Crave with Ayesha

Crave with Ayesha Welcome to Kitchen Ghar with Ayesha! 👩🍳

Your home for authentic, easy-to-follow Pakistani and Indian recipes.

From hearty curries and biryanis to delightful desserts and baking, we bring the flavors of South Asia right to your kitchen. Whether you're a seasoned cook or just starting out, our step-by-step videos (in Urdu/Hindi) will guide you to perfect results every time. New videos every week! 🍛 Don't forget to like this page and turn on notifications so you never miss a recipe. Watch our full video recipes on YouTube:
https://www.youtube.com/

09/03/2026

Crispy Hot Honey Chicken Tenders 🍯🔥

For anyone asking, the Osta Recipes app link is in my bio, or you can search “Osta Recipes” on the App Store or Google Play. Osta - Recipe Tracker 💗

INGREDIENTS:

Chicken:
1 and 1/2 lb (680 g) chicken tenders, or chicken breast cut into strips

Buttermilk Marinade:
1 and 1/4 cups buttermilk
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp cayenne pepper, optional

Crispy Coating:
2 cups all-purpose flour
1/2 cup cornstarch
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp baking powder

Hot Honey Glaze:
3 tbsp honey
4 tbsp Frank’s Buffalo Sauce
1 and 1/2 tbsp unsalted butter
Squeeze of fresh lemon juice

Optional Garlic Ranch Dip:
1/2 cup mayonnaise
2 tbsp full-fat Greek yogurt or sour cream
1 tsp grated garlic
1/2 tsp dried dill
1 tsp lemon juice
Salt and black pepper, to taste

Garnish:
Fresh parsley

DIRECTIONS:

1. Combine buttermilk and marinade seasonings. Add chicken and coat well. Marinate for at least 1 hour or overnight.
2. Combine all crispy coating ingredients.
3. Drizzle 2-3 tbsp buttermilk marinade into the flour mixture and rub together to create small crumbles.
4. Coat chicken wet, dry, wet, dry, pressing the flour mixture firmly onto the chicken.
5. Rest coated chicken for 5-10 minutes.
6. Heat oil to 350F (175C). Fry for 5-7 minutes until golden and chicken reaches 165F (74C).
7. Transfer to a wire rack and rest for 1-2 minutes.
8. Combine honey, Frank’s Buffalo Sauce, butter and lemon juice over low heat until smooth and glossy. Do not boil.
9. Brush the warm glaze over the crispy chicken.
10. For the dip, whisk mayonnaise, Greek yogurt or sour cream, garlic, dill, lemon juice, salt and pepper. Chill until serving.
11. Garnish with parsley and serve with the dip, if using.

08/29/2026

Crispy Potato Omelet 🥔🍳

Crispy potatoes, fluffy eggs and melted mozzarella—all made in one pan. Such an easy and satisfying breakfast idea!

Ingredients:
• 2 small potatoes
• 2 eggs, beaten
• About ¼ cup shredded mozzarella
• About 2 tbsp oil
• Salt and black pepper

Method:
Add the oil to a non-stick pan. Using a vegetable peeler, thinly slice the potatoes directly into the pan and arrange them in an even layer. Season with salt and pepper.

Cook over medium-low heat for 5–7 minutes, or until golden and crispy underneath. Carefully flip, then pour over the beaten eggs. Cook until the eggs are mostly set, add the mozzarella and fold the omelet in half. Continue cooking until the cheese is melted.

Would you try this for breakfast? 😊

08/24/2026

Cheesy Chicken Bun Pies 🧀🍗

Crispy on the outside, creamy and cheesy on the inside — these little chicken bun pies are seriously hard to resist. 🤤

Ingredients

Chicken Filling
• 500 g boneless skinless chicken thighs, cut into small pieces
• 1 tbsp oil
• ½ onion, finely chopped
• ¼ cup red bell pepper, finely chopped
• ¼ cup green bell pepper, finely chopped
• 1 tsp paprika
• ½–¾ tsp mild red chili powder
• ½ tsp black pepper
• Salt to taste
• ½ cup cooking cream
• ½ cup milk

For Assembly
• 4 soft burger buns
• 4 cheddar cheese slices
• 1–1½ cups shredded mozzarella
• Fresh parsley, for garnish

Method

1. Heat oil in a pan and cook the chicken until lightly golden and almost cooked through.
2. Add the onion and bell peppers and cook for a few minutes until slightly softened.
3. Add paprika, mild red chili powder, black pepper and salt.
4. Pour in the cooking cream and milk. Simmer until thick and creamy and the sauce coats the chicken.
5. Cut each burger bun in half and hollow out the center to create little pockets.
6. Add cheddar cheese, then the creamy chicken filling.
7. Top generously with mozzarella.
8. Arrange in a lined baking dish and bake at 375°F (190°C) for 8–10 minutes, until the cheese is melted.
9. Broil briefly if needed for a little golden color on top.
10. Finish with a little creamy sauce and fresh parsley.

Serve warm and enjoy. 🤤

08/20/2026

Crispy Japanese-Style Long Fries 🍟

Golden and crispy on the outside, soft and fluffy on the inside… these long potato fries are seriously addictive. 🤤

Ingredients:

🥔 4–5 medium russet potatoes
3 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
½ tsp black pepper

Method:

1. Boil the potatoes until fork-tender. Drain well and let them steam-dry for 2–3 minutes.
2. Mash until completely smooth.
3. Add cornstarch, garlic powder, onion powder, paprika, salt and black pepper. Mix until well combined.
4. Transfer the potato mixture to a large zip-top bag and flatten it evenly into a rectangle.
5. Chill for 20–30 minutes, then cut the bag open and slice the potato mixture into long fries.
6. Heat oil to 350°F (175°C) and fry in batches until deep golden and crispy.

Creamy Spicy Garlic Mayo 🌶️

• ½ cup mayonnaise
• 1 tbsp sriracha
• 1 tsp ketchup
• 1 tsp lemon juice
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Pinch of salt

Mix until smooth and serve with the crispy fries.

Crispy outside, fluffy inside — these disappear FAST. 🤤

08/05/2026

Creamy Chicken Fajita Mac & Cheese 🧀
Send this to the person who owes you mac & cheese! 👇

Creamy, cheesy, and loaded with juicy fajita-seasoned chicken—this is the kind of pasta dinner you’ll want to make again and again. ❤️

📝 Ingredients

Chicken
• 250 g boneless, skinless chicken thighs, diced
• 1 tbsp oil

Seasoning
• 1 tsp paprika
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cumin
• ¼ tsp oregano
• ¼ tsp black pepper
• ¼–½ tsp chili flakes (optional)
• Salt to taste

Pasta
• 150 g cellentani, cavatappi, or medium shells
• Reserve ¼ cup pasta water

Vegetables
• ½ medium onion, finely diced
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 2 garlic cloves, minced

Sauce
• 1 cup warm whole milk
• ½ cup heavy cream (35%)
• ½ tsp paprika
• ¼ tsp smoked paprika
• Salt and black pepper to taste

Cheese
• ¾ cup shredded cheddar
• ¾ cup shredded mozzarella

Garnish
• Fresh parsley
• Chili flakes (optional)
• Freshly cracked black pepper

👩‍🍳 Method

1. Season the chicken and let it marinate for 15–20 minutes.
2. Cook the pasta until al dente. Reserve ¼ cup pasta water, then drain.
3. Cook the chicken until golden and fully cooked. Remove from the pan and set aside.
4. Sauté the onion and bell peppers until softened, then add the garlic and cook for 30 seconds.
5. Stir in the paprika and smoked paprika and cook for 15–20 seconds.
6. Pour in the warm milk and heavy cream. Bring to a gentle simmer.
7. Stir in the cheddar and mozzarella until smooth and creamy.
8. Add the cooked pasta, using a splash of the reserved pasta water if needed to loosen the sauce.
9. Fold the chicken back in and stir until everything is well coated and heated through.
10. Finish with fresh parsley, freshly cracked black pepper, and chili flakes if desired.

Save this recipe for your next pasta night! ❤️ If you make it, I’d love to hear what you think.

P.S. Made this in my HexClad pan, and I’ve been reaching for it a lot lately. 🍳

07/27/2026

🔥 Juicy Sheet Pan Kebabs

Juicy, perfectly seasoned kebabs with creamy garlic yogurt sauce and tangy sumac onions... this is the kind of dinner you’ll keep coming back to. 🤤

Made with Fadwa Masala Seekh Kebab Masala, which gave these kebabs incredible flavor while letting me adjust the salt and spice exactly the way I like.

Full recipe ⬇️

📝 Juicy Sheet Pan Kebabs

Kebabs:

• 800g lean ground beef (80/20 or 85/15)
• 1 medium onion, finely grated & squeezed dry
• ½ red bell pepper, finely grated & squeezed dry
• 1 tbsp ginger-garlic paste
• 3 tbsp finely chopped cilantro
• 2 tbsp Fadwa Seekh Kebab Masala
• 1 tsp salt (or to taste)
• ½–1 tsp red chili powder (optional)
• 1 tbsp red pepper paste
• 1 tbsp neutral oil

Finely grate the onion and bell pepper, then squeeze out as much liquid as possible.

Add them to the ground beef along with the ginger-garlic paste, cilantro, Fadwa Seekh Kebab Masala, salt, red chili powder, red pepper paste, and oil. Mix well for 5–8 minutes until the mixture becomes sticky and slightly tacky.

Cover and refrigerate for at least 1 hour (overnight is even better).

Line a sheet pan with parchment paper and spread the mixture into an even layer about ½–¾ inch thick.

Using your fingers or the back of a spoon, make long grooves across the surface.

Bake at 425°F (220°C) for 18–22 minutes, then broil for 2–4 minutes until lightly charred.

Creamy Garlic Yogurt Sauce:

• ¾ cup thick Greek yogurt
• 2 tbsp mayonnaise
• 2 garlic cloves, grated
• 2 tsp lemon juice
• 1 tbsp olive oil
• 2 tbsp finely chopped cilantro
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp roasted cumin

Mix everything together until smooth. Refrigerate for 20–30 minutes before serving.

Sumac Onions:

• 1 large red onion, thinly sliced
• 1 tbsp sumac
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• ½ tsp salt
• 1 tsp olive oil

Massage everything together for about 1 minute and let sit for 10–15 minutes.

Serve with warm lavash, pita, or naan, plenty of creamy garlic yogurt sauce, fresh sumac onions, and a squeeze of lemon. Enjoy!

07/20/2026

🍯 Crispy Hot Honey Chicken Tenders

🐔 Chicken
• 1½ lb (680g) chicken tenders (or chicken breast cut into strips)

🥛 Marinade
• 1¼ cups buttermilk
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional)

Mix everything together and marinate for at least 1 hour (overnight for best flavor).

✨ Crispy Coating
• 2 cups all-purpose flour
• ½ cup cornstarch
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp baking powder

⭐ Crispy Tip
Before coating the chicken, drizzle 2–3 tbsp of the marinade into the flour mixture. Rub it together with your fingers until small crumbles form. These little crumbles create an extra crispy, craggy coating.

👩‍🍳 Coat the Chicken
Wet → Dry → Wet → Dry

Press the flour firmly onto each tender and let them rest for 5–10 minutes before frying.

🍗 Fry
Heat oil to 350°F (175°C).

Fry for 5–7 minutes, or until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Transfer to a wire rack for 1–2 minutes while you prepare the glaze.

🍯 Hot Honey Glaze
• 3 tbsp honey
• 4 tbsp Frank’s Buffalo Sauce
• 1½ tbsp unsalted butter
• Squeeze of fresh lemon juice

Warm over low heat until smooth and glossy. Do not let it boil.

Brush the warm glaze generously over the crispy chicken just before serving.

🥣 Optional Garlic Ranch Dip
• ½ cup mayonnaise
• 2 tbsp full-fat Greek yogurt (or sour cream)
• 1 tsp grated garlic
• ½ tsp dried dill
• 1 tsp lemon juice
• Salt and black pepper, to taste

Whisk until smooth and chill until ready to serve.

🌿 Garnish
• Fresh parsley





07/13/2026

Juicy tandoori chicken, melty cheddar, and buttery toasted brioche... this is the kind of sandwich you’ll keep craving. 🤤🥪

Made with Tandoori Masala, which gave it incredible flavor while letting me adjust the salt and heat exactly the way I like.

Full recipe ⬇️

🥪 Tandoori Chicken Melt (Makes 2–3 sandwiches)

Marinade:
• 4 chicken thighs
• 2 tbsp full-fat plain yogurt
• 1 tsp garlic paste
• ½ tsp ginger paste
• 1 tbsp lemon juice
• 1½ tbsp Fadwa Tandoori Masala
• Salt, to taste
• Red chili powder, to taste (optional)

Marinate for at least 30 minutes. Cook until nicely charred, let rest for 2–3 minutes, then cut into ½-inch chunks.

Filling:
• Cooked chicken
• ¼ cup mayonnaise (add 1 tbsp more if needed)
• 1 tsp yellow mustard
• 1 tbsp finely diced red onion
• 1 tbsp chopped cilantro

Mix until everything is evenly coated.

Assemble:
Butter the outside of the brioche → Cheddar → Tandoori chicken filling → Cheddar → Brioche

Toast over medium-low heat until golden and the cheddar is perfectly melted.

Would you make this? 👇

07/03/2026

The Crispiest Homemade Hash Browns 🥔✨

Golden, crispy on the outside and soft, fluffy on the inside 🤤🥔 These homemade hash browns are incredibly easy to make with just a few simple ingredients—perfect for breakfast, brunch, or a snack!

Makes: 10-12 crispy hash browns

Ingredients:
• 3-4 medium russet potatoes, peeled
• 3 tbsp cornstarch
• 1 egg
• Salt, to taste
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp paprika
• ¼ tsp red chili powder (optional)
• ½ tsp black pepper
• Oil, for frying

Instructions:

1. Peel the potatoes, cut them in half, and boil in salted water for 5 minutes only.
2. Drain and let them cool completely. Don’t skip this step.
3. Grate the cooled potatoes using the large holes of a box grater.
4. Add the egg, cornstarch, garlic powder, onion powder, paprika, red chili powder (if using), black pepper, and salt. Mix gently until just combined.
5. Shape into thin hash browns and freeze for about 20 minutes.
6. Fry over medium heat until deeply golden and crispy on both sides.
7. Serve hot with your favorite dipping sauce.
Save this recipe for later and let me know if you try it! 🥔✨

06/27/2026

This Crispy Chicken Caesar Sandwich is loaded with crispy golden chicken, creamy homemade Caesar dressing, fresh romaine, Parmesan, and buttery toasted ciabatta. It’s crunchy, creamy, and seriously addictive. Save this recipe for your next lunch or dinner! 🤤🥪

CRISPY CHICKEN CAESAR SANDWICH

Makes 4 sandwiches

Chicken
• 2 chicken breasts, halved lengthwise
• Salt, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp black pepper

Flour Mixture
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp dried oregano

Egg Wash
• 2 eggs
• 2 tbsp water

Coating
• 2 cups panko breadcrumbs
• ½ tsp salt

Caesar Dressing
• ½ cup mayonnaise
• 1 garlic clove, finely grated
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1–2 tbsp lemon juice
• ⅓ cup grated Parmesan
• ½ tsp black pepper
• 1 tbsp olive oil

Caesar Salad
• 2 cups chopped romaine lettuce
• Caesar dressing

Assembly
• 4 mini ciabatta loaves
• Butter, for toasting
• Extra Parmesan, for serving

Method

1. Season the chicken with salt, garlic powder, onion powder, paprika, and black pepper.
2. Combine the flour mixture ingredients in one bowl. Whisk the eggs and water in a second bowl, and place the panko and salt in a third.
3. Coat the chicken in flour, egg, flour, egg, then panko.
4. Fry at 350°F (175°C) until golden and cooked through, about 4–5 minutes per side, depending on thickness.
5. Mix all the Caesar dressing ingredients until smooth.
6. Reserve a few tablespoons of dressing, then toss the romaine with the remaining dressing.
7. Butter the cut sides of the ciabatta and toast until golden.
8. Spread the reserved dressing onto the toasted ciabatta, add the crispy chicken, top with the Caesar salad, and finish with Parmesan.
9. Close the sandwich and enjoy!

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Yorkville, ON

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