Recipestable

Tag: Dinner Recipes

  • Flavorful Chicken Bhindi Masala: A Quick & Easy Weeknight Dinner

    Chicken Bhindi

    I love BHINDI and in any form:)) Being truly a [highlight]bhindi lover[/highlight], I love to try different recipes with it. Bhindi Masala is one of the famouse dishes of Pakistani Home Cooking and people really love it. This is one of the special dishes made from okra (bhindi).Bhindi (Okra) can be cooked with variations. You can cook it with chicken or meat, or for a vegetarian touch you can cook it without meat.

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi Recipe

    After a hectic week, it’s time for something a little more savory and easy to cook meal. We start this week with another one of my mommy’s recipes. This is her Chicken Bhindi recipe.
    This time though she has combined both the chicken and okra to create this savoury, fragrant and juicy curry. Yummy…..sounds delicious!!

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi Recipe

    If you are in a mood of cooking Bhindi (Okra) differently, without using mutton or beef, probably this is the recipe for you. This is curry based dish, perfect for lunch. A simple and easy chicken bhindi recipe which can be ready in just 35 minutes.Serve this with roti or naan for a weeknight meal with a difference!

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi with Chapati or Roti

    Bismillah, let’s get started!

    Check it out the Chicken Bhindi Recipe and printable version below!!

    Print Pin

    Chicken Bhindi

    A simple and easy chicken bhindi recipe which can be ready in just 35 minutes.Serve this with roti or naan for a weeknight meal with a difference!
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 500 gm chicken
    • 500 gm okra
    • 4 green chilies
    • 2 onions thinly sliced
    • 3 to matoes chopped
    • 1/2 cup oil
    • 1 tbsp ginger garlic paste
    • 1 tbsp red chili powder
    • 1 tbsp coriander powder
    • 1 tsp all spice powder
    • 1/2 tsp turmeric powder
    • salt to taste
    • 1 onion sliced or chopped

    Instructions

    Directions

    • Wash okra properly then cut them from top and bottom.
    • Pat dry.
    • Heat oil in a wok or karahi over medium heat.
    • Fry the okras for 8-10 minutes or until slightly golden.
    • Take it out and drain on a paper towel.
    • Set aside.
    • Now add onions in the remaining oil.
    • Cook for 2-3 minutes or until translucent.
    • Add ginger garlic paste and cook 1 minute longer.
    • Add chicken, red chili, coriander and turmeric and tomatoes.
    • Cook until chicken is no longer pink and all water dries.
    • As the meat tender, add in fried okra, 1 onion and green chilies.
    • Sprinkle all spice powder.
    • Cover and simmer for 5 minutes.
    • Take it out in a serving dish.
    • Chicken Bhindi is ready to serve. Enjoy!!

    Notes

    Serving Suggestions:
    Serve hot with chapati or roti.

    If you like this Chicken Bhindi Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Butter Chicken (Murgh Makhani) Recipe

    Butter Chicken (Murgh Makhani) Recipe

    Butter Chicken (Murgh Makhani)

    Butter Chicken is an Indian and Pakistani dish popular all over the world.

    . It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

    The Sauce is perfect when creamy and not too thick or too thin. Rich Creamy and Spicy chicken cooked in butter and topped off with cream is the perfect choice for special occasions. This Royal recipe is definitely an asset of a Gourmet kitchen. A simple and delicious chicken curry recipe that can be made as hot or as mild as you wish. Boneless Butter chicken is suitable for any occasion. Through this Boneless Butter Chicken recipe, learn how to make  boneless butter chicken.

    So set your ingredients and try this Butter Chicken recipe.

    Butter Chicken Recipe
    Photo: Butter Chicken Recipe

    Check it out the Butter Chicken Recipe here!!

    Prep Time:5 minutes

    Cook Time:30 minutes

    Servings: 6

    Difficulty Level: Very Easy

    Ingredients

    For the chicken

    • 2 pounds boneless chicken breast, cut into 1-1/2 cubes
    • 2 tbsp vinegar
    • 1 tbsp ginger garlic paste
    • 1 tsp ground cumin
    • 1 tsp coriander powder
    • 1/2 tsp aamchoor
    • 1/2 tsp garam masala
    • 1/4 tsp turmeric powder
    • 1/4 tsp red chilli flakes
    • salt to taste

    For the sauce:

    • 2 medium onions, pureed
    • 1 cup yoghurt
    • 4 tbsp fresh cream
    • 4 tbsp butter
    • 1 tbsp tomato paste
    • 1/2 tsp white pepper
    • 1/2 tsp black pepper
    • 1/2 tsp turmeric powder
    • 1/4 tsp coriander powder
    • 1/4 tsp cumin powder
    • 1/4 tsp mace powder
    • Pinch of elaichi powder
    • adjust salt according to taste

    Directions:

    Step 1

    Heat oil in a deep skillet or clay pot over medium high heat.

    Step 2

    Add chicken and cook for 5-8 minutes or until meat is no longer pink.

    Step 3

    Stir in vinegar As the water dries up, add ginger garlic paste. Cook and stir for 2 minutes then all the spices.

    Step 4

    Toss gently. Add little water. Cook 10-15 minutes or until chicken is tender and all juices run clear.

    Step 5

    Meanwhile, heat 1 tbsp oil in another deep pan.Add onion puree. Keep heat on medium low and let it dry out and brown up a bit.

    Step 6

    In a small bowl, mix together yogurt and all spices. Pour yogurt mixture into the pan. Cook and stir for 8-10 minutes or until oil comes out on the top.

    Step 7

    Now add 1 cup water and let it cook until it turn smooth and creamy. When water dries up, stir curry in the prepared chicken.

    Step 8

    Toss to coat evenly then stir in the fresh cream.

    Step 9 

    Cover and simmer for 2 minutes then turn the heat off. Transfer into a serving dish. Top with butter. Butter Chicken is ready to serve.ENJOY!!

    Recipe Note’s
    Don’t use too much oil for the frying, because the added butter will increase the fat content.. which will spoil the taste.

    Serving Suggestions:

    • You can serve butter chicken with Naan, roti or rice.

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

  • Achari Chicken Recipe

    Achari Chicken Recipe

    Achari Chicken (Achari Murgh)

    This chicken curry is a tasty, tangy and mouth watering pickled spices recipe which is garnished with stuffed long green chillies. This spicy chicken dish tastes best with hot naan and served for lunch or dinner.

    A spicy and tangy chicken curry made with the spices used to prepare pickles in Pakistan. This Achari chicken Recipe  is so easy to make, full of flavour.and has no store-bought mixes. I avoid these mixes because they have preservatives and additives. Must try this Achari chicken Recipe and don’t forget to share your experience with us !!

    Achari Chicken Recipe
    Photo: Achari Chicken Recipe

    Bismillah, let’s begin!

    Check it out the Achari Chicken Recipe and printable version below.

    Achari Chicken Recipe
    Print Pin

    Achari Chicken

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 2-1/2 pounds chicken
    • 1/2 cup plain yogurt
    • 12 green chillies
    • 3 onions thinly sliced
    • 4 dry red chilies
    • 3 tbsp vegetable oil
    • 1 tbs p ginger garlic paste
    • 1 tsp red chili powder
    • 1 tsp mustard seeds
    • 1 tsp fennel seeds
    • 1 tsp coriander powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp onion seeds
    • 1/4 tsp fenugreek seeds
    • salt to taste

    Instructions

    Method

    • Place dry red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds in a grinder. Grind coarsely. Place yogurt and ground spices in a large bowl. Mix well.
    • Slit the green chillies length wise, keeping the stems intact.
    • Put green chilies and chicken into the yogurt mixture.
    • Toss to coat evenly. Refrigerate for 1 hour to blend flavors.
    • Heat oil in a deep pan or skillet over medium high heat.
    • Saute onion in oil until or crisp-tender. Add ginger garlic paste. Cook and stir for 1 minute or until its become lightly browned.
    • Season with chili powder, coriander powder, turmeric powder and salt. Add chicken along with the marinade.
    • Add 1 cup water and mix well.Bring to a boil. Cover and cook for 15 minutes or until chicken is no longer pink.
    • Turn the heat off. Transfer into a serving dish. Achari Chicken is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve hot with Naan!!
    I have also posted Desi Chicken Curry Recipe which is another easiest & tastiest version of making Chicken Curry. Do check it out as well.

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

    Happy Cooking!!

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

  • Hyderabadi Gosht Recipe

     Hyderabadi gosht is a special mutton recipe hailing from the royal city of Hyderabad. Try this super simple yet delicious Hyderabadi Gosht recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 1 hour [/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

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

    • 1 kg mutton
    • 1 cup oil
    • 1 tsp cumin seeds
    • 1 tsp garlic paste
    • 2 tsp coriander powder
    • 2 tsp red chilli powder
    • 3-4 onion slices
    • 4 cloves
    • 4 cardamoms
    • 10 black peppers
    • Salt to taste
    • A pinch of turmeric powder
    • Ginger slices for garnishing

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    Heat oil in a pan, add all the spices and cook for a while and then add the meat.

    Step 2

    Cover the pan and cook on low heat.

    Step 3

    When tender, add onion and tomato slices and mix well.

    Step 4

    Cook for 8-10 minutes or until done. Hyderabadi Gosht is ready to serve.

    [/tab] [tab]

    • Serve hot with roghni naan or rice.

    [/tab] [/tabs]

  • Mutton Fry Recipe

    Try this Mutton Fry Recipe from a member of the Recipestable Community.

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

    [review]

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

    • 1 kg mutton
    • 2 onions , finely chopped
    • 1 tomato ,finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 2 tsp pepper powder
    • 1 tsp mustard seeds
    • 10 curry leaves
    • few coriander leaves
    • 1/4 cup oil
    • salt – to taste

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    Clean and wash the mutton pieces. Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles.

    Step 2

    Now take a pan or karahi and heat with oil.

    Step 3

    Add mustard seeds and curry leaves.

    Step 4

    Then add chopped onions. Fry till the onion colour changes to golden brown colour.

    Step 5

    Then add chopped tomatoes and ginger garlic paste and pepper powder. Fry for few minutes.

    Step 6

    Then add the pressure cooked mutton pieces. Combine well.

    Step 7

    Now close with a lid and cook till the mutton pieces would be in dry form. In between stir well.

    Step 8

    Finally garnish with coriander leaves. Spicy mutton fry is ready.

    [/tab] [tab]

    • Serve hot with fried rice or white rice.

    [/tab] [/tabs]

  • A Flavorful Twist: Make Delicious Spicy Cheese Naan at Home!

    Spicy Cheese Naan 

    Check it out the Spicy Cheese Naan recipe here!!

    Ingredients:
    For the dough :

    • 500 gm plain flour
    • 25 gm ghee or butter
    • 20 gm fresh yeast or 2 tsp dry yeast
    • 1 tsp salt
    • 2 tbsp fresh yogurt
    • 1 tbsp sugar

    For the Stuffing:

    • 100 grams paneer,grated
    • salt to taste
    • 3-4 green chillies, chopped
    • 1 onion, chopped
    • 2 tbsp fresh coriander leaves,chopped

    How To make Spicy Paneer Naan :

    • Take plain flour and sieve it.
    • Yeast sugar in 1 cup warm water and mix it well, till yeast dissolves.
    • Cover it for 5-7 minutes till the mixture becomes full of froth.
    • Take the sieved flour and add this mixture, curd, salt and ghee to the flour.
    • With the help of water, make a dough of it.
    • Knead well for at least 6-8 minutes.
    • Cover the dough with wet cloth and keep it aside for 30 minutes.
    • After 30 minutes knead it again for 1 minute.
    • Meanwhile mix the ingredients of stuffing together properly in a bowl.
    • Take the dough and divide it into small parts and roll them in shape of naan.
    • Put 1 tbsp of stuffing in center and bring the edges in the center to cover the stuffing completely with the dough.
    • Roll it in shape of your choice.
    • Take a pressure cooker and grease it lightly with oil.
    • Remove the lid and heat pressure cooker upside down.
    • Take the naan and apply a wet hand on one side of the naan.
    • Stick this wet side around  the inside of the pressure cooker.
    • Roast till brown spots appear.
    • Repeat it with all naans.
    • Around 3–4 naans can be placed inside the walls of pressure cooker at one time.
    • Spicy Paneer Naans are ready to be served.
    • Apply butter on them before serving.
    • Enjoy!

  • Recipe: Achar Gosht ( Meat Curry with Pickle Spices)

    Ingredients:

    • 1/2 kg mutton
    • 2 onions,thinly sliced
    • 8 green peppers
    • 4 tomatoes
    • 1 tsp liquorices
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp red chili powder
    • 1 tsp cumin seeds
    • 1/2 tsp aniseed
    • 1 cup yogurt
    • salt to taste

    How to make Achar Gosht:

    • Fry the onion and add the meat, ginger and garlic in it.
    • Cook it when till the meat’s water dry.
    • If require then add some more water.
    • Add the salt and red paper in the yogurt and blend it.
    • Now add this paste in meat and leave it for cook.
    • When its going to dry then add aniseed, cumin seed and green paper in it.
    • Remember cut the green paper before add in the meat.
    • Now cook it on low fire.
    • When it’s ready then its should be dry.
    • Achar Gosht is ready to serve.
    • Serve hot with naan or chapati.
    • Enjoy!

  • Recipe: Chinese Style Lemon Chicken

    Chinese Style Lemon Chicken Ingredients:

    For The Sauce:

    • 1 tsp sesame oil
    • 1 tsp canola oil
    • 1 tsp grated fresh ginger
    • 2 crushed garlic cloves
    • the zest of one lemon
    • 1 cup chicken broth
    • 2 tsp soy sauce
    • 2 tbsp lemon juice
    • 1 tbsp brown sugar
    • 1 tbsp honey
    • 1 tsp corn starch

    For The Chicken:

    • 2 boneless, skinless chicken breasts
    • 2 eggs beaten
    • 1 cup breadcrumbs
    • 3 tbsp oil
    • salt and pepper to taste

    How to make Chinese Lemon Chicken:

    For The Sauce:

    • In a small sauce pan add the first 5 ingredients on low heat for about 3-5 minutes.
    • Then add everything else and turn up heat to medium.
    • When Sauce will thicken, it is done.

    For the Chicken:

    • Pound chicken with a tenderizer hammer until chicken breasts are about 1/4 inch thick.
    • Heat oil in the skillet over medium high heat.
    • Whisk eggs and add salt and pepper.
    • Mix well.
    • Dip chicken in egg, then in breadcrumbs
    • Put the chicken in skillet and pan fry for about 3-4 minutes on each side.
    • Then remove from the heat and transfer into a serving plate.
    • Pour the lemon sauce over it.
    • Chinese Lemon Chicken is ready to serve.
    • Serve with white boiled rice.
    • Enjoy!

  • Onion Pulao Recipe

    Onion Pulao

    Looking for very quick and easy at the same time rich and aromatic on busy weekdays for lunch? Then this onion pulao recipe is the best to do recipe. So flavorful, light and satisfying meal along with raita or some spicy curry.  This is a great one-dish meal and is great for a quick weekday dinner.

    Onion Pulao Recipe
    Photo: Onion Pulao Recipe

    Check it out the Onion Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Very Easy [/one_fourth_last]

    [divider]

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

    • 2 cups Basmati Rice
    • 5 onions
    • 1 cup thick coconut milk
    • 1/2 tsp ginger Paste
    • 1 tsp garlic paste
    • 3 cloves
    • 5 green chillies, thinly sliced
    • 1 bay leaf
    • 1 cardamom
    • 1 cinnamon stick
    • 1/4 cup Cashew nuts, optional
    • 3 tbsp oil or ghee
    • salt to taste

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Wash rice with 4-5 changes of water or until water runs clear.

    Step 2

    Soak rice for 30 minutes.

    Step 3

    Peel onion and cut into thin lengthwise slices.

    Step 4

    Heat oil in a heavy bottom skillet.

    Step 5

    Add bay leaf, cinnamon stick, cloves, cardamom when they splutter add cashew nuts.

    Step 6

    Stir fry for 1-2 minutes or until golden.

    Step 7

    Now add ginger-garlic paste and green chillies; cook for 2 minutes or until raw smell goes.

    Step 8

    Then add onions and fry for 2-3 minutes or until turn light pink.

    Step 9

    Add pre-soaked rice, coconut milk , 1 cup water and salt.

    Step 10

    Cook until well done. Onion Pulao is ready to serve.
    [/tab] [tab]

    • Enjoy with raita or with any spicy gravy.

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

  • Tender Juicy and Flavorful Kachnar Gosht

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Happy Spring Season!!

    It is quite sometime that I have not shared recipe on the blog. Not that I did not cook anything at all or I did not click photos, but just lost the mojo for writing somehow. I have been a bit busy these days but I’m back now and as soon as possible I will keep you updated.

    Kachnar(Orchid Buds) 

    On a fine spring morning while on my morning walk I was pleasantly surprised to see beautiful white and pink flowers in bloom. These were on some of the trees at Race Course Park. I stood under these tree for a while to feel its beauty. It sounded so incredibly unique and the words just came. Aww it does smell amazing!

    A mali uncle (gardener) shared some interesting information on this tree and its lovely flowers. The tree is called the Kachnar and the flowers are Kachnar flowers. The flowers of this tree vary in colour from white with pink veins to almost purple, and when in bloom it can take your breath away with its beauty and aroma. (SubhanAllah)

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    According Wikipedia:

    It’s also known as the Orchid Tree and its botanical name is Bauhinia variegate.

    Tender Juicy and Flavorful Kachnar Gosht

    While buying some veggies at a nearby grocery store, I saw a bucket full of kachnar buds. And I noticed that many people are buying it. I suddenly remembered the childhood memories, how my father loved to eat Kachnar during the spring season. When we were young kids, this dish was a traditional meal at our home. It was bitter, so we used to hate it back then, but now when I know how much better it was from many de-worming medicines I just feel good that our childhood was much healthier and chemical free.

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    I decided to give this vegetable or herb a try. As I love to cook, especially experimenting with different vegetables. They are relatively expensive as they are only available in spring for a limited period.  You would need closed buds to prepare its dish.

    kachnar closed buds
    kachnar closed buds

    My Nani(grandmother) who has more hands-on experience in preparation of this dish said the kachnar need to be washed very well before use to remove the bitter taste. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    When cooked, they taste a bit bitter. And are good with meat or as a vegetarian dish-that way you get to taste the real unadulterated flavour of this bud. You can faintly taste the perfume of the flower still captive inside the green sheath, and that is delicious.

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    So today we will prepare a traditional Pakistani dish: Tender, Juicy and Flavorful Kachnar Gosht. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    Bismillah, let’s get started

    Ingredients you will need to make it

    1. Lamb or Mutton
    2. Kachnar buds
    3. butter
    4. onion, ginger garlic, tomato, green chilies
    5. plain yogurt
    6. spices:(red pepper, coriander powder, cumin powder, turmeric powder, garam masala powder and salt)

    Check it out the Kachnar Gosht recipe and printable version below!!

    Print Pin

    Kachnar Gosht Recipe

    The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1-1/2 kg mutton
    • 1 kg kachnar buds
    • 1/4 cup desi ghee or butter you can use oil
    • 2 onions thinly sliced
    • 1 cup plain yogurt
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 3 to matoes finely chopped
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon hot spices powder or Garam Masala powder
    • salt to taste
    • 1 tbsp fresh lemon juice optional

    For Garnishing

    • green chilies thinly sliced
    • ginger slices

    Instructions

    Method

    • Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
    • Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
    • Heat butter or ghee in a deep pan or skillet over medium heat.
    • Add onions and fry for 3-4 minutes or until translucent.
    • Add ginger garlic paste and cook for 30 seconds.
    • Now add mutton, Cook and stir for 15 minutes or until meat color changed.
    • Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
    • Mix well.
    • Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
    • Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
    • Now add kachnar buds and stir fry for 2 minutes. (Don’t over cook)
    • Then add yogurt and simmer for 10 minutes.
    • Take it out in a serving bowl.
    • Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!

    Notes

    Serving Suggestions:
    Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.

    Benefits of Kachnar (Orchid Buds)

    Kachnar has many uses in traditional medicine on the subcontinent.

    1. Its bark is used as an astringent and a tonic.
    2. It is good for skin diseases, and has been used to treat leprosy.
    3. A decoction of the bark is used to cure dysentery, while the dried buds are used to cure diahorrea.
    4. A decoction made from the root of the kachnar is said to prevent people becoming obese.
    5. An infusion of the flower buds is good to get rid of coughs. etc.

    [divide icon=”circle”]

    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.

    [divide icon=”circle”]

    If you like this Tender Juicy and Flavorful Kachnar Gosht, 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.

  • Tawa Keema Matar (Mince & Green Peas Cooked on Griddle)

    Tawa Keema Matar 

    Tawa Keema matar is a classical dish which made with peas, mince meat and spices.Pea is an excellent vegetable to eat and when it is added with meat it become more delicious. You can make this Tawa Keema Matar in your regular as well as special meals. Must try and add a new flavor to your simple matar keema. Goes great with paratha or rice.

    Check it out the Tawa keema matar recipe here!!

    Prep Time: 15 minutes

    Cook Time: 50 minutes

     Servings: 4

    Ingredients

    • 1/2 kg Mutton ,Minced
    • 3 Green chillies
    • 250 gms Peas
    • 4 piece garlic
    • 4 Tomatoes (Ripe)
    • 1 tsp Turmeric powder
    • 1 large Onion
    • 1 small piece of Ginger
    • 5 Curry leaves
    • 6 Cloves
    • 2 sticks Cinnamon
    • 1/2 tsp Garam masala
    • Coriander Coriander leaves (half a bunch)
    • 1 Black cardamom
    • 3 tbsp Ghee
    • Salt to taste

     

    Directions:

    Step 1

    Firstly in 2 tbsp of ghee, fry the cardamom, cloves, green chillies and cinnamon.

    Step 2

    Add the chopped onions and the rest of the spices. Fry till the onions turn brown.

    Step 3

    Add the chopped tomatoes and the minced meat. Mix it well and cover the vessel tightly with a lid.

    Step 4

    Cook gently on a low heat, turning occasionally, till the meat becomes tender.

    Step 5

    Add the peas in the meat dish and cook. Sprinkle garam masala when ready.

    Step 6

    Take it out in a serving dish Garnish with chopped coriander. Tawa Keema Matar is ready to serve.

    Serving Suggestions:

    • Serve with chapati or boiled Rice.

     

  • RECIPE: Chelo Kebab (The National Dish of Iran)

    RECIPE: Chelo Kebab (The National Dish of Iran)

    Chelo kebab are the national dish of Iran. Now it has gained much popularity all over world. These kebab are made with different types of meat. In this chelo kebab recipe, ground beef or lamb can be used.  It is simple kebab with less spices. When these kebabs are served with steamed basmati rice, called chelo, they’re known as chelo kebab. Check it out the chelo kebabs recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 1 lb. ground beef or lamb
    • 1 large onion, chopped
    • 1/4 tsp black pepper
    • 1 tsp cumin
    • salt to taste

    [/tab] [tab]

    Yield: 5 servings

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

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

    Step 1

    In a mixing bowl, combine all ingredients. Combine well using wooden spoon, or with your hands.

    Step 2

    Mixing with your hands allows the mixture to combine better.

    Step 3

    Take about 1/4 meat mixture and make into a ball.

    Step 4

    Place ball through flat skewers, and shape into square cigar-like shapes.

    Step 5

    Repeat with remaining meat.

    Step 6

    Place on grill and cook about 4-6 minutes each side, until meat is no longer pink and is done. Delicious Chelo Kebab is ready to serve.

    [/tab] [tab]

    • Serve over a bed of white rice and pita bread.

    [/tab] [/tabs]

  • Recipe: Turkish Shish Kebabs with Garlicky Tahini

    Turkish Shish Kebabs

    Print

    Turkish Shish Kebabs with Garlicky Thiani Recipe

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 3 hours 30 minutes
    Servings 4
    Author Bushrah @Recipestable

    Ingredients

    • For Garlicky Thaini Sauce
    • 2 cloves garlic minced
    • 3/4 teaspoon kosher salt
    • 1/2 cup tahini
    • 7 tablespoons lemon juice
    • 3 tablespoons water

    For Turkish Shish Kebabs Marinade

    • 6 garlic cloves crushed
    • 3 tablespoons extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon freshly ground pepper
    • 1 teaspoon dried mint
    • 1 teaspoon dried oregano
    • salt to taste
    • For Shish Kebabs
    • 1 pound boneless lamb meat cut into 1 1/2-inch cubes
    • 1 small bunch of fresh mint
    • 1 large red onion cut into 2-inch pieces
    • 1 large yellow bell pepper cut into 2-inch pieces
    • 1 large green bell pepper cut into 2-inch pieces
    • Vegetable oil for brushing

    For Serving

    • Lemon wedges and pita bread

    Instructions

    Method

      To Make Garlikcy Thaini Sauce

      • Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in Tahini, lemon juice and water.
      • Cover and refrigerate for up to 5 days.

      To Make Turkish Shish Kebabs

      • Pour all the marinade ingredients all over the lamb cubes & toss to coat. Cover it with plastic wrap and allow it to marinate at least fro 3 hours or preferably overnight in the refrigerator.
      • The following day let it sit at room temperature for 1 hour before cooking.
      • Thread the lamb cubes on the skewers, placing 1 fresh mint leaf between the pieces of meat, Skewer alternate pieces of onion and bell peppers.
      • Brush with olive oil.
      • Preheat your barbecue or oven grill.
      • Place the skewers on the rack. Grill the lamb and vegetables over a medium hot heat.
      • Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes per side.
      • Let the kebabs stand for 2 minutes, then serve. ENJOY!

      Notes

      Serving Suggestions:
      Serve with the lemon wedges, Garlicky Tahini,and pita bread.

    • Nargisi Kabab Recipe

      Nargisi kabab is egg covered with minced meat. I would say it is mince kabab with an egg filling. This dish sounds exotic and tastes it too. Add it to a dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisi Kabab is fairly simple to make. Check it out the Nargisi Kabab Recipe here!!

      [one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

      [review]

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

      • 1 kg minced meat
      • 2 medium onions, cut into large pieces
      • 1/2 cup curd
      • 1 tbsp ginger-garlic paste
      • 1 tsp red chilli powder
      • 1 tsp garam masala
      • 1/4 tsp turmeric powder
      • 1 tbsp soy sauce
      • Salt as per taste
      • 1 tbsp vinegar
      • 1/4 cup

      For Filling:

      • 4 boiled eggs, finely chopped
      • 1 cup coriander leaves, finely chopped
      • 1 cup mint leaves, finely chopped
      • 2 or 3 green chilies finely chopped
      • 1 tsp. chat masala

      For Frying:

      • 1/4 cup besan
      • 2 eggs
      • 1/4 tsp salt
      • 1/4 tsp turmeric powder

      [/tab] [tab]Yield: 8 servings

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

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

      Step 1

      Cook onions in oil until light brown Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.

      Step 2

      Add mince meat to it and cook for 3 minutes.

      Step 3

      Add 1/2 cup of water in it and cook until the meat is tender and
      water has completely absorbed.

      Step 4

      Remove from heat and put aside to become cool.

      Step 5

      Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.

      Step 6

      Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.

      Step 7

      Break off 1-2 tablespoons of the mince paste. Wet your palm with little water. Place the mince in the center of your palm.
      Shape it into a smooth ball and then flatten it.

      Step 8

      Place 1 tbsp. of stuffing in the center. Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince.

      Step 9

      Stir the eggs and crumbs tougher with a fork.

      Step 10

      Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once. Remove from frying pan carefully. Nargisi Kabab is ready to serve.

      [/tab] [tab]

      • Serve hot with chutney.

      [/tab] [/tabs]

    • Recipe: Keemay Waly Naan (Mince Stuffed Naan)

      Recipe: Keemay Waly Naan (Mince Stuffed Naan)

      Keemay Waly Naan

      Want to Make mouthwatering keema waly naan at home? This is my Keemay Waly Naan Recipe for everyone who likes to eat Naan.

      Delicious stuffed naan with a delicious spicy mince.These naans turn out really soft, juicy and delicious and they are made on the oven.

      Must try this Keemay Waly Naan Recipe, hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.

      Keemay Waly Naan Recipe
      Photo: Keemay Waly Naan Recipe

      Check it out the Keemay Waly Naan Recipe here!!

      [divider]

      [one_fourth]Prep Time:1 hour[/one_fourth] [one_fourth]Bake Time:15 minutes[/one_fourth] [one_fourth]Servings: 10[/one_fourth] [one_fourth_last]Difficulty Level: Difficult[/one_fourth_last]

      [divider]

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

      For Dough:

      • 6 cups White flour (maida)
      • 6 tsp milk powder
      • 1 cup evaporated milk
      • 200 gm butter or oil
      • 2 tsp baking powder
      • 3 tsp yeast
      • 1 egg

      For Filling:

      • 1 kg mutton mince
      • 2 medium onion, finely chopped
      • 6 green chilies, finely chopped
      • 1/2 cup fresh coriander leaves, chopped
      • 1 tbsp ginger paste
      • 2 tbsp anardanna,crushed
      • 2 tsp red chili powder
      • 1 tsp salt
      • 1 tsp garam masala powder
      • 1 tsp coriander powder

      For Busting:

      • butter or desi ghee as required
      • sesame seeds

      [/tab] [tab]Yield: 10 servings

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

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

      Step 1

      Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.

      Step 2

      With oily hands put the dough in a bowl.

      Step 3

      Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.

      Step 4

      Mean while prepared the stuffing.

      Step 5

      Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.

      Step 6

      Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.

      Step 7

      Lightly grease several baking sheets.

      Step 8

      On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand.

      Step 9

      Place good amount of mince mixture in the center and carefully fold up the edges to completely cove the filling.

      Step 10

      Press the edges taught together to seal.

      Step 11

      Dip the stuff ball in dry flour and roll out into a round about 6 – 7 inches in diameter.

      Step 12

      Brush the naan with a little cold milk and sprinkle sesame seeds over it.

      Step 13

      Place in a hot oven at 200 degree C for 12-15 minutes until the top is golden in color.

      Step 14

      Remove the naan from the baking sheet and brush with desi ghee or butter.

      Step 15

      Cut each naan into half and transfer into a serving platter. Keemay Waly Naan is ready to serve. ENJOY!

      [/tab] [tab]

      • Serve with yogurt and mint chutney.

      [/tab] [/tabs]

      If you like Keemay Waly Naan Recipe and make it then let me know your feedback by commenting below.

    • Steam Chicken Chargha Recipe

      Steam Chicken Chargha

      There is nothing batter than this mouthwatering Steam Chicken Chargha Recipe. Spicy and soft Steam Chicken with typical aroma of chargha. This is a best recipe to serve. Once you try this Steam Chicken Chargha Recipe, you will never buy from shop.

      If you have any question about this Steam Chicken Chargha Recipe  then you can ask by using comment box and we will clarify your confusion.

      Steam Chicken Chargha Recipe
      Photo: Steam Chicken Chargha Recipe

      Check it out the  Steam Chicken Chargha Recipe here!!

      [divider]

      [one_fourth]Prep Time: 2 hours[/one_fourth] [one_fourth]Cook Time:1 hour 30 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level:Medium [/one_fourth_last]

      [divider]

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

      • 1 whole chicken, make deep cuts
      • 1/2 cup plain yogurt
      • 1/4 cup garlic water
      • 2 tablespoon vinegar
      • 2 tablespoon red chilli powder
      • 1 tablespoon ginger paste
      • 3 teaspoon cumin powder
      • 2 teaspoon coriander powder
      • 1-1/2 teapoon chaat masala powder
      • Salt according to taste
      • 2 drops orange colour, optional

      [/tab] [tab]Yield: 4 servings

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

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

      Step 1

      Wash chicken properly and give deep cuts.

      Step 3

      Apply vinegar over the whole chicken and put in strainer.

      Step 4

      Place in the fridge for 2 hours.

      Step 5

      Take a large bowl, mix together the yogurt and all remaining spices.

      Step 6

      Apply marination on the chicken and leave for 30 minutes in fridge.

      Step 7

      Now wrap chicken in a foil and steam for 1-1/2 hour.

      Step 8

      If some water remaining in foil then put along with chicken in a pan and cook on high heat until water dries. Steam Chicken Chargha is ready to serve.ENJOY!

      [/tab] [tab]

      [/tab] [/tabs]

      Here are some of the Chicken Chargha Recipes I’ve shared (click on the Recipe Name to get the recipe) !

       

      View More Chargha Recipes Here>>

      If you like Steam Chicken Chargha Recipe and make it then let me know your feedback by commenting below.