Nothing feels better than sitting by the window on a cold rainy day, munching on piping hot pakoras and sipping on Tea.Try this Chips Pakora Recipe and enjoy the chips and Pakora’s together.
Photo: Chips Pakora Recipe
Crispy Chips Pakora looks soo good and it can impress every one if fried perfectly.
Photo: Chips Pakora Recipe
Check it out the Chips Pakora Recipe here!!
Chips Pakora Recipe
500 gm potatoes (peeled)
2 tablespoon lemon juice
1 teaspoon red pepper
1 teaspoon cumin powder (zeera powder)
1 teaspoon coriander powder
1 teaspoon chaat masala powder
salt to taste
1/2 cup chickpea flour (besan)
oil for deep frying
Cut thin slices of potatoes with a peeler.
In a large bowl, mix together the chickpea flour, red pepper, chaat masala, cumin , coriander powder, salt and lemon juice.
Now add potato slices and a litlle water.
Toss to coat evenly.
Heat oil in a deep pan over medium heat.
Now fry chips for 10 minutes or until crispy and golden brown.
Remove from the oil and drain on kitchen paper.Chips Pakora is ready to serve. ENJOY
Serve with your favorite dipping sauce.
If you like Chips 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 crispy and mouth watering Chips Pakora , do share with us and we would be glad to give it a try.
Welcome to the newest series on my Website; an interview series with some of my favorite food bloggers. My purpose of this series is to appreciate food blogger work all over the world and share their foodie talent to give you inspiration.
[divider] Me: Dear Neelo’s Aslam-o-Alakaum, “Hope you are doing well, and in good health.”
Neelofer: W’salam, I’m fine thanks :).
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Me: Thank you Neelofer for joining us today now first we would love to know about you. _ tell us a bit you and Your Blog _ A lady behind “Neelo’s Kitchen”?
Neelofer: My Name is Neelofar Naeem. I am from Karachi, Pakistan but settled in UK Since last 9 years. I did my graduation from Khatoon-e-Pakistan college in Arts and as a subject I studied Home Economics.
Since very young age I had a passion of cooking. I watched my mom cooking in Kitchen and wanted to copy her style. I learned basic and traditional cooking by my mom. I like to cook traditional, Authentic and healthy dished for my Family but on other hand I like continental food to so I do keep trying , inventing New dishes and recipes.
Cooking according to me is like Science, Where we do experiments, and invent new everyday! We learn from our mistakes and by Keep trying and not giving up!
While cooking I keep Nutritional Value in my mind too, to make meal healthy but not compromising with taste, so my Family enjoy healthy and yummy food all the time.
Lastly I want to say “What ever Respect and honour I am getting in my Life is all cause of my Husband Love and Support.” he is the only one who has always trusted on me and encouraging me to take Successful steps in life.
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Me: What is the story behind your blog’s name, Neelo’s Kitchen.
Neelofer: I kept the same name for my Blog which I already had on Facebook page with a name of ” Neelo’s Kitchen”, Which was the idea of my Husband. As my cooked food was liked by everyone who visited my place and have it..They ask me recipes, all the time repeating same recipes and telling about process was getting quite difficult for me. Then, my husband gave me idea to open a page add and save all my tried and tested recipes on Page and give benefits to all food lovers to try out my recipes. it makes my life easier, now instead of repeating recipes I simply ask my friends to follow my blog and try out what ever they are looking for .
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Me: Describe your Blog in Three words??
Neelofer: Inspired, Friendly and scrumptious.
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Me: What are your cooking inspirations? A famous chef, your mom, a Cookbook, a Blog?
Neelofer:My inspiration is my mom and my Husband and also my own interest and determination to cook something good and healthy for my Husband.
[divider]
Me: Who or what inspired you to take the plunge and start your own food blog?
Neelofer: I was successfully running my page on Facebook than one of my Dearest Friend Bushrah suggested me to do blogging so more peoples gets benefits from my recipes.
[divider]
Me: What’s your biggest failure ever in the Kitchen?
Neelofer: When I was 11 years old and first time tried to bake Cake.Recipe I found from the Rafhan cornflour box, it was the first time I was handling oven so didn’t get idea that we must have to Preheat it first, I put my cake batter straight in oven. Everyone one was excited my father, my mom, my siblings. When cake came out of oven it was a big disaster. Uncooked from center, hard and chewy. But this thing didn’t stop me. I tried and tried and after several attempt I was able to make perfect and yummy cake like bakery.
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Me: What is your favorite Pakistani dish?
Neelofer: My Favourite dish is Biryani and Gulab Jamun.
[divider]
Me: Any Ingredients you can’t stand? Which one can’t you live without?
Neelofer: I can’t stand without chicken powder
[divider]
Me: What’s the most adventurous dish you’ve ever eaten?
Neelofer: No I didn’t tried any Adventurous food cause my food journey itself is adventure for me.
[divider]
Me: What kind of recipes most of the people want these days?
Neelofer: It depends on, some like traditional recipes, some like healthy and some like quick meals which gets ready in 20 minutes.
[divider]
Me: You visited Malaysia a little less than a year ago. What’s the best food you tried there?
Neelofer: While visit to Malaysia we (I and my Husband) travelled to an Island Langkawi and had a very tasty Biryani and seekh Kebab in ” Lebanon Restaurant” very nice hospitality and very scrumptious food. In Malaysia they call Dhaba “mama”restaurant which you can find every corner of the street, We like there Milk tea and Paratha which they serve with a special potato curry. I still miss that flavor and food.
[divider]
Me: What ingredients would you like to use to make a scrumptious dessert? You can only pick four!
Neelofer: Whipping cream, oreo, strawberry and ice cream these are the ingredients I always keep in my fridge/freezer for last minutes guest to make Oreo cream or Strawberry cream.
Me: How have you found the public’s reaction to your recipes and writing?
A: They show lots of interest as I started my page Last year and Alhumdulillah now I have above 141,000 followers who not only appreciate but also try my recipes and send me their feedback with pictures.
[divider]
Me: What’s your favorite recipe from your blog?
Neelofer: All recipes are my Favorite but I myself like Chicken Karahi, Singaporean Rice and lots more.
[divider]
Me: What piece of Photography equipment could you not go without?
Neelofer: My Iphone
[divider]
Me: If I’m only going to make one dish from your blog, which one should it be?
Me: What’s one secret talent outside of the kitchen nobody knows about you?
Neelofer: Outside the kitchen I have little bit sense of Home decorating, I sew my own clothes.
[divider]
Me: What are your top tips for newie food bloggers?
Neelofer: For Beginners I would suggest to have Patience, hard working and determination, Knowledge of food, interest in cooking are keen ingredients to get success and one more thing never get afraid of blunders you make in kitchen, keep on trying.
[divider]
To stay updated with Neelo’s and find more of her delicious recipes make sure to check out her blog and follow her here: Neelo’s Kitchen Blog
I know there are a lot of people out there that have issues with fruit cake, but this White Fruit Cake recipe has converted even the most reluctant. Great to serve with tea or even it is likely eaten without tea.
Photo: White Fruit Cake Recipe
If there are certain fruits you don’t like, you can always include more of another, or some of your own favourites. Dried fruits soaked in juice can take the place of candied fruits, and seeds can replace nuts. Follow this simple White Fruit Cake Recipe to prepare a delicate taste and texture of Fruit Cake .
Photo: White Fruit Cake Recipe
Bismillah Let’s get started.
Check it out the White Fruit Cake Recipe and printable version below.
White Fruit Cake Recipe
I know there are a lot of people out there that have issues with fruit cake, but this White Fruit Cake recipe has converted even the most reluctant.
3 cups all purpose flour (sfited)
4 cups confectioners’ sugar
2 cups butter
8 eggs (separated)
1-1/2 cups candied pineapple chunks
2 cups golden raisins
2 cups chopped cashew
1-1/2 cups candied cherries
1 cup dried currants
1/2 cup orange juice
2 tablespoon candied orange peel
2 tablespoon candied citron peel
Method
hop raisins, cherries and pineapple.
In a mixing bowl, combine together the chopped fruit with currants, orange peel, and citron.
Soak in orange juice for 2-3 hours.
Preheat oven to 135 degrees C.
Place a small pan of water in the oven.
Line three loaf pans with doubled waxed paper.
Now Place butter and confectioner’s sugar in a large bowl.
Beat until light and fluffy.
Beat egg yolks in a separate bowl.
Then stir in the butter mixture.
Stir in fruit, juice, and cashew.
Gradually stir in the sifted flour.
In a clean bowl, beat the egg whites to peaks.
Fold into batter.
Fill pans 2/3 rd full.
Bake for 2 hours or until a toothpick inserted in the center comes out clean.
Turn on a wire rack and let them cool completely.
Cut into slices and save in an air-tight container. Delicious White Fruit Cake is ready to serve.
Serving Suggestions: Serve with tea or coffee.
I have also posted Carrot Cake Recipewhich is another easiest & tastiest version of making cake. 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 baking!!
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.
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!
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.
1 kg mutton or lamb mince (keema)
1/2 kg kachnar
1/2 cup oil or ghee
3 onions (finely chopped)
2 large tomatoes (finely chopped)
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 cup plain yogurt
2 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
salt to taste
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!!
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!
Today I’m sharing one of super simple, taste bud loving My Favorite French Bread Pizza recipe. I like it more than regular pizza. It’s quick, customizable and there is just something about sinking your teeth into that buttery, garlicky crust and hearing that crunch. So priceless. Do try it!!
Photo: French Bread Pizza Recipe
Bismillah Let’s get started.
Check it out the French Bread Pizza Recipe and printable version below.
French Bread Pizza recipe
Today I’m sharing one of super simple, taste bud loving My Favorite French Bread Pizza recipe. I like it more than regular pizza. So Priceless. Do try it!
1 loaf French bread (about 18 inches long)
2 tablespoon butter (melted)
1 cup leftover chicken tikka (shredded)
1/2 cup pizza sauce
1 capsicum (cubed)
1 to mato (seeds removed and cubed)
1 small onion (cubed)
1/2 cup Mozzarella cheese (grated)
1/2 cup Parmesan cheese (grated)
1/2 teaspoon dried oregano
a pinch of garlic salt
a pinch of red pepper flakes
Method
Preheat oven to 180 Degree C.
Slice the French bread right down the middle.
Flatten out each piece by pressing it firmly with your hands.
In a small bowl, combine together the butter, garlic powder, Parmesan cheese.
Spread butter mixture evenly on both loaves of bread.
Now Place bread on a baking tray and bake for 5 minutes or until lightly toasted.
Remove from the oven and spread pizza sauce onto the french bread.
Top with onion, chicken, tomato, capsicum and cheese.
Sprinkle dried oregano over them.
Bake for another 5 minutes or until cheese is melted.
Cut into serving slices. Delicious French Bread Pizza is ready to serve.
Serving Suggestions: Serve with Chili Garlic Sauce.
I have also posted Easy Naan Pizza Recipewhich is another easiest & tastiest version of making Pizza. 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.
This is a Russian-inspired salad which is an all-time favorite of ours. Its quick and simple to make and most often you will find all the ingredients at home.
Russian Macaroni Salad
Russian Macaroni Salad have become very popular in Pakistan, being even served as starter’s. This simple Macaroni Salad is perfectly creamy, tangy and full of flavor, with a little spicy-sweet kick, where mayonnaise and cream envelopes macaroni, potatoes, peas, carrot, cucumber and eggs together.
Russian Macaroni Salad
My whole family likes it and eat it happily when I make it. It is very expensive to bought from market but I make it at home in only 200 Rs(6 serves) whereas in market a single plate is of Rs 150 rupees. It’s healthy, nutritious and very refreshing. It Can also eaten served as a complete meal itself.
Check it out the Russian Macaroni Salad Recipe and printable version below!!
Russian Macaroni Salad
A perfectly creamy, tangy and full of flavor, macaroni salad with a little spicy-sweet kick. Do try this Russian Macaroni Salad Recipe, You’ll love it.
For Macaroni Salad
1 cup boiled macaroni
1 cup boneless chicken pieces (cooked)
1 cup boiled potatoes (cubed)
1/2 cup green peas (matar, boiled)
1/2 cup boiled carrot (cubed)
2 boiled eggs (cubed)
1 cucumber (cubed)
1 apple (peeled and cubed)
For Salad Dressing
1/2 cup mayonnaise
4 tablespoon fresh cream
a pinch of salt
2 tablespoon castor sugar
1/2 teaspoon freshly ground black pepper
Directions
In a mixing bowl, stir together the mayonnaise, fresh cream, salt , pepper and sugar.
Now add potato, chicken, carrot, macaroni, green peas, egg, cucumber and apple. Stir until well combined.
Adjust the seasoning.
Transfer into a serving dish.
Garnish with salad leaves and egg slices.Russian Macaroni Salad is ready to serve.
Serving Suggestions: Serve with any BBQ meal.
If you like this Russian Macaroni Salad 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.
Garbanzo Beans or Chickpeas are a nutrient-rich food, providing high amounts of protein, fiber, iron, potassium, manganese, copper, zinc, phosphorus, magnesium, vitamin B-6 and thiamine, making them a healthy addition to any diet.
They may also help you lose weight, especially if you eat them instead of higher-fat sources of protein like beef, or chicken. They are high in dietary fibre which means it’s harder for the body to digest them, in turn making their glyceminc index low.
Garbanzo Beans Chaat (Black chickpeas) is one of Pakistani’s favorite food made with chickpeas and other spices. Everyone will like it and ask for more when you serve.
Photo: Garbanzo Beans Chaat Recipe
I am beginning a journey of Weight Watchers friendly cooking to keep me and my family active and healthy. Garbanzo Beans or Black chickpeas(kala chanas) are good for weight loss. The recipe I am sharing with you today is an all year, all occasion kind of garbanzo bean chaat (kala chana chaat), that works as a great salad, too.
Photo: Garbanzo Beans Chaat Recipe
There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy. This salad or chaat looks scrumptious!
Bismillah Let’s get started.
Check it out the Garbanzo Beans Chaat Recipe and printable version below
Garbanzo Beans Chaat Recipe
There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy. This salad or chaat looks scrumptious! Do try it!
2 cups boiled black chickpeas or Garbanzo Beans (kala chana)
1 potato (boiled and cubed)
4 lettuce leaves (chopped)
1 small onion (finely chopped)
1 to mato (finely chopped)
1/2 cup tamarind chutney
2 tablespoon lemon juice
1 teaspoon chat masala powder
1/2 teaspoon cumin seeds (roasted)
2 tablespoon mint chutney
For Serving
papri
lemon wedge
Method
Put Garbanzo Beans (kala chana) in a large mixing bowl.
Add lemon juice, potatoes, onion and tomatoes.
Season with chaat masala powder and cumin seeds.
Now stir in the tamarind chutney and mint chutney.Mix until well combined.
Transfer into a serving bowl.
Top with lettuce leaves.
Add papri and Garnish with lemon wedges. Garbanzo Beans Chaat is ready to serve. Kala Chana Chaat is ready to serve.
For weightloss purpose, please skip the papri and potatoes as it will increase the calorie and carb rate.
For weightloss, add lots of veggies ( like cucumber, carrot, celery etc)
Actually I add (papri) for my lil brother. I ate this chaat without papri and potato and taste was scrumptious.It was so filling, satisfying and healthy.
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.
Coconut Rice Pudding (Nariyal Kheer) is a nutty twist to the favorite Pakistani dessert Kheer. Coconut and rice are main ingredients for this sweet dish. It’s the best rice pudding (kheer)I’ve ever had, and very easy to make! Must try it!!
Photo: Coconut Rice Pudding Recipe
Check it out the Coconut Rice Pudding Recipe here!!
Coconut Rice Pudding Recipe
8 cups evaporated milk
1/2 cup basmati rice
1/2 cup condensed milk
1/2 cup sugar or to taste
1/2 cup coconut flakes
1/2 teaspoon cardamom powder
2 tablespoons chopped coconut
2 tablespoon raisins
2 tablespoons sliced almonds
Wash the rice thoroughly with few changes of water.
Soak in water for 20 minutes.
Put rice in a deep pot.
Pour milk in it.
Bring water to a boil then reduce heat to the low and gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency.
Now stir in the condensed milk, sugar, cardamom and coconut. Cook 5 minutes longer or until thickened.
Dish it out or distribute into 12 serving dishes.
Garnish with raisins, coconut and almonds.
Let it cool completely then put in the refrigerator for 4 hours to chill. Coconut Rice Pudding is ready to serve.ENJOY!!
Serve as a dessert after any meal.
If you like Coconut Rice Pudding 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 sweet and mouth watering Coconut Rice Pudding, do share with us and we would be glad to give it a try.
Today I’m bringing one of my favorite recipes _ “Bakery Style Chicken Patties”. A buttery, flaky pastry crust with warm, creamy chicken filling. I don’t know about you, but just typing this is making me hungry.
Photo: Chicken Patties Recipe
This Chicken Patties recipe is super-friendly. It starts with cooked, shredded chicken. Traditional Pakistani chicken puff pastry has shredded chicken, onion that are cooked in the butter and flour mixture. And you can definitely add those in if you’d like.
But I makes it without them and I don’t see a reason to fix things that are already perfect.
Photo: Chicken Patties Recipe
Flakey goodness, at your service!
Check it out the Chicken Patties Recipe and printable version here!
Chicken Patties Recipe
For Patties Filling
1 boneless chicken breast (boiled and shredded)
1 Onion (finely chopped)
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped parsley
1 tablespoon Mayonnaise
1 tablespoon vegetable oil
1 tablespoon tomato ketchup
2 tablespoon sour cream
Salt to taste
For Patties
1 package Puff Pastry
1 egg
Heat oil in a frying pan over medium heat.
Sauté onion in hot oil until translucent.
Now add chicken and cook for 2 minutes.
Now add the sour cream, mayonnaise, black pepper, salt and tomato ketchup.
Sour cream and mayonnaise will release water, but if the mixture is dry add about a 1/4 cup water so the flavors get a chance to blend.
Cover the lid and cook for 10 minutes or until all water dries up.
Preheat oven at 350 degree F or 170 degree C.
Roll the puff pastry and cut into rounds by using a round cookie cutter.
Sandwich chicken filling between two round pieces of puff pastry.
To seal the edges use water. and press with fork around the edges.
Brush the tops of the patties with egg wash.
Bake in the preheated oven for 15-18 minutes or until the pastry is puffed and the tops are golden brown.
Remove from the oven. Chicken Patties are ready to serve. ENJOY!
Recipe Note’s: To prepare, just place on a baking sheet for 5 minutes prior to placing in the oven. Brush with a lightly beaten egg. The most beautiful part of the recipe is that they can be made ahead and frozen!
Serving Suggestions: Serve with Chili Garlic Sauce or Tomato Ketchup.
If you like Chicken Patties Recipe and make it then let me know your feedback by commenting below.
Starting today, we’re making it easy for you to find other bloggers who share your interests. A Warm Welcome to the RT Food Bloggers Meetup. Meet various food bloggers from accross the web and socialize with like-minded foodies & Food bloggers.
This helps create relationships with both the blogger whose blog you’re interacting with and the people who follow that blog.
Meet up with other food blogger’s will be an amazing experience. It transports us into the living rooms and lives of people we’ve never met and offers an intimate glance into their daily routines and states of mind.
You can meet the writers behind Fresh Tastes or get to know other food bloggers in our Food bloggers Meet up series.
Gajar Halwa is a must have dessert in winter season. Everyone love to eat it. It is unbelievable how the combination of carrots, milk, sugar can end up tasting so divine, khoya is added to give and extra luscious flavor to this halwa.
Photo: Instant Gajar Halwa Recipe
It’ very simple to make and my family(especially my lil bro)loves it. This Instant gajar halwa recipe is very good especially for those who want to make scrumptious dessert in hurry.
Photo: Instant Gajar Halwa Recipe
This Instant Gajar Halwa recipe is also good for people of those areas where you cant find khoya (ricotta cheese) immediately. Must try my recipe, hope you will enjoy and do let me know how it was.
Check it out the Instant Gajar Halwa Recipe here!!
Heat oil in a large skillet or wok over medium heat.
Step 2
Add cardamom pods in it. When they crackle, add the grated carrots (gajar) and cook on a medium heat so that the water is evaporated and the color is slightly changed.
Step 3
Add sugar and keep stirring once in a while.
Step 4
Cook for about 5 more minutes until ghee comes on top.
Step 5
Now add dry milk powder and stir well.
Step 6
Sprinkle khoya over it.
Step 7
Turn the heat off. and dish it out.
Step 8
Granish with nuts, silver paper and boiled egg.Instant Gajar Halwa is ready to serve. ENJOY!!
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If you don’t have khoya (ricotta cheese) increase the amount of dry milk powder , it will eventually turn in to khoya or you can also use evaporated milk.
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Serve hot as a dessert after any meal or you can enjoy as a tea time snack with kashmiri chai.
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If you like Instant Gajar Halwa 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 sweet and mouth watering Instant Gajar Halwa , do share with us and we would be glad to give it a try.
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.
Ah, a good fish fry. Who doesn’t love that? That crunch of flaming-hot fish fillets straight from the fryer.
Photo: Clean Eating Salmon Fish Fry
I love fried fish. While it make my tummy rumble in ecstasy, my blood vessels are shuttering with fear of all that cholesterol. 😛
We usually have the batter made out of white flour, or maybe cornflour (hello, sky-high insulin), and then deep-fried in some vat of polyunsaturated fat that has been used over and over, creating a huge batch of trans-fat laden ooze that your fish is swimming in before it reaches your plate, all to wreck havoc on your health. Okay, so maybe now you don’t love fried fish so much? Sorry to ruin it for ya! But here’s my healthy, and lip-smacking alternative!!
Photo: Clean Eating Salmon Fish Fry
This is one of those delicious andclean eating recipes where I often ask myself, “why don’t I make this more often?”It’s an easy way to cook flaky fish like Salmon. It’s simple to put together and packs a good deal of flavor as well.
Photo: Clean Eating Salmon Fish Fry
In this Salmon Fish Fry recipe I have used Salmon fishwhich cook well of the bone. You can experiment with other fish. Meatier fish like tilapia fish, Sole and halibut work very well too.Salmon fish tastes the best when marinated with spices and fried. I had this salmon fish fry with the roasted veggies and such a treat it was…. the perfect delicious clean eating meal.
Photo: Salmon Fish Fry
If you like salmon then you will love this Salmon Fish Fry recipe!.
Check it out the Salmon Fish Fry (Clean Eating) recipe and printable version below!!
Salmon Fish Fry (Clean Eating Version)
Ah, a good fish fry. Who doesn’t love that? That crunch of flaming-hot fish fillets straight from the fryer. Here’s my healthy, and lip-smacking alternative of Salmon Fish Fry!!
800 gm Salmon Fish
For Fish Marinade
3 tablespoon chickpea flour (besan)
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon black pepper ((crushed))
1 teaspoon red chili powder
1 teaspoon dried parsley
1/2 teaspoon dry mango powder
salt to taste
For Frying
2 tablespoon olive oil
For Garnishing
lemon wedges
Method
Rinse and pat fish with paper towels. Cut fish into 4 inch thick pieces. and set aside.
Now make the marinade. Place the marinade ingredients in a spice grinder with about a tablespoon of water and make a smooth paste.
Put the marinade over the fish. Cover and allow to marinade for an hour.
Heat oil in a frying pan or griddle over medium heat.
When the oil is hot enough to brown a piece of bread in about 20 seconds.
Fry your fish fillets in batches.
With a slotted spoon, carefully lower the fish fillets into the hot oil and cook until they are light brown – about 4 minutes each side.
Now put the lid on for 2 minutes.
Fry fish for further 5 minutes until the fish is crusty and golden brown.
Remove from the griddle and transfer into a serving plate.
Sprinkled dried parsley over it and garnish with lemon wedges.
Serving Suggestions: Serve with roasted veggies (broccoli, carrots, beans etc).
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 Salmon Fish Fry 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.
Breading fish to fry is a delicious way of cooking white fish. There’s nothing better than a crispy, salty, and perfectly-cookedfried fish.It’s flaky and flavorful with a golden crumb coating. Try this Crumb Fried Fish Recipe, and don’t forget to share your experience with us!!
Photo: Crumb Fried Fish
Photo: Crumb Fried Fish
Photo: Crumb Fried Fish
So let’s get started.
Check it out the Crumb Fried Fish recipe and printable version below!!
Crumb Fried Fish
500 gm any white fish fillets
1 egg (lightly beaten)
1/2 cup seasoned bread crumbs
1 lemon
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
salt and pepper to taste
oil for frying
Method
Sprinkle salt and pepper on both sides of fish fillets.
Heat oil in a large frying pan over medium heat.
Dip fillets into beaten egg then coat in breadcrumbs.
Gently slide fish into hot oil and fry until cruspy and golden brown.
Remove from oil and absorb on paper towels.Crumb Fried Fish is ready to serve. ENJOY!!
Serving Suggestions: Serve with chips and tartar sauce.
I have also posted Fish Tempuraand Popcorn Fishwhich are another easiest & tastiest version of making Fried Fish. 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.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 Crumb Fried Fish 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.
Wash chicken properly and cut into bite size pieces.
Step 2
Take a large bowl, add yogurt, lemon juice, oil, garlic-ginger paste, cumin powder, coriander powder, food color, salt, pepper and cayenne pepper in it.
Step 3
Mix until well combined.
Step 4
Add chicken to the marinade. Turn to coat evenly.
Step 5
Cover and refrigerate for 4 hours to blend flavours.
Step 6
Preheat an outside charcoal grill to medium.
Step 7
Brush grill grate with oil or cooking spray.
Step 8
Thread chicken pieces on metal skewers.
Step 9
Place skewers on the preheated grill. Cook for 20 minutes or until chicken is no longer pink inside and juices run clear when chicken is pierced.
Step 10
To Make Onion Relish:
Meanwhile, in a small bowl, combine together the onion, coriander, lemon juice, salt and pepper. Let stand for 30 minutes.
Step 11
Remove from the skewers and transfer into a serving platter. Delicious Chicken Tikka is ready to serve. ENJOY!!
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Serve along with naan and onion relish.
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If you like Chicken Tikka 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 Chicken Tikka, do share with us and we would be glad to give it a try.
