Recipestable

Author: Bushra Waheed

  • The Perfect Pair for Chole: Make Delicious Lahori Kulcha at Home!

    Lahori Kulcha is a popular flat-bread from Pakistan. kulcha are very famous in Lahore. These soft textured breads are easy to prepare and delicious to eat. Lahori Kulcha traditionally made with plain flour and yogurt. The Yogurt add a yummy tanginess and soft texture to the kulcha. It can be made in the tandoor or grill as well as on a tava or griddle. Check it out the Lahori Kulcha recipe here!!

    [one_third] Prep Time: 2 hours 20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

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

    • 3 cups white flour
    • 1/2 cup oil
    • 1/2 cup plain yogurt
    • 3/4 cup water
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • a Pinch of Baking Soda

    [/tab] [tab]Yield: 8 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, add white flour, sugar, baking powder, baking sode and salt in it.

    Step 2

    Pour some oil in this mixture. Add yogurt and knead the dough add water if necessary. The dough should not be very tight.

    Step 3

    Cover the dough with wet cloth and leave it for 2 hours. The dough will swell up a bit by now due to the effect of Baking Powder and Baking Soda.

    Step 4

    Preheat a grill at high temperature.

    Step 5

    Make small balls of the dough and spread it in a tear shaped bread.
    Note: [ To make a good quality Kulcha try spreading it by hand by patting and pressing the dough firmly. Otherwise use the rolling pin.]

    Step 6

    Brush oil on one side of the kulcha.

    Step 7
    Put it in the grill and cook for 8-10 minutes. Once the Kulcha is almost cooked turn the heat to full to get some black burn marks. Lahori Kulcha is ready to serve.

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  • A Taste of Lahore: The Flavorful Lahori Murgh Recipe!

    I think my readers will be happy seeing some Pakistani recipes here. This time I have brought a simple chicken curry for you, Lahori Murgh, from the famous Lahori Cuisine. Very easy to make and mouthwatering Chicken Curry. Try out this Lahori Murgh recipe, hope you are going to love it .

     Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5

    • 1 kg boneless chicken, cut into cubes
    • 1 cup tomato puree
    • 1/2 cup cashew nut paste
    • 1/4 cup oil or ghee
    • 1 tablespoon brown onion paste
    • 1 tablespoon brown garlic paste
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon Degi lal mirch
    • 1 teaspoon coriander powder
    • 1 teaspoon freshly crush pepper
    • 1 teaspoon whole garam masala
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Step 1

    Heat oil in a deep pan or wok. Add whole garam masala and saute it for 30 seconds or until garam masala leaves aroma.

    Step 2

    Add ginger-garlic paste, cook and stir for few minutes. Now add degi mirch powder, coriander powder, black pepper powder. Cook for 2-3 minutes or until it leaves oil.

    Step 3

    Add chicken pieces and cook for 10-12 minutes or until the chicken is half cooked.

    Step 4

    Add tomato puree, brown onion paste and cashew nut paste Cook for another 10 minutes or until the sauce (gravy) is thickened.

    Step 5

    Take it out in a dish. Garnish with fresh coriander leaves and green chilies. Lahori Murgh is ready to serve.

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    [/tab] [/tabs]

  • Cabbage and Capsicum Pulao Recipe

    Cabbage and Capsicum Pulao Recipe _ a healthy aromatic pulao recipe which is quite easy to prepare and is typically relished with a cooling raita. Check it out the Cabbage and Capsicum Pulao Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 2 [/one_third_last]

    [review]

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

    • 2 cups boiled rice, leftover
    • 1 onion, thinly sliced
    • 1/2  tsp grated ginger
    • 1/2 tsp garlic paste
    • 1 capsicum, thinly sliced
    • 1 cup  cabbage, chopped lengthwise
    • 1 tsp Green chili paste
    • salt to taste
    • 3 tbsp vegetable oil

    [/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

    Heat oil in the skillet or deep pan. Add onion and fry for 3-4 minutes or until light brown.

    Step 2

    Add ginger garlic paste and cook for 30 seconds. Then add capsicum and cook for 2 minutes.

    Step 3

    Now add cabbage and stir fry 2 minutes. Add green chili paste and salt. Mix well.

    Step 4

    Now place boiled rice in it. Stir lightly, taking care that the rice don’t break.

    Step 5

    Take out into a serving dish. Cabbage and Capsicum Pulao is ready to serve.

    [/tab] [tab]

    • Serve with curd or raita.

    [/tab] [/tabs]

  • Recipe: Chicken Keema and Egg

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal. You can also very easily make this for just one person, or as many as you want. 

    Chicken Keema and Egg
    Photo: Chicken Keema and Egg

    Check it out the  Chicken Keema and Egg recipe here!!

    Print Pin

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Author Bushrah @ Recipestable

    Ingredients

    • 500 gm chicken mince or any other mince keema
    • 2 tablespoon vegetable oil
    • 1 teaspoon garlic paste
    • 1 teaspoon chopped ginger
    • 1 small onion chopped
    • 2 to matoes finely chopped
    • 1 teaspoon cumin powder zeera powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon Thai red curry paste
    • 8-10 curry leaves
    • 2 tablespoon hot and sweet sauce
    • 1/2 teaspoon mustard paste
    • 4 hard boiled eggs.
    • Salt to taste
    • For Garnishing
    • 1 double fried egg
    • 1 tablespoon coriander chopped

    Instructions

    Method

    • Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
    • Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
    • Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
    • Add hot and sweet sauce and mustard paste. Mix well.
    • Cover and simmer for 10-12 minutes on a medium flame or until half done.
    • Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
    • Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.

    Notes

    Serving Suggestions:
    Serve with boiled rice or chapati.

  • The Perfect Weeknight Meal: Simple & Delicious White Chicken Recipe!

    White Chicken

    White Chicken is popular for its rich aroma and creamy taste and texture. Serve hot with naan or chapati.

    White Chicken Recipe
    Photo: White Chicken Recipe
    White Chicken Recipe
    Photo: White Chicken Recipe

    Check it out the White Chicken Recipe here!!

    Print

    White Chicken Recipe

    Author Bushrah | Recipestable

    Ingredients

    • 1 kg chicken
    • 1 cup yogurt
    • 2 tablespoon butter or oil
    • 1 onion finely chopped
    • 2 tablespoon chicken broast masala
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 5 green chillies thinly sliced
    • salt to taste

    For Garnishing

    • lemon slices
    • green chilies

    Instructions

    • Mix broast masala in yogurt and marinated on the chicken for half an hour.
    • Then heat the oil in a pan put ginger garlic paste, with chicken together.
    • Cook at least for ten min till it turns into golden brown.
    • Put water and sprinkle the sliced onion over the chicken.
    • Cook for 5-6 minutes.
    • Garnish with green chillies
    • White Chicken is ready to serve.ENJOY!

    Notes

    Serving Suggestions:
    Serve hot with naan.

  • The Perfect Celebration Cake: Black Forest Chocolate Roll Recipe!

    Black Forest Chocolate Roll has a divine taste. If a dessert made with such delicious ingredients how much tasty it can be! Try out a guaranteed flavorsome Black Forest Chocolate Roll recipe that is a good choice to serve in get together and kids party. Check it out the Black Forest Chocolate Roll recipe!!

     Prep Time: 40 minutes

    Cook Time:10 minutes

    Servings: 8

    Ingredients

    For Chocolate Roll:

    • 4 ounce caster sugar
    • 3 ounce flour
    • 1 ounce cocoa powder
    • 4 eggs
    • 1 tsp chocolate essence

    For Icing:

    • 2 cups fresh cream, whipped
    • canned peaches as required
    • Icing sugar to dust
    • Cocoa powder to dust
    • Cherries, for decoration
    • Grated chocolate, for decoration

    Directions:

    1. Preheat oven to 180 degree C.
    2. Sieve flour and cocoa powder in a large bowl.
    3. In a bowl, beat eggs with sugar until creamy and fluffy.
    4. Stir in chocolate essence.
    5. Then fold in the sieved flour mixture.
    6. Pour this batter in a 13X9 inch greased baking tin.
    7. Bake in the preheated oven for 10 minutes or until toothpick insert into the center comes out clean.
    8. Remove cake from tin on a napkin.
    9. Then roll immediately.
    10. Unroll the cake and drizzle canned syrup.
    11. Spread fresh cream and fruits over it.
    12. Again roll the cake.
    13. Place on a serving plate.
    14. Top with fresh cream,
    15. Sprinkle icing sugar and cocoa powder over it.
    16. Garnish with cherries and grated chocolate.
    17. Black Forest Chocolate Roll is ready to serve. Enjoy!!

    Serving Suggestions:

    • Serve this black forest chocolate roll after meal as a dessert.

     

  • Chicken Kofta In Walnut Gravy Recipe

    Chicken kofta curry may time to prepare but the end taste is absolutely worth it. This Chicken Kofta In Walnut Gravy Recipe  is a nice change from the usual style Kofta. Try it out this Chicken Kofta In Walnut Gravy recipe and don’t forget to leave a comment below.

    [one_third] Prep Time:1 hour[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

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

    • 500 gm chicken mince
    • 4 cup chicken stock
    • 4 green chillies
    • 2 medium onions
    • 1/2 cup walnuts, chopped
    • a pinch garam masala powder
    • 2 green cardamoms
    • 2 tablespoon fresh cream
    • 2 tablespoon tomato paste
    • 1 tablespoon oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • salt 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

    In a large bowl, mix together the chicken mince, red chilli powder, cumin powder, garam masala powder and salt.

    Step 2

    Divide mixture into equal portions.

    Step 3

    Now roll each portion into a ball.

    Step 4

    Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.

    Step 5

    Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated. Set aside.

    Step 6

    Wash and cut green chilies. Boil walnuts and then grind in to a fine paste.

    Step 7

    Take off and boil onions, remove and grind to a paste.

    Step 8

    Heat up oil in a skillet or wok. Add boiled onion paste. Cook and stir until oil begins to separate.

    Step 9

    Now add ginger, garlic paste and green chillies. Cook and stir for a moment. Add tomato paste.

    Step 10

    Bring to a boil. Stir in the walnut paste.

    Step 11

    Lower the heat, mix in fresh cream, stirring continuously.

    Step 12

    Put koftas into the skillet. Bring to a boil and adjust seasoning.
    Cook for 10 minutes or until sauce is thickened.

    Step 13

    Take it out in a dish. Chicken Kofta In walnut Gravy is ready to serve.

    [/tab] [tab]

    • Serve with rice or paratha.

    [/tab] [/tabs]

  • RECIPE: Malai Chicken (Creamy Chicken Curry)

    RECIPE: Malai Chicken (Creamy Chicken Curry)

    If your a fan of malai chicken boti then you are going to love this recipe. It tastes somewhat like malai chicken boti, only its a creamier and more flavorful chicken curry. Must try out this Malai Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

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

    • 500 gm boneless chicken, cut into cubes
    • 1 cup cream( malai)
    • 1/2 cup oil or ghee
    • 3 tbsp grinded brown onion
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp almonds
    • 1 tbsp whole spice
    • 1 tbsp desiccated coconut
    • 1 tbsp poppy seeds
    • 1-1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp white sugar
    • 1/4 tsp tandoori color
    • Salt to taste

    [/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]

    1. Place chicken in a large bowl.
    2. Add ginger garlic paste, salt, ground onion and tandoori color.
    3. Cover and marinate for 30 minutes.
    4. Heat oil in a wok or skillet.
    5. Add whole spices, desiccated coconut, poppy seed paste, chili powder, turmeric and salt.
    6. Cook for 5 minutes then put marinated chicken in it.
    7. Cover with a lid and simmer for 15-20 minutes or until oil comes on top.
    8. Now add in Cream (malai) and sugar.
    9. Cook on low flame for 5 minutes.
    10. take it out in a serving bowl.
    11. Garnish with sliced almonds.
    12. Malai Chicken is ready to serve.

    [/tab] [tab]

    • Serve with paratha.

    [/tab] [/tabs]

  • The Ultimate Jumbo Beef Burger Recipe

    These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.

    Who doesn’t love a big, tender, juicy Jumbo Beef Burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef — like sirloin, chuck, and short ribs — to customize the flavor and fat content of their burgers. It’s certainly possible to grind your own meat or ask your butcher for a special blend, but it’s not always practical. Fortunately, there’s an easier way. By combining ordinary supermarket ground beef with a panade — or mixture of bread and milk — and lots of seasoning, you can make steakhouse-style burgers in no time.

    \

    Print

    Jumbo Beef Burger Recipe

    Course Comfort Food, Main Course
    Cuisine American
    Keyword 30 minutes meals, beef, beef burger, burgers, Quick and Easy
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 2
    Author Bushra Waheed

    Ingredients

    For Burger Patties:

    • 250 gm ground beef
    • 1 bread slice
    • 1/4 cup milk
    • 1 tsp tomato ketchup
    • 1 tsp Wooster sauce
    • 1/2 tsp garlic paste
    • 1/2 tsp mustard powder
    • 1/2 tsp black pepper freshly ground
    • 1/2 tsp salt
    • 1 egg lightly beaten

    For Burger:

    • 2 burger buns
    • 1 cup french fries
    • 1/2 cup creamy coleslaw
    • few salad leaves
    • few tomato slices
    • few cucumber slices

    Instructions

    • Soak bread slice in cold milk then squeezed. Set aside.
    • Put ground beef in a bowl. Add salt, black pepper, mustard powder, garlic paste, Wooster sauce, ketchup, bread slice and egg. Mix until well combined.
    • Now make burger patties.
    • Heat oil in a shallow frying pan.
    • Fry patties on each side for 3-4 minutes or until cooked thorough.
    • Then remove from the oil and set aside.
    • Cut burger buns in halves.
    • Toss slightly, then spread mayonnaise on it.
    • Put burger patties on it.
    • Top with salad leaves, tomato slice,coleslaw salad.
    • Put a second layer of toasted buns, spread salad leaves, topped with Coleslaw salad.
    • Drizzle ketchup and now close with last layer of toasted bun.
    • Jumbo Beef Burger is ready now.

    Notes

    Serve with French fries and Creamy Coleslaw.

  • Walnut Chicken Recipe

    Quick and easy walnut chicken recipe which help you get dinner on the table in 1 hour or less. Must try out this Walnut Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 1 [/one_third_last]

    [review]

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

    • 1 full chicken breast, de-boned
    • 1/2 cup pea pods
    • 1/4 cup walnuts, coarsely chopped
    • 2 tablespoon soy sauce
    • 2 tablespoon peanut oil
    • 1 tablespoon cornstarch
    • 1/4 teaspoon ginger
    • 1/4 teaspoon pepper
    • salt to taste

    [/tab] [tab]Yield: 1 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

    Combine soy sauce, cornstarch and then peanut oil in flat bottom bowl.

    Step 2

    Add ginger. Season with salt and pepper. Slice partially frozen chicken breast into slices between 1/8 to 1/4 inch thick.

    Step 3

    Drop into soy marinade and let sit 30 minutes to blend flavors.

    Step 4

    Saute walnuts in 1 tablespoon oil until golden, watch constantly. Takes less than 5 minutes.

    Step 5

    Remove from pan to drain on paper towel. Lightly salt nuts.

    Step 6

    Heat oil in a pan or skillet over medium heat. Stir-fry chicken for 5-8 minutes or until no longer pink.

    Step 7

    Add walnuts and blanched pea pods. Cook 1 minute longer. Walnut Chicken is ready to serve.

    [/tab] [tab]

    • Serve with brown rice.

    [/tab] [/tabs]

  • Recipe: Mughlai Chutney Chicken

    Mughlai Chutney Chicken 

     Mughlai chutney chicken is a rich, creamy chicken curry which has a taste of chutney to it. Chicken is cooked in a almond based curry and finished with cream and freshly ground mint chutney. Sounds truly Mughlai eh. Try it.

    Prep Time: 10 minutes

    Cook Time: 1 hour

     Servings: 6

    Ingredients

    For Mughlai Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup oil
    • 2 onions, finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 cup cream
    • 1/2 cup yogurt
    • 1 bay leaf
    • 4 cloves
    • 1 tsp cumin seeds, roasted & crushed
    • 1 tsp red chili powder
    • 1/2 tsp green cardamom powder
    • 2 tbsp ground almonds
    • salt to taste

    For Chutney:

    • 1/2 cup fresh coriander leaves
    • 2 tbsp yogurt
    • 4 tbsp lemon juice
    • 1 tbsp coconut, grated
    • 1/2 tsp sugar
    • 1/2 tsp salt
    • 4 green chilies

    Yield: 6 servings

    Directions:

    To Make Chutney

    1. Place all chutney ingredients in a blender.
    2. Blend for 3-4 minutes or until smooth.
    3. Take it out in a bowl and keep aside.

    To Make Mughlai Chicken:

    1. Heat oil in a pan or skillet over medium high heat.
    2. Place chicken pieces in it.
    3. Fry for 10-12 minutes or until juice run clear.
    4. Remove chicken from the pan and keep aside.
    5. Add chopped onion and fry for 4-5 minutes or until light pink.
    6. Add ginger – garlic paste, bay leaf, cloves, cumin, green cardamon powder, red chili powder, and salt.
    7. Cook for 4-5 minutes then put fried chicken pieces in it.
    8. Add yogurt and cook for 15 minutes.
    9. Now add cream and prepared chutney.
    10. Reduce heat to low and cook for 10 minutes or until oil comes on top.
    11. Take it out in a serving bowl.
    12. Garnished with fried cashew nuts.
    13. Mughlai Chutney Chicken is ready to serve.

    Serve with Naan or Paratha.

     

  • Bakery-Style Fresh Pineapple Cream Pastry Recipe!

    A butter less sponge cake is baked, then drizzled with pineapple syrup and layered with pineapple chunks and fresh whipped cream. This is a delightful, light and fruity dessert that you will surely enjoy making and serving. Pineapple Fresh cream pastry is one of my favouritest. Must try this Pineapple Cream Pastry recipe!!!

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Servings: 8

    Ingredients

    For Sponge:

    • 4 ounce flour
    • 4 ounce caster sugar
    • 4 eggs
    • 1 tsp baking powder
    • 1 tsp vanilla essence

    For Filling & Topping:

    • 1 can pineapple tidbits
    • 2 ounce icing sugar
    • 12 ounce fresh cream, whipped
    • 1/2 cup pineapple syrup
    • Cherries as required

     

    Directions:

    For Sponge:

    1. Preheat oven to 180 degree C.
    2. Lightly grease a 9×9 inch square cake pan.
    3. Set aside.
    4. In a large bowl, cream eggs with sugar.
    5. When light and fluffy add vanilla essence.
    6. Then Fold in the sieved flour and baking powder.
    7. Pour this batter into the greased cake pan.
    8. Place pan in preheated oven and bake for 25 minutes or until toothpick inserted comes out clean.
    9. Remove from the oven and let it cool for 10 minutes.

    For Filling & Topping:

    1. Cut cakes into halves from center.
    2. Pour pineapple syrup over it.
    3. Spread whipped cream and pineapple chunks on it.
    4. Cover with second half of sponge.
    5. Again pour pineapple syrup on it.
    6. Top with whipped cream and cherries.
    7. Cut into small pastries.
    8. Decorate with fresh cream, pineapple cubes and cherries.
    9. Pineapple Cream Pastry is ready now.

     

    • Serve chilled.

     

  • The Perfect Anytime Bread: Cheese Kulcha Recipe for Breakfast, Lunch, or Dinner!

    Cheese Kulcha _ a cheesy alternative for naan and tandoori roti and can be prepared at home. Cheese Kulcha is made with dry yeast, butter, semolina and flour. These kulchas stuffed with a rich cheese filling. Check it out the cheese kulcha recipe here !!!

    [one_third] Prep Time: 2 hours 20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings:6[/one_third_last]
    [review]
    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3-1/2 cup flour
    • 3/4 cup semolina
    • 200 gm cheddar cheese
    • 3 tablespoon butter
    • 2 tablespoon sour yogurt
    • 1 tablespoon sesame seeds
    • 2 teaspoon dry yeast
    • 1-1/2 teaspoon salt
    • 1 teaspoon white sugar
    • fresh coriander leaves, chopped
    • warm water as required

    [/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

    Take a large mixing bowl, add flour, semolina, dry yeast, sugar, salt to it. Mix well.

    Step 2

    Add butter, yogurt. Knead a soft, smooth dough with warm water. Cover the dough and keep in warm place for 2 hours or until it double in size.

    Step 3

    Preheat the oven over 200 degree C.

    Step 4

    Now divide the dough into 6 equal sized balls.

    Step 5

    Roll balls with a pin roll. Stuff each bread with cheese. Roll again and flatten into round shape bread.

    Step 6

    Put kulchas on the greased baking tray. Brush each kulcha with oil and leave it for 20 minutes.

    Step 7

    Sprinkle coriander leaves and sesame seeds over them. Bake in the preheated oven for 8-10 minutes or until crispy and golden.

    Step 8

    Remove from the oven. Cheese Kulcha is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with curry, or any meal.

    [/tab] [/tabs]

  • Chinese Dry Beef Chilli Recipe

    Chinese Dry Beef Chilli

    A simple and quick Chinese Dry Beef Chilli Recipe that is going to give you the taste of authentic Chinese food. Super hot and fragrant Chinese dry beef chilli. Give it a try!!

    Chinese Dry Beef Chilli Recipe
    Photo: Chinese Dry Beef Chilli Recipe

    Bismillah, let’s begin!

    Check it out the Chinese Dry Beef Chilli Recipe and printable version below.

    Chinese Dry Beef Chilli Recipe
    Print Pin

    Chinese Dry Beef Chilli Recipe

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg undercut beef cut into strips.
    • 12 green chilies cut into lengthwise
    • 4 tablespoon sesame oil
    • 2 tablespoon white vinegar
    • 2 tablespoon soy sauce
    • 1 teaspoon chopped garlic
    • 1 teaspoon black pepper freshly ground
    • 1 teaspoon white pepper powder
    • 1 teaspoon white sugar
    • 1 teaspoon white flour
    • Salt to taste

    Instructions

    Method

    • Put beef in a a refrigerator for 2 hours.
    • Remove from the freezer and cut into thin slices.
    • In a small bowl, mix together of all ingredients except the oil and green chillies.
    • Pour this marination over the beef strips.
    • Toss to coat evenly.Cover and marinate for 30 minutes to blend flavors.
    • Heat oil in a deep pan or skillet over medium-high heat.Cook and stir fry for 30-40 minutes or until desire doneness.
    • Add green chillies. Cook and stir for 2-3 minutes. Dish it out. Chinese Dry Beef Chilli is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve hot with boiled noodles or steamed rice.

    I have also posted Spicy Orange Beef Recipe which is another easiest & tastiest version of making Chinese Stir Fry Beef. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    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.

     

  • Malai Gulab Jamun Recipe

    Malai Gulab Jamun – the name itself tempts us very much right?  It is the most easiest sweet recipe that we can make for any occasions like Eid or birthdays, anniversaries or any celebration. These Malai Gulab Jamun are different from normal gulab jamun, as they contains good amount of Semolina (suji) and a unique ingredients are fresh cream and desiccated coconut. They are soft, sweet and utterly addictive. Check it out the Malai Gulab Jamun recipe here!!

    [one_third] Prep Time: 4 hours [/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups milk
    • 1 cup all purpose flour
    • 1/2 cup full cream powder milk
    • 2 tablespoon Semolina(suji)
    • 1 teaspoon baking powder
    • 2 tablespoon clarified butter or ghee
    • a pinch of salt
    • Oil for deep frying

    For Sugar Syrup:

    • 4 cups water
    • 2 cups sugar
    • 4 Green cardamoms
    •  few saffron strands

    For The Malai Gulab Jamun filling

    • 1 cup desiccated coconut
    • 1 cup fresh cream, thick
    • 4 tablespoon almonds and pistachios, chopped

    [/tab] [tab]Yield:8 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 large bowl, combine the flour, semolina, powder milk, clarified butter, baking powder, milk and salt. Knead a soft dough with your hands. Step 2 Cover the dough and leave it for 30 minutes.

    Step 3

    To Make sugar syrup: In a saucepan, add sugar, water, green cardamom and saffron stands. Bring water to a boil. Cook and stir over medium heat for 20 minutes or until sugar dissolves.

    Step 4

    Keep aside.

    Step 5

    Make small balls of the dough with wet fingers. (note: make sure the balls have no crack on the surface).

    Step 6

    Heat oil in a deep pan over medium high heat. Deep fry the prepared gulab jamuns until golden brown. Remove from the oil and add into the warm sugar syrup. Mix and cover wit a lid.

    Step 7

    Leave them as it is in sugar syrup for at least 2 hours.

    Step 8

    Gently squeeze out the syrup and make a slit on any one end of the gulab jamun.

    Step 9

    Fill in the cream then roll in the desiccated coconut.

    Step 10

    Garnish with pistachios and almonds. Malai Gulab Jamun is ready to serve. Enjoy!!

    [/tab] [tab]

    • You can serve this malai gulab jamun after meals as a sweet dessert.

    [/tab] [/tabs]

  • Chicken Angara Recipe

    Chicken Angara is another recipe of spicy dry chicken curry.  Chicken angara is made with boneless chicken pieces cooked in  almond and tomato paste. Amaze your friends and family by  cooking deliciously perfect Chicken Angara. Follow step by step instructions of Chicken Angara recipe !!

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

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

    • 500 gm Boneless chicken
    • 3 tbsp  chopped ginger
    • 2 tbsp chopped garlic
    • 4 onions, finely chopped
    • 10-12 dry red chillies (sock in water for an hour and make a smooth paste)
    • 4 tbsp Tomato paste
    • 4 tbsp Almond paste
    • 1 tsp Coriander powder
    • 1 tsp garam masala
    • salt to taste
    • 4 tbsp oil

    For Garnishing:

    • few coriander leaves, chopped
    • 2-3 green chilies, diced
    • 4 lemon wedges

    [/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 oil in pan and saute onion,ginger and garlic until golden brown.

    Step 2

    Add coriander powder and garam masala Add tomato paste and saute well.

    Step 3

    Add chilli paste and cook well.

    Step 4

    Add almond paste and saute 5 minutes.

    Step 5

    Add chicken pieces and salt. Cook for 15-20 minutes or until chicken is tender.

    Step 6

    Take it into a serving dish. Garnish with copped coriander leaves and dry chillies. Angara Chicken is ready to serve.

    [/tab] [tab]

    • Serve with naan.

    [/tab] [/tabs]