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.

  • A Taste of Kashmir Cuisine: Make Restaurant-Style Kashmiri Chicken Curry at Home!

    A simple Chicken Curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. This is a wonderful, rich and creamy Kashmiri chicken Curry recipe. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch. Check it out the Kashmiri Chicken Curry Recipe here!!

    Kashmiri Chicken Curry Recipe
    Photo: Kashmiri Chicken Curry Recipe

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

    For Chicken Curry:

    • 1 kg whole chicken
    • 3 large onions, thinly sliced
    • 4 tbsp oil or ghee
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 inch cinnamon stick
    • 8-10 black peppercorns
    • 1 bay leaf
    • 3 cardamoms
    • 2 cloves
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin powder
    • 1 tbsp paprika powder
    • 1 tbsp ground almonds
    • 1/2 cup plain yogurt
    • 1/2 cup cashew nut paste
    • salt to taste

    For Garnishing:

    • 1 tsp garam masala
    • 2 tbsp fresh coriander leaves chopped
    • 1/4 cup roasted cashew nuts
    • 2 green chillies, sliced

    [/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 chicken thoroughly and pat dry. Then cut into 10 large pieces.

    Step 2

    Heat oil or ghee in a thick bottom wok. Add onions and whole spices;fry for 2-3 minutes or until fragrant.

    Step 3

    Reduce heat to low add ginger-garlic paste and cook for 30 seconds.

    Step 4

    Then add red chilli powder,paprika, turmeric powder, cumin powder and cashew nut paste.

    Step 5

    Stir fry for 3-4 minutes on low flame.

    Step 6

    Place chicken into the wok and fry for 10-12 minutes or until lightly browned.

    Step 7

    Gradually add yogurt and stirring frequently. Cover with the lid and cook for 10-15 minutes or until chicken is cooked thoroughly.

    Step 8

    Transfer into a serving bowl ; sprinkle garam masala over it.

    Step 9

    Garnish with cashew nut, green chilies, and chopped coriander leaves. Kashmiri Chicken Curry is ready to serve.

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    • Serve with Paratha or white rice.

    [/tab] [/tabs]

  • Soft & Spongy: The Perfect Rasgulla Recipe (Just Like the Sweet Shops!)

    Rasgulla

    A classic sweet of Pakistani cuisine. Rus Gullay is not difficult to make at home. Follow this recipe and serve your family a pleasant taste.If you are intimidated by the thought of making Rasgulla’s at home, breathe easy! I was too, until one day I tried it and realized I was worried for no reason all these years. They are quite easy and super quick to make. Give these a try.

    Rasgulla Recipe
    Photo: Rasgulla Recipe

    Check it out the Rasgulla Recipe here !!

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    [one_fourth]Prep Time: 40 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 20  [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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

    For Rasgulla:

    • 500 ml Whole Milk
    • 2 tsp vinegar or lemon juice
    • 1cup sugar
    • 3 cups water

    For Sugar Syrup:

    • 1 cup sugar
    • 2 cups water

    [/tab] [tab]Yield: 20 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

    Place the milk in a pan and let it boil. when it has come to a boil add vinegar or lemon juice, stir it well and turn off the stove.

    Step 2

    Stir slowly and gently until the milk starts to curdle and form like paneer on the surface and separates from whey.

    Step 3

    Drain out the paneer using a cloth and wash the paneer with cold water nicely so that the smell of vinegar goes away and drain out all the water from the paneer.

    Step 4

    Knead the paneer into a dough and roll it into small balls.

    Step 5

    Pour water and sugar into a pressure pan and when the water comes to a boil drop the paneer balls into the sugar syrup one by one.

    Step 6

    Close the cooker and cook the paneer balls an high flame until one whistle.

    Step 7

    Then reduce the flame to low and cook for 10 min. Now turn the flame to high again and cook until one whistle and turn off the stove.

    Step 8

    Let the paneer balls stay in the cooker until it cools down. Make a new sugar syrup for the sugar syrup using 1:2 ratio of water and sugar.

    Step 9

    Remove the cooked paneer balls from the cooker and drop it into the sugar syrup. Rasgulla are ready to serve. Enjoy!

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    • Serve Rasgulla as a dessert after meal.

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  • Chum Chum Cravings? Make This Easy Recipe at Home!

     Treat your sweet tooth with a new dessert and delight everyday by just following this delightful Chum Chum recipe. Check it out the Chum Chum recipe here!!

    Chum Chum Recipe
    Photo: Chum Chum Recipe

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    [one_fourth]Prep Time: 8 hours[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 8[/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]

    • 4 litter milk
    • 1 kg sugar
    • 10 gm alum
    • 1/2 tsp. saffron
    • 10 almonds
    • 10 pistachio nuts
    • few drops of kewra essence

    [/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 the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle.

    Step 2

    Remove it from the flame quickly otherwise the cheese will become hard.

    Step 3

    Pour it into the muslin bag or a thin cloth and allow to drain water.

    Step 4

    Press the bag and leave to drain for several hours.

    Step 5

    Add saffron powder in the paneer. Mix it well and make small triangular chum chum.

    Step 6

    Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera).

    Step 7

    Carefully drop in the chum chum. Cook for half an hour over low flame.

    Step 8

    Put the chum chum in a plate and make cream circles in their center.

    Step 9

    Garnish with sliced pistachio nuts and kewra essence. Delicious Chum Chum is ready to serve. Enjoy!

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    • Serve with green tea.

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  • Rice Halwa Recipe

    Just wanted to make something simple and sweet , for a nice rainy afternoon and I had only few minutes to spare . So I came up with this idea to try something new. This Halwa is prepared with raw rice, coconut and butter. A very easy and quick halwa. This has a lovely flavour. Nice with a cup of tea when craving something sweet. Check it out the Rice Halwa recipe here!!

    Rice Halwa recipe
    Photo: Rice Halwa Recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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

    • 500 gm Rice
    • 500 gm Sugar
    • 2 Coconuts
    • 1 cup Ghee or clarified butter
    • 1/2 Cashew Nuts
    • 4-5 green Cardamoms

    [/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

    Soak the rice well and then grind it.

    Step 2

    Take out the coconut milk from coconut and keep aside.

    Step 3

    After taking out the coconut milk, grind the coconut scraped (in which the milk was taken) with the grinded rice.

    Step 4

    After grinding it smooth , add the grinded mixture in the kadai and keep on stirring.

    Step 5

    Keep on stirring till it comes out easily without sticking to the karahi.

    Step 6

    Then add the coconut milk and continue stirring. Then add the sugar and add the ghee little by little. And again continue stirring.

    Step 7

    Then take it out from fire till it reaches halwa consistency (without sticking to the karahi).

    Step 8

    Grease the plate with ghee and add the above mixture. After when it has cooled cut into pieces.

    Step 9

    Garnish with cashew nuts. Rice Halwa is ready to serve. Enjoy!

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    • Serve with a cup of tea.

    [/tab] [/tabs]

  • The Perfect Eid Feast: Make Restaurant-Style Hyderabadi Haleem at Home!

    Hyderabadi Haleem

    Hyderabadi Haleem is a world famous delicacy which is mostly made in the Ramadan month when Muslims observe fasting. The taste is heavenly and this is the best food to break the fast. Try out this Hyderabadi Haleem recipe and see how much delicious it turns after prepared with some cashew and almonds nutty taste texture. Very lips smacking recipe must try on Eid.

    Hyderabadi Haleem Recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 2 hours[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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

    • 2 kg Boneless Mutton
    • 1 tsp red Chilli Powder
    • 1 tsp turmeric powder
    • 2 Bay Leaf
    • 250 gm Dal Channa
    • 200 gm Whole Wheat
    • 50 gm Barley
    • 1/2 cup Oil
    • salt to taste

    For Garnishing:

    • Onion
    • Lime Slices
    • Green Chilies
    • Fresh Coriander Leaves
    • Sliced Ginger

    [/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

    Soak all three grains overnight.

    Step 2

    Fry the meat in oil. Add all the spices and 4 to 5 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.

    Step 3

    Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp turmeric powder. Add water and cook on low flame till very soft.

    Step 4

    When both are soft, mix the meat and grains together and leave on a very low flame. Keep mashing and mixing.

    Step 5

    It starts to boil and becomes bubbly fry a little onion in oil and add to it. Remove from heat.

    Step 6

    Sprinkle garam masala over it and garnish with fresh coriander leaves, green chilies, fried onion and lemon. Hyderabadi Haleem is ready to serve.
    [/tab] [tab]

    • Serve with hot naan!

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  • The Perfect Steak Dinner: Easy Beef Fillet Recipe

    Try this Beef Fillets recipe from a member of the Recipestable Community.

    beef fillets recipe
    Photo: beef fillets recipe

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    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 6[/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 beef fillets , undercut
    • 1/2 kg tomatoes, finely chopped
    • 1 teaspoon garlic paste
    • 2 teaspoon ginger paste
    • 2 teaspoon ground red chilies
    • 4 big green chilies , cut lengthwise
    • 3 tablespoon oil
    • 1 teaspoon salt

    [/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

    Apply the ginger garlic paste and salt to the beef fillets and leave aside.

    Step 2

    Heat oil in a karahi (wok), add the ground red chilies and fry to a brown in color.

    Step 3

    Then add the chopped tomatoes and cook it for a while.

    Step 4

    Then add the beef fillets and cook till the fillets are tender. When water dries up, fry the fillets for a few minutes and remove from fire.

    Step 5

    Heat one tablespoon oil and fry green chilies into it. Put the chilies on the cooked fillets. Karahi Beef Fillets is ready to serve.

    [/tab] [tab]

    • Serve hot with french bread or naan.

    [/tab] [/tabs]

  • Aromatic Boneless Plain Biryani: A Simple Yet Flavorful Rice Dish

    Boneless Plain Biryani

    Wondering what to do with your leftover boil rice? This easy and quick Boneless Plain Biryani recipe is a great solution of your problem. Left overs can be too much valuable when you have lack of timings and guests arrived suddenly. This boneless Plain biryani could help you out in that situation. Frozen chicken stock, rice and boneless chicken are main ingredients to prepare this recipe. This is a nice aromatic rice dish and perfect to make any day of the week.

    Boneless Plain Biryani Recipe
    Photo: Boneless Plain Biryani Recipe

    Check it out the Boneless Plain Biryani recipe here!!

    Prep Time: 20 minutes

    Cook Time: 40 minutes

    Servings: 4

    Difficulty Level: Medium

    Ingredients

    • 500 gm boneless skinless chicken, cut into 2 inch pieces
    • 2 cups boiled rice
    • 1 cup chicken stock
    • 1/2 cup clarified butter or ghee
    • 1/2 cup milk
    • 2 bay leaves
    • 1 piece of nutmeg
    • 1 pinch of saffron
    • 2 piece mace
    • 6 green chilies
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon kewra
    • 1 teaspoon black cumin seeds
    • 1 teaspoon black pepper
    • 1/2 teaspoon badyaan flower powder
    • 1/2 teaspoon yellow food color
    • salt according to taste

     

    Directions:

    Step 1

    Heat ghee or clarified butter in a large pot.

    Step 2

    Add ginger garlic paste, bay leaves, black cumin, nutmeg and mace. Cook for 1 minute then add boneless chicken and cook until all juices run clear.

    Step 3

    Add chicken stock salt and green chilies. Cover with a lid and simmer for 10 minutes or until chicken is tender.

    Step 4

    Now Layer boiled rice, badyaan flower powder, kewra, saffron, mint and yellow color. Tightly cover the pot and simmer for 10-15 minutes on low flame.

    Step 5

    Turn the stove off. Take it out in a dish. Delicious Boneless plain biryani is ready to serve. ENJOY!!

    Serving Suggestions:

     

    If you like Boneless Plain Biryani Recipe and make it then let me know your feedback by commenting below.

  • Plain Dehli Biryani Recipe

    Plain Dehli Biryani:

    This is an excellent, easily prepared Plain Dehli Biryani Recipe, combining rice and meat with spices. Use homemade spices instead of packet masala to get a great taste and texture of Plain Dehli Biryani. This Plain Dehli Biryani is a nice aromatic rice dish and perfect to make any day of the week. Try this Plain Dehli Biryani recipe and don’t forget to share your experience with us !!

    Plain Dehli Biryani recipe
    Photo: Plain Dehli Biryani Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time:45 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 chicken
    • 500 gm basmati rice, soaked in cold water for 30 minutes
    • 2 onions, thinly sliced and fried
    • 2 tomatoes, thinly sliced
    • 1 cup plain yogurt
    • 1/2 cup ghee or oil
    • 1/2 cup milk, add green cardamom in it
    • 1 tablespoon ginger, thinly sliced
    • 1 tablespoon whole garm masala
    • 1 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon turmeric powder
    • 1/2 teaspoon green cardamom powder
    • 1/4 teaspoon black cumin powder
    • 12 cloves
    • 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

    Heat oil in a deep pot over medium-high heat. Add chicken. Stir and cook for 10 minutes or until chicken is no longer pink.

    Step 2

    Now add yogurt, ginger, cloves, tomato, garam masala powder, black cumin powder, red chili powder, turmeric powder and salt.

    Step 3

    Cook it on low flame for 15 minutes or until all water dries up.

    Step 4

    Meanwhile, boil water in another large pot. Add the rice, whole gram masala, and salt. Cook the rice for 8 minutes or until ¾ done.

    Step 5

    Drain rice in a colander.

    Step 6

    Mix pinch of yellow color in cardamom milk.

    Step 7

    Take a large pot, layer the cooked rice and chicken in it to form at least 2 sets of layers.

    Step 8

    Top with fried onion. Cover the dish tightly. Let it simmer for 10 minutes or until done.

    Step 9

    Take it out in a serving dish. Delicious Plain Dehli Biryani is ready to serve. ENJOY!!

    [/tab] [tab]

    [/tab] [/tabs]

  • Eid Feast Must-Have: The Perfect White Mutton Biryani Recipe

    White Mutton Biryani

    The name in itself says that it is a royal dish among all the other rice preparations of Pakistan and Indian. There are many subtle variations to biryani, the familiar elements found in all of them is the harmonizing of Indian condiments, spices ,stock & yogurt. The aroma of cinnamon, cloves, bay leaf and cardamom distinctly fills the air. The blending of two whole and separate dishes into one, bursting with flavour. When it comes to Biryani, one can understand by the tempting aroma and fragrance of the dish, how much effort the cook has put into it. Today I’d like to share my White Mutton Biryani recipe with you all which is actually a combination of Dum Biryani and Yakhni Pulao. Goes great with simple salad and zeera raita. Check it out the white Mutton Biryani recipe here and don’t forget to leave your comment below the post.

    White Masala Biryani recipe
    Photo: White Masala Biryani recipe

    [divider] [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 1 hour 30 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last] [divider] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For stock (yakhni):

    • 6 cup water
    • 4 bay leaves
    • 2 black cardamom
    • 6 garlic cloves
    • 8 mint leaves
    • 1 small piece of dried ginger
    • 1 cinnmon stick
    • 1 tablespoon fennel seeds

    For Mutton Biryani:

    • 500 gm mutton
    • 500 gm basmati rice
    • 1 large onion, thinly sliced
    • 2 tomatoes
    • 1 cup plain yogurt
    • 1/2 cup brown onion
    • 1/2 cup oil
    • 4 cloves
    • 4 green caradmom
    • 1 black cardamom
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon green chili paste

    [/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]Recipe Note’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a large pot, add water, bay leaf, dried ginger, cinnamon stick, fennel seeds, black cardamom, garlic cloves and mint leaves in it.

    Step 2

    Bring to a boil and cook for 30 minutes. Strain the stock and set aside.

    Step 3

    Put mutton in the pan. Add stock, ginger garlic paste, cloves, sliced onion, black cardamom, green cardamom, green chili paste. Cover and cook for 1 hour or until mutton is almost tender.

    Step 4

    Now add, yogurt. Cook fro 10-12 minutes or until all water dries up.

    Step 5

    Meanwhile, boil rice with salt until half done. Strain and reserve half cup water of the rice.

    Step 6

    Layer mutton mixture, tomato slices, brown onion and boil rice in a heavy bottom skillet or pot. Drizzle reserved water from rice over it.

    Step 7

    Heat oil and pour on the top of rice. Cover and simmer for 15 minutes on low flame or until cooked thorough.

    Step 8

    Take it out in a serving dish. Garnish with mint leaves. Delicious white Mutton biryani is ready to be serve.

    [/tab]

    [tab]

    Notes:- 
    • While frying onions, add a pinch of salt. This speeds up the frying process.
    • You may boil the chicken a day before the cooking to make it easier the next day.
    • Do not overcook the rice or else it will become mushy.

    [/tab]

    [tab]

    • Serve with green salad and zeera raita.

    [/tab] [/tabs]

  • Eid Special: Make Restaurant-Style White Mutton Karahi!

    White Mutton Karahi

    When guest arrive unexpectedly and you just want to make a quick dish. Then this White Mutton Karahi recipe here will help you out. I added a new taste to the traditional mutton karahi with unique style. Entertain your family and guest with this delicious taste of white mutton karahi. Check it out the recipe here!!

    White Mutton Karahi Recipe
    Photo: White Mutton Karahi Recipe

    [divider]

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

    [divider]

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

    • 1 kg mutton
    • 1 cup plain yogurt
    • 1/2 cup oil or clarified butter
    • 2 onions, finely chopped
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 1 teaspoon coriander seeds, crushed
    • 1 teaspoon cumin seeds, crushed
    • black pepper as required
    • salt to taste

    For Garnishing:

    • 1/2 bunch fresh coriander leaves, chopped
    • 4 green chillies, thinly sliced
    • 1 inch piece of ginger, thinly sliced

    [/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 or karahi. Saute ginger garlic paste in it.

    Step 2

    Add onion and cook for 2-3 minutes or until translucent.

    Step 3

    Now add mutton and cook for 20 minutes or until all water of mutton dries.

    Step 4

    Now add 2 cup water, coriander, cumin and salt. Cover and cook for 1 hour or until meat is almost tender.

    Step 5

    Now add yogurt and black pepper, cook on high flame until the oil separates from the gravy and meat tenderize.

    Step 6

    Adjust the seasoning. Garnish with fresh coriander leaves, green chillies and sliced ginger. Delicious White Mutton Karahi is ready to serve. ENJOY!!

    Tips: Use undercut mutton to prepare Mutton Karahi.

    [/tab] [tab]

    • Serve with Naan, salad and zeera raita.

    [/tab] [/tabs]

  • Fried Mutton Kidneys Recipe

    This Fried Mutton Kidneys recipe can be rapidly cooked with in 25 minutes. Kidneys are rich and nourishing, so a small portion served with mashed potatoes or rice will make a very satisfying meal. Check it out the Fried Mutton Kidneys recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

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

    • 12 mutton kidneys, cut each into half
    • 1/2 cup cooking oil
    • 4 tablespoon fresh coriander, chopped
    • 2 tablespoon lemon juice
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon black pepper
    • salt to taste

    [/tab] [tab]Yield: 3 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 the kidneys thoroughly with salt and garlic water.

    Step 2

    Heat oil in a frying pan until it is very hot, then add kidneys, ginger and garlic paste and salt to it. Note: [Quickly cover the frying pan because the kidneys will immediately splutter.]

    Step 3

    When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted).

    Step 4

    Squeeze lemon juice on it, cook for a minute. Remove from the heat. Fried Mutton Kidney is ready to serve.

    [/tab] [tab]

    • Serve with Kachumber Salad.

    [/tab] [/tabs]

  • Recipe: Chicken Keema and Egg

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal. You can also very easily make this for just one person, or as many as you want. 

    Chicken Keema and Egg
    Photo: Chicken Keema and Egg

    Check it out the  Chicken Keema and Egg recipe here!!

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    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Author Bushrah @ Recipestable

    Ingredients

    • 500 gm chicken mince or any other mince keema
    • 2 tablespoon vegetable oil
    • 1 teaspoon garlic paste
    • 1 teaspoon chopped ginger
    • 1 small onion chopped
    • 2 to matoes finely chopped
    • 1 teaspoon cumin powder zeera powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon Thai red curry paste
    • 8-10 curry leaves
    • 2 tablespoon hot and sweet sauce
    • 1/2 teaspoon mustard paste
    • 4 hard boiled eggs.
    • Salt to taste
    • For Garnishing
    • 1 double fried egg
    • 1 tablespoon coriander chopped

    Instructions

    Method

    • Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
    • Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
    • Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
    • Add hot and sweet sauce and mustard paste. Mix well.
    • Cover and simmer for 10-12 minutes on a medium flame or until half done.
    • Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
    • Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.

    Notes

    Serving Suggestions:
    Serve with boiled rice or chapati.

  • Chicken Kofta In Walnut Gravy Recipe

    Chicken kofta curry may time to prepare but the end taste is absolutely worth it. This Chicken Kofta In Walnut Gravy Recipe  is a nice change from the usual style Kofta. Try it out this Chicken Kofta In Walnut Gravy recipe and don’t forget to leave a comment below.

    [one_third] Prep Time:1 hour[/one_third] [one_third]Cook Time: 40 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]

    • 500 gm chicken mince
    • 4 cup chicken stock
    • 4 green chillies
    • 2 medium onions
    • 1/2 cup walnuts, chopped
    • a pinch garam masala powder
    • 2 green cardamoms
    • 2 tablespoon fresh cream
    • 2 tablespoon tomato paste
    • 1 tablespoon oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • salt to taste

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    In a large bowl, mix together the chicken mince, red chilli powder, cumin powder, garam masala powder and salt.

    Step 2

    Divide mixture into equal portions.

    Step 3

    Now roll each portion into a ball.

    Step 4

    Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.

    Step 5

    Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated. Set aside.

    Step 6

    Wash and cut green chilies. Boil walnuts and then grind in to a fine paste.

    Step 7

    Take off and boil onions, remove and grind to a paste.

    Step 8

    Heat up oil in a skillet or wok. Add boiled onion paste. Cook and stir until oil begins to separate.

    Step 9

    Now add ginger, garlic paste and green chillies. Cook and stir for a moment. Add tomato paste.

    Step 10

    Bring to a boil. Stir in the walnut paste.

    Step 11

    Lower the heat, mix in fresh cream, stirring continuously.

    Step 12

    Put koftas into the skillet. Bring to a boil and adjust seasoning.
    Cook for 10 minutes or until sauce is thickened.

    Step 13

    Take it out in a dish. Chicken Kofta In walnut Gravy is ready to serve.

    [/tab] [tab]

    • Serve with rice or paratha.

    [/tab] [/tabs]

  • RECIPE: Malai Chicken (Creamy Chicken Curry)

    RECIPE: Malai Chicken (Creamy Chicken Curry)

    If your a fan of malai chicken boti then you are going to love this recipe. It tastes somewhat like malai chicken boti, only its a creamier and more flavorful chicken curry. Must try out this Malai Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

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

    • 500 gm boneless chicken, cut into cubes
    • 1 cup cream( malai)
    • 1/2 cup oil or ghee
    • 3 tbsp grinded brown onion
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp almonds
    • 1 tbsp whole spice
    • 1 tbsp desiccated coconut
    • 1 tbsp poppy seeds
    • 1-1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp white sugar
    • 1/4 tsp tandoori color
    • 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]

    1. Place chicken in a large bowl.
    2. Add ginger garlic paste, salt, ground onion and tandoori color.
    3. Cover and marinate for 30 minutes.
    4. Heat oil in a wok or skillet.
    5. Add whole spices, desiccated coconut, poppy seed paste, chili powder, turmeric and salt.
    6. Cook for 5 minutes then put marinated chicken in it.
    7. Cover with a lid and simmer for 15-20 minutes or until oil comes on top.
    8. Now add in Cream (malai) and sugar.
    9. Cook on low flame for 5 minutes.
    10. take it out in a serving bowl.
    11. Garnish with sliced almonds.
    12. Malai Chicken is ready to serve.

    [/tab] [tab]

    • Serve with paratha.

    [/tab] [/tabs]

  • Malai Gulab Jamun Recipe

    Malai Gulab Jamun – the name itself tempts us very much right?  It is the most easiest sweet recipe that we can make for any occasions like Eid or birthdays, anniversaries or any celebration. These Malai Gulab Jamun are different from normal gulab jamun, as they contains good amount of Semolina (suji) and a unique ingredients are fresh cream and desiccated coconut. They are soft, sweet and utterly addictive. Check it out the Malai Gulab Jamun recipe here!!

    [one_third] Prep Time: 4 hours [/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups milk
    • 1 cup all purpose flour
    • 1/2 cup full cream powder milk
    • 2 tablespoon Semolina(suji)
    • 1 teaspoon baking powder
    • 2 tablespoon clarified butter or ghee
    • a pinch of salt
    • Oil for deep frying

    For Sugar Syrup:

    • 4 cups water
    • 2 cups sugar
    • 4 Green cardamoms
    •  few saffron strands

    For The Malai Gulab Jamun filling

    • 1 cup desiccated coconut
    • 1 cup fresh cream, thick
    • 4 tablespoon almonds and pistachios, 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

    In a large bowl, combine the flour, semolina, powder milk, clarified butter, baking powder, milk and salt. Knead a soft dough with your hands. Step 2 Cover the dough and leave it for 30 minutes.

    Step 3

    To Make sugar syrup: In a saucepan, add sugar, water, green cardamom and saffron stands. Bring water to a boil. Cook and stir over medium heat for 20 minutes or until sugar dissolves.

    Step 4

    Keep aside.

    Step 5

    Make small balls of the dough with wet fingers. (note: make sure the balls have no crack on the surface).

    Step 6

    Heat oil in a deep pan over medium high heat. Deep fry the prepared gulab jamuns until golden brown. Remove from the oil and add into the warm sugar syrup. Mix and cover wit a lid.

    Step 7

    Leave them as it is in sugar syrup for at least 2 hours.

    Step 8

    Gently squeeze out the syrup and make a slit on any one end of the gulab jamun.

    Step 9

    Fill in the cream then roll in the desiccated coconut.

    Step 10

    Garnish with pistachios and almonds. Malai Gulab Jamun is ready to serve. Enjoy!!

    [/tab] [tab]

    • You can serve this malai gulab jamun after meals as a sweet dessert.

    [/tab] [/tabs]

  • Dhaba-Style Favorite: Make Restaurant-Style Lahori Chicken Karahi at Home

    Chicken karahi’s are very popular in Pakistan and don’t take long to make. Chicken Karahi is a blend of spices and chicken,cooked with onion and tomatoes. If you have to fix a quick simple lunch in 30 minutes then make sure you treat yourself with this delicious Lahori chicken karahi recipe, and leave your review below.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    • 1 kg chicken, cut into small pieces
    • 4 tbsp clarified butter
    • 2 tbsp oil
    • 1 tbsp ginger garlic paste
    • 1/2 cup natural yogurt
    • 4 tomatoes, finely chopped
    • 1/2 black pepper, freshly ground
    • 1/2 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp red chili powder
    • salt according to taste

    For Garnishing:

    • 2 tbsp sliced ginger
    • 4 green chilies, thinly sliced
    • 2 tbsp fresh coriander leaves, chopped
    • few 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

    Heat oil in a deep pan or Karahi. Add clarified butter and ginger garlic paste.

    Step 2

    Stir fry for 2 minute then put chicken in it. Cook and keep stirring for 5 minutes or until chicken is no longer pink .

    Step 3

    Add all spices, red chili powder, coriander powder, cumin and salt. Cook for 2 minutes then add little water.

    Step 4

    Cover with the lid and cook 10 minutes on medium heat. While cooking make sure that it does not stick to the pan or Karahi.

    Step 5

    Now add chopped tomatoes, black pepper and yogurt in it. Cook on high flame for 5-8 minutes or until all water dries up. Keep stirring.

    Step 6

    Once the oil separates from gravy turn the stove off. Sprinkle Garam masala over it.

    Step 7

    Garnish withe ginger, green chilies and fresh coriander leaves. Lahori Chicken Karahi is ready to serve.

    [/tab] [tab]

    • Serve with naan, salad and chutney.

    [/tab] [/tabs]