Tag: Special Occasion

Restaurant Style Tawa Fish Recipe
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This Restaurant Style Tawa Fish is a thing of beauty, with its crispy golden crust and spicy, juicy flesh inside. It’s a super quick and can be ready in less than 20 minutes and tastes just like the restaurant’s you would think it’s take-out. Recreate your favorite Tawa Fish cheaper and better at home!

Restaurant Style Tawa Fish

One of the things I find so much fun about food blogging as a living is putting myself up to the challenge of recreating restaurant favorites at home. Although often involving a series of trial and error, it’s very rewarding to come up with a homemade version that’s pretty close to, if not better, than the original.

Restaurant Style Tawa Fish

The way I cook this Tawa Fish is a little unorthodox – but it’s a highly effective, no fail method! A blast of heat in a griddle pan and a basting of mustard oil and fish own juices does wonders for plain fish.

This Restaurant Style Tawa Fish is made with a basic combination of rice flour and desi seasonings. Don’t be fooled by the simplicity of this dish. The fish fries up crispy and delicious. The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of spicy fish with a toothsome crust, anointed with rice flour and spices, mustard oil , perfumed with fresh Lemon wedges, paired with apricot chutney and naan.

Restaurant Style Tawa Fish

Rohu and Catla (Thela) Fish are two excellent choices for Tawa Fish, but baam, cod, or any other mild white fish should work fine. You can use any fish but my preference is rohu, skin on or off, as long as it is not too thick. Be careful not to overcook thin fillets.
If the fish starts browning too fast, reduce the heat and add a splash of mustard oil to prevent scorching, or squeeze in the juice of half a lemon.

How to cook Perfect Tawa Fish every time!

1. Use a heavy duty Griddle (Tawa) – it DOES NOT need to be a non stick griddle or pan! Contrary to popular belief, it’s not just about using a non stick pan. A thin, cheap non stick pan will cause the fish to be in closer and harsher contact with the stove, causing the fish to brown unevenly in the few minutes it’s on the stove. Some crispy patches, some not so crispy ones.
Use a heavy duty Griddle (Tawa), like a cast iron pan or a good quality, heavy non stick frying pan. I love my Griddle Pan, it heats better, and more evenly, which really helps to get an even, golden, crispy crust.

2. Heat the pan first before adding the oil – I have NEVER had problems with fish sticking to the pan since I adopted this technique. It’s just an easy way to ensure the oil is hot enough but not too hot (a common mistake people make).
To do this, just heat a dry pan, and as soon as you see small wisps of smoke, add oil, swirl to coat base, then immediately add the fish.

3. If it sticks a bit, do not move until it naturally releases – Most fish fillets will initially stick to the pan as they start to cook (unless you’re using so much oil you’re basically shallow frying them). But it naturally releases once the surface is cooked and golden.
So give it a nudge, and if it doesn’t want to move, then it means that it’s not ready. So just leave it and try again in another 15 seconds or so!

4. Pat fish dry – Dry fish = crispier surface. Especially important for thawed frozen fish.

5. Keep Basting with a little oil and its own juices – it will gives nice juicy flavor.

Packed generously with a crunchy coating but there is so much more to it than what meets the eye! The flavor beneath the crunchy golden layer is delicious because of the magical spice that hits you with the first bite!! This is one fish that everyone is sure to love. Using this Restaurant Style Tawa Fish recipe, you’ll get perfectly flavored tawa fish.

Restaurant Style Tawa Fish

That’s one last picture before you go. So that you can get a close, hard look at this Restaurant Style Tawa Fish and get tempted. Oh so so tempted.

Restaurant Style Tawa Fish Recipe

Sauces or Chutney For Tawa Fish

With well seasoned crispy golden texture outside and spicy juicy flesh inside, I don’t need anything more than a squeeze of fresh lemon. But I am a sauce person, so I never turn down a sauce even for fish! Here are my few favorite Sauces for Tawa Fish:
- Apricot Chutney (Khubani Ki Chutney) for Tawa Fish – this is an absolute ripper. Totally restaurant worthy, few ingredients, the secret is to soak apricots before preparing the chutney.
- Mint Tamarind Chutney for fish – a shop stopper kind of chutney with its tangy Minty flavor – made with fresh mint leaves and tamarind pulp.
- Imli ki Chutney – traditionally thought of for fried fish but equally good with the Tawa Fish.
- Data Chutney / Khajoor ki Chutney – This smooth chutney, which balances the tartness of vinegar with the sweetness of dates, is a delicious accompaniment to the Tawa Fish & Naan.
- Brown Chutney – for Fish Mellow down the spice of fish by adding a little brown chutney.
- Lemon Chutney for Fish. Lip-smacking chutney to add more zesty flavor to Tawa Fish. It’s finger licking good!
This Restaurant Style Tawa Fish recipe is ‘sea’riously worth trying , it’s cheaper to make at home and tastes so much better!
Restaurant Style Tawa Fish Recipe

A blast of heat in a griddle pan (tawa) and a basting of mustard oil does wonders for plain fish fillets. Give this Restaurant Style Tawa Fish Recipe a try, it’s cheaper to make at home and tastes so much better!
1-1/2 kg Fish Fillets
4 tbsp Lime Juice ((Khatti))
2 tbsp Lemon Juice ((limo))
1 tbsp ginger paste ((adrak paste))
2 tbsp garlic paste ((lehsan paste))
2 tbsp crushed red chili ((Kutti Lal Mirch))
1 tbsp coriander powder ((sukha Dhainya))
1 tbsp cumin seeds ((crushed zeera))
1 tbsp all spice powder (( garam masala))
1/2 teaspoon turmeric powder ((optional))
1/2 teaspoon carom seeds (( ajwain))
salt to taste
2 tbsp plain flour
1 tbsp rice flour
1 tbsp water
oil for shallow frying
chaat masala (for sprinkling)
For Garnishing:
Lemon Slices
Cut off the fish head off directly behind the gills, if desired.
Now rinse he fish of, inside and out, in cool water then cut fish into halves, lengthwise.
Pat fillets dry with a paper towel.
Sprinkle lime juice and lemon juice over the fish.
Put salt and ginger-garlic paste on the fish.
In a small bowl, mix together the rice flour, plain flour, red chili, coriander powder, cumin powder, all spice powder, turmeric powder, carom seeds (ajwain) with 1 tablespoon water and make a smooth paste.
Dab this paste onto fish and refrigerate for 6 hours or preferably overnight. Remove from the fridge and strain excess water.
Heat a large griddle (tawa) or cast-iron pan over high heat.
Remove from the fridge and strain excess water.
Heat a large griddle over medium heat.
When the pan is hot, add the mustard oil ( you can use any cooking oil).
Put the fish on the griddle, skin side down (if applicable), laying them down away from your body.
If fish fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
Lower heat to medium and let sizzle until fish is crispy, golden and caramelized around edges, about 5-7 minutes.
Carefully flip fillets and add some mustard oil to the griddle.
Tilt the griddle slightly to let the mustard oil pool at one end.
Use a spoon to baste the fish with the mustard oil.
Continue basting until golden all over and cooked through, 2-3 minutes more, depending on the thickness of your fish.
Take it out in a serving platter when crispy and golden brown from outside and cooked from inside.
Sprinkle chaat masala and lemon juice over it.
Garnish with Lemon slices.
Your Restaurant Style Tawa Fish is ready to eat. ENJOY!!
Serve hot with naan, Laccha onion, apricot chutney and lemon wedges to add more taste.
If I may, ahem, say so myself, I’ve had quite a few successes with copycatting recipes. Here are a few of my favorites if you’d like to check them out:

English Style Fish & Chips Recipe
Fish Tikka Boti Recipe
Tangy Pan Fried Fish Recipe
Fish Steak Recipe
Crumb Fried Fish Recipe
Sweet and Sour Fish Recipe

In the mood for more Pakistani food? Forget takeout and make your very own “combo plate” with Restaurant Style Lahori Mutton Karahi, Mutton Nihari Spicy Mutton Pulao , Angara Qeema.

Put your own spin on it. And lemme know how it turns out and do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @recipestable or Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
November 29, 2019
The Flavorful Mint Chicken Curry Recipe
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Spice up your next dinner party with this Flavorful Mint Chicken Curry. Simple, Mild yet Flavorful Chicken curry with fresh mint and yogurt to shake up your weeknights! This Flavorful Mint Chicken Curry Recipe is ultra-easy to whip up on a weeknight, and completely customizable with your favorite seasonings. A nice change from the usual red curries, perfect with naan or rice.

The Flavorful Mint Chicken curry Recipe

Truth be told – the curry and rice thing is probably my favorite type of food. Coriander, Basil, & Mint Leaves are hands down my favorite herbs of all time. If I could have the herb garden of my dreams, I would plant Mint and Basil everywhere!!

While most of the Pakistani dishes that I cook require coriander as garnish, for this dish, the mint herb paste forms the backbone of the sauce. The combination of fresh coriander and mint makes the dish light and fragrant and gently simmering the chicken in the creamy yogurt ensures that you end up with juicy morsels of meat.
Please make sure that you use the tender , young leaves of Mint in this dish – the harder, older leaves will most probably end up making the dish taste bitter.

The Flavorful Mint Chicken curry Recipe

This chicken curry bursts with flavors of mint and creamy yogurt and is bound to make you and your guests happy. The spice level of this dish will vary depending on your taste. I used just 2 green chilies and a pinch of cayenne pepper in this curry to make a mild, family-friendly dish. For more heat, you can add a drizzle of red pepper, some of the seeds of the jalapeño, or some crushed green chilies.

This is a quick and simple recipe to prepare using ingredients that I always have on hand. Less is more – focus on the true tastes by using fewer ingredients. Flavorful and very easy to prepare, this recipes will make your weeknight dinners stress-free . Do try it!

Bismillah let’s get started.
First, You will need some boneless chicken. I prefer the breast because you get some super fine chunks out of it. But you can make both curries with bone-in pieces or boneless pieces of chicken. Obviously, boneless chicken will cook faster, and is my choice when I want to cook a quick curry. BUT, a GOOD chicken curry uses bone-in chicken pieces because the bones flavor the gravy/sauce.

In a blender, pour 1/2 cup of yogurt yogurt, 1 small bunch of mint leaves, coriander leaves, green pepper, garlic ginger paste, cumin powder, a pinch of cayenne pepper, salt and squeezed lemon. Blend until well combined and put in the chicken; Cover and let it marinate for 30 minutes to blend flavors.

You can marinade the chicken for a few hours or even overnight. If you really are in a rush, you can even cook the chicken straight away.

The Flavorful Mint Chicken curry Recipe

Heat the oil over medium-low heat in a large nonstick pan.

The Flavorful Mint Chicken curry Recipe

Then add the marinated chicken along with the marination. Cook and stir for 10 minutes on medium flame. Then cover and let it simmer for 10-15 minutes or until chicken becomes soft .

The Flavorful Mint Chicken curry Recipe

Remove the lid and cook on high flame for just few minutes or until sauce is thickened or all water dries up. ( Make sure to not over cook it will ruined the mint taste).

The Flavorful Mint Chicken curry Recipe

Taste and adjust seasoning with more lemon, green chili or pepper, if necessary. This Flaovrful Mint Chicken Curry is delicious with anything. We ate it with boiled rice but it is just as good with really soft naan bread.

The Flavorful Mint Chicken curry Recipe

Check it out The Flavorful Mint Chicken curry Recipe and printable version here!!
The Flavorful Mint Chicken Curry Recipe
500 gm boneless chicken breast
5 garlic cloves
1- inch piece of ginger
2-3 green chilies
1/2 cup plain yogurt
1/2 cup fresh mint leaves
1/4 cup fresh coriander leaves
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon cayenne pepper (optional)
salt to taste
1 teaspoon lemon juice
2 tablespoon cooking oil
Cut chicken breast into bite sized pieces.
In a blender, Make a smooth paste of yogurt, mint leaves, coriander leaves, green chilies, ginger and garlic.
Take it out in a mixing bowl, Add lemon juice, cumin powder, coriander powder, cayene powder and salt. Give it a good stir and get the chicken pieces coated evenly.
Marinate chicken at least for 30 minutes to blend flavors.You can marinade the chicken for a few hours or even overnight. If you really are in a rush, you can even cook the chicken straight away
Cover the bowl tightly with clingfilm.
Heat oil in a deep wok or pan.
Then add the marinated chicken along with the marination.
Cook for 10 minutes on medium flame.
Chicken will release lot of juices. So, after 10 minutes cook the chicken on its own juices for another 15 minutes or until it becomes tender.
If curry becomes dry add a splash of water.
Increase the flame and cook on high flame for 2-3 minutes until curry is thickened.
Taste and adjust the seasoning and turn off the flame. (Do not over cook)
Dish it out and Serve Mint Chicken Curry with Rice.
Consider serving this with:
More Chicken Curry inspiration:
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or Instagram on Twitter with hashtag #Recipestable so I can see how lovely yours turn out.
January 18, 2019
Unbelievably Awesome BBQ Chicken Pizza Recipe
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Let’s take a quick break from dessert and talk about pizza. Thick style homemade pizza crust topped with BBQ sauce, Barbecue flavored Chicken Chunks, onions, capsicum, jalapeno, and tons of cheese. Your soon-to-be favorite pizza!

It’s Cheesy, doughy, crispy on the edges, soft in the middle, loaded, homemade pizza. All you need is 35 minutes and a few fresh ingredients for this Unbelievably Awesome BBQ Chicken Pizza recipe.

Unbelievably Awesome BBQ Chicken Pizza

What’s your favorite kind? For me, nothing beats my Italian Herb Crusted Cheese Pizza. But this BBQ chicken pizza is in close 2nd place! Sweet BBQ sauce, chicken chunks, red onions, a dash of jalapeno, and tons of cheese.

My version of savory heaven, right here.

Unbelievably Awesome BBQ Chicken Pizza

When I make homemade pizza, I like to get the cheese extra melted and bubbly. I love the sides to get a little brown and the bottom to be extra crispy. To obtain all this goodness, I switch my oven to broil for a quick minute as the pizza is finishing up. I suggest you try it! What I don’t suggest you try is walking out of the kitchen to answer your phone, only to come back finding your pizza burnt to a black crisp with the oven still on broil.

Whoops! Yeah, I make mistakes too.

UNBELIEVABLY AWESOME BBQ CHICKEN PIZZA

My love affair with barbecue chicken pizza began long, long ago. The flavors and textures in this pizza are incredible! You have the sweet tang from the BBQ sauce, the meaty chicken, the zesty red onion, fresh green pepper, smoky jalapeno, soft crust, crispy edges, and ultra cheesy mozzarella covering it all. Does anything sound better?

Ditch the delivery guy, you’re eating homemade tonight! It’s easy, cheesy, and fun, especially on the weekends! While you can never go wrong with traditional cheese and pepperoni, give BBQ chicken chunks a chance and you wont be disappointed! You can cook your own chicken and shred it for this recipe, or use a rotisserie chicken, which gives great flavor and cuts the prep time in half! This is the easiest recipe and tastes super delicious!

Bismillah let’s get started.

First, get your oven heated up to Gas Mark 180 degrees C. Then, grab some pizza dough. You can use a ready made pizza base which would make dinner appear a lot faster. I used one batch of my Fresh Pizza Dough.

Place it onto a floured surface. And, roll and shape the dough into a 9-inch triangle. Roll out to fit your pizza tray. Next, You need barbecue sauce. Use shop bought or make it homemade which I did using this Homemade Barbecue Sauce recipe. It’s really easy and uses ingredients that I bet you already have in the cupboard. Now, grab the rest of your ingredients. Top with chicken chunks and play with your favorite toppings.

UNBELIEVABLY AWESOME BBQ CHICKEN PIZZA

Finally, take some Grated Mozzarella. And, then the jalapeno slices.

UNBELIEVABLY AWESOME BBQ CHICKEN PIZZA

Place the pizza into the hot oven to bake .. for about 20 minutes or until golden brown and bubbling.

UNBELIEVABLY AWESOME BBQ CHICKEN PIZZA

Slice and serve immediately! Try not to burn yourself when eating!

Btw, feel free to add anything else to the pizza that you like.

Check it out the Unbelievably Awesome BBQ Chicken Pizza and printable version here!!
UNBELIEVABLY AWESOME BBQ CHICKEN PIZZA RECIPE
2 cups BBQ chicken chunks (cooked)
1 teaspoon extra-virgin olive oil (plus more for brushing)
1/2 pound prepared pizza dough (, at room temperature)
1/2 cup dark barbecue sauce
1/2 cup cheddar cheese (grated)
1 cup mozzarella cheese (grated)
1 small onion (thinly sliced or cubed)
1 small green bell pepper (thinly sliced)
jalapeno (for topping (optional))
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Cut the chicken chunks into small pieces.
Heat the oil in a skillet over medium high heat.
Add the chicken chunks and sauté until the edges begin to brown, about 10 minutes.
Position racks in the upper third and middle of the oven.
Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 180 degrees C for at least 20 minutes.
Meanwhile, layout a sheet of parchment paper and brush with olive oil.
Divide dough into two equal parts and transfer it onto a dry surface.
Roll and shape the dough into a 9-inch triangle, stretching it with our hands as needed.
Lightly brush the dough with olive oil.
Spread about the 1/4 cup of BBQ sauce over each pizza.
Sprinkle the shredded cheddar cheese atop the sauce.
Top with cooked chicken chunks.
For a pleasantly crisp touch, spread the uncooked onions and green bell pepper over the chicken mixture. If you prefer onions that are completely cooked, sauté them all with the chicken.
Sprinkle Mozzarella cheese oregano and dried basil over them.
Top with jalapoens.
Bake the pizzas for about 15-18 minutes, until the crust(s) are golden and cheese melts and the topping is bubbling.
Remove from the oven, and cut into pieces.
Unbelieveably Awesome BBQ Chicken Pizza is ready to serve.
Garnish with snipped fresh basil, if desired.
Serve warm or hot!
Serve with some fresh salad and your favorite dipping sauce.
Consider serving this with:
- Garlic Cheese Bread Slices
- Herb Roasted Potatoes with Sour Cream
More pizza inspiration:
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or Instagram on Twitter so I can see how lovely yours turn out.
January 17, 2019
Finger Lickin’ Butter Chicken Pasta Recipe
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How much do you love Butter Chicken (Murgh Makhani)? A lot, right? Then why not turn your favorite food into a magical new dish with this clever idea? Yes, Take the classic Pakistani favorite Butter Chicken (Murgh Makhani), and pair it with delicious pasta to create this ultimate weeknight meal. Sprinkle some extra chilies to add a kick and treat your family to a lip-smacking dinner that will be ready in just under 30 minutes. It is SUPER delicious, rich, creamy and addictive and is very easy to make.

BUTTER CHICKEN PASTA

Finger Lickin Butter Chicken Pasta

Here’s the truth. I have no idea how I came up with this recipe. A lazy saturday night lead to me cook up a quick, yet comforting, dinner where I had to use what I had on hand. I found some leftover butter chicken in my fridge and I came up with this dish on the spur of the moment.

Butter Chicken

I love creating recipes with what’s on hand, so I decided to use the noodles as a ‘pasta’ base, and create this Pakistani inspired spicy, creamy Butter Chicken Pasta with the remaining ingredients to go along. With a few twists, out came a perfectly balanced and super satisfying Pakistani Italian fusion that worked in every way, and came together in under 30 minutes

butter chicken pasta2

Pasta tossed in creamy butter chicken or Murgh Makhani. The pasta noodles soaks up all the creamy buttery sauce from the butter chicken. It was a purely experimental and turned out to be one of the best pasta dishes I ever had.

Spicy, Rich, Buttery and creamy Butter Chicken Pasta

If you’re looking for a way to switch up your meal-prep routine then this is a great way to do so. This Finger lickin Butter chicken pasta recipe is a yummy Italian Pakistani combo that you should try out. This one pot tasty meal will add spice and flavor to your normal dinner routine! Hope you will enjoy 🙂

Spicy and creamy 30-minute butter chicken Pasta.

Bismillah let’s get started.

Check it out the finger lickin’ Butter Chicken Pasta recipe and printable version here!!
Finger Lickin’ Butter Chicken Pasta Recipe

Take the classic Pakistani favorite Butter Chicken (Murgh Makhani), and pair it with delicious pasta to create this ultimate weeknight meal. It is SUPER delicious, rich, creamy and addictive and is very easy to make. Sprinkle some extra chilies to add a kick and treat your family to a lip-smacking dinner that will be ready in just under 30 minutes.
2-1/2 cups Butter chicken curry (for recipe click here)
1 packet (about 200 gm ) noodles or pasta (of your choice)
2 green chilies (thinly sliced ( optional))
few Coriander leaves (for garnishing)
red pepper flakes
salt to taste
Bring a pot of salted water to boil.
Add pasta and cook for 7-10 minutes or until al dente.
Drain and keep aside.
Meanwhiile, prepare butter chicken according to the recipe instructions (for reciep click here).
Add pasta to the prepared butter chicken(murgh makhani).
Toss to coat evenly.
Heat through.
Sprinkle red pepper flakes over it.
Garnish with green chilies and coriander leaves.
Dish it out.
Finger Linkin’ Butter Chicken is ready to serve.
Butter, Chicken, Dinner, Lunch, Murgh Makhani, Noodles, Pasta, Quick and Easy
I have also posted Karahi Butter Chicken and Chicken Tikka Masala Macaroni which are another easiest & tastiest version of making classic dinner at home. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or Instagram on Twitter so I can see how lovely yours turn out.
September 28, 2018
Flavorful Chinese Restaurant-Style Recipes You Can Make at Home

Chinese food in Pakistan isn’t quite the same as the real thing; it’s more of a cultural offshoot developed to cater to Pakistani tastes. But the general cultural nuances remain — if perhaps in a more deep-fried form. Whether or not this cuisine can really be called “Chinese” is a subject for debate, but at least we can all agree on calling it “delicious.” You don’t need to order take-out or head to your favorite Chinese restaurant every time you get a yen for Fried Rice or Chinese Soup or Sweet and Sour Chicken.
Below are a few staples of foods found on Chinese menus across the country. Soon enough, you’ll be replicating your favorite dishes right in your own kitchen!

Chinese Restaurant-Style Recipes You Can Make at Home

1. Chicken Chow Mein – The top selling side dish, just a few ingredients and ten minutes until you’re enjoying this delicious Chow Mein.

Photo: Chicken Chow Mein Recipe

2. Hot and Sour Soup – This Hot and Sour Soup recipe rivals the very best you’ve had at your favorite Chinese restaurant. Thoroughly authentic, thoroughly delicious. Although it’s a nice soothing winter soup that will warm you up immediately, I really enjoy eating it throughout the year.

Photo: Easy Hot and Sour Soup Recipe

3. Spring Rolls – Who doesn’t love a hot, fried Chicken spring rolls? Light, airy and crispy Chicken spring rolls. A Must TRY Recipe!!

Spring Rolls Recipe

4. Egg Flower Soup – Traditional Chinese Egg Flower Soup, Also known as Egg Drop Soup recipe with a secret ingredient that makes it Divine. Sesame oil adds a lovely aroma to this soup. This is the popular dish in chinese restaurants in which lightly beaten eggs are streamed into the broth at the very end.

Photo: Egg Flower Soup Recipe

5. Chicken Manchurian with Egg Fried Rice –  Do I need to say more? No, but I will. It’s one of the famous chinese recipe, batter fried chicken pieces are just one of the delicious things you can make manchurian in. The king of all Chinese recipes, this copycat has been viewed over a half a million times in less than a year. This dish is a must try!

Photo: Chicken Manchurian

6. Chinese Dry Beef Chili –  A simple and quick Chinese Dry Beef Chilli Recipe that is going to give you the taste of authentic Chinese food. Super hot and fragrant Chinese dry beef chilli. Give it a try!!

Photo: Chinese Dry Beef Chilli Recipe

7. Chicken Shashlik Sticks –  This popular dish is a staple at Chinese restaurant buffets.

Delicious, tender, juicy Chicken Shashlik Sticks the whole family loves in less than 40 minutes! These Shashlik Sticks are EASY to make and so versatile.

Photo: Chicken Shashlik Sticks

8. Kung pao Beef – Named after a court official or “Kung Pao,” Kung Pao Beef is a flavorful chinese dish made with diced beef, peanuts and chili peppers.

Photo: Kung Pao Beef recipe

9. Mongolian Beef – This Mongolian Beef recipe rivals your favorite Chinese restaurant version. This delicious stir fry whipped up in minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.

Recipe Link here:

photo: Mongolian beef recipe

10. Fried Wonton

Crispy, crunchy, and delicious appetizer? Check, check, check. These fried wontons are the perfect party food. Make some and watch them disappear – fast! They’re easy and fun to put together and can also be made vegetarian so everyone can enjoy them.

Photo: Fried Wonton Recipe

11. Beef and Broccoli  – One of the original favorites! Didn’t think I would forget this one, did you? How do restaurant chefs get the beef so tender in this dish? They “velvet” the meat in hot oil before combining it with broccoli in an oyster-flavored sauce.

Photo: Beef and Broccoli recipe

12. Sweet and Sour Chicken – My new favorite (shh…don’t tell Chicken Manchurian I am totally cheating on it!) The sauce is the star of the show in this dish. Most versions use pineapple juice and combine it with vinegar, sugar, ketchup or tomato paste and pineapple chunks, green bell pepper and pineapple chunks. The warmed sauce is poured over chicken cubes that have been coated with batter and deep-fried.

Photo: Sweet and Sour Chicken with Noodles

13. Chinese Almond Chicken – Almond Chicken is another winner to add to that list. Almond chicken is one of the most popular Chinese recipes here in the Pakistan. Much like its close cousin Cashew Chicken, silky smooth, juicy and tender chicken cubes are stir-fried in the savory Chinese brown sauce, with vegetables such as sugar snap peas (or snow peas), carrots, with lots of almonds.

Chinese Almond Chicken

14.Szechuan Chicken – Juicy and Flavorful stir fry chicken cooked in chile paste make this Szechuan Chicken vibrant, healthy & deliciously spicy! And it only takes 25 Minutes to make from start to finish. Szechuan Chicken has just the right amount of heat, due the chile paste and fresh ginger ingredients, that spicy and mellow lovers alike will.

Szechuan Chicken

15. Chinese Plum Sauce – Not going to lie I dip most entree items in this at least a little. 😉

Chinese Plum Sauce Recipe

Am I missing a dish you love? Let me know! If you made it all the way through this list you must love Restaurant-Style Copycat Recipes!

December 28, 2017
Chocolate Lover’s Dream Cake Recipe
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When I begin to think about cakes, the first ingredient that comes to mind is chocolate! And what if your chocolate cake full of chocolate chips, topped with creamy chocolate ganache and dark chocolate? Then, we are talking about one of the most decadent chocolate cakes – Chocolate Lover’s Dream Cake.

Chocolate in three forms, makes this cake extra chocolaty—and extra delicious. A chocolate lover’s dream come true!!!

Chocolate Lover’s Dream Cake

Since I began blogging, there are a few fantastic recipes which made me say, “Wooow, I hope I will be able to make something like this some day”. Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities.

But, with time, after a lot of experience and time spent in the kitchen, my confidence began to grow. And in time missions in the kitchen that looked impossible were beginning to be solved. So I began to flirt with recipes like Chocolate Mousse Cake, Banana Chocolate Loaf Cake and similar.

Well, today it was turn for another chocolate masterpiece, Chocolate Lover’s Dream Cake. Only one look at the photos of this divine chocolate cake always made me drool.

Chocolate Lover’s Dream Cake

A heavenly delicious chocolate cake you’ve been dreaming of! So good, every bite is worthy of a celebration! After all, there is never too much chocolate, right?! It’s pure decadence in every single bite!!!

Chocolate Lover’s Dream Cake

I have to admit this cake is not the prettiest cake but with that chocolate ganache and grated dark chocolate on top it dresses it up and makes it look scrumptious.

You can serve this cake warm without ganache or cold with creamy ganache on top. I can guardsmen that there will be no leftovers of this cake. If you have chocolate lovers around you better stand back because they will run you over just to get a piece of this cake. This chocolate cake is wonderful for birthdays, bake sales, tea parties or any gathering.

If you are not a true chocoholic then move on. But if you are, then you must try this Chocolate Lover’s Dream Cake!!!

Check it out the Chocolate Lover’s Dream Cake recipe and printable version here!!
Chocolate Lover’s Dream Cake Recipe

This delicious Chocolate Lover’s Dream Cake is a dream cake for everyone that loves chocolate.
For Cake Sponge
2-1/4 cups plain flour (maida)
1/2 cup cocoa powder
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine (at room temperature)
1-3/4 cups sugar
5 eggs (at room temperature)
1 cup sour cream (at room temperature)
1/4 cup whole milk
1 teaspoon instant coffee powder
2 teaspoon vanilla essence
1 cup semi-sweet chocolate chips
Ingredients For Ganache
200 gm semi sweet chocolate
1/2 cup whipping cream
2 teaspoon butter
For Topping
Dark chocolate (grated)
Preheat oven at 170 degree C or 300 degree F.
Prepare bundt cake pan by greasing and flouring it generously.
Place chocolate chips in a small bowl. Sprinkle 2 tablespoon of the flour over them. Mix to ensure all the chocolate chips are coated. Note:(This will help prevent them from sinking to the bottom of the cake during baking).
Now 1st prepare the dry ingredients. Sift the remaining flour with the cocoa powder, instant coffee, baking powder, baking soda and salt and set aside.
Take a small jug to prepare wet ingredients. Add sour cream, whole milk and vanilla essence in it. Mix until well combined. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Now add the eggs one at a time, beating well and scraping the sides of the bowl after each addition.
Then start adding the dry and wet ingredients in turns. Start with adding a third of the dry ingredients, mix it in. Then add half the wet ingredients and mix. Next another third of the dry, followed by the remainder of the wet ingredients. Finally add the last third of the dry and mix.
Sprinkle the chocolate chips and fold the batter gently.
Pour the batter into the prepared cake pan and smooth the top evenly.
Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the centre comes out clean.
Allow the cake to rest in the pan for about 10 minutes before turning it out on a wire rack to continue cooling completely.
To Make the Ganache
Place the grated chocolate into a bowl.
Then add the butter and cream.
Melt them all together over a double boiler or in the microwave, giving it all an occasional stir to ensure no lumps form.
Pour this over the top of your cake and allow it to set. (Note: Before pouring ganache, make sure your cake must be completly cool).
Now top with grated chocolate.
Your Delicious Chocolate Lover’s Dream Cake is ready to enjoy! 🙂
Serving Suggestions:
Serve with a cup of coffee or tea.
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!!

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Chocolate Lover’s Dream Cake ~ Pin it for later

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September 6, 2017
Italian Herb Crusted Cheese Pizza Recipe
Let’s Make Pizza Night Fun!

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After a whole month of no blogging, no cooking and baking I’m back in the biz with this star of a recipe – “Italian Herb Crusted Cheese Pizza!”

I was extremely busy with my mid terms exams and eid shopping, so I couldn’t get a chance to publish new posts on my blog. Exams were taking priority sadly. But from now till eid, I’ll be try to more regular (InshaAllah)!

I’m a lover of Italian food and fresh herbs and my family loves pizza in all forms. One of our favorite family meals is homemade pizza. We make regular Homemade pizza, Pan pizza, Pizza Cups, Pizza Rolls, Pizza sandwiches , Pizza Paratha and Pizza fries. One thing we love about it is that you can get really creative with toppings and today’s recipe is one of my recent (and favorite) creations –Italian Herb Crusted Cheese Pizza.

Photo: Italian Herb Crusted Cheese Pizza

Can you say “Delicioso?” OMG, this pizza did not disappoint! This, to me, is the perfect Italian Flavored pizza. The crust is light and crispy. The sauce is thick and tomato-y. The fresh mozzarella is mild and cheesy. The basil leaves are bright and fresh and the herb aroma is amazing. When I bit in and my mouth filled with saucy, cheesy, herby goodness I’m pretty sure I had a pizzagasm. The cheese melted perfectly into the crust , the flavors being even more dramatic where it had browned into that crunchy, cheesy topping.

Photo: Italian Herb Crusted Cheese Pizza

I love eating food where in each bite you get something a little bit different, it makes it all the more interesting and enjoyable to eat and this pizza definitely delivers that… I like the basil leaves to be baked along with the pizza, but you can sprinkle them on top after baking if you prefer them uncooked. This recipe can be done with little effort, but it has a big impact on your taste buds and entire dinner experience.

Photo: Italian Herb Crusted Cheese Pizza

For this pizza I decided to use the pre-made homemade pizza dough, but feel free to make your own from scratch. It’s very straightforward to make and if you don’t fancy making your own pizza base then you could simply add the toppings to a store bought pizza crust. I always brush my pizza dough with olive oil and herb seasoning to make it even more delicious!
While my pizza dough was rising in the pan, I prepared the pizza toppings. The pizza crust bakes for about 10-15 minutes in a 200 degree oven (or until crispy and light brown and cheese is melted). The secret to a good Sicilian crust is a nice coating of olive oil on the pan. That helps crisp up the bottom of the crust. A very hot oven is also crucial. The hard part is waiting for this oh so delicious pizza! The wait is definitely worth it, because you are rewarded with an amazingly delicious pizza.

Photo: Italian Herb Crusted Cheese Pizza

I’m thinking cheesy flatbread for my next attempt!

Bismillah, let’s get started!!

Check it out the Chicken Shashlik Sticks recipe and printable version here!!
Italian Herb Crusted Cheese Pizza Recipe

This, to me, is the perfect Italian Flavored pizza. Pizza crust seasoned with Italian herb flavored butter makes a delicious base for a cheese pizza. Give it a try!!
For Pizza
1 large pizza crust (homemade or store bought)
for Homemade pizza dough recipe click HERE
2 tablespoons olive oil
2 tablespoon butter (melted)
2 garlic cloves (minced)
1 teaspoons dried basil leaves
1 teaspoons dried oregano leaves
1/4 teaspoon dried rosemary
1 cup pizza sauce
For Pizza Topping
1 cup Cooked BBQ flavored Chicken (you can use any flavor of your choice)
1-1/2 cup Mozzarella cheese
1/2 cup Italian cheese blend
1/2 cup shredded Cheddar cheese
1 small onion (thinly sliced)
1 small green bell pepper (thinly sliced)
7-8 black olives (sliced)
a Handful fresh basil leaves
1 teaspoon Italian herb seasoning
Heat oven to 200°C.
Grease a 16-inch pizza pan with butter or a non-stick cooking spray. Set asdie.
On a lightly floured surface, roll pizza dough into a 16 inch circle.
Poke in a few areas with a fork, cover, and let rise 20 minutes.
Meanwhile, In a small bowl, mix together the butter, olive oil, basil,oregano, rosemary and garlic.
Transfer dough to a prepared pan or baker’s peel.
Spread butter-herb mixture over the dough.
Now add a layer of pizza sauce, Italian cheese blend and a one cup of mozzarella cheese.
Top with the chicken pieces, onion, green pepper and olives.
Top with remaining mozzarella and cheddar cheese.
Sprinkle a pinch of dried oregano, basil,rosemary and fresh basil leaves.
Bake in preheated oven until crust is golden and cheese is bubbly, 10-15 minutes.
Let cool for about 5 minutes before slicing.
Delicious Italian Italian Herb Crusted Cheese Pizza is ready to serve. ENJOY!!
Serving Suggestions:
Serve with Roasted Summer Vegetables for a complete healthy and nutritious meal.
If you make this recipe, be sure to snap a photo and hashtag it #Recipestable & #TastyRecipesbyBushrah. I’d love to see what you cook!

Happy Pizza Making!!
June 15, 2017
Vanilla Cupcakes with Chocolate Frosting Recipe
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Happy Monday everyone.

I hope everyone has a beautiful, positive and productive week. Today starts a new chapter in my life, ‘Uni started again’. Hopefully, I’ll try to update the blog more regularly. (InshaAllah)

Vanilla Cupcakes with Chocolate Frosting

Do you find ways to celebrate everyday occasions like me?

Let’s Celebrate This Special Day with Vanilla Cupcakes!

Cupcakes are an easy way to make an beautiful yet tasty dessert without much effort. Today I’m sharing one of my favorite Vanilla Cupcakes recipe. I love this recipe because it includes butter milk to make it lighter and fluffier. The best ever recipe that makes the moistest cupcakes and perfect chocolate on top of it! This recipe is perfect for the upcoming holiday summer season and is sure to become a favorite.

Vanilla Cupcakes with Chocolate Frosting

I actually made these a long time back but never really got around to editing the pictures which is why I didn’t post them. They look super pretty and I wanted them to look like it in the pictures so I took my time with them.

Vanilla Cupcakes

These cupcakes are plain vanilla flavored (which is very difficult to get right) and are so moist that they’ll actually dissolve in your mouth the minute you take a bite. Pillowy soft, these cupcakes are topped with favorite chocolate frosting made with unsalted butter and whipping cream which gives it that perfect flavour without making it heavy.

Vanilla Cupcakes with Chocolate Frosting

Having a staple recipe is so handy, and this one is great with other flavours added. The frosting.. well it’s a whole other thing! It is divine, and rich, and well, perfect to go with anything.

Check it out the Vanilla Cupcakes with Chocolate Frosting recipe and printable version here!!
Vanilla Cupcakes with Chocolate Frosting Recipe

Pillowy soft, these Vanilla cupcakes are topped with favorite chocolate frosting made with unsalted butter and whipping cream which gives it that perfect flavour without making it heavy.
Vanilla Cupcakes
1-1/2 cups all purpose flour
1/2 cup butter (unsalted at room temperature)
2/3 cups granulated sugar
3 large eggs
1-1/2 teaspoon baking powder
1/4 cup butter milk
1 teaspoon vanilla extract
1/4 teaspoon salt
For Chocolate Frosting
2 cups 350 gm best-quality semisweet chocolate, melted and cooled
1 cup 250 gm butter, softened
1 cup icing sugar (sifted)
1/2 cup cocoa powder
1/4 cup fresh cream
To Make Vanilla Cupcakes
Preheat oven to 175°C or 350°F.
Line a muffin tin with cupcake papers.
To make the cupcakes, whisk butter and sugar until light and fluffy using an electric mixer for about 5 minutes and longer with a hand whisk.
Add the eggs, one at a time, beating well after each addition.
Add in the vanilla extract and whisk again.
Sieve the flour, baking powder and salt directly into this mixture and mix using a spatula until combined.
Do not use an electric mixer because you risk knocking the air out that you created in step 1.
Add in the butter milk and mix until you form a nice batter.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners, or fill using a piping bag, filling them about three-quarters full.
Bake for 20-22 minutes, or until they spring back when pressed.
Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before icing.
To Make Chocolate Frosting
While the cupcakes are baking you can start preparing your frosting.
Combine cocoa and the fresh cream, stirring until cocoa has dissolved.
With an electric mixer on medium-high speed, beat butter and confectioners’ sugar until pale and fluffy.
Reduce speed to low.
Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
Beat in the cocoa mixture.Avoid over mixing.
Transfer the frosting to a piping bag and set it in the fridge to be used later.
Once your cupcakes are done, let them cool for about 2 hours before you start piping them with the frosting. Once frosted, sprinkle some grated chocolate and icing sugar on top to make your cupcakes pretty. Enjoy!
Extra-Bonus Tip:

Dark chocolate lovers, be sure to use bittersweet chocolate.

I have also posted Extra Easy Cupcakes recipe which are another easiest & tastiest version of making cupcakes home. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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 Cupcakes Making!!
April 10, 2017
Keema Macaroni Recipe (Mince Macaroni)
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Keema Macaroni (Mince Macaroni)

Pasta, for me, is the ultimate comfort food. I love anything to do with pasta or macaroni, as they are my go-to on my lazy days. Today i am sharing a super easy Keema Macaroni recipe for busy weeknight Meals. One dish I make quite frequently when I have some mince is this one. Nice and simple, full of flavors.

Photo: Keema Macaroni ( Mince Macaroni)

This ain’t your ordinary pasta. With flavors bursting out from every corner, this one is delicious! To make it more unique and give a distinct flavor, I have used my ever favorite Italian Pasta Sauce.

Photo: Keema Macaroni ( Mince Macaroni)

You can use any macaroni for this recipe, but I totally recommend trying elbow or something that can help hold all of those tiny pieces of mince. I used my favorite whole wheat pasta. Cook it al dente according to package instructions.

While the pasta is cooking, saute up an onion and mince until cooked. Then add in some garlic, herb seasoning and pasta sauce. And once the pasta is cooked, drain and add it to the saute pan. I would add a dollop cheese or mayonnaise to make it more moist and gulp it down!

Isn’t that to easy?? Easy enough even for a weekday night? Of Course Yes!!

Photo: Keema Macaroni ( Mince Macaroni)

This is a really delicious pasta dish and the taste of the basil really comes through beautifully. The minced meat balances out the starch of the macaroni really well. A perfect dance of herb and spice ensues in your mouth…That you have to experience!

As you can see, the recipe is just as good and vibrant and delicious as ever. 🙂

Photo: Keema Macaroni ( Mince Macaroni)

Some Tips for the Perfectly Cooked Keema Macaroni:
1. Never cook your macaroni in boiling hot water, it destroys the outer layer of the macaroni however you may not realize it. So, always throw in your macaroni or whatsoever in simmering water, a stage before boiling for best results.
2. Always add a reasonable amount of salt to water, in which you will be cooking your macaroni.
3. Once your macaroni has been boiled, strain it, take it out of the hot water and quickly rinse them in cold or regular tap water and the set aside. This stops the macaroni from further cooking, which results in soggy, dull and bland macaroni.
4. Once you throw macaroni into your dish, let it cook and absorb the wonderful flavours of the dish, by letting it sit in the pan for 2-3 minutes with the lid closed and on slowest flame. Macaroni is bland, has no particular flavour so this step is very critical as well as rewarding.
Check it out the Keema Macaroni (Mince Macaroni) recipe and printable version here!!
Keema Macaroni (Mince Macaroni)

The best flavors of Italian food meets macaroni, mince & Italian seasoning in this savory and irresistible dish.
500 gm mince meat (lamb, beef, chicken your choice)
400 gm macaroni
1 tablespoon olive oil
1 large onion (minced)
1 teaspoon grated ginger
1 teaspoon minced garlic
1 cup italian Pasta Sauce
1/2 teaspoon crushed red chilies
1/2 teaspoon paprika powder
1 teaspoon herb seasoning
Salt to taste
For Garnishing
green or black olives
basil leaves
cheese (optional)
Cook macaroni till el dente. Drain and set aside.
Heat olive oil in a large pan or wok over medium heat.
Saute onion, ginger and garlic in oil for few minutes or until t starts changing color and gets aromatic.
Add minced meat and cook for 5-10 minutes or it start changing color.
Add in the rest of the ingredients from Pasta sauce to salt and cook on low heat for around 20 minutes or until the mince is done.
Add water little by little to ensure that the mince does not stick to the pan.
Once the mince is cooked, add in the drained macaroni and give it a nice mix to ensure the all spices covers the macaroni.
Keep on low flame with tight lid for around 5 minutes.
Turn the heat off and take it out in a serving dish.
Garnish with olives and fresh basil.
You can top with some cheese. Enjoy!!
Serving Suggestions:
Serve warm!
Recipe Note’s:
1. You can use any pasta of choice , i like the taste of brown rice pasta compared to others.
2. You can add veggies e.g. carrots, capsicum, green peas if you like. Everything in this recipe is optional. Go as you please. Play with flavours.
If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!

What are your holiday traditions guys? I would love to hear some from you all. Are there recipes passed down to you from your grand mom? Or the one from many generations? Share them all in comments below.

Happy Cooking!!
January 20, 2017
Easy Smooth & Rich Egg Pudding Recipe
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This Egg Pudding. Wow.

Easy Smooth & Rich Egg Pudding

Egg Pudding

Have you ever wanted something so bad you think you’d die if you don’t have it? And when you think you’ve finally gotten it, its snatched away from you?

If yes, then this Egg Pudding is especially for you.

Eat it warm, eat it cold; it provides comfort like no other.

Egg pudding is just one of those things that never fails to bring a smile on your face or warmth to your toes. Its rich, its smooth, and it is so so SO easy to make even my fogged up brain can whip it up. Just needs a little bit of patience and whole lot of whisking!

Easy Smooth & Rich Egg Pudding

Egg Pudding was my most favorite treat growing up. This easy dessert can be quickly made for festive occasions. Surprise everyone and get loads of compliments by making this easy egg pudding.

Easy Smooth & Rich Egg Pudding

Here’s a recipe for making a easy, simple, yet rich, smooth and satisfying egg pudding. I made this for my family and it totally rocked!! They said it was the most creamiest and richest egg pudding they’ve ever tasted. I never had any leftovers, and it would never be enough for them (lol). The only thing I WOULD get however, would be requests to make more!

Easy Smooth & Rich Egg Pudding

The creamy texture of this soft-smooth pudding is so inviting, you could call it comfort food. This recipe for egg pudding has a pleasant vanilla flavor complemented by cinnamon or nutmeg. This is the best dessert. I like it most for its sponginess. And it is also very easy to make with in 35 minutes.

Easy Smooth & Rich Egg Pudding

Some Important Tips to Make Best Egg Pudding:

Learn how to make best Egg Pudding by following these tips and tricks.
1. One-dish Pudding: Recipe can be baked in lightly greased 1-1/2 qt. soufflé or baking dish. Pour hot water to within 1 inch of top of dish. Increase baking time to 35 to 40 minutes.
2. No-mess pouring: Make pudding in a bowl with a pouring lip, or transfer it to a large glass measure, to make filling pudding cups easier and neater.
3. For perfectly smooth custard: Strain it through a sieve when filling pudding cups or baking dish to remove any tough egg strands.
4. Don’t skip the hot-water bath. A hot water bath, insulates the pudding from the direct heat of the oven and promotes even cooking so the edges don’t overcook before the center is done. Very hot tap water will do.
5. When is it done? Baked Pudding should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Pudding will continue to “cook” after it’s removed and center will firm up quickly. Over baked Pudding may curdle.
6. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of the dish. If knife is clean when pulled out, the pudding is done. If pudding clings to the blade, bake a few minutes longer and test again.
7. Serving Options: You can have this yummy dessert by adding dry fruits, jelly or caramel, but today I am making the basic one.
If you are craving for something sweet yet easy dessert in this foggy weather, nothing could be better than this Egg Pudding. Do try it, your kids are going to fall in love with this proteins and calcium rich dessert. You can also serve this dessert for your next party and this will definitely not going to disappoint your guests.

Check it out the Easy Smooth & Rich Egg Pudding recipe and printable version here!!
Easy Smooth & Rich Egg Pudding

This easy dessert can be quickly made for festive occasions. Surprise everyone and get loads of compliments by making this easy egg pudding.
6 eggs
2 cups milk
1/2 cup castor sugar
1 can (14 ounce. condensed milk)
1 teaspoon. vanilla extract
a pinch of ground nutmeg OR cinnamon (optional)
grated chocolate (option)
Preheat oven to 350°F or 170°C.
Heat milk in a small saucepan until very hot but not bubbly.
Meanwhile, beat eggs, sugar, vanilla and salt in medium bowl until blended but not foamy;
slowly stir in hot milk.
Add condensed milk and nutmeg powder beat until mixed well.
Pour pudding batter through a strainer (to prevent bubbles from forming) into your pudding-
mold.
Cover the mold with aluminum foil.
Place pudding pan on rack in the center of the preheated oven; pour very hot water into the pan
(hot-water bath) to within 1/2 inch of top of pudding mold.
Bake 25 to 30 minutes or until a knife inserted near center comes out clean, centers will still be soft.
Remove pudding mold from water bath.
COOL on wire rack 5 to 10 minutes.
Once it’s baked, invert onto a plate. Garnish with grated chocolate and cream. Enjoy!!
Serving Suggestions:
Serve warm or refrigerate until cold.
I have also posted Hot Chocolate Pudding Recipe which is another easiest & tastiest version of making Pudding. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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.
January 18, 2017
Karahi Butter Chicken Recipe (Makhni Karahi)
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Assalam-o-Alaikum, how are you? Yep, it’s been almost a month since we met. First things first…I had my mid-term exams, so I was lil busy with studying and the other stuff in my life.
However this gap between us wasn’t planned. I was hoping to catch up with you in between, but it didn’t work out.

My celebration “yay, exam is over!”

Finally exams are over I’m finally free to do whatever I want (blogging, eating yummy food, spending time with my plants)😌
Anyways, the first thing I wanted to do was to just pop in here & say a quick hi to you. I hope you roll into the weekend in a joyous mood! May your day be as fantastic as you are!

Karahi Butter Chicken (Makhni Karahi)

To release some exams stress, I made this butter karahi by twisting my Father’s recipe…delicious goodness. Can’t wait to share it with you. He used to make the best food. He was an expert on how to make a really good Butter Chicken. Saying that, I’m not too sure how He would feel about this Karahi Butter Chicken version that I’m currently loving.

Karahi Butter Chicken (Makhni Karahi)

Name me one thing that doesn’t taste better with a few dollops of cream, a knob or so of butter, a splash of milk, lashings of ghee.

I’ll bet you’re having a hard time thinking up something. It’s a truth of the culinary world that these things all enhance the eating experience of many foods, sweet and savory foods alike and curries are no exception to this.

Karahi Butter Chicken (Makhni Karahi)

Take this Karahi Butter Chicken ( Makhni Karahi), for example. I’ve taken the traditional Chicken Karahi dish and made it the way we all love, with the very flavours we all adore and then finished it up with a hearty amount of butter. What does this do? This fills every bite with the very same flavours we desire, along with a moreish, rich bite to it. Every bite tastes like a buttery dream, I tell you. This creamy and velvety gravy will melt in your mouth.

Karahi Butter Chicken (Makhni Karahi)

Bismillah, let’s begin!

Check it out the Karahi Butter Chicken (Makhni Karahi) recipe and printable version here!!
Karahi Butter Chicken (Makhni Karahi)

This creamy and velvety Karahi Butter will melt in your mouth. So Delicious!!
Ingredients;
2-1/2 lb skinless chicken (cut in small pieces)
1 small onion (finely chopped)
2 medium size tomatoes (chopped)
2 tablespoon grated gignger
1 tablespoon lemon juice
1 cup garlic water (grind 1 garlic blub with 1 cup of water)
5 green chilies finely chopped
1 cup plain yogurt
1/2 cup unsalted butter
1/2 cup fresh cream
1/4 cup cooking oil
4 tablespoon ground cashews (optional)
1 tablespoon cumin seeds roasted & crushed
1 tablespoon coriander seeds roasted & crushed
2 teaspoon salt or according to taste
2 teaspoon crushed red chilies
1 teaspoon dried fenugreek leaves (optional)
1 teaspoon garam masala
1/2 teaspoon freshly ground black peppers
For Garnishing
2 tablespoon chopped coriander leaves
few green chilies
lemon slices
Heat 4 tablespoon oil in a deep wok(karahi) over medium heat.
Add onions and cook until the onions are translucent and soft but have not started to brown.
Add grated ginger and cook for 1 minute.
Add chicken. Stir and cook for 5 minutes or until chicken start to change color.
Now add tomato, lemon juice and garlic water.
Add roasted coriander, cumin, salt and red chilli powder while stirring.
Keep it covered for 10-15 minutes or until all water dries up.
Remove the lid. Increase the flame.
Add yogurt and cook it on a higher flame for 5 minutes.
Add grounded cashews, fenugreek leaves, green chilies, and black pepper.
Cook and stir well.
Add fresh cream and cook until sauce is thickened and oil comes on top.
Now add fresh coriander and ginger slices.
Sprinkle garam masala over it.
Add a knob of butter and stir well.
Delicious Karahi Butter Chicken (Makhni Karahi) is ready to serve. Enjoy! YUM YUM!!
Serving Suggestions:
Serve with hot naan and Mint Raita.
Recipe Note’s

My final words before I give you the recipe – my Father was an expert at Karahi’s and he always told me what with chicken Karahis, you must work fast. Have all the ingredients chopped up beforehand if you can, and cook the entire thing on high heat. Stirring constantly is imperative, otherwise you risk burning the curry or having it stick to the pan. Skimp on half the oil or butter if you must, but I wouldn’t recommend it as a Karahi dish isn’t truly a Karahi dish without its butter or oil.

I have also posted Restaurant Style Lahori Mutton Karahi and Kebab Karahi which are another easiest & tastiest version of making Karahi at home. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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 Karahi Making!!

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.
January 6, 2017
Sweet and Sour Chicken with Noodles Recipe (30 Minute Meal)
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Sweet and Sour Chicken with Noodles

An easy and delicious weeknight meal loaded with healthy ingredients. A one-pan, 30 minute chicken stir fry recipe.This quick and easy sweet and sour chicken with noodles will be ready to eat in less than 30 minutes.

Sweet and sour Chicken is one of the most popular Chinese dishes and My family is a big fan of sweet and sour chicken so I thought I would try this recipe with noodles. It was a huge hit in our house and even they ate tons of it! Definitely a keeper for a easy go to dinner meal.

This Sweet and Sour Chicken recipe is super easy to make. All you will need is one wok or a skillet, and all of the ingredients listed below. It takes about 30 minutes to make this mouthwatering dish. Delicious dinner made in no time!

Tender, juicy pieces of chicken in a tangy sweet and sour sauce with pineapple chunks, onion and peppers, served on a Bed of Noodles.

Bismillah, Let’s get started!

Check it out the Sweet and Sour Chicken with Noodles recipe and printable version below.
Sweet and Sour Chicken with Noodles

This Sweet and Sour Chicken recipe is super easy to make. All you will need is one wok or a skillet, and all of the ingredients listed below. It takes about 30 minutes to make this mouthwatering dish. Delicious dinner made in no time!
6 boneless chicken breast halves (cut into 1-inch pieces)
2 tbsp cornstarch
2 tbsp vegetable oil
1 egg white
1 tsp white pepper
2 tbsp ginger & garlic (grated)
1 can pineapple chunks (drained)
1 red bell pepper (cut into 1- inch cubes)
1 green bell pepper (cut into 1- inch cubes)
1 onion (cut into cubes)
salt to taste
For Sweet and Sour Sauce
2 tbsp soy sauce
2 tbsp pure honey
1/2 cup white vinegar
1/2 cup tomato ketchup
1/2 cup pineapple juice
1/4 tsp salt
boiled noodles (to serve)
Method
To make Sweet and Sour Sauce
In a bowl, combine the soy sauce, honey , vinegar, tomato ketchup, pineapple juice and salt.
Whisk well and set aside.
To make Sweet and Sour Chicken
Rinse Chicken and pat dry.
In a medium bowl, add chicken ,cornstarch, egg white, salt and pepper. Mix well.
Stir to coat the chicken evenly. Marinate for 30 minutes at room temperature.
Heat a large nonstick pan over high heat until blazing hot.
Add 1 tbsp of oil and swirl to coat.
Add the coated chicken to the pan and spread the chicken in form of one layer.
Let the chicken fry, don’t touch for 1 -2 minutes or until the bottoms are browned.
Turn and fry the other side of chicken for more 1-2 minutes.
Once the chicken is cooked, remove from the pan and set aside.
Heat the remaining 1 tbsp oil in the pan over medium heat.
When the oil heat up, then add grated ginger & garlic, red bell pepper, green bell pepper.
Stir fry for 1-2 minutes then add pineapple chunks and sweet and sour sauce.
Turn the heat to high.
Bring to boil then add the chicken and simmer on low heat for 2-3 minutes or until the chicken is cooked thoroughly. Sweet and Sour Chicken is ready to serve!
Serve over boiled noodles.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #recipestable.

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.
August 15, 2016
Pakistan Independence Day Cake Recipe
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Happy Independence Day, Pakistan!

Pakistan Independence Day Cake

As the whole Pakistan is celebrating Independence Day today, desserts and sweets are must in your cooking list. But what if you are planning to make a Pakistan Independence Day Cake with green topping and White layers to celebrate the national event.

Pakistan Independence Day Cake

Here’s a recipe for Pakistan Independence Day Cake!
Pakistan Independence Cake Recipe

As the whole Pakistan is celebrating Independence Day today, desserts and sweets are must in your cooking list. But what if you are planning to make a Pakistan Independence Day Cake with green topping and White layers to celebrate the national event.
1 cup plain flour
1 teaspoon baking powder
pinch of salt
4 eggs
1 cup castor sugar
1/2 cup butter
2 tablespoon milk
1 teaspoon vanilla essence
For Filling
2 cups Whipped cream ((400 ml))
2 tablespoon Icing sugar
1 cup Pineapple chunks
Pineapple juice as required.
few drops of vanilla essence
For topping
one packet banana jelly
whipped cream (as required)
To Make Cake Sponge
Prepare your cake pan by lining it with grease proof paper and greasing it to make sure the cake doesn’t stick. I used an 8 inch pan. You can use a slightly smaller one if you want a higher cake.
Preheat oven at 170 degree C.
In a small bowl, sieve the flour, baking powder and salt, twice or thrice time to aerate it. keep aside.
Put the eggs in a big glass bowl, then add the sugar.
Beat the eggs for 2-3 minutes.
Then add butter and whisk till light and fluffy, about 5 minutes.
The eggs will have started expanding from the beating. Keep beating for about 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the ‘soft peak’ stage.
Once you have reached this consistency, remove the beaters and use a whisk.
Whisk the egg mixture for a few seconds.
Using a spatula, GENTLY fold the flour in using 30 strokes or less.
Don’t over mix.
When the flour is mixed, add warm milk.
Stir in the vanilla essence.
Now fold again no more than 50 times or less until the batter is well combined and shiny.
Pour into the prepared pan.
Pick and drop the pan twice to remove any excess air bubbles.
Then bake, in the preheated oven, for 23-25 minutes or until toothpick insterted near the center comes out clean.
Again pick and drop the pan twice to prevent it from shrinking as it cools.
Now turn the pan over on a cake rack but do not remove the pan.
Let the pan cool down until it is easy to handle with your hands without getting burnt.
To Make Cake Filling
Meanwhile, whip your cream with 2 icing sugar.
Stir in the vanilla essence.
Adjust sweetness to your taste and keep aside.
To Assembling the Cake
Remove the pan from the cake and peel the greaseproof paper. cut the cake horizontally into half.
Drizzle pineapple juice syrup all over the cut halves to moisten the cake.
Then spread the whipped cream evenly.
Add pineapple chunks.
Cover them with more cream, put the second half of the cake and cream the top.
Place in the refrigerator for 2 hours or until the cream sets.
Meanwhile, make jelly in the warm water and slightly pour over the cake (1/3 side).
Make a moon and star shape with leftover whipped cream.
Put in the refrigerator for few hours or until chilled.
Enjoy your delicious Independence day cake 🙂
Important Tips:
If you over mix the flour mixture or fold too vigorously, you will lose all the air that has built up in the eggs, so be gentle in folding.
LONG LIVE PAKISTAN
August 14, 2016
The Best Creamed Peas Recipe
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Creamed Peas

Everything’s better with cream…especially vegetables.Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.

The Best Creamed Peas

In my search for a good creamed peas recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous and The Best Creamed Pea recipe. My family love it so much and we have this on the side quite often. And I double this every time, and not a single pea is left! Alhumdulillah 🙂

The Best Creamed Peas

Do try this recipe, these Creamed Peas can become your ultimate side dish.

Bismillah, Let’s get started!

Check it out the Creamed Peas recipe and printable version below.
Creamed Peas Recipe

Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.
1-1/2 cup green peas (boiled)
2 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoon heavy cream
1/4 cup milk
1/2 teaspoon white sugar
a pinch of pepper
salt to taste
Method
Melt butter in a saucepan over low heat and whisk in flour until well blended and smooth.
Now very gradually stir in the milk. When milk is combined, add sugar, salt and pepper.
Cook and stir for few minutes or until sauce begins to boil.
keep stirring for 1-2 minutes then add green peas and stir. Cover pan and allow to simmer for 2 minutes over medium heat or until sauce is thickened.
Reduce heat to medium low then stir in heavy cream.
Cook over medium-high heat until for 1 minutes or until thick and bubbly.
Remove from the heat and dish it out. Delicious Creamed Peas are ready to enjoy 🙂
Serving Suggestions:
Serve with grilled Kabobs.
Recipe Note’s:

Don’t over cook the peas. Soggy peas will ruin this dish. You want them tender but firm.

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!!

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August 13, 2016
Phirni Recipe (Eid Special Dessert)
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Eid Mubarak to all the readers of my blog. Eid has come and gone, and we are settling down to our routine and trust me it is very difficult after being spoiled by the easy going Ramadan timings. Lots happened during Ramadan even if it is considered to be a slow month.

Happy Eid Mubarak to All my Readers!!

Eid is a special time in Pakistan: “Festive season, Get together with friends , dinner party, dessert which comes to my mind immediately is ‘Phirni’.” After a heavy main course like Biryani or any spicy curries, phirni is something which cools and soothes you.

Phirni: Eid Special Dessert

Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavoring. Phirni is a kind of Rice Pudding, made with coarsely ground rice. It is similar to what we call “kheer” in Pakistan, but unlike Kheer, it does not use whole grains of rice. The dish is decorated with chopped or ground almonds or pistachio nuts. The consistency of this pudding varies from thick,- where one has to really scoop out with a spoon, to creamy- where the dessert will gently coat a spoon.

Phirni: Eid Special Dessert

The history of Phirni goes back a very long way; it seems to have originated in ancient Persia or the Middle East; and to have been introduced to Pakistan and India by the Mughul’s. In Indian and Pakistan, phirni is associated with Muslim festivals (like eid, ramadan etc.)

Traditionally in Pakistan, Phirni is served chilled in earthen pots or small clay plates called tothie’s. Other than just making it look pretty, the clay pot also absorbs some of the liquid giving it a thicker consistency. It tastes better when the flavors are allowed to mature for 6-7 hours or even for a day.

Phirni: Eid Special Dessert

The recipe is a keeper and I really urge you to try this. This Phirni recipe is easy and simple steps with the list of all ingredients needed to prepare it.

Phirni: Rice Pudding with Nuts

Bismillah, let’s get started!

Check it out the Phirni recipe and printable version below.
Phirni Recipe

Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavoring. Phirni is a kind of Rice Pudding, made with coarsely ground rice.
1-1/2 liter whole milk
4 tablespoon raw rice
4 tablespoon sugar
4 tablespoon cold milk
2 tablespoon heavy cream (optional)
1/2 teaspoon green cardamon powder
1/2 teaspoon rose essense
12 almonds (chopped)
2 pistachios (chopped)
Method
Wash the rich thoroughly and soak in water for 30 minutes to 1 hour. The grains will get longer & white.
Drain the water and spread all the rice in a thin layer on a paper towel.
Set aside till completely dry to touch. The best way would be to leave it overnight.
Grind the dry rice till the rice becomes a fine powder.
Dissolve rice powder in 4 tablespoon cold milk. Stir until well combined. If to thick then add a little more milk to make it thin because if you add the thick paste to hot milk it will become lumpy.
Now pour milk in a large pot and bring to a boil on high flame, then reduce it to low to medium and cook for 20 to 25 minutes.
Add the sugar, green cardamom powder mix well, make sure the sugar dissolves.
Once the sugar dissolves then add the rice paste in the hot milk, keep stirring as it tends to stick to the bottom and burn.Cook it on low to medium heat for 5-7 minutes or until the milk thickened and creamy.
Add rose water and heavy cream. Stir well.
Remove from the fire and dish it out in a clay dish and garnish it with almonds and pistachios.
Let it cool completely and set in a refrigerator for 4 hours or until chilled.
Delicious Phirni is ready to serve.
Serving Suggestions:
Serve as a dessert after any meal.
Pin it:
Phirni: Eid Special Dessert

I have also posted Pineapple Phirni which is another easiest & tastiest version of making phirni. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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 Eid!!

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July 8, 2016
Tandoori Spiced Baked Chicken in Yogurt Masala Recipe
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Well, when I am sad and tired and overall cranky, I likes to eat the food prepared by my mothers hand, the flavorful easy to make food I grew up eating and these Tandoori Spiced Baked Chicken in Yogurt Masala hit the spot. Neither World’s most expensive dish Nor World’s best restaurant can compete Home Cooked Food by Mothers Hand 🙂

On to today’s recipe!

Tandoori Spiced Baked Chicken

Today’s recipe is a favorite of me and my family. It’s a revamped version of this tandoori Roast Chicken Recipe which is one of my popular recipes on the blog! Why is it revamped? Well, because this recipe is more of tastiest than the old one and this is my favorite version: the chicken is deliciously spiced with yogurt marination, and the mango chutney served alongside adds fruity, tangy flavor.

Recipe Photo: Tandoori Spiced Baked Chicken In Yogurt Masala

To pair with the creamy yogurt, and spices, instead of using bone-in chicken or pieces of chicken breast, My mom used chicken thigh and wings. Chicken thigh is fattier, juicer and much more tender than chicken breast – I’m actually not a fan of chicken breast at all due to how tough and rubbery it is. Chicken thigh releases its juices during the cooking process, which leads to a deeply, beautifully flavored tandoori chicken which literally melts in your mouth – something chicken breast can’t do without extended marination times and slow cooking.

Recipe Photo: Tandoori Spiced Baked Chicken In Yogurt Masala

This Tandoori Spiced Baked Chicken is very popular in Pakistani restaurants and is usually served with naan bread and chutney. This dish is a great recipes to cook for your house parties and is loved by one and all.

Recipe Photo: Tandoori Spiced Baked Chicken In Yogurt Masala

If you have the ingredients on hand and a micro-plane or grater, tandoori chicken wings are so easy to make! Goes great served with Zeera Raita(cumin yogurt dip) or mango chutney, lemon wedges and some onion rings.

Recipe Photo: Tandoori Spiced Baked Chicken In Yogurt Masala

Bismillah, let’s get started!

Check it out the Tandoori Spiced Baked Chicken In Yogurt Masala recipe and printable version below.
Tandoori Spiced Baked Chicken In Yogurt Masala Recipe

This Tandoori Spiced Baked Chicken is very popular in Pakistani restaurants and is usually served with naan bread and chutney. This dish is a great recipes to cook for your house parties and is loved by one and all.
2 pounds chicken pieces
For marination
1-1/2 cups plain yogurt
2 tablespoon butter
2 tablespoon ginger garlic paste
2 tablespoon lemon juice
2 tablespoons ground cumin
2 tablespoons smoked paprika
1 tablespoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
salt to taste
For Garnishing
4 limes (quartered)
onion rings
Method
Make two deep slits crossways on the meaty parts of chicken piece.
Sprinkle the salt over the chicken and squeeze over some of the lemon juice.
In a large bowl, add the yogurt, lemon juice, ginger and garlic, plus all of the spices. Mix well and remove any lumps in the yogurt.
Put the chicken into the yogurt mixture and toss to coat evenly.
Cover and place in the refrigerator to marinate for about 4 hours to overnight, which is ideal.
Preheat an oven to 200 degree C.
Put the marinated chicken into a deep heat-proof dish. Cover with a lid or foil with holes poked in the top.
Bake for 30 minutes then move the meat around with a spoon.
Bake for an additional 30 minutes, uncovering the dish for the last 15 minutes of baking only.
Use tongs to remove the meat from the dish and the yogurt sauce and place on a separate tray to broil or use the broil setting on your oven to sear the meat, about 5 minutes each side.Tandoori Spiced Baked Chicken is ready to serve. Enjoy!!
Note:
If you prefer the chicken to be a bright red colour, and a few drops of red coloring into the marinade.

Serving Suggestions:
Serve with fresh naan bread, onion rings, lemon wedges and a yogurt sauce on the side for dipping.
I have also posted Tandoori Moti Tikka Recipe which is another easiest & tastiest version of making Tandoori Chicken. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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.
May 25, 2016