Recipestable

Category: Vegetables

  • Recipe: Lauki Raita (Bottle Gourd with Yogurt)

    Lauki Raita (Bottle Gourd with Yogurt)

    Have you ever tried Lauki Raita? It is delicious just like other vegetable’s raita. It goes perfectly with rice and roti. Do try it.

    Lauki Raita Recipe
    Photo: Lauki Raita Recipe

    Check it out the Lauki Raita Recipe here!!

    Prep Time:1 hour

    Cook Time:10 minutes

    Servings:12

    Difficulty Level: Easy

    Ingredients

    • 2 cups yogurt
    • 1 cup grated lauki ( ghiya/ bottle gourd)
    • Salt to taste
    • 1/4 tsp chaat masala powder
    • 1 tsp dry roasted and coarsely ground cumin seeds
    • few mint leaves, for garnishing

     

    Directions:

    Step 1

    Boil grated lauki with 1 tablespoon water, covered, on a low heat for about 5 minutes.

    Step 2

    Beat curd with a  beater till smooth and lump free. If the curd is too thick, add some water.

    Step 3

    Add lauki, salt and chaat masala powder to curd and mix well.

    Step 4

    Sprinkle ground cumin seeds over the raita. Garnish with mint leaves. Lauki Raita is ready to serve.

    Recipe Note’s

    • In the winter season, serve lauki raita at room temperature and in summers, refrigerate and serve chilled. [/tab]

    Serving Suggestions:

    • Serve with paratha, daal or any curry.

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

  • Onion Pickle Recipe

    An easy way to brighten up sandwiches, burgers, salads, tacos or nachos. Thinly sliced red onions pickled in tamarind juice with spices. Check it out the onion pickle recipe here!!

    [one_third] Prep Time: 1 month[/one_third] [one_third]Cook Time: 5 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

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

    • 500 gm big Onions
    • 100 gm garlic
    • 4 green chilies
    • 2 tbsp red chili powder
    • 75 ml gingilly oil
    • 2 tbsp thick tamarind juice
    • 1 small piece of jaggery
    • few curry leaves
    • salt to taste

    [/tab] [tab]Yield: 8 servings

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

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

    Step 1

    Finely chop onions, garlic and green chillies.

    Step 2

    Heat 50 ml of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown.

    Step 3

    Add chilly powder, salt and saute again in low flame.

    Step 4

    Add the tamarind water and cook for 3 minutes in a high flame.

    Step 5

    Finally crush the gaggery piece and add to the pickle. Mix thoroughly.

    Step 6

    Pour into clean dry glass bottles and keep.

    Step 7

    Heat the remaining oil and pour over the pickle as a thin layer. Stays fine for 1 month. Onion pickle is ready to eat.

    [/tab] [tab]

    • Enjoy with burgers, sandwiches or dosa.

    [/tab] [/tabs]

  • Onion Pulao Recipe

    Onion Pulao

    Looking for very quick and easy at the same time rich and aromatic on busy weekdays for lunch? Then this onion pulao recipe is the best to do recipe. So flavorful, light and satisfying meal along with raita or some spicy curry.  This is a great one-dish meal and is great for a quick weekday dinner.

    Onion Pulao Recipe
    Photo: Onion Pulao Recipe

    Check it out the Onion Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Very 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 Basmati Rice
    • 5 onions
    • 1 cup thick coconut milk
    • 1/2 tsp ginger Paste
    • 1 tsp garlic paste
    • 3 cloves
    • 5 green chillies, thinly sliced
    • 1 bay leaf
    • 1 cardamom
    • 1 cinnamon stick
    • 1/4 cup Cashew nuts, optional
    • 3 tbsp oil or ghee
    • 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 rice with 4-5 changes of water or until water runs clear.

    Step 2

    Soak rice for 30 minutes.

    Step 3

    Peel onion and cut into thin lengthwise slices.

    Step 4

    Heat oil in a heavy bottom skillet.

    Step 5

    Add bay leaf, cinnamon stick, cloves, cardamom when they splutter add cashew nuts.

    Step 6

    Stir fry for 1-2 minutes or until golden.

    Step 7

    Now add ginger-garlic paste and green chillies; cook for 2 minutes or until raw smell goes.

    Step 8

    Then add onions and fry for 2-3 minutes or until turn light pink.

    Step 9

    Add pre-soaked rice, coconut milk , 1 cup water and salt.

    Step 10

    Cook until well done. Onion Pulao is ready to serve.
    [/tab] [tab]

    • Enjoy with raita or with any spicy gravy.

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

  • Tender Juicy and Flavorful Kachnar Gosht

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Happy Spring Season!!

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

    Kachnar(Orchid Buds) 

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

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

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    According Wikipedia:

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

    Tender Juicy and Flavorful Kachnar Gosht

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

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

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

    kachnar closed buds
    kachnar closed buds

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

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

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

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

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

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

    Bismillah, let’s get started

    Ingredients you will need to make it

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

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

    Print Pin

    Kachnar Gosht Recipe

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

    Ingredients

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

    For Garnishing

    • green chilies thinly sliced
    • ginger slices

    Instructions

    Method

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

    Notes

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

    Benefits of Kachnar (Orchid Buds)

    Kachnar has many uses in traditional medicine on the subcontinent.

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

    [divide icon=”circle”]

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    [divide icon=”circle”]

    If you like this Tender Juicy and Flavorful Kachnar Gosht, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Spinach Cutlet Recipe

    Spinach Cutlet is a delicious snack recipe made with spinach, potatoes and spices. It is a perfect dish to serve in front of guests. Add chopped spinach to the vegetable cutlet mixture and shallow fry the Spinach Cutlets before serving hot with green chutney. Healthy, crunchy, and yum. Check it out the Spinach cutlet recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

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

    • 1 cup spinach, finely chopped
    • 1-1/2 cups potatoes , boiled and mashed
    • 1/4 cup coriander leaves, finely chopped
    • 1 tbsp rice flour
    • 3 green chilies ground into paste
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp garam masala
    • Salt to taste
    • Oil for frying
    • Rice flour as required

    [/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 except rice flour.

    Step 2

    Make into ping pong sized balls. Press each ball into cutlets.

    Step 3

    Roll these cutlets in rice flour.

    Step 4

    Spread some oil on a frying pan and shallow fry the cutlets.

    Step 5

    Drain on paper towel. Spinach Cutlet is ready to serve.

    [/tab] [tab]

    • Serve with green chutney.

    [/tab] [/tabs]

  • Masala Potatoes Recipe

    An easy to make Indian and Pakistani recipe which is high in protein and very filling. With the warm flavor of spices, these potatoes make an ideal cold-weather side dish. Kids will surely ask for more. You can serve with all different cuisines not just Indian.

    Masala-Potatoes
    Masala-Potatoes

    Ready In: 30 minutes
    Prep Time: 10 minutes
    Cook Time: 20 minutes

    Servings: 6

    Masala Potatoes Ingredients:

    • 8 new potatoes, cubed with skin left on
    • 2 cups water
    • 1 tsp black mustard seeds
    • 1 tsp turmeric
    • 1 tsp dried red chili
    • 1 tsp garam masala
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp pepper
    • 1 tsp salt
    • 1 tsp kalounji seeds
    • 500 ml water

    Directions:

    • Heat a large pot over medium heat.
    • Add spices and dry-fry for 2 minutes or until aromatic.
    • Then add potatoes and water.
    • Cover and simmer for 20 minutes or until potato is cooked thorough.
    • Masala Potatoes are ready now.
    • Serve with Chapati.

    Yield: 6 servings.

    Masala Potatoes Nutritional Facts:
    Amount Per Serving:

    • Calories: 229.3
    • Total Fat: 0.8 g (Saturated Fat 0.1)
    • Cholesterol: 0.0
    • Sodium: 20.9 mg
    • Carbohydrate; 51.0 g
    • Fiber: 6.9 g
    • Sugars: 2.3 g
    • Protein: 6.2 g

     

  • Tomato Onion Raita Recipe

    Tomato Onion Raita

    Tomato Onion Raita is one of the easiest as well as one of the most commonly made [highlight]Pakistani raita[/highlight]. We don’t need any special ingredient for this raita as the main ingredients like onion, tomatoes and green chili are most of the times available in every kitchen. In fact, these three ingredients are kind of must in most [highlight]Pakistani veggie dishes.[/highlight] It is so delicious just like other [highlight]vegetable’s raita[/highlight]. It goes perfectly with Biryani or  pulao.

    Tomato Onion Raita Recipe
    Photo: Tomato Onion Raita Recipe

    Check it out the Tomato Onion Raita Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:not required minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

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

    • 1 Onion
    • 1 Tomato
    • 1 Green chilli (optional)
    • 1/4 cup chopped Coriander leaves
    • 1 cup yoghurt/curd
    • 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

    Finely chop or thinly sliced onion, tomato and coriander leaves. If you are using green chilli, cut green chilli lengthwise.

    Step 2

    In a small bowl, take the curd and beat it till it takes a smooth consistency.

    Step 3

    Add the onions, tomatoes, green chillies and coriander leaves.

    Step 4

    Add required amount of salt. Mix well. Tomato Onion Raita is ready to serve.

    [/tab] [tab]

    • Serve with biryani or pulao or any variety rice or rotis.

    [/tab] [/tabs]

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

  • Egg and Potato Gravy Recipe

    A typical Pakistani recipe. Spicy Egg and Potato Gravy cooked with Whole Spices, Onions, and tomatoes. It goes well with biryani,steamed rice or even roti. Check it out the Egg and Potato Gravy Recipe here !!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

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

    • 8 eggs
    • 5 medium potatoes
    • 2 onions, minced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 cup tomato puree
    • 2 bay leaves
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp coriander powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp Fenugreek Seeds
    • 1/2 tsp garam masala powder
    • Salt to taste
    • 4 tbsp oil

    For Garnishing:

    • 4 green chilies, thinly sliced
    • 1/2 cup fresh coriander leaves

    [/tab] [tab]Yield:8 servings

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

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

    Step 1

    Take a enough water in a sauce pan. Boiled eggs in it. Then remove the shells.

    Step 2

    Clean potatoes and cut into large pieces. Soak potatoes in salty water. Set aside.

    Step 3

    Heat oil in a large skillet or wok over medium heat. Put minced onion in it.

    Step 4

    Stir fry for 2 minutes then add ginger-garlic paste. Keep stirring.

    Step 5

    Place tomato puree, and all spices into the skillet. Cook for 4-5 minutes or until masala is cooked.

    Step 6

    Add 2 cups of water, bring to a boil. Then add potatoes.

    Step 7

    Cover with a lid and cook for 8-10 minutes or until potatoes are cooked and curry is thickened.

    Step 8

    Put the boiled eggs into the gravy. Now dish it out.

    Step 9

    Sprinkle fresh coriander leaves and green chilies over the top. Egg and Potato Gravy is ready to serve.

    [/tab] [tab]

    • Serve with biryani,steamed rice or even roti.

    [/tab] [/tabs]

  • Crispy & Delicious: The BEST Vegetable Cutlets Recipe Ever (Packed with Flavor!)

    Vegetable Cutlets

    Vegetable cutlets are very easy to make and can be had as an appetizer or light afternoon snack or evening snack with tea. It is also great for small parties and get together.

    Vegetable Cutlets recipe
    Photo: Vegetable Cutlets
    Vegetable Cutlets recipe
    Photo: Vegetable Cutlets

    Check it out the Vegetable Cutlets recipe here!!

    Print Pin

    Vegetable Cutlets

    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 8
    Author Bushrah @Recipestable

    Ingredients

    • 4 Potatoes
    • 1 Onion finely chopped
    • 2 cups Chopped vegetables carrots, beans, peas
    • 2 Green chilies finely chopped
    • 1/2 tsp crushed red chilli
    • 1/2 tsp freshly ground black pepper
    • 1/4 bunch fresh Coriander leaves finely chopped
    • 1 cup All-purpose flour
    • 1 cup Bread crumbs
    • Oil for Frying
    • Salt to taste

    Instructions

    Method

    • Boil and mash the potatoes.
    • Boil the other vegetables.
    • Heat oil in a pan and fry the chopped onions until brown. Add green chillies, potatoes and boiled vegetables. Cook and stir for few minutes.
    • Add chilli powder, black pepper and salt. At last add coriander leaves.
    • Make heart shaped cutlets out of this veg mixture.
    • Mix all purpose flour in little water and make a smooth paste.
    • Dip cutlets in the paste and then roll them in bread crumbs.
    • Heat oil in a shallow frying pan and fry cutlets until both sides becomes brown.
    • Then Remove from the oil and drained on paper towel. Vegetable Cutlets is ready to Enjoy!!

    Notes

    Serving Suggestions:
    Serve with ketchup or mint chutney on the side.

  • Spinach Pakora (Palak Pakora)Recipe

    Spinach Pakora (Palak Pakora)

    Palak pakora is a delicious appetizer or a tea time snack. The taste of these deep fried palak pakora’s (spinach fritters) more enhanced when eaten with apricot chutney.

    As the monsoons have started, I am posting lot of tea time snack recipes for you all to enjoy this season. Must try this Palak Pakora recipe and enjoy the rainy weather with your friends and family!!

    Spinach Pakora (Palak Pakora) Recip
    Spinach Pakora (Palak Pakora)

    Check it out the Spinach Pakora Recipe here!!

    Print Pin

    Spinach Pakora (Palak Pakora) Recipe

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6
    Author Bushrah @Recipestable

    Ingredients

    • 1 cup spinach leaves palak, chopped
    • 1-1/2 cups gramflour besan
    • 1 small chopped onion
    • 2 green chilies chopped
    • 1 tsp Red chili crushed
    • 1/2 tsp Mango powder
    • 1/2 tsp cumin seeds crushed
    • 1/2 tsp coriander seeds crushed
    • Salt to taste
    • Oil for deep frying

    Instructions

    Method

    • Wash palak leaves properly and leave it for drying.
    • Chop the palak leaves. Add water to besan and make a batter of thick consistency.
    • Add chopped green chilies, cumin seeds, coriander seeds, red chili powder, and mango powder, salt and blend it well.
    • Fry small portions of mixture in oil for 5-8 minutes or until they turn golden brown.
    • Remove from oil and absorb on kitchen paper. Palak Pakora is ready to serve.

    Notes

    Serving Suggestions:
    Serve with Apricot Chutney.

    If you like Spinach Pakora (Palak Pakora) 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 Pakora, do share with us and we would be glad to give it a try.

  • Cauliflower Manchurian Recipe

    Cauliflower Manchurian

    Cauliflower Manchurian is a popular Indo Chinese dish. This can be made for a super delicious appetizer or main dish. This Vegetarian Manchurian satisfies both your savoury and spicy cravings! It consists of fried cauliflower simmered in a flavorful gravy made with soy sauce and red chili sauce.

    Gobi Manchurian Recipe
    Photo: Cauliflower Manchurian Recipe

    Check it out the Cauliflower Manchurian Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 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 cauliflower, cut into florets
    • 3 tbsp plain flour
    • 2 tbsp cornflour
    • 2 tbsp rice flour
    • 1 tbsp ginger-garlic paste
    • 1 tsp green chili paste
    • 1/2 cup warm water
    • salt to taste
    • Oil for frying

    For Manchurian Sauce:

    • 2 green onions, finely chopped
    • 1 capsicum, finely sliced
    • 3 cloves garlic, minced
    • 1 tsp ginger, minced
    • 2 green chilies, finely chopped
    • 1 tsp red chili powder
    • 2 tbsp soy sauce
    • 1 tbsp chili sauce
    • 2 tsp vinegar
    • 3 tbsp tomato ketchup
    • 1/2 tsp brown sugar
    • salt to taste
    • 2 tbsp sesame oil
    • 2 tbsp fresh 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

    Cut cauliflower into florets then soaked in salted warm water for 15 minutes and drained.

    Step 2

    Heat oil for deep frying in a heavy based pan.

    Step 3

    In a small bowl,add plain flour, cornflour, rice flour, salt, ginger-garlic paste, chili paste and water to make a thick paste.

    Step 4

    Dip the cauliflower florets into the batter such that its well coated.

    Step 5

    Place each floret that is well coated with the batter into the hot oil.

    Step 6

    Do not crowd the vessel.

    Step 7

    Reduce flame and deep fry till the floret is almost cooked.

    Step 8

    Increase the flame towards the end of the cooking process and fry the florets till it turns golden brown.

    Step 9

    Then remove from the oil and drained on paper towel and keep aside.

    Step 10

    For Manchurian Sauce: Heat oil in a large wok then add the chopped garlic and stir fry for 30 seconds.

    Step 11

    Add the green chilies and ginger and stir fry on high heat for 30 seconds.

    Step 12

    Add the white portion of spring onions and stir fry on high heat for 3-4 minutes. Constantly tossing them.

    Step 13

    Add the sliced capsicum and stir fry for another 2 minutes.

    Step 14

    Reduce the heat to medium and add the brown sugar, soya sauce, tomato ketchup, chili sauce and vinegar.

    Step 15

    Mix well and cook for 2-4 minutes.

    Step 16

    Then add 3-4 tbsp of water and cook for 2minutes.

    Step 17

    Add the fried cauliflower and mix well.

    Step 18

    Toss on high flame for 1-2 minutes.

    Step 19

    Turn off heat.

    Step 20

    Garnish with the chopped spring onion greens and coriander leaves. Cauliflower Manchurian is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

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

  • Vegetable Fried Rice Recipe

    Vegetable Fried Rice

     A quick and healthy [highlight]Vegetable Fried Rice Recipe [/highlight]suitable for vegetarians. Nothing could be easier than this light version of  fried rice. Do try it!!

    Vegetable Fried Rice Recipe
    Photo: Vegetable Fried Rice Recipe

    Check it out the Vegetable Fried Rice Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 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 uncooked rice
    • 1 cup French beans
    • 1 bunch spring onions
    • 1 cup carrots
    • 2 capsicums
    • 4 celery sticks
    • 1/2 cup boiled corn
    • 2 tbsp soy sauce
    • 4 tsp vegetable oil
    • Salt and pepper to taste
    • Green chillies in vinegar
    • Chili sauce to serve

    [/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

    Rinse the rice in 3-4 changes of water and soak for 30 minutes.

    Step 2

    Boil the rice and each grain of the cooked rice should be separate.

    Step 3

    Cut the vegetables into small pieces and set aside.

    Step 4

    Chop the leaves of the spring onions and set aside.

    Step 5

    Heat the oil thoroughly in a wok or deep pan. Add the vegetables and stir fry for 3 to 4 minutes.

    Step 6

    Add the boiled rice, soy sauce salt and pepper. Mix very well and cook for 2 minutes.

    Step 7

    Dish it out. Vegetable Fried Rice is ready to serve.

    [/tab] [tab]

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

  • Sarson Ka Saag Recipe

    Sarson Ka Saag

     

     

    Sarson Ka Saag Recipe
    Photo:Sarson Ka Saag Recipe

    sarson-ka-saag

     

     

    Sarson Ka Saag Recipe
    Photo:Sarson Ka Saag Recipe

    sarson-ka-saag2

     

    Print

    Sarson Ka Saag

    Prep Time 1 hour
    Cook Time 4 hours
    Total Time 5 hours
    Servings 6
    Author Bushrah |Recipestable

    Ingredients

    • 1 kg Sarson mustard greens, finely chopped
    • 1/4 kg Spinach finely chopped
    • 2 cm piece Ginger minced
    • 4 cloves Garlic minced
    • 2 Green Chilies minced
    • 2 Red chilies
    • 1 tbsp butter
    • salt to taste
    • ghee or clarified butter

    Instructions

    Method

    • Boil both the greens till soft.
    • Remove excess water, mash the leafy vegetables well and reserve.
    • Heat 4 tbsp ghee and add ginger, garlic, green chillies and broken red chillies.
    • When the masala has been browned, add the mashed saag and salt.
    • Mix the gram flour in a little water and add to the saag.
    • Simmer for at least 30 minutes.
    • Sarson Ka Saag is ready to serve. Enjoy!!

    Notes

    Serving Suggestions:
    Serve hot, topped with a spoon of butter, with makki ki roti.

  • Stir Fried Wong Bok Recipe

    stir-fried-wong-bok-recipe-image
    stir-fried-wong-bok-recipe

    Ingredients:

    • 500g Wong Bok
    • 1 tsp Minced Garlic
    • 1 Tbsp Oyster Sauce
    • 1 Tbsp Light Soy Sauce
    • Dash of Pepper
    • Dash of Sesame Oil
    • 1/2 tsp Sugar
    • 1 tsp Cornflour with 200ml Water

    How to make Stir Fried Wong Bok:

    • Wash and cut the Wong Bok into slices. Discard the hard stem at the base.
    • Heat a non-stick wok and add a little cooking oil.
    • Stir-fry garlic until fragrant.
    • Add Wong Bok and seasoning ingredients.
    • Stir-fry for 1 minute.
    • Add cornflour mixture and stir until sauce thickens.
    • Stir Fried Wong  Bok is ready to serve.
    • Serve with white rice.

  • Mixed Vegetable Paratha Recipe

    Sabzi Ka Paratha

    Try this Sabzi Ka Paratha recipe to make an excellent lunch for your family. An excellent way to get nutrition.

    Sabzi Ka Paratha Recipe
    Photo: Sabzi Ka Paratha Recipe

    Check it out the Sabzi Ka Paratha Recipe here!

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:20 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]

    For the dough:

    • 1-1/2 cups all purpose flour(maida)
    • 1-1/2 cups wheat flour
    • 1/2 tsp salt
    • 1 tsp melted butter or ghee
    • A little milk

    For the stuffing:

    • 2 mix boiled vegetables (cabbage, cauliflower, carrot, green peas, French beans, capsicum)
    • 1 onion, finely chopped
    • 2 potatoes, boiled and mashed
    • 2 green chillies,finely chopped
    • 1/2 tsp red chilli powder
    • 2 pinches garam masala
    • 2 tbsp fresh coriander leaves,finely chopped
    • 2 tbsp ghee
    • salt to taste

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    To Make the dough: Combine the all purpose flours,wheat flour,salt and butter. Put enough milk and make soft dough.

    Step 2

    Knead the dough properly and keep aside for at least 15 minutes.

    Step 3

    To Make Stuffing: Heat the ghee, put the onion and cook till it becomes soft. Put the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.

    Step 4

    Take out and keep it cool.

    Step 5

    Divide the dough into 12 equal portions.

    Step 6

    Apply a little flour and roll out into rounds.

    Step 7

    Put 2 tbsp of the stuffing in the center of each dough round and fold like an envelope from all the corners.

    Step 8

    Roll into rounds and cook on hot griddle (tawa) for 1-2 minutes, turn over on the other side and cook again till it becomes crispy.

    Step 9.

    Repeat the same procedure for the remaining rounds. Sabzi ka paratha is ready to serve.

    [/tab] [tab]

    • Serve with curd.

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

  • Easy Chili Cheese Fries Recipe: The Best Way to Level Up Your Fries!

    Chili Cheese Fries

    If you want a simple but delicious appetizer chili cheese fries are exactly what you’re looking for.A great combination of cheese, chili and french fried potatoes. Quick and as simple as it gets.

    Chili Cheese Fries recipe
    Photo: Chili Cheese Fries recipe

    Bismillah Let’s get started.

    Check it out the Chili Cheese Fries recipe and printable version below.

    Print Pin

    Chili Cheese Fries Recipe

    If you want a simple but delicious appetizer chili cheese fries are exactly what you’re looking for.A great combination of cheese, chili and french fried potatoes. Quick and as simple as it gets.
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 1 32 ounce package frozen seasoned french fries
    • 1 15 ounce can chili without beans
    • 8 slices cheese cut into pieces
    • 2 cups milk
    • 2 tbsp cornstarch
    • 2 tbsp water
    • 1 tbsp butter

    Instructions

    Method

    • Prepare french fries as directed on the package.
    • In a small bowl, dissolve cornflour in water. Set aside.
    • Pour milk in a saucepan. Add margarine and bring to a boil. Stirring constantly.
    • Reduce heat to low then gradually add cornstarch mixture into the milk mixture.
    • Cook for 2-3 minutes and stir until the mixture is thick and smooth.
    • Add cheese to the milk mixture. Stir for 2 minutes or until cheese has melted and is well combined.
    • Prepare chili as directed on the can.
    • Pour cheese and chili sauce top of the cooked french fries. Chili Cheese Fries are ready to serve. ENJOY!

    Notes

    Serving Suggestions:
    Serve with ketchup.

    I have also posted Pizza Fries Recipes which is another easiest & tastiest version of making French fries. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.