Bitter gourd, aka Karela In Urdu, is relished for its benefits and despised for its bitter taste – not many people like this veggie, but I die for it.
Benefits of Bitter Gourd (Karela)
Here are some Benefits of Mr. Bitter Gourd (Aka karela)
Bitter gourds have many nutritional and health benefits and one of them is they are good for diabetes. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
As my Chronic illness forces me to transform eating habits, I’ m always on the hunt for natural antioxidants ingredients and Bitter Gourd (Karela) is one of them. I try to eat bitter gourd at least twice in a month because of its antioxidant benefits. It is very good for you, specially if you are diabetic. This reduces your blood sugar level a lot than you can imagine..So try to include it in your everyday diet.
Bitter Gourd aka ‘Karela’
The people who have never had bitter gourd, I still know what you all must be thinking.
Doesn’t it taste bitter??
How can one eat it??
Actually it is very much edible and likable. Truth is that there are numerous ways in which Bitter gourd is prepared in Pakistan. It can be stuffed with tasty spice mix, it tastes delicious when deep fried with mince stuffing( Bharwan Karela ), it can be used to make a dry curry and my mommy makes amazing curry of bitter gourd (Karela Gosht) which doesn’t taste bitter at all. It just depends how it is prepared. So at times it depends on which ingredients and technique you use and also on individual preferences.
Karela Gosht (Meat with Bitter Gourd)
Karela Gosht (Bitter gourd cooked with meat) is a traditional Pakistani dish.Yet, there are many Pakistani’s who flee from the very name of Karela. 😛
Today, I am presenting one of the tried recipes that gained appreciation among random people. Signature style of using minimum ingredients to make a mouth-watering dish is again used. I am using mutton meat in this recipe, but if you like you can use beef or chicken too.
Photo: ‘Karela Gosht'{Bitter Gourd Cooked with Meat and Saute Onion}
In my home, everyone loves bitter gourd and its diverse dishes. It tastes savory, tangy, wonderfully spicy and slightly bitter at the same time. Karela Gosht is my all time favourite. As I mention above, I make them quite often and each time they turn out great.(Alhumdulillah)!
Photo: Karela Gosht with Chapati
It tastes great with roti / hot chapati or with tandoori roti along with zeera raita.
Photo: Karela Gosht
How to make Karela Gosht
Learn how to make easy and simple Karela Gosht by following the step by step instructions as shown in pictures. The recipe is simple and very easy to follow. You would successfully cook it in first attempt. (InshaAllah)
Bismillah Let’s Begin!
Ingredients you will need:
1 kg bitter gourd/ karela (peeled, cleaned and sliced)
1 teaspoon salt, for sprinkling
750 gm mutton or lamb meat
1/2 cup cooking oil
4 medium onion, thinly sliced, (divided into two parts)
3 medium tomatoes, thinly sliced
1 inch piece of ginger, thinly sliced
1 garlic bulb, peeled & minced
4 green chilies
2 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder (all spice powder)
salt to taste
4 cups water for meat tenderness
Step 1:
First wash bitter gourds thoroughly in cold running water. Now Scrape the outer peel of the bitter melon with a sharp peeler or paring knife to remove a thin layer of peel.
Peel or Scrape skin of bitter gourd (Karela)
Step: 2
Cut the bitter gourd in half length-wise. Slit from one side to remove seeds and fibrous core using a teaspoon or a paring knife.
Cut the bitter gourd and remove the seeds.
Step 3:
Sprinkle 1 teaspoon salt over the peeled bitter gourds, toss together to mix evenly and keep it in sunlight for an hour, it will help to reduce its bitterness.
Sprinkle Salt and keep it in sunlight
Step 4:
After one hour, You would see salt and sunlight is doing its magic and bitter gourd has started perspirating. Now rinse thoroughly with tap water and keep aside for 10 minutes in a strainer to dry access water.
Rinse thoroughly with tap water
Step 5:
Now take the bitter gourd and squeeze it in your hands, the juices will come out and try to remove as much bitter juice out of it as possible. Squeeze and Squeeze…. don’t give up!!!
Squeeze and Squeeze…. don’t give up!!!
Step 6:
Cut the bitter gourd into cubes, thin slices, rings or lengthwise. (any desired shape or sizes).
Cut into your desired shape
Step 7:
Heat some oil and fry the bitter gourd (in batches) on medium heat for few minutes or until golden brown. Remove from the oil, drain and set aside.
Fry Bitter Gourd
Step 8:
Heat 1/2 cup oil in a large pot over medium heat. Saute onion until transculant. Add garlic and ginger and cook for 30 seconds or the garlic aroma to hit its peak.
Saute Onions and Ginger & Garlic
Step 9:
When onion starts getting golden add meat and cook on high flame until meat change its color and turned brown, continuously stir.
Brown the meat
Step 10:
Now add chopped tomatoes and spices (turmeric, red chili, coriander, etc). Stir and cook on low flame until tomatoes soften.
Add Tomatoes and Seasoning
Step 11:
Add 4 cups of water. Heat to boiling, covered with a lid and simmer for 1 hour on low flame or until meat become tender and juicy.
Cook Covered on low flame
Step 12:
When meat gets cooked properly at this stage increase the flame and cook on high flame for 5 to 7 minutes or until oil comes on top and meat is tender fully. Now add leftover 2 onions and fried bitter gourd. Stir and cook on medium flame for 10-15 minutes or until onion turned caramelized and oil separates.
Add fried bitter gourd and onions
Step 13
Sprinkle garam masala and add green chillies and adjust seasoning to taste.. Its ready to serve. Take it out in a serving dish. Serve hot with Homemade Chapati or Roti.
Serve with garm garm (hot) chapati… ENJOY!
Tip to First timers: Tasting is important before the final dish is served so that you can adjust the flavour. ENJOY 🙂
Check it out the Karela Gosht (Meat with Bitter Gourd) recipe and printable version below.
Do try the recipe, and let me know how you find bitter gourd. Also there are many varieties and I will keep posting new recipes of bitter gourd in future. Till then see ya all!!!
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!!
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Every day the same question pops up “What to make for Lunch today?” and when the same question is asked on a weekend the response has to be something that’s not the usual and really delicious.
What better way to spice up the weekend lunch than with a Kebab Paratha Rolls stuffed with flavorful hot and spicy sauces and bright colorful vegetables pickles.
Hot and Spicy Kebab Paratha Rolls recipe
It’s the age of one pot meal and who says one pot meal has to be a rice dish. It can be bread based dish as well. I believe wraps or rolls loaded with meat, kebabs and veggies also come in the genre of one pot meal and why not, bread gives us starch while veggies help bring a balance diet while meat gives us protein.
The best thing about it is, that its a wholesome meal and can be prepared with leftover kebab’s too. Its as simple as assembling it all together (if that makes sense).
Hot and Spicy Kebab Paratha Rolls
Ingredients in Hot and Spicy Kebab Paratha Rolls
The ingredients you need to make this Hot and Spicy Kebab Paratha Rolls are:
For Kebabs: meat, onion, ginger, green chilies, fresh coriander, red chili powder, cumin powder, coriander powder, all spices powder, salt, butter for busting For Parathas: whole wheat flour, white flour, Salt, clarified butter, water for kneading and black seeds (optional) For Topping & Stuffing: mayo garlic sauce, mint chutney, pickle cucumber, onion, carrot, green chili, few salad leaves, red chili flakes (optional)
Hot and Spicy Kebab Paratha Rolls recipe
How to make Hot and Spicy Kebab Paratha Rollso:
Hot and Spicy Kebab Paratha Rolls are straight forward to make. Prepared kebabs then make paratha’s and stuff with kebabs, sauce and topping. Pretty simple!!
For this recipe, I’ve prepared the homemade Paratha’s but you can use store bought frozen paratha in case you don’t feel like making your own and keeping it all quick and simple.
Hot and Spicy Kebab Paratha Rolls recipe
You can pack them and stuff your lunch box too making it a totally mess free meal for yourself. As with all wraps, you can use filling of your choice. For me it had to be this kebab paratha rolls, with some garlic sauce, minty yogurt chutney and colorful pickle that were wrapped in the paratha rolls and gave those hot, zingy and spicy flavors that were sure to tickle those taste buds!
Do try this recipe, these Hot and Spicy Kebab Paratha Rolls can become your ultimate comfort and nutritious food.
Bismillah, Let’s get started!
Check it out the Hot and Spicy Kebab Paratha Rolls recipe and printable version below.
Pin it For Later:
Pin it for Later ~ Hot and Spicy Kebab Paratha Rolls
I have also posted Shami Kabab Paratha Rolls and Chicken Paratha Rolls which are another easiest & tastiest version of making Paratha Rolls at home. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.
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 Lunch Making!!
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.
Welcome to another edition of Interview with a food blogger!
Meet Fatimah from Muslim Girl Bakes
Today, we’re chatting with Fatimah, the Muslim blogger behind the fabulous food photography and recipes blog ThisMuslimGirlBake. Fatimah loves trying out new recipes. On her blog, she shares her favorites, along with stunning pictures. I absolutely love the way she styles food (even her recipe instructions are gorgeous!).Most of her recipes are quick too and perfect for busy weeknights. ThisMuslimGirlBake is a great place to find meal ideas you and your family will love! Scroll down to read the interview and go give Fatimah some love!
Food Blogger Interview: Meet Fatimah from Muslim Girl Bakes
Interview with Fatimah from Muslim Girl Bakes
Bushrah: Aslam-o-Alakaum Wr Wb. Jazakillah khaira for joining us today now first we would love to know about you. _ tell us a bit you and Your Blog _ A girl behind “This Muslim?
Fatimah: Thank you so much for having me! I blog at This Muslim Girl Bakes. I usually post full photo step-by-step sweet and savoury recipes twice a week. My sweet recipes are usually my latest dessert/baked good success and my savoury recipes are from all over the world. I love putting a halal spin on different recipes but am well known for my Pakistani recipes being of Pakistani origin myself.
Bushrah: What is the story behind your blog’s name, This Muslim Girl Bake?
Fatimah: I wish I had some amazing story behind the name but honestly it just came to me one day! And has stuck ever since!
Bushrah: Describe your Blog in Three words??
Fatimah: So many photos!
Bushrah: What are your cooking inspirations? A famous chef, your mom, a Cookbook, a Blog?
Fatimah: As for cooking inspiration, I would have to say my family. I come from a family of very strong, female home cooks. My mother is an amazing cook as was her mother before her. They all cooked and still cook simple recipes to feed busy homes. I’m also inspired by the Internet as a whole. I love how anyone from anywhere can share a recipe online. You can cook a recipe which is from a New York kitchen one day and the next, a traditional dish from Hong Kong. It’s amazing!
Bushrah: Who or what inspired you to take the plunge and start your own food blog?
Fatimah: I had been reading food blogs for a few years before starting my own. Being surrounded by a group of friends from different places and cultures, the food of our homes was always a topic of conversation. How we cooked different curries or what we had eaten on Eid. When describing my own recipes, I would think, wouldn’t it be easier if I could just take pictures and show them? And so that’s what I did. I also wanted a place for all my family recipes. I felt that so many of our traditional Pakistani recipes were falling out of fashion or weren’t even represented on the food blog scene. The blog was and still is my chance to preserve those age-old recipes.
Bushrah: Did you ever think that you would be so successful at blogging when you started?
Fatimah: No way! At the beginning, it was only my mum who was reading the blog. Then, it filtered out to family, friends and the wider world. I remember when I got my first 100 views and then the 1000! I was so excited!
Bushrah: What’s your biggest failure ever in the Kitchen?
Fatimah: I have so many!! Recently, there are two that come to mind. The first, those fiddly French macrons and the second, choux pastry.
Bushrah: What is your favorite dish?
Fatimah: That is such a hard question! It honestly depends on my mood and what I’m craving. But I think one dish I could never say no to is a freshly- made chicken pulao. It will always be one of ultimate comfort foods – a real taste of home.
Bushrah: Any Ingredients you can’t stand? Which one can’t you live without?
Fatimah: I cannot stand desiccated coconut. This is something my mother does not understand as she has always loved it. On the other hand, I couldn’t live without my spice cupboard! Especially things like cumin, cinnamon, coriander and chilli. I not only use them in Pakistani recipes but add them to other things for a little twist! Can I also add butter to that list? I use it for baking and sometimes, cooking. A little butter always makes things better!
Bushrah: What’s the most adventurous dish you’ve ever eaten?
Fatimah: The most adventurous dish I’ve ever eaten would have to be the Pai curry. It’s made with cows trotters and gives off the strongest smell when cooking!
Bushrah: What kind of recipes most of the people want these days?
Fatimah: I’ve found that people want quick recipes with the least number of ingredients. Also, I’ve seen an increased interest in old, traditional dishes. As we get older, we become more nostalgic and want to cook the things our mothers made when we were children.
Bushrah: What ingredients would you like to use to make a scrumptious dessert? You can only pick four!
Fatimah: My current favourite 4-ingredient dessert would have to be the lemon posset. It’s a really old English chilled dessert made with lemons, caster sugar and double cream. That’s three things and so I would serve it with number four – buttery shortbread fingers to dip!
Bushrah: How have you found the public’s reaction to your recipes and writing?
Fatimah: I’ve been really lucky in my 4 years of blogging to have had a really positive reaction. Now and again, you will get one or two people who were not fans of a certain recipe. But that’s to be expected – everyone has different tastes and so it is impossible to please everyone!
Bushrah: What’s your favorite recipe from your blog?
Fatimah: Again, that is such a hard question! Every recipe I post is my current favorite! An all-time favorite that I turn to time and time again would be our house Pakistani chicken curry. It’s a timeless classic and I love it.
Bushrah: What piece of Photography equipment could you not go without?
Fatimah: Sounds obvious but most definitely, my camera. It’s simple to use and small enough to have with me in the kitchen. I post step-by-step photo recipes so having a smaller camera is the best thing for me.
Bushrah: If I’m only going to make one dish from your blog, which one should it be?
Fatimah: Again, such a hard question! And again, it depends on my mood. Right now, I’m obsessed with my sea salt chocolate chunk cookies. I made a batch on snapchat recently just so I could stash the cookie dough into the freezer for emergencies! They are that good!
Bushrah: What’s one secret talent outside of the kitchen nobody knows about you?
Fatimah: Food styling and food photography! I wouldn’t really call it a talent because I’m still such a novice myself. But I’ve been loving putting more thought and care into my food photos to make them look the best.
Bushrah: Have there been any mistakes along the way that you have learnt from ?
Fatimah: So many mistakes! I make mistakes everyday and as long as I learn from them, I don’t mind. For example, a few days ago I made porridge. I added the water to the oats all at once which resulted in lots of lumps in the end result. Next time, I will add the water gradually. So, as long as I learn from my mistakes, I don’t mind.
Bushrah: What are your top tips for newie food bloggers?
Fatimah: Write the food blog that you yourself would want to read. Cook the things on your blog that you cook in real life. Bake the things on your blog that you bake in real life. And most importantly, love the content that you’re posting. The love and passion that you have for your content will filter through to your readers. And, most importantly of all, enjoy it!
Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavoring. Phirni is a kind of Rice Pudding, made with coarsely ground rice.
Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavoring. Phirni is a kind of Rice Pudding, made with coarsely ground rice.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Author Bushra Waheed
Ingredients
1-1/2literwhole milk
4tablespoonraw rice
4tablespoonsugar
4tablespooncold milk
2tablespoonheavy creamoptional
1/2teaspoongreen cardamon powder
1/2teaspoonrose essense
12almondschopped
2pistachioschopped
Instructions
Method
Wash the rich thoroughly and soak in water for 30 minutes to 1 hour. The grains will get longer & white.
Drain the water and spread all the rice in a thin layer on a paper towel.
Set aside till completely dry to touch. The best way would be to leave it overnight.
Grind the dry rice till the rice becomes a fine powder.
Dissolve rice powder in 4 tablespoon cold milk. Stir until well combined. If to thick then add a little more milk to make it thin because if you add the thick paste to hot milk it will become lumpy.
Now pour milk in a large pot and bring to a boil on high flame, then reduce it to low to medium and cook for 20 to 25 minutes.
Add the sugar, green cardamom powder mix well, make sure the sugar dissolves.
Once the sugar dissolves then add the rice paste in the hot milk, keep stirring as it tends to stick to the bottom and burn.Cook it on low to medium heat for 5-7 minutes or until the milk thickened and creamy.
Add rose water and heavy cream. Stir well.
Remove from the fire and dish it out in a clay dish and garnish it with almonds and pistachios.
Let it cool completely and set in a refrigerator for 4 hours or until chilled.
Delicious Phirni is ready to serve.
Notes
Serving Suggestions: Serve as a dessert after any meal.
Eid Mubarak to all the readers of my blog. Eid has come and gone, and we are settling down to our routine and trust me it is very difficult after being spoiled by the easy going Ramadan timings. Lots happened during Ramadan even if it is considered to be a slow month.
Happy Eid Mubarak to All my Readers!!
Eid is a special time in Pakistan: “Festive season, Get together with friends , dinner party, dessert which comes to my mind immediately is ‘Phirni’.” After a heavy main course like Biryani or any spicy curries, phirni is something which cools and soothes you.
Phirni: Eid Special Dessert
Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavoring. Phirni is a kind of Rice Pudding, made with coarsely ground rice. It is similar to what we call “kheer” in Pakistan, but unlike Kheer, it does not use whole grains of rice. The dish is decorated with chopped or ground almonds or pistachio nuts. The consistency of this pudding varies from thick,- where one has to really scoop out with a spoon, to creamy- where the dessert will gently coat a spoon.
Phirni: Eid Special Dessert
The history of Phirni goes back a very long way; it seems to have originated in ancient Persia or the Middle East; and to have been introduced to Pakistan and India by the Mughul’s. In Indian and Pakistan, phirni is associated with Muslim festivals (like eid, ramadan etc.)
Traditionally in Pakistan, Phirni is served chilled in earthen pots or small clay plates called tothie’s.Other than just making it look pretty, the clay pot also absorbs some of the liquid giving it a thicker consistency. It tastes better when the flavors are allowed to mature for 6-7 hours or even for a day.
Phirni: Eid Special Dessert
The recipe is a keeper and I really urge you to try this. This Phirni recipe is easy and simple steps with the list of all ingredients needed to prepare it.
Phirni: Rice Pudding with Nuts
Bismillah, let’s get started!
Check it out the Phirni recipe and printable version below.
Pin it:
Phirni: Eid Special Dessert
I have also posted Pineapple Phirni which is another easiest & tastiest version of making phirni. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.
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 Eid!!
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.
Samosas are always hit appetizer or snack of tea party and iftar even now it’s included in wedding dinner’s appetizer also. Today, I m sharing my Chocolate Samosa recipe with all of you. Crispy samosas with chocolate and walnut is a classic snack for everyone. Try once you will love it for sure
Bismillah, let’s get started!
Check it out the Chocolate Samosa recipe and printable version below.
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.
A well made Spicy Chickpea Salad (or Chana Chaat) will enable you to taste all these flavors independently with each spoonful.The acidic and tart flavors of tamarind chutney, the sweetness of the apricot chutney and the cooling taste of mint chutney balances the palette out immaculately.
A well made Spicy Chickpea Salad (or Chana Chaat) will enable you to taste all these flavors independently with each spoonful.The acidic and tart flavors of tamarind chutney, the sweetness of the apricot chutney and the cooling taste of mint chutney balances the palette out immaculately.
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 8
Author Bushra Waheed
Ingredients
250gm boiled chickpeas
4large potatoesboiled, peeled and cubed
1onionthinly sliced
1 tomatothinly sliced
1/2cupshredded cabbage
1/2cupTamarind chutneyImli ki chutney
1/2cupApricot chutney
1/2cupyogurt
2tablespoonGreen chutney
1/2teaspoonchaat masala powder
1/2teaspooncumin powderzeera powder
a pinch of black salt
paprioptional
For Garnishing
few green chilies
mint leaves
Instructions
Method
Place chickpeas (chana) in a large mixing bowl.
Add the vegetables except tomatoes and mix well, making sure not to mash the potatoes in the process.
You can add green chilies depending on how spicy you want it.
Now add yogurt and along with all the chutnies and mix well.
Season with salt, cumin powder and chaat masala powder and give it a final stir.
Garnish with green chilies and mint leaves. Spicy Chickpea Salad (Chana Chaat) is ready to serve. ENJOY!
Notes
Recipe Notes: 1.You can add more spices if you want to make it spicier, but I love the mild version. Taste and adjust flavours according to your preference. 2. You can also add papri that will add extra crunch to the chaat which makes the whole experience more enjoyable. But for a low fat and healthy version, skip the papris and sev.Serving Suggesstions: Serve chana chaat along with Apricot chutney and Tamarind chutney (Imli ki chutney) .
I think it’s time that I take a quick break from the highly caloric Iftar snacks I’ve been posting about recently, and share a favorite healthy recipe. This Spicy Chickpea Salad (Chana Chaat) is a traditional Pakistani Iftar Staple. We love munching on it throughout the year, but it’s especially nice in the summer after a long day of fasting. Known as a salad in the West and a savory snack or “Chaat” in the East. This low-fat dish has traveled a long way from Pakistan to make its way onto Iftar tables in South Asia and lunch/dinner tables across the rest of the world.
Spicy Chickpea Salad (Chana Chaat)
The acidic and tart flavors of tamarind chutney, the sweetness of the apricot chutney and the cooling taste of mint chutney balances the palette out immaculately. A well made Spicy Chickpea Salad (or Chana Chaat) will enable you to taste all these flavors independently with each spoonful.
Spicy Chickpea Salad (Chana Chaat) with Tamarind and Apricot Chutney
Playing around with food textures is also an important part of cooking, and creating this dish gives you that freedom with the crunchy onions, juicy tomatoes and soft chickpeas. Explore the art of South Asian cooking with this simple, low fat yet palette-exciting recipe.
Spicy Chickpea Salad (Chana Chaat)
Bismillah, let’s get started!
Check it out the Spicy Chickpea Salad (Chana Chaat) recipe and printable version below.
I have also posted Garbanzo Beans Chaat Recipe and Lobia Chaat which are another easiest & tastiest version of making Chana Chaat. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.
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 & Productive Ramadan!!
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.
Nothing feels better than sitting with family on iftar table and eating hot pakoras. This Pakistani staple dish is a must-have as any Iftar is incomplete without a variation of this. The popularity of pakoras lies not only in their unique flavour profile, but also in their affordability.This Ramadan, we say give into the craving all over again because I’ve got a bunch a delicious pakora recipes for you to try.
12 Easy Pakora Recipes for Ramadan Iftar
The majority of Pakora recipes, I am sharing here, can be prepared and cooked in 30 minutes or less, from start to finish. Whether it’s potato pakora, spinach pakoras or chicken pakoras, I hope, you’ll enjoy of these Pakora recipes.
1.Crunchy Chicken Pakora
Crunchy Chicken Pakora is a tasty Iftar snack loved by almost all age groups. It can easily be prepared and very tasty to be served for iftar.
Try out in during this Ramadan and enjoy your iftar times with this delicious and simple Crunchy Chicken Pakora recipe. These chicken bites are tender and soft from the inside and crunchy from outside. It can be served with tamarind chutney, ketchup or chili sauce.
I always love to try different pakora recipes for iftar during Ramadan and Egg Pakora is one of my all time favorite. There’s a huge variety of pakora, among them egg pakora (fritters) has its own taste which make it different from other. These tasty treats are easy to make for an Iftar snack. Simply a irresistible pakora, this happens to be. Quick and easy to make, when you have a guest at Iftar suddenly.
You just need to some hard boil eggs and basic pakora ingredients. To make these delicious pakoras, boiled eggs are dipped in a spiced batter and deep fried until golden. Let check it with step by step method. Goes great with brown chutney, ketchup or chili garlic sauce.
Palak pakoras or Spinach Pakoras are wafer thin, crispy and crunchy mouthwatering snacks made with fresh spinach leaves. You don’t really need a well-stocked kitchen to prepare this, just get some spinach, and some gram flour and you will be minutes away from the most awesome Iftar snack you will have in a long time. Spinach leaves coated with spicy chickpea flour (besan) batter and then deep fried. They are very easy and quick to make. This is probably the best (and the quickest) recipe to prepare an amazing Iftar snack to enjoy with your family.
They are served with many different ways and they always taste great but the taste of deep fried spinach pakoras becomes more yummy when eaten with Apricot Chutney. They are rich in calories & super yummy in taste.. Give it a try.
I love fish in all forms from baked to grilled, fried etc. Fish Pakora is another wonderful Iftar recipe of Pakistan which is popular in home cooking during the Month of Ramadan. The Crispy Fish pakora is not only mouthwatering but also very easy and quick to make at home.
Tender, juicy bite sized cubes of fish are coated in a spicy batter and fried till a golden perfection. Resulting in the crispiest and most delicious morsels of fish imaginable. These go beautifully with any dip of choice. You can as well tuck these in a wrap along with some freshly chopped salad, yum!
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Try out these crispy and delectable Fish Pakoras, a tasty Iftar snack with your favorite dipping sauce.I am sure you are going to love this recipe.
A spicy delicious Ramadan treat for those who enjoy the hot green chilies. Stuffed Mirch Pakora is a different type of pakora and has a very delicious taste. A savoury, saucy and spicy selection of nibbly bits and pakora to set your taste buds tingling. Perfect Iftar snack for your family in Ramadan. It goes great with Mango chutney.
To prepare these stuffed mirch pakoras green chilies are stuffed with tamarind pulp, pomegranate seeds and mint chutney then they are dipped in chickpea (besan) flour batter and deep fried. They are so many different ways to prepare these spicy pakoras, if you do not like hot then use mild chilies. If you do not want to stuff the chilies then use finger chilies, just dip them in the batter and fry them, either way they are delicious.
Chicken pakoras are common but Keema pokaras are rare and delicious so need to try it. In these pokoras chicken is added in minced form which makes it more delicious. Your way to celebrate a fast or a feast. I googled to check if I am the only weird person to come up with such solution and found out there are people who have made Keema Pakora !
This pakora is perfect as a Iftar snacks item. Keema Pakora Recipe is not difficult at all but needs some magic of your hands (meaning a little bit of experience is required). But don’t worry, I am laying out the caveats and exact steps to get the perfect Keema Pakora everytime. Of course the more you make the expert you become. One more thing, this pakora tastes awesome with green chutney. You must try it for Iftar party.
Potato pakora’s are one of the most popular Iftar Item here in Pakistan, and all most liked by everybody. But for a change, I give a twist of normal Potato Pakora recipe and made it in french fries form.They have crispy and spicy fried chickpea batter layer outside and soft potato sticks inside.
French Fries Pakoras are an exciting twist on french fries, and they are great to serve with Chili Sauce or as an Iftar Snack. Super simple to make and very tasty and crispy to eat.
Try a bit at your next get-together and impress your friends and family with a new twist of flavor!
The great thing about pakoras is that you can use any vegetable you wish, my personal favorite is cauliflower,spinach, potato or if I’m feeling extra fancy cheese.
Cauliflower pakoras are tasty, crunchy, golden brown tea time snack or Iftar snack loved by not only in Pakistan but around the world. These delicious, crisp and spicy cauliflower pakoras are easy to make and are the perfect Iftar starter or Iftar party food treat that are sure to go down a treat. These pakoras are crunchy form outside and soft from inside.
To prepare this delicious Gobi pakora first cauliflower is cut into small florets then dipped in a spicy besan batter which is prepared with Besan (gram flour) and spices are added to it according to personal preference than these florets are deep fried. Goes great with green chutney or tomato sauce.
Love noodles and chicken? Let make a delicious fritters with combination of both tasty ingredients ~ A slight twist of noodles. Very easy to prepare and mouthwatering noodle pakora recipe using boiled noodles ,spices and green chilies. Try this noodles pakora recipe to spice up your Iftar. This crispy Iftar item tastes superb with coriander and tomato chutney. Go relish!
Crispy Onion Rings Pakora are delicious, mouthwatering very tempting and hard to resist. Hot onion rings pakora with chutney, there simply cannot be a better combination. Very simple and quick to make Iftar snack.
Onion Fritters are made with Onion rings, gramflour (besan) and Spices. First the batter is made by mixing besan (gram flour) with water then the spices are added to it to give flavor then ring onions are dipped in batter and deep fried. They are are crunchy and crispy when they are hot. Pakoras are best hot fresh from the frying oil, however they can be reheated on a cookie sheet in the oven. These tasty appetizers are best offered and served with a spicy chutney, or as my brother likes them with tomato ketchup.
Pakoras are one snack associated with Iftar here in Pakistan. Sinking your teeth into crisp Surprise Egg Pakora is a sensual pleasure. These surprise egg Pakora’s are our Family Favorites.
To prepare this delicious pakora first egg slice covered in between 2 thin potato slices then dipped in spicy chickpea (besan) batter then deep fried. These pakora are served with Hari chutney or tomato sauce. It’s a perfect recipe for a quick and easy Iftar Snack. A great new way to make Pakoras!
Give it a try and surprise your guests and family with this Surprise Egg Pakora recipe. ENJOY!
Brinjal Pakora Sticks are a tempting finger food snack, soft brinjal sticks inside and spicy crust, is a starter which can be prepared instantly. Everyone relish eating these, especially in Iftar and during Rainy season.
This recipe is one of the most simplest recipes. Just cut the brinjal into thin sticks. Mix all the spices, seasoning, gram flour, water dip then brinjals and deep fry. The only challenge while making pakoras are how to make them crispy??? add some rice flour which aids in making crispy exterior also the temperature should be hot before deep frying them. Hope these tips helps you in making crunchy fritters.
They taste well with dry spicy mango chutney, green chutney, tomato sauce or chili sauce. But a hot cup of tea is a must to go along with pakoras.
How does Bro Muhammad Faris (abu productive) spend his Ramadan? To find out, I conducted an interview with the energetic, super-productive Bro. Muhammad Faris.
Abu Productive (Muhammad Faris) is the founder & CEO of ProductiveMuslim, a website dedicated to Islam & Productivity. He is an international speaker, author, and coach dedicated to boosting productivity in the Ummah. More recently, he released his book “The ProductiveMuslim Book – Where Faith Meets Productivity “.
I hope you enjoy this special interview I had with brother Muhammad Faris, where he shares some insight from the world of a productivity Ramadan!In this interview I talked about the best ways to nourish ourselves for peak performance throughout the day.
Ramadan Exclusive Interview with Abu Productive
Ramadan Exclusive Interview with Abu Productive(Bro. Muhammad Faris)
Bushrah: Aslam-o-AlakumWarhmatullahWabaraktuhu Dear Bro Mohammed Faris! Hope you are doing well. JazakAllahKhaira for joining us for this interview for my blog RecipesTable.com.
Bushrah: For our fans, Can you please explain What Productive Ramadan Transformation is and what is involved?
Muhammad Faris: ProductiveRamadan Transformation is the understanding that Ramadan is an opportunity to transform ourselves to become better and more productive human beings instead of leading unproductive lives.
It’s about turning the challenges that Ramadan throws at us (the fasting, the long night prayers, the lack of sleep) and turning them into opportunities to test our human capacity and show the world what we can do despite these challenges.
Bushrah: Why are you so passionate about productivity?
Muhammad Faris: I believe that productivity is the answer to many of the challenges facing the Ummah. Unfortunately, we’ve become an unproductive Ummah, consuming more than producing, expecting government welfare instead of creating wealth, and we lack the motivation and innovation to lead ourselves forward.
That’s from a macro perspective – but from a micro/individual perspective; leading a productive life is leading a meaningful life. A philosopher once said: “We are happiest when we are striving after something”
Bushrah: First of all we would like to know how brother Abu Productive (productivity guru) spends his Ramadan.
Muhammad Faris: I divide my time in Ramadan in 3 parts:
A portion for my Lord; focusing on Salah, Taraweeh, and reciting Quran.
A portion for my family; focusing on spending quality time with them at home and not travel so much.
A portion for my ProductiveMuslim; doing some writing, thinking, reading on topics that relate to productivity and Ramadan and engaging with the ProductiveRamadan.com online course students.
Bushrah: What is your fondest childhood memory about Ramadan?
Muhammad Faris: I grew up in Jeddah, Saudi Arabia most of my life, so my fondest childhood memory about Ramadan is simply feeling the spirit of Ramadan in the air in the entire city and attending taraweeh with my dad at different mosques across the city.
Bushrah: Do you create a meal plan during Ramadan to ensure your body is receiving the correct foods and nutrition? And do you choose lighter food than usual?
Muhammad Faris: Alhamdulillah – my wife is very conscious of our food and we discuss meal plans in advance so we avoid unhealthy options.
We stick to low GI food (especially for suhoor) and try to eat lots of fruits and vegetables and vegetarian options at night.
I’ve cut down on tea and coffee to almost zero intake in the month (except for herbal tea) and alhamdulillah – managed to stay away from sweets most nights.
Bushrah: : How do you prepare yourself physically for this fasting period? So that you won’t run out of Stream and will keep going the whole working day? For example, do you take vitamins or eat nutritional fruits, vegetables, seeds and nuts?
Muhammad Faris: We eat a hearty healthy low GI oatmeal dish for suhoor which contains:
Organic steel cut oats
Bananas
Berries (blackberries and blueberries)
Raw Nuts
Flaxseed/Chia Seeds
Almond Milk
If we have time, we have fruits and then we cap the suhoor with 2 glasses of water.
We’ve been having the same suhoor every day since the beginning of Ramadan and seems to work well with us.
Combination of eating low GI food + naps in the day and I find myself able to work for at least 8-10 hours in the day.
Bushrah: What’s your daily routine in ramadan? And What changes do you make in Ramadan to your technology usage, socail life?
Muhammad Faris:
4:00am – 4:40am: Suhoor
40am – 5.30am: Fajr at Masijd
30am – 6.30am: Stay until sunrise with Quran Recitation + Athkar
30am – 7.30am: Come home + get ready for the day
7:30am – 12.00pm: Work Work Work
00pm – 1.30pm: Long Nap
30pm – 2.30pm: Dhuhur Prayers @ Masjid
30pm – 6.00pm: Work Work Work
00pm – 7.00pm: Asr prayers @ Masjid
00pm – 8.30pm: Quality time with family
30pm – 9.45pm: Iftar + Maghreb + get ready for Isha
45pm – 11.30pm: Isha + Taraweeh
30pm – 12:00am: Quality time with spouse
00am – 4.00am: Sleep
Bushrah: : What would be your most important goals for you personally to achieve in this Ramadan?
Muhammad Faris: I have set 3 goals for myself:
Complete the preparation for the launch of the post-Ramadan course
Complete preparing website + brochures for a new productivity company I’m launching for corporate
Complete designing a Youth Accelerator program for Masajids and Youth groups in North America.
As you probably notice – the above are not “typical” Ramadan goals. I personally seek the Barakah in Ramadan to get a lot of important work done.
Bushrah: How we can have a transformational Productive Ramadan? Any Productive tips?
Muhammad Faris: Start by setting meaningful goals. Then align your energy management (nutrition, fitness and sleep), your focus management, and your time management to achieving those goals.
If you have no goals for Ramadan (Spiritually-Physically-Socially), you’ll simply waste Ramadan.
Think of goals that if you implement them during Ramadan will transform your life after Ramadan.
Bushrah: There have been a lot of exciting things happening with Productive Muslim Academy lately MashAllah, can you tell us about some of your latest initiatives? And how our users can benefit from productive muslim academy?
The ProductiveMuslim Academy is our way to fill the gap of personal development training for the Muslim world that’s based on the Quran and Sunnah and latest personal development science.
We’ve made the academy practical and useful for the on-the-go professional, busy student, and workin moms because we firmly believe that learning the practical tools to grow and develop can mean the difference between a life well-lived or a failure in this life and the next.
We’ve made the Academy very affordable; you’ll have access to all ProductiveMuslim courses and classes + private facebook group with the community of learners + exclusive webinars, all the above for just $14.99/month (or $0.50 per day!). We hope that your followers and readers can join us to make the most of the Academy and grow with us inshaAllah.
Bushrah: Finally, do you have a message for all our Muslims Fans around the World?
The best advice I can give, is the advice I heard from Sh.Bin Bayyah many years ago, he said “Have sincere intentions and work hard”. That’s the formula for succcess.
JazakiAllahkhair for having me on your blog
Bushrah: Jazakillah khaira for taking the time to share your thoughts about training during Ramadan. I’ve certainly learned a lot and I hope folks who read this interview will feel the same. InshaAllah
This Tandoori Spiced Baked Chicken is very popular in Pakistani restaurants and is usually served with naan bread and chutney. This dish is a great recipes to cook for your house parties and is loved by one and all.
Tandoori Spiced Baked Chicken In Yogurt Masala Recipe
This Tandoori Spiced Baked Chicken is very popular in Pakistani restaurants and is usually served with naan bread and chutney. This dish is a great recipes to cook for your house parties and is loved by one and all.
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 6
Author Bushra Waheed
Ingredients
2poundschicken pieces
For marination
1-1/2cupsplain yogurt
2tablespoonbutter
2tablespoonginger garlic paste
2tablespoonlemon juice
2tablespoonsground cumin
2tablespoonssmoked paprika
1tablespooncoriander powder
1teaspoongaram masala powder
1/2teaspoonturmeric powder
1/2teaspooncayenne pepper
salt to taste
For Garnishing
4limesquartered
onion rings
Instructions
Method
Make two deep slits crossways on the meaty parts of chicken piece.
Sprinkle the salt over the chicken and squeeze over some of the lemon juice.
In a large bowl, add the yogurt, lemon juice, ginger and garlic, plus all of the spices. Mix well and remove any lumps in the yogurt.
Put the chicken into the yogurt mixture and toss to coat evenly.
Cover and place in the refrigerator to marinate for about 4 hours to overnight, which is ideal.
Preheat an oven to 200 degree C.
Put the marinated chicken into a deep heat-proof dish. Cover with a lid or foil with holes poked in the top.
Bake for 30 minutes then move the meat around with a spoon.
Bake for an additional 30 minutes, uncovering the dish for the last 15 minutes of baking only.
Use tongs to remove the meat from the dish and the yogurt sauce and place on a separate tray to broil or use the broil setting on your oven to sear the meat, about 5 minutes each side.Tandoori Spiced Baked Chicken is ready to serve. Enjoy!!
Notes
Note: If you prefer the chicken to be a bright red colour, and a few drops of red coloring into the marinade.Serving Suggestions: Serve with fresh naan bread, onion rings, lemon wedges and a yogurt sauce on the side for dipping.
Well, when I am sad and tired and overall cranky, I likes to eat the food prepared by my mothers hand, the flavorful easy to make food I grew up eating and these Tandoori Spiced Baked Chicken in Yogurt Masala hit the spot. Neither World’s most expensive dish Nor World’s best restaurant can compete Home Cooked Food by Mothers Hand 🙂
On to today’s recipe!
Tandoori Spiced Baked Chicken
Today’s recipe is a favorite of me and my family. It’s a revamped version of this tandoori Roast Chicken Recipe which is one of my popular recipes on the blog! Why is it revamped? Well, because this recipe is more of tastiest than the old one and this is my favorite version: the chicken is deliciously spiced with yogurt marination, and the mango chutney served alongside adds fruity, tangy flavor.
Recipe Photo: Tandoori Spiced Baked Chicken In Yogurt Masala
To pair with the creamy yogurt, and spices, instead of using bone-in chicken or pieces of chicken breast, My mom used chicken thigh and wings. Chicken thigh is fattier, juicer and much more tender than chicken breast – I’m actually not a fan of chicken breast at all due to how tough and rubbery it is.Chicken thigh releases its juices during the cooking process, which leads to a deeply, beautifully flavored tandoori chicken which literally melts in your mouth – something chicken breast can’t do without extended marination times and slow cooking.
Recipe Photo: Tandoori Spiced Baked Chicken In Yogurt Masala
This Tandoori Spiced Baked Chicken is very popular in Pakistani restaurants and is usually served with naan bread and chutney. This dish is a great recipes to cook for your house parties and is loved by one and all.
Recipe Photo: Tandoori Spiced Baked Chicken In Yogurt Masala
If you have the ingredients on hand and a micro-plane or grater, tandoori chicken wings are so easy to make! Goes great served with Zeera Raita(cumin yogurt dip) or mango chutney, lemon wedges and some onion rings.
Recipe Photo: Tandoori Spiced Baked Chicken In Yogurt Masala
Bismillah, let’s get started!
Check it out the Tandoori Spiced Baked Chicken In Yogurt Masala recipe and printable version below.
Tandoori Spiced Baked Chicken In Yogurt Masala Recipe
This Tandoori Spiced Baked Chicken is very popular in Pakistani restaurants and is usually served with naan bread and chutney. This dish is a great recipes to cook for your house parties and is loved by one and all.
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 6
Author Bushra Waheed
Ingredients
2poundschicken pieces
For marination
1-1/2cupsplain yogurt
2tablespoonbutter
2tablespoonginger garlic paste
2tablespoonlemon juice
2tablespoonsground cumin
2tablespoonssmoked paprika
1tablespooncoriander powder
1teaspoongaram masala powder
1/2teaspoonturmeric powder
1/2teaspooncayenne pepper
salt to taste
For Garnishing
4limesquartered
onion rings
Instructions
Method
Make two deep slits crossways on the meaty parts of chicken piece.
Sprinkle the salt over the chicken and squeeze over some of the lemon juice.
In a large bowl, add the yogurt, lemon juice, ginger and garlic, plus all of the spices. Mix well and remove any lumps in the yogurt.
Put the chicken into the yogurt mixture and toss to coat evenly.
Cover and place in the refrigerator to marinate for about 4 hours to overnight, which is ideal.
Preheat an oven to 200 degree C.
Put the marinated chicken into a deep heat-proof dish. Cover with a lid or foil with holes poked in the top.
Bake for 30 minutes then move the meat around with a spoon.
Bake for an additional 30 minutes, uncovering the dish for the last 15 minutes of baking only.
Use tongs to remove the meat from the dish and the yogurt sauce and place on a separate tray to broil or use the broil setting on your oven to sear the meat, about 5 minutes each side.Tandoori Spiced Baked Chicken is ready to serve. Enjoy!!
Notes
Note: If you prefer the chicken to be a bright red colour, and a few drops of red coloring into the marinade.Serving Suggestions: Serve with fresh naan bread, onion rings, lemon wedges and a yogurt sauce on the side for dipping.
I have also posted Tandoori Moti Tikka Recipewhich is another easiest & tastiest version of making Tandoori Chicken. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.
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.
A simple and nutritious snack, chapati (flatbread) stuffed with spicy mince filling, salad and chutney, perfect for busy morning breakfast and also lunch. Plain chapati’s can often come across as boring and many people turn up their noses at the mere mention of them! So Today, I come up with an innovative way to present chapati’s, that’s filling, nutritious and super yummy.
Photo: Chapati Rolls Stuffed with Mince
One of my favorite things to eat is a roll stuffed with goodies.I enjoy food that I can eat with my hands and this dish is no exception. It’s very easy to make and delicious to eat. These chapati rolls is excellent for suhoor meals that can be made quickly with the left over chapati’s.
Photo: Chapati Rolls Stuffed with Mince
Also Perfect to bring on a trip or a picnic as they are easy to wrap and taste just as great when eaten lukewarm or chilled. Give a try and enjoy.
Bismillah, let’s get started!
Check it out the Chapati Rolls Stuffed with Mince recipe and printable version below.
A simple and nutritious snack, chapati (flatbread) stuffed with spicy mince filling, salad and chutney, perfect for busy morning breakfast and also lunch.
Heat oil or butter in a large pan over medium high heat.
Saute onion for 2-3 minutes. When the onions have softened up but not yet golden in colour add ginger and garlic, and cook for 1 minute.
Then add mince and let it drain out most of the moisture for about 4-5 minutes.
Add green chilies, red pepper and salt.
Reduce the heat on low and cover the pan. Let it simmer for 25 minutes or until mince is cooked thorough and all water dries up.
Remove the lid and cook on high flame for 3-4 minutes then add chili garlic sauce and soy sauce.
Cook 2 minutes longer then turn the heat off.
Sprinkle mint and coriander leaves.
To Assemble Chapati Rolls
Reheat chapati’s.
Place chapati on a clean board, spread 1 tablespoon mayonnaise on it. Then add the mince stuffing across the center.
Drizzle some mint chutney.
Sprinkle veggie salad and roll up the chapati.
Secure with toothpick. Don’t worry if it gets a little messy eating that’s just a art of the fun of eating a roll. ENJOY 🙂
Notes
Serving Suggestions: Serve with salad, french fries and chutney. Or you can serve everything separate and let your guests or family prepare their own stuffed chapati rolls.
Recipe Note’s:
You can also stuff these chapati rolls with chicken or beef mince, or colorful veggies.
If you prepare the chapatis ahead make sure to store them in an airtight container. If not they will become very hard and dry.
I have also posted Shami Kabab Paratha Rolls Recipewhich is another easiest & tastiest version of making Paratha Rolls. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.
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.
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.
