Recipestable

Tag: Eid Recipes

Celebrate Eid with a variety of Eid Recipes from Recipestable.com After the holy month of Ramadan treat your family with these great mouthwatering recipes.

  • Delhi Wala Korma Recipe

    Delhi Wala Korma

    Delhi Wala Korma is a Mughlai dish made up of Yogurt and it is one of very calm and creamy recipes. This Mutton Korma is a spicy meat curry, extremely popular amongst Muslims. If you want to prepare Mutton Korma then follow this step by step Delhi Wala Korma recipe!!

    Delhi Wala Korma recipe
    Photo: Delhi Wala Korma recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 20 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 mutton cubed
    • l cup chopped onion
    • 1-1/2 cups plain yogurt
    • 1/2 cup oil or ghee
    • 1 tablespoon ginger garlic paste
    • 12 green cardamoms
    • 8 cloves
    • 2 pieces of mace
    • 1/2 piece of nutmeg
    • 1 cinnamon stick
    • 2 teaspoon red chili powder
    • 2 teaspoon coriander powder
    • 1 teaspoon kewra
    • 1 teaspoon saffron soaked in a l/4 cup of milk
    • 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 the oil and fry the onions till they are light golden in colour.

    Step 2

    Remove with a slotted spoon and grind them together with the cardamoms, cloves, nutmeg and mace.

    Step 3

    Re-heat the oil. Put the cinnamon, ginger garlic paste, mutton pieces and salt. Cook for 15 minutes or until the meat is light brown.

    Step 4

    Mix the ground onion mixture with the yoghurt, red chilly powder and coriander powder.

    Step 5

    Add this to the meat and let it cook over a low heat till the meat is tender.

    Step 6

    If required, add 1 cup of water to make gravy.

    Step 7

    Sprinkle the kewra and saffron on it and let it simmer for approximately 5 – 10 minutes till the oil floats on top. Delhi Wala Korma is ready to serve.

    [/tab] [tab]

    • Serve with naan.

    [/tab] [/tabs]

  • Spice Up Your Rice: The Flavorful Boti Masala Biryani Recipe!

    If your looking for a biryani recipe then make sure you try this delicious Boti Masala Biryani recipe. You can now make your traditional biryani more masalydar with this Boti Masala Biryani recipe. It is full of flavors that made you fall in over with biryani all over again. It is an entertaining and wonderful dish to serve to special guests and family. Great for special occasions. Check it out the recipe here!!

    boti masala biryani recipe
    Photo: boti masala biryani Recipe

    [divider]

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

    • 500 gm beef undercut, cut into small cubes
    • 500 gm boiled rice
    • 2 onions, thinly sliced
    • 1 inch piece of ginger, thinly sliced
    • 2 green chilies, thinly sliced
    • 2 tomatoes, chopped
    • 1 cup plain yogurt
    • 1/4 cup ghee (clarified butter)
    • 1 tablespoon ginger garlic paste
    • 1-1/2 teaspoon red chili powder
    • 1 teaspoon salt or to taste
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon yellow food colour diluted in 1/4 cup water
    • 1 cinnamon stick
    • 12 peppercorns
    • 5 cloves
    • 1 tablespoon water
    • few coriander leaves, chopped
    • few mint leaves, chopped

    [/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 hot oil till they are translucent.

    Step 2

    Add ginger garlic paste, red chili, turmeric powder and salt. Stir and cook for 2-3 minutes or until the oil separates.

    Step 3

    Add the beef, yogurt, tomatoes and water. Stir well. Cover and cook for 40 minutes or until the beef is tender.

    Step 4

    Remove the pot from the heat.

    Step 5

    Add ginger, coriander leaves, cloves, green chilies, mint leaves, cinnamon stick and peppercorns.

    Step 6

    Layer the rice on top along with the additional oil and food color. Cover the pot and return to heat. Simmer on the low heat for 20 minutes.

    Step 7

    Dish it out. Boti Masala Biryani is ready to serve.

    [/tab] [tab]

    • Serve with ring onion salad and plain yogurt.

    [/tab] [/tabs]

  • Tamatar Gosht (Meat in Tomato Curry)

    Tamatar Gosht  (Meat  in Tomato Curry)

    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Tamatar Gosht (Meat in Tomato Curry)
    Photo: Tamatar Gosht (Meat in Tomato Curry)
    Print

    Tamatar Gosht ( Meat in Tomato Curry)

    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 1/2 Kg boneless mutton
    • 1/2 cup oil
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 4 to matoes finely chopped
    • 1-1/2 tsp red chili powder
    • 1 tsp cumin seeds crushed
    • 1/4 tsp turmeric powder
    • salt to taste
    • 4 tbsp fresh coriander leaves finely chopped
    • 4 green chilies thinly sliced

    Instructions

    Method

    • Heat oil in a deep skillet or a pan.
    • Add cumin seeds, ginger garlic paste in it
    • Fry for 1 minute or until start crackling.
    • Now put mutton in it.
    • Fry for 10 minutes or until no longer pink.
    • Then add salt, red chili powder, turmeric powder and tomatoes.
    • Cook for 5-8 minutes then add 2 cups of water.
    • Cook for 1 hour or until meat is tender.
    • Cook on high flame for 5 minutes or until oil comes on top.
    • Take it out in a serving bowl.
    • Garnished with fresh coriander leaves and green chilies.
    • Tamatar Gosht is ready to serve.

    Notes

    Serving Suggestions:
    Serve with boiled rice, chapati or naan.

  • A Taste of Pakistan: Oven-Roasted Chicken Chargha Recipe!

    Chargha (Oven Roasted Chicken)

    Moist, tender and spicy, this very simple yet incredibly delicious chicken chargha recipe is the ideal one for those who love roast chicken but find the whole oven-roasting/baking process too daunting. 

    Prep Time: 2 hours

    Cook Time: 40 minutes

     Servings: 5

    Ingredients

    • 1 whole chicken
    • 250 gm natural yogurt
    • 2 tbsp chicken Chargha masala
    • 1 tbsp garlic paste
    • 1 tbsp ginger paste
    • 1 tbsp red chili, crushed
    • 1/2 tbsp black pepper, crushed
    • 1/2 tsp cumin seeds, crushed
    • salt to taste
    • a pinch of yellow food color
    • 6 lemons
    • Oil as required

     

    Directions:

    1. Wash whole chicken and drain.
    2. Now make deep slits on chicken.
    3. Keep aside.
    4. In a bowl, combine together yogurt, Chargha Masala, ginger garlic paste, yellow color, red chili, ground cumin, black pepper and salt.
    5. Also add 1 lemon juice.
    6. Put this chicken over the chicken.
    7. Marinate chicken for 2 hours.
    8. After 2 hours, cook chicken in a deep skillet without adding water until its own water dries.
    9. Heat oil in a deep pan.
    10. Fry chicken on low flame for 10 minutes or until its color turn to golden brown.
    11. Remove chicken from the oil.
    12. Squeeze lemon juice over it.
    13. Delicious Chargha is ready now.
    • Serve hot with naan and tamarind chutney.
  • Recipe: Chinoti Kunna Gosht (Matka Gosht)

    Recipe: Chinoti Kunna Gosht (Matka Gosht)

    Chinoti Kunna Gosht

    Matka Gosht is a delicious stewed mutton curry and also called Kunna. As it is cooked in clay pot it has a distinct and adorable fragrance. This Matka Gosht Recipe will give your meal an aromatic touch.Do try it!!

    Matka Gosht Recipe
    Photo: Matka Gosht Recipe

    This Matka Gosht full of rich flavours when it’s cooked in a matka, naturally a wonderful aromatic flavoursome dish will emerge.

    Prep Time: 10 minutes

    Cook Time: 1 hour 10 minutes

     Servings: 6

    Ingredients

    • 1 kg mutton
    • 1 large onion, thinly sliced
    • 1 tbsp ginger garlic paste
    • 1 cup ghee
    • 1/2 cup wheat flour
    • 1/2 cup water
    • 3 tsp red chili powder
    • 2 tsp coriander powder
    • 2 tsp salt
    • 1 tsp black cumin, crushed
    • 1/4 tsp turmeric powder

     

    Directions:

    1. Heat ghee in a Handi and fry ginger garlic for 30 seconds.
    2. Then add sliced onion and cook for 2 minutes or until it turns soft.
    3. Now add 1/2 cup of water,mutton, red Chili powder, salt, coriander powder, turmeric powder.
    4. Cover and cook for 30-40 minutes.
    5. Then fry well.
    6. Add 3 cups water and cook until meat is tender.
    7. Dissolve flour in water.
    8. When meat tender, add flour paste.
    9. Keep stirring.
    10. Sprinkle crushed black cumin over it.
    11. Cook for 15 minutes on low flame or until ghee comes on top.
    12. Chinoti Kunna Gosht is ready now.

    Serving Suggestions:

    • Serve with naan.

  • Smoked Meat Curry Recipe

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

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

    [review]

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

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

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    Combine all ingredients in a hot pan.

    Step 2

    Stir and Cook slowly for 1 1/4 hour.

    Step 3

    Place hot coals in a bowl on the curry.

    Step 4

    Pour hot oil over the coals and seal the pan.

    Step 5

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

    [/tab] [tab]

    • Serve with kachumber salad.

    [/tab] [/tabs]

  • Semolina Dry Halwa Recipe

    Semolina Dry Halwa (Suji Ka Khushk Halwa )

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

    Bismillah, let’s begin!

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

    Print Pin

    Semolina Dry Halwa Recipe

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

    Ingredients

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

    Instructions

    Method

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

    Notes

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

    I have also posted Suji Halwa with Khoya Recipe  which is another easiest & tastiest version of making halwa. Do check it out as well.

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

    Happy Cooking!!

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

  • Aromatic Layers of Flavor: Kebabish Rice Recipe

    Kebabish Rice

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

     Prep Time: 40 minutes

    Cook Time: 1 hour

     Servings: 5

    Ingredients

    For Kebabs:

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

    For Rice:

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

     

    Directions:

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

    Serving Suggestions:

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

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

    Egg and Chicken Biryani

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

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

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

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

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

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

    Print Pin

    Egg and Chicken Biryani

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

    Ingredients

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

    Instructions

    Directions

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

    Notes

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

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

  • Recipe: Chicken White Korma

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

    Prep Time: 15 minutes

    Cook Time: 40 minutes

    Servings: 6

    Ingredients

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

     

    Directions:

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

    Serving Suggestions:

    • Serve with naan, chapati, or paratha.

  • Recipe: Badami Kofta Curry

    Badami Kofta Curry

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

    Prep Time: 1 hour

    Cook Time: 50 minutes

     Servings: 6

    Ingredients

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

    Ingredients for gravy:

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

     

    Directions:

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

    Serving Suggestions:

    •  Enjoy with Roghni Naan.

  • Recipe: Chandi Korma

     Chandi Korma 

     Prep Time: 1 hour + 10 minutes

    Cook Time: 40 minutes

    Servings: 4

    Ingredients

     

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

     

    Directions:

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

    Serving Suggestions:

    • Enjoy with Naan.

  • Recipe: Gajar ka Zarda (Sweet Carrot Rice)

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

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Servings: 6

    Ingredients

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

     

    Directions:

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

    Serving Suggestions:

    • Serve as a after meal dessert.

     

  • Recipe: Black Pepper Mutton Chops

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

    Prep Time: 30 minutes

    Cook Time:40 minutes

     Servings: 4

    Black Pepper Mutton Chops Ingredients

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

     

    Directions:

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

    Serving Suggestions:

    • Serve with naan, raita.

  • Crunchy Cashew Nut Kulfi Recipe

    Crunchy Cashew Nut Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. This classic frozen dessert made with condensed and evaporated milk, cashew-nuts, khoya and whipped topping. Homemade Cashew brittle add little crunch. Its a delightful summer treat. Check it out the crunchy cashew nut kulfi recipe here!!

    [one_third] Prep Time: 8 hours + 30 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]

    For Kulfi:

    • 1 liter milk
    • 1 tsp rose water
    • 250 gm ricotta cheese (khoya)
    • 1 packet cream
    • 1 cup cashew nuts
    • 1/2 cup sugar
    • 1/2 tin condenser milk
    • 2 tbsp cornflour
    • 1/4 tsp cardamom powder

    For Caramel

    • 1/2 cup sugar

    [/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

    Pour milk in a small saucepan.

    Step 2

    Cook for 2-3 minutes or until it comes to a boil.

    Step 3

    Stir in sugar and cook for 4-5 minutes or until sugar is dissolved.

    Step 4

    In a small bowl, dissolve corn flour in a little milk.

    Step 5

    Pour this mixture into the saucepan.Stir continuously.

    Step 6

    Add khoya, cream, condensed milk, rose water and cardamom powder. Mix well. Keep aside to cool.

    Step 7

    Place sugar in a frying pan. Cook for 2 minutes or until sugar melts and turn into golden brown color.

    Step 8

    Stir in cashew nut.

    Step 9

    Now pour caramel mixture in a greased plate. Spread evenly.

    Step 10

    Keep aside until set. Crush well.

    Step 11

    Put a little crushed caramel in each Qulfi mold.

    Step 12

    Fill the remaining mold with milk mixture. Place in the refrigerator for 8 hours or overnight. Crunchy Cashew Nut Kulfi is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve chilled.

    [/tab] [/tabs]

  • The Ultimate Guide to Restaurant-Style Keema Karahi !!

    Karahi Keema

    Today I’m going to share an easy and simple yet delicious Karahi Keema recipe for you. Karahi Keema tastes great when cook with all spices and tomatoes. Cooking in Karahi develop a different taste of dishes. In this recipe mince is cooked in karahi which is super delicious when prepared.

    Karahi Keema Recipe
    Photo: Karahi Keema Recipe

    Serve as main dish after garnishing with coriander leaves. Try this Karahi keema recipe and don’t forget to share your experience with us !!

    Karahi Keema Recipe
    Photo: Karahi Keema Recipe

    Check it out the Karahi Keema Recipe here!

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 20 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 mutton mince
    • 2 cups water
    • 1/2 cup ghee or oil
    • 2 large onion, chopped
    • 6 tomatoes, chopped
    • 6 green chilies
    • 2 tablespoon ginger garlic paste
    • 2 teaspoon cumin powder
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon all spice powder
    • 1 teaspoon salt

    For Garnishing:

    • few coriander leaves, chopped
    • green chilies, thinly sliced
    • 1 inch piece of ginger, thinly sliced

    [/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 oil in a deep wok or karahi. Saute onion in hot oil until lightly browed.

    Step 2

    Now add the ginger garlic paste. Cook and stir for 30 seconds.

    Step 3

    Then add the mutton mince and salt. Cook and stir for 15 minutes or until no longer pink.

    Step 4

    Add the water and cover the pan and let it cook for 40 minutes or until the meat is half- cooked.

    Step 5

    Remove the lid. Add tomatoes, cumin powder, red chili, and coriander powder. Cook on hight heat for 15-20 minutes or until the meat is ready.

    Step 6

    Sprinkle the all spices over it.

    Step 7

    Garnish with green chilies, ginger and coriander. Simmer over a low heat for 5 minutes or until the oil floats on top. Karahi Keema is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with roti or boiled rice and salad.

    [/tab] [/tabs]

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