Recipestable

Author: Bushra Waheed

  • Spice Up Your Dishes: The Flavorful Mint Mango Chutney Recipe!

    This Mint Mango Chutney recipe is a sweet accompaniment to a savory dish, and it costs just pennies to prepare. Add more sugar if your mangoes are tart. This chutney keeps for up to a week, covered, in the refrigerator. Try this mint mango chutney recipe and don’t forget your experience with me.

    Mint Mango Chutney Recipe
    Photo: Mint Mango Chutney Recipe
    Mint Mango Chutney Recipe
    Photo: Mint Mango Chutney Recipe

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

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

    • 1 tbsp Olive oil
    • 1/4 cup red onion, chopped
    • 1 tbsp fresh ginger,minced
    • 1 Jalapeno pepper, seeded and chopped
    • 1/2 cup brown sugar
    • 1/2 cup cider vinegar
    • 1/4 cup raisins
    • 2 tsp curry powder
    • 1/4 tsp ground cloves
    • 1/8 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1/8 tsp ground allspice
    • 4 cups peeled mango, diced
    • 1/4 cup fresh mint, chopped

    [/tab] [tab]Yield:12 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 nonstick skillet over medium heat.

    Step 2

    Add onion, ginger, and pepper; cover and cook 7 minutes, stirring occasionally.

    Step 3

    Stir in the sugar and next 7 ingredients (sugar through allspice); cover and cook 5 minutes.

    Step 4

    Increase heat to medium-high.

    Step 5

    Add the mango, and cook for 4-5 minutes or until liquid almost evaporates.

    Step 6

    Stir in mint then remove from the heat. Allow to cool.

    Step 7

    Transfer into a blender. Blend until smooth. Mint Mango Chutney is ready to eat. Enjoy!

    [/tab] [tab]

    • Serve with curries or any meal.

    [/tab] [/tabs]

  • A Taste of Pakistan: Make Mouthwatering Fried Boti for Eid!

    Fried Boti Recipe _ Very mouth watering mutton that you never tried ever. Delicious fried boti doesn’t take much time and cooking efforts to cook. Marinate meat and cook till meat is tender. Check it out the fried boti recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 3 [/one_third_last]

    • 500 gms beef or mutton boneless (boiled)
    • 3 eggs, beaten
    • 1½ cup flour
    • 1 cup corn flakes
    • 1 tsp salt or to taste
    • 1 tsp black pepper powder or to taste
    • ½ cup bread crumbs
    • Oil for deep frying

    [/tab] [tab]Yield: 3 servings

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

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

    Step 1

    Beat the eggs, then add boiled beef or mutton pieces — mix well and keep it in the fridge for 30 minutes.

    Step 2

    In another bowl mix flour with corn flakes, salt, black pepper and bread crumbs.

    Step 3

    Heat oil in a wok or pan on medium heat. Take out the beef or mutton pieces from the fridge.

    Step 4

    Take each piece and roll it in the flour mixture then fry it in oil till it becomes golden brown on all sides.

    Step 5

    Take out on absorbent paper. Fried Boti is ready to serve. ENJOY!!
    [/tab] [tab]

    • Serve with onion rings and dips as appetizer of your meal.

    [/tab] [/tabs]

  • Eid Feast Showstopper: Baked Mutton Leg for a Grand Celebration!

     Try this Baked Mutton Leg recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 20 minutes + Marination[/one_third] [one_third]Cook Time:1 hour[/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]

    • 1 mutton leg
    • 1 tbsp vinegar
    • 1 tbsp green chillies paste
    • 1 tsp Kashmiri chilli powder
    • 2 eggs, boiled
    • 2 tsp black pepper
    • 2 capsicums, finely cut into rings
    • 2 tbsp ginger paste
    • 2 tbsp raw papaya paste
    • 2 tsp all spice powder
    • 2 tsp red chilli powder
    • 4 large onions, finely chopped
    • 4 tbsp cooking oil
    • 6 small potatoes, finely chopped
    • Salt to taste

    [/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

    Prick the meat all over with a fork.

    Step 2

    Make a paste of all the ingredients except eggs, onion, capsicums and potatoes.

    Step 3

    Rub the paste all over the leg and leave it to marinate in the refrigerator for six hours.

    Step 4

    Oil a baking dish and put the leg with the marinated mixture.

    Step 5

    Spread the vegetables evenly on the dish.

    Step 6

    Bake at medium heat for about an hour in a pre-heated oven. Add half a cup of water if it starts to burn.

    Step 7

    To serve, place in a serving dish with the vegetables and marinade. Garnish with slices of boiled eggs.Baked Mutton Leg is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with naan and mint raita.

    [/tab] [/tabs]

  • Hyderabadi Gosht Recipe

     Hyderabadi gosht is a special mutton recipe hailing from the royal city of Hyderabad. Try this super simple yet delicious Hyderabadi Gosht recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 1 hour [/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 kg mutton
    • 1 cup oil
    • 1 tsp cumin seeds
    • 1 tsp garlic paste
    • 2 tsp coriander powder
    • 2 tsp red chilli powder
    • 3-4 onion slices
    • 4 cloves
    • 4 cardamoms
    • 10 black peppers
    • Salt to taste
    • A pinch of turmeric powder
    • Ginger slices 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

    Heat oil in a pan, add all the spices and cook for a while and then add the meat.

    Step 2

    Cover the pan and cook on low heat.

    Step 3

    When tender, add onion and tomato slices and mix well.

    Step 4

    Cook for 8-10 minutes or until done. Hyderabadi Gosht is ready to serve.

    [/tab] [tab]

    • Serve hot with roghni naan or rice.

    [/tab] [/tabs]

  • Shah Jahani Kebab Recipe

    Shah Jahani Kebab Recipe is a Mughlai Cuisine specialty. This delicious Shah Jahani Kebab can be served as main dish. So don’t waste your time go ahead make and serve your guest some of this irresistible classic Shah Jahani Kebab. Check it out the Shah Jahani Kebab recipe here!!

    [one_third] Prep Time: 20 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]

    • 2 Green chilli, chopped
    • 1 kg Beef
    • 1 teaspoon Salt
    • 1 inch Ginger
    • 4 Garlic cloves
    • 3/4 cup Yogurt
    • 1 tsp red chilli powder
    • 1 tablespoon Garam masala

    [/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

    Cut the beef into 4 cm cubes, chop the chilli fine, grate the ginger and crush the garlic.

    Step 2

    Put the beef into a bowl, add salt, ginger, garlic and chilli and mix well.

    Step 3

    Leave covered for an hour.

    Step 4

    Add yogurt and garam masala and leave covered for 2 hours longer.

    Step 5

    Thread the beef cubes, about four at a time, onto skewers.

    Step 6

    Grill, or barbecue, for about 10 minutes, turning so that all sides of the meat are evenly cooked. Brush once or twice with the marinade.

    Step 7

    Transfer into platter. Garnish with lemon wedges. Shah Jahani Kebab is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve on a bed of rice or with naan.

    [/tab] [/tabs]

  • Recipe: Chinese Cabbage Salad

    Ingredients:

    For Salad:

    • 500 gm cabbage, shredded
    • 1 tbsp butter
    • 1/2 cup slivered almonds, blanched
    • 1/2 cup sesame seeds
    • 8 green onions, thinly sliced
    • 1/4 cup fresh cilantro, coarsely chopped
    • 2 packages ramen noodles, broken into small pieces

    For Dressing:

    • 1/4 cup granulated sugar
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 6 tbsp seasoned rice vinegar
    • 1/2 cup vegetable oil

    How to make Chinese Cabbage Salad:

    For Dressing:

    • Mix first 4 ingredients in jar or other container with a tight-fitting lid.
    • Add oil and shake vigorously to blend.

    For Salad:

    • Over medium heat, melt butter in a small skillet; add almonds and sesame seeds and cook until golden brown, stirring constantly; set aside to cool.
    • Prepare vegetables and place in large mixing bowl, add the crushed ramen noodles,almonds and sesame seeds.
    • Toss with the dressing.
    • Chinese Cabbage Salad is ready to serve.
    • Serve immediately.

  • Balti Lamb Tikka Recipe

    Fire up the grill and enjoy the flavor of this quick delicious Balti Lamb Tikka recipe with yogurt and a mix of fine spices. Check it out the Balti Lamb Tikka Recipe here!!

    [one_third] Prep Time: 20 minutes + marination[/one_third] [one_third]Cook Time: 45 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 mutton, cut into strips
    • 75 natural yogurt
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp chilli powder
    • 1 tsp garlic pulp
    • 1 tsp salt
    • 1 tsp garam masala
    • 2 tbsp chopped fresh coriander
    • 2 tbsp lemon juice
    • 2 tbsp corn oil
    • 1 tbsp tomato paste
    • 1 large green bell pepper, seeded and sliced,
    • 3 large fresh red chillies.

    [/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

    Put the lamb strips, yogurt, ground cumin, ground coriander, chilli powder, garlic, salt, garam masala, fresh coriander (cilantro) and lemon juice into a large mixing bowl and stir thoroughly.

    Step 2

    Set to one side for at least 1 hour to marinate.

    Step 3

    Heat the oil in a deep round bottomed frying pan (skillet) or a medium karahi.

    Step 4

    Lower the heat slightly and add the tomato puree (paste). Add the lamb strips to the pan, a few a time, leaving any excess marinade behind in the bowl.

    Step 5

    Cook the lamb, stirring frequently, for 7-10 minutes or until it is well browned.

    Step 6

    Finally, add the green (bell) pepper slices and the whole red chillies. Heat through, checking that the lamb is cooked through. Balti Lamb Tikka is ready to serve.

    [/tab] [tab]

    • Serve with naan and salad.

    [/tab] [/tabs]

  • Sweet & Tangy Delight: The Perfect Sweet Chutney Recipe!

    Mellow down the spice of any dish by adding a little sweet chutney. Try this Sweet Chutney recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 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]

    • 250 gm tamarind
    • 250 gm jaggery
    • 1 tsp cumin seeds
    • 1 tsp red chili
    • 1 tsp aniseed
    • 1 tsp coriander seeds
    • 1 tsp coriander leaves
    • 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

    Soak tamarind in hot water.

    Step 2

    Strain out its pulp.

    Step 3

    Now put all ingredients in the blender.

    Step 4

    Blend for 2 minutes or until well blended.

    Step 5

    Take it out in a bowl. Garnish with coriander leaves. Sweet Chutney is ready to serve.

    [/tab] [tab]

    • Serve with your favorite snack like samosa, rolls or pakoras.

    [/tab] [/tabs]

  • A Refreshing Summer Treat: Easy Street-Style Fruit Chaat Recipe

    Fruit Chaat

    If you are on diet and intend to have something different for your lunch then certainly you have gotten the exact Fruit Chaat recipe

    [highlight]Fruit Chaat [/highlight]is a must made food in [highlight]Ramadan[/highlight]. Serve after or with dinner, lunch or in iftar to all family members. You can add any desired fruit.

    Fruit Chaat Recipe
    Photo: Fruit Chaat Recipe

    Check it out the Fruit Chaat Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:not required[/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]

    For fruits:

    • 2 Apples (peeled cored and cubed ½”)
    • 2 Bananas ( sliced ¼” thick)
    • 1 Mango ( peeled pitted, cubed ½”)
    • 1 cup Papaya( peeled, seeds discarded, cubed ½”)
    • 1 Orange( use sections separated and halved)
    • 1 cup Seedless grapes( washed)
    • 1/2 cup Fresh Pomegranate seeds

    For Dressing:

    • 1/2 tsp black salt
    • 2 tbsp Sugar or honey
    • 1/2 tsp Chaat Masala
    • 1/4 tsp Black pepper coarse ground
    • 1/4 tsp Cayenne ground
    • 3 tbsp Lime juice( preferably freshly squeezed)
    • 3 tbsp Orange juice( preferably freshly squeezed)

    [/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

    Put prepared fruits in a bowl.

    Step 2

    Mix dressing ingredients together and whisk.

    Step 3

    Pour dressing over fruits, and toss fruits to cover with dressing.Fruit Chaat is ready to serve.Enjoy!
    [/tab] [tab]

    • Serve chilled.

    [/tab] [/tabs]
    If you like Fruit Chaat 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 Fruit Chaat Recipe, do share with us and we would be glad to give it a try.

  • Recipe: Aam Panna (Green Mango and Mint Cooler)

     

    Green Mango Juice Recipe

    Ingredients:

    • 2-3 Raw Mangoes, large size
    • 1 tsp Cumin Powder
    • 1 tsp Peppercorns, crushed
    • Black Salt to taste
    • 1/4 tsp Asafoetida
    • 1/4cup Sugar

    How to make Aam Pana (Green Mango Juice):

    • Wash and peel the mangoes and boil them in the pressure cooker. Let them cool down.
    • Now, mash and strain the pulp in a bowl.
    • Put cumin powder, crushed peppercorns, black salt, asafeotida and sugar in it and mix well, till sugar is dissolved.
    • Divide the mixture into 4 glasses; fill them up with chilled water and stir.
    • Aam Pana(Green Mango Juice) is ready to serve.
    • Serve with ice cubes.

  • Mutton Fry Recipe

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

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 10 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 kg mutton
    • 2 onions , finely chopped
    • 1 tomato ,finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 2 tsp pepper powder
    • 1 tsp mustard seeds
    • 10 curry leaves
    • few coriander leaves
    • 1/4 cup oil
    • 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

    Clean and wash the mutton pieces. Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles.

    Step 2

    Now take a pan or karahi and heat with oil.

    Step 3

    Add mustard seeds and curry leaves.

    Step 4

    Then add chopped onions. Fry till the onion colour changes to golden brown colour.

    Step 5

    Then add chopped tomatoes and ginger garlic paste and pepper powder. Fry for few minutes.

    Step 6

    Then add the pressure cooked mutton pieces. Combine well.

    Step 7

    Now close with a lid and cook till the mutton pieces would be in dry form. In between stir well.

    Step 8

    Finally garnish with coriander leaves. Spicy mutton fry is ready.

    [/tab] [tab]

    • Serve hot with fried rice or white rice.

    [/tab] [/tabs]

  • Recipe: Shahi Haleem

    Ingredients:

    • 1 kg boneless pieces of Lamb
    • 3 cups cracked wheat
    • 2 tbsp ginger paste
    • 2 tbsp garlic paste
    • 1 cup mixed lentils (urad daal,chana daal)
    • 1 tbsp red chilli powder
    • 1/2 tsp turmeric powder
    • 1 cup Yogurt
    • 1/2 tsp garam masala powder
    • 1 tbsp ground cumin
    • 1/4 tsp ground cardamom
    • 4 cloves, ground
    • 1/4 tsp ground cinnamon
    • 1/2 tsp black pepper corns
    • Whole spices  1 inch cinnamon stick, 2-3 cloves,2-3 cardamom
    • 4 green chilies, chopped
    • 1/2 cup Ghee
    • 1/2 cup oil
    • salt to taste

    For Garnishing:

    • 4 tbsp fresh coriander leaves, chopped
    • 4 tbsp fresh mint leaves, chopped
    • 3 green chilies, thinly sliced
    • 1 cup golden and crisp fried onions
    • 1/2 cup Cashew nuts

    How to make Haleem:

    • First wash and soak the cracked wheat for at least 1/2 hour.
    • Then wash and clean the lamb thoroughly,trimming off any excess fat.
    • Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp turmeric powder.
    • Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.
    • After it cools down…shred and keep aside.
    • Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups of water until its cooked completely and the water is almost absorbed by the wheat.
    • Put this wheat in a blender and pulse for a few seconds.
    • Remove and keep aside.
    • Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.
    • Add the Yoghurt and saute for another 10- 15 min or until a little oil starts to float on top.
    • Add 3 cups of water and bring it to a boil.
    • Add the cooked Wheat and mix well…adding a little bit of Ghee at a time.
    • Do Check the salt and add if needed.
    • Let it simmer for at least 1/2 hour…keep stirring in between.
    • Then take into a serving bowl.
    • Garnished with fried onions, cashew nuts and fresh Coriander and mint leaves.
    • Haleem is ready to serve.
    • Serve hot with naan!

  • Walnut Chutney Recipe

    This walnut chutney has a crunch from the walnuts and makes the perfect complement to the any Indian meal. If you are looking for perfect tangy spicy chutney, this  Walnut Chutney recipe is the one. Serve it with idli’s, dosas, spread it over a bread, a roll or just mix it with some hot rice and have some chutney rice.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 0 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 cup walnuts shelled
    • 1/2 cup fresh curd,beaten
    • 4 Kashmir red chillies
    • 1/2 tsp powdered sugar
    • 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

    Pound walnuts and chillies together.

    Step 2

    Mix curds, salt and sugar well.

    Step 3

    Add pounded nuts and mix well.

    Step 4

    Chill before serving. Walnut Chutney is ready to serve.

    [/tab] [tab]

    • Serve it with idli’s, dosas, spread it over a bread, a roll or just mix it with some hot rice and have some chutney rice.

    [/tab] [/tabs]

  • Citrus Kidney Bean Salad Recipe

     Citrus Kidney Bean Salad

    A quick and easy Citrus Kidney Bean Salad recipe with colourful veggies and tangy dressing. This is SO delicious!

    This Citrus Kidney Bean Salad recipe was given to me by a friend I had in college. I put this together after my CT scan because I wanted to eat something high in antioxidants and citrus (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here.

    It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish.

    Citrus Kidney Bean Salad Recipe
    Photo: Citrus Kidney Bean Salad Recipe

    I’m sure that even the pickiest bean hating eater will love this dish. This is my new favorite and I can’t wait to go and make some more. The flavors are mellow, so this would be a good bean salad recipe for vegetarian kids.Try this Citrus Kidney Bean Salad recipe, I hope you like it!

    Citrus Kidney Bean Salad Recipe
    Photo: Citrus Kidney Bean Salad Recipe

    Check it out the  Citrus Kidney Bean Salad recipe here !!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:2 minutes[/one_fourth] [one_fourth]Servings:6 [/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]

    • 1 cup boiled kidney beans
    • 1 cup shredded cabbage
    • 1 onion,thinly sliced
    • 1 cucumber, thinly sliced
    • 1 green pepper, thinly sliced
    • 1 tomato, thinly sliced
    • 1 carrot, thinly sliced
    • 1 teaspon lemon zest

    For Salad Dressing:

    • 2 tablespoon orange juice
    • 1 tablespon tomato ketchup (optional)
    • 1 teaspon olive oil
    • 1 teaspoon lemon juice
    • 1/4 teaspoon black pepper
    • salt to taste

    For Garnising:

    • Orange slices
    • fresh parsley, chopped

    [/tab] [tab]Yield: 6 servings

    Amount per Serving ( 1 serving = 3/4 cup)

    • Calories: 168
    • Fat: 3.5 g
    • Protein: 9 g
    • Fiber: 8 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

    Heat olive oil in a pan. Sauté onion for 2 minutes or just until soft.

    Step 2

    Set aside and let it cool.

    Step 3

    Place beans, tomato, cucumber, green pepper,cabbage, onion and carrot in a large bowl.

    Step 4

    In a small bowl, whisk together the olive oil, lemon juice, orange juice, ketchup, salt and pepper

     Step 5

    Pour salad dressing over the bean salad.

    Step 6

    Toss to coat evenly.

    Step 7

    Stir in the lemon zest.

    Step 8

    Adjust the seasoning and dish it out.

    Step 9  

    Garnish with Orange slices and parsley.Delicious Citrus Kidney Bean Salad is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Citrus Kidney Bean Salad Recipe and make it then let me know your feedback by commenting below.

  • A Taste of Balochistan: Celebrate Eid with Balochi Tikka Boti!

    Tikka is a traditional Pakistani recipe. Balochi Tikka is an easy to make delicious recipe. Mutton and vegetables marinated in yogurt and spices. Try this balochi tikka boti recipe.

    [one_third] Prep Time: 10 minutes + overnight[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    Ingredients

    • 1/2 kg mutton
    • 1 cup plain yogurt
    • 1 onion, cut into cubes
    • 1 potato, cut into cubes
    • 2 tomatoes, cut into cubes
    • 4 tbsp oil, for basting
    • 2 tbsp lemon juice
    • 1 tbsp raw papaya paste
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1-1/2 tsp red chili powder
    • 1 tsp coriander powder1 tsp
    • 1/2 tsp all spices
    • salt according to taste
    • 10-12 bamboo skewers

     

    Directions:

    • Cut mutton into small cubes.
    • Place mutton cubes in a large bowl.
    • Add salt, red chili powder,all spice powder,raw papaya paste, oil, coriander powder , ginger garlic paste and lemon juice.
    • Cover and marinate for overnight in a refrigerator.
    • Now add diced vegetables in the marination.
    • Leave it for 10 minutes.
    • Thread a piece of mutton with the diced potato and onion on a bamboo skewer.
    • Heat a frying pan or grill pan.
    • Roast skewers for 12-15 minutes on low heat or until mutton is tender.
    • Garnish balochi tikka with lemon wedges and ring onions.
    • Balochi Tikka Boti is ready to serve.
    • ENJOY!!

     

    • You can serve balochi tikka boti with Naan and mint chutney.

     

  • Mango Rasmalai Recipe – The Perfect Summer Dessert! 

    Summer is a season of mangoes so one should try different mango recipes too. All those who are smart and a class apart should utilize mangoes in a novel way that is by this recipe named Mango Rasmalai. It’s an overwhelming one. The addition of Mango pulp gives it a lovely flavor, but do not over do with it. You do not want the Rasmalai to be tasting like Mango Kheer. Check it out the Mango Rasmalai 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]

    • 1 liter whole milk
    • 1 cup mango puree
    • 1 cup milk powder
    • 1 egg, lightly beaten
    • 4 green cardamoms
    • 1 tablespoon clarified butter
    • 1-1/2 teaspoon cornflour
    • 1 teaspoon baking powder
    • 1/3 tin condensed milk
    • 4 tablespoon chopped almonds
    • 4 tablespoon chopped pistachios

    [/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 saucepan. Bring to a boil.

    Step 2

    Add cardamom and condensed milk. Let it cook for 5-8 minutes or until thickened.

    Step 3

    Meanwhile, sift flour, milk powder, and baking powder in a medium bowl.

    Step 4

    Add oil and egg. Knead powder milk in a soft dough. Now make small sized balls.

    Step 5

    Add balls into boiling milk. Cook on high flame then low the flame after a few minutes.

    Step 6

    Repeat flame high and low for a while. Then remove from the heat.

    Step 7

    Add mango puree and mix lightly so that ras malai do not break.

    Step 8

    Take it out into a serving dish. Refrigerate for 4 hours until chilled.

    Step 9

    Before serving top with almonds and pistachios. Delicious Mango Rasmalai is reday to serve. Enjoy!!

    [/tab] [tab]

    • You can serve this Mango Rasmalai after meals as a sweet dessert.

    [/tab] [/tabs]