Recipestable

Author: Bushra Waheed

  • Anthony’s Pineapple Coleslaw Recipe

    An easy to make, delicious coleslaw with a tangy mayonnaise-based dressing. The special dressing of mayo-ketchup, poppy seeds and other ingredients makes this coleslaw unique. Its simple, creamy, crunchy and full of flavors. Yummy. Check it out the Anthony’s Pineapple Coleslaw Recipe  here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 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]

    • 10 cups coleslaw mix
    • 1 cup mayonnaise
    • 1/3 cup crushed pineapple
    • 1 tbsp milk
    • 1 tbsp tomato ketchup
    • 1 tsp poppy seeds
    • 1 tsp sugar
    • 1 tsp Worcestershire sauce

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving: ( 1 serving = 2 cup)

    • Calories: 305
    • Fat: 29 g (4 g saturated fat)
    • Cholesterol: 14 mg
    • Sodium: 263 mg
    • Carbohydrate: 8 g
    • Fiber: 8 g
    • Protein: 1 g

    [/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 the coleslaw mix in a large bowl. set aside.

    Step 2

    In a small bowl, mix together the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds and Worcestershire sauce.

    Step 3

    Pour this mixture over the coleslaw mix.

    Step 4

    Toss to coat.

    Step 5

    Cover and refrigerate for 2 hours or until chill. Anthony’s Pineapple Coleslaw is ready to serve.

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    • Serve with Baked Swiss Chicken.

    [/tab] [/tabs]

  • Cabbage and Apple Slaw Recipe

    A yummy combination of fruit and veggies in a sweet dressing. This is a crunchy and colorful salad that is quick and easy to make. Check it out the Cabbage and Apple Slaw recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 0 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 Smith apple – peeled, cored and chopped
    • 2 cups shredded red cabbage
    • 1/2 cup plain yogurt
    • 1/4 cup sour cream
    • 1/4 cup chopped parsley
    • 3 tbsp minced onion
    • 2 tsp honey
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving

    • Calories: 91
    • Total Fat: 4.1g
    • Cholesterol: 10 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

    Place yogurt, sour cream, and honey in a salad bowl.

    Step 2

    Stir until well blended.

    Step 3

    Add the cabbage, apple, onion and parsley. Season with salt and pepper.

    Step 4

    Toss well. Cabbage and Apple Slaw is ready to serve.

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    • Serve chilled with any BBQ or grilled meat.

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  • Crunchy Cashew Nut Kulfi Recipe

    Crunchy Cashew Nut Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. This classic frozen dessert made with condensed and evaporated milk, cashew-nuts, khoya and whipped topping. Homemade Cashew brittle add little crunch. Its a delightful summer treat. Check it out the crunchy cashew nut kulfi recipe here!!

    [one_third] Prep Time: 8 hours + 30 minutes[/one_third] [one_third]Cook Time: 0 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]

    For Kulfi:

    • 1 liter milk
    • 1 tsp rose water
    • 250 gm ricotta cheese (khoya)
    • 1 packet cream
    • 1 cup cashew nuts
    • 1/2 cup sugar
    • 1/2 tin condenser milk
    • 2 tbsp cornflour
    • 1/4 tsp cardamom powder

    For Caramel

    • 1/2 cup sugar

    [/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

    Pour milk in a small saucepan.

    Step 2

    Cook for 2-3 minutes or until it comes to a boil.

    Step 3

    Stir in sugar and cook for 4-5 minutes or until sugar is dissolved.

    Step 4

    In a small bowl, dissolve corn flour in a little milk.

    Step 5

    Pour this mixture into the saucepan.Stir continuously.

    Step 6

    Add khoya, cream, condensed milk, rose water and cardamom powder. Mix well. Keep aside to cool.

    Step 7

    Place sugar in a frying pan. Cook for 2 minutes or until sugar melts and turn into golden brown color.

    Step 8

    Stir in cashew nut.

    Step 9

    Now pour caramel mixture in a greased plate. Spread evenly.

    Step 10

    Keep aside until set. Crush well.

    Step 11

    Put a little crushed caramel in each Qulfi mold.

    Step 12

    Fill the remaining mold with milk mixture. Place in the refrigerator for 8 hours or overnight. Crunchy Cashew Nut Kulfi is ready to serve. Enjoy!!

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    • Serve chilled.

    [/tab] [/tabs]

  • Candy Cane Cocoa Recipe

    The rich flavor of chocolate combines so well with peppermint. Top with whipped cream. Serve with a small candy cane. Try this candy cane cocoa recipe, and don’t forget to share your experience with me.

    [one_third] Prep Time: 5 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]

    • 3 (1 ounce) squares semisweet chocolate, chopped
    • 4 peppermint candy canes, crushed
    • 4 small peppermint candy canes
    • 4 cups milk
    • 1 cup whipped cream

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving:

    • Calories: 486
    • Total Fat: 14.9g
    • Cholesterol: 31 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

    Pour milk in a saucepan; heat until hot but not boiling.

    Step 2

    Add chocolate and peppermint candies. Stir until melted and smooth.

    Step 3

    Pour hot cocoa into 4 mugs.

    Step 4

    Top each mug with whipped cream. Candy Cane Cocoa is ready to serve.

    [/tab] [tab]

    • Serve each with a candy cane stirring stick.

    [/tab] [/tabs]

  • Ginger Potato Toast Recipe

    This ginger potato toast is so easy and versatile. You could experiment with the addition of fresh herbs. Tasty and Flavorful. Check it out the Ginger Potato Toast Recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 20 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]

    • 6 bread slices
    • 2 potatoes, cubed
    • 2 green onion, chopped
    • 1-1/2 cup water
    • 1 cup cheddar cheese
    • 1 tbsp chopped ginger
    • 1 tbsp oil
    • 1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp salt

    [/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

    Place potatoes, water, chili powder, turmeric powder and salt in a small saucepan.

    Step 2

    Bring to a boil and cook for 10 minutes or until potatoes are tender.

    Step 3

    Mash the potatoes properly.

    Step 4

    Spread mashed potatoes on each bread slice.

    Step 5

    Sprinkle with grated cheddar cheese.

    Step 6

    Top with green onion.

    Step 7

    Bake at 350 degree F, for 8-10 minutes or until cheese is melted and golden brown. Ginger Potato Toast are ready to serve.

    [/tab] [tab]

    • Serve with Chili Garlic Sauce.

    [/tab] [/tabs]

  • Broccoli and Noodles Supreme Recipe

    The trick to this delicious recipe is that the broccoli and noodles cook together then mixed with a creamy, cheesy sauce. This 20-minute dish is really really good. Yummy. Check it out the Broccoli and Noodles Supreme recipe here!!

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 1 (10.75 ounce) can Condensed Cream of Chicken Soup
    • 3 cups uncooked medium egg noodles
    • 2 cups fresh broccoli florets
    • 1/3 cup grated Parmesan cheese
    • 1/2 cup sour cream
    • 1/8 tsp ground black pepper

    [/tab] [tab]Yield: 5 servings

    Amount Per Serving:

    • Calories: 231
    • Total Fat: 11.4g
    • Cholesterol: 39 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

    Cook noodles according to package directions.

    Step 2

    In a large pot, add broccoli and cook for 5 minutes or until tender. Drain well.

    Step 3

    In a saucepan, combine the soup, sour cream and cheese. Cook for 2-3 minutes or until sauce is bubbly.

    Step 4

    Stir in pepper and noodles.

    Step 5

    Cook for 2 minutes or until heat through. Broccoli and Noodles Supreme is ready to serve.

    [/tab] [tab]

    • Serve warm.

    [/tab] [/tabs]

  • The Best Moong Dal Pakora Recipe: Easy and Delicious

    Try this Moong Dal Pakora recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 2 hours + 20 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 300 gms Moong Dal
    • 25 gms Chopped Coriander
    • 5 gms Cumin Seeds
    • 1 Star anise
    • 8 – 9 Green Chillies chopped
    • 50 gms Onions
    • Salt to taste
    • Oil to fry

    [/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

    Soak the moong dal in water for a couple of hours.

    Step 2

    Grind it properly to form a smooth paste.

    Step 3

    Blend it with chopped onions, chillies, coriander and cumin seed.

    Step 4

    Check the salt seasoning and deep fry till golden in color.

    Step 5

    Remove from oil and drain on kitchen paper. Moong Dal Pakora is ready to serve.

    [/tab] [tab]

    • Serve with green chutney.

    [/tab] [/tabs]

  • Broccoli Chicken Roli Recipe

    These savory chicken and veggie filled pastry rolls make a great appetizer or main dish. So Simple and delicious too. Check it out the Broccoli Chicken Roli recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 16 [/one_third_last]

    [review]

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

    • 1 (8 ounce) package refrigerated crescent rolls
    • 2 cups chopped chicken meat, cooked
    • 2 cups chopped broccoli
    • 1-1/2 cups shredded Cheddar cheese
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped onion
    • 1/2 cup mayonnaise
    • 2 tbsp Dijon-style prepared mustard
    • 1 tbsp minced garlic
    • 1/2 tsp black pepper
    • salt to taste

    [/tab] [tab]

    Yield: 16 servings

    Amount Per Serving: ( 1 serving = 1 slice)

    • Calories: 183
    • Fat: 12.7g
    • Cholesterol: 27 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

    Place chicken, broccoli, onions and bell pepper in a large bowl.

    Step 2

    Stir in cheese, mayonnaise, garlic and mustard. Season with salt and pepper. Mix well.

    Step 3

    Preheat oven to 400 degrees F.

    Step 4

    Cover a cookie sheet with aluminum foil.

    Step 5

    Place a glass upside down in the center of the cookie sheet.

    Step 6

    Roll out crescent rolls around the base of the glass, with pointy ends away from the glass.

    Step 7

    Spoon some of the chicken mixture onto the thick part of each crescent roll.

    Step 8

    Fold the pointy end of each roll over the top of the mixture.
    Tuck in the middle.

    Step 9

    Remove glass from cookie sheet.

    Step 10

    Bake in preheated oven for 25 minutes or until golden brown. Broccoli Chicken Roli is ready to serve.

    [/tab] [tab]

    • Serve with your favorite dipping sauce.

    [/tab] [/tabs]

  • Snack Time Delight: The Perfect Bread Roll Recipe !!

    Easy to make and Delicious bread rolls with a crisp crust and chewy texture. Cheesy, Crispy and perfect tea time snack!! Check it out bread roll recipe here !!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    For Bread Roll Filling:

    • 1 cup cooked chicken, shredded
    • 1/2 cup cheddar cheese
    • 2 tsp soy sauce
    • 1 tsp black pepper
    • 2 green chilies, finely chopped

    For Bread Roll:

    • 8 bread slices
    • 2 eggs, lightly beaten
    • 1/2 cup bread crumbs
    • Oil for shallow fry

    [/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

    Place chicken in a mixing bowl. Stir in soy sauce and green chilies.Season with salt and pepper. Mix well.

    Step 2

    Cut the sides of the bread slices. Roll slightly by using a roller pin. Put the stuffing in between on each bread slice. Seal edges by applying water. Roll up tightly.

    Step 3

    Dip in egg then coat with bread crumbs. Heat oil in a shallow pan over medium heat. Shallow fry bread rolls for 2 minutes on each side or until golden brown. Remove from the oil and drain on paper towel. Bread Rolls are ready to eat.

    [/tab] [tab]

    • Serve with Chili Garlic Sauce.

    [/tab] [/tabs]

  • Toasted Corned Beef Sandwiches Recipe

    Toasted Corned Beef Sandwiches Recipe

    These Reuben-type sandwiches uses corned beef, mayo and Swiss cheese.These delicious, gooey sandwiches are perfect with dill pickles and plenty of coleslaw. Try this Toasted Corned Beef Sandwiches recipe, when you need lunch in a hurry!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 10 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]

    • 4 slices pumpernickel bread
    • 2 slices Swiss cheese
    • 1 green onion, finely chopped
    • 1/2 cup chopped cooked corned beef
    • 2 tbsp + 1 tsp mayonnaise
    • 2 tbsp chopped celery
    • 1 tbsp butter, softened
    • 1/2 tsp prepared mustard

    [/tab] [tab]Yield: 2  servings

    Amount Per Serving: ( 1 serving = 1 sandwich)

    • Calories: 480
    • Fat: 34 g (13 g saturated fat)
    • Cholesterol: 75 mg
    • Sodium: 875 mg
    • Carbohydrate: 26 g
    • Fiber: 4 g
    • Protein: 16 g

    [/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 corned beef, mayo, celery, green onion and mustard in a small bowl. Mix until well combined.

    Step 2

    Spread over two slices of bread.

    Step 3

    Top with cheese. Cover with remaining bread slices.

    Step 4

    Spread outside of sandwiches with butter.

    Step 5

    Heat a small skillet over medium heat.

    Step 6

    Toast sandwiches for 2 minutes on each side or until cheese is melted.

    Step 7

    Transfer into a serving plate. Toasted Corned Beef Sandwiches are ready to serve.

    [/tab] [tab]

    • Serve with Seasoned Oven Fries and Tomato Ketchup.

    [/tab] [/tabs]

  • Old-Fashioned Fun: Easy Popcorn Balls Recipe (Childhood Favorite!)

    Popcorn Balls

    Popcorn is coated with a gooey corn syrup mixture and formed into balls for yummy treats kids love to make and eat. Try this Popcorn Balls Recipe and don’t forget to share your experience with us !!

    popcorn balls recipe
    Photo: Popcorn Balls recipe

    [divider]

    [one_fourth]Prep Time: 15[/one_fourth] [one_fourth]Cook Time: 1 hour 20 minutes[/one_fourth] [one_fourth]Servings: 16[/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]

    • 3 qt popped corn
    • 1 cup brown sugar
    • 1/2 cup corn syrup
    • 1/2 cup butter
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1/2 tsp vanilla

    [/tab] [tab]Yield: 16 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

    Preheat oven to 250 F.

    Step 2

    Place popped corn in large shallow roasting pan; let stand in oven while preparing glaze.

    Step 3

    In saucepan combine brown sugar, corn syrup, butter and salt.

    Step 4

    Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 minutes.

    Step 5

    Remove from heat; stir in baking soda and vanilla.

    Step 6

    Pour over warm popcorn; toss to coat well. Bake 60 minutes, stirring every 15 minutes.

    Step 7

    Cool, stirring frequently. Form into balls if desired.

    Step 8

    Store in tightly-covered container. Popcorn Balls is ready to eat. Enjoy!

    [/tab] [tab]

    • Serve with a glass of milk.

    [/tab] [/tabs]

  • Polish Cabbage Noodles Recipe

    A buttery saute of onion and cabbage is folded into tender egg noodles to make a quick and comforting dish. So simple and So Yummy. Check it out the Polish Cabbage Noodles recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 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]

    • 1 (16 ounce) package wide egg noodles
    • 2 red onions, cut into strips
    • 1 medium head shredded cabbage
    • 1/2 cup butter
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving:

    • Calories: 570
    • Total Fat: 22.6g
    • Cholesterol: 124 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

    In a large pot, cook egg noodles according to package direction’s.

    Step 2

    Meanwhile, Melt butter or margarine in a skillet over medium heat.

    Step 3

    Saute onions and cabbage for 2-3 minutes or and until crisp-tender.

    Step 4

    Drain pasta.

    Step 6

    Place pasta into the skillet. Season with salt and pepper to taste.

    Step 7

    Toss well. Polish Cabbage Noodles are ready to serve.

    [/tab] [tab]

    • Serve with BBQ Steak.

    [/tab] [/tabs]

  • Quick & Easy Appetizer: Make Bombay Fish in Minutes!

    Bombay Fish 

    This is a quick Fish fry, popular in India (Bombay), wonderful as an appetizer or as a side dish to complement the main course.Try out this spicy yet delicious Bombay fish recipe !

    Prep Time: 30 minutes

    Cook Time: 10 minutes

     Servings:2

    Ingredients

    • 250 gm fish fillets, cut into 1 inch cubes
    • 1 egg
    • 2 tbsp lemon juice
    • 1 tbsp plain flour
    • 1 tbsp cornflour
    • 1 tbsp rice flour
    • 1/2 tsp garlic paste
    • 1 tsp red pepper, crushed
    • 1 tsp coriander seeds, crushed
    • 1 tsp cumin seeds, crushed
    • 1 tsp salt
    • 1/4 tsp all spice
    • 1/4 tsp turmeric powder
    • 1/4 tsp baking powder
    • oil for frying

     

    Directions:

    1. In a bowl, combine together garlic paste, lemon juice, red pepper, All spice, egg, crushed coriander, cumin, plain flour, corn flour, rice flour, turmeric powder, salt and baking powder.
    2. Make a smooth paste of it.
    3. Marinate fish in this mixture for 30 minutes.
    4. Now heat oil in a deep pan over medium high heat.
    5. Fry marinated fish for 8-10 minutes or until golden brown.
    6. Bombay Fish is ready now.

    Serving Suggestions

    • Serve hot with french fries and Coleslaw salad.

     

  • Easy Chicken Puffs Recipe

    A deliciously crunchy and satisfying starter, which is perfect when served with a variety of sauces. These chicken puffs are quick and easy to make and taste fantastic. Check it out the easy chicken puffs recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 20 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]

    • 1 Cup boil chicken shredded
    • 1 1/2 Cup chicken stock
    • 1 Small onion cut into slices
    • 2 Medium size green chillies , finely chopped.
    • oil for frying
    • 4 Eggs
    • 1 cup plain flour
    • 4 tbsp butter
    • 1 tsp salt
    • 1/2 tsp black pepper grinded

    [/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

    First put the chicken stock in the pan. Add butter and put it on the light flame when butter dissolves then add flour in it and put off the flame.

    Step 2

    Let it cool for a while and then add chicken pieces, onion, green chillies, salt, black pepper and the eggs and mix it and put 1/4 cup of water and mix it well.

    Step 3

    Deep fry it like we fry pakoras until they get golden brown.

    Step 4

    Remove from oil and drain on paper towel. Chicken Puffs are ready to serve.

    [/tab] [tab]

    • Serve with ketchup or ranch dressing.

    [/tab] [/tabs]

  • Recipe: Keema Cutlets (Mince Patties)

    Keema Cutlets (Mince Patties)

    A mouth-watering mince cutlets with a delicate combination of potato, mince(keema), and spices. Its a perfect side dish or snack for your family. Check it out the Keema Cutlet recipe here!!

    Prep Time: 25 minutes

    Cook Time: 20 minutes

    Servings: 6

    Ingredients

    • 500 gm Mutton Keema
    • 2 lb potatoes
    • 4 onions, chopped thinly
    • 4 cloves
    • 4 cinnamon sticks
    • 4 cardamoms
    • 8 garlic flakes
    • Small piece ginger
    • 2 tsp poppy seeds
    • 2 eggs
    • salt, turmeric, red chilli powder
    • 4 tsp besan flour
    • Oil for deep frying
    • Few coriander leaves and curry leaves, finely chopped

     

    Directions:

    Step 1

    Boil potatoes, peel the skin and mash the potatoes.

    Step 2

    Grind ginger and garlic to fine paste. Grind cloves, cinnamon, cardamoms and poppy seeds.

    Step 3

    Add this to mashed potato mixture then add coriander leaves and curry leaves and mix well.

    Step 4

    Wash keema.

    Step 5

    Add onions, salt, chilli powder and turmeric to keema, mix well add some water and cook.

    Step 6

    When cooked grind this and add ginger-garlic paste and mashed potato mixture to it.

    Step 7

    Take besan flour and add some water and beat eggs in that and mix well.

    Step 8

    Heat oil in a shallow pan over medium heat. Take Keema mixture and make small balls.

    Step 9

    Take each ball and dip in the besan flour mixture and put them in oil and fry until golden brown.

    Step 10

    Deep fry all the keema balls. Keema Cutlet is ready to serve.

    Serving Suggestions:

    • Serve hot with tamarind sauce.

     

  • Aloo Anardana Chaat Recipe

    Try this Aloo Anardana Chaat recipe with sweet and tangy flavor that’ll make you wonder why you didn’t try it earlier.
    Check out the recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

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

    • 4 boiled potatoes, cut into small cubes
    • 1/3 cup chana daal, soaked overnight and boiled
    • 1/4 cup pomegranate seeds
    • 1/4 cup plain sev
    • 1/2 cup cherry tomatoes, halved
    • 2 tablespoon mint leaves, chopped
    • 1 small onion, finely chopped
    • 1-1/2 tablspoon lemon juice
    • 1-1/2 tablespoon olive oil
    • 1 teaspoon honey
    • 1 teaspoon cumin seeds
    • 1/4 teaspoon red chilli flakes
    • salt 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

    In a small bowl, mix together the lemon juice, honey, cumin seeds, olive oil, red chilli flakes and salt. Set aside.

    Step 2

    Take a large bowl, add daal, potatoes, pomegranate seeds, onions, mint leaves and tomatoes.

    Step 3

    Pour lemon-honey mixture over the chaat. Toss to coat evenly.

    Step 4

    Transfer into a serving dish. Garnish with pomegranate seeds and coriander leaves. Top with sev. Aloo Anardana Chaat is ready to serve. Enjoy!!

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    • Serve it as an appetizer or a side salad.

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