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.
Photo: Potato Pakora Sticks Recipe
Check it out the Potato Pakora Sticks Recipe here!!
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.
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.
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.
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 .
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!!
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 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4
Author Bushrah | Recipestable
Ingredients
8large size green chiliesslit vertically and deseeded.
For Stuffing
2tablespoonmint chutney
2tablespoontamarind pulp
2tablespoonpomegranate seedsAnardana, crushed
1/2teaspoonred chili
1/2teaspooncumin powder
salt to taste
For The Batter
1/2cupchickpea flourbesan
1/2cuprice flour
1/2teaspoonred pepper
1/4teaspooncarom seedsajwain, 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.
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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.
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!!
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.
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).
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.
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).
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.
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.
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
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.
Photo: Kachnar Keema Recipe
Here is an easy to cook Kachnar Keema recipe to try out!
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 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6
Author Bushrah | Recipestable
Ingredients
1kgmutton or lamb mincekeema
1/2kgkachnar
1/2cupoil or ghee
3onionsfinely chopped
2large tomatoesfinely chopped
1teaspoonginger paste
1teaspoongarlic paste
1/2cupplain yogurt
2teaspoonred chili powder
1teaspooncoriander powder
1teaspooncumin powder
1/2teaspoongaram masala powder
1/4teaspoonturmeric 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!
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.
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.
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Keep the size of onion, potato and green bell pepper same while cutting.
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Serve with chapati or paratha.
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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.
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!!
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.
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.
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!!
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Serve with chapati or roti.
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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.
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.
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Serve with rice.
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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.
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.
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.
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Serve with paratha or any curry.
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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.
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.
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!
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Serve with rice, naan, or chapati.
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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.
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.
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.
Bake, uncovered, at 325 degree F, for 30 minutes or until cheese is melted and bubbly. Cheesy Spinach Bake is ready to serve. Enjoy!!
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Serve warm with crusty bread.
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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.
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!!
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.
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Serve with roti.
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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.
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.
Photo: Tomato Raita
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.
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.
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.
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Serve hot with chapati or naan!
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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.