Recipestable

Category: Vegetables

  • Carrot Pudding with a Twist: Make Delicious Gajar ki Kheer!

    Gajar ki kheer

    Treat your sweet tooth with a new dessert and delight everyday by just following this delightful Gajar Ki Kheer recipe. 

    Gajar ki kheer Recipe
    Photo: Gajar ki kheer Recipe
    Gajar ki kheer Recipe
    Photo: Gajar ki kheer Recipe
    gajar ki kheer Recipe
    Photo: Gajar ki kheer Recipe

    Check it out the Gajar ki kheer Recipe here !!

    Print Pin

    Gajar ki Kheer

    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 4 cups milk
    • 2 cups grated carrots
    • 1/2 cup sugar
    • 4 tbsp grain Rice
    • 2 tbsp almonds
    • 1 tbsp rose water
    • 1/2 tsp cardamom
    • 1/4 cup chopped pistachios
    • 1/4 cup fresh cream

    Instructions

    • Pour milk and rice in a big saucepan. Bring it to boil and keep the heat moderate.
    • Stir well and keep it on heat for 20 minutes.
    • Heat it for another 15 minutes uncovered with carrots added.
    • Add sugar and almonds and cook it for further 10 minutes.
    • Stir it till the mixture starts sticking to the bottom of the pan.
    • Remove from heat and keep it to cool down at room temperature.
    • Add cream, cardamom, and rose water. Keep it in freeze.
    • If the Kheer is thick once you remove it from freeze add a little milk to it and stir it. Add pistachios and serve it cool. Gajar ki kheer is ready to eat. Enjoy!

    Notes

    Serving Suggestions:
    Serve chilled as a dessert after any meal.

    If you like Gajar ki kheer Recipe and make it then let me know your feedback by commenting below

  • Cabbage Paratha Recipe

    Cabbage Paratha Recipe

    Cabbage Paratha

    A simple paratha recipe with grated cabbage as stuffing. It is an easy to prepare cabbage paratha recipe. It is so versatile and healthy that it can be served in breakfast, lunch or dinner. The additional benefit of green vegetable in a discreet way makes it ideal to be served to kids who are fussy about veggies in curries and dals. Try this Cabbage Paratha recipe, it’s perfect for a lazy dinner night!

    Cabbage Paratha Recipe
    Photo: Cabbage Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 25 minutes[/one_fourth] [one_fourth]Cook Time: 20 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]

    • 4 cups whole wheat flour
    • 250 gm cabbage
    • 2 green chilies, finely chopped
    • 2 tablespoon ghee or clarified butter
    • 2 tablespoon coriander leaves
    • 1 teaspoon cumin seeds
    • 1 teaspoon red pepper
    • 1/2 teaspoon 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

    Shred the cabbage finely.

    Step 2

    Put it in a large bowl, sprinkle some salt over it and keep aside.

    Step 3

    Chop chillies and coriander very fine and add to cabbage.

    Step 4

    Put garam masala, red pepper, cumin seeds, wheat flour, add little water and knead well.

    Step 5

    Heat a griddle (tawa), roll out paratha of kneaded flour, use ghee for roasting. Roast well. Cabbage Paratha is ready to serve.

    [/tab] [tab]

    • This cabbage paratha is best enjoyed with a bowl of plain yogurt.
    • You can also serve with pickles, dals etc.

    [/tab] [/tabs]

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

  • A Veggie Lover’s Dream: Easy and Flavorful Karahi Bhindi Recipe!

     Karahi Bhindi

     Karahi Bhindi  is a tangy and delicious recipe made of ladyfinger and a blend of other Indian spices. It is a great recipe for vegetarians. If prepared correctly with patience, this vegetable gives a delightful taste. Try this Karahi Bhindi Recipe, hope you’ll love it.

    karahi bhindi recipe
    Photo: karahi bhindi recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 30 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 Lady finger,washed and pat dry
    • 2 onion, thinly sliced
    • 2 tomato, finely chopped
    • 2 green Chilies, thinly sliced
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon dried mango powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • few coriander leaves, finely chopped
    • salt to taste
    • Vegetable oil as required

    [/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

    Slit lady finger into thin slices.

    Step 2

    Take a karahi with oil and heat it. Fry ladyfinger slices until they turn crispy and golden brown.

    Step 3

    Keep fried ladyfinger separate.

    Step 4

    Leave about 2 tbsp oil in karahi and drain the rest.

    Step 5

    Add cumin seeds and green chillies and fry for about 30 seconds.

    Step 6

    Add onion slices and chopped tomato, fry again until light brown.

    Step 7

    Add mango powder, red chili, gram flour and fry for 3 to 4 minutes.

    Step 8

    Now add fried ladyfinger and remaining ingredients. Mix them properly.

    Step 9

    Heat for few seconds and remove from the flame.

    Step 10

    Garnished with chopped coriander leaves. Karahi Bhindi is ready to serve.

    [/tab] [tab]

    • Serve with chapati.

    [/tab] [/tabs]

    If you like Karahi Bhindi 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.

  • Potato Cumin Paratha Recipe

    Potato Cumin Paratha

    Potato Paratha,all time favorite and popular paratha. Yes, this one has cumin in it. This Potato Cumin Paratha taste delicious with fresh, thick cream or a knob of unsalted, home-made butter. Check it out the Potato Cumin Paratha recipe!!

    Potato Cumin Paratha recipe
    Photo: Potato Cumin Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

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

    For Paratha:

    • 2 cups wheat flour
    • 2 tablespoon oil
    • 1/2 teaspoon salt
    • warm water (to prepare dough)
    • Ghee or butter for frying

    For Paratha Filling:

    • 2 boiled potatoes, mashed
    • 4 green chilies, finely chopped
    • 4 tablespoon chopped coriander
    • 4 tablespoon cumin seeds, roasted
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon red pepper flakes

    [/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

    Mix all the ingredients of filling in a bowl, expect cumin seeds.

    Step 2

    Take another bowl and mix flour, salt, sugar and oil. Then add water and knead the dough for 6-8 minutes.

    Step 3

    When it get smooth stop and cover it with a damp cloth for 30 minutes.

    Step 4

    After that make small balls from the dough.

    Step 5

    Take a wheat dough ball, flatten it with your palm.

    Step 6

    Fill it with 3 tbsp filling and close it again. Now dust it with cumin seeds from both sides.

    Step 7

    Flatten it in a round disk of 5 inch.

    Step 8

    Heat up the griddle (tava) and gently place the rolled out paratha over it.

    Step 9

    Cook it from one side for 4-5 minutes over medium flame. Then add ghee over it and fry it from both sides until pink.

    Step 10

    So make all parathas with same procedure. Potato Cumin Paratha is ready to serve.

    [/tab] [tab]

    • Serve with cumin yogurt sauce.

    [/tab] [/tabs]

    If you like Potato Cumin Paratha recipe and make it then let me know your feedback by commenting below.

  • Baby Corn Masala Recipe

    Baby Corn Masala

    An unique combination of baby corn with delectable spicy flavours.  This Baby corn masala is a tasty vegetarian dish. Baby Corn Masala is very yummy and does not require much time to get cooked. The foodies will surely love it. Definitely worth to try this simple but tasty recipe.
    Try this baby corn masala recipe, a rich peanut based delicious gravy, perfect for roti, chapati and pulao. ..!!

    Baby Corn Masala recipe
    Photo: Baby Corn Masala Recipe

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time: 35[/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 Baby Corn, peeled
    • 4 cups Water
    • 1 Onion,finely chopped
    • 2 tomatoes,finely chopped
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp fenugreek seeds
    • 1/2 tsp onion seeds
    • 1/2 tsp mustard seeds
    • 1/2 tsp aniseed
    • 4 tbsp vegetable oil
    • 1/4 cup fresh coriander Leaves,finely chopped
    • 1 cup peanuts,roasted & ground
    • 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

    Place baby corn in a bowl and Cut into 1-inch pieces.

    Step 2

    In a pressure cooker, put baby corn along with salt, water and turmeric powder. Cook for 10 minutes or until soft and tender.

    Step 3

    Remove from the heat and set aside.

    Step 4

    Heat 4 tbsp oil in a deep skillet or wok over high heat.

    Step 5

    Add cumin seeds, onion seeds, aniseed, fenugreek seeds and mustard seeds in it.

    Step 6

    Fry for 1` minute or until seeds start to crackle.

    Step 7

    Add chopped onion; cook and saute for 3-4 minutes or until raw smell of onions goes out.

    Step 8

    Then add chopped tomato and cook for 2 minutes. Season with salt and red chili. Cook for 2 more minutes.

    Step 9

    Put cooked baby corn and remaining water in it.

    Step 10

    Sprinkle fresh coriander leaves over it. Baby Corn Masala is ready to serve.

    [/tab] [tab]

    • Serve hot with roti.

    [/tab] [/tabs]

    If you like baby corn masala recipe and make it then let me know your feedback by commenting below.

  • Skip the Takeout: Easy & Delicious Baby Corn Manchurian Recipe!

    Baby Corn Manchurian

    This is a crispy, crunchy and a dry version of baby corn Manchurian.  Glossy, juicy baby corn Manchurian recipe, perfect for fried rice and as a starter. Try this Baby Corn Manchurian recipe and don’t forget to share your experience with us!!

    Baby Corn Manchurian recipe
    Photo: Baby Corn Manchurian Recipe

    [divider]

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

    • 20 Baby corn
    • 2 onions, finely chopped
    • 2 cloves garlic, finely chopped
    • 4 green chilies, finely chopped
    • 1/2 cup corn flour
    • 1/4 rice flour
    • 1/4 cup tomato sauce
    • 2 tablespoon cashew peanut powder
    • 2 tablespoon chopped green onion
    • 2 teaspoon ginger garlic paste
    • 2 teaspoon chili garlic sauce
    • 1 teaspoon soy sauce
    • oil for deep frying
    • 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

    Boil baby corns in a little salty water.

    Step 2

    Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns.

    Step 3

    Pour oil in a pan and heat it. Now fry the baby corns.

    Step 4

    Remove them from the pan and drain out excess oil on clean paper towels.

    Step 5

    Pour 3 tbsp oil in a pan and heat it. Add onions, green chillies and garlic, saute until golden brown.

    Step 6

    Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.

    Step 7

    Fry for about 10 minutes over medium heat. Baby Corn Manchurian is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Baby Corn Manchurian recipe and make it then let me know your feedback by commenting below.

  • The Everyday Curry: Easy & Delicious Aloo Tarkari Recipe!

    Aloo Tarkari

    Aloo Tarkari is an excellent potatoes dish that is not only tasty but also a hale and hearty dish as potatoes are full of potassium. Taking potatoes twice a month is good for everyone so take it in the form of some delicious dish. It cooks quickly and easily and will make a great  breakfast if served with paratha or puri. So bookmark this Aloo Tarkari recipe for your Breakfast menu.

    Aloo Tarkari Recipe
    Photo: Aloo Tarkari Recipe

    Check it out the Aloo Tarkari 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
    • 1 tsp cumin seeds, roasted
    • 1/2 tsp nigella seeds
    • 1/2 tsp aniseed’s
    • 1/2 tsp black seeds (kalonji)
    • 1 tsp whole red chili, crushed
    • 1/2 tsp turmeric powder
    • 1/4 cup oil or ghee
    • 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

    Wash potatoes, remove the peel. Cut into small cubes.

    Step 2

    Heat oil in a large skillet, add nigella seeds, aniseed’s and cumin seeds.

    Step 3

    When start crackling, add potato and 1 glass of water in it.

    Step 4

    Season with salt and red chili.

    Step 5

    Bring to a hard boil and simmer until potatoes are soft and tender.

    Step 6

    Mash potatoes a little bit. Cook for 3-4 minutes.

    Step 7

    When ready, takeout in a serving bowl. Aloo Tarkari is ready to serve.

    [/tab] [tab]

    • Enjoy with Puri and any pickle.

    [/tab] [/tabs]

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

  • Mint Pulao Recipe

    Mint Pulao is a tasty cuisine. It also offers health benefits. Mint is rich in Vitamin C. This Mint Pulao recipe requires mint leaves and common ingredients. This mint flavored pulao, best served with curd base raita. Check it out the Mint Pulao recipe here!!

    mint pulao recipe
    Photo: mint pulao Recipe

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 35 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]

    • 2 cups basmati rice
    • 2 large potatoes
    • 1 cup shelled peas
    • 1 bunch mint leaves
    • 6 green chillies
    • 1 piece ginger small
    • 3 onions medium
    • ½ tsp turmeric powder
    • 3-4 cloves
    • 2 cardamoms
    • 1 bay leaf
    • Salt to taste
    • Ghee to fry

    For Garnishing:

    • Mint leaves
    • Boiled peas
    • Red cherries

    [/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

    Clean and wash the rice.

    Step 2

    Place in a container with 2 cups of water and salt to taste.

    Step 3

    Wash potatoes and place in another container with 2 cups of water in it.

    Step 4

    Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.

    Step 5

    Grind together coconut, green chilies, and ginger and turmeric powder.

    Step 6

    Peel and dice potatoes. Slice onions.

    Step 7

    Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.

    Step 8

    Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.

    Step 9

    Add potatoes, rice and salt if necessary . Mix well.

    Step 10

    Squeeze lime juice and remove from fire. Garnish with mint leaves, red cherries and peas. Mint Pulao is ready to serve.

    [/tab] [tab]

    • Serve with Raita.

    [/tab] [/tabs]

  • Palak Kofta Curry Recipe

    When you want to cook something special koftas always come in mind. There are so many different kinds of koftas and cooking recipes all over India and Pakistan.Here’s a very tasty Palak kofta curry recipe that goes great at lunch or dinner time. Children love palak kofta as kofta is their favorite dish and according to health palak is good so we can cont it as healthy dish. Those who don’t have to eat much oily or frying thing they can have baked kofta instead of fried one. Check it out the Palak Kofta Curry Recipe here!!

    Palak Kofta Curry Recipe
    Photo: Palak Kofta Curry Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 40 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]

    For Koftas:

    • 2 tbsp grated paneer
    • 1 cup palak leaves , washed & chopped
    • 1 cup of mashed boiled potatoes
    • 2 green chillies, finely chopped
    • 1 inch ginger piece, minced
    • salt to taste
    • 2 slices of bread

    For the Gravy:

    • 1 big bunch of spinach , washed-blanched and pureed
    • 2 big onions, blanch the onions and make a paste
    • 2 medium tomatoes ,blanch the tomatoes and make a paste
    • 1 tsp ginger garlic paste
    • 1/4 tsp garam masala powder
    • 1 tsp red chilli powder
    • 2 tbsp cashewnut paste
    • salt to taste
    • 2 tbsp ghee
    • 1 tsp shah zeera
    • Cream for garnish(optional)

    [/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

    To Make Kofta: In a bowl add all kofta ingredient. Mix well until combine.

    Step 2

    Make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.

    Step 3

    To Make Gravy: Heat ghee in a cooking vessel and add the shah zeera and let them pop.

    Step 4

    Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesn’t burn.

    Step 5

    Add the ginger garlic paste and fry for another 2-3 minutes. Add red chilli powder and combine.

    Step 6

    Add the tomato puree and let it cook over slow fire till the ghee separates.

    Step 7

    Add the palak paste and the cashew nut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat.
    Stir once in a while.

    Step 8

    Lastly add the garam masala and mix well. Turn off heat.

    Step 9

    Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream . Palak Kofta Curry is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

  • Vegetarian Manchurian Recipe

    In our last post we learn’t how to make Spicy mushroom rice. Today we will see a good side dish for it. Vegetable Manchurian are deep fried vegetable balls in a soya sauce based gravy. Manchurian balls mainly consists of cabbage, carrots and onions. So here it is, Vegetable Manchurian, authentic Chinese recipe. Make it when you feel low and just watch it lift your spirit as soon as your taste buds get the taste of this sweet, sour and spicy delight. Please stop being a sissy and indulge in some deep fried lovelies. Check it out the Vegetarian Manchurian Recipe here!!

    Vegetarian Manchurian recipe
    Photo: Vegetarian Manchurian Recipe

    [divider]

    [one_fourth]Prep Time: 15 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]

    • 2 cups Grated Cabbage
    • 2 cups Grated Carrots
    • 1 Chopped Spring Onion
    • 2 Chopped Green Chilies
    • 3-4 Crushed Garlic Flakes
    • 2 tbsp Corn Starch or Flour
    • Oil for deep frying
    • 1 tbsp Soy Sauce
    • Salt to taste
    • 1 tsp Pepper Powder
    • 1 tsp Sugar
    • 2 tbsp sesame oil

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    Mix grated cabbage and carrots and squeeze the water out from them.

    Step 2

    Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.

    Step 3

    Make small balls (like koftas) of the mixture .

    Step 4

    Heat the oil in a karahi / wok and deep fry the balls till golden brown, drain and keep aside.

    Step 5

    Now in a separate pan heat 2 tbsp oil. Saute garlic, green chilies and spring onions.

    Step 6

    Add water, salt, pepper powder, sugar and soya sauce.

    Step 7

    Bring it to a boil. Mix 1 tbsp corn four with half of a cup of cold water and stir into it.

    Step 8

    Gently add the fried balls to the gravy. Cook the vegetable Manchurian for 3-4 minutes.

    Step 9

    Garnished with chopped coriander. Vegetarian Manchurian is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • Stuffed Lemon Pickle Recipe

     Stuffed Lemon Pickle

    In months of December and January lemons are available in very good variety. During this time lemon with thin skin are easily available in a market which is the best variety for making pickle. This period is very much suitable for making lemon pickle. Lemon pickle can be prepared in many ways. Today I am going to share stuffed lemon pickle recipe with you guys.

    stuffed lemon pickle recipe
    Photo: stuffed lemon pickle recipe

    [divider]

    [one_fourth]Prep Time: 4 days[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 12[/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 Lemons
    • 1/2 level teaspoon nutmeg
    • 8 Cloves
    • 4 teaspoons pepper
    • 2 teaspoons Cumin Seeds
    • 3 teaspoons Red chili pepper
    • 2 teaspoons Coriander powder
    • 2 teaspoons dry Ginger powder
    • 1/2 teaspoon Cinnamon powder
    • 2 big cardamoms
    • 1 teaspoon asafoetida
    • 3 teaspoons Black Salt
    • 12 teaspoons table Salt
    • 1 cup Lemon juice

    [/tab] [tab]Yield:12 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

    Slit the lemons into four without separating them at the base. Remove all the seeds.

    Step 2

    Grind all the dry ingredients to a fine powder.

    Step 3

    Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.

    Step 4

    Cook on a low fire till the juice boils.

    Step 5

    Cool and put the pickle in airtight jar.

    Step 6

    Keep in the sun for 4 days shaking it once daily. Stuffed Lemon Pickle is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with daal, paratha or any curry.

    [/tab] [/tabs]

  • Recipe: Chicken Kofta With Palak

    Prep Time: 2 hours 20 minutes

    Cook Time: 40 minutes

     Servings: 5

    Ingredients

    For Kofta:

    • 500 gm boneless chicken
    • 1 cup fried onion, golden brown
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 egg, lightly beaten
    • 1/2 tsp hot spices powder
    • 1/2 tsp salt

    For Gravy:

    • 1 kg spinach, boiled & chopped
    • 4 tbsp fenugreek, dried
    • 1 cup onion, finely chopped
    • 1/2 cup oil
    • 1/2 cup plain yogurt
    • 10 green chilies, thinly sliced
    • 1 tsp coriander powder
    • 1 tsp cumin seeds, roasted
    • 2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp salt

     

    Directions:

    For Koftas:

    1. Place boneless chicken and fried onion in a chopper.
    2. Finely chopped until well combined.
    3. Put into a bowl, add salt, ginger garlic paste, hot spices powder.
    4. Pour beaten egg to the chopped mixture.
    5. Mix well and form small balls out of the mixture.
    6. Refrigerate for 2 hours or until set.

    For Gravy:

    1. Heat oil in a deep pan or skillet.
    2. Fry chopped onions for 2-3 minutes then add ginger garlic paste.
    3. Cook for 30 seconds.
    4. Now add red chili powder, turmeric powder, coriander powder, cumin seeds, salt, fenugreek and plain yogurt.
    5. Cook and stir well.
    6. When oil separated from gravy, then place koftas in it.
    7. Turn heat to low and cook for 10 minutes.
    8. Now add boiled spinach.
    9. Cover and cook on low flame for 30 minutes.
    10. Add green chilies.
    11. Take it out in a serving bowl.
    12. Delicious Chicken Kofta With Palak is ready to serve.

    Serving Suggestions:

    • Serve with Boiled Rice.

     

  • Veggie Delight: The Flavorful Vegetable Kofta Biryani Recipe!

    Vegetable Kofta Biryani

    Biryani is one of the most famous rice dishes in the world. Here’s a classic Vegetable Kofta Biryani Recipe for veggie lover’s. This Vegetable Kofta Biryani recipe is a sure way to cook the best aromatic biryani you have ever tasted.

    Vegetable Kofta Biryani Recipe
    Photo: Vegetable Kofta Biryani
    Vegetable Kofta Biryani recipe
    Photo: Vegetable Kofta Biryani

    Check it out the Vegetable Kofta Biryani Recipe here!!

    Prep Time: 30 minutes

    Cook Time:40 minutes

    Servings: 4

    Difficulty Level: Easy

    Ingredients

     

    • 1 cup basmati rice
    • 1/4 cup boiled and mashed potatoes
    • 1 cup mixture of finely chopped carrot, cabbage , grated 
    • 1/4 cup boiled and mashed green peas
    • 1/4 cup fresh mint leaves
    • 1/4 cup chickpea flour
    • 2 tablespoon rice flour
    • 2 tablespoon fresh coriander leaves, finely chopped
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon green onions, chopped
    • 2 tablespoon plain yogurt
    • 1 onion, thinly sliced
    • 1 tomato, chopped
    • 1 bay leaf
    • 1 cinnamon stick.
    • 1 cloves
    • 2 green chilies, thinly sliced
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • salt to taste
    • oil for deep frying

     

    Directions:

    Step 1

    Wash and soak rice in water for 30 minutes.

    Step 2

    Boil basmati rice by adding 2 cups of water. Drain and keep aside.

    Step 3

    Take a large bowl, add the potatoes, boiled vegetables, green peas, fresh coriander, chickpea flour and rice flour.

    Step 4

    Add the red chilli powder, coriander powder, garam masala, salt. Mix until well combined. Now make small balls of it.

    Step 5

    Heat oil in a deep pan for medium heat. Fry the balls for 3-4 minutes or until crispy and golden brown.

    Step 6

    Take another medium pot or pan, heat 3 tablespoon oil in it. Add bay leaf, clove, cinnamon and cook for 30 minutes (Fry until the begins to darken but not burn.)

    Step 7

    Add chopped onions, ginger-garlic paste and saute for 3-4 minutes or until onions turns light brown in color.

    Step 8

    Then add tomatoes, green chilli and saute till the tomatoes are nicely cooked.

    Step 9

    Now add yogurt and salt and saute for 5-8 minutes so that the raw smell goes away, in a medium flame. (Do not let it burn)

    Step 10

    Now add the boiled rice to the mixture and mix well.

    Step 11

    Simmer it for about 2 minutes and then add the fried koftas. (Mix carefully. Do not break the koftas). Sprinkle mint leaves over it.

    Step 12

    Take it out in a serving dish. Garnish with spring onions. Vegetable Kofta Biryani is ready to serve.

    • Serve with raita.

     

    If you like Vegetable Kofta Biryani  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 Kofta Biryani , do share with us and we would be glad to give it a try.

  • Burger with a Kick! Make a Delicious Chatpata Aloo Tikki Burger!

    Chatpata Aloo Tikki Burger

    Love burger ? OR Want to try some new veggie burgers? Today, I’m sharing an easy to make chatpata aloo tikki burger recipe with you.
    If you’re craving a tangy or chatpata veggie burger — one that you can really sink your teeth into — then you’ve come to the right place, my friend. No dull and tasteless burger here. There are so many famous street foods in Lahore that are amazingly delicious, mouthwatering, but they are mostly unhealthy. I love eating healthy, but burgers is one of my guilty pleasures. So you know I’m going to take advantage of this lol 😛

    Chatpata Aloo Tikki Burger Recipe
    Photo: Chatpata Aloo Tikki Burger Recipe

    This is a very [highlight]healthy and nutritious burger[/highlight] recipe, ideal for the vegetarians or for those who want to create a quick lunch meal as just takes your 25-30 minutes. It is popular in both elders and young one’s enjoy it with any type of dip which gives you a perfect taste.

    Let’s start making this amazing burger!. Ready ?

    Chatpata Aloo Tikki Burger Recipe
    Photo: Chatpata Aloo Tikki Burger Recipe

    Check it out the Chatpata Aloo Tikki Burger Recipe and printable version below!!

    Print Pin

    Chatpata Aloo Tikki Burger

    Love burger ? Today, I’m sharing an easy to make chatpata aloo tikki burger recipe with you. Ideal for the vegetarians or for those who want to create a quick lunch meal as just takes your 25-30 minutes.
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 10
    Author Bushrah | Recipestable

    Ingredients

    For Aloo Tikki

    • 4 boiled potatoes peeled and mashed
    • 2 eggs lightly beaten
    • 1/2 cup bread crumbs
    • 1/2 cup cheddar cheese grated
    • 2 tablespoon mint leaves
    • 2 tablespoon fresh coriander
    • 1 teaspoon dry mango powder
    • 1 teaspoon chopped green chili
    • 1 teaspoon red chili flakes
    • 1 teaspoon cumin powder
    • salt to taste
    • Oil for frying
    • For Aloo Tikki Burger
    • 10 burger buns
    • 5 tsp butter
    • 1 cup tomato ketchup
    • 1/2 cup green chutney
    • 1/2 cup shredded cabbage
    • 2 small onions cut into rings.
    • 2 cucumber thinly sliced
    • 2 to matoes thinly sliced

    Instructions

    Directions

    • Put mashed potatoes in a large bowl. Add dry mango powder, cumin seeds, red chili, salt, green chili, mint and coriander leaves. Mix until well combined.
    • Make 10 balls out of the aloo mixture. Now stuff 1 teaspoon cheese on each potato ball and shape into a flat Patty(tikki).
    • Beat eggs in a small bowl and place bread crumbs in another shallow bowl. First dip each aloo tikki in the egg then coat with crumb mixture.
    • Heat oil in a nonstick pan over medium heat. Shallow fry aloo tikki for 1-2 minutes on each side or until golden brown. Transfer into a plate and keep warm.
    • Cut the buns from the center. Toast them with the little butter.
    • Put one teaspoon ketchup on one side of the burger bun and one teaspoon of green chutney on the other side.
    • Put a aloo tikki on it some sliced onions, cucumber, tomatoes and shredded cabbage. Cover it with the second part of the bun.
    • Press it down softly and insert a toothpick through the bun. Repeat this procedure with remaining buns and make all the burgers.Chatpata aloo Tikki Burger is ready to eat.

    Notes

    Serve with green chutney, ketchup and french fries.

    I have also posted Chicken Roast Burger Recipe which is another quick version of making burgers. Do check it out as well.

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    If you like this Chatpata Aloo Tikki Burger 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.

  • Simple & Delicious: Mattar Paneer Pulao Recipe (Ready in Minutes!)

    Mattar Paneer Pulao (Green Peas & Cheese Pulao)

    Mattar Pulao is a Pakistani favorite and a staple rice dish. Here it has been enhanced by addition of fried Paneer.  This is a nice twist in the regular peas pulao recipe. It makes a perfect side dish on a family dinner and a absolute favorite main meal on a week day.

    Check it out the Mattar Paneer Pulao (Green Peas & Cheese Pulao) recipe here!!

    Prep Time:30 minutes
    Cook Time: 30 minutes
    Servings: 5
    Ingredients:

    • 300 gm basmati rice
    • 2 potatoes, boiled
    • 2 eggs, boiled
    • 1 cup green peas, boiled
    • 2 cups cheese, cut into cubes
    • 1/4 cup vegetable oil
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 4 green chilies, thinly sliced
    • 1 tsp turmeric powder
    • 1 tsp red chili flakes
    • 1 tsp coriander powder
    • 1 tsp hot spices
    • salt to taste
    • Oil for frying

    Directions:

    1. Rinse rice with few changes of water then soak for 30 minutes.
    2. Heat oil in a wok or deep skillet.
    3. Place chopped onion in hot oil and fry for 3-4 minutes or until turn golden brown.
    4. Add hot spices, 4 green chilies in it.
    5. Stir fry for 2 to 3 minutes.
    6. Then add water and turmeric powder, red chili flakes, coriander and salt.
    7. Cook for 2-3 minutes.
    8. Add tomatoes, boiled peas and boiled potatoes in it.
    9. Heat oil in a pan over medium high heat.
    10. Fry cheese cubes on each side for 2-3 minutes or until nicely golden.
    11. Put fried cheese in peas gravy.
    12. Add soaked rice with 1.5 glass of water.
    13. When rice level has rise, add 2 sliced boiled eggs in it.
    14. Let it simmer for 8 to 10 minutes.
    15. Delicious Mattar Paneer Pulao is ready now
    16. Serve with pudina raita.