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  • Balti Chicken Recipe

    Balti Chicken Recipe

    Balti Chicken is a traditional Pakistani dish. This is such an easy Chicken Balti recipe, but so tasty.Chicken curry stir-fry with tomatoes and spices in Balti pot or flat bottom wok. Garnish with Sesame Seeds and fresh Coriander. It goes well with Roghni naan. Check it out the Balti Chicken recipe here!!Pakistani curries are popular all over the world. Every region in Pakistan has there own version and taste of curry cooked with gravy. This balti chicken is great for lunch main dish or for dinner. Its prepared with simple spices. Enjoy with naan or chapati.

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time:30  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, cut into 1 inch pieces
    • 4 tbsp vegetable oil
    • 4 tbsp clarified butter
    • 4 cloves garlic, finely chopped
    • 8 tomatoes, finely chopped
    • 2 curry leaves
    • 2 tsp red chili powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1/2 tsp mustard seeds
    • 2 tsp salt or according to taste

    For Garnishing:

    • 2 tbsp fresh coriander leaves, chopped
    • 1 tbsp sesame seeds, toasted
    • 6 green chilies

    [/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 and clarified butter in a flat bootom wok.

    Step 2

    Put curry leaves, garlic and mustard seeds in it. Fry for 30 seconds or until start crackling.

    Step 3

    Now add chopped tomatoes and cook for 5 minutes or until all water absorbed. Keep stirring.

    Step 4

    Add cumin powder, coriander powder, red chili powder, cumin and salt. Cook for 2-3 minutes then put chicken in it.

    Step 5

    Cook for 10 minutes on high flame or until chicken is no longer pink.

    Step 6

    Now add 1 cup water. Bring to a boil and let it simmer for 20 minutes on medium heat or until chicken is tender.

    Step 7

    Take it out in heated serving dish. Sprinkle sesame seeds and chopped coriander leaves over it.

    Step 8

    Garnished with green chilies. Balti Chicken is ready to serve.

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    • Serve with Roghni Naan.

    [/tab] [/tabs]

  • Dhaba-Style Favorite: Make Restaurant-Style Lahori Chicken Karahi at Home

    Chicken karahi’s are very popular in Pakistan and don’t take long to make. Chicken Karahi is a blend of spices and chicken,cooked with onion and tomatoes. If you have to fix a quick simple lunch in 30 minutes then make sure you treat yourself with this delicious Lahori chicken karahi recipe, and leave your review below.

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

    • 1 kg chicken, cut into small pieces
    • 4 tbsp clarified butter
    • 2 tbsp oil
    • 1 tbsp ginger garlic paste
    • 1/2 cup natural yogurt
    • 4 tomatoes, finely chopped
    • 1/2 black pepper, freshly ground
    • 1/2 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/2 tsp red chili powder
    • salt according to taste

    For Garnishing:

    • 2 tbsp sliced ginger
    • 4 green chilies, thinly sliced
    • 2 tbsp fresh coriander leaves, chopped
    • few lemon wedges

    [/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 deep pan or Karahi. Add clarified butter and ginger garlic paste.

    Step 2

    Stir fry for 2 minute then put chicken in it. Cook and keep stirring for 5 minutes or until chicken is no longer pink .

    Step 3

    Add all spices, red chili powder, coriander powder, cumin and salt. Cook for 2 minutes then add little water.

    Step 4

    Cover with the lid and cook 10 minutes on medium heat. While cooking make sure that it does not stick to the pan or Karahi.

    Step 5

    Now add chopped tomatoes, black pepper and yogurt in it. Cook on high flame for 5-8 minutes or until all water dries up. Keep stirring.

    Step 6

    Once the oil separates from gravy turn the stove off. Sprinkle Garam masala over it.

    Step 7

    Garnish withe ginger, green chilies and fresh coriander leaves. Lahori Chicken Karahi is ready to serve.

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    • Serve with naan, salad and chutney.

    [/tab] [/tabs]

  • Sweet & Tangy: The Perfect Samosa Dipping Sauce Recipe!

    Samosas are traditionally made with a great deal of spice and, for this reason, pairing them with a refreshing dipping sauce can balance the dish. Check it out the Samosa Dipping Sauce Recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 5 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 cup tamarind pulp
    • 2 tbsp brown sugar or jaggery
    • 1 tsp grated ginger
    • 1 cup hot water
    • 1/2 tsp red chili, crushed
    • 1/2 tsp chat masala
    • Salt to taste

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    Rinse tamarind for few changes of water. Then soak in hot water for 1/2 an hour.

    Step 2

    Knead and strain through a sieve. Remove seeds.

    Step 3

    Take a small pan, add all remaining ingredients in it. Cook for 2-3 minutes. Keep stirring and mix well.

    Step 4

    Let allow to cool completely.

    Step 5

    Take it out in a serving bowl. Samosa Dipping sauce is ready to serve.
    [/tab] [tab]

    • Serve with Crispy Samosa.

    [/tab] [/tabs]

  • Veggie Delight: The Flavorful Vegetable Kofta Biryani Recipe!

    Vegetable Kofta Biryani

    Biryani is one of the most famous rice dishes in the world. Here’s a classic Vegetable Kofta Biryani Recipe for veggie lover’s. This Vegetable Kofta Biryani recipe is a sure way to cook the best aromatic biryani you have ever tasted.

    Vegetable Kofta Biryani Recipe
    Photo: Vegetable Kofta Biryani
    Vegetable Kofta Biryani recipe
    Photo: Vegetable Kofta Biryani

    Check it out the Vegetable Kofta Biryani Recipe here!!

    Prep Time: 30 minutes

    Cook Time:40 minutes

    Servings: 4

    Difficulty Level: Easy

    Ingredients

     

    • 1 cup basmati rice
    • 1/4 cup boiled and mashed potatoes
    • 1 cup mixture of finely chopped carrot, cabbage , grated 
    • 1/4 cup boiled and mashed green peas
    • 1/4 cup fresh mint leaves
    • 1/4 cup chickpea flour
    • 2 tablespoon rice flour
    • 2 tablespoon fresh coriander leaves, finely chopped
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon green onions, chopped
    • 2 tablespoon plain yogurt
    • 1 onion, thinly sliced
    • 1 tomato, chopped
    • 1 bay leaf
    • 1 cinnamon stick.
    • 1 cloves
    • 2 green chilies, thinly sliced
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon garam masala powder
    • salt to taste
    • oil for deep frying

     

    Directions:

    Step 1

    Wash and soak rice in water for 30 minutes.

    Step 2

    Boil basmati rice by adding 2 cups of water. Drain and keep aside.

    Step 3

    Take a large bowl, add the potatoes, boiled vegetables, green peas, fresh coriander, chickpea flour and rice flour.

    Step 4

    Add the red chilli powder, coriander powder, garam masala, salt. Mix until well combined. Now make small balls of it.

    Step 5

    Heat oil in a deep pan for medium heat. Fry the balls for 3-4 minutes or until crispy and golden brown.

    Step 6

    Take another medium pot or pan, heat 3 tablespoon oil in it. Add bay leaf, clove, cinnamon and cook for 30 minutes (Fry until the begins to darken but not burn.)

    Step 7

    Add chopped onions, ginger-garlic paste and saute for 3-4 minutes or until onions turns light brown in color.

    Step 8

    Then add tomatoes, green chilli and saute till the tomatoes are nicely cooked.

    Step 9

    Now add yogurt and salt and saute for 5-8 minutes so that the raw smell goes away, in a medium flame. (Do not let it burn)

    Step 10

    Now add the boiled rice to the mixture and mix well.

    Step 11

    Simmer it for about 2 minutes and then add the fried koftas. (Mix carefully. Do not break the koftas). Sprinkle mint leaves over it.

    Step 12

    Take it out in a serving dish. Garnish with spring onions. Vegetable Kofta Biryani is ready to serve.

    • Serve with raita.

     

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

  • Kofta Biryani Recipe (Meatball Biryani)

    Kofta Biryani (Meatball Biryani)

    If you are looking for a variety in Biryani, you have come to the right place. Kofta biryani is a bit contemporary food item I would say. It is served as a main dish, and the meat balls or “koftas” are layered with the biryani rice to make a sumptuous combination. You can make the Koftas in Kofta Biryani with chicken, lamb or beef.

    Kofta Biryani( Meatball Biryani)
    Photo: Kofta Biryani( Meatball Biryani)

    Today I am sharing with you a new recipe, Keema Kofta Biryani recipe. Instead of always making koftas in curry, I thought i will just use them in Biryani.

    Kofta Biryani( Meatball Biryani)
    Photo: Kofta Biryani( Meatball Biryani)
    Kofta Biryani( Meatball Biryani)
    Photo: Kofta Biryani( Meatball Biryani)
    ofta Biryani( Meatball Biryani) recipe
    Photo: Kofta Biryani( Meatball Biryani)

    Serve this delicious, hearty dish with a green salad and raita of your choice. Try this  Kofta Biryani Recipe, and don’t forget to share your experience with us.

    [one_third] Prep Time: 30 minutes[/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]

    For the Koftas:

    • 750 gm minced meat ( keema)
    • 250 gm red onions
    • 50 gm ginger Root
    • 50 gm garlic Flakes
    • 10 hot Green Chillies
    • 1 small bunch fresh coriander leaves
    • 15 sprigs fresh mint
    • 3 raw eggs
    • salt to taste
    • Oil for deep frying

    For The Curry:

    • 200 gms red onions
    • 100 gm Plain Yogurt
    • 1 teaspoon Garam masala
    • 2 teaspoon red chili powder
    • 1 teaspoon turmeric powder
    • Salt to taste
    • 3 tbsp cooking oil

    For Rice:

    • 500 gm basmati rice
    • 2 inch cinnamon bark
    • 2 black cardamoms
    • 5 whole cloves
    • 10-15 whole black pepper corns
    • 1-1/2 teaspoon carraway seeds
    • 2-3 bay leaves
    • 2 tablespoon ghee or butter
    • 1 teaspoon salt
    • Water for cooking Rice
    • 2 tablespoon saffron threads
    • 3 tablespoon plain milk

    [/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

    For Rice: Pick and wash Rice clean. Soak in the water. Tie up all the spices in a thin Muslin cloth in a bundle. Add the Spices bundle to the Rice.

    Step 2

    For Koftas: Wash the Keema clean and drain all the water from it. Grind drained Keema with the Salt, red onions , ginger-garlic paste, green chilies, coriander and mint leaves to coarse paste. Whisk the eggs until smooth and blend in with the meat mixture. Shape into small even sized balls.

    Step 3

    For Curry: Grind the red onion and yogurt together to a fine paste. Keep all the other Ingredients ready.

    Step 4

    Heat the Oil and when hot deep fry the balls for 10-15 minutes or until golden brown. Drain on paper towels to remove excess Oil.

    Step 5

    Boil the soaked rice with salt and ghee in the same water it is soaked in till half cooked.

    Step 6

    Drain in a colander to remove the gruel. Sprinkle with Saffron thread milk to season all the rice and set aside till needed.

    Step 7

    Heat oil in a wok and fry the onion-yogurt paste on medium heat until well browned. The oil should show at the edges.

    Step 8

    Lower flame and add the turmeric powder and fry for a minute. Add red chili and garam masala powders and fry for 2 minutes more till the aromas waft up.

    Step 9

    Add just sufficient salt for the curry and stir in the Koftas. Add 1-1/2 cups of water and cook covered on low flame until most of the water is absorbed and a thick Curry is formed.

    Step 10

    Take a heavy bottomed Pan with a tight fitting lid. Lay half the saffron seasoned rice at the bottom. Place the Kofta Curry over 6th rice and layer with the remaining Rice.

    Step 11

    Preheat the oven at 180 degree C. Pour 2 cups of Plain Milk over the Layered Rice. Cover with the tight-fitting lid. and bake for 30minutes in the pre-heated oven until cooked through.

    Step 12

    Just before serving stir lightly to break the layers gently. Arrange the Koftas on top and layer the remaining Rice over the Koftas. Keema Kofta Biryani is ready to serve.

    [/tab] [tab]

    • Serve with Cucumber Raita.

    [/tab] [/tabs]

  • A Taste of Pakistan: The Perfect Namkeen Gosht Recipe!

    Simple yet tasty Namkeen Gosht is kind of stew. Prepared in light chili, only some black pepper in little quantity is used in it.
    Try this Namkeen Gosht Recipe and post your comment below.

    Prep Time: 5 minutes

    Cook Time: 2 hours

     Servings: 5

    Ingredients

    • 1 kg mutton meat with bone
    • 1 onion, thinly sliced
    • 10 garlic cloves, minced
    • 2 tbsp vegetable oil
    • 1 tsp ginger, finely sliced
    • 1 tsp cumin seeds, crushed
    • 1 tsp whole black pepper, crushed
    • 1 tsp coriander seeds, crushed
    • 1/2 tsp turmeric powder
    • salt to taste
    • water as required

     

    Directions:

    1. Heat oil in a deep pot over medium high heat.
    2. Place sliced onion, ginger, garlic in hot oil.
    3. Fry for 2-3 minutes or until nicely golden.
    4. Now put the meat into the pot.
    5. Stir it for couple on minutes.
    6. Then add black pepper, coriander seed, cumin seed’s, turmeric powder.
    7. Cook for 2 minutes.
    8. Then add enough water and let it cook at medium flame for 2 hours or until the water dries.
    9. Cook on high flame for 10 minutes or until meat is tender.
    10. Garnish with lemon wedges and green chilies.
    11. Namkeen Gosht is ready to serve.

     

  • The Perfect Weeknight Meal: Easy Beef Masala Recipe!

    Here is another one of my favorite curry recipe. This dish will make your taste buds stand to attention with the mixture of fragrant spices. You’ll come to realize how easy it is to make such a flavorful curry dish. Check it out the beef masala recipe here!!

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

    • 1/2 kg boneless beef, cut into cubes
    • 3 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 3 green chillies
    • 4 tablespoon oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1/4 teaspoon garam masala powder
    • 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

    Put all ingredients except oil in a pressure cooker. Add enough water and cook until meat is tender.

    Step 2

    Once cooked, heat oil in a wok and fry the beef until lightly browned. (reserve the gravy).

    Step 3

    Remove the fried beef from the pan and kep warm.

    Step 4

    Cook the gravy for 10 minutes or until all the water evaporates.

    Step 5

    Stir in the fried beef.

    Step 6

    Sprinkle garam masala over it. Transfer into a serving bowl. Beef Masala is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice or chapati.

    [/tab] [/tabs]

  • Recipe: Pineapple Kheer (Pineapple Rice Pudding)

    Pineapple Kheer is a fruity twist to the favorite Pakistani dessert rice Kheer. Canned pineapple, with its sweet and juicy flavor, provides great taste to the kheer. Pineapple adds a very pleasing and tempting flavor to this Kheer. 

    [one_third] Prep Time: 1 hour[/one_third] [one_third]Cook Time: 50 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]

    • 2 liter milk
    • 1/2 cup rice
    • 1 can pineapple
    • 1 tin condensed milk
    • 1tsp cardamom powder
    • sugar according 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]

    1. Wash rice with few changes of water then soak for 1 hour.
    2. Boil milk in a large pot.
    3. Then add rice to it.
    4. Reduce heat to low and let it simmer for 30 minutes or until rice are tender and creamy.
    5. Now add condensed milk and sugar according to your taste.
    6. Cook for another 5 minutes.
    7. Remove from the flame then stir in cardamom powder.
    8. Take it out in a serving dish.
    9. Add pineapple tidbits.
    10. Let it cool completely.
    11. Pineapple Ki Kheer is ready now.
    12. Serve chilled.

    [/tab] [tab]

    • Serve this pineapple ki kheer  as a sweet dessert which you can serve after meals.

    [/tab] [/tabs]

  • Restaurant-Style Chili Chicken Wings: Made at Home

    Chili Wings _ Rich multi-flavored chicken wings. These chili wings are a combination of hot, sweet, and spicy flavors. This is a great recipe to double or triple and serve at parties as the wings can be prepared a half to a full day in advance. Must try this Chili Wings Reciper.

    [one_third] Prep Time: 40 minutes[/one_third] [one_third]Cook Time: 15 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]

    • 500 gm chicken wings
    • 4 tbsp cornflour
    • 2 tbsp plain yogurt
    • 1 tbsp vinegar
    • 1 egg, lightly beaten
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp coriander powder
    • 1/2 tsp all spice
    • 1/2 tsp red chili powder
    • 1/2 tsp red pepper, crushed
    • a pinch of orange color
    • 1 tsp salt
    • Oil For frying

    [/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]

    1. Wash chicken wings and pat dry.
    2. Place chicken wings in a large bowl.
    3. Add salt, red chili powder, crushed red pepper, orange color, all spice, coriander, ginger garlic paste, yogurt, vinegar, corn flour and egg.
    4. Mix well.
    5. Cover and marinate for 40 minutes.
    6. Heat oil in a deep pan over medium heat.
    7. Deep fry for 10-12 minutes or until chicken is tender and become golden.
    8. Chili Wings are ready to serve.

    [/tab] [tab]

    • Serve with French fries and cheese dip.

    [/tab] [/tabs]

  • RECIPE: Crispy Chicken Kebab

    RECIPE: Crispy Chicken Kebab

    Instead of getting bored with simple kebab, try this crispy  chicken kebab recipe with refreshing mint flavor. Serve with ketchup or your other favorite dip and satisfy your taste buds. 

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 5 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

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

    • 500 gm chicken mince
    • 2 egg whites, lightly beaten
    • 1 cup bread crumbs
    • 2 tbsp cornflour
    • 1 bunch mint leaves, finely chopped
    • 4 green chilies, finely chopped
    • 1 tsp black pepper, crushed
    • 1 tsp red chili
    • 2 tbsp seekh kebab spice
    • salt to taste
    • Oil for frying

    [/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]

    1. Place chicken mince in a electric chopper.
    2. Add cornflour, green chilies, black pepper, red chili, seekh kebab spice and salt.
    3. Chop together.
    4. Then add mint leaves and mic well.
    5. Make kebabs out of the mixture.
    6. Dip each kebab in egg white then roll into bread crumbs.
    7. Heat oil in pan over medium high heat.
    8. Fry kebabs for 2 minutes on each side or until golden and crispy.
    9. Remove from the oil and drain on kitchen paper.
    10. Crispy Chicken Kebabs are ready now.

    [/tab] [tab]

    • Serve with chutney.

    [/tab] [/tabs]

  • Creamy Yogurt & Fresh Herbs: The Flavorful Yogurt Dip Recipe!

    Low-fat yogurt mixed with garlic, coriander, mint, and mango powder tastes just as good as typical dips, without added calories and fat. Try this yogurt dip recipe, a delicious substitute to use with many of your favorite recipes!!

    [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]

    • 1- 1/2 cup plain yogurt, beaten
    • 1 cup fresh coriander leaves
    • 1/2 cup mint leaves
    • 4 green chillies
    • 1 garlic cloves, crushed
    • 1/2 tsp chili powder
    • 1/2 tsp mango powder
    • 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

    Place all the ingredients except yogurt in a food processor or blender. Process to make a puree.

    Step 2

    Mix well in yogurt.

    Step 3

    Take it out in a serving bowl. Yogurt Dip is ready now.

    [/tab] [tab]

    • Serve with crackers or snacks.

    [/tab] [/tabs]

  • Melt-in-Your-Mouth Kabab: The Perfect Chicken Reshmi Kabab Recipe!

    Chicken Reshmi Kabab

    Reshmi kabab are popular for its extra tender and extra creamy flavor and texture.  But you are going to fall in love with the smoothness and tenderness of these chicken reshmi kabab. Raw papaya, cream and dry milk together creates an exceptional taste.

    Check it out the Chicken Reshmi Kabab recipe here!!

    Chicken Reshmi Kabab Recipe

    • 1/2 kg chicken mince
    • 2 bread slices
    • 1 packet fresh cream
    • 1 tsp white cumin
    • 1 tsp red chili powder
    • 1 tsp papaya paste
    • 2 tbsp seekh kabab masala
    • 2 tbsp oil
    • 1 tbsp poppy seeds
    • 1 tbsp dry milk powder
    • 1 tbsp roasted gram
    • 4 whole black pepper
    • 6 green cardamoms
    • salt to taste
    • 2 green chilies (chopped)
    • 1/2 bunch mint leaves (finely chopped)

    Method

    1. Place chicken mince and bread slices in a large bowl.
    2. Grind roasted gram, cumin seeds, green cardamom, black pepper and poppy seeds.
    3. Add this powder into chicken mince.
    4. Place chicken mince in a Chopper.
    5. Process until well combined.
    6. Take it out in a bowl.
    7. Add seekh kabab Masala, dry milk powder, fresh cream, salt, red chili powder, green chilies, mint leaves and papaya paste.
    8. Mix well.
    9. Leave it for 20 minutes.
    10. Then make seekh kabab out of mixture.
    11. Preheat a grill on medium high heat.
    12. Cook kabab on the grill for 10 minutes or until cooked thorough, brush with a little oil.
    13. Chicken Reshmi Kabab is ready to serve.

    Serving Suggestions:
    Serve with reshmi paratha and mint chutney.

  • Party Appetizer Showstopper: Green Onion Kofta Recipe

    This Green Onion Kofta Recipe is fast, easy and most importantly delicious. Check it out the Green Onion Kofta Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 10 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 gm chicken mince
    • 4 tbsp green onion, finely chopped
    • 1 egg, lightly beaten
    • 1 tbsp ginger paste
    • 2 tbsp cornflour
    • 1 tbsp soy sauce
    • 1/4 tsp black pepper
    • salt to taste
    • 1 cup bread crumbs
    • Oil for Deep Frying

    [/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

    Place chicken mince and green onions in a mixing bowl.

    Step 2

    Then add egg, ginger paste, cornflour, soy sauce, black pepper and salt. Mix until well combined.

    Step 3

    Make small balls out of this mixture.

    Step 4

    Place bread crumbs in a shallow dish. Roll balls in it and set aside.

    Step 5

    Heat oil in a deep pan over medium heat. Deep fry Balls over medium heat for 8-10 minutes or until golden brown.

    Step 6

    Remove from the oil and drain on paper towel. Green Onion Kofta are ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with Tomato Ketchup.

    [/tab] [/tabs]

  • One-Pot Dish: Easy Chicken Keema Pulao Recipe

    Chicken keema Pulao Recipe  _ Fragrant pulao made of Chicken mince that is fit for royalty. Basically you cook the keema masala first and then layer and cook the rice on top. Healthy, Tasty and Easy to cook. Its a one-pot meal and ideal for the comfort cooking. It always a hit. Serve with raita. Check it out the Chicken keema Pulao Recipe  here!!

    [one_third] Prep Time: 30 minutes[/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]

    • 1 kg chicken keema (chicken mince)
    • 3 cups basmati rice (wash and soak for half-an-hour)
    • 4 cups water
    • 1 cup milk
    • 2 large onions, finely chopped
    • 4 green chilies, thinly sliced
    • 4 cloves
    • 3 cardamom
    • 2 bay leaf
    • 1 inch piece of cinnamon stick
    • 3 tablespoon butter or ghee
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon cumin seeds
    • 1/4 teaspoon turmeric powder
    • few cashew nuts
    • a pinch of saffron
    • salt to taste

    For Garnishing

    • freshly chopped coriander leaves
    • one boiled egg cut into thin 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

    Heat butter or ghee in a large pot or skillet over medium heat. Add cloves, bay leaf, cardamom, cinnamon stick, cumin seeds and cook for a minute or until fragrant.

    Step 2

    Add onions, green chilies and cashew nuts. Cook for 2 minutes or until golden brown.

    Step 3

    Add ginger garlic paste, turmeric powder, coriander powder, red chili powder, and salt. Cook for few seconds and then add garam masala powder.

    Step 4

    Add Chicken keema (mince) and mix well.

    Step 5

    Cover with a lid and cook it on a low flame for 10-12 minutes or until half-done. Now keep the heat on high and mix the content thoroughly.

    Step 6

    Add rice, cook and stir for few minutes then add water and milk.

    Step 7

    Adjust the seasoning and cover it with lid and cook for 12-15 minutes or until the rice is done.

    Step 8

    When the rice is done, sprinkle the saffron water on the top.

    Step 9

    Take it out in a serving dish. Garnish with coriander leaves and boiled egg. Chicken Keema Pulao is ready to serve.

    [/tab] [tab]

    • Serve with raita.

    [/tab] [/tabs]

  • Chickpeas & Creamy Tomato Sauce: The Perfect Chana Masala Recipe!

    Chana masala is a popular dish in Pakistan and India. It is made with chickpeas, flavored spices, it is usually a dry and spicy not gravy dish. Chickpeas are good source of nutrients, minerals and proteins. They are high in fiber. Use of chickpeas can be decrease blood cholesterol level. Simple and delectable. Serve it with Puri, Paratha or naan. Try this Chana Masala recipe, and don’t forget to share your experience with us!!

    [one_third] Prep Time: Overnight[/one_third] [one_third]Cook Time: 1 hour[/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 cup chickpeas
    • 1 Onion
    • 1 Tomato
    • 1Green chilli
    • 4 cloves garlic
    • small piece of ginger
    • 2 Bay leaves
    • 1 tsp Red chilli powder
    • 1/2 tsp Turmeric Powder
    • 1 tsp Coriander powder
    • 1 tsp Garam Masala Powder
    • 1 tsp Tea
    • 3 tbsp Vegetable oil
    • Salt to taste
    • Coriander leaves for garnishing

    [/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 chick peas in water for overnight.

    Step 2

    Take a small piece of white cloth. Place some tea leaves in the center, gather the cloth and seal its mouth so that tea leaves don’t fall out.

    Step 3

    Keep this in the pressure cooker along with chick peas. Pressure cook until tender.

    Step 4

    Tea adds brown color to the chick peas

    Step 5

    Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.

    Step 6

    Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown.

    Step 7

    Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well.

    Step 8

    Fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil.

    Step 9

    Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.

    Step 10

    Garnish with chopped green coriander leaves. Chana Masala is ready to serve

    [/tab] [tab]

    • Serve with Puri.

    [/tab] [/tabs]

  • Fish Seekh Kebab Recipe (Mahi Seekh Kabab): A Step-by-Step Guide!

    A quick and spicy Mahi Seekh Kabab recipe that you can make and enjoy at dinner time with your family and guests. The healthiest meat fish also tastes great in the form of seekh kebab. These spicy charcoal fish seekh kebab tastes great with barbecue sauce and cheese sauce. Just read the following Mahi Seekh Kabab recipe and follow step by step.

    Fish Seekh Kebab recipe
    Photo: Fish Seekh Kebab
    Fish Seekh Kebab recipe
    Photo: Fish Seekh Kebab

     

    Fish Seekh Kebab
    Photo: Fish Seekh Kebab
    Fish Seekh Kebab recipe
    Photo: Fish Seekh Kebab

     Prep Time: 20 minutes

    Cook Time: 15 minutes

    Servings: 3

     

    • 500 gm boneless  fish
    • 1 onion, finely chopped
    • 8 green chilies
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp red chili powder
    • 1 tsp cumin seeds, roasted & crushed
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 3 tbsp fresh coriander leaves, finely  chopped
    • 2 tbsp fresh mint leaves, finely  chopped
    • 3 tbsp Ghee or oil

     

    Directions:

    1. Place boneless fish, green chilies, onion, salt, red chili powder, cumin seeds, turmeric powder, ginger garlic paste in a chopper.
    2. Process until well blended.
    3. Put into a large bowl, add chopped coriander leaves, mint leaves.
    4. Mix well.
    5. Make kebabs of it and put on skewers.
    6. Preheat grill on medium high heat.
    7. Lightly greased the grill with oil.
    8. Place skewers on preheated grill and grill for 10-12 minutes or until done.
    9. Turning occasionally.
    10. When cooked remove from the skewers, sprinkle lemon juice over it.
    11. Mahi Seekh Kabab is ready to serve.

    Serving Suggestions:

    • Serve with naan and mint chutney.