Recipestable

Tag: Side Dish Recipes

  • Healthy & Delicious: The Perfect Barbecue Salad Recipe for Everyone!

    Barbecue Salad

    Discover the Mouthwatering Barbecue Salad Recipe

    1. Check it out the Barbecue Salad Recipe here!!

    Prep Time: 10 minutes + marination

    Cook Time: 15 minutes

    Servings: 4

    Ingredients:

    For BBQ Chicken:

    • 200 gm boneless chicken breast
    • 2 garlic cloves, minced
    • 4 tbsp lemon juice
    • 2 tbsp olive oil
    • 1 tbsp barbecue masala
    • salt to taste

    For Salad:

    • 3 carrots, thinly sliced
    • 3 tomatoes, thinly sliced
    • 2 onions, thinly sliced
    • 2 cucumbers, thinly sliced
    • 6 salad leaves, thinly sliced

    For salad Dressing:

    • 4 tbsp soy sauce
    • 4 tbsp olive oil
    • 2 tbsp lemon juice
    • 1/2 tsp black pepper, crushed
    • salt to taste

    Directions:

    To Make BBQ Chicken:

    1. Cut chicken breast into strips.
    2. Place chicken strips in a microwaveable container.
    3. Add barbecue masala, lemon juice, olive oil and salt.
    4. Mix well.
    5. Cover and marinate for 30 minutes.
    6. After 30 minutes, place chicken in a microwave oven.
    7. Cook for 8-10 minutes.
    8. Transfer into a serving dish and set aside.

    To Make Salad Dressing:

    1. Place all dressing ingredients in a bowl.
    2. Mix well.
    To Proceed:
    1. Stir all vegetables with chicken pieces.
    2. Drizzle salad dressing over it.
    3. Toss well.
    4. Barbecue Salad is ready to serve. Enjoy!

    If you like Barbecue Salad Recipe and make it then let me know your feedback by commenting below.

  • Fresh & Flavorful: The Perfect Potato Pea Salad Recipe

    Potato Pea Salad

    Potato and Peas Salad is a fibre-rich, nutritious salad. Un-skinned potatoes and colourful green peas make a healthy and filling salad. This is a perfect summer salad. Try this Potato Pea Salad Recipe from a member of the Recipestable Community.

    Potato Pea Salad Recipe
    Photo: Potato Pea Salad Recipe

    Check it out the Potato Pea Salad Recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 4  medium potatoes
    • 2  boneless chicken breasts,cut into strips
    • 1/2 cup onion, chopped
    • 1 tbsp all-purpose flour
    • 1 tbsp sugar
    • 3/4 tsp salt
    • 1/2 tsp celery seed
    • 1/8 tsp pepper
    • 2/3 cup water
    • 1/4  cup balsamic vinegar
    • 1 cup frozen peas
    • 1/4  cup snipped fresh basil, oregano, or parsley

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until potatoes are just tender.

    Step 2

    Drain well and cool slightly.

    Step 3

    Peel and slice potatoes.

    Step 4

    Set potatoes aside while preparing dressing.

    Step 5

    In a large skillet cook chicken until crisp.

    Step 6

    Drain chicken on paper towels, reserving 2 tbsp drippings in skillet.

    Step 7

    Crumble chicken and set aside.

    Step 8

    Cook onion in reserved drippings until tender.

    Step 9

    Stir in flour, sugar, salt, celery seed, and pepper.

    Step 10

    Stir in water and vinegar.

    Step 11

    Cook and stir until thickened and bubbly.

    Step 12

    Stir in potatoes, chicken and peas. Cook for 2 to 3 minutes more or until heated through, stirring gently.

    Step 13

    Fold in basil, oregano, or parsley.

    Step 14

    Transfer to a serving bowl. Potato Pea Salad is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with Chicken Burgers.

    [/tab] [/tabs]

    If you like Potato Pea Salad Recipe and make it then let me know your feedback by commenting below.

  • Coconut Sambal Recipe

    Coconut Sambal

    Remove from the flame and allow it to cool.Blend to make a smooth paste.Try this Coconut Sambal Recipe from a member of the Recipestable Community.

    Coconut Sambal recipe
    Photo: Coconut Sambal Recipe

    Check it out the Coconut Sambal Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:5 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 1 cup coconut, grated
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tbsp Oil
    • 1/2 tbsp Lemon Juice
    • 2 green chillies
    • 6 black peppercorns
    • 1 tsp red chili flakes, crushed
    • salt to taste

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Heat oil in a wok or deep pan.

    Step 2

    Saute onion, garlic and green chillies in it.

    Step 3

    Remove from the flame and allow it to cool.
    Step 4

    In a blender, place sauteed onion and all ingredients with 2tbsp water.

    Step 5

    Blend to make a smooth paste.
    Coconut Sambal is ready to serve.

    Enjoy!
    [/tab] [tab]

    Serve with [/tab] [/tabs]
    If you like Coconut Sambal Recipe and make it then let me know your feedback by commenting below.

  • Lemon Juice Rice Recipe

    Lemon Juice Rice

    Why serve plain old rice when you can wow them with this simple, Lemon Juice Rice Recipe ? Rice is cooked with lemon juice, coconut milk and mustard seeds then garnished with cashew nuts.

    Lemon Juice Rice Recipe
    Photo: Lemon Juice Rice Recipe

    Check it out the Lemon Juice Rice Recipe Here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 1-1/2 cup of rice
    • 2 cups water
    • 1/2 cup ghee or clarified butter
    • 4 curry leaves
    • 1 green pepper, minced
    • 2 tablespoon lemon juice
    • 2 tablespoon grated coconut
    • 2 tablespoon coconut milk
    • 1 teaspoon mustard seeds
    • 1 teaspoon salt

    For Garnishing:

    • Cashew nuts
    • Fresh parsley

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Cook the rice and salt with water in a saucepan over quick fire until it boils, cover it and simmer for 15 minutes.

    Step 2

    Soak the coconut with milk and set it aside.

    Step 3

    Heat ghee. Saute the curry leaves, green pepper and mustard seeds until they pop.

    Step 4

    Stir in the coconut, rice and lemon juice.

    Step 5

    Cover the saucepan and simmer for 10 minutes until the liquid consumes and is the rice is dry and spongy.

    Step 6

    Transfer into a serving dish. Garnish with cashew nuts and parsley. Lemon Juice Rice is ready to serve.

    [/tab] [tab]

    • Serve  along with any curry.

    [/tab] [/tabs]

    If you like  Lemon Juice Rice recipe and make it then let me know your feedback by commenting below.

  • The Perfect Summer Side Dish: Easy Chatpata Salad Recipe!

    Chatpata Salad

    Chatpata salad is a tangy salad made with few veggies, lemon juice and chaat masala. Goes great with biryani, pulao or karahi. Must try this Chatpata salad recipe, hope you’ll like it.

    Chatpata Salad Recipe
    Photo: Chatpata Salad Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes + chilling time[/one_fourth] [one_fourth]Cook Time: 0 minutes[/one_fourth] [one_fourth]Servings:5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 2 onions, thinly sliced
    • 2 cucumbers, thinly sliced
    • 2 green onions, thinly sliced
    • 2 tomatoes, thinly sliced
    • 1 cup celery
    • 4 tbsp lemon juice
    • 2 tbsp fresh cream
    • 1 tsp chaat masala
    • salt to taste

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    In a large mixing bowl, add cucumber,green onions,onions,tomatoes and celery.

    Step 2

    Season with chaat masala and salt.

    Step 3

    Add lemon juice and fresh cream. Mix well.

    Step 4

    Toss to coat evenly.

    Step 5

    Cover and refrigerate for 2 hours before serving. Chatpata Salad is ready to serve.

    [/tab] [tab]

    • Serve with Chicken Karahi.

    [/tab] [/tabs]

    If you like Chatpata Salad recipe and make it then let me know your feedback by commenting below.

  • Flavorful Herb Roasted Potatoes with Sour Cream!

    Herb Roasted Potatoes

    Bake in the pre-heated oven for 30 minutes or until lightly browned. Stirring occasionally the tray and turn the potatoes so they are a nice golden brown from both the sides.Try this Herb Roasted Potatoes with Sour Cream from a member of the Recipestable Community.

    Herb Roasted Potatoes with Sour Cream
    Photo: Herb Roasted Potatoes with Sour Cream

    Check it out the Herb Roasted Potatoes with Sour Cream recipe here!!

    [divider]

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

    [divider]

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

    • 8 small sized new potatoes
    • 4 tablespoon butter or margarine
    • 1 teaspoon dried oregano, crushed
    • 1 teaspoon dried basil, crushed
    • 1 teaspoon dried rosemary, crushed
    • 1/2 teaspoon paprika
    • 1/2 teaspoon red pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • salt to taste

    For Sour Cream:

    • 4 tablespoon fresh cream
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon chopped mint leaves
    • 2 teaspoon lemon juice
    • a pinch of salt
    • a pinch of paprika

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Preheat an oven to 200 degree C.

    Step 2

    Peel the potatoes and boil until half cooked.

    Step 3

    Drain the water.

    Step 4

    Place the potatoes in a large bowl.

    Step 5

    Add herbs, garlic and onion powder. Season with salt and pepper.

    Step 6

    Drizzle melted butter over them. Toss to coat evenly.

    Step 7

    Arrange in a baking pan or tray.

    Step 8

    Bake in the pre-heated oven for 30 minutes or until lightly browned. Stirring occasionally the tray and turn the potatoes so they are a nice golden brown from both the sides.

    Step 9

    To Make Sour Cream: In a bowl, beat cream with lemon juice until light and fluffy.

    Step 10

    Stir in the salt, pepper, mint and coriander. Beat until cream thickened.

    Step 11

    When the potatoes are done, serve with sour cream. Herb Roasted Potatoes with Sour Cream is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with sour cream and garlic bread.

    [/tab] [/tabs]

    If you like Herb Roasted Potatoes with Sour Cream and make it then let me know your feedback by commenting below.

  • Recipe: Onion Raita

    Onion Raita

    Cool your day by adding the Onion raita along with any meal as accompaniment. Onion Raita is one of the easiest raita, as the major ingredient of it is only onion and yogurt. 

    Indian Onion Raita Recipe
    Photo:Onion Raita Recipe

    Check it out the Onion Raita Recipe here!!

    Prep Time: 10 minutes

    Cook Time:0 minutes

    Servings: 4

    Difficulty Level: Easy

    Ingredients

    • 2 cups plain Yogurt
    • 1 big yellow sweet onions
    • 1 Green Chili chopped finely
    • 1/4 th cup chopped Cilantro leaves
    • Salt to taste

     

    Directions:

    Step 1

    Slice the onions lengthwise, Wash under cold water and swish.

    Step 2

    Drain all water.

    Step 3

    Wash and dry the cilantro and chop finely.

    Step 4

    In a serving bowl beat the yogurt with the salt. Add the onions and chilies with salt.

    Step 5

    Garnish with cilantro. Indian Onion Raita is ready to serve.

    • Serve with any rice dish.

    If you like Onion Raita recipe and make it then let me know your feedback by commenting below.

  • Red Radish Raita Recipe

    Red Radish Raita

    This raita is good for health and a great summer treat that’s packed with a lot of nutrients that come from radish and lots of calcium that comes from the yogurt. Super Easy and Healthy raita with red radishes. Its really a easiest one with thick yogurt and grated red radish. Check it out the Red Radish Raita Recipe here!!

    Red Radish Raita recipe
    Photo: Red Radish Raita Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time:2 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 1 bunch red radish
    • 1 green chilli
    • 1 cup of yogurt
    • 1/2 tsp sugar
    • Salt to taste
    • Few fresh coriander leaves

    For tarka/tempering:

    • 1 tbsp olive oil
    • 1/4 tsp mustard seeds

    [/tab] [tab]Yield: 3 servings Nutritional information is not yet available. [/tab] [/tabs]

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

    Step 1

    Wash and grate radish.

    Step 2

    Chop chilli and coriander leaves. Mix all the ingredients in a bowl.

    Step 3

    Heat oil in a small pan, add mustard seeds.

    Step 4

    When they crackle, add the tarka to the bowl and mix.

    Step 5

    If desired you can add crushed peanuts to this raita. Red Radish Raita is ready to serve.

    [/tab] [tab]

    • Serve with Pulao, Biryani or any kind of curry.

    [/tab] [/tabs]

    If you like Red Radish Raita recipe and make it then let me know your feedback by commenting below.

  • Gajar Ka Raita Recipe

    Gajar Ka Raita

    Easy raita with carrots (gajar) as main ingredient. Rainbow Carrots (gajar) are used to make this easy Raita, giving it a visual appeal. This hot and cold salad with an interesting and simple dressing is ideal for summer. Check it out the Gajar Ka Raita recipe here!!

    Gajar Ka raita recipe
    Photo: Gajar Ka raita Recipe

    [divider]

    [one_fourth]Prep Time: 5 minutes[/one_fourth] [one_fourth]Cook Time: 5 minutes[/one_fourth] [one_fourth]Servings: 12[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 5 carrots, cut into 1-inch matchsticks
    • 1 small carrot, cut into thin strips for garnish
    • 1 quart plain whole-milk yogurt
    • 3 tablespoons freshly squeezed lemon juice
    • 3 tablespoons vegetable oil
    • 2 teaspoons black or brown whole cumin seeds
    • 1 tablespoon whole fennel seeds
    • Salt to taste
    • 1/2 cup fresh mint leaves, torn into medium pieces

    [/tab] [tab]Yield: 12 servings

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

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

    Step 1

    Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl.

    Step 2

    Heat the oil in a very small skillet over medium-high heat until very hot.

    Step 3

    Add the cumin and fennel seeds, and let fry until they pop, about 5 seconds.

    Step 4

    Immediately pour the oil and the seeds over the carrot mixture.
    Stir to combine.

    Step 5

    Salt to taste; add mint and toss.

    Step 6

    Garnish with mint leaves and carrot strips. Gajar Ka Raita is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with biryani, paratha or any curry.

    [/tab] [/tabs]
    If you like Gajar Ka Raita recipe and make it then let me know your feedback by commenting below.

  • Veg Chaat Recipe

    Veg Chaat

    An easy to make spicy snack with a light crunch that is relished a lot. Yummy. Try the easy veg chaat recipe and don’t forget to share your experience with us!!

    Veg Chaat recipe
    Photo: Veg Chaat Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 0 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 1 cup sweet corn kernels, boiled
    • 1/2 cup sev
    • 2 boiled potatoes, peeled and grated
    • 1 carrot, grated
    • 1 cucumber, grated
    • 1 onion, chopped
    • 1 tomato, chopped
    • 2 tbsp chopped coriander leaves
    • 2 tbsp lemon juice
    • 1/2 tsp chaat masala
    • salt to taste

    [/tab] [tab]Yield: 6 servings

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

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

    Step 1

    Take a large bowl, add all the vegetables. Season with chaat masala powder and salt. Mix well. Drizzle with lemon juice.

    Step 2

    Top with sev, coriander leaves. Veg Chaat is ready to serve. Enjoy!!

    [/tab] [tab]

    • These are great as a side dish for a formal dinner or served as a chaat.

    [/tab] [/tabs]

    If you like Veg Chaat recipe and make it then let me know your feedback by commenting below.

  • Mint Raita Recipe (Refreshing Mint Dip)

    Mint Raita

    A deliciously quick and easy  yogurt sauce.  This is a cool, fresh raita that takes seconds to make. It’s made by combining yogurt with mint, lemon juice and pomegranate seeds. Enjoy as a dipping sauce or serve alongside anything spicy to cool the palate.

    Pudina raita has a very cooling effect when served in summers. It’s a very refreshing and flavorful raita. This is one of my favorite raita recipe. Pudina raita goes great with parathas, biryani and pulaos. Check it out the recipe here!!

    Check it out the Mint Raita recipe here!!

    mint raita recipe
    Photo: mint raita recipe

    [divider]

    [one_fourth]Prep Time: 5 minutes[/one_fourth] [one_fourth]Cook Time: 0 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 6 tbsp mint leaves
    • 5 tbsp yogurt
    • 1 1/2 tbsp pomegranate seeds
    • 1 tsp lemon juice
    • 1 tsp sugar
    • Salt and Pepper

    [/tab] [tab]Yield: 4 servings

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

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

    Step 1

    Pound pomegranate seeds in yogurt.

    Step 2

    Blend all the ingredients together.

    Step 3

    Garnish with mint leaves. Mint Raita is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with BBQ, Biryani, Pulao or any other meal.

    [/tab] [/tabs]

    If you like Mint Raita recipe and make it then let me know your feedback by commenting below.

  • Aromatic Kashmiri Pulao: Fragrant Rice with Nuts & Spices

    Kashmiri Pulao

    Kashmiri pulao is unlike the normal pulao recipes will not be spicy. This is a Kashmiri rice dish made with various nuts, assorted spices and milk. Check it out the Kashmiri Pulao recipe here!!

    Kashmiri Pulao recipe
    Photo: Kashmiri Pulao recipe

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 500 gm basmati rice
    • 100 gm onion,sliced vertically
    • 5 gm cinnamon
    • 5 gm cardamom
    • 5 gm cloves
    • a pinch of turmeric powder
    • 1 gm saffron
    • 10 ml milk
    • 20 gm walnut
    • 20 gm cashew nut
    • 1 litre water
    • 50 gm oil
    • salt to taste

    [/tab] [tab]Yield: 5 servings

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

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

    Step 1

    Rinse the rice in 4-5 changes of water or until the water runs clear.

    Step 2

    Soak the rice for 30 minutes then drain and keep aside.

    Step 3

    Heat oil and fry onions until golden brown and remove.

    Step 4

    Fry whole spices, turmeric powder, add rice and saute.

    Step 5

    Add half-saffron dissolved in little warm milk.

    Step 6

    Add hot water and mix well. Cook a little.

    Step 7

    Finish with remaining saffron and cook till grains are separated and done.

    Step 8

    Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. Kashmiri Pulao is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with any curry or yogurt.

    [/tab] [/tabs]

    If you like Kashmiri Pulao  recipe and make it then let me know your feedback by commenting below.

  • The Perfect Partner: Cucumber Raita Complements Any Pakistani Meal!

    Cucumber Raita

    A yogurt cucumber sauce served with Indian and Pakistani food, and for dipping. Famous Raita where Greek yogurt gets flavored with grated and chopped cucumber along with hint of spices and mint. Cucumber and mint make an amazingly refreshing salad when stirred together with Greek yogurt and lemon juice. Do try out the Cucumber Raita Recipe and send me the feedback please.

    Cucumber Raita recipe
    Photo: Cucumber Raita Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 0 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

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

    • 2 cucumber – peeled, seeded and thinly sliced
    • 2 cups yogurt
    • 3 tablespoons lemon juice
    • 2 tablespoons chopped fresh mint
    • 1/2 teaspoon white sugar
    • 1/4 teaspoon 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

    Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl.

    Step 2

    Cover and refrigerate at least 3 hours, preferably overnight. Cucumber Raita is ready to serve. Enjoy!

    [/tab] [tab]

    Serve with [/tab] [/tabs]

    If you like Cucumber Raita recipe and make it then let me know your feedback by commenting below.

  • Cool & Refreshing: The Perfect Cucumber Mint Raita Recipe for Summer!

    Cucumber Mint Raita

    A cool, fresh Cucumber Mint Raita  that takes seconds to make. Use it to top fiery curries or as a dip for pakora’s.  Do try out the Cucumber Mint Raita Recipe and send me the feedback please.

    Cucumber Mint Raita

    [divider]

    [one_fourth]Prep Time: 10 minutes [/one_fourth] [one_fourth]Cook Time:0 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

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

    • 600 ml yogurt
    • 1 cucumber, peeled and coarsely grated
    • 2 tbsp chopped, fresh mint
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chat masala
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon 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

    Put the yogurt in a bowl.

    Step 2

    Beat lightly with a fork or whisk until smooth and creamy.

    Step 3

    Add all the other ingredients and mix.

    Step 4

    Cover and refrigerate till ready to eat. Cucumber Raita is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with Pakoras, Paratha etc.

    [/tab] [/tabs]

    If you like Cucumber Mint Raita recipe and make it then let me know your feedback by commenting below.

  • The Perfect Light Lunch for Hot Days: Easy Pakistani Besan Ki Roti Recipe!

    Besan Ki Roti

    Besan Ki Roti is very flavorful and healthy flat-bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables  like spinach or with simple yogurt. Check it out the Besan ki roti recipe here!!

    Check it out the Besan Ki Roti Recipe here!!

    [divider]

    [one_fourth]Prep Time: 25 minutes[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

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

    • 3 cups gram flour (besan)
    • 2 cups ghee
    • 1-1/2 cup wheat flour
    • 2 tablespoon cooking oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon cumin seeds
    • 1/4 teaspoon red chili powder
    • 1 pinch asafetida

    [/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

    Mix besan and wheat flour. Add salt and mix well.

    Step 2

    Add a little water and mix. The consistency should be soft and putty-like. It helps if you kneed it with a wet hand.

    Step 3

    Keep the dough in the fridge for 5 minutes.

    Step 4

    Divide this dough into 4 portions.

    Step 5

    Roll each portion into a ball and flatten it into a chapati shape (round).

    Step 6

    Spread a little oil or ghee on it.

    Step 7

    Make a cut in it from the center to the edge.

    Step 8

    Pick up the cut edge and start rolling it so that you end up with a cone.

    Step 9

    With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing.

    Step 10

    Flatten it again in chapati shape and fry it on medium to low heat with three tbsp oil or more depending on the size of the frying pan.

    Step 11

    Turn it over once the bottom is golden brown. When both sides are golden brown it’s done. Besan Ki Roti is ready to serve

    [/tab] [tab]

    • Serve with garlic chutney, achar or raita.

    [/tab] [/tabs]

    If you like Besan Ki Roti recipe and make it then let me know your feedback by commenting below.

  • Mint Pulao Recipe

    Mint Pulao is a tasty cuisine. It also offers health benefits. Mint is rich in Vitamin C. This Mint Pulao recipe requires mint leaves and common ingredients. This mint flavored pulao, best served with curd base raita. Check it out the Mint Pulao recipe here!!

    mint pulao recipe
    Photo: mint pulao Recipe

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

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

    • 2 cups basmati rice
    • 2 large potatoes
    • 1 cup shelled peas
    • 1 bunch mint leaves
    • 6 green chillies
    • 1 piece ginger small
    • 3 onions medium
    • ½ tsp turmeric powder
    • 3-4 cloves
    • 2 cardamoms
    • 1 bay leaf
    • Salt to taste
    • Ghee to fry

    For Garnishing:

    • Mint leaves
    • Boiled peas
    • Red cherries

    [/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

    Clean and wash the rice.

    Step 2

    Place in a container with 2 cups of water and salt to taste.

    Step 3

    Wash potatoes and place in another container with 2 cups of water in it.

    Step 4

    Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.

    Step 5

    Grind together coconut, green chilies, and ginger and turmeric powder.

    Step 6

    Peel and dice potatoes. Slice onions.

    Step 7

    Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.

    Step 8

    Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.

    Step 9

    Add potatoes, rice and salt if necessary . Mix well.

    Step 10

    Squeeze lime juice and remove from fire. Garnish with mint leaves, red cherries and peas. Mint Pulao is ready to serve.

    [/tab] [tab]

    • Serve with Raita.

    [/tab] [/tabs]