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.
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.
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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Nothing feels better than sitting with family on iftar table and eating hot pakoras. This Pakistani staple dish is a must-have as any Iftar is incomplete without a variation of this. The popularity of pakoras lies not only in their unique flavour profile, but also in their affordability.This Ramadan, we say give into the craving all over again because I’ve got a bunch a delicious pakora recipes for you to try.
12 Easy Pakora Recipes for Ramadan Iftar
The majority of Pakora recipes, I am sharing here, can be prepared and cooked in 30 minutes or less, from start to finish. Whether it’s potato pakora, spinach pakoras or chicken pakoras, I hope, you’ll enjoy of these Pakora recipes.
1.Crunchy Chicken Pakora
Crunchy Chicken Pakora is a tasty Iftar snack loved by almost all age groups. It can easily be prepared and very tasty to be served for iftar.
Try out in during this Ramadan and enjoy your iftar times with this delicious and simple Crunchy Chicken Pakora recipe. These chicken bites are tender and soft from the inside and crunchy from outside. It can be served with tamarind chutney, ketchup or chili sauce.
I always love to try different pakora recipes for iftar during Ramadan and Egg Pakora is one of my all time favorite. There’s a huge variety of pakora, among them egg pakora (fritters) has its own taste which make it different from other. These tasty treats are easy to make for an Iftar snack. Simply a irresistible pakora, this happens to be. Quick and easy to make, when you have a guest at Iftar suddenly.
You just need to some hard boil eggs and basic pakora ingredients. To make these delicious pakoras, boiled eggs are dipped in a spiced batter and deep fried until golden. Let check it with step by step method. Goes great with brown chutney, ketchup or chili garlic sauce.
Palak pakoras or Spinach Pakoras are wafer thin, crispy and crunchy mouthwatering snacks made with fresh spinach leaves. You don’t really need a well-stocked kitchen to prepare this, just get some spinach, and some gram flour and you will be minutes away from the most awesome Iftar snack you will have in a long time. Spinach leaves coated with spicy chickpea flour (besan) batter and then deep fried. They are very easy and quick to make. This is probably the best (and the quickest) recipe to prepare an amazing Iftar snack to enjoy with your family.
They are served with many different ways and they always taste great but the taste of deep fried spinach pakoras becomes more yummy when eaten with Apricot Chutney. They are rich in calories & super yummy in taste.. Give it a try.
I love fish in all forms from baked to grilled, fried etc. Fish Pakora is another wonderful Iftar recipe of Pakistan which is popular in home cooking during the Month of Ramadan. The Crispy Fish pakora is not only mouthwatering but also very easy and quick to make at home.
Tender, juicy bite sized cubes of fish are coated in a spicy batter and fried till a golden perfection. Resulting in the crispiest and most delicious morsels of fish imaginable. These go beautifully with any dip of choice. You can as well tuck these in a wrap along with some freshly chopped salad, yum!
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Try out these crispy and delectable Fish Pakoras, a tasty Iftar snack with your favorite dipping sauce.I am sure you are going to love this recipe.
A spicy delicious Ramadan treat for those who enjoy the hot green chilies. Stuffed Mirch Pakora is a different type of pakora and has a very delicious taste. A savoury, saucy and spicy selection of nibbly bits and pakora to set your taste buds tingling. Perfect Iftar snack for your family in Ramadan. It goes great with Mango chutney.
To prepare these stuffed mirch pakoras green chilies are stuffed with tamarind pulp, pomegranate seeds and mint chutney then they are dipped in chickpea (besan) flour batter and deep fried. They are so many different ways to prepare these spicy pakoras, if you do not like hot then use mild chilies. If you do not want to stuff the chilies then use finger chilies, just dip them in the batter and fry them, either way they are delicious.
Chicken pakoras are common but Keema pokaras are rare and delicious so need to try it. In these pokoras chicken is added in minced form which makes it more delicious. Your way to celebrate a fast or a feast. I googled to check if I am the only weird person to come up with such solution and found out there are people who have made Keema Pakora !
This pakora is perfect as a Iftar snacks item. Keema Pakora Recipe is not difficult at all but needs some magic of your hands (meaning a little bit of experience is required). But don’t worry, I am laying out the caveats and exact steps to get the perfect Keema Pakora everytime. Of course the more you make the expert you become. One more thing, this pakora tastes awesome with green chutney. You must try it for Iftar party.
Potato pakora’s are one of the most popular Iftar Item here in Pakistan, and all most liked by everybody. But for a change, I give a twist of normal Potato Pakora recipe and made it in french fries form.They have crispy and spicy fried chickpea batter layer outside and soft potato sticks inside.
French Fries Pakoras are an exciting twist on french fries, and they are great to serve with Chili Sauce or as an Iftar Snack. Super simple to make and very tasty and crispy to eat.
Try a bit at your next get-together and impress your friends and family with a new twist of flavor!
The great thing about pakoras is that you can use any vegetable you wish, my personal favorite is cauliflower,spinach, potato or if I’m feeling extra fancy cheese.
Cauliflower pakoras are tasty, crunchy, golden brown tea time snack or Iftar snack loved by not only in Pakistan but around the world. These delicious, crisp and spicy cauliflower pakoras are easy to make and are the perfect Iftar starter or Iftar party food treat that are sure to go down a treat. These pakoras are crunchy form outside and soft from inside.
To prepare this delicious Gobi pakora first cauliflower is cut into small florets then dipped in a spicy besan batter which is prepared with Besan (gram flour) and spices are added to it according to personal preference than these florets are deep fried. Goes great with green chutney or tomato sauce.
Love noodles and chicken? Let make a delicious fritters with combination of both tasty ingredients ~ A slight twist of noodles. Very easy to prepare and mouthwatering noodle pakora recipe using boiled noodles ,spices and green chilies. Try this noodles pakora recipe to spice up your Iftar. This crispy Iftar item tastes superb with coriander and tomato chutney. Go relish!
Crispy Onion Rings Pakora are delicious, mouthwatering very tempting and hard to resist. Hot onion rings pakora with chutney, there simply cannot be a better combination. Very simple and quick to make Iftar snack.
Onion Fritters are made with Onion rings, gramflour (besan) and Spices. First the batter is made by mixing besan (gram flour) with water then the spices are added to it to give flavor then ring onions are dipped in batter and deep fried. They are are crunchy and crispy when they are hot. Pakoras are best hot fresh from the frying oil, however they can be reheated on a cookie sheet in the oven. These tasty appetizers are best offered and served with a spicy chutney, or as my brother likes them with tomato ketchup.
Pakoras are one snack associated with Iftar here in Pakistan. Sinking your teeth into crisp Surprise Egg Pakora is a sensual pleasure. These surprise egg Pakora’s are our Family Favorites.
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. These pakora are served with Hari chutney or tomato sauce. It’s a perfect recipe for a quick and easy Iftar Snack. A great new way to make Pakoras!
Give it a try and surprise your guests and family with this Surprise Egg Pakora recipe. ENJOY!
Brinjal Pakora Sticks are a tempting finger food snack, soft brinjal sticks inside and spicy crust, is a starter which can be prepared instantly. Everyone relish eating these, especially in Iftar and during Rainy season.
This recipe is one of the most simplest recipes. Just cut the brinjal into thin sticks. Mix all the spices, seasoning, gram flour, water dip then brinjals and deep fry. The only challenge while making pakoras are how to make them crispy??? add some rice flour which aids in making crispy exterior also the temperature should be hot before deep frying them. Hope these tips helps you in making crunchy fritters.
They taste well with dry spicy mango chutney, green chutney, tomato sauce or chili sauce. But a hot cup of tea is a must to go along with pakoras.
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}
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:
You can also stuff these chapati rolls with chicken or beef mince, or colorful veggies.
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 Recipewhich 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.
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 Sandwicheswhich 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!!
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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:
You can use Chicken /Mutton /Beef mince as on your choice.
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 🙂
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In the Name of Allah, Most Gracious, Most Merciful
I hope you’re well and have had a good start to the week. I’m sorry to let you worry about me, but these days I’m a bit busy. As you know study study study. lol 😀 I am madly busy with my assignments. Sorry for this post being late.
My class got cancelled today. Glad I get a chance to breathe. So I decide to write a post for my lovely reader’s. Last week, I made these Veggie rolls ( Baked Version) to give myself a break from assignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this.
Take a Break and bake Some Veggie Rolls 🙂
These yummlicious veggie rolls are healthy and very filling. And they smell amazing when they’re baking. They crisped up fine in the oven. The only problem is that three wrappers have 180 calories! What!???? That’s a lot. I ate 3 rolls anyway. 😛 😉 They are ready in only 35 minutes and you can use your favorite veggies.
Photo: Baked Veggie Rolls Recipe
You could fry these, too, but I was trying to keep them healthy. I hope you all give this Baked Veggie Rolls recipe a try and let me know how they turn out!
Baked Veggie Rolls
So let the fun begin!
First Prepare Veggie Filling: Heat a small amount of oil in a wok over medium heat. Add giner and garlic. Saute until fragrant. Might you think, it’s a stupid instruction, isn’t it? Tell you what, just cook your garlic few seconds until they’re soft-ish.
Now add green peas, red beans and corns. Cook for 2-3 minutes or until they are soft.Add remaining veggies and add a splash of vingear. Stir fry for few minutes. You can add soy sauce or any store bought sauce etc. But I didn’t add it. As I try to avoid artifical ingredients to follow my journey towards clean eating. 🙂
Sprinkle black pepper, red chili, and maybe a little salt if you need it. If you want to use fresh herbs then I think that would be lovely.
Stir well and Let everything simmer for a couple of minutes, but don’t let everything get overly soft because you still have to stuff and bake your rolls.
Take the mixture into a bowl and let it cool for few minutes. Once everything is cool, you can either proceed to stuffing the rolls, or cover your bowl and put everything in the fridge overnight. If you do refrigerate the veggie mixture, be sure to bring it room temperature before stuffing your rolls.
When you’re ready to stuff your rolls, be sure your stuffing mixture and wrappers are at room temperature. You’ll want a clean work surface for this part and a bowl of water nearby.
Don’t be intimidated by this part. You just want the rolls to hold the yummy stuffing in. They don’t need to be perfect. And, frankly, if someone is going to judge you on how pretty your spring rolls are, then you probably shouldn’t be feeding them. lol 😛
Preheat an oven for 200 degree C and brush a baking sheet with oil.
Place a wrapper out in a diamond shape on your work surface.Put a tablespoons of filling in the center of the wrapper. I under-stuffed these rolls, so they turned out chewier that I would have liked. However, you don’t want to stuff them so full that they split open. It’s a delicate balance.
Bring the bottom point of your wrapper up over the filling and tuck it under as tight as you can. Fold the sides over and shape into a roll.
Moisten the edges of the top flap slightly with water and roll the roll over, pressing the point on the underside of the roll to seal it.
Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
Lightly brush the tops of the rolls with egg-wash and sprinkle sesame seeds over them.
Bake in the preheated oven for 20 minutes or until they turn golden brown. This took my oven around 22-25 minutes.
You can eat these veggie rolls with tamari or soy sauce, but we prefer sweet and sour sauce.
Ready !!
Photo: Baked Veggie Rolls Recipe
Sorry I din’t get step by step picture as I was hungry and on in a hurry to eat 😛
Check it out the Baked Veggie Rolls Recipe and printable version below!!
Baked Veggie Rolls
Last week, I made these Veggie rolls ( Baked Version) to give myself a break from assignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this.
1 large carrot (cut into julienne)
1 spring onion (cut into julienne)
1 cup cabbage thinly sliced
1 green pepper (thinly sliced)
1/4 cup boiled green peas
1/4 cup boiled corns
1/4 cup boiled red beans (optional)
1 tablespoon chopped ginger
1 garlic clove (crushed)
1 tablespoon olive oil
2 tablespoon freshly parsley (chopped)
1/2 teaspoon vinegar
1/2 teaspoon pepper
a pinch of crushed red chili
salt to taste
1 egg (for brushing)
1 tablespoon sesame seeds (for sprinkling)
16 roll wrappers or sheets
Directions
Heat oil in a wok over medium heat. Saute giner and garlic till fragrant.
Add green peas, red beans and corns. Cook for 2-3 minutes then add remaining veggies and add vinegar.
Cook and stir for few minutes.
Season with salt , pepper and red chili.
Mix well and cook for 1 more minute. ( Don’t over cook).
Transfer the veggie mixture into a bowl and let it cool completely.
Preheat an oven for 200 degree C and brush a baking sheet with oil.
Place a wrapper like diamond, put 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, brush a little water along the edge and close it up.
Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
Lightly brush the tops of the rolls with egg-wash.
Sprinkle sesame seeds over them.
Bake in the preheated oven for 20 minutes or until they turn crispy and golden brown.
Serving Suggestions : Serve with sweet and sour sauce.
Keep me in your duas please, and have a lovely week,
Wasalaam!
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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!!
Potato Scotch Eggs
A delicious and easy tea time snack for your friends and family.
Fresh Parsley makes this traditional Potato Scotch eggs recipe extra special.
6 organic eggs
3 medium sized potatoes (boiled)
2 small dried red chilies (cruhsed)
1 tablespoon fresh parsley leaves (chopped)
1 teaspoon soy sauce
1 teaspoon black pepper (freshly ground)
salt according to taste
For Coating
4 tablespoon cornflour
1/2 cup bread crumbs
1 egg (light beaten)
a pinch of salt and pepper
oil for frying
Bring a pan of salted water to the boil. Cook 6 of the eggs for 6 minutes.
Strain and leave to cool for 10 minutes in iced water.
Then peel.
Meanwhile, mash potatoes in a large bowl.
Add parsley, soy sauce and red chili.
Season with salt and pepper.
Mix until well combined.
Shape the potato mixture around the boiled eggs; it could be 1 cm thick.
Beat egg with a pinch of salt and pepper.
Now coat the potato covered eggs first in the cornflour, then dip in the egg.
Then coat with bread crumbs.
Heat the oil in a deep pan over medium heat.
Carefully drop the scotch eggs into the hot oil and cook for 3-4 minutes or until crispy and golden.
Remove from the oil and drain on kitchen paper.Cut them in half or quarters.
Drizzle some ketchup before serving. Delicious Potato Scotch Eggs are ready to serve. Enjoy!!
1. Do not freeze them because potato become soggy and watery if you store them for longer period of time. I myself prepare potato based things fresh always. 2. You can also add any herb seasoning in potato mixture. 3. You can also make it with chicken mince etc.
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.
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 withHomemade 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!!
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.
500 gm potatoes
2 tablespoon chickpea flour
4 tablespoon rice flour
2 tablespoon corn flour
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/4 teaspoon garlic powder (optional)
Salt to taste
Oil for frying
chaat masala powder (for sprinkiling)
Peel potatoes and cut into strips.
Place potatoes, chickpea flour, rice flour and cornflour in a large bowl.
Season with salt, chili powder, cumin and garlic powder.
Add some water and mix to coat evenly.
Set aside.
Heat oil in a deep pan or wok over medium heat.
Add potatoes in a sprinkled way and fry for 8-10 minutes or until crispy and golden brown.
Remove from oil and drain the excess oil.
Sprinkle Chaat masala over it. French Fries Pakora is ready to serve. ENJOY!!
You can also bake them for a Healthier version.
Serving Suggestions: You can serve with Tomato Ketchup.
If you like French Fries Pakora Recipe and make it then let me know your feedback by commenting below.
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.
Craving Samosa? Today, I am giving you a special Parcel Samosa Recipe which is my favorite one. This crispy deep fried, Parcel Shaped has a cheesy chicken filling in it.Wow each bite it heavenly. Samosa Parcels are bite-size quick alternate option to one of the most popular Iftar Item or a Tea time Snack in Pakistan.
Photo: Parcel Samosa Recipe
Making perfect Samosas could be little tricky and tedious, but these Parcel Samosa’s are very easy and they taste as scrumptious as a perfect Samosa would.
Photo: Parcel Samosa Recipe
You can stuff this yummy samosa with any of your favorite stuffs. You can stuff it with paneer, fish, prawns, vegetables or anything that floats your boat. You can serve this with any of the chutneys like green chutney, tamarind chutney, sweet chutney. Do try it!!
Check it out the Parcel Samosa Recipe and printable version below!!
I have also posted Tikka Samosa recipe which is another quick version of making Samosas. Do check it out as well.
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If you like this Parcel Samosa 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.
What can we say about Chicken Nuggets? Perfectly delightful titbits, enjoyable as finger food or as part of a snack/meal with fries or potato wedges, or even enclosed in a wrap with some salad and sauce. Try this copycat Chicken Nuggets recipe at home, tastes just like store bought.They are tender and juicy on the inside and crispy on the outside. Give it a try!
Photo: Chicken Nuggets Recipe
Bismillah, let’s begin!
Check it out the Chicken Nuggets Recipe and printable version below.
Chicken Nuggets
500 gm boneless chicken breast (cubed)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper powder
1/2 teaspoon salt
For Breading
1 cup breadcrumbs
1/2 cup flour
2 eggs (beaten with 1 tsp milk)
a pinch of salt and pepper
salt and pepper
oil for deep frying
Method
Pound chicken cubes with a mallet.
Place chicken pieces in a large bowl. Add soy sauce, mustard powder, garlic powder, lemon juice, salt, pepper and red chili flakes. Toss to coat evenly.
Marinate chicken for at least 30 minutes to blend flavors.
Now, beat eggs with a teaspoon of milk and season with a pinch of salt and pepper.
Place breadcrumbs in a separate bowl.
Place flour in another shallow bowl.
Now roll the chicken cubes in flour mixture. Then dip in the egg and milk mixture, then coat with breadcrumbs.
Heat oil in a deep pan over medium heat.
Fry chicken nuggets in batches for 5-8 minutes or until they turn golden in color.
Remove and drain any excess oil. Delicious Chicken Nuggets are ready to serve. ENJOY!!
Serving Suggestions: Serve with Chili Garlic Sauce.
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.
Arrival of the holy month of Ramadan disrupts ones routine. From eating to sleeping to socializing, everything changes for Muslims. So In today’s Iftar, I made Pocket Bread Sandwich for my family. A great break from the usual toasted chicken veggie sandwich. Very Easy to make and yummy to eat. Do try it.
Photo: Pocket Bread Sandwich Recipe
You’ll never buy sandwiches from market again once you’ve learned how to make these quick and easy Pocket Bread Sandwich in your own kitchen.This Pocket Bread Sandwich recipe is ideal for Iftar parties, Picnics and Tea time chit chats.
Bismillah, let’s begin!
Check it out the Pocket Bread Sandwich Recipe and printable version below.
Pocket Bread Sandwich Recipe
For Stuffing
1 cup cooked chicken (shredded)
1 cup shredded cabbage
1 capsicum (thinly sliced)
1 carrot (shredded)
3 tablespoon tomato ketchup
2 tablespoon mayonnaise
1 tablespoon soy sauce
1 teaspoon cooking oil
1/2 teaspoon freshly ground black pepper
salt to taste
For Sandwiches
12 bread slices
4 eggs
1 cup bread crumbs
oil for shallow frying
Method
To Make Sandwich Stuffing
Heat up oil in a large frying pan over medium high heat.
Add chicken and stir fry for 1-2 minutes or until crispy.
Now add all the veggies and stir fry for 1 minutes or until crisp-tender.
Season with salt and pepper.
Stir in the mayonnaise, ketchup and soy sauce until well combined.
Turn the heat off.
To Make Sandwich Stuffing
Take two bread slices and cut them into round shape with a cutter or a mug.
Press them to make it thin.
In a shallow bowl, beat eggs with salt and pepper.
Press the round part of both slices together and dip in egg then roll in bread crumbs.
Shallow fry for 2 minutes or until they turn crispy and golden on both sides.
Remove from the oil and repeat this method with remaining bread slices.
Now cut bread slices into halves.
Try open them from between like a pocket and fill it with chicken veggie filling.
Transfer into a serving platter. Pocket Bread Sandwich is ready to serve. ENJOY!
Serving Suggestions: Serve with tomato ketchup or your favorite dipping sauce.
I have also posted Chicken Pita Pockets Recipewhich 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 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.
Samosas make a great little starter with endless variations on fillings to suit your tastes. So today’ I decided to give a new twist to my samosas and made samosa’s with spicy tikka filing. Yum Yum Truly mouth watering!
Photo:Tikka Samosa Recipe[/caption]
Bismillah, let’s begin!
Check it out the Tikka Samosa Recipe and printable version below.
Tikka Samosa Recipe
For Samosa Filling
2 boneless chicken breasts
2 tablespoon lemon juice
2 tablespoon tikka masala
1 tablespoon ginger garlic paste
salt to taste
For Samosa
12 samosa sheets (manda patti)
1 egg wash
oil for deep frying
Method
Place chicken and ginger garlic paste in a large bowl. Sprinkle tikka masala and salt over it.
Drizzle lemon juice over the chicken and toss to coat evenly.
Marinate for 30 minutes to blends flavors.
Heat 1 tablespoon oil in a grill pan over medium heat.
Cook chicken for 15 minutes or until done.
Shred the chicken with a fork.Wrap samosa’s with chicken tikka filling.
Sealed with egg wash.
Deep fry samosa for 2-3 minutes or until they turn golden brown.
Remove from the oil and absorbent on a kitchen paper. Tikka Samosa is ready to serve. ENJOY!!
Serving Suggestions: Serve with Sweet and Spicy Chutney or Apricot Chutney.
I have also posted Parcel Samosa Recipe which is another easiest & tastiest version of making samosa. 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.
Who doesn’t love a hot, fried spring rolls? Making them yourself ensures a maximum freshness of flavour. This chicken vegetable rolls recipe is easy to follow and makes a perfect treat for your toddler.
Photo: Chicken Vegetable Rolls Recipe
Bismillah, let’s begin!
Check it out the Chicken Vegetable Rolls Recipe and printable version below.
Chicken Vegetable Rolls Recipe
1 cup boiled shredded chicken
1 cup shredded cabbage
2 green onions (thinly sliced)
2 carrots (thinly sliced)
1 capsicum (thinly sliced)
2 tablespoon canola oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon freshly ground black pepper
salt to taste
1 egg yolk (lightly beaten)
24 roll wrappers
oil for deep frying
Method
Heat a wok or pan until smoking and add the canola oil.
Now add the chicken and stir-fry for 2 minutes or until crispy. Season with soy sauce and oyster sauce.
Now add green onions, cabbage, capsicum and carrot.
Season with salt and pepper.
Stir fry for 2 minutes until well combined.
Cool down the Chicken and vegetable mixture.
Place the 2 tablespoon mixture in one corner of the roll wrappers.
Fold and roll up tightly.
Tuck the top edge in and seal it with a little of the beaten egg yolk.
Repeat with the remaining spring roll wrappers and filling.
Heat oil in a deep pan over medium heat.
Carefully put the spring rolls in small batches into the oil.
Deep-fry for 2 minutes or until they turn crispy and golden-brown.
Remove with a slotted spoon and drain on kitchen paper.
Transfer the spring rolls onto a plate. Chicken Vegetable Rolls are ready to serve. ENJOY!!
Serving Suggestions: Serve with sweet and spicy dipping sauce.
Recipe Note’s:
Freeze remaining rolls in an airtight container between sheets of baking paper for up to 1 month.
I have also posted Rainbow Bread Rolls Recipewhich is another easiest & tastiest version of making rolls. 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.
Are you looking for a healthy alternative for processed chicken nuggets? This Crunchy Vegetable Nuggets Recipe is sure to be a favorite for your kids.
Photo: Crunchy Vegetable Nuggets Recipe
These Vegetable Nuggets are crispy from the outside and soft from inside comprising of different flavours of many vegetables, cheese and herbs. This is the best way to turn vegetables into tiny kid-friendly nuggets. Making homemade veggie nuggets isn’t hard and beat the store-bought.
Photo: Crunchy Vegetable Nuggets Recipe
You can serve Vegetable Nuggets with tea in the evening or as a starter to your guests. Do try it!! Check it out the Crunchy Vegetable Nuggets Recipe and printable version below!!
Crunchy Vegetable Nuggets
Are you looking for a healthy alternative for processed chicken nuggets? This Crunchy Vegetable Nuggets Recipe is sure to be a favorite for your kids.
2 boiled potatoes
1/2 cup grated carrots
1/4 cup sweet corn
1/4 cup boiled green peas
1/4 cup green beans (trimmed and boiled)
1/4 cup cheese (grated)
1/2 teaspoon mixed herbs (basil, parsley)
2 tablespoon chopped coriander leaves
1/2 teaspoon black pepper
Salt To Taste
1 egg (lightly beaten)
2 tablespoon plain flour
2 tablespoon cornflour
1/2 cup bread crumbs
Oil for deep frying
Directions
In a large bowl, combine together the boiled potatoes, grated carrots, beans, green peas and sweet corns.
Season with herbs, salt and pepper.
Add corainder leaves and cheese. Mix until well combined.
Now add add plain flour,cornflour in it.
Shape into nuggets.
Place bread crumbs in a shallow bowl.
Dip vegetable nuggets in egg then coat with bread crumbs.
Heat oil in a deep pan over medium heat.
Deep fry nuggets for 2-3 minutes or until golden brown.
Remove from the oil and absorbent on kitchen paper.Crunchy Vegetable Nuggets are ready to serve. ENJOY!!
Serving Suggestions: Serve with tomato ketchup or your favorite dipping sauce.
Note: For a healthier version of these nuggets, you can bake them. After you bread them, lay them out on a baking sheet and drizzle with olive oil. They will probably need to bake at 350-400 degrees F. for 15-20 minutes to get nice and crispy.
I have also posted Chicken Nuggets Recipe which is another quick version of making Nuggets. Do check it out as well.
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If you like this Crunchy Vegetable Nuggets 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.
Samosa is an important meal of Iftar time. Reshmi Samosa _ Crisp, light and hot and bursting with flavour. This Reshmi Samosa recipe has a special taste of samosa with chicken, mayonnaise, cream and other seasonings. Do try it and make reshmi samosa on next Iftar to feed your friends & family. Goes great with ketchup or imli sauce.
Photo: Reshmi Samosa Recipe
Check it out the Reshmi Samosa Recipe here!!
Reshmi Samosa Recipe
For Samosa Filling:
250 gm boneless chicken (cut into strips)
2 tablespoon vegetable oil
2 tablespoon fresh coriander leaves
2 tablespoon fresh mint leaves
1 teaspoon ginger garlic paste
2 green onions (thinly sliced)
4 green chilies (thinly sliced)
1 tablespoon fresh cream
1 tablespoon mayonnaise
1/2 teaspoon cumin powder
1/2 teaspoon black pepper
salt to taste
For Samosa
12 samosa sheets (samosa patti’s)
oil for deep frying
Heat 2 tablespoon oil in a frying pan. Add ginger garlic paste and fry for few minutes.
When the aroma comes out, add chicken strips.
Cover with a lid and cook on low heat for 5-8 minutes or until chicken is no longer pink.
When all water dries up, take it out in a dish.
Allow to cool and shred the cooked chicken.
Now add green chilies, green onion, mint and coriander leaves.
Season with cumin powder, black pepper and salt .
Stir in the mayonnaise and fresh cream.
Place 1 teaspoon of filling onto a samosa sheet ( samosa patti).
Fold samosa sheet around filling into a triangular shape. Seal edges with egg yolks or cold water.
Repeat this method with remaining ingredients.
Heat oil in a deep pan over medium heat.
Fry Reshmi samosa’s in hot oil for 1-2 minutes or until they turn crispy and golden brown.
Drain on absorbent paper. Reshmi Samosa is ready to serve. ENJOY!!
If you like Reshmi Samosa 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 Reshmi Samosa, do share with us and we would be glad to give it a try.
