Recipestable

Tag: Veggie

  • Vegetable Karahi Recipe

    Vegetable Karahi

    A popular side dish that you get in Indian restaurants. An all in one side dish for rotis. Today, I’m posting a Vegetable Karahi recipe for all the vegetarian curry fans. This Vegetable Karahi recipe is a homemade version of the Vegetable karahi.

    Vegetable Karahi Recipe
    Photo: Vegetable Karahi Recipe

    Check it out the Vegetable Karahi Recipe here!!

    [divider]

    [one_fourth]Prep Time:10  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]

    [divider]

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

    • 1/2 cauliflower, cut in slices
    • 1/2 cup green peas
    • 2 Potatoes
    • 1 green pepper
    • 1 red pepper
    • 1 Carrot
    • 1 onion
    • 4 Green chillies, thinly sliced
    • 2 tablespoon ginger garlic paste
    • 3 tomatoes, chopped
    • 1/4 cup plain yogurt
    • 1 tablespoon turmeric powder
    • 1 tablespoon Garam masala powder
    • 1 tablespoon red chili powder
    • 1 tablespoon cumin powder
    • Salt as taste

    For Garnishing:

    • 1 inch piece of ginger, thinly sliced
    • few coriander leaves

    [/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

    Take a wok put oil and heat it up and fry onion until light pink.

    Step 2

    Then put ginger garlic paste and fry, then put chopped tomatoes and mix well.

    Step 3

    Then put salt, red crushed chillies, turmeric powder, cumin powder, garam masala, and mix it well, then add vegetables and mix it well,

    Step 4

    Then put yogurt and fry bit, after 3 min put green chillies, fresh coriander and ginger flakes with little bit of water and cook on steam until vegetables done.

    Step 5

    Garnish with fresh coriander, ginger and green chilies. Vegetable Karahi is ready to serve.

    [/tab] [tab]

    • Serve hot with chapati or naan!

    [/tab] [/tabs]
    If you like Vegetable Karahi  Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Vegetable Karahi , do share with us and we would be glad to give it a try.

  • The Best Vegetable Spring Rolls Recipe: Easy and Delicious

    Vegetable Spring Rolls

    Here is the my favorite Vegetable Spring Rolls Recipe. You can make them before Ramadan and can also freeze them and fry them when ever you want.

    Vegetable Spring Rolls
    Vegetable Spring Rolls

     

    These spring rolls are a perfect tea time snack and great party food. With a combination of colorful veggies and exotic taste of soy sauce, these rolls are a great choice for snacking. Give it a try!!

    Vegetable Spring Rolls
    Vegetable Spring Rolls

    A really delicious and colourful way to eat your spring vegetables.These Vegetable Spring Rolls tastes fresh and crisp and adds a lot of beautiful color to tea time.

    colorful vegetables
    Colourful And Delicious Ways To Eat Spring Vegetables

    Vegetable Spring Rolls Recipe With Step By Step Pictures:

    Step 1 : Heat 1 tablespoon vegetable oil in a wok over high heat.

    Vegetable Spring Rolls
    Step 1 

    Step 2:Stir fry onion, garlic, green peas, carrot, green pepper and cabbage for few minutes or until crisp tender.

    Vegetable Spring Rolls recipe
    Step 2 

    Step 3: Stir in the instant noodles (crushed) and soy sauce. Add seasoning and mix well.

    vegetable Spring Rolls
    Step 3

    Step 4: Turn off the stove and let it slightly cool.

    Vegetable Spring Rolls Recipe
    Step 4 

    Step 5: Transfer into a bowl. Keep aside to cool completely.

    Vegetable Spring Rolls recipe
    Step 5

    Step 6:Place a roll wrapper on a clean surface with a corner pointing towards you.Put 1 tablespoon vegetable mixture into the center of the wrap. Brush the edges with egg yolk or cornflour mixture.

    Vegetable Spring Rolls recipe
    Step 6 

    Step 7:Fold corner over the filling then roll up from corner to corner, folding edges in  to enclose filling.

    Vegetable Spring Rolls recipe
    Step 7 

    Step 8:Repeat this method with remaining wrappers and vegetable filling. And make twenty spring rolls.

    Vegetable Spring Rolls recipe
    Step 8 

    Step 9:Heat oil in a wok over medium heat.

    Vegetable Spring Rolls
    Step 9 

    Step 10: Fry spring rolls in batches.

    Vegetable Spring Rolls recipe
    Step 10

    Step 11: Fry on both sides for 1-2 minutes or until they turn crispy and golden in colour.

    Vegetable Spring Rolls recipe
    Step 11

    Step 12: Remove from the oil and transfer into a plate. Ready to enjoy!!

    Vegetable Spring Rolls recipe
    Step 12

    Check it out the printable version recipe below:

    Print Pin

    Vegetable Spring Rolls

    A really delicious and colourful way to eat your spring vegetables.This Vegetable Spring Rolls recipe tastes fresh and crisp and adds a lot of beautiful color to tea time.
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 10
    Author Bushrah | Recipestable

    Ingredients

    • 1 packet instant noodles
    • 1 tbsp vegetable oil
    • 2 cups shredded cabbage
    • 1/2 cup boiled green peas
    • 3 green onions sliced
    • 2 garlic cloves crushed
    • 1 carrot grated
    • 1 green pepper chopped
    • 1 tbsp soy sauce
    • 1/4 tsp white pepper
    • salt to taste
    • 20 frozen spring roll wrappers thawed
    • oil for frying
    • 2 tablespoon cornflour dissolved in a lil water and make a thick paste or a egg yolk

    Instructions

    Directions

    • Heat vegetable oil in a pan over high heat.
    • Add onion, garlic, green peas, carrot, green pepper and cabbage. Cook and stir for few minutes or until crisp tender.
    • Add instant noodles (crushed) and soy
    • sauce.
    • Season with salt and pepper.
    • Turn the heat off and take it out in a
    • bowl.
    • Set aside to cool.
    • Place 1 wrapper on a board with a corner pointing towards you.
    • Brush edges with cornflour mixture.
    • Spoon 1 tbsp vegetable mixture into the corner of the wrap.
    • Fold corner over the filling then roll up from corner to corner, folding edges in to enclose filling.
    • Repeat with remaining wrappers, cornflour mixture and filling.
    • Heat oil in a deep pan over medium high heat.
    • Deep fry spring rolls, in batches, for 2-3 minutes or until crispy and golden.
    • Remove from the oil and drain on kitchen paper. ENJOY!

    Notes

    Notes:
    Keep remaining wrappers covered with damp tea towel.
    Serving Suggestions:
    Serve hot with sweet chilli sauce.

    If you like this  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.

  • Recipe: Bhindi Pyaz (Sautéed Okra with Onions)

    Bhindi Pyaz 

    Bhindi Pyaz is a spicy veggie curry made from onion, okra and some spices. It is very easy and quick to make so you can make it on everyday basis. This Bhindi Pyaz is very healthy and taste so delicious. Goes great with chapati or tandoori roti. Give it a try!!

    Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)

     

    Bhindi Pyaz (Sautéed Okra with Onions)

    Photo: Bhindi Pyaz (Sautéed Okra with Onions)

    Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)
    Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)
    Photo: Bhindi Pyaz (Sautéed Okra with Onions)

    Check it out the Bhindi Pyaz Recipe here!!

    Print Pin

    Bhindi Pyaz Recipe

    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 500 gm lady finger
    • 4 tbsp oil
    • 3 onions thinly sliced
    • 1 tbsp grated ginger
    • 1 tbsp garlic paste
    • 1/2 tsp lemon juice
    • 1 pinch asafetida
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 2 green chillies finely chopped
    • 1 tbsp coriander leaves finely chopped
    • salt to taste

    Instructions

    • Slit lady finger half lengthwise. If too long cut into 3-inch long pieces.
    • Heat 2 tbsp oil in a nonstick pan.
    • Add ladyfinger, stir fry till it is crisp.
    • If overdone it will turn blackish, is underdone it will be sticky.
    • Remove from pan, keep aside till required.
    • Heat remaining oil in same pan, stir fry onions till golden brown.
    • Keep aside in pan till required.
    • Just before serving, heat onions in pan. Add all other seasoning, stir fry for a few seconds.
    • Add lady finger,red chili powder, salt, stir and transfer into serving dish.
    • Garnish with chopped coriander. Delicious Bhindi Pyaz is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot and crisp with roti or parathas.

  • Veggie Delight: The Flavorful Vegetable Jalfrezi Recipe!

    Vegetable Jalfrezi

    Vegetable jalfrezi is a mildly spiced up and sizzling vegetable recipe with an array of vegetables like carrots, green beans, capsicum, spring onion and tomato.
    This is a simple, easy and fast veggie main dish for lunch or dinner.Goes great with boiled rice, chapati or naan.

    Vegetable Jalfrezi Recipe
    Photo: Vegetable Jalfrezi Recipe

    Check it out the Vegetable Jalfrezi Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings:5 [/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

    [divider]

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

    • 3 cups mixed boiled Vegetables
    • 2 onions, chopped
    • 3 Spring Onions, chopped
    • 2 tomatoes, chopped
    • 4 green chilies, chopped
    • 1 tsp Ginger
    • Few coriander leaves, coriander
    • 1/2 cup tomato ketchup
    • 1 tsp chili powder
    • 1 tbsp sugar
    • 3 tbsp oil or butter
    • Salt according to taste

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    Heat Ghee in a pan and fry onions till golden brown.

    Step 2

    Add tomatoes, chilies, ginger and coriander leaves and fry for 2-3 min.

    Step 3

    Add tomato ketchup, boiled vegetables, spring onions, chilli powder, sugar, salt and little water.

    Step 5

    Cook and stir for 5-10 minutes or until done.

    Step 6

    Dish it out. Vegetable Jalfrezi is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

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

  • Recipe: Aloo Anday Ki Bhujiya (Pakistani-Style Potato Egg Curry)

    Aloo Anday ki Bhujiya

    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)
    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)
    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)
    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)
    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)
    Aloo Anday ki Bhujiya ( Pakistani Style Egg & Potato Curry)

    Aloo Anday ki Bhujiya is an Effortless dish to prepare. This is one of my favorite fast and simple recipes.

    Potato is very common vegetable which is always available at home. You can Make this aloo anday ki bhujiya easily and serve on breakfast or lunch with chapatti, paratha and some pickle. Try this Aloo Anday ki Bhujiya recipe, hope you’ll like it.

     

    Check it out the Aloo Anday ki Bhujiya recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings:5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 500 gm potatoes, peeled and cubed
    • 6 large eggs
    • 2 onion, finely chopped
    • 3 tomatoes,finely chopped
    • 1 cup water
    • 4 tablespoon oil or ghee
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin seeds, crushed
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder (haldi)
    • 1/2 teaspoon garam masala powder
    • 1/2 teaspoon black pepper
    • salt to taste

    For Garnishing:

    • 4 green chilies, finely chopped
    • few coriander leaves

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    Heat oil in a pan over medium high heat. Saute onion in oil for 5 minutes or just until soft and start to turn soggy.

    Step 2

    Now add ginger garlic paste and cook for 1 minute or until you can smell the garlic aroma.

    Step 3

    Now add dry ingredients ( red chili,cumin seeds, turmeric powder, coriander powder, salt and black pepper). Cook and Stir for 30 seconds.

    Step 4

    Add tomatoes and cook and stirring for 5-8 minutes or until tomatoes are soft.

    Step 5

    Add potatoes and Stir fry for 8-10 minutes then add water.

    Step 6

    Cover and simmer for 10 minutes or potatoes are tender. (Do not let potatoes become mushy.)

    Step 7

    Crack eggs in a separate bowl and whisk well.

    Step 8

    Now add eggs slowly to the potato curry.

    Step 9

    Stir it lightly.

    Step 10

    Put the lid on and cook for 5 minutes or until eggs are set.

    Step 11

    Remove the lid. Stir well.

    Step 12

    Sprinkle garam masala over it.

    Step 13

    Garnish with chopped coriander and green chilies.

    Step 14

    Dish it out. Aloo Anday ki Bhujiya is ready to serve.

    [/tab] [tab]

    • Serve with rice, chapati, paratha or naan.

    [/tab] [/tabs]
    If you like Aloo Anday ki Bhujiya recipe and make it then let me know your feedback by commenting below.

  • Recipe: The BEST EVER Vegetarian Lasagna

    Recipe: The BEST EVER Vegetarian Lasagna

    Vegetarian Lasagna

    For all those out there that say a Vegetarian Lasagna can’t be as good as one made from meat, you’re wrong. So wrong.
    Once you have a good lasagna recipe under your belt, you know you’re getting somewhere in the culinary world.

    I will agree that lasagna needs a certain type of ‘meaty’ flavour, after all it was originally a meat dish. But that’s easily possible thanks to spelt grains or freekeh (very easy to find), which take on an amazing, smoky, deep flavour when cooked in stock. The pleasingly-chewy texture feels like the consistency of meat too, and is more than a replacement – it’s even better.

    As much as I love Meaty lasagna, when I had a slice of this veggie version, I really didn’t miss the meat. And so I now have one thing to say – to the veggie haters, this is the best lasagna ever. Best. Lasagna. Ever.
    Don’t believe me? That’s fine, taste is subjective anyway. But make your decision after you’ve tried it.

    Just find ready made lasagna sheets and this great lunch or dinner dish bursting with carrot, zucchini, eggplant, mushrooms, pepper and herbs is all yours!

    This Vegetarian Lasagna doesn’t require too much time, either. While water boils and noodles cook, you can get through making most of the vegetable sauce. Then, all you do is finish the sauce, assemble and bake for 30 minutes or so.

    Bonus — I actually found this Vegetarian Lasagna is better the next day – score for make-ahead meals.

    Here’s how I made mine yesterday, but keep in mind you can use any lasagna recipe you love! Just roll the cheesy filling inside the noodles as shown below, place them in a pan (small or large, depending on your needs), and top them with whatever sauce you want.

    Vegetarian Lasagna Recipe
    Photo: Vegetarian Lasagna Recipe

    Check it out the Vegetarian Lasagna Recipe and printable version here!!

    Vegetarian Lasagna Recipe
    Print Pin

    Vegetarian Lasagna Recipe

    Having a good lasagna recipe under your belt means you’re really getting somewhere in the culinary world. And this the Best Lasagna Ever. Go on, shine.
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1 pound box lasagna noodles
    • 6 cups marinara sauce halal
    • 24 ounces low-fat cottage cheese
    • 32 ounces shredded mozzarella cheese
    • 1/2 cup chopped herbs basil, oregano, or thyme
    • 2 eggplants cut into circular slices
    • 6 zucchini cut lengthwise into slices
    • 6 portobello mushrooms thinly sliced
    • 2 red onions thinly sliced
    • 4 tbsp olive oil
    • 4 cloves garlic crushed
    • 3/4 cup chopped onions
    • 2 cans diced tomatoes
    • 1/3 cup chopped basil
    • salt and pepper to taste

    Instructions

    • Saute or oven-roast the vegetables until they are cooked through. Set aside.
    • To make the marinara sauce, begin by heating the olive oil in a pan over medium heat.
    • Add the chopped onions and stir until golden brown.
    • Add the garlic and tomatoes and simmer for 25 minutes.
    • Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.
    • Preheat the oven to 350°.
    • In the bottom of a 16″ x 12″ pan, place a layer of dry noodles.
    • On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese.
    • Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process.
    • Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
    • Cover the pan with plastic wrap, then wrap tightly with aluminum foil.
    • Bake for 35 minutes, or until a knife pokes easily through the lasagna.
    • Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
    • Remove lasagna from the oven and let set for 20 minutes.
    • Garnish with fresh basil leaves or other fresh herbs. The most awesome Vegetarian lasagna ever is ready to serve.

    Notes

    Serving Suggestions:
    Serve warm.

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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.

    Happy Dinner Making!!

     

     

  • RECIPE: Cauliflower Paratha (Gobhi Paratha)

    Ingredients:
    For Dough:

    • 4 cups whole wheat flour
    • 3 cups cold water
    • 3/4 cup ghee or clarified butter

    For Filling:

    • 2 tbsp ghee or clarified butter
    • 1 tbsp ginger,finely chopped
    • 1 tsp garlic,finely chopped
    • 1/2 cup onions,finely chopped
    • 1/4 tsp turmeric powder
    • 1/8 tsp hot chili peppers
    • 1 medium cauliflower florets trimmed, and coarsely chopped
    • 1 tbsp hot green peppers, finely chopped
    • 1 tsp ground cumin
    • 1 tsp salt
    • 8 tbsp ghee or clarified butter

    How to make Cauliflower Paratha :

    For Dough:

    • In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.
    • With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
    • Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.
    • If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
    • On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of  your hand.
    • Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
    • Again gather it into a ball.
    • Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.

    For Filling:

    • Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tbsp of ghee over high heat until a drop of water flicked into it splutters instantly.
    • Stir in the ginger and garlic, then the onions.
    • Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.
    • Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
    • Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.

    To make the parathas:

    • Divide the cauliflower mixture into 9 equal portions.
    • Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
    • One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.
    • Place a portion of the filling mixture in the
    • center of the round and fold the edges over it,
    • pressing them together to enclose the filling
    • securely.
    • Pat the filled paratha flat with your hands, then
    • gently roll it again to make a round about 5
    • inches in diameter.
    • As you shape and fill the parathas, set them
    • aside, covered with a dampened kitchen towel to
    • keep them from drying out.
    • Heat an ungreased 10 to 12-inch skillet with a non
    • stick finish or a well-seasoned cast-iron skillet
    • or griddle until it is hot enough for a drop of
    • water flicked into it to splutter instantly.
    • Place one of the parathas in the pan and, moving
    • it about constantly with your fingers or the edge
    • of a metal spatula, cook for a minute or so.
    • With a wide spatula, turn the paratha over and
    • brush about a tsp of the ghee on the top.
    • Cook for 2 minutes, then turn it over, spread with
    • another teaspoon of ghee and cook for 1 minute.
    • Turning frequently, continue to cook until the
    • paratha is brown on both sides.
    • Serve hot with mint chutney or fresh curd.

  • A Taste of Street Food: The Perfect Aloo Chaat (Potato Chaat) Recipe!

    Aloo Chaat

    Add cubes potatoes and heat until golden brown.Add chaat masala and lime juice. Try this Aloo Chaat recipe from a member of the Recipestable Community.

    Aloo Chaat recipe
    Photo: Aloo Chaat recipe

    Check it out the Aloo Chaat recipe here!!

    [divider]

    [one_fourth]Prep Time: 5 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 6 medium size red potatoes (aloo)
    • 4 teaspoon chat masala
    • 3 tablespoons lime juice or tamarind
    • 2 tablespoons ghee

    [/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

    Boil potatoes until done.

    Step 2

    Peel and slice into ½ inch cubes.

    Step 3

    Heat ghee in low-medium flame.

    Step 4

    Add cubes potatoes and heat until golden brown.

    Step 5

    Remove from heat.

    Step 6

    Add chat masala and lime juice. Aloo Chaat is ready to serve.Enjoy!

    [/tab] [tab]

    • Serve with chutney.

    [/tab] [/tabs]

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

    An easy to make delicious snack or side dish, especially when you don’t have too much time. Try the easy potato chaat recipe shown below!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: o minutes[/one_third] [one_third_last] Servings: 4

    • 4 boiled potatoes, peeled and diced
    • 1 green chili, chopped
    • 4 tbsp lemon Juice
    • 1/4 tsp ground cumin
    • 1/4 tsp red chili powder
    • 1/4 tsp black salt
    • few coriander leaves, for garnishing

    [/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

    Put potatoes in a small bowl. Drizzle lemon juice over the potatoes. Season with salt, red chili, and cumin. Toss to coat evenly.

    Step 2

    Adjust seasoning according to your taste. Potato Chaat is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve it as an appetizer or a side salad.

    [/tab] [/tabs]

  • Veg Chaat Recipe

    Veg Chaat

    An easy to make spicy snack with a light crunch that is relished a lot. Yummy. Try the easy veg chaat recipe and don’t forget to share your experience with us!!

    Veg Chaat recipe
    Photo: Veg Chaat Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 0 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 1 cup sweet corn kernels, boiled
    • 1/2 cup sev
    • 2 boiled potatoes, peeled and grated
    • 1 carrot, grated
    • 1 cucumber, grated
    • 1 onion, chopped
    • 1 tomato, chopped
    • 2 tbsp chopped coriander leaves
    • 2 tbsp lemon juice
    • 1/2 tsp chaat masala
    • 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

    Take a large bowl, add all the vegetables. Season with chaat masala powder and salt. Mix well. Drizzle with lemon juice.

    Step 2

    Top with sev, coriander leaves. Veg Chaat is ready to serve. Enjoy!!

    [/tab] [tab]

    • These are great as a side dish for a formal dinner or served as a chaat.

    [/tab] [/tabs]

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

  • A Taste of Pakistan: Homemade Achari Bhindi Recipe

    Achari Bhindi

    Ladyfinger (bhindi) is prepared with pickled spices and yogurt.  With pungent achari spices and sour yogurt, Bhindi takes a new avatar. Make for lunch and serve with chapati and salad. Check it out the Achari Bhindi Recipe here!!

    Achari Bhindi recipe
    Photo: Achari Bhindi recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

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

    • 1/2 kg Okra (bhindi), sliced
    • 2 tablespoon sesame oil
    • 1 teaspoon red chili powder
    • 1 teaspoon lemon juice
    • 1/4 teaspoon turmeric powder
    • salt to taste

    For Tempering:

    • 4 tablespoon sesame oil
    • 1/4 teaspoon mustard seeds
    • 1 pinch asafoetida
    • 3 dry red chilies
    • few curry leaves

    For Achari Powder:

    • 1 teaspoon mustard seeds
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon coriander seeds
    • 1/4 teaspoon fennel seeds
    • 1/4 teaspoon cumin seeds
    • 1/4 teaspoon asafoetida

    To Be Toasted Each Separately and Powdered Together

    [/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

    Heay oil in a wide pan over medium heat.

    Step 2

    Add sliced okras, salt, turmeric and red chili powder. Stir-fry till it turns crispy.

    Step 3

    When the vegetable is 3/4 th done. Then add the achari powder.

    Step 4

    Now fry over high heat.

    Step 5

    Heat oil in a separate sauce pan. Add tempering items.

    Step 6

    Now run this seasoning over the above masala made.

    Step 7

    Finally squeeze lemon juice on top. Achari Bhindi is ready to serve.

    [/tab] [tab]

    • Serve hot with roti.

    [/tab] [/tabs]
    If you like Achari Bhindi recipe and make it then let me know your feedback by commenting below.

  • Cauliflower Curry Masala Recipe

    Cauliflower Curry Masala

    You’ve probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Cauliflower Curry Masala is a vegetable curry that makes for a good side with rotis. Traditional Pakistani cauliflower and potato curry recipe from my grandmother (Nani Jan). We used to eat this all the time growing up. My sister likes it with paratha.

    Cauliflower Curry Masala Recipe
    Photo: Cauliflower Curry Masala Recipe

     Check it out the Cauliflower Curry Masala Recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 1 large Cauliflower, cut into florets
    • Oil for deep frying
    • 2 onions
    • 2 green chilies
    • 8-9 cloves of garlic
    • 1 inch piece of ginger
    • 2 tomatoes made into a puree
    • 1 tsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp garam masala powder
    • 1/2 tsp turmeric powder
    • 1 tsp kasoori methi
    • Salt to taste.

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    First deep fry the washed cauliflower florets and keep aside.

    Step 2

    Now heat 2 tablespoon oil in a wok.

    Step 3

    Make a paste of onions, green chilies, ginger and garlic and put it in the wok.

    Step 4

    Saute till it changes color and add the tomato puree to it.

    Step 5

    Now add all the spices, salt and kasoori methi and sauté till oil separates.

    Step 6

    Add the florets, and a cup of water and mix well. Garnish with chopped fresh coriander. Cauliflower Curry Masala is ready to serve.

    [/tab] [tab]

    • Serve with chapati, paratha or any bread.

    [/tab] [/tabs]

    If you like Cauliflower Curry Masala recipe and make it then let me know your feedback by commenting below.

  • Food Fusion: Chinese Pakora Recipe

    Chinese Pakora

    A fusion of Chinese and Indian cuisine. Evening snacking choices just got tastier and healthier with Chinese pakora recipe. Perfect for Iftar Parties and get together’s. Must try this chinese pakora recipe and share your experience with us!!

    Chinese Pakora recipe
    Photo: Chinese Pakora recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 12 minutes[/one_fourth] [one_fourth]Servings:8[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 1 cup gram flour(besan)
    • 1 cup cabbage, grated
    • 1 potato, grated
    • 1 carrot, grated
    • 1 spring onion, thinly sliced
    • 1 tbsp oyster sauce
    • 1 tbsp soy sauce
    • 1/2 tsp black pepper
    • 1/4 tsp baking soda
    • Salt to taste
    • Oil for deep frying

    [/tab] [tab]Yield: 8 servings

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

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

    Step 1

    In a bowl, add gram flour, soy sauce, oyster sauce, baking soda, black pepper and salt. Mix well.

    Step 2

    Make a smooth batter by using water.

    Step 3

    Put all vegetables in it.

    Step 4

    Heat oil in a deep wok or pan over medium heat.

    Step 5

    Drop small portions of the batter into the hot oil.

    Step 6

    Deep fry Pakoras on medium heat for 10-12 minutes or until crispy and golden brown.

    Step 7

    Remove from the oil and place them on an absorbent paper. Chinese Pakora is ready to serve.

    [/tab] [tab]

    • Enjoy with Chili Pakora Sauce.

    [/tab] [/tabs]

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

  • Mixed Vegetable Bread Rolls Recipe

    Mixed Vegetable Bread Rolls

    Try this Mixed Vegetable Bread Rolls Recipe and enjoy it as an evening snack. It can be prepared on birthday parties, Ramadan.

    Mixed Vegetable Bread Rolls Recipe
    Photo: Mixed Vegetable Bread Rolls Recipe

    Check it out the Mixed Vegetable Bread Rolls Recipe here!!

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 6 Bread Slices
    • 1 Potato
    • 1 Carrot
    • 4 tbsp Fresh Peas
    • 2 Green Chillies
    • 1/4 tsp Ginger-Garlic Paste
    • 1/2 tsp Garam Masala
    • Cilantro few Sprigs
    • Salt to taste
    • 2 tbsp Bread Crumbs
    • Oil for Deep Frying

    [/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

    Peel and finely chop the carrot.

    Step 2

    Remove stems, wash and finely chop the green chiles.

    Step 3

    Wash, separate cilantro leaves and finely chop them.

    Step 4

    Boil the potato in enough water till it turns soft.

    Step 5

    Cool the potato to room temperature and peel the potato.

    Step 6

    Roughly chop the boiled potato.

    Step 7

    In a sauce pot, add half a cup of water and chopped carrot.

    Step 8

    Boil till the carrot turns soft, add the frozen or fresh green peas and remove from heat.

    Step 9

    Strain the carrots and peas if necessary and cool them to room temperature.

    Step 10

    Heat quarter tsp of oil in a pan, add ginger garlic paste and green chilies.

    Step 11

    When raw smell of the ginger garlic paste is gone after a few seconds, remove from heat, cool the mixture a bit and add garam masala to the pot.

    Step 12

    In a mixing bowl, add boiled potato, carrot, peas, above spice mixture, cilantro and salt.

    Step 13

    Mash the mixture with help of a masher into paste.

    Step 14

    Leave some of the peas and carrots pieces intact.

    Step 15

    Divide the mixture into around 5 equal portions.

    Step 16

    Take a wide bowl full of water.

    Step 17

    Chop the edges off of the bread slices.

    Step 18

    Damp a muslin cloth and cover one bread slice at a time with the cloth.

    Step 19

    Dip the covered bread slice in the water for a second and remove.

    Step 20

    Squeeze the bread slice wrapped in muslin clothe between the palms to remove excess water.

    Step 21

    Take each portion of the mixed vegetable stuffing and place it on the damp bread slice.

    Step 22

    Roll one side of the damp bread slice over the stuffing till it touches the opposite side and pinch with wet fingers to seal the edges.

    Step 23

    Repeat the same with remaining bread slices and the stuffing.

    Step 24

    Roll each stuffed bread roll in bread crumbs and keep aside.

    Step 25

    Heat oil in a small pan on medium heat, slowly place the stuffed bread rolls into hot oil.

    Step 26

    Fry the bread rolls on both sides till they turn dark golden brown in color.

    Step 27

    Remove the bread rolls onto absorbent paper. Mixed Vegetable Bread rolls are ready to serve.

    [/tab] [tab]

    • Serve with chili sauce or ketchup.

    [/tab] [/tabs]
    If you like Mixed Vegetable Bread Rolls 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 Mixed Vegetable Bread Rolls, do share with us and we would be glad to give it a try.

  • Rainbow on a Plate: Make a Nutritious 7 Vegetable Salad!

    A colorful and crunchy salad for veggie lover’s. Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. Check it out 7 Vegetable Salad recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

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

    For Salad:

    • 2 small tomatoes, seeded and chopped
    • 1 cup sliced zucchini
    • 1 cup cut fresh green beans
    • 1 cup sliced yellow summer squash
    • 1 cup fresh sugar snap peas
    • 1 cup coarsely grated carrots
    • 1/2 cup julienned onion

    For Dressing:

    • 2/3 cup reduced-fat Italian salad dressing
    • 4 tsp minced chives
    • 2 tsp dried basil

    [/tab] [tab]

    Yield: 12 servings

    Amount per serving.

    • Calories: 47
    • Fat: 2 g
    • Cholesterol: 0
    • Sodium: 132 mg
    • Carbohydrate: 6 g
    • Fiber: 2 g
    • Protein: 1 g

    Diabetic Exchanges:

    • 2 vegetable

    [/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 2-inch of water in a large saucepan. Bring to a boil. Add vegetables except tomatoes. Reduce heat to medium-low. Cover and simmer for 2 minutes or until vegetables are crisp-tender. Drain. Rinse with cold water and pat dry.

    Step 2

    Transfer vegetables into a large bowl.

    Step 3

    In a small bowl, combine the salad dressing, chives and basil. Pour over the vegetables. Stir to coat evenly. Cover and refrigerate for 2 hours or until chilled.

    [/tab] [tab]

    • You can serve this Tasty 7 Vegetable Salad with Chicken Cutlet and garlic bread.

    [/tab] [/tabs]

  • Recipe: Cauliflower Pakora

    Cauliflower Pakora

    Cauliflower Pakora are easy to make fritters of cauliflower coated with a chickpea flour batter. Try it , you’ll love this  recipe. It’s similar, yet it is unique in it’s taste.

    Cauliflower Pakora recipe
    Photo: Cauliflower Pakora recipe

    Check it out the cauliflower pakora recipe here!!

     Prep Time: 15 minutes

    Cook Time: 10 minutes

     Servings: 6

    Ingredients:

    • 1 Cauliflower
    • 1 Cup Besan
    • 1/2 tsp Red chili powder
    • 1 Cup water
    • oil for frying
    • 1 tsp Mango powder
    • Pepper To taste
    • Salt to taste

     

    Directions:

    Step 1

    Wash Cauliflower and cut into pieces.

    Step 2

    Add water to besan and make a thick batter.

    Step 3

    Season with salt, red chili powder and mango powder. Blend it well.

    Step 4

    Heat oil over medium heat.

    Step 5

    Dip each piece of cauliflower in batter. Fry these pieces one by one till they turn golden brown. Cauliflower Pakora is ready to serve.

    Serving Suggestions:

    • Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce
    • You can serve Cauliflower Pakora with green chutney.

     

  • Recipe: Potato Biryani

    Potato Biryani

    _ which is world wide famous biryani recipe. Aloo biryani recipe every one wants to taste at least once. If they once taste then no one will ever think of leaving it.

    Aloo biryani recipe
    Photo: Aloo biryani recipe

    Try the easy recipe of aloo biryani shown below and post your comments.

    Ready In: 1 hour
    Prep Time: 10 minutes
    Cook Time: 20 minutes

    This recipe make 4 serving(s).

    Ingredients:

    • 500 gm potatoes, cut into cubes
    • 4 cups boiled rice
    • 4 boiled eggs
    • 1 cup fried onion
    • 1/2 cup plain yogurt
    • 1/2 cup  mint leaves, finely chopped
    • 1/4 cup oil or ghee
    • 6 green chilies
    • 6 plums
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon red chili powder
    • 1 teaspoon black cumin
    • 1 teaspoon black pepper
    • 1 teaspoon all spice
    • 1/2 teaspoon yellow food color, (mixed in 2 tbsp milk)
    • few drops of biryani essence
    • star anise
    • Oil as required

    Directions:

    • Heat oil in a deep pan over medium heat.
    • Fry potatoes for 10 minutes or until lightly browned.
    • In a small bowl, mix together the yogurt,ginger garlic paste, black cumin, black pepper, all spice powder, red chili powder, plum, star anise, biryani essence and salt.
    • Set aside.
    • Now heat 1/4 cup oil in a deep skillet.
    • Add fried potatoes and yogurt mixture.
    • Cook  on low heat for 20 minutes or until all water dries up and oil separate.
    • Add green chillies and boiled eggs.
    • Spread rice over it.
    • Drizzle yellow food color over the rice.
    • Top with mint leaves and fried onion.
    • Cover with a lid and cook on low flame for 15-20 minutes.
    • Mix throughly.
    • Dish it out.
    • Delicious aloo biryani is ready to serve.
    • ENJOY!!

    Serving Suggestions

    • Serve with kuchumber salad.