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  • Sweet Paratha Recipe

    Sweet Paratha

    Sweet paratha _ Yes there is a paratha variation which is made using jaggery and honey as stuffing. This sweet Paratha is filled with a delicious combination of nuts, cardamom, honey and jaggery. If you like this Sweet Paratha Recipe and make it then let me know your feedback by commenting below.

    Sweet Paratha recipe
    Photo: Sweet Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 10[/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]

    • 500 gm wheat flour
    • 250 gm jaggery
    • 2 cups coconut, freshly grated
    • 4 tbsp oil
    • 2 tbsp honey
    • 1 cup roasted dry fruits
    • a pinch cardamom powder
    • 1 cup milk
    • ghee or clarified butter, for cooking

    [/tab] [tab]Yield: 10 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

    Grind all roasted dry fruits and make the powder of it.

    Step 2

    In a small bowl, mix together the milk, jaggery, cardamom powder and honey.

    Step 3

    In a large bowl, combine the dry fruit powder, wheat flour, grated coconut.

    Step 4

    Knead it into a soft dough by using honey milk mixture.

    Step 5

    Divide it into 10 small balls.

    Step 6

    Roll out each into the round paratha.

    Step 7

    Heat a griddle or a shallow frying pan. Cook paratha on low flame.

    Step 8

    Apply ghee on both sides of paratha and cook for 4-5 minutes or until crispy and golden. Sweet paratha is ready to serve.

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    • Enjoy with honey or jam.

    [/tab] [/tabs]

  • Recipe: Gajrela (Pakistani Rice & Carrot Pudding)

    Gajrela (Pakistani Rice & Carrot Pudding)

    Also known as carrot pudding or gajar ki kheer. Gajrela is tasty blend of carrots, milk and heavy cream. This sweet dish hails from the Punjab region of Pakistan and India. It is healthy and delicious delight. Gajrela is one of the most eaten dessert in winters even throughout the year. Its so tasty with solid milk and almond and pistachio.

    Gajrela Recipe
    Photo: Gajrela Recipe

    Try this gajrela recipe and don’t forget to add lots of khoya as it is one of main ingredients of dessert. Carrot gives wonderful reddish color and tempting aroma will fill up your mouth with water. Tastes best when you make it with fresh carrots.

    Gajrela Recipe
    Photo: Gajrela Recipe

    Yummy good for tummy, carrot pudding (gajerla). it is bursting of cardamom and kewra aromas and khoya it is melting in your mouth, warming up your hearts 🙂. Give it a try you will really love it.  

    Gajrela Recipe
    Photo: Gajrela Recipe

    Don’t get scared to read my long description as I love to write in details so the reader understands the steps clearly.

    Check it out the Gajrela Recipe and printable version below and don’t forget to leave your comment below.

    Gajrela (Carrot Pudding)

    Gajrela is one of the most eaten dessert in winters even throughout the year. Try this gajrela recipe and don’t forget to add lots of khoya as it is one of main ingredients of dessert.

    • 3 liters milk
    • 1 kg carrots (peeled and grated)
    • 200 gm khoya (optional)
    • 1-1/2 cup boiled rice
    • 1 cup sugar or to taste
    • 1/2 cup puree ghee or butter
    • 1/2 cup almonds (sliced)
    • 1/2 cup walnuts (chopped)
    • 1/4 cup pistachios (chopped)
    • 1 tin condensed milk
    • few drops kewra essence
    • 4 green cardamom
    • silver leaves

    Directions

    1. Take 2-1/2 milk in a large pot. Boil with the green cardamom.
    2. Melt ghee in a separate pan, add grated carrots in it. Cook and stir for 15 minutes or until well cooked.
    3. Put boiled rice and remaining milk in the blender. Process until smooth.
    4. Pour in the boiled milk. Add carrots. Simmer on low flame for 15 minutes or until the carrots have become soft and rice has almost dissolved.
    5. Now add the sugar and the condense milk. Note: since the condense milk is sweet so be careful while adding sugar.
    6. Stir in the sliced almond.
    7. Keep stirring so that it dosent stick to the bottom.
    8. When the gajrela has thicken and the texture has become creamy remove from the flame and add khoya if desired.
    9. Take it out in a dish. Garnish with pistachios, walnuts and silver paper.
    10. Allow to cool completely.
    11. Place in the refrigerator for 4-6 hours or until chilled. Delcious Gajrela is ready to serve. ENJOY!!
    Serving Suggestions:
    Serve as a dessert after meal.

    Recipe Note’s:

    You may store it in the fridge after cooking it completely. Must be consumed within 2-3 days.

    If you like Gajrela 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.

  • Sesame Ladoo Recipe

    Sesame Ladoo

    Dishes prepared from sesame seeds provide heat and energy to the body which are both necessary to beat the cold in January.  These sesame ladoo are made by adding roasted sesame seeds to the jaggery syrup. Great for your heart, bones and brain, til is packed with all the essentials to keep you healthy. If you like this Sesame Ladoo recipe and make it then let me know your feedback by commenting below.

    Sesame Ladoo recipe
    Photo: Sesame Ladoo Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 25 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]

    • 1 cup sesame seeds
    • 1 cup jaggery
    • 3 tbsp ghee
    • 6-8 pods of cardamom seeds removed and ground into a powder
    • 1/2 cup water

    [/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

    Dry roast the sesame seeds in a flat pan on medium heat. Do this till they are a very pale golden color and aromatic.

    Step 2

    Put the jaggery and water in a pan and melt to form a thick syrup.
    Note: To test if it is done drop a little into a bowl of chilled water. If it forms a ball, the syrup is ready. If not, cook some more. Test again till ready.

    Step 3

    Add the toasted sesame seeds to the syrup and mix well.

    Step 4

    Add the ghee and cardamom powder and mix well.

    Step 5

    Take off from heat.

    Step 6

    Grease your palms and when the mixture is still hot (but cool enough to handle) take enough in your hand to form a golf ball-sized lump.

    Step 7

    Roll between your palms till smooth. Lay on a greased plate to cool.

    Step 8

    Repeat till all the mixture is used up. The laddoos will soon harden to candy-like texture.

    Step 9

    Store for up to 10-15 days in an air-tight container. Sesame Ladoo’s are ready to eat. Enjoy!

    [/tab] [tab]

    • Serve with a cup of tea.

    [/tab] [/tabs]

  • Nankhatai Recipe (Eggless Buttery Cookies)

    Light and flaky shortbread, flavored with cardamom and vanilla will just melt away in your mouth!

    Nankhatai recipe (Eggless Buttery Cookies)
    Nankhatai (Eggless Buttery Cookies)

    Nankhatai (Eggless Buttery Cookies)

    Nan Khatai is a popular sweet snack which is equally liked by kids as well as elders. I am a huge fan of these nan khatais.  It’s the NanKhatai recipe you would want when you suddenly crave for cookies. 

    Does this recipe rings a bell? Khasta nankhatais from your favorite bakery shop – so what does Khasta mean? Khasta means light and flaky and Nankhatai is referred to as a shortbread or biscuits. This is super easy fail proof recipe that has been tested and tried many times in my kitchen.

    nankhatai2

    Nan Khatai are simple to make if you ask me.Nothing complicated and no fancy ingredients. No baking soda and baking powder added in this recipe. Does this make you walk away from the recipe? Please wait and learn the secret to these khasta nankhatai recipe. Secret to these flaky nankhatai is the amount of ghee/butter that goes in them. No water or milk is added to this recipe.

    nankhatai4

    Bake these goodies for 12- 15 minutes. Depending on the oven, cooking time may vary. Unlike other cookies, nankhatais will not brown up and when taken out of the oven they will still be soft and gooey.

    nankhatai3

    No worries, allow them to sit for 5-10 minutes on the counter and they will become firm. When completely cooled, store in an airtight container and enjoy with your evening tea!!

    nankhatai1

    This Nan khatai Cookies Recipe especially for all those who are new in baking. These cookies prepare easily and serve with afternoon tea. Do try it!!

    Check it out the Nankhatai (Eggless Buttery Cookies Recipe and printable version here!!

    Nankhatai (Eggless Buttery Cookies)

    Light and flaky Indian shortbread, flavored with cardamom and vanilla will just melt away in your mouth!

    • 1-1/4 cup plain flour
    • 1/4 cup semolina (fine sooji)
    • 3/4 cup butter or ghee (should be at room temperature not melted)
    • 1/2 cup +1 tablespoon superfine Sugar
    • 1 teaspoon Vanilla
    • a pinch of Cardamom Powder
    • few almonds (pistachios and cashew nuts, for sprinkling)
    1. Assemble all the ingredients.
    2. Cream the butter and sugar till it turns fluffy.
    3. Stir in the vanilla, flour and sooji. Make smooth dough of this mixture.
    4. Stir in the vanilla and cardamom powder.
    5. Knead a soft dough. Butter or ghee is the secret to light/flaky (khasta) nankhatai’s.
    6. Roll the dough into a big circle.
    7. Roll out medium sized balls and put a almond or cashew nut on the top of each piece.
    8. (One way is to use a cookie cutter and cut out the nan khatais.
    9. Other way and the original way to shape nan khatais is to take a small dough ball in your hand.)
    10. Preheat oven at 150 degree C.
    11. Place nankhatai cookies on a greased baking tray.
    12. Bake in the preheated oven for 12-15 minutes.
    13. Remove from oven and place on the counter and allow them to cool.
    14. They will still be soft when you remove the tray from oven.
    15. NanKhatai is ready to serve. ENJOY!!

    Recipe Note’s:
    Once cooled store in an air tight container. These cookies stays good for about 2 weeks.

    Serving Suggestions:
    Serve with tea.

    Put your own spin on it. And lemme know how it turns out by sharing a picture  on Instagram, Facebook (Recipestable) or Twitter with this hashtag #Recipestable 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.

  • Peas Stuffed Paratha Recipe

    Peas Stuffed Paratha

    Stuffed paratha with green peas _  sound yummy!!! This Peas Stuffed Paratha is a very delicious, healthy and filling breakfast. A must try Peas Stuffed Paratha recipe. If you like this Peas Stuffed Paratha recipe and make it then let me know your feedback by commenting below.

    Peas Stuffed Paratha recipe
    Photo: Peas Stuffed Paratha Recipe

    [divider]

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

    [divider]

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

    For Dough

    • 1 cup Wheat flour
    • Salt to taste
    • Water to knead

    For Peas Stuffing

    • 1 cup Cooked Peas (pureed)
    • 1 tsp Green Chili paste
    • Salt to taste
    • 1/2 tsp Cumin powder
    • 1/2 tsp Garam Masala
    • 1/4 tsp Dried Mango Powder
    • Salt to taste

    For Cooking

    • Oil for frying

    [/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

    Take wheat flour in a bowl and add salt to it. Knead the flour into soft dough, adding the desired quantity of water. Keep it aside.

    Step 2

    In a pan, add the all the ingredients given for peas stuffing and make it into a dry paste.

    Step 3

    Make lemon size balls out of the dough.

    Step 4

    Roll them into small circles and stuff about a tsp of the dried paste in the center. Cover the stuffing from all the sides.

    Step 5

    Dust the stuffed balls in flour and roll out into thin rotis.

    Step 6

    Heat a pan or griddle on medium heat. Put paratha on the hot griddle and cook both the sides. Peas Stuffed Paratha is ready to serve.

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    • Serve with curd.

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

    Aloo Tarkari

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

    Aloo Tarkari Recipe
    Photo: Aloo Tarkari Recipe

    Check it out the Aloo Tarkari recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

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

    • 500 gm potatoes
    • 1 tsp cumin seeds, roasted
    • 1/2 tsp nigella seeds
    • 1/2 tsp aniseed’s
    • 1/2 tsp black seeds (kalonji)
    • 1 tsp whole red chili, crushed
    • 1/2 tsp turmeric powder
    • 1/4 cup oil or ghee
    • Salt to taste

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

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

    Step 2

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

    Step 3

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

    Step 4

    Season with salt and red chili.

    Step 5

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

    Step 6

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

    Step 7

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

    [/tab] [tab]

    • Enjoy with Puri and any pickle.

    [/tab] [/tabs]

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

  • Onion Paratha Recipe

    Onion Paratha

    I often make different type of parathas at home but many of these paratha recipes are not posted on my website. So i have decided to post these paratha recipes one by one.

    This Onion paratha is an amazing flat bread that is flavoured with spiced onion. This paratha can be have for breakfast or a quick brunch or lunch. Accompanied with a side vegetable dish or raita this onion paratha make for a complete meal. Check it out the Onion Paratha recipe here!!

    Onion Paratha recipe
    Photo: Onion Paratha Recipe

    [divider]

    [one_fourth]Prep Time: 40 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

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

    • 2 Cups wheat flour
    • 1 medium Onion, finely chopped
    • 2 green chilies, finely chopped
    • 2 tbsp fresh coriander leaves, finely chopped
    • 1 tsp mango powder
    • 1 tsp pomegranate seeds
    • 1/2 tsp red chili powder
    • salt to taste
    • water as required to knead a dough
    • oil or ghee to shallow fry

    [/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

    Place flour and salt in a medium bowl. Knead by using water and make a soft dough. Set aside.

    Step 2

    In a small bowl, combine onion, green chilies, pomegranate seeds and coriander leaves.

    Step 3

    Season with salt, mango powder and red chili.

    Step 4

    Make small balls of the dough.

    Step 5

    Take two balls and roll them into a small round or a roti.

    Step 6

    Place 2 tbsp onion mixture in the center of a roti. Cover with second roti. Press evenly by using fingers.

    Step 7

    Again roll it into a medium sized roti.

    Step 8

    Heat a griddle over medium heat.

    Step 9

    Place onion paratha over it and fry on both sides for 3-4 minutes or until golden. Onion paratha is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with green chutney and curd.

    [/tab] [/tabs]

  • Chana Dal Paratha Recipe

    Chana Dal Paratha:

    For a change, a paratha made with dal stuffing. These parathas are a great one-dish meal and are great for travel.

    Chana Dal Paratha Recipe
    Photo: Chana Dal Paratha Recipe

    Give these a try as a change from your regular parathas.

    Chana Dal Paratha Recipe
    Photo: Chana Dal Paratha Recipe

    Check it out the Chana Dal Paratha recipe here!!

    [divider]

    [one_fourth]Prep Time: 2 hours[/one_fourth] [one_fourth]Cook Time: 1 hour 10 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]

    • 500 gm all purpose flour
    • 1 cup gram lentil (chana dal)
    • 1 tsp red chilli powder
    • 1/2 tsp coriander powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp garam masala powder
    • 4 green chilies, thinly sliced
    • 1/4 cup fresh coriander leaves
    • salt to taste
    • oil for frying
    • water 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

    Wash Chana Dal with few changes of water and soak them for 2 hours.

    Step 2

    Place flour in a large bowl, add 1 tbsp oil and salt. Knead with water and make a soft dough.

    Step 3

    Cover with a wet cloth and leave it for 40 minutes.

    Step 4

    Boiled chana dal then remove the excess water.

    Step 5

    Now Place dal in the chopper, add all remaining ingredients except oil.

    Step 6

    Grind dal. Let it cool for 30 minutes.

    Step 7

    Make small balls out of the dough.

    Step 8

    When cool down stuff this paste into the balls.

    Step 9

    Make thin parathas.

    Step 10

    Heat a griddle over medium heat. Place paratha on the hot griddle.

    Step 11

    Apply oil and cook for 2-3 minutes on each side or until turn golden brown. Chana Dal Paratha is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with  Raita and Chutney.

    [/tab] [/tabs]

    If you like Chana Dal 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 Chana Dal Paratha, do share with us and we would be glad to give it a try.

  • Flavorful Prawns & Fluffy Rice: The Perfect Prawn Pulao Recipe!

    Prawn Pulao:

    For all the prawn lovers here is a delicious Prawn pulao recipe. Enjoy prawn pulao cooked in stock and spices. Stock makes it rich, healthier and adds more flavors in it. This dish will blow your mind very delicious and healthy prawn pulao recipe. This is a great low fat dinner with a punch. It’s fast, easy and highly recommended recipe that you should must try on this weekend or any day. Check it out the Prawn Pulao recipe here!!

    Prawn Pulao Recipe
    Photo: Prawn Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 3[/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]

    • 200 gms rice
    • 100 gms ghee or butter
    • 3.5 gm ginger
    • 150 gms tomato
    • 960 ml hot water
    • 450 gms prawn
    • 10 gms garam masala
    • 5 gms chilli powder
    • 2 gms green cardamom
    • 4 gms cloves
    • 1 gm peppercorns
    • 2 gms cinnamon
    • Salt to taste

    [/tab] [tab]Yield: 3 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

    Heat ghee in a large skillet over medium heat.

    Step 2

    Add tomatoes, garam masala, chilli, ginger and salt and cook for five minutes, stirring all the time.

    Step 3

    Add prawns and cook over a low fire in a covered pan till the prawns are ready.

    Step 4

    In another vessel, boil 3 pints of water and add the rice with cardamoms, cloves, peppercorns and cinnamon tied in muslin and boil uncovered till the rice is cooked.

    Step 5

    Drain in a colander.

    Step 6

    In a fire-proof dish, put a layer of rice, then a layer of curry and then another layer of rice.

    Step 7

    Cover and put in a slow oven for 10 minutes. Prawn Pulao is ready to serve.

    [/tab] [tab]

    • Serve hot with curry.

    [/tab] [/tabs]

  • White Pumpkin Halwa (Petha Halwa)

    White Pumpkin (Petha)
    White Pumpkin (Petha)

    White Pumpkin Halwa (Petha Halwa)

     

    White Pumpkin Halwa Recipe
    Photo: White Pumpkin Halwa Recipe

    let’s get started.

    Check it out the White Pumpkin Halwa Recipe and printable version below!!

    White Pumpkin Halwa (Petha Halwa)

    • 2 cup white pumpkin (grated)
    • 4 green cardamoms
    • 1 cup pure ghee
    • 12 cashew nuts
    • 1-1/2 cup sugar
    • 1 cup milk
    • 1 cup ricoota cheese
    • few strands of saffron (optional)

    For Garnishing

    • 3 tbsp almonds
    • 2 tbsp pistachios
    • 2 tbsp cashew nuts

    Method

    1. Peel, deseed and cut the pumpkin into very small cubes.
    2. Grind the cardamom with the 1 tbsp sugar to a fine powder, sieve and keep aside.
    3. Heat 2 tablespoons of ghee and fry cashew nuts to golden brown and keep aside.
    4. Boil the remaining sugar with ¾ th cup water and make syrup of one-thread consistency.
    5. Heat 4 tbsp of ghee and saute the pumpkin for a few minutes, add the saffron and the milk.
    6. Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally.
    7. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
    8. Add the syrup slowly to the pulp and continue stirring and cooking.
    9. Add the ghee little by little till it is completely absorbed.
    10. Sprinkle the cardamom powder over it.
    11. Add the fried cashew nuts and continue cooking till the halwa starts leaving the sides of the vessel.
    12. Top with khoya.
    13. Garnished with almonds, pistachios, and cashew nuts. White Pumpkin Halwa is ready to serve. Enjoy!
    Serving Suggestions:
    Serve as a dessert after meal.

  • Flavorful Fish Biryani: A Seafood Lover’s Delight!

    Fish is probably my favorite protein and this Fish Biryani recipe is one of a kind. It is easy to make, extremely flavorful and even those who do normally enjoy fish will LOVE this meal and request second helpings. It just shattered my belief that fish biryani cannot compete with the taste of other biryani’s. So here I am sharing a simple and delicious fish biryani recipe which has unique taste. Makes a complete and nutritious meal. Perfect for seafood lovers. Check it out the Fish Biryani  recipe here!!

    Fish Biryani recipe
    Photo: Fish Biryani Recipe

    [divider]

    [one_fourth]Prep Time: 30 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 pound fish fillets, halibut or cod
    • 3 cups hot half-cooked rice
    • 1 large tomato, peeled and thinly sliced
    • 3/4 cup yogurt
    • 2 cloves garlic, crushed
    • 3 tablespoons melted butter
    • 1-1/2 teaspoon salt
    • 1 teaspoon grated ginger
    • 2 teaspoon chopped mint leaves
    • 2 teaspoon coriander powder
    • a pinch of ground cinnamon
    • a pinch of ground cloves
    • a pinch of ground cardamom

    [/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 yogurt, ginger garlic, salt, coriander powder, mint leaves, cinnamon powder, cloves, and cardamom powder.

    Step 2

    Pour yogurt mixture over the fish fillets. Spread evenly. Cover and set aside for 1 hour to marinate.

    Step 3

    Lightly grease a heavy casserole dish and alternate layers of rice, fish and tomato, ending with a layer of rice.

    Step 4

    Sprinkle on melted butter.

    Step 5

    Cover tightly and seal casserole edges with aluminum foil.

    Step 6

    Place in a 300° oven for 35 to 40 minutes. Remove from the oven. Fish Biryani is ready to serve.
    [/tab] [tab]

    • Serve with salad and zeera yogurt.

    [/tab] [/tabs]

  • The Perfect Fusion: BBQ Chicken Biryani Recipe

    Enjoy the charcoal broiled taste of BBQ in a aromatic spicy boneless chicken biryani. A BBQ biryani recipe that taste and appear completely innovative, yet completely classic. Try this mouthwatering BBQ Biryani Recipe and share your experience with us!!

    BBQ Biryani Recipe by Rida Aftab
    Photo: BBQ Biryani Recipe 

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    Ingredients

    • 500 gm rice, boiled
    • 500 gm boneless chicken, cut into 2 inch pieces
    • 2 potatoes, peeled, cut into medium size
    • 2 onions, thinly sliced
    • 1 cup plain yogurt
    • 1/2 cup cooking oil
    • 4 green chilies, thinly sliced
    • 4 star anise
    • 4 green cardamom
    • 4 tbsp lemon juice
    • 1 tbsp ginger garlic paste
    • 2 tsp red chili powder
    • 1 tsp cumin seeds
    • 1 tsp allspice
    • 1 tsp screw pine essence
    • 1/2 tsp turmeric powder
    • 1/2 tsp yellow food color, dissolve in 2 tbsp milk
    • salt according to taste
    • 1/2 bunch fresh mint, chopped
    • 1/2 bunch fresh coriander, chopped
    • 1 piece of coal

     

    Directions:

    1. Heat oil in a large skillet over medium heat.
    2. Fry potatoes in hot oil for 5-8 minutes or until golden.
    3. Take it from the oil and keep aside.
    4. In the remaining oil , fry sliced onion for 5 minutes or until golden brown.
    5. Now add ginger garlic paste and cook for 30 seconds.
    6. Then put chicken in it.
    7. Stir fry for 5 minutes or until its change color.
    8. Now add allspice powder, red Chilli powder, turmeric, salt, green cardamom, star anise and cumin seeds.
    9. Cover and cook for 10 minutes on medium heat.
    10. In a bowl, whisk yogurt with mint and coriander, green chilies, sliced tomatoes and fried potatoes.
    11. Mix well.
    12. Spread this yogurt paste on top of the chicken.
    13. Cook for 10-15 minutes or until all water dries up and chicken is tender.
    14. Layer the boiled rice over it.
    15. Drizzle screw pine essence and food color on top.
    16. Cover and cook on low heat for 10-15 minutes.
    17. Place a inflamed piece of coal in a small cup.
    18. Put it on top of cooked Biryani.
    19. Drizzle 2 tbsp oil on coal.
    20. Cover tightly with a lid and leave it for 5 minutes.
    21. Remove coal from the skillet.
    22. Transfer Biryani in a serving dish.
    23. Garnish with mint leaves.
    24. BBQ Biryani is ready to serve. ENJOY!!

     

    • Serve with Cucumber Salad.

     

  • Spicy & Aromatic: The Perfect Egg Biryani Recipe for Spice Lovers!

     Egg Biryani

    An easy biryani with simple ingredients. This egg biryani recipe prepared with boiled eggs, spices and basmati rice that is cooked on dum and garnished with mint and coriander leaves.

    Egg Biryani Recipe
    Photo: Egg Biryani

    It makes a perfect Sunday meal with raita and curry. This is the most easy and best Egg Biryani recipe i have tried.

    Egg Biryani recipe
    Photo: Egg Biryani

    Egg Biryani is prepared with eggs, fragrant rice and spices. A delicious and flavorful rice affair, and unlike other biryani preparations, it doesn’t take longer time to cook. Its a once pot meal with a good source of protein from eggs. Try this Indian Egg Biryani Recipe and share you experience with us!!

    Check it out the Egg Biryani Recipe here!!

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Servings: 6

    Difficulty Level: Easy

    Ingredients

     

    • 1 kg rice
    • 12 hard boiled eggs
    • 2 small onions
    • 1 cup yogurt
    • 4 tomatoes
    • 6-8 green chilies
    • 2 bay leaves
    • 1 tbsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp turmeric powder
    • 5 cloves
    • 5 cardamom
    • 3 green cardamom
    • 8-10 black pepper
    • 1 tsp cumin seeds
    • 1 inch cinnamon stick
    • 1 tsp gram masala powder
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tbsp lemon juice
    • Salt to taste

    Directions

    Step 1

    Wash rice and soak at least 30-40 minutes.

    Step 2

    Fry onions until golden brown. Remove all the onions and place on absorbent paper.

    Step 3

    Shell the boil eggs and give for long cuts on the white portion of each egg without separating it.

    Step 4

    Heat oil in a pot, add bay leaves, cardamom, cinnamon stick, cumin seeds, cloves, black pepper, red chili powder, coriander powder, turmeric powder, ginger paste, garlic paste, salt, lemon juice, green chilies, green cardamon, yogurt, and sliced tomatoes.

    Step 5

    Cook until done and oil start to separate.

    Step 6

    Now add boiled eggs into gravy and mix well until the eggs get coated with the spices.

    Step 7

    Remove the eggs and set aside.

    Step 8

    1 liter water add into gravy and boil the gravy now add soak rice and cook over a medium heat until the rice is tender and water is absorbed.

    Step 9

    Sprinkle gram masala powder over it. Add eggs and mix well. Delicious Egg biryani is ready to serve.

     

    • Serve hot with raita, green salad, and thinly sliced onions.

     

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

  • A Taste of Kashmir: Authentic Kashmiri Biryani Recipe!

    This Kashmiri Biryani recipe is indeed a different one compared to my usual biryani recipe. In Kashmiri biryani, they add fruits, nuts and milk to make it rich and divine. I am truly blown away by the taste of this biryani, it has a very mild flavor yet scrumptious. Try this Kashmiri Biryani Recipe, hope you’ll love it.

    kashmiri biryani recipe
    Photo: kashmiri biryani Recipe

    [divider]

    [one_fourth]Prep Time: 1 hour[/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]

    • 500 gm  chicken
    • 1/2 kg  basmati rice
    • 1 cup yogurt
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1/4 tsp turmeric powder
    • 1/4 tsp saffron
    • 2 bay leaf
    • 3 cardamoms
    • 1 cinnamon stick
    • 4 cloves
    • 10 cashew nuts
    • 1/4 cup coriander leaves, finely chopped
    • 1/4 cup mint leaves,finely chopped
    • salt to taste
    • 1/4 cup ghee

    [/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

    Marinate the chicken with curd, red chilli powder,coriander powder, turmeric powder and salt for 1hour.

    Step 2

    Cook the basmati rice with salt, till half done and drain the water and keep it aside.

    Step 3

    Soak the saffron strands in1 tbsp warm milk and keep it aside.

    Step 4

    Take a pan and heat with ghee.

    Step 5

    Add cashew nuts, bay leaf, cardamom, cinnamon and cloves; Saute for few minutes.

    Step 6

    Then add marinated chicken pieces and garam masala. Mix well and fry well till the yogurt is absorbed.

    Step 7

    Add enough water and cook till the chicken pieces are tender.

    Step 8

    Now divide the cooked rice into two portions. Mix saffron milk with one portion of rice.

    Step 9

    Add half of the chicken gravy to it.

    Step 10

    Sprinkle half of the mint and coriander leaves.

    Step 11

    Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.

    Step 12

    Now cover with a lid and cook on low flame for 30
    minutes. Then Remove from the heat. Kashmir Chicken Biryani is ready to eat.

    [/tab] [tab]

    • Serve with pickle or raita.

    [/tab] [/tabs]

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

  • Layers of Flavor: Dive into the Deliciousness of Dum Pukht Biryani!

    Dum Pukht Biryani is a popular dish in Pakistan and India. Dum Pukht literally means choking off the steam. In this process of cooking, basmati rice is cooked with layers of marinated chicken or meat in a heavy bottomed pan, sealed with a dough, on a low heat is known as Dum Cooking. The food is cooked in its own juices and steam, allowing all the spices and herbs to fully infuse the meat and rice, preserving the nutritional elements at the same time. Try this Dum Pukht Biryani recipe, hope you’ll love it.

    dum pukht biryani recipe
    Photo: Dum Pukht Biryani Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 10 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Difficult[/one_fourth_last]

    [divider]

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

    • 1/2 kg Chicken, cut into pieces
    • 3 cups Basmati rice, boiled
    • 3 medium Onions, finely chopped
    • 1 tbsp Ginger paste
    • 1tbsp Garlic paste
    • 6 medium Tomatoes, pureed
    • 6 Green chillies, finely chopped
    • 3 tbsp Mint and coriander leaves, finely chopped
    • 1 tbsp Chilli powder
    • 1/2 tsp Coriander powder
    • 1/4 tsp Turmeric powder
    • 4 tbsp Desi ghee or oil
    • Salt to taste
    • 4 tbsp Butter / oil
    • 2 tbsp Coconut powder
    • 2 tbsp Sesame seeds
    • 1 tsp Cumin seeds
    • 3 medium Onions rings, golden fried
    • 4 Green chillies, sliced and fried
    • 2 tbsp mint and coriander leaves, finely chopped
    • Garam masala powder pinch
    • 4 tbsp Oil or pure ghee

    [/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

    In a shallow saucepan heat ghee I oil and fry onions till golden brown.

    Step 2

    Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings.

    Step 3

    Stir till tomatoes become soft and oil separates from the gravy.

    Step 4

    Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.

    Step 5

    In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown.

    Step 6

    Pour over the chicken gravy and stir to mix.

    Step 7

    Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder.

    Step 8

    Repeat with a thick layer of chicken and a layer of remaining rice.

    Step 9

    Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves.

    Step 10

    Heat 4 tbsp of oil or desi ghee and pour over the rice. Cover and leave on very low heat for 10 minutes. Dum Pukht Biryani is ready to serve.

    [/tab] [tab]

    • Serve with any kind of raita.

    [/tab] [/tabs]

  • Ahmedi Biryani Recipe

    Ahmedi Biryani

    Keep this sealed pot over it so that it’s not directly on the fire. Cook for another 25 minutes on a low flame till the rice is ready. Do try this Ahmedi Biryani Recipe, You’ll love it.

    Ahmedi Biryani Recipe
    Photo: Ahmedi Biryani Recipe

    Check it out the Ahmedi Biryani recipe here!!

    [divider]

    [one_fourth]Prep Time: 30 minutes [/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 3[/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]

    • 500 grams chicken
    • 1 cup basmati rice(long grain)
    • 3 cups water
    • 1 inch cinnamon
    • 1 big bay leaf
    • 2 cloves
    • 2 cardamoms
    • 5 black pepper corns
    • 4 tbsp curd
    • 1 tbsp chopped ginger garlic,
    • 1 big green chilly,
    • ½ tbsp chopped coriander,
    • 1 onion, ½ cup hot water,
    • 1 tsp sugar,
    • ½ tsp red chilly powder,
    • ½ tsp coriander powder,
    • 1 tbsp ghee(clarified butter) and
    • salt to taste.

    [/tab] [tab]Yield: 3 servings

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

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

    Step 1

    Take a large pot and pour the three cups water. Then add the rice, half of all the spices and salt. Mix it well and cook till the rice is half cooked.

    Step 2

    Drain the water completely and spread out the rice on a big platter.
    Let it cool.

    Step 3

    Finely chop the onions and slit the green chilly in the center and keep them aside.

    Step 4

    Now in another pan heat the clarified butter. When the ghee begins bubbling add the remaining spices and sauté till an aroma begins to rise.

    Step 5

    Now put in the chopped onions and sauté till golden brown. Add the chicken pieces, masala powders, green chilly, coriander leaves, ginger-garlic, salt and sugar.

    Step 6

    Pour in the hot water. Mix it well and cover, simmer and cook for 20 minutes or till the chicken is soft.

    Step 7

    Then pour the yoghurt and cook till the gravy reaches your desired level of thickness.

    Step 8

    Now take a big pot and smear it’s inside walls with melted ghee/butter.

    Step 9

    Then put a layer of rice, then a layer of chicken. In this way put in all the rice and chicken in layers.

    Step 10

    Cover with a lid.

    Step 11

    Now make some dough from wheat flour and with that dough seal the edges of the pan so that its air tight.

    Step 12

    Then take a tava and place it on the flame. Keep this sealed pot over it so that it’s not directly on the fire.

    Step 13

    Cook for another 25 minutes on a low flame till the rice is ready.

    Step 14

    Garnish with fried cashew nuts and fried onion slices. Ahmedi Biryani is ready to serve.

    [/tab] [tab]

    • Serve with raita.

    [/tab] [/tabs]

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