Looking for very quick and easy at the same time rich and aromatic on busy weekdays for lunch? Then this onion pulao recipe is the best to do recipe. So flavorful, light and satisfying meal along with raita or some spicy curry. This is a great one-dish meal and is great for a quick weekday dinner.
Wash rice with 4-5 changes of water or until water runs clear.
Step 2
Soak rice for 30 minutes.
Step 3
Peel onion and cut into thin lengthwise slices.
Step 4
Heat oil in a heavy bottom skillet.
Step 5
Add bay leaf, cinnamon stick, cloves, cardamom when they splutter add cashew nuts.
Step 6
Stir fry for 1-2 minutes or until golden.
Step 7
Now add ginger-garlic paste and green chillies; cook for 2 minutes or until raw smell goes.
Step 8
Then add onions and fry for 2-3 minutes or until turn light pink.
Step 9
Add pre-soaked rice, coconut milk , 1 cup water and salt.
Step 10
Cook until well done. Onion Pulao is ready to serve.
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Enjoy with raita or with any spicy gravy.
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If you like Onion Pulao 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 Onion Pulao, do share with us and we would be glad to give it a try.
Rinse & drain beef properly and cut into small cubes.
Step 2
In a blender,add spring onions, lemon juice,ginger-garlic paste,cumin seeds, coriander seeds, nutmeg powder,bay leaves,salt and chili powder. Blend it and make a smooth paste.
Step 3
Spread this paste over the beef pieces and marinate for 2-3 hours, them thread the meat onto skewers.
Step 4
For Sauce: In a pan, add peanut butter,lemon juice,soy sauce,honey, red chili and sugar for preparing the sauce.
Bring to the boil and simmer for about 15-20 minutes then add the lemon juice.
Step 5
While the sauce is cooking turn the grill/broiler onto a high heat and allow the skewered meat to cook.
Step 6
Turn every 2 minutes for the first 6 minutes, then lower the heat and continue cooking. The time will depend on whether you like your meat slightly rare or well cooked. Beef Satay is ready to serve.
Kulcha is a popular Pakistani flat bread from Punjab, especially Lahore. These soft textured breads (kulcha) are easy to prepare. You can make kulchas in the tandoor as well as on a tawa or griddle.
I don’t like the soapy smell of yeast in breads. Hence have used less amount of it and thus added milk too.
Kulcha can be made plain or stuffed. you can also stuff kulcha with potato filling as shown in the aloo paratha recipe. You can also make different variations of kulcha like onion, paneer or pudina kulcha.
Must try this stuffed kulcha recipe, you’ll not disappointed.
Remove from the fire and dissolve sugar in the milk.
Step 3
Sprinkle yeast on top of milk and set aside for 15 minutes until it froths. Step 4
Sift flour and salt together.
Step 5
Add butter and mix.
Step 6
Make a well in the center of the flour mixture and pour in the milk.
Mix with hand or a wooden spoon until smooth.
Step 7
Grease a large bowl and put in the dough.
Brush top with oil, cover with a damp cloth and leave to rise for 1 hour or until doubled.
Step 8
Remove dough from the bowl.
Step 9
Knead with the help of some flour.
Step 10
Divide into 6 or 8 pieces and roll into balls.
Step 11
Roll out on a floured board into roughs, almost 1/4-inch thick. If using a filling, put it in the center, seal edges over filling and roll out again carefully.
Step 12
Let kulchas rise for approximately 15 minutes.
Step 13
Heat a griddle or tawa or a non-stick pan.
Step 14
Carefully place kulcha on it and cook on medium heat. Turn before it browns.
Step 15
When the other side begins to cook, add some oil and fry until golden.
Step 16
Make the other kulchas the same way. Stuffed Kulcha is ready to serve.Enjoy!
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Serve with with channa or with any vegetable or your choice.
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If you like Stuffed Kulcha recipe and make it then let me know your feedback by commenting below.
Punjabi Mango Pickle is the special flavored pickle having the taste and fragrance of beautiful Punjab. Raw mangoes are touched with the elegant aroma of red chili, fenugreek seeds, onion seeds, etc. This Punjabi Mango Pickle recipe is a great way to spice up any meal.
Try the easy recipe of Punjabi Mango Pickle shown below!!
Photo: Punjabi Mango Pickle recipe
Ready In: 4 days
Prep Time: 10 minutes
This recipe make 4 serving(s).
Ingredients:
250 g raw Mangoes
A pinch of Asafetida
100 g Fennel Seeds
½ tbsp Onion seeds
1 tbsp Fenugreek Seeds
1 tbsp White Pepper
½ tbsp Red Chili Powder
50 gm Salt
1 tbsp Turmeric Powder
1/2 Liter Mustard Oil
Directions:
Clean, wash and dry the mangoes properly.
Cut into medium sized pieces leaving skin on.
Heat about 1 L of mustard oil in a pan.
When the oil is hot, add asafetida.
Remove from the heat.
Add all spices.
Mix well in oil.
Now add the pieces of mango and make sure that the oil coats all the pieces of mango.
Put in clean glass bottles and top with mustard oil.
Sun the jars for 4 days until sunset.
Turn and stir with a dry spoon three times a day.
Punjabi Mango pickle will keep well for over a year, provided no wet spoon is put into the jar.
Enjoy!
Expert Tip’s:
It is very important to see that the chunks of mangoes are fully dipped in oil, else you may need to add more oil.
Always keep it in air tight and sterilized jar for maintaining freshness for 6-8 months.
Serving Suggestions:
This Punjabi mango pickle recipe brings the true aroma of Punjab when is served with daal chawal or paratha.
Aloo chana chat is a low oil snack made with boiled chickpeas and potatoes, easy to put together at the same time healthy too. A must try!!
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 6
Author Bushrah | Recipestable
Ingredients
250gm chick peassoaked overnight
6cupswater
1/2tspbaking soda
3potatoesboiled
1medium onionfinely chopped
2 tomatoesfinely chopped
1/2cuptamarind pulpimli ka ras
1tspoil
2tbsplemon juice
1tspchat masala powder
1tspcumin seedsroasted
1/2tspred chili powder
2tbspfresh coriander leavesfinely chopped
2tbspfresh mint leavesfinely chopped
2green chiliesfinely chopped
2 -3lemon wedgefor garnishing
salt to taste
Instructions
Method
Soak the chickpeas overnight in water.
Put the chickpeas in a large saucepan; add water,baking soda and salt in it.
Bring to the boil, cover and cook for 2 hours or until the chickpeas tender.
Then remove from the water and drained.
Boil potatoes for 20 minutes or until cooked through.
Peel it and cut into small cubes.
Chop onion and tomato into small pieces; set aside
Remove seeds from green chilies and chop it finely.
Heat 1 tsp oil in a pan over medium heat.
Add red chili powder,chaat masala, cumin seeds, tamarind pulp, potatoes and chickpeas; stir fry for 2-3 minutes or until well combined.
Remove pan from the heat.
Put it into serving bowl, add chopped onion, tomato green chilies and lemon juice in it.
Mix well.
Sprinkle chopped fresh coriander and leaves over the top.
Aloo Chana Chaat is ready to serve.
Notes
Serving Suggestions: Serve with papri and Imli ki Chutney.
I have also posted Garbanzo Beans Chaat Recipewhich 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.
In the Name of Allah, Most Gracious, Most Merciful
Happy Spring Season!!
It is quite sometime that I have not shared recipe on the blog. Not that I did not cook anything at all or I did not click photos, but just lost the mojo for writing somehow. I have been a bit busy these days but I’m back now and as soon as possible I will keep you updated.
Kachnar(Orchid Buds)
On a fine spring morning while on my morning walk I was pleasantly surprised to see beautiful white and pink flowers in bloom. These were on some of the trees at Race Course Park. I stood under these tree for a while to feel its beauty. It sounded so incredibly unique and the words just came. Aww it does smell amazing!
A mali uncle (gardener) shared some interesting information on this tree and its lovely flowers. The tree is called the Kachnar and the flowers are Kachnar flowers. The flowers of this tree vary in colour from white with pink veins to almost purple, and when in bloom it can take your breath away with its beauty and aroma. (SubhanAllah)
Kachnar(Orchid buds)
According Wikipedia:
It’s also known as the Orchid Tree and its botanical name is Bauhinia variegate.
Tender Juicy and Flavorful Kachnar Gosht
While buying some veggies at a nearby grocery store, I saw a bucket full of kachnar buds. And I noticed that many people are buying it. I suddenly remembered the childhood memories, how my father loved to eat Kachnar during the spring season. When we were young kids, this dish was a traditional meal at our home. It was bitter, so we used to hate it back then, but now when I know how much better it was from many de-worming medicines I just feel good that our childhood was much healthier and chemical free.
Kachnar(Orchid buds)
I decided to give this vegetable or herb a try. As I love to cook, especially experimenting with different vegetables. They are relatively expensive as they are only available in spring for a limited period. You would need closed buds to prepare its dish.
kachnar closed buds
My Nani(grandmother) who has more hands-on experience in preparation of this dish said the kachnar need to be washed very well before use to remove the bitter taste.
Tender Juicy and Flavorful Kachnar Gosht
When cooked, they taste a bit bitter. And are good with meat or as a vegetarian dish-that way you get to taste the real unadulterated flavour of this bud. You can faintly taste the perfume of the flower still captive inside the green sheath, and that is delicious.
Tender Juicy and Flavorful Kachnar Gosht
So today we will prepare a traditional Pakistani dish: Tender, Juicy and Flavorful Kachnar Gosht.
Tender Juicy and Flavorful Kachnar Gosht
Bismillah, let’s get started
Ingredients you will need to make it
Lamb or Mutton
Kachnar buds
butter
onion, ginger garlic, tomato, green chilies
plain yogurt
spices:(red pepper, coriander powder, cumin powder, turmeric powder, garam masala powder and salt)
Check it out the Kachnar Gosht recipe and printable version below!!
The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8
Author Bushrah | Recipestable
Ingredients
1-1/2kgmutton
1kgkachnar buds
1/4cupdesi ghee or butteryou can use oil
2onionsthinly sliced
1cupplain yogurt
1teaspoonginger paste
1teaspoongarlic paste
3 tomatoesfinely chopped
2teaspoonred chili powder
1teaspooncoriander powder
1/2teaspooncumin powder
1/2teaspoonturmeric powder
1teaspoonhot spices powder or Garam Masala powder
salt to taste
1tbspfresh lemon juiceoptional
For Garnishing
green chiliesthinly sliced
ginger slices
Instructions
Method
Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
Heat butter or ghee in a deep pan or skillet over medium heat.
Add onions and fry for 3-4 minutes or until translucent.
Add ginger garlic paste and cook for 30 seconds.
Now add mutton, Cook and stir for 15 minutes or until meat color changed.
Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
Mix well.
Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
Now add kachnar buds and stir fry for 2 minutes. (Don’t over cook)
Then add yogurt and simmer for 10 minutes.
Take it out in a serving bowl.
Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!
Notes
Serving Suggestions: Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.
Benefits of Kachnar (Orchid Buds)
Kachnar has many uses in traditional medicine on the subcontinent.
Its bark is used as an astringent and a tonic.
It is good for skin diseases, and has been used to treat leprosy.
A decoction of the bark is used to cure dysentery, while the dried buds are used to cure diahorrea.
A decoction made from the root of the kachnar is said to prevent people becoming obese.
An infusion of the flower buds is good to get rid of coughs. etc.
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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.
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If you like this Tender Juicy and Flavorful Kachnar Gosht, 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.
This simple pineapple mustard dip is so delicious and easy to make. This pineapple mustard dip recipe is a family favorite. It’s made with pineapple jam and mustard powder. Sweet and tangy flavor. Goes well with pretzels or crackers!!
Here are top 15 Reasons why Running is Good for your Health!!
It’s so easy.
It does not require any expensive equipment.
It strengthens your muscles.
It strengthens your immune system.
It reduce stress.
It replace waste air with new fresh air.
It helps you burn extra fats.
It boots your energy.
It strengthens your heart.
It makes your knees powerful.
It helps in weight loss.
It improves your mood.
It fights depression and anxiety.
It makes you more creative in your job.
It gives you goals to work towards to.
The information on Recipestable.com is not meant to take the place of health care or services you may need. Please see your primary health care provider about any personal health concerns.
Searching for a simple way to get your nutrients? Look no further than fresh spinach, which is plentiful in the spring. The health benefits of spinach are many, and it tastes great!
Here are 12 reasons that spinach should show up on your dinner table often.
Spinach is high in fiber, so it helps keep you full and aids in digestion.
Helps prevent cancer.
It’s anti-inflammatory.
High in anti-oxidants.
Lowers high blood pressure.
Helps improve vision.
Strengthens the immune system.
Promotes healthy, glowing skin.
Strengthen bones.
Fights diseases.
Helps the brain and nervous system function.
Low in calories but high in nutrients.
The information on Recipestable.com is not meant to take the place of health care or services you may need. Please see your primary health care provider about any personal health concerns.
This is a really light and fluffy fruit dip that is great at parties, holidays, or any time. Great for dipping strawberries or other fruit. Check it out the Lemon Fruit Dip Recipe here!!
To make the peanut sauce, in a food processor, combine the green onions, cilantro, jalapenos, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl.
Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds.
Add the fish sauce and lime juice and process to blend.
Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides, as needed.
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab] For the filling
5-6 tbsp oil
1 bowl of chopped onions
1 bowl of chopped tomatoes
salt – to taste
mustard powder – to taste
red chilli flakes to taste
2 bowls mushrooms, boiled and chopped
2 tbsp tomato sauce
1 tsp Worcestershire sauce
1 tsp vinegar
For the potato shell
5-6 potatoes
2-3 slices of bread
salt to taste
2 tbsp butter
7 tbsp plain flour
water for batter
oil for deep frying
[/tab] [tab]Yield: 8 servings Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Heat oil in a pan and lightly brown the onions. Add the tomatoes and cook till soft.
Step 2
Then add the salt, mustard powder and chilli flakes, stir. Add the mushrooms and saute for some time.
Step 3
Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar. Stir well and keep aside.
Step 4
In a mixer, grind the bread into crumbs and keep aside.
Step 5
Boil and grate the potatoes. Keep aside to cool.
Step 6
Now add the salt and butter to it, mix and knead with your hands.
Step 7
Sprinkle 1 tbsp of maida and mix again.
Step 8
Take small amounts of mashed potato and flatten them into round shapes. Add a spoonful of the mushroom filling onto each of these, gently seal into rolls.
Step 9
Heat oil in a pan for deep frying.
Step 10
In the meantime make a thin maida batter with water in a bowl.
Step 11
Now gently dip the potato rolls into the batter, then roll them over the bread crumbs.
Step 12
Deep fry till crisp and brown. Remove from oil ad drain on paper towel. Mushroom Potato Rolls are ready to serve. [/tab] [tab]
Serve hot with ketchup.
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If you like Mushroom Potato Rolls 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 mouthwatering Mushroom Potato Rolls , do share with us and we would be glad to give it a try.
Tawa Keema matar is a classical dish which made with peas, mince meat and spices.Pea is an excellent vegetable to eat and when it is added with meat it become more delicious. You can make this Tawa Keema Matar in your regular as well as special meals. Must try and add a new flavor to your simple matar keema. Goes great with paratha or rice.
Check it out the Tawa keema matar recipe here!!
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
Ingredients
1/2 kg Mutton ,Minced
3 Green chillies
250 gms Peas
4 piece garlic
4 Tomatoes (Ripe)
1 tsp Turmeric powder
1 large Onion
1 small piece of Ginger
5 Curry leaves
6 Cloves
2 sticks Cinnamon
1/2 tsp Garam masala
Coriander Coriander leaves (half a bunch)
1 Black cardamom
3 tbsp Ghee
Salt to taste
Directions:
Step 1
Firstly in 2 tbsp of ghee, fry the cardamom, cloves, green chillies and cinnamon.
Step 2
Add the chopped onions and the rest of the spices. Fry till the onions turn brown.
Step 3
Add the chopped tomatoes and the minced meat. Mix it well and cover the vessel tightly with a lid.
Step 4
Cook gently on a low heat, turning occasionally, till the meat becomes tender.
Step 5
Add the peas in the meat dish and cook. Sprinkle garam masala when ready.
Step 6
Take it out in a serving dish Garnish with chopped coriander. Tawa Keema Matar is ready to serve.
