Recipestable

Tag: Pakistani

  • Recipe: Shahi Haleem

    Ingredients:

    • 1 kg boneless pieces of Lamb
    • 3 cups cracked wheat
    • 2 tbsp ginger paste
    • 2 tbsp garlic paste
    • 1 cup mixed lentils (urad daal,chana daal)
    • 1 tbsp red chilli powder
    • 1/2 tsp turmeric powder
    • 1 cup Yogurt
    • 1/2 tsp garam masala powder
    • 1 tbsp ground cumin
    • 1/4 tsp ground cardamom
    • 4 cloves, ground
    • 1/4 tsp ground cinnamon
    • 1/2 tsp black pepper corns
    • Whole spices  1 inch cinnamon stick, 2-3 cloves,2-3 cardamom
    • 4 green chilies, chopped
    • 1/2 cup Ghee
    • 1/2 cup oil
    • salt to taste

    For Garnishing:

    • 4 tbsp fresh coriander leaves, chopped
    • 4 tbsp fresh mint leaves, chopped
    • 3 green chilies, thinly sliced
    • 1 cup golden and crisp fried onions
    • 1/2 cup Cashew nuts

    How to make Haleem:

    • First wash and soak the cracked wheat for at least 1/2 hour.
    • Then wash and clean the lamb thoroughly,trimming off any excess fat.
    • Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp turmeric powder.
    • Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.
    • After it cools down…shred and keep aside.
    • Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups of water until its cooked completely and the water is almost absorbed by the wheat.
    • Put this wheat in a blender and pulse for a few seconds.
    • Remove and keep aside.
    • Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.
    • Add the Yoghurt and saute for another 10- 15 min or until a little oil starts to float on top.
    • Add 3 cups of water and bring it to a boil.
    • Add the cooked Wheat and mix well…adding a little bit of Ghee at a time.
    • Do Check the salt and add if needed.
    • Let it simmer for at least 1/2 hour…keep stirring in between.
    • Then take into a serving bowl.
    • Garnished with fried onions, cashew nuts and fresh Coriander and mint leaves.
    • Haleem is ready to serve.
    • Serve hot with naan!

  • A Taste of Balochistan: Celebrate Eid with Balochi Tikka Boti!

    Tikka is a traditional Pakistani recipe. Balochi Tikka is an easy to make delicious recipe. Mutton and vegetables marinated in yogurt and spices. Try this balochi tikka boti recipe.

    [one_third] Prep Time: 10 minutes + overnight[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    Ingredients

    • 1/2 kg mutton
    • 1 cup plain yogurt
    • 1 onion, cut into cubes
    • 1 potato, cut into cubes
    • 2 tomatoes, cut into cubes
    • 4 tbsp oil, for basting
    • 2 tbsp lemon juice
    • 1 tbsp raw papaya paste
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1-1/2 tsp red chili powder
    • 1 tsp coriander powder1 tsp
    • 1/2 tsp all spices
    • salt according to taste
    • 10-12 bamboo skewers

     

    Directions:

    • Cut mutton into small cubes.
    • Place mutton cubes in a large bowl.
    • Add salt, red chili powder,all spice powder,raw papaya paste, oil, coriander powder , ginger garlic paste and lemon juice.
    • Cover and marinate for overnight in a refrigerator.
    • Now add diced vegetables in the marination.
    • Leave it for 10 minutes.
    • Thread a piece of mutton with the diced potato and onion on a bamboo skewer.
    • Heat a frying pan or grill pan.
    • Roast skewers for 12-15 minutes on low heat or until mutton is tender.
    • Garnish balochi tikka with lemon wedges and ring onions.
    • Balochi Tikka Boti is ready to serve.
    • ENJOY!!

     

    • You can serve balochi tikka boti with Naan and mint chutney.

     

  • Mango Rasmalai Recipe – The Perfect Summer Dessert! 

    Summer is a season of mangoes so one should try different mango recipes too. All those who are smart and a class apart should utilize mangoes in a novel way that is by this recipe named Mango Rasmalai. It’s an overwhelming one. The addition of Mango pulp gives it a lovely flavor, but do not over do with it. You do not want the Rasmalai to be tasting like Mango Kheer. Check it out the Mango Rasmalai recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time:20 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 liter whole milk
    • 1 cup mango puree
    • 1 cup milk powder
    • 1 egg, lightly beaten
    • 4 green cardamoms
    • 1 tablespoon clarified butter
    • 1-1/2 teaspoon cornflour
    • 1 teaspoon baking powder
    • 1/3 tin condensed milk
    • 4 tablespoon chopped almonds
    • 4 tablespoon chopped pistachios

    [/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 saucepan. Bring to a boil.

    Step 2

    Add cardamom and condensed milk. Let it cook for 5-8 minutes or until thickened.

    Step 3

    Meanwhile, sift flour, milk powder, and baking powder in a medium bowl.

    Step 4

    Add oil and egg. Knead powder milk in a soft dough. Now make small sized balls.

    Step 5

    Add balls into boiling milk. Cook on high flame then low the flame after a few minutes.

    Step 6

    Repeat flame high and low for a while. Then remove from the heat.

    Step 7

    Add mango puree and mix lightly so that ras malai do not break.

    Step 8

    Take it out into a serving dish. Refrigerate for 4 hours until chilled.

    Step 9

    Before serving top with almonds and pistachios. Delicious Mango Rasmalai is reday to serve. Enjoy!!

    [/tab] [tab]

    • You can serve this Mango Rasmalai after meals as a sweet dessert.

    [/tab] [/tabs]

  • A Flavorful Twist: Make Delicious Spicy Cheese Naan at Home!

    Spicy Cheese Naan 

    Check it out the Spicy Cheese Naan recipe here!!

    Ingredients:
    For the dough :

    • 500 gm plain flour
    • 25 gm ghee or butter
    • 20 gm fresh yeast or 2 tsp dry yeast
    • 1 tsp salt
    • 2 tbsp fresh yogurt
    • 1 tbsp sugar

    For the Stuffing:

    • 100 grams paneer,grated
    • salt to taste
    • 3-4 green chillies, chopped
    • 1 onion, chopped
    • 2 tbsp fresh coriander leaves,chopped

    How To make Spicy Paneer Naan :

    • Take plain flour and sieve it.
    • Yeast sugar in 1 cup warm water and mix it well, till yeast dissolves.
    • Cover it for 5-7 minutes till the mixture becomes full of froth.
    • Take the sieved flour and add this mixture, curd, salt and ghee to the flour.
    • With the help of water, make a dough of it.
    • Knead well for at least 6-8 minutes.
    • Cover the dough with wet cloth and keep it aside for 30 minutes.
    • After 30 minutes knead it again for 1 minute.
    • Meanwhile mix the ingredients of stuffing together properly in a bowl.
    • Take the dough and divide it into small parts and roll them in shape of naan.
    • Put 1 tbsp of stuffing in center and bring the edges in the center to cover the stuffing completely with the dough.
    • Roll it in shape of your choice.
    • Take a pressure cooker and grease it lightly with oil.
    • Remove the lid and heat pressure cooker upside down.
    • Take the naan and apply a wet hand on one side of the naan.
    • Stick this wet side around  the inside of the pressure cooker.
    • Roast till brown spots appear.
    • Repeat it with all naans.
    • Around 3–4 naans can be placed inside the walls of pressure cooker at one time.
    • Spicy Paneer Naans are ready to be served.
    • Apply butter on them before serving.
    • Enjoy!

  • Layered Chapati Recipe

    Ingredients:
    For the Chapaties:

    • 2 cups wheat flour
    • 1 tbsp ghee or butter
    • 1/2 tsp salt
    • For dipping the chapaties
    • 1/2 cup milk
    • 2 tsp plain flour

    For the Stuffing:

    • 2 boiled potatoes, mashed
    • 2 cups mixed boiled vegetables, mashed (French beans, carrots, cauliflower, green peas etc.)
    • 1 onion, finely chopped
    • 1 tomato, finely chopped
    • 1 green chili, finely chopped
    • 1 tsp chili powder
    • 1 tbsp fresh coriander leaves, finely chopped
    • 2 tbsp butter
    • salt to taste

    How to make Layered Chapati:

    For the chapaties

    • Mix all the ingredients for the dough together and make a soft dough.
    • Knead very well and leave aside for 1/2 hour.
    • Roll out the dough into thin chapaties and cook them lightly on a tava (griddle).
    • For the stuffing:
    • Heat the oil, add the onion and cook for 1 minute.
    • Add the tomato and green chili and fry for 1 minute.
    • Add the chopped potatoes, mixed vegetables, chili powder, turmeric powder, cashew nuts, coriander and salt.

    To Proceed:

    • Grease a baking dish.
    • Put a chapati in it and spread a little stuffing.
    • Dip another chapati in the milk and plain flour mixture and place it on top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
    • Pour 2 tsp of melted butter on top and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
    • Cut into slices and serve.
    • Serve with any pickle or yogurt.
    Layered Chapati Recipe
    Layered Chapati Recipe

  • Recipe: Masala Fried Broast

    Masala Fried Broast

    You all must be familiar with Pakistani version of Kentucky chicken popularly known as “Chicken Broast”. Now try out this spicy version of chicken broast standing up to its name.

    Prep Time: 20 minutes

    Cook Time:30 minutes

    Servings: 4

    Ingredients

    • 1 whole chicken with skin
    • 1/2 cup flour
    • 1/2 cup self raising flour
    • 1 egg
    • 2 tbsp milk
    • 2 tbsp lemon juice
    • 1 tsp black pepper
    • 1 tsp chat Masala
    • 1 tsp salt
    • Oil for frying

     

    Directions:

    1. Cut chicken into 8 large pieces.
    2. Place chicken in a large bowl.
    3. Add lemon juice and mix well.
    4. Season with salt and black pepper.
    5. Marinate for 20 minutes.
    6. In a small bowl, beat egg with milk.
    7. Combine flour and self raising flour in a shallow dish.
    8. Dip each chicken piece in beaten egg then put into flour.
    9. Roll well in flour mixture twice.
    10. Heat oil in a deep pan or skillet over medium heat.
    11. Deep fry chicken for 20 minutes or until golden and crisp.
    12. Remove from the oil and drain on kitchen paper.
    13. Sprinkle chat Masala over it .
    14. Masala Fried Broast is ready to serve.
    • Enjoy with French Fries and Tomato Chutney.

  • RECIPE: Spring Onion Paratha

    Spring Onion Paratha

    Ingredients:

    • 1 cup spring onions, chopped
    • 1-1/2 cup Wheat flour
    • 2 tbsp chickpeas flour
    • 1 tsp Chilli powder
    • 1 tsp turmeric powder
    • 1 tsp garam masala powder
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • salt to taste
    • A handful Chopped coriander leaves
    • 2 tbsp Oil to knead
    • 1 tsp lemon juice

    How to make Spring Onion Paratha:

    • Wash, chop spring onion greens and the small pearl onions  at the tip of the greens   and grind it in the mixer without water to a fine consistency.
    • Transfer ground spring onion from step 1 to a broad bowl and add wheat flour, chick peas flour, chilli power, turmeric powder, garam masala powder, coriander powder,cumin seeds, salt, lemon juice, and cooking oil to it and knead it into a soft and pa liable  dough.
    • Pinch out required quantity of the dough from it.
    • Spring onion paratha dough and the pinched out ball.
    • Dust the pinched out ball in wheat flour and roll it the required thickness on a thick plastic sheet.
    • Place a skillet on medium flame and sprinkle a little oil or ghee on it.
    • When heated place rolled paratha from step 3 on it and roast it .
    • When done apply oil again ,flip and roast the other side as well.
    • When done enjoy with either butter and chutney powder or tomato ketchup.
    • Spring onion Paratha is ready to serve.
    • Enjoy!

  • Recipe: Lauki Raita (Bottle Gourd with Yogurt)

    Lauki Raita (Bottle Gourd with Yogurt)

    Have you ever tried Lauki Raita? It is delicious just like other vegetable’s raita. It goes perfectly with rice and roti. Do try it.

    Lauki Raita Recipe
    Photo: Lauki Raita Recipe

    Check it out the Lauki Raita Recipe here!!

    Prep Time:1 hour

    Cook Time:10 minutes

    Servings:12

    Difficulty Level: Easy

    Ingredients

    • 2 cups yogurt
    • 1 cup grated lauki ( ghiya/ bottle gourd)
    • Salt to taste
    • 1/4 tsp chaat masala powder
    • 1 tsp dry roasted and coarsely ground cumin seeds
    • few mint leaves, for garnishing

     

    Directions:

    Step 1

    Boil grated lauki with 1 tablespoon water, covered, on a low heat for about 5 minutes.

    Step 2

    Beat curd with a  beater till smooth and lump free. If the curd is too thick, add some water.

    Step 3

    Add lauki, salt and chaat masala powder to curd and mix well.

    Step 4

    Sprinkle ground cumin seeds over the raita. Garnish with mint leaves. Lauki Raita is ready to serve.

    Recipe Note’s

    • In the winter season, serve lauki raita at room temperature and in summers, refrigerate and serve chilled. [/tab]

    Serving Suggestions:

    • Serve with paratha, daal or any curry.

    If you like Lauki Rait Recipe  and make it then let me know your feedback by commenting below.

  • Melty Goodness: A Delicious Homemade Cheese Paratha Recipe!

    Cheese Paratha (Stuffed Paneer Paratha)

    Ingredients:
    For the dough :

    • 1 cup  plain flour
    • 1 tbsp Oil
    • Water for kneading

    For filling :

    • 1 cup paneer crumbs
    • 4-5 green chilies,finely chopped
    • 1 onion,finely chopped
    • 2 tbsp fresh coriander leaves,finely chopped
    • 2 tbsp mint leaves,finely chopped
    • salt to taste
    • 2 tbsp ghee, Clarified butter
    • Oil or Clarified butter for making the paratha

    How to make Paneer Paratha:

    • Knead the flour as stated.
    • Mix paneer with all the other dry ingredients together.
    • Roll out the dough into small puris & spread some of the paneer filling over it.
    • Make a tight Swiss roll.
    • Press together and re-roll to full size parantha.
    • Now cook on a tava (griddle) with Ghee (clarified butter) until light brown.
    • Serve hot with any Chutney or pickle or just plain fresh curds.
    • Enjoy!

  • Cool & Refreshing Thandai Recipe: The Perfect Summer Drink (Naturally Sweet & Nutritious!)

    Ingredients:

    • 15 almonds
    • 2 tsp aniseed
    • 2 tsp poppy seeds
    • 8 cardamom pods
    • 12 tsp sugar
    • 2 tsp peppercorns
    • 2 tsp cumin seeds
    • 300ml water
    • 400ml milk
    • 1 cup crushed ice

    How to make Thandai:

    • Grind all the spices, with the almonds separate.
    • Blend together in a large bowl, and add water and milk.
    • Strain through cheesecloth until liquid is smooth.
    • Thandai is ready to serve.
    • Serve cold.

  • Recipe: Achar Gosht ( Meat Curry with Pickle Spices)

    Ingredients:

    • 1/2 kg mutton
    • 2 onions,thinly sliced
    • 8 green peppers
    • 4 tomatoes
    • 1 tsp liquorices
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp red chili powder
    • 1 tsp cumin seeds
    • 1/2 tsp aniseed
    • 1 cup yogurt
    • salt to taste

    How to make Achar Gosht:

    • Fry the onion and add the meat, ginger and garlic in it.
    • Cook it when till the meat’s water dry.
    • If require then add some more water.
    • Add the salt and red paper in the yogurt and blend it.
    • Now add this paste in meat and leave it for cook.
    • When its going to dry then add aniseed, cumin seed and green paper in it.
    • Remember cut the green paper before add in the meat.
    • Now cook it on low fire.
    • When it’s ready then its should be dry.
    • Achar Gosht is ready to serve.
    • Serve hot with naan or chapati.
    • Enjoy!

  • Pahari Mutton Recipe

    Pahari Mutton is a very delicious and famous dish. When guest arrives sudden its easiest option to serve a quick and tasty dish for them. On Eid day you can boil mutton or beef and freeze. When need prepare masala add meat garnish and serve with naan or chapati.
    Check it out the Pahari mutton recipe here!!

    [one_third] Prep Time: 15 minutes[/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]

    • 1 kg mutton
    • 1/2 kg tomatoes, chopped
    • 300 gm onion, thinly sliced
    • 5 green chilies, thinly sliced
    • 1 cup plain yogurt
    • 3 tbsp oil
    • 1 tbsp clarified butter
    • 1 tbsp chopped ginger
    • 1 tbsp chopped garlic
    • 1 tbsp lemon juice
    • 4 cloves
    • 3 bay leaves
    • 2 tsp red chilli powder
    • 1/2 tsp mustard seeds
    • 2 tsp cardamom and coriander seeds
    • 1 tsp cumin seeds
    • Salt to taste

    For Garnishing:

    • Fresh coriander, chopped
    • green chilies, chopped

    [/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

    Cook all the ingredients, including the chopped coriander, in a pressure cooker up to 6 to 7 whistles.

    Step 2
    Open, check if the meat is tender, remember do not add water at any stage.

    Step 3

    Remove the lid and let it simmer for 10 to 15 mins.

    Step 4

    Garnished with a handful of coriander leaves. Pahari Mutton is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve hot with bread or boiled rice.

    [/tab] [/tabs]

  • Recipe: Apricot Chutney (Khubani Ki Chutney)

    Recipe: Apricot Chutney (Khubani Ki Chutney)

    Apricot Chutney

    An incredibly fast and simple Apricot Chutney recipe (sauce) packed with complex spice and zip.
    This is a family recipe for spicy or hot apricot chutney. Very easy to make. Goes well with meat and curries or even as a spread with low-fat mayonnaise on sandwiches.

    Apricot Chutney Recipe
    Photo: Apricot Chutney Recipe
    Apricot Chutney Recipe
    Photo: Apricot Chutney Recipe

    Check it out the Apricot Chutney Recipe here!!

    Prep Time:10 minutes

    Cook Time:20 minutes

    Servings: 6

    Ingredients:

    • 350 gm apricots
    • 1 cup vinegar
    • 2 cups water
    • 1 tsp salt
    • 1/2 tsp red chili, crushed
    • 2 big Cardamom,crushed
    • 1/4 kg sugar
    • 1 tsp long strips of ginger
    • 1 clove garlic,finely chopped
    • 4 tsp raisins
    • 8-10 blanched almonds

     

    Directions:

    Step 1

    Put apricots in boiling water till soft.

    Step 2

    Peel and mash the apricots then strain the pulp and wash the stones of apricots with one cup of water.

    Step 3

    Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.

    Step 4

    Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown.

    Step 5

    Put it in a jar. Apricot Chutney is ready to serve.

    Recipe Note’s:

    • This can be kept for one month. Enjoy!

    Serving Suggestions:

    • Serve with any snack, meat dishes or  curries.

    If you like Apricot Chutney  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 sweet and mouth watering Apricot Chutney , do share with us and we would be glad to give it a try.

  • Sweet & Tangy Delight: The Perfect Pineapple Chutney Recipe!

    This pineapple chutney is a delicious and spicy preserve perfect with a curry or served alongside crackers and a mature cheddar. Check it out the Pineapple Chutney recipe here!!

    [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]

    • 1 large fresh pineapple, peeled cored and diced
    • 175gm of white sugar
    • 4 tbsp of vinegar
    • 1/2 tsp red chili, crushed
    • 6 cloves
    • 6 peppercorns
    • 1 tsp cumin seeds, roasted and crushed
    • 1-inch piece of fresh ginger
    • 2 cloves of garlic peeled and chopped
    • 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

    Put the vinegar, chillies, cloves, peppercorns, cumin, salt and sugar into a pan and simmer on low for about 15 minutes.

    Step 2

    Add the pineapple, ginger and garlic.

    Step 3

    Simmer for about 15 to 25 minutes until the pineapple has gone soft and most of the vinegar and liquids have evaporated.

    Step 4

    Be careful here and stir gently. Let the pineapple chutney allow to cool and bottle in warm jars. Pineapple Chutney is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with any snacks.

    [/tab] [/tabs]

  • Stuffed Kulcha Recipe

    Stuffed Kulcha

    Kulcha is a popular Pakistani flat bread from Punjab, especially Lahore. These soft textured breads (kulcha) are easy to prepare. You can make kulchas in the tandoor as well as on a tawa or griddle.

    I don’t like the soapy smell of yeast in breads. Hence have used less amount of it and thus added milk too.

    Kulcha can be made plain or stuffed. you can also stuff kulcha with potato filling as shown in the aloo paratha recipe.  You can also make different variations of kulcha like onion, paneer or pudina kulcha.

    Must try this stuffed kulcha recipe, you’ll not disappointed.

    Stuffed Kulcha Recipe
    Photo: Stuffed Kulcha Recipe

    Check it out the Stuffed Kulcha Recipe here!!

    [divider]

    [one_fourth]Prep Time:2 hours [/one_fourth] [one_fourth]Cook Time: 15 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]

    • 8 ounce all purpose flour
    • 1 ounce butter or margarine, softened
    • 1 cup milk
    • 2 teaspoon yeast
    • 1 teaspoon sugar
    • 1-1/4 teaspoon salt
    • little oil, for frying

    [/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 milk until warm.

    Step 2

    Remove from the fire and dissolve sugar in the milk.

    Step 3

    Sprinkle yeast on top of milk and set aside for 15 minutes until it froths.
    Step 4

    Sift flour and salt together.

    Step 5

    Add butter and mix.

    Step 6

    Make a well in the center of the flour mixture and pour in the milk.
    Mix with hand or a wooden spoon until smooth.

    Step 7

    Grease a large bowl and put in the dough.
    Brush top with oil, cover with a damp cloth and leave to rise for 1 hour or until doubled.

    Step 8

    Remove dough from the bowl.

    Step 9

    Knead with the help of some flour.

    Step 10

    Divide into 6 or 8 pieces and roll into balls.

    Step 11

    Roll out on a floured board into roughs, almost 1/4-inch thick. If using a filling, put it in the center, seal edges over filling and roll out again carefully.

    Step 12

    Let kulchas rise for approximately 15 minutes.

    Step 13

    Heat a griddle or tawa or a non-stick pan.

    Step 14

    Carefully place kulcha on it and cook on medium heat. Turn before it browns.

    Step 15

    When the other side begins to cook, add some oil and fry until golden.

    Step 16

    Make the other kulchas the same way. Stuffed Kulcha is ready to serve.Enjoy!
    [/tab] [tab]

    • Serve with  with channa or with any vegetable or your choice.

    [/tab] [/tabs]

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

  • The Perfect Iftar Delight: Aloo Chana Chaat Recipe for Ramadan!

    Aloo Chana Chaat

    Aloo chana chaat is a low oil snack made with boiled chickpeas and potatoes, easy to put together at the same time healthy too.

    Bismillah Let’s get started.

    Check it out the Aloo Chana Chaat Recipe  and printable version below.

    Spicy Chickpea Salad
    Print Pin

    Aloo Chana Chaat

    Aloo chana chat is a low oil snack made with boiled chickpeas and potatoes, easy to put together at the same time healthy too. A must try!!
    Prep Time 20 minutes
    Cook Time 2 hours
    Total Time 2 hours 20 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 250 gm chick peas soaked overnight
    • 6 cups water
    • 1/2 tsp baking soda
    • 3 potatoes boiled
    • 1 medium onion finely chopped
    • 2 to matoes finely chopped
    • 1/2 cup tamarind pulp imli ka ras
    • 1 tsp oil
    • 2 tbsp lemon juice
    • 1 tsp chat masala powder
    • 1 tsp cumin seeds roasted
    • 1/2 tsp red chili powder
    • 2 tbsp fresh coriander leaves finely chopped
    • 2 tbsp fresh mint leaves finely chopped
    • 2 green chilies finely chopped
    • 2 -3 lemon wedge for garnishing
    • salt to taste

    Instructions

    Method

    • Soak the chickpeas overnight in water.
    • Put the chickpeas in a large saucepan; add water,baking soda and salt in it.
    • Bring to the boil, cover and cook for 2 hours or until the chickpeas tender.
    • Then remove from the water and drained.
    • Boil potatoes for 20 minutes or until cooked through.
    • Peel it and cut into small cubes.
    • Chop onion and tomato into small pieces; set aside
    • Remove seeds from green chilies and chop it finely.
    • Heat 1 tsp oil in a pan over medium heat.
    • Add red chili powder,chaat masala, cumin seeds, tamarind pulp, potatoes and chickpeas; stir fry for 2-3 minutes or until well combined.
    • Remove pan from the heat.
    • Put it into serving bowl, add chopped onion, tomato green chilies and lemon juice in it.
    • Mix well.
    • Sprinkle chopped fresh coriander and leaves over the top.
    • Aloo Chana Chaat is ready to serve.

    Notes

    Serving Suggestions:
    Serve with papri and Imli ki Chutney.

    I have also posted Garbanzo Beans Chaat Recipe which is another easiest & tastiest version of making Chana Chaat. 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.