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  • Crispy, Crunchy, Can’t Resist: Sweet & Nutty Fried Chicken Recipe!

    An easy and unique way to prepare fried chicken. If you wanted to try something a little different and exclusive then give it a try. You will liked the golden crunchy coating of this fried chicken. Check it out Sweet ‘n’ Nutty Fried Chicken recipe here!!

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

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

    • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
    • 2 cups Special K cereal
    • 1 cup honey crunch wheat germ
    • 1/2 cup butter, melted
    • 2 tbsp onion soup mix
    • 1/4 tsp pepper

    [/tab] [tab]Yield: 4 servings

    Amount per serving.

    • Calories: 825
    • Fat: 50 g (saturated fat:22 g)
    • Cholesterol: 215 mg
    • Sodium: 787 mg
    • Carbohydrate: 33 g
    • Fiber: 4 g
    • Protein: 61 g

    [/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

    Place cereal, wheat germ, soup mix and pepper in a food processor. Cover and process until mixture resembles fine crumbs.

    Step 2

    Transfer into a shallow dish. Dip chicken in butter. Then coat with cereal mixture.

    Step 3

    Place in a greased 13×9-inch. baking dish.

    Step 4

    Bake, uncovered, at 350 degree F, for 1 hour or until all juices run clear. Sweet ‘n’ Nutty Fried Chicken is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with Coleslaw

    [/tab] [/tabs]

  • Pecan Chicken Pockets Recipe

    An American recipe, that takes 15 minutes to prepare and 30 minutes to cook with an Oven. Crescent rolls provide a flaky outer crust for these comforting, flavorful handheld sandwiches. It’s crispy, easy and yummy! I hope you like it.
    Check it out Pecan Chicken Pockets recipe here!!

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

    [review]

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

    • 1 tube (4 ounces) refrigerated crescent rolls
    • 1/2 cup cooked chicken, cubed
    • 1/2 cup fresh mushrooms, sliced
    • 3 tbsp softened butter, divided
    • 3 tbsp chive and onion cream cheese, spreadable
    • 3 tbsp seasoned bread crumbs
    • 2 tbsp chopped pecans
    • a dash of pepper

    [/tab] [tab]Yield: 2 servings

    Amount per serving.

    • Calories:606
    • Fat:43 g (saturated fat: 20 g)
    • Cholesterol: 96 mg
    • Sodium: 1,041 mg
    • Carbohydrate:33 g
    • Fiber:1 g
    • Protein: 18 g

    [/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

    Preheat oven to 350 degree F.

    Step 2

    Place cream cheese, butter and pepper in a medium bowl. Stir in mushrooms and chicken. Divide crescent dough into two rectangles. Seal perforations.

    Step 3

    Spoon chicken mixture on the each rectangle. Roll up, starting from a short side; pinch ends to seal.

    Step 4

    Place bread crumbs and pecans in a shallow bowl. Melt remaining butter and brush over the dough. Roll in crumb mixture.

    Step 5

    Place roll on an ungreased baking sheet. Bake for 30-35 minutes or until golden brown. Pecan Chicken Pockets are ready now.
    [/tab] [tab]

    • Serve with Pineapple Mustard Dip.

    [/tab] [/tabs]

  • Plum Dip Recipe

    Plum Dip (Aloo Bukhara Chutney)

    [one_third] Prep Time: 2 hours[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    Ingredients

     

    • 250 gm dried plums
    • 50 gm charmagaz
    • 1/2 cup sugar
    • 4 tbsp vinegar
    • 1/2 tsp red chili powder
    • 1/2 tsp hot spices powder
    • 1/2 tsp salt

     

    Directions:

    1. Soak dried plums in 1 cup water for 2 hours.
    2. Then put in a saucepan, add sugar, red chili powder and salt.
    3. Cook on low flame for 20 minutes or until plums are tender and syrup is thick.
    4. Turn the heat off.
    5. Add hot spices powder, charmagaz and vinegar.
    6. Stir well.
    7. Take it out in a serving bowl.
    8. Leave it to cool completely.
    9. Plum Dip is ready to serve. ENJOY!!

     

    • Serve with your meal or any snack.

     

  • Smoked Meat Curry Recipe

    Smoke makes the dish of very good flavour. Keep the pot tightly. Covered until serving time. Then remove the coal steel bowl and serve delicious smoked meat curry with naan. Check it out the Smoked Meat Curry Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 30 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

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

    • 1 kg meat – cut into cubes
    • 4 ground onions
    • 1″ piece of ginger
    • 1 tbsp garlic
    • 250 gm tomatoes – peeled and chopped
    • 4 chopped green chillies
    • 1/2 tsp cardamom powder
    • 1/2 tsp turmeric powder
    • 1/4 tsp chilli powder
    • 2 tsp coriander powder
    • 1 tsp garam masala
    • 350 ml yoghurt
    • 4 tbsp oil
    • salt to taste

    [/tab] [tab]Yield: 6 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

    Combine all ingredients in a hot pan.

    Step 2

    Stir and Cook slowly for 1 1/4 hour.

    Step 3

    Place hot coals in a bowl on the curry.

    Step 4

    Pour hot oil over the coals and seal the pan.

    Step 5

    After 10 minutes remove the lid . Smoked Meat Curry is ready to serve.

    [/tab] [tab]

    • Serve with kachumber salad.

    [/tab] [/tabs]

  • Semolina Dry Halwa Recipe

    Semolina Dry Halwa (Suji Ka Khushk Halwa )

    Semolina Dry Halwa Recipe
    Photo: Semolina Dry Halwa Recipe
    Semolina Dry Halwa Recipe
    Photo: Semolina Dry Halwa Recipe

    Bismillah, let’s begin!

    Check it out the Semolina Dry Halwa Recipe and printable version below.

    Print Pin

    Semolina Dry Halwa Recipe

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 250 gm sugar
    • 150 gm clarified butter
    • 1/2 cup water
    • 1/2 tsp cardamom powder
    • 2 tablespoon raisins
    • 2 tablespoon dried desiccated coconut
    • 50 gm almonds thinly sliced
    • 50 gm pistachios thinly sliced

    Instructions

    Method

    • Take a saucepan, combine sugar and water and cook on low heat for 10 minutes or until sugar is completely dissolved and the syrup thickens to a two thread consistency.
    • Meanwhile, heat 50 gm clarified butter in a deep wok.
    • Add semolina and stir fry for few minutes on low heat until it becomes fragrant.
    • Add desiccated coconut, raisins, nuts and cardamom powder; cook for a few minutes.
    • Add the hot thick sugar syrup and remaining melted ghee all at once, stirring continuously.
    • Cook for a couple of minutes till it is almost dry and halwa rolls into a ball.
    • Quickly spread out in a greased dish.
    • Garnish with almonds and pistachios.
    • Using a sharp knife, mark lines to make squares or diamonds and keep aside to set.
    • When it cools, cut through the scored lines.
    • Transfer to serving plate or store in air-tight container. Semolina Dry Halwa ready to enjoy!! 🙂

    Notes

    Serving Suggestions:
    Serve Semolina Dry Halwa as a dessert after any meal or you can enjoy it as a tea time snack.

    I have also posted Suji Halwa with Khoya Recipe  which is another easiest & tastiest version of making halwa. 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.

  • Recipe: Egg Dry Milk Powder Halwa

    Egg Dry Milk Powder Halwa 

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Servings: 4

    Ingredients

    • 4 eggs
    • 2 cups dry milk
    • 1/2 cup clarified butter
    • 1 tin condensed milk
    • 4 cardamom pods
    • 1 tbsp kewra essence
    • 1/2 cup walnuts, chopped
    • 1/2 cup almonds & pistachios, chopped

     

    Directions:

    1. Put butter in a pan or wok.
    2. When melt add dry milk powder.
    3. Cook on low flame for 5 minutes or until golden brown.
    4. In a small bowl, beat eggs.
    5. Pour whipped eggs into the pan.
    6. Stir constantly.
    7. Cook for 2-3 minutes or until its change color.
    8. Now add condensed milk and cook for 5 minutes.
    9. Add walnuts, cardamom and kewra.
    10. Mix well.
    11. Turn the heat off.
    12. Transfer into a greased dish.
    13. Garnished with almonds and pistachios.
    14. Egg Dry Milk Powder Halwa  is ready now.

    Serving Suggestions:

    • You can serve this Khushk Doodh ka Halwa after meals as a sweet dessert.

     

  • Aromatic Layers of Flavor: Kebabish Rice Recipe

    Kebabish Rice

    An unusual rice dish made by adding spicy kebabs to rice, cooked with egg, spring onion and other spices. Try this tasty Kebabish Rice recipe, another variation of regular Pulao. Like this recipe, you can also modify the recipes to breakout the boring routine and collect praises.

     Prep Time: 40 minutes

    Cook Time: 1 hour

     Servings: 5

    Ingredients

    For Kebabs:

    • 500 gm mince
    • 1 egg, lightly beaten
    • 1 onion
    • 5 cloves garlic
    • 1 inch piece of ginger
    • 4 green chilies
    • 4 tbsp fresh coriander leaves
    • 4 tbsp pomegranate seeds
    • 1 tbsp red chili, crushed
    • 1 tbsp turmeric powder
    • 1 tbsp whole spice powder
    • salt to taste

    For Rice:

    • 300 gm rice
    • 1/4 cup cooking oil
    • 1 onion, finely chopped
    • 2 tomatoes, finely chopped
    • whole spice as required
    • 8 green chilies, cut it from center

     

    Directions:

    1. Wash rice with few changes of water then soak in water for 30 minutes.
    2. Place mince in a chopper or food processor.
    3. Also add onion, ginger, garlic, green chili, coriander leaves, egg, red chili, turmeric, whole spice, and pomegranate seeds
    4. Process until well combined.
    5. Take it out from the chopper and make kebabs of it.
    6. Heat oil in a deep pan over medium heat.
    7. Deep fry kebabs for 10 minutes or until golden brown.
    8. Saute onion in a deep wok or pot.
    9. Add whole spice and soaked rice into the wok.
    10. Pour water as required to cook rice.
    11. Now add tomatoes and green chilies.
    12. When rice is almost cooked.
    13. Then put kebabs in it and mix slightly.
    14. Cook on low flame for 10 minutes or until cooked thorough.
    15. Transfer into a serving plate.
    16. Kebabish Rice are ready to serve.

    Serving Suggestions:

    • Enjoy with Pudina Raita.
  • Double the Protein, Double the Flavor: The Best Egg & Chicken Biryani Recipe!

    Double the Protein, Double the Flavor: The Best Egg & Chicken Biryani Recipe!

    Egg and Chicken Biryani

    Biryani: Whenever we hear this word it always gives us a mouth watering feeling. Kids or Adult, boys or girls, Biryani always stands hot favorite for everyone. But its not always possible to go for outside dining. But does that mean we have to compromise with our favorite food? no way.Here is a very simple and quick egg and chicken biryani recipe for you.

    Egg and Chicken Biryani Recipe
    Photo: Egg and Chicken Biryani Recipe

    This Egg and Chicken Biryani recipe is a customized version of Biryani, mostly in Pakistan you get mutton biryani, beef biryani and chicken biryani, so I tried to make something innovative, so here is Egg and Chicken Biryani with potatoes. Do try this Egg and Chicken Biryani recipe and I am sure that you are going to love this one.

    Egg and Chicken Biryani Recipe
    Photo: Egg and Chicken Biryani Recipe

    Believe me this is the world’s tastiest biryani, I am eating it right now and the wonderful flavours that are coming are forcing me to eat it more, its lovely,do try this if you really want to enjoy your day. It’s great as leftovers, too!

    Check it out the Egg and Chicken Biryani Recipe and printable version below!!

    Print Pin

    Egg and Chicken Biryani

    Do try this Egg and Chicken Biryani recipe and I am sure that you are going to love this one. Believe me this is the world’s tastiest biryani, I am eating it right now and the wonderful flavours that are coming are forcing me to eat it more
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 750 gm Basmati Rice
    • 500 gm chicken
    • 500 gm potatoes
    • 1 cup fried onion
    • 1 cup plain yogurt
    • 1 cup oil
    • 1 tbsp ginger garlic paste
    • 1 bunch of mint leaves
    • 4 eggs hard boiled
    • 6 green chilies thinly sliced
    • 6 dried plums
    • 1 star anise
    • 1 cinnamon stick
    • 1 teaspoon hot spices powder
    • 2 teaspoon red chili powder
    • 1 teaspoon black cumin
    • 1 teaspoon black peppers
    • 1 teaspoon salt
    • 1/2 teaspoon yellow food color
    • Few drops biryani essence

    Instructions

    Directions

    • Rinse rice with few changes of water and soak for 30 minutes.
    • Then boiled rice and drain all excess water. Set aside
    • Place chicken in a large bowl. Add yogurt, black cumin, black pepper, hot spices powder, plums, red pepper powder, star anise, cinnamon stick, ginger garlic paste, and few drops of biryani essence.
    • Mix well and marinate for 30 minutes.
    • Heat oil in a cooking pot. Fry potatoes for 10-12 minutes.Remove from the oil and keep aside.
    • Now add marinated chicken. Cover and let it simmer for 20 minutes or until chicken is tender.
    • Add potatoes and cook for 5-8 minutes or until tender.
    • Now take a heavy bottom skillet, layer rice, chicken masala, fried onions, mint leaves, green chilies, yellow color and boiled eggs.
    • Cover the skillet and cook on low flame for 20 minutes or until done.
    • Stir well and dish it out. Egg and Chicken Biryani is ready to serve.

    Notes

    Serving Suggestions:
    Sere with Chatpata Salad.
    I have also posted Boneless Plain Biryani recipe which is another easiest version of making Biryani. Do check it out as well.

    [divider]

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

  • Recipe:Omelette Curry

    Omelette Curry 

    This delicious Pakistani-inspired Omelette Curry will certainly awaken your groggy taste-buds!

    Check it out the Omelette Curry recipe here!!

    Prep Time: 5 minutes

    Cook Time: 20 minutes

     Servings: 4

    Ingredients

    • 2 potatoes, chopped
    • 1 onion, chopped
    • 1/2 cup green peas
    • 1/2 cup oil
    • 1 cup water
    • 4 cloves garlic
    • 4 eggs
    • 250 gm yogurt
    • Few curry leaves
    • 3 tbsp plain flour
    • 2 tbsp red chili powder
    • 1 tbsp turmeric powder
    • 1 tbsp cumin seeds, crushed
    • 1/4 tsp carom seeds
    • salt to taste

     

    Directions:

    1. In a small bowl, beat eggs properly.
    2. Season with salt.
    3. Add flour in it.
    4. keep aside.
    5. Heat 1 tbsp oil in a pan or wok.
    6. Add onion, garlic cloves, potatoes and peas.
    7. Cook for 5-8 minutes then add yogurt and water in it.
    8. Add red chili powder, turmeric powder,crushed cumin, carom seeds, curry leaves and salt.
    9. Bring to a bowl and let it simmer for 10 minutes or until vegetables are tender.
    10. Heat 2 tbsp oil in another pan.
    11. Fry egg mixture in a form of omelet.
    12. Repeat this procedure with remaining ingredients.
    13. Cut omelet into square pieces then into skillet.
    14. Stir well.
    15. Take it out in a serving bowl.
    16. Sprinkle green chilies over it.
    17. Delicious Omelet Curry is ready to serve.
    18. ENJOY!!
    • Serve hot with paratha.

  • Recipe: Chicken White Korma

    Chicken White Korma(also known as Qorma) is a luxurious and delicious dish that is really easy to prepare and makes a delightful change from the regular reddish curries! Love it with Rice and Naan. Finger-licking goodness!

    Prep Time: 15 minutes

    Cook Time: 40 minutes

    Servings: 6

    Ingredients

    • 1 kg chicken, cut into 12 pieces
    • 1 cup oil
    • 1 cup plain yogurt
    • 2 onions, thinly sliced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 6 cardamoms
    • 1 tsp whole black pepper
    • 1 tsp white cumin powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp mace powder
    • 1/2 tsp nutmeg powder
    • 1 tbsp kewra
    • 1 tsp salt
    • 6-7 green chilies, thinly sliced
    • 2 tbsp finely sliced ginger

     

    Directions:

    1. Heat oil in a deep skillet or wok.
    2. Add onions and cook on low flames for 3-4 minutes or until onion’s water dry completely.
    3. Then add chicken and cook for 5 minutes or until no longer pink.
    4. Add ginger garlic paste and stir fry for 30 seconds.
    5. Now add salt, turmeric powder,whole black pepper, mace powder and nutmeg powder.
    6. Keep Stirring.
    7. Add yogurt and green chilies.
    8. Cover with a lid and let it cook on low flames for 15-20 minutes or until chicken is tender.
    9. Stir frequently.
    10. Add 1 cup of water in it.
    11. Bring to a boil, add cardamoms and white cumin seeds in it.
    12. Pour kewra essence and turn off the heat.
    13. Take it out in a serving bowl.
    14. Sprinkle ginger slices over it.
    15. Delicious White Korma is ready now.

    Serving Suggestions:

    • Serve with naan, chapati, or paratha.

  • Recipe: Badami Kofta Curry

    Badami Kofta Curry

    The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad.

    Prep Time: 1 hour

    Cook Time: 50 minutes

     Servings: 6

    Ingredients

    • 1/2 kg ground meat
    • 1 onion
    • 4 garlic cloves
    • 4 green chilies
    • 1 inch piece of ginger
    • 1/4 bunch of coriander leaves
    • 1/4 bunch of mint leaves
    • salt to taste

    Ingredients for gravy:

    • 1 onion, chopped
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 2 boiled tomatoes
    • 250 gm plain yogurt
    • 25 gm almonds, crushed
    • 1 tsp coriander powder
    • 1-1/2 tsp cumin powder
    • 1 tsp turmeric powder
    • 1 tsp red chili powder
    • salt to taste
    • all spice to taste
    • 1/4 cup cooking oil
    • 1-1/2 cup water
    • 1/4 bunch fresh coriander leaves

     

    Directions:

    1. Place all kofta ingredients in a food processor.
    2. Process until well combined.
    3. Take the mixture out in a bowl.
    4. Boil almonds in water then peel.
    5. Make small balls of kofta mixture.
    6. Then place an almond in the middle of each ball.
    7. Place in a refrigerator for 40 minutes or until set.
    8. Heat oil in a pan or wok.
    9. Fry chopped onions in hot oil for 3-4 minutes.
    10. Then add ginger garlic paste and cook for another 2 minutes.
    11. Add all spices, turmeric powder, cumin, coriander powder, red chili and salt.
    12. Also add ½ cup water.
    13. Cover the pan with a lid and cook on low flame 5 minutes.
    14. Put boiled tomatoes, yogurt, boiled almonds in a blender.
    15. Blend and make a smooth paste.
    16. Add this paste in the gravy.
    17. Also add ½ cup more water.
    18. Bring to a boil and carefully place prepared kofta balls in it.
    19. Again cover and cook for 15-20 minutes or until meat is cooked thorough.
    20. Uncover and stir well.
    21. Garnish with coriander leaves.
    22. Delicious Badami kofta are ready to serve.

    Serving Suggestions:

    •  Enjoy with Roghni Naan.

  • Recipe: Chandi Korma

     Chandi Korma 

     Prep Time: 1 hour + 10 minutes

    Cook Time: 40 minutes

    Servings: 4

    Ingredients

     

    • 500 gm chicken
    • 250 gm clarified butter
    • 1 cup onion, chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 250 gm yogurt
    • 2 tbsp green chili paste
    • 1 tsp cardamom powder
    • 1 tsp whole black peppers
    • 1 tsp salt
    • 1 tsp kewra essence
    • 1 tsp rose water
    • 4 sliver paper
    • 4 eggs, hard boiled
    • Few rose petals

     

    Directions:

    1. Rinse chicken and trim all excess fat.
    2. Place chicken in a large bowl, add yogurt, green chili paste, cardamom powder, salt, ginger- garlic paste and black peppers.
    3. Mix well.
    4. Cover and marinate for 1 hour.
    5. Heat a deep pan or skillet.
    6. Melt butter and sauté onion in it.
    7. Now add marinated chicken.
    8. Cover and turn heat to low.
    9. Simmer for 30 minutes.
    10. Stir frequently.
    11. Add 1 cup water and cook for more 10 minutes.
    12. Remove from the heat and add kewra essence and rose water.
    13. Take out in a serving bowl.
    14. Place boiled eggs and silver paper on top of it.
    15. Garnish with rose petals.
    16. Chandi Korma is ready to serve.

    Serving Suggestions:

    • Enjoy with Naan.

  • Recipe: Gajar ka Zarda (Sweet Carrot Rice)

    Gajar ka Zarda is wonderful dish. The addition of nuts are amazing. It’s a sweet rice dish.

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Servings: 6

    Ingredients

    • 1/2 kg basmati rice
    • 1/2 kg sugar
    • 5 green cardamom
    • 1/2 cup clarified butter or ghee
    • 250 gm carrots, peeled & grated
    • 1 tbsp plain yogurt
    • 1/2 tsp salt
    • 2 tbsp almonds, thinly sliced
    • 2 tbsp pistachio, thinly sliced
    • 3 tbsp coconut, thinly sliced

     

    Directions:

    1. Rinse rice with few change of water and soak for 30 minutes.
    2. Boil rice salt and water as required until tender.
    3. Then drain all excess water.
    4. Set aside.
    5. Heat ghee in a deep skillet.
    6. Add green cardamoms, sugar and 1/2 cup water.
    7. Cook for 5-8 minutes or until sugar is dissolved.
    8. Now add yogurt and cook for 1 minute.
    9. Then add boiled rice.
    10. Stir well.
    11. Cover with a lid and cook till sugar syrup nearly dries off.
    12. Place grated carrots in it.
    13. Mix well.
    14. Cover and leave it on low flame for 10 minutes.
    15. Take it out in a serving dish.
    16. Garnish with almonds, pistachios and coconut.
    17. Gajar ka Zarda is ready to serve.
    18. Enjoy!

    Serving Suggestions:

    • Serve as a after meal dessert.

     

  • Recipe: Black Pepper Mutton Chops

    It’s late and I am too tired to write a blog post, but I just had these Black Pepper Mutton Chops for dinner for the second night in a row and had to write down the recipe before I forgot. It was that good!! Yes, I know I am tooting my own horn, but someone’s got to and nobody else seems to want the job. 

    Prep Time: 30 minutes

    Cook Time:40 minutes

     Servings: 4

    Black Pepper Mutton Chops Ingredients

    • 500 gm mutton chops
    • 4 tbsp clarified butter
    • 2 tsp ginger garlic paste
    • 2 tsp cumin
    • 1 tsp papaya paste
    • 1/2 tsp black pepper
    • 1/2 tsp salt

     

    Directions:

    1. Marinate mutton chops with ginger garlic paste, raw papaya, salt and cumin for 30 minutes.
    2. Heat the clarified butter in a skillet over medium heat.
    3. Place marinated mutton chops into the skillet.
    4. Cover, and cook on low flame for 30 minutes or until meat is tender.
    5. Then fry it on high flame for 10 minutes or until oil comes out on top.
    6. Sprinkle black pepper over it.
    7. Turn the heat off.
    8. Kali Mirch Chops are ready now.

    Serving Suggestions:

    • Serve with naan, raita.

  • Melt-in-Your-Mouth Boneless Mutton Masala Recipe!

    Boneless Mutton Masala

    Prep Time: 15 minutes

    Cook Time: 1 hour

    Servings: 4

    Ingredients

    • 1/2 kg boneless mutton
    • 250 gm plain yogurt
    • 1/4 cup oil
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 piece of ginger root
    • 2 tbsp red chili powder
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 tsp hot spices powder
    • salt to taste
    • 1/4 bunch fresh coriander, finely chopped
    • 1/2 bunch mint, finely chopped

     

    Directions:

    • Wash mutton and remove all excess fat.
    • Then cut into bite size pieces.
    • Heat oil in a pan or deep skillet.
    • Add ginger garlic paste and sauté for 1 minure.
    • Now add mutton and cook for 10 minutes or until its color changes to a golden brown.
    • Put yogurt in it and cook for 5 minutes or until all water dries up.
    • Add cumin powder, coriander powder, turmeric powder, red chili powder, salt.
    • Cook for 2 minutes then add 2 glass water.
    • Bring to a boil then reduce heat to low.
    • Cover with a lid and let it simmer for 40 minutes or until meat is tender.
    • After 40 minutes, remove the lid.
    • Cook on high heat for 5-8 minutes or until all water dries up.
    • Sprinkle hot spices powder over it.
    • Take it out in a bowl.
    • Garnish with coriander leaves, mint leaves and sliced ginger
    • Mutton Masala is ready now.

    Serving Suggestions:

    • Serve with naan and raita.

  • Recipe: Mini Kebab

    Mini Kebab 

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Servings: 5

    Ingredients

    • 1/2 kg lamb mince
    • 1 cup spring onion
    • 4 green chilies
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp red chili, crushed
    • 1 tsp chaat masala
    • salt to taste
    • 2 eggs, lightly beaten
    • oil for frying

    Directions:

    1. Place mince in a chopped.
    2. Add spring onion, green chilies, coriander seeds, ginger garlic paste, cumin seeds, chaat masala, red chili and salt in it.
    3. Chop for 1 minute or until well combined.
    4. Take it out in a bowl.
    5. Make small kebabs out of the mixture.
    6. In a small bowl, beat egg.
    7. Heat oil in a deep pan over medium heat.
    8. Dip kebab in beaten egg.
    9. Fry kebabs on low heat for 10 minutes or until golden.
    10. Remove from the oil and drain on kitchen paper.
    11. Mini Kebabs are ready to serve.

    Serving Suggestions:

    • Enjoy with Yogurt Sauce.