least 4 hours.

To make the curry paste, in a small bowl mix all ingredients until well combined. In a large stew pot over medium fire, add canola oil. When the oil is hot, add curry paste and cook for 5 minutes stirring occasionally. Next add seasoned meat and onion; stir to coat with the curry paste then allow to cook for 15 minutes stirring a few times. Add bouillon, bay leaf and enough water to cover and bring to a boil. Lower heat and cover and cook for 1 hour or until tender. I highly recommend using a pressure cooker to cook the beef. If using a pressure, cook for 10 minutes once the pressure starts to whistle.

When the beef is tender, add pumpkin and cook for 15 minutes until pumpkin is tender but not mushy. Once pumpkin is tender remove from the heat and garnish with chopped scallion. Serve hot with  rice.