Recipestable

Category: Vegetables

  • Potato Pakora Sticks Recipe

    Potato Pakora Sticks Recipe

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    Pakoras are fried snack found all across Asia and are preferred most during Ramadan. As we all know Ramadan are just around the corner, and it is the time of the year when one can try something new Pakora recipes.

    Below is an easy to make, very interesting Potato Pakora Sticks recipe, you can make these pakora sticks with any seasonal veggies of your choice.

    Potato Pakora Sticks Recipe
    Photo: Potato Pakora Sticks Recipe

    Check it out the Potato Pakora Sticks Recipe here!!

    Potato Pakora Sticks
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    Potato Pakora Sticks Recipe

    Course Appetizer, Snack
    Cuisine Indian, Pakistani
    Keyword 30 minutes meals, Iftar Recipes, pakora, potato, Ramadan
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    • 3 potatoes
    • 1 cup chickpea flour
    • 2 tablespoon rice flour
    • a pinch of baking powder
    • 1/2 cup water
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon chaat masala powder
    • salt to taste
    • oil for deep frying

    Instructions

    • Peel potatoes and cut into thick sticks of equal size.
    • In a bowl, mix together the chickpea flour, rice flour, salt, chaat masala, red chili and cumin powder.
    • Add water and make a thick batter.
    • Now add a pinch of baking powder
    • Heat oil in a deep frying pan.Check the oil by dropping a drop of the batter in the oil.
    • Now dip the potato sticks in the batter and drop it one by one in the hot oil.
    • Fry on medium heat for 10 minutes or until it turns crispy and golden brown.
    • Take it out on a paper towel to take out the excess oil.  Potato Pakora Sticks are ready to nibble anytime.

    Notes

    Serve with your favorite dipping sauce.

  • Street Food Favorite: Crispy & Flavorful Besan Aloo Tikki Recipe!

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    Besan Aloo Tikki 

    Besan Aloo Tikki with crisp outside soft inside is a real treat to taste buds at anytime. Serve this delicious Besan Aloo Tikki  as a starter or can be serve at tea-time with the sauce or chutney of your choice.

    Besan Aloo Tikki recipe (Crispy Potato Patty)
    Photo: Besan Aloo Tikki (Crispy Potato Patty)

    Check it out the Besan Aloo Tikki Recipe here!!

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    Besan Aloo Tikki

    Author Bushra Waheed

    Ingredients

    • 500 gm boiled potatoes
    • 2 cups chickpea flour besan
    • 3 green chilies finely chopped
    • 1 green onion finely chopped
    • 1 teaspoon cumin powder
    • 1 teaspoon crushed red chili
    • salt to taste
    • oil for deep frying

    Instructions

    • Mash the potatoes in a large bowl
    • Add green chilies, green onion, cumin powder, red chili and salt. Mix until well combined.
    • Make thick batter with besan and lil water in a separate bowl.
    • Divide the potato mixture into equal portions.
    • Shape each portion into round thick cutlet (tikki).
    • Heat the oil in a deep pan over medium heat.
    • Dip each cutlet (tikki) in the batter then fry for 5-8 minutes or until it turns to golden brown in colour from both the side.
    • Remove from the oil and absorbent on kitchen paper. Besan Aloo Tikki is ready to serve. ENJOY!!

    Notes

    Serve with your favorite chutney.

    If you like Besan Aloo Tikki 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 Besan Aloo Tikki, do share with us and we would be glad to give it a try.

  • Spice Up Your Life: Easy Stuffed Mirch Pakora Recipe

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    Stuffed Mirch Pakora

    Are you a Spicy snacks lover? Today I am sharing Stuffed Mirch Pakora Recipe, all time favorites and very easy to make. Start off your meal with this crunchy starter.

    Stuffed Mirch Pakora Recipe
    Photo: Stuffed Mirch Pakora 

    You can make these stuffed Mirch Pakoras as a Iftar time snacks in Ramadan, they hardly take around half an hour to prepare and serve .

    Stuffed Mirch Pakora Recipe
    Photo: Stuffed Mirch Pakora 

    It is also goes great with hot cup of tea on rainy days. Serve hot with tamarind chutney and green chilli chutney or tomato chutney , or tomato sauces .

    Check it out the Stuffed Mirch Pakora Recipe and printable version below!!

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    Stuffed Mirch Pakora

    Today I am sharing Stuffed Mirch Pakora Recipe, all time favorites and very easy to make. Start off your meal with this crunchy starter.
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 8 large size green chilies slit vertically and deseeded.

    For Stuffing

    • 2 tablespoon mint chutney
    • 2 tablespoon tamarind pulp
    • 2 tablespoon pomegranate seeds Anardana, crushed
    • 1/2 teaspoon red chili
    • 1/2 teaspoon cumin powder
    • salt to taste

    For The Batter

    • 1/2 cup chickpea flour besan
    • 1/2 cup rice flour
    • 1/2 teaspoon red pepper
    • 1/4 teaspoon carom seeds ajwain, optional
    • salt to taste

    Other Ingredients

    • oil for frying

    Instructions

    Directions

      To Make Stuffing

      • In a bowl, mix together the mint chutney, tamaring pulp, pomegranate seeds, red chili, cumin powder and salt.
      • Set aside.

      To Make Batter

      • In another small bowl, combine the chickpea flour,rice flour, red pepper, carom seeds and salt.
      • Add enough water to make a thick batter and set aside.

      To Proceed

      • Divide stuffing into 8 equal portions.
      • Stuff each chilli with a portion of the stuffing.
      • Heat oil in a large pan over medium heat.
      • Dip the stuffed chillies in the flour batter.
      • Deep fry pakoras in hot oil for 4-5 minutes or until they turn golden brown in colour from all sides.
      • Drain on absorbent paper. Stuffed Mirch Pakora is ready to serve.

      Notes

      Serving Suggestions:
      I served them with mango Chutney to mild the taste.
      I have also posted Chips Pakora Recipe which is another easiest version of making tea time snack or lunch box item . Do check it out as well.

      [divider]

      If you like Stuffed Mirch Pakora 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.

    • Cabbage Dry Curry Recipe

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      Cabbage Dry Curry ( Weight Watcher’s)

      Cabbage is one of my favorite vegetables because it’s super versatile and it will keep for a long time in my crisper. Although cabbage may be good for weight loss because of its high water content, it has many other (more important) advantages, too.

      Cabbage Dry Curry recipe

      Photo: Cabbage Dry Curry[/caption]

      Today, I present to you a Weight watcher’s Recipe with a simple list of ingredients. An easy to make Cabbage Dry Curry recipe, that will not only nourish your body but will also please your palette. Do try it!!

      Check it out the Cabbage Dry Curry Recipe here!!

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      Cabbage Dry Curry Recipe (Weight Watcher’s)

      Course Main Course
      Cuisine Indian, Pakistani
      Keyword cabbage, curry, veggie, Veggie Curry
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes
      Servings 4
      Author Bushra Waheed

      Ingredients

      • 500 gm cabbage chopped or thinly sliced
      • 1 tsp olive oil
      • 2 onions finely chopped
      • 2 to matoes finely chopped
      • 1 teaspoon lemon juice
      • 1 teaspoon red pepper powder
      • 1/2 teaspoon rai powder
      • 1/2 teaspoon cumin powder
      • salt according to taste
      • For Garnishing:
      • few green chilies
      • few coriander leaves

      Instructions

      • Heat oil in a pot or pan over medium heat.
      • Sauté onion in hot oil until translucent.
      • Now add rai, tomatoes, red pepper, cumin powder and salt.
      • Add a little water and cook for a while.
      • Now add cabbage. Cover the lid and cook for 10 minutes.
      • Remove the lid and cook on full heat to dry out the water.
      • Dish it out. Garnish with green chilies and coriander leaves. Cabbage Dry Curry is ready to serve. ENJOY!!

      Notes

      The left overs can be used as a filling for a grilled sandwich that will make for a quick lunch box or after school snack for your kid.
      Serving Suggestions:
      Serve with Oats chapati or brown rice.

      If you like Cabbage Dry Curry Recipe and make it then let me know your feedback by commenting below.

    • Kachnar Keema Recipe (Kachnar with Minced Meat)

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      LET’S CELEBRATE SPRING

      Today marks the start of spring. Traditional rites and festivals of spring revolved around its importance in growing food. Plants start to grow and animals come out of hibernation and begin reproducing. People come out of hibernation too!

      I’m really excited to be back with another Traditional Pakistani recipe (if you didn’t see my Kachnar Gosht and Karela Gosht then I’d really recommend you give those a try too).

      So let’s celebrate spring with another Traditional Pakistani food (Kachnar Keema). 

      Kachnar Keema Recipe
      Photo: Kachnar Keema

      A Lil Bit About Kachnar:

      Kachnar/Orchid is a species of flowering plant in the family Fabaceae, native to southeastern Asia, from southern China west to Pakistan and India.

      Kachnar tree, Bauhinia variegate, is also known as Orchid tree or Butterfly tree because of the way it’s flowers look. This is a very popular ornamental tree in subtropical and tropical climates, grown for its scented flowers and also used as food item in South Asian cuisine.

      Varieties of Kachnar:

      Kachnar has three varieties (red, white and mauve) depending upon the colour of its flowers.

      Kachnar Keema Recipe
      Photo: Kachnar Keema Recipe

      Kachnar Keema

      In Pakistan, its buds are considered a delicacy. They are available for a short season only and are difficult and expensive to buy. Eating Kachnar ( Orchid)is very beneficial for our health as this vegetable is blessed with advantages and it taste is really good when cooked with addition of any mince meat(keema).  

      Kachnar Keema Recipe
      Photo: Kachnar Keema Recipe

      One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.

      Kachnar Keema Recipe
      Photo: Kachnar Keema Recipe

      My take on a traditional Pakistani Kachnar Keema with lamb mince, kachnar buds, and served hot chapatai and Raita.

      I’ve been trying to perfect Kachnar Keema for a while, but I’ve always found that it was lacking a little something – it had meatiness from the lamb, bitterness from the kachnar buds and saltiness from the spices but it needed just a hint of creaminess. A few weeks ago on a whim (figuring that mince meat and yogurt go well) I decided to add some yogurt to my Kachnar Keema and the problem was solved – it is delicious.

      Kachnar Keema Recipe
      Photo: Kachnar Keema Recipe

      If you’re reading this and thinking “hmmmm, what would be the taste, or would I like this recipe?” then stop!! Whilst you can taste the flavour of the kachnar, it compliments the mince rather than overpowering it.

      Soooooooo…. convinced? 😉

      Kachnar Keema Recipe
      Kachnar Keema Recipe

      Extra-Bonus Tips :

      Before serving sprinkle lemon juice if this is to your taste. (I think it improves the flavour.) It’s good with naan, chapattis, or any other kind of bread, and Zeera Raita (Cumin Yogurt Sauce).
      This has Taste and is a Treat.
      Kachnar Keema Recipe
      Photo: Kachnar Keema Recipe

      Here is an easy to cook Kachnar Keema recipe to try out!

      Print Pin

      Kachnar Keema Recipe

      One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.
      Prep Time 15 minutes
      Cook Time 1 hour 15 minutes
      Total Time 1 hour 30 minutes
      Servings 6
      Author Bushrah | Recipestable

      Ingredients

      • 1 kg mutton or lamb mince keema
      • 1/2 kg kachnar
      • 1/2 cup oil or ghee
      • 3 onions finely chopped
      • 2 large tomatoes finely chopped
      • 1 teaspoon ginger paste
      • 1 teaspoon garlic paste
      • 1/2 cup plain yogurt
      • 2 teaspoon red chili powder
      • 1 teaspoon coriander powder
      • 1 teaspoon cumin powder
      • 1/2 teaspoon garam masala powder
      • 1/4 teaspoon turmeric powder
      • salt to taste

      Instructions

      • Wash kachnar properly with water.
      • Now heat oil in a skillet or wok over medium high heat.
      • Saute onion in hot oil until transculant.
      • Now add ginger garlic paste and cook for 30 seconds.
      • Then add tomatoes, and mince.
      • Cook on high flame for few minutes or until meat is no longer pink.
      • Season with red chili, salt, cumin powder, coriander powder and turmeric powder.
      • Add 1 cup water and cover with the lid.
      • Let it simmer for 40 minutes or until mince is cooked thoroughly.
      • Remove the lid and cook mince on high heat for 5-8 minutes or until oil comes on top.
      • Now add kachnar and yogurt.
      • Cook and stir for 10 minutes or until done.
      • Now put on dum for few minutes then dish it out. Kachnar keema is ready to serve. ENJOY!!

      Notes

      Serving Suggestion:
      Serve Kachnar Keema with hot Chapati, Zeera Raita and Salad

      If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!

      Happy Cooking!!

    • Aloo Shimla Mirch Recipe

      Aloo Shimla Mirch

      Aloo Shimla Mirch is a tasty vegetarian dish, cooked with capsicum, potato, onion and other ingredients. Try out this very healthy for your family and kids.

      Aloo Shimla Mirch Recipe
      Photo: Aloo Shimla Mirch Recipe

      Check it out the Aloo Shimla Mirch Recipe here!!

      [divider]

      [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:25 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]

      • 4 potatoes, cubed
      • 2 green bell peppers (shimla mirch), cubed
      • 2 onions, cubed
      • 1/4 cup fried onion paste
      • 2 tomatoes, chopped
      • 4 tablespoon oil or ghee
      • 1 teaspoon ginger garlic paste
      • 1 teaspoon dry red chili powder
      • 1/2 teaspoon cumin powder
      • 1/2 teaspoon coriander powder
      • 1/8 teaspoon turmeric powder
      • 1/4 teaspoon garam masala powder
      • Salt to taste

      [/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]Recipe Note’s[/tab_title][tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Heat the oil in a wok or karahi over medium heat.

      Step 2

      Once hot add onion paste and ginger garlic paste.

      Step 3

      Cook for 3-4 minutes or until you get the nice fragrant from them.

      Step 4

      Then add tomatoes. And sauté them till they are translucent and soft. It will take about 15 minutes.

      Step 5

      Now add red chili, coriander powder, cumin powder, turmeric powder and salt.

      Step 6

      Cook for 2-3 minutes then add potatoes.

      Step 7

      Add 1 cup water and cook for 10 minutes or until potatoes are tender.

      Step 8

      Add green pepper (shimla mirch) and onion. Mix well.

      Step 9

      Now Cover the pan and cook it till potatoes are done.

      Step 10

      It will take about 10 minutes and all the water will absorbed.

      Step 11

      Sprinkle garam masala over it and stir well. Aloo Shimla Mirch is ready to serve.

      [/tab] [tab]

      • Keep the size of onion, potato and green bell pepper same while cutting.

      [/tab][tab]

      • Serve with chapati or paratha.

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

    • RECIPE: Mooli Paratha (Radish Paratha)

      Mooli Paratha (Radish Paratha)

      Mooli Paratha is one whole meal by itself it is sure to win everyone’s heart, serve this delicious paratha with chutney, yogurt or just a little pat of butter.They are best enjoyed hot and crisp straight from the tava (griddle).Give it a try!!

      Mooli Paratha Recipe
      Photo: Mooli Paratha Recipe

      Check it out the Mooli Paratha Recipe here!!

      Prep Time:30 minutes

      Cook Time:20 minutes

      Servings:6

      Difficulty Level: Medium

      Ingredients

      • 3 cups of Whole Wheat Flour
      • 2 cups grated White Radish
      • 1 medium Onion , finely chopped
      • 1/4 cup fresh coriander leaves, finely chopped
      • 1 tsp red chilli powder
      • 1 tsp carom seeds (Ajwain)
      • 1/2 tsp garam masala
      • salt to taste
      • 2 tbsp Butter
      • 1/2 cup Butter or Cooking Oil

      Directions:

      Step 1

      Mix together the flour, butter, and salt thoroughly in a bowl.

      Step 2

      Then add sufficient water to make a dough, knead for 5 minutes, cover and set aside for 15 minutes.
      Wash the radish well and grate it using a vegetable grater.

      Step 3

      Add a teaspoon of salt to the grated radish, mix well and set aside for 3-5 minutes.

      Step 4

      Now squeeze out the water.

      Step 5

      To the squeezed radish, add garam masala , red chilli powder, onions, coriander leaves, and carom seeds.

      Step 6

      And mix well.

      Step 7

      Divide this mixture into 1 inch sized balls. And set aside.

      Step 8

      Divide the dough into slightly larger than 1 inch size balls, flatten each ball into a circle.

      Step 9

      Place the grated radish balls at the center of the flattened dough.

      Step 10

      Then, gently stretch the dough to envelope the mixture completely, such that all the edges meet at the top of the dough ball.

      Step 11

      Using your fingers seal the dough well so that all the stretched up edges blend into one.

      Step 12

      Dust with some flour and roll out the dough into a circle.

      Step 13

      Heat a frying pan and when frying pan is very hot, place the rolled out dough on it.

      Step 14

      Leave dough for a minute and turn over.

      Step 15

      After a minute or so the paratha will slowly start to bubble up.

      Step 16

      Now drizzle one teaspoon of melted butter or cooking oil on top of the paratha and turn over.

      Step 17

      The paratha immediately starts to rise.

      Step 18

      Repeat the drizzling with melted butter or cooking oil on the other side as well.

      Step 19

      Turn over again and let it rise once more.

      Step 20

      When golden brown on both sides, remove from frying pan. Mooli Paratha is ready to serve.

      • Serve with yogurt or mint raita.

      If you like Mooli Paratha 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 Mooli Paratha, do share with us and we would be glad to give it a try.

    • Aloo Keema Matar Recipe

      Aloo Keema Matar

      Nothing beats the Aloo Keema Matar, a simple yet flavoursome dish that all can enjoy at any time.  Minced meat cooked with fresh peas (matar) and potatoes (aloo) in an Pakistani and Indian spiced fragrant sauce.

      Aloo Keema Matar Recipe
      Photo: Aloo Keema Matar Recipe

      Check it out the Aloo Keema Matar Recipe here!!

      [divider]

      [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:1 hour[/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 kg mutton mince ( keema)
      • 1 cup green peas
      • 1/4 cup oil or ghee
      • 2 cups water
      • 2 large potatoes, cubed
      • 2 inch piece of ginger, thinly sliced
      • 2 large onion, finely chopped
      • 2 tomatoes, finely chopped
      • 1 tablespoon ginger garlic paste
      • 1 teaspoon crushed red pepper
      • 1 teaspoon red chilli powder
      • 1 teaspoon coriander powder
      • 1 teaspoon cumin seeds, roasted & crushed
      • 1/4 teaspoon turmeric powder
      • 1 teaspoon garam masala powder
      • salt according to taste

      For Granishing:

      • 1 teaspoon chopped coriander leaves
      • 2 green chillies, sliced

      [/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 pot over medium high heat.

      Step 2

      Saute onions and ginger until crisp-tender.

      Step 3

      Add ginger garlic paste. Fry till lightly golden brown.

      Step 4

      Add mutton mince and Cook on high flame for 15-20 minutes or until it changes colour and the mince water completely dry.

      Step 5

      Add tomatoes, crushed chilli, red chilli powder, cumin seeds, turmeric powder, coriander powder and salt.

      Step 6

      Mix well.

      Step 7

      Adjust the seasoning according to taste.

      Step 8

      Cook on high flame for 10-15 minutes or until tomatoes are tender.

      Step 9

      Add potatoes and peas mix it well.

      Step 10

      Add 2 cups of water and cook on medium low heat and cook for 20 minutes or until potatoes and peas are cooked.

      Step 11

      Increase the flame and cook for 5 minutes or until water dries up

      Step 12

      Sprinkle garam masala, fresh coriander, green chillies over it.

      Step 13

      Put on dum for 5 minutes then dish it out.Delicious Aloo Keema Matar is ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with chapati or roti.

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

    • Easy Palak Chicken Recipe: The Perfect Weeknight Dinner

      Palak Chicken

      Very tasty chicken curry with Spinach (palak). It’s healthy and very easy to make. It’s texture is really smooth and velvety. Give it a try!!

      Palak Chicken Recipe
      Photo: Palak Chicken Recipe

      Check it out the Palak Chicken Recipe here!!

      [divider]

      [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:45 minutes[/one_fourth] [one_fourth]Servings:6 [/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 kg Chicken
      • 2 bunches Palak, chopped
      • 2 Tomatoes, chopped
      • 2 Onions, chopped
      • 2 Green Chilies, chopped
      • 10 Cloves Garlic
      • 2 tbsp Ginger, chopped
      • 1 tbsp Cumin Powder
      • 1 tbsp Red Chili Powder
      • 1 tbsp Coriander Powder
      • 1 tsp Pepper Powder
      • 1 tsp Garam Masala Powder
      • ¼ tsp Turmeric Powder
      • Salt to taste
      • 4-6 tbsp Ghee/oil
      • 100 gm Fresh Cream

      [/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

      First boil water in a pan.

      Step 2

      Once boiled, add chopped palak. Simmer for 5 minutes and then strain out the left water.

      Step 3

      Set the boiled palak aside to cool.

      Step 4

      Once cooled, blend the palak into a smooth paste.

      Step 5

      Separately grind onions, ginger, garlic, green chillies and tomatoes to make a fine masala paste.

      Step 6

      Heat oil in a pan and add the masala paste.

      Step 7

      Sauté till the masala turns brown.

      Step 8

      Now, add pepper powder, cumin seed powder, garam masala powder, turmeric powder, coriander powder and salt to it. Cook the mixture for 10 minutes.

      Step 9

      Now, add the palak paste and mix well.

      Step 10

      Cook for 10 more minutes add chicken and mix well.

      Step 11

      Cook for 20 to 30 minutes by covering the vessel with a lid.

      Step 12

      Remove from the heat when chicken pieces are fully cooked.

      Step 13

      Garnish with fresh cream. Palak Chicken is ready to serve.
      [/tab] [tab]

      • Serve with rice.

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

    • Beetroot Raita Recipe

      Beetroot Raita

      It’s an awesome Yogurt dip(Raita) especially for Veggie lovers. Beatroot is also a great source of iron so give it to all who are suggested to take iron.Must try this Beetroot Raita Recipe, you’ll like it.

      Beetroot Raita Recipe
      Photo: Beetroot Raita Recipe

      Check it out the  Beetroot Raita Recipe here!!

      [divider]

      [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:15 minutes[/one_fourth] [one_fourth]Servings: 2[/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 medium beetroot
      • 1 cup yogurt
      • Salt to taste
      • 1 green chili, chopped finely
      • 1 teaspoon oil
      • 1/4 teaspoon black mustard seeds
      • A few cilantro leaves for garnishing
      • 1/2 teaspoon cumin powder
      • 1 teaspoon sugar

      [/tab] [tab]Yield: 2 servings

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

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

      Step 1

      Cook the beetroot either in the microwave or in a pot with water.

      Step 2

      For the microwave, place it in a microwavable-pan of water 1 inch high, prick with fork and cook on high for 6 to 8 minutes until done.

      Step 3

      Peel off the skin.

      Step 4

      Grate the beetroot and put in a serving bowl.

      Step 5

      Add yogurt to it and mix well.

      Step 6

      Add sugar, salt and cumin powder to it and mix.

      Step 7

      Heat the oil in a pan, season it with black mustard seeds and the chopped green chilies.

      Step 8

      When the seeds start to sputter, remove from the stove and add the seasoned oil to the beetroot and yogurt mixture.

      Step 9

      Garnish the beetroot salad with coarsely chopped cilantro leaves. Beetroot Raita is ready to serve.

      [/tab] [tab]

      • Serve with paratha or any curry.

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

    • The BEST Kofta Palak Recipe: Melt-in-Your-Mouth Meatballs in Creamy Spinach

      Kofta Palak

      Get an exciting taste with this Kofta Palak recipe that is prepared with combination of meat balls, spinach and fenugreek. Kofta Palak is perfect to serve at any occasion.

      Kofta Palak Recipe
      Photo: Kofta Palak Recipe

      Check it out the Kofta Palak Recipe here!!

      [divider]

      [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:1 hour[/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]

      For Kofta (meatballs)

      • 1 kg mutton or chicken mince
      • 1 cup brown onion, crushed
      • 4 green chilies
      • 1 egg
      • 1 teaspoon ginger paste
      • 1 teaspoon garlic paste
      • 1/2 teaspoon coriander powder
      • 2 teaspoon cornflour
      • 1 teaspoon poppy seeds (khashkhask)
      • 1 teaspoon red chili
      • salt to taste
      • oil for frying

      For Palak Curry:

      • 1/2 kg spinach ( palak), boiled and chopped
      • 2 tablespoon dried fenugreek leaves (methi)
      • 2 onions, chopped
      • 2 tomatoes, chopped
      • 1/2 cup milk
      • 1/4 cup ghee or butter
      • 1 teaspoon ginger garlic paste
      • 1 teaspoon coriander powder
      • 1/8 teaspoon turmeric powder
      • 1/2 teaspoon red chili powder
      • 1/2 teaspoon cumin powder
      • a pinch of garam masala powder
      • 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

      Take a large bowl, mix together the kofta ingredients.

      Step 2

      Shape into small balls.

      Step 3

      Heat oil in a deep pan over medium heat.

      Step 4

      Fry koftas for 5-8 minutes or until they turn golden.

      Step 5

      Remove from the oil and absorb on kitchen paper.

      Step 6

      Keep warm.

      Step 7

      To Make Kofta Curry:

      Melt butter in a deep skillet or wok over medium heat.

      Step 8

      Saute onion in butter until transculant.

      Step 9

      Add ginger garlic paste and cook for 1 minute then add tomatoes, red chili, coriander powder, turmeric powder, cumin powder and salt.

      Step 10

      Add spinach, fenugreek leaves and 1 cup milk.

      Step 11

      Cover the skillet and cook on low heat for 40 minutes or until done.

      Step 12

      Remove the lid. Add koftas and cook on high heat for 20 minutes or until they cooked inside.

      Step 13

      Put on dum for few minutes the take it out in a dish. Kofta Palak is ready to serve. ENJOY!

      [/tab] [tab]

      • Serve with rice, naan, or chapati.

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

    • Recipe: Palak Gosht (Spinach with Meat Curry)

      Palak Gosht

      Palak Gosht (meat and spinach curry) has a very exotic taste. It’s tastes great when served with rice. A must try, You will love this Palak Gosht recipe.

      Palak Gosht recipe
      Photo: Palak Gosht recipe

      Check it out the  Palak Gosht Recipe here!!

      Prep Time:10 minutes

      Cook Time:1 hour 20 minutes

      Servings:4

      Difficulty Level:Medium

      Ingredients

      • 1 Kg. mutton
      • 1 Kg. Spinach Or Palak
      • 1-1½ tsp salt (according to taste)
      • ¼ tsp. turmeric powder
      • 1 tsp. chili powder
      • 4-6 tbsp oil
      • 1 tsp. ginger paste
      • ½ tsp. garlic paste
      • 2 tomato-chopped
      • 6-8 whole black pepper
      • 3-4 cloves
      • 2 black cardamom
      • ¼ tsp. cumin seeds
      • 3-4 green chilies
      • 1 small piece of ginger –sliced
      • 2 tbsp corn or wheat flour
      • 1 tbsp dry fenugreek leaves – Kasuri Methi

       

      Directions:

      Step 1

      Steam/blanch the Palak and grind.

      Step 2

      Fry the onion in the oil till brown.

      Step 3

      Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.

      Step 4

      Add the meat and cook again to let the water dry.

      Step 5

      Add 3-4 glasses of water cover and leave to tenderize.

      Step 6

      When meat is almost done add ground Palak, Methi and flour. Cook till water dries.

      Step 7

      Dish it out. Garnish with fresh chopped green chilies. Palak Gosht is ready to serve.

      Serving Suggestions:

      • Serve with naan, or boiled rice.

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

    • Cheesy Spinach Bake Recipe

      Cheesy Spinach Bake

      Cheesy and delicious Spinach Casserole. Looks terrible but taste absolutely awesome!!

      Cheesy Spinach Bake Recipe
      Photo: Cheesy Spinach Bake Recipe

      Check it out the Cheesy Spinach Bake Recipe here!!

      [divider]

      [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:25 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]

      • 2 packages (10 oz each) frozen chopped spinach, thawed and drained
      • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
      • 2 cups shredded Monterrey Jack cheese
      • 1 cup sour cream
      • 1/2 cup grated Parmesan cheese

      [/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

      Place spinach in a large bowl.

      Step 2

      Stir in potato soup, sour cream.

      Step 3

      Transfer into a greased 11×7-inch. baking dish.

      Step 4

      Sprinkle with Parmesan and Monterrey Jack cheese.

      Step 5

      Bake, uncovered, at 325 degree F, for 30 minutes or until cheese is melted and bubbly. Cheesy Spinach Bake is ready to serve. Enjoy!!

      [/tab] [tab]

      • Serve warm with crusty bread.

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

    • Best Bhindi Masala Recipe You’ll Ever Try

      Bhindi Masala

      The Bhindi Masala Recipe is a simple and quick recipe that you can make in a jiffy for a week-night dinner. All you need is Bhindi , tomatoes and onions and a few basic spices. Must try it and Share your experience with us!!

      Bhindi Masala Recipe
      Photo: Bhindi Masala Recipe

      Check it out the Bhindi Masala Recipe here!!

      [divider]

      [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:30 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]

      • 500 gm Okra (bhnidi)
      • 1/2 cup cooking oil
      • 2 onions, chopped
      • 2 green chillies, finely chopped
      • 2 tomatoes, finely chopped
      • 1 teaspoon red Red chilli powder
      • 1/2 teapoon coriander powder
      • 1/2 teaspoon dry mango powder
      • 1/2 teaspoon cumin seeds
      • 1/2 teaspoon turmeric powder
      • Salt to taste

      [/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 pat dry the Bhindi/Okra and cut into long pieces.

      Step 2

      Heat Oil in a pan and add cumin seeds and fry it for a minute.

      Step 3

      Add chopped onions and saute till they are soft.

      Step 4

      Add chopped tomatoes and green chillies and fry for another two minutes.

      Step 5

      Add chilli, coriander and turmeric powders and toss well.

      Step 6

      Stir in the chopped Okra pieces and combine it well. Cook covered on a medium flame , stirring occasionally.

      Step 7

      Add salt and Amchur powder.

      Step 8

      When the Okra is cooked and raw smell goes.

      Step 9

      Remove the lid and saute well for 4-5 minutes.

      Step 10

      Remove from the heat and transfer into a serving bowl. Bhindi Masala is ready to serve.

      [/tab] [tab]

      • Serve with roti.

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

    • Cool & Refreshing Tomato Raita Recipe (The Perfect Dip!)

      Tomato Raita

      Tomato Raita is one of the easiest condiment recipes which does not require any cooking and can be made at home by combining chopped tomatoes and yogurt. This tomato raita recipe is a great accompaniment for spicy dishes.Goes great with spicy pilafs or any spicy dishes.

      Tomato Raita recipe
      Photo: Tomato Raita

      Tomato Raita recipe
      Photo: Tomato Raita

      Check it out the Tomato Raita Recipe  here!!

      Prep Time:5 minutes

      Cook Time:not required

      Servings:2

      Difficulty Level: Easy

      Ingredients: 

      • 2 tomatoes
      • 1 cup plain yogurt
      • 1 green chili, chopped
      • Salt to taste
      • few coriander leaves
      • 1/2 teaspoon cumin seeds
      • 1/4 teaspoon chaat masala powder

      Directions:

      Step 1

      Beat yogurt in a mixing bowl.

      Step 2

      Add chopped tomatoes, green chili, salt, cumin seeds, and a pinch of chaat masala.

      Step 3

      Mix well.

      Step 4

      Garnish with fresh coriander leaves.

      Step 5

      Sprinkle remaining chaat masala over it. Tomato raita is ready to serve.

      Recipe Note’s

      • You can add black pepper powder along with or instead of green chili according to your taste.

      Serving Suggestions:

      • Serve with rice or bread immediately or after cooling in the fridge for sometime.

      If you like Tomato Raita 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 Tomato Raita, do share with us and we would be glad to give it a try.

    • 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.