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  • Chicken Tawa Kabab Cravings? Make This Easy Recipe at Home!

    Chicken Tawa Kabab

    Chicken Tawa Kabab is a restaurant specialty in Lahore city. After eating it I often thought to make it at home and finally now I tried and got it very similar to that actual taste. It has a little spicy taste due to use of poppy seeds and almonds. My whole family also like it.

    Chicken Tawa Kabab recipe
    Recipe Photo: Chicken Tawa Kabab

    Chicken Tawa Kabab has a very rewarding taste. It is a combination of mince, brown onion spices and yogurt. Must try this chicken Tawa Kabab recipe !!

    Chicken Tawa Kabab recipe
    Recipe Photo: Chicken Tawa Kabab

    Bismillah, let’s begin!

    Check it out the Chicken Tawa Kabab Recipe and printable version below!

    Chicken Tawa Kabab Recipe

    Chicken Tawa Kabab is a restaurant specialty in Lahore city. It has a little spicy taste due to use of poppy seeds and almonds. My whole family also like it.

    • 1 kg boneless and skinless chicken (cut into 1 inch pieces)
    • 1/2 cup plain yogurt
    • 1/4 cup oil or ghee
    • 2 tablespoon brown onion (crushed)
    • 2 tablespoon grinded almonds
    • 2 teaspoon poppy seeds
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon papaya
    • 1 teaspoon all spice
    • 1 teaspoon red chili powder
    • 1 teaspoon salt

    Method

    1. Marinate chicken with all above masala for an hour.
    2. Heat oil on tawa (griddle) and spread chicken botis on the tawa.
    3. Sprinkle a little water on it then cover and cook when water dries and oil comes on top.
    4. Remove give dam of coal. Transfer into a serving platter. Garnish with lemon wedges. Murgh Tawa kabab is ready to serve.

    Serving Suggestions:
    Serve hot with naan and raita.

    I have also posted Chicken Cheese Kabab Recipe which is another easiest & tastiest version of making Chicken Kabab. Do check it out as well.

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    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.

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    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.

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  • Mint Raita Recipe (Refreshing Mint Dip)

    Mint Raita

    A deliciously quick and easy  yogurt sauce.  This is a cool, fresh raita that takes seconds to make. It’s made by combining yogurt with mint, lemon juice and pomegranate seeds. Enjoy as a dipping sauce or serve alongside anything spicy to cool the palate.

    Pudina raita has a very cooling effect when served in summers. It’s a very refreshing and flavorful raita. This is one of my favorite raita recipe. Pudina raita goes great with parathas, biryani and pulaos. Check it out the recipe here!!

    Check it out the Mint Raita recipe here!!

    mint raita recipe
    Photo: mint raita recipe

    [divider]

    [one_fourth]Prep Time: 5 minutes[/one_fourth] [one_fourth]Cook Time: 0 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]

    • 6 tbsp mint leaves
    • 5 tbsp yogurt
    • 1 1/2 tbsp pomegranate seeds
    • 1 tsp lemon juice
    • 1 tsp sugar
    • Salt and Pepper

    [/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

    Pound pomegranate seeds in yogurt.

    Step 2

    Blend all the ingredients together.

    Step 3

    Garnish with mint leaves. Mint Raita is ready to serve. Enjoy!

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    • Serve with BBQ, Biryani, Pulao or any other meal.

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

  • Hearty & Satisfying: A One-Pot Meatball and Pea Pulao Recipe!

    Meatball and Pea Pulao

     Enjoy a fun evening cooking from scratch with a partner. On the menu for the evening will be: Meatball and Pea Pulao. Easy and tasty Meatball and Pea Pulao Recipe with tips and tricks to get perfect grains of pulao. Check it out the Meatball and Pea Pulao Recipe here!!

    Meatball and Pea Pulao recipe
    Photo: Meatball and Pea Pulao recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Medium [/one_fourth_last]

    [divider]

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

    • 300 gm basmati rice
    • Enough stock to cover the rice (lamb or vegetable) from a cube is fine
    • 300 gm Fresh or Frozen peas
    • 1 Lemon juice
    • 1 medium size onion
    • 1 tsp ginger garlic paste
    • 1 teaspoon cumin seeds
    • Salt to taste
    • 6-8 tbsp oil

    For meatballs:

    • 400 gm minced lamb
    • 1 tsp ginger garlic paste
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1/2 tsp chopped green chillies
    • Salt to taste
    • 1/2 tsp garam masala powder
    • 2 tsp corn flour

    [/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 nicely and drain. keep it aside for 10 minutes.

    Step 2

    Take a bowl and mix the lamb minced with the corn flour, turmeric, red chilli powder, ginger garlic paste, salt, garam masala powder and chopped green chillies.

    Step 3

    Mix well and shape into about 16 balls – it’s easier if you wet your hands.

    Step 4

    Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through.

    Step 5

    Remove from the pan, get aside.

    Step 6

    Heat more oil in this pan adds chopped onion. Once onion turns slightly golden, add 1 tsp ginger garlic paste and add 1 tsp cumin seeds and add green peas and saute till peas are nicely cooked.

    Step 7

    Now add salt the rice and add enough stock so that it reaches about 1.5 cm above the level of the rice.

    Step 8

    Cover and cook till the rice become tender and the water dries.

    Step 9

    Now add the meatballs top on the rice and cover again.

    Step 10

    Stir in the lemon juice and the remaining mint.

    Step 11

    Reduce flame to minimum and allow to cook for another 5 minutes in its own steam.

    Step 12

    To finish the pulao, stir in the lemon juice and the remaining mint. Meatball and Pea Pulao is ready to serve.

    [/tab] [tab]

    • Serve with zeera raita, plain yogurt or salad.

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    If you like Meatball and Pea Pulao recipe and make it then let me know your feedback by commenting below.

  • Aromatic Kashmiri Pulao: Fragrant Rice with Nuts & Spices

    Kashmiri Pulao

    Kashmiri pulao is unlike the normal pulao recipes will not be spicy. This is a Kashmiri rice dish made with various nuts, assorted spices and milk. Check it out the Kashmiri Pulao recipe here!!

    Kashmiri Pulao recipe
    Photo: Kashmiri Pulao recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 500 gm basmati rice
    • 100 gm onion,sliced vertically
    • 5 gm cinnamon
    • 5 gm cardamom
    • 5 gm cloves
    • a pinch of turmeric powder
    • 1 gm saffron
    • 10 ml milk
    • 20 gm walnut
    • 20 gm cashew nut
    • 1 litre water
    • 50 gm oil
    • salt to taste

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    Rinse the rice in 4-5 changes of water or until the water runs clear.

    Step 2

    Soak the rice for 30 minutes then drain and keep aside.

    Step 3

    Heat oil and fry onions until golden brown and remove.

    Step 4

    Fry whole spices, turmeric powder, add rice and saute.

    Step 5

    Add half-saffron dissolved in little warm milk.

    Step 6

    Add hot water and mix well. Cook a little.

    Step 7

    Finish with remaining saffron and cook till grains are separated and done.

    Step 8

    Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. Kashmiri Pulao is ready to serve. Enjoy!

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    • Serve with any curry or yogurt.

    [/tab] [/tabs]

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

  • Easy Mughlai Paratha Recipe

    Easy Mughlai Paratha

    Make a meal of this wholesome and tasty Mughlai-style paratha. Serve it with your favorite chutney or any pickle. Try this easy Mughlai paratha recipe and don’t forget to share your experience with us!!

    easy mughlai paratha recipe
    Photo: easy mughlai paratha recipe

    [divider]
    [one_fourth]Prep Time: 1 hour [/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]
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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 cups plain flour
    • 1/2 cup lukewarm milk
    • 1 level tsp fresh yeast
    • 1 tsp powdered aniseed
    • 1/2 tsp salt
    • Ghee for cooking

    [/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

    Add the milk to the yeast and keep aside for 20 minutes.

    Step 2

    Sieve the flour with the salt in a bowl and add the aniseed powder.

    Step 3

    Pour the yeast mixture on top and knead well.

    Step 4

    Add a little water if needed to make a soft dough.

    Step 5

    Cover and leave it in a warm place for 1 hour. Knead it again.

    Step 6

    Divide the dough into equal parts.

    Step 7

    Shape them into balls and roll out into rounds about 5″ to 6″ in diameter.

    Step 8

    Keep aside for 10 minutes.

    Step 9

    Now cook on a hot tawa or griddle with Ghee until light brown. Easy Mughlai paratha is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Easy Mughlai paratha  recipe and make it then let me know your feedback by commenting below.

  • A Flavorful Fusion: Mattar Cheese Pulao Recipe!

    Mattar Cheese Pulao

    A quick one pot meal yet flavorful. Try this Mattar Cheese Pulao recipe from a member of the Recipestable Community and send us your feedback please.

    Mattar Cheese Pulao Recipe
    Photo: Mattar Cheese Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time:40 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]

    • 1 cup basmati rice
    • 1 cup green peas
    • 1 onion
    • 2 green chillies
    • 1 cup grated cheese
    • 1 bay leaf
    • 2 cups water
    • 2 cloves
    • few pepper corns
    • 1 inch cinnamon stick
    • 2 tablespoons oil
    • 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

    Cut the onion into thin long slices.

    Step 2

    Mince the green chillies and set it aside.

    Step 3

    Take a pan and pour the oil.

    Step 4

    Bring to heat and when it’s nice and hot add the cloves, bay leaf, cinnamon, green chillies, pepper corns and saute briefly.

    Step 5

    Then put in the onions and saute till the raw smell leaves.

    Step 6

    Put in the peas, rice and mix it up well.

    Step 7

    Add the water and cover with a tight lid and cook till the rice is ready.

    Step 8

    Garnish with the grated cheese. Mattar Cheese Pulao is ready to serve. Enjoy!!

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    • Serve with any curry or raita.

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    If you like Mattar Cheese Pulao recipe and make it then let me know your feedback by commenting below.

  • Methi Chicken Recipe – A Tasty Tweak to your regular Chicken Curry

    Methi Chicken Recipe – A Tasty Tweak to your regular Chicken Curry

    Methi Chicken (Chicken Curry with Fenugreek Leaves)

    Methi Chicken is a lip smacking chicken recipe which is cooked under pressure(dum) along with yogurt, fresh methi and spices. This Methi Chicken recipe is easy to cook and great in taste, as well as looks and texture.

    Methi Chicken Recipe
    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    This Methi Chicken is one of my go-to recipes when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother’s so I know it is good as I grew up eating it. The fresh Methi (fenugreek) leaves add a lovely, earthy flavor to this dish. You can also use dried fenugreek if you don’t have access to fresh leaves and you should be able to find both fairly easily in any grocery.

    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)
    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    Goes great with plain rice, salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    Check it out the Methi Chicken recipe here!!

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

    • 1-1/2 kg chicken cut into karahi pieces

    For the marinade:

    • 1 tsp each, ginger and garlic paste
    • 2 tsp yogurt
    • 1 tsp red chilli powder
    • ½ tsp cumin powder
    • Salt to taste

    For the Gravy:

    • 2 cardamoms
    • 1 cinnamon stick
    • 3 green chillies, chopped
    • 1/2 tsp black cumin seeds
    • 2 cups chopped fenugreek leaves
    • 1 lemon juice
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped

    [/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

    Mix all the ingredients and marinate the chicken for 30 minutes.

    Grill in a pre-heated oven till golden brown.

    Step 3

    For the gravy, roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown.

    Step 4

    Add fenugreek leaves and saute for four minutes.

    Step 5

    Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out.

    Step 6

    Put lemon juice, garnish with ginger julienne. Methi Chicken is ready to serve.

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    • Serve with chapati or white rice.

    [/tab] [/tabs]

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

  • Recipe: Lobia Biryani

    Lobia Biryani

    Lobia Biryani is an easy, quick and healthy one pot meal. This is a delicious veggie biryani consists of Kidney beans layered with mint leaves, tomatoes and green chillies over boiled rice. Goes great with any kind of raita. Try this Lobia Biryani recipe and don’t forget to share your experience with us!!

    Lobia Biryani recipe
    Photo: Lobia Biryani Recipe

    Prep Time: 10 minutes

    Cook Time: 1 hour

    Servings: 6

    Difficulty Level: Medium

    Ingredients

    • 1 kg boiled basmati rice,(boiled with cumin seeds and mint)
    • 1 cup lobia (kidney beans)
    • 1 cup yogurt
    • 1/2 cup oil or ghee
    • 1/2 cup tomato paste
    • 4 onions, thinly sliced
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 2 tablespoon jayfal and jawintri powder
    • 2 tablespoon kewra essence
    • 2 green cardamom pods
    • 2 black cardamom pods
    • 1 cinnamon stick
    • 4 cloves
    • 1/2 black pepper
    • 1 teaspoon cumin seeds
    • 1 teaspoon red pepper
    • 1 teaspoon food colour
    • 1/4 teaspoon turmeric powder
    • salt to taste

    For Layers on Rice:

    • 1/2 cup mint leaves
    • 8 green chillies, thinly sliced
    • 2 lemon slices
    • 1/2 cup tomato slices

    Directions:

    Step 1

    Fry onion in oil ,put garlic and ginger paste in it.

    Step 2

    Then put all ingredients of garam masala with tomato paste and yogurt, then put lobia (kidney beans) it with high quantity of water for tenderizing it.

    Step 3

    After that when lobia is also absorbs water keep frying it till then it leaves oil in it.

    Step 4

    In a big pan make one layer of rice ,spread lobia’s gravy on it with tomato, lemon slices and green chillies with mint leaves.

    Step 5

    Then make another layer and repeat that method as above again.

    Step 6

    Put yellow food colour on the top of the side of rice with kewra essence.

    Step 7

    Leave it for 15 minutes for taking dam. Lobia Biryani is ready to serve.

     

    • Serve with fresh salad or raita.

     

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

  • The Perfect Partner: Cucumber Raita Complements Any Pakistani Meal!

    Cucumber Raita

    A yogurt cucumber sauce served with Indian and Pakistani food, and for dipping. Famous Raita where Greek yogurt gets flavored with grated and chopped cucumber along with hint of spices and mint. Cucumber and mint make an amazingly refreshing salad when stirred together with Greek yogurt and lemon juice. Do try out the Cucumber Raita Recipe and send me the feedback please.

    Cucumber Raita recipe
    Photo: Cucumber Raita Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 0 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 cucumber – peeled, seeded and thinly sliced
    • 2 cups yogurt
    • 3 tablespoons lemon juice
    • 2 tablespoons chopped fresh mint
    • 1/2 teaspoon white sugar
    • 1/4 teaspoon salt

    [/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

    Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl.

    Step 2

    Cover and refrigerate at least 3 hours, preferably overnight. Cucumber Raita is ready to serve. Enjoy!

    [/tab] [tab]

    Serve with [/tab] [/tabs]

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

  • Cool & Refreshing: The Perfect Cucumber Mint Raita Recipe for Summer!

    Cucumber Mint Raita

    A cool, fresh Cucumber Mint Raita  that takes seconds to make. Use it to top fiery curries or as a dip for pakora’s.  Do try out the Cucumber Mint Raita Recipe and send me the feedback please.

    Cucumber Mint Raita

    [divider]

    [one_fourth]Prep Time: 10 minutes [/one_fourth] [one_fourth]Cook Time:0 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]

    • 600 ml yogurt
    • 1 cucumber, peeled and coarsely grated
    • 2 tbsp chopped, fresh mint
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chat masala
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon salt

    [/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

    Put the yogurt in a bowl.

    Step 2

    Beat lightly with a fork or whisk until smooth and creamy.

    Step 3

    Add all the other ingredients and mix.

    Step 4

    Cover and refrigerate till ready to eat. Cucumber Raita is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with Pakoras, Paratha etc.

    [/tab] [/tabs]

    If you like Cucumber Mint Raita recipe and make it then let me know your feedback by commenting below.

  • Quick & Easy Lunch: Make Delicious Corn Paratha in Minutes!

    Corn Paratha

    A healthy and tasty paratha (flat bread) made with sweet corn. This Stuffed corn paratha is a tasty and a filling option for breakfast. These parathas are quite unique as they consist of corn and mint leaves. Serve with fresh dahi in the morning. This Corn Paratha recipe is extremely simple and quick.  Do try out the Corn Paratha recipe and send me the feed back please. You can use the ready corn from the tins. Check it out the Corn Paratha recipe here!!

    Corn Paratha recipe
    Photo: Corn Paratha recipe

    [divider]

    [one_fourth]Prep Time:25 minutes[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

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

    • 1 cup corn
    • 1 cup wheat flour
    • 1/8 cup plain flour
    • 1/4 cup mint leaves, chopped
    • 1/4 cup coriander leaves, chopped
    • 1 boiled potato, mashed
    • 4 green chillies, finely chopped
    • 2 teaspoon cornflour
    • 1 teaspoon chaat masala
    • 1/2 teaspoon red pepper flakes
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon ginger paste
    • salt to taste
    • Oil 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 plain flour, wheat flour and 1 teaspoon oil and make a dough for paratha. Keep aside for a while.

    Step 2

    Meanwhile, grind the corn to coarse paste.

    Step 3

    Heat around 4 teaspoon oil in a pan.

    Step 4

    Add ginger paste, green chillies and turmeric powder. Saute for 30 seconds then add salt, red pepper and corn flour and cook for a while. Set aside.

    Step 5

    When corn flour mixture cools down, stir in the grinded corn, potato, mint, corriander leaves, and chaat masala. Mix well.

    Step 6

    Take 2 balls for making paratha, and roll each of them only till cup size.

    Step 7

    Add the ball of above corn mixture between these two rotis and stick the sides by pressing well.

    Step 8

    Now roll this thick cup sized roti slowly to get the paratha. Cook the paratha on tawa, applying little oil. Corn Paratha is ready to serve.

    [/tab] [tab]

    • Serve with Pickle or Curd.

    [/tab] [/tabs]

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

  • A Colorful & Flavorful Feast: Chicken with Peppers Recipe

    Chicken with Peppers

    Chicken is a universal favorite among kids as well as adults. Its versatility makes it a favourite thing to cook. This one is not a spicy dish from heat point.
    It has a history for me as this Chicken with Peppers recipe comes from my mum. She created it as a menu option for no oil foods after my dad had a heart attack. By using this basic technique, I have made it with a number of different vegetables. After so many variations I still love this original version due to the ease of the recipe as well as preparation time. This is a yummy chicken dish with outstanding flavor that is easy to make.

    Fresh bell peppers cook up with economical and flavorful chicken in a quick and tasty stove top dinner. With just 1 tablespoon of oil, you can feed 4-6 people. How good does that sound?

    Chicken with Peppers Recipe
    Photo: Chicken with Peppers Recipe

    Here is the Chicken with Peppers recipe !!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time:40 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]

    • 1 whole chicken, cut in 12 pieces
    • 1 large green pepper, sliced
    • 1 large onion, sliced
    • 2 potatoes, cut into thick slices
    • 10 fresh garlic cloves, crushed
    • 2 tablespoon yogurt
    • 1 tablespoon canola oil
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • 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

    In a large bowl, mix the yogurt with all the spices and garlic.

    Step 2

    Put chicken into yogurt mixture. Coat evenly and let stand for 10 minutes.

    Step 3

    Heat oil in a large pot over medium heat.

    Step 4

    Arrange chicken in a single layer in the pot.

    Step 5

    Lower the heat to medium. Cook, uncovered, for 10 minutes or until chicken is browned on the bottom.

    Step 6

    Turn the pieces over and put the lid on. Cook for another 10 minutes.

    Step 7

    Take the chicken out of the pan.

    Step 8

    Add potatoes and coat them in chicken drippings.

    Step 9

    Turn the heat to low and cover the pot. Cook for 10 minutes oruntil potatoes are tender.

    Step 10

    Put the chicken back into the pan.

    Step 11

    Add bell pepper and onion. Cook for another couple of minutes.

    Step 12

    Sprinkle a bit of garam masala to freshen up the spices. Chicken with Peppers are ready to serve. ENJOY!!

    [/tab] [tab]

    •  Serve over white rice or by itself.

    [/tab] [/tabs]

    If you like Chicken with Peppers  recipe and make it then let me know your feedback by commenting below.

  • Tikka Boti Recipe

    Tikka Boti

    Are your kids having a party? This Tikka Boti is delicious to serve in kid’s party. This Tikka Boti recipe is great to serve BBQ lovers. Marinade meat in yogurt and spices as much time you have for a passionate taste. No need to boil chicken yet red meat needs to boil as it takes more time in tenderizing. Everyone will love the taste when they eat with combination of salad and ketchup or Imili (Tamarind) sauce. Check it out the Tikka Boti recipe here!!

    Tikka Boti recipe
    Photo: Tikka Boti Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes + marination[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 2[/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 boneless skinless chicken breasts halves
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp salt
    • 1 tbsp chilli powder
    • 1/2 cup Lime juice
    • 1/4 cup water
    • 3 tbsp oil

    [/tab] [tab]Yield: 2 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 chicken into bite-size pieces and set aside.

    Step 2

    Mix all the ingredients together except for the chicken to make the marinade.

    Step 3

    Marinade the chicken in the mixture overnight.

    Step 4

    Before you cook the chicken, sprinkle 1/4 tsp of red chilli powder evenly over each piece.

    Step 5

    Grill it on a BBQ or broil it in an oven for 35 minutes. Tikka Boti is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with roghni naan, chutney and salad.

    [/tab] [/tabs]

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

  • Level Up Your Lunch: The Easy and Flavorful Chicken Paratha Recipe!

    Chicken Paratha

    Chicken flavored with aromatic spices inside a steaming hot paratha. You can actually amaze yourself by cooking deliciously perfect Chicken Paratha if you follow this step by step instructions.

    chicken paratha
    chicken paratha

    chicken paratha recipe
    Recipe Photo:chicken paratha

    Check it out the chicken paratha recipe here!

     

    [one_fourth]Prep Time: 40 minutes[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

     

    Ingredients:

    • 500 gm minced chicken
    • 250 gm plain wheat flour
    • 6 green chillies, finely chopped
    • 4 tomatoes, chopped
    • 1 tablespoon ginger garlic paste
    • 2 tablespoon ghee or oil
    • 1 teaspoon red chilli powder
    • 1 teaspoon garam masala powder
    • salt to taste
    • a handful – chopped coriander leaves
    • ghee for parathas as required

     

    Directions:

    To Make Chicken filling:

    Step 1

    First of all, heat ghee, fry ginger and garlic. Put in minced chicken and simmer well.

    Step 2

    Stir in garam masala, salt and chilli powder. Add tomatoes and fry till tender, and ghee begins to separate.

    Step 3

    Add onions, green chillies and chopped coriander leaves. Set it aside to cool it off.
    To Make Chicken Paratha:

    Step 1

    First take wheat flour. Rub in some ghee and 1/2 teaspoon salt.

    Step 2

    Add some water to make a dough. Knead well till it is smooth and pliable.

    Step 3

    Roll it out with your hands into a long roll about 2 inches in diameter.

    Step 4

    Cut into pieces of equal size and flatten it.

    Step 5

    Fill in the chicken mixture.

    Step 6

    Put other flattened pieces on the first, weld the edges, flatten, roll out with a rolling pin into a cake.

    Step 7

    Shallow fry on a hot tawa (griddle)on both sides till light brown. Chicken Paratha is raedy to serve. ENJOY!!

    Serving Suggestions:

    • Serve with mint chutney.

     

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

  • Bite-Sized Delight: Make Crispy & Flavorful Chicken Samosas at Home!

    Chicken Samosa

    Samosas are a classic Pakistani street food but are also incredibly popular at home. The traditional ones are usually filled with lamb mince, but there are many vegetarian variations as well. This recipe is for a shredded chicken filling that is really light but flavorful at the same time.

    Chicken Samosa Recipe
    Photo: Chicken Samosa Recipe

    Crispy, crunchy, delicious and irresistible chicken samosa’s. These little savory packages are great to have for entertaining. It’s also possible to prepare it ahead of time and keep frozen until when you need it. Just thaw it out at room temperature then deep-fry.

    Try this Chicken Samosa recipe and share your experience with us!!

    [divider]

    [one_fourth]Prep Time:1 hour[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 20[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

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

    For pastry:

    • 4 cups plain flour
    • 1 tsp salt
    • 4 tbsp vegetable oil
    • cold water
    • 1/2 cup oil mixed with
    • 2 tbsp flour to spread on pastry, extra flour for rolling

    For filling:

    • 500 gm minced chicken breast
    • 1 bunch spring onions, finely chopped
    • 2 garlic cloves, minced
    • 2 green chilies, finely chopped
    • 1 tablespoon Worcestershire Sauce
    • 1 teaspoon chopped ginger
    • 1 teaspoon garam masala powder
    • 1 teaspoon mustard paste
    • 1/2 cup chopped coriander leaves
    • Salt to taste

    For Samosa

    • Flour and water paste
    • Pastry
    • Chicken Filling

    [/tab] [tab]Yield: 20 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]

    To Make pastry:

    Step 1

    Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.

    Step 2

    Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.

    Step 3

    Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven rotis.

    Step 4

    Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.

    Step 5

    Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds
    To Make Chicken Filling:

    Step 1

    Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form.

    Step 2

    Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool

    Step 3

    Add garam masala, onions and coriander. Mix well.

    To Make Chicken Samosa:

    Step 1

    Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste.

    Step 2

    Fill the triangle with the filling ; fold the flap, glue down using the flour paste.

    Step 3

    Repeat for until all the filling is used up. Deep fry 3-4 at a time until golden.

    Step 4

    Remove from the oil and drain on paper towel. Chicken samosa is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with ketchup, or any chutney.

    [/tab] [/tabs]

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

  • Chicken Boti Recipe

    Chicken Boti

    Delicious and tender morsels of chicken, with a melt-in-your-mouth quality from being marinated in an aromatic spicy yogurt base. Tantalize your taste buds with this chicken boti recipe for the perfect tikka, best served with warm roghni naan. I recommend using long metal skewers for this dish and please do adjust the spiciness to suit your palate. You can also substitute the chicken with lamb, or beef.

    Chicken Boti Recipe
    Photo: Chicken Boti Recipe

    Check it out the Chicken Boti Recipe  here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes + Marination[/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]

    • 1 kg chicken
    • 1 cup plain yogurt
    • 2 tablespoon garlic paste
    • 2 tablespoon ginger paste
    • 3 tablespoon soy sauce
    • 1 teaspoon cumin powder
    • 1 teaspoon red pepper, crushed
    • 1/2 teaspoon coriander powder
    • 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

    In a small bowl, mix together the soy sauce, yogurt, garlic, ginger, cumin, coriander, red pepper, and salt.

    Step 2

    Marinate the chicken pieces in the yogurt mixture for at least 3 hours (preferably overnight).

    Step 3

    Grill over open barbecue grill or bake in oven

    Step 4

    Preheat to 450 degrees; spread chicken pieces on a baking tray or shallow baking dish. Cover with any leftover yogurt marinade.

    Step 5

    Cover with foil and bake for 20 minutes.

    Step 6

    Remove foil, apply a light touch of olive oil with a brush over the chicken, and broil on low heat for 10 minutes (or until golden brown). Chicken Boti is ready to serve.

    [/tab] [tab]

    • Serve with kachumber salad and roghni naan.

    [/tab] [/tabs]
    If you like Chicken Boti Recipe  and make it then let me know your feedback by commenting below.