Recipestable

Tag: Pakistani

  • One-Pot Dish: Easy Chicken Keema Pulao Recipe

    Chicken keema Pulao Recipe  _ Fragrant pulao made of Chicken mince that is fit for royalty. Basically you cook the keema masala first and then layer and cook the rice on top. Healthy, Tasty and Easy to cook. Its a one-pot meal and ideal for the comfort cooking. It always a hit. Serve with raita. Check it out the Chicken keema Pulao Recipe  here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 45 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 chicken keema (chicken mince)
    • 3 cups basmati rice (wash and soak for half-an-hour)
    • 4 cups water
    • 1 cup milk
    • 2 large onions, finely chopped
    • 4 green chilies, thinly sliced
    • 4 cloves
    • 3 cardamom
    • 2 bay leaf
    • 1 inch piece of cinnamon stick
    • 3 tablespoon butter or ghee
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon cumin seeds
    • 1/4 teaspoon turmeric powder
    • few cashew nuts
    • a pinch of saffron
    • salt to taste

    For Garnishing

    • freshly chopped coriander leaves
    • one boiled egg cut into thin slices

    [/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 butter or ghee in a large pot or skillet over medium heat. Add cloves, bay leaf, cardamom, cinnamon stick, cumin seeds and cook for a minute or until fragrant.

    Step 2

    Add onions, green chilies and cashew nuts. Cook for 2 minutes or until golden brown.

    Step 3

    Add ginger garlic paste, turmeric powder, coriander powder, red chili powder, and salt. Cook for few seconds and then add garam masala powder.

    Step 4

    Add Chicken keema (mince) and mix well.

    Step 5

    Cover with a lid and cook it on a low flame for 10-12 minutes or until half-done. Now keep the heat on high and mix the content thoroughly.

    Step 6

    Add rice, cook and stir for few minutes then add water and milk.

    Step 7

    Adjust the seasoning and cover it with lid and cook for 12-15 minutes or until the rice is done.

    Step 8

    When the rice is done, sprinkle the saffron water on the top.

    Step 9

    Take it out in a serving dish. Garnish with coriander leaves and boiled egg. Chicken Keema Pulao is ready to serve.

    [/tab] [tab]

    • Serve with raita.

    [/tab] [/tabs]

  • Chickpeas & Creamy Tomato Sauce: The Perfect Chana Masala Recipe!

    Chana masala is a popular dish in Pakistan and India. It is made with chickpeas, flavored spices, it is usually a dry and spicy not gravy dish. Chickpeas are good source of nutrients, minerals and proteins. They are high in fiber. Use of chickpeas can be decrease blood cholesterol level. Simple and delectable. Serve it with Puri, Paratha or naan. Try this Chana Masala recipe, and don’t forget to share your experience with us!!

    [one_third] Prep Time: Overnight[/one_third] [one_third]Cook Time: 1 hour[/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 cup chickpeas
    • 1 Onion
    • 1 Tomato
    • 1Green chilli
    • 4 cloves garlic
    • small piece of ginger
    • 2 Bay leaves
    • 1 tsp Red chilli powder
    • 1/2 tsp Turmeric Powder
    • 1 tsp Coriander powder
    • 1 tsp Garam Masala Powder
    • 1 tsp Tea
    • 3 tbsp Vegetable oil
    • Salt to taste
    • Coriander leaves for garnishing

    [/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 chick peas in water for overnight.

    Step 2

    Take a small piece of white cloth. Place some tea leaves in the center, gather the cloth and seal its mouth so that tea leaves don’t fall out.

    Step 3

    Keep this in the pressure cooker along with chick peas. Pressure cook until tender.

    Step 4

    Tea adds brown color to the chick peas

    Step 5

    Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.

    Step 6

    Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown.

    Step 7

    Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well.

    Step 8

    Fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil.

    Step 9

    Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.

    Step 10

    Garnish with chopped green coriander leaves. Chana Masala is ready to serve

    [/tab] [tab]

    • Serve with Puri.

    [/tab] [/tabs]

  • Fish Seekh Kebab Recipe (Mahi Seekh Kabab): A Step-by-Step Guide!

    A quick and spicy Mahi Seekh Kabab recipe that you can make and enjoy at dinner time with your family and guests. The healthiest meat fish also tastes great in the form of seekh kebab. These spicy charcoal fish seekh kebab tastes great with barbecue sauce and cheese sauce. Just read the following Mahi Seekh Kabab recipe and follow step by step.

    Fish Seekh Kebab recipe
    Photo: Fish Seekh Kebab
    Fish Seekh Kebab recipe
    Photo: Fish Seekh Kebab

     

    Fish Seekh Kebab
    Photo: Fish Seekh Kebab
    Fish Seekh Kebab recipe
    Photo: Fish Seekh Kebab

     Prep Time: 20 minutes

    Cook Time: 15 minutes

    Servings: 3

     

    • 500 gm boneless  fish
    • 1 onion, finely chopped
    • 8 green chilies
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp red chili powder
    • 1 tsp cumin seeds, roasted & crushed
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 3 tbsp fresh coriander leaves, finely  chopped
    • 2 tbsp fresh mint leaves, finely  chopped
    • 3 tbsp Ghee or oil

     

    Directions:

    1. Place boneless fish, green chilies, onion, salt, red chili powder, cumin seeds, turmeric powder, ginger garlic paste in a chopper.
    2. Process until well blended.
    3. Put into a large bowl, add chopped coriander leaves, mint leaves.
    4. Mix well.
    5. Make kebabs of it and put on skewers.
    6. Preheat grill on medium high heat.
    7. Lightly greased the grill with oil.
    8. Place skewers on preheated grill and grill for 10-12 minutes or until done.
    9. Turning occasionally.
    10. When cooked remove from the skewers, sprinkle lemon juice over it.
    11. Mahi Seekh Kabab is ready to serve.

    Serving Suggestions:

    • Serve with naan and mint chutney.

  • Quick & Easy Corn Pulao: A Delicious Weeknight Dinner

    A quick and mouthwatering corn pulao recipe to feed a family. This easy to prepare corn pulao recipe can complete your meals with a rich gravy or dal. Your Kids will love it for sure. It also makes a perfect lunch box recipe. Check it out the corn pulao recipe here!!

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

    [review]

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

    • 1 cup basmati rice
    • 1/2 cup corn
    • 2 onions, finely chopped
    • 2 green chilies, thinly sliced
    • 1/2 tsp cumin seeds
    • 1/2 tsp mustard seeds
    • 1/2 tsp turmeric powder
    • 1/2 tsp Garam Masala
    • 3 tbsp fresh coriander leaves, finely chopped
    • salt to taste
    • 2 tbsp Corn Oil

    [/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 with few changes of water then soak for 30 minutes.

    Step 2

    Boil corn in salted water. Then drain and set aside.

    Step 3

    Boil rice and drain all excess water. Keep aside.

    Step 4

    Heat corn oil in a large skillet or deep pan. Then add mustard seeds and cumin seeds in it.

    Step 5

    When start spluttering, add the green chillies and saute for 10 seconds. Then add onions and fry for 4-5 minutes or until golden brown.

    Step 6

    Add boiled corn, garam masala, turmeric powder, and salt. Mix well.

    Step 7

    Now add boiled rice and saute for a while. Keep stirring till the entire masala gets properly mixed with rice.

    Step 8

    Sprinkle fresh coriander leaves on top. Corn Pulao is ready to serve.

    [/tab] [tab]

    • Serve with any curry.

    [/tab] [/tabs]

  • Flavorful Fish Keema Curry Recipe: A Seafood Delight You Don’t Want to Miss!

    Who said fish cannot be enjoyed in the form of mince curry? Try this delicious Fish keema Curry recipe, you’ll love it.  A quick and mouthwatering fish keema curry recipe to feed a family. This fish keema goes extremely well with any dal(lentil curry) and rice.

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

    • 2 pounds carp fish (rohu)
    • 1/2 cup vegetable oil
    • 2 onions, chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tomatoes
    • 1/2 cup yogurt
    • 1/2 tsp turmeric powder
    • 2 tsp red chilli paste
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 1/2 tsp garam masala
    • salt to taste

    For Garnishing:

    • 4 green chillies, thinly sliced
    • Fresh coriander leaves

    [/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

    Rinse and drain fish properly. Cut into large pieces.

    Step 2

    Sprinkle salt and turmeric over it and keep aside for 15 minutes.

    Step 3

    Place fish pieces in a heatproof microwave dish. Pour 4 tbsp of water over the fish and microwave on high for 5-7 minutes.

    Step 4

    Let stand it for 5 minutes in the oven. Then remove from the Microwave.

    Step 5

    Remove the bones from the fish and mash it coarsely.

    Step 6

    Heat 1/2 cup oil in a pan over medium heat. Add cumin seeds and bay leaves in it. Fry for 1 minute or until they crackle.

    Step 7

    Then add chopped onions and cook for 4-5 minutes or until golden.

    Step 8

    Add ginger garlic paste,tomatoes,yogurt and red chili powder. Cook on low flame for 10 minutes until water dry and the spices cook well.

    Step 9

    Add mashed fish in it and cook on low heat for 15 minutes. Keep Stirring.

    Step 10

    Remove from the heat. Sprinkle garam masala over it.

    Step 11

    Garnish with green chilies and coriander leaves. Fish Keema Curry is ready to serve.

    [/tab] [tab]

    • Enjoy with steamed Rice.

    [/tab] [/tabs]

  • Warm & Flavorful: The Perfect Lamb Masala Recipe for Cozy Nights!

    Try this Lamb Masala recipe  that’ll make you wonder why you didn’t try it earlier. Check out the Lamb Masala recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 60 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]

    • Lamb – 1 kg
    • Whole red chilli – 30
    • Whole coriander – handful
    • Cloves – 8
    • cinnamon – 1 piece
    • black pepper – 15
    • cumin seeds – 1/2 tsp
    • cardamom – 3
    • turmeric powder – 1/2 tsp
    • Ginger, finely sliced- 1 piece
    • curry leaves – 10 leaves
    • Onion – 2
    • Oil – 2 tbsp
    • 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

    Cut the lamb into small pieces and clean well.

    Step 2

    Fry ingredients 2-8 with out oil until brown. Powder this with turmeric powder.

    Step 3

    Mix well this masala powder, lamb, ginger, curry leaves and salt with hand.

    Step 4

    Add needed water and cook until there is no water. The masala must be well coated with the lamb.

    Step 5

    Slice onion thinly. Heat oil in a pan, add sliced onion and stirs fry until golden brown.

    Step 6

    Add the cooked lamb masala to this and stir well for 5 minutes.

    Step 7

    Dish it out in a serving dish. Lamb Masala is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve hot with chapati or naan.

    [/tab] [/tabs]

  • Chicken Chatpata Recipe: A Tangy & Delicious Treat!

    Another mouthwatering and spicy chicken curry. This is a wonderful chicken chatpat recipe, which is a slightly saucy spicy chicken, flavored with chili sauce, tomato sauce and vinegar. Try this Chicken Chatpata recipe and don’t forget to share your experience with us!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 2 lbs Boneless Chicken
    • 1/4 cup cornflour
    • 1/4 cup all purpose flour
    • 3 eggs
    • 4 leaves Curry Leaf
    • 1/2 cup Tomato Sauce
    • 4 tbsp  Chili Sauce
    • 2 tbsp  Vinegar
    • 1/2 tsp red chili powder
    • salt to taste
    • Vegetable Oil

    [/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 and trim all excess fat. Cut chicken into long strips.

    Step 2

    In a medium bowl, combine cornflour, flour ,eggs, red chili powder and salt.

    Step 3

    Beat well to a sticky consistency.

    Step 4

    Heat oil in a deep pan or skillet, dip chicken pieces in flour batter. Fry chicken pieces in oil for 6-8 minutes or until turn golden.

    Step 5

    Remove from the oil and place on tissue paper to soak extra oil.

    Step 6

    Heat 1tablespoon oil in a separate pan. Add curry leaves. When the leaves crackle, add chilli sauce.

    Step 7

    Stir fry for 2 minutes. Add 1/4 cup water ,tomato sauce, and vinegar in it. Bring to a boil then add fried chicken.

    Step 8

    Keep stirring and cook on low heat for 2-3 minutes or until well done.

    Step 9

    Take it out in a serving dish. Chicken Chatpata is ready to serve.

    [/tab] [tab]

    • Serve with chapati, naan, or rice.

    [/tab] [/tabs]

  • Super Easy Naan Roll Recipe (A Satisfying Meal Ready in 10 Mins)

    Super Easy Naan Roll Recipe (A Satisfying Meal Ready in 10 Mins)

    Super Easy Naan Roll Recipe
    Super Easy Naan Roll (A Satisfying Meal Ready in 10 Mins)

    I am finally here with this mouthwatering Naan Roll recipe. This is a simple recipe that’s low in saturated fat and cholesterol,and still big on taste. Leftover naan can be use in delicious naan roll. Its filled with cooked chicken, cucumber and ketchup then brushed with mango and green chutney. You can use any leftover meat or fish mince filling also.

    Super Easy Naan Roll Recipe
    Super Easy Naan Roll (A Satisfying Meal Ready in 10 Mins)
    Super Easy Naan Roll (A Satisfying Meal Ready in 10 Mins)
    Super Easy Naan Roll (A Satisfying Meal Ready in 10 Mins)

    If you have leftovers from a Sunday roast chicken, you’ll be set for lunches or suppers for days afterwards. Check out the website for my two other chicken wrap recipes, perfect for kid’s school lunchboxes but tasty enough for a packed lunch for the office too. Why not make a different wrap on each day to keep things interesting?

    This is one of my favourite quick meals; delicious chicken, a tangle of onions and tomatoes and tangy herb chutney are wrapped in lovely soft breads. I have been eating variations of this dish since my childhood; you substitute the chicken for lamb or even paneer or stir-fried chickpeas. I have added some seasoned Greek yoghurt here but that is optional.

    Bismillah let’s get started. 

    Ingredients in Super Easy Naan Roll ?

    Super Easy Naan Roll (A Satisfying Meal Ready in 10 Mins)
    Ingredients You’ll need to prepare the Naan Roll
    Prepare Salad for Naan Rolls
    Prepare Salad for Naan Rolls
    Sauces for for Naan Rolls
    Sauces for for Naan Rolls

    How to make the Super Easy Naan Roll (step by step instructions):

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

    • 1 plain naan
    • 1 boneless chicken breast, cooked
    • 1/2 cucumber, thinly sliced
    • 1 tbsp mango chutney
    • 1 tbsp green chutney
    • 1 tbsp ketchup
    • 1 tsp oil

    [/tab] [tab]Yield: 1 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 cooked chicken into thin strips.

    Step 2

    Heat oil on a griddle or a non-stick pan.

    Step 3

    Put naan on griddle and toast it from both sides.

    Step 4

    Place chicken strips on it.

    Step 5

    Spread mango chutney, ketchup, and green chutney over it.

    Step 6

    Add cucumber then again put on hot griddle and roll with butter paper.

    Step 7

    Place in oven for 10 seconds. Delicious Naan Roll is ready to serve.
    [/tab] [tab]

    • Serve with green mango chutney.

    [/tab] [/tabs]

    Consider serving with these Salad’s & Chutney:

    Want more Wraps Inspiration? 

    Here are some other salad recipes on my blog:

    Put your own spin on it. And lemme know how it turns out and do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @recipestable or Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.

  • The Perfect Alternative to Traditional Halwa: Easy Baked Egg Halwa Recipe!

    Baked Egg Halwa recipe is an easy to make warming dessert.  Everyone needs hot and comfort foods, and this Baked egg halwa is very tasty and nutritious for winters.  It’s a little heavy, so even a small portion is enough to satisfy your sweet tooth. Check it out the Baked Egg Halwa Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 35 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]

    • 6 eggs, separated
    • 1 cup sugar
    • 1 cup Ricotta Cheese (khoya)
    • 1/2 tsp green cardamom powder
    • 1/2 tsp  vanilla essence
    • 1/4 cup blanched almonds, chopped
    • 1/4 cup pistachios
    • 1 tsp butter, melted
    • 1 tbsp milk
    • few strands of saffron

    [/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

    Grease a 9 inch square cake pan with butter. Set aside.

    Step 2

    Dissolve saffron in milk and set aside.

    Step 3

    In a large bow, beat egg yolks with sugar till pale and fluffy.

    Step 4

    Now add ricotta cheese.

    Step 5

    Again beat for 2 minutes or until smooth.

    Step 6

    Stir almonds, cardamom powder, dissolve saffron and vanilla essence in it.

    Step 7

    In a separate bowl, beat egg whites for 3-4 minutes or until thick and creamy.

    Step 8

    Then fold into the Egg yolk batter. Pour this batter into the prepared pan.

    Step 9

    Preheat oven to 350 degree F. Place cake pan in the preheated oven.

    Step 10

    Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean.

    Step 11

    Let it cool for 5 minutes on the wire rack.

    Step 12

    Then cut into small pieces. Baked Egg Halwa is ready to serve. Enjoy!

    [/tab] [tab]

    • You can serve this Baked Egg Halwa after meals as a sweet dessert.

    [/tab] [/tabs]

  • Flavor Explosion: The Easy Dhaba Chilly Chicken Recipe

    This dhaba Chilly Chicken Recipe is for non-vegetarian and spicy food lovers. Chicken is marinated with corn flour, soya sauce and vinegar for half an hour.  Marinating chicken gives moist and juicy that you can cook and enjoy with plain bloiled rice or naan bread. Check it out the Dhaba Chilly Chicken Recipe here !!

    [one_third] Prep Time:30 minutes[/one_third] [one_third]Cook Time: 30 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]

    • 500 gm boneless chicken
    • 1 cup onion, finely chopped
    • 1/4 cup oil
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp green chili paste
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1 tbsp corn flour
    • 1 tbsp honey
    • 1 tbsp lemon juice
    • 1/2 tsp red chili powder
    • salt to taste
    • 1 inch piece of ginger, thinly sliced
    • 4 green chilies, thinly sliced
    • 2 tbsp fresh coriander leaves, finely chopped

    [/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

    Cut chicken into small pieces.

    Step 2

    Place chicken in a large mixing bowl. Add cornflour, soy sauce and vinegar in it. Marinate for 30 minutes.

    Step 3

    Heat oil in a pan or skillet. Add chopped onions and fry for 4-5 minutes or until golden.

    Step 4

    Then add ginger garlic paste,red chilies and marinate chicken. Stir fry for 10 minutes.

    Step 5

    Add salt, lemon juice and honey. Cook for 5 minutes or until chicken is tender.

    Step 6

    Top with ginger slices, green chilies and coriander leaves. Dhaba Chilly Chicken is ready to serve.

    [/tab] [tab]

    • Enjoy with naan or paratha.

    [/tab] [/tabs]

  • The Perfect Weeknight Meal: Quick & Easy Chicken White Karahi Recipe!

    Chicken White Karahi

    When guest arrive unexpectedly and you just want to make a quick dish. Then this  Chicken white Karahi recipe will help you out. Take it from the expert and bring restaurant like flavor in your everyday meals. Try it and don’t forget to share your experience with us!!

    Chicken White Karahi recipe
    Photo: Chicken White Karahi 

    Chicken White Karahi recipe
    Chicken White Karahi with Chapati

    Check it out the Chicken white karahi recipe here!!

    Prep Time: 10 minutes

    Cook Time: 35 minutes

    Servings: 6

    Difficulty Level: Easy 

    Ingredients:

    • 1-1/2 kg chicken, cut into small pieces
    • 1 cup fresh curd
    • 1/4 Cup oil
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1/2 tsp black pepper
    • 1/2 tsp White pepper
    • salt to taste
    • 1/2 garam masala powder
    • 3 green onions, chopped
    • 4 green Chilies,chopped
    • 1 inch piece of ginger
    • 2 tbsp fresh cream

    How to make Chicken White Karahi:

    • In a pan or karahi heat oil over medium heat.
    • Saute ginger garlic paste.
    • Add chicken and fry till color changes.
    • When little water is left, add green onion (leave some green part for later use).
    • Mix green chillies & ginger slices.
    • Beat curd and add black pepper, white pepper, salt.
    • Mix it in chicken.
    • And cook for few more minutes then remove from the heat.
    • Transfer into a serving bowl and mix left over green onion, more ginger slices.
    • Add Fresh cream in it and sprinkle garam masala powder over it.
    • Chicken White Karahi is ready to serve!

    Serving Suggestions:

     

    • Serve hot with naan, salad, and raita.

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

  • The Perfect Comfort Food: Easy Fish Roast Recipe for a Cozy Night In!

    Jazz up  simple white fish with spices and BBQ aroma. Try this Fish Roast recipe from a member of the Recipestable Community.

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

    [review]

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

    • 1 whole fish
    • 2 tbsp lemon juice
    • 1 tbsp ginger garlic paste
    • 1 tbsp cumin seeds, crushed
    • 1 tbsp red chillies, crushed
    • 1 tsp black pepper
    • a pinch of red food colour
    • salt to taste
    • oil as required

    [/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

    Rinse fish properly then drain.

    Step 2

    In a small bowl, add lemon juice, ginger garlic paste, red chilies, cumin seeds, black pepper, red colour and salt. Mix well.

    Step 3

    Spread this mixture all over the fish and inside stomach of the fish.

    Step 4

    Marinate for 6-8 hours.

    Step 5

    Now heat oil in a frying pan over medium heat.

    Step 6

    Place marinated fish in the frying pan. Cook on each side for 15 minutes or until done.

    Step 7

    Take it out in a serving dish. Garnish with potato chips and salad leaves. Fish Roast is ready to serve.

    [/tab] [tab]

    • Serve with naan and lemon wedges.

    [/tab] [/tabs]

  • Simple & Delicious: Mattar Paneer Pulao Recipe (Ready in Minutes!)

    Mattar Paneer Pulao (Green Peas & Cheese Pulao)

    Mattar Pulao is a Pakistani favorite and a staple rice dish. Here it has been enhanced by addition of fried Paneer.  This is a nice twist in the regular peas pulao recipe. It makes a perfect side dish on a family dinner and a absolute favorite main meal on a week day.

    Check it out the Mattar Paneer Pulao (Green Peas & Cheese Pulao) recipe here!!

    Prep Time:30 minutes
    Cook Time: 30 minutes
    Servings: 5
    Ingredients:

    • 300 gm basmati rice
    • 2 potatoes, boiled
    • 2 eggs, boiled
    • 1 cup green peas, boiled
    • 2 cups cheese, cut into cubes
    • 1/4 cup vegetable oil
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 4 green chilies, thinly sliced
    • 1 tsp turmeric powder
    • 1 tsp red chili flakes
    • 1 tsp coriander powder
    • 1 tsp hot spices
    • salt to taste
    • Oil for frying

    Directions:

    1. Rinse rice with few changes of water then soak for 30 minutes.
    2. Heat oil in a wok or deep skillet.
    3. Place chopped onion in hot oil and fry for 3-4 minutes or until turn golden brown.
    4. Add hot spices, 4 green chilies in it.
    5. Stir fry for 2 to 3 minutes.
    6. Then add water and turmeric powder, red chili flakes, coriander and salt.
    7. Cook for 2-3 minutes.
    8. Add tomatoes, boiled peas and boiled potatoes in it.
    9. Heat oil in a pan over medium high heat.
    10. Fry cheese cubes on each side for 2-3 minutes or until nicely golden.
    11. Put fried cheese in peas gravy.
    12. Add soaked rice with 1.5 glass of water.
    13. When rice level has rise, add 2 sliced boiled eggs in it.
    14. Let it simmer for 8 to 10 minutes.
    15. Delicious Mattar Paneer Pulao is ready now
    16. Serve with pudina raita.

  • One-Pan Wonder: Fish Kofta Curry Recipe (Minimal Cleanup!)

    Everyone loves kofta curry, so here is a Fish Kofta Curry recipe that will really get your mouth watering; completely fresh and spicy they are brilliant! Try this Fish Kofta Curry recipe that goes perfect as a side dish, serve with green chutney !!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 35 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]

    • 1 kg white fleshed fish
    • 250 gms tomatoes blanched & diced
    • 2 tbsp beaten curd
    • 1 inch piece ginger
    • 6 flakes garlic
    • 2 cloves
    • 1/2 tsp turmeric powder
    • small piece cinnamon bark
    • 1 tsp garam masala powder
    • 2 cardamom
    • 1 onion
    • few mint leaves
    • 1 slice bread soaked & squeezed dry
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 8 green chillies
    • small bunch coriander leaves
    • 1 tsp chilli powder
    • 3 tbsp oil
    • oil to fry
    • Salt To Taste

    [/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

    Boil the fish and remove the bones nicely.

    Step 2

    Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.

    Step 3

    Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.

    Step 4

    Drain and set aside.

    Step 5

    Pound together the remaining spices to a fine powder.

    Step 6

    Grind onion, ginger and garlic to a paste.

    Step 7

    Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.

    Step 8

    Put in spices and fry for a couple of seconds, then put in tomatoes and curd. Cook till the ghee floats to the top.

    Step 9

    Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries.

    Step 10

    Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.

    Step 11

    Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.

    Step 12

    Put in the fish balls and simmer for 5 more minutes.

    Step 13

    Take it out in a dish. Garnished with coriander leaves. Fish Kofta Curry is ready to serve.

    [/tab] [tab]

    • Serve with naan or boiled rice.

    [/tab] [/tabs]

  • Karahi Craving? Make Delicious Fish Karahi in Minutes!

    If you love spicy meat stir fried cooked in wok and is also happen to be a food lover, then you will fall in love with this delicious fish karahi recipe. Try out this fish karahi recipe that is easy and quick to make, perfect to serve with any traditional bread, such as roti or naan, along with salad.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    • 1/2 kg Finger Fish (Salmon)
    • 1/2 Cup Vinegar
    • 1 tsp Salt
    • 1/2 Cup vegetable oil
    • 2 Onions, chopped
    • 1 tsp Garlic Paste
    • 1 tsp Ginger Paste
    • 1/2 Cup Tomato Puree
    • 2 tbsp Yogurt
    • 1/2 tsp Red Chilli Powder
    • 1/2 tsp White Cumin Powder
    • 1/4 tsp Onion seeds
    • 1/4 tsp Turmeric Powder
    • Methi Dana
    • Coriander Leaves to Garnish

    [/tab] [tab]Yield: 2 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 vinegar and salt on the fish. Leave for 15 minutes.

    Step 2

    Wash well with water.

    Step 3

    Chop onions and coriander leaves.

    Step 4

    Make tomato Puree.

    Step 5

    Heat Cooking Oil in a wok (Karahi). Add ginger, garlic paste and fry a little.

    Step 6

    Add onions and fry till soft.

    Step 7

    Add tomato puree and yogurt. Cook till masala separates from oil.

    Step 8

    Add fish and rest of the ingredients. Cook on low heat for 10 minutes.

    Step 9

    Put Wok on a griddle(Tawa) for 15 minutes on very low flame.

    Step 10

    Sprinkle chopped coriander and green chilies over it. Fish Karahi is ready to serve.
    [/tab] [tab]

    • Serve with naan and salad.

    [/tab] [/tabs]

  • RECIPE: Jhatpat Chicken (Quick Chicken Curry)

    RECIPE: Jhatpat Chicken (Quick Chicken Curry)

    This Jhatpat Chicken is very quick to prepare and tasty too. It goes with chapati for light lunch menu with salad and chutney. 

    [one_third] Prep Time: 10 minutes+ marination[/one_third] [one_third]Cook Time:25  minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

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

    For Jhatpat Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup cooking oil
    • 2 tbsp tomato ketchup
    • 1 tbsp Wooster sauce
    • 1 tbsp garlic, minced
    • 1 tsp ginger garlic paste
    • 1 tsp red chili powder
    • 1 tsp mustard powder
    • 1 tsp black pepper
    • 1 tsp salt

    For Sauce:

    • 1 onion, cut into rings
    • 1 tomato, cut into fingers
    • 1 capsicum, cut into rings
    • a pinch of orange color
    • 2 tbsp tomato paste
    • 2 tbsp vinegar
    • 2 tbsp tomato ketchup
    • 1 tsp sugar

    [/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]

    1. Put chicken pieces into a bowl.
    2. Add ginger garlic paste, mustard powder, Wooster sauce and tomato ketchup.
    3. Season with red chili salt and black pepper.
    4. Cover and marinate for 2 hours.
    5. After 2 hours, heat oil in a deep skillet or pot.
    6. Put marinated chicken in it.
    7. Cook for 10 minutes or until no longer pink.
    8. Now add all the ingredients for sauce with 1 cup water.
    9. Cover with a lid and let it simmer for 10 minutes or until cooked thorough.
    10. Now add vegetables and cook for 5 minutes.
    11. Take it out in a serving dish.
    12. Jhatpat Chicken is ready now.

    [/tab] [tab]

    • Serve hot with Naan or Paratha.

    [/tab] [/tabs]