Recipestable

Blog

  • Beef Satay Recipe

    A simple Beef Satay recipe for you to cook a great meal for family or friends. Check it out the Beef Satay recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 25 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]

    For The Beef Satay:

    • 500 gm beef (rump steak)
    • 2 spring onions
    • 3 tbsp oil
    • 1 tbsp lemon juice
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp cumin seeds(roasted and crushed)
    • 1 tsp coriander seeds(roasted and crushed0
    • 1/4 tsp nutmeg powder
    • 1 tsp chili powder
    • 2-3 bay leaves
    • salt to taste

    For the Sauce:

    • 1 tbsp lemon juice
    • 4 tbsp peanut butter
    • 1 tbsp soy sauce
    • 2 tbsp honey
    • 3 whole red chili,crushed
    • 1 tbsp sugar
    • 1 cup beef stock

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Rinse & drain beef properly and cut into small cubes.

    Step 2

    In a blender,add spring onions, lemon juice,ginger-garlic paste,cumin seeds, coriander seeds, nutmeg powder,bay leaves,salt and chili powder. Blend it and make a smooth paste.

    Step 3

    Spread this paste over the beef pieces and marinate for 2-3 hours, them thread the meat onto skewers.

    Step 4

    For Sauce: In a pan, add peanut butter,lemon juice,soy sauce,honey, red chili and sugar for preparing the sauce.
    Bring to the boil and simmer for about 15-20 minutes then add the lemon juice.

    Step 5

    While the sauce is cooking turn the grill/broiler onto a high heat and allow the skewered meat to cook.

    Step 6

    Turn every 2 minutes for the first 6 minutes, then lower the heat and continue cooking. The time will depend on whether you like your meat slightly rare or well cooked. Beef Satay is ready to serve.

    [/tab] [tab]

    • Serve with Peanut butter Dipping Sauce.

    [/tab] [/tabs]

  • Stuffed Kulcha Recipe

    Stuffed Kulcha

    Kulcha is a popular Pakistani flat bread from Punjab, especially Lahore. These soft textured breads (kulcha) are easy to prepare. You can make kulchas in the tandoor as well as on a tawa or griddle.

    I don’t like the soapy smell of yeast in breads. Hence have used less amount of it and thus added milk too.

    Kulcha can be made plain or stuffed. you can also stuff kulcha with potato filling as shown in the aloo paratha recipe.  You can also make different variations of kulcha like onion, paneer or pudina kulcha.

    Must try this stuffed kulcha recipe, you’ll not disappointed.

    Stuffed Kulcha Recipe
    Photo: Stuffed Kulcha Recipe

    Check it out the Stuffed Kulcha Recipe here!!

    [divider]

    [one_fourth]Prep Time:2 hours [/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

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

    • 8 ounce all purpose flour
    • 1 ounce butter or margarine, softened
    • 1 cup milk
    • 2 teaspoon yeast
    • 1 teaspoon sugar
    • 1-1/4 teaspoon salt
    • little oil, for frying

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Heat milk until warm.

    Step 2

    Remove from the fire and dissolve sugar in the milk.

    Step 3

    Sprinkle yeast on top of milk and set aside for 15 minutes until it froths.
    Step 4

    Sift flour and salt together.

    Step 5

    Add butter and mix.

    Step 6

    Make a well in the center of the flour mixture and pour in the milk.
    Mix with hand or a wooden spoon until smooth.

    Step 7

    Grease a large bowl and put in the dough.
    Brush top with oil, cover with a damp cloth and leave to rise for 1 hour or until doubled.

    Step 8

    Remove dough from the bowl.

    Step 9

    Knead with the help of some flour.

    Step 10

    Divide into 6 or 8 pieces and roll into balls.

    Step 11

    Roll out on a floured board into roughs, almost 1/4-inch thick. If using a filling, put it in the center, seal edges over filling and roll out again carefully.

    Step 12

    Let kulchas rise for approximately 15 minutes.

    Step 13

    Heat a griddle or tawa or a non-stick pan.

    Step 14

    Carefully place kulcha on it and cook on medium heat. Turn before it browns.

    Step 15

    When the other side begins to cook, add some oil and fry until golden.

    Step 16

    Make the other kulchas the same way. Stuffed Kulcha is ready to serve.Enjoy!
    [/tab] [tab]

    • Serve with  with channa or with any vegetable or your choice.

    [/tab] [/tabs]

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

  • Punjabi Mango Pickle Recipe

    Punjabi Mango Pickle is the special flavored pickle having the taste and fragrance of beautiful Punjab. Raw mangoes are touched with the elegant aroma of red chili, fenugreek seeds, onion seeds, etc.  This Punjabi Mango Pickle recipe is a great way to spice up any meal.

    Try the easy recipe of Punjabi Mango Pickle shown below!!

    Punjabi Mango Pickle recipe
    Photo: Punjabi Mango Pickle recipe

    Ready In: 4 days
    Prep Time: 10 minutes

    This recipe make 4 serving(s).

    Ingredients:

    • 250 g raw Mangoes
    • A pinch of Asafetida
    • 100 g Fennel Seeds
    • ½ tbsp Onion seeds
    • 1 tbsp Fenugreek Seeds
    • 1 tbsp White Pepper
    • ½ tbsp Red Chili Powder
    • 50 gm Salt
    • 1 tbsp Turmeric Powder
    • 1/2 Liter Mustard Oil

    Directions:

    • Clean, wash and dry the mangoes properly.
    • Cut into medium sized pieces leaving skin on.
    • Heat about 1 L of mustard oil in a pan.
    • When the oil is hot, add asafetida.
    • Remove from the heat.
    • Add all spices.
    • Mix well in oil.
    • Now add the pieces of mango and make sure that the oil coats all the pieces of mango.
    • Put in clean glass bottles and top with mustard oil.
    • Sun the jars for 4 days until sunset.
    • Turn and stir with a dry spoon three times a day.
    • Punjabi Mango pickle will keep well for over a year, provided no wet spoon is put into the jar.
    • Enjoy!

    Expert Tip’s:

    • It is very important to see that the chunks of mangoes are fully dipped in oil, else you may need to add more oil.
    • Always keep it in air tight and sterilized jar for maintaining freshness for 6-8 months.

    Serving Suggestions:

    • This Punjabi mango pickle recipe brings the true aroma of Punjab when is served with daal chawal or paratha.
    Paratha with Mango Pickle
    Punjabi Mango Pickle with Paratha

  • Feta Cheese Dip Recipe

    Try this Feta Cheese Dip recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 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]

    • 1/2 lb. feta cheese
    • 1 pkg. (8 oz) cream cheese, softened
    • 1 tbsp. milk
    • 2 coves garlic
    • 1 tbsp. parsley, fresh
    • 1/2 tsp. oregano, dried
    • 1/2 tsp. thyme, dried
    • 1/2 tsp black pepper, freshly ground

    [/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

    Put all ingredients into food processor and process until smooth.

    Step 2

    Take it out in a bowl. Chill for at least 6 hours. Feta Cheese Dip is ready to serve.

    [/tab] [tab]

    • Serve with pita chips, bagel chips.

    [/tab] [/tabs]

  • The Perfect Iftar Delight: Aloo Chana Chaat Recipe for Ramadan!

    Aloo Chana Chaat

    Aloo chana chaat is a low oil snack made with boiled chickpeas and potatoes, easy to put together at the same time healthy too.

    Bismillah Let’s get started.

    Check it out the Aloo Chana Chaat Recipe  and printable version below.

    Spicy Chickpea Salad
    Print Pin

    Aloo Chana Chaat

    Aloo chana chat is a low oil snack made with boiled chickpeas and potatoes, easy to put together at the same time healthy too. A must try!!
    Prep Time 20 minutes
    Cook Time 2 hours
    Total Time 2 hours 20 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 250 gm chick peas soaked overnight
    • 6 cups water
    • 1/2 tsp baking soda
    • 3 potatoes boiled
    • 1 medium onion finely chopped
    • 2 to matoes finely chopped
    • 1/2 cup tamarind pulp imli ka ras
    • 1 tsp oil
    • 2 tbsp lemon juice
    • 1 tsp chat masala powder
    • 1 tsp cumin seeds roasted
    • 1/2 tsp red chili powder
    • 2 tbsp fresh coriander leaves finely chopped
    • 2 tbsp fresh mint leaves finely chopped
    • 2 green chilies finely chopped
    • 2 -3 lemon wedge for garnishing
    • salt to taste

    Instructions

    Method

    • Soak the chickpeas overnight in water.
    • Put the chickpeas in a large saucepan; add water,baking soda and salt in it.
    • Bring to the boil, cover and cook for 2 hours or until the chickpeas tender.
    • Then remove from the water and drained.
    • Boil potatoes for 20 minutes or until cooked through.
    • Peel it and cut into small cubes.
    • Chop onion and tomato into small pieces; set aside
    • Remove seeds from green chilies and chop it finely.
    • Heat 1 tsp oil in a pan over medium heat.
    • Add red chili powder,chaat masala, cumin seeds, tamarind pulp, potatoes and chickpeas; stir fry for 2-3 minutes or until well combined.
    • Remove pan from the heat.
    • Put it into serving bowl, add chopped onion, tomato green chilies and lemon juice in it.
    • Mix well.
    • Sprinkle chopped fresh coriander and leaves over the top.
    • Aloo Chana Chaat is ready to serve.

    Notes

    Serving Suggestions:
    Serve with papri and Imli ki Chutney.

    I have also posted Garbanzo Beans Chaat Recipe which is another easiest & tastiest version of making Chana Chaat. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

  • Tender Juicy and Flavorful Kachnar Gosht

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Happy Spring Season!!

    It is quite sometime that I have not shared recipe on the blog. Not that I did not cook anything at all or I did not click photos, but just lost the mojo for writing somehow. I have been a bit busy these days but I’m back now and as soon as possible I will keep you updated.

    Kachnar(Orchid Buds) 

    On a fine spring morning while on my morning walk I was pleasantly surprised to see beautiful white and pink flowers in bloom. These were on some of the trees at Race Course Park. I stood under these tree for a while to feel its beauty. It sounded so incredibly unique and the words just came. Aww it does smell amazing!

    A mali uncle (gardener) shared some interesting information on this tree and its lovely flowers. The tree is called the Kachnar and the flowers are Kachnar flowers. The flowers of this tree vary in colour from white with pink veins to almost purple, and when in bloom it can take your breath away with its beauty and aroma. (SubhanAllah)

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    According Wikipedia:

    It’s also known as the Orchid Tree and its botanical name is Bauhinia variegate.

    Tender Juicy and Flavorful Kachnar Gosht

    While buying some veggies at a nearby grocery store, I saw a bucket full of kachnar buds. And I noticed that many people are buying it. I suddenly remembered the childhood memories, how my father loved to eat Kachnar during the spring season. When we were young kids, this dish was a traditional meal at our home. It was bitter, so we used to hate it back then, but now when I know how much better it was from many de-worming medicines I just feel good that our childhood was much healthier and chemical free.

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    I decided to give this vegetable or herb a try. As I love to cook, especially experimenting with different vegetables. They are relatively expensive as they are only available in spring for a limited period.  You would need closed buds to prepare its dish.

    kachnar closed buds
    kachnar closed buds

    My Nani(grandmother) who has more hands-on experience in preparation of this dish said the kachnar need to be washed very well before use to remove the bitter taste. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    When cooked, they taste a bit bitter. And are good with meat or as a vegetarian dish-that way you get to taste the real unadulterated flavour of this bud. You can faintly taste the perfume of the flower still captive inside the green sheath, and that is delicious.

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    So today we will prepare a traditional Pakistani dish: Tender, Juicy and Flavorful Kachnar Gosht. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    Bismillah, let’s get started

    Ingredients you will need to make it

    1. Lamb or Mutton
    2. Kachnar buds
    3. butter
    4. onion, ginger garlic, tomato, green chilies
    5. plain yogurt
    6. spices:(red pepper, coriander powder, cumin powder, turmeric powder, garam masala powder and salt)

    Check it out the Kachnar Gosht recipe and printable version below!!

    Print Pin

    Kachnar Gosht Recipe

    The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1-1/2 kg mutton
    • 1 kg kachnar buds
    • 1/4 cup desi ghee or butter you can use oil
    • 2 onions thinly sliced
    • 1 cup plain yogurt
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 3 to matoes finely chopped
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon hot spices powder or Garam Masala powder
    • salt to taste
    • 1 tbsp fresh lemon juice optional

    For Garnishing

    • green chilies thinly sliced
    • ginger slices

    Instructions

    Method

    • Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
    • Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
    • Heat butter or ghee in a deep pan or skillet over medium heat.
    • Add onions and fry for 3-4 minutes or until translucent.
    • Add ginger garlic paste and cook for 30 seconds.
    • Now add mutton, Cook and stir for 15 minutes or until meat color changed.
    • Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
    • Mix well.
    • Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
    • Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
    • Now add kachnar buds and stir fry for 2 minutes. (Don’t over cook)
    • Then add yogurt and simmer for 10 minutes.
    • Take it out in a serving bowl.
    • Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!

    Notes

    Serving Suggestions:
    Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.

    Benefits of Kachnar (Orchid Buds)

    Kachnar has many uses in traditional medicine on the subcontinent.

    1. Its bark is used as an astringent and a tonic.
    2. It is good for skin diseases, and has been used to treat leprosy.
    3. A decoction of the bark is used to cure dysentery, while the dried buds are used to cure diahorrea.
    4. A decoction made from the root of the kachnar is said to prevent people becoming obese.
    5. An infusion of the flower buds is good to get rid of coughs. etc.

    [divide icon=”circle”]

    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.

    [divide icon=”circle”]

    If you like this Tender Juicy and Flavorful Kachnar Gosht, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Pineapple Mustard Dip Recipe

    This simple pineapple mustard dip is so delicious and easy to make. This pineapple mustard dip recipe is a family favorite. It’s made with pineapple jam and mustard powder. Sweet and tangy flavor. Goes well with pretzels or crackers!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time:0 minutes[/one_third] [one_third_last] Servings: 10[/one_third_last]

    [review]

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

    • 1 cup Pineapple Jam
    • 1/4 cup Honey Mustard

    [/tab] [tab]Yield: 10 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

    Take a small bowl, add pineapple jam and honey mustard in it.

    Step 2

    Mix until well combined.

    Step 3

    Take it out in a serving bowl. Garnish with pineapple slices. Pineapple Mustard Dip is ready to serve.

    [/tab] [tab]

    • Serve with pretzels, crackers.

    [/tab] [/tabs]

  • Why Running is Good for your Health

    Why Running is Good for your Health

    Here are top 15 Reasons why Running is Good for your Health!!

    Why is running good for your health?‎

     

    1. It’s so easy.
    2. It does not require any expensive equipment.
    3. It strengthens your muscles.
    4. It strengthens your immune system.
    5. It reduce stress.
    6. It replace waste air with new fresh air.
    7. It helps you burn extra fats.
    8. It boots your energy.
    9. It strengthens your heart.
    10. It makes your knees powerful.
    11. It helps in weight loss.
    12. It improves your mood.
    13. It fights depression and anxiety.
    14. It makes you more creative in your job.
    15. It gives you goals to work towards to.

    The information on Recipestable.com is not meant to take the place of health care or services you may need. Please see your primary health care provider about any personal health concerns.

  • Good Reasons to Eat More Spinach

    Good Reasons to Eat More Spinach

    Searching for a simple way to get your nutrients? Look no further than fresh spinach, which is plentiful in the spring. The health benefits of spinach are many, and it tastes great!

    Here are 12 reasons that spinach should show up on your dinner table often.

    eat-spinach

    1. Spinach is high in fiber, so it helps keep you full and aids in digestion.
    2. Helps prevent cancer.
    3. It’s anti-inflammatory.
    4. High in anti-oxidants.
    5. Lowers high blood pressure.
    6. Helps improve vision.
    7. Strengthens the immune system.
    8. Promotes healthy, glowing skin.
    9. Strengthen bones.
    10. Fights diseases.
    11. Helps the brain and nervous system function.
    12. Low in calories but high in nutrients.

    The information on Recipestable.com is not meant to take the place of health care or services you may need. Please see your primary health care provider about any personal health concerns.

  • Lemon Fruit Dip Recipe

    This is a really light and fluffy fruit dip that is great at parties, holidays, or any time. Great for dipping strawberries or other fruit. Check it out the Lemon Fruit Dip Recipe here!!

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

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

    • 2 cups low fat sour cream
    • 1 package instant lemon pudding mix
    • 1/4 cup cold milk
    • 2 tbsp lemon juice
    • 1 tsp lemon zest
    • Assorted fresh fruits

    [/tab] [tab]Yield: 12 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

    Take a medium bowl, whisk milk,lemon pudding mix,lemon juice, sour cream in it.

    Step 2

    Let stand for 4 minutes or until smooth.

    Step 3

    Now add lemon zest and chill for 8-10 hours. Lemon Fruit dip is ready to serve.

    [/tab] [tab]

    • Serve with fruit.

    [/tab] [/tabs]

  • Recipe: Peanut Sauce

    Ingredients:

    • 1/2 cup chopped green onions
    • 1/3 cup chopped fresh cilantro leaves
    • 2 jalapeno peppers,finely chopped
    • 1 tbsp garlic, finely chopped
    • 1 tsp ginger, finely chopped
    • 1 jar peanut butter
    • 2 tbsp sesame oil
    • 1/3 cup fish sauce
    • 1 tbsp fresh lime juice
    • 1 can coconut milk
    • 2 tbsp hoisin sauce
    • 2 tbsp hot sauce

    How to make/Prepare Peanut Sauce:

    • To make the peanut sauce, in a food processor, combine the green onions, cilantro, jalapenos, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl.
    • Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds.
    • Add the fish sauce and lime juice and process to blend.
    • Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides, as needed.
    • You may add hot sauce to taste, if desired.
    • Peanut Sauce is ready to serve.
    • Serve with grilled chicken.
    • Enjoy!

  • Egg Puff Recipe

    Puffs are the easiest snack to make and this is the first time I have tried Egg puffs. Try this Egg Puff Recipe, hope you will love it.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 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]

    • 6 eggs
    • 1/2 cup grated cheese
    • 1/2 cup plian flour
    • 1/4 cup melted butter
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon pepper
    • 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

    Preheat oven at 350 degree F.

    Step 2

    Take a big bowl and add the eggs. Beat until light and fluffy.

    Step 3

    Now add other remaining ingredients. Mix well.

    Step 4

    If its too thick add a tablespoon of water and whisk it all up.

    Step 5

    Now take a baking dish and apply butter on all side. Pour this mixture into the dish.

    Step 6

    Place baking dish in the preheated oven. Bake for 30 minutes or until lightly golden. Check if it’s done completely by putting in a knife.

    Step 7

    Remove from oven. Egg Puff is ready to serve.

    [/tab] [tab]

    • Serve with a chutney of your choice or tomato sauce.

    [/tab] [/tabs]

  • Mushroom Potato Rolls Recipe

    Mushroom Potato Rolls

    Try this Mushroom Potato Rolls recipe that’ll make you wonder why you didn’t try it earlier.

    Mushroom Potato Rolls Recipe
    Photo: Mushroom Potato Rolls Recipe

    Check out the Mushroom Potato Rolls recipe here!!

    [divider]

    [one_fourth]Prep Time:35 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings:8 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 5-6 tbsp oil
    • 1 bowl of chopped onions
    • 1 bowl of chopped tomatoes
    • salt – to taste
    • mustard powder – to taste
    • red chilli flakes to taste
    • 2 bowls mushrooms, boiled and chopped
    • 2 tbsp tomato sauce
    • 1 tsp Worcestershire sauce
    • 1 tsp vinegar

    For the potato shell

    • 5-6 potatoes
    • 2-3 slices of bread
    • salt to taste
    • 2 tbsp butter
    • 7 tbsp plain flour
    • water for batter
    • oil for deep frying

    [/tab] [tab]Yield: 8 servings Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a pan and lightly brown the onions. Add the tomatoes and cook till soft.

    Step 2

    Then add the salt, mustard powder and chilli flakes, stir. Add the mushrooms and saute for some time.

    Step 3

    Now add the tomato sauce, mix and add the Worcestershire sauce and vinegar. Stir well and keep aside.

    Step 4

    In a mixer, grind the bread into crumbs and keep aside.

    Step 5

    Boil and grate the potatoes. Keep aside to cool.

    Step 6

    Now add the salt and butter to it, mix and knead with your hands.

    Step 7

    Sprinkle 1 tbsp of maida and mix again.

    Step 8

    Take small amounts of mashed potato and flatten them into round shapes. Add a spoonful of the mushroom filling onto each of these, gently seal into rolls.

    Step 9

    Heat oil in a pan for deep frying.

    Step 10

    In the meantime make a thin maida batter with water in a bowl.

    Step 11

    Now gently dip the potato rolls into the batter, then roll them over the bread crumbs.

    Step 12

    Deep fry till crisp and brown. Remove from oil ad drain on paper towel. Mushroom Potato Rolls are ready to serve. [/tab] [tab]

    • Serve hot with ketchup.

    [/tab] [/tabs]

    If you like Mushroom Potato Rolls  Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouthwatering Mushroom Potato Rolls , do share with us and we would be glad to give it a try.

  • Tawa Keema Matar (Mince & Green Peas Cooked on Griddle)

    Tawa Keema Matar 

    Tawa Keema matar is a classical dish which made with peas, mince meat and spices.Pea is an excellent vegetable to eat and when it is added with meat it become more delicious. You can make this Tawa Keema Matar in your regular as well as special meals. Must try and add a new flavor to your simple matar keema. Goes great with paratha or rice.

    Check it out the Tawa keema matar recipe here!!

    Prep Time: 15 minutes

    Cook Time: 50 minutes

     Servings: 4

    Ingredients

    • 1/2 kg Mutton ,Minced
    • 3 Green chillies
    • 250 gms Peas
    • 4 piece garlic
    • 4 Tomatoes (Ripe)
    • 1 tsp Turmeric powder
    • 1 large Onion
    • 1 small piece of Ginger
    • 5 Curry leaves
    • 6 Cloves
    • 2 sticks Cinnamon
    • 1/2 tsp Garam masala
    • Coriander Coriander leaves (half a bunch)
    • 1 Black cardamom
    • 3 tbsp Ghee
    • Salt to taste

     

    Directions:

    Step 1

    Firstly in 2 tbsp of ghee, fry the cardamom, cloves, green chillies and cinnamon.

    Step 2

    Add the chopped onions and the rest of the spices. Fry till the onions turn brown.

    Step 3

    Add the chopped tomatoes and the minced meat. Mix it well and cover the vessel tightly with a lid.

    Step 4

    Cook gently on a low heat, turning occasionally, till the meat becomes tender.

    Step 5

    Add the peas in the meat dish and cook. Sprinkle garam masala when ready.

    Step 6

    Take it out in a serving dish Garnish with chopped coriander. Tawa Keema Matar is ready to serve.

    Serving Suggestions:

    • Serve with chapati or boiled Rice.

     

  • RECIPE: Chelo Kebab (The National Dish of Iran)

    RECIPE: Chelo Kebab (The National Dish of Iran)

    Chelo kebab are the national dish of Iran. Now it has gained much popularity all over world. These kebab are made with different types of meat. In this chelo kebab recipe, ground beef or lamb can be used.  It is simple kebab with less spices. When these kebabs are served with steamed basmati rice, called chelo, they’re known as chelo kebab. Check it out the chelo kebabs recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 1 lb. ground beef or lamb
    • 1 large onion, chopped
    • 1/4 tsp black pepper
    • 1 tsp cumin
    • salt to taste

    [/tab] [tab]

    Yield: 5 servings

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

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

    Step 1

    In a mixing bowl, combine all ingredients. Combine well using wooden spoon, or with your hands.

    Step 2

    Mixing with your hands allows the mixture to combine better.

    Step 3

    Take about 1/4 meat mixture and make into a ball.

    Step 4

    Place ball through flat skewers, and shape into square cigar-like shapes.

    Step 5

    Repeat with remaining meat.

    Step 6

    Place on grill and cook about 4-6 minutes each side, until meat is no longer pink and is done. Delicious Chelo Kebab is ready to serve.

    [/tab] [tab]

    • Serve over a bed of white rice and pita bread.

    [/tab] [/tabs]

  • Almond Halwa Recipe

    Ingredients for Almond Halwa:

    • 1 cup Almonds
    • 1/2 cup of milk
    • 1/2 cup of ghee
    • 1/2 tsp of saffron
    • 1 cup of sugar
    • 3 cups of water

    How to make Almond Halwa:

    • Boil 2 cups of water and add badam to it.
    • Let it boil for 5 mins then allow it to cool.
    • Peel off the skin by pressing the badam.
    • Grind it by adding milk.
    • Add milk little by little so that u get a good paste.
    • It should neither be too watery nor too hard.
    • Soak saffron in 1/2 cup of hot water for 10 minutes.
    • Now mix one cup of sugar to 1/2 cup water.
    • Add the saffron water to it.
    • Allow the mixture to boil , keep stirring till you get a single thread consistency.
    • Now add the Almond  paste keep stirring so that no lumps are formed.
      Add little ghee from time to time.
    • Continue the process at least 20 minutes or until  the mixture thickens.
    • Remove from the heat.
    • Take into a serving bowl.
    • Almond Halwa is ready to serve.
    • Enjoy!