Mint is a magic ingredient, which adds zing to any preparation, however simple. Here is a simple process of dry roasting and crushing the leaves boosts the aroma of mint extraordinarily, adding a flavourful punch to the whole wheat flour rotis.
Pudina roti is such a healthy dish with a wonderful aroma. Its a healthy treat for your taste buds. This is my most favourite style of eating roti. Its a lighter version of roti and I just love it. Check it out the Pudina Roti Recipe here!!
Check it out the Mint Roti recipe here!!
Ingredients:
2-1/2 cups flour
1 cup mint,finely chopped
2 tbsp oil or butter
Oil for shallow frying
Salt to taste
How to make Mint Roti:
Sift the flour and salt in a bowl.
Add 2 tbsp of oil and mint and knead a stiff but non-sticky dough..
Cover with a damp cloth and leave aside for 30 minutes.
Divide the dough into 15 parts.
Shape like balls and press flat with the palm of your hand.
Roll out the roti into a round disc about 5″ diameter.
Put roti on a preheated griddle, dry roast both sides first then spread oil on both sides and shallow fry until well browned.
Love to eat Chicken Fajita Pizza ? Now you can make it at home with this Chicken Fajita Pizza recipe. Homemade pizza tastes much better than store bought pizza.Try this Chicken Fajita Pizza Recipe , you’ll love it.
Check it out the Chicken Fajita Pizza Recipe here!!
Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated). Try this Murgh Madrasi recipe and If you have any question about this Murgh Madrasi Recipe then you can ask by using comment box and we will clarify your confusion.
Add one cup water and cook for 20 minutes or until chicken is almost tender.Try this Chicken with Vegetables Recipe from a member of the Recipestable Community.
Photo: Chicken with Vegetables Recipe
Check it out the Chicken with Vegetables Recipe here !!
Add chicken pieces along with salt, browned onion, turmeric, coriander powder, red chilli powder and ginger and garlic paste.Stir and cook for 10 minutes.
Step 3
Then add one cup water and cook for 20 minutes or until chicken is almost tender.
Step 4
Add tomatoes and yoghurt and cook for another 10 minutes.
Step 5
Add all vegetables and cook for 20 minutes.
Step 6
Lastly, add all spices, coriander leaves and green chillies. Chicken with Vegetables are ready to serve.
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Serve with white rice, chapati or garlic naan.
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If you like Chicken with Vegetables Recipe and make it then let me know your feedback by commenting below.
A fun and easy Macaroni Balls Recipe that the kids and guests will love! It’s super crispy and absolutely one of my favorite snack.If you have any question about this Macaroni Balls Recipe then you can ask by using comment box and we will clarify your confusion.
Boil the macaroni for 7-8 minutes or until al-dente (still firm).
Step 2
Drain and set aside.
Step 3
Place chicken and boiled macaroni in a large bowl.
Step 4
Stir in the green onion, and green chilies.
Step 5
Add eggs, soy sauce and cumin seeds.
Step 6
Season with salt and pepper.Mix until well combined.
Step 7
Shaep into balls and coat evenly with flour.
Step 8
Roll the balls in bread crumbs.
Step 9
Heat oil in a deep pan over medium high heat. Fry the macaroni balls for 3-4 minutes or until crispy and golden brown.Macaroni balls are ready to serve. ENJOY!!
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Serve with chili garlic sauce.
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If you like Macaroni Balls Recipe and make it then let me know your feedback by commenting below.
A Colorful and flavorful one pot meal , this kashmiri chicken Pulao is my favourite quick fix for a weekday dinner. The chicken pulao comes to your rescue when the thought of preparing chicken biryani looks like too time consuming and difficult.
Last Sunday, I made Kashmiri Chicken Pulaoalong with Green Mango Chutney.This kashmiri Chicken Pulao looks great with all nuts and colors. My Grandpa(nana) and cousins love this pulao because its not too spicy. This chicken pulao is a milder version and the spice level can be adjusted according to the preference You can make this kashmiri Chicken Pulao recipe for lunch box,dinner any special occasion.
It’s a kashmiri style pulao. This kashmiri Chicken Pulao recipe uses aromatic spice and chicken. It is the delicious and shahi preparation of basmati rice, which is truly an aromatic. Must try this Kashmiri Chicken Pulao recipe and don’t forget to share your experience with us !!
If you have any question about this Kashmiri Chicken Pulao Recipe then you can ask by using comment box and we will clarify your confusion. Check it out the Kashmiri Chicken Pulao Recipe here!!
For all those out there that say a Vegetarian Lasagna can’t be as good as one made from meat, you’re wrong. So wrong.
Once you have a good lasagna recipe under your belt, you know you’re getting somewhere in the culinary world.
I will agree that lasagna needs a certain type of ‘meaty’ flavour, after all it was originally a meat dish. But that’s easily possible thanks to spelt grains or freekeh (very easy to find), which take on an amazing, smoky, deep flavour when cooked in stock. The pleasingly-chewy texture feels like the consistency of meat too, and is more than a replacement – it’s even better.
As much as I love Meaty lasagna, when I had a slice of this veggie version, I really didn’t miss the meat. And so I now have one thing to say – to the veggie haters, this is the best lasagna ever. Best. Lasagna. Ever.
Don’t believe me? That’s fine, taste is subjective anyway. But make your decision after you’ve tried it.
Just find ready made lasagna sheets and this great lunch or dinner dish bursting with carrot, zucchini, eggplant, mushrooms, pepper and herbs is all yours!
This Vegetarian Lasagna doesn’t require too much time, either. While water boils and noodles cook, you can get through making most of the vegetable sauce. Then, all you do is finish the sauce, assemble and bake for 30 minutes or so.
Bonus — I actually found this Vegetarian Lasagna is better the next day – score for make-ahead meals.
Here’s how I made mine yesterday, but keep in mind you can use any lasagna recipe you love! Just roll the cheesy filling inside the noodles as shown below, place them in a pan (small or large, depending on your needs), and top them with whatever sauce you want.
Photo: Vegetarian Lasagna Recipe
Check it out the Vegetarian Lasagna Recipe and printable version here!!
Having a good lasagna recipe under your belt means you’re really getting somewhere in the culinary world. And this the Best Lasagna Ever. Go on, shine.
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 8
Author Bushrah | Recipestable
Ingredients
1poundbox lasagna noodles
6cupsmarinara saucehalal
24ounceslow-fat cottage cheese
32ouncesshredded mozzarella cheese
1/2cupchopped herbsbasil, oregano, or thyme
2eggplantscut into circular slices
6zucchinicut lengthwise into slices
6portobello mushroomsthinly sliced
2red onionsthinly sliced
4tbspolive oil
4clovesgarliccrushed
3/4cupchopped onions
2cans diced tomatoes
1/3cupchopped basil
salt and pepper to taste
Instructions
Saute or oven-roast the vegetables until they are cooked through. Set aside.
To make the marinara sauce, begin by heating the olive oil in a pan over medium heat.
Add the chopped onions and stir until golden brown.
Add the garlic and tomatoes and simmer for 25 minutes.
Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.
Preheat the oven to 350°.
In the bottom of a 16″ x 12″ pan, place a layer of dry noodles.
On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese.
Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process.
Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
Cover the pan with plastic wrap, then wrap tightly with aluminum foil.
Bake for 35 minutes, or until a knife pokes easily through the lasagna.
Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
Remove lasagna from the oven and let set for 20 minutes.
Garnish with fresh basil leaves or other fresh herbs. The most awesome Vegetarian lasagna ever is ready to serve.
These easy, cheesy Lasagna Rolls are addictive. They are perfect to serve with dinner or just as an afternoon snack.
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.
This is a White Milky bread recipe with a light texture which is made with plain flour, yeast, milk, baking powder and butter. It goes with anything and is good at calming an unsettled tummy. Make your own with this easy recipe. Spread with butter and jam or toast it.
If you have any question about this White Milky Bread Recipe then you can ask by using comment box and we will clarify your confusion.
Make something different with fish rather to fry it. This fish Korma is one of my most favourite curries, and it is not surprising when you taste the wonderful, creamy blend of yogurt and authentic spices.
This simple, superfast fish korma recipe help you get dinner on the table in 45 minutes or less. Simply perfect for every occasion.
If you have any question about this Fish Korma Recipe then you can ask by using comment box and we will clarify your confusion.
A quick and easy recipe for a Chicken with Eggs served with fried rice.Try this tasty Chicken with Eggs Recipe and share you experience with us!!
If you have any question about this Chicken with Eggs Recipe then you can ask by using comment box and we will clarify your confusion.
A deliciously spicy, Dhaba Chicken in a thick gravy. If you have any question about this Dhaba Chicken Recipe then you can ask by using comment box and we will clarify your confusion.
Simple and easy recipe for making Badusha at home. Celebrate the festival with home made sweets. Try this Badusha Recipe from a member of the Recipestable Community.
I love coconut so making coconut ladoo has been high on my things-to-cook list. This coconut ladoo recipe has only 3 key ingredients and takes not more than 15 mins to come together. They are easy to make for festive occasions.
1 medium cauliflower florets trimmed, and coarsely chopped
1 tbsp hot green peppers, finely chopped
1 tsp ground cumin
1 tsp salt
8 tbsp ghee or clarified butter
How to make Cauliflower Paratha :
For Dough:
In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.
With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.
If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
Again gather it into a ball.
Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.
For Filling:
Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tbsp of ghee over high heat until a drop of water flicked into it splutters instantly.
Stir in the ginger and garlic, then the onions.
Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.
Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.
To make the parathas:
Divide the cauliflower mixture into 9 equal portions.
Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.
Place a portion of the filling mixture in the
center of the round and fold the edges over it,
pressing them together to enclose the filling
securely.
Pat the filled paratha flat with your hands, then
gently roll it again to make a round about 5
inches in diameter.
As you shape and fill the parathas, set them
aside, covered with a dampened kitchen towel to
keep them from drying out.
Heat an ungreased 10 to 12-inch skillet with a non
stick finish or a well-seasoned cast-iron skillet
or griddle until it is hot enough for a drop of
water flicked into it to splutter instantly.
Place one of the parathas in the pan and, moving
it about constantly with your fingers or the edge
of a metal spatula, cook for a minute or so.
With a wide spatula, turn the paratha over and
brush about a tsp of the ghee on the top.
Cook for 2 minutes, then turn it over, spread with
