Recipestable

Category: Ramadan Recipes

Food plays a big part in the celebration of Ramadan. Our Ramadan Recipes section contains a variety of Sehar-o-Iftar Recipes. Have healthy and nutritious Ramadan with our yummy recipes.

  • Hot & Spicy Potato Rolls Recipe

    Hot & Spicy Potato Rolls Recipe

    Spicy Potato Rolls

    Are you a fan of the Potatoes & Peas like me? I love Potatoes, I love Crispy Rolls so I combined the two love of my life and created this masterpiece 🙂 ♥

    Spicy Potato Rolls recipe
    Photo: Spicy Potato Rolls

    Mostly I eat as less meat as possible, simply because I don’ t like the taste of chicken anymore. I am a big fan of potato and peas, and I especially buy them on a weekly basis. Some times however those darn, and delicious potatoes tend to get a bit too soft, and if you are like me, I am just not a fan of really soft sweet potatoes. I was not going to let those potatoes get soft on me this time around, and that when I decided to make an attempt at stuffing them inside of crispy roll wrappers and see if they would turnout. Whoa! I love me some Crispy rolls, but now I really, really love them, especially these Spicy Potato Rolls!

    Spicy Potato rolls are the very easy tea time  snack which take little time to make. Potatoes and peas cooked with spices make up the stuffing of these potato rolls. These rolls were extremely easy to make and took no time at all. They were crunchy and tasty and went really well with the Apricot Chutney. My whole family really liked this simplest time time snack.

    Spicy Potato Rolls recipe
    Photo: Spicy Potato Rolls

    They are crunchy outside, spicy and soft inside. Very Easy to prepare.can be a perfect addition to your Iftar meal and can be less expensive and better tasting than store bought rolls. Do try it!!

    Check it out the Spicy Potato Rolls Recipe and printable version below!!

    spicy potato rolls
    Print Pin

    Spicy Potato Rolls

    They are crunchy outside, spicy and soft inside. Very Easy to prepare.can be a perfect addition to your Iftar meal and can be less expensive and better tasting than store bought rolls. Do try it!!
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 12
    Author Bushrah | Recipestable

    Ingredients

    • 4 boiled potatoes diced
    • 1 onion finely chopped
    • 1/2 cup boiled peas
    • 2 green chilies finely chopped
    • 1 tablespoon cooking oil
    • 3 tablespoon coriander leaves
    • 3 tablespoon water
    • 2 tablespoon lemon juice
    • 1 tablespoon grated ginger
    • 1 teaspoon coriander powder
    • 1 teaspoon salt
    • 1 teaspoon cumin powder
    • 1/2 teaspoon all spice
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon black pepper
    • 24 Roll wrappers roll patties
    • oil for deep frying

    Instructions

    Directions

    • Heat oil in a frying pan over medium-high heat.
    • Saute onion in oil until light brown.
    • Stir in the peas, ginger, and green chilies.
    • Season with chili powder, salt and pepper.
    • Add water. Cover and simmer until peas are soft.
    • Add diced potatoes and cook for 1-2 minutes.
    • Then add ground coriander and cumin seeds and lemon juice.
    • Stir in all spice. Cook 2-3 minutes longer.
    • Let it cool completely.
    • Fill stuffing into the roll patties.
    • Heat oil in a deep frying pan over medium heat.
    • Fry potato rolls for 3-4 minutes or until golden brown.
    • Remove from the oil and drain on paper towel.Spicy Potato Roll is ready to serve.ENJOY!!

    Notes

    Serving Suggestions:
    Serve with Apricot Chutney.

    If you like this Spicy Potato Rolls 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.

  • Homemade Tomato Ketchup: It’s Easier Than You Think!

    Tomato Ketchup made in your own home the easy way. This rich, home-made ketchup is hard to beat, especially when served with french fries or fried chicken. Now the kids can pour as much as they like without mom worrying about the expense!

    Tomato Ketchup
    Photo: Tomato Ketchup Recipe

    Try the easy recipe of Tomato Ketchup shown below!!

    Ready In : 1 hour 10 minutes
    Prep Time : 10 minutes
    Cook Time: 60 minutes

    This recipe make 24 serving(s).

    Ingredients:

    • 2-1/2 kg tomatoes, cut into pieces
    • 1-1/2 cup sugar
    • 1 cup vinegar
    • 2 tsp red chili powder
    • 1 tsp ginger garlic paste
    • 1 tsp salt

    Method

    • Place tomatoes, ginger garlic paste in a heavy bottom skillet.
    • Cover and cook for an hour without any water or until soft.
    • Strain pulp through a sieve. Stir in sugar and vinegar.
    • Season with salt and red chili.
    • Cook and stir for 10 minutes or until sauce is thickened.
    • Let it cool completely.
    • Fill in sterilized bottles. Tomato Ketchup is ready to serve.
    • Enjoy with Fried Chicken and Potatoes.

     

  • The Secret to Crispy Pakoras: Easy Potato Pakora Recipe with Tips!

    Quick Potato Pakora (Aloo Pakora)

    Potato Pakora is a common snack which is present on Iftar tables. This Potato Pakora recipe will taste like one we buy from samosa shops!!Aloo Pakora is very Popular Deep fried snack. It is very easy to make Aloo Pakora recipe. It takes less time and can be prepared instantly if you have nay uninvited guests at home or you can pack them in your kid’s lunch box. 

    Potato Pakora Recipe
    Photo: Potato Pakora Recipe

    Thin and round slices of potatoes dipped in a thin layer of besan and deep fried are a delight to relish. Crispy, delicious tea time snack which is served with ketchup, green chutney, chilies, dry garlic chutney and hot a cup of tea.

    Potato Pakora recipe
    Photo: Potato Pakora with Ketchup

    Check it out the  Potato Pakora Recipe here!!

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Very Easy [/one_fourth_last]

    [tabs style=”h1″ ]

    [tab title=”Ingredients” ]

    • 2 potatoes
    • oil for frying

    For Batter:

    • 1 cup chickpea flour (besan)
    • 2 tbsp rice flour
    • 1 tsp cumin powder
    • 1 tsp red pepper flakes
    • a pinch of baking soda
    • water as required
    • salt according to taste

    [/tab]
    [tab title=”Nutrition” ]

    Yield: 4 servings

    Amount per Serving.

    • Calories: 898.0
    • Total Fat: 74.1 g
    • Cholesterol: 0.0 mg
    • Sodium: 34.0 mg
    • Carbohydrate: 53.0 g
    • Protein: 8.7 g

    Percent Daily Values are based on a 2,000 calorie diet.

    [/tab]
    [/tabs]

    Directions:

    [tabs style=”h1″ ]
    [tab title=”Step By Step Method” ]

    Step 1

    Take a small bowl, add chickpea flour, rice flour, red pepper, cumin powder, baking soda and salt. Mix until well combined.

    Step 2

    Peel the potatoes and thinly sliced in round shape.

    Step 3

    Heat the oil in a deep wok over medium heat.

    Step 4

    Dip each potato slice in the batter and fry in hot oil until crispy and golden brown.

    Step 5

    Remove from the oil and drain on paper towel.

    Step 6

    Sprinkle chaat masala over the pakoras. Potato Pakora is ready to serve. Enjoy
    [/tab]
    [tab title=”Recipe Note’s” ]We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.[/tab]

    [tab title=”Serving Suggestions”]Serve potato pakora with Imli ki chutney or tomato ketchup[/tab]
    [/tabs]
    If you like Potato Pakora 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 Potato Pakora, do share with us and we would be glad to give it a try.

  • Butter Chicken (Murgh Makhani) Recipe

    Butter Chicken (Murgh Makhani) Recipe

    Butter Chicken (Murgh Makhani)

    Butter Chicken is an Indian and Pakistani dish popular all over the world.

    . It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

    The Sauce is perfect when creamy and not too thick or too thin. Rich Creamy and Spicy chicken cooked in butter and topped off with cream is the perfect choice for special occasions. This Royal recipe is definitely an asset of a Gourmet kitchen. A simple and delicious chicken curry recipe that can be made as hot or as mild as you wish. Boneless Butter chicken is suitable for any occasion. Through this Boneless Butter Chicken recipe, learn how to make  boneless butter chicken.

    So set your ingredients and try this Butter Chicken recipe.

    Butter Chicken Recipe
    Photo: Butter Chicken Recipe

    Check it out the Butter Chicken Recipe here!!

    Prep Time:5 minutes

    Cook Time:30 minutes

    Servings: 6

    Difficulty Level: Very Easy

    Ingredients

    For the chicken

    • 2 pounds boneless chicken breast, cut into 1-1/2 cubes
    • 2 tbsp vinegar
    • 1 tbsp ginger garlic paste
    • 1 tsp ground cumin
    • 1 tsp coriander powder
    • 1/2 tsp aamchoor
    • 1/2 tsp garam masala
    • 1/4 tsp turmeric powder
    • 1/4 tsp red chilli flakes
    • salt to taste

    For the sauce:

    • 2 medium onions, pureed
    • 1 cup yoghurt
    • 4 tbsp fresh cream
    • 4 tbsp butter
    • 1 tbsp tomato paste
    • 1/2 tsp white pepper
    • 1/2 tsp black pepper
    • 1/2 tsp turmeric powder
    • 1/4 tsp coriander powder
    • 1/4 tsp cumin powder
    • 1/4 tsp mace powder
    • Pinch of elaichi powder
    • adjust salt according to taste

    Directions:

    Step 1

    Heat oil in a deep skillet or clay pot over medium high heat.

    Step 2

    Add chicken and cook for 5-8 minutes or until meat is no longer pink.

    Step 3

    Stir in vinegar As the water dries up, add ginger garlic paste. Cook and stir for 2 minutes then all the spices.

    Step 4

    Toss gently. Add little water. Cook 10-15 minutes or until chicken is tender and all juices run clear.

    Step 5

    Meanwhile, heat 1 tbsp oil in another deep pan.Add onion puree. Keep heat on medium low and let it dry out and brown up a bit.

    Step 6

    In a small bowl, mix together yogurt and all spices. Pour yogurt mixture into the pan. Cook and stir for 8-10 minutes or until oil comes out on the top.

    Step 7

    Now add 1 cup water and let it cook until it turn smooth and creamy. When water dries up, stir curry in the prepared chicken.

    Step 8

    Toss to coat evenly then stir in the fresh cream.

    Step 9 

    Cover and simmer for 2 minutes then turn the heat off. Transfer into a serving dish. Top with butter. Butter Chicken is ready to serve.ENJOY!!

    Recipe Note’s
    Don’t use too much oil for the frying, because the added butter will increase the fat content.. which will spoil the taste.

    Serving Suggestions:

    • You can serve butter chicken with Naan, roti or rice.

    If you like Butter Chicken 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 Butter Chicken , do share with us and we would be glad to give it a try.

  • Crispy Comfort: Easy Bread Pakora Recipe (The Perfect Snack!)

    Crispy and delicious Bread Pakora, the perfect quick snack or finger-food. Try the easy recipe of bread pakora shown below!!

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

    • 4 bread slices, remove the crust
    • 2 green chilies, finely chopped
    • 1 cup gram flour (besan)
    • 1/4 cup fresh coriander leaves, chopped
    • 2 tbsp rice flour
    • 1 tsp cumin seeds
    • 1/2 tsp red pepper
    • 1/4 tsp garam masala powder
    • Salt to taste
    • water as required
    • 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]Recipe Note’s[/tab_title] [tab_title]Serving Suggestions[/tab_title] [/tabs_head] [tab]

    Step 1

    Cut bread slices into triangle or rectangle shape. Keep aside.

    Step 2

    In a small bowl, combine the gram flour cumin seeds, green chilies, coriander, salt, chili powder, red pepper and garam masala. Add little water at a time and make a smooth batter.[/tab] [tab]

    Expert Tip’s:

    If oil is too hot then bread pakoras will cook too fast and will not be crispy and if oil is not hot enough Pakoras will be greasy.

    Variations:

    You can use chopped spinach or dried fenugreek as a substitute for the coriander. Also you can add chopped onion.

    [/tab] [tab]

    1. Bread pakoras can be served both warm but taste delicious cold too.
    2. Bread pakoras are taste better when served with green chutney, tomato sauce or tamarind chutney.
    3. You can be made these pakoras one day in advance but do not refrigerate. Before serving, place them on a baking sheet and heat in the preheated oven on 300 degrees F.

    [/tab] [/tabs]

  • Aloo Tikki (Potato Patties) Recipe

    Aloo Tikki (Potato Patties)

    Aloo Tikki is everyone’s favorite. Its simple enough to make and a lot simpler to disappear. Make delicious Aloo Tikki (Potato Patties) by using this simple recipe

    Aloo Tikki Recipe
    Photo: Aloo Tikki Recipe

    Aloo Tikki was one of the first few things I learnt to prepare as a young teenager growing up in Pakistan. Of course it  was mommy’s recipe which now has my input as well. These mini cutlets used to be part of my school lunch box for the  longest of time. It didn’t end there.  While studying at school, coming home late kind of became a normal. And these tikki’s became a life saver for the hungry  student.

    Believe it or not that even today, this particular item (Aloo Tikki Burger) is part of my lunch box at Uni almost daily. So you can imagine my un-ending love for these Aloo Tikki’s. This one is a treasured recipe. I would also share another version of potato cutlets at some point in time which are filled with winter vegetables and a  very special ingredient. The mango powder is the magic ingredient here that transforms the boring  potatoes in to a super star!  They are yummlicious and tastes great when served hot with green chutney or tomato sauce.

    Aloo Tikki Recipe
    Photo: Aloo Tikki Recipe

    It can be served as party snack, packed for picnic or can be relished as an evening snack. These Aloo Tikki’s are an amazing accompaniment to Pulao and they can easily work as a sandwich filler.

    Aloo Tikki Recipe
    Photo: Aloo Tikki Recipe

    Check it out the Aloo Tikki Recipe and printable version below!!

    Print Pin

    Aloo Tikki

    Aloo Tikki is everyone’s favorite. Its simple enough to make and a lot simpler to disappear. Make delicious Aloo Tikki by using this simple aloo tikki recipe !
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg potates boiled and mashed
    • 2 eggs lightly beaten
    • 2 green chilies chopped
    • 2 tbsp chopped coriander
    • 1 tsp red pepper flakes
    • 1 tsp mango powder
    • 1 tsp lemon juice
    • 1 tsp cumin seeds crushed
    • salt to taste
    • oil for shallow frying

    Instructions

    Directions

    • Take a large bowl, combine the potatoes, coriander, green chili and lemon juice.
    • Now add the spices and salt.
    • Mix well.
    • Take a handful of the mixture and shape into balls.
    • Flatten them slightly and form the edges.
    • Heat oil in a non-stick pan over medium heat.
    • Dip each potato tikki in egg then let the excess drip off.
    • Fry tikkis for 2 minutes on each side or until golden brown color.
    • Drain on paper towel. Aloo Tikki is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    You can serve Aloo Tikki along with Green Chutney.

    I have also posted Besan Aloo Tikki Recipe which is another tastier version of making tikki’s. Do check it out as well.

    [divider]

    If you like this Aloo Tikki 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.

  • A Refreshing Summer Treat: Easy Street-Style Fruit Chaat Recipe

    Fruit Chaat

    If you are on diet and intend to have something different for your lunch then certainly you have gotten the exact Fruit Chaat recipe

    [highlight]Fruit Chaat [/highlight]is a must made food in [highlight]Ramadan[/highlight]. Serve after or with dinner, lunch or in iftar to all family members. You can add any desired fruit.

    Fruit Chaat Recipe
    Photo: Fruit Chaat Recipe

    Check it out the Fruit Chaat Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:not required[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

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

    For fruits:

    • 2 Apples (peeled cored and cubed ½”)
    • 2 Bananas ( sliced ¼” thick)
    • 1 Mango ( peeled pitted, cubed ½”)
    • 1 cup Papaya( peeled, seeds discarded, cubed ½”)
    • 1 Orange( use sections separated and halved)
    • 1 cup Seedless grapes( washed)
    • 1/2 cup Fresh Pomegranate seeds

    For Dressing:

    • 1/2 tsp black salt
    • 2 tbsp Sugar or honey
    • 1/2 tsp Chaat Masala
    • 1/4 tsp Black pepper coarse ground
    • 1/4 tsp Cayenne ground
    • 3 tbsp Lime juice( preferably freshly squeezed)
    • 3 tbsp Orange juice( preferably freshly squeezed)

    [/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

    Put prepared fruits in a bowl.

    Step 2

    Mix dressing ingredients together and whisk.

    Step 3

    Pour dressing over fruits, and toss fruits to cover with dressing.Fruit Chaat is ready to serve.Enjoy!
    [/tab] [tab]

    • Serve chilled.

    [/tab] [/tabs]
    If you like Fruit Chaat 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 Fruit Chaat Recipe, do share with us and we would be glad to give it a try.

  • Recipe: Aam Panna (Green Mango and Mint Cooler)

     

    Green Mango Juice Recipe

    Ingredients:

    • 2-3 Raw Mangoes, large size
    • 1 tsp Cumin Powder
    • 1 tsp Peppercorns, crushed
    • Black Salt to taste
    • 1/4 tsp Asafoetida
    • 1/4cup Sugar

    How to make Aam Pana (Green Mango Juice):

    • Wash and peel the mangoes and boil them in the pressure cooker. Let them cool down.
    • Now, mash and strain the pulp in a bowl.
    • Put cumin powder, crushed peppercorns, black salt, asafeotida and sugar in it and mix well, till sugar is dissolved.
    • Divide the mixture into 4 glasses; fill them up with chilled water and stir.
    • Aam Pana(Green Mango Juice) is ready to serve.
    • Serve with ice cubes.

  • Melty Goodness: A Delicious Homemade Cheese Paratha Recipe!

    Cheese Paratha (Stuffed Paneer Paratha)

    Ingredients:
    For the dough :

    • 1 cup  plain flour
    • 1 tbsp Oil
    • Water for kneading

    For filling :

    • 1 cup paneer crumbs
    • 4-5 green chilies,finely chopped
    • 1 onion,finely chopped
    • 2 tbsp fresh coriander leaves,finely chopped
    • 2 tbsp mint leaves,finely chopped
    • salt to taste
    • 2 tbsp ghee, Clarified butter
    • Oil or Clarified butter for making the paratha

    How to make Paneer Paratha:

    • Knead the flour as stated.
    • Mix paneer with all the other dry ingredients together.
    • Roll out the dough into small puris & spread some of the paneer filling over it.
    • Make a tight Swiss roll.
    • Press together and re-roll to full size parantha.
    • Now cook on a tava (griddle) with Ghee (clarified butter) until light brown.
    • Serve hot with any Chutney or pickle or just plain fresh curds.
    • Enjoy!

  • Cool & Refreshing Thandai Recipe: The Perfect Summer Drink (Naturally Sweet & Nutritious!)

    Ingredients:

    • 15 almonds
    • 2 tsp aniseed
    • 2 tsp poppy seeds
    • 8 cardamom pods
    • 12 tsp sugar
    • 2 tsp peppercorns
    • 2 tsp cumin seeds
    • 300ml water
    • 400ml milk
    • 1 cup crushed ice

    How to make Thandai:

    • Grind all the spices, with the almonds separate.
    • Blend together in a large bowl, and add water and milk.
    • Strain through cheesecloth until liquid is smooth.
    • Thandai is ready to serve.
    • Serve cold.

  • Brown Chutney Recipe

    A sweet and sour chutney made with dates, tamarind and some other spices. Check it out the brown chutney recipe here and don’t forget to your experience with me.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 10 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 cup tamarind extract
    1/2 cup pitted dates
    2 tbsp brown sugar
    1 tbsp cumin powder
    1/2 tsp red chili powder
    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

    Boil the all ingredients till they reduce by half.

    Step 2

    Let it cool.

    Step 3

    Grind it to smooth consistency. Brown chutney is ready to serve. ENJOY!!

    [/tab] [tab]

    • Enjoy with your favorite snacks.

    [/tab] [/tabs]

  • Recipe: Apricot Chutney (Khubani Ki Chutney)

    Recipe: Apricot Chutney (Khubani Ki Chutney)

    Apricot Chutney

    An incredibly fast and simple Apricot Chutney recipe (sauce) packed with complex spice and zip.
    This is a family recipe for spicy or hot apricot chutney. Very easy to make. Goes well with meat and curries or even as a spread with low-fat mayonnaise on sandwiches.

    Apricot Chutney Recipe
    Photo: Apricot Chutney Recipe
    Apricot Chutney Recipe
    Photo: Apricot Chutney Recipe

    Check it out the Apricot Chutney Recipe here!!

    Prep Time:10 minutes

    Cook Time:20 minutes

    Servings: 6

    Ingredients:

    • 350 gm apricots
    • 1 cup vinegar
    • 2 cups water
    • 1 tsp salt
    • 1/2 tsp red chili, crushed
    • 2 big Cardamom,crushed
    • 1/4 kg sugar
    • 1 tsp long strips of ginger
    • 1 clove garlic,finely chopped
    • 4 tsp raisins
    • 8-10 blanched almonds

     

    Directions:

    Step 1

    Put apricots in boiling water till soft.

    Step 2

    Peel and mash the apricots then strain the pulp and wash the stones of apricots with one cup of water.

    Step 3

    Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.

    Step 4

    Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown.

    Step 5

    Put it in a jar. Apricot Chutney is ready to serve.

    Recipe Note’s:

    • This can be kept for one month. Enjoy!

    Serving Suggestions:

    • Serve with any snack, meat dishes or  curries.

    If you like Apricot Chutney  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 sweet and mouth watering Apricot Chutney , do share with us and we would be glad to give it a try.

  • 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.

  • 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.

  • 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.

  • Special Chana Chaat Recipe

    There are so many ways to make Chana Chaat and one of perfect method is here in which boil chickpeas are marinated with spices then other ingredients are added. A very tasty and spicy chaat recipe that is filled with numbers of aromatic spices. Check it out the Special Chana Chaat recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 2 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]

    • 250 gms chana ( boiled )
    • 2 green chillies
    • Papri as required
    • 1/2 tsp salt
    • 1 cup yogurt
    • 2 tbsp coriander leaves
    • 2 tbsp oil
    • 4 potatoes (boiled and cut in cubes)
    • chat masala ( 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

    Take a fry pan. Add oil, chana and potatoes in it and lightly fry it.

    Step 2

    Now in fried chana and potatoes add salt, chat masala and mix it well.

    Step 3

    Now place it in a dish.

    Step 4

    Take a Blender add the yogurt, coriander leaves, green chilies and a pinch of salt.

    Step 5

    Pour this yogurt mixture over the chana and potatoes.

    Step 6

    Now garnish it with Papri. Special Chana Chat is ready to serve.

    [/tab] [tab]

    • Serve with Tamarind Chutney.

    [/tab] [/tabs]