Tag: Potato

The Flavorful Mix Vegetable Chicken Pulao Recipe
Loaded with veggies and flavorful chicken, warm spices like cumin, cinnamon, nutmeg and mace and the heat of green chilies this Mix Vegetable Chicken Pulao is a delight to the taste buds in every bite!

The Flavorful Mix Vegetable Chicken Pulao Recipe

Chicken broth and seasonings are added to give it lots of flavor and moisture. It’s a one-pot meal to prepare and cook in a pot that comes together quickly for a hearty and hot week-night dinner.

There are some Rice Pulao that are overly packed with gorgeous spices flavors, but this isn’t one of those. This Chicken pulao is a medley of rice, chicken, spices, and vegetables. I just add a tiny sprinkle of green onion as a garnish, just to add a little more color when serving. Pairs perfectly with any raita or curry of your choice.

The Flavorful Mix Vegetable Chicken Pulao Recipe

What goes in Mix Vegetable Chicken Pulao

The ingredients you need to make this Mix Vegetable Chicken Pulao are:
- Best rice for pulao – basmati rice is the best for both flavor and fluffiness. Basmati is a type of long grain rice – the longer the grain, the fluffier the rice. It also has a lovely subtle fragrance that really compliments the flavors in this rice pilaf; You can use brown rice as well for this pulao recipe.
- Chicken: The juicy thighs or chicken breast are the ideal meat choices for making pulao. You can use either the boneless pieces or the bone-in ones like leg pieces. I personally, like pulao with boneless chicken pieces.
- Fat – Ideally desi ghee (clarifying butter) is the best choice for making the pulao. I choose the clarified butter (desi ghee) for flavor, but if the aroma and taste of ghee are too over-powering for you, use unsalted butter, coconut oil, or any other cooking oil.
- Flavor Base – sautéed ginger and onion, to add savouriness;
- Pulao Spices – I’ve used a combination of cinnamon, cloves, nutmeg, mace, bay leaves and cumin in this Mix Vegetable Chicken Pulao. It’s reminiscent of traditional Middle Eastern flavors but also a festive combination. Feel free to customize this to your own taste;
- Broth OR water – For extra flavor, I almost always make my pulao with broth. However, water will work just fine as well, though I’d add an extra pinch of each of the spices;
- Vegetables – Use any vegetables you like here. I like using carrot and green peas for a vibrant color, and potatoes because the flavor melds in nicely with the rice. Cabbage and Capsicum also work well but be aware that they provide a sharper pop of flavor. Broccoli would also be great.
- Garnishing – I’ve used green onions in this mix vegetable chicken pulao recipe. I adore both the flavor and fresh green color that green onion bring to this pulao. Fresh Coriander and Mint Leaves are also great!
How to make Mix Vegetable Chicken Pulao:

Mix Vegetable Chicken Pulao is straight forward to make.
1. Soak the rice for 30 minutes then drain.
2. Sauté onion and whole spices in butter, then add the ginger and chicken along with seasoning. Cook for 20 minutes or until chicken is no longer pink and all juices run clear.
3. Then add carrots, green peas and potatoes cook 5-7 minutes or until vegetables crisp-tender then add chicken broth and bring it to boil. Then add rice cover the pot and let it simmer on medium low flame or until the rice is tender and the liquid has been absorbed. This takes roughly 10 minutes.
4. Now give a dum for a further 15 minutes. Fluff the rice and dish it out.
But here are my tips for how to make the best Pulao every time!
- Soaking Rice or not: Soaking white rice for about half an hour before cooking allows moisture to get to the middle of the kernel. During cooking, the heat transfers quicker to the middle and the rice will be done in about eight minutes, causing less damage to the outside of the kernel. Thus, it’s more evenly cooked, and easier to separate than the non-soaked rice.
- Right liquid to rice ratio – 1 1/2 Cups of liquid to 1 cup of rice will yield perfectly cooked fluffy rice. Adding too much liquid to cook rice always results in a mushy and sticky pulao
- Do not peek while rice is cooking! Escaped heat compromises the cooking of the rice;
- Rest undisturbed – this is the most important step for cooking rice. This is when the rice finishes cooking and becomes fluffy!
What To Serve With Mix Vegetable Chicken Pulao?

This is home-style, hearty chicken pulao with delicious flavors full of spices and aroma. I suggest, serve it hot right after dum (steaming) with zeera raita, or mint raita and kachumber salad for best taste. It would also go really well with my Chicken Shorba– a mild flavored desi style chicken stew with a great combination of Oriental spices.

The Flavorful Mix Vegetable Chicken Pulao Recipe

Bismillah let’s get started.
Check it out The Flavorful Mix Vegetable Chicken Pulao Recipe and printable version here!!
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The Flavorful Mix Vegetable Chicken Pulao Recipe

Nothing like a good plate of aromatic pulao! This Flavorful Mix Vegetable Chicken Pulao hits all the right spots with its wonderful aroma and exotic flavors! Spice up your week with this flavorful Pulao!

Keyword Chicken, Chicken Pulao, Dinner, Iftar Recipes, Pulao, Quick and Easy, Ramadan, Rice, vegetables, Veggie Pulao

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Servings 4

Author Bushra Waheed

Ingredients
2 pounds Boneless Chicken
3 cups long gran rice basmati rice
1/2 cup clarified butter/ desi ghee or oil
1 onion thinly sliced
4 inch Ginger piece thinly sliced
4 carrots peeled and cubed
3 potatoes peel and cubed
2 cups Green Peas
2 green onions thinly sliced( only green part)
4 Green Chilies thinly sliced
1 large Cinnamon Stick daarcheeni
2 Black Cardamom bari elachi
5-6 Cloves (loong)
2 Bay Leaves tezpaat
1 tsp Cumin Seeds (zeera)
1 tsp nutmeg and mace powder
1/2 tsp Black Peppercorns (kali mirch)
2 tsp Red Chili Flakes
1 tsp all spice powder garam Masala powder
2 tsp salt or according to your taste
6 cups Chicken Broth Yakhni

Instructions
Rinse the basmati rice till the water becomes clear. Then soak it in water for 20 minutes. After soaking, drain the rice and keep it ready.
Take a heavy bottom skillet or pot and melt clarified butter in it.
Add the onions and sauté until they are a deep golden brown. This can take up to 5-7 minutes over a low heat. You will need to check and stir a couple of times. Don’t be tempted to rush this stage because this adds a lot of flavor to the finished dish.
Add the cumin seeds, cinnamon stick, black cardamom, black peppercorns and cloves. Sauté for 2 minutes or until popping and fragrant.
Now add the ginger slices and Chicken, cook for 15-20 minutes or till chicken turns golden brown before adding the vegetables.
Now add Carrot, Potatoes and green Peas. Sauté and cook for 10 minutes or until vegetables are just tender-crisp.
Season with salt, red pepper flakes and some garam masala.
Next, add green chilies and sauté for a second and adjust the seasoning and add more salt if needed.
Add Chicken Stock and once the it starts boiling add the soaked basmati rice and mix it gently.
Now, wait for it to boil again, then cover and simmer on medium low flame or until the rice is tender and the liquid has been absorbed. This takes roughly 10 minutes.
Put the pot covered (give a dum) for a further 15 minutes.
Now, uncover the pot sprinkle green onion (only green part)and fluff the rice gently from the corners
Remove from the heat and dish it out.
Enjoy flavorful Mix Vegetable Chicken Pulao!!
I can’t wait to hear what you think of this Mix Vegetable Chicken pulao. If you’ve tried both my chicken biryani and my chicken pulao you really have to let me know what you think!

Want more Pulao Inspiration?

Here are some of the other Pulao Recipes that I love to make for my weekday meals.
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March 9, 2021
Potato Egg Pakora Bites Recipe (Family Favorite Snack)

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Happy Ramadan to you all!

May this month be full of blessings, happiness, and peace for you and your family. As much as we must be eating light, Ramadan is the month when we end up eating most of the greasy stuff. All kind of fried dishes are made in the name of iftar.

The first word that comes into your mind when you think about an iftari is? Yes its pakora! Pakoras are one snack associated with Iftar here in Pakistan. Truly, a Pakistani iftar is incomplete without the presence of a mighty pakora. The word pakora is derived from a Sanskrit word “pakvavata” which means small food lump (pakva means cooked and vata means small lump). Pakoras can be made out of anything, from a simple potato, daal mung, spinach, chicken or even cheese.

Photo: Potato Pakora Sandwiches

Today, I came up with an amazing idea of making Pakora’s. It’s our family favorite snack. I love these Potato Pakora sandwiches so much. Sinking your teeth into crisp Pakora sandwiches is a sensual pleasure. It has all the textures and flavors one would need in a Pakistani snack.

Try this recipe and turn your favorite Pakora’s into bite sized sandwiches, stuffed with eggs (or your favorite stuffing). It’s a perfect recipe for a quick and easy Iftar Snack. A great new way to make Pakoras!

To prepare this delicious pakora first egg slice covered in between 2 thin potato slices then dipped in spicy chickpea (besan) batter then deep fried.

Within every bite of this snack you will enjoy a variety of flavors and textures. Spicy Red pepper flakes and herbs give nice pops of heat and a soft slice of boiled egg in between potato sandwich, and a crispy coating of the chickpea flour. You just need a hot cup of tea or coffee to complement it and turn it into a heavenly delight!

Photo: Potato Pakora Sandwiches Recipe

I think I have talked enough about this mouth-watering Iftar or Rainy Day Snack. I insist you to make it ASAP, If you haven’t tried Potato Pakora sandwiches yet. Once you taste these heavenly, crispy and delish bites, you will know what pleasure I am talking about.
Try this recipe and give your ordinary Pakora a delicious makeover with this Potato Pakora sandwiches recipe!It’s a perfect snack for get-together’s. And surely will be loved by everyone. Don’t be surprised if it disappears in a flash!

Let’s learn to make Potato Pakora Sandwiches !!

Peel hard boiled eggs and cut into slices with egg cutter. Set aside. Now peel potatoes then cut them into thin round slices. Soak in cold water. Meanwhile, Take a large mixing bowl. Add chickpea flour(besan), red chili, cumin seeds, coriander seeds, black pepper and salt and mix well. Add enough water to make a smooth batter, and whisk well to avoid any lumps.

Now prepare pakora sandwiches, first take an egg slice covered in between two thin slices. Repeat this method with rest of the potato and egg slices. Sprinkle seasoning, chili flakes, garlic powder and a pinch of salt over it. Keep aside.

Photo: Potato Pakora Sandwiches

Heat the oil in a deep pan over medium heat. Dip one potato egg sandwich in the batter. Make sure to cover on all sides.

Photo: Potato Pakora Sandwiches recipe

Put sandwich in a hot oil and deep-fry on a medium heat till it turns crisp and golden brown in colour from both the sides.

fry till they turn crispy and golden from the both sides.

Remove from the oil and drain on kitchen paper. Transfer into a serving platter. Sprinkle a pinch of red pepper flakes and fresh herbs.

Photo: Potato Pakora Sandwiches

They pair well with coriander and mint sauce or ketchup and a strong cup of tea. Give your taste buds a treat with this crunchy Potato Pakora sandwiches. Perfect for when you’d like to serve something a little out of the ordinary. This evening tea time snack would rock at your place anytime.

Check it out the Potato Pakora Sandwiches recipe and printable version here!!

I have also posted Sesame Chicken Pakora and Noodles Pakora which are another easiest & tastiest version of making pakora at home. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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

Happy & Blessed Iftar Making!!

June 16, 2017
Leftover Mashed Potato Pancakes Recipe

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An essential part of the culinary heritage of Pakistan is the celebration of food with family and friends embedded in the concept of ‘dawat’ (feast). And anyone who hosts a ‘dawat’ (feast) knows that there’s always leftovers to deal with. As delicious as Pakistani Dawats (feast) are, you can only have so much roasted meat and stuffing for a meal. Instead of having the same food for the next day, transform the dishes into new ones!

Leftover Mashed Potato Pancakes

Last week, we hosted a ‘Family Dinner’ and made the ‘Roasted Chicken with Mashed Potatoes. We usually use leftover roasted meat for a sandwich or rolls with the apricot or mint chutney (sauce), gravy and stuffing, but what about the mashed potatoes? Add some flour, egg and cheese and turn them into mashed potato pancakes! Great for breakfast, lunch, or as a side dish or light dinner . A Perfect way to enjoy leftover potatoes and the flavor combinations are endless!

A Perfect way to enjoy leftover potatoes and the flavor combinations are endless!

I love making these Potato Pancakes whenever I have leftover mashed potatoes so I don’t feel like I’m eating the same thing the next day. Serving size will change depending on how much mashed potatoes you have leftover. This works best with cold mashed potatoes.

Photo: Leftover Mashed Potato Pancakes

These are as easy to make as normal pancakes – just mix together the mashed potatoes, flour, eggs, cheese, green onions and seasoning. Then cook the batter in a large pan until golden brown.

Leftover Mashed Potato Pancakes

With their crispy exterior and creamy, cheesy center, there’s not much to dislike here. I recommend topping these with a sour cream or garlic mayo.

Leftover Mashed Potato Pancakes

You can really get creative with the seasonings and add ins in this easy recipe! Pretty much anything in your fridge is game… add some spices & herbs, a little bit of meat/protein and whatever veggies you have on hand!

Remember to revel in your own amazingness for reducing food waste, saving time and making the best breakfast ever 🙂

Check it out the Leftover Mashed Potato Pancakes recipe and printable version here!!

If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!

What are your holiday traditions guys? I would love to hear some from you all. Are there recipes passed down to you from your grand mom? Or the one from many generations? Share them all in comments below.

Happy Cooking!!

March 13, 2017
Potato Scotch Eggs Recipe

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A delicious and easy tea time snack for your friends and family. Fresh Parsley makes this traditional Potato Scotch egg recipe extra special.

Photo: Potato Scotch Eggs

Scotch eggs are one of those foods that have never gone out of favorite.I really love Scotch Eggs. Believe me this homemade potato scotch eggs are a world away from shop bought versions. They’re worth the effort for a special picnic treat. Packed with protein power, this summer fair favorite is easy to make in your home kitchen. Ready to eat in just 30 minutes, it makes a great start to the day, or a satisfying snack.

Photo: Potato Scotch Eggs Recipe

I have always been fascinated by Scotch eggs. I think they bring a little “wow” factor to any table. Scotch eggs are traditionally made with sausage meat wrapped around a hard boiled egg then breaded and deep fried. I wanted to shake up this UK savory treat with some Asian spices and do my own take on it. I decided instead of using a raw sausage meat, I would make a potato filling to wrap around the egg then bread it and deep fry it. I loved how these came out and they go perfectly with zeera rice and curry meal.

Photo: Potato Scotch Eggs

They also go well with a salad, bread, naan, etc… I think these beautiful eggs dress up any Asian or European table. If you are little worried about the size of the larger scotch eggs, I did make make a smaller version of this fun dish. I think the smaller version is actually a little more manageable to make and serve, although it doesn’t have the show-stopper look as the whole egg version when you cut them. Of course, both are equally tasty and fun and you will love to see them once they sit prettily on your table. Do try it, your kids will love it. Perfect for lunch box.

Note: Make sure you cut the larger scotch eggs in half or quarters before serving so the guests can see the inside because that’s the “wow” factor to the dish. Enjoy.

Check it out the Potato Scotch Eggs Recipe and printable version below!!

If you like this Potato Scotch Eggs 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.

July 22, 2015
Super Crispy French Fries Pakora Recipe

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French Fries Pakora

Here is a Pakistani twist on the everyday french fries. Super simple to make and very tasty and crispy. You can eat them any time with cold drinks or tea. Would go great with a veggie burger or any type of burger. Or even just as a snack.

It’s a perfect recipe for a quick and easy desi snack, consider making a spicy potato chips please guests who love spicy foods. delicious!!! I serve it with Homemade Tomato Ketchup. You can serve with any kind of dip or sauce you want.

Photo: French Fries Pakora Recipe

You should always use old potatoes to make french fries. New ones are moist and are extremely raw, that do not make french fries crispy.

Step by Step ~ French Fries Pakora Recipe

Step 1 ~ First Peel the potatoes with the help of a peeler and wash them.

Step 1 ~ French Fries Pakora

Step 2 ~ Now cut them into long pieces. You can use french fries cutter that can be easily bought from the market also. You will be able to cut the pieces quickly and in equal shapes.

Step 2 ~ French Fries Pakora

Step 3 ~ In a large bowl, add potatoes, chickpea flour, rice flour and cornflour. Season with salt, chili powder, cumin and garlic powder.

Step 3 ~ French Fries Pakora

Step 4 ~ Add little water and mix well to coat evenly.

Step 4 ~ French Fries Pakora

Step 5 ~ Heat oil in a pan over medium heat.

Step 5 ~ French Fries Pakora

Step 6 ~ Put the french fries pakora into it to fry. Make sure that the oil is not extremely heated.

Step 6 ~ French Fries Pakora

Step 7 ~ Fry them till they turn golden brown and crispy.

Step 7 ~ French Fries Pakora

Step 8 ~ Remove on a kitchen paper to drain excess oil.

Step 8 ~ French Fries Pakora

Step 9 ~ sprinkle chaat masala over them. Delicious French Fries Pakoras are ready serve. ENJOYY!!

Step 9 ~ French Fries Pakora

Check it out the French Fries Pakora recipe and printable version below!!

If you like French Fries Pakora Recipe and make it then let me know your feedback by commenting below.

July 11, 2015
The Perfect Brunch Option: Crispy Potato Toast Recipe!

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Crispy Potato Toast

This is an open faced sandwich recipe. Spicy Potato and chicken mixture topped on bread slices and then shallow fried to form a crispy delight. An easy and quick tea time delicacy.Great for Iftar Parties.

Photo: Crispy Potato toast Recipe

Choosing menu especially a new one for Iftar is a cumbersome task. I like to experiment so, I always hunt for new recipes.Yesterday, I made these Open Faced Sandwiches for my family. It was one such delicious and tempting. Try this Crispy Potato Toast Recipe, even you and your family would love it. Every bite of these toasts will make you happy and you will want to have more of it.

Photo: Crispy Potato toast Recipe

I have used white bread to make it but you can also use brown bread for a healthier version. Try this in today’s Iftar and I am sure you will be loaded with appreciations from your family.

Check it out the Crispy Potato toast Recipe here!!

If you like Crispy Potato Toast 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 Crispy Potato Toast, do share with us and we would be glad to give it a try.

July 6, 2015
Aloo Keema Recipe (Minced Lamb With Potatoes)
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Aloo Keema (Minced Lamb With Potatoes)

A very satisfying meal,You can categorize it as an exotic gourmet dish or a very simple homely dish,any which ways its very fulfilling and a treat to your taste buds.

This is my mothers recipe for a simple Mince Curry or aloo keema as us Pakistanis like to call it. It is a really tasty curry especially when you add potatoes and spices like I did! Here’s a classic Aloo Keema – Minced Lamb With Potatoes Recipe that everyone, even the fussy kids, will love. Do try and don’t forget to share your experience with us!!

Photo: Aloo Keema – Minced Lamb With Potatoes

Bismillah, let’s begin!

Check it out the Aloo Keema – Minced Lamb With Potatoes Recipe and printable version below.

Recipe Note’s:
1. The cooking time will vary if you are using beef or chicken.
2. Don’t add too much water at the beginning because ground meats leave moisture as they cook.Add water at intervals as per the consistency you want.
3. At the end of about 20 minutes of cooking you will see that oil separating from and change in color of the ground meat.
I have also posted Minced lamb with Peas which is another easiest & tastiest version of making dinner. Do check it out as well.

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

Happy Cooking!!

Keep remember me in your Dua’s and Stay tuned for new content on the blog 🙂

If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.
June 21, 2015
Potato Pakora Sticks Recipe
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Pakoras are fried snack found all across Asia and are preferred most during Ramadan. As we all know Ramadan are just around the corner, and it is the time of the year when one can try something new Pakora recipes.

Below is an easy to make, very interesting Potato Pakora Sticks recipe, you can make these pakora sticks with any seasonal veggies of your choice.

Photo: Potato Pakora Sticks Recipe

Check it out the Potato Pakora Sticks Recipe here!!
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Potato Pakora Sticks Recipe

Course Appetizer, Snack
Cuisine Indian, Pakistani
Keyword 30 minutes meals, Iftar Recipes, pakora, potato, Ramadan

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings 6

Author Bushra Waheed

Ingredients
3 potatoes
1 cup chickpea flour
2 tablespoon rice flour
a pinch of baking powder
1/2 cup water
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala powder
salt to taste
oil for deep frying

Instructions
Peel potatoes and cut into thick sticks of equal size.
In a bowl, mix together the chickpea flour, rice flour, salt, chaat masala, red chili and cumin powder.
Add water and make a thick batter.
Now add a pinch of baking powder
Heat oil in a deep frying pan.Check the oil by dropping a drop of the batter in the oil.
Now dip the potato sticks in the batter and drop it one by one in the hot oil.
Fry on medium heat for 10 minutes or until it turns crispy and golden brown.
Take it out on a paper towel to take out the excess oil. Potato Pakora Sticks are ready to nibble anytime.

Notes
Serve with your favorite dipping sauce.
June 7, 2015
Street Food Favorite: Crispy & Flavorful Besan Aloo Tikki Recipe!
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Besan Aloo Tikki

Besan Aloo Tikki with crisp outside soft inside is a real treat to taste buds at anytime. Serve this delicious Besan Aloo Tikki as a starter or can be serve at tea-time with the sauce or chutney of your choice.

Photo: Besan Aloo Tikki (Crispy Potato Patty)

Check it out the Besan Aloo Tikki Recipe here!!
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Besan Aloo Tikki

Author Bushra Waheed

Ingredients
500 gm boiled potatoes
2 cups chickpea flour besan
3 green chilies finely chopped
1 green onion finely chopped
1 teaspoon cumin powder
1 teaspoon crushed red chili
salt to taste
oil for deep frying

Instructions
Mash the potatoes in a large bowl
Add green chilies, green onion, cumin powder, red chili and salt. Mix until well combined.
Make thick batter with besan and lil water in a separate bowl.
Divide the potato mixture into equal portions.
Shape each portion into round thick cutlet (tikki).
Heat the oil in a deep pan over medium heat.
Dip each cutlet (tikki) in the batter then fry for 5-8 minutes or until it turns to golden brown in colour from both the side.
Remove from the oil and absorbent on kitchen paper. Besan Aloo Tikki is ready to serve. ENJOY!!

Notes
Serve with your favorite chutney.
If you like Besan Aloo Tikki 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 Besan Aloo Tikki, do share with us and we would be glad to give it a try.
May 8, 2015
Smiley Face Fries Recipe
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Smiley Face Fries

Making Smiley Face Fries at home is not a big deal. You can easily make smiley faces with a knife or a teaspoon or other sharp instrument on them.Do try this Smiley Face Fries Recipe and put a smile on your kid’s face with these fun-shaped potatoes that have a crispy crunchy flavor.

Photo: Smiley Face Fries Recipe

Bismillah, let’s get started!

Check it out the Smiley Face Fries Recipe and printable version below!
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Smiley Face Fries Recipe

Do try this smiley face fries recipe and put a smile on your kid’s face with these fun-shaped potatoes that have a crispy crunchy flavor.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Servings 6

Author Bushrah @ Recipestable

Ingredients
6 round potatoes
1 teaspoon herb seasoning
1 teaspoon salt
1/4 teaspoon garlic powder
oil for frying
chaat masala for sprinkling optional

Instructions
Method
Wash and peel potatoes.
Cut the potatoes in circles, with each circle measuring about 1/4 cm thick.
Make smiles on the potatoes by using the edge of a teaspoon.
Using an ice-pick, bore two holes in the potatoes for the eyes.
Sprinkle the herb seasoning, garlic powder and salt over the potato slices.
Stir to coat evenly.
Leave it for few minutes to blend flavors.
Now heat oil in a pan over medium high heat.
Add potatoes and fry for 10-12 minutes or until crispy and golden brown.
Remove from the oil and drain on kitchen paper.
Sprinkle Chaat masala over it. Smiley Face Fries are ready to serve. ENJOY!!

Notes
Serving Suggestions:
Serve with your favorite dipping sauce.
I have also posted Curly Fries Recipe which is another easiest & tastiest version of making Crispy Fries at home. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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

Happy Cooking!!
May 3, 2015
Chips Pakora Recipe (Tasty and Tempting Snack for a Rainy Day)
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Chips Pakora

Nothing feels better than sitting by the window on a cold rainy day, munching on piping hot pakoras and sipping on Tea.Try this Chips Pakora Recipe and enjoy the chips and Pakora’s together.

Photo: Chips Pakora Recipe

Crispy Chips Pakora looks soo good and it can impress every one if fried perfectly.

Photo: Chips Pakora Recipe

Check it out the Chips Pakora Recipe here!!
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Chips Pakora Recipe

Course Appetizer, Snack
Cuisine Indian, Pakistani
Keyword 30 minutes meals, chips, fried food, kids friendly, pakora, potato, Ramadan, snack

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Servings 6

Author Bushra Waheed

Ingredients
500 gm potatoes peeled
2 tablespoon lemon juice
1 teaspoon red pepper
1 teaspoon cumin powder zeera powder
1 teaspoon coriander powder
1 teaspoon chaat masala powder
salt to taste
1/2 cup chickpea flour besan
oil for deep frying

Instructions
Cut thin slices of potatoes with a peeler.
In a large bowl, mix together the chickpea flour, red pepper, chaat masala, cumin , coriander powder, salt and lemon juice.
Now add potato slices and a litlle water.
Toss to coat evenly.
Heat oil in a deep pan over medium heat.
Now fry chips for 10 minutes or until crispy and golden brown.
Remove from the oil and drain on kitchen paper.Chips Pakora is ready to serve. ENJOY

Notes
Serve with your favorite dipping sauce.
If you like Chips Pakora 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 crispy and mouth watering Chips Pakora , do share with us and we would be glad to give it a try.
March 10, 2015
Aloo Shimla Mirch Recipe
Aloo Shimla Mirch

Aloo Shimla Mirch is a tasty vegetarian dish, cooked with capsicum, potato, onion and other ingredients. Try out this very healthy for your family and kids.

Photo: Aloo Shimla Mirch Recipe

Check it out the Aloo Shimla Mirch Recipe here!!

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[one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:25 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

[divider]

[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 4 potatoes, cubed
- 2 green bell peppers (shimla mirch), cubed
- 2 onions, cubed
- 1/4 cup fried onion paste
- 2 tomatoes, chopped
- 4 tablespoon oil or ghee
- 1 teaspoon ginger garlic paste
- 1 teaspoon dry red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/8 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- 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]Recipe Note’s[/tab_title][tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Heat the oil in a wok or karahi over medium heat.

Step 2

Once hot add onion paste and ginger garlic paste.

Step 3

Cook for 3-4 minutes or until you get the nice fragrant from them.

Step 4

Then add tomatoes. And sauté them till they are translucent and soft. It will take about 15 minutes.

Step 5

Now add red chili, coriander powder, cumin powder, turmeric powder and salt.

Step 6

Cook for 2-3 minutes then add potatoes.

Step 7

Add 1 cup water and cook for 10 minutes or until potatoes are tender.

Step 8

Add green pepper (shimla mirch) and onion. Mix well.

Step 9

Now Cover the pan and cook it till potatoes are done.

Step 10

It will take about 10 minutes and all the water will absorbed.

Step 11

Sprinkle garam masala over it and stir well. Aloo Shimla Mirch is ready to serve.

[/tab] [tab]
- Keep the size of onion, potato and green bell pepper same while cutting.
[/tab][tab]
- Serve with chapati or paratha.
[/tab] [/tabs]
If you like Aloo Shimla Mirch 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 Aloo Shimla Mirch, do share with us and we would be glad to give it a try.
February 9, 2015
Aloo Keema Matar Recipe
Aloo Keema Matar

Nothing beats the Aloo Keema Matar, a simple yet flavoursome dish that all can enjoy at any time. Minced meat cooked with fresh peas (matar) and potatoes (aloo) in an Pakistani and Indian spiced fragrant sauce.

Photo: Aloo Keema Matar Recipe

Check it out the Aloo Keema Matar Recipe here!!

[divider]

[one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:1 hour[/one_fourth] [one_fourth]Servings:5 [/one_fourth] [one_fourth_last]Difficulty Level:Easy[/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 ( keema)
- 1 cup green peas
- 1/4 cup oil or ghee
- 2 cups water
- 2 large potatoes, cubed
- 2 inch piece of ginger, thinly sliced
- 2 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon crushed red pepper
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds, roasted & crushed
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- salt according to taste
For Granishing:
- 1 teaspoon chopped coriander leaves
- 2 green chillies, sliced
[/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

Heat oil in a pot over medium high heat.

Step 2

Saute onions and ginger until crisp-tender.

Step 3

Add ginger garlic paste. Fry till lightly golden brown.

Step 4

Add mutton mince and Cook on high flame for 15-20 minutes or until it changes colour and the mince water completely dry.

Step 5

Add tomatoes, crushed chilli, red chilli powder, cumin seeds, turmeric powder, coriander powder and salt.

Step 6

Mix well.

Step 7

Adjust the seasoning according to taste.

Step 8

Cook on high flame for 10-15 minutes or until tomatoes are tender.

Step 9

Add potatoes and peas mix it well.

Step 10

Add 2 cups of water and cook on medium low heat and cook for 20 minutes or until potatoes and peas are cooked.

Step 11

Increase the flame and cook for 5 minutes or until water dries up

Step 12

Sprinkle garam masala, fresh coriander, green chillies over it.

Step 13

Put on dum for 5 minutes then dish it out.Delicious Aloo Keema Matar is ready to serve. ENJOY!!

[/tab] [tab]
- Serve with chapati or roti.
[/tab] [/tabs]
If you like Aloo Keema Matar 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 Aloo Keema Matar, do share with us and we would be glad to give it a try.
January 3, 2015
Aloo Mutter Recipe
Aloo Mutter

Aloo Muttuer _ a simple Pakistani Style curry which we often make at home. Aloo and Mutter, their combo is always good. Must try this Aloo Mutter Recipe, you’ll love it.

Photo: Aloo Mutter Recipe

[divider]

[one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

[divider]

[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 4 Potatoes
- 1 Cup green peas
- 1 Large chopped tomato
- 2 Green chilies chopped
- 1/2 tsp Red chili powder
- 3/4 tsp Turmeric Powder
- 1/2 cup oil
- few Coriander leaves
- 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 potatoes and cut them into cubes.

Step 2

Heat the oil and add tomato, turmeric powder, red chili powder and green chilies.

Step 3

Fry it till oil is absorbed.

Step 4

Add potatoes and green peas and mix them well.

Step 5

Fry it for 5 minutes.

Step 6

Add 2 cups water and cover it. Cook it till water is partly absorbed.

Step 7

Garnish it with fresh coriander leaves. Aloo Mutter is ready to serve.

[/tab] [tab]
- Serve with Chapati.
[/tab] [/tabs]
If you like Aloo Mutter 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 Aloo Mutter, do share with us and we would be glad to give it a try.
November 5, 2014
Ramadan Delight: Easy Bread Cutlets Recipe (Perfect Iftar Snack!)
Bread Cutlets

A delicious and hearty snack which can be served as a starter, appetizer or simply evening snack. This easy bread cutlets recipe uses bread, potatoes, boiled green peas and few veggies and uses shallow fry technique to make them stomach filling and healthy. Whether you serve it with tea or green chutney, you are going love every bite of it.

Photo: Bread Cutlets Recipe

Very easy to make and spicy in taste.These Bread Cutlets taste great on a Rainy day.

Bismillah, let’s begin!

Check it out the Bread Cutlets Recipe and printable version below.
Print Pin

Bread Cutlets Recipe

Very easy to make and spicy in taste.These Bread Cutlets taste great on a Rainy day.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Servings 8

Author Bushrah | Recipestable

Ingredients
4 Bread Slices
1 egg lightly beaten
1 green Chilli finely chopped
1/2 cup boiled potatoes mashed
1/2 cup Carrot grated
1/2 cup green peas boiled and mashed
2 teaspoon fresh coriander Leaves chopped
1/2 teaspoon cumin seeds
1/2 teaspoon red chili crushed
1/4 teaspoon black pepper
salt to taste
oil for shallow frying

Instructions
Method
Heat 2 tablespoon oil in a frying pan over medium heat.
Add all the vegetables.
Stir fry it for 5 minutes; sprinkle salt and continue frying until they become tender.
Dip bread in water and remove it immediately.
Squeeze out the excess water and add it with the fried vegetables and spice powders.
Mix until well combined.
Make equal balls and shape them into small cutlets.
Dip in egg then shallow fry in oil till they turn golden in color.
Transfer into a serving platter. Bread Cutlet is ready to serve. ENJOY!!

Notes
Serve hot with your favorite dipping sauce.
I have also posted Mince Stuffed Cutlets Recipe which is another easiest & tastiest version of making cutlets. Do check it out as well.

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

Happy Cooking!!

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.
November 3, 2014
Quick & Easy Iftar Recipe: Sesame Potato Cutlets for a Delicious Iftar
Sesame Potato Cutlets

Potato Cutlet is a mouthwatering appetizer of Pakistani origin, these tantalizing fried potato cutlets are spiced up with red pepper, mango powder, and chopped fresh mint and coriander. Do try it!!

Photo: Sesame Potato Cutlets Recipe

Potatoes which can also called as Meal Maker here is my favorite stuff.I can eat it all day, I don’t know why; But I totally like it. 😛 And I am adding sesame seeds to this Sesame Potato Cutlets recipe to add nutty flavour and nutrition. They are very crunchy and tastes great when served hot with green chutney or tomato sauce. You can served these cutlets as a party snack, packed for picnic or can be relished as an evening snack.

Photo: Sesame Potato Cutlets Recipe

I use Potatoes more than anything in my cooking. I make Kabob’s, Curries, Sandwiches many many stuffs out of it. And among that this one is my favorite. These Sesame Potato Cutlets are so healthy since they are pan fried, but if you are in a mood of deep frying, please do it.These are great recipe to freeze.

Make a big batch of this and after completing till the step of coating them in sesame seeds, put them between parchment paper or wrap them individually in cling warp and freeze them. So that you can use it when ever you want.

Photo: Sesame Potato Cutlets

If you need any quick snack for kids or any instant filling for burger then this is the answer. These cutlets are so quick to make and really yummy to eat. Traditionally this is deep fried, but I pan fried it with a little bit of oil to make it even more healthy. Still it tasted awesome. You can have it with ketchup or any of your favorite chutney.

Photo: Sesame Potato Cutlets

So hope you will try this out and let me know how it turned out for you..

Check it out the Sesame Potato Cutlets Recipe and printable version below!!
Print Pin

Sesame Potato Cutlets

I am adding sesame seeds to this Sesame Potato Cutlets recipe to add nutty flavour and nutrition. They are very crunchy and tastes great when served hot with green chutney or tomato sauce.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Servings 8

Author Bushrah | Recipestable

Ingredients
Ingredients
500 gm boiled potatoes
2 bread slices
1 cup boiled shredded chicken
1/2 cup cheese optional
1 egg lightly beaten
1 cup sesame seeds
2 tablespoon chopped coriander leaves
1 tablespoon mint leaves chopped
1 teaspoon mango powder aamchur
1 teaspoon red chili crushed
1 teaspoon cumin seeds roasted and crushed
salt to taste
Oil for shallow frying

Instructions
Peel potatoes and mashed them properly.
Soak bread slices in a little milk then squeezed.
Place mashed potato,chicken bread slices, all other ingredients except sesame seeds and oil. Mix until well combined.
Shape into small cutlets.
Dip each cutlet in egg wash then coat with sesame seeds.
Repeat this procedure with all cutlets.
Now heat oil in a deep pan over medium heat.
Deep fry cutlets for 3-4 minutes or until golden.
Drain on absorbent paper.Sesame Potato Cutlets are ready to serve. ENJOY !!

Notes
Serving Suggestions:
Serve with Mint Tamarind Chutney.
I have also posted Crunchy Vegetable Nuggets Recipe which is another easiest version of making tea time snack or lunch box item . Do check it out as well.

If you like this Sesame Potato Cutlets, 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.
October 29, 2014