Food plays a big part in the celebration of Ramadan. Our Ramadan Recipes section contains a variety of Sehar-o-Iftar Recipes. Have healthy and nutritious Ramadan with our yummy recipes.
As a child I was not the veggie lover I am today.When my mommy cooked veggies, I was apprehensive. Vegetables? Ew! A few years have passed since then and I love veggies of all shapes and sizes.
This weekend, I had a day off and I decided to cook nothing but finger foods. I knew I wanted veggie pizza, but I wanted something more convenient and easier to eat. I have found that when I make veggie pizza in the flat pizza style, it can be a little messy to eat because the toppings want to fall off. So, I did a quick Youtube search and found the recipe I used as inspiration for my Veggie Pizza Cups.
Veggie Pizza Cups
Photo: Veggie Pizza Cups
Ramadan is coming and with it comes family get-together’s and parties. And if you need an easy to make appetizer recipe for your next party, then you should try this Veggie Pizza Cups. There’s no reason for buying store made appetizers when they’re so easy to make, fun & cheap and are guaranteed to be a hit at your next party. Don’t slave away in the kitchen when you could be enjoying the party!
The idea may seem daunting at first but I hope by now I’ve got you well acquainted with handling different types of pizza’s. Be it: my The Perfect pizza dough recipe used to make not just this beautiful Baby Chicken Bread but also these cute little Mini Pizza Cups. Or this super easy and frugal recipe for Pizza Paratha. And how can we forget, my all-time favorite, the soft puffy Pizza Rolls…O’so good!
Cute little Veggie Pizza Cups in Oven
It’s one of my favorite finger food. It’s amazing that just a few basic ingredients can come together into something so delicious. For topping, I decided to use mixed veggies (corn, carrot, capsicum, green onion) and mushrooms in these because they’re my favorites veggies, but you could easily mix it up and use any toppings you like. I really do recommend making it as listed though, because these were just perfect. It tastes just like you’re eating a slice of pizza! Don’t skip out on the Italian Seasoning either – I think it adds a lot of flavor.
They tasted delicious and impressed my family without making a mess. I will definitely be making them again this holiday season.
Photo: These bite-sized Veggie Pizza Cups are perfect for picky eaters.
These Veggie Pizza Cups can be used for appetizers, party snacks, a light lunch, the first course of a dinner. Perfect party for picky eaters.
It would freeze well if you decided to double the batch. Enjoy 🙂
Check it out the Veggie Pizza Cups recipe and printable version here!!
I do hope that your plans for this holiday weekend teeter more to the side of savoring than that of to-doing.
If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!
Pizza is always a crowd pleaser, but making your own can be a bit of a headache. This bite-sized alternative is easy to make and healthy (just 150 calories each!) and as much fun to make as they are to eat.
Mini Pizza Cups
Mini Pizza Cups
I’m sure you’ve all heard of or made Pizza Cupcakes or Pizza Muffins before. But as simple or obvious as this recipe seems, sometimes we need a good reminder of the un-fussy classics. Sometimes you don’t have time or the right ingredients to make an elaborate meal. When this happens, it’s good to have something simple and inexpensive to fall back on.
Healthy, Budget Friendly Mini Pizza Cups? Yes, Yes, and Yes!
Mini Pizza Cups
If you’re crazy about pizza like me, but can’t justify eating it as much as you’d like, this is a great recipe for you. I used leftover pizza dough, chicken, lots of fresh vegetables, and a tablespoon or so of cheese on each mini pizza. Considering each pizza cup base 60 calories, the shredded chicken & cheese about 40 calories, and the rest of the ingredients were vegetables, I’m guessing each pizza had about 150 calories. This is not scientific, but it’s my best guess.
Mini Pizza Cups
An interesting and fun way to present your pizzas. These cute little pizza cups will delight anyone, especially kids. Have your children create their own pizzas, and get creative with the toppings. Perfectly shaped and easy to handle, they make for a great addition to lunch boxes or for picnics and road trips.
Mini Pizza Cups
Hope you will give this a try and let me know how it turns out for you..
Check it out the Mini Pizza Cups recipe and printable version here!!
Mini Pizza Cups Recipe
Pizza is always a crowd pleaser, but making your own can be a bit of a headache. This bite-sized alternative is easy to make and healthy (just 150 calories each!) and as much fun to make as they are to eat.
For Pizza Dough
2-1/2 cups plain or all purpose flour
4 tablespoon oil
1-1/2 teaspoon instant yeast
1 teaspoon castor sugar
1 teaspoon salt
2 pinches of baking powder
warm milk with a bit of water for kneading
For Mini Pizza Cups
1 cup pizza Sauce or Ketchup (Recipe here)
1 cup cooked chicken
1 small Capsicum (chopped)
1 small onion (chopped)
5-6 black Olives (thinly sliced)
1 cup mozzarella Cheese (grated)
Italian herb Seasoning (for topping)
1 teaspoon oil (for greasing)
To Make Dough
Mix all the dry ingredients and the oil in a bowl or food processor, then gradually add the warm milk a little at a time.
Knead it into a soft dough.
Dab a touch of oil all over the dough, then cover it and place it somewhere warm.
Leave it to rise to double its size, takes about 30 minutes to an hour depending on the weather.
Once ready, punch down the dough and then divide it into 18 equal balls.
Grease 24 cups muffin pan with oil or butter and set aside.
Roll each dough ball out into a circle of about quarter inch thickness, then gently place it in the cup hole of the pan, patting it gently to fit the shape.
Repeat this method with the rest of the balls.
Next, spread a light layer of pizza sauce in each cup. Then add the chicken, capsicum and onions.
Sprinkle some cheese over the filling and drizzle some ketchup over the top of each cup.
Top with olives and herb seasoning.
Allow the pizza cups to rest and rise for 20 minutes, then preheat the oven at 180 degree C.
Bake them for about 12-15 minutes or until the cheese is bubbly and the dough is cooked through.
Remove the pizza cups from the pan and allow them to rest on a wire rack to cool slightly before serving.
Delicious Mini Pizza Cups are ready to serve. Enjoy!
Recipe Note’s: These delicious Mini Pizza cups can be frozen for up to 2 weeks.
Serving Suggestions: Serve with your favorite dipping sauce.
I have also posted My Fav French Bread Pizza Recipe and Pizza Rolls Recipe which are another easiest & tastiest version of making Pizza. 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.
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.
Hot and Spicy Kebab Paratha Rolls Recipe
What better way to spice up the weekend lunch than with a Kebab Paratha Rolls stuffed with flavorful hot and spicy sauces and colorful veggies.
For Kebabs
300 gm mince meat
1 large onion (minced)
1 inch piece of ginger (crushed)
4 green chilies (chopped)
1/4 bunch fresh coriander
1 teaspoon red chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon all spices powder (garam masala)
salt to taste
2 tablespoon oil or butter for busting
For Parathas
1 cup whole wheat flour
1 cup white flour
Salt to taste
2 tablespoon clarified butter (desi ghee)
Water as required
black seeds as required (optional)
For Paratha Roll Topping & Stuffing
4 tablespoon mayo garlic sauce
4 tablespoon mint yogurt chutney
1 cup pickle (cucumber, onion, carrot, green chili etc)
few salad leaves
chili flakes ((optional))
Method
To Make Kebab’s
Put mince, onion, green chilies, ginger, coriander, red chili, cumin seeds, salt and all spices in a chopper. Process until well combined.
Now make shape of long seekh kebabs and set aside.
Heat 2 tablespoon oil or butter in a pan over medium heat.
Shallow fry the kebabs covered on low heat for 10-15 minutes or until all the water of mince dries and kebabs are done.
To Make Parathas
Place flours in a large bowl. Add ghee and salt in it. Knead a soft dough with water.
Let it rest for 1 hour at room temperature.
Preheat the iron griddle or pan over low heat.
Now make round shape parathas with the help of rolling pin.
Sprinkle black seeds over it and press gently.
Cook parathas with butter on medium heat until crispy.
Take it out in a plate and set aside.
To Assemble kebab Paratha Roll
Now place paratha’s on a clean surface.
Spread mayo garlic sauce over the paratha’s.
Put salad leaves and 2 seekh kebabs over the each paratha.
Pour minty yogurt chutney over it.
Sprinkle pickles and chili flakes (if like it). Roll up tightly and secure with wooden pick.
Now Cut the paratha roll from the center. Hot and Spicy Kebab Paratha Roll is ready to serve. ENJOY!!
Serving Suggestions: Serve hot with sauce and salad of your choice along with Lemonade.
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!!
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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.
Phirni Recipe
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.
1-1/2 liter whole milk
4 tablespoon raw rice
4 tablespoon sugar
4 tablespoon cold milk
2 tablespoon heavy cream (optional)
1/2 teaspoon green cardamon powder
1/2 teaspoon rose essense
12 almonds (chopped)
2 pistachios (chopped)
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.
Serving Suggestions: Serve as a dessert after any meal.
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.
Chocolate Samosa Recipe
Crispy samosas with chocolate and walnut is a classic snack for everyone. Try once you will love it for sure
200 gm dark chocolate (grated)
2 tablespoon chopped walnuts
2 tablespoon fresh cream
12 Samosa wraps
1 egg (lightly beaten)
oil for frying
In a bowl, mix together the fresh cream, chocolate and walnuts. Now make samosas with chocolate filling and sealed with beaten egg.
Heat sufficient oil in a pan and deep fry samosas on medium heat for 2 minutes or until they turn crispy ang golden.
Drain onto an absorbent paper.
Drizzle some melted chocolate over them.
Chocolate Samosa is ready to serve. Enjoy!
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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.
Spicy Chickpea Salad (Chana Chaat) Recipe
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.
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!
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.
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
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.
Chapati Rolls Stuffed with Mince Recipe
A simple and nutritious snack, chapati (flatbread) stuffed with spicy mince filling, salad and chutney, perfect for busy morning breakfast and also lunch.
For Mince Stuffing
300 gm ground mince
2 medium sized onions (finely chopped)
2 garlic cloves (minced)
1 tablespoon chopped ginger
1 tablespoon cooking oil or butter
2 green chilies (finely chopped)
2 tablespoon chili garlic sauce
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
Salt to taste
few mint leaves (finely chopped)
few corinader leaves (finely chopped)
For Chapati Rolls
4 chapati’s {check chapati recipe here}
4 tablespoon Mint Tamarind chutney {check chapati recipe here}
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 🙂
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.
Summer has been kicking into high gear and the temperatures have been climbing here, and everyone wants to keep cool on hot summer days. So today, I have a recipe for a simple, classic and very popular sandwiches: “Egg and Cucumber Sandwiches”.
Photo: Egg and Cucumber Sandwiches
Egg and Cucumber Sandwiches
Egg and Cucumber sandwiches are the most delicious, easiest finger foods to make. All you need is sliced white bread, boiled eggs, mayonnaise and of course, cucumbers. To enhance the flavor, I also spread a thin layer of dill with cream cheese spread.
Photo: Egg and Cucumber Sandwiches
I love adding cucumbers to egg mayonnaise. And sometimes different herbs too (especially dill goes very well with eggs and cucumbers). The cucumber can either be chopped finely and mixed into the egg mayonnaise or sliced thinly , I like the latter since it adds a nice fresh crunch to the sandwich. This can be made in advance and keeps well, so is perfect for tea parties.
Photo: Egg and Cucumber Sandwiches
What are your favorite foods for a tea time snack or tea party? For me, the food are simple to prepare and easy to eat (and not so messy), preferably something we can eat using our hands or toothpicks.
Photo: Egg and Cucumber Sandwiches
If you’re looking for an extremely quick and easy recipe for a lunch box, or a tea party, or a picnic, or you just so happen to have an extra cucumber lying around, then give these egg and cucumber sandwiches a try. They’re deliciously light and fresh, and I love the crunch of the cucumber. These delicious, easy-to-assemble sandwiches are great for a quick summer meal.
Bismillah let’s get started.
Check it out the Egg and Cucumber Sandwiches recipe and printable version below!!
Egg and Cucumber Sandwiches Recipe
Egg and Cucumber sandwiches are the most delicious, easiest finger foods to make. All you need is sliced white bread, boiled eggs, mayonnaise and of course, cucumbers. To enhance the flavor, I also spread a thin layer of dill with cream cheese spread.
For Egg Salad
3 hard boiled eggs
1/2 cup mayonnaise (mayo with olive oil is my favorite)
1 tablespoon fresh dill (chopped)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon pepper
salt to taste
For Sandwiches
3 tablespoon cream cheese spread
1 large cucumber (peeled and thinly sliced)
12 sliced white sandwich bread
Method
In a medium bowl, mix together the eggs and mayonnaise until completely incorporated.
Add garlic powder, salt, pepper and chopped dill. Mix until well combined.
Set aside.
Toss bread slices on both sides.
Spread egg spread mixture on 4 bread slices.
Cover with another four bread slices.
Top with cheese spread and cucumber strips, then close sandwiches with remaining bread slices.
Cut crusts from bread, forming finger sandwiches. Cut each sandwich into three, creating 3 rectangle mini-sandwiches each. Enjoy!
Serving Suggestions: Serve with tea or you can enjoy with finger chips and chili garlic sauce.
I have also posted Zinger Club Sandwicheswhich is another easiest & tastiest version of making sandwiches. 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 Sandwiches Making!!
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In the Name of Allah, Most Gracious, Most Merciful
Need a great recipe for just the ingredients you have on hand? Then try this one. Your kids will love opening their lunch boxes to enjoy these “Mince Stuffed Cutlets”.
Photo: Mince Stuffed Cutlets Recipe
Mince Stuffed Cutlets
When I was in college, these “Mince Stuffed Cutlets” was one of the first recipes I ever added to my regular rotation.
Mince Stuffed Cutlets is a great appetizer that involves soft delicate potato patties stuffed with seasoned cooked mince. Delicious and crispy patties that can be made in just 35 minutes. These make a great snack or appetizer or even a starter for parties or perfect for weekend meals.
Photo: Mince Stuffed Cutlets
I used to fill my cutlets with spinach, broccoli, cheese, or whatever ingredients I have in my hand. It’s so fun to experiment with different ingredients, home cooking should be easy and fun! Although I enjoyed a lot of combinations, mince stuffed cutlets was always my favorite (and cheese, too).
I know it seems quite far apart but when you take a bite it taste very close to the potato chops.
Photo: Mince Stuffed Cutlets Recipe
There are many variations I have seen online. Some use a little flour mixed with the potato mash, an egg wash, bread crumbs and cornflour. You can make it vegetarian by using cooked peas and carrots in garam masala with some onions and fresh coriander then mixed with the mashed potato and shallow fried. You can replace the lamb mince with cooked ground chicken or beef, or fish. Try getting more creative: This is great fun – keep adding different ingredients to taste the different flavors.
Photo: Mince Stuffed Cutlets
Bismillah, let’s begin!
Check it out the Mince Stuffed Cutlets recipe and printable version below.
Mince Stuffed Cutlets Recipe
Need a great recipe for just the ingredients you have on hand? Then try this one. Your kids will love opening their lunch boxes to enjoy these “Mince Stuffed Cutlets”.
For the Mince Stuffing
1/2 kg lamb or mutton mince
1 large onion (minced)
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
salt to taste
1 tablespoon cooking oil
2 green chilies (chopped)
2 tablespoon mint and coriander leaves
For Potato Filling
4 potatoes (boiled and mashed)
1/2 teaspoon crushed red chili
1/2 teaspoon cumin seeds
1/4 teaspoon black pepper (freshly ground)
salt to taste
mint and coriander leaves (finely chopped)
For Cutlets
1 cup bread crumbs
2 eggs (lightly beaten)
oil for shallow frying
Method
To make Mince Stuffing
Heat oil in a saucepan or pot over medium heat.
Saute onion, for 5 minutes or until transculent.
Now add ginger garlic paste and cook for 30 seconds.
Now add the mince and season with red chili, cumin powder, coriander powder and salt.
Stir well.
Cover and let it simmer for 25 minutes on low heat.
No need to add extra water. Cook meat in its own juices.
Remove the lid and cook meat on high flame or until it dries out and smells cooked and gets slightly brown, keep moving around and fry by adding about 1 tbsp of oil.
Now add the green chilies, coriander leaves, mint leaves.
Turn the heat off and do not cook further.
Keep aside and let it cool down.
To Make Potato Filling
Mash potatoes in a large bowl. Add the salt, cumin seeds, red chilli, black pepper and coriander mint leaves.
Mix until well combined.
To Make Mince Stuffed Cutlets
Make patti of potato mixture and spread mince mixture over it and cover with another pattie.
Seal edges and flatten it into a round shape.
Keep making until mixtures are used up.
Beat eggs in a small bowl.
Dip cutlets in egg then coat in crumb mixture.
Heat oil in a shallow pan over medium heat.
Fry for 2 minutes on each side or until light brown.
Remove from the oil and absorbent on kitchen paper.
Mince Stuffed Cutlets are ready to serve. Enjoy!
Serve immediately with green coriander chutney or ketchup or by themselves!
Recipe Note’s:
You can use Chicken /Mutton /Beef mince as on your choice.
These freeze quite well so you can pop them in the freezer before frying them and then completely defrost and then coat and fry.
I have also posted Sesame Potato Cutlets Recipe which is another easiest & tastiest version of making Cutlets. 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!!
Keep remember me in your Dua’s and Stay tuned for new content on the blog 🙂
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.
Hope all of you are doing well and are leading happy, healthy lives. It seems such a long time since I’ve updated the blog. Well, ’seems’ is probably not the correct word to use, and I am promptly changing it to ‘has really been’! But thanks for being patient and still showering the blog with love during my absence. Sorry for that as I haven’t been feeling good these days.
Oven Roasted Chicken Legs Recipe
A few weeks ago, We had a party on home. And I made Oven Roasted Chicken Legs on my brother request. He’s a Drumsticks Lover. It was a great evening, with plenty of food and some great company. That evening also made me realize how many more wonderful dishes I have yet to celebrate on this blog.
Photo: Oven Roasted Chicken Legs
So, today I come up with a new recipe of Oven Roasted Chicken. Sounds YUM YUM!!
Oven Roasted Chicken Legs Recipe Oven Roasted Chicken Legs Recipe
Oven Roasted Chicken Legs
If you’re obsessed with bakedchicken drumsticks? Or If you love eating crispy chicken legs and you love easy meals. This one checks all the boxes. Make these Oven Roasted Chicken Legs for dinner soon, you won’t be disappointed.
Oven Roasted Chicken Legs Recipe
Crispy and juicy oven roasted chicken legs that will satisfy even the most die-hard fried chicken fan. For a simple, yet delicious evening meal, serve this chicken alongside ovenroasted veggies or green salad.
So Let’s begin!
Check it out the Oven Roasted Chicken Legs recipe and printable version below!!
Oven Roasted Chicken Legs
If you're obsessed with baked chicken drumsticks? Or If you love eating crispy chicken legs and you love easy meals. This one checks all the boxes. Make these Oven Roasted Chicken Legs for dinner soon, you won’t be disappointed.
10 chicken legs or drumsticks
2 tablespoon melted butter
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon herb seasoning
salt to taste
Method
The most important thing about oven roasted chicken legs is to rinse and pat dry the chicken. The chicken needs to be as dry as possible before we bake, this way the skin will crisp up.
Preheat oven at 200 degree C.
Now rub the chicken legs with melted butter,lemon juice, garlic powder, onion powder, red chili, salt, cumin and herb seasoning.
Place chicken pieces on wire rack and set into a baking sheet.
Bake the chicken legs in the preheated oven for 30 minutes then use tongs to rotate each drumstick and bake until done.
Remove from oven and allow to rest for 10 minutes before serving (this little step is very important if you like juicy chicken.
Oven Roasted Chicken Legs are ready to serve. Enjoy!!
Serve with Coleslaw and Hot and Spicy Sauce.
Recipe Note’s:
Do not place the seasoned chicken pieces directly on the baking sheet. Instead, place a wire cooling rack on top of the cookie sheet and place the chicken pieces on the rack, this will allow air to circulate around the chicken, resulting in perfectly crispy chicken without the soggy bottoms.
If you like the chicken drumsticks nice and browned, place them under the broiler for few minutes after they are baked.
If you prefer cheese, you can sprinkle 1/4 cup of freshly grated Parmesan cheese over them.
I have also posted Chili Chicken Legswhich is another easiest & tastiest version of making Drumsticks. 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!!
Keep remember me in your Prayers and Stay tuned for new content on the blog 😉
If you like this Oven Roasted Chicken Legs, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
In the Name of Allah, Most Gracious, Most Merciful
I hope you’re well and have had a good start to the week. I’m sorry to let you worry about me, but these days I’m a bit busy. As you know study study study. lol 😀 I am madly busy with my assignments. Sorry for this post being late.
My class got cancelled today. Glad I get a chance to breathe. So I decide to write a post for my lovely reader’s. Last week, I made these Veggie rolls ( Baked Version) to give myself a break from assignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this.
Take a Break and bake Some Veggie Rolls 🙂
These yummlicious veggie rolls are healthy and very filling. And they smell amazing when they’re baking. They crisped up fine in the oven. The only problem is that three wrappers have 180 calories! What!???? That’s a lot. I ate 3 rolls anyway. 😛 😉 They are ready in only 35 minutes and you can use your favorite veggies.
Photo: Baked Veggie Rolls Recipe
You could fry these, too, but I was trying to keep them healthy. I hope you all give this Baked Veggie Rolls recipe a try and let me know how they turn out!
Baked Veggie Rolls
So let the fun begin!
First Prepare Veggie Filling: Heat a small amount of oil in a wok over medium heat. Add giner and garlic. Saute until fragrant. Might you think, it’s a stupid instruction, isn’t it? Tell you what, just cook your garlic few seconds until they’re soft-ish.
Now add green peas, red beans and corns. Cook for 2-3 minutes or until they are soft.Add remaining veggies and add a splash of vingear. Stir fry for few minutes. You can add soy sauce or any store bought sauce etc. But I didn’t add it. As I try to avoid artifical ingredients to follow my journey towards clean eating. 🙂
Sprinkle black pepper, red chili, and maybe a little salt if you need it. If you want to use fresh herbs then I think that would be lovely.
Stir well and Let everything simmer for a couple of minutes, but don’t let everything get overly soft because you still have to stuff and bake your rolls.
Take the mixture into a bowl and let it cool for few minutes. Once everything is cool, you can either proceed to stuffing the rolls, or cover your bowl and put everything in the fridge overnight. If you do refrigerate the veggie mixture, be sure to bring it room temperature before stuffing your rolls.
When you’re ready to stuff your rolls, be sure your stuffing mixture and wrappers are at room temperature. You’ll want a clean work surface for this part and a bowl of water nearby.
Don’t be intimidated by this part. You just want the rolls to hold the yummy stuffing in. They don’t need to be perfect. And, frankly, if someone is going to judge you on how pretty your spring rolls are, then you probably shouldn’t be feeding them. lol 😛
Preheat an oven for 200 degree C and brush a baking sheet with oil.
Place a wrapper out in a diamond shape on your work surface.Put a tablespoons of filling in the center of the wrapper. I under-stuffed these rolls, so they turned out chewier that I would have liked. However, you don’t want to stuff them so full that they split open. It’s a delicate balance.
Bring the bottom point of your wrapper up over the filling and tuck it under as tight as you can. Fold the sides over and shape into a roll.
Moisten the edges of the top flap slightly with water and roll the roll over, pressing the point on the underside of the roll to seal it.
Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
Lightly brush the tops of the rolls with egg-wash and sprinkle sesame seeds over them.
Bake in the preheated oven for 20 minutes or until they turn golden brown. This took my oven around 22-25 minutes.
You can eat these veggie rolls with tamari or soy sauce, but we prefer sweet and sour sauce.
Ready !!
Photo: Baked Veggie Rolls Recipe
Sorry I din’t get step by step picture as I was hungry and on in a hurry to eat 😛
Check it out the Baked Veggie Rolls Recipe and printable version below!!
Baked Veggie Rolls
Last week, I made these Veggie rolls ( Baked Version) to give myself a break from assignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this.
1 large carrot (cut into julienne)
1 spring onion (cut into julienne)
1 cup cabbage thinly sliced
1 green pepper (thinly sliced)
1/4 cup boiled green peas
1/4 cup boiled corns
1/4 cup boiled red beans (optional)
1 tablespoon chopped ginger
1 garlic clove (crushed)
1 tablespoon olive oil
2 tablespoon freshly parsley (chopped)
1/2 teaspoon vinegar
1/2 teaspoon pepper
a pinch of crushed red chili
salt to taste
1 egg (for brushing)
1 tablespoon sesame seeds (for sprinkling)
16 roll wrappers or sheets
Directions
Heat oil in a wok over medium heat. Saute giner and garlic till fragrant.
Add green peas, red beans and corns. Cook for 2-3 minutes then add remaining veggies and add vinegar.
Cook and stir for few minutes.
Season with salt , pepper and red chili.
Mix well and cook for 1 more minute. ( Don’t over cook).
Transfer the veggie mixture into a bowl and let it cool completely.
Preheat an oven for 200 degree C and brush a baking sheet with oil.
Place a wrapper like diamond, put 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, brush a little water along the edge and close it up.
Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
Lightly brush the tops of the rolls with egg-wash.
Sprinkle sesame seeds over them.
Bake in the preheated oven for 20 minutes or until they turn crispy and golden brown.
Serving Suggestions : Serve with sweet and sour sauce.
Keep me in your duas please, and have a lovely week,
Wasalaam!
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A delicious and easy tea time snack for your friends and family. Fresh Parsley makes this traditional Potato Scotch egg recipe extra special.
Photo: Potato Scotch Eggs
Scotch eggs are one of those foods that have never gone out of favorite.I really love Scotch Eggs. Believe me this homemade potato scotch eggs are a world away from shop bought versions. They’re worth the effort for a special picnic treat. Packed with protein power, this summer fair favorite is easy to make in your home kitchen. Ready to eat in just 30 minutes, it makes a great start to the day, or a satisfying snack.
Photo: Potato Scotch Eggs Recipe
I have always been fascinated by Scotch eggs. I think they bring a little “wow” factor to any table. Scotch eggs are traditionally made with sausage meat wrapped around a hard boiled egg then breaded and deep fried. I wanted to shake up this UK savory treat with some Asian spices and do my own take on it. I decided instead of using a raw sausage meat, I would make a potato filling to wrap around the egg then bread it and deep fry it. I loved how these came out and they go perfectly with zeera rice and curry meal.
Photo: Potato Scotch Eggs
They also go well with a salad, bread, naan, etc… I think these beautiful eggs dress up any Asian or European table. If you are little worried about the size of the larger scotch eggs, I did make make a smaller version of this fun dish. I think the smaller version is actually a little more manageable to make and serve, although it doesn’t have the show-stopper look as the whole egg version when you cut them. Of course, both are equally tasty and fun and you will love to see them once they sit prettily on your table. Do try it, your kids will love it. Perfect for lunch box.
Note: Make sure you cut the larger scotch eggs in half or quarters before serving so the guests can see the inside because that’s the “wow” factor to the dish. Enjoy.
Check it out the Potato Scotch Eggs Recipe and printable version below!!
Potato Scotch Eggs
A delicious and easy tea time snack for your friends and family.
Fresh Parsley makes this traditional Potato Scotch eggs recipe extra special.
6 organic eggs
3 medium sized potatoes (boiled)
2 small dried red chilies (cruhsed)
1 tablespoon fresh parsley leaves (chopped)
1 teaspoon soy sauce
1 teaspoon black pepper (freshly ground)
salt according to taste
For Coating
4 tablespoon cornflour
1/2 cup bread crumbs
1 egg (light beaten)
a pinch of salt and pepper
oil for frying
Bring a pan of salted water to the boil. Cook 6 of the eggs for 6 minutes.
Strain and leave to cool for 10 minutes in iced water.
Then peel.
Meanwhile, mash potatoes in a large bowl.
Add parsley, soy sauce and red chili.
Season with salt and pepper.
Mix until well combined.
Shape the potato mixture around the boiled eggs; it could be 1 cm thick.
Beat egg with a pinch of salt and pepper.
Now coat the potato covered eggs first in the cornflour, then dip in the egg.
Then coat with bread crumbs.
Heat the oil in a deep pan over medium heat.
Carefully drop the scotch eggs into the hot oil and cook for 3-4 minutes or until crispy and golden.
Remove from the oil and drain on kitchen paper.Cut them in half or quarters.
Drizzle some ketchup before serving. Delicious Potato Scotch Eggs are ready to serve. Enjoy!!
1. Do not freeze them because potato become soggy and watery if you store them for longer period of time. I myself prepare potato based things fresh always. 2. You can also add any herb seasoning in potato mixture. 3. You can also make it with chicken mince etc.
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Looking for a simple meal? Then try this Chicken Shorba Recipe, you will like the taste of Chicken Shorba._ perfect for week days. It’s a good change in your lunch or dinner. This lip smacking Chicken Shorba Recipeis one of my favorite. It’s prepared in chicken stock with addition of traditional Pakistani ingredients, texture and consistency of an Pakistani Stew and the aroma of Oriental spices.
After a weekend of delicious excesses, I’m ready for a healthy alternative. This weekend I’ve eaten like a queen –fried food, buttery paratha’s, creamy curries, biryani’s, naan, and more units of chocolates than I really care to count. So today I’decide to make light and nutritious meal. Weather is quite rainy so relaxing with this warming and nutritiousChicken Shorba –Chicken Curry– will be something to look forward to when I get home back from Uni. I made this Chicken Shorba last night and it only took 1 hour to prepare and cook. It’s in the fridge now and can be warmed up in few minutes. Normally I would serve this tangy and satisfying Chicken Shorba (chicken soup) with steamed rice but to make it easy, I served it with tandoori roti.
Photo: Chicken Shorba Recipe
Almost every country has their own version of chicken soup. I hope you like and enjoy this version as much as I do! If you like this Chicken Shorba Recipe, Please Subscribe to my blog. I have lots more recipes to share with you.
Check it out the Chicken Shorba Recipe and printable version below!!
Chicken Shorba
Perfect for week days. It’s a good change in your lunch or dinner. This lip smacking Chicken Shorba Recipe is one of my favorite. It’s prepared in chicken stock with addition of traditional Pakistani ingredients, texture and consistency of an Pakistani Stew and the aroma of Oriental spices.
2 lbs organic chicken (desi murgh)
2 medium onion (finely chopped)
2 tablespoon butter
2 tablespoon cooking oil
4 cloves garlic (minced)
1 tablespoon fresh ginger; grated
1/2 cup tomato puree
1/2 cup plain yogurt
1 inch piece of cinnamon stick
4 cloves
7 peppercons
1 teaspoon paprika powder
1/2 teaspoon cardamom powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 teaspoon cayenne powder
4 cups chicken stock
salt according to taste
For Garnishing
few coriander leaves
Directions
Take a large pot, melt the butter over medium heat.
Now add oil and chopped onions, cinnamon stick, peppercorns, and cloves.
Stir and fry until the onion turns translucent and lightly browned.
Stir in the garlic and ginger and the dry masala, blending well.
The aroma coming from your kitchen will be amazing.
Add chicken. Stir and cook for 15 minutes or until chicken is no longer pink.
Now add tomato puree and yogurt.
Cover with a lid and let it simmer on low heat for 40 minutes or until chicken is almost tender and all water dries up.
Remove the lid and cook on hight heat for few minutes or until oil come on top.
Now add the chicken stock.
Bring to the boil, then lower heat and simmer 10 minutes.
If you’re not in a hurry or for a more intense flavour, let the soup simmer for longer.
Transfer into a serving bowl.
Garnish with fresh coriander leaves. Delicious Chicken Shorba is ready to serve. ENJOY!!
Make sure always to buy fresh chicken & which is hormone free.
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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Here is a Pakistani twist on the everyday french fries. Super simple to make and very tasty and crispy. You can eat them any time with cold drinks or tea. Would go great with a veggie burger or any type of burger. Or even just as a snack.
It’s a perfect recipe for a quick and easy desi snack, consider making a spicy potato chips please guests who love spicy foods. delicious!!! I serve it withHomemade Tomato Ketchup. You can serve with any kind of dip or sauce you want.
Photo: French Fries Pakora Recipe
You should always use old potatoes to make french fries. New ones are moist and are extremely raw, that do not make french fries crispy.
Step by Step ~ French Fries Pakora Recipe
Step 1 ~ First Peel the potatoes with the help of a peeler and wash them.
Step 1 ~ French Fries Pakora
Step 2 ~ Now cut them into long pieces. You can use french fries cutter that can be easily bought from the market also. You will be able to cut the pieces quickly and in equal shapes.
Step 2 ~ French Fries Pakora
Step 3 ~ In a large bowl, add potatoes, chickpea flour, rice flour and cornflour. Season with salt, chili powder, cumin and garlic powder.
Step 3 ~ French Fries Pakora
Step 4 ~ Add little water and mix well to coat evenly.
Step 4 ~ French Fries Pakora
Step 5 ~ Heat oil in a pan over medium heat.
Step 5 ~ French Fries Pakora
Step 6 ~ Put the french fries pakora into it to fry. Make sure that the oil is not extremely heated.
Step 6 ~ French Fries Pakora
Step 7 ~ Fry them till they turn golden brown and crispy.
Step 7 ~ French Fries Pakora
Step 8 ~ Remove on a kitchen paper to drain excess oil.
Step 8 ~ French Fries Pakora
Step 9 ~ sprinkle chaat masala over them. Delicious French Fries Pakoras are ready serve. ENJOYY!!
Step 9 ~ French Fries Pakora
Check it out the French Fries Pakora recipe and printable version below!!
French Fries Pakora
Here is a Pakistani twist on the everyday French fries. Super simple to make and very tasty and crispy. You can eat them any time with cold drinks or tea. Would go great with a veggie burger or any type of burger. Or even just as a snack.
500 gm potatoes
2 tablespoon chickpea flour
4 tablespoon rice flour
2 tablespoon corn flour
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/4 teaspoon garlic powder (optional)
Salt to taste
Oil for frying
chaat masala powder (for sprinkiling)
Peel potatoes and cut into strips.
Place potatoes, chickpea flour, rice flour and cornflour in a large bowl.
Season with salt, chili powder, cumin and garlic powder.
Add some water and mix to coat evenly.
Set aside.
Heat oil in a deep pan or wok over medium heat.
Add potatoes in a sprinkled way and fry for 8-10 minutes or until crispy and golden brown.
Remove from oil and drain the excess oil.
Sprinkle Chaat masala over it. French Fries Pakora is ready to serve. ENJOY!!
You can also bake them for a Healthier version.
Serving Suggestions: You can serve with Tomato Ketchup.
If you like French Fries Pakora Recipe and make it then let me know your feedback by commenting below.
