Recipestable

Author: Bushra Waheed

  • Skip the Takeout: Easy & Delicious Baby Corn Manchurian Recipe!

    Baby Corn Manchurian

    This is a crispy, crunchy and a dry version of baby corn Manchurian.  Glossy, juicy baby corn Manchurian recipe, perfect for fried rice and as a starter. Try this Baby Corn Manchurian recipe and don’t forget to share your experience with us!!

    Baby Corn Manchurian recipe
    Photo: Baby Corn Manchurian Recipe

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    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 20 Baby corn
    • 2 onions, finely chopped
    • 2 cloves garlic, finely chopped
    • 4 green chilies, finely chopped
    • 1/2 cup corn flour
    • 1/4 rice flour
    • 1/4 cup tomato sauce
    • 2 tablespoon cashew peanut powder
    • 2 tablespoon chopped green onion
    • 2 teaspoon ginger garlic paste
    • 2 teaspoon chili garlic sauce
    • 1 teaspoon soy sauce
    • oil for deep frying
    • salt to taste

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Boil baby corns in a little salty water.

    Step 2

    Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns.

    Step 3

    Pour oil in a pan and heat it. Now fry the baby corns.

    Step 4

    Remove them from the pan and drain out excess oil on clean paper towels.

    Step 5

    Pour 3 tbsp oil in a pan and heat it. Add onions, green chillies and garlic, saute until golden brown.

    Step 6

    Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.

    Step 7

    Fry for about 10 minutes over medium heat. Baby Corn Manchurian is ready to serve.

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    If you like Baby Corn Manchurian recipe and make it then let me know your feedback by commenting below.

  • Andhra Chicken Pulao Recipe

    Andhra Chicken Pulao

    Andhra chicken pulao is a scrumptious one pot meal made with fresh spices, cooked meats or sauteed vegetables with rice (uncooked rice) combined together until done.It’s a great one-pot meal, and a delicious weekday alternative to your old meat and potatoes standby. Spice it up in the kitchen and switch it up with this delicious Indian dish. This Andhra pulao is prepared with adding chicken with fine meat, rice and seasonings. This Andhra chicken pulao is a kind of biryani but is lighter and is not greasy. Check it out the Andhra chicken pulao recipe here!!

    Andhra Chicken Pulao recipe
    Photo: Andhra Chicken Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Difficult [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg chicken
    • 1 kg basmati rice
    • 3 medium-sized onions, sliced
    • salt to taste
    • 100 ml vegetable oil
    • 100 ml unsalted butter
    • 4 cinnamon sticks
    • 2 green cardamom
    • 3 cloves
    • 2 star anise
    • 2 sprigs fresh curry leaves
    • 1 tbsp fresh ginger paste
    • 1 tbsp fresh garlic paste
    • 4-6 fresh green chilies, sliced
    • 400 ml buttermilk
    • 4 medium-sized tomatoes, diced
    • 1 cup coconut milk
    • 1.25 liter chicken stock
    • 1 bunch fresh coriander leaves, chopped
    • 1 lemon, cut into quarters

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut the chicken into 16 pieces, wash and keep aside to drain.

    Step 2

    Wash and soak the rice in cold water for approximately 20 minutes.

    Step 3

    Apply approximately 3g of salt to the sliced onions and keep aside.

    Step 4

    In a thick-bottomed pot, heat the oil and butter combination and crackle the whole ‘Garam Masala’.

    Step 5

    Reduce the fire and add the star anise along with 1sprig of curry leaves.

    Step 6

    Add the sliced onions and saute over medium heat till golden-brown.

    Step 7

    Add the ginger and garlic pastes and cook till golden brown.

    Step 8

    Add the chicken pieces to the above mixture and cook till it is browned.

    Step 9

    Add the slit chillies, the remaining sprig of curry leaves, salt to taste and the buttermilk. Cook till the chicken is cooked and the moisture content is reduced to half.

    Step 10

    Add the chopped tomatoes and the milk of 1coconut or half a can of coconut milk. Cook till the tomatoes are done and add water or stock to the mixture.

    Step 11

    Allow it to come to a boil, drain the water from the soaked rice and add it to the pot.

    Step 12

    Stir the rice till it is well mixed with the chicken, check the seasoning and cook it till all the moisture is nearly absorbed.

    Step 13

    Remove the pot from the fire, cover it with a clean wet cloth and a tight-fitting lid.

    Step 14

    Place in a moderate oven (220-240°C) for about 15-20minutes till the rice is done.

    Step 15

    Garnish with fresh coriander leaves and drizzle with lemon juice. Delicious Andhra Chicken Pulao is ready to serve. ENJOY!!

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    • Serve with mint raita.

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    If you like this Andhra Chicken Pulao Recipe and make it then let me know your feedback by commenting below.

  • Healthy & Flavorful: A One-Pot Fish Pulao Recipe Packed with Nutrients!

    Fish Pulao:

    Why don’t you try fish else fried fish form? This fish pulao recipe is for those who are fond of fish and want to avoid meat for health purpose, fish pulao provides variety and is quite nutritious. It is also easy to prepare with simple ingredients. Try this fish pulao recipe, you will love its taste even your family would give you many praising words on this dish for sure. Check it out the Fish pulao recipe here!!

    Fish pulao recipe
    Photo: Fish pulao recipe

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    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 3[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 300 gm fish fillets
    • 1 cup rice , boiled till almost done
    • 1 cup yogurt
    • 1/2 cup onion paste
    • 1/4 cup fried onions
    • 1/4 cup cream
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon garam masala powder
    • 2 tablespoon fresh chopped coriander
    • oil for pan frying

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a small bowl, mix together the onion, ginger- garlic paste, red chili, turmeric, salt, garam masala and half a cup of yogurt.

    Step 2

    Put yogurt mixture over the fish fillets. Toss to coat evenly. Cover and marinate for 30 minutes to blend flavors.

    Step 4

    Heat the oil in a shallow pan over medium heat. Fry fish for 10 minutes or until brown and cooked through.

    Step 5

    Take off the heat.

    Step 6

    Stir in the remaining yogurt, cream, fresh coriander, and half the fried onions.

    Step 7

    Place half the rice in a greased wok or pan in a single layer.

    Step 8

    Arrange fish fillets over the rice and cover with the rest of the rice.

    Step 9

    Seal the pan and place over low heat for 20-30 minutes.

    Step 10

    Dish it out. Garnished with the fried onion. Fish Pulao is ready to serve.

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    • Serve with salad and raita.

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    If you like this Fish Pulao Recipe and make it then let me know your feedback by commenting below.

  • Flavorful Fusion: Easy Chicken & Chickpea Pulao (Aromatic & Hearty!)

    Chicken and Chickpea Pulao

    This Chicken and Chickpea Pulao is one of the quickest and yet tastiest meal one can make in emergency situations. This Chicken and Chickpea Pulao recipe is way different than the usual Pulao recipe. This one is a bit spicy and more “masalay daar” as I call it. Very delicious and healthy pulao, love it. You can make also it from left over chickpea curry. Just add a little more salt and garam masala to the curry and cook rice with the curry, mixed together. Check it out the Chicken and Chickpea Pulao Recipe here!!

    Chicken and Chickpea Pulao recipe
    Photo: Chicken and Chickpea Pulao Recipe

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    [one_fourth]Prep Time: 10  minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 pound boneless skinless chicken thighs, cubed
    • 3-1/2 cups chicken stock
    • 2 cups long grain rice
    • 1 cup boiled chickpeas
    • 1 Onion, thinly sliced
    • 1/4 cup clarified butter (desi ghee)
    • 1 tablespoon  oil
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon coriander powder
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala, crushed
    • 1 teaspoon crushed red chili
    • 1 pinch saffron threads
    • 1 cinnamon stick
    • 2 bay leaves
    • 1/4 cup sultanas
    • 1/4 cup cashew nuts, toasted
    • 2 tablespoon fresh coriander, chopped
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Tip’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a small bowl, soak the saffron threads in 2 tbsp boiling water. Mix well and set aside.

    Step 2

    Meanwhile, heat oil in a large skillet or wok over medium heat.

    Step 3

    Add the chicken, coriander, red chili, cumin and salt. Stor and cook over medium heat for 5 minutes, or until chicken is no longer pink.

    Step 4

    Remove from the pan and set aside.

    Step 5

    Now Melt butter over medium heat. Saute onion for 5 minutes or until softened.

    Step 6

    Add ginger garlic paste and cook 1 more minute.

    Step 7

    Stir in the rice, return the chicken to the pan and pour in the chicken stock. Adjust the seasoning.

    Step 8

    Add the bay leaves, cinnamon stick and saffron with its soaking water.

    Step 9

    Bring to the boil. Cover and simmer for 15 minutes or until the rice is almost cooked, adding more stock as needed.

    Step 10

    Stir in the chickpeas and sultanas, and continue cooking until the rice is tender.

    Step 11

    Transfer to a warm serving platter. Sprinkled with the toasted nuts and chopped corainder. Delicious Chicken and Chickpea Pulao is ready to serve.

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    1. If you are not used to have it that spicy you can always lessen the quantity of chili powder.
    2. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
    3. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely then cover and simmer it on low heat, otherwise you’ll end up with a mushy halwa rather than your regular Pulao rice.

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    • Serve with raita or salad.

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    If you like this Chicken and Chickpea Pulao recipe and make it then let me know your feedback by commenting below.

  • Creamy & Nutty: Easy Badami Kulfi Recipe (The Perfect Summer Treat!)

    Badami Kulfa is heart favorite frozen dessert of all age groups. Rather to buy it, you can make it home easily. Making Badami Kulfa at home is economical with no hard effort. Just follow the given Badami Kulfa  recipe and make it with combination of milk, rice flour, plain flour, sugar and almonds. This is best to make in kids party or any average get to gather at home. Check it out the Badami Kulfa recipe here!!

    Badami Kulfa recipe
    Photo: Badami Kulfa Recipe

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    [one_fourth]Prep Time: 10 minutes + freezing[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup Almonds
    • 1 can sweetened condensed milk
    • 1 can can evaporated milk
    • 16 ounces whipping cream
    • cardamom powder (optional)
    • Sugar according to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Soak almonds in hot water peel and blend.

    Step 2

    Add sweetened condensed milk,evaporated milk, whipping cream and sugar;mix thoroughly.

    Step 3

    Add cardamom powder and mix again.

    Step 4

    Put mixture into small single serving dishes.

    Step 5

    Freeze for 4 to 6 hours. Badami Kulfa is ready to serve. Serve immediately.
    Enjoy!

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    • Serve Badami Kulfa as a dessert after meal.

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    If you like this Badami Kulfa recipe and make it then let me know your feedback by commenting below.

  • Steamed Egg Cubes Curry Recipe

    If you are bored eating regular style of egg curries and looking for a variation, you should definitely try this out. Usually we use boiled eggs in egg curries. But in this Steamed Egg Cubes Curry recipe, we steam the eggs initially and then we cut the steamed eggs into small cubes.

    If you like this Steamed Egg Cubes Curry recipe and make it then let me know your feedback by commenting below.

    Steamed Egg Cubes Curry Recipe
    Photo: Steamed Egg Cubes Curry Recipe

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    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 2[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 eggs, lightly beaten
    • 1 onion, chopped
    • 3 green chilies, chopped
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin and mustard seeds
    • 1/4 teaspoon garam masla powder
    • a pinch of turmeric powder
    • 2 tablespoon chopped fresh coriander
    • 2 tablespoon cooking oil
    • salt to taste

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a bowl and spray little oil and pour beaten eggs. Add little salt and mix well.

    Step 2

    Take a pressure cooker and pour half cup of water.

    Step 3

    Keep the bowl in the cooker and close the lid. Do not put the whistle.
    Let it steam for 15 minutes.

    Step 4

    Meanwhile, heat oil in a saucepan over medium heat. Add cumin seeds and mustard seeds.

    Step 5

    Fry for few seconds and then add finely chopped onion and green chilies.

    Step 6

    After few minutes add turmeric powder, ginger garlic paste and salt.

    Step 7

    Fry until the onions are gold brown and then add red chili powder, coriander powder and garam masala powder. Mix well and cook for few more minutes.

    Step 8

    Now take the bowl out of cooker and cut the eggs into small cubes. Add them to the onion mixture and mix well.

    Step 9

    Now add one cup of water, cover with a lid and cook on a low flame for about 5 minutes.

    Step 10

    Once all the water is absorbed, turn off the heat. Garnish with fresh coriander leaves. Steamed Egg Cubes Curry is ready to serve.

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    • Serve with paratha.

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  • Sweet Paratha Recipe

    Sweet Paratha

    Sweet paratha _ Yes there is a paratha variation which is made using jaggery and honey as stuffing. This sweet Paratha is filled with a delicious combination of nuts, cardamom, honey and jaggery. If you like this Sweet Paratha Recipe and make it then let me know your feedback by commenting below.

    Sweet Paratha recipe
    Photo: Sweet Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 10[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm wheat flour
    • 250 gm jaggery
    • 2 cups coconut, freshly grated
    • 4 tbsp oil
    • 2 tbsp honey
    • 1 cup roasted dry fruits
    • a pinch cardamom powder
    • 1 cup milk
    • ghee or clarified butter, for cooking

    [/tab] [tab]Yield: 10 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Grind all roasted dry fruits and make the powder of it.

    Step 2

    In a small bowl, mix together the milk, jaggery, cardamom powder and honey.

    Step 3

    In a large bowl, combine the dry fruit powder, wheat flour, grated coconut.

    Step 4

    Knead it into a soft dough by using honey milk mixture.

    Step 5

    Divide it into 10 small balls.

    Step 6

    Roll out each into the round paratha.

    Step 7

    Heat a griddle or a shallow frying pan. Cook paratha on low flame.

    Step 8

    Apply ghee on both sides of paratha and cook for 4-5 minutes or until crispy and golden. Sweet paratha is ready to serve.

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    • Enjoy with honey or jam.

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  • Recipe: Gajrela (Pakistani Rice & Carrot Pudding)

    Gajrela (Pakistani Rice & Carrot Pudding)

    Also known as carrot pudding or gajar ki kheer. Gajrela is tasty blend of carrots, milk and heavy cream. This sweet dish hails from the Punjab region of Pakistan and India. It is healthy and delicious delight. Gajrela is one of the most eaten dessert in winters even throughout the year. Its so tasty with solid milk and almond and pistachio.

    Gajrela Recipe
    Photo: Gajrela Recipe

    Try this gajrela recipe and don’t forget to add lots of khoya as it is one of main ingredients of dessert. Carrot gives wonderful reddish color and tempting aroma will fill up your mouth with water. Tastes best when you make it with fresh carrots.

    Gajrela Recipe
    Photo: Gajrela Recipe

    Yummy good for tummy, carrot pudding (gajerla). it is bursting of cardamom and kewra aromas and khoya it is melting in your mouth, warming up your hearts 🙂. Give it a try you will really love it.  

    Gajrela Recipe
    Photo: Gajrela Recipe

    Don’t get scared to read my long description as I love to write in details so the reader understands the steps clearly.

    Check it out the Gajrela Recipe and printable version below and don’t forget to leave your comment below.

    Print Pin
    5 from 1 vote

    Gajrela (Carrot Pudding)

    Gajrela is one of the most eaten dessert in winters even throughout the year. Try this gajrela recipe and don’t forget to add lots of khoya as it is one of main ingredients of dessert.
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 3 liters milk
    • 1 kg carrots peeled and grated
    • 200 gm khoya optional
    • 1-1/2 cup boiled rice
    • 1 cup sugar or to taste
    • 1/2 cup puree ghee or butter
    • 1/2 cup almonds sliced
    • 1/2 cup walnuts chopped
    • 1/4 cup pistachios chopped
    • 1 tin condensed milk
    • few drops kewra essence
    • 4 green cardamom
    • silver leaves

    Instructions

    Directions

    • Take 2-1/2 milk in a large pot. Boil with the green cardamom.
    • Melt ghee in a separate pan, add grated carrots in it. Cook and stir for 15 minutes or until well cooked.
    • Put boiled rice and remaining milk in the blender. Process until smooth.
    • Pour in the boiled milk. Add carrots. Simmer on low flame for 15 minutes or until the carrots have become soft and rice has almost dissolved.
    • Now add the sugar and the condense milk. Note: since the condense milk is sweet so be careful while adding sugar.
    • Stir in the sliced almond.
    • Keep stirring so that it dosent stick to the bottom.
    • When the gajrela has thicken and the texture has become creamy remove from the flame and add khoya if desired.
    • Take it out in a dish. Garnish with pistachios, walnuts and silver paper.
    • Allow to cool completely.
    • Place in the refrigerator for 4-6 hours or until chilled. Delcious Gajrela is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve as a dessert after meal.

    Recipe Note’s:

    You may store it in the fridge after cooking it completely. Must be consumed within 2-3 days.

    If you like Gajrela Recipe ,Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Sesame Ladoo Recipe

    Sesame Ladoo

    Dishes prepared from sesame seeds provide heat and energy to the body which are both necessary to beat the cold in January.  These sesame ladoo are made by adding roasted sesame seeds to the jaggery syrup. Great for your heart, bones and brain, til is packed with all the essentials to keep you healthy. If you like this Sesame Ladoo recipe and make it then let me know your feedback by commenting below.

    Sesame Ladoo recipe
    Photo: Sesame Ladoo Recipe

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    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup sesame seeds
    • 1 cup jaggery
    • 3 tbsp ghee
    • 6-8 pods of cardamom seeds removed and ground into a powder
    • 1/2 cup water

    [/tab] [tab]Yield:5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Dry roast the sesame seeds in a flat pan on medium heat. Do this till they are a very pale golden color and aromatic.

    Step 2

    Put the jaggery and water in a pan and melt to form a thick syrup.
    Note: To test if it is done drop a little into a bowl of chilled water. If it forms a ball, the syrup is ready. If not, cook some more. Test again till ready.

    Step 3

    Add the toasted sesame seeds to the syrup and mix well.

    Step 4

    Add the ghee and cardamom powder and mix well.

    Step 5

    Take off from heat.

    Step 6

    Grease your palms and when the mixture is still hot (but cool enough to handle) take enough in your hand to form a golf ball-sized lump.

    Step 7

    Roll between your palms till smooth. Lay on a greased plate to cool.

    Step 8

    Repeat till all the mixture is used up. The laddoos will soon harden to candy-like texture.

    Step 9

    Store for up to 10-15 days in an air-tight container. Sesame Ladoo’s are ready to eat. Enjoy!

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    • Serve with a cup of tea.

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  • Nankhatai Recipe (Eggless Buttery Cookies)

    Light and flaky shortbread, flavored with cardamom and vanilla will just melt away in your mouth!

    Nankhatai recipe (Eggless Buttery Cookies)
    Nankhatai (Eggless Buttery Cookies)

    Nankhatai (Eggless Buttery Cookies)

    Nan Khatai is a popular sweet snack which is equally liked by kids as well as elders. I am a huge fan of these nan khatais.  It’s the NanKhatai recipe you would want when you suddenly crave for cookies. 

    Does this recipe rings a bell? Khasta nankhatais from your favorite bakery shop – so what does Khasta mean? Khasta means light and flaky and Nankhatai is referred to as a shortbread or biscuits. This is super easy fail proof recipe that has been tested and tried many times in my kitchen.

    nankhatai2

    Nan Khatai are simple to make if you ask me.Nothing complicated and no fancy ingredients. No baking soda and baking powder added in this recipe. Does this make you walk away from the recipe? Please wait and learn the secret to these khasta nankhatai recipe. Secret to these flaky nankhatai is the amount of ghee/butter that goes in them. No water or milk is added to this recipe.

    nankhatai4

    Bake these goodies for 12- 15 minutes. Depending on the oven, cooking time may vary. Unlike other cookies, nankhatais will not brown up and when taken out of the oven they will still be soft and gooey.

    nankhatai3

    No worries, allow them to sit for 5-10 minutes on the counter and they will become firm. When completely cooled, store in an airtight container and enjoy with your evening tea!!

    nankhatai1

    This Nan khatai Cookies Recipe especially for all those who are new in baking. These cookies prepare easily and serve with afternoon tea. Do try it!!

    Check it out the Nankhatai (Eggless Buttery Cookies Recipe and printable version here!!

    Print Pin

    Nankhatai (Eggless Buttery Cookies)

    Light and flaky Indian shortbread, flavored with cardamom and vanilla will just melt away in your mouth!
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 18
    Author Bushrah | Recipestable

    Ingredients

    • 1-1/4 cup plain flour
    • 1/4 cup semolina fine sooji
    • 3/4 cup butter or ghee should be at room temperature not melted
    • 1/2 cup +1 tablespoon superfine Sugar
    • 1 teaspoon Vanilla
    • a pinch of Cardamom Powder
    • few almonds pistachios and cashew nuts, for sprinkling

    Instructions

    • Assemble all the ingredients.
    • Cream the butter and sugar till it turns fluffy.
    • Stir in the vanilla, flour and sooji. Make smooth dough of this mixture.
    • Stir in the vanilla and cardamom powder.
    • Knead a soft dough. Butter or ghee is the secret to light/flaky (khasta) nankhatai’s.
    • Roll the dough into a big circle.
    • Roll out medium sized balls and put a almond or cashew nut on the top of each piece.
    • (One way is to use a cookie cutter and cut out the nan khatais.
    • Other way and the original way to shape nan khatais is to take a small dough ball in your hand.)
    • Preheat oven at 150 degree C.
    • Place nankhatai cookies on a greased baking tray.
    • Bake in the preheated oven for 12-15 minutes.
    • Remove from oven and place on the counter and allow them to cool.
    • They will still be soft when you remove the tray from oven.
    • NanKhatai is ready to serve. ENJOY!!

    Notes

    Recipe Note’s:
    Once cooled store in an air tight container. These cookies stays good for about 2 weeks.
    Serving Suggestions:
    Serve with tea.
    Put your own spin on it. And lemme know how it turns out by sharing a picture  on Instagram, Facebook (Recipestable) or Twitter with this hashtag #Recipestable so I can see how lovely yours turn out.

    Happy Baking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

  • Peas Stuffed Paratha Recipe

    Peas Stuffed Paratha

    Stuffed paratha with green peas _  sound yummy!!! This Peas Stuffed Paratha is a very delicious, healthy and filling breakfast. A must try Peas Stuffed Paratha recipe. If you like this Peas Stuffed Paratha recipe and make it then let me know your feedback by commenting below.

    Peas Stuffed Paratha recipe
    Photo: Peas Stuffed Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Dough

    • 1 cup Wheat flour
    • Salt to taste
    • Water to knead

    For Peas Stuffing

    • 1 cup Cooked Peas (pureed)
    • 1 tsp Green Chili paste
    • Salt to taste
    • 1/2 tsp Cumin powder
    • 1/2 tsp Garam Masala
    • 1/4 tsp Dried Mango Powder
    • Salt to taste

    For Cooking

    • Oil for frying

    [/tab] [tab]Yield:4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take wheat flour in a bowl and add salt to it. Knead the flour into soft dough, adding the desired quantity of water. Keep it aside.

    Step 2

    In a pan, add the all the ingredients given for peas stuffing and make it into a dry paste.

    Step 3

    Make lemon size balls out of the dough.

    Step 4

    Roll them into small circles and stuff about a tsp of the dried paste in the center. Cover the stuffing from all the sides.

    Step 5

    Dust the stuffed balls in flour and roll out into thin rotis.

    Step 6

    Heat a pan or griddle on medium heat. Put paratha on the hot griddle and cook both the sides. Peas Stuffed Paratha is ready to serve.

    [/tab] [tab]

    • Serve with curd.

    [/tab] [/tabs]

  • The Everyday Curry: Easy & Delicious Aloo Tarkari Recipe!

    Aloo Tarkari

    Aloo Tarkari is an excellent potatoes dish that is not only tasty but also a hale and hearty dish as potatoes are full of potassium. Taking potatoes twice a month is good for everyone so take it in the form of some delicious dish. It cooks quickly and easily and will make a great  breakfast if served with paratha or puri. So bookmark this Aloo Tarkari recipe for your Breakfast menu.

    Aloo Tarkari Recipe
    Photo: Aloo Tarkari Recipe

    Check it out the Aloo Tarkari recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm potatoes
    • 1 tsp cumin seeds, roasted
    • 1/2 tsp nigella seeds
    • 1/2 tsp aniseed’s
    • 1/2 tsp black seeds (kalonji)
    • 1 tsp whole red chili, crushed
    • 1/2 tsp turmeric powder
    • 1/4 cup oil or ghee
    • Salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash potatoes, remove the peel. Cut into small cubes.

    Step 2

    Heat oil in a large skillet, add nigella seeds, aniseed’s and cumin seeds.

    Step 3

    When start crackling, add potato and 1 glass of water in it.

    Step 4

    Season with salt and red chili.

    Step 5

    Bring to a hard boil and simmer until potatoes are soft and tender.

    Step 6

    Mash potatoes a little bit. Cook for 3-4 minutes.

    Step 7

    When ready, takeout in a serving bowl. Aloo Tarkari is ready to serve.

    [/tab] [tab]

    • Enjoy with Puri and any pickle.

    [/tab] [/tabs]

    If you like Aloo Tarkari Recipe  and make it then let me know your feedback by commenting below.And

  • Onion Paratha Recipe

    Onion Paratha

    I often make different type of parathas at home but many of these paratha recipes are not posted on my website. So i have decided to post these paratha recipes one by one.

    This Onion paratha is an amazing flat bread that is flavoured with spiced onion. This paratha can be have for breakfast or a quick brunch or lunch. Accompanied with a side vegetable dish or raita this onion paratha make for a complete meal. Check it out the Onion Paratha recipe here!!

    Onion Paratha recipe
    Photo: Onion Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 40 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 Cups wheat flour
    • 1 medium Onion, finely chopped
    • 2 green chilies, finely chopped
    • 2 tbsp fresh coriander leaves, finely chopped
    • 1 tsp mango powder
    • 1 tsp pomegranate seeds
    • 1/2 tsp red chili powder
    • salt to taste
    • water as required to knead a dough
    • oil or ghee to shallow fry

    [/tab] [tab]Yield:4 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place flour and salt in a medium bowl. Knead by using water and make a soft dough. Set aside.

    Step 2

    In a small bowl, combine onion, green chilies, pomegranate seeds and coriander leaves.

    Step 3

    Season with salt, mango powder and red chili.

    Step 4

    Make small balls of the dough.

    Step 5

    Take two balls and roll them into a small round or a roti.

    Step 6

    Place 2 tbsp onion mixture in the center of a roti. Cover with second roti. Press evenly by using fingers.

    Step 7

    Again roll it into a medium sized roti.

    Step 8

    Heat a griddle over medium heat.

    Step 9

    Place onion paratha over it and fry on both sides for 3-4 minutes or until golden. Onion paratha is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with green chutney and curd.

    [/tab] [/tabs]

  • Chana Dal Paratha Recipe

    Chana Dal Paratha:

    For a change, a paratha made with dal stuffing. These parathas are a great one-dish meal and are great for travel.

    Chana Dal Paratha Recipe
    Photo: Chana Dal Paratha Recipe

    Give these a try as a change from your regular parathas.

    Chana Dal Paratha Recipe
    Photo: Chana Dal Paratha Recipe

    Check it out the Chana Dal Paratha recipe here!!

    [divider]

    [one_fourth]Prep Time: 2 hours[/one_fourth] [one_fourth]Cook Time: 1 hour 10 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm all purpose flour
    • 1 cup gram lentil (chana dal)
    • 1 tsp red chilli powder
    • 1/2 tsp coriander powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp garam masala powder
    • 4 green chilies, thinly sliced
    • 1/4 cup fresh coriander leaves
    • salt to taste
    • oil for frying
    • water as required

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash Chana Dal with few changes of water and soak them for 2 hours.

    Step 2

    Place flour in a large bowl, add 1 tbsp oil and salt. Knead with water and make a soft dough.

    Step 3

    Cover with a wet cloth and leave it for 40 minutes.

    Step 4

    Boiled chana dal then remove the excess water.

    Step 5

    Now Place dal in the chopper, add all remaining ingredients except oil.

    Step 6

    Grind dal. Let it cool for 30 minutes.

    Step 7

    Make small balls out of the dough.

    Step 8

    When cool down stuff this paste into the balls.

    Step 9

    Make thin parathas.

    Step 10

    Heat a griddle over medium heat. Place paratha on the hot griddle.

    Step 11

    Apply oil and cook for 2-3 minutes on each side or until turn golden brown. Chana Dal Paratha is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with  Raita and Chutney.

    [/tab] [/tabs]

    If you like Chana Dal Paratha Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chana Dal Paratha, do share with us and we would be glad to give it a try.

  • Flavorful Prawns & Fluffy Rice: The Perfect Prawn Pulao Recipe!

    Prawn Pulao:

    For all the prawn lovers here is a delicious Prawn pulao recipe. Enjoy prawn pulao cooked in stock and spices. Stock makes it rich, healthier and adds more flavors in it. This dish will blow your mind very delicious and healthy prawn pulao recipe. This is a great low fat dinner with a punch. It’s fast, easy and highly recommended recipe that you should must try on this weekend or any day. Check it out the Prawn Pulao recipe here!!

    Prawn Pulao Recipe
    Photo: Prawn Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 3[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 200 gms rice
    • 100 gms ghee or butter
    • 3.5 gm ginger
    • 150 gms tomato
    • 960 ml hot water
    • 450 gms prawn
    • 10 gms garam masala
    • 5 gms chilli powder
    • 2 gms green cardamom
    • 4 gms cloves
    • 1 gm peppercorns
    • 2 gms cinnamon
    • Salt to taste

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat ghee in a large skillet over medium heat.

    Step 2

    Add tomatoes, garam masala, chilli, ginger and salt and cook for five minutes, stirring all the time.

    Step 3

    Add prawns and cook over a low fire in a covered pan till the prawns are ready.

    Step 4

    In another vessel, boil 3 pints of water and add the rice with cardamoms, cloves, peppercorns and cinnamon tied in muslin and boil uncovered till the rice is cooked.

    Step 5

    Drain in a colander.

    Step 6

    In a fire-proof dish, put a layer of rice, then a layer of curry and then another layer of rice.

    Step 7

    Cover and put in a slow oven for 10 minutes. Prawn Pulao is ready to serve.

    [/tab] [tab]

    • Serve hot with curry.

    [/tab] [/tabs]

  • White Pumpkin Halwa (Petha Halwa)

    White Pumpkin (Petha)
    White Pumpkin (Petha)

    White Pumpkin Halwa (Petha Halwa)

     

    White Pumpkin Halwa Recipe
    Photo: White Pumpkin Halwa Recipe

    let’s get started.

    Check it out the White Pumpkin Halwa Recipe and printable version below!!

    Print Pin

    White Pumpkin Halwa (Petha Halwa)

    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 2 cup white pumpkin grated
    • 4 green cardamoms
    • 1 cup pure ghee
    • 12 cashew nuts
    • 1-1/2 cup sugar
    • 1 cup milk
    • 1 cup ricoota cheese
    • few strands of saffron optional

    For Garnishing

    • 3 tbsp almonds
    • 2 tbsp pistachios
    • 2 tbsp cashew nuts

    Instructions

    Method

    • Peel, deseed and cut the pumpkin into very small cubes.
    • Grind the cardamom with the 1 tbsp sugar to a fine powder, sieve and keep aside.
    • Heat 2 tablespoons of ghee and fry cashew nuts to golden brown and keep aside.
    • Boil the remaining sugar with ¾ th cup water and make syrup of one-thread consistency.
    • Heat 4 tbsp of ghee and saute the pumpkin for a few minutes, add the saffron and the milk.
    • Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally.
    • Stir and mash the pumpkin lightly with a wooden spatula while cooking.
    • Add the syrup slowly to the pulp and continue stirring and cooking.
    • Add the ghee little by little till it is completely absorbed.
    • Sprinkle the cardamom powder over it.
    • Add the fried cashew nuts and continue cooking till the halwa starts leaving the sides of the vessel.
    • Top with khoya.
    • Garnished with almonds, pistachios, and cashew nuts. White Pumpkin Halwa is ready to serve. Enjoy!

    Notes

    Serving Suggestions:
    Serve as a dessert after meal.