Tag: Quick and Easy

Chapli Kebab Pizza Recipe (An Italian-Pakistani Twist)
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Give pizza night a new twist by making spicy Chapli Kebab Pizza (Heavenly Double TREAT)!!

Monday nights are for creativity. Or maybe, you’re like me and just have leftover Chapli Kebab’s wasting away in your fridge. Pinterest gave me the inspiration I needed to take dinner from a boring pizza night to an Italian-Pakistani Twist.

This Chapli Kebab Pizza is my Pakistanized pizza makeover…..you could say that this is an Pakistani-Italian delight….hey, fusion food is the latest fad. A delicious and easy to make pizza with crispy, juicy chapli kebab’s and melty mozzarella cheese! It is sure to be a hit!

Photo: Chapli Kebab Pizza

Chapli Kebab Pizza

This pizza is so easy to make with left over Chapli Kebab’s with the cheesy topping….nobody could resist. I added dried Italian herbs to the pizza base and that gave a subtle Italian flavor with the Pakistani flavored topping. And just followed my heart to a logical conclusion. I took the shortcut and used the Chili Garlic sauce in place of pizza sauce and lessen cheese to keep it healthy and low fat( you can add more cheese). Well… I needn’t explain what the result was. The recipe finding its place in this blog itself says it all….. Right???

So why go to pizza hut…when you can make healthy homemade ones?? This pizza was a huge hit with my family try it…you will love me more, honestly 🙂

Photo: Chapli Kebab Pizza

Bismillah, Let’s get started!

Check it out the Chapli Kebab Pizza recipe and printable version below.
Chapli Kebab Pizza Recipe

A delicious and easy to make pizza with crispy, juicy chapli kebab’s and melty mozzarella cheese! It is sure to be a hit!
For Pizza Dough
2 cups plain flour
1 egg (lightly beaten)
4 tablespoon oil
1-1/2 teaspoon dry instant yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup warm milk
For Pizza Topping
8 leftover chapli kebab’s
1 cup pizza sauce or Chili Garlic Sauce
1/2 cup cheddar cheese (shredded)
1/2 cup Mozzarella Cheese (shredded)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
fresh coriander leaves or parsley (for topping)
To Make Pizza Dough
In a large bowl, add yeast and sugar.
Pour the lukewarm milk and let it stand for about 10 minutes or more until it becomes frothy.
Place flour and salt in another large bowl.
Add the yeast mixture and mix well until well combined.
Now add the oil and knead well till you get a soft ball of dough.
Cover the bowl with a wet cloth or a plastic wrap and keep in a warm place for 1 hour or until the dough is rise and volume is doubled.
To Make Pizza
Once it has doubled, turn the dough onto a well floured surface, pat down and divide into eight small balls.
Preheat oven at 180 degree C.
Roll dough into pizza crust’s.
Transfer to a mini Pizza pans or baking sheets.
Spread Pizza sauce or Chili Garlic Sauce evenly.
Arrange chapli kebab’s on top of the sauce.
Sprinkle the dried basil and oregano.
Top with cheddar and Mozzarella cheese.
Sprinkle coriander fresh leaves.
If needed, you can sprinkle a bit more cheese.
Bake, in the preheated oven, for 15 minutes or until the crust turn brown and cheese melts.
Remove the pizza pans from the oven.
Slices each into halves and serve warm. ENJOY!!
Serving Suggestions:
Serve alone as an appetizer, or accompany with a light pasta or salad.
Recipe Note’s:

I am a firm believer that every oven is different and you should check on your food periodically to make sure it is cooking properly.
Put your own spin on it. And lemme know how it turns out by sharing a picture on Instagram, Facebook (Recipestable) or Twitter with this hashtag #Recipestable so I can see how lovely yours turn out.

Happy Baking!!

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November 14, 2016
25 Minute Chicken and Noodles Recipe
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I’m back with another post on Light Meal On Thursday. Last Thursday happened to be my brother’s birthday so there was definitely no light eating on that day, hence did not post a light meal.

Quick & Light Neal – 25 Minute Chicken and Noodles

Today’s recipe is 25 Minute Chicken and Noodles. It’s an ideal meal on lazy days or when one wants a light meal. Just make this and one is sorted.

Photo: 25 Minute Chicken and Noodles

I really hesitated on adding this recipe to the blog. It’s really very simple and seems like something everyone already makes. Then I remembered that my blog is not just for my readers, but also a record of recipes I make frequently. This is one of family favorites(especially my nano _grandma)!

I’m not going to lie. But when I made this Chicken and Noodles for the family and grandma… they devoured it. I’m NOT KIDDING. I was SHOCKED. They were begging for me. I ended up with NO leftovers. HUH?

And the best part? The entire recipe took 25 minutes to make. Enough yapping…Hope you enjoy!

Photo: 25 Minute Chicken and Noodles

A quick and delicious one pot recipe with chicken broth, chicken, noodles and healthy vegetables. This quick and easy skillet dish features all your favorite ingredients from chicken noodle soup, but without the soup. It’s a hearty meal perfect for a busy day. You can make a delicious, family-friendly dinner in just 25 minutes.

Bismillah, Let’s get started!!

Check it out the 25 minute Chicken and Noodles recipe and printable version here!!
25-Minute Chicken and Noodles Recipe
2 cups cubed cooked chicken
1 cup chicken broth
2 cups vegetables (my fav red pepper, green onions, carrots, green pepper etc)
1 packet noodles
2 tablespoon soy sauce
1 tablespoon hot pepper sauce
1 tablespoon sesame oil
1/2 tsp dried basil leaves (crushed)
1/2 tsp ground black pepper
1/4 teaspoon white pepper
salt to taste
Heat oil in a large skillet over medium heat.
Add chicken and stir fry for 5 minutes or until no longer pink and all juices run clear.
Stir in the chicken broth and cook for 10 minutes or until chicken is tender.
Season with basil and pepper.
Stir in noodles. Bring to a boil then reduce heat to low. Cover and simmer for 5-7 minutes or until done and most of the liquid is absorbed.
Sprinkle soy sauce and hot pepper sauce.
Add vegetables and stir well.25-Minute Chicken and Noodles are ready to serve. Enjoy!
Put your own spin on it. And lemme know how it turns out by sharing a picture on Instagram, Facebook (Recipestable) or Twitter with this hashtag #Recipestable so I can see how lovely yours turn out.

Happy Baking!!

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October 20, 2016
Baby Chicken Bread Recipe
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The recipe I am sharing today is a Family FAVORITE. All families have certain dishes they love to cook and eat. Mine goes gaga for these baby Chicken Breads! Put 12 dozen in front of them and they’ll still demand more. I am sure you will face the same situation with your siblings, cousins, random guests when you try these magical Baby Chicken Bread. (unless they are gluten intolerant. Oops)

I thought, I would share this FAMILY FAVORITE with everyone since so many Friends nd ClassFellows have asked for this recipe. Enjoy!

Photo: Baby Chicken Bread

Baby Chicken Bread

Chicken bread is a classic of Pakistani bakeries and we served it at most of the tea parties as a staple here. This simple yet delicious bread is easy to make and full of flavor.

All you really need is a few basic ingredients: salt, flour, baking soda and yeast etc. The “trick” to achieving a perfect texture is not to over knead the dough and don’t over bake, as this will make it tough & hard, ugh not good! Brush with egg wash. Sprinkle a few sesame seeds. And voila! It’s ready to go in the oven for 25 minutes.

Photo: Baby Chicken Bread

On weekend night, I decided to bake chicken bread from scratch and Just for a twist I made them in baby sizes.

Don’t ask me why I do these things. I’m not quite sure myself.

But you have to admit….they’re pretty darn cute.

Photo: Baby Chicken Bread

So now that my kitchen is covered with Baby Chicken Breads, what should I do with them?
Of course, slathering them with hot pepper sauce and taking a big bite doesn’t count. I already did that. Twice.

Photo: Baby Chicken Bread

This recipe is especially handy because it makes A LOT of Baby Chicken Breads (1-1/2 dozen to be exact). So they are the perfect, fuss-free party food. Easy to make, fun to eat.

Bismillah, Let’s get started!

Check it out the Baby Chicken Bread recipe and printable version below.
Baby Chicken Bread Recipe

Chicken bread is a classic of Pakistani bakeries and we served it at most of the tea parties as a staple here. This simple yet delicious bread is easy to make and full of flavor.
For Baby Chicken Bread Dough
4 cups plain flour
1 tablespoon instant yeast
2 tablespoon dry powdered milk
1 teaspoon salt
1 teaspoon castor sugar
4 tablespoon oil
1 egg (plus one for glazing)
For Baby Chicken Bread Filling
2-1/2 cups boiled chicken (shredded)
1 large onion (finely chopped)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garam masala powder
1/2 cup coriander leaves
4 green chilies (finely chopped)
1 cup milk
2 tablespoon plain flour
2 tablespoon butter
sesame seeds & flax seeds as required
To Make the Baby Chicken Bread Dough
In a large mixing bowl combine the plain flour, salt, castor sugar, dry milk powder, instant yeast, oil and egg.
Slowly mix in the lukewarm water with your hands till all the ingredients are mixed well and dough starts to form.
Knead the dough for 5-7 minutes on a floured surface till the dough becomes smooth and is no longer sticky.
Bang the dough on the floured surface 7-8 times for elasticity.
Shape the dough in a large ball add place in a greased bowl.
Brush the top lightly with some oil.
Cover with a kitchen cloth and let the dough to rise somewhere warm until doubled in size, around 1 hour.
To make the Chicken Filling
Meanwhile, Melt butter in a frying pan over medium heat.
Fry onion till soft and translucent.
Now add 2 tablespoon plain flour and stir well.
Season with salt , black pepper and garam masala powder.
Stir in the milk and cook for 2-3 minutes or until thickened.
Stir in the shredded chicken add chopped green chillies and coriander leaves.
Remove from the heat and let it cool completely.
Punch the dough to release air.
Preheat oven at 200 degree C.
Now divide the dough into 14-16 parts depending on how small you want the baby chicken bread to be.
Roll each piece of dough to a rectangular shape.
Snip the sides with a sharp knife and put chicken filling in the center.
Fold each side so they overlap each other (like a braid) the filling will show slightly but that’s ok.
Brush top with beaten egg.
Sprinkle sesame seeds and flex seeds.
Bake, in the preheated oven, for 25-30 minutes or until its turn golden brown.
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 minutes to soften the bread completely.
Delicious Baby Chicken Breads are ready to serve.
Serving Suggestions:
Voila! Enjoy your delicious bread with hot tea to the loving and deserving.
Recipe Tip’s:
1. I always make big batches of chicken bread at a go and then wrap them well in foil, then put them in some sort of a cellophane bag and tie it up tight and freeze.
2. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it’s thawed out, then unwrap and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new!
Put your own spin on it. And lemme know how it turns out by sharing a picture on Instagram, Facebook (Recipestable) or Twitter with this hashtag #Recipestable so I can see how lovely yours turn out.

Happy Baking!!

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October 11, 2016
Homemade Veggie Pizza Recipe
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We’ve entered the season of warm comfort food. Soups, Stews, roast meat, etc. And sometimes all that heavy food seems . . . well . . . heavy.

Homemade Veggie Pizza

Just about everyone loves pizza, myself included. However, traditional restaurant pizza is generally made with refined (white) flour, and loaded with saturated fat and sodium – things that can quickly lead to weight gain and harm your health. To make pizza something I can feel good about eating regularly, I’ve found ways to make my own healthier versions. The key is using whole grains, less cheese and loading up on lots of healthy veggies and herbs. Also eating produce that’s in season helps you save money and also ensures you are getting a good variety of foods and nutrients.

This pizza included some of my favorite veggies and herbs: carrots, red onion, broccoli, corn, green or red pepper, olives and fresh basil. The ingredients only required about 20 minutes of prep time, starting with chopping the veggies and tossing them in a little olive oil for roasting. Adding a fresh herbs to the veggies adds nice flavor (and makes your kitchen smell amazing during cooking!).

In addition to its great taste, winter veggies especially broccoli is the good sources of dietary fiber and rich in magnesium. Broccoli is loaded with antioxidants, fiber, and numerous vitamins and minerals including magnesium, fol-ate and fiber which are good for health.

While my super-food veggies were roasting I gathered and prepped my other ingredients. The dough only required a thin spread of pizza sauce and cheese to provide creamy texture and cheesy flavor.

The veggies were done once they were slightly crisped and fork-tender, and I spooned them over the dough. I finished the pizzas off by topping them with the Mozzarella cheese, olives and a sprinkle of herbs.

Photo: Homemade Veggie Pizza

The last step involves popping the pizzas in the oven – I chose to make veggie pizzas in individual mini pizza pans. They only needed about 15 minutes to cooked the dough and for the cheese to melt. I loved the contrast of the cheese, olives and herbs with the crunch from the veggies on this flavorful pizza!

Photo: Homemade Veggie Pizza.. Yum

If you need a lighter dish, that doesn’t skimp on flavor, try this Homemade Veggie Pizza recipe. It’s fresh, full of flavor, and won’t weigh you down like the winter comfort food can. Pizzas like this can be enjoyed as a quick and easy lunch or dinner, and make a tasty addition to a healthy diet. Enjoy!

Photo: Pizza loaded with cheese and veggies ♥

Recipe Tip’s:
1. Feel free to play around a bit with the ingredients in this recipe if you make it yourself.
2. Add nuts (walnuts, pumpkin seeds), more veggies, would be great, and you could also skip the cheese all-together and instead use the ricotta cheese as the sauce/base.
Bismillah, Let’s get started!

Check it out the Homemade Veggie Pizza Recipe and printable version below.

What other winter-veggies would you try on a pizza?

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

Happy Cooking!!

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October 2, 2016
Pulled Chicken Sandwiches Recipe
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If I ask what my brother wants for dinner, more than likely he will say “sandwiches/burgers.” This recipe is a twist on the usual burgers and packs a big taste punch with the pulled chicken, cheese and barbecue sauce. If you’re anything like me then a burger needs to be covered in cheese, ice-berg leaves, and many slices of olives and tomatoes.

Photo: Pulled Chicken Sandwiches

Next time you’re craving a burger or sandwich, give this recipe a shot. It will become your new favorite! Your Dinner guests are guaranteed to be impressed with this deceptively easy Pulled Chicken Sandwich recipe, which includes a few-ingredient rub and a simple 15-minute sauce that comes together while the chicken oven baked.

Did I mention these sandwiches are braised in a special sweet and tangy sauce? Yep! It gives the chicken a deep, rich flavor that intensifies with age, so you can make the chicken a day ahead and your sandwiches will taste even better! Perfection!

Photo: Pulled Chicken Sandwiches

You can serve this chicken in many ways, but I made them in sandwich form because, honestly, what man can resist a toasty bun piled high with tender, juicy pulled chicken, oodles of caramelized onions, tangy barbecue sauce and melty cheese? I can’t think of one! You can serve this on a sandwich as I did, or you can serve on tacos, nachos and burritos, Ole! I’m already thinking of the delicious ways I plan to use this in the future.

Photo: Pulled Chicken Sandwiches

Bismillah, Let’s get started!

Check it out the Pulled Chicken Sandwiches recipe and printable version below.
Pulled Chicken Sandwiches Recipe
For Chicken
500 gm boneless chicken thighs
1 teaspoon grated ginger
1 teaspoon garlic (minced)
1 teaspoon hot sauce
1 teaspoon paprika
1 teaspoon cumin powder
1/4 teaspoon freshly ground (black pepper)
salt to taste
cooking spray
For Sauce
1 small onion (minced)
2 teaspoons canola oil
1 tablespoon dark brown sugar
1 teaspoon red chili powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground allspice
1/8 teaspoon crushed red chili
1/2 cup tomato ketchup
2 tablespoons apple cider vinegar
Remaining ingredients
4 burger buns (toasted)
4 slices Mozarella cheese
1/4 cup cheddar cheese (grated)
ice burg leaves
tomato slices
olives as required
To Make Chicken
Preheat oven to 200 degrees C.
Place chicken in a large bowl. Add ginger, garlic, hot sauce, paprika powder, cumin powder, black pepper and salt.
Rub evenly over the chicken.
Place chicken on an oven grill rack coated with cooking spray, and bake 20 minutes or until the chicken is nicely browned.
Let stand for 5 minutes.
Remove chicken from the oven and shred with two forks and set aside.
To Prepare Sauce
While chicken cooked, heat oil in a small saucepan over medium heat.
Add onion and cook for 5 minutes or until translucent or, stirring occasionally.
Stir in brown sugar, chili powder, garlic powder, mustard powder, allspice and red chili.
Cook for 30 seconds then stir in the apple cider vinegar and tomato ketchup.
Bring to a boil.
Reduce heat to medium low and let it simmer for 10 minutes or until slightly thickened.
Now Stir in chicken and cook 2 more minutes.
To Make Pulled Chicken Sandwiches
Place iceberg lettuces and mozzarella slices on the bottom half of each bun.
Divide chicken mixture into 4 equal portions and put it on cheese slices.
Top each bun with grated cheese, tomato slices and olives.
Cover with remaining bun. Delicious Pulled Chicken Sandwiches are ready to serve. ENJOY
Serve on buns, over fresh greens, or on top of a baked potato for a filling dinner. enjoy 🙂
Pin it For Later

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

Happy Cooking!!

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August 18, 2016
Sweet and Sour Chicken with Noodles Recipe (30 Minute Meal)
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Sweet and Sour Chicken with Noodles

An easy and delicious weeknight meal loaded with healthy ingredients. A one-pan, 30 minute chicken stir fry recipe.This quick and easy sweet and sour chicken with noodles will be ready to eat in less than 30 minutes.

Sweet and sour Chicken is one of the most popular Chinese dishes and My family is a big fan of sweet and sour chicken so I thought I would try this recipe with noodles. It was a huge hit in our house and even they ate tons of it! Definitely a keeper for a easy go to dinner meal.

This Sweet and Sour Chicken recipe is super easy to make. All you will need is one wok or a skillet, and all of the ingredients listed below. It takes about 30 minutes to make this mouthwatering dish. Delicious dinner made in no time!

Tender, juicy pieces of chicken in a tangy sweet and sour sauce with pineapple chunks, onion and peppers, served on a Bed of Noodles.

Bismillah, Let’s get started!

Check it out the Sweet and Sour Chicken with Noodles recipe and printable version below.
Sweet and Sour Chicken with Noodles

This Sweet and Sour Chicken recipe is super easy to make. All you will need is one wok or a skillet, and all of the ingredients listed below. It takes about 30 minutes to make this mouthwatering dish. Delicious dinner made in no time!
6 boneless chicken breast halves (cut into 1-inch pieces)
2 tbsp cornstarch
2 tbsp vegetable oil
1 egg white
1 tsp white pepper
2 tbsp ginger & garlic (grated)
1 can pineapple chunks (drained)
1 red bell pepper (cut into 1- inch cubes)
1 green bell pepper (cut into 1- inch cubes)
1 onion (cut into cubes)
salt to taste
For Sweet and Sour Sauce
2 tbsp soy sauce
2 tbsp pure honey
1/2 cup white vinegar
1/2 cup tomato ketchup
1/2 cup pineapple juice
1/4 tsp salt
boiled noodles (to serve)
Method
To make Sweet and Sour Sauce
In a bowl, combine the soy sauce, honey , vinegar, tomato ketchup, pineapple juice and salt.
Whisk well and set aside.
To make Sweet and Sour Chicken
Rinse Chicken and pat dry.
In a medium bowl, add chicken ,cornstarch, egg white, salt and pepper. Mix well.
Stir to coat the chicken evenly. Marinate for 30 minutes at room temperature.
Heat a large nonstick pan over high heat until blazing hot.
Add 1 tbsp of oil and swirl to coat.
Add the coated chicken to the pan and spread the chicken in form of one layer.
Let the chicken fry, don’t touch for 1 -2 minutes or until the bottoms are browned.
Turn and fry the other side of chicken for more 1-2 minutes.
Once the chicken is cooked, remove from the pan and set aside.
Heat the remaining 1 tbsp oil in the pan over medium heat.
When the oil heat up, then add grated ginger & garlic, red bell pepper, green bell pepper.
Stir fry for 1-2 minutes then add pineapple chunks and sweet and sour sauce.
Turn the heat to high.
Bring to boil then add the chicken and simmer on low heat for 2-3 minutes or until the chicken is cooked thoroughly. Sweet and Sour Chicken is ready to serve!
Serve over boiled noodles.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #recipestable.

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

Happy Cooking!!

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August 15, 2016
The Best Creamed Peas Recipe
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Creamed Peas

Everything’s better with cream…especially vegetables.Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.

The Best Creamed Peas

In my search for a good creamed peas recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous and The Best Creamed Pea recipe. My family love it so much and we have this on the side quite often. And I double this every time, and not a single pea is left! Alhumdulillah 🙂

The Best Creamed Peas

Do try this recipe, these Creamed Peas can become your ultimate side dish.

Bismillah, Let’s get started!

Check it out the Creamed Peas recipe and printable version below.
Creamed Peas Recipe

Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.
1-1/2 cup green peas (boiled)
2 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoon heavy cream
1/4 cup milk
1/2 teaspoon white sugar
a pinch of pepper
salt to taste
Method
Melt butter in a saucepan over low heat and whisk in flour until well blended and smooth.
Now very gradually stir in the milk. When milk is combined, add sugar, salt and pepper.
Cook and stir for few minutes or until sauce begins to boil.
keep stirring for 1-2 minutes then add green peas and stir. Cover pan and allow to simmer for 2 minutes over medium heat or until sauce is thickened.
Reduce heat to medium low then stir in heavy cream.
Cook over medium-high heat until for 1 minutes or until thick and bubbly.
Remove from the heat and dish it out. Delicious Creamed Peas are ready to enjoy 🙂
Serving Suggestions:
Serve with grilled Kabobs.
Recipe Note’s:

Don’t over cook the peas. Soggy peas will ruin this dish. You want them tender but firm.

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

Happy Cooking!!

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August 13, 2016
Spicy Chickpea Salad (Chana Chaat) Recipe
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I think it’s time that I take a quick break from the highly caloric Iftar snacks I’ve been posting about recently, and share a favorite healthy recipe. This Spicy Chickpea Salad (Chana Chaat) is a traditional Pakistani Iftar Staple. We love munching on it throughout the year, but it’s especially nice in the summer after a long day of fasting. Known as a salad in the West and a savory snack or “Chaat” in the East. This low-fat dish has traveled a long way from Pakistan to make its way onto Iftar tables in South Asia and lunch/dinner tables across the rest of the world.

Spicy Chickpea Salad (Chana Chaat)

The acidic and tart flavors of tamarind chutney, the sweetness of the apricot chutney and the cooling taste of mint chutney balances the palette out immaculately. A well made Spicy Chickpea Salad (or Chana Chaat) will enable you to taste all these flavors independently with each spoonful.

Spicy Chickpea Salad (Chana Chaat) with Tamarind and Apricot Chutney

Playing around with food textures is also an important part of cooking, and creating this dish gives you that freedom with the crunchy onions, juicy tomatoes and soft chickpeas. Explore the art of South Asian cooking with this simple, low fat yet palette-exciting recipe.

Spicy Chickpea Salad (Chana Chaat)

Bismillah, let’s get started!

Check it out the Spicy Chickpea Salad (Chana Chaat) recipe and printable version below.
Spicy Chickpea Salad (Chana Chaat) Recipe

A well made Spicy Chickpea Salad (or Chana Chaat) will enable you to taste all these flavors independently with each spoonful.The acidic and tart flavors of tamarind chutney, the sweetness of the apricot chutney and the cooling taste of mint chutney balances the palette out immaculately.
250 gm boiled chickpeas
4 large potatoes (boiled, peeled and cubed)
1 onion (thinly sliced)
1 to mato (thinly sliced)
1/2 cup shredded cabbage
1/2 cup Tamarind chutney (Imli ki chutney )
1/2 cup Apricot chutney
1/2 cup yogurt
2 tablespoon Green chutney
1/2 teaspoon chaat masala powder
1/2 teaspoon cumin powder (zeera powder)
a pinch of black salt
papri (optional)
For Garnishing
few green chilies
mint leaves
Method
Place chickpeas (chana) in a large mixing bowl.
Add the vegetables except tomatoes and mix well, making sure not to mash the potatoes in the process.
You can add green chilies depending on how spicy you want it.
Now add yogurt and along with all the chutnies and mix well.
Season with salt, cumin powder and chaat masala powder and give it a final stir.
Garnish with green chilies and mint leaves. Spicy Chickpea Salad (Chana Chaat) is ready to serve. ENJOY!
Recipe Notes:
1.You can add more spices if you want to make it spicier, but I love the mild version. Taste and adjust flavours according to your preference.
2. You can also add papri that will add extra crunch to the chaat which makes the whole experience more enjoyable. But for a low fat and healthy version, skip the papris and sev.

Serving Suggesstions:
Serve chana chaat along with Apricot chutney and Tamarind chutney (Imli ki chutney) .
I have also posted Garbanzo Beans Chaat Recipe and Lobia Chaat which are another easiest & tastiest version of making Chana Chaat. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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

Happy & Productive Ramadan!!

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June 15, 2016
Chapati Rolls Stuffed with Mince Recipe
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Chapati Rolls Stuffed with Mince

A simple and nutritious snack, chapati (flatbread) stuffed with spicy mince filling, salad and chutney, perfect for busy morning breakfast and also lunch. Plain chapati’s can often come across as boring and many people turn up their noses at the mere mention of them! So Today, I come up with an innovative way to present chapati’s, that’s filling, nutritious and super yummy.

Photo: Chapati Rolls Stuffed with Mince

One of my favorite things to eat is a roll stuffed with goodies.I enjoy food that I can eat with my hands and this dish is no exception. It’s very easy to make and delicious to eat. These chapati rolls is excellent for suhoor meals that can be made quickly with the left over chapati’s.

Photo: Chapati Rolls Stuffed with Mince

Also Perfect to bring on a trip or a picnic as they are easy to wrap and taste just as great when eaten lukewarm or chilled. Give a try and enjoy.

Bismillah, let’s get started!

Check it out the Chapati Rolls Stuffed with Mince recipe and printable version below.
Chapati Rolls Stuffed with Mince Recipe

A simple and nutritious snack, chapati (flatbread) stuffed with spicy mince filling, salad and chutney, perfect for busy morning breakfast and also lunch.
For Mince Stuffing
300 gm ground mince
2 medium sized onions (finely chopped)
2 garlic cloves (minced)
1 tablespoon chopped ginger
1 tablespoon cooking oil or butter
2 green chilies (finely chopped)
2 tablespoon chili garlic sauce
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
Salt to taste
few mint leaves (finely chopped)
few corinader leaves (finely chopped)
For Chapati Rolls
4 chapati’s {check chapati recipe here}
4 tablespoon Mint Tamarind chutney {check chapati recipe here}
4 tablespoon mayonnaise
thinly sliced salad veggies {like cucumber (cabbage,tomato,onion, carrot})
french fries
Method
Heat oil or butter in a large pan over medium high heat.
Saute onion for 2-3 minutes. When the onions have softened up but not yet golden in colour add ginger and garlic, and cook for 1 minute.
Then add mince and let it drain out most of the moisture for about 4-5 minutes.
Add green chilies, red pepper and salt.
Reduce the heat on low and cover the pan. Let it simmer for 25 minutes or until mince is cooked thorough and all water dries up.
Remove the lid and cook on high flame for 3-4 minutes then add chili garlic sauce and soy sauce.
Cook 2 minutes longer then turn the heat off.
Sprinkle mint and coriander leaves.
To Assemble Chapati Rolls
Reheat chapati’s.
Place chapati on a clean board, spread 1 tablespoon mayonnaise on it. Then add the mince stuffing across the center.
Drizzle some mint chutney.
Sprinkle veggie salad and roll up the chapati.
Secure with toothpick. Don’t worry if it gets a little messy eating that’s just a art of the fun of eating a roll. ENJOY 🙂
Serving Suggestions:
Serve with salad, french fries and chutney.
Or you can serve everything separate and let your guests or family prepare their own stuffed chapati rolls.
Recipe Note’s:
1. You can also stuff these chapati rolls with chicken or beef mince, or colorful veggies.
2. If you prepare the chapatis ahead make sure to store them in an airtight container. If not they will become very hard and dry.
I have also posted Shami Kabab Paratha Rolls Recipe which is another easiest & tastiest version of making Paratha Rolls. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.

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

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

Happy Cooking!!
May 20, 2016
Chicken Stir Fried Noodles Recipe
Welcome back to my corner of the blogosphere!

Where have I been you may ask?

I was chilling with my grandparents, stuffing my tummy with yummy food, filling up my body with awesomeness. Nice relaxing day. I spent a quality time with my grandparents, did lots of cooking for them and made a full use of everything in the fridge, make them laugh, smile and collected their countless dua’s. My grandparents were happy to see me with them. I Love both of them. They puts a smile on my face and giggle in my heart.

As much as I adore my grandparents, they do treat me like I’m still 6 years old.🤔🤔 I love staying with my grandparents they treat me like I’m royalty, but in reality they are my King & Queen😍

The King and Queen of my Heart (My Grandparents)

Grandma’s Favorite Chicken Stir Fried Noodles

My Grandma’s Favorite Chicken Stir Fried Noodles

Stop and wait a minute. This post is special.

Because today I’ m sharing a family favorite recipe.{Especially, my grandma’s(nano)}. I’ve made these noodles countless times; in exchange of favors, to impress certain people. My GrandMa Loves to eat Chinese Food. Just this weekend, I cooked it on my nano’s request. Nana abu loved it so much and he rewarded me with cash. $_$ 💰 💰

Cooking is an art ! I believe it- My favorite moments are the looks of appreciation my family and loved ones give me when they tastes my food.

Chicken Stir Fried Noodles

A simple to make Chicken Stir Fried Noodles recipe, but big on flavors. The perfect balance of spiciness, tanginess and saltiness. The vibrant mix of fresh vegetables paired with the saltiness of the stir fry noodles, the tanginess of soy sauce, and the heat from the sesame oil and the acclaimed chili sauce; all worked out so well. These Grandma’s favorite Chicken Stir Fried Noodles will be a hit with the whole family.

Vibrant mix of fresh vegetables paired with the saltiness of stir fry noodles

Bismillah, let’s begin!

Check it out the Chicken Stir Fried Noodles recipe and printable version below.
Chicken Stir Fried Noodles Recipe

A simple to make Chicken Stir Fried Noodles recipe, but big on flavors. The perfect balance of spiciness, tanginess and saltiness. The vibrant mix of fresh vegetables paired with the saltiness of the stir fry noodles, the tanginess of soy sauce, and the heat from the sesame oil and the acclaimed chili sauce; all worked out so well.
2 boneless chicken breast (cut into cubes)
2 tablespoon sesame Oil
2 tablespoon vegetable oil
2 clove garlic (minced)
2 green onions (cut into strips)
2 carrots (peeled and cut into strips)
1/2 red bell pepper (cut into strips)
1/2 green bell pepper (cut into strips)
1/4 cup dark soy sauce
1/4 cup chili garlic sauce
1 packet spaghetti noodles or egg noodles
salt and pepper to taste
Method
Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.
Once the noodles are cooked.
Drain and return to the saucepan.
Toss well in vegetable oil and set aside. Cover with a tea towel.
Heat a wok until very hot, then add remianing vegetable and sesame oil. Add 1 chopped garlic clove after 30 seconds.
Add the chicken and stir-fry for 3 minutes or until it loses its colour.
When the chicken is ready add the vegetables and stir-fry for another 30 seconds.
Add a splash of Soy sauce and stir fry for 1-2 minute.
Stir in the Soy sauce and chili garlic sauce.
Add noodles and cook for 30 seconds, stirring constantly and serve immediately.
Enjoy!
Recipe Note’s:

You can also add lamb, beef to this stir fry noodles, or just filled up with colorful veggies like I loved to eat. Either way, it’s finger lickin’ good. You’ll be coming back for more :’)

I had made many yummy dishes there and in upcoming posts I’d love to share those recipes with you. So Stay tuned.

I have also posted Keema Noodles Recipe which is another easiest & tastiest version of making noodles. 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.
May 19, 2016
Egg and Cucumber Sandwiches Recipe
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ITS SUMMER TIME

Summer has been kicking into high gear and the temperatures have been climbing here, and everyone wants to keep cool on hot summer days. So today, I have a recipe for a simple, classic and very popular sandwiches: “Egg and Cucumber Sandwiches”.

Photo: Egg and Cucumber Sandwiches

Egg and Cucumber Sandwiches

Egg and Cucumber sandwiches are the most delicious, easiest finger foods to make. All you need is sliced white bread, boiled eggs, mayonnaise and of course, cucumbers. To enhance the flavor, I also spread a thin layer of dill with cream cheese spread.

Photo: Egg and Cucumber Sandwiches

I love adding cucumbers to egg mayonnaise. And sometimes different herbs too (especially dill goes very well with eggs and cucumbers). The cucumber can either be chopped finely and mixed into the egg mayonnaise or sliced thinly , I like the latter since it adds a nice fresh crunch to the sandwich. This can be made in advance and keeps well, so is perfect for tea parties.

Photo: Egg and Cucumber Sandwiches

What are your favorite foods for a tea time snack or tea party? For me, the food are simple to prepare and easy to eat (and not so messy), preferably something we can eat using our hands or toothpicks.

Photo: Egg and Cucumber Sandwiches

If you’re looking for an extremely quick and easy recipe for a lunch box, or a tea party, or a picnic, or you just so happen to have an extra cucumber lying around, then give these egg and cucumber sandwiches a try. They’re deliciously light and fresh, and I love the crunch of the cucumber. These delicious, easy-to-assemble sandwiches are great for a quick summer meal.

Bismillah let’s get started.

Check it out the Egg and Cucumber Sandwiches recipe and printable version below!!
Egg and Cucumber Sandwiches Recipe

Egg and Cucumber sandwiches are the most delicious, easiest finger foods to make. All you need is sliced white bread, boiled eggs, mayonnaise and of course, cucumbers. To enhance the flavor, I also spread a thin layer of dill with cream cheese spread.
For Egg Salad
3 hard boiled eggs
1/2 cup mayonnaise (mayo with olive oil is my favorite)
1 tablespoon fresh dill (chopped)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon pepper
salt to taste
For Sandwiches
3 tablespoon cream cheese spread
1 large cucumber (peeled and thinly sliced)
12 sliced white sandwich bread
Method
In a medium bowl, mix together the eggs and mayonnaise until completely incorporated.
Add garlic powder, salt, pepper and chopped dill. Mix until well combined.
Set aside.
Toss bread slices on both sides.
Spread egg spread mixture on 4 bread slices.
Cover with another four bread slices.
Top with cheese spread and cucumber strips, then close sandwiches with remaining bread slices.
Cut crusts from bread, forming finger sandwiches. Cut each sandwich into three, creating 3 rectangle mini-sandwiches each. Enjoy!
Serving Suggestions:
Serve with tea or you can enjoy with finger chips and chili garlic sauce.
I have also posted Zinger Club Sandwiches which is another easiest & tastiest version of making sandwiches. Do check it out as well.

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

Happy Sandwiches Making!!

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.
May 18, 2016
English-Style Fish and Chips Recipe
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Aslam-o-Alakaum My Lovelies !!

In the Name of Allah, Most Gracious, Most Merciful

When you’re home alone and nobody has made dinner, what do you usually make for yourself to eat? To me dining alone, at home means you can really break all the rules. You Make Fish and Chips And go a bit overboard and make pasta salad. Cooking is my therapy and my cure all. Whipping up ingredients, the aroma of food, that first bite, the feeling that it has all come together just right is a balm like no other.

Photo: English-Style Fish and Chips

English-Style Fish and Chips

Fish n chips is the most popular English fast food. Traditionally battered fried fish is served with delicious potato chips, tartar sauce, mushy peas and lemon quarter to spice up the meal.

Photo: English-Style Fish and Chips

That fateful day, I craved some kind of fast food with all my being. I opened my freezer and was looking around for inspiration when some fish fillets caught my eye and I knew what was coming next. So, I decided to make Fish and Chips, and they turned out awesome! This English-Style Fish and Chips is gloriously indulgent. It is so good on it’s own, but I suspect it would be even better paired with some kind of salad. Super filling; a complete balanced meal all in one platter. Save yourself some time and money, and try this English-Style Fish and Chips, and quell those cravings!

Photo: English-Style Fish and Chips

The condiments are all up to you. You can serve it with any sort of sauce, however much you like.But I enjoyed it with veggie pasta salad.
If you want, I can put up a detailed post on this Veggie Pasta Salad next. Just let me know in the comments box below.

Super filling; a complete balanced meal all in one platter.

Bismillah, let’s begin!

Check it out the English-Style Fish and Chips recipe and printable version below.
English-Style Fish and Chips Recipe

Fish n chips is the most popular English fast food. Traditionally battered fried fish is served with delicious potato chips, tartar sauce, mushy peas and lemon quarter to spice up the meal.
For Fish
500 gm cod fish fillets
1 egg (lightly beaten)
1/2 cup plain flour
1/2 cup rice flour
1 cup chilled water
1 tsp vinegar
1/2 tsp black pepper
1/4 tsp baking powder
salt to taste
Oil for frying
For Potato Chips
500 gm potatoes
1/4 cornflour
salt to taste
For Fish
Season the fish fillets with vinegar, salt and pepper and leave it for 10 minutes.
In a mixing bowl, whisk together the rice flour, baking powder, 1/4 cups of the plain flour, and 1 teaspoon of salt. Pour in the egg, lemon juice and sparkling water, and mix just to combine everything – you do not need to over-mix. Refrigerated this batter until ready for use.
Place the remaining cup of flour in a wide bottomed bowl and dredge the fillets through the flour, coating them well on all sides. Then dip them into the batter, turning and swishing, to again ensure they are well coated all over.
Deep fry fish fillets for 8-10 minutes or until golden brown and puffed off.
Once all the fillets are cooked, transfer them to a paper towel-lined large platter and pat them dry with more paper towels. Sprinkle with more salt, if desired.
For Chips
Peel potatoes then cut into 1/4-inch thick chips.
Blanch the potato sticks, in batches if necessary, in the boiling water. About 2 minutes should do it.
Strain well and pat dry on paper towel.
Sprinkle cornflour over them and season with some salt.
Heat oil in a deep pan over medium heat. Fry potato chips for 10 minutes or until crispy ad golden. Fish n Chips are ready to serve. ENJOY!!
Serving Suggestions:
Serve Fish and Chips with lemon wedges along with tarter sauce.
I have also posted Crumb Fried Fish Recipe which is another easiest & tastiest version of making Fried Fish. 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.
April 8, 2016
Mince Stuffed Cutlets Recipe
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Aslam-o-Alakaum My Lovelies !!

In the Name of Allah, Most Gracious, Most Merciful

Need a great recipe for just the ingredients you have on hand? Then try this one. Your kids will love opening their lunch boxes to enjoy these “Mince Stuffed Cutlets”.

Photo: Mince Stuffed Cutlets Recipe

Mince Stuffed Cutlets

When I was in college, these “Mince Stuffed Cutlets” was one of the first recipes I ever added to my regular rotation.

Mince Stuffed Cutlets is a great appetizer that involves soft delicate potato patties stuffed with seasoned cooked mince. Delicious and crispy patties that can be made in just 35 minutes. These make a great snack or appetizer or even a starter for parties or perfect for weekend meals.

Photo: Mince Stuffed Cutlets

I used to fill my cutlets with spinach, broccoli, cheese, or whatever ingredients I have in my hand. It’s so fun to experiment with different ingredients, home cooking should be easy and fun! Although I enjoyed a lot of combinations, mince stuffed cutlets was always my favorite (and cheese, too).

I know it seems quite far apart but when you take a bite it taste very close to the potato chops.

Photo: Mince Stuffed Cutlets Recipe

There are many variations I have seen online. Some use a little flour mixed with the potato mash, an egg wash, bread crumbs and cornflour. You can make it vegetarian by using cooked peas and carrots in garam masala with some onions and fresh coriander then mixed with the mashed potato and shallow fried. You can replace the lamb mince with cooked ground chicken or beef, or fish. Try getting more creative: This is great fun – keep adding different ingredients to taste the different flavors.

Photo: Mince Stuffed Cutlets

Bismillah, let’s begin!

Check it out the Mince Stuffed Cutlets recipe and printable version below.
Mince Stuffed Cutlets Recipe

Need a great recipe for just the ingredients you have on hand? Then try this one. Your kids will love opening their lunch boxes to enjoy these “Mince Stuffed Cutlets”.
For the Mince Stuffing
1/2 kg lamb or mutton mince
1 large onion (minced)
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
salt to taste
1 tablespoon cooking oil
2 green chilies (chopped)
2 tablespoon mint and coriander leaves
For Potato Filling
4 potatoes (boiled and mashed)
1/2 teaspoon crushed red chili
1/2 teaspoon cumin seeds
1/4 teaspoon black pepper (freshly ground)
salt to taste
mint and coriander leaves (finely chopped)
For Cutlets
1 cup bread crumbs
2 eggs (lightly beaten)
oil for shallow frying
Method
To make Mince Stuffing
Heat oil in a saucepan or pot over medium heat.
Saute onion, for 5 minutes or until transculent.
Now add ginger garlic paste and cook for 30 seconds.
Now add the mince and season with red chili, cumin powder, coriander powder and salt.
Stir well.
Cover and let it simmer for 25 minutes on low heat.
No need to add extra water. Cook meat in its own juices.
Remove the lid and cook meat on high flame or until it dries out and smells cooked and gets slightly brown, keep moving around and fry by adding about 1 tbsp of oil.
Now add the green chilies, coriander leaves, mint leaves.
Turn the heat off and do not cook further.
Keep aside and let it cool down.
To Make Potato Filling
Mash potatoes in a large bowl. Add the salt, cumin seeds, red chilli, black pepper and coriander mint leaves.
Mix until well combined.
To Make Mince Stuffed Cutlets
Make patti of potato mixture and spread mince mixture over it and cover with another pattie.
Seal edges and flatten it into a round shape.
Keep making until mixtures are used up.
Beat eggs in a small bowl.
Dip cutlets in egg then coat in crumb mixture.
Heat oil in a shallow pan over medium heat.
Fry for 2 minutes on each side or until light brown.
Remove from the oil and absorbent on kitchen paper.
Mince Stuffed Cutlets are ready to serve. Enjoy!
Serve immediately with green coriander chutney or ketchup or by themselves!
Recipe Note’s:
1. You can use Chicken /Mutton /Beef mince as on your choice.
2. These freeze quite well so you can pop them in the freezer before frying them and then completely defrost and then coat and fry.
I have also posted Sesame Potato Cutlets Recipe which is another easiest & tastiest version of making Cutlets. Do check it out as well.

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

Happy Cooking!!

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

If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.
March 16, 2016
The Best Meatballs You’ll Ever Have Recipe
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Aslam-o-Alakaum My Lovelies !!

In the Name of Allah, Most Gracious, Most Merciful

Good Afternoon

It is the middle of March and spring is here and in full bloom, budding flowers, chirping birds, and plenty of new activities to do.
With spring here in full bloom, I try to get out for daily walks, which is a joy. With the earth greening, trees budding, flowers blossoming and songbirds chirping, hope and renewal fill every living thing. (inshaAllah)

The days are getting much warmer now and my family always looks forward for light and comforting food. Dinner is the only time when everybody gets to gather around and have meal as a family. So I always plan to cook something simple and most importantly light and healthy.

The Best Meatballs You’ll Ever Have

The Best Meatballs You’ll Ever Have

Last week, I made the world’s most amazing Meatballs in a tomato sauce with garlic bread on the side – where’s my invitation to go on Masterchef?? 💁🏻 lol 😛

I like to cook meatballs in sauce! These Italian flavored meatballs in tomato sauce are my new favorite! 😀 ☺

These meatballs are light, tender, and bursting with juicy flavor.You can just mix all the ingredients together, roll them and cook them and the best part of all, you can have these on your dinner table in less than 45 minutes.

The Best Meatballs You’ll Ever Have

They would be great over pasta, mixed with tomato sauce as an appetizer or on their own, But I served these meatballs over some veggie noodles tossed in olive oil along with garlic bread. A recipe must try! The Best Meatballs You’ll Ever Have!
The Best Meatballs You’ll Ever Have

These meatballs are light, tender, and bursting with juicy flavor.You can just mix all the ingredients together, roll them and cook them and the best part of all, you can have these on your dinner table in less than 45 minutes.
For the Meatballs
1 pound high-quality lamb mince
1 small onion (diced)
1/2 cup seasoned breadcrumbs
2 tablespoon cream
2 garlic cloves (chopped)
1 large egg
3 tablespoons fresh parsley (chopped)
3 tablespoon Parmesan cheese (grated)
3 tablespoon Mozarella Cheese (grated)
1 teaspoon freshly ground pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
salt to taste
2 tablespoon butter or oil
For the Sauce
1 tablespoon extra virgin olive oil
2 garlic cloves (minced)
1/2 small onion (chopped)
1/2 cup tomato thick puree
1 red pepper (crushed)
2 tablespoons fresh parsley (chopped)
1/2 teaspoon red pepper
1/4 teaspoon salt
Method
Preheat oven to 200 degree C.
Prepare the meatballs: Put all ingredients into a food processor or chopper.
Process until well combined.
Note; Texture should be soft, but not sopping wet. If it’s not soft enough, add 1 tablespoon of milk.
Now take it out in a mixing bowl.
Shape into egg size balls by pushing them into the shape softly in your hands.
Place meatballs on a baking tray and brush with melted butter or olive oil.
Bake for 30 minutes or until they are just barely cooked through and no longer pink inside. (To keep them tender, do not overbake).
Remove and reserve.
To Make the Sauce
Heat oil in a large saucepan over medium heat.
Add the garlic and onion, and sprinkle the salt over them to bring out their flavor.
Add red pepper. Cook and stir occasionally for 5 minutes or until the onion is translucent.
Now add the tomato puree.
Bring to a boil.
Add parsley and reduce the heat to medium-low.
Let it simmer for 5 minutes or until nicely blended.
Now carefully add the baked meatballs to the pan.
Simmer for 20 minutes or until they are soaked in sauce.
ENJOY!!
Serving Suggestions:
Serve meatballs and sauce over spaghetti. Or healthy alternative serve them over veggie noodles.
I have also posted Meatball and Pea Pulao 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 Meatballs Making!!

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. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
March 15, 2016
Oven Roasted Chicken Legs Recipe
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Hope all of you are doing well and are leading happy, healthy lives. It seems such a long time since I’ve updated the blog. Well, ’seems’ is probably not the correct word to use, and I am promptly changing it to ‘has really been’! But thanks for being patient and still showering the blog with love during my absence. Sorry for that as I haven’t been feeling good these days.

Oven Roasted Chicken Legs Recipe

A few weeks ago, We had a party on home. And I made Oven Roasted Chicken Legs on my brother request. He’s a Drumsticks Lover. It was a great evening, with plenty of food and some great company. That evening also made me realize how many more wonderful dishes I have yet to celebrate on this blog.

Photo: Oven Roasted Chicken Legs

So, today I come up with a new recipe of Oven Roasted Chicken. Sounds YUM YUM!!

Oven Roasted Chicken Legs Recipe

Oven Roasted Chicken Legs Recipe

Oven Roasted Chicken Legs

If you’re obsessed with baked chicken drumsticks? Or If you love eating crispy chicken legs and you love easy meals. This one checks all the boxes. Make these Oven Roasted Chicken Legs for dinner soon, you won’t be disappointed.

Oven Roasted Chicken Legs Recipe

Crispy and juicy oven roasted chicken legs that will satisfy even the most die-hard fried chicken fan. For a simple, yet delicious evening meal, serve this chicken alongside oven roasted veggies or green salad.

So Let’s begin!

Check it out the Oven Roasted Chicken Legs recipe and printable version below!!
Oven Roasted Chicken Legs

If you're obsessed with baked chicken drumsticks? Or If you love eating crispy chicken legs and you love easy meals. This one checks all the boxes. Make these Oven Roasted Chicken Legs for dinner soon, you won’t be disappointed.
10 chicken legs or drumsticks
2 tablespoon melted butter
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon herb seasoning
salt to taste
Method
The most important thing about oven roasted chicken legs is to rinse and pat dry the chicken. The chicken needs to be as dry as possible before we bake, this way the skin will crisp up.
Preheat oven at 200 degree C.
Now rub the chicken legs with melted butter,lemon juice, garlic powder, onion powder, red chili, salt, cumin and herb seasoning.
Place chicken pieces on wire rack and set into a baking sheet.
Bake the chicken legs in the preheated oven for 30 minutes then use tongs to rotate each drumstick and bake until done.
Remove from oven and allow to rest for 10 minutes before serving (this little step is very important if you like juicy chicken.
Oven Roasted Chicken Legs are ready to serve. Enjoy!!
Serve with Coleslaw and Hot and Spicy Sauce.
Recipe Note’s:
1. Do not place the seasoned chicken pieces directly on the baking sheet. Instead, place a wire cooling rack on top of the cookie sheet and place the chicken pieces on the rack, this will allow air to circulate around the chicken, resulting in perfectly crispy chicken without the soggy bottoms.
2. If you like the chicken drumsticks nice and browned, place them under the broiler for few minutes after they are baked.
3. If you prefer cheese, you can sprinkle 1/4 cup of freshly grated Parmesan cheese over them.
I have also posted Chili Chicken Legs which is another easiest & tastiest version of making Drumsticks. Do check it out as well.

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

Happy Cooking!!

Keep remember me in your Prayers and Stay tuned for new content on the blog 😉

If you like this Oven Roasted Chicken Legs, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
March 14, 2016
Restaurant Style Lahori Mutton Karahi Recipe
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Isn’t the Title Interesting?Look down at the Picture just scrumptious and believe me the recipe is so simple.

Photo: Restaurant Style Lahori Mutton Karahi

Restaurant Style Lahori Mutton Karahi

Today, I come up with a new recipe: “Restaurant Style Lahori Mutton Karahi “. It is one of most popular Pakistani dish that you will come across almost every Pakistani restaurant menu anywhere in the world.

Lahore is famous for its culturally enriched food items.. impossible to be on diet there 😛 lol. People here in Lahore are known as food lover, which is why many new restaurants are constantly opening.

As all of you know, I always tempted to try popular dishes at home, and perfecting it as possible as I could. One among them was this “Restaurant Style Lahori Mutton Karahi”.

Photo: Restaurant Style Lahori Mutton Karahi

Mutton Karahi is a specialty of Lahori food, this dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok-like pan that gives the dish its name.I made it with a less fat. But taste was so good and excellent. Meat was so tender, juicy, deeply marinated in the masala (gravy) and uniformly cooked.

Photo: Restaurant Style Lahori Mutton Karahi

Very simple and lip smacking dish for anyone who love to have spicy treat occasionally. Its so simple that if you have ingredients in hand then Ready get set go.

Photo: Restaurant Style Lahori Mutton Karahi

It pairs the best with butter naan, or simply plain naan and may be served along with rice, tandoor roti and even homemade chapati’s along with zeera or mint raita and onion rings.

Let the meat eating begin!

Check it out the Restaurant Style Lahori Mutton Karahi recipe and printable version below!!
Restaurant Style Lahori Mutton Karahi

I always tempted to try popular dishes at home, and perfecting it as possible as I could. One among them was this “Restaurant Style Lahori Mutton Karahi”.It is one of most popular Pakistani dish that you will come across almost every Pakistani restaurant menu anywhere in the world.
1-1/2 kg lamb or mutton
1/2 cup pure butter
1/2 cup plain yogurt
3 to matoes (cut into four pieces)
3 onions (thinly sliced)
4 green chilies (chopped)
2 tablespoon ginger garlic paste
1/2 cup garlic water (mix 1 tsp garlic paste with 1 tsp lemon juice in 1/2 cup of water)
1-1/2 teaspoon red chili pepper (crushed)
1/2 teaspoon turmeric powder
1 teaspoon dried fenugreek leaves (optional)
2 tablespoon cumin seeds (roasted & crushed)
2 tablespoon coriander seeds (roasted & crushed)
1/4 teaspoon black pepper
1-1/2 teaspoon salt or to taste
For Garnishing
1/2 teaspoon garam masala powder (for sprinkling)
fresh coriander leaves (chopped)
ginger (cut in julienne)
lemon (thinly sliced)
tomato (thinly sliced)
For Serving
naan or butter naan
Method
Melt butter in a deep wok or pan over medium heat.
Fry onions for 3-4 minutes or until transculent.
Add ginger garlic paste and meat. Cook for 5-8 minutes or until meat change its color.
Mix well and don’t add any water.
Meat cooked in its own juice
Cover with lid and cook for 45 minutes on medium heat.
Now add tomatoes, cover it again and cook for another 10 minutes.
Add all spices excpet black pepper, mix well.
Cook on high heat for 4-5 minutes then add yogurt, green chilies and black pepper.
Cook for another 15 minutes or until oil comes on top.
Now add garlic water and cook for 10 more minutes or until meat is tender and gravy is thickened.
Sprinkle garam masala over it.
Garnish with coriander leaves, green chilies, lemon slices, and ginger.
Restaurant Style Lahori Mutton Karahi is ready to serve. ENJOY!!
Serving Suggestions:
Serve with butter naan along with raita and ring onions.
I have also posted Chicken Karahi and Kebab Karahi which are another easiest & tastiest version of making karahi. 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!!

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March 1, 2016