Recipestable

Tag: Dinner Recipes

  • Skip the Takeout: Make Restaurant-Style Hareesa at Home!

    Harissa with Kabab

    Harissa is a traditional Kashmiri dish made with wheat and grains. The specialty of this dish is kabab are added in it for more delicate taste and texture. It’s a favorite spicy dish in our country and the most cooked dish on gatherings and parties.

    Harissa with kabab Recipe
    Photo: Harissa with kabab Recipe

    This is my Rubina Khala’s ( my aunt) fabulous Harissa with kabab recipe that has become one of my absolute favorites and a must-have whenever we when we have a family gathering or family dinner. I recently asked for the recipe and added my twist.Truly delicious, very filling and energy boosting.

    I love to eat Harissa any time; if only i din’t have to give away my last energy stirring it, I would have really made it every day!!

    Harissa with kabab Recipe
    I love to eat Harissa any time. 😛

    Way of eating harissa depends on the region as well. Some people eats it directly with spoon and some people eats it with naan bread.  Perfect dinner idea for Bakra Eid. Do try it, I hope you enjoy these as much as my family does.

    Check it out the Harissa with Kabab Recipe and printable version below!!

    Print Pin

    Harissa with Kabab

    Harissa is a traditional Kashmiri dish made with wheat and grains. The specialty of this dish is kabab are added in it for more delicate taste and texture. It’s a favorite spicy dish in our country and the most cooked dish on gatherings and parties.
    Prep Time 30 minutes
    Cook Time 2 hours
    Total Time 2 hours 30 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • For Harissa
    • 1 kg mutton
    • 2 onion thinly sliced
    • 1 whole garlic bulb don’t peel
    • 2 inch piece of ginger peeled and chopped
    • 1 cup clarified butter or desi ghee
    • 3/4 cup wheat crushed
    • 1/2 cup rice
    • 1/2 cup whole moong daal whole green lentil
    • 1 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder haldi
    • salt according to taste

    For Kabab

    • 750 gm mince keema
    • 1 tablespoon ginger garlic paste
    • 1 onion chopped
    • 3 tablespoon seekh kabab masala
    • 1/2 teaspoon red chili crushed
    • salt to taste
    • oil for frying

    Instructions

    Directions

    • Soak rice and wheat together and boil until mushy.
    • Soak moong in warm water.
    • Put all the kabab ingredients except oil in a chopper or food processor. Process until well combined.
    • Take it out in a mixing bowl and make finger size kabab.
    • Heat oil in a shallow pan over medium heat. Shallow fry kababs until turned golden brown.
    • Remove from the oil and keep aside
    • Take a large pot, add meat ,onion, ginger, garlic, turmeric powder, coriander powder, red pepper and salt.
    • Add 2 cups of water. Bring to a boil and cook until meat is tender and it has enough soup in it.
    • Discard garlic and onion.
    • Add moong daal in it and cook until meat is all mushy.
    • Add rice and wheat in it. Cook and stir for 15 minutes or until well combined.
    • Blend with a hand blender and add all spice powder. Cook and stir for 20 minutes or until you have haleem like Consistency.
    • Now put kababs in it.
    • Make tarka (bighaar) with clarified butter. Add a pinch of turmeric and cayenne to give color.
    • Put tarka on the harissa.
    • Dish it out. Garnish with green chillies. lemon wedges and coriander leaves. Delicious Harissa with Kabab is ready to serve. Enjoy!!

    Notes

    Serving Suggestions:
    Serve with naan or tandoori roti.

    I have also posted Nihari Recipe which is another tastier version of Lahori Food. Do check it out as well.

    [divider]

    If you like this Harissa with Kabab 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.

  • The Perfect Weeknight Meal: Easy Chicken Coriander Curry Recipe

    Chicken and Coriander Curry

     Coriander chicken  curry is a good and easy recipe. This is a really aromatic chicken and coriander curry recipe that’s not too hot. It’s easy to prepare ahead and is a good one to freeze. This Indian-style chicken curry will go well with basmati rice, naan bread or even rice noodles. Check it out the Chicken and Coriander Curry Recipe here!!

    Chicken and coriander curry Recipe
    Photo: Chicken and coriander curry Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes+ marination[/one_fourth] [one_fourth]Cook Time: 45 minutes [/one_fourth] [one_fourth]Servings: 5[/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]

    • 1 kg chicken
    • 4 tablespoon oil
    • 1 tablespoon garlic paste
    • 1 tablespoon ginger paste
    • 1 cup plain yogurt
    • 1/2 cup cashew nuts
    • 4 green chilies
    • 1 bunch coriander leaves
    • 1/4 teaspoon turmeric 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

    Put coraiander leaves,green chillies and cashews in a blender or food processor. Blend for 2-3 minutes or until smooth.

    Step 2

    Take it out in a bowl. Add ginger garlic paste, yogurt, turneric powder and salt. Mix well.

    Step 3

    Put chicken into the yogurt mixture. Stir to coat evenly. Cover and marinate chicken for 2 hours to blend flavors.

    Step 4

    Heat oil in a deep wok or karahi over medium heat.

    Step 5

    Add chicken along with marination. Cook and stir for 10 minutes on high flame or until chicken is longer pink.

    Step 6

    Then reduce the heat and cook and stir for 15 minutes or until chicken is tender.

    Step 7

    Dish it out. Chicken and Coriander Curry is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with rice, naan bread or noodles.

    [/tab] [/tabs]

    If you like Chicken and Coriander Curry recipe and make it then let me know your feedback by commenting below.

  • Unlock the Flavor of Restaurant-Style Sesame Chicken (at Home!)

     

    Ingredients:

    • 2 large chicken breasts,boneless and skinless
    • 2 tbsp raw sesame seeds
    • 2 green onions,thinly sliced

    For Marination:

    • 1 tsp chicken base
    • 1/4 tsp salt
    • 1/2 tsp sesame oil
    • 1/2 tsp white pepper
    • 1/4 tsp sugar

    For Batter:

    • 1/2 cup all purpose flour
    • 1 tsp baking powder
    • 1 egg,lightly beaten
    • 1/2 cup water
    • 3 tbsp cornstarch
    • salt to taste
    • 1 tbsp vegetable oil

    For Sauce:

    • 3 tbsp honey
    • 2 tbsp sugar
    • 2 tbsp ketchup
    • 1 tbsp vinegar
    • a sprinkle of ground black pepper
    • salt to taste

    How to make Sesame Chicken:

    • Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well.
    • Add the chicken and coat evenly.
    • Cover and marinade for 30 minutes in the refrigerator.n
    • Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly.
    • The batter should be thick enough to coat the chicken but thin enough to flow around the pieces.
    • Set aside.
    • Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one).
    • Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown.
    • Drain on paper towels.
    • In your wok combine the sauce ingredients and warm over medium heat.
    • Bring to a boil while stirring and simmer until sauce slightly thickens.
    • In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.
    • Sesame Chicken is ready to Serve.
    • Enjoy!

  • The Best Chicken Nihari Recipe You’ll Ever Try

    Chicken Nihari

    Nihari is a mild flavor curry that has it own distinct taste. Few people don’t like Nihari, they have kind of allergic with that smell but if this recipe is tried, for sure they will start having it, because in this recipe we used chicken meat. You would have a new taste. 

    Chicken Nihari Recipe
    Photo: Chicken Nihari Recipe

    If you are chicken lover then follow this Chicken Nihari recipe and prepare mouthwatering chicken nihari  at home.

    Nihari is mostly made with red meat but people who don’t eat beef or mutton can try this recipe!!

    Check it out the  Chicken Nihari recipe here!!

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

    • 2 kg whole chicken (cut into 10-12 large pieces)
    • 2 cup chicken stock
    • 1 – 1/2 cup oil or Ghee
    • 2 medium onions , finely chopped
    • 2 tbsp ginger-garlic paste
    • 1 cup water
    • 1 tbsp red chili powder
    • 1/2 tsp coriander powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp black pepper, crushed
    • 1 cinnamon stick (about 2- inch)
    • 1 tsp cumin powder
    • 1 star aniseed
    • 1 tsp aniseed
    • 2 bay leaves
    • 1 mace
    • 1 nutmeg
    • 2 black cardamom pods
    • salt to taste

    For Garnishing:

    • fresh coriander leaves, finely chopped
    • 1-inch piece of fresh ginger, cut into thin strips
    • 4 fresh lime wedges
    • 4-5 green chilies , chopped

    [/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

    Rinse and drained chicken properly.

    Step 2

    Heat oil in a large pan and fry the chicken pieces for 15 minutes or until golden brown; then remove from the oil and set aside.

    Step 3

    Again heat 1 cup of oil in a pot, add bay leaves, cinnamon stick, black cardamom pods, star aniseed, cumin seeds,nutmeg and mace into it.

    Step 4

    Cook for 2 minutes to bring out the aroma of the spices.

    Step 5

    Then add 1 onion and fry until onions become crispy and golden.

    Step 6

    Add the ginger – garlic paste and saute for a minute.

    Step 7

    Add the browned chicken and season with chili powder, salt, turmeric and coriander powder.

    Step 8

    Now add the chicken stock and 1/2 cup of water , bring to a boil then cover and simmer on low heat for 30 minutes or until chicken is cooked.

    Step 9

    Dissolve wheat flour in 1/2 cup of water and add into nihari, cook for 10-15 minutes on high heat .

    Step 10

    Continuously whisking to avoid lumps.

    Step 11

    Then add aniseed and black pepper ; stir well.

    Step 12

    In a separate pan fry onion in the remaining 1/2 cup of oil/ ghee and add to nihari.

    Step 13

    Put the lid on and simmer on low flame for 10 minutes.

    Step 14

    Dish it out. Garnish with chopped green chilies , ginger, chopped coriander and lime wedges.Delicious Chicken Nihari is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with Naan or tandoori Roti.

    [/tab] [/tabs]

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

  • Easy Tawa Kabab Recipe: A Flavorful Pan-Fried Delight!

    Tawa Kabab

    If there’s one dish I could live off for the rest of my life it would have to be Kabab’s. So many different possibilities and such a vast array of flavors, Kebabs are one of the most delicious foods of all time. I love experimenting with different flavors for kabab’s and today I’ve got for you a tasty Tawa Kabab that’s super easy and I’m also going to share my secret to a moist and juicy Kabab!!

    Tawa Kabab Recipe
    Photo: Tawa Kabab Recipe

    I’ve made these kabab’s on the Griddle Pan but you could also broil it in the oven if you wish. These kabab is a nice combination of chicken mince, raw papaya, fried onion and spices.This tawa kebab recipe is fast and fabulous—and sure to satisfy any palate!!

    They’re easy and always a crowd pleaser. I used papaya and fried onion in this tawa kabab recipe which make the kabab’s very moist, juicy and flavorful. Also I marinated these kabab’s for just a couple of hours and they still came out really flavorful. You can use any meat beef, mutton or lamb of your choice and you can make them spicy or non spicy according to your preference.I love the sizzle when the Kabab touches the hot pan. 😛

    Tawa Kabab's on Griddle
    Tawa Kabab’s on Griddle

    The sizzling sound in the frying pan and the aroma that surrounds while making tawa kabab is sensational. AND the taste…delightful! These kabab’s will definitely become the new favorite appetizer in your family.

    Tawa Kabab Recipe
    Photo: Tawa Kabab Recipe

    I will not write any more praises about these tawa kababs and will let you make them and believe for yourself. Try my tawa kabab recipe nd you’ll never ever have a dry flavorless kebab again. 🙂

    Check it out the Tawa Kabab Recipe and printable version below!!

    Print Pin

    Tawa Kabab

    The sizzling sound in the frying pan and the aroma that surrounds while making tawa kabab is sensational. AND the taste…delightful! These kabab’s will definitely become the new favorite appetizer in your family.
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 4
    Author Bushrah |Recipestable

    Ingredients

    • 500 gm chicken mince
    • 4 tablespoon fried and ground onion
    • 3 tablespoon cooking oil
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon raw papaya
    • 1 tablespoon red chili crushed
    • 1 tablespoon whole coriander crushed
    • 1 tablespoon cumin seeds roasted and crushed
    • 1/2 teaspoon garam masala powder
    • Salt to taste

    Instructions

    Directions

    • In a small pan, dry roast cumin seeds, coriander seeds and red chilli. Let it cool and grind.
    • Put chicken mince in a mixing bowl. Add fried onion,green chilies, ginger garlic paste, raw papaya, garam masala, salt and grinded masala. Mix until well combined.
    • Leave it for 20 minutes to blend flavors. Then shape into seekh kababs.
    • Refrigerate for 1 hour or until set.
    • Now heat oil on a griddle (tawa) over medium heat.
    • Put kabab on the griddle (tawa). Fry kabab on each side for 2-3 minutes or until they turn golden.
    • When done, give them smoke of charcoal. Take it out in a serving platter. Tawa Kabab is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    1.You can served these kababs in a tortilla wrap or chapati with some green chutney.
    2.Serve with naan and raita.

    Recipe Note’s:

    1. While mixing chicken mince, make sure it’s completely drained of water or else it will cause problems later while making the kebab.
    2. For a healthy and lighter version, these kababs can also be baked.
    3. You can prepare the kababs and place them in the fridge to fry when needed.
    4. You can even fry them and wrap them in aluminium foil to warm up later and they taste good.
    5. You can grill or BBQ them as well.

    If you like this Tawa Kabab 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.

  • Dal Palak Recipe

    Dal Palak

    There are many ways of making dal palak. This dal palak recipe is a very simple and easy one and won’t take much of your time. This is a very healthy recipe. Even though this requires very minimal ingredients, it tastes very delicious and flavorful. Dal Palak recipe is a great recipe that combines both the goodness of the moong dal as well as palak (spinach) leaves. Its tasty as well as healthy too.
    There are no heavy spices like garam masala added to this dal palak. It goes well with basmati rice and even soft phulkas or chapatis. Check it out the Dal Palak recipe here!!

    dal palak recipe
    Photo: dal palak Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 5[/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]

    • 250 gm spinach(palak), finely chopped
    • 1/2 bunch methi
    • 1 cup moong dal
    • 1/4 cup oil or ghee
    • 1 small onion, finely chopped
    • 1 tablespoon chopped ginger
    • 1 tablespoon soy sauce
    • 6 green chilies, finely chopped
    • 1 teaspoon red pepper
    • 1/2 teaspoon turmeric 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

    Take a pot, cook moong with turmeric powder(haldi) for 30 minutes or until half done.

    Step 2

    Stir in the finely chopped palak, methi, red pepper and salt. Cover and cook for 25 minutes or until done.

    Step 3

    Add soy sauce. Stir well.

    Step 4

    Heat oil in a saucepan over medium heat. Fry ginger, onions and green chillies for few minutes or until lightly browned.

    Step 5

    Pour on top of the dal and stir well.

    Step 6

    Dish it out and garnish with fresh coriander leaves and green chillies. Dal Palak is ready to serve.

    [/tab] [tab]

    • Serve with rice or chapati.

    [/tab] [/tabs]

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

  • Prawn Curry Recipe

    Prawn Curry

    Instead of your typical chicken curry, try this delicious Prawn curry recipe for an unforgettable curry night. Prawn curry is quick and easy to make, and a nice change from a heavier curries. Warm up the coldest day with a creamy coconut milk curry – it’s got quite a kick. Must try out this Prawn curry recipe and don’t forget to share your experience with us!!

    Prawn Curry recipe
    Photo: Prawn Curry Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 5[/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 prawns- washed, shelled and deviened
    • 4 tbsp cooking oil
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 3 whole red Chilies
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 2 green chilies, chopped
    • 2 cup coconut paste
    • Salt to taste
    • 2 tsp dry fenugreek leaves
    • 1 tsp red chili powder
    • 1/2 tsp coriander powder
    • 1 tsp garam masala powder
    • 1/2 tsp turmeric powder.
    • 1/4 tsp tamarind powder

    [/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

    Heat oil in a deep pan and add the ginger garlic paste, and fry for 1 minute.

    Step 2

    Now add the onions and fry till they are pink in color.

    Step 3

    First soak the whole red chilies in water for 15 minutes and then grind them into a smooth paste along with the tomatoes.

    Step 4

    Add this tomato chili paste to the frying onions.

    Step 5

    Saute for sometime.

    Step 6

    Now add all the spices and the fenugreek leaves. Mix well and add the coconut paste.

    Step 7

    Saute till the time oil leaves this mixture and starts floating over and around it.

    Step 8

    Now add the tamarind powder and mix well. Add water and let it boil.

    Step 9

    Put in the prawns, cover and boil till a thick gravy is formed and prawns are tender.

    Step 10

    Dish it out. Garnish with cream, chopped coriander. Prawn Curry is ready to serve.

    [/tab] [tab]

    • Serve hot with boiled rice.

    [/tab] [/tabs]

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

  • Fried Mash Dal Recipe

    Fried Mash Dal:

    A delicious twist on your everyday dal recipe. Here is my favorite Fried Mash Dal recipe, so easy and so yummy.

    Fried Mash Dal Recipe
    Photo: Fried Mash Dal Recipe

    Check it out the Fried Mash Dal Recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 5[/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]

    • 250 gm dal mash (white lentil)
    • 1/4 cup ghee or oil
    • 1 onion, finely chopped
    • 2 cups water
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon roasted cumin seeds, crushed
    • 1 teaspoon crushed red chili
    • 1 teaspoon coriander seeds, roasted and crushed

    For Garnishing:

    • 2 green chilies, thinly sliced
    • Mint Leaves, chopped
    • lemon wedges

    [/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

    Wash and soak dal for 1 hour.

    Step 2

    Put dal, and all the masalas in a large pot or wok. Add water and cook for 25 minutes on a medium flame or until all water dries up.

    Step 3

    Put on dam or until daal is cooked thorough.

    Step 4

    Heat ghee or oil in a pan. Fry onion until lightly browned. Add cumin seeds and cook for 30 seconds.

    Step 5

    Put ghee on the dal. Stir well and cook 2-3 minutes longer.

    Step 6

    Garnish with lemon wedges and mint leaves. Fried Mash Dal is ready to serve.

    [/tab] [tab]

    • Serve hot with chapati.

    [/tab] [/tabs]

    If you like Fried Mash Dal recipe and make it then let me know your feedback by commenting below.

  • Dal Mash Recipe

    Dal Mash

    Dal Mash  Recipe is one of the most popular dal (lentil) which is also favorite to use in many dishes. Very nice and easy to make mash dal recipe. Must try this  Dal Mash recipe and serve it with roti and onion salad.

    Dal mash recipe
    Photo: Dal mash Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 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]

    • 1 cup Mash dal (white lentil), soaked for 30 minutes
    • 1/4 cup cooking oil
    • 1 small onion, finely chopped
    • 1 small tomato, finely chopped
    • 1 teaspoon ginger garlic paste
    • 3 whole red chilies, crushed.
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon tirmeric powder
    • salt according to taste.

    For Garnishing:

    • 3 green chilies, thinly sliced
    • lemon wedges
    • few coriander leaves

    [/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 oil in a large pot over medium heat. Saute onion in oil until lightly brown.

    Step 2

    Add ginger garlic paste. Stir and cook for 1 minute then add tomato and 1 cup water.

    Step 3

    Cover and cook over medium heat for 20 minutes or until all water dries up and oil separate.

    Step 4

    Now add red chili, turmeric powder, cumin powder, coriander powder and salt. Keep stirring and cook for 5 minutes or until gravy become smooth.

    Step 5

    Add the mash daal (white lentil) and stir well.

    Step 6

    Add 1 cup of water. Bring the water to boil and then reduce the flame to low.

    Step 7

    Cover the pot with a lid. Cook for 15 minutes or until the daal is cooked.

    Step 8

    Remove the lid and cook on high flame for 5 minutes or until oil comes on top.

    Step 9

    Dish it out. Garnish with green chilies and lemon wedges. Dal Mash is ready to serve.

    [/tab] [tab]

    • Serve hot with roti and raita.

    [/tab] [/tabs]

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

  • A Feast for the Eyes & Taste Buds: Rainbow Tikka Rice Recipe

    Rainbow Tikka Rice

    Rainbow Tikka rice is a layered rice dish in which different colour of rice layered with chicken tikka, eggs, green peas, tomato ketchup and spicy green chutney. This is an excellent rice dish to entertain and impress your guests and children. Its really yummy, healthy and rather cheap to make. My family always love this Rainbow Tikka rice recipe.
    For variety, substitute chicken with shrimp, ground beef, any type of veggies. Must try this Rainbow Tikka Rice recipe and don’t forget to share your experience with us!!

    Prep Time: 30 minutes

    Cook Time: 40 minutes

    Servings: 5

    Difficulty Level: Medium

    Ingredients

    For Chicken Tikka

    • 500 gm boneless chicken, cut into small pieces
    • 1/2 cup plain yogurt
    • 1 onion, finely chopped
    • 2 tomatoes, make a smooth paste
    • 4 tablespoon tikka masala
    • 2 tablespoon cooking oil
    • salt to taste
    • a piece of coal to give dum

    For Green Chutney

    • 1 cup fresh coriander leaves
    • 1/2 cup mint leaves
    • 1 teaspoon ginger paste
    • 1 tomato
    • 3 green chillies
    • 2 tablespoon lemon juice
    • 2 tablespoon plain yogurt
    • 1/2 teaspoon cumin seeds, roasted and crushed
    • salt according to taste

    For Tikka Rice:

    • 500 gm long grain rice
    • 2 eggs,boiled and sliced
    • 3/4 cup chicken stock or as required
    • 2 tablespoon cooking

    For Yellow Rice Layer

    • 2 boiled eggs,chopped
    • yellow food color

    For Green Rice Layer

    • 1/2 cup green peas, boiled
    • green chutney as required
    • green food color

    For Red Rice Layer

    • 1 cup tomato ketchup
    • red food color, optional

    Directions:

    Step 1

    Soaked rice in water for 30 minutes. Then boiled in salted water.

    Step 2

    Strained. Divided into 3 parts and keep aside.

    Step 3

    Heat oil in a pan over medium high heat. Add onion and cook for 5 minutes or until lightly browned.

    Step 4

    Add ginger garlic paste. Saute for 1 minute then add chicken.

    Step 5

    Cook and stir chicken on high heat for 15 minutes or until no longer pink.

    Step 6

    Add tikka masala and salt. Cook and stir well.

    Step 7

    Now add tomatoes cook for 10 minutes or until oil separates.

    Step 8

    Add yogurt. Cook more 5 minutes or until all water dries and oil comes on top.

    Step 9

    Remove from the heat and give coal dum.

    Step 10

    Place green chutney ingredients in a blender or food processor. Process until smooth. Take it out in a small bowl and keep aside.

    Step 11

    In a bowl, mix together the one portion of boiled rice, chopped eggs and yellow food color. Keep aside.

    Step 12

    In another bowl, mix together the second portion of rice, green chutney, green peas and green food color (optional).

    Step 13

    In another bowl, mix together the 3rd part of rice, tomato ketchup and red food color (optional).

    Step 14

    Take a large bowl, greased with oil. Then put egg slices on the bottom of the bowl. Cover with yellow rice.

    Step 15

    Drizzle small amount of chicken stock over it. Press well and layer with chicken.

    Step 16

    Then cover with red rice. Again press well.

    Step 17

    Layer with green rice. Sprinkle remaining stock and press well.

    Step 18

    Cover with an aluminium foil.

    Step 19

    Bake at 180 degree C, in the preheated oven for 15 minutes or until done.

    Step 20

    Let it cool for 15 minutes.

    Step 21

    Carefully, invert on a flat dish. Delicious Rainbow Tikka Rice is ready to serve. ENJOY!!

    Serving Suggestions: 

    • Serve hot with raita or any chutney.

    If you like Rainbow Tikka Rice recipe and make it then let me know your feedback by commenting below.

  • Irani Sabzi Pulao Recipe

    Irani Sabzi Pulao

    This Irani Sabzi Pulao recipe is from my Irani friend. This is a Persian rice dish.  It will taste much better if you use fresh herbs. It also goes very well with either fish or chicken. Try this Irani Sabzi Pulao Recipe, hope you like it.

    irani sabzi pulao recipe
    Photo: Irani sabzi pulao recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 10 minutes[/one_fourth] [one_fourth]Servings: 5[/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]

    • 500 gm long grain rice
    • 500 gm boneless chicken
    • 750 gm fresh Herbs (equal portions of – parsley, chive, dill
    • 1/3 cup Cooking Oil
    • 1 medium onion
    • 4 sprigs coriander and fenugreek
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon ground saffron
    • 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

    Wash the rice thoroughly in warm water, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours.

    Step 2

    Trim any fat off of the meat, and cut meat into small pieces (2 inch cubes), wash well and drain.

    Step 3

    Thinly slice the onions.

    Step 4

    Heat oil in a large pot over medium high heat.

    Step 5

    When oil gets hot, add the onions and fry well until golden brown.

    Step 6

    Add the meat, salt and pepper and cook over low heat until the meat is well done, (about 45 minutes to 1 hour) or until meat is done.

    Step 7

    Clean the herbs cutting out coarse stems, wash, dry and chop finely.

    Step 8

    In a large saucepan, bring 8 to 12 cups of water to a rapid boil.

    Step 9

    Pour off any excess water from rice and pour into boiling water.

    Step 10

    Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready.

    Note: The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water.

    Step 11

    Toss gently in a strainer.

    Step 12

    Bring 1/4 cup water and 3 tbsp. of oil to a rapid boil.

    Step 13

    Add layers of the rice and the mixed herbs interchangeably building it up to a dome shape.

    Step 14

    The top layer should be rice. Make sure the herbs are dry before mixing them with the rice.

    Step 15

    Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon.

    Step 16

    Close the lid. Keep on medium-high heat for 2 to 3 minutes or until rice
    starts steaming.

    Step 17

    Heat up 1/4 cup of water and 2 tbsp. of oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly.

    Step 18

    Reduce heat to low and cook for (about 45 minutes to an hour).

    Step 19

    After removing from heat, place the saucepan in the sink and run cold water under it to cool it down.

    Step 20

    Add 1/4 tsp. of saffron to 1 tbsp. of hot water. Lightly mix 2 to 3 tbsp. of rice with the liquid saffron in a small bowl. Set it aside for garnish.

    Step 21

    To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound.

    Step 22

    Garnish with the saffron rice.Remove the crusty bottom and serve in a separate plate. Irani Sabzi Pulao is ready to serve. ENJOY!!

    Note: You can either serve the meat (or chicken) in a separate dish or mix it with the rice in the same dish.

    [/tab] [tab]

    • Serve with salad.

    [/tab] [/tabs]

    If you like Irani Sabzi Pulao recipe and make it then let me know your feedback by commenting below.

  • Flavorful Mix Vegetable Biryani Recipe: A Crowd-Pleaser!

    Mix Vegetable Biryani

    This is the first time I had such a wonderful mix vegetable Biryani. The taste was out of this world. This rice dish is packed with vegetables for a quick and easy dinner option. A very simple and easy Mix Vegetable Biryani recipe without much spices. I had this with mint raita and it tasted awesome. Perfect for lunch box and as one pot meal. Check it out the mix vegetable biryani recipe here!!

    mix vegetable biryani recipe
    Photo: mix vegetable biryani recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 45 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 basmati rice
    • 3 medim potatoes, cut into finger and soaked in salted water
    • 2 medium carrots, diced
    • 2 medium onions, thinly sliced
    • 1 small cauliflower, flowerets separated
    • 1 cup green peas
    • 1 cup fresh green baens, cut into small pieces
    • 1/2 cup yogurt
    • 1/2 cup cooking oil or ghee
    • 2 boiled eggs
    • 2 lemons
    • 1 Bay leaf
    • 5 cardamoms
    • 1 inch cinnamon stick
    • 1 tablespoon ginger garlic paste
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cumin seeds, crushed
    • 1/4 teaspoon cloves
    • 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

    Heat a little oil in a pan and fry all the vegetables separately.

    Step 2

    Then fry the sliced onions till golden brown.

    Step 3

    Take out half of the fried onions from pan and leave half in the pan.

    Step 4

    Now add yogurt, ginger and garlic paste, the fried vegetables and the garam masala (spices) to the same pan.

    Step 5

    Also squeeze lemon juice on it and let it cook on low heat.

    Step 6

    Put the rice in a sieve and wash thoroughly.

    Step 7

    In another pan boil water. Add the washed rice, vinegar and garam masala (spices) and boil.

    Step 8

    Let it cook for about 12 minutes so that it is parboiled. Drain and keep aside.

    Step 9

    Place a layer of rice in a large pan (the same one you used for boiling the rice), then put a layer of the vegetable mixture and again put a layer of the remaining rice.

    Step 10

    Sprinkle fried onions and sliced boiled eggs on the rice.

    Step 11

    Put the pan on a heated griddle (tava). Cover with a tight lid. Do not stir.

    Step 12

    Allow cooking for another 20 minutes on very low heat.

    Step 13

    Once the dish is cooked, leave it covered for a few minutes.

    Step 14

    Then remove the lid, fluff up the rice with a fork. Mix Vegetable Biryani is ready to serve.

    [/tab] [tab]

    • Serve with raita.

    [/tab] [/tabs]

    If you like  Mix Vegetable Biryani  recipe and make it then let me know your feedback by commenting below.

  • The Perfect Weekend Feast: Easy Prawn Biryani Recipe for a Crowd!

    Prawn Biryani

    Today, I am sharing the famous Prawn biryani recipe. I love biryani so much that’s why I am always developing them to perfection. This Prawn biryani recipe is a delight. Everyone love a good chilli prawn dish and this one doesn’t disappoint. Make any occasion even more special by serving this delicious one-dish meal. Well, it’s sure a treat for all seafood lovers. Lets start cooking this prawn biryani special. Check it out the Prawn Biryani recipe here!!

    Make any occasion even more special by serving this delicious one-dish meal – Jhinga Biryani. Easy to make and delicious too. Check it out Jhinga Biryani recipe here!!

    prawn biryani recipe
    Photo: prawn biryani recipe

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 3[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

     

    • 600 gm prawns, shelled
    • 300 gm basmati rice
    • 1/4 cup Sliced onion
    • 2 Bay leaf
    • 50 ml coconut milk
    • 1 tbsp coriander leaves
    • 1 tbsp fresh grated coconut
    • 2 tbsp oil or ghee
    • 2 green chillies
    • 2 tsp lemon juice
    • 1/2 tsp Turmeric powder
    • 1 tsp Whole garam masala
    • 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

    Pick, wash and soak rice for about 20 minutes. Drain and keep aside.

    Step 2

    Shell, De-vein and wash the prawns.

    Step 3

    Heat Ghee or oil in a thick-bottomed pan.

    Step 4

    Add bay leaves and Whole Garam Masala Let it crackle.

    Step 5

    Add sliced onion, saute for 5 minutes or until the onion turns pink.

    Step 6

    Add water, turmeric powder, lemon juice and green chillies slit into two.

    Step 7

    Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk.

    Step 8

    Season with salt. Stir lightly.

    Step 9

    Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and prawns are fully cooked. Prawn Biryani is ready to serve.

    [/tab] [tab]

    • Serve with salad, and mint raita.

    [/tab] [/tabs]

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

  • Chicken Tawa Kabab Cravings? Make This Easy Recipe at Home!

    Chicken Tawa Kabab

    Chicken Tawa Kabab is a restaurant specialty in Lahore city. After eating it I often thought to make it at home and finally now I tried and got it very similar to that actual taste. It has a little spicy taste due to use of poppy seeds and almonds. My whole family also like it.

    Chicken Tawa Kabab recipe
    Recipe Photo: Chicken Tawa Kabab

    Chicken Tawa Kabab has a very rewarding taste. It is a combination of mince, brown onion spices and yogurt. Must try this chicken Tawa Kabab recipe !!

    Chicken Tawa Kabab recipe
    Recipe Photo: Chicken Tawa Kabab

    Bismillah, let’s begin!

    Check it out the Chicken Tawa Kabab Recipe and printable version below!

    Print Pin

    Chicken Tawa Kabab Recipe

    Chicken Tawa Kabab is a restaurant specialty in Lahore city. It has a little spicy taste due to use of poppy seeds and almonds. My whole family also like it.
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6
    Author Bushrah @Recipestable

    Ingredients

    • 1 kg boneless and skinless chicken cut into 1 inch pieces
    • 1/2 cup plain yogurt
    • 1/4 cup oil or ghee
    • 2 tablespoon brown onion crushed
    • 2 tablespoon grinded almonds
    • 2 teaspoon poppy seeds
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon papaya
    • 1 teaspoon all spice
    • 1 teaspoon red chili powder
    • 1 teaspoon salt

    Instructions

    Method

    • Marinate chicken with all above masala for an hour.
    • Heat oil on tawa (griddle) and spread chicken botis on the tawa.
    • Sprinkle a little water on it then cover and cook when water dries and oil comes on top.
    • Remove give dam of coal. Transfer into a serving platter. Garnish with lemon wedges. Murgh Tawa kabab is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with naan and raita.
    I have also posted Chicken Cheese Kabab Recipe which is another easiest & tastiest version of making Chicken Kabab. Do check it out as well.

    [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”]

    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.

    [divide icon=”circle”]

     

  • Hearty & Satisfying: A One-Pot Meatball and Pea Pulao Recipe!

    Meatball and Pea Pulao

     Enjoy a fun evening cooking from scratch with a partner. On the menu for the evening will be: Meatball and Pea Pulao. Easy and tasty Meatball and Pea Pulao Recipe with tips and tricks to get perfect grains of pulao. Check it out the Meatball and Pea Pulao Recipe here!!

    Meatball and Pea Pulao recipe
    Photo: Meatball and Pea Pulao recipe

    [divider]

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

    • 300 gm basmati rice
    • Enough stock to cover the rice (lamb or vegetable) from a cube is fine
    • 300 gm Fresh or Frozen peas
    • 1 Lemon juice
    • 1 medium size onion
    • 1 tsp ginger garlic paste
    • 1 teaspoon cumin seeds
    • Salt to taste
    • 6-8 tbsp oil

    For meatballs:

    • 400 gm minced lamb
    • 1 tsp ginger garlic paste
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1/2 tsp chopped green chillies
    • Salt to taste
    • 1/2 tsp garam masala powder
    • 2 tsp corn flour

    [/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 rice nicely and drain. keep it aside for 10 minutes.

    Step 2

    Take a bowl and mix the lamb minced with the corn flour, turmeric, red chilli powder, ginger garlic paste, salt, garam masala powder and chopped green chillies.

    Step 3

    Mix well and shape into about 16 balls – it’s easier if you wet your hands.

    Step 4

    Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through.

    Step 5

    Remove from the pan, get aside.

    Step 6

    Heat more oil in this pan adds chopped onion. Once onion turns slightly golden, add 1 tsp ginger garlic paste and add 1 tsp cumin seeds and add green peas and saute till peas are nicely cooked.

    Step 7

    Now add salt the rice and add enough stock so that it reaches about 1.5 cm above the level of the rice.

    Step 8

    Cover and cook till the rice become tender and the water dries.

    Step 9

    Now add the meatballs top on the rice and cover again.

    Step 10

    Stir in the lemon juice and the remaining mint.

    Step 11

    Reduce flame to minimum and allow to cook for another 5 minutes in its own steam.

    Step 12

    To finish the pulao, stir in the lemon juice and the remaining mint. Meatball and Pea Pulao is ready to serve.

    [/tab] [tab]

    • Serve with zeera raita, plain yogurt or salad.

    [/tab] [/tabs]

    If you like Meatball and Pea Pulao recipe and make it then let me know your feedback by commenting below.

  • A Flavorful Fusion: Mattar Cheese Pulao Recipe!

    Mattar Cheese Pulao

    A quick one pot meal yet flavorful. Try this Mattar Cheese Pulao recipe from a member of the Recipestable Community and send us your feedback please.

    Mattar Cheese Pulao Recipe
    Photo: Mattar Cheese Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 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]

    • 1 cup basmati rice
    • 1 cup green peas
    • 1 onion
    • 2 green chillies
    • 1 cup grated cheese
    • 1 bay leaf
    • 2 cups water
    • 2 cloves
    • few pepper corns
    • 1 inch cinnamon stick
    • 2 tablespoons oil
    • 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

    Cut the onion into thin long slices.

    Step 2

    Mince the green chillies and set it aside.

    Step 3

    Take a pan and pour the oil.

    Step 4

    Bring to heat and when it’s nice and hot add the cloves, bay leaf, cinnamon, green chillies, pepper corns and saute briefly.

    Step 5

    Then put in the onions and saute till the raw smell leaves.

    Step 6

    Put in the peas, rice and mix it up well.

    Step 7

    Add the water and cover with a tight lid and cook till the rice is ready.

    Step 8

    Garnish with the grated cheese. Mattar Cheese Pulao is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with any curry or raita.

    [/tab] [/tabs]

    If you like Mattar Cheese Pulao recipe and make it then let me know your feedback by commenting below.