Hyderabadi Mutton Dum Biryani is the king of all biryani’s. It is a mixture of original Andhra cuisine and Hyderabadi cuisine, having Mughlai influence.
A delicious lip smacking delicacy Hyderabadi Mutton Biryani, cooked the same way it’s cooked in restaurants, with Dum (cooking both Mutton and Rice together in layers). Do try this Hyderabadi Mutton Dum Biryani Recipe, you’ll love it.
Photo: Hyderabadi Mutton Dum BiryaniPhoto: Hyderabadi Mutton Dum Biryani
Check it out the Hyderabadi Mutton Dum Biryani Recipe here!!
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Step 1
To Make Mutton Marination:
Place mutton masala ingredients except ghee in a large bowl. Mix well.
Step 2
Cover and marinate for 2 hours.
Step 3
Meanwhile soak rice in cold water for 30 minutes.
Step 4
Heat ghee in an earthen pot or heavy bottom pot over medium heat.
Step 5
Add onions and fry for 5-8 minutes or until they turn golden brown and crispy.
Step 6
Remove from the oil and keep aside.
Step 7
Now fry the cashew nuts in remaining ghee for few seconds until lightly browned.
Note: Don’t burn them.
Step 8
Now add bay leaves, cloves, cardamom,whole black pepper and cinnamon sticks.
Step 9
Saute for few seconds then add the marinated mutton pieces.
Step 10
Cover the pot and simmer for 1 hour or until meat is almost tender and gravy is thickened.
Step 11
Meanwhile, cook the soaked rice with salt till half boil.
Step 12
Drain the water and spread it on a large dish and sprinkle clarified butter over the rice.
Step 13
Now put some mutton mixture in a large pot.
Step 14
Spead 1/2 boiled rice over the mutton.
Step 15
Sprinkle hald chopped mint leaves, coriander leaves and fried cashew nuts.
Step 16
Continue the process for all the layers till the rice and mutton is over.
Step 17
Drizzle food color in milk over the top.
Step 18
Top with fried crisp brown onions.
Step 19
Cover the pot and cook biryani on slow flame for the dum flavour 10-15 minutes or until the rice is cooked.
Step 20
Dish it out. Hyderabadi Mutton Dum Biryani is ready to serve. ENJOY!!
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[tab title=”Serving Suggestions” ]Serve with mint raita, fresh green salad and boiled eggs.[/tab]
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If you like Hyderabadi Mutton Dum 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 Hyderabadi Mutton Dum Biryani, do share with us and we would be glad to give it a try.
This Chicken Tacos Recipe is so quick and easy to make. It’s really good for those nights you don’t have a lot of time for dinner preparations. Do try it!!
1 pound boneless chicken breasts, cut into small cubes
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
1 (about 12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 cup shredded Cheddar cheese
1 cup salsa
1 cup sour cream
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[tab title=”Nutrition” ]
Yield: 8 servings
Amount Per Serving: ( 1 serving = 1 Each)
Calories: 401 kcal
Carbohydrates: 30.3 g
Cholesterol: 75 mg
Fat: 20.7 g
Fiber: 4.4 g
Protein: 24.9 g
Sodium: 435 mg
Percent Daily Values are based on a 2,000 calorie diet.
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Directions:
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Step 1
In a large bowl, combine together the chicken, lemonade, olive oil, lime juice, and Worcestershire sauce.
Step 2
Season with garlic powder, onion powder, and bay leaf.
Step 3
Marinate for 20 minutes to blend flavors.
Step 4
Place chicken in a skillet. Simmer on low heat for 20 minutes or until chicken is no longer pink and all juices run clear.
Step 5
Meanwhile, warm the tortillas in the oven or microwave until soft.
Step 6
Now divide chicken mixture in 8 tortillas evenly.
Step 7
Top each with lettuce, tomatoes, cheese, salsa, and sour cream. Delicious Chicken Tacos are ready to serve.
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[tab title=”Serving Suggestions”]Serve with Lemonade.[/tab]
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If you like Chicken Tacos 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 Tacos, do share with us and we would be glad to give it a try.
This is my version of Open Faced Texas Burger. These burgers are so moist,juicy, flavorful and stays together well when cooking!
This Burger flavored with tangy BBQ sauce, onions, thymeare cooked, then topped with cheese and tomatoes for big Texas flavor. Don’t miss out on this heavenly delicious burgers and taste of the south!
Photo: Open Faced Texas Burgers Recipe
Check it out the Open Faced Texas Burgers Recipe here!!
Percent Daily Values are based on a 2,000 calorie diet.
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Directions:
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Step 1
Place ground beef, 1/2 cup cheese, onion, garlic and thyme in a large bowl.
Step 2
Mix well.
Step 3
Shape mixture into two round patties.
Step 4
Heat a large skillet or pan over medium heat.
Step 5
Cook patties over medium heat for 5 minutes on each side or until meat is no longer pink.
Step 6
Meanwhile, toast the burger buns.
Step 7
In a small saucepan, stir together the tomato sauce, brown sugar, Worcestershire sauce and Tangy BBQ sauce.
Step 8
Bring to a boil. Cook for 2 minutes or until sauce is slightly thickened.
Step 9
Now pour this over the beef patties. Turn to coat evenly.
Step 10
Put patties and sauce on burger bun.
Step 11
Sprinkle with remaining cheese and top with Crispy Fried onions.Open Faced Texas Burgers are ready to serve. ENJOY!!
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[tab title=”Serving Suggestions”]Serve with French Fries.[/tab]
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If you like this Open Faced Texas Burgers 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.
Super Crispy delicious Chicken Wings. The secret to these Fried Chicken Wingsis soaking the wings twice in the egg-milk mixture and double-dredging in seasoned flour for a superior crust. Give it a TRY!!
A little different – chicken wings are roll in cornflour then deep fried until crispy and golden brown. Goes great with Sweet and Sour Sauce.
Photo: Crispy Fried Chicken Wings Recipe
Check it out the Crispy Fried Chicken Wings Recipe here!!
[one_fourth]Prep Time:10 minutes + marination[/one_fourth] [one_fourth]Cook Time:10 minutes Per batch[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]
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2 pounds chicken wings,
1 large egg, lightly beaten
1 cup buttermilk
1-1/2 cup all-purpose flour
1/2 cup saltine crackers, crushed
1 teaspoon freshly ground black pepper
1 teaspoon crushed dried thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt to taste
oil for deep frying
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[tab title=”Nutrition” ]
Yield: 6 servings
Amount Per Serving ( 1 serving = 3 pieces)
Calories: 1064 kcal
Carbohydrates: 93.6 g
Cholesterol: 203 mg
Fat: 53.7 g
Fiber: 3.5 g
Protein: 48.3 g
Sodium: 1119 mg
Percent Daily Values are based on a 2,000 calorie diet.
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Directions:
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[tab title=”Step By Step Method” ]
Step 1
Cut chicken wings into 3 sections; discard wing tips and keep aside.
Step 2
In a medium bowl, beat together the egg and buttermilk until amooth and well combined.
Step 3
Put chicken wings in the buttermilk mixture.
Step 4
Cover and refrigerate for 30 minutes.
Step 5
In a shallow bowl, mix together the flour, crushed crackers, black pepper, thyme, cayenne pepper, garlic powder and salt.
Step 6
Heat oil in a deep-fryer or large skillet over medium heat.
Step 7
Remove chicken wings from the buttermilk marinade, and discard the remaining marinade.
Step 8
Allow the excess buttermilk to drip from the wings.
Step 9
Press chicken wings into the bread crumbs to coat evenly.
Step 10
Cook in batches in the hot oil for 10-12 minutes or until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone.
Step 11
Remove from the oil and drain on a kitchen paper. Crispy Fried Chicken Wings are ready to serve. ENJOY!!
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[tab title=”Recipe Note’s” ]For buffalo wings, same procedure as above only immediately after removing from oil, place in large seal-able container with wing sauce and shake to coat wings.[/tab]
[tab title=”Serving Suggestions”]Serve with cheese sauce and some salad.[/tab]
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If you like this Crispy Fried Chicken Wings 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.
An EASY comfort food recipe with just few ingredients and ready in 30 minutes!! Lip Smacking Cheesy Chicken Cups with a cheesy filling are sure to be a family favorite. Great for breakfast, dinner, snacks, a party appetizer or anything in between!!
Cheesy Chicken Cups
Cheesy Chicken Cups
I had some extra chicken cooked and was looking to use it in a super fast and easy recipe. Since I also had few slider buns in my fridge, this fit the bill perfectly. I love the idea of the Slider cups (I can’t wait to get creative and try other things with that concept) and the filling was ooey-gooey, warm and cheesy. This is a very quick and simple way to get that comfort food taste/feeling.
Here is my first try. I was thrilled they turned out just right. They look so Lip smacking and appetizing (thus the name Lip Smacking Cheesy Chicken Cups). These are just as beautiful as they are delicious. My taste buds are going crazy, and I cannot wait for the next course in this meal. For a change of pace from your average dinner, this Cheesy Chicken Cups fits the bill! Unusual as it may be, once you take a bit, you will be reminded of some of your favorite chicken recipes. This is cheesy, flavorful, and will be loved by the whole family. Try making it tonight!
Cheesy Chicken Cups yes! Please give me one moment. All righty – I’m good now. I had to take a break to stare at these little beauties.
Extra Cheesiness Alert
Alright, lets move to the cheesiness of this recipe.
Cheesy chicken filling, extra cheese on top and pepper flakes all stuffed up in a crispy slider bun shell. Slider Buns are great for so many appetizers. I used regular sized muffin tins, so I used bun half per cup, overlapping the corners so that all the edges are covered. This whole recipe is sure to leave you stuffed and satisfied!
Cheesy Chicken Cups Recipe
What I Love About The Cheesy Chicken Cups?
What I love about these Cheesy Chicken Cups – they are SO SIMPLE. Seriously, simple ingredients, and half an hour are all it takes to make these Lip Smacking Cheesy Chicken Cups! They are very good and easy to make, filled with a delicious cheesy chicken filling that everyone will love. We normally have all these items on hand. Mini Slider Buns make great cups for these cheesy treats. You can also use any leftover chicken for this.
Cheesy Chicken Cups Recipe
If you serve these at your Iftar Party or next get together , you may want to make a few a double batch – your guests will love them too!
Cheesy Chicken Cups with Pasta Salad that are hearty enough to serve for dinner.
Bismillah let’s get started. Check it out Hot and Sour Noodles Recipe and printable version here!!
Lip Smacking Cheesy Chicken Cups Recipe
Lip Smacking Cheesy Chicken Cups – baked to perfection in muffin tins! Great for holidays and lunch boxes – it’s portable and makes for easy serving!
6 mini slider buns
For Cheesy Chicken Filling:
1 cup boiled chicken (shreded)
1 small onion (chopped)
1 tablespoon plain flour
1 cup milk
1/2 cup cheddar cheese
2 tablespoon butter
1 teaspoon black pepper (freshly ground)
1 teaspoon dried basil
1/2 teaspoon red chili flakes
salt to taste
For Topping:
1/2 cup grated cheese
red pepper flakes
dried or fresh basil
Preheat oven to 180 degrees C.
Lightly greased a muffin pan with non-stick cooking spray or butter.
To Prepare the Chicken Filling:
Melt butter in a frying pan over medium heat.
Fry onion till soft and translucent. Now add the plain flour and stir well.
Stir in the milk and cook for 2-3 minutes or until sauce is thickened.
Season with salt, black pepper, red chili flakes.
Stir in the shredded chicken and keep stirring for few minutes or until well combined.
Add cheese and dried basil and give it a good stir.
Turn the heat off.
To Assemble the Cheesy Chicken Cups:
Cut buns into halves and put each half into the prepared muffin pan.
Press the buns into the holes to form cups.
Spoon chicken filling evenly into cups.
Sprinkle remaining cheese over them.
Top with chili flakes and dried basil (optional).
Bake for 12 to 15 minutes or until cheese is melted and they turn golden brown.
Take it from the oven. Remove from the muffin pan.
Lip Smacking Cheesy Chicken Cups are ready to serve. ENJOY!!
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or Instagram on Twitter so I can see how lovely yours turn out.
Pizza is a popular and delicious dish of Italian origin, that has become extremely popular all over the world.
Today i am bringing you guys an amazing fusion dish. Fusion cooking is a delight!It creates magic and is fairly easy to do. When we combine a number of cuisines in one meal, we get a delicious combination of new tastes and flavors.
If you love pizza and you love BBQ aroma – then this is totally your kind of Pizza.It sounded AH-mazing!…and it sure was! It was “love at first bite”!
Photo: Chicken Tikka Pizza
Chicken tikka is Asian style of barbecued chicken and it tastes fabulous as a topping on pizza. It has become widely popular in Pakistan.
Photo: Chicken Tikka Pizza Marination
I made it yesterday for my family and especially for my brother. He is a true pizza lover. He was sad when it got over and even though he knew there was no more pizza left he was talking about how he felt like having this pizza the next day. He still talks about it. And while writing this post, I wish I had some pizza dough so that I could make this again now.
If you ask me what makes a good pizza, i would definitely say that it is the sauce. I will overlook a ‘meh’ crust if the sauce is good. Yeah, but of course, i would prefer when both the crust and sauce are amazing, but the highlight of a pizza for me is definitely its sauce. And this sauce is just ‘magical perfection’. Talking about the crust, i prefer thin crust pizza over a thick chewy one. And this recipe gives you the perfect crust. The best part is that it is super easy. Hope you guys give this recipe a try and be fall illustrious among your friends and relatives for making finest an admirable Chicken pizza.
So let the fun begin
1st Prepare Chicken Tikka:
Marinate the chicken with the lemon juice, yogurt, ginger garlic paste, roasted cumin powder, garam masala, red chilli powder, tikka masala powder and salt.Marinate for atleast 4 hours ( perferably marinate overnight).
Photo: Chicken Tikka Pizza Marination
Now broil on high for 8-10 minutes, turning over once. Or grill till cooked.
Transfer into a bowl and keep side.
Note:Sorry I din’t get grilling process pictures as I was on in a hurry to assemble the pizza. 😛
Now Make Pizza Dough :
In a large mixing bowl, mix 2 cups flour, yeast, sugar, milk powder and salt.
Combine warm water, egg and butter in a small bowl.
Photo: Pizza Dough Ingredients
Add this in the flour mixture and beat with an electric mixer on High for 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you can. or knead with hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic ( 3 to 5 minutes ).
Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface.
Photo: Pizza Dough
Cover bowl and let the dough rise in a warm place until double in size ( 50 to 60 minutes ).
Punch dough down. Turn dough out onto a lightly floured surface.
Cover and let rest for 10 minutes.
To Make Pizza Sauce :
Blend tomato paste, tomato sauce, oregano in a blender.
Heat 1 teaspoon butter in a pan, add garlic paste & fry for 1 minute.
Add blended tomato mixture & paprika.
Cook on medium heat until sauce is thick. Keep aside and let it cool competely.
To Assemble The Pizza
Preheat oven to the highest setting on your oven. Mine goes to 250 C degree.
If you have a pizza stone, place it in the oven. I do not have one, and I use the back of my sheet pan.
You do not have to preheat your sheet pan. Dust your sheet pan.
Roll out your pizza dough.
Drizzle some melted butter on top of your rolled out pizza.
Prick with fork and let it rest for 10 minutes.
Spread pizza sauce over it.
Top generously with the chicken tikka and capsicum.
Sprinkle cheddar cheese and mozzarella cheese.
Sprinkle parsley and oregano on top the pizza.
Bake for 20 minutes or until cheese has melted and crust has cooked.
Sprinkle some extra parsley. Let cool a little. Cut into slices and serve.
Lets go to weekend Programming class with this fabulous pizza. I’m sure my class-fellow’s will enjoy this pizza. 🙂
Recipe Notes:
.FOR PIZZA DOUGH: If you want to store the extra pizza dough for future use, just oil the dough ball all around and put each ball into separate zippered freezer bag. You can freeze this way for about 2-3 days.The day before you plan on using them, just transfer the dough to the refrigerator. And on the day of usage, remove from fridge, place on a floured counter and gently press the ball into 1/2 inch thickness and let rise for 2 hours.
Photo: Pizza Dough
FOR PIZZA CRUST: The crust cooks really fast. Mine actually took just 12 minutes. Do not over cook or your crust will become hard. By the time the cheese melts, the crust will get cooked. Even then just check before taking out.
Photo: Chicken Tikka Pizza Crust
FOR PIZZA SAUCE: This recipe makes about 1-1/2 cups of pizza sauce, I often have a bit leftover for during the week if I want to make bread pizza pinwheels or homemade pizza rolls. Sometimes, I place the extra sauce in sterilized jars and freeze it until i need it next. I just let it thaw in the refrigerator when I know I am going to need it.
FOR TIME SAVING: You wont require much time in the kitchen if you prepare the dough and marinate the chicken the night before. The next day, you will just have to grill the chicken, and thaw the dough for 2 hours and assemble the pizza.
Chicken Tikkawith rich taste texture with cheese, fresh cream and yogurt. You can make this as starter or as main dish with coriander chutney and parathas. This tikka can be grill or bbq instead of baking.
Photo: Tandoori Moti Tikka Recipe
Check it out the Tandoori Moti Tikka Recipe here!!
Put chicken in a large bowl. Add alll ingredients except oil. Mix well
Step 2
Cover and marinate for at least 2 hours to blend flavors.
Step 3
Preheat oven at 180 degree C.
Step 4
Thread chicken pieces on metal skewers and grill in the pre heat oven for 20 mins or until chicken is tender and all juices run clear.
Step 5
Turn and basting occasionally with butter and left over marination after every 5 minutes.
Step 6
Remove from the oven. Transfer into a serving platter.Tandoori Moti Tikka is ready to serve. ENJOY!!
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Serve with onion rings, chutney and puri paratha.
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If you like Tandoori Moti 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 Tandoori Moti Tikka, do share with us and we would be glad to give it a try.
In the Name of Allah, Most Gracious, Most Merciful
Mutton Kofta Curry
A very yummy full of flavors Mutton Kofta Curry recipe. The combination textures, and nutritional value makes Mutton Kofta Curry a popular dish that can be had as a complete meal. It’s a hearty Kofta that works just well in any course of meal. Give it a try!!
Photo: Mutton Kofta Curry Recipe
Photo: Mutton Kofta Curry Recipe
This mutton kofta recipe is prepared with a mince meat blended with a herbs like coriander and curry leafs, spices and made into small lemon sized balls which are cooked in curry. It makes a great meal when served with zeera rice and kachumbar salad. Check it out the mutton kofta recipe here.
Check it out the Mutton kofta Curry Recipe here!!
Mutton Kofta Curry
A very yummy full of flavors Mutton Kofta Curry recipe. The combination textures, and nutritional value makes Mutton Kofta Curry a popular dish that can be had as a complete meal.
For Kofta (Meatballs)
1 kg mutton mince (keema)
2 onions (finely chopped)
2 tablespoon roasted and grounded chickpeas
1 egg (lightly beaten)
1 teaspoon chopped ginger
1 teaspoon green chili paste
1 teaspoon red chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt To Taste
Oil for frying
For Kofta Curry
2 onions (thinly sliced)
1/4 cup oil or butter
1 cup boiled and skinned tomatoes
1 teaspoon ginger garlic paste
2 tablespoon yogurt
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/4 teaspoon garam masala powder
Salt To taste
For Garnishing
2 tablespoon fresh coriander leaves
2 green chilies (thinly sliced)
boiled eggs (optional)
To Make Koftas
Put all kofta ingredients in a food processor. Process until combined together.
Take it out in a bowl and shape into koftas (meatballs).
Put in a refrigerator for 2 hours or until firm or set.
Now heat oil in a deep pan and fry kofta’s for 8-10 minutes or until lightly browned.
Remove from the oil and Keep aside.
To Make Kofta Curry
Heat 1/4 cup oil in a wok or skillet.
Saute onions until translucent.
Add ginger garlic paste and cook for few seconds.
Now add the rest of the curry ingredients with enough water to make a smooth gravy.
Bring to a boil. Cover and simmer for 30 minutes or until gravy is smooth and thickened.
Cook on high heat, add the fried koftas and 1 cup water.
Cover again and simmer for 40 minutes or until koftas are cooked inside.
Increase the flame and cook 5 minutes longer or until gravy is thickened.
Add boiled eggs.
Garnish with green chilies and coriander leaves. Mutton Kofta Curry is ready to eat. Enjoy!
Serving Suggestions: Serve with Naan, chapati or boiled rice.
I have also posted Fish Kofta Curryand Kofta Palakwhich are another easiest & tastiest version of making kofta’s(meatballs). 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 Mutton Kofta Curry 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.
Mooli Paratha is one whole meal by itself it is sure to win everyone’s heart, serve this delicious paratha with chutney, yogurt or just a little pat of butter.They are best enjoyed hot and crisp straight from the tava (griddle).Give it a try!!
Photo: Mooli Paratha Recipe
Check it out the Mooli Paratha Recipe here!!
Prep Time:30 minutes
Cook Time:20 minutes
Servings:6
Difficulty Level: Medium
Ingredients
3 cups of Whole Wheat Flour
2 cups grated White Radish
1 medium Onion , finely chopped
1/4 cup fresh coriander leaves, finely chopped
1 tsp red chilli powder
1 tsp carom seeds (Ajwain)
1/2 tsp garam masala
salt to taste
2 tbsp Butter
1/2 cup Butter or Cooking Oil
Directions:
Step 1
Mix together the flour, butter, and salt thoroughly in a bowl.
Step 2
Then add sufficient water to make a dough, knead for 5 minutes, cover and set aside for 15 minutes. Wash the radish well and grate it using a vegetable grater.
Step 3
Add a teaspoon of salt to the grated radish, mix well and set aside for 3-5 minutes.
Step 4
Now squeeze out the water.
Step 5
To the squeezed radish, add garam masala , red chilli powder, onions, coriander leaves, and carom seeds.
Step 6
And mix well.
Step 7
Divide this mixture into 1 inch sized balls. And set aside.
Step 8
Divide the dough into slightly larger than 1 inch size balls, flatten each ball into a circle.
Step 9
Place the grated radish balls at the center of the flattened dough.
Step 10
Then, gently stretch the dough to envelope the mixture completely, such that all the edges meet at the top of the dough ball.
Step 11
Using your fingers seal the dough well so that all the stretched up edges blend into one.
Step 12
Dust with some flour and roll out the dough into a circle.
Step 13
Heat a frying pan and when frying pan is very hot, place the rolled out dough on it.
Step 14
Leave dough for a minute and turn over.
Step 15
After a minute or so the paratha will slowly start to bubble up.
Step 16
Now drizzle one teaspoon of melted butter or cooking oil on top of the paratha and turn over.
Step 17
The paratha immediately starts to rise.
Step 18
Repeat the drizzling with melted butter or cooking oil on the other side as well.
Step 19
Turn over again and let it rise once more.
Step 20
When golden brown on both sides, remove from frying pan. Mooli Paratha is ready to serve.
Serve with yogurt or mint raita.
If you like Mooli Paratha Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Mooli Paratha, do share with us and we would be glad to give it a try.
As the title of recipe Shimla Mirch with Chicken suggest this dish is a delicious combination of green bell pepper, spiced and mainly chicken. You can have it dinner as well as in lunch. Do confer it an attempt for your own good.
Photo: Shimla Mirch with Chicken Recipe
Check it out the Shimla Mirch with Chicken Recipe here!!
Saute onions, ginger and garlic paste, for few minutes or until trasnculent.
Step 3
Add tomatoes, salt, turmeric, coriander powder and red chilli.
Step 4
Stir well.
Step 5
Cook for 5 minutes or until the oil comes on the top and the tomatoes and tender.
Step 6
Add the chicken and cook on high flame for 15-20 minutes or until no longre pink.
Step 7
Add 1 cup of water.
Step 8
Cover the pot and cook on medium flame for 20 minutes or until the chicken is cooked thorough and little water is left.
Step 9
Now add green bell pepper and sliced onion. Cook on high flame so that the water dries and oil comes on surface.
Step 10
Sprinkle garam masala ovre it. Mix it well.Shimla Mirch with Chicken is ready to serve. ENJOY!!
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Serve with chapati or rice.
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If you like Shimla Mirch with Chicken Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Shimla Mirch with Chicken, do share with us and we would be glad to give it a try.
Nothing beats the Aloo Keema Matar, a simple yet flavoursome dish that all can enjoy at any time. Minced meat cooked with fresh peas (matar) and potatoes (aloo) in an Pakistani and Indian spiced fragrant sauce.
Add ginger garlic paste. Fry till lightly golden brown.
Step 4
Add mutton mince and Cook on high flame for 15-20 minutes or until it changes colour and the mince water completely dry.
Step 5
Add tomatoes, crushed chilli, red chilli powder, cumin seeds, turmeric powder, coriander powder and salt.
Step 6
Mix well.
Step 7
Adjust the seasoning according to taste.
Step 8
Cook on high flame for 10-15 minutes or until tomatoes are tender.
Step 9
Add potatoes and peas mix it well.
Step 10
Add 2 cups of water and cook on medium low heat and cook for 20 minutes or until potatoes and peas are cooked.
Step 11
Increase the flame and cook for 5 minutes or until water dries up
Step 12
Sprinkle garam masala, fresh coriander, green chillies over it.
Step 13
Put on dum for 5 minutes then dish it out.Delicious Aloo Keema Matar is ready to serve. ENJOY!!
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Serve with chapati or roti.
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If you like Aloo Keema Matar Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Aloo Keema Matar, do share with us and we would be glad to give it a try.
Once boiled, add chopped palak. Simmer for 5 minutes and then strain out the left water.
Step 3
Set the boiled palak aside to cool.
Step 4
Once cooled, blend the palak into a smooth paste.
Step 5
Separately grind onions, ginger, garlic, green chillies and tomatoes to make a fine masala paste.
Step 6
Heat oil in a pan and add the masala paste.
Step 7
Sauté till the masala turns brown.
Step 8
Now, add pepper powder, cumin seed powder, garam masala powder, turmeric powder, coriander powder and salt to it. Cook the mixture for 10 minutes.
Step 9
Now, add the palak paste and mix well.
Step 10
Cook for 10 more minutes add chicken and mix well.
Step 11
Cook for 20 to 30 minutes by covering the vessel with a lid.
Step 12
Remove from the heat when chicken pieces are fully cooked.
Step 13
Garnish with fresh cream. Palak Chicken is ready to serve.
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Serve with rice.
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If you like Palak Chicken Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Palak Chicken , do share with us and we would be glad to give it a try.
An aromatic Biryani made with Chickpea (kabuli chana). Bring a completely new scrumptious flavor in lentils. And put a hearty smile your family’s face with great tasting Chana Biryani Recipe on week days.
Heat oil in a large pot or skillet over medium heat.
Step 4
Fry onion when brown add ginger garlic paste.
Step 5
Add tomatoes, tomato paste, green chilis whole, salt chili powder, chili flakes, cumin seeds, yogurt and boiled chickpeas.
Cook and simmer for 5 minutes till oil separates and water dries.
Step 6
Now take a large pot, layer half of boiled rice then layer all chickpea masala and top with other layer of rice.
Step 7
Pour lemon juice, milk and few drops of food colour on top and put on dum for 15 minutes.
Step 8
Lastly garnish with fried onion, green chiliess and green coriander and close lid. Turn off stove after 5 minutes.
Step 9
Dish it out. Delicious Chana Biryani is ready to serve. ENjoy!!
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Serve with raita.
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If you like Chana 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 Chana Biryani , do share with us and we would be glad to give it a try.
Learn how to make restaurant-style Hot and Sour Soup with this quick and easy recipe. It’s easy to adapt to your personal taste preferences, and so delicious!
Hot and Sour Soup
Delicious hot and sour soup does not need to be complicated. This Hot and Sour Soup recipe is quick and easy to make, SO tasty and flavorful, and tastes just like the Chinese restaurant version!
And today’s recipe is one that I’ve been meaning to share with you on the blog for years, after literally dozens and dozens of you have requested it. (apparently many of you usually opt for the hot and sour soup at your favorite Chinese restaurants and have wanted to learn how to make it!)
Well, good news, friends! Traditional hot and sour soup is actually incredibly easy to make as well. And the bonus of making it at home is that it’s also incredibly easy to customize to your taste. Like it extra hot? Add in more chili garlic sauce. Like it extra sour? Add in more rice wine vinegar. Like it vegetarian? Make it with tofu. Like the meat version? Just add in some chicken.
Trust me, this is one of those restaurant recipes that will taste just as good at home. And on chilly winter weeks like this one that we’re having here in Lahore, it’s guaranteed to warm you up in the most delicious of ways.
Really, traditional hot and sour soup is just a hotter and sour-er version of egg drop soup, with some mushrooms and chicken (or tofu) thrown in. Oh, and bamboo shoots. Although I’m not really a fan of those, so I left them out in the version above (and included instructions in the recipe for how to add them if you’d like).I highly recommend using shiitake mushrooms for this recipe if you want it to taste ultra-authentic. But if you can’t find any, baby bella or white button mushrooms will totally work too.
Winters’s most favorite mouth watering hot and sour soup, You can serve as appetizer to your guests in special dinner or lunch. Serve very hot to enjoy it’s real taste.
Hot and Sour Soup with lots of veggies has a wonderful blend of hot and sour flavours, this is the perfect choice for a lazy winter evening. I love hot n sour soup especially if I have one of those really bad sinus or chest colds. Try this Hot and Sour Soup Recipe, and don’t forget your experience with us !!
Then just follow the instructions and bring everything to a simmer, drizzle in those eggs in a thin stream while stirring the soup (to create those pretty egg ribbons), and add in your cooked chicken (or tofu) and sesame oil and green onions at the end…
…and serve it up nice and warm, topped with extra green onions for garnish.
The whole thing usually comes together for me in just about 20-25 minutes, making it the perfect meal to warm you up quickly on a chilly day. I love serving it with my homemade fried rice recipe, or any kind of stir-fry that sounds good. And it always, always hits the spot.
Stay warm this week, everyone!
Photo: Easy Hot and Sour Soup Recipe
Check it out the Easy Hot and Sour Soup Recipe here!!
Easy Hot and Sour Soup
2 cups boiled chicken (cut into small chunks)
8 cups chicken stock
1 chicken cube
1/2 cup chopped carrots
1/2 cup corn
1/2 cup shredded cabbage
1/4 cup green bell pepper
1 tablespoon soy sauce
1/2 cup Chilli sauce
2 tablespoon White vinegar
2 teaspoon sesame oil
2/3 teaspoon black pepper
1 teaspoon white pepper
1 tablespoon cornflour
1 egg white
Salt according to taste
Method
Heat oil in a large pot or saucepan.
Add carrots, bell peppers, corn and chicken. Saute for few minutes or until crisp-tender.
Add chicken cube and stock and cook on medium to high heat .
Bring to a boil then add cabbage.
Add seasoning that is chili sauce, vinegar, soy sauce, black pepper and salt to taste.
Add egg white and then add corn starch paste slowly to monitor consistency.
Don’t overcook it as it will become thin if you keep on cooking.
Top with spring onions.Easy Hot and Sour Soup is ready to serve. ENJOY!!
Serving Suggestions: Serve hot with bread-sticks.
I have also posted Chicken Corn Soup Recipewhich is another easiest & tastiest version of making soup. 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.
Sometimes its just a bowl of simple chicken corn soup that we need to lift our mood, spirit and feel blessed. It’s a very quick and easy soup perfect for a Sunday night dinner.
This Chicken Corn Soup is made entirely with fresh corn and chicken stock, seasoned with chinese seasoning and flecked with egg. Give it a try, a warming Winter treat!!
Bring to a boil, add shredded chicken and boiled corn.
Step 3
Cover and simmer for 5 minuets than add the seasonings.
Step 4
Dissolve 1 tablespoon cornflour in 1/4 cup of water.
Step 5
Slowly add this mixture in the boiling stock . Note: Be careful, when you add the corn flour mixture .
Step 6
If you want light soup add little and if you want thick soup than add almost all the corn flour .
Step 7
Continuously mix it with spatula now add soya sauce and vinegar.
Step 8
Mix well .
Step 9
Finally, add the beaten eggs and mix it for 2 minutes.
Step 10
Turn the heat off and stir in chili sauce.
Step 11
Ladle into soup bowls. Chicken Corn Soup is ready to serve . ENJOY!!
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Serve with breadsticks.
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If you like Chicken Corn Soup 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 Corn Soup , do share with us and we would be glad to give it a try.
