Recipestable

Blog

  • Easy Garlic Chutney Recipe: A Flavorful Condiment

    Garlic is packed with antioxidants and is very good for our health. Garlic has antibacterial and anti fungal properties. It help to lower cholesterol. If you like the taste of garlic then this garlic chutney recipe is a must try recipe for you.

    [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 cup garlic paste
    • 1 cup coconut,grated
    • 2 tbsp red chili Powder
    • 1/4 cup Sesame seeds,roasted
    • 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

    Mix the garlic paste with the grated coconut.

    Step 2

    Add roasted sesame seeds, salt and chilly powder and grind in a grinder.

    Step 3

    Take it out in a container. Garlic Chutney is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with snack, paratha or any other meal.

    [/tab] [/tabs]

     

  • Gola kabab Recipe (A Soft, Succulent, Melt In The Mouth Kabab)

    Gola kabab Recipe (A Soft, Succulent, Melt In The Mouth Kabab)

    Aslam-o-Alakaum My Readers !!

     In the Name of Allah, Most Gracious, Most Merciful

    Looking to cook some marvelous Gola Kabab today? On a special eid occasion ( Eid ul Adha, Eid ul Azha, Bakra Eid)? Confused about what kind of Gola Kabab you like? How to impress guests by making a unique and delicious Gola Kabab?

    Gola Kabab recipe
    Gola Kabab
    Gola Kabab
    Gola Kabab
    Gola Kabab
    Gola Kabab
    Gola Kabab
    Gola Kabab
    Gola Kabab
    Gola Kabab
    Gola Kabab
    Gola Kabab

    Gola Kabab origins among the Muslims of the Pakistan India and Bangladesh. It is popular throughout the subcontinent and among the diaspora from the region. 

    Gola Kabab making is an art – All Gola Kabab lovers take their Kabab very seriously. They feel irked if the kabab isn’t enough cooked or some take it quite personally when kabab is not served with raita (yogurt). It has become such an integral part of our culture that no desi wedding is complete without a Gola Kabab. However, it is a common dish to occasionally be made at home for dinner as well.
    We have added most famous Gola Kabab Recipes , you can easily learn how to cook Delicious Kabab. Try these Gola Kabab recipes now! You must be feeling hungry by now.

    Gola kabab 

    Bismillah, let’s begin!

    Check it out the Gola kabab Recipe and printable version below.

    Gola Kabab
    Print Pin

    Gola kabab Recipe

    A soft Gola kabab that melts in your mouth. It is a barbecue favorite which is so simple, yet appetizing
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 1 hour 20 minutes
    Servings 12
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg minced meat (preferably grinded 2-3 times at the butchery but without any fat)
    • 4 fried onion crushed
    • 1 egg
    • 4 green chilies
    • 2 teaspoon raw papaya paste
    • 2 tablespoon yogurt
    • 2 tablespoon mint leaves chopped
    • 2 tablespoon coriander leaves chopped
    • 2 tablespoon ginger garlic paste
    • 2 teaspoon chili powder
    • 1 teaspoon cumin seeds roasted and crushed
    • 1 teaspoon garam masala powder
    • 1/1 teaspoon black pepper powder
    • 1/2 teaspoon mac powder
    • 1/2 teaspoon nutmeg powder
    • 1/2 teaspoon cardamom powder
    • salt accordind to taste
    • 1/4 cup butter or desi ghee

    Instructions

    Method

    • Put minced meat, green chilies, ginger garlic paste, fried onion, and raw papaya in a chopper. Grind until well combined.
    • Now add yogurt, egg, mint leaves, coriander, chili powder, black pepper, mac powder, nutmeg, cardamom powder, cumin powder, garam masala powder and salt.
    • Mix well.
    • Leave to marinate for half an hour.
    • Now put on skewers and barbecue 12-15 minutes or until meat is no longer pink from inside, occasionally basting with butter or desi ghee.
    • Alternately, make flat and round (or elongated) kebabs and shallow fry both sides in oil or butter.
    • Transfer into a serving platter. Gola Kabab is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with spicy chutney, sliced lemon and tomatoes.

    I have also posted Chicken Gola Kabab Recipe which is another easiest & tastiest version of making Gola Kabab. 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.

  • Sweet and Sour Liver Recipe

     Sweet and Sour Liver Recipe _ A new taste for your Dinner supper or lunch. Thinly sliced calf’s liver with a sweet and sour sauce. Check it out the Sweet and Sour Liver Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 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]

    • 1-1/4 lb calf liver, cut into long thin slices
    • 1- 1/4 oz butter
    • 1/2 cup olive oil, divided
    • 1 cup fresh white breadcrumbs
    • 1 tbsp sugar
    • 2 cloves garlic, crushed
    • 1/4 cup vinegar
    • 1 tbsp chopped parsley

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Heat the butter and half the oil in a heavy-based frying pan over medium heat.

    Step 2

    Coat the liver in bread crumbs, pressing them on firmly with your hands.

    Step 3

    Shake off the excess; place in the pan when the butter begins to foam.

    Step 4

    Cook each side for 1 minute or until the crust is brown and crisp.

    Step 5

    Remove from the pan and keep warm. Add the remaining oil to the frying pan and cook the sugar and garlic over low heat until golden.

    Step 6

    Add the vinegar and cook for 30 seconds, or until almost evaporated.

    Step 7

    Add the parsley and pour over the liver. Sweet and Sour Liver is ready to serve.

    [/tab] [tab]

    • Serve with dinner buns and mashed potatoes.

    [/tab] [/tabs]

  • Mutton Kaleji Recipe

    Mutton Kaleji

    Few people don’t like liver dishes they have kind of allergic with that smell but if this recipe is tried, for sure they will start having it. They would have a new taste.

    Mutton Kaleji Recipe
    Photo: Mutton Kaleji Recipe

    Check it out the Mutton Kaleji recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes [/one_fourth] [one_fourth]Cook Time:40 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

    [divider]

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

    • 400 g Mutton Liver (Kaleji)
    • 2-3 medium Onions
    • 4-5 Garlic Pods
    • ½ inch Ginger
    • 2 tsp Coriander Powder
    • 2-3 tsp Cumin Powder
    • 2 tsp Red Pepper Powder
    • 2 Green Chilies (slit in between)
    • 1 tsp Turmeric Powder
    • Salt to taste
    • 1 tsp Sugar
    • 1 tsp Garam Masala
    • ½ cup Cilantro/ Coriander Leaves (chopped)
    • 3-4 tbsp Oil (for making the spicy fry)

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Wash the mutton liver pieces thoroughly in lukewarm water.

    Step 2

    Chop onions, ginger, garlic and coriander leaves.

    Step 3

    Baste liver pieces with turmeric powder and salt. Set aside for ½ hour.

    Step 4

    Heat oil in a karahi. Add ginger and garlic. Saute for 1 to 2 minutes till they are nicely browned.

    Step 5

    Add onions and fry for 3 to 4 minutes on high flame to turn them reddish-brown.

    Step 6

    Add coriander powder, cumin powder, red pepper powder, sugar, garam masala and salt.

    Step 7

    Pour a little water to form smooth paste and stir fry. Add the marinated liver pieces and green chilies. Stir well.

    Step 8

    Cook the liver pieces for 10 to 15 minutes on low flame or until tender.

    Step 9

    Take it out in a dish. Garnish with chopped coriander leaves. Mutton kaleji is ready to serve.

    [/tab] [tab]

    • Serve with roti or as an appetizer.

    [/tab] [/tabs]

    If you like Mutton Kaleji 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 spicy and mouth watering Mutton Kaleji, do share with us and we would be glad to give it a try.

  • Ghilafi Pasanda Recipe

    Try this Ghilafi Pasanda recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 35 minutes[/one_third] [one_third]Cook Time: 40 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]

    • 500 gm Beef steaks, cut in 3/4 inch
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon lemon juice
    • 1 tablespoon green chutney
    • 1 tablespoon cumin seeds
    • 1 tablespoon raw papaya pasta
    • 1 tablespoon salt
    • 1 cup oil, for frying

    For Dough:

    • 1 egg
    • 1 cup plain flour
    • 1 tablespoon butter
    • 1/2 tsp salt
    • water as required

    [/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

    To make dough: Place flour, butter, egg and salt in a large bowl. Mix well. Knead a soft dough with water. Leave it for 30 minutes.

    Step 2

    Now make small balls from the dough. Flatten and cut in square shape. Set aside.

    Step 3

    Meanwhile, Place beef steak in a large bowl. Add all remaining ingredients. Toss to coat evenly. Cover and marinate for 1 hour to blend flavors.

    Step 4

    Boil beef steak in a large pot until tender. Add 1 tablespoon oil.

    Step 5

    Put beef steak on a roll square. Seal edges with beaten egg and press with a fork.

    Step 6

    Repeat this method with remaining steak (pasanda).

    Step 7

    Heat oil in a frying pan. Fry for 4-5 minutes or until golden brown. Ghilafi Pasanda is ready to serve.

    [/tab] [tab]

    • Serve with sweet and sour dipping sauce and french fries.

    [/tab] [/tabs]

  • Sweet and Sour Meatloaf Recipe

    An easy to make sweet and sour meatloaf recipe. It’s covered with a tangy sweet and sour sauce made on the stove. Its sweet and sour flavor adds a deliciously different twist to this longtime standby. Very good and delicious. Check it out the Sweet and Sour Meatloaf recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 50 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]

    • 750 gm ground beef
    • 1 cup dry bread crumbs
    • 1 tsp salt
    • ¼ tsp ground black pepper
    • 2 eggs
    • 1 tsp dry minced onion
    • 150 gm canned tomato sauce
    • 1 tbsp brown sugar
    • 2 tbsp vinegar
    • ½ cup granulated sugar
    • 2 tsp prepared mustard

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving

    • Calories:547 kcal
    • Carbohydrates: 38.2 g
    • Cholesterol:167 mg
    • Fat:32.9 g
    • Fiber:1.8 g
    • Protein:24.3 g
    • Sodium:988 mg

    [/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 175 degree C. in a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes an half of the can of tomato sauce.

    Step 2

    Mix together well and place into a 5×9 inch loaf pan.

    Step 3

    Push the meat loaf down into the pan forming a well for the sauce around all the edges.

    Step 4

    Bake at 175 degree C for 40 minutes.

    Step 5

    Meanwhile, in a small sauced pan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar and mustard.

    Step 6

    Bring to a boil and remove from heat.

    Step 7

    After meat loaf has cooked for 40 minutes. Remove from oven and pour sauce over the top of the meat loaf.

    Step 8

    Return to oven and bake at 175 degree C for 20 more minutes.

    Step 9

    Let’s sit 5 minute before from pan. Sweet and Sour Meatloaf is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with mashed potatoes or squash.

    [/tab] [/tabs]

  • Sweet Mango Chutney Recipe

    Sweet Mango Chutney

    Mango chutney is sweet and sour lightly spiced relish with a chunky texture that makes a perfect condiment. This Sweet and Sour Raw Mango Chutney is delicious and easy to make. It uses Raw Mangoes and some basic spices.

    Sweet Mango Chutney Recipe
    Photo: Sweet Mango Chutney Recipe

    Check it out the sweet mango chutney recipe here and Don’t forget to share your experiences with me!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

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

    • 500 gm green mangoes
    • 1 cup sugar
    • 1 cup vinegar
    • 1 inch piece of ginger, thinly sliced
    • 1 tbsp cumin seeds
    • 1 tbsp red chilli, crushed
    • salt to taste

    [/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

    Peel mangoes then slice into very thin pieces.

    Step 2

    Take a saucepan or deep pot, add ginger, vinegar, cumin seeds and sugar in it.

    Step 3

    Bring to a boil and let it simmer for 15 minutes. Stirring constantly.

    Step 4

    Now put mangoes in it. Let it simmer for 10 minutes or until mangoes are pulpy.

    Step 5

    Season with salt and red chili. Cook for 2-3 minutes then remove from the heat.

    Step 6

    Take it out in a bowl and allow to cool. Sweet Mango Chutney is ready to serve. Enjoy!

    [/tab] [tab]

    • It can be served with other foods or can also be eaten with toasted bread.

    [/tab] [/tabs]

  • Jhatpat Seekh Kebab Recipe

    Jhatpat Seekh Kebab

    Delicious Jhatpat Seekh Kebab are bursting with flavor and are very easy to make. This Jhatpat Seekh Kebab Recipe is not marinated so it is quick and easy meal that tastes a real treat. If you enjoy spicy food you will certainly enjoy these kebabs. Check it out the Jhatpat Seekh Kebab recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    Ingredients

    • 1/2 kg chicken mince
    • 1 medium onion
    • 1 tbsp chopped
    • 6 green chilies, chopped
    • 4 tbsp fresh coriander leaves, chopped
    • 2 tbsp lemon juice
    • 1 tsp black pepper powder
    • 1 tsp salt
    • 1/2 tsp mustard powder
    • oil for frying

     

    Directions:

    • In a large bowl, combine together all ingredients except oil.
    • Make in the shape of seekh kebabs.
    • Now heat oil in a shallow frying pan.
    • Fry kebabs on low flame for 12-15 minutes or until done.
    • Take it out into serving plate.
    • Garnish with Ring onions and lemon wedges.
    • Jhatpat Seekh Kebab is ready to serve.
    • ENJOY!!

     

    • Serve hot with Naan and Mint Raita.

     

  • Recipe: Dates Halwa (Khajoor Halwa)

    Dates Halwa

    Sometimes it’s hard to decide which one dessert have to make on special occasion. Enjoy warm goodness of halwa flavored with dates and nuts with this easy Dates Halwa Recipe.

    Dates Halwa Recipe
    Photo: Dates Halwa Recipe
    Dates Halwa Recipe
    Photo: Dates Halwa Recipe

    Check it out Dates Halwa Recipe here!

    Print Pin

    Dates Halwa recipe

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6
    Author Bushrah@Recipestable

    Ingredients

    • 500 gm dates remove seeds
    • 2 cups milks
    • 1/4 cup desi ghee
    • 1/4 teaspoon cardamom powder elaichi
    • 1/2 cup Pistachio
    • 1/2 cup Almond grinds

    Instructions

    • Dates should be fresh and big in size.
    • Wash them and pick out there seeds.
    • Boil dates with the milk.
    • Now mash the dates.
    • Heat ghee in a separate pan. Add cardamon powder, pistachios and almonds.
    • Fry for few seconds then pour over the dates mixture.
    • Fry it well.
    • When all water’s get dry, remove from the heats.
    • Dish it out. Garnish with almonds and pistachios.Dates Halwa is ready to serve. Enjoy.

    Notes

    Serving Suggestions:
    Serve as a dessert after any meal.

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

  • My First Blog Post!

    My First Blog Post!

    My first Blog Post! 

    HELLO WORLD! 

    Aslam-u-alaikum Everyone!

    Thank you for taking a peek at my very first post on my another brand new #foodblog!

    My First Blogpost
    My First Blog post

    I am finally succumbing to all the peer pressure to start a #foodblog. I have to admit I am a little afraid, so please be kind to me. You are probably groaning right about now…not ANOTHER food blog!!  

    There are so many out there, but what can I say I don’t have many talents. Not that I’m a talented cook, but I do enjoy cooking. It gives me great joy to cook meals for my family. Now, I have lots more time on my hands for adventures in the kitchen!  

    Most of you (actually, all of you) don’t know who I am, what is this blog and why I write this blog. That’s why I write this very first blog post.

    Who is me?

    As a visitor of my site, you probably need to know who runs this site. So, here is the quote about the admin and the founder of Recipestable.com.

    I’m Bushrah waheed from Lahore, Pakistan. By profession, I’m a self taught web programmer and a self improved blogger and I started blogging in 2009 as my hobby. Also, I wanted to start this blog before several years ago, but some difficulties came across me. I start this blog, because of I love blogging, I love to share my thoughts, my skills to the world.

    But please don’t have high expectations…I’m not a chef – just want to throw that out there first thing!  Can’t have you expecting too much!

    I’m not brave enough to create a new recipe – not yet anyway!  I like to find recipes and make them over to our liking (well MY liking hahaha). It doesn’t always work out but what can you do? I try on My poor brother & sisters!  😀

    I hope to share recipes, food gardening, reviews, tips, DIY projects, travel, stories, and inspiration with all of you. There are so many wonderful blogs that inspire me everyday, and I want to share in all of the creativity!

    You can find more cool stuff about me by visiting ‘About‘ page of my blog and also don’t forget to connect with me.

    What’s this blog about?

    By reading above paragraph, you may already got an idea about this blog. As the name of the blog, this is a food blog writes about food, recipes, container gardening, blogging tips and many more related to those topics. I’ll write those topics with my personal knowledge, experience and after doing a research about the topic.

    An open invitation to join my blog!

    As this is a food blog, I should invite you to join my blog! By joining my blog, you’ll make your path to stay updated with best recipes, blogging tips and things that will helpful to you to become a better cook and food blogger.

    You can join with my blog through,

    Follow us on Twitter
    Follow us on Pinterest
    Follow us on Instagram
    Like us on Facebook
    Join my Facebook Group

    For now, I’m not going to make this very first blog post very long. Thank you everyone come here and read my first blog post made in here. Your comments and social shout outs are much appreciated.

    First post. Done! Alhamdulillah 🙂

  • Sindhi Elaichi Gosht Recipe

    Sindhi Elaichi Gosht

    Lamb curry cooked with Cardamom (elaichi gosht). Goes great with chapati or rice. A must try recipe !!

    Sindhi Elaichi Gosht Recipe
    Photo: Sindhi Elaichi Gosht Recipe

    Check it out the Sindhi Elaichi Gosht Recipe here!!

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings:6 [/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]

    • 1 kg lamb fillets, cut into large chunks
    • 1/2 cup full fat yogurt
    • 24 green cardamoms, blended into paste with a little water
    • 1 tsp coriander powder
    • 1 tsp black pepper
    • 1/2 tsp chili powder
    • 1/4 tsp turmeric powder
    • 1 tbsp tomato puree
    • 1/2 cup oil
    • 1 small onion, finely chopped
    • 2 tomatoes, finely chopped
    • handful of chopped fresh coriander
    • 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

    In a lidded pan, heat the oil and fry the onions for about 3 minutes.

    Step 2

    Add the cardamom paste and black pepper and fry for about 3 minutes.

    Step 3

    Add the lamb, tomato puree, chili powder, coriander powder, turmeric and lamb and fry for 10 minutes turning all the time so as not to burn, reducing the heat if necessary.

    Step 4

    Add the tomatoes, yogurt and salt to taste and fry for another 5 minutes, adding water if necessary.

    Step 5

    Cover and simmer over low heat for 1 to 1 1/2 hours until the meat is tender. Take it out in a serving bowl. Sprinkle chopped coriander on top. Sindhi Elaichi Gosht is ready to serve.
    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

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

  • Recipe: Spicy Egg Korma

    Spicy Egg korma is a very common recipe and anyone can make it. This is an inviting egg curry that is loved by all at home. There are numerous versions of egg korma floating round the internet. But today’s recipe is bookmark-worthy and i am sharing my way of making spicy egg korma. Check it out the spicy egg korma recipe here!!

    Spicy Egg Korma recipe
    Photo: Spicy Egg Korma Recipe

    Prep Time: 10 minutes

    Cook Time: 35 minutes

     Servings: 4

    Ingredients

    • 4 eggs
    • 2 onion, chopped
    • 2 medium tomatoes, chopped
    • 4 garlic cloves, minced
    • 1/2 inch piece of ginger
    • 2 green chillies, thinly sliced
    • 4 tablespoon oil or ghee
    • 2 tbsp chopped coriander leaves
    • 1 teaspoon pepper powder
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 teaspoon red chilli powder
    • 1/2 teaspoon garam masala
    • 1/2 cup grated coconut
    • salt to taste
    • 10 cashew nuts (soaked in water)

     

    Directions:

    Step 1

    Boil the eggs, remove the shells, make slits on them and set aside.

    Step 2

    Blend cashew nuts and coconut to a smooth paste.

    Step 3

    Grind garlic, ginger and chilli together.

    Step 4

    Heat oil, saute chopped onions till golden; add ginger-garlic-chilli paste and stir well.

    Step 5

    Then add the coriander leaves, salt and chopped tomatoes, saute till the tomatoes are cooked well.

    Step 6

    Add all the powders and place the eggs in this and cover with the mixture.

    Step 7

    Finally pour the coconut solution over it and bring to boil on a low flame. Spicy Egg Korma is ready to serve.

     

  • Masala Potatoes Recipe

    An easy to make Indian and Pakistani recipe which is high in protein and very filling. With the warm flavor of spices, these potatoes make an ideal cold-weather side dish. Kids will surely ask for more. You can serve with all different cuisines not just Indian.

    Masala-Potatoes
    Masala-Potatoes

    Ready In: 30 minutes
    Prep Time: 10 minutes
    Cook Time: 20 minutes

    Servings: 6

    Masala Potatoes Ingredients:

    • 8 new potatoes, cubed with skin left on
    • 2 cups water
    • 1 tsp black mustard seeds
    • 1 tsp turmeric
    • 1 tsp dried red chili
    • 1 tsp garam masala
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp pepper
    • 1 tsp salt
    • 1 tsp kalounji seeds
    • 500 ml water

    Directions:

    • Heat a large pot over medium heat.
    • Add spices and dry-fry for 2 minutes or until aromatic.
    • Then add potatoes and water.
    • Cover and simmer for 20 minutes or until potato is cooked thorough.
    • Masala Potatoes are ready now.
    • Serve with Chapati.

    Yield: 6 servings.

    Masala Potatoes Nutritional Facts:
    Amount Per Serving:

    • Calories: 229.3
    • Total Fat: 0.8 g (Saturated Fat 0.1)
    • Cholesterol: 0.0
    • Sodium: 20.9 mg
    • Carbohydrate; 51.0 g
    • Fiber: 6.9 g
    • Sugars: 2.3 g
    • Protein: 6.2 g

     

  • Lamb Leg With Hara Masala Recipe

    Try this Lamb Leg With Hara Masala recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes + overnight[/one_third] [one_third]Cook Time: 2 hours 30 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]

    • 2-1/2 kg lamb leg
    • 1-1/2 cup yogurt
    • 2 cups green chutney
    • 1/2 cup blanched almonds
    • 1/2 cup desiccated coconut
    • 1/2 cup mint leaves
    • 1/2 coriander leaves
    • 2 tbsp white cumin
    • salt to taste
    • oil as required

    [/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

    Wash lamb leg and remove all excess fat. Pat dry.

    Step 2

    Prick with a fork and make deep slits with a sharp knife.

    Step 3

    Marinate with salt and green seasoning for 6-8 hours. Turning occasionally.

    Step 4

    Place lamb leg in a heavy bottom skillet.

    Step 5

    Add 6 cups water and cook on low heat for 2 hours or until water dries up and the meat is tender.

    Step 6

    Now grind coriander, mint leaves, almonds, coconut and white cumin.

    Step 7

    Add this paste in the yogurt. Mix well.

    Step 8

    Heat oil in a wide pan. Fry this yogurt paste for 10 minutes. Then put on lamb leg.

    Step 9

    Cover the pan and steam on low heat for 10-15 minutes. Lamb Leg with Hara Masala is ready to serve. [/tab]

    [tab]

    • Serve hot with naan.

    [/tab] [/tabs]

  • Creamy Cucumber Sauce Recipe

    Everything about this sauce is good. It’s not only low fat and low calorie, it’s also quick and easy to prepare and delicious to eat. Check it out the Creamy Cucumber Sauce recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 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 cup Mayonnaise
    • 1/2 cup cream cheese
    • 2 cucumbers, peeled & seeded
    • 1 tsp lemon zest, grated
    • 1 tbsp lemon juice
    • 1/2 tsp dill weed
    • Pepper to taste
    • Salt to taste

    [/tab] [tab]Yield: 4  servings

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

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

    Step 1

    Grate the cucumbers then squeeze until all the water has been removed.

    Step 2

    Take a small bowl, combine mayonnaise, cream cheese, cucumber, lemon zest,lemon juice and dill weed. Mix well.

    Step 3

    Now add salt and pepper to taste. Creamy Cucumber Sauce is ready to serve.

    [/tab] [tab]

    • Serve on crackers or as a vegetable dip.

    [/tab] [/tabs]

  • Hot ‘n’ Spicy Nihari Recipe

    Hot ‘n’ Spicy Nihari Recipe

    Hot ‘n’ Spicy Nihari

    Nihari is a very famous traditional dish of Pakistan. It is a type of stew cooked in fiery spices. Further more you build up the taste with the fresh chopped green chilies, ginger and lemon.

    Hot 'n' Spicy Nihari recipe
    Photo: Hot ‘n’ Spicy Nihari Recipe

    Check it out the Hot ‘n’ Spicy Nihari recipe here!!

    Prep Time:20 minutes

    Cook Time:2 hours 30 minutes

    Servings: 6

    Difficulty Level: Easy

     

    • 1 kg Beef Bong Ka Gosht or Mutton
    • 1 Nali (optional)
    • 1 tbsp ginger paste
    • 1tbsp garlic paste
    • 2 cups ghee
    • 4 tbsp Nihari Masala Prepared
    • 1 cup flour (Atta)
    • 1/2 cup plain flour (maida)
    • 3 tbsp chilly Powder
    • salt to taste
    • 12 cups water

    Masala For Nihari

    • 20 gm cinnamon sticks (dalchini)
    • 20 gm black cardamom
    • 20 gm green cardamom
    • 10 gm cloves
    • 1/4 cup saunf
    • 1/4 cup kas Kas
    • 10 gm javatri
    • 10 gm saunt
    • 20 gm kachri
    • 1/4 cup chana
    • 1/2 cup chilly Powder

     

    Directions:

    Step 1

    Heat ghee in a large pot over moderate heat.

    Step 2

    Add ginger garlic paste. Cook for 1 minutes or until lighlty browned.

    Step 3

    Add meat along with chilly powder, salt and nihari masala.

    Step 4

    Cook well by sprinkling little water.

    Step 5

    Add in nali and 12 cups hot water. Cover with a lid and cook for 2 minutes or until meat is almost tedner.

    Step 6

    In a small bowl, sift plain flour and atta together. Make a smooth paste with water.

    Step 7

    Pour over the meat to make thick gravy; stirring constantly. Cook on very low flame for 30 minutes or until gravy is thickened.

    Step 8

    Transfer into a large serving dish. Garnish with green chilies, lemon wedges and ginger. Hot ‘n’ Spicy Nihari is ready to serve

    Serving Suggestions:

    • Serve with finely sliced ginger, chopped green chillies, lemon, coriander leaves and tandoori Naan.

    If you like Hot ‘n’ Spicy Nihari  Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Hot ‘n’ Spicy Nihari, do share with us and we would be glad to give it a try.