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  • Memoni Biryani Recipe

    Memoni biryani is very similar to Sindhi biryani. However, Memoni biryani is usually prepared with lamb and less food coloring, potatoes and tomatoes. Check it out the Memoni biryani recipe here !

    Memoni biryani recipe
    Photo: Memoni biryani Recipe

     

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings: 6 [/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]

    • 750 gm mutton cubes with bones
    • 750 gm basmati rice, washed and soaked for 30 minutes
    • 3-4 Onions, finely sliced
    • 4 medium potatoes, peeled and halved
    • 4 tomatoes, diced
    • 1 cup plain Yogurt
    • 1 tbsp garlic paste
    • 1 tbsp ginger Paste
    • 6-8 green chilies
    • 4 tbsp lemon Juice
    • 1 cup Ghee or Oil
    • 1 packet shan Memoni Mutton masala

    [/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

    Make the ghee or oil hot and fry the onions until light golden. Add meat, garlic, ginger and stir fry for a minute.

    Step 2

    Then add Shan Memoni Mutton Biryani Spice Mix and yogurt. Stir fry for few minutes.

    Step 3

    Add 3-4 cups of water and potatoes. Cover and cook on low heat until the meat is completely tender.

    Step 4

    Then add tomatoes, green chillies and lemon juice. Stir and remove from heat.

    Step 5

    In a separate wok add 2 tbsp of salt and the soaked rice. Boil until the rice is about three quarter tender. Remove from heat and drain the liquid.

    Step 6

    Spread three quarter boiled rice in a pot and pour the cooked meat curry over it .

    Step 7

    Then spread the remaining rice over the meat curry. Cover and cook on low heat until the rice is completely tender.

    Step 8

    Mix the rice and meat curry before serving. Memoni Biryani is ready to serve.

    [/tab] [tab]

    • Serve with salad and raita.

    [/tab] [/tabs]

  • Easy Keema Pulao Recipe

    Easy Keema Pulao

    Keema Pulao is a dish from Mughlai cuisine and a main course meal in Pakistan. This is a flavorful and easy to cook dish with a huge yum factor, guaranteed to make you fall in love with it in the first bite.

    Easy Keema Pulao Recipe
    Photo: Easy Keema Pulao Recipe

    Check it out the Easy Keema Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 6[/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 kg mutton mince
    • 2 cups of parboiled Rice
    • 1 cup yellow lentils
    • 4 small Onions,thinly sliced
    • 1 tsp black cumin seeds
    • 1 tsp white Cumin seeds
    • 1 tbsp Garam masala
    • 6 tbsp ghee Or Oil
    • salt to taste

    Grounded paste of :

    • 8 cloves of Garlic
    • 1 small piece of ginger
    • 1 small bunch of Coriander leaves

    [/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

    Apply the grounded masala to the minced mutton and leave for about 3 to 4 hours.

    Step 2

    Wash the dal and soak in 2 cups of water for an hour, then add 1 tsp. salt and boil until cooked.

    Step 3

    Heat 4 tbsp Ghee or Oil and fry the sliced onions until crispy.

    Step 4

    Add a little more ghee or oil ( if required) and fry the marinated mutton, when fried to a brown color, add 1/2 cup of water and cook on a slow flame.

    Step 5

    Once all the water is absorbed mix the mutton with the cooked dal.
    Pound cumin seeds, black cumin seeds and mix with the garam masala.

    Step 6

    Heat 2 tbsp ghee or oil in a large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton, sprinkle fried onions and pounded spices.

    Step 7

    Repeat the layers ending with rice, sprinkle fried onions and pour ghee or oil over it.

    Step 8

    Put the dish in an oven so that the rice gets properly cooked. Easy Keema Pulao is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with salad  and yogurt.

    [/tab] [/tabs]

    If you like Easy Keema Pulao Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Easy Keema Pulao, do share with us and we would be glad to give it a try.

  • Sindhi Pulao Recipe

    Sindhi Pulao

    Sindhi pulao is most common, popular dinner of Sindhi homes and these rice are best staple Sindhi food. To get best taste of pulao try this delicious Sindhi Pulao Recipe.

    Sindhi Pulao Recipe
    Photo: Sindhi Pulao Recipe

    Check it out the Sindhi Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings: 5[/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 boneless lamb, cubed
    • 2 cup long-grain rice, soaked
    • 2 onions, finely chopped
    • 4 tablespoon ghee or oil
    • 1 cup plain yogurt
    • 1 tablespoon coriander seeds
    • 1 tablespoon cumin seeds, crushed
    • 1 tablespoon red chili powder
    • 1 tablespoon peppercorns
    • 6 cardamom pods
    • 3 bay leaves
    • salt to taste

    For Garnishing:

    • 1 tablespoon pistachios
    • 1 tablespoon blanched almonds

    [/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

    Heat 4 tbsp of ghee and fry the onions until browned. Remove and reserve half the onions.

    Step 2

    Add the meat to the pan and fry until golden brown.

    Step 3

    Add the yogurt and simmer for 5 minutes.

    Step 4

    Grind together the coriander, cardamom and cumin seeds.

    Step 5

    Add to the meat with salt and chili powder. Cover and simmer until the meat is tender and the gravy thick.

    Step 6

    Heat 3 tbsp of ghee in a separate pan and fry the bay leaves peppercorns, drained rice and salt for 3 minutes.

    Step 7

    Add the reserve onion. Remove the pan from the heat and spoon three-quarters of the rice on to a dish.

    Step 8

    In the pan, put layers of rice, cooked meat, chopped onion and nuts.

    Step 9

    Pour over enough water to come 2.5cm/1 in above the level of the rice and simmer until the rice is cooked and the water has been absorbed. Sindhi Pulao is ready to serve.

    [/tab] [tab]

    • Serve with plain yogurt and salad.

    [/tab] [/tabs]

    If you like Sindhi Pulao Recipe  and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Sindhi Pulao, do share with us and we would be glad to give it a try.

  • Dal Nawabi Recipe

    Here’s a yummy, spicy dal recipe. Give it a try, hope you’ll like it. Check it out the Dal Nawabi Recipe here!!

    Dal Nawabi Recipe
    Photo: Dal Nawabi Recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings: 6[/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 split black gram lentil
    • 1/2 cup Bengal gram
    • 1/2 cup red kidney beans
    • 1 piece ginger
    • 4 onion
    • 7-8 garlic
    • 6 tomato
    • some tamarind
    • 2 green chilly
    • few coriander leaves
    • 50 gm cottage cheese
    • 1/2 cup curd
    • 1 cup cream
    • 1/2 tsp turmeric powder
    • 1 tsp cumin seeds
    • salt to taste
    • 1/2 tsp red chilly powder
    • 1/2 tsp black pepper powder
    • 2 tsp sugar
    • 4 tbsp clarified butter

    [/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

    Soak all dals and kidney beans in a container for 6-7 hours.

    Step 2

    Grind ginger, garlic buds and onions.

    Step 3

    Finely chop green chilies and tomatoes.

    Step 4

    Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.

    Step 5

    Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.

    Step 6

    Heat ghee in a pan and fry cottage cheese and then take them out.

    Step 7

    In the same ghee crackle cumin seeds and fry onion paste until it turns pink.

    Step 8

    Then add tomatoes and cook for few seconds. Then add curd and stir continuously.

    Step 9

    Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.

    Step 10

    Then add some cream and cook for some more time.

    Step 11

    Lastly add all boiled dals and cottage cheese pieces and simmer for 5 minutes. Then remove it from the flame.

    Step 12

    Garnish with coriander leaves and green Chilies. Dal Nawabi is ready to serve.

    [/tab] [tab]

    • Serve with  chapati, paratha, or rice.

    [/tab] [/tabs]

  • Egg Pulao Recipe

    Egg Pulao

    This Egg Pulao recipe is just perfect for egg lovers like me. Its a very quick recipe. I enjoy a lot when I make this dish.

    Egg Pulao Recipe
    Photo: Egg Pulao Recipe

    This is not only great casual home cooking recipe but also serves as a great main dish for parties. Serve this for your next party or get together and your guests will be amazed by  this simple yet aromatic treat.

    Egg Pulao Recipe
    Photo: Egg Pulao Recipe

    Check it out the Egg Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 6[/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]

    • 1-1/2 cups long-grain basmati rice, washed and soaked for 2 hours
    • 1 large onion, thinly sliced
    • 1 tomato, peeled and chopped
    • 4 tbsp oil
    • 1 tbsp ginger-garlic paste
    • 1 tsp cumin powder
    • 2 tsp coriander powder
    • 2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/4 tsp garam masala powder
    • 2 tbsp coconut milk powder
    • 1/2 cup finely chopped coriander leaves
    • 3/4 cup frozen green peas
    • salt to taste
    • 2 potatoes, quartered and deep fried
    • 6 hard-boiled eggs, shelled

    [/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 non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft then add tomatoes. Cook until softened, stirring continuously, while it cooks.

    Step 2

    Add ginger-garlic paste and saute for 2 minutes.

    Step 3

    Add a little water (about 1/8 cup).

    Step 4

    Add all the powdered spices and fry for 2 minutes.

    Step 5

    Add coconut milk and stir well.

    Step 6

    Add peas ,coriander and salt, just enough for the mixture and the rice.

    Step 7

    Add 2 1/2 cups of water and Stir once.

    Step 8

    Bring to a boil and Strain the rice.

    Step 9

    Add to the boiling pot and Cook, partially covered, until all the water has been absorbed by the rice. Reduce heat to a simmer.

    Step 10

    Add potatoes and eggs on top. Cover and cook for 10 minutes. Egg Pulao is ready to serve.

    [/tab] [tab]

    • Serve hot with salad, yogurt.

    [/tab] [/tabs]

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

  • The Perfect Anytime Meal: Easy Keema Noodles Recipe for Busy Weeknights!

    A hearty smile comes from a delicious happy dinner with family and  a delicious happy dinner with family comes from a perfect recipe. This Keema Noodles recipe is one of my family favorite recipe and specially my younger brother love it. Its a very quick Keema Noodles Recipe. Give it a try, hope you like it.

    Prep Time:10 minutes
    Cook Time: 30 minutes
     Servings: 5
    Difficulty Level: Easy

    • 1 pack spaghetti
    • 500 gm chicken mince (you can use ground beef as well)
    • 1 small onion, thinly sliced
    • 1 cup cabbage, shredded
    • 1/2 cup carrots, shredded
    • 1/2 cup boiled peas
    • 1/4 cup black olives
    • 2 tablespoon olive oil
    • 1 tablespoon vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon red pepper, crushed

    [/tab] [tab]Yield: 5 servings

    Directions:

    Step 1

    Boil the Spaghetti in a large sauce pan. Follow directions on box for cooking.

    Step 2

    When spaghetti is cooked, rinse with cold water. Set aside.

    Step 3

    Put oil in a large fry pan and cook the chicken mince. Cook on medium to high heat, till the meat is well done.

    Step 4

    Now add the carrots, olives and green peas. Cook for a few minutes.

    Step 5

    Add the rest of the ingredients, and stir fry.

    Step 6

    Keep stirring for a few minutes, now add the spaghetti and mix well.

    Step 7

    When the spaghetti and vegetables are mixed well, add the vinegar and soy sauce. Cook for another 2 minutes.

    Step 8

    Dish it out. Keema Noodles is ready to serve. Serve immediately.

    • Serve with Chili Garlic Sauce.

  • Green Onion Pulao Recipe

    Green Onion Pulao Recipe _ A simple and tasty pulao using spring onions. Try this Green Onion Pulao Recipe and don’t forget to share your experience with us!!

    Green Onion Pulao Recipe
    Photo: Green Onion Pulao Recipe

    [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]

    • 2 cup long grain rice , soaked
    • 1 cup spring onions, thinly sliced
    • 3 tbsp vegetable oil
    • 1 tsp cumin seeds
    • 3-4 garlic cloves,finely chopped
    • 1 tsp chili powder
    • 1/2 tsp black pepper, crushed
    • 1 tbsp lemon juice
    • 1 cup green tops of spring onions, finely chopped
    • 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

    Heat the oil in a pan and add the cumin seeds.

    Step 2

    As they begin to change colour, add the spring onions and garlic and saute until brown.

    Step 3

    Stir in the rice and mix gently.

    Step 4

    Add three cups of water, salt and garam masala powder and mix.

    Step 5

    Cover and simmer until the water has been absorbed and the rice is cooked.

    Step 6

    Sprinkle lemon juice over the rice and serve hot. Garnished with green onion tops. Enjoy!

    [/tab] [tab]

    [/tab] [/tabs]

  • Mint Pulao Recipe

    Mint Pulao is a tasty cuisine. It also offers health benefits. Mint is rich in Vitamin C. This Mint Pulao recipe requires mint leaves and common ingredients. This mint flavored pulao, best served with curd base raita. Check it out the Mint Pulao recipe here!!

    mint pulao recipe
    Photo: mint pulao Recipe

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 6[/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 basmati rice
    • 2 large potatoes
    • 1 cup shelled peas
    • 1 bunch mint leaves
    • 6 green chillies
    • 1 piece ginger small
    • 3 onions medium
    • ½ tsp turmeric powder
    • 3-4 cloves
    • 2 cardamoms
    • 1 bay leaf
    • Salt to taste
    • Ghee to fry

    For Garnishing:

    • Mint leaves
    • Boiled peas
    • Red cherries

    [/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

    Clean and wash the rice.

    Step 2

    Place in a container with 2 cups of water and salt to taste.

    Step 3

    Wash potatoes and place in another container with 2 cups of water in it.

    Step 4

    Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.

    Step 5

    Grind together coconut, green chilies, and ginger and turmeric powder.

    Step 6

    Peel and dice potatoes. Slice onions.

    Step 7

    Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.

    Step 8

    Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.

    Step 9

    Add potatoes, rice and salt if necessary . Mix well.

    Step 10

    Squeeze lime juice and remove from fire. Garnish with mint leaves, red cherries and peas. Mint Pulao is ready to serve.

    [/tab] [tab]

    • Serve with Raita.

    [/tab] [/tabs]

  • Egg Dal Recipe

    Learn this mouthwatering recipe of mixed dal with eggs to give an ordinary dish of pulses a delicious twist. Check it out the Egg Dal Recipe here!!

    Egg Dal Recipe
    Photo: Egg Dal Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 50 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 toor dal(lentils),
    • 3 eggs,
    • 2 small onions,
    • 2 small tomatoes,
    • 5 garlic flakes,
    • 1 inch ginger,
    • 1 pinch cumin seeds,
    • 1 pinch asafetida,
    • ¼ tsp garam masala(hot spice mix),
    • ¼ tsp turmeric,
    • 1 tsp red chilly powder,
    • 2 tbsp 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

    Soak the dal in some water for ten minutes.

    Step 2

    Then put it in a pressure cooker and cook for another twelve minutes or three whistles on a slow flame.

    Step 3

    Remove from the cooker and mash it up with a spoon.

    Step 4

    Finely chop the onions, tomatoes, ginger and garlic each separately and keep it aside.

    Step 5

    Now take a pan and heat up the oil. When the oil is very hot add the cumin seeds and sauté till golden brown.

    Step 6

    Now add the asafetida powder and sauté briefly.

    Step 7

    Add the onions and sauté till golden brown.

    Step 8

    Then add the ginger and garlic and sauté till an aroma begins to rise.

    Step 9

    Next add the tomatoes and sauté till the oil begins to leave the edges of the pan.

    Step 10

    Now add the turmeric, garam masala and red chilly powder and sauté till the raw smell of the masala leaves.

    Step 11

    Now pour in the dal and add salt to taste. Cook for two minutes and then break the eggs and add them to the dal itself.

    Step 12

    Stir well so that the egg too blends with the dal. Stir for a minute and remove from heat.

    Step 13

    The eggs will get completely cooked in the heat of the dal itself. Garnish with coriander leaves. Egg Dal is ready to serve.

    [/tab] [tab]

    • Serve with roti.

    [/tab] [/tabs]

  • Mushroom Pulao Recipe

    A delicious North Indian rice recipe. Mushroom Pulao spiced up with green chillies and cinnamon makes a perfect one pot meal when served with raita and papar. Check it out the Mushroom Pulao Recipe here!!

    Mushroom Pulao Recipe
    Photo: Mushroom Pulao Recipe

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 2 cup rice
    • 3 onions, thinly sliced
    • 200 gm mushroom
    • 200 gm cottage cheese
    • 2 capsicum
    • 5-6 cauliflower pieces
    • 4 cloves
    • 2 cinnamon pieces
    • 2 bay leaf
    • 6 tbsp clarified butter
    • 2 tsp 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

    Soak rice for half an hour or so.

    Step 2

    Boil rice in a container until it gets cooked properly and water dries up.

    Step 3

    Finely chop onion.

    Step 4

    Cut paneer cubes.

    Step 5

    Cut cabbage into fine long pieces.

    Step 6

    Cut mushroom into slices.

    Step 7

    Heat ghee in a pan and fry paneer until light brown.

    Step 8

    Take them out and keep aside.

    Step 9

    Now fry onion in the pan until it turns pink. Then add cinnamon, cloves, bay leaf, and mushroom. Fry for few minutes.

    Step 10

    Then add capsicum, cauliflower, salt and cheese cubes along with little water. Cook at low flame.

    Step 11

    When vegetables are cooked properly, remove it from the flame. Mushroom Pulao is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with raita.

    [/tab] [/tabs]

  • Comfort Food Craving? Make This Cheesy Baked Keema Macaroni!

     

    The classic macaroni dish made even more hearty with keema of choice. Great for kids’ lunch. Check it out the Keema Macaroni Recipe here!

     

    [one_fourth]Prep Time: 25 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings:  6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

     

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

    • 1 tbsp olive oil
    • 1 medium onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 pound lean ground beef
    • Two (14-ounce) cans diced tomatoes, drained
    • 2 tsp dried oregano
    • 1-1/2 tsp ground cinnamon
    • 1- 3/4 tsp coarse salt, plus more for cooking macaroni
    • 1/4 tsp freshly ground pepper
    • 1/2 pound elbow macaroni
    • 3 tbsp unsalted butter, plus more for baking dish
    • 1/3 cup all-purpose flour
    • 4 cups whole milk
    • 2 large eggs
    • 1 cup freshly grated Parmesan cheese
    • 1 cup crumbled feta cheese

    [/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

    Preheat oven to 375°.

    Step 2

    In a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 7 minutes.

    Step 3

    Stir in beef, breaking it up with a wooden spoon, and cook until browned, about 7 minutes.

    Step 4

    Drain all but 1 tablespoon fat. Add tomatoes, oregano, cinnamon, 1 teaspoon salt, and pepper; bring to a boil, then reduce to a simmer and cook, covered, for 15 minutes.

    Step 5

    Uncover, and simmer for 15 minutes more. Remove from heat; set aside.

    Step 6

    Meanwhile, bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente.

    Step 7

    Drain macaroni; set aside.

    Step 8

    Melt butter in large saucepan over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute. Increase heat to high, and while continuing to whisk, add milk and remaining 3/4 teaspoon salt.
    Bring to a boil, and remove from heat.

    Step 9

    Beat eggs in a small bowl.

    Step 10

    Slowly whisk in 1 cup of hot cream sauce, being careful not to scramble eggs, then beat egg mixture back into cream sauce. Whisk in 3/4 cup Parmesan.

    Step 11

    Brush a 9-by-13-inch baking dish with butter.

    Step 12

    Add half of the macaroni and Cover with 1 1/2 cups cheese sauce. Spread beef mixture evenly over. Layer with remaining macaroni; sprinkle with feta cheese.

    Step 13

    Top with remaining cheese sauce, and sprinkle with remaining 1/4 cup Parmesan.

    Step 14

    Bake in oven until golden and bubbling, 35 minutes. Let stand until firm, about 15 minutes. Keema Macaroni is ready to serve.Enjoy!

    [/tab] [tab]

    • Serve with bean salad.

    [/tab] [/tabs]

  • Dhal Curry Recipe

    Cheap, delicious and healthy – dal is the perfect comfort food supper. Try this Dhal Curry Recipe and don’t forget to share your experience with  us!!

    Dhal Curry Recipe
    Photo: Dhal Curry Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 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 sliced onion
    • 1 chopped tomato
    • 1 tsp garam masala
    • 1/2 cup moong dhal
    • 2 medium size potato
    • Salt to taste
    • a pinch of turmeric powder
    • 3 tsp vegetable oil
    • 1 tsp mustard
    • 1 tsp cumin seeds

    [/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

    Boil the potatoes, peel and smash it.

    Step 2

    Cook the moong dhal and blend it. Set aside.

    Step 3

    In a skillet heat oil, add mustard when it crackles add cumin seeds.

    Step 4

    Add onion, tomato stir and cook till onions are golden.

    Step 5

    Add boiled moong dhal and smashed potatoes followed by salt, turmeric powder and garam masala. Fry for a minute.

    Step 6

    Add some water and keep boiling for 3 minutes. Dhal Curry is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

  • Palak Kofta Curry Recipe

    When you want to cook something special koftas always come in mind. There are so many different kinds of koftas and cooking recipes all over India and Pakistan.Here’s a very tasty Palak kofta curry recipe that goes great at lunch or dinner time. Children love palak kofta as kofta is their favorite dish and according to health palak is good so we can cont it as healthy dish. Those who don’t have to eat much oily or frying thing they can have baked kofta instead of fried one. Check it out the Palak Kofta Curry Recipe here!!

    Palak Kofta Curry Recipe
    Photo: Palak Kofta Curry Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 5[/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 Koftas:

    • 2 tbsp grated paneer
    • 1 cup palak leaves , washed & chopped
    • 1 cup of mashed boiled potatoes
    • 2 green chillies, finely chopped
    • 1 inch ginger piece, minced
    • salt to taste
    • 2 slices of bread

    For the Gravy:

    • 1 big bunch of spinach , washed-blanched and pureed
    • 2 big onions, blanch the onions and make a paste
    • 2 medium tomatoes ,blanch the tomatoes and make a paste
    • 1 tsp ginger garlic paste
    • 1/4 tsp garam masala powder
    • 1 tsp red chilli powder
    • 2 tbsp cashewnut paste
    • salt to taste
    • 2 tbsp ghee
    • 1 tsp shah zeera
    • Cream for garnish(optional)

    [/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

    To Make Kofta: In a bowl add all kofta ingredient. Mix well until combine.

    Step 2

    Make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.

    Step 3

    To Make Gravy: Heat ghee in a cooking vessel and add the shah zeera and let them pop.

    Step 4

    Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesn’t burn.

    Step 5

    Add the ginger garlic paste and fry for another 2-3 minutes. Add red chilli powder and combine.

    Step 6

    Add the tomato puree and let it cook over slow fire till the ghee separates.

    Step 7

    Add the palak paste and the cashew nut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat.
    Stir once in a while.

    Step 8

    Lastly add the garam masala and mix well. Turn off heat.

    Step 9

    Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream . Palak Kofta Curry is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

  • Vegetarian Manchurian Recipe

    In our last post we learn’t how to make Spicy mushroom rice. Today we will see a good side dish for it. Vegetable Manchurian are deep fried vegetable balls in a soya sauce based gravy. Manchurian balls mainly consists of cabbage, carrots and onions. So here it is, Vegetable Manchurian, authentic Chinese recipe. Make it when you feel low and just watch it lift your spirit as soon as your taste buds get the taste of this sweet, sour and spicy delight. Please stop being a sissy and indulge in some deep fried lovelies. Check it out the Vegetarian Manchurian Recipe here!!

    Vegetarian Manchurian recipe
    Photo: Vegetarian Manchurian Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

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

    • 2 cups Grated Cabbage
    • 2 cups Grated Carrots
    • 1 Chopped Spring Onion
    • 2 Chopped Green Chilies
    • 3-4 Crushed Garlic Flakes
    • 2 tbsp Corn Starch or Flour
    • Oil for deep frying
    • 1 tbsp Soy Sauce
    • Salt to taste
    • 1 tsp Pepper Powder
    • 1 tsp Sugar
    • 2 tbsp sesame oil

    [/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

    Mix grated cabbage and carrots and squeeze the water out from them.

    Step 2

    Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.

    Step 3

    Make small balls (like koftas) of the mixture .

    Step 4

    Heat the oil in a karahi / wok and deep fry the balls till golden brown, drain and keep aside.

    Step 5

    Now in a separate pan heat 2 tbsp oil. Saute garlic, green chilies and spring onions.

    Step 6

    Add water, salt, pepper powder, sugar and soya sauce.

    Step 7

    Bring it to a boil. Mix 1 tbsp corn four with half of a cup of cold water and stir into it.

    Step 8

    Gently add the fried balls to the gravy. Cook the vegetable Manchurian for 3-4 minutes.

    Step 9

    Garnished with chopped coriander. Vegetarian Manchurian is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • Spicy Mushroom Rice Recipe

    This Spicy Mushroom Rice recipe provides a quick and easy way to liven up your mushroom rice and get those taste buds tingling. Check it out the Spicy Mushroom Rice recipe here!!

    Spicy Mushroom Rice Recipe
    Photo: Spicy Mushroom Rice Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 25 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]

    • 200 gm button mushroom, chopped
    • 6 cups cooked rice
    • 2 tablespoon olive oil
    • 2 tablespoon coriander leaves, chopped
    • 1 teaspoon chopped garlic
    • 1 teaspoon black pepper corns, crushed
    • 1 teaspoon cumin seeds, crushed
    • 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

    Heat the ghee or oil in a non stick Karahi or deep fry pan. Add garlic and fry it turns dark brown.

    Step 2

    Add pepper and garlic, fry for few seconds.

    Step 3

    Add mushrooms and sprinkle with ¼ tsp of salt. Mix well, cover and simmer till mushrooms are cooked.

    Step 4

    Add rice and salt to taste. Mix well and keep covered on low flame for 5-8 minutes, till the liquid from mushroom is absorbed.

    Step 5

    Garnished with coriander leaves. Spicy Mushroom Rice is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with a kurma and potato wafers.

    [/tab] [/tabs]

  • A Taste of Kashmir Cuisine: Make Restaurant-Style Kashmiri Chicken Curry at Home!

    A simple Chicken Curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. This is a wonderful, rich and creamy Kashmiri chicken Curry recipe. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch. Check it out the Kashmiri Chicken Curry Recipe here!!

    Kashmiri Chicken Curry Recipe
    Photo: Kashmiri Chicken Curry 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: Medium[/one_fourth_last]

    [divider]

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

    For Chicken Curry:

    • 1 kg whole chicken
    • 3 large onions, thinly sliced
    • 4 tbsp oil or ghee
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 inch cinnamon stick
    • 8-10 black peppercorns
    • 1 bay leaf
    • 3 cardamoms
    • 2 cloves
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin powder
    • 1 tbsp paprika powder
    • 1 tbsp ground almonds
    • 1/2 cup plain yogurt
    • 1/2 cup cashew nut paste
    • salt to taste

    For Garnishing:

    • 1 tsp garam masala
    • 2 tbsp fresh coriander leaves chopped
    • 1/4 cup roasted cashew nuts
    • 2 green chillies, sliced

    [/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 chicken thoroughly and pat dry. Then cut into 10 large pieces.

    Step 2

    Heat oil or ghee in a thick bottom wok. Add onions and whole spices;fry for 2-3 minutes or until fragrant.

    Step 3

    Reduce heat to low add ginger-garlic paste and cook for 30 seconds.

    Step 4

    Then add red chilli powder,paprika, turmeric powder, cumin powder and cashew nut paste.

    Step 5

    Stir fry for 3-4 minutes on low flame.

    Step 6

    Place chicken into the wok and fry for 10-12 minutes or until lightly browned.

    Step 7

    Gradually add yogurt and stirring frequently. Cover with the lid and cook for 10-15 minutes or until chicken is cooked thoroughly.

    Step 8

    Transfer into a serving bowl ; sprinkle garam masala over it.

    Step 9

    Garnish with cashew nut, green chilies, and chopped coriander leaves. Kashmiri Chicken Curry is ready to serve.

    [/tab] [tab]

    • Serve with Paratha or white rice.

    [/tab] [/tabs]