Simple Egg Omelete Recipe.

Simple Omelet Recipe.

Omelet is a simple and healthy recipe. Omelet is a dish made from beaten eggs fried with butter or oil in a frying pan. Omelet is a wholesome breakfast food, that can be given to children for their growth.

Ingredients

1 Eggs 2

2 Onions chopped 2 tsp

3 Green Chili deseeded and chopped 1 tsp

4 Salt As per requirement

Method

1 Add onions green chilies and salt in a bowl and mix .

2 Break the eggs in the bowl.

3 Beat the eggs until frothy.

4 Add oil in a frying pan on medium heat.

5 Add the egg mixture on pan and allow to cook until base is done.

6 Flip when base is done and cook till done.

7 Serve egg omelet with roti or bread.

Mughlai Pasanda Recipe. How to make Mughlai Pasanda.

Mughlai Pasanda Recipe. How to Make Mughlai Pasanda.

Pasanda (Urdu: پسندہ‎‎) is a popular meat dish from the Indian subcontinent, notably North Indian and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.

Ingredients

1. Lamb's Boneless Meat (or Mutton)cut into 1 inch piece 500gm
2. Yogurt 150gm
3. Clarified Butter/ Ghee 150gm
4. Ginger Garlic Paste 2 Tablespoons
5. Red Chili Powder 2 Tablespoon
6. Garam Masala 1 tbsp
7. Black Pepper 1 tbsp
8. Caraway Seeds 1 tbsp
9. Green Cardamoms 2
10. Onion 2 large
11. Almonds 10-15
12. Bay leaves 2-3
13. Cloves 4-5

How to Make Mughlai Pasanda

1. Lightly pound the meat cubes using a meat hammer. You can buy one here.

2. Put meat in a bowl and add yogurt, black pepper, ginger garlic paste and salt. Mix the ingredients well and put it aside for at least 4-5 hours.

3. If you don't have that much of time then use raw papaya only 1 cm cube. Ground it and add in the marinade and keep for 15 min.

4. Heat ghee in a pan and saute caraway seeds, till fragrant.

5. Add sliced onions and fry them till golden brown. Remove from ghee.

6. Grind these onion in a grinder with almonds.

7. Add bay leaves, green cardamoms and cloves in ghee and saute them.

8. Add marinated meat and saute the meat for 5-6 min. After that add marinade on low flame.

9. When the meat is half done add onion almond paste with continous stirring.

10. Cook with lid closed until the meat is completely tender and serve the Pasadena with nan or rice.

If you like the recipe then please follow the blog for more tasty and  interesting recipes. Please do share with your friends. 

Feedback are welcomed.

Best Peshawari Namkeen karahi Gosht Recipe.

Best Peshawari Namkeen karahi Gosht Recipe.

Peshawari namkeen gosht is a Pakistani dish. Peshawari Namkeen gosht is very easy to cook. You just have to fry the meat in seasoning until its done. My sister Sumaira made this recipe and i have loaned it from her.

Ingredients

1 Mutton 1 kg

2 Tomatoes 4 big size

3 Ginger paste 1 tbsp

4 Garlic paste 1 tbsp

5 Black Pepper 1 tbsp or as much you require

6 Clarified Butter 1/2 cup

7 Green Chili 5-6 

8 Salt to taste

Method

1 To make Peshawari Namkeen karahi gosht Heat clarified butter in a wok on high flame and add mutton in the hot clarified butter.

2 Fry mutton on high flame until the colour of mutton changes.

3 Add salt when water from mutton comes out.

4 Cook in the same water until mutton is soft on medium heat. Add water if you need to.

5 Add ginger garlic paste and stir fry for 1-2 minutes.

6 Add sliced tomatoes and cook until mutton is done and all water has dried up.

7 Add freshly grounded black pepper powder and mix properly.

9 De seed the green chili and garnish the Peshawar karahi gosht.

Enjoy the best recipe of Peshawari Namkeen gosht. 

Custard Powder Halwa Recipe- Easy Halwa Recipe.

Custard powder halwa

Custard powder Halwa Recipe- Easy Halwa Recipe.

Custard powder halwa is an easy dish which you can make in just 15 minutes. Custard powder halwa is  so easy that a beginner can also make it without any hassle.

Ingredients

1 Clarified Butter ( Desi Ghee) 6 tablespoon

2 Sugar ( Chini) 2 Cups

3 Custard Powder 1 cup

4 Cashew ( Kaju) 15-20 crushed 12-13 whole for garnishing

5 Melon Seeds ( Kharbooz) 2 tablespoon

6 Water ( Pani) 2 cups

7 Kewra Essence 2 drops.

Custard powder halwa.

Method

1 Heat clarified butter in a nonstick pan and fry cashew and melon seeds till golden brown. Keep the flame medium.

2 Add Sugar and Custard powder and mix thoroughly to avoid lumps.

3  Add water and keep stirring continuously and cook on low flame.

4 After 5-6 minutes the mixture will start becoming transparent here and there and after some time will be almost transparent.

5 Cook until the mixture started leaving the edges of pan and whole mixture comes as a single mass.

6 Add kewra and mix thoroughly and test the consistency of halwa in a greased tin . Pour some drops in tin and cool the mixtures. if it gets hard jelly like then its almost done.

7 When done remove from heat and pour into greased tin to set.

8 When cooled invert tin on a plate and cut into pieces. Garnish with remaining cashew.

Hari Mirch Qeema Recipe. How to Make Hari Mirch Qeema.

Hari Mirch Qeema Recipe

Qeema or keema is a traditional Indian dish which is made from minced meat. Hari mirch qeema seems to be quite spicy but the tastes are very mild. We usually make Hari Mirch Qeema on several occasions. Even my son who is just 2 years old loves the Hari Mirch Qeema.

Ingredients

1 Minced Meat ( qeema) 1 kg

 2 Onions ( Pyaz) 250 gm

3 Green chilies slitted and deseed125gm

 4 Turmeric Powder ( Pisi Haldi) 2 tsp

 5 Cumin Seeds ( Safed Zeera) 1tsp

 6 Clove ( Laung) 3

 7 Black Peppers ( Kali Mirch) 10 

 8 Black Cardamoms ( Badi Ilaichi) 2 

 9 Cinnamon Stick ( Dalchini) 1inch

10 Coriander Powder ( Dhania ) 2 tsp

11 Ginger Garlic Paste ( Adrak Lehsun Paste) 2 tablespoon

12 Yogurt ( Dahi) 250gm / Tomato ( Tamatar) 2

13 Kewra 2-3 drops

14 Clarified Butter ( Desi Ghee) 200 gm

15 Salt as per your requirement

Recipe

1 Heat clarified butter in a thick bottomed pan.

2 Add sliced onions in ghee and saute them.

3 When onions start to get brown or onions get white and soft remove onions from pan.

4 In the clarified butter which was left in pan after onion frying add cumin seeds, cloves, black pepper, black cardamoms, cinnamon stick, qeema and ginger garlic paste and fry.

5 Take salt, coriander powder and turmeric powder in q bowl and add 2 tablespoon water and then add in qeema and again fry.

6 When the smell of spices starts coming add yogurt or tomatoes whichever is easily available.

7 Cook for some time.

8 When qeema is almost done add fried onions and green chilies and cook for 2-3 minutes.

9 Serve with hot butter naan or you can have hari mirch qeema with Dalia. 

Recipe Of Dalia. How to Make Broken wheat Dalia. Recipe of Porridge.

How to Make Dalia. Recipe of wheat Porridge.

Dalia, a simple porridge made out of cracked wheat, is a common breakfast in northern India and Pakistan. Dalia is cooked in water or milk. Dalia is often cooked or served with flavourings such as sugar, honey, etc. to make a sweet dish, or mixed with spices, vegetables, etc. to make a savoury dish.

Today we will make an easy savoury dish that children will love to eat. 

Ingredients.

1 Dalia ( Broken Wheat) 300 gm

2 Channa Dal ( Split Bengal Gram) 200 gm

3 Hari Mirch ( Green Chilies) 8-10

4 Pyaz ( Onion) 1 medium chopped

5 Salt as per your requirements

6 Ghee ( Clarified Butter) 100 ml + 100 ml

Recipe

1 These days you can find the Dalia in any grocery store. Just check it for any debris or dirt in it.

2 Wash Channa Dal separately.

3 Heat pressure cooker and add Dalia and dry roast it till light brown.

4 Remove Dalia and add ghee or clarified butter. Add chopped onion and stir fry till transparent.

5 Add green chilies and fry for some time.

6 Add Channa Dal and roast it some more.

7 Add Dalia and 2.5 litres of water.

8 After 3 whistles remove from flame. When all the pressure is removed from cooker then remove the lid.

9 Serve and eat Dalia with ghee on top and with Aam Ka achar.

Precautions

Do not over roast the Dalia. You can add two spoons of ghee while roasting. 

Firni, Ferni, phirni recipe. How to make Punjabi Firni.

Punjabi Rice Firni (pudding) Recipe

Firni is a classic north Indian dish that is must for special occasions like Ramadhan, Eid, Diwali and Karvachauth.

Firni is quite easy to make and loved by all. Firni is made by cooking ground rice ( preferably basmati rice) with milk. Apart from firni, kheer is also loved by many as they are almost the same dishes. The ingredients of both are same except in kheer whole rice is used but in firni the ground one is used.

Ingredients

1 Rice ( Basmati chawal) 50-60 gm

2 Milk ( Full Cream) 1litre

3 Almonds ( Badaam) 15-20

4 Raisins ( Kishmish) 15-20

5 Coconut grounded ( Narial choora) For garnishing

6 Pistachio ( Pista) 10-15

7 Cuddapah Almond ( Chironji) 1 tablespoon

8 Sugar ( chini) 120-180 gm

9 Kewra 4-5 drops

10 Green cardamom ( Hari ilaichi) 2-3

How to Make Recipe

1 Rinse the rice in water and soak them overnight.

2 Drain the water and grind dry rice in a dry grinder till the consistency is like suji or semolina.

3 Heat the milk in a thick bottomed pan or kadhai.

4 Let the milk boil. Reduce the flame and add ground rice and stir continuously.

5 On medium flame cook the rice in milk with continuous stirring so that the lumps are not formed.

6 Slice the almonds and pistachio. Keep aside some of these for garnishing. Powder the green cardamoms in a pestle and mortar.

7 When rice is almost cooked add sugar, almonds, raisins, pastiches, cuddapah almonds and kewra water.

8 cook for another 5-6 minutes until rice is cooked and firni thickens.

9 Pour the firni in serving bowls and garnish with ground coconut almonds and pistachio.

10 When firni gets cooled refrigrate it and serve when chilled.

Recipe of Veg Shami Kabab. How to make Veg Shami Kabab.

Veg Shami Kabab Recipe.

           Shami kabab is very popular Mughal Indian dish made from minced meat, lentils and spices. These kababs are mouth dissolving and tasty. 

          But today we are making veg shami kabab for my vegetarian friends. These will give you almost the same flavours as of non veg shami kabab.

Ingredients

1. Soybean chunks ( Nutri chunks) 100 gm
2. Split chickpeas (Chana daal) 75 gm
3. Black Cardamom ( Badi ilaichi) 2
4. Cloves ( Laung) 2
5. Black Pepper (kali mirch) 15 nos
6. Cinnamon Stick ( Dalchini) 2 inch
7. Cumin Seeds (Zeera) 1 teaspoon
8. Garlic (Lehsun) 5-6 
9. Ginger chopped (Adrac) 1 inch
10. Onion chopped (Peyaz) 1 Big
11. Green Chili chopped (Hari mirch) 4-5 
12. Red chili (Laal Mirch) 4
13. Mint Leaves chopped(Pudina) 1Tablespoon 
14. Lemon (Nimboo) 1 
15. Salt as per your taste
16. Oil for frying.

Method

Boil Soybean chunks with split chickpeas, black cardamom, cloves, black pepper, cinnamon stick, cumin seeds, garlic,red chili, salt and ginger until completely tender. 

Drain the water and again heat on slow flame so that all the water get evaporated without burning the mixture

Grind the mixture to a paste without adding water, for this you can use pestle and mortar.

Add chopped onion, green chillies, mint leaves and lemon juice in the paste and mix well.

Make small round patties and pan fry with little oil in a nonstick pan.

Serve hot with mint curd chutney or onion and lemon with Indian Masala Chai.

Palak Pakora recipe( How to make spinach leaf fritters).

Spinach fritters recipe, How to make spinach fritters. Palak pakora recipe.

Spinach fritters or pakoras are crispy and golden easy to make and kids love them. In this recipe spinach leaf is dipped in spiced gram flour batter and then fried till golden brown. You can serve it with tomato sauce for kids and with Indian masala chai for adults with Aloo pakora.

Ingredients 

1 Spinach leaves ( Palak patta) 250 gm

2 Gram flour ( Beasan) 150 gm

3 Red chili powder ( Laal mirch powder) 1/2 teaspoon

4 Carom seeds ( Ajwain) 1/2 teaspoon

5 Salt as per your requirements

6 Oil for frying

7 Water 150 ml.

Recipe

1 Wash spinach leaves and pat dry all the leaves so that not a single water drop is present on them. 

2 Cut any extra stem with the leaves.

3 Mix gram flour chili carom seeds and salt, add water to make a thin paste. It should not be too thick and should form a thin layer on spinach leaves.

4 Heat oil in a frying pan till medium hot.

5 Dip each leaf in the batter and fry till the spinach fritters are golden brown and crisp. This will take only half a minute so make sure to remove pakora before burning. 

6 Fry all the leaves in this manner and dry them on paper towels.

7 Serve the hot spinach fritters with Indian masala chai. 

Precautions

1 Make sure spinach leaves are totally dry as water from spinach will be added in the batter.

2 Batter should not be too thick, make it a bit runny. This will make the leaves crisp without the need of baking soda.

Aloo pakora/fritters recipe. How to make aloo pakora/fritters.

How to make aloo pakora/fritters.

Aloo pakora recipe- Aloo fritters recipe. Aloo bhajia recipe.

Ingredients(1 cup = 250 ml)

4 medium to large potato (aloo)

1 cup gram flour/chickpea flour (besan)

2 tablespoons corn flour/ rice flour/ ararote powder

½ teaspoon cumin seeds (zeera)

1 teaspoon red chili powder (lal mirch powder)

1/2 cup water

½ to 1 teaspoon chaat masala powder for sprinkling on the pakoras

1 pinch baking soda, optional
Oil for frying



Add water to the Besan.
Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
Add the Chili powder, corn flour/rice flour/ararot powder, cumin seeds and salt and stir the batter. Slice the potatoes very thinly, not thicker than 1/4 of an inch. Do not use any type of potato slicer as the slices will be too thin and pakoras/fritters will become crisp from inside and not soft.
At this point test one slice of potato in the batter.
There should just be a thin coat of batter.
Heat the oil in a pan. Add a pinch of batter in hot oil. if the batter comes up too quickly then the oil is too hot and if it does not come up or come up too slowly then oil is not hot enough. It should come up steadily and should take only 1-2 seconds.
Use a larger frying pan so that you have more surface area.
The oil doesn't need to be too deep since the potato slices are very thin.
Dip the potato slices in the batter and fry them on medium heat till they are golden brown.
Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
Fry all the aloo pakoras this way till golden from both the sides. keep a bowl of water on the work surface, so that you can quickly rinse your batter coated fingers in the bowl and then dry them with a kitchen towel. this way your hands will be less messy while making the pakora/fritters.
Sprinkle the chat chat masala on pakoras and serve hot with Indian masala chai.

Reciepe of mutton korma.

Recipe of Mutton korma.

Korma (from Turkish kavurma) is a dish originating in the Indian subcontinent, consisting of meat braised with yogurt or cream, water, and spices to produce a thick sauce or glaze. Mutton korma or chicken korma is always cooked on Eid in my home. Here is a quick guide to a mutton korma recipe.

Ingredients

1. Mutton 1/2 kg

2. Ginger paste 2 tbsp

3. Garlic paste 2 tbsp

4. Medium size onions 4

5. Big/black cardamom 3

6. Green cardamom 6

7. Cloves 5-6

8. Cinnamon 2 inch

9. Indian bay leaf ( tej patta) 2

10. Cumin seeds powder 1 tsp

11. Black Cumin (Bunium persicum) powder 1/2 tsp

12. Nutmeg 1/4 tsp

13. Mace 1/4 tsp (Javitri)

14. Coriander powder 1 tsp ( Dhania powder)

15. Salt to taste

16. Yogurt 1 cup

17. Garam masala 1 tsp

18. Almonds 50 gm

19. Oil/ Ghee ( clarified butter)60-100 ml.

Recipe

                                      Slice onions thinly and fry them in ghee/oil till golden brown. Remove and put them on a kitchen towel to cool and dry till crisp. In same oil/ghee fry the mutton till colour changes, which will be about 7-8 minutes on medium heat. Add ginger-garlic paste and fry, till the raw smell goes, on medium heat. Add coriander powder, salt, chillies, Indian bay leaf, cloves, cinnamon, cumin powder, black cardamom, garam masala and fry well again on medium heat till oil separates. 

                                      Grind the almonds and fried onions  in yogurt and make a paste. Lower the flame and add the almond yogurt onion paste and stirr continuously. Add water as per your requirements. Sprinkle nutmeg powder, mace powder and green cardamom. Cook on low heat till meat is tender.

Precautions

1. Always add yogurt on low flame.

2. If you want to tender the meat quickly then add 1/4 cm piece of raw papaya. Add papaya in the very last step.

Recipe of indian masala chai, recipe of masala tea. Recipe of masala for masala chai.

Indian Masala chai recipe

Masala chai literally means "mixed spiced tea" which is a flavoured tea beverage  made by brewing tea with Indian aromatic spices and herbs.

Ingredients

1 Green cardamoms pods ( hari ilaichi) :- 6 pods

2 Cinnamon sticks ( dalchini) :- 1 stick 6 inch long

3 Cloves (laung) :- 10

4 Ginger dried ( sonth) :- 1inch piece

5 Nutmeg ( jaiphal) :- Half a piece

6 Milk :- 1cup

7 Water :- 1 cup

8 Sugar :- As per your taste

9 Tea :- 2 teaspoons. 

 Recipe 

To make masala for Indian masala chai or masala tea first crush and grind all the dried ingredients in a mortar. You don't have to make a fine powder. Its OK if the powder is a bit coarse. Heat a pan on medium flame and saute the ground powder for a minute with continuous stirring. Make sure not to burn the powder or overheat the pan. Store the  masala for Indian masala tea/ masala chai in a airtight container.

Now heat water in a pan and add the half teaspoon Indian masala chai powder and let it simmer for 3 minutes. Add tea in the pan and again let the water boil for some time. Add hot milk in the water and again boil. In the last add sugar as per your requirement. 

Your Indian masala chai/masala tea is ready. Serve your masala chai hot with Aloo pakora/fritters/bhajia.

Precautions

1 Do not overheat the masala powder.

2 Add only boiled and warm milk in chai/tea.