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Homemade chocolate energy bars are the perfect snack to enjoy anytime you need fuel. In this guide, you’ll learn how to make your own tasty and healthy energy source full of cocoa, nuts, seeds, and other goodies.

One of the best parts of making a chocolate energy bar is getting to choose your own flavorings and toppings.

You can get creative with whatever ingredients you have on hand, like almonds, hazelnuts, coconut flakes, peanut butter chips, dried fruit, chia seeds, pumpkin seeds and more.

To really take your energy bars up a notch in taste and nutrition, try adding spices like cinnamon or cardamom for an exotic twist! Combine two or more flavors for the perfect combination of flavors that you’ll love.

These 5-minute Chocolate Energy Bars are the perfect pick-me-up.

They’re quick and easy to make, raw, vegan, gluten-free, customizable, satisfying, nourishing, happiness-inducing and chocolatey!CHOCOLATE ENERGY BARS

These energy bars take the same concept and enhance it with…chocolate! Anything is better with chocolate, right? Another great recipe that chocolate energy bars

makes even better is my Avocado Chocolate Mousse (an it’s healthy!).

#chocolate energy bars

Fasting or not, these chocolate energy bars are the perfect pick-me-up.https://www.teaforturmeric.com/5-minute-chocolate-energy-bars/They’re quick and easy to make, raw, vegan, gluten-free, customizable, satisfying, nourishing, happiness-inducing and chocolatey!

These energy bars take the same concept and enhance it with…chocolate! Anything is better with chocolate, right? Another great recipe that chocolate makes even better is my Avocado Chocolate Mousse (and it’s healthy!).

Fasting or not, these chocolate energy bars are the perfect pick-me-up. They’re quick and easy to make, raw, vegan, gluten-free, customizable, satisfying, nourishing, happiness-inducing and chocolatey! 🙂

CHOCOLATE ENERGY BARS

CHOCOLATE ENERGY BARS
Chocolate energy Bars
CHOCOLATE ENERGY BARS

CHOCOLATE ENERGY BARS

These 5-minute Chocolate Energy Bars are the perfect pick-me-up. They’re quick and easy to make, raw, vegan, gluten-free, customizable, satisfying, nourishing, happiness-inducing and chocolatey! 🙂
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine Pakistani
Servings 6 People
Calories 284 kcal

Equipment

  • 1 Food Processor

Ingredients
  

  • 1 cup  raw almonds
  • 11/2 cup  medium medjool dates, pitted
  • 1 tsp  vanilla extract
  • 3 tbsp heaped cacao or cocoa powder
  • tsp salt

Optional Add-Ins

  • chia seeds
  • chocolate chips
  •  white chocloate chips
  • cacao nibs current favorite
  • shredded coconut
  • sesame seeds
  • poppy seeds
  • ground cinnamon
  • instant coffee/espresso powder

Instructions
 

  • Add all the ingredients in a food processor. Process until the almonds have broken down well and the ingredients begins to form into a ball, about 2 minutes. If you are using chocolate chips and would like them somewhat intact, add them toward the end of the chopping.
  • To flatten into bars, either place the dough between wax paper or place it in a quart size ziplock bag and then use a rolling pin to flatten. If using a ziplock bag, use scissors to cut it open after flattening the dough.
  • Cut into bars of desired size. Enjoy right away and store the rest in the refrigerator.

Video

Keyword cocoa chia bars, healthy chocolate bar recipes, healthy chocolate nut bar recipe, homemade energy bars for runners, no bake energy bars for diabetics

No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make

WHAT IS ACHARI CHICKEN?

Achari Chicken is a chicken curry made with ingredients used to make achaar, or South Asian pickle. So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavor.

Ingredients that make Achari Chicken curry different from a regular chicken curry are:

  • Seeds or whole spices used to make achar.
  • Whole green chili peppers, sometimes stuffed with achari spices.
  • Yogurt, which gives it a richer, tangy base.
  • In terms of method, it cooks like Chicken Karahi, in that the curry is cooked down with an extra dose of tomatoes
Achari-Chicken
#Achari-Chicken

NOTES ON THE INGREDIENTS FOR ACHARI CHICKEN

In addition to foundational curry ingredients, Achari Chicken requires a few extra ingredients. Here are some notes on them:

#achari chicken
  • Fenugreek Seeds (Methi Dana) – Fenugreek seeds are an essential ingredient for Achari Chicken. Though they give a punchy flavor, they can be quite bitter, so feel free to reduce the amount if you find it too strong.
  • Nigella Seeds (Kalonji) – Nigella Sativa, not to be confused with onion seeds, are another essential ingredient. I’ve kept them minimal because they can taste quite strong. If you want them more visible throughout the curry, feel free to increase these by another 1/4 teaspoon. (More recipes that use Nigella Seeds: Haleem and Gluten-free Naan.)
  • Fennel Seeds (Saunf) – The mild, sweeter flavor of fennel seeds helps offset some of the bitter flavors of the fenugreek and nigella.
  • Chicken pieces: Like Karahi, Achari Chicken is made with a whole chicken that’s cut up into small to medium pieces, also called karahi cut (~18 pieces). I prefer it with bone-in chicken, but I’ve shared how to make this curry using boneless chicken below.
  • Green Chili Peppers: Large, mild green chili peppers are sometimes stuffed with achari masala (or a blend of achari spices + lemon) and added to Achari Chicken. To keep things simple, I’ve added a few unstuffed whole chili peppers (such as Serrano or Thai chilis) toward the end of cooking.
  • Yogurt – Use plain, whole milk (full-fat) yogurt. Yogurt substitutes: I haven’t tried these myself, but coconut milk/cream, dairy-free yogurt, or cashew paste would all work here.
  • Oil – You can use any neutral oil, and even a bit of mustard oil if you’d like.
    • Mustard Oil – Mustard oil, a pungent oil made from mustard seeds, is often used to make Achari Chicken. My father-in-law once told me that when he was a child, his mom used mustard oil to make curries. Here in the U.S., it’s banned for consumption due to high levels of erucic acid (Source). Though I haven’t tried it myself yet, if you’re comfortable using it, a small amount would be perfect here.

Achari-Chicken
Achari-Chicken

HOW TO MAKE ACHARI CHICKEN

Here’s what we’re trying to achieve at each step:

  • Heat the oil and add the seeds. Adding them early on helps reduce their bitterness while infusing the oil with the achari flavor.
  • Brown onions: Brown the onions to form the base of the curry, then add garlic and ginger.
Achari-Chicken
#Achari-Chicken
  • Sauté the chicken: This technique, called ‘bhunai‘ sears the meat and gives it richer flavor and color.
  • Add the tomatoes, green chili peppers, and spices. The moisture from the tomatoes along with a bit of water will be enough to cook the chicken while keeping it moist.
#achari chicken
  • Cover + Cook: Like a braise, a slow simmer will ensure tender chicken and well-developed flavors.
  • Sauté to reduce: Once it’s done cooking, sauté out the extra water until you can see the chicken turning glossy and the oil starting to separate
#achari chicken

Add yogurt and green chili: I experimented with adding yogurt earlier but found I loved the pronounced taste and consistency it gives when added at the end. After adding the yogurt, continue to cook it through until the oil starts leaving the sides again.

HOW TO PREVENT YOGURT FROM CURDLING IN CURRIES

  1. Use full-fat, whole milk yogurt. Greek yogurt can curdle easier because of higher protein content.
  2. Let it come closer to room temperature before using it.
  3. Whisk it before adding it to the curry.
  4. Stir it in a little at a time.
Achari-Chicken
#Achari-Chicken
  • Garnish: An extra squeeze of lemon juice, cilantro, and some julienned ginger to give it a special touch.
#achari chicken

HOW TO MAKE THIS WITH BONELESS CHICKEN

If using boneless chicken breast or thighs, cut them into 1.5-inch pieces. There are 3 main differences when making this with boneless chicken breast or thighs:

  1. To prevent it from drying out, sauté it for less time after adding it to the onions (~2-3-ish minutes).
  2. Because of extra moisture from the chicken breast + tomatoes, you will not have to add any water before covering to cook.
  3. Cook/simmer for a shorter time. Depending on the size and if you use breast or thighs, 13-15 minutes of cook time should be enough
Achari-Chicken
#Achari-Chicken

VARIATIONS

I would say this is a milder (but still very flavorful!) Achari chicken. Here are a few variations you may try:

  • Add store-bought or homemade Achari Masala along with the ground spices for more punchy flavor.
  • A sprinkle of mustard seeds would be very befitting here.
  • Achar oil – I wouldn’t use achar itself as I find it takes away from the nuanced flavors, but a little oil from the bottle at the end adds a nice scent and flavor.
  • Also try our TANDOORI CHICKEN PIZZA
ACHARI CHICKEN

ACHARI CHICKEN

No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course lunch
Cuisine Pakistani
Servings 6 People
Calories 329 kcal

Equipment

  • 1 Karahi

Ingredients
  

  • cup neutral oil
  • 2 tsp fenugreek seeds, methi dana
  • 2 tsp  fennel seeds, saunf
  • 1 tsp nigella seeds, kalonji
  • 1 tsp  cumin seeds, zeera
  • 1 medium to large (~250-270 g) onion, finely chopped
  • 8  garlic cloves, crushed
  • 1 inch ginger, crushed
  • 2 lb   bone-in cut up, skinless chicken pieces , (preferably cut small – See Note 1)
  • 2 tsp  kosher salt, divided
  • 3  small (~270-290 g) tomatoes (I use Roma), finely chopped
  • 2  green chili peppers , such as Serrano or Thai chili, chopped or sliced
  • 1 tsp coriander powder
  • 1 tsp  red chili powder, or to taste
  • ¾ tsp turmeric powder
  • ¼ cup  plain, whole milk yogurt (See Note 2), whisked
  • 4  whole green chili peppers, such as Serrano or Thai chili

Garnish

  • 2 tsp  freshly squeezed lemon juice, or to taste
  • 2 tbsp  cilantro, chopped
  • ½ tbsp  julienned ginger, optional, for garnish

Instructions
 

  • Heat a large, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. The seeds will begin to sizzle. Immediately add the onions and sauté until they are lightly golden (~10-12 min). If needed, deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for a minute, until aromatic.
  • Add the chicken and 1/2 tsp salt and sauté for 5 minutes, until it changes color. Add the tomatoes, green chili pepper, coriander powder, red chili powder, turmeric powder, and remaining salt (1 ½ tsp). Continue to sauté until the tomatoes soften (~2-3 min). Add 1/3 cup water (the water should cover about 1/3 of the chicken) and bring to a boil.
  • Lower the heat to a simmer (low-medium), cover, and allow the chicken to cook for 20-25 minutes (depending on size), stirring once in between.
  • Uncover and raise the heat to high. Sauté for 4-5 minutes to reduce excess liquid. You will notice the chicken taking on a glossy appearance as the oil starts to separate, but it’ll still have plenty of curry.
  • Lower the heat to low-medium and stir in the whisked yogurt. Add the whole green chili peppers. Gently sauté for 2-3 minutes until well incorporated and you can see the oil separated from the curry. Taste and adjust salt, if needed. (I usually need another 1/8 tsp.)
  • Turn off the heat. Add lemon juice and stir to mix. Garnish with cilantro and julienned ginger. Serve hot with naan, roti, paratha, or other bread.

Video

Notes

Note 1: Achari Chicken is typically made with smaller, cut up chicken pieces, also called karahi cut. See post for how to use boneless chicken.
 
Note 2: To prevent yogurt from curdling, try to have it closer to room temperature and continue to stir while adding.
Keyword achari chicken curry, achari chicken ingredients, achari chicken origin, achari chicken pakistani, achari chicken tikka

Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nutsTested to perfection!

Seviyan or Sheer Khurma (vermicelli pudding) is a widespread Eid-ul-Fitr tradition for South Asians.

What made her Sheer Khurma special was its less-seviyan, more-milky consistency. Sana generously shared her ratios with me, which I’ve used as inspiration to develop this recipe.

WHAT ARE SEVIYAN?

The word ‘seviyan‘ itself refers to the South Asian-style vermicelli pasta used to make all types of desserts. Seviyan can be prepared dry (Sukhi Seviyan) or with milk (Doodh Seviyan/Seviyan Kheer or Sheer Khurma). In context, when I say Seviyan, I mean a milk-based toasted vermicelli pudding.

Seviyan
Seviyan

WHAT IS SHEER KHURMA?

Sheer Khurma is a milk-based toasted vermicelli pudding often made with dried dates, nuts, and other flavorings.

In Farsi (Persian), ‘sheer‘ means milk and ‘khurma‘ means dates. Given the name and luxurious additions, it’s no surprise that Sheer Khurma has Persian roots, and has evolved into the vermicelli version as we know it.

DIFFERENCE BETWEEN SHEER KHURMA AND SEVIYAN

The main difference is that Sheer Khurma is generally more elaborate in its use of luxuries like dates and nuts, while Seviyan is simpler in its method and ingredients. That said, the interpretation of these dishes varies from household to household.

NOTES ON THE INGREDIENTS OF SEVIYAN

Seviyan
seviyan
  • Pakistani or Indian vermicelli (Seviyan) – To make this recipe, you need South Asian vermicelli used specifically for making Seviyan/Sheer Khurma. It’s finer than other vermicelli pastas. A few brands I’m familiar with are Ahmed Foods, National, and Shan. They’re often labeled as ‘Roasted Vermicelli’, but we’ll be toasting them anyway. (See note below on how to use gluten-free rice vermicelli.)
  • Whole milk – I didn’t get a chance to test dairy-free options, but I think coconut milk would play well with the flavors.
  • Heavy whipping cream – Heavy whipping cream, or Double Cream for those in the UK, is the magic ingredient that makes it possible to make a quick Sheer Khurma. Without cream, you’d have to spend time reducing down the milk to give it some depth. I’ve given the quantity of 1 1/4 cup, but you can play with this to see what your ideal creamy ratio is. Try 1 cup if you want it lighter (or don’t want to use more than an 8 oz box of heavy whipping cream), or up to 1 1/2 cup if you’d like it even richer.
  • Blanched, slivered almonds – I buy these pre-made, but can do this yourself:
    • Place raw almonds in a bowl with water and microwave them for 1 minute. Drain and rinse, then peel the skin and slice into slivers.
  • Rose water or Kewra water – Both are diluted extracts that add a beautiful aroma to the finished dish. Each brand varies in strength, so adjust to taste.
  • Butter, ghee, or oil – I’ve used just enough to coat the seviyan while toasting it. If using ghee, note that it may rise to the top of the Sheer Khurma.
  • Green cardamom pods – I prefer not to bite into cardamom seeds in my seviyan, which is why I’ve used a good amount of the pods to give it flavor and scent. I break a few open to extract the flavor.
  • Sugar or sweetener of choice – The amount of sugar I’ve added is the amount you’ll need if you use 1 1/4 cup of heavy whipping cream. If you use an extra 1/4 cup, increase sugar to taste.

HOW TO MAKE SEVIYAN (SHEER KHURMA)

  • 1. Boil milk – First, heat milk and heavy whipping cream in a nonstick saucepan. Bring to a boil, then reduce to a simmer. (Don’t worry – the milk will not stick as long as you’re using a nonstick pan.)
  • 2. Toast Seviyan – Next, toast the vermicelli along with the cardamom pods for about 5 minutes. The color should change significantly, without burning it of course.
Seviyan
Seviyan

3. Combine – Add the toasted vermicelli to the simmering milk along with the sugar and any optional add-ins.

  • 4. Boil together – Raise the heat and bring the mixture to a boil. Stir constantly for 5-6 minutes, until it starts to thicken. You’re simultaneously cooking the seviyan while reducing down the milk. The important thing here is to stop boiling when it’s runnier than you prefer. Once you turn off the heat, some vermicelli will rise to the top and stay there.
  • 5. Garnish – Lastly, garnish with nuts and rose or kewra water.
Seviyan
Seviyan

HOW TO ADD DRIED DATES TO SHEER KHURMA

I experimented with adding dried dates (chuware) and was pleasantly surprised to find I actually enjoyed them. They impart a sweet, nuanced flavor to Sheer Khurma. If you’d like to add them, here’s what you’ll do:

  1. Soak 6-7 (~35-40 grams) dried dates in water overnight.
  2. Drain, pit, and chop them to your desired size. (It’ll come to about 1/3 cup)
  3. In a medium skillet, heat ghee or butter over medium heat. Toast, stirring often, for 7-8 minutes, until crisp.
  4. Add them to the milk once it begins to boil or along with the seviyan and other add-ins.

TIPS AND NOTES ON SEVIYAN

  • The tip worth reiterating – To keep its runny texture, stop boiling when it’s runnier than you prefer. It’ll get much thicker when it cools. If you prefer less milk/more seviyan or if you’re serving it warm, then feel free to reduce it down more.
  • The more it reduces down, the sweeter it gets. I suggest waiting until you’re finished boiling to adjust sweetness.
  • You can always add more cold milk to cold seviyan, hot milk to hot seviyan, sugar, etc. to ‘fix’ the consistency or sweetness.
  • If you’d like, you can toast the slivered almonds with a bit of butter on medium heat for about 3 minutes before beginning the recipe. I love adding toasted almonds along with the optional add-ins.
  • aLSO trt our more dessert recipes like Gajar ka Halwa ,INSTANT POT KHEER,

SEVIYAN

SEVIYAN

Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nutsTested to perfection!
Cook Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Pakistani
Servings 6 People
Calories 496 kcal

Equipment

  • Nonstick Sauce pan

Ingredients
  

  • 1 L whole milk
  • 11/4 cup  heavy whipping cream , increase up to 1 ½ cup for richer sheer khurma
  • 2 tbsp butter, ghee, or oil
  • 12  green cardamom pods, some slightly cracked open
  • 50 g  Pakistani or Indian vermicelli (seviyan), roughly broken up into small pieces (See Note 1)
  •  optional add-ins like toasted dried dates (chuware), toasted chopped nuts, etc., (See Note 2)
  • ¼ cup  cane sugar or sweetener of choice, plus more to taste (See Note 3)
  • 1 tbsp blanched, slivered almonds, or more to taste
  • 1 tsp rose water or kewra water, depending on strength

Instructions
 

  • (Optional) If using dried dates or other optional add-ins, prepare them first. (See Note 2)
  • In a medium nonstick Dutch oven or large nonstick saucepan, bring milk and heavy whipping cream to a boil. (Cover to encourage faster boiling.) Reduce to a simmer (medium heat on my stove) and stir occasionally so the milk doesn’t stick to the bottom. Proceed to next step, being careful not to let the milk boil over.
  • Meanwhile, heat a medium to large nonstick skillet over medium heat. Melt butter/ghee or heat oil and add the cardamom and vermicelli. Toast, stirring often, for 5-6 minutes, until the vermicelli deepens in color and becomes aromatic. Turn off the heat.
  • Add the toasted vermicelli, optional add-ins, and sugar to the simmering milk.
  • Raise the heat to high to bring to a boil. Cook, stirring constantly, for 5-6 minutes. As soon as it starts to thicken, remove from heat. (It should be runnier than you prefer since it thickens greatly as it cools.) Once it settles down, the surface should still be largely milky with some vermicelli resting on top.
  • Add the slivered almonds and rose/kewra water and stir. Serve hot or chilled (my preferred way). Garnish with additional nuts, if desired.

Video

Notes

Note 1: 50g is 1/3 of a standard 150g packet of vermicelli (seviyan).  
 
Note 2: See post for how to add dried dates (chuware) and other add-ins.
 
Note 3: Sugar quantity is for 1 1/4 cup heavy whipping cream. If using more heavy whipping cream, increase sugar to taste. You also may need to add more sugar if not using dried dates.
Keyword dry seviyan, ghee wali seviyan recipe in urdu, seviyan recipe in urdu, seviyan recipe pakistani

This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry) at home. This recipe includes Instant Pot and stovetop cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, it’s a terrific vegetarian curry. Tested to perfection!

Imagine having to stop yourself from eating 1.5 pounds of greens. That’s Saag. You’d think it’d be bitter or even an acquired taste. But really, all you need is a bite and it just hits differently. Scoop it up with Makai ki Roti (cornmeal flatbread) on a chilly evening and you’ll know why it’s Punjab’s iconic meal

WHAT IS SAAG, PARTICULARLY SARSON KA SAAG?

The word Saag simply means vegetable greens. In context, Saag is used to describe stewed or puréed greens. Any type of greens can be used in Saag, but mustard greens (called Sarson) are the most common in Pakistan and India.

In Punjabi cuisine, Sarson Ka Saag (or Sarson Da Saag) is often paired with flaky cornmeal flatbread (makai ki roti).

I learned how to make saag from my mother-in-law. She was visiting when I saw mustard greens at a farmer’s market, and I knew my collection of Punjabi recipes was to get a welcome addition.Also try our EASY AND SPICY SHAMI KABAB

NOTES ON THE INGREDIENTS OF SARSON KA SAAG

This Saag recipe requires just 11 ingredients, 12 if you must count salt

Sarson-Ka-Saag
Sarson-Ka-Saag
  • Mustard Greens – The star ingredient here. You can use fresh bunches, pre-packaged, or even frozen. Scroll below to learn more about mustard greens, where you can find them, and what other greens you can use in place of them.
  • Spinach – Spinach is almost always used in Sarson Ka Saag and helps offset the bitterness of mustard greens.
  • Green Chili Peppers – Because Saag is made without many spices, a good amount of green chili peppers are used to give heat and flavor. You can use Serrano or Thai chili peppers.
  • Garlic – My mom-in-law doesn’t include garlic, but I found most traditional recipes use it. Plus, I tested & preferred it with the garlic.
  • Turmeric Powder – The only spice you’ll need. Like Baingan Bharta, Saag doesn’t need many spices, and gets its complexity from the method of preparation and a good dose of tadka (tempering).
  • Yellow corn flour – Used to thicken the saag. Corn flour is finer than cornmeal, but you can also use cornmeal if it’s finely ground. I found coarse, stone ground cornmeal to be gritty in Saag. Chickpea/gram flour (besan) is a perfectly good substitute, and I’ve even used masa harina with good results.
  • Dried Fenugreek Leaves (Methi) – I use dried methi but fresh would be a great, albeit hard to find, substitute. (Use leftover methi in Mixed Vegetable Curry or Butter Chicken!)
  • Oil & Ghee/Butter – I love blending oil and ghee or butter for the tadka but you can easily make it vegan by omitting it.
  • Ginger – A good dose of ginger adds a beautiful flavor without overpowering the Saag. Instead of crushing the ginger, finely chop or mince it so it doesn’t clump up in the tadka.
SARSON KA SAAG

SARSON KA SAAG

Here’s a quick & easy Sarson Ka Saag (Mustard Greens & Spinach Curry) recipe made in the authentic Punjabi style. This recipe includes Instant Pot and Stovetop instructions plus substitutions if you can’t find mustard greens. Naturally vegetarian and vegan optional. Tested to perfection!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course lunch
Cuisine Punjabi
Servings 4 People
Calories 237 kcal

Equipment

  • 1 wooden spoon

Ingredients
  

  • ¼ cup (2 cups for Stovetop) water for Instant Pot
  • 2  bunches (~1 lb after stemming or 454g/16 oz packaged ) mustard greens*, washed, hard stems removed, and roughly chopped
  • 1 bunch (~1/2 lb after stemming) spinach , washed, hard stems removed, and roughly chopped
  • 4 small (~4-5 g) green chili peppers, stemmed and roughly chopped
  • 5  garlic cloves, leave whole – will be crushed later
  • ¼ tsp turmeric powder
  • 11/2 tsp heaped kosher salt
  • ¼ cup yellow corn flour or fine ground cornmeal, or sub chickpea flour (besan) or masa harina
  • 11/2 tbsp  dried fenugreek leaves (methi)

Tadka (Tempering)

  • ¼ cup neutral oil
  • 3 tbsp ghee or butter, or sub more oil
  • 1  small (~150-190 g) onion, finely chopped
  • 2 tbsp  ginger, minced
  • 2 tbsp cilantro leaves, chopped (optional)
  •  butter, optional, for serving

Instructions
 

  • Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.
  • Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.
  • Add ½ cup water and stir until the water absorbs in the Saag. Taste and add salt, if needed. If it thickens too much, add another ¼ cup of water to thin it out. Select Cancel to turn off the Instant Pot.**
  • Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.

Stovetop

  • Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.
  • Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.
  • Reduce the heat to low-medium, add ½ cup water, and proceed to tadka. Stir occasionally. If needed, add another ¼ cup of water to thin it out.
  • Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.

Video

Notes

*See post for mustard greens substitutions.
**If you’d like, you can turn the Instant Pot on Saute – Less while the onions are browning so the saag stays hot. Any bits on the bottom of the Instant Pot will be deglazed when the tadka is added.
Keyword easy sarson ka saag recipe in hindi, sarson ka saag in english, sarson ka saag recipe – dhaba style, sarson ka saag recipe in english

Here’s an easy homemade Peri Peri Chicken recipe (with sauce!) that gives the most tender, juicy results. This recipe requires 10 simple ingredients and any cut of bone-in chicken (leg quarters, thighs, or whole chicken pieces). This post is sponsored by Urban Accents, whose flavorful Mozambique Peri Peri Spice blend I’ve used to make the Peri Peri Sauce. If you can’t find it, I’ve included a quick substitute so you don’t miss trying this recipe!

I didn’t consider making it at home until I tried Urban Accent’s Peri Peri seasoning and was blown away by it’s on-point flavor. I suggest using it for this recipe for a restaurant-like taste. But rest assured, if you can’t find it or buy it online, I’ve given an easy substitute of paprika and red chili flakes that’ll still taste delicious

WHAT IS PERI PERI (OR PELI PELI) AND HOW DOES IT TASTE?

Peri peri is an African-grown spice, also known as African Bird’s Eye Chilli. Though the exact origins are debated, the spice is said to have been blended with Portuguese flavors to create the world-famous Peri Peri sauce.

Peri peri sauce is hot and spicy, of course, but not in a flat way. It’s intense but has subtle smoky, tangy, slightly sweet flavor. Once you try it, you’ll wonder where it’s been all your life.

THE SECRET TO RESTAURANT-LEVEL TENDER PERI PERI CHICKEN

I know most recipes would have you grill or simply bake the chicken. (For a great baked chicken recipe, check out my TANDOORI CHICKEN PIZZA You could do that, but to get the restaurant-level tenderness with the pan-seared or chargrilled flavor, try steaming the chicken after grilling or pan-searing.

Sounds fancy, but all you’re doing is covering it with aluminum foil so steam can’t escape and then popping it in the oven. I even spoke to one of the Peri Peri restaurant owners & they shared the same steam + grill tactic, so we are onto something here.

Peri-Peri-Chicken
Peri-Peri-Chicken
HOMEMADE PERI PERI CHICKEN

HOMEMADE PERI PERI CHICKEN

Here’s an easy homemade Peri Peri Chicken recipe (with sauce!) that gives the most tender, juicy results. This recipe requires 10 simple ingredients and any cut of bone-in chicken (leg quarters, thighs, or whole chicken pieces). This post is sponsored by Urban Accents, whose flavorful Mozambique Peri Peri Spice blend I’ve used to make the Peri Peri Sauce. If you can’t find it, I’ve included a quick substitute so you don’t miss trying this recipe!
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Pakistani
Servings 4 People
Calories 597 kcal

Equipment

  • 1 Pan

Ingredients
  

  • 2 ibs (907 g) bone-in, skinless chicken (leg quarters, thighs, or legs), or sub whole chicken, cut up, skinless

Peri Peri Sauce

  • 1 small to medium red bell pepper (140-170g), cut in half lengthwise, stemmed, and deseeded
  • ¼ cup (59 ml) freshly squeezed lemon juice
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp oil, any kind works
  • 8 garlic cloves, peeled but leave whole
  • 2 tbsp Urban Accents Peri Peri Spice Blend*, or sub 1 1/2 tbsp paprika + 1 tbsp
  • 1 tbsp oregano
  • 1 tbsp ground black pepper
  • 2 tbsp cane sugar
  • 4 tbsp kosher salt

For Grilling

  • 3 tbsp neutral oil, or as needed

For Serving

  • ¼ cup mayonnaise, or sub sour cream, yogurt, heavy cream, coconut cream or any combination of these

Equipment

  • Food Processor
  • Stovetop Grill Pan or Skillet

Instructions
 

  • Optional Step (skip if omitting red bell pepper) – Preheat oven to 450°F/232°C. Place the red bell pepper, cut side down, on an aluminum foil or parchment-lined baking sheet. Roast for 40 minutes, flipping both pieces over midway. The bell pepper will wilt and blacken.
  • Use a knife to cut 3-5 slits into each chicken piece and place in a large bowl.
  • Add the roasted bell pepper (if using) along with the rest of the ingredients listed under 'Peri Peri Sauce' to a food processor. Blend until as smooth as possible.
  • Reserve 1/3-cup of the sauce, then pour the remaining sauce onto the chicken. Mix well to ensure the chicken is thoroughly coated.
  • Cover and refrigerate for at least 2-3 hours, ideally overnight. (If you're short on time, skip the longer marination and continue with the next step.)
  • When ready to cook, take the chicken out of the fridge and allow it come closer to room temperature. Preheat the oven to 350°F.
  • Meanwhile, heat a large skillet or stovetop grill pan over medium-high to high heat. Once hot, brush or spray with oil and add the chicken pieces, meat side down. Discard any leftover marinade. Grill the chicken, pressing down on it to increase grill marks, for 4 minutes each side, or until charred or browned on both sides. Discard any leftover marinade.
  • Place the chicken pieces side by side in a 9" x 13" oven-safe pan or roaster. Cover the pan tightly with aluminum foil and place the baking dish on the center rack of the oven. Roast for 20-25 minutes**, or until the chicken is cooked through.
  • Meanwhile, mix remaining sauce with mayonnaise or your choice of something creamy to dilute the sauce. Taste and adjust salt, mayo to mellow it out, or sugar for sweetness. Brush the sauce over the chicken. Serve immediately with French fries, rice, cole slaw, corn on the cob, or your choice of sides.

Video

Notes

*Use code teaforturmeric for 15% off (single-use). Note: 2 tbsp is medium-hot spicy. If you’d like it mild or if you’re not using a bell pepper, start with 1 1/2 tbsp.
**Bake time depends on your cut of chicken. The smaller pieces (cut up whole chicken) will take around 20 minutes, medium size pieces (legs/thighs) will take around 22 minutes, and larger pieces (such as leg quarters) will take 25. Rest assured, it’s hard to overcook chicken with the foil keeping the steam in.
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No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.

Achari-Chicken
Achari-Chicken

WHAT IS ACHARI CHICKEN?

Achari Chicken is a chicken curry made with ingredients used to make achaar, or South Asian pickle. So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavor.

Ingredients that make Achari Chicken curry different from a regular chicken curry are:

  • Seeds or whole spices used to make achar.
  • Whole green chili peppers, sometimes stuffed with achari spices.
  • Yogurt, which gives it a richer, tangy base.

Method of Pakistani Achari Chicken

In terms of method, it cooks like PAKISTANI CHICKEN KARAHI in that the curry is cooked down with an extra dose of tomatoes.

ACHARI CHICKEN
ACHARI CHICKEN

NOTES ON THE INGREDIENTS FOR ACHARI CHICKEN

In addition to foundational curry ingredients, Achari Chicken requires a few extra ingredients. Here are some notes on them:

Achari-Chicken-Ingredients
Achari-Chicken-Ingredients
  • Fenugreek Seeds (Methi Dana) – Fenugreek seeds are an essential ingredient for Achari Chicken. Though they give a punchy flavor, they can be quite bitter, so feel free to reduce the amount if you find it too strong.
  • Nigella Seeds (Kalonji) – Nigella Sativa, not to be confused with onion seeds, are another essential ingredient.
  • I’ve kept them minimal because they can taste quite strong. If you want them more visible throughout the curry, feel free to increase these by another 1/4 teaspoon. (More recipes that use Nigella Seeds: Haleem and Gluten-free Naan.)
  • Fennel Seeds (Saunf) – The mild, sweeter flavor of fennel seeds helps offset some of the bitter flavors of the fenugreek and nigella.
  • Chicken pieces: Like Karahi, Achari Chicken is made with a whole chicken that’s cut up into small to medium pieces, also called karahi cut (~18 pieces). I prefer it with bone-in chicken, but I’ve shared how to make this curry using boneless chicken below.
  • Green Chili Peppers: Large, mild green chili peppers are sometimes stuffed with achari masala (or a blend of achari spices + lemon) and added to Achari Chicken.
  • To keep things simple, I’ve added a few unstuffed whole chili peppers (such as Serrano or Thai chilis) toward the end of cooking.
    • Achari-Chicken
  • Yogurt – Use plain, whole milk (full-fat) yogurt. Yogurt substitutes: I haven’t tried these myself, but coconut milk/cream, dairy-free yogurt, or cashew paste would all work here.
  • Oil – You can use any neutral oil, and even a bit of mustard oil if you’d like.
    • Mustard Oil – Mustard oil, a pungent oil made from mustard seeds, is often used to make Achari Chicken. My father-in-law once told me that when he was a child, his mom used mustard oil to make curries. Here in the U.S., it’s banned for consumption due to high levels of erucic acid (Source). Though I haven’t tried it myself yet, if you’re comfortable using it, a small amount would be perfect here.
ACHARI CHICKEN

ACHARI CHICKEN

No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course lunch
Cuisine Pakistani
Servings 6 People
Calories 329 kcal

Equipment

  • 1 Karahi

Ingredients
  

  • cup neutral oil
  • 2 tsp fenugreek seeds, methi dana
  • 2 tsp  fennel seeds, saunf
  • 1 tsp nigella seeds, kalonji
  • 1 tsp  cumin seeds, zeera
  • 1 medium to large (~250-270 g) onion, finely chopped
  • 8  garlic cloves, crushed
  • 1 inch ginger, crushed
  • 2 lb   bone-in cut up, skinless chicken pieces , (preferably cut small – See Note 1)
  • 2 tsp  kosher salt, divided
  • 3  small (~270-290 g) tomatoes (I use Roma), finely chopped
  • 2  green chili peppers , such as Serrano or Thai chili, chopped or sliced
  • 1 tsp coriander powder
  • 1 tsp  red chili powder, or to taste
  • ¾ tsp turmeric powder
  • ¼ cup  plain, whole milk yogurt (See Note 2), whisked
  • 4  whole green chili peppers, such as Serrano or Thai chili

Garnish

  • 2 tsp  freshly squeezed lemon juice, or to taste
  • 2 tbsp  cilantro, chopped
  • ½ tbsp  julienned ginger, optional, for garnish

Instructions
 

  • Heat a large, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. The seeds will begin to sizzle. Immediately add the onions and sauté until they are lightly golden (~10-12 min). If needed, deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for a minute, until aromatic.
  • Add the chicken and 1/2 tsp salt and sauté for 5 minutes, until it changes color. Add the tomatoes, green chili pepper, coriander powder, red chili powder, turmeric powder, and remaining salt (1 ½ tsp). Continue to sauté until the tomatoes soften (~2-3 min). Add 1/3 cup water (the water should cover about 1/3 of the chicken) and bring to a boil.
  • Lower the heat to a simmer (low-medium), cover, and allow the chicken to cook for 20-25 minutes (depending on size), stirring once in between.
  • Uncover and raise the heat to high. Sauté for 4-5 minutes to reduce excess liquid. You will notice the chicken taking on a glossy appearance as the oil starts to separate, but it’ll still have plenty of curry.
  • Lower the heat to low-medium and stir in the whisked yogurt. Add the whole green chili peppers. Gently sauté for 2-3 minutes until well incorporated and you can see the oil separated from the curry. Taste and adjust salt, if needed. (I usually need another 1/8 tsp.)
  • Turn off the heat. Add lemon juice and stir to mix. Garnish with cilantro and julienned ginger. Serve hot with naan, roti, paratha, or other bread.

Video

Notes

Note 1: Achari Chicken is typically made with smaller, cut up chicken pieces, also called karahi cut. See post for how to use boneless chicken.
 
Note 2: To prevent yogurt from curdling, try to have it closer to room temperature and continue to stir while adding.
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WHAT IS KASHMIRI CHAI (PINK TEA) AND WHAT MAKES IT SPECIAL?

Kashmiris don’t actually call their chai “Kashmiri Chai”. KASHMIRI CHAIThat’s the term used by Pakistanis and Indians to describe the Kashmiri Noon Chai (translated to Salt Tea). As the name suggests, Noon chai is a salty drink, but has gained popularity across Pakistan as a sweet concoction.

Often called Pink Tea, Kashmiri chai is a milk tea characterized by its dusty pink color and garnishing of crushed nuts. It’s brewed with green tea leaves and baking soda, and then mixed with milk to give it a distinct pink color.

Even within Pakistan, Kashmiri Chai is a bit of a delicacy because of thehttps://www.teaforturmeric.com/20-minute-kashmiri-chai-pink-tea/ long,somewhat arduous process of making it.

KASHMIRI CHAI

KASHMIRI CHAI

HOW I DEVELOPED THIS RECIPE

To be honest, I felt a bit of imposter syndrome while developing this recipe. Because 1) I’m not Kashmiri and didn’t actually grow up in Pakistan, where it’s a treat often served at winter weddings. And 2) I didn’t want to downplay the art of making an authentic cup of Kashmiri chai. Here’s a Kashmiri Tea Connoisseur’s take on this.

But, I did want to make an easy, fool-proof version that’s doable for the majority of us while honoring Kashmir’s beautiful tea culture. So what started as a quick, expectation-free experiment soon became a possibility. And I found myselfgleefully preparing it every night, timing myself and obsessing over the shade of pink To compare, we tried it at several spots around Houston and noted that this 20-minute version is more pronounced in flavor and aroma without being heavy

KASHMIRI CHAI

KASHMIRI CHAI

Instead of hours over the stove, this easy, one-pot Kashmiri Chai recipe takes less than 20 minutes to make! This is not a traditional Noon Chai recipe, but an accessible version that’s still delicious (and pink)! See notes on how to make it with regular green tea leaves if you can’t find Kashmiri tea leaves.
Cook Time 20 mins
Total Time 20 mins
Course Drinks
Cuisine Kashmiri
Servings 2 People
Calories 187 kcal

Equipment

  • 1 Sauce Pan

Ingredients
  

For Ice Water

  • 1 cup  room temperature water
  • 3 large ice cubes

For Kashmiri Chai

  • 1 cup water
  • 2 tbsp  Kashmiri chai leaves, or sub any non-bitter green tea leaves
  • 2 star anise (badiyan)
  • 8 green cardamom pods
  • 2  whole cloves (loung), optional
  • 1 cinnamon stick, optional
  • tsp heaped baking soda
  • 1 cup whole milk
  • ½ cup half and half (See Note 1)
  • ¼ tsp  kosher salt – may need less if using sea salt, or to taste
  • 2.5 tsp sweetener of choice, I've tried cane sugar, brown sugar, and date syrup

For Serving (Optional)

  • 1 tbsp raw almonds, crushed using mortar and pestle
  • ½ tbsp  unsalted pistachios, crushed using mortar and pestle

Instructions
 

  • Prepare ice water: Combine room temperature water with 2-3 large ice cubes and set aside.
  • Heat a medium saucepan over high heat. Add water, Kashmiri chai leaves, star anise, green cardamom pods, cloves and cinnamon (if using) and bring to a boil.
  • Once it comes to a boil, add the baking soda. It’ll fizz a little. Allow this mixture to boil over high heat for 5-6 minutes. Occasionally, use a ladle to aerate (scoop and pour back) the tea. You’ll notice the froth in the water go from pale green to a deep pink color. If not, add another 1/8 tsp of baking soda. (See Note 2) The water will be greatly reduced, almost evaporated.
  • Add the prepared ice water (discard any ice cubes). If you’d like, you can aerate several times to deepen the color. Add the milk, half & half, salt, and sweetener. Allow it to a come to a light boil, then immediately turn off the heat. Do not allow it to boil for too long as it'll start to lose some of its pink color. Taste and adjust salt and sweetener.
  • Strain the tea into cups and add crushed almonds and pistachios, as desired.

Video

Notes

 Or any combination of half & half + milk. If you prefer it lighter, replace the half & half with milk. Likewise, if you prefer it richer, increase the half & half and decrease the milk. You can also sub half & half with 1 part heavy whipping cream + 1 part milk.
: If, after adding more baking soda, it’s still not turning pink, then try using different green tea leaves. 
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All the classic flavor of Kheer without the fuss. This restaurant-inspired recipe has been rigorously tested and perfected until I can confidently call it the BEST Instant Pot Kheer. Incredibly quick and easy to make, this Kheer recipe is a sure crowd-pleaser.

Throw in some milk, rice, and sugar,INSTANT POT KHEER hit that “porridge” setting.

ried it. Decent. Tastes like rice pudding, not kheer. Admittedly, you can’t go wrong with milk, rice, and sugar, but kheer is on another level.

There are two kheers I’ve tasted that I recall as outstanding. One – uncle Mir’s kheer that we used to have every Eid. And two – the kheer from my wedding and my sister’s, brother’s, etc…a most revered kheer that we often look forward to more than the wedding itself.

After a couple generic kheer trials, I knew it was missing that something. And my night wakings would continue unless my kheer tasted more like https://www.teaforturmeric.com/instant-pot-kheer/ and less like Asian Buffet kheer.

On a whim, I called my wedding caterers, Kababesh Grill, to see if I could get some clarity. The owner answered and not only generously shared the recipe but gave me duas and well wishes as good uncles

WHAT IS INSTANT POT KHEER?

Instant pot Kheer, also called chawal ki kheer, is a South Asian style rice pudding made with milk, sugar, and rice. Traditionally, the milk and rice is reduced down for hours which results in a beautiful taste and texture.

INSTANT POT KHEER
INSTANT POT KHEER

TIPS TO MAKE KHEER IN THE INSTANT POT

  • To get the proper texture: It’s important to grind the rice prior to cooking. Don’t worry if the rice is not completely homogenous after being ground. After cooking, make sure you use your wooden spoon to mash the rice against the sides of the Instant Pot.
  • If you prefer, you can use cardamom powder instead of whole cardamom. If so, add the cardamom powder at the end with the sugar and condensed milk.
  • To double (or halve) the recipe, simply double (or halve) the ingredients, but pressure cook for the same amount of time.Half & Half is half milk, half cream. So if you don’t have it or can’t find it, you can replace it with one cup heavy whipping cream and one cup whole milk. You can also try using a blend of half and half and heavy whipping cream. Feel free to play around with these ratios and make it richer to your liking.
INSTANT POT KHEER

INSTANT POT KHEER

All the classic flavor of Kheer without the fuss. This restaurant-inspired recipe has been rigorously tested and perfected until I can confidently call it the BEST Instant Pot Kheer. Incredibly quick and easy to make, this Kheer recipe is a sure crowd-pleaser.
Prep Time 5 mins
Cook Time 30 mins
20 mins
Total Time 55 mins
Course Main Course
Cuisine Pakistani
Servings 6 People
Calories 223 kcal

Equipment

  • 1 Spics grinder or food processor

Ingredients
  

  • 1 tbsp basmati rice
  • 3 cup whole milk
  • 2 cup (1 pint) half and half (see Note 1), or sub 1 part milk + 1 part heavy whipping cream
  • 10 green cardamom pods (see Note 2)
  • 2 tbsp  pure cane sugar, or more to taste
  • 3 tbsp condensed milk, or more to taste – may sub more sugar
  • ½ cup  kewra essence or rose water, depending on strength (optional)
  • 3 tbsp finely chopped or slivered nuts such as almonds, pistachios, etc., (optional)

Instructions
 

  • Select the Sauté (More) setting on the Instant Pot. Meanwhile, in a spice grinder or food processor, pulse to grind the rice about 10-12 times, or until the consistency resembles steel cut oats. Shake the spice grinder in between to help distribute the rice. Be careful not to pulse too much as you don’t want a powder.
  • Once the Instant Pot turns to Hot, add milk, half and half, and cardamom pods. Bring to a simmer, stirring more often as time goes on to ensure it doesn’t stick to the bottom (~8-10 min). Add the rice and stir to mix.
  • Cancel Sauté, close the lid, and set the Pressure Release Valve to Sealing. Select the Porridge setting, with a timer set for 20 minutes on High Pressure. When the timer is up, allow the pressure to naturally release (~20 minutes).
  • Remove the lid, press Cancel to turn off the Instant Pot. Select the Sauté (More) setting. Stir in the sugar and condensed milk. Sauté, stirring constantly until the mixture reduces down slightly, depending on how runny you prefer the kheer (see Note 3). Use a wooden spoon to mash the rice against the sides to further crush the rice as much as possible.
  • Cancel Sauté to turn off the Instant Pot and continue to stir, using your spoon to mash the rice against the sides. Add kewra water and stir. Remove from the Instant Pot and onto your serving platter. Garnish with nuts, if using. Serve hot or chilled in the refrigerator.

Video

Notes

 To make it richer, try using one part half & half, one part heavy whipping cream.
: Substitute ~1/8-1/4 tsp cardamom powder.  If using cardamom powder, add it when you add the sugar (after cooking in the Instant Pot).
The rice will absorb the liquid once it’s removed from the heat, and it’ll thicken up even more once chilled. I generally sauté down for 3-5 minutes. If you prefer runnier kheer, sauté for 1-2 minutes. If keeping it runnier, increase sweetener as desired.
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Presenting the easiest BONE-IN CHICKEN THIGHS to date on withrecipe I almost can’t take the simplicity. Are you ready for this? Here’s how it goes:

  1. Marinate the chicken, because when is marination a bad idea? Marinate for as little as 15 minutes if you can. But if you can’t, you absolutely don’t have to marinate.
  2. Toss all but one of the ingredients (hint – it’s ketchup!) into a pan. Cover & cook.
  3. Add the ketchup. Sauté out excess juices.
  4. It’s done. Even if you don’t want it to be, it’s done.https://www.teaforturmeric.com/instant-pot-kadhi/

A bit of background – we grew up calling this “Chicken Roast”.

Ovens weren’t the norm in South Asia. So to recreate tender chicken and a roast-like finish on the stovetop, you would:

  1. Steam the chicken over the gentlest heat.
  2. Uncover and raise the heat to evaporate the excess juices & lightly sear the meat.

COOKING BONE IN CHICKEN THIGHS ON THE STOVETOP

With access to ovens, I don’t see much need or benefit of this method. I usually partly steam chicken in the oven anyway (ex. Baked Tandoori Chicken Curry and Peri Peri Chicken).

But in this case, the pan serves to contain and reduce the vinegar. Plus, it allows us to add the ketchup toward the end, creating a layer of flavor.

BONE-IN CHICKEN THIGHS
BONE-IN CHICKEN THIGHS

INGREDIENTS YOU’LL NEED FOR BONE-IN CHICKEN THIGHS

Here are the ingredients, all of which you probably have in your pantry right now:

BONE IN CHCICKEN THIGHS
  • Chicken: As I mentioned earlier, you can use any cut of skinless, bone-in chicken such as thighs, drumsticks or cut up whole chicken pieces (the breast pieces will still remain tender!).
    • I’ve used thighs in the pictures and split leg quarters (drumsticks and thighs) in the video.
    • If you can, try to use small chicken thighs (typically 2-3 oz each). Smaller cuts of chicken cook faster and soak up more flavor.
  • Vinegar: I use distilled white vinegar but I think other types of vinegar could also work here.
  • Oil: Any oil, including olive oil, works in this recipe.
  • Cumin seeds: Plain, untoasted cumin seeds (not powder).
  • Black pepper and crushed red pepper (chili) flakes are the only other spices you’ll need. Feel free to adjust according to your desired heat level.
  • Ketchup: Though ketchup elevates the flavor, you really won’t be able to taste it in the final product.
BONE-IN CHICKEN THIGHS

BONE-IN CHICKEN THIGHS

Here’s the back-pocket chicken thigh recipe you didn’t know you needed! This recipe requires 30 minutes, one pan, and 5 pantry ingredients if you don’t count good old salt & pepper. Make this with chicken thighs, drumsticks, or any cut of bone-in chicken. Tested to perfection!
Cook Time 30 mins
Total Time 10 hrs 30 mins
Course lunch
Cuisine Chinese
Servings 4 People
Calories

Equipment

  • 1 Pan

Ingredients
  

  • 2 ib bone-in, skinless chicken thighs, See Note 1
  • 2 tbsp distilled white vinegar
  • 2 tbsp olive oil or neutral oil, such as grapeseed oil
  • 1 tbsp cumin seeds
  • 1 tsp kosher salt, or 1 ¼ tsp fine sea salt or table salt
  • 1 tsp crushed red chili flakes, plus more to taste
  • ¾ tsp freshly ground black pepper
  • 1 tbsp ketchup

Instructions
 

  • Optional (but optimal) marination: Place the chicken in a medium bowl and toss with everything but the ketchup. Cover the bowl and let it marinate at room temperature for up to 2 hours; or in the refrigerator up to 12 hours. If skipping the marinade, start with the next step.
  • Heat a large, wide pan or Dutch oven with lid over medium heat. Add the marinated chicken and its juices (if you didn’t marinate, add all of the ingredients except the ketchup to the pan). Mix well to combine, then and spread out the chicken pieces into a single layer.
  • Reduce the heat to low or low-medium to maintain a gentle simmer.
  • Cover the pan and cook, tossing halfway through, until the chicken is fully cooked, about 25 minutes.
  • Increase the heat to high. Bring the remaining liquid in the pan to a boil and cook until most of it has evaporated (~5-6 minutes). Stir in the ketchup. Sauté, stirring only as necessary to allow the chicken to lightly sear (~2 min). Once the moisture has completely evaporated, turn off the heat. Serve immediately.

Video

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Shami kabab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later!

if you’re Pakistani, it’s likely your mom/relative/aunty has a shami kabab freezer stash waiting for the next unexpected guest, hungry child, or lazy evening to strike.

It’s a somewhat prevalent practice, and with good reason. It means when life gets busy, there will be shami kebabs within arm’s reach. Silky, wholesome, deeply flavorful kebabs ready to be thawed, pan-fried and served to a someone who’ll likely be grateful for them. SHAMI KEBAB

THE HISTORY BEHIND SHAMI KEBAB

Shami kebabs were actually brought to South Asia by the Syrians. In Urdu, the word “Sham” refers to ‘Syria’. Eventually, they were picked up and popularized in Mughlai cuisine.

To learn more about the origins and culture of Shami Kabab, check out this beautifully written piece by my friend Maryam, founder of the Saveur-award winning blog Pakistan Eats.

USING BEEF STEW MEAT VS GROUND MEAT

Shami Kabab purists will, rightly so, insist that beef chunks should be used instead of ground beef. This lends them the traditional, silky texture with ‘resha’, as is often said in Urdu. I grew up with the ground beef version and that’s what I typically use. I hope to try it with beef ‘boti’ sometime and I’ll update you when I do.

The main difference will be an increase in cooking time (typically 45 min in the Instant Pot). You will also have to run the beef stew pieces in the food processor first, similar to haleem.

SHAMI KEBAB
#Shami Kabab

Shami kabab are not only freezer friendly – as in no detectable change in texture, quality, or taste – they’re also incredibly versatile. Have them with your afternoon chai, as a side to make any dinner menu more abundant, or, my favorite, in a shami kebab sandwich drizzled with ketchup or hot and sour sauce.

SHAMI KEBAB

SHAMI KABAB

Shami kabab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later!
Prep Time 50 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Side snaks
Cuisine Punjabi
Servings 20 people
Calories 149 kcal

Equipment

  • 1 cooker

Ingredients
  

  • 1 tbsp  coriander seeds
  • 2 tsp  whole black peppercorns
  • 2 inch  piece cinnamon stick, broken into a couple pieces
  • 1 small black cardamom
  • 2 green cardamom pods, seeds removed and pod discarded
  • 8 whole cloves
  • 1 tsp toasted or regular cumin seeds

To cook

  • 1.5 lb  ground beef, (preferably full-fat)
  • 1 cup (195 g) chana dal (yellow split peas), washed and soaked for at least 1 hour (up to overnight), then drained
  • 4 cup  water for Instant Pot or 4 1/2 cups water for stovetop
  • 1  medium to large onion, roughly chopped
  • 10 garlic cloves, leave whole – will be crushed later
  • 11/2 inch  piece ginger, minced or crushed
  • 1 medium bay leaf
  • 1 tbsp red chili flakes
  • 1 tsp  cumin seeds
  • 3 tsp  kosher salt – See note 3, will need less if using regular table salt or sea salt
  • ½ tsp chaat masala

To chop

  • 1 (~80 g) small onion, coarsely chopped
  • 1 thai or Serrano green chili pepper, thinly sliced
  • ½ cup cilantro leaves
  • 2 tbsp  mint leaves

Mixing

  • 1 egg whisked

TO Frying pan or baking

  • neutral oil, as needed
  • 2 egg whisked

Instructions
 

  • Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.

Instant pot instructions

  • In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices. Mix very well to combine. (No need to more water than indicated even though it looks dry.)
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressure.
  • Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the Sauté – High setting.
  • Sauté, stirring often, for 20 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. (See Note 1) Press Cancel to turn off the Instant pot and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.

Stove top instructions

  • In a medium, lightweight Dutch oven or pot, add all of the ingredients listed under 'To Cook' along with the freshly ground spices and 4 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface. 
  • Place the lid ajar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. (See Note 1) Turn off the heat and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.

After cooking

  • Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.
  • Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible (~1 min). Transfer this mixture to the bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.
  • Using oiled hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20 patties. If you wish to freeze them, do so at this point. (See Note 2)
  • Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to coat the bottom of the pan.
  • Dip both sides of each patty into the egg wash. Place 3-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.
  • Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.

Video

Notes

Note 1: The exact time will vary depending on the water content of your beef. The final mixture should be as dry as possible and begin to look more crumbly.
 
Note 2 – To freeze: As you shape the kebabs, place them on a tray and freeze 1 1/2 to 2 hours. Then carefully remove from the tray and transfer them to an airtight container or zipper storage bag.
 
Note 3: The original recipe called for 1 tbsp kosher salt (1 tbsp = 3 tsp) which I found perfect. Recently, a couple readers reported this was too much salt. To err on the side of caution, start with 2 tsp and work your way up to 3 if you think you need it.
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