Chef's Special

Mysore Pak, The Famous Sweet From Mysore

Mysore Pak is a super delicious sweet of Mysore, which requires mainly three things besan, ghee, and sugar. Mysore Pak is a rich in-mouth melting sweet, where Pak refers to the sugar syrup. It was made in the palace of Mysore, and that is the reason it is named so. Scroll down for the Mysore Pak recipe.
Via: Envato
Prepare time: 5 mins
Cook: 20 mins
Ready in: 25 mins


Via: Envato
  • 1 ¼ cups sugar (200 to 210 grams)
  • 100 grams besan (gram flour)
  • 1 cup ghee
  • ½ cup of water


  1. Firstly take all the 3 ingredients, sugar, besan, and ghee.
  2. Sieve the besan once or twice to clean it and remove any dust particles.
  3. Now take a pan and grease it with some ghee.

Making Mysore Pak

Via: Envato
    1. Now put sugar in a heavy thick bottomed Kadai.
    2. Add water to the sugar.
    3. On a medium-low flame, heat the sugar syrup.
    4. Keep stirring so that the sugar dissolves.
    5. Meanwhile, take ghee in another pan on a low flame, let it melt.
    6. The ghee should hot when we add it to the besan mixture.
    7. Let the sugar solution boil, and then add besan to it.
    8. Stir the besan briskly with a wire whisk so that it dissolves with the sugar solution.
    9. Now, add ghee in parts. First, add a ladle full of ghee. You will observe a lot of bubbles and frothing in the besan mixture.
    10. The moment you add ghee, mix it with the besan with the help of a spoon or spatula.
    11. Keep the flame medium-low or medium.
    12. Mix really well.
    13. All the ghee will be absorbed well first, and you will notice a smooth molten besan mixture. Now, with non-stop stirring, cook the besan mixture on a medium-low flame.
    14. The mixture will soon start to leave the sides of the kadhai or pan.
    15. When the mixture comes together, continue the stirring and scraping.
    16. When you start to see many small bubbles and holes in the mixture, then take off the pan of the stove.
    17. Quickly tilt the Kadai and pour the whole mixture into the pan.
    18. Level it with a spatula.
    19. Let the Mysore Pak mixture become warm or cool down.
    20. Once warm or cooled down, then just keep the mixture on a chopping board or tray or plate. Tap the sides and the bottom of the pan. The Mysore Pak block falls off easily.
    21. Slice the Mysore Pak into rectangular or square pieces however you want it to be.
    22. Store in an air-tight container. It stays good for about a week to ten days at room temperature.
Serve homemade Mysore Pak as a festive sweet to your friends; they will love it.

Kaju Katli, The Popular Indian Sweet

Kaju katli also called Kaju barfi is a traditional Indian sweet made of cashews. These sweets are gifted on all occasions of any Indian festival, be it Diwali, Wedding, Holi, or any festival. Kaju katli has a smooth and melt in mouth texture which is why it is loved by everyone. It has a hint of cardamom and rosewater flavor in it making it perfect in taste.
Via: Envato
To make a perfect Kaju katli:
  • Don’t over-grind the cashews. 
  • Use a spice grinder for getting fine cashew powder. 
  • Keep the heat low while constantly stirring the cashew mixture.
  • Add a little ghee to make it smooth.
Prepare time:15 min
Cook: 20 min
Ready in: 35 min


Via: Envato
  • 2 cups chilled Cashew nut, powder
For Sugar Syrup 
  • 1/2  cup Water
  • ¾ cup Sugar
  • ½ tsp Cardamom powder
  • 2 cups prepared cashew powder
  • 1 tsp Rosewater
  • 1 tsp Ghee
  • Few Saffron strands
For Garnish
  • Silverwork
  • Fresh Rose petals


Via: Envato
  1. Take a small mixer jar and add cashews to it and then grind to a smooth powder. 
  2. Now keep it aside.
  3. Then, sieve the ground cashew powder. 
For Sugar Syrup 
  1. Take a deep non-stick pan and add water, sugar, and cardamom powder to it. 
  2. Keep the flame on low and keep on stirring to make a syrup. 
  3. Stir the sugar syrup till it forms string consistency. 
  4. Now, add the sieved cashew powder into the sugar syrup. 
  5. Mix it really well, then add rose water and mix till it starts releasing from the pan. 
  6. Once the cashew paste turns to the dough, leave the pan and add ghee to it. 
  7. Continue to mix till the ghee melts completely and cashew dough is formed leaving the pan. Switch off the flame and grease the butter paper with ghee. 
  8. Transfer the cashew dough onto the butter paper. 
  9. Knead the dough for about 30 seconds with your hand, make sure to grease your hands with ghee.
  10. Once you get a smooth dough, cover it with butter paper. 
  11. Now, take a tray and press to form a uniform layer. Spread some saffron strands over it. 
  12. Next, roll the dough with a rolling-pin, adjusting the thickness however you want it to be. 
  13. Then, cut the dough into a diamond shape or the shape you like. 
Garnish it with silverwork and rose petals and serve on a nice plate.

Homemade Amritsari Kulcha

Bread is an essential part of food, and it is prepared and consumed in every household of the world. It is one of the oldest prepared foods. The methods and ingredients used in making bread are different in every country, and there are many varieties of bread. Bread is prepared from a dough of flour and water by baking or cooking on a flat pan and can be made with wheat flour, refined flour, ragi flour and maize flour. In India itself, it has different varieties, and one of its kinds is Amritsari Kulcha.
Chopped Vegetables
via. Envato
Amritsari naan or Kulcha is made from dough of refined flour, water, salt, and yeast and baked in tandoor and then garnished with ghee and coriander leaves. You can also make it by adding curd or milk to its dough. It is a flatbread that originated in Amritsar Punjab, India. Follow this stuffed kulcha recipe to make this dish at home. It is now famous and made in other parts of India also. Per kulcha consists of 87 kcal. Carbohydrates 59g Protein 10g Fat 21g
Prepare time: 15 min
Cook: 15 min
Ready in: 30 min


Cinnamon Powder
via. Envato

For dough

  • 2 cups, refined flour
  • 1 tsp caster sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 4 tbsp ghee
  • ¼ cups curd, beaten

For filling

  • 1tbsp coriander seeds, toasted and crushed
  • 1 tbsp cumin seeds, toasted and crushed
  • 2 onions, finely chopped
  • 2-3 green chillies, chopped
  • ¼ cups fresh coriander leaves
  • 1 tsp mango powder
  • 4 potatoes, boiled, peeled, mashed
  • Salt to taste


Homemade Amritsari Kulcha
via. Envato

For dough

  1. In a mixing bowl, add refined flour, salt, sugar, baking powder and baking soda. Mix well
  2. Add ghee and mix properly.
  3. Now add curd, mix well.
  4. Add little chilled water, mix it well and knead the dough.
  5. Pour a little amount of ghee and mix well, knead the semi-soft dough.
  6. Cover the dough with a wet cloth and keep it aside to set.

For filling

  1. In a pan, add cumin seeds, coriander seeds and dry roast them, crush them coarsely and keep them aside.
  2. In a mixing bowl, add onion, green chilli, fresh coriander leaves, add the crushed cumin seeds, coriander seeds, mango powder, and mix well.
  3. Now add boiled and mashed potato and mix well until the mixture gets a creamy texture.
  4. Add salt and mix well. Keep aside for future use.

For saltwater

In a bowl add water, salt and mix well.  

For Amritsari Kulcha

  1. Pre-heat the cooker on high flame.
  2. Make medium size ball from the dough, add the stuffing in the centre, bring the edges together and join them at the centre.
  3. Grease the rolling board with ghee and place the dough ball on it, and roll to a large disc about 5-6 inches in diameter.
  4. Apply some ghee, kulcha masala, coriander leaves and gently press the Kulcha.
  5. Sprinkle saltwater in the pre-heated cooker so that the Kulcha sticks to it.
  6. Gently place the Kulcha inside the cooker wall. Place the cooker upside down over the flame.
  7. For the smoky aroma, turn the cooker and place hot coal inside it and pour ghee over it.
  8. Once the Kulcha is cooked from both sides, place it on the rack and apply some ghee.
Serve the Amritsari Kulcha hot with chole, lemon pickle, green chutney and curd.

Rich And Creamy Eggnog Recipe

Eggnog is also known as milk punch is a really creamy and rich beverage is a traditional holiday drink back hundreds of years ago, eggnog is made with eggs, milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky. Eggnog is first thickened with egg yolks and then given even more texture by folding in whipped egg whites.
Via: Envato
If you want to make your eggnog thicker or creamier, play with the proportion of whole milk and heavy cream, adding more cream for some extra body and richness. Make this dish with this eggnog recipe. Per serving of eggnog consist of 190 calories:
  • Total Fat 9 g
  • Saturated Fat 6 g
  • Trans Fat 0 g
  • Cholesterol 60 mg
  • Sodium 105 mg
  • Total Carbohydrate 20 g
  • Dietary Fiber 0 g
  • Sugar 20 g
  • Protein 5 g
Prepare time: 5 min
Cook: 15min
Ready in: 20 min


Via: Envato
  • 3 eggs, yolks and whites separated
  • ½ cup Sugar
  • 1 tsp Cinnamon powder
  • ½ tsp Nutmeg powder
  • 1 tsp Vanilla extract
  • 30 ml of Bourbon Liquor
  • 1 Milk cup
  • 1 cup Fresh Cream

For The Eggnog

Via: Envato
  • 1 cup Ready Custard
  • Milk – 1 cup
  • 1 cup Fresh Cream
  • 3 tbsp Sugar
  • 1 tsp Cinnamon powder
  • ½ tsp Nutmeg powder
  • 2-3 Whole cloves


Via: Envato
With egg
  1. Take yolks and sugar in a bowl and blend until it reaches a nice creamy texture.
  2. Now, add in cinnamon powder, nutmeg powder, vanilla extract and bourbon liquor.
  3. Mix them all well and keep them in the refrigerator.
  4. Now add milk and fresh cream to it and mix well.
  5. Whip the egg whites to soft peaks.
  6. Fold the egg whites to the mixture and pour it into the glass.
  7. Sprinkle nutmeg powder on top and refrigerate, or you can also serve it warm.
Without egg
  1. Take all the ingredients in a blender, and blend them very well.
  2. Pour this in a glass and sprinkle nutmeg powder on top of it.
  3. Refrigerate till chilled, or you may Serve warm
Your super creamy eggnog recipe is ready. Gulp down and enjoy this yummy beverage at home.

Tasty Baingan Ka Bharta Recipe

Deciding what to cook on the main course is really hectic. So, are you also often get confused about the main course meal. Don’t worry here is a quick and easy recipe for you. That is baingan ka bharta. It is tasty as well as healthy. This is a Punjabi style baingan bharta. So, let’s not waste time and cook baingan bharta. Baingan bharta is prepared by roasting brinjals on direct flame and then, it is peeled and cooked with vegetables, ghee, and spices. It is very light and one of the best main course recipes. Eating brinjal is very good for health because it is low in calorie, high in fibre, loaded with antioxidants, and low in sodium. So, scroll down for the baingan bharta recipe. Per serving contains 112 kcal
  • Carbohydrates: 24g
  • Protein: 5g
  • Fat: 83g
Prepare time: 15 min
Cook: 20 min
Ready in: 35 min


For Roasting

Via: Google                                                                                                                                            Roasting Brinjal
  • 2 large round brinjal
  • 6 garlic cloves
  • oil

For Tempering

  • 2 tbsp ghee
  • 2 dry red chilli
  • 1 green chilli, chopped
  • 2 tsp cumin seeds
  • 1 tbsp garlic, chopped
  • 2 tsp ginger, chopped
  • 1/4 cup onion, chopped
  • 3/4 cup tomatoes. chopped
Via: Google                                                                                                                       Chopped onions and tomatoes
  • 3/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • salt to taste
  • A handful of coriander leaves

Quick Tips & Tricks

  • Before roasting brinjals, make sure there are no holes in them.
  • For bharta always use large brinjals.


  1. Firstly, take brinjal and make 3 small cuts to each brinjal and insert peeled garlic clove in them.
  2. Grease the brinjals with oil and place them on the open fire to roast.
  3. Flip and turn, so that all sides are completely cooked and charred.
  4. Now, place the brinjals in a bowl and cover. Let them cool a bit.
  5. Wet your hands and peel the brinjals. Wet your hands several times while peeling brinjals.
  6. Once peeled, open the brinjals now mash and cut the brinjals with a knife.
  7. After that, in a pan add ghee, dry red chilli, and cumin seeds. Toss well.
  8. Now, add chopped garlic and ginger. Cook until the garlic turns light brown.
  9. Then, add green chilli, chopped onion. Toss on high flame until onions tenders.
  10. After that, add turmeric powder, red chilli powder and stir well.
  11. Now, add chopped tomato and salt. Cook on high flame for 3 minutes.
  12. After that, add mashed brinjal, mix well and cook for 10 minutes.
  13. After 10 minutes, add chopped coriander leaves and toss well.
  14. Turn off the flame and transfer it into a serving bowl.
Via: Google                                                                                                                                          Baigan Ka Bharta
The baingan bharta is ready to serve. Serve it with roti, chapati or naan. Do you know? In some regions of India, people eat baingan bharta with baati.

The Famous Maharashtrian Breakfast Misal Pav

Everyone knows that vada pav is a very popular dish in Maharashtra but do you know misal pav is also very famous. It is served during breakfast, and it is a healthy dish. This dish is from Kolhapur, Maharashtra and is prepared with moth beans and spices. It is also known as usal pav. It is paired with pav and garnished with sev or farsan and onion. Misal pav can be eaten as breakfast or as a Full Meal. It is available at breakfast corners on the streets of any Maharashtrian city or one can also make it at home with this Misal Pav recipe. blog-post-2-karth-food-factory Per serving of Misal Pav contains 289 kcal
  • Carbohydrates 24.5g
  • Protein 8.7g
  • Fat 17.4g
Prepare time: 15 min
Cook: 45 min
Ready in: 60 min

Ingredients For Misal Pav

  • 1 cup sprouted moth beans
  • 1/2 cup coconut, grated
  • 2 tbsp coriander seeds
  • 7-8 dry Kashmiri red chillies
  • 1 tsp jaggery
  • 5 tbsp oil
  • 1 tbsp goda masala
  • 3 medium onion, sliced
  • 1-inch ginger
  • 5-6 garlic cloves
  • 1 medium tomato, sliced
  • 1/2 tsp turmeric
  • salt to taste
  • 1 tbsp red chilli powder
  • 250ml water
  • 1 tsp mustard seeds
  • 7-8 curry leaves
  • 1 tsp cumin seeds

For Serving

  • Pav
  • Farsan
  • Chopped onion
  • Chopped green chilli
  • Lemon wedge


  1. In a flat pan, add coconut and dry roast until golden brown. Remove and keep aside for further use.
  2. Now in the same pan, add dry Kashmiri red chillies and coriander seeds, dry roast for 3-4 minutes. Keep aside for further use.
  3. Heat oil in a pan and add sliced onions, ginger, and garlic cloves. Cook until the onion turns light brown.
  4.  Now add sliced tomatoes and cook until tender. Then add water and cool down the mixture.
  5. In a mixer grinder jar, add prepared mixture, roasted red chillies, coriander seeds and coconut. Grind well to form a smooth paste.
  6.  After that, take a pressure cooker and add the sprouted moth beans, salt, turmeric powder and water, mix it and pressure cook for one whistle on high flame. Turn off the flame.
  7. In a kadhai, add some oil and allow it to heat; add mustard seeds, cumin seeds let it splutter. Then add curry leaves, prepared paste and cook until oil is released.
  8. Then add red chilli powder, goda masala and cook for 3-4 minutes.
  9.  Now, add cooked moth beans, water, salt to taste and jaggery. Boil and cook for 10-15 minutes and let the oil rise to the surface.
  10. Turn off the flame and let it cool a bit.

For Plating

  1. Transfer misal in a serving bowl and garnish it with farsan, chopped onion, green chilli, and few lemon drops.
  2. On a nice platter, place this misal bowl and pair it with pav.
The Misal Pav is ready to serve. Make it during breakfast and satisfy your taste buds.

The Summer Festival Edition Thandai

India is not only famous for its food but it is also famous for its unique beverages. In India, there are enormous varieties of cold drinks like aam panna, sharbat, lassi, Chaz, Jal-jeera, shikanji, badam milk, sugarcane juice and thandai. All these drinks are not only hydrates but they all are also very healthy and tasty. Each drink helps in fighting the summer heat. Thandai is the most authentic cold drinks in India. It is rich in flavour and texture and was originated in North India. This drink is made with soaked dry fruits, poppy seeds, fennel seeds, cardamom, saffron and milk. It is traditionally served in the festivals like Maha Shivratri and Holi.
Dreid Rose Petals
via. Envato
So, if you want to make thandai at home, then here is your recipe not one but three different thandai recipes. Per serving of thandai contains kcal
  • Carbohydrates
  • Protein
  • Fat
Preparation Time: 20 min Ready In: 20 min


via. Envato

For Thandai Masala

  • ¼ cup almonds, soaked & peeled
  • 2 tbsp pistachios
  • ¼ cup cashews
  • 2 tbsp fennel
  • ½ tbsp black peppercorns
  • ¼ cup melon seeds
  • 2 tbsp poppy seeds
  • 8 pods cardamom
  • ¼ tsp saffron
  • 3 tbsp dried rose petals
  • 1 ½ cup of water
For Classic Thandai
  • 3 tbsp prepared masala
  • 2 tbsp Sugar
  • 1 cup milk
  • Few ice cubes
via. Envato
  • For Mango Flavour

  • 3 tbsp prepared masala
  • 2 tbsp Sugar
  • 3 tbsp mango, sliced
  • 2 drops yellow food colour
  • 1 cup Milk
For Paan Flavour
  • 2 tbsp sugar
  • 3 tbsp prepared masala
  • 2 Betal leaves
  •   1 cup milk
  • 2 drops green food colour
  • Few ice cubes

For Garnish

  • Chopped dry fruits
  • Rose petals


The Summer Festival Edition Thandai
via. Envato

For Thandai Masala

  1. In a mixing bowl, add all dry ingredients and mix well.
  2. Then add water and mix it again.
  3. Let it soak for 6 hours.
  4. After that transfer, it to a blender jar and blend into a smooth paste.
For Classic thandai 1. In a blender, add ice cubes, prepared masala, and milk and blend it well.
  1. Transfer it into a tall glass and garnish it with dry fruits rose petals. 
Blenched Almonds
via. Envato

For Mango Flavour

1. In a blender, add ice cubes, prepared masala, mango, yellow food colour and milk and blend it well. 2. Transfer it into a tall glass and garnish it with dry fruits and rose petals.

For Paan Flavour

1. In a blender, add ice cubes, prepared masala, betel leaves, green food colour and milk and blend it well 2.Transfer it into a tall glass and garnish it with dry fruits and rose petals. You can store this thandai masala for 2 months in a refrigerator. Serve the three different thandai and enjoy the summer and festivities.

Try The Heavenly Thai Pineapple Fried Rice

You have always heard and tried Thai curries, but have you ever tried Thai rice? Thai curries are delicious, but Thai rice dishes taste heavenly. In Thailand, rice is the second most famous dish. In Thai cuisine, jasmine rice is used for cooking rice dishes because it was originated in Thailand. Today let’s learn about a different kind of Thai rice recipe – Thai pineapple fried rice.
Pineapple Fried Rice-Karth Food Factory
Via: Envato
Pineapple fried rice has a fruity taste. It is prepared with pineapple, jasmine rice, shrimps, and eggs, along with local ingredients of Thailand such as soy sauce, oyster sauce, spring onion, and beans. Its rich texture and flavour will satisfy your taste buds. So, let’s cook Thai fried rice with the help of this pineapple fried rice recipe. Per serving contains 340 kcal
  • Carbohydrates: 61g
  • Protein: 8g
  • Fat: 6g
Prepare time: 15 min
Cook: 10 min
Ready in: 25 min


Pineapple-Karth Food Factory
Via: Envato                                                                                                                                            Sliced Pineapple
  • 10 jumbo shrimp, peeled and deveined
  • 1 tsp soy sauce + 2 tbsp soy sauce
  • 1/4 tsp white pepper, half
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp curry powder
  • 1 tbsp palm sugar
  • 1 cup pineapple, chopped
  • 5 tbsp cooking oil
  • 3 eggs
  • 5 garlic cloves, chopped
  • 1/2 tsp ginger, chopped
  • 2-3 Thai chillies, chopped
  • 2 oz carrot, diced
  • 1/4 cup raw cashews
  • 2 oz green beans, diced
  • 4 cups jasmine rice, cooked & cold
  • 1-2 green onions, chopped


Shrimps-Karth Food Factory
Via: Envato                                                                                                                                                       Shrimps
  1. Firstly, in a bowl, add shrimps, 1 tsp soy sauce and white pepper. Marinate and keep aside for further use.
  2. Now, in another bowl, add 2 tbsp soy sauce, white pepper, fish sauce, oyster sauce, palm sugar, and curry powder. Mix well and keep it aside for further use.
  3. After that, break the eggs into a bowl and add salt and white pepper. Beat well and keep aside till in use.
  4. In a wok, heat oil and pour the beaten egg mixture. Scramble and cook evenly.
Scrambled Eggs -Karth Food Factory
Via: Envato
  1. Remove and keep aside.
  2. Now, in the same wok add oil and marinated shrimps. Cook for 2-3 minutes on high flame. Once cooked, remove and keep aside for further use.
  3.  After that, in a wok add oil, garlic, ginger, and Thai chillies. Stir fry until aromatic, about 30-40 seconds.
  4. Then, add diced carrot, green beans, and cashews. Stir fry for 1 minute.
  5. Now, add jasmine rice and the prepared sauce mixture.
  6. Stir fry for 1-2 minutes until each rice is well coated with sauce.
  7. After that, add pineapple chunks and mix well.
  8. Now, add fried shrimps, scrambled egg and green onions. Mix well.
  9. Stir fry until shrimps are fully cooked for 1-2 minutes.
  10. Finally, turn off the flame and serve.
The pineapple fried rice is ready to serve. Relish this exotic dish with your clan.

Bring the Mexico City Home With The Authentic Mexican Rice Recipe

There are 40,000 varieties of rice and the list of rice recipes is unfathomable. Rice is an important part of every meal and it can be served as a dessert, main course dish, dessert. These are the most consumed dishes made from rice like Biryani, Pulao, Risotto, Kheer, Schezwan rice, fried rice, rice cutlet. Mexico has its dishes of rice and the famous dishes is “Mexican Rice”.
Corn kernels
via. Envato
It is made by sautéing the rice in a wok with oil, veggies until golden brown and in the USA this dish is called Spanish rice, but it does not originate in Spain but in Mexico itself. Imagine if Mexican rice can be made with Indian ingredients, then how it would tastes? Yes, this authentic Mexican rice recipe is a fusion of Indian and Mexican ingredients and is a mix of Indian and Mexican flavours. Scroll down for the Mexican rice recipe. Per serving includes 243 kcal
  • Carbohydrates 130g
  • Protein 15g
  • Fat 70g
Prepare time: 15-20 min
Cook: 15-20 min
Ready in: 20-40 min

Ingredients For Mexican Rice

via. Envato

For Mexican Masala

  • 1 ½ tbsp cumin seeds
  • ¾ tbsp coriander seeds
  • 1tbsp oregano
  • 1 tbsp red chilli powder
  • Salt to taste

For Salsa

  • 4 medium-size tomato, puree
  • 1 big size onion, chopped
  • 2 green chilli
  • 3 tbsp coriander leaves
  • ½ tbsp lemon juice
  • Salt to taste

For Nachos

  • 1 cup wheat dough
  • ½ cup cornflour
  • 1 tbsp prepared Mexican masala
  • Oil for shallow fry

For Mexican Rice

  • 1 tbsp oil
  • 2 garlic cloves
  • 1 medium onion, chopped
  • ¼ cup tomato, chopped
  • ½ cup corn kernels, blenched
  • ¼ cup carrot, chopped
  • ¼ cup capsicum, chopped
  • 1 green chilli
  • ¼ cup kidney beans, boiled
  • ¼ cup black-eyed beans, boiled
  • ½ cup tomato puree
  • 3 tbsp prepared Mexican masala
  • 2 cups cooked rice
  • 2 tbsp coriander leaves, finely chopped
  • Salt to taste

For Garnish

  • Fried nachos
  • Grated cheese
  • Coriander sprig


Bring the Mexico city home with the authentic Mexican rice recipe
via. Envato

For Mexican Masala

  1. In a pan add, cumin seeds, coriander seeds and roast them well
  2. Transfer into the grinder and add oregano and salt to it and grind into a fine powder.
  3. Transfer it into a mixing bowl, add red chilli powder and mix well; keep aside for future use.

For Salsa

  1. In a grinder, jar and add tomatoes and grind into a puree.
  2. Transfer 2/3rd puree into a bowl and keep 1/3rd for future use.
  3. Add onion, green chilli, coriander leaves with stem, salt and lemon juice, mix it well.

For Nachos

  1. In a bowl, add wheat flour, cornflour, prepared Mexican masala and knead it well.
  2. Take a medium portion of dough, roll it thin using a rolling pin.
  3. Transfer it to the griddle and half cook it from both sides.
  4. Now roll it again on the rolling board so that it cannot raise during frying and cook it again.
  5. Cut it into stripes and then in a triangle shape.
  6. Take a pan and heat oil for deep frying.
  7. Add these triangles in medium hot oil until golden brown and crispy.
  8. Remove on tissue paper.

For Mexican Rice

  1. In a pan to saute the veggies, add oil and heat it.
  2. Add chopped garlic, onion, corn kernels, carrot, capsicum, green chilli, and sauté well.
  3. Now add boiled kidney beans and black-eyed beans and sauté for 2 minutes. Keep the vegetable chunky
  4. Add remaining 1/3rd tomato puree and prepared Mexican masala, mix well.
  5. Then add cooked rice and mix it properly.
  6. At the end, add chopped tomato, salt and coriander leaves and toss it well.
  7. Transfer the Mexican rice to a serving plate.
  8. Garnish it with some prepared salsa on top, fried crushed nachos and grated cheese and on top with a coriander sprig.
The yummy Mexicano rice is ready to serve. Try this easy Mexican rice recipe at home, and make yourself and your loved ones happy.

Lahori Chicken Recipe, Popular Curry From Lahore

A delicious chicken curry originated from Pakistan. It is a really simple dish with not a lot of ingredients. Lahori Chicken is a super delicious curry. It’s quite spicy in flavor. Lahori chicken is very popular street food in Lahore. It is generally paired up with Basmati rice but also tastes good with Naan or Kulcha. So, what are you waiting for, let’s try lahori chicken recipe now.
Via: Envato
Per bowl of Lahori Chicken contains 507 calories:
  • Fat 34 g
  • Saturated Fat 11 g
  • Cholesterol 166 mg
  • Sodium 700 mg
  • Potassium 372 mg
  • Carbohydrates 22 g
  • Fiber 8 g
  • Sugar 2 g
  • Protein 29 g
Prepare time: 5 min
Cook: 25 min
Ready in: 30 min


Lahori chicken recipe
Via: Envato
For Marination 
  • Small Whole Chicken, with skin cut into medium size pieces
  • Salt to taste
For Gravy 
Via: Envato
  • 1 tbsp Oi
  • ½ inch Cinnamon stick
  • 1 Bay leaf
  • 2 Cloves
  • 2-4 Black peppercorns
  • Green cardamom – 2
  • 2 medium-size onion, chopped
  • 2 tbsp Ghee
  • 1 tbsp Ginger Garlic paste
  • 2 tbsp Coriander powder
  • 1 tbsp red chili powder
  • 1 tsp Turmeric powder
  • ¼ cup of Water
  • 1 cup Tomato puree
  • 2-3 tbsp Curd, beaten
  • For Garnish Ginger, julienne
  • Coriander sprig


Lahori chicken recipe
Via: Envato
For Marinating 
  1. Take a bowl and add chicken pieces with skin, salt and mix it well, then keep aside.
For Gravy 
  1. In a kadhai heat oil, then add cinnamon sticks, bay leaf, cloves, black pepper cons, green cardamom, onion, and sauté until it turns light brown in colour. 
  2. Now add the marinated chicken and sauté until light golden brown and then add ghee, ginger-garlic paste, coriander powder, red chilli powder, turmeric powder, and sauté for a minute or two. 
  3. Then add some water to it. 
  4. Now cover and cook the chicken, cook at least 70%, then add the tomato puree to it.
  5. Sauté for a minute and then again cover and cook until the oil starts to come out. 
  6. Remove the lid, stir it once and then add curd sauté for a minute, then cover and cook again, until the oil starts separating out. 
  7. Remove the lid and mix everything really well.
Serve hot in a serving bowl and garnish with ginger julienned, green chili, julienned, coriander leaves. Pair it with naan or rice.    

Make Delicious Baby Corn Masala Recipe At Home

Are you planning the main course menu for your get-together lunch? Include baby corn masala in the menu. It is tasty as well as healthy. Baby corn masala is the best option to cook for lunch because it is full of fiber and low in carbs. Baby corn masala is prepared with roasted baby corn, Indian spices, vegetables, and cashew paste. It is very easy to make this dish. Its exotic flavors easily burst into the mouth. The baby corn masala is aromatic and different from other dishes. It will definitely make your lunch perfect and satiating. It is served with rice or chapati. As a dessert, you can serve pineapple sheera, it would make your meal even more appetizing.
Baby Corn - Karth Food Factory
Via: Envato
Do you want to know how to make this dish? Scroll down for the baby corn masala recipe. Per serving contains 127 kcal
  • Carbohydrates: 20.1 g
  • Protein: 3 g
  • Fat: 5.1 g
Prepare time: 10 min
Cook: 30 min
Ready in: 40 min


Tomato Pure- Karth Food Factory
Via: Envato
  • 3 tsp oil
  • 9 baby corn, chopped
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 3 tsp oil
  • 2 cardamom pods
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 cup tomato, pulp
  • 1 tsp ginger garlic paste
  • 1/4 tsp turmeric
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1 tsp salt
  • 1 cup of water
  • 1/4 cup cashew paste
  • 1/4 tsp garam masala
  • 1 tsp kasuri methi, crushed
  • 2 tbsp coriander leaves, finely chopped
Spices- Karth Food Fcatory
Via: Envato


  1. In a pan, add oil and baby corns, saute for 1 minute. Remove and keep aside for further use.
  2. Take the same pan and, add oil, bay leaf, cinnamon stick, cardamom pods, cumin seeds, and saute until fragrant.
  3. Now add onion and ginger garlic paste. Saute well.
  4. Then, add tomato pulp, stir—cover and cook for 15 minutes.
  5. After 15 minutes, add turmeric powder, chili powder, coriander powder, cumin powder, and salt. Saute well on low flame until it starts releasing oil.
  6. Now, add water, cashew paste, and mix everything properly.
  7. Then, add roasted baby corns and stir well.
  8. Cover and cook for 10 minutes.
  9. After 10 minutes, add garam masala, crushed Kasuri methi, and chopped coriander leaves. Mix well.
  10. Serve it into a serving bowl.
Baby Corn Masala- Karth Food Factory
Via: Envato
The tasty baby corn curry is ready to serve. Serve it with roti or naan.

The Arabian Rice Delicacy Chicken Majboos Recipe

It’s time for eid and this festival reminds us of tasty dishes like sheer khurma, kebabs, haleem and biryani. Do you know in Arab countries a unique dish is prepared and it is known as chicken majboos? It is a mixed rice dish and has exotic flavours of spices, herbs and nuts. The chicken majboos is also known as kabsa and it is prepared with meat and rice. Kabsa means to squeeze and it is a technique where all ingredients cooked in one pot. This authentic chicken majboos is a national dish in countries of the Arabian Peninsula. It is consumed in the countries such as UAE, Israel, Oman, Suadi Arabia, Kuwait, Bahrain and Qatar. People often compare it with biryani but both of the dishes are different from each other.
Rice-Karth Food Factory
Via: Envato
So, this Eid cook, the delicious kabsa at your feast with this chicken majboos recipe. Per serving of chicken, majboos contains 274.9kcal
  • Carbohydrates 30.2g
  • Protein 16.5g
  • Fat 9.2g
Prepare time: 10 min
Cook: 1 hr
Ready in: 1 hr 10 min


Baharat-Karth Food Factory
Via: Envato

For Baharat (Arabic garam masala powder)

  • 2 tbsp peppercorns
  • 1 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tsp cloves
  • 2 cinnamon sticks
  • 1 tsp cardamom
  • 1 1/2 tbsp chilli powder
  • 1/2 pc nutmeg

For Chicken Majboos

Black Limes-Karth Food Factory
Via: Google
  • 3 cup basmati rice
  • 5 cup water
  • 1 full chicken
  • 3 nos. onion
  • 2 nos. tomato
  • 1 tbsp ginger, crushed
  • 1/2 cup oil
  • 1 tbsp garlic, crushed
  • 1/4 tbsp turmeric powder
  • 1 tbsp ghee
  • 1/2 tbsp pepper powder
  • 1 tbsp chilli powder
  • 2 tbsp baharat powder
  • 1 tbsp coriander powder
  • salt to taste
  • A handful of nuts
  • 1 pinch saffron
  • Few coriander leaves
  • 3 nos black lime
  • Few parsley leaves


Pan and Oil-Karth Food Factory
Via: Envato

For Baharat

  1. In a pan, add peppercorns, coriander seeds, cumin seeds, cloves, cinnamon, cardamom, and nutmeg. Now dry roast on low flame until fragrant.
  2. Transfer it into a mixer grinder jar and coarsely ground it.
  3. Remove and add red chilli powder. Mix well.
  4. Keep aside for further use.

For Chicken Majboos

  1. Firstly, add oil and let it heat. Now add chopped onion, and saute until golden brown.
  2. Remove and keep it aside.
  3. Now in the same pan, add almonds and saute. Stir continuously.
  4. Then add cashew nuts and raisins. Saute for 1-2 minutes and transfer them into a bowl.
  5. Now in the same pan, add chopped onions and saute until translucent. Then add crushed ginger, garlic, green chillies and saute.
  6. After that, add coriander powder, turmeric powder, chilli powder, pepper powder, and prepared baharat powder and saute for 30 seconds.
  7. Now add tomato paste, salt and stir continuously until it starts releasing oil. Then add chicken and mix well until chicken is properly coated with gravy.
  8. Then cover and cook for about 15 mins.
  9. After 15 mins open the lid and add water. Mix well and stir.
  10. Then add salt and whole black limes. Stir it for a while. Cover and allow the dish it cooks for 15 minutes.
  11. After that, open the cover and remove chicken and black limes into separate plates.
  12. Now add coriander leaves, parsley leaves, ghee, and saffron into the gravy water. Mix well and add basmati rice.
  13. Stir well, cover and let it cook.
  14. Meanwhile, take a chicken plate and add red chilli powder. Marinate chicken well.
  15. Add oil to a pan and add the marinated chicken. Cook until golden brown.
  16. Now turn off the flame of the rice pan.

For Serving

Chicken Majboos-Karth Food Factory
Via: Google
  1. On a serving plate, add rice and then add chicken pieces.
2. Then add fried onion and garnish it with fried dry fruits, coriander and parsley leaves. The delicious Arabian chicken majboos rice is ready to serve. Serve it with curd and coriander chutney.