Recipestable

Author: Bushra Waheed

  • Egg Toast with Vegetables Recipe

     Who wouldn’t like simple toasts and sandwiches that are easy to make and great in taste? Try this egg toast with vegetables recipe shown below and don’t forget to share your experience with me.

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

    [review]

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

    • 15 bread slices
    • 2 eggs, beaten
    • 1/4 kg cabbage, chopped
    • 1 big onion, chopped
    • 3 green chillies, chopped
    • 1 big tomato, chopped very small
    • 2 garlic cloves, crushed
    • 2 tbsp chopped coriander leaves
    • Salt to taste
    • 1 cup oil
    • 1/2 tsp cumin seeds
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1/2 tsp garam masala

    [/tab] [tab]Yield: 15 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 3 tbsp oil in a pan and add mustard seeds, when it splutters add cumin seeds, crushed garlic and fry until golden brown.

    Step 2

    Add onions, green chillies, chopped tomato pieces, fry for 2-3 minutes and add chopped cabbage, salt, turmeric, chilli powder and garam masala.

    Step 3

    Cook in a low flame with covered lid.

    Step 4

    When the vegetable is cooked add the beaten egg mixture to it and mix well. Cook by stirring continuously.

    Step 5

    Sprinkle coriander leaves and remove from the stove.

    Step 6

    Take a dish with 4-6 cups of water and add 1/2 tsp of salt to it and keep aside.

    Step 7

    Heat 1 tbsp of oil in a pan. Dip 2 slices of bread in the salt water, press both the slices in between two hands and squeeze out the water.

    Step 8

    Place 1 tbsp of fried egg-vegetable mixture in between 2 bread slices.

    Step 9

    Press from two hands and fry in the hot oil in a slow fire. Fry both the sides until golden brown.

    Step 10

    Repeat the remaining slices in the same way, one sandwich at a time. Egg Toast with Vegetables are ready to serve.

    [/tab] [tab]

    • Serve with  Hot Pepper Sauce.

    [/tab] [/tabs]

  • Corned Beef Recipe

    Try this Corned Beef recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 4 days [/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]

    • 2 Kg tender beef from the `round` portion
    • 1 kg table salt or powdered salt
    • 50 gm saltpeter or lime salt, powdered
    • 1 tbsp moist brown sugar
    • Juice of 8 limes
    • 2 tsp vinegar

    [/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]

    1. Wash and dry the meat well.
    2. Puncture holes all over it.
    3. Mix the salt, saltpeter and brown sugar together.
    4. Divide this mixture into 4 parts.
    5. Rub the beef all over with one portion of the salt mixture and juice of 2 limes.
    6. Turn the beef around so that the salt solution seeps into it well.
    7. Repeat this after every 2 hours rubbing it well several times during the day.
    8. Next morning remove from the old dish and place it on another dry dish, and rub into it the second portion of the prepared salt.
    9. Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution.
    10. Repeat the rubbing two or three times during the day, turning the beef continually.
    11. On the 3rd and 4th day repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice.
    12. On the 5th day boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat.
    13. Cool and store.
    14. Corned Beef is ready.

    [/tab] [tab]

    • Use for sandwiches etc when required.

    [/tab] [/tabs]

  • Beef Rolls Recipe

    Light, airy and crispy Beef Rolls Recipe. This quick and easy appetizer or snack is filled with a hearty mix of ground beef, spices, eggs, onion, mint leaves and tons of garlic.  Best of all, they can be prepared ahead of time and then baked off as your guests arrive. Check it out the beef rolls recipe here.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time:5  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]

    • 500 gm minced meat
    • 3 eggs, boiled and cubed
    • 4 potatoes, boiled and cubed
    • 1 tsp red chilli powder roughly chopped
    • 1 tsp coriander roughly chopped
    • ¼ tsp turmeric powder
    • Salt to taste
    • ½ tsp all spice powder
    • 1 tsp pepper
    • 2 tsp ginger/garlic paste
    • 2 green chillies slices
    • 1 onion cubes
    • 2 green onion slices
    • Few mint leaves
    • Roll strips available in the market
    • Oil for frying

    [/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

    Boil minced meat with all the spices and cook on low flame till water dries.

    Step 2

    Add boiled potatoes, eggs and rest of the ingredients.

    Step 3

    Allow to cool before filling in the strips shaping them into rolls.

    Step 4

    Heat oil and deep fry till golden brown.

    Step 5

    Remove from the oil and drain on paper towel. Beef Rolls are ready to serve.

    [/tab] [tab]

    • Serve hot with Tomato sauce.

    [/tab] [/tabs]

  • Recipe: Pani Puri or Golgappa

    Ingredients of Pani Puri:

    • Maida- 1/2 cup
    • Rava- 1/2 cup
    • Baking powder- 1 pinch
    • Salt
    • Boiled and diced potatoes- 1/2 cup
    • Green gram- 1/4 cup (soak green gram for 6 hrs and pressure cook for 1 whistle)

    How to make Pani Puri:

    • Mix the above ingredients with cold water and make it into a smooth stiff dough.
    • Close the dough with a wet cloth and set aside for 15 minutes.
    • Make small even sized (round biscuit size) balls from the dough and roll into small circles.
    • Put one by one in hot oil and press well with ladle to puff up.
    • Fry till crisp and golden brown.
    • Make a hole with thumb on top of each pani puri.
    • Put little cooked green gram, boiled potato & little sweet chutney and fill it with green chutney (pani).
    • Pani Puri is ready to serve.
    • Serve immediately.

  • Moong Dal Halwa Recipe

    Moong Dal Halwa

    Moong Dal Halwa is very tasty halwa it can easily digest and doesn’t feel heavy to eat. Prepare in winters season and enjoy. Give it a try!!

    Moong Dal Halwa Recipe
    Photo: Moong Dal Halwa Recipe

    Check it out the Moong Dal Halwa Recipe here!!

    [divider]

    [one_fourth]Prep Time:30 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]

    • 120 gm yellow lentils (moong daal)
    • 1/2 cup clarified butter (desi ghee)
    • 1/2 cup khoya
    • 1/2 cup water
    • 2 green cardamoms
    • 4 tablespoon sugar or to taste
    • 10 Cashew nuts, broken
    • 10 Pistachios, 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

    Wash and soak the lentils for 30 minutes.

    Step 2

    Drain out water and grind into a rough paste.

    Step 3

    Heat ghee in a deep pan over medium heat.

    Step 4

    Fry the lentil paste till light golden in colour.

    Step 5

    Put the sugar and water to boil in another pan.

    Step 6

    Stir continuously till the sugar dissolves completely.

    Step 7

    Boil rapidly for 5 minutes.

    Step 8

    Add to the fried daal. Cook, stiring vigorously till the mixture becomes thick.

    Step 9

    Add cardamom powder and stir well.

    Step 10

    Dish it out. Garnish with khoya, cashew nuts and pistachios. Moong Dal Halwa is ready to serve.

    [/tab] [tab]

    • Serve as a dessert after any meal.

    [/tab] [/tabs]
    If you like Moong Dal Halwa 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 sweet and mouth watering Moong Dal Halwa, do share with us and we would be glad to give it a try.

     

  • Recipe: Turkish Shish Kebabs with Garlicky Tahini

    Turkish Shish Kebabs

    Print

    Turkish Shish Kebabs with Garlicky Thiani Recipe

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 3 hours 30 minutes
    Servings 4
    Author Bushrah @Recipestable

    Ingredients

    • For Garlicky Thaini Sauce
    • 2 cloves garlic minced
    • 3/4 teaspoon kosher salt
    • 1/2 cup tahini
    • 7 tablespoons lemon juice
    • 3 tablespoons water

    For Turkish Shish Kebabs Marinade

    • 6 garlic cloves crushed
    • 3 tablespoons extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon freshly ground pepper
    • 1 teaspoon dried mint
    • 1 teaspoon dried oregano
    • salt to taste
    • For Shish Kebabs
    • 1 pound boneless lamb meat cut into 1 1/2-inch cubes
    • 1 small bunch of fresh mint
    • 1 large red onion cut into 2-inch pieces
    • 1 large yellow bell pepper cut into 2-inch pieces
    • 1 large green bell pepper cut into 2-inch pieces
    • Vegetable oil for brushing

    For Serving

    • Lemon wedges and pita bread

    Instructions

    Method

      To Make Garlikcy Thaini Sauce

      • Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in Tahini, lemon juice and water.
      • Cover and refrigerate for up to 5 days.

      To Make Turkish Shish Kebabs

      • Pour all the marinade ingredients all over the lamb cubes & toss to coat. Cover it with plastic wrap and allow it to marinate at least fro 3 hours or preferably overnight in the refrigerator.
      • The following day let it sit at room temperature for 1 hour before cooking.
      • Thread the lamb cubes on the skewers, placing 1 fresh mint leaf between the pieces of meat, Skewer alternate pieces of onion and bell peppers.
      • Brush with olive oil.
      • Preheat your barbecue or oven grill.
      • Place the skewers on the rack. Grill the lamb and vegetables over a medium hot heat.
      • Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes per side.
      • Let the kebabs stand for 2 minutes, then serve. ENJOY!

      Notes

      Serving Suggestions:
      Serve with the lemon wedges, Garlicky Tahini,and pita bread.

    • Nargisi Kabab Recipe

      Nargisi kabab is egg covered with minced meat. I would say it is mince kabab with an egg filling. This dish sounds exotic and tastes it too. Add it to a dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisi Kabab is fairly simple to make. Check it out the Nargisi Kabab Recipe here!!

      [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 40 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]

      • 1 kg minced meat
      • 2 medium onions, cut into large pieces
      • 1/2 cup curd
      • 1 tbsp ginger-garlic paste
      • 1 tsp red chilli powder
      • 1 tsp garam masala
      • 1/4 tsp turmeric powder
      • 1 tbsp soy sauce
      • Salt as per taste
      • 1 tbsp vinegar
      • 1/4 cup

      For Filling:

      • 4 boiled eggs, finely chopped
      • 1 cup coriander leaves, finely chopped
      • 1 cup mint leaves, finely chopped
      • 2 or 3 green chilies finely chopped
      • 1 tsp. chat masala

      For Frying:

      • 1/4 cup besan
      • 2 eggs
      • 1/4 tsp salt
      • 1/4 tsp turmeric powder

      [/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

      Cook onions in oil until light brown Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.

      Step 2

      Add mince meat to it and cook for 3 minutes.

      Step 3

      Add 1/2 cup of water in it and cook until the meat is tender and
      water has completely absorbed.

      Step 4

      Remove from heat and put aside to become cool.

      Step 5

      Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.

      Step 6

      Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.

      Step 7

      Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the center of your palm.
      Shape it into a smooth ball and then flatten it.

      Step 8

      Place 1 tbsp. of stuffing in the center. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.

      Step 9

      Stir the eggs and crumbs tougher with a fork.

      Step 10

      Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once. Remove from frying pan carefully. Nargisi Kabab is ready to serve.

      [/tab] [tab]

      • Serve hot with chutney.

      [/tab] [/tabs]

    • Pakora Dipping Sauce Recipe

      Spice up your simple snack with this Pakora Dipping Sauce Recipe. Check it out the Pakora Dipping Sauce Recipe here!!

      [one_third] Prep Time:10  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 yogurt, plain
      • 1 tablespoon garlic, minced
      • 1 tablespoon ginger, freshly grated
      • 1 teaspoon green chutney

      [/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 green chutney, garlic, and ginger in a blender.

      Step 2

      Process until smooth in texture.

      Step 3

      Stir in the yogurt. Transfer into a small bowl.

      Step 4

      Pakora Dipping Sauce is ready to serve. Enjoy!

      [/tab] [tab]

      [/tab] [/tabs]

    • Spinach Cutlet Recipe

      Spinach Cutlet is a delicious snack recipe made with spinach, potatoes and spices. It is a perfect dish to serve in front of guests. Add chopped spinach to the vegetable cutlet mixture and shallow fry the Spinach Cutlets before serving hot with green chutney. Healthy, crunchy, and yum. Check it out the Spinach cutlet recipe here!!

      [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]

      • 1 cup spinach, finely chopped
      • 1-1/2 cups potatoes , boiled and mashed
      • 1/4 cup coriander leaves, finely chopped
      • 1 tbsp rice flour
      • 3 green chilies ground into paste
      • 1 tsp ginger paste
      • 1 tsp garlic paste
      • 1 tsp garam masala
      • Salt to taste
      • Oil for frying
      • Rice flour as required

      [/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 all the ingredients except rice flour.

      Step 2

      Make into ping pong sized balls. Press each ball into cutlets.

      Step 3

      Roll these cutlets in rice flour.

      Step 4

      Spread some oil on a frying pan and shallow fry the cutlets.

      Step 5

      Drain on paper towel. Spinach Cutlet is ready to serve.

      [/tab] [tab]

      • Serve with green chutney.

      [/tab] [/tabs]

    • The Best Potli Samosa Recipe Ever! (Perfect Snack)

       Here is a simple and new version of samosa called “Potli samosa. Very simple and easy to make. They are best relished appetizers to serve for an evening snack with hot beverages. Go on, Try this potli samosa recipe and don’t forget to share your experience with me.

      [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

      [review]

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

      • 1 tsp salt
      • 4 tbsp chopped coriander
      • 1/2 tsp red chili powder
      • 1/2 tsp coriander seeds powder
      • 4 green chilies
      • 1 cup peanut oil
      • 1/2 inch piece of ginger
      • 1 tsp cumin seeds
      • 1 cup Water
      • 1 tsp chaat masala
      • 1 cup green peas
      • 1 cup all purpose flour

      [/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 cumin seeds. Add green peas, ginger and green chillies. Mix well.

      Step 2

      When green peas are cooked, add coriander powder, red chilli powder, chat masala and salt, mix well.

      Step 3

      Add coriander leaves and mix well.

      Step 4

      Prepare the dough. Put 2 tbsp oil, flour and water in a bowl. Knead well and make dough, roll lengthwise.

      Step 5

      Make small round balls out of this make for chapatis.

      Step 6

      Roll out on a lightly floured board till about 6 inches in diameter.

      Step 7

      Put 2 tsp of the above prepared stuffing in the center. Close and give shape of a potli. Repeat for all the balls of dough.

      Step 8

      Heat oil in a deep frying pan. Drop potlis, gently, into the hot oil and deep fry till golden brown.

      Step 9

      Remove from oil. Drain on clean kitchen towels. Delicious potli samosa is ready to serve.

      [/tab] [tab]

      • Serve hot with tomato sauce.

      [/tab] [/tabs]

    • The Best Cheese Rolls Recipe Ever: Better Than Store-Bought!

      Cheese Rolls are an extremely simple and wholesome snack. It goes good with some tea. Check it out the cheese rolls 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]

      • 1/2 kg paneer
      • 1 green bell pepper – finely sliced
      • 1 red bell pepper – finely sliced
      • 1 medium onion – finely chopped
      • 1 green chili
      • 1/2 inch finely chopped ginger
      • salt & pepper to taste
      • Lime juice
      • Ketchup or any sauce of ur choice
      • Tamarind sauce/chutney (optional)
      • 1/4 tsp red chili powder
      • 1/4 tsp cumin powder
      • butter to roast
      • 2-3 tbsp cooking oil
      • 6 cooked rotis/burrito breads

      [/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 cooking oil & fry onions, then add green chilli, ginger & bell peppers.

      Step 2

      Add the powder spices, salt & pepper.

      Step 3

      Then add the paneer, cover & cook till soft.

      Step 4

      Roughly mash paneer & vegetables and then add 3-4 tbsp lime juice & the sauces as per your taste.

      Step 5

      Cover & toss. Simmer for 2 minutes and set aside to cool.

      Step 6

      Brush on some butter on nonstick pan.

      Step 7

      Place 1-2 tbsp of the mix on each roti, fold in 3 corners & fold the roti over, forming a roll.

      Step 8

      Place it on the heated pan with the lose end touching the pan. Keep repeating for the other 5 rotis.

      Step 9

      Keep turning the rolls so that they are uniformly brown on each side. Cheese Rolls are ready to serve.

      [/tab] [tab]

      • Serve with sauces/chutneys of your choice.

      [/tab] [/tabs]

    • Recipe: Keemay Waly Naan (Mince Stuffed Naan)

      Recipe: Keemay Waly Naan (Mince Stuffed Naan)

      Keemay Waly Naan

      Want to Make mouthwatering keema waly naan at home? This is my Keemay Waly Naan Recipe for everyone who likes to eat Naan.

      Delicious stuffed naan with a delicious spicy mince.These naans turn out really soft, juicy and delicious and they are made on the oven.

      Must try this Keemay Waly Naan Recipe, hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.

      Keemay Waly Naan Recipe
      Photo: Keemay Waly Naan Recipe

      Check it out the Keemay Waly Naan Recipe here!!

      [divider]

      [one_fourth]Prep Time:1 hour[/one_fourth] [one_fourth]Bake Time:15 minutes[/one_fourth] [one_fourth]Servings: 10[/one_fourth] [one_fourth_last]Difficulty Level: Difficult[/one_fourth_last]

      [divider]

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

      For Dough:

      • 6 cups White flour (maida)
      • 6 tsp milk powder
      • 1 cup evaporated milk
      • 200 gm butter or oil
      • 2 tsp baking powder
      • 3 tsp yeast
      • 1 egg

      For Filling:

      • 1 kg mutton mince
      • 2 medium onion, finely chopped
      • 6 green chilies, finely chopped
      • 1/2 cup fresh coriander leaves, chopped
      • 1 tbsp ginger paste
      • 2 tbsp anardanna,crushed
      • 2 tsp red chili powder
      • 1 tsp salt
      • 1 tsp garam masala powder
      • 1 tsp coriander powder

      For Busting:

      • butter or desi ghee as required
      • sesame seeds

      [/tab] [tab]Yield: 10 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 all the ingredients and knead well until the dough is very smooth about 5-10 minutes.

      Step 2

      With oily hands put the dough in a bowl.

      Step 3

      Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.

      Step 4

      Mean while prepared the stuffing.

      Step 5

      Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.

      Step 6

      Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.

      Step 7

      Lightly grease several baking sheets.

      Step 8

      On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand.

      Step 9

      Place good amount of mince mixture in the center and carefully fold up the edges to completely cove the filling.

      Step 10

      Press the edges taught together to seal.

      Step 11

      Dip the stuff ball in dry flour and roll out into a round about 6 – 7 inches in diameter.

      Step 12

      Brush the naan with a little cold milk and sprinkle sesame seeds over it.

      Step 13

      Place in a hot oven at 200 degree C for 12-15 minutes until the top is golden in color.

      Step 14

      Remove the naan from the baking sheet and brush with desi ghee or butter.

      Step 15

      Cut each naan into half and transfer into a serving platter. Keemay Waly Naan is ready to serve. ENJOY!

      [/tab] [tab]

      • Serve with yogurt and mint chutney.

      [/tab] [/tabs]

      If you like Keemay Waly Naan Recipe and make it then let me know your feedback by commenting below.

    • Steam Chicken Chargha Recipe

      Steam Chicken Chargha

      There is nothing batter than this mouthwatering Steam Chicken Chargha Recipe. Spicy and soft Steam Chicken with typical aroma of chargha. This is a best recipe to serve. Once you try this Steam Chicken Chargha Recipe, you will never buy from shop.

      If you have any question about this Steam Chicken Chargha Recipe  then you can ask by using comment box and we will clarify your confusion.

      Steam Chicken Chargha Recipe
      Photo: Steam Chicken Chargha Recipe

      Check it out the  Steam Chicken Chargha Recipe here!!

      [divider]

      [one_fourth]Prep Time: 2 hours[/one_fourth] [one_fourth]Cook Time:1 hour 30 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]

      • 1 whole chicken, make deep cuts
      • 1/2 cup plain yogurt
      • 1/4 cup garlic water
      • 2 tablespoon vinegar
      • 2 tablespoon red chilli powder
      • 1 tablespoon ginger paste
      • 3 teaspoon cumin powder
      • 2 teaspoon coriander powder
      • 1-1/2 teapoon chaat masala powder
      • Salt according to taste
      • 2 drops orange colour, optional

      [/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

      Wash chicken properly and give deep cuts.

      Step 3

      Apply vinegar over the whole chicken and put in strainer.

      Step 4

      Place in the fridge for 2 hours.

      Step 5

      Take a large bowl, mix together the yogurt and all remaining spices.

      Step 6

      Apply marination on the chicken and leave for 30 minutes in fridge.

      Step 7

      Now wrap chicken in a foil and steam for 1-1/2 hour.

      Step 8

      If some water remaining in foil then put along with chicken in a pan and cook on high heat until water dries. Steam Chicken Chargha is ready to serve.ENJOY!

      [/tab] [tab]

      [/tab] [/tabs]

      Here are some of the Chicken Chargha Recipes I’ve shared (click on the Recipe Name to get the recipe) !

       

      View More Chargha Recipes Here>>

      If you like Steam Chicken Chargha Recipe and make it then let me know your feedback by commenting below.

    • Pakistani Scrambled Egg Recipe

      Pakistani Scrambled Egg

      A wonderful alternative to your usual omelettes, spicy and full of flavour. Scrambled Egg is a popular breakfast dish in Pakistan.

      Pakistani Scrambled Egg Recipe
      Photo: Pakistani Scrambled Egg Recipe

      Protein rich eggs are cooked with onion, tomatoes and aromatic curry leaves. You can enjoy this Pakistani Scrambled egg recipe for breakfast or brunch. It goes well with Paratha.

      Pakistani Scrambled Egg with paratha
      Photo: Pakistani Scrambled Egg with paratha

      Check it out the Pakistani Scrambled Egg Recipe here!!

      [divider]

      [one_fourth]Prep Time:5 minutes[/one_fourth] [one_fourth]Cook Time:10 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]

      • 4 eggs, lightly beaten
      • 1 medium onion, finely chopped
      • 1 tomato, finely chopped
      • 4 green chilies, finely chopped
      • 4 tbsp fresh coriander leaves, finely chopped
      • 1/2 tsp red chili powder
      • 1/2 tsp mustard seeds
      • Salt as per taste
      • 4 tbsp oil or butter

      [/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 medium bowl, whisk eggs with salt.

      Step 2

      Heat oil in a pan , add mustard seeds and fry for 30 seconds.

      Step 3

      Then add onion and stir fry for 2 minutes or until soft.

      Step 4

      Now add red chili powder, green chili, coriander leaves, tomato and little water. Cook for 5 minutes or until all water absorbed.

      Step 5

      Now pour whisked eggs over it; gently scramble and cook for 2 minutes.

      Step 6

      Remove from the heat and Dish it out. Pakistani Scrambled Egg is ready to serve.

      [/tab] [tab]

      • Serve with paratha or bread.

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

    • Hearty & Delicious: Easy Spicy Mutton Curry Recipe (Perfect for Winter!)

      Spicy Mutton Curry

      Its a traditional [highlight]mutton curry[/highlight], which is done with a slight variation,easy to cook, and taste delicious.Spicy mutton curry, rich in colour can be eaten with paratha or hot steamed rice.

      Spicy Mutton Curry Recipe
      Photo: Spicy Mutton Curry Recipe

      Check it out the Spicy Mutton Curry Recipe here!!

      [divider]

      [one_fourth]Prep Time:10 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 mutton
      • 2 Onions
      • 2 tomatoes
      • 2 tablespoon ginger garlic paste
      • 1/4 cup cooking oil or ghee
      • 1 inch cinnamon stick
      • 3 Cloves
      • 2 bay leaves
      • 1 tablespoon fennel seeds
      • 1/4 teaspoon turmeric Powder
      • 6 curry leaves
      • 1 teaspoon red Chili Powder
      • 1 teaspoon Coriander powder
      • 1 teaspoon freshly crushed Black Pepper
      • salt to taste

      For Garnishing:

      • fried onions, crushed
      • ginger slices
      • lemon slices

      [/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 1/2 spoon oil in a pan add onions saute till it becomes soft and translucent .

      Step 2

      Add tomatoes and fry them all together for about 5 minutes .

      Step 3

      Remove them from heat and let it cool for few minutes.

      Step 4

      Grind them into a smooth paste.

      Step 5

      Keep it aside.

      Step 6

      Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.

      Step 7

      Then add the ginger & garlic paste .

      Step 8

      After the raw smell off ginger and garlic goes off, add the mutton and mix it all well.

      Step 9

      Fry the mutton with the masala for 5 to 8 minutes in medium flame.

      Step 10

      Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.

      Step 11

      Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.

      Step 12

      Pressure cook it until the whistle goes off 4 times.

      Step 13

      After that remove from heat and keep it aside.

      Step 14

      Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seed-sand curry leaves.

      Step 15

      After the seeds sputter add the pressure cooked gravy in to it .

      Step 16

      Boil it for a few minutes or till it comes to complete boil.

      Step 17

      If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.

      Step 18

      Garnish it with ginger and lemon slices. Spicy Mutton Curry is ready to serve.

      [/tab] [tab]

      • Serve with Naan, Paratha or steamed rice.

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

    • Saffron Tea Recipe

      Try this freshly brewed Saffron Tea recipe with a twist of honey and saffron, you will be surprised by its unique taste.

      [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 5 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]

      • 4 cups boiled water
      • 4 tbsp sugar
      • a pinch of Saffron
      • honey as required

      [/tab] [tab]Yield: 4 cups

      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 the water in a saucepan or tea kettle.

      Step 2

      Stir in saffron and honey. Cover and simmer for 5 minutes.

      Step 3

      Strain the tea into cups. Saffron Tea is ready to serve. Enjoy!!

      [/tab] [tab]

      • Serve with cookies.

      [/tab] [/tabs]