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  • Egg Paratha Recipe

    Egg Paratha Recipe

    This Egg Paratha recipe is easy, simple and takes less time, especially if you have leftover wheat dough.It’s protein rich, healthy and tasty. You can make it for your kids as a after school snack.
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    Egg Paratha Recipe

    This Egg Paratha recipe is easy, simple and takes less time, especially if you have leftover wheat dough.It’s protein rich, healthy and tasty. You can make it for your kids as a after school snack.
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 2 cups Wheat flour
    • 8 Boiled and mashed eggs
    • 4 tbsp Ghee or clarified butter
    • 1 teaspoon pepper powder
    • 1/2 teaspoon red chili powder
    • A handful of chopped coriander leaves
    • Water as per requirement
    • Oil for frying
    • Salt to taste

    Instructions

    Directions

    • Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 30 minutes.
    • Then make small balls from the dough and keep it aside.

    To Make filling

    • To the mashed eggs add salt, pepper, chili powder, coriander and little bit of oil. Mix thoroughly.
    • Take the dough balls and roll out each ball into a thin disc or a chapati.
    • In the middle, place the filling mixture on one round chapati and cover with a another round chapati and seal the edges.
    • Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati. Take care it should not break while rolling it out.
    • Grease your tawa OR griddle with Ghee (clarified butter) and place the paratha over it and when the base turns slightly golden color, apply Ghee (clarified butter) on the top and turn the paratha on the other side.
    • Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Egg Paratha is ready to serve. ENJOY!!
  • Clean Eating – Vegetarian Fried Brown Rice

    Clean Eating – Vegetarian Fried Brown Rice

    Nothing could be easier than this light version of fried brown rice. With this Vegetarian Fried Brown Rice Recipe I use brown rice and a little olive oil to make it healthier and six different types of vegetables.
    Vegetable Fried Brown Rice Recipe
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    Clean Eating – Vegetarian Fried Brown Rice

    Nothing could be easier than this light version of fried brown rice. With this Vegetarian Fried Brown Rice Recipe I use brown rice and a little olive oil to make it healthier and six different types of vegetables.
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 2 cups brown rice cooked
    • 2 organic eggs lightly beaten
    • 2 tsp olive oil
    • 1 garlic clove minced
    • 1 green onion thinly sliced
    • 1/2 cup boiled green peas
    • 1/2 cup sweet corns boiled
    • 1/2 cup shredded cabbage
    • 1/2 cup grated carrots
    • 1/4 cup chopped green bell pepper
    • 1 teaspoon crushed red chilli
    • salt to taste

    Instructions

    Directions

    • In a small bowl, beat eggs until small bubbles appear.
    • Heat 1 teaspoon olive oil in a wok over medium-high heat.
    • Add eggs and swirl around wok to form a thin omelette.Cook for 1 minute. Turn and cook a further minute.
    • Remove to a board and thinly sliced.
    • Now add remaining oil, sauté garlic in hot oil for few minutes.
    • Now increase heat to high.Add green peas, sweet corns, carrot and cabbage.
    • Stir-fry for 2 minutes or until crisp-tender.
    • Add green pepper and green onion. Stir fry for few seconds.
    • Then add brown rice.
    • Season with salt and pepper.
    • Stir fry 2-3 minutes or until heated through.
    • Add egg and stir to combine.
    • Dish it out.Vegetarian Fried Brown Rice is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    You can serve it with Fish Manchurian.

  • The Most Common Cooking Mistakes

    20 The Most Common Cooking Mistakes

    Learn how to avoid these common mistakes for successful cooking every time.

    20-common-cooking-mistakes

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    1. You don’t taste as you go.

    Result: The flavors or textures of an otherwise excellent dish are out of balance or unappealing.

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    2. You don’t read the entire recipe before you start cooking.

    Result: Flavors are dull, entire steps or ingredients get left out.

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    3. You make unwise substitutions in baking.

    Result: You wreck the underlying chemistry of the dish.

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    4. You boil when you should simmer.

    Result: A hurried-up dish that’s cloudy, tough, or dry.

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    5. You overheat chocolate.

    Result: Instead of having a smooth, creamy, luxurious consistency, your chocolate is grainy, separated, or scorched.

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    6. You over-soften butter.

    Result: Cookies spread too much or cakes are too dense.

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    7. You overheat low-fat milk products.

    Result: The milk curdles or “breaks,” yielding grainy mac and cheese, ice cream, or pudding.

    [divider]

    8. You don’t know your oven’s quirks and idiosyncrasies.

    Result: Food cooks too fast, too slow, or unevenly.

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    9. You’re too casual about measuring ingredients.

    Result: Dry, tough cakes, rubbery brownies, and a host of other textural mishaps.

    [divider]

    10. You overcrowd the pan.

    Result: Soggy food that doesn’t brown.

    [divider]

    11. You mishandle egg whites.

    Result: The whites won’t whip up. Or, over beaten or roughly handled, they produce flat cake layers or souffles with no lift.

    [divider]

    12. You turn the food too often.

    Result: You interfere with the sear, food sticks, or you lose the breading.

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    13. You don’t get the pan hot enough before you add the food.

    Result: Food that sticks, scallops with no sear, pale meats.

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    14. You slice meat with?instead of against?the grain.

    Result: Chewy meat that could have been tender.

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    15. You under bake cakes and breads.

    Result: Cakes, brownies, and breads turn out pallid and gummy.

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    16. You don’t use a meat thermometer.

    Result: Your roast chicken, leg of lamb, or beef tenderloin turns out over- or under cooked.

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    17. Meat gets no chance to rest after cooking.

    Result: Delicious juices vacate the meat and run all over the cutting board, leaving steak or roast dry.

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    18. You try to rush the cooking of caramelized onions.

    Result: You end up with sautéed onions, which are nice but a far cry from the melt-in-your-mouth caramelized ideal.

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    19. You overwork lower-fat dough.

    Result: Cookies, scones, pie crusts, and biscuits turn out tough.

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    20. You neglect the nuts you’re toasting.

    Result: Burned nuts, with a sharp, bitter flavor.

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    If you like This article The Most Common Cooking Mistakes  then let me know your feedback by commenting below.

     

  • The Perfect Celebration Dish: Make Mughlai Biryani for a Royal Feast!

    This is a flavorful briyani recipe which is a typical dish from the Mughal’s. This is rich creamy and full of flavour. Try the easy recipe of Mughlai Biryani  shown below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 1 hour 30 mins[/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]

    • 500 gm mutton or lamb
    • 250 gm rice, boiled
    • 125 gm milk
    • 10 almonds, blanched
    • 2 large onion, thinly sliced
    • 2 black cardamom
    • 2 cloves
    • 2 green chilies, chopped
    • 1 cinnamon stick
    • 3 cups water
    • 1 cup clarified butter
    • 1 cup yogurt
    • 4 tablespoon lemon Juice
    • 2 tablespoon mint leaves
    • 2 tablespoon fresh coriander leaves, chopped
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 tablespoon cumin seed
    • 1/2 tablespoon saffron
    • 1/2 tablespoon red chili powder
    • 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

    Wash rice and soak for 30 minutes

    Step 2

    Heat oil in a deep wok over medium heat. Add onions, and fry until golden brown.

    Step 3

    Soak saffron strands in water.

    Step 4

    Melt butter in the same pan. Add ginger garlic paste, red chilies and almonds. Saute in butter for 2 minutes or until fragrant.

    Step 5

    Add mutton and salt. Stir and cook for 5 minutes or until lightly browned.

    Step 6

    Add water. Bring to a boil then lower heat to medium low. Cook until meat becomes tender and all water evaporates.

    Step 7

    Now boil rice with salt in another wok.

    Step 8

    In a small bowl, mix together the yogurt,cloves, cardamoms, cumin seed, mint leaves, chopped chillies and coriander. Strain the saffron water and add lemon juice. Pour over the mutton.
    Cook 2-3 minutes longer.

    Step 9

    Sprinkle half of the boiled rice over the mutton. Add fried onion. Then cover with remaining rice. Pour milk and butter on top.

    Step 10

    Cover with a lid; seal the edges of the pan with flour paste. Put the wok on hot griddle for one hour. Mughlai Biryani is ready to serve. ENJOY!
    [/tab] [tab]

    • Serve with salad, raita.

    [/tab] [/tabs]

  • 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!

  • Punjabi Mango Pickle Recipe

    Punjabi Mango Pickle is the special flavored pickle having the taste and fragrance of beautiful Punjab. Raw mangoes are touched with the elegant aroma of red chili, fenugreek seeds, onion seeds, etc.  This Punjabi Mango Pickle recipe is a great way to spice up any meal.

    Try the easy recipe of Punjabi Mango Pickle shown below!!

    Punjabi Mango Pickle recipe
    Photo: Punjabi Mango Pickle recipe

    Ready In: 4 days
    Prep Time: 10 minutes

    This recipe make 4 serving(s).

    Ingredients:

    • 250 g raw Mangoes
    • A pinch of Asafetida
    • 100 g Fennel Seeds
    • ½ tbsp Onion seeds
    • 1 tbsp Fenugreek Seeds
    • 1 tbsp White Pepper
    • ½ tbsp Red Chili Powder
    • 50 gm Salt
    • 1 tbsp Turmeric Powder
    • 1/2 Liter Mustard Oil

    Directions:

    • Clean, wash and dry the mangoes properly.
    • Cut into medium sized pieces leaving skin on.
    • Heat about 1 L of mustard oil in a pan.
    • When the oil is hot, add asafetida.
    • Remove from the heat.
    • Add all spices.
    • Mix well in oil.
    • Now add the pieces of mango and make sure that the oil coats all the pieces of mango.
    • Put in clean glass bottles and top with mustard oil.
    • Sun the jars for 4 days until sunset.
    • Turn and stir with a dry spoon three times a day.
    • Punjabi Mango pickle will keep well for over a year, provided no wet spoon is put into the jar.
    • Enjoy!

    Expert Tip’s:

    • It is very important to see that the chunks of mangoes are fully dipped in oil, else you may need to add more oil.
    • Always keep it in air tight and sterilized jar for maintaining freshness for 6-8 months.

    Serving Suggestions:

    • This Punjabi mango pickle recipe brings the true aroma of Punjab when is served with daal chawal or paratha.

    Paratha with Mango Pickle
    Punjabi Mango Pickle with Paratha

  • Why Running is Good for your Health

    Why Running is Good for your Health

    Here are top 15 Reasons why Running is Good for your Health!!

    Why is running good for your health?‎

     

    1. It’s so easy.
    2. It does not require any expensive equipment.
    3. It strengthens your muscles.
    4. It strengthens your immune system.
    5. It reduce stress.
    6. It replace waste air with new fresh air.
    7. It helps you burn extra fats.
    8. It boots your energy.
    9. It strengthens your heart.
    10. It makes your knees powerful.
    11. It helps in weight loss.
    12. It improves your mood.
    13. It fights depression and anxiety.
    14. It makes you more creative in your job.
    15. It gives you goals to work towards to.

    The information on Recipestable.com is not meant to take the place of health care or services you may need. Please see your primary health care provider about any personal health concerns.

  • Good Reasons to Eat More Spinach

    Good Reasons to Eat More Spinach

    Searching for a simple way to get your nutrients? Look no further than fresh spinach, which is plentiful in the spring. The health benefits of spinach are many, and it tastes great!

    Here are 12 reasons that spinach should show up on your dinner table often.

    eat-spinach

    1. Spinach is high in fiber, so it helps keep you full and aids in digestion.
    2. Helps prevent cancer.
    3. It’s anti-inflammatory.
    4. High in anti-oxidants.
    5. Lowers high blood pressure.
    6. Helps improve vision.
    7. Strengthens the immune system.
    8. Promotes healthy, glowing skin.
    9. Strengthen bones.
    10. Fights diseases.
    11. Helps the brain and nervous system function.
    12. Low in calories but high in nutrients.

    The information on Recipestable.com is not meant to take the place of health care or services you may need. Please see your primary health care provider about any personal health concerns.

  • Sweet and Sour Lemon Pickle Recipe

    Try this Sweet and Sour Lemon Pickle Recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 1 week[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

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

    • 1/2 kg Lemons
    • 1 kg Sugar
    • 1 1/2 cups Water
    • 3 tbsp salt
    • 2 tsp red chili pepper
    • 4 cloves
    • 1 inch Cinnamon stick

    [/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

    Peel the lemons, dice and remove their seeds.

    Step 2

    Sprinkle salt over the pieces.

    Step 3

    Make a half-thread consistency syrup sugar with water, mix lemon pieces, Red chili pepper, cinnamon and cloves and cook till it boils.

    Step 4

    Put in a jar, keep it aside for one week before using. Sweet and Sour Lemon Pickle is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with curries, daal, paratha or rice.

    [/tab] [/tabs]

  • Spicy Liver Recipe

    Spicy Liver Recipe Image
    Spicy Liver Recipe Image

    Ingredients

    • 1/2 tsp red chilli powder
    • 1/2 tsp black peppers, roughly ground
    • 1/2 tsp cumin powder
    • 1/2 cup fresh coriander leaves
    • 1 cup oil
    • 1 tsp ginger and garlic paste
    • 1 tsp lemon juice
    • 4 green chillies
    • 250 gms mutton liver
    • Salt to taste

    How to make Spicy Liver:

    • Heat oil in a pan, fry liver with ginger/garlic paste and add the spices along with lemon juice.
    • Remove from heat as oil separates from the gravy, otherwise the meat will become hard.
    • Garnish with green chillies and coriander leaves.
    • Spicy Liver is ready to serve.
    • Serve hot with naan!