Recipestable

Author: Bushra Waheed

  • Spinach Chaat Recipe

    There are many ways to include spinach in your meals and here is one spicy way _ that of spinach chaat. This is different type of chaat made with spinach leaves and topped with sev, imli chutney and chaat masalas. Try this easy recipe of Spinach chaat shown below. Your friends and family will love it!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 5 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 bunch spinach
    • 4 boiled potatoes, cubed
    • 1/2 cup sev
    • 1/4 cup roasted peanuts
    • 2 tbsp lemon juice
    • 1 tsp chaat masala powder
    • 1 tsp imli chutney
    • black salt to taste
    • oil as required
    • coriander leaves, for garnishing

    [/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

    Rinse spinach properly and pat dry. Now heat 2 tablespoon oil in a large pan. Fry spinach leaves 2-3 minutes or crispy and all moisture has evaporated.

    Step 2

    Remove from the heat. Transfer into a bowl. Add the potatoes and peanuts. Stir in the lemon juice, black salt and imli chutney.

    Step 3

    Sprinkle chaat masala over it. Garnish with sev, coriander leaves and salt. Spinach Chaat is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve it as an appetizer or a side salad.

    [/tab] [/tabs]

  • Beat the Heat: Refreshing Pina Colada Recipe Made Easy!

    This delicious recipe of Pina Colada is made with pineapple juice, cream, coconut milk powder, sugar and crushed ice. Pina Colada are enjoyed worldwide. Now you can prepare pina colada at your home easily by following this recipe.

    Check it out Pina Colada recipe here:

    [one_third] Prep Time: 5 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]

    • 2 cups pineapple juice
    • 1/2 cup milk
    • 1/2 cup fresh cream
    • 1 cup ice cubes
    • 2 tbsp coconut milk powder
    • 2 tbsp sugar

    [/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 cream, pineapple juice, milk, sugar and coconut milk powder in a blender container. Cover and process until smooth and creamy.

    Step 2

    Add ice; blend again until slushy.

    Step 3

    Pour into four glasses. Top each glass with pineapple slice. Pina Colada is ready to serve. Enjoy!!

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    • Serve with sandwiches or wraps.

    [/tab] [/tabs]

  • Egg Roast Recipe

    Egg Roast is a delicious spicy preparation of the eggs in a delicious onion and tomato based gravy. This is a simplest egg dish which is high in protein and very easy to make, you’ll want to keep it as part of your quick & easy cooking repertoire.
    Check it out the egg roast recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 30 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 boiled eggs, peeled and halved
    • 1 onion, finely chopped
    • 2 medium tomatoes, finely chopped
    • 4 green chillies, choppedopped
    • 2 cloves garlic, chopped
    • 10 curry leaves
    • 3 tablespoon oil
    • 1 teaspoon grated ginger
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1/4 cup water
    • 1/4 tsp garam masala.
    • salt to taste

    For Garnishing:

    • few coriander leaves
    • green chilies, thinly sliced

    [/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

    Heat oil in a pan over medium heat. Add onions and saute for 4-5 minutes or until transparent.

    Step 2

    Add chillies and curry leaves; cook for 1 minute.

    Step 3

    Now add tomatoes. Cook and stir for 10-12 minutes or until tomatoes blend together and the oil comes on top.

    Step 4

    Add salt, red chili, turmeric and coriander powder.

    Step 5

    Saute for 2 minutes. Reduce the heat to medium low.

    Step 6

    Add 1/4 cup water. Bring to a boil. Cook for 4 minutes or until sauce is thickened.

    Step 7

    Now add eggs and stir for 1 minute.

    Step 8

    Sprinkle garam masala at the end. Stir gently without breaking the eggs for another 2 minutes.

    Step 9

    Take it out in a serving dish. Garnish with green chilies and coriander leaves. Egg roast is ready to serve. `

    [/tab] [tab]

    • Serve with chapati or tomato chutney.

    [/tab] [/tabs]

  • Pathar kabab Recipe

    Easy to make delicious kabab made with mutton pasandas(steak) marinated and cooked over Pathar (Stone). Try this Pathar kabab Recipe and don’t forget to share your experience with me.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 30 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]

    • 16 mutton pasandas

    For Marinade:

    • 1 tsp green cardamom powder
    • 4 tblsp mustard oil
    • 1 1/2 tblsp mint leaves
    • salt to taste
    • 1 tblsp raw papaya
    • 5 green chillies
    • 1 1/2 tblsp coriander leaves
    • 2 tblsp ginger garlic paste
    • 1 tsp lichen stone flower powder (dagad phool)
    • 1 tsp garam masala powder
    • 1 tsp peppercorns, crushed

    [/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

    Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.

    Step 2

    Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.

    Step 3

    Let it marinate for one hour. Cooking on stone slabs:(traditional way of cooking on kadapa stone.

    Step 4

    Take a flattish piece of rough granite or kadappa of about 11/2″ length x 1″ breadth x 2″ thickness. Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.

    Step 5

    Heat up the granite well with live charcoals underneath.

    Step 6

    Sprinkle a little oil or ghee on the surface and put the marinated meat picattas. Turn them a few times basting them occasionally with oil.

    Step 7

    Take off when cooked through. Pathar Kabab is ready to serve.

    [/tab] [tab]

    • Serve with paratha, naan, salad and mint chutney.

    [/tab] [/tabs]

  • Recipe: Mutton Dampukht

     

    Ingredients:

    • 1 kg mutton, cut into 1 – 11/2 inch pieces
    • 350-400 gm yogurt, whipped
    • 2-3 medium onions, sliced
    • 1 tsp ginger, ground
    • 1 tsp garlic, ground
    • 1/2 tsp turmeric
    • 1 tsp saffron, roasted and crushed
    • 100 ml butter or ghee
    • Salt to taste

    How to make Mutton Dampukht:

    • Mix all ingredients with meat except ghee and marinate for 3-4 hours.
    • Heat oil in a saucepan, add the marinated mutton.
    • Cook on a low heat till meat is tender and the oil separates from meat.
    • Mutton Dumpukht is ready to serve.
    • Serve with nan or chappati.

  • Vegetable Raita Recipe

    Vegetable Raita

    Yoghurt with a mix of veggies serves as an accompaniment for biryani /paratha etc. A Must try recipe !!

    Vegetable Raita Recipe
    Photo: Vegetable Raita Recipe

    Check it out the Vegetable raita recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:not required minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

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

    • 2 Cup yogurt
    • 2 Chopped onions
    • 1/2 Chopped tomato
    • 1 Grated cucumber
    • 1/2 tsp Red chilli flakes
    • 2 Green chilies.
    • 1/2 tsp Roasted cumin seeds
    • 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

    Beat the yogurt until smooth.

    Step 2

    Add chopped onion, tomato and grated cucumber, chopped green chilies Mix well.

    Step 3

    Sprinkle red chili flakes, roasted cumin seeds and salt. Vegetable Raita is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve along with biryani and paratha.

    [/tab] [/tabs]

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

  • The Perfect Last-Minute Dessert: Easy Chocolate Burfi Recipe

     chocolate-burfi1 chocolate-burfi

    Chocolate Burfi Recipe
    Photo: Chocolate Burfi Recipe

    Ingredients for Chocolate Burfi:

    • 3 tsp Cocoa Powder
    • 3/4 cup All Purpose Flour/Maida
    • 6 tsp Ghee
    • 3-1/2 cups Condensed Milk
    • 3/4 cup Cashew nuts (chopped)
    • 4-1/2 cups Sugar
    • 3/4 cup Water

    How to make Chocolate Burfi:

    • Heat a heavy bottomed skillet and add ghee in it.
    • Now fry maida in ghee.
    • Make a sugar syrup by dissolving sugar in water taken in a pot.
    • Meanwhile dissolve the cocoa powder in condensed milk heated on low flame in a pan and keep it aside.
    • Mix all ingredients together except cashew nuts and cocoa powder and stir continuously.
    • When the mixture becomes thick, add cashew nuts and mix properly.
    • When froth appears in the mixture, pour 3/4 portion of it into a greased plate.
    • Now mix the dissolved cocoa powder with the rest of mixture .
    • Spread this as a top layer on the mixture spread on the greased plate.
    • Allow it to cool and cut into squares.
    • Chocolate burfi is ready to eat.
    • Enjoy!

  • The Ultimate Guide to Restaurant-Style Keema Karahi !!

    Karahi Keema

    Today I’m going to share an easy and simple yet delicious Karahi Keema recipe for you. Karahi Keema tastes great when cook with all spices and tomatoes. Cooking in Karahi develop a different taste of dishes. In this recipe mince is cooked in karahi which is super delicious when prepared.

    Karahi Keema Recipe
    Photo: Karahi Keema Recipe

    Serve as main dish after garnishing with coriander leaves. Try this Karahi keema recipe and don’t forget to share your experience with us !!

    Karahi Keema Recipe
    Photo: Karahi Keema Recipe

    Check it out the Karahi Keema Recipe here!

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 20 minutes[/one_fourth] [one_fourth]Servings: 6 [/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]

    • 1 kg mutton mince
    • 2 cups water
    • 1/2 cup ghee or oil
    • 2 large onion, chopped
    • 6 tomatoes, chopped
    • 6 green chilies
    • 2 tablespoon ginger garlic paste
    • 2 teaspoon cumin powder
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon all spice powder
    • 1 teaspoon salt

    For Garnishing:

    • few coriander leaves, chopped
    • green chilies, thinly sliced
    • 1 inch piece of ginger, thinly sliced

    [/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

    Heat oil in a deep wok or karahi. Saute onion in hot oil until lightly browed.

    Step 2

    Now add the ginger garlic paste. Cook and stir for 30 seconds.

    Step 3

    Then add the mutton mince and salt. Cook and stir for 15 minutes or until no longer pink.

    Step 4

    Add the water and cover the pan and let it cook for 40 minutes or until the meat is half- cooked.

    Step 5

    Remove the lid. Add tomatoes, cumin powder, red chili, and coriander powder. Cook on hight heat for 15-20 minutes or until the meat is ready.

    Step 6

    Sprinkle the all spices over it.

    Step 7

    Garnish with green chilies, ginger and coriander. Simmer over a low heat for 5 minutes or until the oil floats on top. Karahi Keema is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with roti or boiled rice and salad.

    [/tab] [/tabs]

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

  • Bihari Kabab Recipe

    Very soft delicious kababs. A little different in cooking with a little technique but very interesting and easy. Try it once and you’ll make them again and again like me. Check it out the Bihari Kabab Recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 45 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]

    • 500 gm beef fillets
    • 2 tbs unripe papaya (grinded)
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp salt (according to taste)
    • 2 tbs yogurt
    • 1 tsp chili powder
    • 1 tbsp chopped green chilies
    • 1 tbsp 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

    Mix together all the spices, yogurt and papaya and coat the beef with it.

    Step 2

    Leave to marinate for 5-6 hours preferably overnight.

    Step 3

    Then barbecue over charcoal or you can bake it in an oven.

    Step 4

    Garnish with onion rings, ginger, green chilies and lemon juice. Bihari kabab is ready to serve.

    [/tab] [tab]

    • Serve hot with naan, salad or mint raita.

    [/tab] [/tabs]

  • The Perfect Ramadan Treat: Make Delicious Dahi Chops for Iftar!

    Try this Dahi Chops recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 40 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]

    • 8 Chops ,Pound Lightly
    • 2 cups Yogurt
    • 2 Onion , Finely Sliced
    • 1 cup Cooking Oil

    For Paste To Coat The Chops:

    • Garlic 4 Flakes
    • Ginger 2″ Piece
    • Fresh Coriander Leaves 1 Small Bunch
    • 4 Green Chillies
    • 2 Red Chillies
    • 1/2 tsp Turmeric Powder
    • 6 Pepper Corns
    • 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]

    Step 1

    Make a fine paste of all these ingredients.

    Step 2

    Fry the sliced onions in two tablespoons cooking oil till they get brown and crisp.

    Step 3

    Coat the chops with the yogurt and masala paste. Soak them for two hours.

    Step 4

    Then heat six tablespoons cooking oil and fry the chops till they get tender and brown.

    Step 5

    Garnish them with brown and crispy onions. Dahi Chops is ready to serve.

    [/tab] [tab]

    • Serve hot with naan and raita.

    [/tab] [/tabs]

  • Mughlai Mutton Malai Recipe

    Try this Mughlai Mutton Malai Recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 50  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]

    • Mutton 2 lb (preferably the leg in one piece after the bone has been removed)
    • Cloves 6
    • Cardamoms 6
    • Ginger powder 1/2 tsp
    • Milk 2 pints
    • Cinnamon 4 inch stick
    • Almonds 1 oz
    • Pistachios 1 oz
    • Aniseed 1 tsp
    • Raisins 2 ounce
    • Saffron 1/4 tsp
    • Ghee 1 lb
    • Chili powder 2 tsp
    • Asafoetida (size of tamarind seed)
    • Black pepper 1 tsp
    • 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

    Blanch the almonds and grind to a fine paste, then dissolve in milk.

    Step 2

    Put in a shallow pan on a low heat.

    Step 3

    Remove when a thick layer of cream forms.

    Step 4

    Make a slit in the side of the cream and gently drain out the milk.

    Step 5

    Now pour milk back on top of the cream and replace on a very low heat. Repeat this until no milk is left.

    Step 6

    Then turn the cream out to a plate and let cool. Wipe meat with a wet cloth.

    Step 7

    Smear a pastry board with ghee and pound the meat with a pestle.

    Step 8

    While pounding, sprinkle meat with the spices and salt.

    Step 9

    When the meat is flattened to almost a 1/4 inch thickness cut the cream in strips and lay on the meat, leaving a 1/2 inch border all round.

    Step 10

    Sprinkle cream with raisins, pistachios and saffron. Roll tight, fasten with rows of toothpicks, and then tie with twine or string. Let stand for 1/2 hour.

    Step 11

    Steam the meat roll till tender, then fry or roast gently, basting well in a little ghee till lightly browned. Alternatively, cook in a rotisserie grill till done.

    Step 12

    Remove toothpicks and twine before serving. Mughlai Mutton Malai is ready to serve.

    [/tab] [tab]

    • Serve with naan and green chutney.

    [/tab] [/tabs]

  • Creamy & Flavorful: Enjoy the Comfort of This Easy Saffron Qorma Recipe!

    Saffron Qorma is a traditional Pakistani dish which cooked on special occasions. Saffron and spices really shine in this classic mutton dish. Slow cooking in broth and saffron creates a flavorful gravy. Check it out the Saffron Qorma recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60  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 tsp saffron, soaked in 1/2 cup milk
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric powder
    • 2 tsp ginger/garlic paste
    • 2 potatoes, cubed
    • 2 cups oil
    • 4 medium sized onions, sliced
    • 4-5 cloves
    • 4-5 cardamoms
    • 250 gms yogurt
    • 500 gms mutton
    • Salt to taste

    For garnishing

    • Ginger slices
    • Coriander leaves
    • Green chillies

    [/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

    Marinate the mutton with yogurt and saffron.

    Step 2

    Heat oil in a wok and fry the potato cubes.

    Step 3

    In the same oil fry the onions. Take it out in a plate. Crush the fried onions and keep aside.

    Step 4

    Mix all the remaining ingredients with mutton and cook on low heat till the oil separates and meat is tender.

    Step 5

    Transfer into a serving bowl. Add crushed onions and mix. Garnish with the ginger, green chilies and coriander. Saffron Qorma is ready to serve.

    [/tab] [tab]

    • Serve with naan or rice for a satisfying meal.

    [/tab] [/tabs]

  • Mughlai Boti Kebab Recipe

    Try this Mughlai Boti Kebab  recipe from a member of the Recipestable Community.

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

    • 200 gms Meat (Mutton)
    • 1/2 Cup curd
    • 1 tsp Ginger paste
    • 5 Garlic flakes
    • 1 Large onion
    • 1 tsp Coriander powder
    • 5 tsp Red chilli powder
    • 1/2 tsp Turmeric powder
    • 1/2 tsp Cumin seed powder
    • 6 Cloves
    • 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

    Wash the meat and cut into cubes.

    Step 2

    Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.

    Step 3

    Marinate the meat cubes in this mixture for 1 hour.

    Step 4

    Stick the meat onto skewers. Grill it for 20 minutes or cooked thorough.

    Step 5 

    Transfer into a platter. Garnish with ring onions and lemon wedges. Mughlai Boti Kebab is ready to serve.

    [/tab] [tab]

    • Serve with mint chutney.

    [/tab] [/tabs]

  • Flavorful & Fun: The Easiest Chicken Naan Pockets Recipe Ever!

    Chicken Naan Pockets are quick and easy dish prepared with pita bread, marinade chicken vegetables and green chutney. A perfect scrumptious snack.  You can have this for light lunch, tea time or as party food. Check it out the chicken Naan pockets recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4

    • 1/2 boneless chicken, cut into strips
    • 4 pita breads
    • 2 green chilies, finely chopped
    • 4 tablespoon yogurt
    • 2 tablespoon chopped coriander
    • 2 tablespoon lemon juice
    • 2 tablespoon cooking oil
    • 1 teaspoon allspice
    • 1 teaspoon red chili powder
    • 1 teaspoon salt

    Other Ingredients

    • 1 medium onion, cut into rings
    • 1 tomato, cut into cubes
    • 1 cup cabbage, thinly sliced
    • 1/2 cup green chutney
    • lemon wedges
    • salad leaves

    [/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 large bowl, add yogurt, allspice, salt, chili powder, lemon juice, coriander leaves and green chilies to it.
    Mix well.

    Step 2

    Add chicken; stir to coat evenly. Cover and marinate for 30 minutes to blend flavors.

    Step 3

    Heat oil in a deep pan over medium heat. When oil hot add marinated chicken. Stir fry for 10-12 minutes or until chicken is no longer pink and all juices run clear.

    Step 4

    Remove from the heat.

    Step 5

    Cut each pita bread into half. Fill with chicken and vegetables. Top with green chutney.

    Step 6

    Garnish with lemon wedges and salad leaves. Chicken Naan Pockets are ready to eat. ENJOY!!

    [/tab] [tab]

    • Serve with french fries.

    [/tab] [/tabs]

  • Cabbage Rolls Recipe

    Cabbage Rolls _  Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce then baked. This cabbage rolls recipe is fairly simple and results in the best cabbage rolls. Check it out the cabbage rolls recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 2 hours[/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]

    • large head cabbage
    • 1 pound ground chicken
    • 1/3 cup rice, raw, can use instant or regular
    • 1 small onion, grated
    • 2 eggs
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 large onion, sliced
    • 1 large can tomato sauce
    • 3 cans diced tomatoes
    • 3 to 4 teaspoons lemon juice
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 to 1 cup brown sugar

    [/tab] [tab]Yield: 6  servings

    • Calories:246 kcal
    • Carbohydrates: 18.3 g
    • Cholesterol: 88 mg
    • Fat: 10.8 g
    • Fiber: 2 g
    • Protein: 19 g
    • Sodium: 748 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

    Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf.

    Step 2

    Pour boiling water over the cabbage to wilt the leaves.

    Step 3

    Preheat oven to 350 degree F.

    Step 4

    Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.

    Step 5

    Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves.

    Step 6

    Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole.

    Step 7

    Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top.

    Step 8

    Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer. Cabbage rolls are ready to serve. Enjoy !!
    [/tab] [tab]

    • Serve with your favorite dipping sauce.

    [/tab] [/tabs]

  • Lamb Cashew Korma Recipe

    Try this Lamb Cashew Korma recipe from a member of the Recipes table Community.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 1 hour 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]

    • 1-1/2 lb Lamb or mutton, cut into 2 inch cubes
    • 3 tbsp Ghee or oil
    • 1 tbsp red Chili powder
    • 1/2 tsp Saffron
    • 2 Onions, thinly sliced
    • 1 Cinnamon stick, about 4 inch
    • 1 Cup plain yogurt
    • 2 Tomatoes, quartered
    • 1/2 Cup of cashew nuts
    • 4 Cloves garlic
    • 1 Inch ginger, sliced
    • 4 tbsp Malaysian meat curry powder
    • Salt to taste

    For Garnishing:

    • 2 tbsp Fresh cilantro, finely chopped
    • 2 Green Chilies, thinly sliced
    • 3 tbsp cashew nuts, chopped

    [/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

    Grind cashew nuts, garlic and ginger into a paste with the help of mortar, pestle or blender.

    Step 2

    Soak saffron threads in 1/4cup boiling hot water for about 10 minutes. Strain and keep aside.

    Step 3

    Take a wok or pot and heat ghee. Combine meat with it, brown well to seal in the juices, keep aside.

    Step 4

    In the same wok, add a little more ghee, if required. Add sliced onions and cinnamon stick, cook till onions turn translucent.

    Step 5

    Add meat curry powder, ground paste, and chili powder, stir-fry till quite toasted and oil starts to ooze from paste.

    Step 6

    Add meat and season with salt, stir fine to coat equally. Add the saffron water and additional water.

    Step 7

    Bring it to a boil, decrease the heat to medium-low. Cover and simmer for about 45 minutes, stir occasionally, add a little water if it starts to dry up too rapidly.

    Step 8

    Add tomatoes and yogurt, when the meat is almost cooked.

    Step 9

    Cover, and simmer on low flame till the meat is very tender. Lamb Cashew Korma is ready to serve.

    [/tab] [tab]

    • Serve with chapati or rice.

    [/tab] [/tabs]