Recipestable

Tag: Pakistani

  • Recipe: Gajar ka Zarda (Sweet Carrot Rice)

    Gajar ka Zarda is wonderful dish. The addition of nuts are amazing. It’s a sweet rice dish.

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Servings: 6

    Ingredients

    • 1/2 kg basmati rice
    • 1/2 kg sugar
    • 5 green cardamom
    • 1/2 cup clarified butter or ghee
    • 250 gm carrots, peeled & grated
    • 1 tbsp plain yogurt
    • 1/2 tsp salt
    • 2 tbsp almonds, thinly sliced
    • 2 tbsp pistachio, thinly sliced
    • 3 tbsp coconut, thinly sliced

     

    Directions:

    1. Rinse rice with few change of water and soak for 30 minutes.
    2. Boil rice salt and water as required until tender.
    3. Then drain all excess water.
    4. Set aside.
    5. Heat ghee in a deep skillet.
    6. Add green cardamoms, sugar and 1/2 cup water.
    7. Cook for 5-8 minutes or until sugar is dissolved.
    8. Now add yogurt and cook for 1 minute.
    9. Then add boiled rice.
    10. Stir well.
    11. Cover with a lid and cook till sugar syrup nearly dries off.
    12. Place grated carrots in it.
    13. Mix well.
    14. Cover and leave it on low flame for 10 minutes.
    15. Take it out in a serving dish.
    16. Garnish with almonds, pistachios and coconut.
    17. Gajar ka Zarda is ready to serve.
    18. Enjoy!

    Serving Suggestions:

    • Serve as a after meal dessert.

     

  • Recipe: Mini Kebab

    Mini Kebab 

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Servings: 5

    Ingredients

    • 1/2 kg lamb mince
    • 1 cup spring onion
    • 4 green chilies
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp red chili, crushed
    • 1 tsp chaat masala
    • salt to taste
    • 2 eggs, lightly beaten
    • oil for frying

    Directions:

    1. Place mince in a chopped.
    2. Add spring onion, green chilies, coriander seeds, ginger garlic paste, cumin seeds, chaat masala, red chili and salt in it.
    3. Chop for 1 minute or until well combined.
    4. Take it out in a bowl.
    5. Make small kebabs out of the mixture.
    6. In a small bowl, beat egg.
    7. Heat oil in a deep pan over medium heat.
    8. Dip kebab in beaten egg.
    9. Fry kebabs on low heat for 10 minutes or until golden.
    10. Remove from the oil and drain on kitchen paper.
    11. Mini Kebabs are ready to serve.

    Serving Suggestions:

    • Enjoy with Yogurt Sauce.

     

  • Badami Keema Recipe

     Badami Keema

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    Ingredients

    • 500 gm ground meat
    • 1/2 cup oil
    • 1/2 cup Almonds, blanched
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp coriander seeds
    • 1 tsp coconut powder
    • 2 tsp cumin seeds
    • 1 tsp salt
    • 4 green chilies
    • 1 bunch fresh coriander
    • A piece of coal

    Yield: 5 servings

    Nutritional information is not yet available. 

    Directions:

    1. Heat oil in a skillet or pan, add ground mince and ginger garlic paste.
    2. Cook for 5 minutes then add turmeric powder, red chilli powder, salt.
    3. Cover with a lid and cook on low flame for 15-20 minutes.
    4. Heat a griddle(tawa), stir together almonds, cumin seeds,coriander seeds and coconut powder.
    5. Cook for 30 seconds then remove from the heat.
    6. Then grind in a grinder.
    7. When mince meat has dried up, add tomatoes and all spices.
    8. Stir together and cook for 10 minutes or until meat is tender.
    9. Sprinkle coriander leaves and green chilies over it.
    10. Steam briefly with coal.
    11. Badami Keema is ready to serve.

    Serving Suggestions:

    • Enjoy with Roti or Naan.

     

  • Tangy & Refreshing: Make Delicious Juicy Fruit Chaat at Home!

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Good Afternoon!

    Juicy Fruit Chaat 

    Juicy Fruit Chaat Recipe
    Photo: Juicy Fruit Chaat Recipe
    Juicy Fruit Chaat Recipe
    Photo: Juicy Fruit Chaat Recipe

    So let’s begin!

    Check it out the Juicy Fruit Chaat recipe and printable version below!!

    Juicy Fruit Chaat

    • 1 cup grapes
    • 1 cup pineapple chunks
    • 1 cup papaya
    • 1 cup apple
    • 4 bananas
    • 2 guava
    • 1 glass orange juice
    • 4 tbsp lemon juice
    • 1 tbsp sugar
    • 1/2 tsp chaat masala powder
    • 1/2 tsp black salt

    Method

    1. In a small bowl, combine together orange juice, black salt, chaat masala powder, caster sugar and lemon juice.
    2. Cut all fruits into small cubes then place in a bowl.
    3. Pour orange juice mixture over it.
    4. Mix well.
    5. Juicy Fruit Chaat is ready to serve. ENJOY!

    Serving Suggestions:
    Serve chilled.

    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.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 Juicy Fruit Chaat 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.

  • Recipe: Tamarind Chutney (Imli ki Chutney)

    Tamarind chutney is sweet and sour chutney, it is known as imli ki chutney or meethi (sweet) chutney.This Tamarind chutney takes a while to cook. But the outcome is absolutely amazing which makes you lick even the last drop!!

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Servings: 6

    Ingredients

    • 1 cup tamarind pulp
    • 1/2 cup water
    • 1/2 cup jaggery
    • 1 tsp cumin seeds, roasted & crushed
    • 1 tsp dry ginger powder
    • 1 tsp red chili powder
    • 1/2 tsp black salt
    • 1/2 tsp chat Masala
    • 1/4 tsp salt

    Directions:

    1. Place tamarind pulp, jaggery and dry ginger powder in a saucepan.
    2. Cook for 5 minutes or until jaggery dissolved.
    3. Season with chili powder, cumin seeds, dry ginger powder, salt and black salt.
    4. Add water and cook for 15 minutes or until sauce is thickened.
    5. Sprinkle chat masala over it.
    6. Tamarind Chutney is ready now.

    Serving Suggestions:

    • Serve with samosa, pakora, cutlets or any other snack.

  • Recipe: Green Chutney (Hari Chutney)

    Green Chutney (Hari Chutney)

    Green  Chutney is probably the most favourite Indian and Pakistani accompaniment.
    This is a very tasty coriander-based chutney that can be prepared in minutes. Just add fresh lemon juice, a small green chili, peanuts, salt, garlic, and fresh ginger .
    This Green Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can’t be beat.

    A very easy and quick chutney made with coriander, green chilies and mint leaves. This green chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can’t be beat.

    Check it out green chutney recipe here~!

     Prep Time: 10 minutes

    Cook Time: 0 minutes

     Servings: 8

    Ingredients:

    • 1 bunch fresh coriander
    • 6 green chilies
    • 1 small onion
    • 2 tbsp lemon juice
    • 1 tsp ginger-garlic paste
    • 1/2 tsp salt

    Yield: 4 servings

    Amount Per serving.

    • Calories: 25
    • Carbohydrates: 3.2 g
    • Cholesterol: 0 mg
    • Fat: 1.2 g
    • Fiber: 0.8 g
    • Protein: 1.2 g
    • Sodium: 8 mg

    Directions:

    Step 1

    Put all ingredients in a food processor until smooth and thick. You cam add a few drops of water if the mixture is too dry.

    Step 2

    Take it out in a container or bowl. Use this tasty green chutney as a dip or as a base for a cooked chutney or as a spicy additive to your curries. Green Chutney is ready to serve. Enjoy!!

    Serving Suggestions:

    • Serve with Pakora.

  • Kulfa Sharbat Recipe

    Kulfa Sharbat is a sweet creamy drink which is very famous in Pakistan. Cool and refreshing. Perfect for Iftar Parties. Try this lovely and easy Kulfa Sharbat recipe and I am sure you are not going to believe your cooking skills.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12 [/one_third_last]

    [review]

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

    • 1 liter kulfa Ice cream
    • 1 kg milk
    • 2 glass cream soda
    • 1 cup sugar
    • 1 cup red jelly
    • 1/2 cup fresh cream
    • 1/2 cup almonds and Pistachios
    • 2 tbsp custard powder
    • 1/2 tsp vanilla essence

    [/tab] [tab]Yield: 12 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

    Pour 1/2 kg milk in a saucepan and bring to a boil.

    Step 2

    Stir in sugar.

    Step 3

    Dissolve custard powder in ½ cup of milk.

    Step 4

    Gradually pour into the saucepan. Stir well and let cool completely.

    Step 5

    Place remaining milk, custard, cream and vanilla essence in a blender.

    Step 6

    Process until smooth. Pour into a serving jug or a pot.

    Step 7

    Sprinkle with almond and pistachio.

    Step 8

    Top with jelly and kulfa ice cream. Kulfa Sharbat is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve chilled.

    [/tab] [/tabs]

  • Crunchy Cashew Nut Kulfi Recipe

    Crunchy Cashew Nut Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. This classic frozen dessert made with condensed and evaporated milk, cashew-nuts, khoya and whipped topping. Homemade Cashew brittle add little crunch. Its a delightful summer treat. Check it out the crunchy cashew nut kulfi recipe here!!

    [one_third] Prep Time: 8 hours + 30 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

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

    For Kulfi:

    • 1 liter milk
    • 1 tsp rose water
    • 250 gm ricotta cheese (khoya)
    • 1 packet cream
    • 1 cup cashew nuts
    • 1/2 cup sugar
    • 1/2 tin condenser milk
    • 2 tbsp cornflour
    • 1/4 tsp cardamom powder

    For Caramel

    • 1/2 cup sugar

    [/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

    Pour milk in a small saucepan.

    Step 2

    Cook for 2-3 minutes or until it comes to a boil.

    Step 3

    Stir in sugar and cook for 4-5 minutes or until sugar is dissolved.

    Step 4

    In a small bowl, dissolve corn flour in a little milk.

    Step 5

    Pour this mixture into the saucepan.Stir continuously.

    Step 6

    Add khoya, cream, condensed milk, rose water and cardamom powder. Mix well. Keep aside to cool.

    Step 7

    Place sugar in a frying pan. Cook for 2 minutes or until sugar melts and turn into golden brown color.

    Step 8

    Stir in cashew nut.

    Step 9

    Now pour caramel mixture in a greased plate. Spread evenly.

    Step 10

    Keep aside until set. Crush well.

    Step 11

    Put a little crushed caramel in each Qulfi mold.

    Step 12

    Fill the remaining mold with milk mixture. Place in the refrigerator for 8 hours or overnight. Crunchy Cashew Nut Kulfi is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve chilled.

    [/tab] [/tabs]

  • Recipe: Keema Cutlets (Mince Patties)

    Keema Cutlets (Mince Patties)

    A mouth-watering mince cutlets with a delicate combination of potato, mince(keema), and spices. Its a perfect side dish or snack for your family. Check it out the Keema Cutlet recipe here!!

    Prep Time: 25 minutes

    Cook Time: 20 minutes

    Servings: 6

    Ingredients

    • 500 gm Mutton Keema
    • 2 lb potatoes
    • 4 onions, chopped thinly
    • 4 cloves
    • 4 cinnamon sticks
    • 4 cardamoms
    • 8 garlic flakes
    • Small piece ginger
    • 2 tsp poppy seeds
    • 2 eggs
    • salt, turmeric, red chilli powder
    • 4 tsp besan flour
    • Oil for deep frying
    • Few coriander leaves and curry leaves, finely chopped

     

    Directions:

    Step 1

    Boil potatoes, peel the skin and mash the potatoes.

    Step 2

    Grind ginger and garlic to fine paste. Grind cloves, cinnamon, cardamoms and poppy seeds.

    Step 3

    Add this to mashed potato mixture then add coriander leaves and curry leaves and mix well.

    Step 4

    Wash keema.

    Step 5

    Add onions, salt, chilli powder and turmeric to keema, mix well add some water and cook.

    Step 6

    When cooked grind this and add ginger-garlic paste and mashed potato mixture to it.

    Step 7

    Take besan flour and add some water and beat eggs in that and mix well.

    Step 8

    Heat oil in a shallow pan over medium heat. Take Keema mixture and make small balls.

    Step 9

    Take each ball and dip in the besan flour mixture and put them in oil and fry until golden brown.

    Step 10

    Deep fry all the keema balls. Keema Cutlet is ready to serve.

    Serving Suggestions:

    • Serve hot with tamarind sauce.

     

  • Egg Roast Recipe

    Egg Roast is a delicious spicy preparation of the eggs in a delicious onion and tomato based gravy. This is a simplest egg dish which is high in protein and very easy to make, you’ll want to keep it as part of your quick & easy cooking repertoire.
    Check it out the egg roast recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

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

    • 6 boiled eggs, peeled and halved
    • 1 onion, finely chopped
    • 2 medium tomatoes, finely chopped
    • 4 green chillies, choppedopped
    • 2 cloves garlic, chopped
    • 10 curry leaves
    • 3 tablespoon oil
    • 1 teaspoon grated ginger
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1/4 cup water
    • 1/4 tsp garam masala.
    • salt to taste

    For Garnishing:

    • few coriander leaves
    • green chilies, thinly sliced

    [/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 over medium heat. Add onions and saute for 4-5 minutes or until transparent.

    Step 2

    Add chillies and curry leaves; cook for 1 minute.

    Step 3

    Now add tomatoes. Cook and stir for 10-12 minutes or until tomatoes blend together and the oil comes on top.

    Step 4

    Add salt, red chili, turmeric and coriander powder.

    Step 5

    Saute for 2 minutes. Reduce the heat to medium low.

    Step 6

    Add 1/4 cup water. Bring to a boil. Cook for 4 minutes or until sauce is thickened.

    Step 7

    Now add eggs and stir for 1 minute.

    Step 8

    Sprinkle garam masala at the end. Stir gently without breaking the eggs for another 2 minutes.

    Step 9

    Take it out in a serving dish. Garnish with green chilies and coriander leaves. Egg roast is ready to serve. `

    [/tab] [tab]

    • Serve with chapati or tomato chutney.

    [/tab] [/tabs]

  • Pathar kabab Recipe

    Easy to make delicious kabab made with mutton pasandas(steak) marinated and cooked over Pathar (Stone). Try this Pathar kabab Recipe and don’t forget to share your experience with me.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 30 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]

    • 16 mutton pasandas

    For Marinade:

    • 1 tsp green cardamom powder
    • 4 tblsp mustard oil
    • 1 1/2 tblsp mint leaves
    • salt to taste
    • 1 tblsp raw papaya
    • 5 green chillies
    • 1 1/2 tblsp coriander leaves
    • 2 tblsp ginger garlic paste
    • 1 tsp lichen stone flower powder (dagad phool)
    • 1 tsp garam masala powder
    • 1 tsp peppercorns, crushed

    [/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

    Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.

    Step 2

    Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.

    Step 3

    Let it marinate for one hour. Cooking on stone slabs:(traditional way of cooking on kadapa stone.

    Step 4

    Take a flattish piece of rough granite or kadappa of about 11/2″ length x 1″ breadth x 2″ thickness. Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.

    Step 5

    Heat up the granite well with live charcoals underneath.

    Step 6

    Sprinkle a little oil or ghee on the surface and put the marinated meat picattas. Turn them a few times basting them occasionally with oil.

    Step 7

    Take off when cooked through. Pathar Kabab is ready to serve.

    [/tab] [tab]

    • Serve with paratha, naan, salad and mint chutney.

    [/tab] [/tabs]

  • The Ultimate Guide to Restaurant-Style Keema Karahi !!

    Karahi Keema

    Today I’m going to share an easy and simple yet delicious Karahi Keema recipe for you. Karahi Keema tastes great when cook with all spices and tomatoes. Cooking in Karahi develop a different taste of dishes. In this recipe mince is cooked in karahi which is super delicious when prepared.

    Karahi Keema Recipe
    Photo: Karahi Keema Recipe

    Serve as main dish after garnishing with coriander leaves. Try this Karahi keema recipe and don’t forget to share your experience with us !!

    Karahi Keema Recipe
    Photo: Karahi Keema Recipe

    Check it out the Karahi Keema Recipe here!

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 20 minutes[/one_fourth] [one_fourth]Servings: 6 [/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 kg mutton mince
    • 2 cups water
    • 1/2 cup ghee or oil
    • 2 large onion, chopped
    • 6 tomatoes, chopped
    • 6 green chilies
    • 2 tablespoon ginger garlic paste
    • 2 teaspoon cumin powder
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon all spice powder
    • 1 teaspoon salt

    For Garnishing:

    • few coriander leaves, chopped
    • green chilies, thinly sliced
    • 1 inch piece of ginger, thinly sliced

    [/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 deep wok or karahi. Saute onion in hot oil until lightly browed.

    Step 2

    Now add the ginger garlic paste. Cook and stir for 30 seconds.

    Step 3

    Then add the mutton mince and salt. Cook and stir for 15 minutes or until no longer pink.

    Step 4

    Add the water and cover the pan and let it cook for 40 minutes or until the meat is half- cooked.

    Step 5

    Remove the lid. Add tomatoes, cumin powder, red chili, and coriander powder. Cook on hight heat for 15-20 minutes or until the meat is ready.

    Step 6

    Sprinkle the all spices over it.

    Step 7

    Garnish with green chilies, ginger and coriander. Simmer over a low heat for 5 minutes or until the oil floats on top. Karahi Keema is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with roti or boiled rice and salad.

    [/tab] [/tabs]

    If you like Karahi Keema 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 Karahi Keema, do share with us and we would be glad to give it a try.

  • The Perfect Ramadan Treat: Make Delicious Dahi Chops for Iftar!

    Try this Dahi Chops recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

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

    • 8 Chops ,Pound Lightly
    • 2 cups Yogurt
    • 2 Onion , Finely Sliced
    • 1 cup Cooking Oil

    For Paste To Coat The Chops:

    • Garlic 4 Flakes
    • Ginger 2″ Piece
    • Fresh Coriander Leaves 1 Small Bunch
    • 4 Green Chillies
    • 2 Red Chillies
    • 1/2 tsp Turmeric Powder
    • 6 Pepper Corns
    • 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

    Make a fine paste of all these ingredients.

    Step 2

    Fry the sliced onions in two tablespoons cooking oil till they get brown and crisp.

    Step 3

    Coat the chops with the yogurt and masala paste. Soak them for two hours.

    Step 4

    Then heat six tablespoons cooking oil and fry the chops till they get tender and brown.

    Step 5

    Garnish them with brown and crispy onions. Dahi Chops is ready to serve.

    [/tab] [tab]

    • Serve hot with naan and raita.

    [/tab] [/tabs]

  • Mughlai Mutton Malai Recipe

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

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 50  minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

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

    • Mutton 2 lb (preferably the leg in one piece after the bone has been removed)
    • Cloves 6
    • Cardamoms 6
    • Ginger powder 1/2 tsp
    • Milk 2 pints
    • Cinnamon 4 inch stick
    • Almonds 1 oz
    • Pistachios 1 oz
    • Aniseed 1 tsp
    • Raisins 2 ounce
    • Saffron 1/4 tsp
    • Ghee 1 lb
    • Chili powder 2 tsp
    • Asafoetida (size of tamarind seed)
    • Black pepper 1 tsp
    • Salt to taste

    [/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

    Blanch the almonds and grind to a fine paste, then dissolve in milk.

    Step 2

    Put in a shallow pan on a low heat.

    Step 3

    Remove when a thick layer of cream forms.

    Step 4

    Make a slit in the side of the cream and gently drain out the milk.

    Step 5

    Now pour milk back on top of the cream and replace on a very low heat. Repeat this until no milk is left.

    Step 6

    Then turn the cream out to a plate and let cool. Wipe meat with a wet cloth.

    Step 7

    Smear a pastry board with ghee and pound the meat with a pestle.

    Step 8

    While pounding, sprinkle meat with the spices and salt.

    Step 9

    When the meat is flattened to almost a 1/4 inch thickness cut the cream in strips and lay on the meat, leaving a 1/2 inch border all round.

    Step 10

    Sprinkle cream with raisins, pistachios and saffron. Roll tight, fasten with rows of toothpicks, and then tie with twine or string. Let stand for 1/2 hour.

    Step 11

    Steam the meat roll till tender, then fry or roast gently, basting well in a little ghee till lightly browned. Alternatively, cook in a rotisserie grill till done.

    Step 12

    Remove toothpicks and twine before serving. Mughlai Mutton Malai is ready to serve.

    [/tab] [tab]

    • Serve with naan and green chutney.

    [/tab] [/tabs]

  • Creamy & Flavorful: Enjoy the Comfort of This Easy Saffron Qorma Recipe!

    Saffron Qorma is a traditional Pakistani dish which cooked on special occasions. Saffron and spices really shine in this classic mutton dish. Slow cooking in broth and saffron creates a flavorful gravy. Check it out the Saffron Qorma recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60  minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

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

    • 1 tsp saffron, soaked in 1/2 cup milk
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric powder
    • 2 tsp ginger/garlic paste
    • 2 potatoes, cubed
    • 2 cups oil
    • 4 medium sized onions, sliced
    • 4-5 cloves
    • 4-5 cardamoms
    • 250 gms yogurt
    • 500 gms mutton
    • Salt to taste

    For garnishing

    • Ginger slices
    • Coriander leaves
    • Green chillies

    [/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

    Marinate the mutton with yogurt and saffron.

    Step 2

    Heat oil in a wok and fry the potato cubes.

    Step 3

    In the same oil fry the onions. Take it out in a plate. Crush the fried onions and keep aside.

    Step 4

    Mix all the remaining ingredients with mutton and cook on low heat till the oil separates and meat is tender.

    Step 5

    Transfer into a serving bowl. Add crushed onions and mix. Garnish with the ginger, green chilies and coriander. Saffron Qorma is ready to serve.

    [/tab] [tab]

    • Serve with naan or rice for a satisfying meal.

    [/tab] [/tabs]

  • Flavorful & Fun: The Easiest Chicken Naan Pockets Recipe Ever!

    Chicken Naan Pockets are quick and easy dish prepared with pita bread, marinade chicken vegetables and green chutney. A perfect scrumptious snack.  You can have this for light lunch, tea time or as party food. Check it out the chicken Naan pockets recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4

    • 1/2 boneless chicken, cut into strips
    • 4 pita breads
    • 2 green chilies, finely chopped
    • 4 tablespoon yogurt
    • 2 tablespoon chopped coriander
    • 2 tablespoon lemon juice
    • 2 tablespoon cooking oil
    • 1 teaspoon allspice
    • 1 teaspoon red chili powder
    • 1 teaspoon salt

    Other Ingredients

    • 1 medium onion, cut into rings
    • 1 tomato, cut into cubes
    • 1 cup cabbage, thinly sliced
    • 1/2 cup green chutney
    • lemon wedges
    • salad leaves

    [/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

    Take a large bowl, add yogurt, allspice, salt, chili powder, lemon juice, coriander leaves and green chilies to it.
    Mix well.

    Step 2

    Add chicken; stir to coat evenly. Cover and marinate for 30 minutes to blend flavors.

    Step 3

    Heat oil in a deep pan over medium heat. When oil hot add marinated chicken. Stir fry for 10-12 minutes or until chicken is no longer pink and all juices run clear.

    Step 4

    Remove from the heat.

    Step 5

    Cut each pita bread into half. Fill with chicken and vegetables. Top with green chutney.

    Step 6

    Garnish with lemon wedges and salad leaves. Chicken Naan Pockets are ready to eat. ENJOY!!

    [/tab] [tab]

    • Serve with french fries.

    [/tab] [/tabs]