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  • The Secret Revealed: How to Make Juicy & Tender Tandoori Chicken Tikka!

    Tandoori Chicken Tikka

    Tandoori chicken Tikka is a Pakistani recipe, in which the chicken is flavoured with yogurt and different spices, and then roasted.  You are sure to find it almost any where around the world in every restaurant.

    For some reason days seem to get shorter and busier. However one can always BBQ,even when short on time. So here’s what we did yesterday at my place!

    Tandoori Chicken Tikka recipe
    Photo: Tandoori Chicken Tikka Recipe

    I am sure you all know how to make Tandoori Chicken Tikka. This is my absolute favourite Tandoori Chicken Tikka Recipe , healthy and yummy.

    I marinated the Chicken tikka over night as they become so tender and need really less time to cook. I just use very simple spices but I use lots of lemon so they turn extreme delish.

    Marinate tikka
    Marinate tikka Overnight.

    There is nothing comparable to the aroma of Barbecue at home. Tempt your taste buds with a hot and juicy tandoori chicken tikka recipe, served with a cooling dip .

    Tandoori Chicken Tikka on Skewers
    Photo: Tandoori Chicken Tikka on Skewers

    Here is my Tandoori Chicken Tikka which is an all time favourite of my family.

    Tandoori Chicken Tikka recipe
    Photo: Tandoori Chicken Tikka Recipe

    Check it out the Tandoori Chicken Tikka recipe here!!

    Prep Time: 10 minutes + marination[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    • 4 chicken leg pieces or breast pieces (as you desired)
    • 1 cup plain yogurt
    • 3 tablespoon vinegar
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon lemon juice
    • 1 tablespoon butter, melted
    • 2 teaspoon red chilli powder
    • 2 teaspoon cumin powder
    • 2 teaspoon garam masala powder
    • 2 teaspoon chaat masala powder
    • 1 teaspoon coriander powder
    • 1 pinch of yellow food color (optional)
    • salt to taste
    • oil for busting

    For Garnishing:

    • Lemon slices
    • onion rings

    [/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 the chicken and trim excess fat from the chicken.

    Step 2

    Cut 3-4 long, diagonal slits on each piece with a sharp knife.

    Step 3

    Take a large bowl, add yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, red chili, chaat masala and salt. Mix well.

    Step 4

    Put chicken pieces into the bowl. Turning to coat and making sure that the marinade gets into all of the slits in the chicken.

    Step 5

    Cover and marinate in the refrigerator for 4-6 hours or overnight. So it will absorb flavors and grow tender.

    Step 6

    Set up a grill with hot coals.

    Step 7

    Remove the chicken from the marinade and pierce the skewers through the breasts or leg pieces.

    Step 8

    Discard the marinade.

    Step 9

    Cook for 10-12 minutes or until chicken is no longer pink near the bone; turning and basting frequently with oil.

    Step 10

    Transfer the chicken to a platter and let it rest for 5 minutes.

    Step 11

    Brush the chicken with the melted butter.

    Step 12

    Squeeze lemon halves on top.

    Step 13

    Garnish with the lemon wedges and the sliced onion. Tandoori Chicken Tikka is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve with naan, mint chutney and salad.

    [/tab] [/tabs]

    If you like Tandoori Chicken Tikka recipe and make it then let me know your feedback by commenting below.

  • Soft & Sweet: The BEST Rasmalai Recipe Ever 

    Rasmalai

    This Bengali dessert has taken the Sub-Continent by a revolution. Everyone is completely in love with rasmalai, whether they are kids who like milky dessert or grown-ups. Enjoy

    Rasmalai recipe by Chef Tahir Chaudhry
    Photo: Rasmalai recipe

    Check it out the Rasmalai Recipe here!!

    Prep Time:10 minutes + chilling

    Cook Time:40 minutes

    Servings:5

    Ingredients

    • 1 liter milk
    • 200 gm cheese
    • 2 cups white sugar
    • 2 tsp cornflour
    • 1 tsp plain flour
    • 1 tsp cardamom powder

    For Garnishing:

    • 1 tbsp chopped almonds
    • 1 tbsp chopped pistachios

    Directions:

    1. In a saucepan, cook milk with ½ cup sugar.
    2. Add pinch of cardamom powder.
    3. Bring to a boil then reduce heat to low.
    4. Cook for 30 minutes or until half milk will remain.
    5. In a bowl, combine together Paneer, cardamom powder, cornflour and white flour.
    6. Now make small ball out of the mixture.
    7. In a separate pan, dissolve remaining sugar in water.
    8. Cook for 5 to 7 minutes or until sugar syrup is ready.
    9. Now soak prepared balls in sugar syrup and mix.
    10. Take it out in a serving bowl.
    11. Garnish with pistachio and almonds.
    12. Rasmalai is ready to serve. Enjoy!!

    If you like Rasmalai recipe and make it then let me know your feedback by commenting below.

  • The Secret to Crispy Aloo Tikkis & Tangy Toppings: Aloo Tikki Chaat Recipe!

    Aloo Tikki Chaat

    Take a shallow dish, place fried aloo tikki in it. Spoon tamarind chutney and yogurt over it. Try this Aloo Tikki Chaat Recipe from a member of the Recipestable Community.

    Aloo Tikki Chaat recipe
    Photo: Aloo Tikki Chaat Recipe

    Check it out the Aloo Tikki Chaat recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 5[/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]

    • 1/2 kg potatoes, boiled
    • 2 eggs, lightly beaten
    • 2 cloves garlic, minced
    • 1 tsp chopped ginger
    • 1/2 cup fresh coriander leaves, finely chopped
    • 4 green chillies, thinly sliced
    • 1 tsp cumin seeds
    • 1 cup plain yogurt
    • 1 cup tamarind pulp
    • 1/2 cup jaggery
    • 1 cup warm water
    • 1 tsp red chilli, crushed
    • salt to taste
    • oil for frying

    [/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

    Soak tamarind in warm water for 15-20 minutes.

    Step 2

    Boiled potatoes then mashed.

    Step 3

    Take a large bowl, place potatoes, coriander leaves, green chilies, ginger and garlic in it.

    Step 4

    Sprinkle red chili, cumin seeds sand salt over it.

    Step 5

    Mix well and shape into small ball.

    Step 6

    Lightly flatten them with palm of hands.

    Step 7

    In a small bowl, lightly beat eggs.

    Step 8

    Dip potato balls in it.

    Step 9

    Heat oil in a pan over medium high heat. Fry kebabs until golden brown.

    Step 10

    Add jaggery and tamarind pulp in a medium bowl.

    Step 11

    Season with salt and red chili powder.

    Step 12

    Lightly beat plain yogurt and set aside.

    Step 13

    Take a shallow dish, place fried aloo tikki in it.

    Step 14

    Spoon tamarind chutney and yogurt over it.

    Step 15

    Garnish with ginger slices and green chilies

    [/tab] [tab]

    • Serve with imli ki chutney.

    [/tab] [/tabs]
    If you like Aloo Tikki Chaat Recipe and make it then let me know your feedback by commenting below.

  • Coconut Sambal Recipe

    Coconut Sambal

    Remove from the flame and allow it to cool.Blend to make a smooth paste.Try this Coconut Sambal Recipe from a member of the Recipestable Community.

    Coconut Sambal recipe
    Photo: Coconut Sambal Recipe

    Check it out the Coconut Sambal Recipe here!!

    [divider]

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

    • 1 cup coconut, grated
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tbsp Oil
    • 1/2 tbsp Lemon Juice
    • 2 green chillies
    • 6 black peppercorns
    • 1 tsp red chili flakes, crushed
    • salt to taste

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Heat oil in a wok or deep pan.

    Step 2

    Saute onion, garlic and green chillies in it.

    Step 3

    Remove from the flame and allow it to cool.
    Step 4

    In a blender, place sauteed onion and all ingredients with 2tbsp water.

    Step 5

    Blend to make a smooth paste.
    Coconut Sambal is ready to serve.

    Enjoy!
    [/tab] [tab]

    Serve with [/tab] [/tabs]
    If you like Coconut Sambal Recipe and make it then let me know your feedback by commenting below.

  • A Taste of Royalty: Chicken Mughlai Kebab Recipe !

    Chicken Mughlai Kebab

    Chicken Mughlai Kebab is a special occasion recipe – not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself. Must try this Chicken Mughlai Kebab Recipe, hope you’ll like it.

    Chicken Mughlai Kebab recipe
    Photo: Chicken Mughlai Kebab Recipe

    Check it out the Chicken Mughlai Kebab Recipe here!

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 5[/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]

    • 1 kg boneless chicken breasts
    • 1 tsp ginger powder
    • 1 tsp garlic powder
    • 4 tbsp yogurt
    • 1 tsp red chili, crushed
    • 1 tsp black pepper
    • salt to taste
    • 1 cup cornflour
    • oil for frying

    [/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

    Wash chicken properly then drain.

    Step 2

    Cut chicken into small cubes.

    Step 3

    In a bowl, combine yogurt, ginger and garlic powder, pepper, red chili and salt. Mix well.

    Step 4

    Put chicken cubes in it turn to coat evenly.

    Step 5

    Cover and marinate for 4 hours in the refrigerator.

    Step 6

    Place the corn flour and 1/4 tsp pepper and salt in a resealable plastic bag.

    Step 7

    Remove the chicken from marinade.

    Step 8

    Then put it in the plastic bag. Shake well.

    Step 9

    Heat oil in a deep pan or skillet over medium high heat.

    Step 10

    Place chicken cubes in hot oil.

    Step 11

    Fry for 4-5 minutes or until chicken is tender and golden brown. Chicken Mughlai Kebab is ready to serve.

    [/tab] [tab]

    • Enjoy with Mint Chutney and Naan.

    [/tab] [/tabs]

    If you like Chicken Mughlai Kebab recipe and make it then let me know your feedback by commenting below.

  • Lamb or Mutton Korma Recipe (with Step-by-Step Pictorial Instructions)

    Lamb or Mutton Korma Recipe (with Step-by-Step Pictorial Instructions)

    Lamb Mutton Korma recipe with step by step pictures
    Lamb or Mutton Korma
    Lamb Mutton Korma recipe
    Lamb or Mutton Korma
    Lamb Mutton Korma recipe
    Lamb Mutton Korma

    Mutton Korma Ingredients:

    • 1 kg mutton (rinse and drained)
    • 3 onions, thinly sliced
    • 1 cup oil
    • 1cup plain yogurt
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp cayenne pepper
    • 1 tsp coriander powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp  black pepper
    • 1 tsp cumin seeds, roasted
    • 4-5 green cardamom pods
    • 1 cinnamon stick (about 1-inch)
    • 2 tbsp kewra water
    • 3 bay leaves
    • 4 cloves
    • salt to taste

    For Garnishing:

    • 1/4 cup blanched almond
    • 2 tbsp brown onion
    • 1 tbsp julienne ginger

    How to make Mutton Korma:

    Heat oil or ghee in a pan , add sliced onions and fry on high heat for 8-10 minutes or until the onions turn transparent.

    Stir frequently then reduce heat to low and continue to fry until the onion are light golden.

    Remove from the oil and drain.

    Spread the fried onions on absorbent paper.

    Allow it to cool and when crispy ,

    crush it coarsely with a rolling pin

    .

    In the same oil add ginger-garlic paste and fry for few seconds.

    Pin it For Later:

    Lamb or Mutton Korma
    Lamb or Mutton Korma~ Pin it For Later

  • Lemon Juice Rice Recipe

    Lemon Juice Rice

    Why serve plain old rice when you can wow them with this simple, Lemon Juice Rice Recipe ? Rice is cooked with lemon juice, coconut milk and mustard seeds then garnished with cashew nuts.

    Lemon Juice Rice Recipe
    Photo: Lemon Juice Rice Recipe

    Check it out the Lemon Juice Rice Recipe Here!!

    [divider]

    [one_fourth]Prep Time:10 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]

    • 1-1/2 cup of rice
    • 2 cups water
    • 1/2 cup ghee or clarified butter
    • 4 curry leaves
    • 1 green pepper, minced
    • 2 tablespoon lemon juice
    • 2 tablespoon grated coconut
    • 2 tablespoon coconut milk
    • 1 teaspoon mustard seeds
    • 1 teaspoon salt

    For Garnishing:

    • Cashew nuts
    • Fresh parsley

    [/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

    Cook the rice and salt with water in a saucepan over quick fire until it boils, cover it and simmer for 15 minutes.

    Step 2

    Soak the coconut with milk and set it aside.

    Step 3

    Heat ghee. Saute the curry leaves, green pepper and mustard seeds until they pop.

    Step 4

    Stir in the coconut, rice and lemon juice.

    Step 5

    Cover the saucepan and simmer for 10 minutes until the liquid consumes and is the rice is dry and spongy.

    Step 6

    Transfer into a serving dish. Garnish with cashew nuts and parsley. Lemon Juice Rice is ready to serve.

    [/tab] [tab]

    • Serve  along with any curry.

    [/tab] [/tabs]

    If you like  Lemon Juice Rice recipe and make it then let me know your feedback by commenting below.

  • Recipe: Chicken Hawaiian Shashlik

    Recipe: Chicken Hawaiian Shashlik

    Chicken Hawaiian Shashlik

    Indulge the taste of Hawaiian in shashlik. Marinated chicken cubes are skewered with pineapple and spring onion, cooked and finished with yummy plum sauce. Must try this Chicken Hawaiian Shashlik Recipe, you’ll love it.

    Chicken Hawaiian Sahshlik Recipe by Chef Zakir
    Photo: Chicken Hawaiian Shashlik

    Check it out the Chicken Hawaiian Shashlik Recipe here!!

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 2 [/one_fourth]

    [divider]

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

    • 2 boneless chicken breasts
    • 1 cup plum sauce
    • 6 pineapple slices
    • 2 spring onions
    • 125 gm natural yogurt
    • 2 tbsp ginger garlic paste
    • 1 tbsp red chili powder
    • 1 tbsp turmeric powder
    • 1 tbsp hot spices powder
    • 4 green chilies, thinly sliced
    • shashlik sticks as required
    • oil for frying

    [/tab] [tab]Yield: 2 servings

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

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

    1. Wash chicken and pat dry.
    2. Cut chicken breasts into bite size pieces.
    3. Cut pineapple slices into small pieces.
    4. Place chicken and pineapple pieces in a large bowl.
    5. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, hot spices powder, salt.
    6. Cover and marinate chicken for 40 minutes.
    7. Cut spring onions into pieces, each 2 inches long.
    8. Thread marinated chicken, pineapple and spring onion onto a shashlik stick.
    9. Repeat the process until stick is filled.
    10. Repeat this method with all remaining ingredients.
    11. Heat oil in a pan.
    12. Place chicken skewers in it and cook on low heat for 10 minutes or until well done.
    13. Now place sticks in a serving plate.
    14. Pour plum sauce on prepared sticks.
    15. Chicken Hawaiian Shashlik is ready to serve.

    [/tab] [tab]

    • Serve with Steamed Rice.

    [/tab] [/tabs]

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

  • Recipe: Curried Coconut Chicken (Nariyal Murgh)

    Curried Coconut Chicken (Nariyal Murgh) 

    Now add coconut milk, cook on high flame for 2-3 minutes or until sauce is thickened. Must try this Curried Coconut Chicken (Nariyal Murgh), you’ll love the aroma and smooth texture of this curry.

    Nariyal Murgh Recipe by Shireen Anwar
    Photo: Curried Coconut Chicken (Nariyal Murgh) 

    Check it out the Curried Coconut Chicken (Nariyal Murgh)  here!!

    Prep Time:10 minutes

    Cook Time: 40 minutes

    Servings:5

    Ingredients

     

    • 1 kg chicken, cut into 16 pieces
    • 1 cup chopped onion
    • 1/2 cup oil
    • 1/2 cup water
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 3 tbsp coconut milk powder
    • 3 tomatoes, blended
    • 4 green chilies, thinly sliced
    • 1 tsp red chili, crushed
    • 1 tsp black pepper, freshly ground
    • 1/2 tsp turmeric powder
    • salt to taste

    Directions:

    1. Heat oil in a deep pan or wok.
    2. Fry onions for 2-3 minutes or until transparent.
    3. Then add ginger garlic paste and cook for1 minute or until turns light golden.
    4. Add red chili, salt, turmeric with water.
    5. Cook for 2 minutes then put chicken in it.
    6. Stir frequently.
    7. Cook for 5-8 minutes or no longer pink.
    8. Then add blended tomatoes and crushed black pepper.
    9. Cover with a lid and cook on low flame for 10-15 minutes or until chicken is tender.
    10. Now add coconut milk, cook on high flame for 2-3 minutes or until sauce is thickened.
    11. Take it out in a serving dish.
    12. Garnish with green chilies.
    13. Nariyal Murgh is ready to serve. ENJOY

    Serving Suggestions:

    • Serve with chapati or rice.

    If you like this recipe  and make it then let me know your feedback by commenting below.

  • Recipe: Extra Easy Cupcakes

    Recipe: Extra Easy Cupcakes

    If you’re a cupcake making newbie, then this is the perfect starter recipe.  Simple and oh-so-delicious, these Extra Easy cupcakes make a lovely.You can change the ingredients of these easy cupcakes to match the occasion.

    Extra Easy Cupcakes recipe
    Extra Easy Cupcakes

    I mentioned a couple weeks ago that I’d be bringing you some new basic favorites and I started with a Banana Chocolate Loaf cake. Today, we are talking about these Extra Easy  cupcakes and I’m pumped! One of the things that I’m always messing with is vanilla cake or simple cupcakes. It’s the never ending quest for all the best versions.There are so many ways to vary a Simple cupcake and I want the best of all of them! I’m greedy like that. Plus, I know not every has the same idea of the perfect cupcake, so I like to have options.

    Extra Easy Cupcakes recipe
    Extra Easy Cupcakes

    So let’s talk a bit about these Extra Easy cupcakes. These cupcakes use butter and are lighter and super moist. We’ve got the usual suspects in this cupcake, starting with the dry ingredients: all-purpose flour, baking powder and salt. Easy, common ingredients that you should totally have in your pantry already. Mix ’em all together and set ’em aside.

    Next are the wet ingredients:butter, sugar, milk, vanilla extract and eggs. The butter is the fat component instead of vegetable oil and in my opinion, tends to make a more moist cake that stays moist for longer. Totally true for these cupcakes. The milk  adds to the structure of the cake, in addition to adding moisture. Milk adds fluff and I love some fluff.

    I used a teaspoon of vanilla extract to make sure there’s plenty of delicious vanilla flavor. Then the eggs add more moisture, structure and flavor. I switched it up in these and went with whole eggs instead of egg whites. No more egg yolks getting wasted here!

    Once the wet and dry ingredients are combined, the milk is added.

    Extra Easy Cupcakes recipe
    Extra Easy Cupcakes

    There’s so much moisture in these cupcakes! I love them! I’m a big, big fan of their ease of making, their flavor and moisture. They use such simple ingredients that you likely already have in your pantry too – score!

    Extra Easy Cupcakes recipe
    Extra Easy Cupcakes

    When topped with my favorite buttercream frosting, these vanilla cupcakes really are a dream! They were a big hit in our house and I hope you love them as much as we did!

    Perfect for offering as a snack, at tea time or as party food or any occasion. Exercise your creative muscle by decorating these cupcakes to suit your mood.Pipe the frosting onto the cupcakes for an extra special look.

    Bismillah, let’s begin!

    Check it out the Extra Easy Cupcakes Recipe and printable version below.

    Extra Easy Cupcakes recipe
    Print Pin

    Extra Easy Cupcakes Recipe

    If you’re a cupcake making newbie, then this is the perfect starter recipe.  Simple and oh-so-delicious, these Extra Easy cupcakes make a lovely.You can change the ingredients of these easy cupcakes to match the occasion.
    Course Dessert, Snack
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 12
    Author Bushra Waheed

    Ingredients

    • 200 gm plain flour
    • 3 eggs
    • 200 gm butter
    • 200 gm sugar
    • 1 tsp baking powder
    • 1/2 tsp vanilla essence
    • 1/2 cup milk
    • 12 cupcases

    Instructions

    • Preheat oven to 325°F (180°C) and prepare a cupcake pan with liners.
    • Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
    • In a medium bowl, cream butter with sugar. Then add eggs and beat well.
    • Add the wet ingredients to the dry ingredients and beat until well combined. Stir vanilla in it.
    • Slowly add the milkr to the batter and mix on low speed until well combined.
    • Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
    • Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
    • Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.Extra Easy Cupcakes are ready to serve.

    Notes

    Serve with tea or coffee.

    I have also posted Picnic Cupcakes Recipe  which is another easiest & tastiest version of making Cupcakes. 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.

  • Recipe: Malai Kofta Curry

    Malai Kofta Recipe Image

    Ingredients:

    For the Kofta:

    • 1 1/2 lb. potatoes
    • 2 heaped tbsp each of crumbled paneer,
    • khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
    • 4-5 cashew nuts chopped
    • 1 tbsp raisins
    • 2-3 finely chopped green chillies
    • 1/4 tsp sugar
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp red-chilli powder
    • 1/2 tsp cardamom powder
    • Salt To Taste
    • 3 tbsp cooking oil/ghee(clarified butter)
    • Oil for frying the koftas

    For the gravy:

    • 2 medium onions,chopped
    • 3 flakes garlic,crushed
    • 1 inch ginger,crushed
    • 3 large tomatoes,pureed
    • 1 tsp red-chilli powder
    • 1/2 tsp garam masala powder
    • 1/2 tsp dhania(coriander) powder
    • 1/2 tsp cumin powder
    • 2 tsp powdered poppy seeds
    • 1/2 tsp sugar
    • 1 tbsp ground peanuts/cashew-nuts

    How to make Malai Kofta:

    • Boil the potatoes till tender.
    • Peel, mash and add salt to taste.
    • Keep aside.
    • Mix all the other ingredients for the kofta into a paste.
    • Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
    • Seal the edges and shape into stuffed rounds.
    • Deep fry each kofta till golden brown.
    • Drain and keep aside.
    • Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
    • Add the pureed tomatoes and the masala powders.
    • Add the sugar and the ground peanuts.
    • The gravy will begin to thicken.
    • You can also add some malai to thicken it some more.
    • Mix in some water if necessary.
    • When the gravy comes to a boil, add the koftas.
    • Heat through and serve the malai kofta.
    • Malai Kofta is ready to serve.
    • Enjoy!

    Note:

    In this malai kofta recipe , the koftas should be put in just before eating the dish or else they will turn soggy.

  • Moist & Delicious Banana Chocolate Loaf Cake (Easy One-Bowl Recipe!)

    Banana Chocolate Loaf Cake

    Banana Chocolate Loaf Cake is good in light hunger for all. Best to serve in breakfast or with noon tea. You can prepare it easily at home by this recipe.

    Banana Chocolate Loaf Cake Recipe By Shireen Anwar
    Photo: Banana Chocolate Loaf Cake 

    Check it out the Banana Chocolate Loaf Cake  here!!

    Prep Time:25 minutes

    Cook Time: 50 minutes

    Servings:6

    Ingredients

    • 10 ounce self raising flour
    • 8 ounce butter, softened
    • 4 ounce caster sugar
    • 3 eggs, lightly beaten
    • 3 bananas, mashed
    • 1/2 cup chocolate chips
    • 1/4 cup milk
    • 1 tsp baking powder
    • 1 tsp vanilla essence

     

    Directions:

    1. Preheat oven to 180 degree C.
    2. Grease a large loaf pan with butter and line the base with butter paper.
    3. Set aside.
    4. In a bowl, beat butter with sugar for 5 minutes or until creamy.
    5. Stir in vanilla essence.
    6. Now gradually add 1 egg.
    7. In a separate bowl, sieve flour and baking powder.
    8. Fold this mixture into butter mixture.
    9. Beat again until smooth and creamy.
    10. Add mashed bananas, milk and chocolate chips.
    11. Stir together then pour the mixture into the prepared loaf pan.
    12. Place pan in the preheated oven.
    13. Bake for 50-55 minutes or until toothpick insert in the center comes out clean.
    14. Leave it to cool on the wire rack.
    15. Then remove from the oven and cut into slices.
    16. Banana Chocolate Loaf Cake is ready to serve.

     

    • Serve with tea or coffee.

     

    If you like Banana Chocolate Loaf Cake  and make it then let me know your feedback by commenting below.

  • Easy Weeknight Snack: Make Delicious Potato Puffs in Minutes!

    Potato Puffs

    Potato puffs is one recipe that can be your appetizer, side dish or snack. Your kids will simply love it. Potato puffs can also be prepared with left over potatoes.

    Check it out the Potato Puffs Recipe here!!

    Prep Time:15 minutes

    Cook Time:20 minutes

    Servings:6

    Difficulty Level: Easy

    Ingredients

    • 1/2 cup flour
    • 1/2 cup water
    • 1/2 cup mashed potatoes
    • 2 eggs
    • 2 tbsp fresh coriander leaves, chopped
    • 1/2 tbsp butter
    • 1/2 tsp black pepper, crushed
    • 1/2 tsp red pepper, crushed
    • 1/2 tsp salt
    • oil for deep frying

    Directions:

    1. Take water in a sauce pan or pot.
    2. Add butter.
    3. Bring to a boil then add flour in it.
    4. Mix well.
    5. Then remove from the heat.
    6. Put mashed potatoes in it.
    7. Season with salt, black pepper, red pepper.
    8. Also add chopped coriander and eggs.
    9. Beat until well combined.
    10. Now heat oil in a deep wok or pan.
    11. Deep fry puffs for 3-4 minutes or until golden brown.
    12. Potato Puffs are ready to serve.
    13. ENJOY!!
    • Serve with Chili Garlic sauce.

    If you like Potato Puffs Recipe  and make it then let me know your feedback by commenting below.

  • Recipe: Tehri (Pakistani One Pot Rice Dish)

    Tehri (Pakistani One Pot Rice Dish)

    Tehri is a well-liked Pakistani dish as a main course with average effort for homemade on any occasion.Always great to have in all seasons. Must try this Tehri Recipe. 

    Tahari Recipe By Shireen Anwar
    Photo: Tehri Recipe

    Check it out the Tehri Recipe here!!

    Prep Time:30 minutes

    Cook Time:40 minutes

    Servings: 4

    Difficulty Level: Medium

    Ingredients

    • 500 gm long grain rice
    • 3/4 cup oil
    • 1/2 cup brown onion
    • 1 tsp garlic paste
    • 2 potatoes, cut into cubes
    • 1 cup green peas
    • 2 carrots, cut into cubes
    • 2 tomatoes, thinly sliced
    • 1/2 cup plain yogurt
    • 1 tbsp whole spice
    • 1 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 2 tsp salt

    Yield: 4 servings

    Directions:

    1. Rinse rice with few changes of water and soak for 30 minutes.
    2. Heat oil in a deep skillet over medium heat.
    3. Add whole spices, brown onions, garlic paste.
    4. Cook for 1 minute then add ¼ cup water.
    5. Add chili powder, salt, turmeric powder, yogurt.
    6. Cook for 5 minutes then add potatoes, carrots and green peas.
    7. Cook for 10 minutes.
    8. Add 1 cup water.
    9. Cover with a lid; cook until vegetables half done.
    10. Add rice with 2 cups of water.
    11. Cover and Cook for 10 minutes or until water nearly dry.
    12. Add green chilies and tomatoes on top.
    13. Simmer for 5 minutes or until done.
    14. Tehri is ready to serve.
    • Serve with Raita.

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

  • Spicy & Tangy Sweet Corn Chaat: The Perfect Summer Snack

    Sweet Corn Chaat

    Bored of same old chickpea chaat? Then enjoy chaat with sweet juicy twist. Sweet corns are mixed with boiled potatoes, sev and spring onions and seasoned with lemon juice, cumin and allspice.  Must try this Sweet Corn Chaat recipe!

    Sweet Corn Chaat Recipe By Shireen Anwar
    Photo: Sweet Corn Chaat Recipe 

    Check it out the Sweet Corn Chaat Recipe

     here!!

    Prep Time: 15 minutes

    Cook Time: 2 minutes

    Servings: 6

    Difficulty Level: Very Easy

    Ingredients

    • 2 cups boiled potatoes, cut into cubes
    • 2 cups sweet corn
    • 2 cups sev, divided
    • 1/2 cup spring onion, finely chopped
    • 1/4 cup cooking oil
    • 2 tomatoes, finely chopped
    • 3 tbsp lemon juice
    • 2 tbsp fresh coriander leaves
    • 1-1/2 tsp cumin seeds, crushed
    • 1 tsp red chili
    • 1/2 tsp all spice
    • salt to taste

     

    Directions:

    1. Heat oil in a pan over medium heat.
    2. Put potatoes in hot oil and stir fry for 2 minutes.
    3. Also add sweet corn.
    4. Season with salt, chili powder, allspice powder and cumin.
    5. Stir well.
    6. Remove from the heat.
    7. Let it cool completely.
    8. Then add tomatoes, spring onion and lemon juice.
    9. Spread 1 cup sev in a serving dish.
    10. Then spread potatoes and corn mixture.
    11. Top with remaining sev.
    12. Garnish with chopped coriander leaves.
    13. Sweet Corn Chaat is ready now.
    14. Serve immediately.

    Serving Suggestions:

    • Serve with Imli Chutney.

    If you like Sweet Corn Chaat Recipe  and make it then let me know your feedback by commenting below.

  • Makhadi Halwa Recipe

    Makhadi Halwa Recipe

    Try very tasteful Makhandi Halwa  recipe  its really easy to make and great in taste.

    Makhani Halwa Recipe By Rida Aftab
    Photo: Makhandi Halwa 

    Check it out the Makhandi Halwa Recipe here!!

    Prep Time: 2 hours

    Cook Time: 15 minutes

    Servings:6

    Difficulty Level: Easy

    Ingredients:

    • 750 gm milk
    • 250 gm semolina
    • 250 gm clarified butter
    • 250 gm ricotta cheese, khoya
    • 4 cardamoms
    • 1-1/2 cups sugar
    • 1 tsp kewra
    • almonds and pistachios, for garnishing

    Directions:

    1. Soak semolina in milk for 2 hours.
    2. Heat clarified butter and stir semolina in it.
    3. When clarified butter comes out top, add sugar.
    4. Cook for 5 minutes or until sugar is dissolved.
    5. Add ground cardamoms, kewra essence and khoya.
    6. Stir well.
    7. Take it out in a serving bowl.
    8. Garnish with almonds and pistachios.
    9. Makhani Halwa is ready to serve.
    10. ENJOY!!.

    Serving Suggestions:

    • Serve hot as a dessert after any meal.

    If you like Makhandi Halwa Recipe and make it then let me know your feedback by commenting below.