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  • The Perfect Celebration Cake: Black Forest Chocolate Roll Recipe!

    Black Forest Chocolate Roll has a divine taste. If a dessert made with such delicious ingredients how much tasty it can be! Try out a guaranteed flavorsome Black Forest Chocolate Roll recipe that is a good choice to serve in get together and kids party. Check it out the Black Forest Chocolate Roll recipe!!

     Prep Time: 40 minutes

    Cook Time:10 minutes

    Servings: 8

    Ingredients

    For Chocolate Roll:

    • 4 ounce caster sugar
    • 3 ounce flour
    • 1 ounce cocoa powder
    • 4 eggs
    • 1 tsp chocolate essence

    For Icing:

    • 2 cups fresh cream, whipped
    • canned peaches as required
    • Icing sugar to dust
    • Cocoa powder to dust
    • Cherries, for decoration
    • Grated chocolate, for decoration

    Directions:

    1. Preheat oven to 180 degree C.
    2. Sieve flour and cocoa powder in a large bowl.
    3. In a bowl, beat eggs with sugar until creamy and fluffy.
    4. Stir in chocolate essence.
    5. Then fold in the sieved flour mixture.
    6. Pour this batter in a 13X9 inch greased baking tin.
    7. Bake in the preheated oven for 10 minutes or until toothpick insert into the center comes out clean.
    8. Remove cake from tin on a napkin.
    9. Then roll immediately.
    10. Unroll the cake and drizzle canned syrup.
    11. Spread fresh cream and fruits over it.
    12. Again roll the cake.
    13. Place on a serving plate.
    14. Top with fresh cream,
    15. Sprinkle icing sugar and cocoa powder over it.
    16. Garnish with cherries and grated chocolate.
    17. Black Forest Chocolate Roll is ready to serve. Enjoy!!

    Serving Suggestions:

    • Serve this black forest chocolate roll after meal as a dessert.

     

  • Chicken Kofta In Walnut Gravy Recipe

    Chicken kofta curry may time to prepare but the end taste is absolutely worth it. This Chicken Kofta In Walnut Gravy Recipe  is a nice change from the usual style Kofta. Try it out this Chicken Kofta In Walnut Gravy recipe and don’t forget to leave a comment below.

    [one_third] Prep Time:1 hour[/one_third] [one_third]Cook Time: 40 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]

    • 500 gm chicken mince
    • 4 cup chicken stock
    • 4 green chillies
    • 2 medium onions
    • 1/2 cup walnuts, chopped
    • a pinch garam masala powder
    • 2 green cardamoms
    • 2 tablespoon fresh cream
    • 2 tablespoon tomato paste
    • 1 tablespoon oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1/2 teaspoon cumin powder
    • salt to taste

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    In a large bowl, mix together the chicken mince, red chilli powder, cumin powder, garam masala powder and salt.

    Step 2

    Divide mixture into equal portions.

    Step 3

    Now roll each portion into a ball.

    Step 4

    Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.

    Step 5

    Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated. Set aside.

    Step 6

    Wash and cut green chilies. Boil walnuts and then grind in to a fine paste.

    Step 7

    Take off and boil onions, remove and grind to a paste.

    Step 8

    Heat up oil in a skillet or wok. Add boiled onion paste. Cook and stir until oil begins to separate.

    Step 9

    Now add ginger, garlic paste and green chillies. Cook and stir for a moment. Add tomato paste.

    Step 10

    Bring to a boil. Stir in the walnut paste.

    Step 11

    Lower the heat, mix in fresh cream, stirring continuously.

    Step 12

    Put koftas into the skillet. Bring to a boil and adjust seasoning.
    Cook for 10 minutes or until sauce is thickened.

    Step 13

    Take it out in a dish. Chicken Kofta In walnut Gravy is ready to serve.

    [/tab] [tab]

    • Serve with rice or paratha.

    [/tab] [/tabs]

  • RECIPE: Malai Chicken (Creamy Chicken Curry)

    RECIPE: Malai Chicken (Creamy Chicken Curry)

    If your a fan of malai chicken boti then you are going to love this recipe. It tastes somewhat like malai chicken boti, only its a creamier and more flavorful chicken curry. Must try out this Malai Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

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

    • 500 gm boneless chicken, cut into cubes
    • 1 cup cream( malai)
    • 1/2 cup oil or ghee
    • 3 tbsp grinded brown onion
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp almonds
    • 1 tbsp whole spice
    • 1 tbsp desiccated coconut
    • 1 tbsp poppy seeds
    • 1-1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp white sugar
    • 1/4 tsp tandoori color
    • Salt to taste

    [/tab] [tab]Yield: 4 servings

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

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

    1. Place chicken in a large bowl.
    2. Add ginger garlic paste, salt, ground onion and tandoori color.
    3. Cover and marinate for 30 minutes.
    4. Heat oil in a wok or skillet.
    5. Add whole spices, desiccated coconut, poppy seed paste, chili powder, turmeric and salt.
    6. Cook for 5 minutes then put marinated chicken in it.
    7. Cover with a lid and simmer for 15-20 minutes or until oil comes on top.
    8. Now add in Cream (malai) and sugar.
    9. Cook on low flame for 5 minutes.
    10. take it out in a serving bowl.
    11. Garnish with sliced almonds.
    12. Malai Chicken is ready to serve.

    [/tab] [tab]

    • Serve with paratha.

    [/tab] [/tabs]

  • The Ultimate Jumbo Beef Burger Recipe

    These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.

    Who doesn’t love a big, tender, juicy Jumbo Beef Burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef — like sirloin, chuck, and short ribs — to customize the flavor and fat content of their burgers. It’s certainly possible to grind your own meat or ask your butcher for a special blend, but it’s not always practical. Fortunately, there’s an easier way. By combining ordinary supermarket ground beef with a panade — or mixture of bread and milk — and lots of seasoning, you can make steakhouse-style burgers in no time.

    \

    Jumbo Beef Burger Recipe

    For Burger Patties:

    • 250 gm ground beef
    • 1 bread slice
    • 1/4 cup milk
    • 1 tsp tomato ketchup
    • 1 tsp Wooster sauce
    • 1/2 tsp garlic paste
    • 1/2 tsp mustard powder
    • 1/2 tsp black pepper (freshly ground)
    • 1/2 tsp salt
    • 1 egg (lightly beaten)

    For Burger:

    • 2 burger buns
    • 1 cup french fries
    • 1/2 cup creamy coleslaw
    • few salad leaves
    • few tomato slices
    • few cucumber slices
    1. Soak bread slice in cold milk then squeezed. Set aside.
    2. Put ground beef in a bowl. Add salt, black pepper, mustard powder, garlic paste, Wooster sauce, ketchup, bread slice and egg. Mix until well combined.
    3. Now make burger patties.
    4. Heat oil in a shallow frying pan.
    5. Fry patties on each side for 3-4 minutes or until cooked thorough.
    6. Then remove from the oil and set aside.
    7. Cut burger buns in halves.
    8. Toss slightly, then spread mayonnaise on it.
    9. Put burger patties on it.
    10. Top with salad leaves, tomato slice,coleslaw salad.
    11. Put a second layer of toasted buns, spread salad leaves, topped with Coleslaw salad.
    12. Drizzle ketchup and now close with last layer of toasted bun.
    13. Jumbo Beef Burger is ready now.

    Serve with French fries and Creamy Coleslaw.

  • Walnut Chicken Recipe

    Quick and easy walnut chicken recipe which help you get dinner on the table in 1 hour or less. Must try out this Walnut Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 1 [/one_third_last]

    [review]

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

    • 1 full chicken breast, de-boned
    • 1/2 cup pea pods
    • 1/4 cup walnuts, coarsely chopped
    • 2 tablespoon soy sauce
    • 2 tablespoon peanut oil
    • 1 tablespoon cornstarch
    • 1/4 teaspoon ginger
    • 1/4 teaspoon pepper
    • salt to taste

    [/tab] [tab]Yield: 1 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

    Combine soy sauce, cornstarch and then peanut oil in flat bottom bowl.

    Step 2

    Add ginger. Season with salt and pepper. Slice partially frozen chicken breast into slices between 1/8 to 1/4 inch thick.

    Step 3

    Drop into soy marinade and let sit 30 minutes to blend flavors.

    Step 4

    Saute walnuts in 1 tablespoon oil until golden, watch constantly. Takes less than 5 minutes.

    Step 5

    Remove from pan to drain on paper towel. Lightly salt nuts.

    Step 6

    Heat oil in a pan or skillet over medium heat. Stir-fry chicken for 5-8 minutes or until no longer pink.

    Step 7

    Add walnuts and blanched pea pods. Cook 1 minute longer. Walnut Chicken is ready to serve.

    [/tab] [tab]

    • Serve with brown rice.

    [/tab] [/tabs]

  • Recipe: Mughlai Chutney Chicken

    Mughlai Chutney Chicken 

     Mughlai chutney chicken is a rich, creamy chicken curry which has a taste of chutney to it. Chicken is cooked in a almond based curry and finished with cream and freshly ground mint chutney. Sounds truly Mughlai eh. Try it.

    Prep Time: 10 minutes

    Cook Time: 1 hour

     Servings: 6

    Ingredients

    For Mughlai Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup oil
    • 2 onions, finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 cup cream
    • 1/2 cup yogurt
    • 1 bay leaf
    • 4 cloves
    • 1 tsp cumin seeds, roasted & crushed
    • 1 tsp red chili powder
    • 1/2 tsp green cardamom powder
    • 2 tbsp ground almonds
    • salt to taste

    For Chutney:

    • 1/2 cup fresh coriander leaves
    • 2 tbsp yogurt
    • 4 tbsp lemon juice
    • 1 tbsp coconut, grated
    • 1/2 tsp sugar
    • 1/2 tsp salt
    • 4 green chilies

    Yield: 6 servings

    Directions:

    To Make Chutney

    1. Place all chutney ingredients in a blender.
    2. Blend for 3-4 minutes or until smooth.
    3. Take it out in a bowl and keep aside.

    To Make Mughlai Chicken:

    1. Heat oil in a pan or skillet over medium high heat.
    2. Place chicken pieces in it.
    3. Fry for 10-12 minutes or until juice run clear.
    4. Remove chicken from the pan and keep aside.
    5. Add chopped onion and fry for 4-5 minutes or until light pink.
    6. Add ginger – garlic paste, bay leaf, cloves, cumin, green cardamon powder, red chili powder, and salt.
    7. Cook for 4-5 minutes then put fried chicken pieces in it.
    8. Add yogurt and cook for 15 minutes.
    9. Now add cream and prepared chutney.
    10. Reduce heat to low and cook for 10 minutes or until oil comes on top.
    11. Take it out in a serving bowl.
    12. Garnished with fried cashew nuts.
    13. Mughlai Chutney Chicken is ready to serve.

    Serve with Naan or Paratha.

     

  • Bakery-Style Fresh Pineapple Cream Pastry Recipe!

    A butter less sponge cake is baked, then drizzled with pineapple syrup and layered with pineapple chunks and fresh whipped cream. This is a delightful, light and fruity dessert that you will surely enjoy making and serving. Pineapple Fresh cream pastry is one of my favouritest. Must try this Pineapple Cream Pastry recipe!!!

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Servings: 8

    Ingredients

    For Sponge:

    • 4 ounce flour
    • 4 ounce caster sugar
    • 4 eggs
    • 1 tsp baking powder
    • 1 tsp vanilla essence

    For Filling & Topping:

    • 1 can pineapple tidbits
    • 2 ounce icing sugar
    • 12 ounce fresh cream, whipped
    • 1/2 cup pineapple syrup
    • Cherries as required

     

    Directions:

    For Sponge:

    1. Preheat oven to 180 degree C.
    2. Lightly grease a 9×9 inch square cake pan.
    3. Set aside.
    4. In a large bowl, cream eggs with sugar.
    5. When light and fluffy add vanilla essence.
    6. Then Fold in the sieved flour and baking powder.
    7. Pour this batter into the greased cake pan.
    8. Place pan in preheated oven and bake for 25 minutes or until toothpick inserted comes out clean.
    9. Remove from the oven and let it cool for 10 minutes.

    For Filling & Topping:

    1. Cut cakes into halves from center.
    2. Pour pineapple syrup over it.
    3. Spread whipped cream and pineapple chunks on it.
    4. Cover with second half of sponge.
    5. Again pour pineapple syrup on it.
    6. Top with whipped cream and cherries.
    7. Cut into small pastries.
    8. Decorate with fresh cream, pineapple cubes and cherries.
    9. Pineapple Cream Pastry is ready now.

     

    • Serve chilled.

     

  • The Perfect Anytime Bread: Cheese Kulcha Recipe for Breakfast, Lunch, or Dinner!

    Cheese Kulcha _ a cheesy alternative for naan and tandoori roti and can be prepared at home. Cheese Kulcha is made with dry yeast, butter, semolina and flour. These kulchas stuffed with a rich cheese filling. Check it out the cheese 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:6[/one_third_last]
    [review]
    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3-1/2 cup flour
    • 3/4 cup semolina
    • 200 gm cheddar cheese
    • 3 tablespoon butter
    • 2 tablespoon sour yogurt
    • 1 tablespoon sesame seeds
    • 2 teaspoon dry yeast
    • 1-1/2 teaspoon salt
    • 1 teaspoon white sugar
    • fresh coriander leaves, chopped
    • warm water as required

    [/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

    Take a large mixing bowl, add flour, semolina, dry yeast, sugar, salt to it. Mix well.

    Step 2

    Add butter, yogurt. Knead a soft, smooth dough with warm water. Cover the dough and keep in warm place for 2 hours or until it double in size.

    Step 3

    Preheat the oven over 200 degree C.

    Step 4

    Now divide the dough into 6 equal sized balls.

    Step 5

    Roll balls with a pin roll. Stuff each bread with cheese. Roll again and flatten into round shape bread.

    Step 6

    Put kulchas on the greased baking tray. Brush each kulcha with oil and leave it for 20 minutes.

    Step 7

    Sprinkle coriander leaves and sesame seeds over them. Bake in the preheated oven for 8-10 minutes or until crispy and golden.

    Step 8

    Remove from the oven. Cheese Kulcha is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with curry, or any meal.

    [/tab] [/tabs]

  • Chinese Dry Beef Chilli Recipe

    Chinese Dry Beef Chilli

    A simple and quick Chinese Dry Beef Chilli Recipe that is going to give you the taste of authentic Chinese food. Super hot and fragrant Chinese dry beef chilli. Give it a try!!

    Chinese Dry Beef Chilli Recipe
    Photo: Chinese Dry Beef Chilli Recipe

    Bismillah, let’s begin!

    Check it out the Chinese Dry Beef Chilli Recipe and printable version below.

    Chinese Dry Beef Chilli Recipe

    • 1 kg undercut beef (cut into strips.)
    • 12 green chilies (cut into lengthwise)
    • 4 tablespoon sesame oil
    • 2 tablespoon white vinegar
    • 2 tablespoon soy sauce
    • 1 teaspoon chopped garlic
    • 1 teaspoon black pepper (freshly ground)
    • 1 teaspoon white pepper powder
    • 1 teaspoon white sugar
    • 1 teaspoon white flour
    • Salt to taste

    Method

    1. Put beef in a a refrigerator for 2 hours.
    2. Remove from the freezer and cut into thin slices.
    3. In a small bowl, mix together of all ingredients except the oil and green chillies.
    4. Pour this marination over the beef strips.
    5. Toss to coat evenly.Cover and marinate for 30 minutes to blend flavors.
    6. Heat oil in a deep pan or skillet over medium-high heat.Cook and stir fry for 30-40 minutes or until desire doneness.
    7. Add green chillies. Cook and stir for 2-3 minutes. Dish it out. Chinese Dry Beef Chilli is ready to serve. ENJOY!!
    Serving Suggestions:
    Serve hot with boiled noodles or steamed rice.

    I have also posted Spicy Orange Beef Recipe which is another easiest & tastiest version of making Chinese Stir Fry Beef. Do check it out as well.

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

    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

     

  • Malai Gulab Jamun Recipe

    Malai Gulab Jamun – the name itself tempts us very much right?  It is the most easiest sweet recipe that we can make for any occasions like Eid or birthdays, anniversaries or any celebration. These Malai Gulab Jamun are different from normal gulab jamun, as they contains good amount of Semolina (suji) and a unique ingredients are fresh cream and desiccated coconut. They are soft, sweet and utterly addictive. Check it out the Malai Gulab Jamun recipe here!!

    [one_third] Prep Time: 4 hours [/one_third] [one_third]Cook Time: 25 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]

    • 2 cups milk
    • 1 cup all purpose flour
    • 1/2 cup full cream powder milk
    • 2 tablespoon Semolina(suji)
    • 1 teaspoon baking powder
    • 2 tablespoon clarified butter or ghee
    • a pinch of salt
    • Oil for deep frying

    For Sugar Syrup:

    • 4 cups water
    • 2 cups sugar
    • 4 Green cardamoms
    •  few saffron strands

    For The Malai Gulab Jamun filling

    • 1 cup desiccated coconut
    • 1 cup fresh cream, thick
    • 4 tablespoon almonds and pistachios, chopped

    [/tab] [tab]Yield:8 servings Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, combine the flour, semolina, powder milk, clarified butter, baking powder, milk and salt. Knead a soft dough with your hands. Step 2 Cover the dough and leave it for 30 minutes.

    Step 3

    To Make sugar syrup: In a saucepan, add sugar, water, green cardamom and saffron stands. Bring water to a boil. Cook and stir over medium heat for 20 minutes or until sugar dissolves.

    Step 4

    Keep aside.

    Step 5

    Make small balls of the dough with wet fingers. (note: make sure the balls have no crack on the surface).

    Step 6

    Heat oil in a deep pan over medium high heat. Deep fry the prepared gulab jamuns until golden brown. Remove from the oil and add into the warm sugar syrup. Mix and cover wit a lid.

    Step 7

    Leave them as it is in sugar syrup for at least 2 hours.

    Step 8

    Gently squeeze out the syrup and make a slit on any one end of the gulab jamun.

    Step 9

    Fill in the cream then roll in the desiccated coconut.

    Step 10

    Garnish with pistachios and almonds. Malai Gulab Jamun is ready to serve. Enjoy!!

    [/tab] [tab]

    • You can serve this malai gulab jamun after meals as a sweet dessert.

    [/tab] [/tabs]

  • Chicken Angara Recipe

    Chicken Angara is another recipe of spicy dry chicken curry.  Chicken angara is made with boneless chicken pieces cooked in  almond and tomato paste. Amaze your friends and family by  cooking deliciously perfect Chicken Angara. Follow step by step instructions of Chicken Angara recipe !!

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 30 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 Boneless chicken
    • 3 tbsp  chopped ginger
    • 2 tbsp chopped garlic
    • 4 onions, finely chopped
    • 10-12 dry red chillies (sock in water for an hour and make a smooth paste)
    • 4 tbsp Tomato paste
    • 4 tbsp Almond paste
    • 1 tsp Coriander powder
    • 1 tsp garam masala
    • salt to taste
    • 4 tbsp oil

    For Garnishing:

    • few coriander leaves, chopped
    • 2-3 green chilies, diced
    • 4 lemon wedges

    [/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 oil in pan and saute onion,ginger and garlic until golden brown.

    Step 2

    Add coriander powder and garam masala Add tomato paste and saute well.

    Step 3

    Add chilli paste and cook well.

    Step 4

    Add almond paste and saute 5 minutes.

    Step 5

    Add chicken pieces and salt. Cook for 15-20 minutes or until chicken is tender.

    Step 6

    Take it into a serving dish. Garnish with copped coriander leaves and dry chillies. Angara Chicken is ready to serve.

    [/tab] [tab]

    • Serve with naan.

    [/tab] [/tabs]

  • Jalapeno Cream Sauce Recipe

    Try this Jalapeno Cream Sauce recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 10 minutes [/one_third] [one_third]Cook Time: 2 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

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

    For Creme Fraiche:

    • 1/2 cup Whipping Cream
    • 1/3 cup Sour Cream

    For Jalapeno Cream Sauce:

    • 2 -Jalapeno Peppers, seeded and chopped
    • 1 clove garlic, finely chopped
    • 1 tablespoon Oil
    • Salt to taste
    • Pepper to taste

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Take a medium bowl then stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

    Step 2

    Heat oil in a pan, add minced garlic and chopped jalapeno peppers.

    Step 3

    Stirring frequently. Cook on low flame for 2-3 minutes or until tender.

    Step 4

    Remove from heat. Season with salt and pepper.

    Step 5

    Add creme fraiche, mix well. Jalapeno Cream Sauce is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • Recipe: Chicken Kofta With Palak

    Prep Time: 2 hours 20 minutes

    Cook Time: 40 minutes

     Servings: 5

    Ingredients

    For Kofta:

    • 500 gm boneless chicken
    • 1 cup fried onion, golden brown
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 egg, lightly beaten
    • 1/2 tsp hot spices powder
    • 1/2 tsp salt

    For Gravy:

    • 1 kg spinach, boiled & chopped
    • 4 tbsp fenugreek, dried
    • 1 cup onion, finely chopped
    • 1/2 cup oil
    • 1/2 cup plain yogurt
    • 10 green chilies, thinly sliced
    • 1 tsp coriander powder
    • 1 tsp cumin seeds, roasted
    • 2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp salt

     

    Directions:

    For Koftas:

    1. Place boneless chicken and fried onion in a chopper.
    2. Finely chopped until well combined.
    3. Put into a bowl, add salt, ginger garlic paste, hot spices powder.
    4. Pour beaten egg to the chopped mixture.
    5. Mix well and form small balls out of the mixture.
    6. Refrigerate for 2 hours or until set.

    For Gravy:

    1. Heat oil in a deep pan or skillet.
    2. Fry chopped onions for 2-3 minutes then add ginger garlic paste.
    3. Cook for 30 seconds.
    4. Now add red chili powder, turmeric powder, coriander powder, cumin seeds, salt, fenugreek and plain yogurt.
    5. Cook and stir well.
    6. When oil separated from gravy, then place koftas in it.
    7. Turn heat to low and cook for 10 minutes.
    8. Now add boiled spinach.
    9. Cover and cook on low flame for 30 minutes.
    10. Add green chilies.
    11. Take it out in a serving bowl.
    12. Delicious Chicken Kofta With Palak is ready to serve.

    Serving Suggestions:

    • Serve with Boiled Rice.

     

  • Pakora Sauce Recipe

    A Different Pakora sauce recipe. Not the mint sauce – the pink coloured one. Try this Pakora Sauce recipe from a member of the Recipestable Community.

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

    • 250 ml good tomato ketchup
    • 250 ml water
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon mint sauce
    • 1 teaspoon lemon juice

    [/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 small bowl, mix all ingredients well.

    Step 2.

    Take it out in a serving bowl.

    Step 3

    Pakora sauce is ready to serve Enjoy!

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    [/tab] [/tabs]

  • Sweet & Spicy: Apple Mango Chutney Recipe with a Kick!

    This simple Apple Mango Chutney recipe makes a delicious chutney that’s ideal as an accompaniment to cold meats or any spicy food. You can try it with cold meats to jazz up leftovers. Check it out the Apple Mango Chutney Recipe here !!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 20 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]

    • 6 large green mangoes
    • 6 apples
    • 1/4 cup peanuts
    • 1 green chili,minced
    • 1 small piece of ginger root, minced
    • 3 cloves
    • 1 tsp salt
    • 1 cup cider vinegar
    • 2 tbsp brown sugar
    • 1 lemon

    [/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

    Combine all ingredients in a large pot and add a small amount of water.

    Step 2

    Allow the ingredients to boil and continue to stir the mixture until boiled down.

    Step 3

    Pour out into a jar and allow to cool then refrigerate. Now apple Mango Chutney is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with curries, daal, paratha or rice.

    [/tab] [/tabs]

  • Ground Beef & Flaky Pastry: The Perfect Beef Samosa Recipe!

    Try making your own crisp and spicy samosas with this Beef Samosa Recipe.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 20 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]

    • 250 gm ground beef
    • 3 onions finely chopped
    • 4 green chilies, finely chopped
    • 1 tsp ginger garlic paste
    • 1 tsp red chili powder
    • 1 tsp cumin powder
    • 1/2 tsp black pepper
    • 1/4 tsp hot spice powder
    • Salt to taste
    • samosa sheets or samosa wraps as required
    • Oil for frying

    [/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

    Place ground beef in a cooking pot. Add onions, ginger garlic paste, cumin, red chili powder and salt.

    Step 2

    Cover and cook on low heat for 20 minutes or until well done. Increase the heat and dry all the extra water.

    Step 3

    Add green chilies, black pepper, and hot spice powder.

    Step 4

    Take it out in a bowl. Leave it cool completely.

    Step 5

    Now put 1 tbsp samosa filling on each samosa wrap. Shape it into a samosa.

    Step 6

    Heat oil in a deep pan. Deep fry samosas for 3-4 mins or until crispy and golden.

    Step 7

    Remove from the oil and drain on kitchen paper. Beef Samosa is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]