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  • Crispy Homemade Jalebi Recipe

    Crispy Homemade Jalebi Recipe

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    Jalebi

    It’s fun to prepare traditional methai at home. Jalebi needs little practice for a perfect thin shaped. It must be thin if you like crispy jalebi. Try out this Jalebi Recipe and amaze your family and yourself.

    Jalebi Recipe
    Photo: Jalebi Recipe

    Check it out the Jalebi Recipe here!!

    Jalebi Recipe
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    Crispy Homemade Jalebi Recipe

    Course Dessert, Snack
    Cuisine Indian, Pakistani
    Keyword jalebi, Riwayati Mithaiyan, sweet
    Prep Time 20 minutes
    Cook Time 20 minutes
    Rising Time 8 hours
    Total Time 8 hours 40 minutes
    Servings 12
    Author Bushra Waheed

    Ingredients

    For Jalebi:

    • 1 cup Plain Flour
    • 2 teaspoon cornflour
    • 1 teaspoon instant yeast
    • 1 teaspoon oil
    • 1/8 teaspoon cardamom Powder
    • 1 tablespoon plain yogurt
    • a pinch of orange food color
    • 3/4 cup Warm Water

    For Sugar Syrup:

    • 1-1/4 cups Sugar
    • 1 cup Water
    • 1 teaspoon lemon juice
    • 1/4 teaspoon cardamom powder
    • few strand of saffron

    Instructions

    • In a bowl, mix together the plain flour, cardamom powder, instant yeast and cornflour.
    • Add yogurt, oil, and Water to the dry ingredients.
    • Mix well until there are no lumps.
    • When done, cover the jalebi batter.
    • Place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation).
    • Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.

    To Make Sugar Syrup:

    • Take a saucepan, add Water, sugar and saffron. Cook for 15 minutes on medium heat.
    • Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice.
    • Stir well.
    • When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.

    To Make The Jalebi:

    • Preheat oil for frying the jalebi’s.
    • Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used).
    • Squeeze out the batter into the hot oil in approximately 8 small circular motions.
    • Jalebi should about 2-3 inches in diameter.
    • Fry until the bottom side looks golden and flip once to cook the other side.
    • With tongs, remove jalebi, shake off excess oil and place directly into sugar syrup.
    • Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate. Jalebi is ready to serve. ENJOY!!

    Notes

    • The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag.
    • Don’t over stir you want the air pockets in the batter to remain. This will help in the jalebi being crisp and also in turn help it absorb the sugar syrup.
    • The oil for frying should be medium hot. If it is too hot, the jalebis will end up burnt.
    • Also make sure you keep the heat on low when you pipe the jalebis into the oil, this will ensure you can see the circles you are piping and also the jalebis will rise up slowly.
    • You can store in an air-tight container. They will remain fresh for 4-5 days un refrigerated.
    • Serve as a dessert after any meal or as a tea time snack.


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

  • Chicken Cheese Sandwich Recipe

    Chicken Cheese Sandwich Recipe

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    Chicken and Cheese Sandwich

    Chicken Cheese Sandwich is a light meal or snack in slight appetite. Leftover  chicken and cream cheese are turned into a hot and spicy chicken sandwich. When you pack lunch boxes or in game party these super fantastic sandwiches are a great solution of your huger.

    Chicken Cheese Sandwich Recipe
    Photo: Chicken Cheese Sandwich Recipe

    Check it out the Chicken Cheese Sandwich Recipe here!!

    Chicken Cheese Sandwich
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    Chicken Cheese Sandwich Recipe

    Course Appetizer, Comfort Food, Snack
    Cuisine American, Indian, Pakistani
    Keyword cheese, cheese sandwiches, Chicken, chicken sandwich, sandwich
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    • 12 bread slices
    • 1 cup boiled & shredded chicken
    • 3 tablespoon Mayonnaise
    • 4 tablespoon shredded Cheese
    • 1 tablespoon cream cheese
    • salt and pepper to taste
    • shredded lettuce as required
    • tomato ketchup as required
    • butter as required

    Instructions

    • In a bowl, mix together the chicken, cheese, cream cheese and mayonnaise.
    • Season with salt and pepper.
    • Add shredded lettuce and mix well.
    • Remove the edges of bread slices.
    • Spread butter and toast on a hot griddle or pan.
    • Spread ketchup on one side of six bread slices.
    • Put some chicken cheese mixture over them. Cover with remaining bread slices and cut into triangles. Secure with wooden pick.
    • Transfer into a serving platter. Garnish with lettuce  leaves.
    • Delicious Chicken Cheese Sandwich is ready to serve. ENJOY!!

    Notes

    Serve with French Fries.

    If you like Chicken Cheese Sandwich Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chicken Cheese Sandwich , do share with us and we would be glad to give it a try.

  • The Perfect French Toast Recipe: A Breakfast Staple!

    The Perfect French Toast Recipe: A Breakfast Staple!

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    French Toast

    I’m a big fan of the weekend. I’m most certainly everyone is as well. I mean what is not to love love about the weekend, whether it be a lazy Sunday morning, or the fact that you simply do not have to rush to get to work, only to repeat that routine Monday through Friday. Weekends are important to me just for the simple fact that I can unwind, figure things out on a slower pace, and cook great food.

    Is there nothing better than French toast for Sunday breakfast? French toast, also known as eggy bread or gypsy toast.

    French Toast Recipe
    Photo: French Toast Recipe

    Today I am sharing a sweet French toast recipe.. Which is my mom’s recipe and I had enjoyed it in my Childhood. This French Toast Recipe uses vanilla extract and cinnamon to bring a richness of flavor. Pick your favorite bread and serve with butter and fresh berries.

    French Toast Recipe
    Photo: French Toast Recipe

    Let’s get started.

    Check it out the French Toast Recipe and printable version below!!

    French Toast recipe
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    French Toast

    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 4 bread slices
    • 2 eggs. lightly beaten
    • 4 tablespoon warm milk
    • 2 tablespoon sugar or to taste
    • 2 teaspoon butter
    • 1/4 teaspoon cinnamon powder
    • few drops of vanilla essence
    • Honey to drizzle
    • banana sliced
    • strawberries sliced

    Instructions

    Directions

    • In a shallow bowl, beat together the egg, milk, sugar, cinnamon powder and vanilla.
    • Keep aside.
    • Heat a lightly oiled griddle over medium-high heat.
    • Dunk each slice of bread in egg mixture, soaking both sides.
    • Place on the hot griddle and cook on both sides until golden.
    • Remove from the heat and take it out in a serving platter.
    • Drizzle with honey.
    • Top with strawberry slices. Delicious French Toast is ready to serve. ENJOY!!

    Recipe Note’s:

    1. When French toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup.
    2. When it is a savory dish, it is generally fried with a pinch of salt, and can then be served with a sauce such as ketchup or mayonnaise.
    3. Serve with butter and fresh berries.

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

  • Chatpati Lobia Chaat Recipe (Black Eyed Peas Salad)

    Chatpati Lobia Chaat Recipe (Black Eyed Peas Salad)

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    Lobia Chaat

    Beans and spices has a perfect mix in shape of chaat.A relatively different Lobia chaat recipe to enjoy. Give it a try and make something different and healthy for your family.

    Lobia Chaat Recipe
    Photo: Lobia Chaat Recipe

    Check it out the Lobia Chaat Recipe here!!

    Lobia Chaat Recipe
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    Lobia Chaat Recipe

    Course Salad, Side Dish, Snack
    Cuisine Indian, Pakistani
    Keyword black eyed peas, lobia, lobia chaat, salad, spicy
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 2 cups boiled lobia blacked eye peas
    • 1 small onion finely copped
    • 1 to mato chopped
    • 1 cucumber chopped
    • 1/2 cup tamarind pulp without sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon mint chutney optional
    • 1 teaspoon chaat masala powder
    • 1 teaspoon roasted cumin powder

    For Garnishing:

    • few coriander leaves
    • lemon wedges

    Instructions

    • Place lobia (black eyed peas) in a large mixing bowl.
    • Add onion, tomato, cucumber. Stir in the lemon juice, tamarind pulp and mint chutney.
    • Season with chaat masala and cumin seeds. Mix well.
    • Transfer into a serving platter.
    • Garnish with few coriander leaves and lemon wedges. Lobia Chaat is ready to serve.

    Notes

    Serve with imli ki chutney.

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

  • Lahori Nan Khatai Recipe

    Lahori Nan Khatai Recipe

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    Lahori Nan Khatai

    Nan Khatai is an Persian /Indo-Pakistani butter cookie that is made with ghee(clarified butter), sugar, all-purpose flour, gram flour, cardamom, and roasted almonds and pistachios. Do try it.

    Lahori Nan Khatai Recipe
    Photo: Lahori Nan Khatai Recipe

    Check it out the  Lahori Nan Khatai Recipe here!!

    Lahori Nan Khatai Recipe
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    Lahori Nan Khatai Recipe

    Course Comfort Food, Dessert, Snack
    Cuisine American, Pakistani
    Keyword Baking, cookies, sweet
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 12
    Author Bushra Waheed

    Ingredients

    • 1 cup flour
    • 1 cup ghee
    • 1/3 cup caster sugar
    • 2 ounce gram flour
    • 2 teaspoon baking powder
    • 1 teaspoon cardamom powder
    • 1/2 teaspoon baking soda
    • 2 egg yolks light beaten
    • Roasted almonds and pistachios as required

    Instructions

    • Preheat oven at 190 degree C.
    • Pour ghee in a large bowl.
    • Add sugar and cardamom powder.Beat until light and fluffy.
    • Now take a separate bowl, sift flour, baking powder,gram flour and baking soda.
    • Now fold into ghee mixture.
    • Stir in the roasted almonds and pistachios.
    • Now roll out the dough, cut into rounds with a cookie cutter.
    • Put nan khatai on a greased baking tray.
    • Brush them with egg yolks.
    • Place baking tray in the preheated oven for 12-15 minutes or until done.
    • Remove from the oven and let it cool completely. Lahori Nan Khatai is ready to serve.

    Notes

    Serve with Tea.


    If you like Lahori Nan Khatai 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 Lahori Nan Khatai, do share with us and we would be glad to give it a try.

  • Suji Halwa with Khoya Recipe

    Suji Halwa with Khoya Recipe

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    Suji Halwa with Khoya

    You don’t need to wait for an occasion to savor the sweet and creamy Suji halwa with Khoya as it can be prepared at home in just few minutes and does not require any expert cooking skills. This Suji Halwa with Khoya Recipe takes its taste and texture to next level as use of khoya and generous amount of dry fruits provide nice creamy texture while ghee and cardamom provides irresistible aroma.

    If you don’t have khoya, then don’t worry, read tips and variations given below to make equally tempting Suji halwa with khoya (mawa). Do try it!!

    Suji Halwa with Khoya Recipe
    Photo: Suji Halwa with Khoya Recipe

    Check it out the Suji Halwa with Khoya Recipe here!!

    Suji Halwa with Khoya Recipe
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    Suji Halwa with Khoya Recipe

    Course Dessert
    Cuisine Indian, Pakistani
    Keyword dessert, eid desserts, halwa, Iftar Recipes, khoya, Quick and Easy, Ramadan, sweet
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    • 1 cup semolina suji
    • 1 cup sugar
    • 1/2 cup clarified butter or ghee
    • 2 green cardamoms
    • 2 cups water
    • 1 cup khoya

    For Garnishing:

    • 2 tablespoon chopped peanuts
    • 2 tablespoon chopped almonds
    • 2 tablespoon chopped pistachios

    Instructions

    • Heat ghee in a pan over medium heat.
    • Add cardamom and semolina (suji) and roast it well.
    • Add sugar and water. Stir continuously till sugar is dissolved.
    • Leave it on low flame for 10 minutes to cook perfectly.
    • When ghee comes on top add khoya.Stir well.
    • Dish it out. Garnish with nuts. Suji Halwa with Khoya is ready to eat. ENJOY!!

    Notes

    1. Replace khoya with 4 tablespoons of dry milk powder and increase amount of sugar.
    2. It can be served as a dessert or as a sweet accompaniment to main dish.
    3. Serve it along with puri’s to entertain the guests.

     

    If you like Suji Halwa with Khoya 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 Suji Halwa with Khoya, do share with us and we would be glad to give it a try.

  • Food Blogger Interview with Quratulain Noor from Ainy Cooks

    Welcome to another edition of Food Blogger Interview series. Today we’re chatting with Quraitlain Noor , the sweet lady behind the great blog Ainy’sCook. I love Ainy’s blog because she shares easy to follow recipes. Most of them are quick too and perfect for busy weeknights. Her blog is a great place to find meal ideas you and your family will love!

    Interview with Quratulain Noor from Ainy Cooks

    Bushrah:  Aslam-o-Alakaum, “How are you?.”

    Quratulain Noor: Walakum salam, I am well, please, call me Ainy, as all my friends do.:).

    Bushrah: Thank you Ainy for joining us today now first we would love to know about you.  _ tell us a bit you and Your Blog _A lady behind “AINY’SCOOK”?

    Quratulain Noor: I am an enthusiastic home cook.Cooking should be a fear less combat, never disappoint from your failure ,this Ii have learned from my 8 years cooking experiences. Interesting thing is I have started proper cooking after marriage. I was not a kitchen person before marriage. I was doing just SHOQIA cooking and helping my mother in making salads and vegetable cutting ,that’s it. Like all other girls I also grew up watching my mother cooking different dishes. Though I’m Masters in Science but I quit my job for my kids, Ali and Zain. I love to cook different and interesting dishes for my family. I cannot hide myself from me; I can see what others can never see;I know what others can never know, I cannot fool myself, and so Whatever happens, I want to be Self-respecting and conscience free.

    Bushrah: What is the story behind your blog’s name, Ainycooks?
    Quratulain Noor: The title of my blog took a while to come up with. When my husband designed my blog he asked me to select a short and unique name. According to my hubby, blog’s name play an important role ,It is the first thing people see. Think of what you want your readers to think when they see blog’s name. After taking his advice I jotted down few names , finally we selected “Mirch Masala” as my blog’s name. But after few days my husband changed the name to “AINYCOOKS”, because he thought not to limit blog to one topic or cuisine related to spices . 🙂

    Bushrah: When and why did you start blogging?

    Quratulain Noor: I wanted to share my knowledge , basically I just wanted a place to post recipes, pics and share my experience with friends and family. I started proper blogging 2 years ago.

    Bushra: Did you ever think that you would be so successful at blogging when you started?

    Quratulain Noor: No, never 🙂 AINYCOOKS has become so much more than I imagined and brings creativity and joy into my life and my kitchen.

    Bushra: The photos of your recipes are one of the highlights of your blog. What are the elements that go into each photo?

    Quratulain Noor: When I started my website I usually took photos with my I pad or mobile phone. But after few months i realized that besides easy and no fail recipes, food photos are also very important. “A picture is worth a thousand words” is very much true. So I started using Canon D500. I am still in learning process and learning techniques of taking perfect photos.

    Bushra: Do you promote your blog? How important is traffic to you?

    Quratulain Noor: Yes, because making blog is easy but to build a successful blog with significant traffic is hard job. I am using Facebook, Google, Twitter, Instagram and Pinterest to share my posts and to get more traffic.

    Bushra:Are your blog posts impromptu or does a certain amount of planning go into them?

    Quratulain Noor: I never plan anything for my posts 🙂

    Bushrah: Do you try out interesting dishes that you come across in restaurants when you go for reviews?

    Quratulain Noor: I always opt for home cooked foods. The reasons are generally that home cooked foods are much more nutritious and healthier, Hotel food is definitely tasty and a good change of taste for tired tongues , a number of dishes i have tried and posted on my website which i have tasted in different hotels.

    Bushrah: Have there been any mistakes along the way that you have learnt from?

    Quratulain Noor: Lol, a lot of mistakes .You can make a long list. But don’t let fear of mistakes stop you from cooking .  You simply need to be brave.
    I did mistakes in Baking but with time and experience Ii have learnt a lot. One thing i always mention:”Never Give up” .

    Bushrah: You share a lot of basic cooking tips and recipes on your blog. Are there any special secrets that are still hidden from the public eye?

    Quratulain Noor: I am trying to share as many tips as i can, but I never hide any thing from my readers. In future i will follow the same exercise 🙂

    Bushrah: Out of all the methods of cooking, which is your personal favorite? Tell us about an instance when you surprised your family with a really well turned out dish.

    Quratulain Noor: I love to bake. Baking is my favorite method thou i love Barbeque also but baking is top of all. Baked Mutton leg was a big success for me i made it first time and it came out so well. My family and my brother’s family appreciated a lot.

    Bushra: You are living in Attock after Marriage. How much influence did that have on your cooking?

    Quratulain Noor: A lot of, you will see a number of recipes which are basically from this region on my website. Attock city is a last city of Punjab , KPK is just adjacent to Attock.I saw a lot of Pashton families also living here (Afghan too) I am considering myself very fortunate that I have got a chance to learn recipes from Punjabi, Pathan and Afghan families. With time i will add more recipes which are authentic and family recipes from this region.

    Bushra: What do you do when you are not cooking or blogging?

    Quratulain Noor: Thinking about cooking for next day..lolzz. What a busy mother can do , looking after her kids, husband ,home and relatives and much more 🙂

    Bushra: Which other blogs do you follow?

    Quratulain Noor: A number of blogs are in my favorite list.

    Martha stewert
    David Lebovitz
    Recipe Passion
    Haffa kitchen adventure.
    All Pakistani Blogs and of course Yours too 🙂

    Bushra: What advice would you like to give to people who want to start blogging?

    Quratulain Noor: “You were born an original. Don’t die a copy”

    Though I am also not an expert blogger but i will advice what i have learnt in these 2 years, Be original… you do not have to be a super writer and photographer you just need to focus on our own interests. Do what you like most. Be patient because audience building is a slow process. Always visit other blogs and communicate with them and ask their advice like my 2 advisers are Monu Teena and Bushra Waheed.

    Bushra: hahha __thanks ainy for your compliments 🙂 What are your cooking inspirations? A famous chef, your mom, a cookbook, a blog…?

    Quratulain Noor: Defiantly my biggest inspiration is my Mother after her, every single person who is involved in guiding and telling me different recipes is my inspiration.

    Bushra: What can we expect from Ainy Cooks  in the future?

    Quratulain Noor:”Never let the future disturb you. You will meet it, if you have to, with the same weapons of reason which today arm you against the present.” –Marcus Aurelius Antoninus

    I never planned future but i have one thing in my mind to bring more interesting recipes and Introduce Pakistani culture to my readers.

    Bushra: What’s your favorite recipes from your blog. How have you found the public’s reaction to your recipes and writing? blog?

    Quratulain Noor: Singaporean rice, Basan ke parathe with green chutney and Chocolate Marquise. These recipes are my favorite and i have got an excellent response when i shared on my website and Facebook page.

    Bushra: Your Favorite savory ingredient to cook with.

    Quratulain Noor: Black pepper, I love to add this ingredient in every dish. The aroma and taste of freshly crushed pepper we can’t compare with any other ingredient.

    Bushra:  Favorite sweet ingredient to cook with.

    Quratulain Noor: Sugar 😀 in fact i like to add condense milk in my sweet dishes most.

    Bushra: When You feel lazy You cook.

    Quratulain Noor: You will get a big YES from all house wives, If we will not cook then who will feed our families. In Pakistani Culture only a wife is the one who has to fulfill this responsibility.

    Bushra: What’s Your pick me up dish?

    Quratulain Noor: Biryani of all kinds and types.

    Bushra: Favorite dish That not cooked by you?

    Quratulain Noor: I have tried all my favorites at home but one dish which i want to try is Mantu ( a Afghan dish) , Inshallah i will try and post the recipe soon.

    Bushra: For a romantic meal what would you want to eat?

    Quratulain Noor: Barbeque food is my all time favorite, I would like to order BBq dishes first. Then a rich Chocolate Mousse.

    Bushra: Your Favorite time of the day? 

    Quratulain Noor: Early morning after Fajar. I feel a deep down calmness in my heart after hearing chirping sounds and tranquility.

    Bushra: Your Favorite Cooking Magazine

    Quratulain Noor: Dalda ka Dastarkwan. But i have a huge collection of cookery books also.

    Bushra: Your Favorite Book?

    Quratulain Noor: Divine Chocolate Book is my favorite.

    Bushra: Your Favorite Tv show

    Quratulain Noor: I usually follow Chef Zakir and Shireen Anwer’s cooking shows.

    Bushra: Your Favorite Color

    Quratulain Noor: Blue , pink and all shades of brown.

    Bushra: One recipe you want to pass on ?

    Quratulain Noor: My mother’s recipe of Fried Chops.

    Bushra: One Cuisine you can live on?

    Quratulain Noor: Pakistani Cuisine is the best.

    Bushra: One a winter evening what you would like to cook or eat?

    Quratulain Noor: As I have mentioned I love BBQ food and in winter i like to cook  Chicken tikka and Malai Boti once in a week.

    Bushra: One a hot summer day what would you like to cook?

    Quratulain Noor: Rice of any type along with Raita’s.

    To stay updated with Ainy’s and find more of her delicious recipes make sure to check out her blog and follow her  here:

    AinyCooks 

    Thank you Ainy for sharing your views with us 🙂

     

  • Chips Pakora Recipe (Tasty and Tempting Snack for a Rainy Day)

    Chips Pakora Recipe (Tasty and Tempting Snack for a Rainy Day)

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    Chips Pakora

    Nothing feels better than sitting by the window on a cold rainy day, munching on piping hot pakoras and sipping on Tea.Try this Chips Pakora Recipe and enjoy  the chips and Pakora’s  together.

    Chips Pakora Recipe
    Photo: Chips Pakora Recipe

    Crispy Chips Pakora looks soo good and it can impress every one if fried perfectly.

    pakora chips
    Photo: Chips Pakora Recipe

     Check it out the Chips Pakora Recipe here!!

    Chips Pakora Recipe
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    Chips Pakora Recipe

    Course Appetizer, Snack
    Cuisine Indian, Pakistani
    Keyword 30 minutes meals, chips, fried food, kids friendly, pakora, potato, Ramadan, snack
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    • 500 gm potatoes peeled
    • 2 tablespoon lemon juice
    • 1 teaspoon red pepper
    • 1 teaspoon cumin powder zeera powder
    • 1 teaspoon coriander powder
    • 1 teaspoon chaat masala powder
    • salt to taste
    • 1/2 cup chickpea flour besan
    • oil for deep frying

    Instructions

    • Cut thin slices of potatoes with a peeler.
    • In a large bowl, mix together the chickpea flour, red pepper, chaat masala, cumin , coriander powder, salt and lemon juice.
    • Now add potato slices and a litlle water.
    • Toss to coat evenly.
    • Heat oil in a deep pan over medium heat.
    • Now fry chips for 10 minutes or until crispy and golden brown.
    • Remove from the oil and drain on kitchen paper.Chips Pakora is ready to serve. ENJOY

    Notes

    Serve with your favorite dipping sauce.

    If you like Chips Pakora 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 crispy and mouth watering Chips Pakora , do share with us and we would be glad to give it a try.

  • The Most Common Cooking Mistakes

    20 The Most Common Cooking Mistakes

    Learn how to avoid these common mistakes for successful cooking every time.

    20-common-cooking-mistakes

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    1. You don’t taste as you go.

    Result: The flavors or textures of an otherwise excellent dish are out of balance or unappealing.

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    2. You don’t read the entire recipe before you start cooking.

    Result: Flavors are dull, entire steps or ingredients get left out.

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    3. You make unwise substitutions in baking.

    Result: You wreck the underlying chemistry of the dish.

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    4. You boil when you should simmer.

    Result: A hurried-up dish that’s cloudy, tough, or dry.

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    5. You overheat chocolate.

    Result: Instead of having a smooth, creamy, luxurious consistency, your chocolate is grainy, separated, or scorched.

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    6. You over-soften butter.

    Result: Cookies spread too much or cakes are too dense.

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    7. You overheat low-fat milk products.

    Result: The milk curdles or “breaks,” yielding grainy mac and cheese, ice cream, or pudding.

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    8. You don’t know your oven’s quirks and idiosyncrasies.

    Result: Food cooks too fast, too slow, or unevenly.

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    9. You’re too casual about measuring ingredients.

    Result: Dry, tough cakes, rubbery brownies, and a host of other textural mishaps.

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    10. You overcrowd the pan.

    Result: Soggy food that doesn’t brown.

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    11. You mishandle egg whites.

    Result: The whites won’t whip up. Or, over beaten or roughly handled, they produce flat cake layers or souffles with no lift.

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    12. You turn the food too often.

    Result: You interfere with the sear, food sticks, or you lose the breading.

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    13. You don’t get the pan hot enough before you add the food.

    Result: Food that sticks, scallops with no sear, pale meats.

    [divider]

    14. You slice meat with?instead of against?the grain.

    Result: Chewy meat that could have been tender.

    [divider]

    15. You under bake cakes and breads.

    Result: Cakes, brownies, and breads turn out pallid and gummy.

    [divider]

    16. You don’t use a meat thermometer.

    Result: Your roast chicken, leg of lamb, or beef tenderloin turns out over- or under cooked.

    [divider]

    17. Meat gets no chance to rest after cooking.

    Result: Delicious juices vacate the meat and run all over the cutting board, leaving steak or roast dry.

    [divider]

    18. You try to rush the cooking of caramelized onions.

    Result: You end up with sautéed onions, which are nice but a far cry from the melt-in-your-mouth caramelized ideal.

    [divider]

    19. You overwork lower-fat dough.

    Result: Cookies, scones, pie crusts, and biscuits turn out tough.

    [divider]

    20. You neglect the nuts you’re toasting.

    Result: Burned nuts, with a sharp, bitter flavor.

    [divider]

    If you like This article The Most Common Cooking Mistakes  then let me know your feedback by commenting below.

     

  • Food Blogger Meetup with Neelofer Naeem

    Welcome to the newest series on my Website; an interview series with some of my favorite food bloggers. My purpose of this series is to appreciate food blogger work all over the world and share their foodie talent to give you inspiration.

    Today we have Neelofer Naeem from NEELO’S KITCHEN:

    neelo's kitchen

    [divider]
    Me: Dear Neelo’s Aslam-o-Alakaum, “Hope you are doing well, and in good health.”

    Neelofer: W’salam, I’m fine thanks :).

    [divider]

    Me: Thank you Neelofer for joining us today now first we would love to know about you.  _ tell us a bit you and Your Blog _ A lady behind “Neelo’s Kitchen”?

    Neelofer: My Name is Neelofar Naeem. I am from Karachi, Pakistan but settled in UK Since last 9 years. I did my graduation from Khatoon-e-Pakistan college in Arts and as a subject I studied Home Economics.
    Since very young age I had a passion of cooking. I watched my mom cooking in Kitchen and wanted to copy her style. I learned basic and traditional cooking by my mom. I like to cook traditional, Authentic and healthy dished for my Family but on other hand I like continental food to so I do keep trying , inventing New dishes and recipes.

    Cooking according to me is like Science, Where we do experiments, and invent new everyday! We learn from our mistakes and by Keep trying and not giving up!

    While cooking I keep Nutritional Value in my mind too, to make meal healthy but not compromising with taste, so my Family enjoy healthy and yummy food all the time.
    Lastly I want to say “What ever Respect and honour I am getting in my Life is all cause of my Husband Love and Support.” he is the only one who has always trusted on me and encouraging me to take Successful steps in life.

    [divider]

    Me: What is the story behind your blog’s name, Neelo’s Kitchen.

    Neelofer: I kept the same name for my Blog which I already had on Facebook page with a name of ” Neelo’s Kitchen”, Which was the idea of my Husband. As my cooked food was liked by everyone who visited my place and have it..They ask me recipes, all the time repeating same recipes and telling about process was getting quite difficult for me. Then, my husband gave me idea to open a page add and save all my tried and tested recipes on Page and give benefits to all food lovers to try out my recipes. it makes my life easier, now instead of repeating recipes I simply ask my friends to follow my blog and try out what ever they are looking for .

    [divider]

    Me: Describe your Blog in Three words??

    Neelofer: Inspired, Friendly and scrumptious.

    [divider]

    Me: What are your cooking inspirations? A famous chef, your mom, a Cookbook, a Blog? 

    Neelofer:My inspiration is my mom and my Husband and also my own interest and determination to cook something good and healthy for my Husband.

    [divider]

    Me: Who or what inspired you to take the plunge and start your own food blog?

    Neelofer: I was successfully running my page on Facebook than one of my Dearest Friend Bushrah suggested me to do blogging so more peoples gets benefits from my recipes.

    [divider]

    Me: What’s your biggest failure ever in the Kitchen?

    Neelofer: When I was 11 years old and first time tried to bake Cake.Recipe I found from the Rafhan cornflour box, it was the first time I was handling oven so didn’t get idea that we must have to Preheat it first, I put my cake batter straight in oven. Everyone one was excited my father, my mom, my siblings. When cake came out of oven it was a big disaster. Uncooked from center, hard and chewy. But this thing didn’t stop me. I tried and tried and after several attempt I was able to make perfect and yummy cake like bakery.

    [divider]

    Me: What is your favorite Pakistani dish?

    Neelofer: My Favourite dish is Biryani and Gulab Jamun.

    [divider]

    Me: Any Ingredients you can’t stand? Which one can’t you live without?

    Neelofer: I can’t stand without chicken powder

    [divider]

    Me: What’s the most adventurous dish you’ve ever eaten?

    Neelofer: No I didn’t tried any Adventurous food cause my food journey itself is adventure for me.

    [divider]

    Me: What kind of recipes most of the people want these days?

    Neelofer: It depends on, some like traditional recipes, some like healthy and some like quick meals which gets ready in 20 minutes.

    [divider]

    Me: You visited Malaysia a little less than a year ago. What’s the best food you tried there?

    Neelofer: While visit to Malaysia we (I and my Husband) travelled to an Island Langkawi and had a very tasty Biryani and seekh Kebab in ” Lebanon Restaurant” very nice hospitality and very scrumptious food. In Malaysia they call Dhaba “mama”restaurant which you can find every corner of the street, We like there Milk tea and Paratha which they serve with a special potato curry. I still miss that flavor and food.

    [divider]

    Me: What ingredients would you like to use to make a scrumptious dessert? You can only pick four!

    Neelofer: Whipping cream, oreo, strawberry and ice cream these are the ingredients I always keep in my fridge/freezer for last minutes guest to make Oreo cream or Strawberry cream.

    neelo's oreo cream

    Me: How have you found the public’s reaction to your recipes and writing?

    A: They show lots of interest as I started my page Last year and Alhumdulillah now I have above 141,000 followers who not only appreciate but also try my recipes and send me their feedback with pictures.

    [divider]

    Me: What’s your favorite recipe from your blog?

    Neelofer: All recipes are my Favorite but I myself like Chicken Karahi, Singaporean Rice and lots more.

    [divider]

    Me: What piece of Photography equipment could you not go without?

    Neelofer: My Iphone

    [divider]

    Me: If I’m only going to make one dish from your blog, which one should it be?

    Neelofer: It would be Chicken Patties.

    Neelo's Chicken Patties
    Neelo’s Chicken Patties

    [divider]

    Me: What’s one secret talent outside of the kitchen nobody knows about you?

    Neelofer: Outside the kitchen I have little bit sense of Home decorating, I sew my own clothes.

    [divider]

    Me: What are your top tips for newie food bloggers?

    Neelofer: For Beginners I would suggest to have Patience, hard working and determination, Knowledge of food, interest in cooking are keen ingredients to get success and one more thing never get afraid of blunders you make in kitchen, keep on trying.

    [divider]

    To stay updated with Neelo’s and find more of her delicious recipes make sure to check out her blog and follow her  here:  Neelo’s Kitchen Blog 

    Follow Neelo’s Kitchen on Facebook

    Follow Neelo’s On GOOGLE+

    Neelo’s Facebook Group

     [divider]

    Thank you so much Neelofer for sharing so much with us. 🙂

  • Delicious and Moist White Fruit Cake Recipe

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    White Fruit Cake

    I know there are a lot of people out there that have issues with fruit cake, but this White Fruit Cake recipe has converted even the most reluctant. Great to serve with tea or even it is likely eaten without tea.

    White Fruit Cake Recipe
    Photo: White Fruit Cake Recipe

    If there are certain fruits you don’t like, you can always include more of another, or some of your own favourites. Dried fruits soaked in juice can take the place of candied fruits, and seeds can replace nuts.
    Follow this simple White Fruit Cake Recipe to prepare a delicate taste and texture of Fruit Cake .

    White Fruit Cake Recipe
    Photo: White Fruit Cake Recipe

    Bismillah Let’s get started.

    Check it out the White Fruit Cake Recipe and printable version below.

    Print Pin

    White Fruit Cake Recipe

    I know there are a lot of people out there that have issues with fruit cake, but this White Fruit Cake recipe has converted even the most reluctant.
    Prep Time 30 minutes
    Cook Time 2 hours
    Total Time 2 hours 30 minutes
    Servings 24
    Author Bushrah | Recipestable

    Ingredients

    • 3 cups all purpose flour sfited
    • 4 cups confectioners’ sugar
    • 2 cups butter
    • 8 eggs separated
    • 1-1/2 cups candied pineapple chunks
    • 2 cups golden raisins
    • 2 cups chopped cashew
    • 1-1/2 cups candied cherries
    • 1 cup dried currants
    • 1/2 cup orange juice
    • 2 tablespoon candied orange peel
    • 2 tablespoon candied citron peel

    Instructions

    Method

    • hop raisins, cherries and pineapple.
    • In a mixing bowl, combine together the chopped fruit with currants, orange peel, and citron.
    • Soak in orange juice for 2-3 hours.
    • Preheat oven to 135 degrees C.
    • Place a small pan of water in the oven.
    • Line three loaf pans with doubled waxed paper.
    • Now Place butter and confectioner’s sugar in a large bowl.
    • Beat until light and fluffy.
    • Beat egg yolks in a separate bowl.
    • Then stir in the butter mixture.
    • Stir in fruit, juice, and cashew.
    • Gradually stir in the sifted flour.
    • In a clean bowl, beat the egg whites to peaks.
    • Fold into batter.
    • Fill pans 2/3 rd full.
    • Bake for 2 hours or until a toothpick inserted in the center comes out clean.
    • Turn on a wire rack and let them cool completely.
    • Cut into slices and save in an air-tight container. Delicious White Fruit Cake is ready to serve.

    Notes

    Serving Suggestions:
    Serve with tea or coffee.

    I have also posted Carrot Cake Recipe which is another easiest & tastiest version of making cake. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy baking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

  • Kachnar Keema Recipe (Kachnar with Minced Meat)

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    LET’S CELEBRATE SPRING

    Today marks the start of spring. Traditional rites and festivals of spring revolved around its importance in growing food. Plants start to grow and animals come out of hibernation and begin reproducing. People come out of hibernation too!

    I’m really excited to be back with another Traditional Pakistani recipe (if you didn’t see my Kachnar Gosht and Karela Gosht then I’d really recommend you give those a try too).

    So let’s celebrate spring with another Traditional Pakistani food (Kachnar Keema). 

    Kachnar Keema Recipe
    Photo: Kachnar Keema

    A Lil Bit About Kachnar:

    Kachnar/Orchid is a species of flowering plant in the family Fabaceae, native to southeastern Asia, from southern China west to Pakistan and India.

    Kachnar tree, Bauhinia variegate, is also known as Orchid tree or Butterfly tree because of the way it’s flowers look. This is a very popular ornamental tree in subtropical and tropical climates, grown for its scented flowers and also used as food item in South Asian cuisine.

    Varieties of Kachnar:

    Kachnar has three varieties (red, white and mauve) depending upon the colour of its flowers.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    Kachnar Keema

    In Pakistan, its buds are considered a delicacy. They are available for a short season only and are difficult and expensive to buy. Eating Kachnar ( Orchid)is very beneficial for our health as this vegetable is blessed with advantages and it taste is really good when cooked with addition of any mince meat(keema).  

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    My take on a traditional Pakistani Kachnar Keema with lamb mince, kachnar buds, and served hot chapatai and Raita.

    I’ve been trying to perfect Kachnar Keema for a while, but I’ve always found that it was lacking a little something – it had meatiness from the lamb, bitterness from the kachnar buds and saltiness from the spices but it needed just a hint of creaminess. A few weeks ago on a whim (figuring that mince meat and yogurt go well) I decided to add some yogurt to my Kachnar Keema and the problem was solved – it is delicious.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    If you’re reading this and thinking “hmmmm, what would be the taste, or would I like this recipe?” then stop!! Whilst you can taste the flavour of the kachnar, it compliments the mince rather than overpowering it.

    Soooooooo…. convinced? 😉

    Kachnar Keema Recipe
    Kachnar Keema Recipe

    Extra-Bonus Tips :

    Before serving sprinkle lemon juice if this is to your taste. (I think it improves the flavour.) It’s good with naan, chapattis, or any other kind of bread, and Zeera Raita (Cumin Yogurt Sauce).
    This has Taste and is a Treat.
    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    Here is an easy to cook Kachnar Keema recipe to try out!

    Print Pin

    Kachnar Keema Recipe

    One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg mutton or lamb mince keema
    • 1/2 kg kachnar
    • 1/2 cup oil or ghee
    • 3 onions finely chopped
    • 2 large tomatoes finely chopped
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1/2 cup plain yogurt
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • salt to taste

    Instructions

    • Wash kachnar properly with water.
    • Now heat oil in a skillet or wok over medium high heat.
    • Saute onion in hot oil until transculant.
    • Now add ginger garlic paste and cook for 30 seconds.
    • Then add tomatoes, and mince.
    • Cook on high flame for few minutes or until meat is no longer pink.
    • Season with red chili, salt, cumin powder, coriander powder and turmeric powder.
    • Add 1 cup water and cover with the lid.
    • Let it simmer for 40 minutes or until mince is cooked thoroughly.
    • Remove the lid and cook mince on high heat for 5-8 minutes or until oil comes on top.
    • Now add kachnar and yogurt.
    • Cook and stir for 10 minutes or until done.
    • Now put on dum for few minutes then dish it out. Kachnar keema is ready to serve. ENJOY!!

    Notes

    Serving Suggestion:
    Serve Kachnar Keema with hot Chapati, Zeera Raita and Salad

    If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!

    Happy Cooking!!

  • The Best French Bread Pizza Recipe

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    French Bread Pizza

    Today I’m sharing one of  super simple, taste bud loving My Favorite French Bread Pizza recipe. I like it more than regular pizza. It’s quick, customizable and there is just something about sinking your teeth into that buttery, garlicky crust and hearing that crunch. So priceless. Do try it!!

    French Bread Pizza Recipe
    Photo: French Bread Pizza Recipe

    Bismillah Let’s get started.

    Check it out the French Bread Pizza Recipe and printable version below.

    Print Pin

    French Bread Pizza recipe

    Today I’m sharing one of super simple, taste bud loving My Favorite French Bread Pizza recipe. I like it more than regular pizza. So Priceless. Do try it!
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 1 loaf French bread about 18 inches long
    • 2 tablespoon butter melted
    • 1 cup leftover chicken tikka shredded
    • 1/2 cup pizza sauce
    • 1 capsicum cubed
    • 1 to mato seeds removed and cubed
    • 1 small onion cubed
    • 1/2 cup Mozzarella cheese grated
    • 1/2 cup Parmesan cheese grated
    • 1/2 teaspoon dried oregano
    • a pinch of garlic salt
    • a pinch of red pepper flakes

    Instructions

    Method

    • Preheat oven to 180 Degree C.
    • Slice the French bread right down the middle.
    • Flatten out each piece by pressing it firmly with your hands.
    • In a small bowl, combine together the butter, garlic powder, Parmesan cheese.
    • Spread butter mixture evenly on both loaves of bread.
    • Now Place bread on a baking tray and bake for 5 minutes or until lightly toasted.
    • Remove from the oven and spread pizza sauce onto the french bread.
    • Top with onion, chicken, tomato, capsicum and cheese.
    • Sprinkle dried oregano over them.
    • Bake for another 5 minutes or until cheese is melted.
    • Cut into serving slices. Delicious French Bread Pizza is ready to serve.

    Notes

    Serving Suggestions:
    Serve with Chili Garlic Sauce.

    I have also posted Easy Naan Pizza Recipe which is another easiest & tastiest version of making Pizza. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

     

  • Russian Macaroni Salad Recipe

    Russian Macaroni Salad Recipe

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    Russian Macaroni Salad

    Russian Macaroni Salad recipe
    Russian Macaroni Salad

    This is a Russian-inspired salad which is an all-time favorite of ours. Its quick and simple to make and most often you will find all the ingredients at home.

    Russian Macaroni Salad recipe
    Russian Macaroni Salad

    Russian Macaroni Salad have become very popular in Pakistan, being even served as starter’s. This simple Macaroni Salad is perfectly creamy, tangy and full of flavor, with a little spicy-sweet kick, where mayonnaise and cream envelopes macaroni, potatoes, peas, carrot, cucumber and eggs together.

    Russian Macaroni Salad recipe
    Russian Macaroni Salad

    My whole family likes it and eat it happily when I make it. It is very expensive to bought from market but I make it at home in only 200 Rs(6 serves) whereas in market a single plate is of Rs 150 rupees. It’s healthy, nutritious and very refreshing.  It Can also eaten served as a complete meal itself.

    Check it out the Russian Macaroni Salad Recipe and printable version below!!

    Russian Macaroni Salad recipe
    Print Pin

    Russian Macaroni Salad

    A perfectly creamy, tangy and full of flavor, macaroni salad with a little spicy-sweet kick. Do try this Russian Macaroni Salad Recipe, You’ll love it.
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    For Macaroni Salad

    • 1 cup boiled macaroni
    • 1 cup boneless chicken pieces cooked
    • 1 cup boiled potatoes cubed
    • 1/2 cup green peas matar, boiled
    • 1/2 cup boiled carrot cubed
    • 2 boiled eggs cubed
    • 1 cucumber cubed
    • 1 apple peeled and cubed

    For Salad Dressing

    • 1/2 cup mayonnaise
    • 4 tablespoon fresh cream
    • a pinch of salt
    • 2 tablespoon castor sugar
    • 1/2 teaspoon freshly ground black pepper

    Instructions

    Directions

    • In a mixing bowl, stir together the mayonnaise, fresh cream, salt , pepper and sugar.
    • Now add potato, chicken, carrot, macaroni, green peas, egg, cucumber and apple. Stir until well combined.
    • Adjust the seasoning.
    • Transfer into a serving dish.
    • Garnish with salad leaves and egg slices.Russian Macaroni Salad is ready to serve.

    Notes

    Serving Suggestions:
    Serve with any BBQ meal.

    If you like this Russian Macaroni Salad Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

    Pin It For Later

    Russian Macaroni Salad Pinterest
    Pin it For Later

  • Garbanzo Beans Chaat Recipe

    Garbanzo Beans Chaat ( Clean Eating Version)

    Garbanzo Beans or Chickpeas are a nutrient-rich food, providing high amounts of protein, fiber, iron, potassium, manganese, copper, zinc, phosphorus, magnesium, vitamin B-6 and thiamine, making them a healthy addition to any diet.

    They may also help you lose weight, especially if you eat them instead of higher-fat sources of protein like beef, or chicken. They are high in dietary fibre which means it’s harder for the body to digest them, in turn making their glyceminc index low.

    Garbanzo Beans Chaat (Black chickpeas) is one of Pakistani’s favorite food made with chickpeas and other spices. Everyone will like it and ask for more when you serve.

    Garbanzo Beans Chaat Recipe
    Photo: Garbanzo Beans Chaat Recipe

    I am beginning a journey of Weight Watchers friendly cooking to keep me and my family active and healthy. Garbanzo Beans or Black chickpeas(kala chanas) are good for weight loss. The recipe I am sharing with you today is an all year, all occasion kind of garbanzo bean chaat (kala chana chaat), that works as a great salad, too.

    Garbanzo Beans Chaat Recipe
    Photo: Garbanzo Beans Chaat Recipe

    There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy. This salad or chaat looks scrumptious!

    Bismillah Let’s get started.

    Check it out the Garbanzo Beans Chaat Recipe and printable version below

    Print Pin

    Garbanzo Beans Chaat Recipe

    There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy. This salad or chaat looks scrumptious! Do try it!
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 2 cups boiled black chickpeas or Garbanzo Beans kala chana
    • 1 potato boiled and cubed
    • 4 lettuce leaves chopped
    • 1 small onion finely chopped
    • 1 to mato finely chopped
    • 1/2 cup tamarind chutney
    • 2 tablespoon lemon juice
    • 1 teaspoon chat masala powder
    • 1/2 teaspoon cumin seeds roasted
    • 2 tablespoon mint chutney

    For Serving

    • papri
    • lemon wedge

    Instructions

    Method

    • Put Garbanzo Beans (kala chana) in a large mixing bowl.
    • Add lemon juice, potatoes, onion and tomatoes.
    • Season with chaat masala powder and cumin seeds.
    • Now stir in the tamarind chutney and mint chutney.Mix until well combined.
    • Transfer into a serving bowl.
    • Top with lettuce leaves.
    • Add papri and Garnish with lemon wedges. Garbanzo Beans Chaat is ready to serve. Kala Chana Chaat is ready to serve.

    Notes

    Serving Suggestions:
    Serve with mint chutney.

     Recipe Note’s

    1. For weightloss purpose, please skip the papri and potatoes as it will increase the calorie and carb rate.
    2. For weightloss, add lots of veggies ( like cucumber, carrot, celery etc)
    3. Actually I add (papri) for my lil brother. I ate this chaat without papri and potato and taste was scrumptious.It was so filling, satisfying and healthy.

    I have also posted Special Chana Chaat Recipe which is another easiest & tastiest version of making Chana Chaat. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

  • Creamy Dreamy Coconut Rice Pudding Recipe

    Coconut Rice Pudding

    Coconut Rice Pudding (Nariyal Kheer) is a nutty twist to the favorite Pakistani dessert Kheer. Coconut and rice are main ingredients for this sweet dish. It’s the best rice pudding (kheer)I’ve ever had, and very easy to make! Must try it!!

    Coconut Rice Pudding Recipe
    Photo: Coconut Rice Pudding Recipe

    Check it out the Coconut Rice Pudding Recipe here!!

    Print

    Coconut Rice Pudding Recipe

    Author Bushra Waheed

    Ingredients

    • 8 cups evaporated milk
    • 1/2 cup basmati rice
    • 1/2 cup condensed milk
    • 1/2 cup sugar or to taste
    • 1/2 cup coconut flakes
    • 1/2 teaspoon cardamom powder
    • 2 tablespoons chopped coconut
    • 2 tablespoon raisins
    • 2 tablespoons sliced almonds

    Instructions

    • Wash the rice thoroughly with few changes of water.
    • Soak in water for 20 minutes.
    • Put rice in a deep pot.
    • Pour milk in it.
    • Bring water to a boil then reduce heat to the low and gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency.
    • Now stir in the condensed milk, sugar, cardamom and coconut. Cook 5 minutes longer or until thickened.
    • Dish it out or distribute into 12 serving dishes.
    • Garnish with raisins, coconut and almonds.
    • Let it cool completely then put in the refrigerator for 4 hours to chill. Coconut Rice Pudding is ready to serve.ENJOY!!

    Notes

    Serve as a dessert after any meal.

    If you like Coconut Rice Pudding 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 Coconut Rice Pudding, do share with us and we would be glad to give it a try.