AYESHA'S WORLD

EPISODE # 18 KAIRI CHANA DAL ACHAR || ACHAR RECIPES BY AYESHA'S WORLD PREPARATION TIME: 10 Mins COOKING TIME: 10-15 Mins INGREDIENTS: Raw Mangoes - 500 gms (cut into small pieces) Chana Dal - 250 gms Whole Red C hillies - 8-9 Hing /  Asafoetida - 1 tsp Red Chilli Powder - 2 tbsp Coriander Powder - 2 tbsp Turmeric Powder - 1 tsp Fennel Seeds - 1 tbsp Kalo nji / Nigella  Seeds - 1 tbsp Fenugreek Seeds - 1 tbsp Mustard Seeds - 1 tbsp Salt - To taste Mustard Oil - 250 gms METHOD: Heat 1 spoon Oil at smoking point.   Add Ka lonji / Nigella seeds, mustard seeds, fennel seeds, Hing / asafoetida, fenugreek seeds,   whole red chillies and chana dal fry 1 to 2 minutes. Add turmeric, red chilli powder, coriander powder and salt mix well. Add Raw mangoes & mix well. Cook for about 3-4 Minutes. Fill the jar with Pickle, Cover it with a cloth & keep under the sunlight for 2-3 days. After 3 days heat the remaining mustard oil to the s

EPISODE # 17 MUTTON KOFTA FRY || MUTTON KOFTA RECIPE BY AYESHA'S WORLD PREPARATION TIME: 10 Mins COOKING TIME: 30 Mins SERVINGS: 3-4 INGREDIENTS: Mince or Boneless Mutton - 500 gms (cut into small pieces) Onion - 1 (cut into small cubes) Ginger-Garlic paste - 1/2 tbsp Red chilli powder - 1 tbsp Coriander powder - 1 1/2 tbsp Turmeric powder - 1/2 tsp Garam Masala - 1/4 tsp Green Chillies - 2-3 Green Coriander - 2 tbsp Curd - 2 tbsp Oil or Ghee - 2 tbsp METHOD: Take a bowl, add  mutton and all dry masala powder mix well. Grind all in a mixer jar. Add onion, green chilli, green coriander and grind well. Make small balls of grounded mutton. Boil 1 glass of water in a karahi, add mutton balls in it. Cover and cook till the water gets absorbed. Add ghee or oil and fry koftas until golden brown. Serve hot with mint chutney.   Kuch Batein, Kuch Seekh, Kuch Tips:   Tips :  Add curd while making koftas. Do not grind in fine

EPISODE # 16                         COCONUT & CURRY LEAVES CHUTNEY || CHUTNEY RECIPES BY AYESHA'S WORLD PREPARATION TIME: 10 Mins COOKING TIME: 10 Mins SERVINGS: 3-4 INGREDIENTS: Grated Coconut - 1/2 Onion  - 1 Medium (C ut into cubes) Green Chillies - 6-7 Curry Leaves - 4 Sprigs Tomato cut into cubes - 1 Medium             Garlic cloves - 7-8  Mustard seeds - 1/2 tbsp Fenugreek seeds - 1/2 tbsp Asafoetida - 1 Pinch Tamarind - 10 gms Salt - to taste Oil - 2 tbsp METHOD: Heat a pan add 2 tbsp Oil add mustard seeds crackle it. Add fenugreek seeds, asafoetida, curry leaves, coconut,  garlic cloves, saute. Remove and keep aside. In the same pan add tomato, onion, green chillies and  tamarind saute it. Remove and let it for cool.   Grind all ingredient by adding a little bit of water and salt.   Kuch Batein, Kuch Seekh, Kuch Tips:              1 - Do not grind chutney into a fine paste.              2 - Maintai

RECIPE # 15 PRAWNS & CHICKEN FRY || PRAWNS & CHICKEN RECIPE BY AYESHA'S WORLD PREPARATION TIME: 10-15 Mins COOKING TIME: 20 Mins SERVINGS: 3-4 INGREDIENTS: Boneless Chicken - 1 Cup (Cut into long strips) Prawns - 1 Cup (Deshelled and deveined) Refined Flour - 4 tbsp Corn Flour - 1 tbsp Ginger-Garlic paste - 1tbsp Red chilli powder - 1 tbsp Turmeric powder - 1/2 tbsp Baking Powder - 1/4 tsp Chat Masala - 1/2 tbsp Lemon juice - 1 tbsp Cold Water - 1 Cup Carom Seeds - 1 Pinch Salt - to taste Oil - for frying METHOD: Marinade Chicken & Prawns with all the spices ginger garlic paste,  Turmeric powder, red chilli powder, chat masala, lemon juice, and salt. Take a bowl, add refined flour, cornflour, tbsp red chill powder  pinch turmeric, pinch chat masala, salt to taste and cold water make a thick batter. Heat oil in a karahi.  Add baking powder to the batter mix well.  Dip chicken pieces into the batter and

RECIPE # 14                              JEERA RICE || RICE RECIPE BY AYESHA'S WORLD                                                                                          PREPARATION TIME: 10-15 Mins COOKING TIME: - 30 Mins SERVINGS: 8 INGREDIENTS: Basmati /Colum Rice - 1 kg ( Washed and let to drain for 1/2 hour) Vegetable Oil - 2 Spoon Vanaspati Ghee / Pure Ghee - 2 tbsp  Onion sliced - 2 Big Green Chilli - 2 (Slited) Cinnamon Sticks, Cloves - 2 Green Cardamom, Bay Leaves - 2 Cumin, Caraway Seeds - 1 tbsp Peppercorns - 1/2 tbsp Water - 2 ltr          Salt - to taste    Method: Heat a pan or karahi add oil and vanaspati ghee in it.  Add Cumin seeds, Cloves, Cinnamon Stick,  Bay leaf, Green Cardamom, Caraway Seeds Saute it. Add sliced onion fry till golden brown. Drain rice and add it, stir and fry for about 3 minutes.  Add water, peppercorns and salt mix well. Cook on high flame until the water gets absorbed. Garnish with

EPISODE # 13 RAW MANGO SHARBAT || KAIRI KA SHARBAT BY AYESHA'S WORLD PREPARATION TIME: 10-15 Mins COOKING TIME: 30 Mins INGREDIENTS: FOR MAKING PULP: Raw Mangoes - 5  Sugar - 300 gms METHOD:           1 - Boil Raw Mangoes, peel, and extract the pulp.          2 - Add pulp and sugar in a saucepan.          3 - Stir constantly until sugar is completely dissolved.          4- Let it cool then pour the pulp into the jar. INGREDIENTS: FOR MAKING SHARBAT: Mango Pulp - 3 tbsp Water - 1 ltr Ice cubes -  as required METHOD: Put Mango pulp, Ice cubes,  water in a blending jar. Close the jar properly and blend it for 10-20 seconds. Pour the sharbat into serving glasses. Super tasty sharbat is ready. Kuch Batein, Kuch Seekh, Kuch Tips: About Recipe : Mango Sharbat is a very tasty and energetic drink for summer. It keeps you cool in summer. SUBSCRIBE US ON YOUTUBE: https://www.youtube.com/c/AyeshasWorld786 LIKE

EPISODE # 12 CHICKEN MASALA GRAVY || CHICKEN KA SALAN BY AYESHA'S WORLD PREPARATION TIME: 15 Mins COOKING TIME: 15-20 Mins SERVINGS: 4-5 INGREDIENTS: Chicken (Cut into small pieces) - 1 Kg Onion (Sliced) - 2 Tomato (Chopped) - 4 Red Chilli Powder - 1 tbsp Turmeric Powder - 1/2 tsp Coriander Powder - 2 tbsp Dry Coconut Powder - 1 tbsp Ginger-Garlic Paste - 1 tbsp Garam Masala Powder - 1/4 tsp Curd - 1 Spoon Cumin seeds - 1 tbsp Bay Leaf - 2 Green Cardamom - 2 Cloves - 2 Green Chillies - 2 Coriander Leaves - 1 Cup Oil - 2 Spoon Vanaspati Ghee - 1 Spoon METHOD: Heat Oil & Vanaspati Ghee in a Karahi. Add Dry Spices, Onion fry until golden brown. Add Ginger-Garlic Paste. Add Tomatoes, cook until tomatoes get pulpy & separate from Oil. Add Dry Masalas Powders except for Garam Masala Powder. Add Curd & stir continuously.  Add Chicken & mix well. Cover & Cook. Serve Hot.   Kuch Batein, Kuch Seekh, Ku

EPISODE # 11 ONION TOMATO RAITA || KACHUMBAR RECIPE BY AYESHA'S WORLD PREPARATION TIME: 05 Mins INGREDIENTS : Curd - 2 Cup Onion - 1 Big (Chopped) Tomato - 1/2 or 1 (Chopped) Green chilli - 1 (Chopped) Green Coriander - Few Lemon Juice - 1 tbsp Salt - to taste METHOD: Take a bowl. Add all ingredients & mix well. Serve with Pulao, Biryani or Roti. SUBSCRIBE US ON YOUTUBE: https://www.youtube.com/c/AyeshasWorld786 LIKE US ON FACEBOOK: https://www.facebook.com/ayeshasworld FOLLOW US ON INSTAGRAM: https://www.instagram.com/ayeshasworld5786