Recipestable

Tag: Pakistani

  • Tender Juicy and Flavorful Kachnar Gosht

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Happy Spring Season!!

    It is quite sometime that I have not shared recipe on the blog. Not that I did not cook anything at all or I did not click photos, but just lost the mojo for writing somehow. I have been a bit busy these days but I’m back now and as soon as possible I will keep you updated.

    Kachnar(Orchid Buds) 

    On a fine spring morning while on my morning walk I was pleasantly surprised to see beautiful white and pink flowers in bloom. These were on some of the trees at Race Course Park. I stood under these tree for a while to feel its beauty. It sounded so incredibly unique and the words just came. Aww it does smell amazing!

    A mali uncle (gardener) shared some interesting information on this tree and its lovely flowers. The tree is called the Kachnar and the flowers are Kachnar flowers. The flowers of this tree vary in colour from white with pink veins to almost purple, and when in bloom it can take your breath away with its beauty and aroma. (SubhanAllah)

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    According Wikipedia:

    It’s also known as the Orchid Tree and its botanical name is Bauhinia variegate.

    Tender Juicy and Flavorful Kachnar Gosht

    While buying some veggies at a nearby grocery store, I saw a bucket full of kachnar buds. And I noticed that many people are buying it. I suddenly remembered the childhood memories, how my father loved to eat Kachnar during the spring season. When we were young kids, this dish was a traditional meal at our home. It was bitter, so we used to hate it back then, but now when I know how much better it was from many de-worming medicines I just feel good that our childhood was much healthier and chemical free.

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    I decided to give this vegetable or herb a try. As I love to cook, especially experimenting with different vegetables. They are relatively expensive as they are only available in spring for a limited period.  You would need closed buds to prepare its dish.

    kachnar closed buds
    kachnar closed buds

    My Nani(grandmother) who has more hands-on experience in preparation of this dish said the kachnar need to be washed very well before use to remove the bitter taste. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    When cooked, they taste a bit bitter. And are good with meat or as a vegetarian dish-that way you get to taste the real unadulterated flavour of this bud. You can faintly taste the perfume of the flower still captive inside the green sheath, and that is delicious.

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    So today we will prepare a traditional Pakistani dish: Tender, Juicy and Flavorful Kachnar Gosht. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    Bismillah, let’s get started

    Ingredients you will need to make it

    1. Lamb or Mutton
    2. Kachnar buds
    3. butter
    4. onion, ginger garlic, tomato, green chilies
    5. plain yogurt
    6. spices:(red pepper, coriander powder, cumin powder, turmeric powder, garam masala powder and salt)

    Check it out the Kachnar Gosht recipe and printable version below!!

    Print Pin

    Kachnar Gosht Recipe

    The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1-1/2 kg mutton
    • 1 kg kachnar buds
    • 1/4 cup desi ghee or butter you can use oil
    • 2 onions thinly sliced
    • 1 cup plain yogurt
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 3 to matoes finely chopped
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon hot spices powder or Garam Masala powder
    • salt to taste
    • 1 tbsp fresh lemon juice optional

    For Garnishing

    • green chilies thinly sliced
    • ginger slices

    Instructions

    Method

    • Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
    • Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
    • Heat butter or ghee in a deep pan or skillet over medium heat.
    • Add onions and fry for 3-4 minutes or until translucent.
    • Add ginger garlic paste and cook for 30 seconds.
    • Now add mutton, Cook and stir for 15 minutes or until meat color changed.
    • Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
    • Mix well.
    • Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
    • Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
    • Now add kachnar buds and stir fry for 2 minutes. (Don’t over cook)
    • Then add yogurt and simmer for 10 minutes.
    • Take it out in a serving bowl.
    • Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!

    Notes

    Serving Suggestions:
    Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.

    Benefits of Kachnar (Orchid Buds)

    Kachnar has many uses in traditional medicine on the subcontinent.

    1. Its bark is used as an astringent and a tonic.
    2. It is good for skin diseases, and has been used to treat leprosy.
    3. A decoction of the bark is used to cure dysentery, while the dried buds are used to cure diahorrea.
    4. A decoction made from the root of the kachnar is said to prevent people becoming obese.
    5. An infusion of the flower buds is good to get rid of coughs. etc.

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    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.

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    If you like this Tender Juicy and Flavorful Kachnar Gosht, 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.

  • Tawa Keema Matar (Mince & Green Peas Cooked on Griddle)

    Tawa Keema Matar 

    Tawa Keema matar is a classical dish which made with peas, mince meat and spices.Pea is an excellent vegetable to eat and when it is added with meat it become more delicious. You can make this Tawa Keema Matar in your regular as well as special meals. Must try and add a new flavor to your simple matar keema. Goes great with paratha or rice.

    Check it out the Tawa keema matar recipe here!!

    Prep Time: 15 minutes

    Cook Time: 50 minutes

     Servings: 4

    Ingredients

    • 1/2 kg Mutton ,Minced
    • 3 Green chillies
    • 250 gms Peas
    • 4 piece garlic
    • 4 Tomatoes (Ripe)
    • 1 tsp Turmeric powder
    • 1 large Onion
    • 1 small piece of Ginger
    • 5 Curry leaves
    • 6 Cloves
    • 2 sticks Cinnamon
    • 1/2 tsp Garam masala
    • Coriander Coriander leaves (half a bunch)
    • 1 Black cardamom
    • 3 tbsp Ghee
    • Salt to taste

     

    Directions:

    Step 1

    Firstly in 2 tbsp of ghee, fry the cardamom, cloves, green chillies and cinnamon.

    Step 2

    Add the chopped onions and the rest of the spices. Fry till the onions turn brown.

    Step 3

    Add the chopped tomatoes and the minced meat. Mix it well and cover the vessel tightly with a lid.

    Step 4

    Cook gently on a low heat, turning occasionally, till the meat becomes tender.

    Step 5

    Add the peas in the meat dish and cook. Sprinkle garam masala when ready.

    Step 6

    Take it out in a serving dish Garnish with chopped coriander. Tawa Keema Matar is ready to serve.

    Serving Suggestions:

    • Serve with chapati or boiled Rice.

     

  • Almond Halwa Recipe

    Ingredients for Almond Halwa:

    • 1 cup Almonds
    • 1/2 cup of milk
    • 1/2 cup of ghee
    • 1/2 tsp of saffron
    • 1 cup of sugar
    • 3 cups of water

    How to make Almond Halwa:

    • Boil 2 cups of water and add badam to it.
    • Let it boil for 5 mins then allow it to cool.
    • Peel off the skin by pressing the badam.
    • Grind it by adding milk.
    • Add milk little by little so that u get a good paste.
    • It should neither be too watery nor too hard.
    • Soak saffron in 1/2 cup of hot water for 10 minutes.
    • Now mix one cup of sugar to 1/2 cup water.
    • Add the saffron water to it.
    • Allow the mixture to boil , keep stirring till you get a single thread consistency.
    • Now add the Almond  paste keep stirring so that no lumps are formed.
      Add little ghee from time to time.
    • Continue the process at least 20 minutes or until  the mixture thickens.
    • Remove from the heat.
    • Take into a serving bowl.
    • Almond Halwa is ready to serve.
    • Enjoy!

  • Special Chana Chaat Recipe

    There are so many ways to make Chana Chaat and one of perfect method is here in which boil chickpeas are marinated with spices then other ingredients are added. A very tasty and spicy chaat recipe that is filled with numbers of aromatic spices. Check it out the Special Chana Chaat recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 2 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

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

    • 250 gms chana ( boiled )
    • 2 green chillies
    • Papri as required
    • 1/2 tsp salt
    • 1 cup yogurt
    • 2 tbsp coriander leaves
    • 2 tbsp oil
    • 4 potatoes (boiled and cut in cubes)
    • chat masala ( 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

    Take a fry pan. Add oil, chana and potatoes in it and lightly fry it.

    Step 2

    Now in fried chana and potatoes add salt, chat masala and mix it well.

    Step 3

    Now place it in a dish.

    Step 4

    Take a Blender add the yogurt, coriander leaves, green chilies and a pinch of salt.

    Step 5

    Pour this yogurt mixture over the chana and potatoes.

    Step 6

    Now garnish it with Papri. Special Chana Chat is ready to serve.

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    • Serve with Tamarind Chutney.

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  • Pineapple Halwa Recipe

    Pineapple Halwa:

     A traditional halwa made with pineapples and nuts topped with creamy whipping cream. Sweet, soft, delicious Sheera with the magic of tangy Pineapple is irresistible. No need to spend extra bucks for your desired dessert, just get it right and in the comfort of your home. Discover how to make Pineapple Halwa using my easy to make Pineapple Halwa recipe.

    pineapple halwa recipe
    Photo: pineapple halwa recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/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]

    • 1 Pineapple
    • 100 gms Fresh cream
    • 2 tbsp Ghee
    • 2 tbsp Dry fruit crushed

    [/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

    Grate pineapple.

    Step 2

    Cook with 1 cup of water on medium heat till all the water evaporates.

    Step 3

    Add 2 tbsp ghee and cook till ghee separates.

    Step 4

    Add sugar if needed as per your taste.

    Step 5

    Turn down heat to very low and add cream. Cook for 10-15 minutes.

    Step 6

    Garnished with crushed dry fruits. Pineapple Halwa is ready to serve.

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    • Serve medium hot with ice cream.

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  • Recipe: Pani Puri or Golgappa

    Ingredients of Pani Puri:

    • Maida- 1/2 cup
    • Rava- 1/2 cup
    • Baking powder- 1 pinch
    • Salt
    • Boiled and diced potatoes- 1/2 cup
    • Green gram- 1/4 cup (soak green gram for 6 hrs and pressure cook for 1 whistle)

    How to make Pani Puri:

    • Mix the above ingredients with cold water and make it into a smooth stiff dough.
    • Close the dough with a wet cloth and set aside for 15 minutes.
    • Make small even sized (round biscuit size) balls from the dough and roll into small circles.
    • Put one by one in hot oil and press well with ladle to puff up.
    • Fry till crisp and golden brown.
    • Make a hole with thumb on top of each pani puri.
    • Put little cooked green gram, boiled potato & little sweet chutney and fill it with green chutney (pani).
    • Pani Puri is ready to serve.
    • Serve immediately.

  • Moong Dal Halwa Recipe

    Moong Dal Halwa

    Moong Dal Halwa is very tasty halwa it can easily digest and doesn’t feel heavy to eat. Prepare in winters season and enjoy. Give it a try!!

    Moong Dal Halwa Recipe
    Photo: Moong Dal Halwa Recipe

    Check it out the Moong Dal Halwa Recipe here!!

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    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Easy [/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]

    • 120 gm yellow lentils (moong daal)
    • 1/2 cup clarified butter (desi ghee)
    • 1/2 cup khoya
    • 1/2 cup water
    • 2 green cardamoms
    • 4 tablespoon sugar or to taste
    • 10 Cashew nuts, broken
    • 10 Pistachios, chopped

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Wash and soak the lentils for 30 minutes.

    Step 2

    Drain out water and grind into a rough paste.

    Step 3

    Heat ghee in a deep pan over medium heat.

    Step 4

    Fry the lentil paste till light golden in colour.

    Step 5

    Put the sugar and water to boil in another pan.

    Step 6

    Stir continuously till the sugar dissolves completely.

    Step 7

    Boil rapidly for 5 minutes.

    Step 8

    Add to the fried daal. Cook, stiring vigorously till the mixture becomes thick.

    Step 9

    Add cardamom powder and stir well.

    Step 10

    Dish it out. Garnish with khoya, cashew nuts and pistachios. Moong Dal Halwa is ready to serve.

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    • Serve as a dessert after any meal.

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    If you like Moong Dal Halwa 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 Moong Dal Halwa, do share with us and we would be glad to give it a try.

     

  • Nargisi Kabab Recipe

    Nargisi kabab is egg covered with minced meat. I would say it is mince kabab with an egg filling. This dish sounds exotic and tastes it too. Add it to a dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisi Kabab is fairly simple to make. Check it out the Nargisi Kabab Recipe here!!

    [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

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

    • 1 kg minced meat
    • 2 medium onions, cut into large pieces
    • 1/2 cup curd
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chilli powder
    • 1 tsp garam masala
    • 1/4 tsp turmeric powder
    • 1 tbsp soy sauce
    • Salt as per taste
    • 1 tbsp vinegar
    • 1/4 cup

    For Filling:

    • 4 boiled eggs, finely chopped
    • 1 cup coriander leaves, finely chopped
    • 1 cup mint leaves, finely chopped
    • 2 or 3 green chilies finely chopped
    • 1 tsp. chat masala

    For Frying:

    • 1/4 cup besan
    • 2 eggs
    • 1/4 tsp salt
    • 1/4 tsp turmeric powder

    [/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

    Cook onions in oil until light brown Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.

    Step 2

    Add mince meat to it and cook for 3 minutes.

    Step 3

    Add 1/2 cup of water in it and cook until the meat is tender and
    water has completely absorbed.

    Step 4

    Remove from heat and put aside to become cool.

    Step 5

    Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.

    Step 6

    Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.

    Step 7

    Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the center of your palm.
    Shape it into a smooth ball and then flatten it.

    Step 8

    Place 1 tbsp. of stuffing in the center. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.

    Step 9

    Stir the eggs and crumbs tougher with a fork.

    Step 10

    Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once. Remove from frying pan carefully. Nargisi Kabab is ready to serve.

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    • Serve hot with chutney.

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  • Recipe: Keemay Waly Naan (Mince Stuffed Naan)

    Recipe: Keemay Waly Naan (Mince Stuffed Naan)

    Keemay Waly Naan

    Want to Make mouthwatering keema waly naan at home? This is my Keemay Waly Naan Recipe for everyone who likes to eat Naan.

    Delicious stuffed naan with a delicious spicy mince.These naans turn out really soft, juicy and delicious and they are made on the oven.

    Must try this Keemay Waly Naan Recipe, hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.

    Keemay Waly Naan Recipe
    Photo: Keemay Waly Naan Recipe

    Check it out the Keemay Waly Naan Recipe here!!

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    [one_fourth]Prep Time:1 hour[/one_fourth] [one_fourth]Bake Time:15 minutes[/one_fourth] [one_fourth]Servings: 10[/one_fourth] [one_fourth_last]Difficulty Level: Difficult[/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 Dough:

    • 6 cups White flour (maida)
    • 6 tsp milk powder
    • 1 cup evaporated milk
    • 200 gm butter or oil
    • 2 tsp baking powder
    • 3 tsp yeast
    • 1 egg

    For Filling:

    • 1 kg mutton mince
    • 2 medium onion, finely chopped
    • 6 green chilies, finely chopped
    • 1/2 cup fresh coriander leaves, chopped
    • 1 tbsp ginger paste
    • 2 tbsp anardanna,crushed
    • 2 tsp red chili powder
    • 1 tsp salt
    • 1 tsp garam masala powder
    • 1 tsp coriander powder

    For Busting:

    • butter or desi ghee as required
    • sesame seeds

    [/tab] [tab]Yield: 10 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

    Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.

    Step 2

    With oily hands put the dough in a bowl.

    Step 3

    Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.

    Step 4

    Mean while prepared the stuffing.

    Step 5

    Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.

    Step 6

    Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.

    Step 7

    Lightly grease several baking sheets.

    Step 8

    On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand.

    Step 9

    Place good amount of mince mixture in the center and carefully fold up the edges to completely cove the filling.

    Step 10

    Press the edges taught together to seal.

    Step 11

    Dip the stuff ball in dry flour and roll out into a round about 6 – 7 inches in diameter.

    Step 12

    Brush the naan with a little cold milk and sprinkle sesame seeds over it.

    Step 13

    Place in a hot oven at 200 degree C for 12-15 minutes until the top is golden in color.

    Step 14

    Remove the naan from the baking sheet and brush with desi ghee or butter.

    Step 15

    Cut each naan into half and transfer into a serving platter. Keemay Waly Naan is ready to serve. ENJOY!

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    • Serve with yogurt and mint chutney.

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    If you like Keemay Waly Naan Recipe and make it then let me know your feedback by commenting below.

  • Steam Chicken Chargha Recipe

    Steam Chicken Chargha

    There is nothing batter than this mouthwatering Steam Chicken Chargha Recipe. Spicy and soft Steam Chicken with typical aroma of chargha. This is a best recipe to serve. Once you try this Steam Chicken Chargha Recipe, you will never buy from shop.

    If you have any question about this Steam Chicken Chargha Recipe  then you can ask by using comment box and we will clarify your confusion.

    Steam Chicken Chargha Recipe
    Photo: Steam Chicken Chargha Recipe

    Check it out the  Steam Chicken Chargha Recipe here!!

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    [one_fourth]Prep Time: 2 hours[/one_fourth] [one_fourth]Cook Time:1 hour 30 minutes[/one_fourth] [one_fourth]Servings:4 [/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]

    • 1 whole chicken, make deep cuts
    • 1/2 cup plain yogurt
    • 1/4 cup garlic water
    • 2 tablespoon vinegar
    • 2 tablespoon red chilli powder
    • 1 tablespoon ginger paste
    • 3 teaspoon cumin powder
    • 2 teaspoon coriander powder
    • 1-1/2 teapoon chaat masala powder
    • Salt according to taste
    • 2 drops orange colour, optional

    [/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 chicken properly and give deep cuts.

    Step 3

    Apply vinegar over the whole chicken and put in strainer.

    Step 4

    Place in the fridge for 2 hours.

    Step 5

    Take a large bowl, mix together the yogurt and all remaining spices.

    Step 6

    Apply marination on the chicken and leave for 30 minutes in fridge.

    Step 7

    Now wrap chicken in a foil and steam for 1-1/2 hour.

    Step 8

    If some water remaining in foil then put along with chicken in a pan and cook on high heat until water dries. Steam Chicken Chargha is ready to serve.ENJOY!

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    Here are some of the Chicken Chargha Recipes I’ve shared (click on the Recipe Name to get the recipe) !

     

    View More Chargha Recipes Here>>

    If you like Steam Chicken Chargha Recipe and make it then let me know your feedback by commenting below.

  • Pakistani Scrambled Egg Recipe

    Pakistani Scrambled Egg

    A wonderful alternative to your usual omelettes, spicy and full of flavour. Scrambled Egg is a popular breakfast dish in Pakistan.

    Pakistani Scrambled Egg Recipe
    Photo: Pakistani Scrambled Egg Recipe

    Protein rich eggs are cooked with onion, tomatoes and aromatic curry leaves. You can enjoy this Pakistani Scrambled egg recipe for breakfast or brunch. It goes well with Paratha.

    Pakistani Scrambled Egg with paratha
    Photo: Pakistani Scrambled Egg with paratha

    Check it out the Pakistani Scrambled Egg Recipe here!!

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    [one_fourth]Prep Time:5 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings:4 [/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]

    • 4 eggs, lightly beaten
    • 1 medium onion, finely chopped
    • 1 tomato, finely chopped
    • 4 green chilies, finely chopped
    • 4 tbsp fresh coriander leaves, finely chopped
    • 1/2 tsp red chili powder
    • 1/2 tsp mustard seeds
    • Salt as per taste
    • 4 tbsp oil or butter

    [/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

    In a medium bowl, whisk eggs with salt.

    Step 2

    Heat oil in a pan , add mustard seeds and fry for 30 seconds.

    Step 3

    Then add onion and stir fry for 2 minutes or until soft.

    Step 4

    Now add red chili powder, green chili, coriander leaves, tomato and little water. Cook for 5 minutes or until all water absorbed.

    Step 5

    Now pour whisked eggs over it; gently scramble and cook for 2 minutes.

    Step 6

    Remove from the heat and Dish it out. Pakistani Scrambled Egg is ready to serve.

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    • Serve with paratha or bread.

    [/tab] [/tabs]
    If you like Pakistani Scrambled Egg 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 Pakistani Scrambled Egg, do share with us and we would be glad to give it a try.

  • Hearty & Delicious: Easy Spicy Mutton Curry Recipe (Perfect for Winter!)

    Spicy Mutton Curry

    Its a traditional [highlight]mutton curry[/highlight], which is done with a slight variation,easy to cook, and taste delicious.Spicy mutton curry, rich in colour can be eaten with paratha or hot steamed rice.

    Spicy Mutton Curry Recipe
    Photo: Spicy Mutton Curry Recipe

    Check it out the Spicy Mutton Curry Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:1 hour 20 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth]  [one_fourth_last]Difficulty Level: medium[/one_fourth_last]

    [divider]

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

    • 500 gm mutton
    • 2 Onions
    • 2 tomatoes
    • 2 tablespoon ginger garlic paste
    • 1/4 cup cooking oil or ghee
    • 1 inch cinnamon stick
    • 3 Cloves
    • 2 bay leaves
    • 1 tablespoon fennel seeds
    • 1/4 teaspoon turmeric Powder
    • 6 curry leaves
    • 1 teaspoon red Chili Powder
    • 1 teaspoon Coriander powder
    • 1 teaspoon freshly crushed Black Pepper
    • salt to taste

    For Garnishing:

    • fried onions, crushed
    • ginger slices
    • lemon slices

    [/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 1/2 spoon oil in a pan add onions saute till it becomes soft and translucent .

    Step 2

    Add tomatoes and fry them all together for about 5 minutes .

    Step 3

    Remove them from heat and let it cool for few minutes.

    Step 4

    Grind them into a smooth paste.

    Step 5

    Keep it aside.

    Step 6

    Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.

    Step 7

    Then add the ginger & garlic paste .

    Step 8

    After the raw smell off ginger and garlic goes off, add the mutton and mix it all well.

    Step 9

    Fry the mutton with the masala for 5 to 8 minutes in medium flame.

    Step 10

    Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.

    Step 11

    Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.

    Step 12

    Pressure cook it until the whistle goes off 4 times.

    Step 13

    After that remove from heat and keep it aside.

    Step 14

    Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seed-sand curry leaves.

    Step 15

    After the seeds sputter add the pressure cooked gravy in to it .

    Step 16

    Boil it for a few minutes or till it comes to complete boil.

    Step 17

    If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.

    Step 18

    Garnish it with ginger and lemon slices. Spicy Mutton Curry is ready to serve.

    [/tab] [tab]

    • Serve with Naan, Paratha or steamed rice.

    [/tab] [/tabs]
    If you like Spicy Mutton Curry 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 Spicy Mutton Curry, do share with us and we would be glad to give it a try.

  • Egg Curry Recipe

    Egg is a versatile cooking ingredient. Many people who do not eat meat eat eggs. The flavorful aroma of this saucy egg curry will have your mouth watering as you prepare it, good thing it is quick to make. Check it out the egg curry recipe here!!

    [one_third] Prep Time: 15 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]

    • 6 Eggs

    For the masala :

    • Coconut ½ piece
    • 5 Red chilies,roasted
    • 2 tsp Coriander seeds,roasted
    • 1 pinch Ajwain seeds, roasted
    • 1 pinch Methi seeds, roasted
    • 1 pinch cumin seeds, roasted
    • 1 Onion, chopped
    • Salt to taste

    For seasoning :

    • 1 Onion, chopped
    • Oil 2 tbsp

    [/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

    Grind to a paste the ingredients for the masala.

    Step 2

    Put the paste in a vessel and boil along with 4 cups of water and one onion.

    Step 3

    When the curry is boiling, lower the flame and break the six eggs one by one into the curry.

    Step 4

    Add salt and cook till the eggs are done and remove from the flame and keep aside.

    Step 5

    Take another vessel, put some oil in it and fry one onion till brown.

    Step 6

    Pour the curry over it. Boil for a little more time and remove from the flame. Egg Curry is ready to serve.

    [/tab] [tab]

    • Serve with rice.

    [/tab] [/tabs]

  • Balti Gosht Salan Recipe

    Balti Gosht Salan 

    Balti Gosht salan is one of Pakistani’s favorite curries, quick and easy to make.  This Balti Gosht salan similar to karahi but here are some additional spices which develop a unique taste recipe. The Balti Gosht salan recipe has exotic flavors of various spices. Enjoy this yummy and spicy Balti Gosht salan recipe and don’t forget to share your experience with us !!

    Balti Gosht Salan Recipe
    Photo: Balti Gosht Salan Recipe

     

    Balti Gosht Salan Recipe
    Photo: Balti Gosht Salan Recipe
    Balti Gosht Salan Recipe
    Photo: Balti Gosht Salan Recipe

    Check it out the Balti Gosht Salan Recipe and printable version below!!

    Print Pin

    Balti Gosht Salan (Curry)

    Balti Gosht salan is one of Pakistani’s favorite curries, quick and easy to make. This Balti Gosht salan similar to karahi but here are some additional spices which develop a unique taste recipe. The Balti Gosht salan recipe has exotic flavors of various spices.
    Prep Time 10 minutes
    Cook Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 6
    Author Bushrah @Recipestable

    Ingredients

    • 1 kg mutton cut into 1-1/2 inch pieces
    • 1 tsp black pepper
    • 1 inch cinnamon stick
    • 2-3 – black cardamoms
    • 2 – bay leaves
    • 1 large onion thickly sliced
    • 500 gm tomatoes chopped
    • 6-7 – green chillies
    • 2 tbsp ginger finely chopped
    • 2 tbsp garlic paste
    • 1 tsp red chili powder
    • 1 tsp salt
    • 12 cup oil

    Instructions

    Method

    • Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot.
    • Add enough water to make the mutton tender.
    • Heat oil in a shallow frying pan or karahi.
    • Add onions and stirring frequently fry for 5 minutes or until soft.
    • Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton.
    • While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate.
    • Garnish with coriander leaves, diagonally cut green chilies and thin Julienne’s ginger. Balti Gosht is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with Naan or Chapati.

    I have also posted Smoked Meat Curry which is another easiest & tastiest version of making Mutton Curry. 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 Balti Gosht Salan 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.

  • Restaurant-Style Mutton Sajji Recipe: Tender & Flavorful (Easy at Home!)

    Sajji is Peshawar special dish also eaten specially in Arab. It’s simple yet ambrosial dish. Bake on Eid-ul-Adha’s special feast and serve as main dish with mint, tamarind chutney and onion rings. You can make any rice dish with this to enjoy well. Check it out the Mutton Sajji recipe here!!

    [one_third] Prep Time: 2 Hours + 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]

    • 3 kg Whole leg of lamb
    • 4 tbsp Lemon juice
    • 1 tbsp Garlic paste
    • 3 tsp Salt
    • 2 tsp Black pepper
    • 1 tbsp coriander powder
    • 1/4 tsp Nutmeg
    • 1 tbsp Ground cumin
    • 250 gm Yogurt
    • 1/2 cup Cooking oil

    [/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

    Trim all fat and silver skin from lamb. Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.

    Step 2

    Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits. Cover and marinate for an hour.

    Step 3

    Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.

    Step 4

    Pour the marinade over the lamb and coat well all over. Cover and place it back in the refrigerator for 6-8 hours or preferably over night.

    Step 5

    Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 20 minutes on each side. At the end of cooking time brush lamb with oil. Mutton Sajji is ready to serve.

    [/tab] [tab]

    • Serve it with Nan and Chutney.

    [/tab] [/tabs]

  • Dhuwan Dahi Gosht Recipe

    Dhuwan Dahi Gosht (Smoked Yogurt Mutton)

    Dhuwan Dahi Gosht is a smoked mutton curry in which mutton is cooked in a spicy onion and creamy yogurt based curry and then infused with the smoke released from a burning piece of charcoal. The charcoal is drizzled with oil or melted butter, which releases a very fragrant smoke which is trapped in the curry giving it a lovely earthy flavours. Coal smoke has its own aroma when its given into meaty dishes. The subtle flavor of this smoke gives the gravy a very distinct flavor which is very pleasing to the palate. This smoked yogurt mutton will tentalize your taste buds, prepare on Eid day or for weekend dinner.  You can also make this recipe with beef or chicken instead of mutton. Goes great with garlic naan or plain naan.

    Bismillah, let’s begin!

    Check it out the Dhuwan Dahi Gosht Recipe and printable version below.

    Print

    Dhuwan Dahi Gosht Recipe

    Prep Time 10 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 2 medium onions thinly sliced
    • 1 kg yogurt
    • 1/2 cup clarified butter or oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon black pepper
    • 2 teaspoon red chili powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon corainder powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon garam masala powder
    • 2 teaspoon salt
    • 1 piece coal

    For Garnishing

    • few mint leaves chopped
    • few fresh coriander leaves chopped
    • 3 green chilies finely chopped

    Instructions

    Method

    • Heat oil in a deep wok or pan over medium high heat. Saute onion for 4-5 minutes or until they turn light brown in color.
    • Now add ginger garlic paste and cook for 1-2 minutes.
    • Then add mutton pieces and cook it for 5 minutes.
    • Add red chili, salt, coriander powder, turmeric powder, cumin powder, and mix it well.
    • Now cook it in its own water for few minutes.
    • Beat yogurt with black pepper till it becomes creamy.
    • When the mutton dries its own water then add yogurt mixture and cook it covered for 1 hour or until meat becomes tender.
    • Remove the lid and cook on high flame for 4-5 minutes or until oil comes on top.
    • Sprinkle with garam masala powder, mint leaves, coriander leaves and green chilies.
    • Put a piece of bread in the middle of the pan and then put the burning coal on it.
    • Drop a little bit of oil or butter on burning coal and cover the pan immediately for 3-4 minutes.
    • Discard the coal.
    • Transfer mutton in a serving dish. Dhuwan dahi Gosht is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with naan, ring onion.

    I have also posted Smoked Meat Curry Recipe which is another easiest & tastiest version of making smoked meat. 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.