Recipestable

Tag: spicy

  • Recipe: Red Onion Pickle

    Pickles are a great accompaniment to any curry in Pakistani and Indian cuisine. Red onion pickle is a very tasty recipe. Red onion slices are flavored with spices and white vinegar. This delicious Red Onion pickle is a GREAT accompaniment to just about any meal or curry, and is exceptional even with just plain parathas or bread.

    Check out the Red Onion pickle recipe here:

    Red Onion Pickle recipe
    Photo: Red Onion Pickle recipe

    Ready In: 25 minutes
    Prep Time: 20 minutes
    Cook Time: 5 minutes

    This recipe make 6 serving(s).

    Ingredients:

    • 1 lb red onions, thinly sliced
    • 1 1/2 cups white vinegar
    • 1/2 cup sugar

    For Spices:

    • 1/2 cinnamon stick
    • 5 cloves
    • 1 bay leaf
    • 1 star anise
    • Dash red pepper flakes
    • 1 tsp cumin seeds
    • 2 tbsp fresh ginger slices,
    • 1 tsp oregano
    • 3 clove garlic
    • 1 tsp whole mustard seeds

    Method:

    • Blanch red onions in a saucepan of boiling water for 2 minutes.
    • Drain in colander.
    • While the water is heating in step 1, in a separate saucepan combine the vinegar, sugar and spices.
    • Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.
    • Add blanched, drained onions to the vinegar mixture.
    • Simmer for 1 minute.
    • Transfer to a glass jar.
    • Allow to stand until cooled.
    • Will keep several weeks refrigerated.
    • Red Onion Pickle is ready to eat.
    • Enjoy!
  • Achari Chicken Recipe

    Achari Chicken Recipe

    Achari Chicken (Achari Murgh)

    This chicken curry is a tasty, tangy and mouth watering pickled spices recipe which is garnished with stuffed long green chillies. This spicy chicken dish tastes best with hot naan and served for lunch or dinner.

    A spicy and tangy chicken curry made with the spices used to prepare pickles in Pakistan. This Achari chicken Recipe  is so easy to make, full of flavour.and has no store-bought mixes. I avoid these mixes because they have preservatives and additives. Must try this Achari chicken Recipe and don’t forget to share your experience with us !!

    Achari Chicken Recipe
    Photo: Achari Chicken Recipe

    Bismillah, let’s begin!

    Check it out the Achari Chicken Recipe and printable version below.

    Achari Chicken Recipe
    Print Pin

    Achari Chicken

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 2-1/2 pounds chicken
    • 1/2 cup plain yogurt
    • 12 green chillies
    • 3 onions thinly sliced
    • 4 dry red chilies
    • 3 tbsp vegetable oil
    • 1 tbs p ginger garlic paste
    • 1 tsp red chili powder
    • 1 tsp mustard seeds
    • 1 tsp fennel seeds
    • 1 tsp coriander powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp onion seeds
    • 1/4 tsp fenugreek seeds
    • salt to taste

    Instructions

    Method

    • Place dry red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds in a grinder. Grind coarsely. Place yogurt and ground spices in a large bowl. Mix well.
    • Slit the green chillies length wise, keeping the stems intact.
    • Put green chilies and chicken into the yogurt mixture.
    • Toss to coat evenly. Refrigerate for 1 hour to blend flavors.
    • Heat oil in a deep pan or skillet over medium high heat.
    • Saute onion in oil until or crisp-tender. Add ginger garlic paste. Cook and stir for 1 minute or until its become lightly browned.
    • Season with chili powder, coriander powder, turmeric powder and salt. Add chicken along with the marinade.
    • Add 1 cup water and mix well.Bring to a boil. Cover and cook for 15 minutes or until chicken is no longer pink.
    • Turn the heat off. Transfer into a serving dish. Achari Chicken is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve hot with Naan!!
    I have also posted Desi Chicken Curry Recipe which is another easiest & tastiest version of making Chicken Curry. 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.

  • Shah Jahani Kebab Recipe

    Shah Jahani Kebab Recipe is a Mughlai Cuisine specialty. This delicious Shah Jahani Kebab can be served as main dish. So don’t waste your time go ahead make and serve your guest some of this irresistible classic Shah Jahani Kebab. Check it out the Shah Jahani Kebab recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 30 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]

    • 2 Green chilli, chopped
    • 1 kg Beef
    • 1 teaspoon Salt
    • 1 inch Ginger
    • 4 Garlic cloves
    • 3/4 cup Yogurt
    • 1 tsp red chilli powder
    • 1 tablespoon Garam masala

    [/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

    Cut the beef into 4 cm cubes, chop the chilli fine, grate the ginger and crush the garlic.

    Step 2

    Put the beef into a bowl, add salt, ginger, garlic and chilli and mix well.

    Step 3

    Leave covered for an hour.

    Step 4

    Add yogurt and garam masala and leave covered for 2 hours longer.

    Step 5

    Thread the beef cubes, about four at a time, onto skewers.

    Step 6

    Grill, or barbecue, for about 10 minutes, turning so that all sides of the meat are evenly cooked. Brush once or twice with the marinade.

    Step 7

    Transfer into platter. Garnish with lemon wedges. Shah Jahani Kebab is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve on a bed of rice or with naan.

    [/tab] [/tabs]

  • Balti Lamb Tikka Recipe

    Fire up the grill and enjoy the flavor of this quick delicious Balti Lamb Tikka recipe with yogurt and a mix of fine spices. Check it out the Balti Lamb Tikka Recipe here!!

    [one_third] Prep Time: 20 minutes + marination[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 3 [/one_third_last]

    [review]

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

    • 500 gm mutton, cut into strips
    • 75 natural yogurt
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp chilli powder
    • 1 tsp garlic pulp
    • 1 tsp salt
    • 1 tsp garam masala
    • 2 tbsp chopped fresh coriander
    • 2 tbsp lemon juice
    • 2 tbsp corn oil
    • 1 tbsp tomato paste
    • 1 large green bell pepper, seeded and sliced,
    • 3 large fresh red chillies.

    [/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

    Put the lamb strips, yogurt, ground cumin, ground coriander, chilli powder, garlic, salt, garam masala, fresh coriander (cilantro) and lemon juice into a large mixing bowl and stir thoroughly.

    Step 2

    Set to one side for at least 1 hour to marinate.

    Step 3

    Heat the oil in a deep round bottomed frying pan (skillet) or a medium karahi.

    Step 4

    Lower the heat slightly and add the tomato puree (paste). Add the lamb strips to the pan, a few a time, leaving any excess marinade behind in the bowl.

    Step 5

    Cook the lamb, stirring frequently, for 7-10 minutes or until it is well browned.

    Step 6

    Finally, add the green (bell) pepper slices and the whole red chillies. Heat through, checking that the lamb is cooked through. Balti Lamb Tikka is ready to serve.

    [/tab] [tab]

    • Serve with naan and salad.

    [/tab] [/tabs]

  • A Refreshing Summer Treat: Easy Street-Style Fruit Chaat Recipe

    Fruit Chaat

    If you are on diet and intend to have something different for your lunch then certainly you have gotten the exact Fruit Chaat recipe

    [highlight]Fruit Chaat [/highlight]is a must made food in [highlight]Ramadan[/highlight]. Serve after or with dinner, lunch or in iftar to all family members. You can add any desired fruit.

    Fruit Chaat Recipe
    Photo: Fruit Chaat Recipe

    Check it out the Fruit Chaat Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:not required[/one_fourth] [one_fourth]Servings:4 [/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]

    For fruits:

    • 2 Apples (peeled cored and cubed ½”)
    • 2 Bananas ( sliced ¼” thick)
    • 1 Mango ( peeled pitted, cubed ½”)
    • 1 cup Papaya( peeled, seeds discarded, cubed ½”)
    • 1 Orange( use sections separated and halved)
    • 1 cup Seedless grapes( washed)
    • 1/2 cup Fresh Pomegranate seeds

    For Dressing:

    • 1/2 tsp black salt
    • 2 tbsp Sugar or honey
    • 1/2 tsp Chaat Masala
    • 1/4 tsp Black pepper coarse ground
    • 1/4 tsp Cayenne ground
    • 3 tbsp Lime juice( preferably freshly squeezed)
    • 3 tbsp Orange juice( preferably freshly squeezed)

    [/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

    Put prepared fruits in a bowl.

    Step 2

    Mix dressing ingredients together and whisk.

    Step 3

    Pour dressing over fruits, and toss fruits to cover with dressing.Fruit Chaat is ready to serve.Enjoy!
    [/tab] [tab]

    • Serve chilled.

    [/tab] [/tabs]
    If you like Fruit Chaat 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 Fruit Chaat Recipe, do share with us and we would be glad to give it a try.

  • Mutton Fry Recipe

    Try this Mutton Fry Recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour 10 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 kg mutton
    • 2 onions , finely chopped
    • 1 tomato ,finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 2 tsp pepper powder
    • 1 tsp mustard seeds
    • 10 curry leaves
    • few coriander leaves
    • 1/4 cup 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

    Clean and wash the mutton pieces. Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles.

    Step 2

    Now take a pan or karahi and heat with oil.

    Step 3

    Add mustard seeds and curry leaves.

    Step 4

    Then add chopped onions. Fry till the onion colour changes to golden brown colour.

    Step 5

    Then add chopped tomatoes and ginger garlic paste and pepper powder. Fry for few minutes.

    Step 6

    Then add the pressure cooked mutton pieces. Combine well.

    Step 7

    Now close with a lid and cook till the mutton pieces would be in dry form. In between stir well.

    Step 8

    Finally garnish with coriander leaves. Spicy mutton fry is ready.

    [/tab] [tab]

    • Serve hot with fried rice or white rice.

    [/tab] [/tabs]

  • Recipe: Shahi Haleem

    Ingredients:

    • 1 kg boneless pieces of Lamb
    • 3 cups cracked wheat
    • 2 tbsp ginger paste
    • 2 tbsp garlic paste
    • 1 cup mixed lentils (urad daal,chana daal)
    • 1 tbsp red chilli powder
    • 1/2 tsp turmeric powder
    • 1 cup Yogurt
    • 1/2 tsp garam masala powder
    • 1 tbsp ground cumin
    • 1/4 tsp ground cardamom
    • 4 cloves, ground
    • 1/4 tsp ground cinnamon
    • 1/2 tsp black pepper corns
    • Whole spices  1 inch cinnamon stick, 2-3 cloves,2-3 cardamom
    • 4 green chilies, chopped
    • 1/2 cup Ghee
    • 1/2 cup oil
    • salt to taste

    For Garnishing:

    • 4 tbsp fresh coriander leaves, chopped
    • 4 tbsp fresh mint leaves, chopped
    • 3 green chilies, thinly sliced
    • 1 cup golden and crisp fried onions
    • 1/2 cup Cashew nuts

    How to make Haleem:

    • First wash and soak the cracked wheat for at least 1/2 hour.
    • Then wash and clean the lamb thoroughly,trimming off any excess fat.
    • Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp turmeric powder.
    • Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.
    • After it cools down…shred and keep aside.
    • Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups of water until its cooked completely and the water is almost absorbed by the wheat.
    • Put this wheat in a blender and pulse for a few seconds.
    • Remove and keep aside.
    • Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.
    • Add the Yoghurt and saute for another 10- 15 min or until a little oil starts to float on top.
    • Add 3 cups of water and bring it to a boil.
    • Add the cooked Wheat and mix well…adding a little bit of Ghee at a time.
    • Do Check the salt and add if needed.
    • Let it simmer for at least 1/2 hour…keep stirring in between.
    • Then take into a serving bowl.
    • Garnished with fried onions, cashew nuts and fresh Coriander and mint leaves.
    • Haleem is ready to serve.
    • Serve hot with naan!

  • A Flavorful Twist: Make Delicious Spicy Cheese Naan at Home!

    Spicy Cheese Naan 

    Check it out the Spicy Cheese Naan recipe here!!

    Ingredients:
    For the dough :

    • 500 gm plain flour
    • 25 gm ghee or butter
    • 20 gm fresh yeast or 2 tsp dry yeast
    • 1 tsp salt
    • 2 tbsp fresh yogurt
    • 1 tbsp sugar

    For the Stuffing:

    • 100 grams paneer,grated
    • salt to taste
    • 3-4 green chillies, chopped
    • 1 onion, chopped
    • 2 tbsp fresh coriander leaves,chopped

    How To make Spicy Paneer Naan :

    • Take plain flour and sieve it.
    • Yeast sugar in 1 cup warm water and mix it well, till yeast dissolves.
    • Cover it for 5-7 minutes till the mixture becomes full of froth.
    • Take the sieved flour and add this mixture, curd, salt and ghee to the flour.
    • With the help of water, make a dough of it.
    • Knead well for at least 6-8 minutes.
    • Cover the dough with wet cloth and keep it aside for 30 minutes.
    • After 30 minutes knead it again for 1 minute.
    • Meanwhile mix the ingredients of stuffing together properly in a bowl.
    • Take the dough and divide it into small parts and roll them in shape of naan.
    • Put 1 tbsp of stuffing in center and bring the edges in the center to cover the stuffing completely with the dough.
    • Roll it in shape of your choice.
    • Take a pressure cooker and grease it lightly with oil.
    • Remove the lid and heat pressure cooker upside down.
    • Take the naan and apply a wet hand on one side of the naan.
    • Stick this wet side around  the inside of the pressure cooker.
    • Roast till brown spots appear.
    • Repeat it with all naans.
    • Around 3–4 naans can be placed inside the walls of pressure cooker at one time.
    • Spicy Paneer Naans are ready to be served.
    • Apply butter on them before serving.
    • Enjoy!

  • Melty Goodness: A Delicious Homemade Cheese Paratha Recipe!

    Cheese Paratha (Stuffed Paneer Paratha)

    Ingredients:
    For the dough :

    • 1 cup  plain flour
    • 1 tbsp Oil
    • Water for kneading

    For filling :

    • 1 cup paneer crumbs
    • 4-5 green chilies,finely chopped
    • 1 onion,finely chopped
    • 2 tbsp fresh coriander leaves,finely chopped
    • 2 tbsp mint leaves,finely chopped
    • salt to taste
    • 2 tbsp ghee, Clarified butter
    • Oil or Clarified butter for making the paratha

    How to make Paneer Paratha:

    • Knead the flour as stated.
    • Mix paneer with all the other dry ingredients together.
    • Roll out the dough into small puris & spread some of the paneer filling over it.
    • Make a tight Swiss roll.
    • Press together and re-roll to full size parantha.
    • Now cook on a tava (griddle) with Ghee (clarified butter) until light brown.
    • Serve hot with any Chutney or pickle or just plain fresh curds.
    • Enjoy!

  • Onion Pickle Recipe

    An easy way to brighten up sandwiches, burgers, salads, tacos or nachos. Thinly sliced red onions pickled in tamarind juice with spices. Check it out the onion pickle recipe here!!

    [one_third] Prep Time: 1 month[/one_third] [one_third]Cook Time: 5 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]

    • 500 gm big Onions
    • 100 gm garlic
    • 4 green chilies
    • 2 tbsp red chili powder
    • 75 ml gingilly oil
    • 2 tbsp thick tamarind juice
    • 1 small piece of jaggery
    • few curry leaves
    • 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

    Finely chop onions, garlic and green chillies.

    Step 2

    Heat 50 ml of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown.

    Step 3

    Add chilly powder, salt and saute again in low flame.

    Step 4

    Add the tamarind water and cook for 3 minutes in a high flame.

    Step 5

    Finally crush the gaggery piece and add to the pickle. Mix thoroughly.

    Step 6

    Pour into clean dry glass bottles and keep.

    Step 7

    Heat the remaining oil and pour over the pickle as a thin layer. Stays fine for 1 month. Onion pickle is ready to eat.

    [/tab] [tab]

    • Enjoy with burgers, sandwiches or dosa.

    [/tab] [/tabs]

  • Pahari Mutton Recipe

    Pahari Mutton is a very delicious and famous dish. When guest arrives sudden its easiest option to serve a quick and tasty dish for them. On Eid day you can boil mutton or beef and freeze. When need prepare masala add meat garnish and serve with naan or chapati.
    Check it out the Pahari mutton recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 40 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]

    • 1 kg mutton
    • 1/2 kg tomatoes, chopped
    • 300 gm onion, thinly sliced
    • 5 green chilies, thinly sliced
    • 1 cup plain yogurt
    • 3 tbsp oil
    • 1 tbsp clarified butter
    • 1 tbsp chopped ginger
    • 1 tbsp chopped garlic
    • 1 tbsp lemon juice
    • 4 cloves
    • 3 bay leaves
    • 2 tsp red chilli powder
    • 1/2 tsp mustard seeds
    • 2 tsp cardamom and coriander seeds
    • 1 tsp cumin seeds
    • Salt to taste

    For Garnishing:

    • Fresh coriander, chopped
    • green chilies, chopped

    [/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

    Cook all the ingredients, including the chopped coriander, in a pressure cooker up to 6 to 7 whistles.

    Step 2
    Open, check if the meat is tender, remember do not add water at any stage.

    Step 3

    Remove the lid and let it simmer for 10 to 15 mins.

    Step 4

    Garnished with a handful of coriander leaves. Pahari Mutton is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve hot with bread or boiled rice.

    [/tab] [/tabs]

  • Recipe: Peanut Sauce

    Ingredients:

    • 1/2 cup chopped green onions
    • 1/3 cup chopped fresh cilantro leaves
    • 2 jalapeno peppers,finely chopped
    • 1 tbsp garlic, finely chopped
    • 1 tsp ginger, finely chopped
    • 1 jar peanut butter
    • 2 tbsp sesame oil
    • 1/3 cup fish sauce
    • 1 tbsp fresh lime juice
    • 1 can coconut milk
    • 2 tbsp hoisin sauce
    • 2 tbsp hot sauce

    How to make/Prepare Peanut Sauce:

    • To make the peanut sauce, in a food processor, combine the green onions, cilantro, jalapenos, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl.
    • Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds.
    • Add the fish sauce and lime juice and process to blend.
    • Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides, as needed.
    • You may add hot sauce to taste, if desired.
    • Peanut Sauce is ready to serve.
    • Serve with grilled chicken.
    • Enjoy!

  • Tawa Keema Matar (Mince & Green Peas Cooked on Griddle)

    Tawa Keema Matar 

    Tawa Keema matar is a classical dish which made with peas, mince meat and spices.Pea is an excellent vegetable to eat and when it is added with meat it become more delicious. You can make this Tawa Keema Matar in your regular as well as special meals. Must try and add a new flavor to your simple matar keema. Goes great with paratha or rice.

    Check it out the Tawa keema matar recipe here!!

    Prep Time: 15 minutes

    Cook Time: 50 minutes

     Servings: 4

    Ingredients

    • 1/2 kg Mutton ,Minced
    • 3 Green chillies
    • 250 gms Peas
    • 4 piece garlic
    • 4 Tomatoes (Ripe)
    • 1 tsp Turmeric powder
    • 1 large Onion
    • 1 small piece of Ginger
    • 5 Curry leaves
    • 6 Cloves
    • 2 sticks Cinnamon
    • 1/2 tsp Garam masala
    • Coriander Coriander leaves (half a bunch)
    • 1 Black cardamom
    • 3 tbsp Ghee
    • Salt to taste

     

    Directions:

    Step 1

    Firstly in 2 tbsp of ghee, fry the cardamom, cloves, green chillies and cinnamon.

    Step 2

    Add the chopped onions and the rest of the spices. Fry till the onions turn brown.

    Step 3

    Add the chopped tomatoes and the minced meat. Mix it well and cover the vessel tightly with a lid.

    Step 4

    Cook gently on a low heat, turning occasionally, till the meat becomes tender.

    Step 5

    Add the peas in the meat dish and cook. Sprinkle garam masala when ready.

    Step 6

    Take it out in a serving dish Garnish with chopped coriander. Tawa Keema Matar is ready to serve.

    Serving Suggestions:

    • Serve with chapati or boiled Rice.

     

  • Special Chana Chaat Recipe

    There are so many ways to make Chana Chaat and one of perfect method is here in which boil chickpeas are marinated with spices then other ingredients are added. A very tasty and spicy chaat recipe that is filled with numbers of aromatic spices. Check it out the Special Chana Chaat recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 2 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]

    • 250 gms chana ( boiled )
    • 2 green chillies
    • Papri as required
    • 1/2 tsp salt
    • 1 cup yogurt
    • 2 tbsp coriander leaves
    • 2 tbsp oil
    • 4 potatoes (boiled and cut in cubes)
    • chat masala ( 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 fry pan. Add oil, chana and potatoes in it and lightly fry it.

    Step 2

    Now in fried chana and potatoes add salt, chat masala and mix it well.

    Step 3

    Now place it in a dish.

    Step 4

    Take a Blender add the yogurt, coriander leaves, green chilies and a pinch of salt.

    Step 5

    Pour this yogurt mixture over the chana and potatoes.

    Step 6

    Now garnish it with Papri. Special Chana Chat is ready to serve.

    [/tab] [tab]

    • Serve with Tamarind Chutney.

    [/tab] [/tabs]

     

     

  • Recipe: Turkish Shish Kebabs with Garlicky Tahini

    Turkish Shish Kebabs

    Print

    Turkish Shish Kebabs with Garlicky Thiani Recipe

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 3 hours 30 minutes
    Servings 4
    Author Bushrah @Recipestable

    Ingredients

    • For Garlicky Thaini Sauce
    • 2 cloves garlic minced
    • 3/4 teaspoon kosher salt
    • 1/2 cup tahini
    • 7 tablespoons lemon juice
    • 3 tablespoons water

    For Turkish Shish Kebabs Marinade

    • 6 garlic cloves crushed
    • 3 tablespoons extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon freshly ground pepper
    • 1 teaspoon dried mint
    • 1 teaspoon dried oregano
    • salt to taste
    • For Shish Kebabs
    • 1 pound boneless lamb meat cut into 1 1/2-inch cubes
    • 1 small bunch of fresh mint
    • 1 large red onion cut into 2-inch pieces
    • 1 large yellow bell pepper cut into 2-inch pieces
    • 1 large green bell pepper cut into 2-inch pieces
    • Vegetable oil for brushing

    For Serving

    • Lemon wedges and pita bread

    Instructions

    Method

      To Make Garlikcy Thaini Sauce

      • Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in Tahini, lemon juice and water.
      • Cover and refrigerate for up to 5 days.

      To Make Turkish Shish Kebabs

      • Pour all the marinade ingredients all over the lamb cubes & toss to coat. Cover it with plastic wrap and allow it to marinate at least fro 3 hours or preferably overnight in the refrigerator.
      • The following day let it sit at room temperature for 1 hour before cooking.
      • Thread the lamb cubes on the skewers, placing 1 fresh mint leaf between the pieces of meat, Skewer alternate pieces of onion and bell peppers.
      • Brush with olive oil.
      • Preheat your barbecue or oven grill.
      • Place the skewers on the rack. Grill the lamb and vegetables over a medium hot heat.
      • Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes per side.
      • Let the kebabs stand for 2 minutes, then serve. ENJOY!

      Notes

      Serving Suggestions:
      Serve with the lemon wedges, Garlicky Tahini,and pita bread.

    • Steam Chicken Chargha Recipe

      Steam Chicken Chargha

      There is nothing batter than this mouthwatering Steam Chicken Chargha Recipe. Spicy and soft Steam Chicken with typical aroma of chargha. This is a best recipe to serve. Once you try this Steam Chicken Chargha Recipe, you will never buy from shop.

      If you have any question about this Steam Chicken Chargha Recipe  then you can ask by using comment box and we will clarify your confusion.

      Steam Chicken Chargha Recipe
      Photo: Steam Chicken Chargha Recipe

      Check it out the  Steam Chicken Chargha Recipe here!!

      [divider]

      [one_fourth]Prep Time: 2 hours[/one_fourth] [one_fourth]Cook Time:1 hour 30 minutes[/one_fourth] [one_fourth]Servings:4 [/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]

      • 1 whole chicken, make deep cuts
      • 1/2 cup plain yogurt
      • 1/4 cup garlic water
      • 2 tablespoon vinegar
      • 2 tablespoon red chilli powder
      • 1 tablespoon ginger paste
      • 3 teaspoon cumin powder
      • 2 teaspoon coriander powder
      • 1-1/2 teapoon chaat masala powder
      • Salt according to taste
      • 2 drops orange colour, optional

      [/tab] [tab]Yield: 4 servings

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

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

      Step 1

      Wash chicken properly and give deep cuts.

      Step 3

      Apply vinegar over the whole chicken and put in strainer.

      Step 4

      Place in the fridge for 2 hours.

      Step 5

      Take a large bowl, mix together the yogurt and all remaining spices.

      Step 6

      Apply marination on the chicken and leave for 30 minutes in fridge.

      Step 7

      Now wrap chicken in a foil and steam for 1-1/2 hour.

      Step 8

      If some water remaining in foil then put along with chicken in a pan and cook on high heat until water dries. Steam Chicken Chargha is ready to serve.ENJOY!

      [/tab] [tab]

      [/tab] [/tabs]

      Here are some of the Chicken Chargha Recipes I’ve shared (click on the Recipe Name to get the recipe) !

       

      View More Chargha Recipes Here>>

      If you like Steam Chicken Chargha Recipe and make it then let me know your feedback by commenting below.