Recipestable

Tag: Quick and Easy

  • Lunch in Minutes: Delicious Chicken Pita Pockets Recipe!

    Chicken Pita Pockets

    Shredded veggies and chicken tikka are packed ahead of time so your kids can assemble the pita pocket by themselves. Perfect for busy week nights. 

    Chicken Pita Pockets recipe
    Photo: Chicken Pita Pockets

    I’ve been experimenting recently to find a delicious Chicken Pita pockets recipe that can be made relatively quickly. I like pitas for its pocket like, leak-proof space. It’s not gonna get all over your hands and your filling stays snug in one place even after you’ve taken several bites.

    Chicken Pita Pockets recipe
    Photo: Chicken Pita Pockets

    This classic dish has been modified to be lower in fat and salt, yet it’s still packed with flavour and spice. Low fat yogurt and low fat cream cheese, whilst the skinless chicken pieces are infused with cumin, paprika and garlic for aroma and taste.It so delicious and healthy too. Spoon chicken mixture onto pita’s, fold in half and serve right away or wrap in foil to eat on the go.

    Photo: Chicken Pita Pockets
    Photo: Chicken Pita Pockets

    Very healthy and satisfying dish that fills your appetite. So, try this recipe and don’t forget to share your experience with me.

    Check it out the Chicken Pita Pockets Recipe and printable version below!!

    Chicken Pita Pockets recipe
    Print Pin

    Chicken Pita Pockets

    This classic dish has been modified to be lower in fat and salt, yet it’s still packed with flavour and spice. Low fat yogurt and low fat cream cheese, whilst the skinless chicken pieces are infused with cumin, paprika and garlic for aroma and taste.It so delicious and healthy too.
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    Ingredients

    For Chicken Marinade

    • 500 gm chicken breasts boneless and skinless
    • 1 cup plain yogurt
    • 1 tablespoon vegetable oil
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon lemon juice
    • 1 teaspoon paprika powder
    • 1/2 teaspoon ground cumin
    • salt according to taste

    For Sauce

    • 4 tablespoon sour cream
    • 3 tablespoon mayonnaise
    • 2 tablespoon chili garlic sauce
    • 1 clove garlic roasted and chopped
    • a pinch of paprika powder

    For Pita Pockets

    • 4 pita breads
    • 1 cucumber diced
    • few salad leaves chopped
    • few lemon wedges
    • red onion thinly sliced

    Instructions

    Directions

    • Remove all the fat from the chicken and rinse it with cold water. Pat dry.
    • Cut chicken into small cubes.
    • Put chicken in a large bowl. Add yogurt, ginger garlic paste, salt, paprika, cumin and lemon juice. Stir to coat evenly.
    • Cover and marinate for 30 minutes to blend flavors.
    • Now heat 1 tablespoon oil in a non-stick pan. Add marinated chicken.
    • Stir and cook for 10-12 minutes or until chicken is no longer pink and all juices run clear.
    • Allow to cool.
    • To make sauce: In a small bowl, mix together cream cheese, mayonnaise, chili garlic sauce and paprika powder.
    • Cut the pita bread into halves and gently pull each half open to form a pocket.
    • Fill each with salad leaves, onion, cucumber and lemon wedges.
    • Divide the chicken tikka mixture among the pita pockets. Drizzle it with with prepared sauce. Delicious Chicken Pita Pockets are ready to eat. Enjoy!!

    Notes

    Note :
    Cover the pita bread so it remains soft and warm.
    Serving Suggestions:
    Serve with cream sauce and french fries.
    If you like this Chicken Pita Pockets 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.

  • Stuffed Eggs Recipe

    No family celebration or picnic is complete without stuffed or deviled eggs. Check it out the Stuffed Eggs recipe here!!

    [one_third] Prep Time: minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [review]

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

    • 8 eggs hard boiled
    • 1 tbsp parsley, finely chopped
    • 1 tbsp dill, finely chopped
    • 1/2 cup cream
    • 1/2 cup cheese, grated
    • 3 tbsp butter
    • 4 tbsp mayonnaise
    • 1/4 tsp pepper
    • salt to taste

    [/tab] [tab]Yield: 8 servings

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

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

    Step 1

    Cut eggs into halves and take egg yolk out.

    Step 2

    In a small bowl,combine egg yolks with butter, greens, salt and cream.

    Step 3

    Put the into the halves.

    Step 4

    Put this batter into two halves together like a whole egg.

    Step 5

    Sprinkle with cheese and butter.

    Step 6

    Bake in the oven for 10-12 minutes. Before serving pour mayonnaise over it

    Step 7

    Sprinkle dill and parsley over it. Stuffed Eggs are ready to serve.
    Enjoy!

    [/tab] [tab]

    • Serve as an appetizer.

    [/tab] [/tabs]

  • Tangy & Refreshing: Make Classic Coleslaw in Minutes!

    Coleslaw

    A delicious coleslaw with a tangy mayonnaise-based dressing. This simple combination of cabbage and mayonnaise works best with a real home-made mayonnaise. It is quick and thrifty to make.

    Coleslaw Recipe
    Photo: Coleslaw Recipe

    Check it out Coleslaw recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:not required[/one_fourth] [one_fourth]Servings:12 [/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

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

    • 1 medium head cabbage, shredded
    • 1 carrot, shredded
    • 2 cups mayonnaise
    • 1 cup cider vinegar
    • 1/2 cup white sugar
    • 3 tbsp dried minced onion
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]Yield:12 servings

    Amount per serving.
    Calories: 324
    Total Fat: 29.2g
    Cholesterol: 14 mg

    [/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

    Place cabbage and carrot in a large bowl.

    Step 2

    In a small bowl, whisk together mayonnaise, vinegar, sugar and dry onion flakes. Mix well until blended.

    Step 3

    Pour this dressing over cabbage and carrots. Toss well.

    Step 4

    Cover and refrigerate for 30 minutes or until chill. Coleslaw is ready now.

    [/tab] [tab]

    • Serve with Fried Chicken.

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

  • Creamy & Tangy: The Perfect Broast Chutney Recipe!

    Broast Chutney (Dipping Sauce)

    a creamy garlicky and mouth-watering dipping sauce.  Always great to have in all seasons.Do try this Broast Chutney (dipping Sauce) recipe, you’ ll love it.

    Prep Time: 5 minutes

    Cook Time: 0 minutes

     Servings: 5

    Ingredients

    • 1 boiled potato
    • 1 cup plain yogurt
    • 2 tbsp mayonnaise
    • 2 green chilies thinly sliced
    • 2 cloves garlic, minced
    • 1/2 tsp salt

     

    Directions:

    1. Peel potato and cut into cubes.
    2. Place all ingredients in a blender or food processor.
    3. Blend well until smooth.
    4. Broast Chutney is ready to serve.
    • Enjoy with Chicken Broast.

     

  • Pecan Chicken Pockets Recipe

    An American recipe, that takes 15 minutes to prepare and 30 minutes to cook with an Oven. Crescent rolls provide a flaky outer crust for these comforting, flavorful handheld sandwiches. It’s crispy, easy and yummy! I hope you like it.
    Check it out Pecan Chicken Pockets recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time:30 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

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

    • 1 tube (4 ounces) refrigerated crescent rolls
    • 1/2 cup cooked chicken, cubed
    • 1/2 cup fresh mushrooms, sliced
    • 3 tbsp softened butter, divided
    • 3 tbsp chive and onion cream cheese, spreadable
    • 3 tbsp seasoned bread crumbs
    • 2 tbsp chopped pecans
    • a dash of pepper

    [/tab] [tab]Yield: 2 servings

    Amount per serving.

    • Calories:606
    • Fat:43 g (saturated fat: 20 g)
    • Cholesterol: 96 mg
    • Sodium: 1,041 mg
    • Carbohydrate:33 g
    • Fiber:1 g
    • Protein: 18 g

    [/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

    Preheat oven to 350 degree F.

    Step 2

    Place cream cheese, butter and pepper in a medium bowl. Stir in mushrooms and chicken. Divide crescent dough into two rectangles. Seal perforations.

    Step 3

    Spoon chicken mixture on the each rectangle. Roll up, starting from a short side; pinch ends to seal.

    Step 4

    Place bread crumbs and pecans in a shallow bowl. Melt remaining butter and brush over the dough. Roll in crumb mixture.

    Step 5

    Place roll on an ungreased baking sheet. Bake for 30-35 minutes or until golden brown. Pecan Chicken Pockets are ready now.
    [/tab] [tab]

    • Serve with Pineapple Mustard Dip.

    [/tab] [/tabs]

  • Semolina Dry Halwa Recipe

    Semolina Dry Halwa (Suji Ka Khushk Halwa )

    Semolina Dry Halwa Recipe
    Photo: Semolina Dry Halwa Recipe
    Semolina Dry Halwa Recipe
    Photo: Semolina Dry Halwa Recipe

    Bismillah, let’s begin!

    Check it out the Semolina Dry Halwa Recipe and printable version below.

    Print Pin

    Semolina Dry Halwa Recipe

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 250 gm sugar
    • 150 gm clarified butter
    • 1/2 cup water
    • 1/2 tsp cardamom powder
    • 2 tablespoon raisins
    • 2 tablespoon dried desiccated coconut
    • 50 gm almonds thinly sliced
    • 50 gm pistachios thinly sliced

    Instructions

    Method

    • Take a saucepan, combine sugar and water and cook on low heat for 10 minutes or until sugar is completely dissolved and the syrup thickens to a two thread consistency.
    • Meanwhile, heat 50 gm clarified butter in a deep wok.
    • Add semolina and stir fry for few minutes on low heat until it becomes fragrant.
    • Add desiccated coconut, raisins, nuts and cardamom powder; cook for a few minutes.
    • Add the hot thick sugar syrup and remaining melted ghee all at once, stirring continuously.
    • Cook for a couple of minutes till it is almost dry and halwa rolls into a ball.
    • Quickly spread out in a greased dish.
    • Garnish with almonds and pistachios.
    • Using a sharp knife, mark lines to make squares or diamonds and keep aside to set.
    • When it cools, cut through the scored lines.
    • Transfer to serving plate or store in air-tight container. Semolina Dry Halwa ready to enjoy!! 🙂

    Notes

    Serving Suggestions:
    Serve Semolina Dry Halwa as a dessert after any meal or you can enjoy it as a tea time snack.

    I have also posted Suji Halwa with Khoya Recipe  which is another easiest & tastiest version of making halwa. 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.

  • Aromatic Layers of Flavor: Kebabish Rice Recipe

    Kebabish Rice

    An unusual rice dish made by adding spicy kebabs to rice, cooked with egg, spring onion and other spices. Try this tasty Kebabish Rice recipe, another variation of regular Pulao. Like this recipe, you can also modify the recipes to breakout the boring routine and collect praises.

     Prep Time: 40 minutes

    Cook Time: 1 hour

     Servings: 5

    Ingredients

    For Kebabs:

    • 500 gm mince
    • 1 egg, lightly beaten
    • 1 onion
    • 5 cloves garlic
    • 1 inch piece of ginger
    • 4 green chilies
    • 4 tbsp fresh coriander leaves
    • 4 tbsp pomegranate seeds
    • 1 tbsp red chili, crushed
    • 1 tbsp turmeric powder
    • 1 tbsp whole spice powder
    • salt to taste

    For Rice:

    • 300 gm rice
    • 1/4 cup cooking oil
    • 1 onion, finely chopped
    • 2 tomatoes, finely chopped
    • whole spice as required
    • 8 green chilies, cut it from center

     

    Directions:

    1. Wash rice with few changes of water then soak in water for 30 minutes.
    2. Place mince in a chopper or food processor.
    3. Also add onion, ginger, garlic, green chili, coriander leaves, egg, red chili, turmeric, whole spice, and pomegranate seeds
    4. Process until well combined.
    5. Take it out from the chopper and make kebabs of it.
    6. Heat oil in a deep pan over medium heat.
    7. Deep fry kebabs for 10 minutes or until golden brown.
    8. Saute onion in a deep wok or pot.
    9. Add whole spice and soaked rice into the wok.
    10. Pour water as required to cook rice.
    11. Now add tomatoes and green chilies.
    12. When rice is almost cooked.
    13. Then put kebabs in it and mix slightly.
    14. Cook on low flame for 10 minutes or until cooked thorough.
    15. Transfer into a serving plate.
    16. Kebabish Rice are ready to serve.

    Serving Suggestions:

    • Enjoy with Pudina Raita.
  • Double the Protein, Double the Flavor: The Best Egg & Chicken Biryani Recipe!

    Double the Protein, Double the Flavor: The Best Egg & Chicken Biryani Recipe!

    Egg and Chicken Biryani

    Biryani: Whenever we hear this word it always gives us a mouth watering feeling. Kids or Adult, boys or girls, Biryani always stands hot favorite for everyone. But its not always possible to go for outside dining. But does that mean we have to compromise with our favorite food? no way.Here is a very simple and quick egg and chicken biryani recipe for you.

    Egg and Chicken Biryani Recipe
    Photo: Egg and Chicken Biryani Recipe

    This Egg and Chicken Biryani recipe is a customized version of Biryani, mostly in Pakistan you get mutton biryani, beef biryani and chicken biryani, so I tried to make something innovative, so here is Egg and Chicken Biryani with potatoes. Do try this Egg and Chicken Biryani recipe and I am sure that you are going to love this one.

    Egg and Chicken Biryani Recipe
    Photo: Egg and Chicken Biryani Recipe

    Believe me this is the world’s tastiest biryani, I am eating it right now and the wonderful flavours that are coming are forcing me to eat it more, its lovely,do try this if you really want to enjoy your day. It’s great as leftovers, too!

    Check it out the Egg and Chicken Biryani Recipe and printable version below!!

    Print Pin

    Egg and Chicken Biryani

    Do try this Egg and Chicken Biryani recipe and I am sure that you are going to love this one. Believe me this is the world’s tastiest biryani, I am eating it right now and the wonderful flavours that are coming are forcing me to eat it more
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 750 gm Basmati Rice
    • 500 gm chicken
    • 500 gm potatoes
    • 1 cup fried onion
    • 1 cup plain yogurt
    • 1 cup oil
    • 1 tbsp ginger garlic paste
    • 1 bunch of mint leaves
    • 4 eggs hard boiled
    • 6 green chilies thinly sliced
    • 6 dried plums
    • 1 star anise
    • 1 cinnamon stick
    • 1 teaspoon hot spices powder
    • 2 teaspoon red chili powder
    • 1 teaspoon black cumin
    • 1 teaspoon black peppers
    • 1 teaspoon salt
    • 1/2 teaspoon yellow food color
    • Few drops biryani essence

    Instructions

    Directions

    • Rinse rice with few changes of water and soak for 30 minutes.
    • Then boiled rice and drain all excess water. Set aside
    • Place chicken in a large bowl. Add yogurt, black cumin, black pepper, hot spices powder, plums, red pepper powder, star anise, cinnamon stick, ginger garlic paste, and few drops of biryani essence.
    • Mix well and marinate for 30 minutes.
    • Heat oil in a cooking pot. Fry potatoes for 10-12 minutes.Remove from the oil and keep aside.
    • Now add marinated chicken. Cover and let it simmer for 20 minutes or until chicken is tender.
    • Add potatoes and cook for 5-8 minutes or until tender.
    • Now take a heavy bottom skillet, layer rice, chicken masala, fried onions, mint leaves, green chilies, yellow color and boiled eggs.
    • Cover the skillet and cook on low flame for 20 minutes or until done.
    • Stir well and dish it out. Egg and Chicken Biryani is ready to serve.

    Notes

    Serving Suggestions:
    Sere with Chatpata Salad.
    I have also posted Boneless Plain Biryani recipe which is another easiest version of making Biryani. Do check it out as well.

    [divider]

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

  • Recipe:Omelette Curry

    Omelette Curry 

    This delicious Pakistani-inspired Omelette Curry will certainly awaken your groggy taste-buds!

    Check it out the Omelette Curry recipe here!!

    Prep Time: 5 minutes

    Cook Time: 20 minutes

     Servings: 4

    Ingredients

    • 2 potatoes, chopped
    • 1 onion, chopped
    • 1/2 cup green peas
    • 1/2 cup oil
    • 1 cup water
    • 4 cloves garlic
    • 4 eggs
    • 250 gm yogurt
    • Few curry leaves
    • 3 tbsp plain flour
    • 2 tbsp red chili powder
    • 1 tbsp turmeric powder
    • 1 tbsp cumin seeds, crushed
    • 1/4 tsp carom seeds
    • salt to taste

     

    Directions:

    1. In a small bowl, beat eggs properly.
    2. Season with salt.
    3. Add flour in it.
    4. keep aside.
    5. Heat 1 tbsp oil in a pan or wok.
    6. Add onion, garlic cloves, potatoes and peas.
    7. Cook for 5-8 minutes then add yogurt and water in it.
    8. Add red chili powder, turmeric powder,crushed cumin, carom seeds, curry leaves and salt.
    9. Bring to a bowl and let it simmer for 10 minutes or until vegetables are tender.
    10. Heat 2 tbsp oil in another pan.
    11. Fry egg mixture in a form of omelet.
    12. Repeat this procedure with remaining ingredients.
    13. Cut omelet into square pieces then into skillet.
    14. Stir well.
    15. Take it out in a serving bowl.
    16. Sprinkle green chilies over it.
    17. Delicious Omelet Curry is ready to serve.
    18. ENJOY!!
    • Serve hot with paratha.

  • Recipe: Mini Kebab

    Mini Kebab 

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Servings: 5

    Ingredients

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

    Directions:

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

    Serving Suggestions:

    • Enjoy with Yogurt Sauce.

     

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

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Good Afternoon!

    Juicy Fruit Chaat 

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

    So let’s begin!

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

    Print

    Juicy Fruit Chaat

    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8
    Author Bushrah @Recipestable

    Ingredients

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

    Instructions

    Method

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

    Notes

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

    Happy Cooking!!

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

  • Recipe: Tamarind Chutney (Imli ki Chutney)

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

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Servings: 6

    Ingredients

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

    Directions:

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

    Serving Suggestions:

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

  • Recipe: Green Chutney (Hari Chutney)

    Green Chutney (Hari Chutney)

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

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

    Check it out green chutney recipe here~!

     Prep Time: 10 minutes

    Cook Time: 0 minutes

     Servings: 8

    Ingredients:

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

    Yield: 4 servings

    Amount Per serving.

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

    Directions:

    Step 1

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

    Step 2

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

    Serving Suggestions:

    • Serve with Pakora.

  • Candy Cane Cocoa Recipe

    The rich flavor of chocolate combines so well with peppermint. Top with whipped cream. Serve with a small candy cane. Try this candy cane cocoa recipe, and don’t forget to share your experience with me.

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 10  minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

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

    • 3 (1 ounce) squares semisweet chocolate, chopped
    • 4 peppermint candy canes, crushed
    • 4 small peppermint candy canes
    • 4 cups milk
    • 1 cup whipped cream

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving:

    • Calories: 486
    • Total Fat: 14.9g
    • Cholesterol: 31 mg

    [/tab] [/tabs]

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

    Step 1

    Pour milk in a saucepan; heat until hot but not boiling.

    Step 2

    Add chocolate and peppermint candies. Stir until melted and smooth.

    Step 3

    Pour hot cocoa into 4 mugs.

    Step 4

    Top each mug with whipped cream. Candy Cane Cocoa is ready to serve.

    [/tab] [tab]

    • Serve each with a candy cane stirring stick.

    [/tab] [/tabs]

  • Ginger Potato Toast Recipe

    This ginger potato toast is so easy and versatile. You could experiment with the addition of fresh herbs. Tasty and Flavorful. Check it out the Ginger Potato Toast Recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

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

    • 6 bread slices
    • 2 potatoes, cubed
    • 2 green onion, chopped
    • 1-1/2 cup water
    • 1 cup cheddar cheese
    • 1 tbsp chopped ginger
    • 1 tbsp oil
    • 1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp salt

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    Place potatoes, water, chili powder, turmeric powder and salt in a small saucepan.

    Step 2

    Bring to a boil and cook for 10 minutes or until potatoes are tender.

    Step 3

    Mash the potatoes properly.

    Step 4

    Spread mashed potatoes on each bread slice.

    Step 5

    Sprinkle with grated cheddar cheese.

    Step 6

    Top with green onion.

    Step 7

    Bake at 350 degree F, for 8-10 minutes or until cheese is melted and golden brown. Ginger Potato Toast are ready to serve.

    [/tab] [tab]

    • Serve with Chili Garlic Sauce.

    [/tab] [/tabs]

  • Broccoli and Noodles Supreme Recipe

    The trick to this delicious recipe is that the broccoli and noodles cook together then mixed with a creamy, cheesy sauce. This 20-minute dish is really really good. Yummy. Check it out the Broccoli and Noodles Supreme recipe here!!

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

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

    • 1 (10.75 ounce) can Condensed Cream of Chicken Soup
    • 3 cups uncooked medium egg noodles
    • 2 cups fresh broccoli florets
    • 1/3 cup grated Parmesan cheese
    • 1/2 cup sour cream
    • 1/8 tsp ground black pepper

    [/tab] [tab]Yield: 5 servings

    Amount Per Serving:

    • Calories: 231
    • Total Fat: 11.4g
    • Cholesterol: 39 mg

    [/tab] [/tabs]

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

    Step 1

    Cook noodles according to package directions.

    Step 2

    In a large pot, add broccoli and cook for 5 minutes or until tender. Drain well.

    Step 3

    In a saucepan, combine the soup, sour cream and cheese. Cook for 2-3 minutes or until sauce is bubbly.

    Step 4

    Stir in pepper and noodles.

    Step 5

    Cook for 2 minutes or until heat through. Broccoli and Noodles Supreme is ready to serve.

    [/tab] [tab]

    • Serve warm.

    [/tab] [/tabs]