Recipestable

Author: Bushra Waheed

  • Level Up Your Fries: Fun & Delicious Curly Fries Recipe

    Curly Fries

    Check it out Curly Fries recipe here!

    Bismillah, let’s get started!

    Check it out the Curly Fries Recipe and printable version below!

    Print Pin

    Curly Fries Recipe

    Author Bushrah @ Recipestable

    Ingredients

    • 500 gm potatoes
    • 2 tbsp rice flour
    • 1/2 tsp black pepper
    • 1/2 tsp salt
    • Oil for frying

    Instructions

    Method

    • Wash potatoes then peel.
    • Cut each potato into two pieces.
    • Now cut into thin slices with a curly cutter.
    • Season with salt and pepper.
    • Sprinkle rice flour over it.
    • Keep aside for 10 minutes.
    • Heat oil in a deep pan over medium high heat.
    • Deep fry potatoes on medium flame for 10-15 minutes or until golden and crispy.
    • Curly Fries are ready to serve.

    Notes

    Serving Suggestions:
    Serve with Tomato ketchup.
    I have also posted Smiley Face Fries Recipe which is another easiest & tastiest version of making Crispy Fries at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more. 

    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!!

  • Recipe: Keema Pakora (Minced Meat Fritters)

    Pakora is a famous snack of Pakistani cuisine and every one like to eat it. Chicken pakoras are common but chicken keema pokaras are rare and delicious so need to try it.I have used chicken keema in this Keema pakora recipe. You may use mutton keema or minced beef also. Do give it an attempt as its easy. In this recipe key ingredient of pakora is chicken mince. Serve these easy to make Keema pakora with imli sauce or ketchup at tea time. Super Easy to make and delicious too.

    Bismillah, let’s get started!

    Check it out the Keema Pakora Recipe and printable version below!

    Print Pin

    Keema Pakora Recipe

    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 6
    Author Bushrah @ Recipestable

    Ingredients

    • 250 gm chicken mince Keema
    • 1 egg beaten
    • 1 medium onion chopped
    • 4 green chilies thinly sliced
    • 1/2 cup gram flour
    • 1/4 cup rice flour
    • 3 tbsp fresh coriander leaves chopped
    • 1 tsp ginger-garlic paste
    • 1 tsp red chili powder
    • 1/2 tsp hot spice
    • 1/4 tsp baking soda
    • salt to taste
    • oil for frying

    Instructions

    Method

    • Put chicken mince in a large bowl.
    • Add ginger garlic paste, chopped onion, egg, green chilies, coriander leaves, red chili, gram flour, rice flour, baking soda, hot spice and salt. Mix well.
    • Add a little water to make a thick batter.
    • Heat sufficient oil in a deep wok.
    • Drop small portions of the batter into the oil with your fingers.
    • Deep fry on medium heat for 10-12 minutes or until golden and crisp.
    • Remove from the oil and drain on an absorbent paper. Keema Pakora is ready to eat. ENJOY!!

    Notes

    Serving Suggestions:
    Serve hot with Pakora Dipping Sauce.
    I have also posted Crunchy Chicken pakora Recipe which is another easiest & tastiest version of making Pakora’s at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more. 

    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!!

  • Easier Than Takeout: The Perfect Spicy Chicken Finger Recipe!

    Spicy Chicken Fingers

    Print Pin

    Spicy Chicken Fingers

    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 12
    Author Bushrah @ Recipestable

    Ingredients

    • 2 boneless chicken breasts cut into strips
    • 1 medium onion
    • 1 capsicum
    • 4 cloves garlic crushed
    • 2 green chilies
    • 6 whole red chilies
    • 2 tbsp coriander leaves
    • 2 eggs
    • 4 tbsp vegetable oil
    • 4 tbsp plain flour
    • 4 tbsp cornflour
    • 2 tbsp semolina
    • 1/2 tsp black pepper
    • salt to taste
    • Oil for frying

    Instructions

    Method

    • In a food processor or a chopper, add onion, capsicum, red chilies, coriander, green chilies and garlic.
    • Process until well combined.
    • Spread this batter on chicken strips.
    • Season with salt and black pepper.
    • Mix well.
    • Marinate for 30 minutes then add beaten eggs, flour, corn flour, semolina and 4 tbsp oil in it.
    • Toss well to coat evenly.
    • Heat oil in a pan.
    • Deep fry chicken strips for 8-10 minutes or until crispy and golden.
    • Spicy Chicken Finger is ready to serve.
    • ENJOY!!

    Notes

    Serving Suggestions:
    Serve with Chili Garlic Sauce.
    I have also posted Nutty Baked Chicken Fingers recipe which is another easiest & tastiest version of making Chicken Fingers at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more. 

    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!!

     

  • Flavorful Comfort Food: The Perfect Chicken Keema Matar Recipe!

    Chicken Keema Matar

    Keema Matar is a traditional Pakistani dish. It is usually made with lamb, but this recipe is adapted for chicken. You can also prepare the same dish with mutton mince, beef or turkey meat.

    Chicken Keema Matar Recipe
    Photo: Chicken Keema Matar Recipe

    Check it out the Chicken Keema Matar recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings:4 [/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 chicken mince
    • 1 cup green peas, boiled
    • 4 medium onion, chopped
    • 2 tomates, finely chopped
    • 4 green chilies, thinly sliced
    • 4 tablespoon cooking oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    •  1 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • salt to taste

    For Garnishing:

    • few coriander leaves
    • 1 inch of ginger, thinly sliced

    [/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

    Heat oil in a non-stick deep bottom skillet over medium heat.

    Step 2

    When oil hot, add chopped onion, ginger and garlic paste.
    Cook and stir until lightly brown.

    Step 3

    Add red chili, coriander, cumin powder, salt and turmeric powder. Mix well.

    Step 4

    Add chopped tomato, green chilies. Cook for 5 minutes or until tomato is fully tender.

    Step 5

    Now add chicken keema and fry for 15 minutes or until oil starts separating and meat is tender.

    Step 6

    Add 1 cup water and green peas. Cook on slow flame for ten minutes or until done.

    Step 7

    Take it out in a serving bowl. Chicken Keema Matar is ready to serve.

    [/tab] [tab]

    • Serve with roti.

    [/tab] [/tabs]

    If you like Chicken Keema Matar 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 Chicken Keema Matar, do share with us and we would be glad to give it a try.

  • Aloo Methi Palak Recipe

    Aloo Methi Palak

    Simple and easy to make, no fancy items. Try this Aloo Methi Palak Recipe and don’t forget to share your experience with me.

    Aloo Methi Palak Recipe
    Photo: Aloo Methi Palak Recipe

    Check it out the Aloo Methi Palak Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings:5 [/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 bunch spinach (palak)
    • 2 bunch fenugreek ( methi)
    • 1 onion, finely chopped
    • 3 potatoes, half boiled
    • 4 green chilies, thinly sliced
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 teaspoon coriander powder
    • 1 teaspoon red chili powder
    • 1/4 teaspoon garam masala
    • 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

    Put onions, garlic, green chilies, ginger, red chili, coriander powder and salt in a blender. Blend to form a paste.

    Step 2

    Cut potatoes into small cubes and set aside.

    Step 3

    Boil water in a pan. Add plalak and methi in th boiling water.

    Step 4

    Stir and cook for 5 minutes or until crisp-tender.

    Step 5

    Remove from the heat. Strain the water.

    Step 6

    Mash the leaves lightly.

    Step 7

    Heat oil in a deep pan over medium heat. Add the masala paste. Cook and stir for 12 minutes or until the moisture evaporates.

    Step 8

    Add mashed palak and methi leaves to the masala. Stir fry for 15 minutes or until cooked thorough.

    Step 9

    Add potatoes and mix well. Cook until the potatoes are done.

    Step 10

    Sprinkle with garam masala.

    Step 11

    Take it out in a serving bowl. Aloo Methi Palak is ready to serve.

    [/tab] [tab]

    • Serve with roti.

    [/tab] [/tabs]

    If you like Aloo Methi Palak 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 Aloo Methi Palak, do share with us and we would be glad to give it a try.

  • Tandoori Aloo Recipe

     Tandoori Aloo

    Tandoori Aloo is made with the par boiled baby potatoes marinated in a spicy aromatic yogurt mixture and is grilled in oven until they are crisp. These baby potatoes are best enjoyed red hot.

    Tandoori Aloo Recipe
    Photo: Tandoori Aloo Recipe

    Check it out the Tandoori Aloo Recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4 [/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]

    Oven temp: 200 C – 400 F

    • 4 large potatoes – peeled and boiled till half cooked

    For marinade:

    • 1 cup hung yogurt
    • 1 teaspoon garlic paste
    • 1 teaspoon ginger paste
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon garam masala
    • salt to taste
    • chaat masala to garnish
    • a greased drip tray

    [/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

    In a small bowl, mix together the ingredients for the marinade.

    Step 2

    Pierce the potatoes in 4 places. Pour marinade mixture over the potatoes.

    Step 3

    Leave it for 30 minutes to blend flavors.

    Step 4

    Place the potatoes on the drip tray.

    Step 4

    Bake for about 20 minutes in the pre heated oven or until golden brown. Tandoori Aloo is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with garlic bread.

    [/tab] [/tabs]

    If you like Tandoori Aloo 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 Tandoori Aloo, do share with us and we would be glad to give it a try.

  • Paneer Tawa Masala Recipe

    Try this Paneer Tawa Masala recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

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

    • 1 cup Paneer
    • 1 onions chopped lengthwise
    • 1 green bell pepper chopped like cubes
    • 2 tomatoes chopped
    • 1 cup cauliflower medium size
    • 1 tbsp zinger paste
    • 1/4 tbsp turmeric powder
    • 1/2 tbsp zeera powder
    • 1/2 tbsp coriander powder
    • 1/2 tbsp red chilli powder
    • salt to taste
    • coriander leaves for garnishing
    • 3tbsp oil

    [/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 a tawa and add oil. Fry paneer and keep aside.

    Step 2

    Add onions and pepper and fry them for 1 min.

    Step 3

    Then add cauliflower and cover the pan and cook for 2 more mins.

    Step 4

    Then add turmeric powder and ginger paste,add tomato and cover the pan and cook for 2 more mins.

    Step 5

    Now add zeera powder,coriander powder,chilli powder and salt then cook for 1 more min when the vegetables are a bit tender then add fried paneer to it.

    Step 6

    Finish up this mouth watering paneer tava masala by garnishing with coriander leaves. Paneer Tawa Masala is ready to serve.

    [/tab] [tab]

    • Serve hot with roti or rice.

    [/tab] [/tabs]

  • Spice Up Your Rice: The Flavorful Boti Masala Biryani Recipe!

    If your looking for a biryani recipe then make sure you try this delicious Boti Masala Biryani recipe. You can now make your traditional biryani more masalydar with this Boti Masala Biryani recipe. It is full of flavors that made you fall in over with biryani all over again. It is an entertaining and wonderful dish to serve to special guests and family. Great for special occasions. Check it out the recipe here!!

    boti masala biryani recipe
    Photo: boti masala biryani Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time:1 hour 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]

    • 500 gm beef undercut, cut into small cubes
    • 500 gm boiled rice
    • 2 onions, thinly sliced
    • 1 inch piece of ginger, thinly sliced
    • 2 green chilies, thinly sliced
    • 2 tomatoes, chopped
    • 1 cup plain yogurt
    • 1/4 cup ghee (clarified butter)
    • 1 tablespoon ginger garlic paste
    • 1-1/2 teaspoon red chili powder
    • 1 teaspoon salt or to taste
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon yellow food colour diluted in 1/4 cup water
    • 1 cinnamon stick
    • 12 peppercorns
    • 5 cloves
    • 1 tablespoon water
    • few coriander leaves, chopped
    • few mint leaves, chopped

    [/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

    Heat oil in a large pot over medium heat. Saute onion in hot oil till they are translucent.

    Step 2

    Add ginger garlic paste, red chili, turmeric powder and salt. Stir and cook for 2-3 minutes or until the oil separates.

    Step 3

    Add the beef, yogurt, tomatoes and water. Stir well. Cover and cook for 40 minutes or until the beef is tender.

    Step 4

    Remove the pot from the heat.

    Step 5

    Add ginger, coriander leaves, cloves, green chilies, mint leaves, cinnamon stick and peppercorns.

    Step 6

    Layer the rice on top along with the additional oil and food color. Cover the pot and return to heat. Simmer on the low heat for 20 minutes.

    Step 7

    Dish it out. Boti Masala Biryani is ready to serve.

    [/tab] [tab]

    • Serve with ring onion salad and plain yogurt.

    [/tab] [/tabs]

  • Fast Food Fix at Home: Easy & Delicious Fried Potato Sticks Recipe!

    Try this Fried Potato Sticks recipe from a member of the Recipestable Community.

    [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 large potatoes
    • 4 tbsp tomato ketchup
    • Ice cold water
    • oil for deep frying
    • salt to taste
    • red chilli powder (optional)

    [/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

    Peel potatoes and cut into sticks.

    Step 2

    Soak the sticks in ice cold water, drain out the water so that it don’t splutter while frying

    Step 3

    Heat oil until very hot and fry the potato sticks a handful at a time, until they are crisp and golden.

    Step 4

    Lift out of the oil and drain well on absorbent paper.

    Step 5

    Put tomato sauce so that the sticks are covered and sprinkle salt and red chilli powder. Crispy Fried Potato Sticks are ready to serve.

    [/tab] [tab]

    • Serve hot as a starter.

    [/tab] [/tabs]

  • Corn Seekh Kebab Recipe

    Seekh kebabs are known to be traditionally non-vegetarian preparations. Here is a wonderful vegetarian recipe of a seekh kebab made with grated sweet corn and mashed potatoes.  Try this Corn seekh kebab recipe and don’t forget to share your experience with me.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

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

    • 250 gm corn, boiled
    • 1 Potato, boiled
    • 1 Bread slice, soaked
    • 4-5 Green chillies, chopped
    • 1 tbsp Green coriander leaves, chopped
    • 1 tbsp Garam masala powder
    • 1 tbsp Lemon juice
    • 1/2 tsp Salt
    • 1/2 tsp Chilli powder
    • 1/2 tsp ginger , chopped
    • 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

    Make a smooth paste of cooked corn without adding water.

    Step 2

    Place the corn in a bowl.

    Step 3

    Add soaked bread, potato, green chillies, green coriander, lemon juice, garam masala, salt, chilli powder and ginger. Mix well.

    Step 4

    Heat oil in a deep pan over medium heat.

    Step 5

    Make the rolls out of the dough like seekh kabab.

    Step 6

    Fry kebabs on both side for 2 minutes or until crispy and golden brown. Corn Seekh Kebabs are ready to serve.

    [/tab] [tab]

    • Serve with phudina chutney and lemon wedges.

    [/tab] [/tabs]

  • Recipe: Potato Curry (Aloo Curry)

    Potato Curry (Aloo Curry)

    Aloo curry are easy to make curried potatoes with great flavor. Abundant spices make this better than any restaurant curry I’ve tasted. Check it out the Potato Curry (Aloo Curry) recipe here !!

    Prep Time: 10 minutes

    Cook Time: 25 minutes

     Servings: 6

    Ingredients

    • 6 potatoes (aloo), boiled
    • 3 green chillies, chopped
    • 1/2 tsp dry ginger powder
    • 1 tsp mango powder (amchur)
    • 1 tsp chilli powder
    • 1 tsp turmeric powder
    • 1 tsp cumin seeds
    • 1/4 tsp asafoetida
    • 1 cup coriander leaves, chopped
    • Oil as required
    • salt to taste

    Directions:

    Step 1

    Peel and cube potatoes; mash them slightly.

    Step 2

    Heat 4 tbsp oil in a pan . Add asafoetida and cumin seeds. When they pop, add potatoes, turmeric, ginger, mango powder, and salt.

    Step 3

    Add water to make a thin gravy.

    Step 4

    Remove from the fire.

    Step 5

    Heat 1 tbsp oil. When it is hot, pour over aloo.

    Step 6

    Sprinkle chilli powder and coriander leaves over.

    Step 7

    Take it out in a serving dish. Aloo Curry is ready to serve. Enjoy!!

     

  • Lunch in Minutes: Delicious Chicken Pita Pockets Recipe!

    Chicken Pita Pockets

    Shredded veggies and chicken tikka are packed ahead of time so your kids can assemble the pita pocket by themselves. Perfect for busy week nights. 

    Chicken Pita Pockets recipe
    Photo: Chicken Pita Pockets

    I’ve been experimenting recently to find a delicious Chicken Pita pockets recipe that can be made relatively quickly. I like pitas for its pocket like, leak-proof space. It’s not gonna get all over your hands and your filling stays snug in one place even after you’ve taken several bites.

    Chicken Pita Pockets recipe
    Photo: Chicken Pita Pockets

    This classic dish has been modified to be lower in fat and salt, yet it’s still packed with flavour and spice. Low fat yogurt and low fat cream cheese, whilst the skinless chicken pieces are infused with cumin, paprika and garlic for aroma and taste.It so delicious and healthy too. Spoon chicken mixture onto pita’s, fold in half and serve right away or wrap in foil to eat on the go.

    Photo: Chicken Pita Pockets
    Photo: Chicken Pita Pockets

    Very healthy and satisfying dish that fills your appetite. So, try this recipe and don’t forget to share your experience with me.

    Check it out the Chicken Pita Pockets Recipe and printable version below!!

    Chicken Pita Pockets recipe
    Print Pin

    Chicken Pita Pockets

    This classic dish has been modified to be lower in fat and salt, yet it’s still packed with flavour and spice. Low fat yogurt and low fat cream cheese, whilst the skinless chicken pieces are infused with cumin, paprika and garlic for aroma and taste.It so delicious and healthy too.
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    Ingredients

    For Chicken Marinade

    • 500 gm chicken breasts boneless and skinless
    • 1 cup plain yogurt
    • 1 tablespoon vegetable oil
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon lemon juice
    • 1 teaspoon paprika powder
    • 1/2 teaspoon ground cumin
    • salt according to taste

    For Sauce

    • 4 tablespoon sour cream
    • 3 tablespoon mayonnaise
    • 2 tablespoon chili garlic sauce
    • 1 clove garlic roasted and chopped
    • a pinch of paprika powder

    For Pita Pockets

    • 4 pita breads
    • 1 cucumber diced
    • few salad leaves chopped
    • few lemon wedges
    • red onion thinly sliced

    Instructions

    Directions

    • Remove all the fat from the chicken and rinse it with cold water. Pat dry.
    • Cut chicken into small cubes.
    • Put chicken in a large bowl. Add yogurt, ginger garlic paste, salt, paprika, cumin and lemon juice. Stir to coat evenly.
    • Cover and marinate for 30 minutes to blend flavors.
    • Now heat 1 tablespoon oil in a non-stick pan. Add marinated chicken.
    • Stir and cook for 10-12 minutes or until chicken is no longer pink and all juices run clear.
    • Allow to cool.
    • To make sauce: In a small bowl, mix together cream cheese, mayonnaise, chili garlic sauce and paprika powder.
    • Cut the pita bread into halves and gently pull each half open to form a pocket.
    • Fill each with salad leaves, onion, cucumber and lemon wedges.
    • Divide the chicken tikka mixture among the pita pockets. Drizzle it with with prepared sauce. Delicious Chicken Pita Pockets are ready to eat. Enjoy!!

    Notes

    Note :
    Cover the pita bread so it remains soft and warm.
    Serving Suggestions:
    Serve with cream sauce and french fries.
    If you like this Chicken Pita Pockets 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.

  • Tamatar Gosht (Meat in Tomato Curry)

    Tamatar Gosht  (Meat  in Tomato Curry)

    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Print

    Tamatar Gosht ( Meat in Tomato Curry)

    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 1/2 Kg boneless mutton
    • 1/2 cup oil
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 4 to matoes finely chopped
    • 1-1/2 tsp red chili powder
    • 1 tsp cumin seeds crushed
    • 1/4 tsp turmeric powder
    • salt to taste
    • 4 tbsp fresh coriander leaves finely chopped
    • 4 green chilies thinly sliced

    Instructions

    Method

    • Heat oil in a deep skillet or a pan.
    • Add cumin seeds, ginger garlic paste in it
    • Fry for 1 minute or until start crackling.
    • Now put mutton in it.
    • Fry for 10 minutes or until no longer pink.
    • Then add salt, red chili powder, turmeric powder and tomatoes.
    • Cook for 5-8 minutes then add 2 cups of water.
    • Cook for 1 hour or until meat is tender.
    • Cook on high flame for 5 minutes or until oil comes on top.
    • Take it out in a serving bowl.
    • Garnished with fresh coriander leaves and green chilies.
    • Tamatar Gosht is ready to serve.

    Notes

    Serving Suggestions:
    Serve with boiled rice, chapati or naan.

  • Matar Pulao with Nuts Recipe

    The spicy peas or matar pulao is as much a pleasure for our eyes as our taste buds. Basmati rice pilaf with peas, cashews and almonds. Similar to the rice pilaf served in Indian restaurants. Check it out the Matar Pulao with Nuts Recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 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]

    • 2 cup basmati rice
    • 4-1/4 cups of water
    • 3 tbsp oil
    • 1 tbsp butter
    • 1 onion , thinly sliced
    • 1 tsp cumin seeds
    • 1 tsp black pepper, crushed
    • 3 whole cloves
    • 1 cinnamon stick (about 2-inch)
    • 7 black peppercorns
    • 1 cup green peas
    • salt to taste

    For Garnishing:

    • 4 tbsp cashew nuts, roasted
    • 4 tbsp peeled almonds, roasted

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving

    • Calories:222 kcal
    • Carbohydrates:29.7 g
    • Cholesterol:0 mg
    • Fat: 9.6 g
    • Fiber:1.4 g
    • Protein:3.9 g
    • Sodium:215 mg

    [/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

    Rinse the rice in 4-5 changes of water until the water runs clear. Soak the rice in water for half an hour, then drain and set aside.

    Step 2

    Heat the 3 tbsp oil in a large skillet over medium- low heat .

    Step 3

    Add the cloves, cardamom pods, cumin seeds, peppercorns and cinnamon stick. Cook for 2 minutes to bring out the aroma of the spices.

    Step 4

    Then add the onion and fry for 4-5 minutes or until onion are golden brown.

    Step 5

    Then add 1/4 cup of water and green peas into the skillet, cover with the lid and cook for 4-5 minutes.

    Step 6

    Add the remaining 4 cups of water and rice into the skillet. Season with salt and pepper .

    Step 7

    Bring to a full boil then again put the lid on . Simmer on medium heat about 15-20 minutes or until rice has absorbed all of the water.

    Step 8

    Remove the lid and stir once a while.

    Step 9

    Again cover and cook another 15 minutes on very low flame.

    Srep 10

    In a separate pan, heat 1 tbsp butter over medium heat. Add cashew and almonds ; stir for 2-3 minutes or until golden brown.

    Step 11

    Take the matar pulao in the serving dish and sprinkle the roasted nuts. Matar Pulao with Nuts is ready to serve.

    [/tab] [tab]

    • Serve with raita.

    [/tab] [/tabs]

  • A Taste of Pakistan: Oven-Roasted Chicken Chargha Recipe!

    Chargha (Oven Roasted Chicken)

    Moist, tender and spicy, this very simple yet incredibly delicious chicken chargha recipe is the ideal one for those who love roast chicken but find the whole oven-roasting/baking process too daunting. 

    Prep Time: 2 hours

    Cook Time: 40 minutes

     Servings: 5

    Ingredients

    • 1 whole chicken
    • 250 gm natural yogurt
    • 2 tbsp chicken Chargha masala
    • 1 tbsp garlic paste
    • 1 tbsp ginger paste
    • 1 tbsp red chili, crushed
    • 1/2 tbsp black pepper, crushed
    • 1/2 tsp cumin seeds, crushed
    • salt to taste
    • a pinch of yellow food color
    • 6 lemons
    • Oil as required

     

    Directions:

    1. Wash whole chicken and drain.
    2. Now make deep slits on chicken.
    3. Keep aside.
    4. In a bowl, combine together yogurt, Chargha Masala, ginger garlic paste, yellow color, red chili, ground cumin, black pepper and salt.
    5. Also add 1 lemon juice.
    6. Put this chicken over the chicken.
    7. Marinate chicken for 2 hours.
    8. After 2 hours, cook chicken in a deep skillet without adding water until its own water dries.
    9. Heat oil in a deep pan.
    10. Fry chicken on low flame for 10 minutes or until its color turn to golden brown.
    11. Remove chicken from the oil.
    12. Squeeze lemon juice over it.
    13. Delicious Chargha is ready now.
    • Serve hot with naan and tamarind chutney.
  • Recipe: Chinoti Kunna Gosht (Matka Gosht)

    Recipe: Chinoti Kunna Gosht (Matka Gosht)

    Chinoti Kunna Gosht

    Matka Gosht is a delicious stewed mutton curry and also called Kunna. As it is cooked in clay pot it has a distinct and adorable fragrance. This Matka Gosht Recipe will give your meal an aromatic touch.Do try it!!

    Matka Gosht Recipe
    Photo: Matka Gosht Recipe

    This Matka Gosht full of rich flavours when it’s cooked in a matka, naturally a wonderful aromatic flavoursome dish will emerge.

    Prep Time: 10 minutes

    Cook Time: 1 hour 10 minutes

     Servings: 6

    Ingredients

    • 1 kg mutton
    • 1 large onion, thinly sliced
    • 1 tbsp ginger garlic paste
    • 1 cup ghee
    • 1/2 cup wheat flour
    • 1/2 cup water
    • 3 tsp red chili powder
    • 2 tsp coriander powder
    • 2 tsp salt
    • 1 tsp black cumin, crushed
    • 1/4 tsp turmeric powder

     

    Directions:

    1. Heat ghee in a Handi and fry ginger garlic for 30 seconds.
    2. Then add sliced onion and cook for 2 minutes or until it turns soft.
    3. Now add 1/2 cup of water,mutton, red Chili powder, salt, coriander powder, turmeric powder.
    4. Cover and cook for 30-40 minutes.
    5. Then fry well.
    6. Add 3 cups water and cook until meat is tender.
    7. Dissolve flour in water.
    8. When meat tender, add flour paste.
    9. Keep stirring.
    10. Sprinkle crushed black cumin over it.
    11. Cook for 15 minutes on low flame or until ghee comes on top.
    12. Chinoti Kunna Gosht is ready now.

    Serving Suggestions:

    • Serve with naan.