Cabbage and Capsicum Pulao Recipe _ a healthy aromatic pulao recipe which is quite easy to prepare and is typically relished with a cooling raita. Check it out the Cabbage and Capsicum Pulao Recipe here!!
A famous desi naan bread of Pakistan that is made with gram flour, spinach, green chilies and spices. Perfect to serve in lunch time. This is a Besan Wala Naan recipe for everyone who likes to eat Naan. I learned it yesterday.
A famous desi naan bread of Pakistan that is made with gram flour, spinach, green chilies and spices. Perfect to serve in lunch time. This is a Besan Wala Naan recipe for everyone who likes to eat Naan. I learned it yesterday.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6
Author Bushrah@Recipestable
Ingredients
2cupgram flourbesan
1/2cupwater or as required
1onionfinely chopped
1/2cupspinachfinely chopped
2green chiliesthinly sliced
1tspred chilli powder
1/2tspcoriander powder
1/2tspgaram masala powder.
salt to taste
6naans
3tablespoonbutter or oil
For Garnishing
green chiliesoptional
Instructions
Method
In a small bowl, mix together the gramflour(besan), onion, spinach, green chilies, spices, salt and red chili. Add water and make a thick mixture.
Spread the besan mixture on the naan.
Put naan on a greased baking tray.
Sprinkle green chilies over it. Bake in the preheated oven for 8-10 minutes or until golden brown.
Remove from the oven.
Brush with butter or oil. Besan Wala Naan is ready to serve. ENJOY!!
Notes
Serving Suggestions: Serve with mint raita or Namkeen Lassi
I have also posted Cheese Kulchaand Garlic Naanwhich are another easiest & tastiest version of making Naan’s. 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.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 Besan Wala Naan 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.
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.
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.
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.
Cheese Kulcha _ a cheesy alternative for naan and tandoori roti and can be prepared at home. Cheese Kulcha is made with dry yeast, butter, semolina and flour. These kulchas stuffed with a rich cheese filling. Check it out the cheese kulcha recipe here !!!
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!!
[/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!!
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You can serve this malai gulab jamun after meals as a sweet dessert.
Chicken Angara is another recipe of spicy dry chicken curry. Chicken angara is made with boneless chicken pieces cooked in almond and tomato paste. Amaze your friends and family by cooking deliciously perfect Chicken Angara. Follow step by step instructions of Chicken Angara recipe !!
This simple Apple Mango Chutney recipe makes a delicious chutney that’s ideal as an accompaniment to cold meats or any spicy food. You can try it with cold meats to jazz up leftovers. Check it out the Apple Mango Chutney Recipe here !!
Balti Chicken is a traditional Pakistani dish. This is such an easy Chicken Balti recipe, but so tasty.Chicken curry stir-fry with tomatoes and spices in Balti pot or flat bottom wok. Garnish with Sesame Seeds and fresh Coriander. It goes well with Roghni naan. Check it out the Balti Chicken recipe here!!Pakistani curries are popular all over the world. Every region in Pakistan has there own version and taste of curry cooked with gravy. This balti chicken is great for lunch main dish or for dinner. Its prepared with simple spices. Enjoy with naan or chapati.
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.
Biryani is one of the most famous rice dishes in the world. Here’s a classic Vegetable Kofta Biryani Recipe for veggie lover’s. This Vegetable Kofta Biryani recipe is a sure way to cook the best aromatic biryani you have ever tasted.
Boil basmati rice by adding 2 cups of water. Drain and keep aside.
Step 3
Take a large bowl, add the potatoes, boiled vegetables, green peas, fresh coriander, chickpea flour and rice flour.
Step 4
Add the red chilli powder, coriander powder, garam masala, salt. Mix until well combined. Now make small balls of it.
Step 5
Heat oil in a deep pan for medium heat. Fry the balls for 3-4 minutes or until crispy and golden brown.
Step 6
Take another medium pot or pan, heat 3 tablespoon oil in it. Add bay leaf, clove, cinnamon and cook for 30 minutes (Fry until the begins to darken but not burn.)
Step 7
Add chopped onions, ginger-garlic paste and saute for 3-4 minutes or until onions turns light brown in color.
Step 8
Then add tomatoes, green chilli and saute till the tomatoes are nicely cooked.
Step 9
Now add yogurt and salt and saute for 5-8 minutes so that the raw smell goes away, in a medium flame. (Do not let it burn)
Step 10
Now add the boiled rice to the mixture and mix well.
Step 11
Simmer it for about 2 minutes and then add the fried koftas. (Mix carefully. Do not break the koftas). Sprinkle mint leaves over it.
Step 12
Take it out in a serving dish. Garnish with spring onions. Vegetable Kofta Biryani is ready to serve.
Serve with raita.
If you like Vegetable Kofta Biryani 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 Vegetable Kofta Biryani , do share with us and we would be glad to give it a try.
If you are looking for a variety in Biryani, you have come to the right place. Kofta biryani is a bit contemporary food item I would say. It is served as a main dish, and the meat balls or “koftas” are layered with the biryani rice to make a sumptuous combination. You can make the Koftas in Kofta Biryani with chicken, lamb or beef.
Photo: Kofta Biryani( Meatball Biryani)
Today I am sharing with you a new recipe, Keema Kofta Biryani recipe. Instead of always making koftas in curry, I thought i will just use them in Biryani.
Serve this delicious, hearty dish with a green salad and raita of your choice. Try this Kofta Biryani Recipe, and don’t forget to share your experience with us.
For Rice: Pick and wash Rice clean. Soak in the water. Tie up all the spices in a thin Muslin cloth in a bundle. Add the Spices bundle to the Rice.
Step 2
For Koftas: Wash the Keema clean and drain all the water from it. Grind drained Keema with the Salt, red onions , ginger-garlic paste, green chilies, coriander and mint leaves to coarse paste. Whisk the eggs until smooth and blend in with the meat mixture. Shape into small even sized balls.
Step 3
For Curry: Grind the red onion and yogurt together to a fine paste. Keep all the other Ingredients ready.
Step 4
Heat the Oil and when hot deep fry the balls for 10-15 minutes or until golden brown. Drain on paper towels to remove excess Oil.
Step 5
Boil the soaked rice with salt and ghee in the same water it is soaked in till half cooked.
Step 6
Drain in a colander to remove the gruel. Sprinkle with Saffron thread milk to season all the rice and set aside till needed.
Step 7
Heat oil in a wok and fry the onion-yogurt paste on medium heat until well browned. The oil should show at the edges.
Step 8
Lower flame and add the turmeric powder and fry for a minute. Add red chili and garam masala powders and fry for 2 minutes more till the aromas waft up.
Step 9
Add just sufficient salt for the curry and stir in the Koftas. Add 1-1/2 cups of water and cook covered on low flame until most of the water is absorbed and a thick Curry is formed.
Step 10
Take a heavy bottomed Pan with a tight fitting lid. Lay half the saffron seasoned rice at the bottom. Place the Kofta Curry over 6th rice and layer with the remaining Rice.
Step 11
Preheat the oven at 180 degree C. Pour 2 cups of Plain Milk over the Layered Rice. Cover with the tight-fitting lid. and bake for 30minutes in the pre-heated oven until cooked through.
Step 12
Just before serving stir lightly to break the layers gently. Arrange the Koftas on top and layer the remaining Rice over the Koftas. Keema Kofta Biryani is ready to serve.
Simple yet tasty Namkeen Gosht is kind of stew. Prepared in light chili, only some black pepper in little quantity is used in it.
Try this Namkeen Gosht Recipe and post your comment below.
Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 5
Ingredients
1 kg mutton meat with bone
1 onion, thinly sliced
10 garlic cloves, minced
2 tbsp vegetable oil
1 tsp ginger, finely sliced
1 tsp cumin seeds, crushed
1 tsp whole black pepper, crushed
1 tsp coriander seeds, crushed
1/2 tsp turmeric powder
salt to taste
water as required
Directions:
Heat oil in a deep pot over medium high heat.
Place sliced onion, ginger, garlic in hot oil.
Fry for 2-3 minutes or until nicely golden.
Now put the meat into the pot.
Stir it for couple on minutes.
Then add black pepper, coriander seed, cumin seed’s, turmeric powder.
Cook for 2 minutes.
Then add enough water and let it cook at medium flame for 2 hours or until the water dries.
Cook on high flame for 10 minutes or until meat is tender.
Here is another one of my favorite curry recipe. This dish will make your taste buds stand to attention with the mixture of fragrant spices. You’ll come to realize how easy it is to make such a flavorful curry dish. Check it out the beef masala recipe here!!
Pineapple Kheer is a fruity twist to the favorite Pakistani dessert rice Kheer. Canned pineapple, with its sweet and juicy flavor, provides great taste to the kheer. Pineapple adds a very pleasing and tempting flavor to this Kheer.
