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  • Chicken Karahi Korma Recipe

    I am fond of trying new recipes with fully concentration and hard work. This makes me 100% sure that this dish is gonna be a hit and this happens every time. You should have belief that every thing you do with concentration and handwork will give you good results. Try this Chicken Karahi Korma recipe and don’t forget to share your experience with us !!

    Chicken Karahi Korma recipe
    Photo: Chicken Karahi Korma recipe

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    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

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

    • 2 kg chicken, cut into 16 pieces
    • 1-1/2 cup plain yogurt
    • 1 cup oil or ghee
    • 1 cup coconut milk
    • 4 onion, thinly sliced
    • 2 tomatoes, chopped
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon red chili powder
    • 1 tablespoon poppy seeds
    • 1 tablespoon coriander powder
    • 1 teaspoon cumin powder (zeera)
    • 1/2 teaspoon turmeric powder
    • salt to taste
    • 2 cinnamon sticks
    • 8 small cardamoms
    • 8 cloves
    • 10 almonds
    • 10 cashew nuts

    For Garnishing:

    • 4 green chilies, thinly sliced
    • 1/2 cup mint leaves, chopped
    • 1/2 cup fresh coriander, chopped
    • 2 tablespoon ginger slices

    [/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

    Grind poppy seeds, almonds, cashew nuts, cumin seeds in a grinder and make a smooth paste.

    Step 2

    Heat oil in a deep wok or skillet over medium heat. Add the whole spices, cook and stir for 30 seconds.

    Step 3

    Now add onion and cook for 5 minutes or until golden brwon.

    Step 4

    Add ginger garlic paste and spices powder, cook for a while then add the chicken pieces. Cook chicken for 10-12 minutes or until the oil floats on top.

    Step 5

    Add tomato, coconut milk, yogurt, ground paste, and 1 cup of water. Cover with a lid and simmer for 20 minutes or until chicken is tender.

    Step 6

    Remove the lid and cook on high heat for 10 minutes or until korma thickened.

    Step 7

    Garnish with fresh coriander, mint leaves, green chilies and ginger slices. Delicious Chicken Karahi Korma is ready to serve. Enjoy!!

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    • Serve with naan or paratha.

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  • Stuffed Lemon Pickle Recipe

     Stuffed Lemon Pickle

    In months of December and January lemons are available in very good variety. During this time lemon with thin skin are easily available in a market which is the best variety for making pickle. This period is very much suitable for making lemon pickle. Lemon pickle can be prepared in many ways. Today I am going to share stuffed lemon pickle recipe with you guys.

    stuffed lemon pickle recipe
    Photo: stuffed lemon pickle recipe

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    [one_fourth]Prep Time: 4 days[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 12[/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]

    • 1 kg Lemons
    • 1/2 level teaspoon nutmeg
    • 8 Cloves
    • 4 teaspoons pepper
    • 2 teaspoons Cumin Seeds
    • 3 teaspoons Red chili pepper
    • 2 teaspoons Coriander powder
    • 2 teaspoons dry Ginger powder
    • 1/2 teaspoon Cinnamon powder
    • 2 big cardamoms
    • 1 teaspoon asafoetida
    • 3 teaspoons Black Salt
    • 12 teaspoons table Salt
    • 1 cup Lemon juice

    [/tab] [tab]Yield:12 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

    Slit the lemons into four without separating them at the base. Remove all the seeds.

    Step 2

    Grind all the dry ingredients to a fine powder.

    Step 3

    Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.

    Step 4

    Cook on a low fire till the juice boils.

    Step 5

    Cool and put the pickle in airtight jar.

    Step 6

    Keep in the sun for 4 days shaking it once daily. Stuffed Lemon Pickle is ready to serve. Enjoy!

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    • Serve with daal, paratha or any curry.

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  • Flavorful & Juicy: The Ultimate Beef Keema Recipe

    Beef Keema

    Beef keema is a delicious and easy to make Pakistani recipe. Mince is an all-time useful standby – quick to cook and adaptable. This beef keema recipe is a fast, spicy way to prepare it up for a quick midweek meal. Check it out the beef keema recipe here!!

    Beef Keema recipe
    Photo: Beef Keema recipe

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    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 10 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

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

    • 1 kg ground beef (keema)
    • 3 onions, chopped
    • 4 tomatoes, chopped
    • 4 tablespoon cooking oil
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon red chili powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon salt
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon cumin powder

    For Garnishing:

    • 1 inch piece of ginger, thinly sliced
    • 6 green chilies, thinly sliced
    • 2 tablespoon coriander leaves, chopped

    [/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 oil in a heavy bottom skillet or pan. Saute onion in hot oil.

    Step 2

    Add ginger garlic paste and fry for 30 seconds or until golden brown.

    Step 3

    Now add the chopped tomatoes and fry for a little while.

    Step 4

    Add ground beef (keema), red chili, turmeric powder, coriander powder, cumin powder and salt. Stir well. Cover and cook for 40 minutes on low flame or until the water dries up.

    Step 5

    Remove the lid. Stir and cook on high flame for 5-8 minutes.

    Step 6

    Adjust the seasoning. Sprinkle garam masala over it.

    Step 7

    Take it out in a serving bowl. Garnish with green chilies and coriander leaves. Delicious Beef Keema is ready to serve.

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    • Serve along with salad, naan or tandoori roti.

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  • Paneer Manchurian Recipe

    Paneer Manchurian

    A great combination of homemade cottage cheese(paneer) and Manchurian sauce. Must try this Paneer Manchurian recipe and impress your friends and family. It’s so easy to make and delicious in taste.

    Paneer Manchurian Recipe
    Photo: Paneer Manchurian Recipe

    Check it out the Paneer Manchurian Recipe here!!

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    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings:2 [/one_fourth] [one_fourth_last]Difficulty Level: Very 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]

    • 200 gm cottage cheese
    • 1/2 cup flour
    • 1/2 tsp Chinese salt
    • 2 tbsp cornflour
    • 2 tbsp spring onions, chopped
    • 2 tbsp Soya sauce
    • 3 green chillies, chopped
    • 4 tsp ginger-garlic paste
    • 6 garlic cloves, finely chopped
    • Salt to taste
    • Oil for frying
    • Egg white of one egg
    • green onion, chopped

    [/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 the paneer into square pieces.

    Step 2

    Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes.

    Step 3

    Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water.

    Step 4

    Dip the paneer pieces in this batter and fry in hot oil until they turn golden.

    Step 5

    In another pan heat oil and fry the chopped garlic cloves.

    Step 6

    Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer.

    Step 7

    Take three teaspoons of cornflour and half a cup of water and mix well.

    Step 8

    Add this to the boiling mixture and cook well until the sauce thickens.

    Step 9

    Add green onions.Dish it out. Paneer Manchurian is ready to serve.

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    If you like Paneer Manchurian 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 mouthwatering Paneer Manchurian, do share with us and we would be glad to give it a try.

     

  • Spicy & Tender: The Perfect Hunter Beef Recipe for Meat Lovers!

     

    Hunter Beef Recipe Image

    Ingredients:

    • 2 kg beef
    • 2 tsp kulmi shora (crystallized salt petre)
    • 3 tsp black pepper
    • 2 cinnamon sticks
    • 4 black Cardamom
    • 3 tbs —— lemon juice

    How to make Hunter Beef:

    • Wash the meat and dry.
    • Ground all the spices.
    • Add all spices in lemon juice to make paste.
    • Rub the paste on meat.
    • Place it in a glass or stainless steel container and cover it.
    • Place the bowl in the fridge for one day.
    • Next day get the meat out and sort of massage the meat for half an hour so that it absorbs the paste.
    • Once again put the meat back in the fridge. Repeat the same process each day for six days.
    • On sixth day remove the meat loaf from the fridge and tie it with a strong string.
    • Place the meat in a large pot & put 2 cups of water in the pot (not on the meat loaf).
    • Cook it over low heat for 2 to 3 hours or until the water is absorbed.
    • Hunter beef is ready to serve.
    • Usually this dish is use to make sandwich, burgers or take a bite with soft drinks.
    • Enjoy!

  • Recipe: Keema Matar (Minced Lamb with Green Peas)

    Minced Lamb cooked with green peas(matar) and spices. This is my favourite dish with brown rice. This Minced Lamb with Peas recipe is easy to make and can be made either on the stove or a pressure cooker. If you are in a rush you can throw everything in the pressure cooker and it’s done in just 10 minutes. 

    Easy to cook and delicious Keema Matar recipe. It’s a simple recipe of keema matar to light your dining table.  Other meats such as mutton, chicken or turkey can also be used in this recipe. Try this keema matar recipe and You’ll be surprised how easy it is to make.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 10 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

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

    • 1 kg mutton mince(keema)
    • 2 cups water
    • 1 cup green peas, boiled
    • 1/4 cup cooking oil or ghee
    • 3 red onions, finely chopped
    • 3 large tomatoes, finely chopped
    • 2 green chillies, finely chopped
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1 teaspoon garam masala powder
    • 1/2 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

    Clean, wash and drain the mutton mince thoroughly. Wash the peas, drain.

    Step 2

    Heat oil in a heavy bottom skillet over medium heat. Saute onion in the oil. Add garlic and stir-fry for a minute.

    Step 3

    Add mutton keema, ginger, tomatoes, green chilies, coriander powder, cumin powder and red chili powder. Cook and stir for 5-8 minutes.

    Note:breaking up any lumps if formed.

    Step 4

    Add water. Bring to a boil. Cover and simmer for 40 minutes or until mince is tender.

    Step 5

    Add peas, salt, and the 1 cup water. Mix well.

    Step 6

    Cover and simmer for 10-15 minutes or until peas are cooked well. Adjust seasoning.

    Step 7

    Take it out in a serving dish. Sprinkle garam masala over it. Garnish with green chilies and ginger slices. Delicious Keema Matar is ready to serve.

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    Serve with roti or paratha.

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  • Filipino Beef Steak Recipe

    This is easy to do. A tender cut of beef is sliced thin and marinated with lemon juice and soya sauce for at least an hour or longer. Check it out the Filipino Beef Steak Recipe here!!

    [one_third] Prep Time: 1 hour[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

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

    • 2 pounds round beef roast, lean
    • 1 large red onion
    • 1 cup soy sauce
    • 1 cup water
    • 7 Packets frozen calamansi or fresh ones
    • corn oil for frying
    • 1 tablespoon msg

    [/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 marinate beef in soy sauce, water, calamansi, and msg for an hour.

    Step 2

    Heat 2 tablespoon oil in a frying pan over medium heat.

    Step 3

    Fry meat in batches until they all have good sear marks on both sides.

    Step 4

    Remove meat from the pan and set aside. Repeat the process for the next batch.

    Step 5

    You will need to add more oil each time you fry more batches of meat.

    Step 6

    When you are done frying, add all the meat back into the frying pan and add the remaining marinade to the pan.

    Step 7

    Let it simmer for 5 minutes on medium heat and then add the onions and let cook for another minute. Filipino Beef Steak is ready to serve.

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    • Serve with rice and enjoy your Bistek!

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  • Fried Mutton Kidneys Recipe

    This Fried Mutton Kidneys recipe can be rapidly cooked with in 25 minutes. Kidneys are rich and nourishing, so a small portion served with mashed potatoes or rice will make a very satisfying meal. Check it out the Fried Mutton Kidneys recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

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

    • 12 mutton kidneys, cut each into half
    • 1/2 cup cooking oil
    • 4 tablespoon fresh coriander, chopped
    • 2 tablespoon lemon juice
    • 1 teaspoon ginger garlic paste
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon black pepper
    • 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

    Rinse the kidneys thoroughly with salt and garlic water.

    Step 2

    Heat oil in a frying pan until it is very hot, then add kidneys, ginger and garlic paste and salt to it. Note: [Quickly cover the frying pan because the kidneys will immediately splutter.]

    Step 3

    When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted).

    Step 4

    Squeeze lemon juice on it, cook for a minute. Remove from the heat. Fried Mutton Kidney is ready to serve.

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    • Serve with Kachumber Salad.

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  • Balti Fish Curry Recipe

    Balti Fish Curry Recipe _ Possibly the world’s best fish curry. So moreish and flavorful. Try out this balti fish curry recipe and don’t forget to leave comment below.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time:25 minutes[/one_third] [one_third_last] Servings: 3 [/one_third_last]

    [review]

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

    • 500 gm cod fish, cut into 2 inch pieces
    • 3 tablespoon plain yogurt
    • 2 tablespoon cooking oil
    • 1 teaspoon chopped ginger
    • 1 teaspoon garlic paste
    • 1 teaspoon coriander powder
    • 1/2 teasppn ground ajowan
    • 1/2 teaspoon garam masala powder
    • 1/2 teaspoon red chili powder
    • salt to taste

    For Garnishing:

    • Few coriander leaves, chopped
    • 2 green chilies, thinly sliced

    [/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

    Wash the fish pieces in cold water and drain in a colander for 15 minutes.

    Step 2

    Put the oil in a deep frying pan and add the ginger and garlic, then stir fry for 2 minutes.

    Step 3

    Add the tumeric, salt, ajowan, ground coriander and red chilli powder and mix well.

    Step 4

    Cook, uncovered, on a low flame for 5 minutes. Now add the yogurt. Stir well.

    Step 5

    Cook the mixture uncovered on a low heat, stirring from time to time, until oil separates out and excess liquid evaporates.

    Step 6

    If the mixture starts sticking stir in 2 tablespoons of water. Gently put the fish pieces into the frying pan and cook uncovered, on a medium heat for 7-10 minutes or until cooked thorough.

    Step 7

    Garnish with chopped coriander and garam masala. Balti Fish Curry is ready to serve.

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    • Serve with naan or chapati.

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  • The Authentic Taste of Lahore: Lahori Chicken Tikka Recipe

    Lahori Chicken Tikka recipe _  a delicious dish in which pre-marinated pieces of chicken are grilled. The result is a lovely smokey flavor. This Lahori Chicken tikka has great depth of flavour and is really worth the time. Check it out the Lahori Chicken Tikka recipe here!!

    [one_third] Prep Time: 2 hours 10 minutes[/one_third] [one_third]Cook Time:20 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 1 kg boneless chicken breasts and thighs
    • 300gm grated cheese
    • 1/2 cup fresh cream
    • 1/2 cup plain yogurt
    • 1 egg
    • 4 tablespoon fresh Coriander leaves
    • 3 tablespoon ginger garlic paste
    • 2 tablespoon lemon juice
    • 1 tablespoon red pepper flakes
    • 4 green chilies, thinly sliced
    • 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

    Marinate the chicken with ginger, garlic paste salt and lemon juice and leave for 30-40 minutes.

    Step 2

    Now add cheese, yogurt, fresh cream, eggs, red pepper and green chilies. Cover and marinate for another hour.

    Step 3

    Preheat the grill oevr medium high heat. Thread chicken on skewers.

    Step 4

    Then grill the chicken till the chicken is tender. Finally garnish with coriander leaves. Lahori Chicken Tikka is ready to serve.

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    • Serve with Roghni Naan and Chutney.

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  • The Perfect Pair for Chole: Make Delicious Lahori Kulcha at Home!

    Lahori Kulcha is a popular flat-bread from Pakistan. kulcha are very famous in Lahore. These soft textured breads are easy to prepare and delicious to eat. Lahori Kulcha traditionally made with plain flour and yogurt. The Yogurt add a yummy tanginess and soft texture to the kulcha. It can be made in the tandoor or grill as well as on a tava or griddle. Check it out the Lahori Kulcha recipe here!!

    [one_third] Prep Time: 2 hours 20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

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

    • 3 cups white flour
    • 1/2 cup oil
    • 1/2 cup plain yogurt
    • 3/4 cup water
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • a Pinch of Baking Soda

    [/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

    Take a bowl, add white flour, sugar, baking powder, baking sode and salt in it.

    Step 2

    Pour some oil in this mixture. Add yogurt and knead the dough add water if necessary. The dough should not be very tight.

    Step 3

    Cover the dough with wet cloth and leave it for 2 hours. The dough will swell up a bit by now due to the effect of Baking Powder and Baking Soda.

    Step 4

    Preheat a grill at high temperature.

    Step 5

    Make small balls of the dough and spread it in a tear shaped bread.
    Note: [ To make a good quality Kulcha try spreading it by hand by patting and pressing the dough firmly. Otherwise use the rolling pin.]

    Step 6

    Brush oil on one side of the kulcha.

    Step 7
    Put it in the grill and cook for 8-10 minutes. Once the Kulcha is almost cooked turn the heat to full to get some black burn marks. Lahori Kulcha is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • A Taste of Lahore: The Flavorful Lahori Murgh Recipe!

    I think my readers will be happy seeing some Pakistani recipes here. This time I have brought a simple chicken curry for you, Lahori Murgh, from the famous Lahori Cuisine. Very easy to make and mouthwatering Chicken Curry. Try out this Lahori Murgh recipe, hope you are going to love it .

     Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5

    • 1 kg boneless chicken, cut into cubes
    • 1 cup tomato puree
    • 1/2 cup cashew nut paste
    • 1/4 cup oil or ghee
    • 1 tablespoon brown onion paste
    • 1 tablespoon brown garlic paste
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon Degi lal mirch
    • 1 teaspoon coriander powder
    • 1 teaspoon freshly crush pepper
    • 1 teaspoon whole garam masala
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Step 1

    Heat oil in a deep pan or wok. Add whole garam masala and saute it for 30 seconds or until garam masala leaves aroma.

    Step 2

    Add ginger-garlic paste, cook and stir for few minutes. Now add degi mirch powder, coriander powder, black pepper powder. Cook for 2-3 minutes or until it leaves oil.

    Step 3

    Add chicken pieces and cook for 10-12 minutes or until the chicken is half cooked.

    Step 4

    Add tomato puree, brown onion paste and cashew nut paste Cook for another 10 minutes or until the sauce (gravy) is thickened.

    Step 5

    Take it out in a dish. Garnish with fresh coriander leaves and green chilies. Lahori Murgh is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • Cabbage and Capsicum Pulao Recipe

    Cabbage and Capsicum Pulao Recipe _ a healthy aromatic pulao recipe which is quite easy to prepare and is typically relished with a cooling raita. Check it out the Cabbage and Capsicum Pulao Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 2 [/one_third_last]

    [review]

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

    • 2 cups boiled rice, leftover
    • 1 onion, thinly sliced
    • 1/2  tsp grated ginger
    • 1/2 tsp garlic paste
    • 1 capsicum, thinly sliced
    • 1 cup  cabbage, chopped lengthwise
    • 1 tsp Green chili paste
    • salt to taste
    • 3 tbsp vegetable 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

    Heat oil in the skillet or deep pan. Add onion and fry for 3-4 minutes or until light brown.

    Step 2

    Add ginger garlic paste and cook for 30 seconds. Then add capsicum and cook for 2 minutes.

    Step 3

    Now add cabbage and stir fry 2 minutes. Add green chili paste and salt. Mix well.

    Step 4

    Now place boiled rice in it. Stir lightly, taking care that the rice don’t break.

    Step 5

    Take out into a serving dish. Cabbage and Capsicum Pulao is ready to serve.

    [/tab] [tab]

    • Serve with curd or raita.

    [/tab] [/tabs]

  • Recipe: Chicken Keema and Egg

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal. You can also very easily make this for just one person, or as many as you want. 

    Chicken Keema and Egg
    Photo: Chicken Keema and Egg

    Check it out the  Chicken Keema and Egg recipe here!!

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.

    • 500 gm chicken mince or any other mince (keema)
    • 2 tablespoon vegetable oil
    • 1 teaspoon garlic paste
    • 1 teaspoon chopped ginger
    • 1 small onion chopped
    • 2 to matoes (finely chopped)
    • 1 teaspoon cumin powder (zeera powder)
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon Thai red curry paste
    • 8-10 curry leaves
    • 2 tablespoon hot and sweet sauce
    • 1/2 teaspoon mustard paste
    • 4 hard boiled eggs.
    • Salt to taste
    • For Garnishing
    • 1 double fried egg
    • 1 tablespoon coriander chopped

    Method

    1. Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
    2. Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
    3. Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
    4. Add hot and sweet sauce and mustard paste. Mix well.
    5. Cover and simmer for 10-12 minutes on a medium flame or until half done.
    6. Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
    7. Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.
    Serving Suggestions:
    Serve with boiled rice or chapati.

     

  • A Taste of Pakistan: Besan Wala Naan Recipe

    Besan Wala Naan

    A famous desi naan bread of Pakistan that is made with gram flour, spinach, green chilies and spices. Perfect to serve in lunch time. This is a Besan Wala Naan recipe for everyone who likes to eat Naan. I learned it yesterday.

    Besan wala naan Recipe
    Photo: Besan wala naan Recipe

    Bismillah, let’s get started

    Check it out the Besan wala naan recipe here!!

    Besan Wala Naan Recipe

    A famous desi naan bread of Pakistan that is made with gram flour, spinach, green chilies and spices. Perfect to serve in lunch time. This is a Besan Wala Naan recipe for everyone who likes to eat Naan. I learned it yesterday.

    • 2 cup gram flour (besan)
    • 1/2 cup water or as required
    • 1 onion (finely chopped)
    • 1/2 cup spinach (finely chopped)
    • 2 green chilies (thinly sliced)
    • 1 tsp red chilli powder
    • 1/2 tsp coriander powder
    • 1/2 tsp garam masala powder.
    • salt to taste
    • 6 naans
    • 3 tablespoon butter or oil

    For Garnishing

    • green chilies (optional)

    Method

    1. In a small bowl, mix together the gramflour(besan), onion, spinach, green chilies, spices, salt and red chili. Add water and make a thick mixture.
    2. Spread the besan mixture on the naan.
    3. Put naan on a greased baking tray.
    4. Sprinkle green chilies over it. Bake in the preheated oven for 8-10 minutes or until golden brown.
    5. Remove from the oven.
    6. Brush with butter or oil. Besan Wala Naan is ready to serve. ENJOY!!

    Serving Suggestions:
    Serve with mint raita or Namkeen Lassi

     

    I have also posted Cheese Kulcha and Garlic Naan which are another easiest & tastiest version of making Naan’s. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this Besan Wala Naan 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.

  • The Perfect Weeknight Meal: Simple & Delicious White Chicken Recipe!

    White Chicken

    White Chicken is popular for its rich aroma and creamy taste and texture. Serve hot with naan or chapati.

    White Chicken Recipe
    Photo: White Chicken Recipe
    White Chicken Recipe
    Photo: White Chicken Recipe

    Check it out the White Chicken Recipe here!!

    White Chicken Recipe

    • 1 kg chicken
    • 1 cup yogurt
    • 2 tablespoon butter or oil
    • 1 onion (finely chopped)
    • 2 tablespoon chicken broast masala
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 5 green chillies (thinly sliced)
    • salt to taste

    For Garnishing

    • lemon slices
    • green chilies
    1. Mix broast masala in yogurt and marinated on the chicken for half an hour.
    2. Then heat the oil in a pan put ginger garlic paste, with chicken together.
    3. Cook at least for ten min till it turns into golden brown.
    4. Put water and sprinkle the sliced onion over the chicken.
    5. Cook for 5-6 minutes.
    6. Garnish with green chillies
    7. White Chicken is ready to serve.ENJOY!

    Serving Suggestions:
    Serve hot with naan.