Celebrate Eid with a variety of Eid Recipes from Recipestable.com After the holy month of Ramadan treat your family with these great mouthwatering recipes.
These Reshmi Tikka’s are as tasty as showing in the picture. No special ingredient just simple seasoning make these Reshmi Tikka moist and tasty. Do try this Reshmi Tikka Recipe, you’ll love it.
Photo: Reshmi Tikka Recipe
Check it out the Reshmi Tikka Recipe here!!
Prep Time: 10 minutes + marination
Cook Time: 30 minutes
Servings: 4
Ingredients
1 kg boneless chicken
1 cup yogurt
1/2 cup fresh cream
1/2 cup oil
4 tbsp lemon juice
2 tbsp green chili paste
1 tbsp meat tenderizer
1 tbsp coriander seeds, crushed
1 tbsp cumin seeds, crushed
2 tsp red pepper, crushed
1 tsp all spice
1 tsp chaat masala
1 tsp salt
1 bunch fresh coriander leaves, chopped
Directions:
Rinse chicken then cut into pieces.
Marinate chicken with yogurt, meat tenderizer, cumin seeds, coriander seeds, red pepper, green chili paste, salt, all spice, cream and lemon juice.
Place in a refrigerator for 1 hour.
Heat oil in a pan over medium heat.
Put marinated chicken in hot oil.
Cook on low flame for 20 minutes or until chicken is tender and no longer pink.
Turn the flame high and cook well for 5-8 minutes or until all water dries.
Dish it out.
Garnish with coriander leaves.
Sprinkle chaat Masala over it.
Reshmi Tikka is ready to serve. ENJOY!!
Serve with naan and chutney.
If you like Reshmi Tikka Recipe and make it then let me know your feedback by commenting below.
Tandoori chicken Tikka is a Pakistani recipe, in which the chicken is flavoured with yogurt and different spices, and then roasted. You are sure to find it almost any where around the world in every restaurant.
For some reason days seem to get shorter and busier. However one can always BBQ,even when short on time. So here’s what we did yesterday at my place!
Photo: Tandoori Chicken Tikka Recipe
I am sure you all know how to make Tandoori Chicken Tikka. This is my absolute favourite Tandoori Chicken Tikka Recipe , healthy and yummy.
I marinated the Chicken tikka over night as they become so tender and need really less time to cook. I just use very simple spices but I use lots of lemon so they turn extreme delish.
Marinate tikka Overnight.
There is nothing comparable to the aroma of Barbecue at home. Tempt your taste buds with a hot and juicy tandoori chicken tikka recipe, served with a cooling dip .
Photo: Tandoori Chicken Tikka on Skewers
Here is my Tandoori Chicken Tikka which is an all time favourite of my family.
Photo: Tandoori Chicken Tikka Recipe
Check it out the Tandoori Chicken Tikka recipe here!!
This Bengali dessert has taken the Sub-Continent by a revolution. Everyone is completely in love with rasmalai, whether they are kids who like milky dessert or grown-ups. Enjoy
Photo: Rasmalai recipe
Check it out the Rasmalai Recipe here!!
Prep Time:10 minutes + chilling
Cook Time:40 minutes
Servings:5
Ingredients
1 liter milk
200 gm cheese
2 cups white sugar
2 tsp cornflour
1 tsp plain flour
1 tsp cardamom powder
For Garnishing:
1 tbsp chopped almonds
1 tbsp chopped pistachios
Directions:
In a saucepan, cook milk with ½ cup sugar.
Add pinch of cardamom powder.
Bring to a boil then reduce heat to low.
Cook for 30 minutes or until half milk will remain.
In a bowl, combine together Paneer, cardamom powder, cornflour and white flour.
Now make small ball out of the mixture.
In a separate pan, dissolve remaining sugar in water.
Cook for 5 to 7 minutes or until sugar syrup is ready.
Now soak prepared balls in sugar syrup and mix.
Take it out in a serving bowl.
Garnish with pistachio and almonds.
Rasmalai is ready to serve. Enjoy!!
If you like Rasmalai recipe and make it then let me know your feedback by commenting below.
If you’re a cupcake making newbie, then this is the perfect starter recipe. Simple and oh-so-delicious, these Extra Easy cupcakes make a lovely.You can change the ingredients of these easy cupcakes to match the occasion.
Extra Easy Cupcakes
I mentioned a couple weeks ago that I’d be bringing you some new basic favorites and I started with a Banana Chocolate Loaf cake. Today, we are talking about these Extra Easy cupcakes and I’m pumped! One of the things that I’m always messing with is vanilla cake or simple cupcakes. It’s the never ending quest for all the best versions.There are so many ways to vary a Simple cupcake and I want the best of all of them! I’m greedy like that. Plus, I know not every has the same idea of the perfect cupcake, so I like to have options.
Extra Easy Cupcakes
So let’s talk a bit about these Extra Easy cupcakes. These cupcakes use butter and are lighter and super moist. We’ve got the usual suspects in this cupcake, starting with the dry ingredients: all-purpose flour, baking powder and salt. Easy, common ingredients that you should totally have in your pantry already. Mix ’em all together and set ’em aside.
Next are the wet ingredients:butter, sugar, milk, vanilla extract and eggs. The butter is the fat component instead of vegetable oil and in my opinion, tends to make a more moist cake that stays moist for longer. Totally true for these cupcakes. The milk adds to the structure of the cake, in addition to adding moisture. Milk adds fluff and I love some fluff.
I used a teaspoon of vanilla extract to make sure there’s plenty of delicious vanilla flavor. Then the eggs add more moisture, structure and flavor. I switched it up in these and went with whole eggs instead of egg whites. No more egg yolks getting wasted here!
Once the wet and dry ingredients are combined, the milk is added.
Extra Easy Cupcakes
There’s so much moisture in these cupcakes! I love them! I’m a big, big fan of their ease of making, their flavor and moisture. They use such simple ingredients that you likely already have in your pantry too – score!
Extra Easy Cupcakes
When topped with my favorite buttercream frosting, these vanilla cupcakes really are a dream! They were a big hit in our house and I hope you love them as much as we did!
Perfect for offering as a snack, at tea time or as party food or any occasion. Exercise your creative muscle by decorating these cupcakes to suit your mood.Pipe the frosting onto the cupcakes for an extra special look.
Bismillah, let’s begin!
Check it out the Extra Easy Cupcakes Recipe and printable version below.
Extra Easy Cupcakes Recipe
If you’re a cupcake making newbie, then this is the perfect starter recipe. Simple and oh-so-delicious, these Extra Easy cupcakes make a lovely.You can change the ingredients of these easy cupcakes to match the occasion.
200 gm plain flour
3 eggs
200 gm butter
200 gm sugar
1 tsp baking powder
1/2 tsp vanilla essence
1/2 cup milk
12 cupcases
Preheat oven to 325°F (180°C) and prepare a cupcake pan with liners.
Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
In a medium bowl, cream butter with sugar. Then add eggs and beat well.
Add the wet ingredients to the dry ingredients and beat until well combined. Stir vanilla in it.
Slowly add the milkr to the batter and mix on low speed until well combined.
Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.Extra Easy Cupcakes are ready to serve.
Serve with tea or coffee.
I have also posted Picnic Cupcakes Recipewhich is another easiest & tastiest version of making Cupcakes. 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 baking!!
If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.
A very tasty masala steam chicken recipe is given to you that is certainly a tasty way to enjoy chicken, as spices such as cumin, garam masala, tamarind are used to flavour and give a tentalising taste.
Photo: Masala Steam Chicken Recipe
Check it out the Masala Steam Chicken Recipe here!!
Seekh kebabs are my favorite variety of kebabs. As you know, I love to try new recipes as often as possible. Today, I am sharing an awesome recipe of Sesame Chicken Seekh Kebabs with you all.
These kebabs are similar to the Seekh kebabs, moist and delicious. It’s a special delight of minced chicken, sesame seeds, nuts and spices. The nice mixture of minced chicken is simply molded onto the skewers, top with sesame seeds and grilled. They are very easy to prepare and gives you unique taste of Seekh Kebabs.
These delicious, juicy kebabs can be made with any minced meat you like, but I like chicken best. Learn the easiest way to make tastiest sesame chicken seekh kebabs in your own kitchen. These sesame chicken seekh kebabs make a perfect mid-week meal. Goes well with naans, raita and salad
Do try this sesame seekh kebabs recipe and don’t forget to send your feedback by commenting below.
Photo: Sesame Chicken Seekh Kebabs Recipe
Check it out the Sesame Chicken Seekh Kebabs recipe here!!
Place chicken mince in a food processor. Add all remaining ingredents except oil. Process until well combined.
Step 2
Don’t over chop the meat in the food processor, just a few spins. Take it out in a bowl. Cover and keep aside for 30 minutes to blend flavors.
Step 3
Put some oil on your hands to prevent meat from sticking to them. Make round small balls and put on skewers. Press firmly and shape into seekh kabab.
Step 4
Put the seekh kabab on very low heat of coal fire or in a oven.
Step 5
Cook and turn skewer ocassionally, until the kabab are light brown.
Step 6
Brush over the remaining oil with the seeds for the last minute of cooking.
Step 7
Once done, remove the kebabs from the skewers (seekhs) with the help of a piece of bread so you don’t burn yourself.
Step 8
Garnish with Lemon wedges and ring onions. Sesame Chicken Seekh Kababs are ready to serve. ENJOY!!
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Do not over gril or brown the kabab.
Another way to make chicken seekh kabab is that put the mixture around the satay stick and then place them on a hot tawa or griddle, drizzle oil or butter and cook evenly all around until browned.
If you are making this kabab on the tawa then you need to baste them with butter or oil at regular intervals.
These delicious, juicy kebabs can be made with any minced meat you like, but I like chicken best Minced chicken is easily available in the market, but in case you do not get it then simply buy the boneless chicken, cut into small pieces and chop little bit in the chopper. Your minced chicken will be ready.
Just about everyone has eaten a kabab at one time or another in their lifetime. Kababs are skewered meats and vegetables cooked over a hot flame, wither on a grill or under a broiler in the oven.
Kababs can be spelled just as many ways as they can be cooked, from kebab, kabob, kebop or kabab. Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. So, today I am sharing my hassle-free way of making Chicken Dhaga Kababs.
Photo: Chicken Dhaga Kabab recipe
These chicken kababs are most popular in Pakistan mostly served in Karachi. Chicken Dhaga Kabab often served with green chutney, ring onion and salad.
Tie the kebabs with a thick thread
If you want to start your feast dinner with very palatable starter then just note down this Chicken Dhaga kabab recipe in your diary and prepare for your guests. You can also steam, fried or broiled these kababs.
Grill The Chicken Dhaga Kabab
Don’t hold back that eager cook inside you. Just put on that apron and let me teach you how to cook Chicken Dhaga Kabab at home. You will easily learn by following step by step pictures and expertly written instructions.
Pull out the thread of Dhaga Kabab
Here I am sharing my simple and easy Chicken Dhaga Kabab recipe. Try out this classic Chicken Dhaga Kabab recipeand share you experience with me.
Roll each chicken piece in flour mixture. deep fry in hot oil for 10-15 minutes or until golden brown. Do try this Classic Chicken Broast recipe and don’t forget to share your experience with us!
Photo: Classic Chicken Broast
Prep Time:20 minutes + marination
Cook Time:20 minutes
Servings: 5
Difficulty Level: Easy
Ingredients
1 kg chicken
2 cups cold water
1/2 cup plain flour
1/2 cup cornflour
2 tbsp chili sauce
2 tbsp soy sauce
1 tbsp ginger garlic paste
1 tbsp red pepper, crushed
1 tsp black pepper, crushed
1 tsp brown sugar
1 tsp salt
oil for frying
Directions:
Put chicken pieces in a large bowl.
Add chili sauce, soy sauce, red pepper, brown sugar, black pepper, salt, ginger garlic paste and chinese salt.
Mix well.
Mariante for 1 hour.
In a shallow dish, combine corn flour and flour.
Roll each chicken piece in flour mixture.
Then dip chicken in Cold water.
Again roll in flour mixture.
Then deep fry in hot oil for 10-15 minutes or until golden brown.
Remove from the oil and drain on paper towel.
Classic Chicken Broast is ready to serve. ENJOY!!
Serve with coleslaw and french fries.
If you like Classic Chicken Broast recipe and make it then let me know your feedback by commenting below.
Delicious Naan stuffed with spicy chicken mince stuffing. Chicken Keema naan makes a meal in itself, served with a raita of choice and pickles. Check it out the Chicken Keema Naan recipe here!!
To Make the Dough: Add yeast and sugar in warm water and let it rise for 10 minutes.
Step 2
Make a well in flour and add yeast mixture, yogurt and oil. Mix well. Knead a soft dough you can use extra warm water if needed.
Step 3
Cover with kitchen towel in warm place. Let the dough rise for about 35 minutes.
Step 4
Punch the dough and take out air. Let it sit again for 30 minutes.
Step 5
Make small balls out of the dough and cover them with awet cloth.
Step 6
Place chicken keema in a large bowl. Now put all the filling ingredients in keema. Mix well and set aside.
Step 7
Heat a griddle on medium heat.
Step 8
Turn the oven to broiler setting and put the rack on top most part.
Step 9
Roll the ball into about 3-inch circle.
Step 10
Take Keema mixture and fill in the circle and make ball again like you make for kachori.
Step 11
Roll out into a size of naan you want.
Step 12
Make depressions with the tip of fingers or with soft baby spoon handle.
Step 13
Put the naan on tawa on low to medium heat and spray Pam on it. Let it cook for 10 minutes or you see the keema is changing the color to pink or light brown.
Step 14
Transfer naan into the oven. Let it broil for 10 minutes or until it turns to your desired color.
Step 15
Remove from the oven. Chicken Keema Naan is ready to serve. ENJOY!!
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Serve with yogurt or zeera raita.
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If you like Chicken Keema Naan recipe and make it then let me know your feedback by commenting below.
Some people always look something new to make, for such people we are giving amazingly delicious recipe which you might eat in dine out but not at home. This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this rice and chicken dish.
Bismillah, let’s begin!
Check it out the Sajji Pulao Recipe and printable version below!
Sajji Pulao Recipe
This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this Sajji Pulao pulao recipe
For Sajji
1 whole chicken
1/2 cup vinegar
2 tbsp oil
2 tsp garlic paste
2 tsp red chili powder
1 tsp chaat masala
1/2 tsp salt
For Pulao
1 kg basmati rice
250 gm tomatoes
250 gm onions
100 gm dried plum
4 bay leaves
4 tbsp green chili paste
2 tsp black cumin
2 tsp salt
1 tsp whole black pepper
1/2 cup Oil or butter
Method
To Make Chicken Sajji
Marinate whole chicken with vinegar, chaat masala, salt, garlic, red chili powder and oil.
Place in a refrigerate for 6 hours or overnight.
Now preheat oven to 200 degree c.
Bake marinated chicken in the preheated oven for 40 minutes or until chicken is tender.
To Make Pulao
Heat oil in a large skillet over medium high heat.
Fry onions for 4-5 minutes or until golden brown.
Add black cumin, chopped tomato, whole black pepper, salt and bay leaves.
Stir well.
Now add 2 glasses of water, dried plums, green chili paste and soaked rice in it.
As the water gets dry from the rice put the chicken sajji on it.
Cover the skillet and leave it for 30 minutes.
Delicious Sajji Pulao is ready to serve. ENJOY!!
Serving Suggestions: Serve with Mint Raita and Salad.
I have also posted Meatball and Pea Pulaowhich is another easiest & tastiest version of making Pulao. Do check it out as well.
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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.
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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.
Harissa is a traditional Kashmiri dish made with wheat and grains. The specialty of this dish is kabab are added in it for more delicate taste and texture. It’s a favorite spicy dish in our country and the most cooked dish on gatherings and parties.
Photo: Harissa with kabab Recipe
This is my Rubina Khala’s ( my aunt) fabulous Harissa with kabab recipe that has become one of my absolute favorites and a must-have whenever we when we have a family gathering or family dinner. I recently asked for the recipe and added my twist.Truly delicious, very filling and energy boosting.
I love to eat Harissa any time; if only i din’t have to give away my last energy stirring it, I would have really made it every day!!
I love to eat Harissa any time. 😛
Way of eating harissa depends on the region as well. Some people eats it directly with spoon and some people eats it with naan bread. Perfect dinner idea for Bakra Eid. Do try it, I hope you enjoy these as much as my family does.
Check it out the Harissa with Kabab Recipe and printable version below!!
Harissa with Kabab
Harissa is a traditional Kashmiri dish made with wheat and grains. The specialty of this dish is kabab are added in it for more delicate taste and texture. It’s a favorite spicy dish in our country and the most cooked dish on gatherings and parties.
For Harissa
1 kg mutton
2 onion (thinly sliced)
1 whole garlic bulb (don’t peel)
2 inch piece of ginger (peeled and chopped)
1 cup clarified butter or desi ghee
3/4 cup wheat (crushed)
1/2 cup rice
1/2 cup whole moong daal (whole green lentil)
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder (haldi)
salt according to taste
For Kabab
750 gm mince (keema)
1 tablespoon ginger garlic paste
1 onion (chopped)
3 tablespoon seekh kabab masala
1/2 teaspoon red chili (crushed)
salt to taste
oil for frying
Directions
Soak rice and wheat together and boil until mushy.
Soak moong in warm water.
Put all the kabab ingredients except oil in a chopper or food processor. Process until well combined.
Take it out in a mixing bowl and make finger size kabab.
Heat oil in a shallow pan over medium heat. Shallow fry kababs until turned golden brown.
Remove from the oil and keep aside
Take a large pot, add meat ,onion, ginger, garlic, turmeric powder, coriander powder, red pepper and salt.
Add 2 cups of water. Bring to a boil and cook until meat is tender and it has enough soup in it.
Discard garlic and onion.
Add moong daal in it and cook until meat is all mushy.
Add rice and wheat in it. Cook and stir for 15 minutes or until well combined.
Blend with a hand blender and add all spice powder. Cook and stir for 20 minutes or until you have haleem like Consistency.
Now put kababs in it.
Make tarka (bighaar) with clarified butter. Add a pinch of turmeric and cayenne to give color.
Put tarka on the harissa.
Dish it out. Garnish with green chillies. lemon wedges and coriander leaves. Delicious Harissa with Kabab is ready to serve. Enjoy!!
Serving Suggestions: Serve with naan or tandoori roti.
I have also postedNihari Recipe which is another tastier version of Lahori Food. Do check it out as well.
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If you like this Harissa with Kabab 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.
Nihari is a mild flavor curry that has it own distinct taste. Few people don’t like Nihari, they have kind of allergic with that smell but if this recipe is tried, for sure they will start having it, because in this recipe we used chicken meat. You would have a new taste.
Photo: Chicken Nihari Recipe
If you are chicken lover then follow this Chicken Nihari recipe and prepare mouthwatering chicken nihari at home.
Nihari is mostly made with red meat but people who don’t eat beef or mutton can try this recipe!!
1-inch piece of fresh ginger, cut into thin strips
4 fresh lime wedges
4-5 green chilies , chopped
[/tab] [tab]Yield: 8 servings
Nutritional information is not yet available. [/tab] [/tabs]
Directions:
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Step 1
Rinse and drained chicken properly.
Step 2
Heat oil in a large pan and fry the chicken pieces for 15 minutes or until golden brown; then remove from the oil and set aside.
Step 3
Again heat 1 cup of oil in a pot, add bay leaves, cinnamon stick, black cardamom pods, star aniseed, cumin seeds,nutmeg and mace into it.
Step 4
Cook for 2 minutes to bring out the aroma of the spices.
Step 5
Then add 1 onion and fry until onions become crispy and golden.
Step 6
Add the ginger – garlic paste and saute for a minute.
Step 7
Add the browned chicken and season with chili powder, salt, turmeric and coriander powder.
Step 8
Now add the chicken stock and 1/2 cup of water , bring to a boil then cover and simmer on low heat for 30 minutes or until chicken is cooked.
Step 9
Dissolve wheat flour in 1/2 cup of water and add into nihari, cook for 10-15 minutes on high heat .
Step 10
Continuously whisking to avoid lumps.
Step 11
Then add aniseed and black pepper ; stir well.
Step 12
In a separate pan fry onion in the remaining 1/2 cup of oil/ ghee and add to nihari.
Step 13
Put the lid on and simmer on low flame for 10 minutes.
Step 14
Dish it out. Garnish with chopped green chilies , ginger, chopped coriander and lime wedges.Delicious Chicken Nihari is ready to serve. ENJOY!!
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Serve with Naan or tandoori Roti.
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If you like Chicken Nihari 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 Chicken Nihari, do share with us and we would be glad to give it a try.
