A classic, low-calorie mixed vegetable raita recipe made with fresh cucumbers, tomatoes, and soothing yogurt. The perfect cooling side dish for spicy meals!
Veggie Raita is the simplest veggie raita recipe that requires just a few ingredients and some chopped veggies. It can lift your meal to several notches. I serve veggie raita with parathas, pulao,chicken biryani, khichdi, tahari, and just about everything.
It makes for a wholesome and delicious side dish and can be rustled up in a jiffy. Mix Veggie Raita is a very delicious and
healthy Recipe as well. It is a healthy meal, full of nutrients and an energetic side
dish, so let's begin.
Recipe tips:
You can add any vegetables or herbs that you like; just be sure to chop or grate them finely. Grated carrots, finely chopped capsicum, and cucumber work well. If you choose to use a potato, make sure it is boiled first.
You can use either green chili or red chili powder for some heat. If you prefer, feel free to skip both options.
Adding black salt enhances the flavor, so I recommend using it. If you don’t like black salt, you can substitute it with regular table salt.
This dish can be stored in the fridge until evening, but it is best enjoyed fresh.
If you have tried this Veggie Raita, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Fish Fry is a spicy, crispy-flavored seafood meal, made with some basic spices and then deep-fried. Every city in Pakistan presents its own taste and culture, and Lahore, the most historic city in Pakistan, presents its spicy and crunchy Lahori fried fish recipe. This Pakistani recipe is eaten all over Pakistan, especially during the winter season, but no other city does it better than Lahore.
Lahori fish is famous all over Pakistan, and in winter, eateries and restaurants that serve fish can be seen jam-packed with customers who are willing to get their hands on the hot, steamy fried fish recipes. This recipe was made famous by roadside fish eateries and restaurant-style. Before the process of frying, the fish is covered in a batter or flour, which is mixed with herbs, masala, and spices.
It is eaten all over the world, including in Britain, the USA, and European countries. Both varieties of fish, i.e., saltwater fish and freshwater fish, can be fried using the same frying techniques and can be served with various sauces, French fries, and rice.
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To make this recipe, firstly rinse the fish fillet by applying flour and turmeric powder; with this method, the smell goes away. You can find this method in my previous post, Easy Fried Fish.
Crush the garlic cloves in a mortar.
Take a bowl or plate and add lemon juice and garlic.
Now add the combined powdered spices.
Stir to mix well by splashing some water, then add gram flour and mix with spices by adding 1-2 tbsp water, and make a thick paste.
Now coat the masala paste on the fish fillets very well. Once all the masala paste is applied to the fish fillets.
Keep in the refrigerator for marination for around 5-6 hours.
Heat the oil in the wok on a medium flame.
In the meantime, take out the marinated fish from the refrigerator, mix it all again, and adjust salt and spices if needed.
Slide the fish in medium-hot oil and let them fry on medium-high flame, then flip the side of the fillets, fry each side of the fillet for 3-4 minutes, and fry 1-2 fillets in one batch, until you get a nice brown color.
Drain them out on a kitchen towel. Now transfer to the serving plate and garnish with onion slices and lemon wedges.
Step-by-step guide to making quick, delicious Shahi Tukra with milk and fresh mawa crumbles. Perfect creamy instant sweet dish for festivals and special occasions!
Shahi tukda, having its roots in Mughlai cuisine, is a rich and creamy royal dessert made up of bread, condensed milk or cream, dry fruits, along with khoya or powdered milk, It is particularly prepared during the festive month of Ramzan and on Eid, and it is also known as Double ka Meetha.
Shahi Tukda is a royal dessert made by deep-frying bread and then drizzling it with thick, luscious rabdi. This delightful treat is not only one of the best desserts but also easy to make. Here’s how to prepare Shahi Tukda at home.
Pakistani cuisine offers a wide variety of dessert options. You can continually create new varieties, and there will always be more to explore. However, one of the most noteworthy desserts in Pakistan is Shahi Tukda.
My Latest Video: Shahi Tukda Recipe:
Interestingly, despite it being a royal dessert, you would be pleased to know that it is, in totality, a simple dish to pull off. Hence, I have often made and served it at festivals as well as parties.
These days, many people try the Shahi Tukda Recipe with condensed milk or with milkmaid, which is really fine. However, in the earlier days, it was made by frying the bread slices in pure ghee and topping them with reduced milk or rabdi.
Especially relevant is the fact that you can keep the bread pieces ready and assemble them just when your guests arrive. That way, they wouldn’t go all soggy. It is as simple to make and serve.
My grandmother used to prepare it on special occasions
But I thought, why don’t we make it without any occasion? So, the main ingredients are bread, cream, and khoya. I used homemade khoya; you can use store-bought if available easily in your area. Here I will tell you step-by-step photos you must follow. So, let’s begin with step-by-step photos....
Tips to make the Best Shahi Tukda:
To prepare shahi tukda, use slices of stale bakery bread
Use fresh milk instead of tetra-pack milk
If you have any health issues, you can skip the cream
Instead of white sugar, you can use brown sugar as well
Frying bread slices in Desi ghee will bring out the real taste of Mughlai cuisine
While frying the bread, be very careful. It burns in a second. So make sure the ghee is not too hot, and fry the bread slices on medium-low heat until they are golden brown.
The sugar syrup should not be too thick. Just let the sugar melt, then cook the syrup for 5-6 minutes on low heat.
The rabdi to top shahi tukda should be of a flowing consistency but not too thin.
If you like crunchy shahi toast, dip the bread in syrup for just 5-10 seconds. If you like it soft, dip for 15-20 seconds.
If you have tried this Shahi Tukda, then don’t forget to rate the recipe. You can also follow me on social media.
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To prepare shahi tukda, first cut the bread slices in half to a rectangular shape or as the desired shape, and set them aside...
Boil the fresh milk properly.
Coarsely chop the almonds and pistachios, and chop the coconut into slices. Note: prepare homemade khoya according to my recipe, or can be used store-bought
Add sugar and water in a saucepan/pot, cook the sugar syrup till it starts bubbling, then add food color. Stir to mix well, and further cook until the syrup thickens, then add kewra essence.
Heat the ghee in a frying pan, turning the flame to low, then place bread slices in medium-hot oil/ghee; shallow fry each side for 2 minutes or until nice golden color.
Repeat the same process with all remaining slices; shift to another dish.
Heat up the milk by adding green cardamom powder, and keep stirring on low-medium heat.
When the milk is thickened, reduce the heat to low; now put khoya and cream in the milk.
Keep stirring until khoya and cream dissolve. Turn off the flame.
Now add sugar syrup to the prepared milk mixture.
Set all the fried bread slices on thedish..
Now start to pour the mixture over the bread slices. Right after sprinkling khoya
Then garnish it with dry fruits. Shahi Tukda is done now; keep it in the fridge for an hour.
Ditch the store-bought packets! Discover the best easy DIY chicken broast seasoning mix. Perfect for coating juicy, ultra-crispy broast or fried chicken.
Spicy Broast Masala Powderis a blend of various spices, two types of flour, and cornflour that provides a flavorful coating and spiciness to the chicken breast. This is my own version available in the market under different brand names. However, in terms of cost and quality, this broast masala powder is much better than store-bought options.
Crispy fried chicken or broast chicken masala powder is my unique fried/broast chicken recipe that has just the right amount of spices to cater to the Pakistani taste palette. The chicken has a nice golden crispy exterior, and at the same time, the batter keeps the chicken under it moist and juicy.
An easy and quick you just will require chicken and then coating with this superb powder spice coating. Ingredients can also be stored in the refrigerator, as you can make zinger broast burger and fried chicken using the same powdered spices
If you have tried this Chicken Broast Masala Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
