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Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

Peshawari Mutton chops recipe

Introduction

Peshawari Mutton Chops is one of the most favorite recipe of meat lovers. The Chops / Chanp meat is really tender and the spices make it delicious.


Recipe Video


Ingredients 

Mutton Chops -  1.5 kg - Bakrai ki Champ
Meat fats - .350 gram - Roghan - Charbi
Tomatoes - 8 Large Pcs - Tamatar
Ginger Garlic Paste - 1 tbsp - Lehsan adrak paste
Ginger Sliced - 1 inch pc - Kati hui Adrak
Salt - 1 tbsp - Namak
Cumin Powder - 1 tsp - Zeera Powder
Black Pepper Powder - 1 tsp - Kali mirch powder
Turmeric Powder - 1 tsp - Haldi Pwoder
Red Chili Powder - 1 pinch - Laal mirch powder
Cooking Oil - 1/3 cup - Tael

Making

Take a Fry pan and add cooking oil in it. After oil gets hot add meat in it and turn the flame to medium. It will take 2 to 3 minutes for the meat to change the color, when it does then change its side to bring the same color on the other side. Keep it in this position for 5 to 7 minutes.

Mutton will disperse its own water after this process, we will dry this water by cooking it. This process will cook the meat and remove its smell. During this I added Ginger garlic paste in it that was liquified in 3 tbsp water. After adding stir it well. 


Add salt and mix it well. Keep it on medium flame for 10-15 minutes so ginger garlic paste gets well cooked. Remember to stir the spoon after 5 minutes so the meat does not gets stick with the Fry Pan. 


Now add Two glass of water in the fry pan and mix the meat well. After setting the meat add third glass of water so meat disappears completely in the water. Now cover the lid of the fry pan and let the meat cook for 40 to 45 minutes on medium flame. When you will open the lid the water would have been dried and the oil should be visible on the sides.

Add sliced tomatoes in the pan and to soften them, keep the pan on low flame for 10-15 minutes. If even after cooking meat for this much time does not gets well cooked then add a bit water in it and extend the cooking time. 

When the tomatoes become soft peel/remove their skin with tongs and then mash all the tomatoes leaving no hard piece behind. The tomatoes should be turned in to paste. After mashing tomatoes, dry the water that tomatoes have dispersed.

Now we will add spices in the water dispersed by tomatoes and mix them well. We will stir them on heat until the water disappears and oil is visible. 

After the meat is well Sautéed and water disappears, add a bit coriander along with the green chilies and mix again. Your recipe is ready to be served. Enjoy it with you family and friends.  
Peshawari Mutton Chops

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Introduction of Halwa Poori Recipe

Halwa Poori recipe is one of the most favorite Desi Breakfast worldwide. Halwa makes it sweet and combination of Chana Masala gives it a salty touch. Our Halwa Poori is made with Desi Ghee so even after being a heavy breakfast, it is healthy.

Recipe Video

Ingredients of Channa Masala

Chickpea - 500 gram - Safaid Channa
Baking Powder - 1 tbsp
Salt- 1 tbsp - Namak
Cooking Oil - Half Cup - Tael
Chopped Onions- 2 Medium pcs - Kattai Payaz
Ginger Garlic Paste - 2 tbsp - Lehsan Adrak paste
Turmeric Powder - 1 tbsp - Haldi
Red chili powder - 1 tsp - Laal mirch
Salt - 1 tsp - Namak
Cumin Powder -1 tsp - Zeera powder
Fenugreek Powder - 1 tbsp - Kasuri Methi
Black pepper powder - 1 pinch - Kali mirch powder
Blend of spices - 1 tsp - Garam Masala
Nigella Seeds - 1 pinch - Kalonji
Chicken Cubes - 2 cubes (As per choice- Can be skipped) 
Water - Pani


Ingredients of Halwa (Pudding)

Semolina - 1 cup - Suji
Sugar - 1 cup - Cheeni
Cardamom - 5 pcs - Ilayachi
Raisins - To Garnish - Kishmish
Boiled Almonds - To Garnish - Ublai Badam
Pistachio - To Garnish - Pista
Water - 2.5 cups - Pani

Ingredients of Poori

White flour - 4 cups - Maida
Salt - 1 tbsp - Namak
Yogurt - 2 tbsp - Dahi
Warm Water - 1 cup - Neem Garam Pani
Cooking Oil - Tael

MAKING

Making Channa Masala

Put Chickpea in water overnight and do not forget to add baking powder in that water. 
Next day rinse them and add these chickpea in a pressure cooker and add three glass water along with 1 tbsp salt. Pressure cook these ingredients for 10 minutes. 

After 10 minutes take out a chick pea and mash it between your fingers to know if it is well cooked or not.  When they are well cooked move them in a strainer and save the boiled water in kettle.

Now take a pressure cooker and put it on the stove. Add oil in it and Chopped onions.  Cook the onions until they become lite brown. When the color changes add Ginger Garlic paste in it and cook until the rawness turns in to well cooked. 

Add some water so the material does not sticks to the cooker. Now add all the dry spices in it that are starting from Turmeric powder in the ingredients list of Channa Masala. Mix them well and then add Boiled Chickpea in these spices and Sauté them for 3 to 4 minutes.

Remember to use lite hands so you do not break the chickpeas. After Sautéing add chicken cubes in it (These can be skipped if you are a vegan). When the chickpea are well Sautéed then add the water we saved earlier. If that water is in low qty then you can also include fresh water in it. 

Now we will pressure cook it again for 10 minutes. After ten minutes my chickpea are ready. Now Garnish them with sliced Ginger and green chilies. 


Making  Halwa (Pudding)

First we will prepare treacle. Add water, cardamom and sugar in a kettle and put it on flame. Stir it until the sugar melts completely. After it melts keep cooking it for 3 to 4 minutes. 

Now take another Kettle and add Desi Ghee in it. Now add semolina in it and stir it with lite hands (Low pressure). After 5 mins you will found Desi Ghee to be on the sides of the kettle. Keep Sautéing the Semolina on Medium flame.

When the Semolina is ready then add Treacle that we prepared earlier but with great caution. Add it slowly and carefully otherwise you can have its splash that can cause burns. After adding treacle keep stirring it. Now cover it with a lid and let it rest for 2 to 3 mins on medium flame. 

Open the lid now and your pudding is ready to serve. You can garnish it with almonds, pistachio and raisins. The choice on garnish is all yours. 

Making  Poori

Take a bowl and add white flour in it along with the salt and mix it to blend them together. 
Take a cup of warm water and add two tbsp yogurt in it and mix it well. Add some of the water mixture in the flour and mix it with your hand. After the material turns a bit solid add rest of the water mixture in it. 

Now if you need liquid to knead the flour, You can use simple warm water. When the white flour turns in to the dough, Grease it and cover it with lid. Give it rest for at least 10 minutes. 

After 10 minutes take out the dough and put it on a clean but oil greased counter / base. Divide the dough in two pieces by cutting it with a knife. Stretch the dough on the counter and cut smaller doughs out of it. Now shape the cut piece in to a round dough piece as like a dough of Roti. 

Now grease roller pin with cooking oil before rolling the Dough. Take a dough and press it with your hands then roll it under roller pin. It is better to keep the size of the Poori medium 

Put the rolled dough in the preheated Oil in fry pan. Use spoon to pour preheated oil on the poori, this will make it well protuberated. 

Now change the side and pour oil on the other side as well. We will make it well cooked this way.

When your poori changes it color to golden brown that means it is ready to serve. 

Enjoy your Halwa Poori and Channa Masala with your family and friends. Enjoy 


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If you Love Macaroni and Beef then mix both ingredient's by following our Beef Macaroni Recipe. Your Taste Buds are going to love this recipe. It is easy to make and delicious. My Family, specially kids love it.

Recipe Video




Ingredients

Beef Mince - 500 gram - Beef Qeema
Cooking Oil - 1/4 cup - Tael
Ginger Garlic Paste - 1 tsp - Lehsan adrak paste
Cabbage - 1 medium piece - Bandgobhi
Bell Pepper - 3 pcs - ShimlaMirch
Carrots - 3 pcs sliced - Gajar
Onion - 1 pc - Pyaz
Salt - 1 tbsp
Black pepper powder - 1 tbsp -
Turmeric Powder - Half tea spoon -
Cumin Powder - Half Tea Spoon -
Vinegar- 3 tbsp - Sirka
Chili Sauce - 5 tbsp - Lal Mirch sauce
Soya Sauce - 4 tbsp - Same
Water - As required - Paani




Making

Taken a Cooking Pot, add oil and preheat. Add Ginger Garlic Paste in it. Sauté the paste until it become lite brown in color. Add Onion and stir it until its color changes. When the color changes add Beef Mince in it. Mix it and then add Half Glass Water. Mix it and then cover the lid for 5 minutes. Covering will make the mince disperse its water. After 5 minutes there will be water in it, We will mix the ingredients until the water gets dry. After that add all the dry spices and mix it well.
Now we will add Half glass water again and mix them, Cover lid for 5 to 10 minutes (Time depends on the rawness of the mince). We have followed this way to cook the mince well from inside.

When mince is ready, We will add all the vegetables in it (Carrots, Bell Peppers and Cabbage). Mix them well.
Do not overcook the vegetables otherwise you will loose the crunch in them. Add Vinegar 3tbsp, Chili Sauce 5 tbsp and Soya Sauce 4tbsp. Mix the sauces and then add Boiled Macaroni in it and mix them well too.

Now give it rest on low flame with Lid covered. After that dish out and enjoy it with your family and friends.







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Stuffed Karela Recipe is famous as Bharay Karelay in Pakistan and Bharwa Karela in India. Our this version is purely vegetarian. Different fillings can change its category from Veg to Non Veg. We will share more versions soon for now this is for Vegans. Enjoy

Recipe

Preparation time: 15-20 mins
Cooking time: 15 mins

Ingredients

Bitter Gourd - 12 pieces - Karela
Salt - For Cleaning - Namak

Filling Ingredients

Potatoes - 2 pcs - Aloo
Onions - 2 pcs - Payaz
Tomato - 1 piece - Tamatar
Green chilies - 2 pcs - Hari mirch
Pomegranate paste - 2 tbsp - Anar dana paste
Ginger Garlic paste - 1 tbsp - Lehsan Adrak ka paste
Black pepper powder - 1 pinch - Kali mirch powder
Dry coriander powder - 1 tsp - Khush dhania powder
Blend of spices - Half tsp - Garam Masala
Fenugreek Powder - 1 tsp - Kasuri Methi
Turmeric Powder - 1 tbsp - Haldi
Red Chili Powder - 1 tsp - Laal Mirch powder
Salt - 1 tbsp - Namak


Making

Cleaning of the Bitter Gourds

1. Peel off the Skin OF Bitter gourds as shown in Video.

2. Cut the gourd from Center and remove all the seeds inside it. 

3. Now put all the Gourds in a bowl and add 1 tbsp salt in them and give them rest for 30 minutes. 

4. Now Wash them with water twice and thrice while rubbing them with your hands so the salt and other remaining substances get washed off. 

5. Now squeeze each bitter gourd with your hands and remove  any remaining water in them. Place the Bitter gourd in a dry plate.

Your Bitter Gourds are ready to cook. 

Making Filling Material and Stuffing your Gourds.

1. First fry Potatoes till they become light golden.

2. Take a Fry pan and add Ginger garlic paste in it and fry it until it becomes light golden.

3. Now add chopped onions in it. Do not let Onions become light brown or golden. Only let them have a slight change in color and their rawness. 

4. Add tomatoes and green chilies in it and Saute them for 1 to 2 minutes.

5. Add all dry spices in it. 

6. Add pomegranate seeds paste in it and mix everything with help of spoon.

7. Now add fried potatoes in the pan and mix them well. Put the mixture on low flame for 5 minutes. 

Our material is ready now.  

Filling of Bitter Gourd


Now open the cut area of the gourd with help of your hand and fill the spices we prepared with a tea spoon. Close the cut with a Thread.

Cooking of Bitter Gourd

Preheat oil in frying pot and add your Bitter Gourds filled with spice in it. After you have fried them well just take them out in a plate and enjoy their unique taste.


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Rajma Chawal are one of the most famous vegetarian recipe of India and Pakistan. Making this recipe is really quick and simple. If you keep them dry then this same recipe is called Rajma Masala but we are making it with gravy for rice. Enjoy.

Preparation time: 05 mins.
(Red beans need to be soaked in water over night)
Cooking time: 30 mins.

Ingredients

Red beans - 500 grams / Half Kg - Rajma
Garlic - 2 bulbs / Gathi - Lehsan
Ginger - 1 inch - Adrak
Onions - 2 pcs medium - Payaz
Green chilies - 2 pcs - Sabaz mirch
Black pepper - 1 tsp - Kali mirch powder
Red chili flakes - Half tsp - Laal daddar mirch
Blend of spices - Half tsp - Garam Masala
Fenugreek Powder - 1 tbsp - Kasuri Methi
Turmeric powder - 1 tbsp - Haldi
Salt - 1 tbsp - Namak
Red chili powder - 1 tsp - Red Chili powder
Cooking oil - Half cup - Tael
Water as required

Making Rajma Chawal

First Soak Red beans in water over night. Next day wash them once with clean water and put them in pressure cooker along with Tomatoes, Onions, Ginger and Garlic. Pressure cook them for 15 minutes. After 15 minutes open the pressure cooker and there will be water there just turn on the flame and dry it.

When water gets dry then add Cooking oil and all dry spices in it except fenugreek powder and Blend of spices (Garam Masala) and mix them well. Now add 1 liter water and mix after that pressure cook again for 10 minutes.  

Note: If you like to eat them dry then you can skip the water and they will be ready to serve before adding water as Rajma Masala recipe.

After pressure cook your red beans are ready to serve. Garnish them with Fresh coriander and green chili and enjoy.

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Brain is called Maghaz in urdu and bheja in Hindi. Today we are making Maghaz Masala / Bheja fry recipe. It is really beneficial for health and nervous system of Humans. It contains omega 3 fatty acids and nutrients. We make it in a different way which will give you feeling of maghaz and we do not turn it in to baby food. So do try our recipe and enjoy.

Preparation time: 10 mins.
Cooking time: 10 mins.

Ingredients

Mutton brain - 6 pcs - Maghaz Bakra
Tomatoes sliced - 3 pcs - Tamatar
Spring onions - 1 cup - Hara payaz
Ginger garlic paste - 1 tbsp - Lehsan Adrak Paste
Cooking oil - Half cup - Tael
Ginger sliced - 1 inch - Adrak
Green chili sliced - 1 piece - Hari mirch
Blend of spices - Half tsp - Garam Masala
Salt - Half tsp - Namak
Cumin powder - Half tsp - Zeera powder
Turmeric powder - Half tsp - Haldi
Red chili powder - Half tsp - Laal mirch
Black pepper powder - 1 pinch - Kali mirch

Making Maghaz Masala

Cleaning Brain

First step is to clean Mutton brains. Take a stove and add water in it. Wait for the it to be boiling hot. When it is boiling add Half tsp Salt and brains in it. 

Later some foam kind of substance might be visible on it, just remove it with help of a spoon. When Brains are boiled just use a strainer and separate them. After that add cold water to bring them to normal temperature. 

Now take a cooking pot and add normal water in it. We will add mutton brains in it. Now we will use our hands to clean these brains. Veins that are visible on the brains for example black lines, just use your hands and remove those veins. After removing the veins put them in a another plate and rinse them with clean water. 

Mutton Brains Cooking

Add oil in Cooking pot along with ginger garlic paste. When color of ginger garlic paste turn in to lite golden then add spring onions in it and keep stirring it. After that add tomatoes in it and mix them well. Now cover the cooking pot with its lid for 2 to 3 minutes so Tomatoes become soft. After that open the lid and mash the tomatoes with spoon to make them softer. 

Now add all the dry spices in it and mix them well. After that add mutton brains in it and mix them well. Do not mix them too much that they become paste. Keep them a bit granular and they will taste better this way. Cook them on medium flame and while cooking add sliced ginger, green chili and fresh coriander in it.  

Maghaz Masala - Bheja fry - Mutton Brains are ready now. Enjoy them with family and your friends.

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Pizza might be the most eaten thing right now on Planet Earth. It has plenty of versions and each has a unique taste. We are going to start our Pizza category with Chicken Mushroom Pizza which is delicious and does not requires a lot of effort to make. More versions will be shared soon. Enjoy.

Preparation time: 15 mins
(Dough Rise time is about 2 hours)
Baking time: 10 to 12 mins

Ingredients

Pizza Dough Ingredients

White flour - 3 cups - Maida
Salt - 1 tsp - Namak
Sugar - 1 Tbsp - Cheeni
Cooking oil - 60 ml - Tael
Mild warm milk - 1 cup - Neem Garam dudh
Yeast - 1 Packet - Khameer
Warm Water (Optional or as required)

Pizza Chicken Preparation

Boneless Chicken - Half kg / 500 grams - Murgi Hadi bagair
Garlic chopped - 1 tbsp - Kata hua Lehsan
Red chili powder - 1 tbsp - Laal Mirch powder
Salt - 1 tbsp - Namak
Black pepper powder - 1 tsp - Kali Mirch powder
Dry coriander powder - 1 tsp - Khushk Dhania powder
Oregano - half tsp - Jangli marjoram patai
Cooking oil - 60 ml - Tael

Pizza Topping Ingredients

Cooked Chicken - Ingredients above - Paki Murgi
Pizza Sauce - 3 tbsp - Click here to see Recipe
Mozzarella cheese - 1 Packet
Cheddar cheese - 1 Packet
Onions sliced - 1 piece - Payaz kata hua
Bell pepper (Mix Colors) - 1 each - Shima Mirch alag rango ki
Mushrooms - 1 can
Olives Black or green - 1 jar - Zaitoon
Oregano leaves - Jangli marjoram patai
Thyme leaves - Tayamum k pattai

Making

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Mutabak is like an Arabian Paratha. It is delicious in taste and greens inside make it refreshing. It is also famous in Southeast asia and in Indonesia it is called Murtabak and taken as Pan Cake. It has various varieties but today i am sharing with you Original quick and easy Yemeni recipe.

Preparation time: 10 mins.
Cooking time: 6 mins.

Ingredients

Dough Ingredients

White flour - 2 cup - Maida
Salt - 1 tbsp - Namak
Egg - 1 piece - Anda
Olive Oil - 1 tbsp - Zaitoon ka tael
Water - As per requirement - Pani

Filling Ingredients

Beef Mince - 250 gram - Bael Gosht
Cooking oil - 3 tbsp - Tael
Spring onions - 2 pcs - Hara Payaz
Salt - 1 tbsp - Namak
Black pepper powder - 1 tea spoon - Kali mirch powder
Red chili powder - Half tea spoon - Laal mirch powder
Dry coriander powder - 1 tbsp - Khushk Dhania Powder
Blend of Spices - Half tea spoon - Garam Masala
Green chilies - 3 pcs sliced - Hari mirch
Tomatoes - 3 pcs - Tamatar
Garlic paste - 1 tbsp - Lehsan paste
Eggs - 6 pcs - Andai
Fresh coriander - 1 stack - Taaza Dhania
Spring Onion Greens - 8 pcs - Hara payaz

Making

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Lasagna or Lasagne is an italian recipe but there is also a debate that its origin is ancient Greece and is first known form of Pasta. It is made with different ingredients but it actually is famous for its composition of layers. Every bite is Cheesy and creamy with delicious meat filling in the middle. Do try this tasty recipe. Enjoy

Preparation time: 20 mins.
Cooking time: 20 - 30 mins.

Ingredients

Lasagna Filling Ingredients

Lasagna Sheets - 400 grams
Chicken - 1 kg bone less - Murgi
Salt - 1 tbsp - Namak
Black pepper powder - Half tea spoon - Kali mirch
White chili powder - 1 pinch - Safaid mirch
Oregano - 1 teaspoon
Red chili powder - Half tea spoon - Laal mirch powder
Tomato ketchup - 5 tbsp - Tamatar ketchup
Tomato puree - 3 tomatoes - Tamatar paste
Cooking oil - 60 ml - Tael
Capsicum - 5 pcs - Shimla mirch
Garlic paste - 1 tbsp - Lehsan paste
Onion - 1 med piece - Payaz
Cheddar cheese - 1 cup
Mozzarella cheese - 1 cup

White Sauce Ingredients

Milk - 500 ml - Dudh
Butter - 50 gram - Makhan
Salt - 1 tea spoon - Namak
Black pepper powder - 1 tea spoon - Kali mirch
White flour - 2 tbsp - Maida
Cheese - Half cup

Making

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Hummus is a 13th century recipe which is now famous Worldwide and is famous as Arabic or Lebanese Recipe but actually in the book its origin is Egypt. Its main ingredient is chickpea which is really healthy and works great as energy booster. Addition of olives and Olive oil also keeps serious illness away from you like cancer. So Enjoy the taste and stay healthy.

Preparation time: 15 mins.
Cooking time : 10 mins.

Ingredients

Chickpeas Boiled - 500 gram - Ublai Safaid Chanai
Yogurt - 250 gram - Dahi
Garlic cloves - 7 pieces - Lehsan k tukrai
Salt - 1 tea spoon - Namak
Olive oil - As required - Zaitoon ka tael
Tahina Sauce - Small pack - We will share our recipe soon.

Making

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There are plenty of Sandwich recipes in our book but we are starting with our Quickest simple Chicken Sandwich recipe which every one loves. It is easy to make and does not requires much ingredients. So if you have a craving and do not want to work much for it then this recipe is for you. Enjoy

Preparation time: 15 mins
Cooking time: 5 mins

Ingredients

Quantity here is as per your requirement
Bread
Boiled Chicken
Mayonnaise
Salt
Black pepper
Black Olives

Making Chicken Sandwich

Preparing Sandwich filling

Boil your boneless chicken. typing....

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Suji Dosa is one of the quickest Dosa recipe you can try. Our Suji Dosa is made without rice flour. It is crispy and really delicious. It will taste different than regular Indian dosa as we have added our Pakistani spices in to it. Try it to know the taste. Enjoy

Preparation time: 10 mins
Cooking time: 5 mins

Ingredients

Semolina - Rava - 2 cups - Suji
Yogurt - 1 cup - Dahi
Tomato - 1 med piece - Tamatar
Green chili - 1 piece - Hari mirch
Onion - 1 small piece - Payaz
Salt - Half tea spoon - Namak
Red chili flakes - Half tea spoon - Dadar mirch
Water - Half glass - Pani

Making

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Kulfa which in English is known as Purslane is one of the most healthy green plant available on this earth. If i will start writing its benefits and things it contain then this would sound like a medical post rather than a recipe. In short it is beneficial for Eye sight, Skin, prevents ravages of the aging process, strengthens immune system, helps lower cholesterol level and has various other benefits. This is a seasonal recipe so do try it before it is gone. Lets cook our Kulfa Gosht and Enjoy.

Preparation time: 20 min
Cooking time: 15 min

Ingredients

Purslane - 3 kg - Kulfa
Mutton - 500 gram - Bakra gosht
Water - 1 glass - Pani
Cooking oil - 80 ml - Tael
Dry coriander powder - 1 tbsp - Dhania Powder
Fenugreek powder - 1 tbsp - Kasuri Methi
Turmeric powder - 1 tea spoon - Haldi Powder
Red chili powder - half tea spoon - Laal mirch powder
Salt - 1 tbsp - Namak
Onions - 2 med size - Payaz
Ginger garlic paste - 1 tbsp - Lehsan Adrak Paste
Tomatoes - 4 pcs - Tamatar
Green chili - 1 piece - Hari Mirch

Making Kulfa Gosht / Purslane Mutton

Preparing Kulfa

First we will separate Purslane / Kulfa leaves from stem. After that wash them with clean water thoroughly and put them in a strainer.

Now put purslane leaves in a boiling pot and add water to boil them. Keep them on medium flame. When it starts to boil and its color changes that means it has boiled. Then take it out in a strainer.

Cooking Purslane Mutton / Kulfa Gosht

We will use pressure cooker to cook Kulfa gosht because it gets cooked faster in it. First we will add 1 glass water in pressure cooker and then Mutton. We will also add everything in it except Purslane / Kulfa, Oil and Dry Spices. Now we will pressure cook / Steam cook it for 10 to 12 minutes so our meat gets well cooked from inside.

After that check a piece of mutton if it is well cooked then turn the flame on and add cooking oil in pressure cooker along with all dry spices and mix them. Now i will dry the water inside and Saute meat well.

When meat is well saute and oil comes to side of the pressure cooker then add boiled Purslane / Kulfa in it. Mix it well and after that close the lid of the cooker with normal cover for 5 minutes, Do not pressure cook.

After 5 minutes if purslane has left its own water then dry it. When water is dry that means your Purslane meat / Kulfa Gosht is ready.

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Dahi Bhalla | Baray or lets say Varra is a famous recipe worldwide with different names. It has a magical taste as every bite brings you different amazing flavors. Its Green, Khatti Meethi chatni's aroma and taste is natural and refreshing. So not only the taste but its aroma will also surprise you. There are 2 versions in this recipe, one for kids and other for adults. Enjoy.

Preparation time: 30 mins
Assemble time: 15 to 20 mins for the following quantity.
Serves about 12 to 15 people.

Ingredients

Dahi Bhalla | Baray | Varra Ingredients

White Lentils - Half Kg | 500 gram - Daal Mash | White Urad Daal
Salt - 1 tbsp - Namak
Carom seeds - 1 pinch - Ajwain
Cumin seeds - 1 pinch - Sabit Zeera
Baking Powder - 1 tea spoon
Gram flour - As required - Basin
Oil to Fry

Mixture Ingredients

Bhalla | Bhara | Varra
Yogurt - 2 kg - Dahi
Milk - 1 cup - Dudh
Salt - 1 and half tbsp - Namak
Red Chili Powder - 1 tbsp - Laal mirch powder
Chickpeas - 1 cup - Channa
Onions Sliced - 2 med pcs - Payaz
Tomatoes sliced - 2 med pcs - Tamatar
Potatoes sliced - 1 boiled - Aloo
Green Chilies sliced - 3 pcs - Sabaz Mirch
Cumin Powder - 1 pinch - Zeera Powder
Coriander Powder - 1 pinch - Khushk dhania powder
Blend of spices - 1 pinch - Chaat Masala
Fresh Coriander to garnish
(To see recipe of following sauces - Click on them)
Green Chatni - Green Sauce
Meethi Chatni - Imli Alu Bukhara Chatni

Making Dahi Bhalla

Making Bhalla | Baray | Varra

First take White Urad daal and clean it and keep it soaked in water over night. Next day wash it again and use strainer to clear the water. Now take a blender and put 4 spoon of white lentils in it and blend it.

If blender does not blends then add some water. Remember only use that much water required otherwise too much water can cause problems. Less the water used, Softer your Bhalla | Baray | Varra will be.

After white lentils are blended, it will look like a smooth paste. Now add Salt, carom seeds, cumin seeds, baking powder and gram flour in it. Mix all these ingredients with help of an egg beater. After mixing its time to use your hand.

Mix the material only in one direction with your hand. Do not stir. You will have to move your hand for about 15 to 20 minutes. After that to know if your material is ready or not. Just take some mixture in your hand and turn your hand upside down. If your mixture does not falls then that means your mixture is ready.

Now lets fry our Bhallas. Preheat oil in the fry pot. Take mixture in your hand and put it in the fry pot. After 2 to 3 minutes when bhallas protuberate, change their sides. Take out your bhallas in a tray when they are ready. You can also store this Bhallas in a air tight container for a month. Just pack them and freeze them. Before using Bhallas we soak them in water.

Making Dahi Bhalla final step

Take Yogurt in a bowl and beat it with egg beater so it becomes smoother. Then add Salt, red chili powder and a cup of milk. Mix it well again.

Now take a dish in which we will setup our Dahi Bhallas. First put a layer of yogurt in the dish and then put your bhallas over it. Make sure that you squeeze out all the water first from Bhallas.

Then spread chickpea over it. After that add onions, boiled potatoes and sliced tomatoes on it. Then spread another layer of yogurt on them. Now garnish it with fresh coriander and sprinkle some spices on it. We used cumin powder, dry coriander powder and Chaat masala spices.

Now add some layers of Green Chatni - Green Sauce and Meethi Chatni - Imli Alu Bukhara Chatni on it. Your Dahi Bhallas Adult version is ready.

For Kids version. I just used Yogurt, Dahi Bhallas, Salt, some red chili and sauces only. Enjoy this recipe with your family and friends.

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Chicken Puffs are Mouth watering, Kids Favorite recipe but an adult who will try this will become a kid for sure. Creamy filling and soft texture will not let you stop until all puffs are eaten. Enjoy.

Watch Recipe Video or Read Text Below.

Preparation time: 20 mins and 2 hour Wait time for dough.
Cooking time: 10 mins for material + 10 to 15 mins for baking.

Ingredients

DOUGH

White flour - 4 cup - Maida
Cooking Oil - 4 tbsp - Tael
Salt - Half tea spoon - Namak
Sugar - 1 tea spoon - Cheeni
Egg - 1 piece - Anda
Yeast - 1 small pack - Khameer
Nido Milk Powder - 2 tbsp - Khushk Dudh

Filling Material

Chicken - 1 and half cup - Murgi
White flour - 2 tbsp - Maida
Butter - 2 tbsp - Makhan
Salt - 1 tea spoon - Namak
Black pepper powder - 1 tea spoon - Kali mirch
Onion - 1 med size - Payaz
Green Chilies - 5 pcs chopped - Sabaz mirch
Fresh milk - 1 and half cup - Dudh

You will also need an extra egg and sesame seeds.

Making Chicken puffs

Preparing Dough

Take a bowl and strain White flour in it and add all above mentioned ingredients of dough in it and mix them well with your hands.

Now take Lukewarm water and add some in dough material and keep mixing the material until it comes in to proper dough shape. Make sure that you do not turn your dough too hard neither too soft. It should be normal soft. When you dough is ready then take some cooking oil in your hand and grease dough and bowl with it. Now cover your bowl with a napkin and lid. Give it some rest in a warm place for at least 2 hours for better results.

Preparing Filling material

Take pan and add butter in it. After it melts then add 2 tbsp white flour in it. Mix it for 2 to 3 minutes. Now add fresh milk in it and keep stirring spoon while adding milk so it does not becomes granular. After adding milk take an egg beater and mix it for 2 to 3 so if there are an remaining granular pieces remaining then they mix up well with the material. Now add Salt, black pepper and chicken in this material and mix it well. After mixing chicken add chopped onions, green chilies and fresh coriander in it. Now mix them again and let the chicken cook. Chicken will get ready in 3 to 4 minutes but you should check yours as time may differ due to quality of the chicken meat.

Final Making

Take out bowl of your dough which will look raised now. Grease your hands and a tray. Now make small doughs out of it just like you make a dough for Roti bread but smaller in size. Now Roll them with Roll pin and fill them with material we prepared above and close them.

Do give them different shapes please refer to the video as we have shared different ways to make shapes in it which can not be written here.

After closing them take an egg and beat it. Now put beaten egg over your puffs with help of a brush and sprinkle sesame seeds over the puffs.

Now bake them in preheated oven at 180 degree Celsius heat. It will take about 10 to 12 minutes to bake but you can check your puffs after 10 minutes to know if they need more heat. When they are ready just broil them to bring a beautiful color on them. Now they are ready. Enjoy these delicious Chicken puffs with your friends and family.

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Stuffed Gourd - Tinda recipe is a vegetarians favorite recipe. Those who do not like to eat Tindai still give it a try because of the unique look and different style of cooking. After trying this many have become fan of this recipe. So do give it a try.

Preparation time: 15 mins
Cooking time: 10 to 15 mins

Ingredients

Filling Material

Indian gourd - 500 gram - Tindai
Cooking Oil - 2 tbsp - Tael
Potato - 1 small piece - Aloo
Onion - Half piece - Payaz
Green chili - 1 piece - Sabaz mirch
Dry pomegranate seeds paste - 1 Tea spoon - Anaar dana
Salt - 1 tea spoon - Namak
Turmeric powder - Half tea spoon - Haldi
Red chili powder - Half tea spoon - Laal mirch powder
Tooth picks - As required

Masala - Spice Material

Tomato - 1 piece - Tamatar
Green chili - 1 piece - Sabaz mirch
Garlic ginger paste - 1 tbsp - Adrak Lehsan paste
Onion - 1 and half piece - Payaz
Ginger sliced - 1 piece - Adrak ka Tukra
Turmeric powder - 1 tea spoon - Haldi
Salt - 1 tea spoon - Namak
Red Chili powder - Half tea spoon - Laal mirch
Cooking oil - 60 ml - Tael
Red chili flakes - 1 pinch - Daadar mirch
Fenugreek powder - 1 tbsp - Dry Kasuri Methi
Dry Coriander powder - 1 tbsp - Khush Dhania powder
Yogurt - 1 cup - Dahi

Making Stuffed Gourd

Cutting Gourds

Lets start with cleaning and preparing gourds. Peel or scratch skin of gourds and put them in a bowl of clean water. After all gourds are cleaned, cut top of the gourd. It will be like taking off cap of the gourd. Secure the cap and now take out the inner material of the gourd in a plate without damaging the sides of the gourd. Also do not take knife too deep in gourd that when we fill it then it gets leak.

Filling of Gourd

First we will beat the inner material of gourds in mortal and pestle. Then take a fry pan and put oil in it and wait it to get hot. When oil gets hot then add potatoes which we cut in small pieces and wait for them to turn lite golden.

When potatoes change their color then add all the ingredients mentioned above in ingredients of filling material and mix them well. Now cover the fry pan with its lid and wait for 2 minutes so the spices become soft. After that add coriander in it and mix it. Filling material is ready.

Now take a gourd and fill it with the material we just made. Make sure that you do not over fill it because you will not be able to close stuffed gourd and while cooking gourd it will cause trouble.

After filling the gourd, put its cap back on and seal it with a tooth pick. Push tooth pick through the cap in to the wall of the lower gourd. Two tooth picks will be enough to lock the cap. (See video for guidelines)

Preparing Masala - Spices of Stuffed Gourd

Put oil in cooking pot and when it gets hot add onions. When onions get lite golden add ginger garlic paste in it. When ginger garlic paste changes color then add tomatoes and mix them well. After mixing cover lid of the cooking pot for 2 to 3 minutes.

Now add all the dry spices and mix them. Also mash the spices with spoon and make them smooth / soft. Now add 3 tbsp yogurt in cooking pot and mix it well.

Now turn flame to Low and put all stuffed gourds in the cooking pot and close its lid for 7 to 8 minutes. After cooking gourds like this now open the lid and with help of spoon now move them with lite hands. Cover them with spices. If you feel that your gourds are bit dry then never add water in them. When i felt that they were bit dry i added 6 to 7 tbsp yogurt again. Some times gourds also disperse water, in that scenario do not use much yogurt like me.

After mixing them again close the lid and keep them on dham (steam cook) for 5 to 10 minutes. Your Stuffed gourds are ready. Enjoy.

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If you are craving for something meaty then Beef potato steam recipe is for you. It is tasty, juicy, easy to make & quick recipe. It does not requires a lot of ingredients and is healthy recipe than fried versions.

Preparation time: 5 mins
Cooking time : 15 mins

Ingredients

Beef Meat - 2 kg - Beef Gosht
Potatoes - 6 pcs - Aloo
Salt - 1 tbsp - Namak
Black Pepper Powder - Half tea spoon - Kali Mirch Powder
Red Chili Powder - Half tea spoon - Laal mirch powder
Cumin Powder - Half tea spoon - Zeera Powder
Blend of Spices - 1 tbsp - Chaat Masala
Soy Sauce - 2 tbsp - Soya Sauce
Chili Sauce - 2 tbsp - Laal mirch sauce
Cooking oil - 2.5 tbsp - Tael
Vinegar - 2 tbsp - Sirka
Lemon Juice - 2 Piece - Nimbu ka Ras
Yogurt - 1 cup - Dahi

Making Beef Potato Steam recipe

After reading ingredients above you might be thinking that making it will be hard or have several steps. Well nope, It is really quick and easy to make.

Add all above mentioned ingredients in Pressure Cooker except Potaotes and mix them well. After that pressure cook meat for 8 to 10 mins. The time to cook meat might be different depending on the meat you are using so after 10 mins check if you need to cook it more or not.

When meat is ready then add potatoes in pressure cooker and only add 1 tbsp Soya sauce over them. Now mix them and pressure cook them for 3 to 4 mins. After that just check if they are well cooked. Now serve it to your family and enjoy.

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Karela also known as bitter gourd or bitter melon is a vegetable full of nutrition. Karela Bhur means Skin of bitter gourd. It contains proteins, vitamins B & C and calcium. Also it is really beneficial for people with diabetes. It will also help you make your immune system stronger as we really need that after "Covid19-spread".

People waste the skin of Karela / Karela Bhur but this recipe is made from the peeled skin of it. This might be unique recipe for you but do try as it is really delicious and healthy. 

Watch Video of this Recipe

Preparation time: 10 mins.
Cooking time: 15 mins.

Ingredients

Peeled Skin of Bitter Gourd - 2 kg - Karela ki Bhur
Cooking oil - 1/4 cup - Tael
Garlic Ginger Paste - 1 tbsp - Lehsan Adrak Paste
Green chilies - 3 pcs - Hari Mirch
Ginger sliced - 1 pc - Adrak Katti
Onion - 3 med pcs - Payaz
Tomatoes - 4 pcs - Tamatar
Salt - 1 tea spoon - Namak
Red Chili Powder - Half Tea Spoon - Laal Mirch
Turmeric Powder - Half Tea Spoon - Haldi Powder
Red Chili flakes - Half Tea Spoon - Daadar Mirch
Dry Coriander Powder - 2 tbsp - Khush Dhania powder
Fresh Coriander - Half cup - Taaza Dhania

Making Karela Bhur

Peel off skin of Bitter gourd in a plate. We are going to make this recipe with the peeled skin. After that cut the skin in smaller pieces. Now add 2 tbsp Salt in it and scuff it with your hands. This will end its bitterness. After that wash it. Repeat this step 3 to 4 times.

Now take peeled skin out of water. Squeeze it hard between your hands so no water remains in it and then put it in a strainer. Now preheat oil in a frying pot and fry karela bhur (Peeled skin of bitter gourd) in it. When they are ready then take them out in a strainer.

Note: You can use Skin of bitter gourd without frying them directly in to spices but we are sharing the way we like them.

Lets prepare spices for Karela Bhur Now. Take a cooking pot and add cooking oil in it. After oil gets hot, add ginger garlic paste in it and fry it until it becomes lite golden. Now when ginger garlic changed its color add tomatoes in it and mix them well. After that add all dry spices in it and mix them well. Now put it on low flame with lid covered for 5 minutes.

Open the lid now and Saute the spices well and make them softer. You can also use masher to make spices softer. Now add onions, green chilies and garnished ginger in it and mix them. After that add Karela Bhur in it and mix them well again. Now again put it on low flame with lid covered for 5 minutes.

After 5 minutes your Karela Bhur recipe is ready. You can garnish it with green fresh coriander and enjoy this Immune booster recipe.

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Methi - Fenugreek is an healthy seasonal vegetable. It contains Iron and Vitamin A-B-C. It is also good for digestive system. This Methi Puri recipe is deep fried but is very lite on stomach and delicious at the same time. We eat it with Aloo bhujia but our children love it without any supporting dish.

Watch recipe Video

Preparation time: 20 mins
Cooking time: 5 - 10 mins

Ingredients

Fresh Fenugreek leaves - 4 bundle - Methi
Water - 1 glass - Paani
Blend of spices - 1 tea spoon - Garam Masala
Ginger - 1 big piece - Adrak
Green chilies - 10 pcs Medium size - Hari mirch
Cooking Oil - 50 ml - Tael
Salt - 2 tbsp - Namak
Red Chili Powder - 2 tbsp - Laal Mirch Powder
Fenugreek Powder - 1 tbsp - Kasuri Methi
Wheat Flour - 6 cup - Desi Aata
Cooking Oil

Making Methi Puri Recipe

Add all the above mentioned spices except oil and flour in grinder and blend them. You should make a thick paste out of it. Do not add water more than a glass otherwise it will become thinner.

Now add the material in to wheat flour and make dough out of it. Add oil during the process and mix it. If there is still dry flour add a little bit of water. Make sure the dough is hard not soft. After you have turned the flour in to dough grease it with oil. You can put in a bowl and store it in your refrigerator.

To Fry Puris we have preheated the oil. Now after greasing our hand with oil we will make smaller doughs. After that turn doughs in to Roti Shape - Plain puris. Make sure that you do cut puri with your nails because it will not let your puri Protuberate while frying.

Now just put Methi puri in deep fry pan and start pouring oil with a spoon on its sides so the puri protuberates perfectly. When it proturberates just chage its side and dish out. Enjoy

Click here to see Aloo Bhujia Recipe - Potato Sabzi by Mayelas Kitchen

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About

I am a foodie. I invent and try new recipes regularly. Instead of keeping flavors limited to me, i have decided to share it with every one through my recipe blog and Youtube channel. I make Pakistani, Indian, Yemeni, Arabic, American, British and different recipes from other parts of the world and love to share them with my viewers and readers. Do try my recipes as i have shared them in an easy to understand way. Enjoy. Do not forget to Like my Facebook page and subscribe my YouTube channel.
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