Khatta Palak Dal Recipe ( Spinach Dock )

Khatta Palak Dal |Palak Dal || How to make khatta palak dal with step-by-step photos

Khata palak dal is a sour green leafy vegetable, a smaller version of spinach leaves. It is slightly sour to taste, very tasty, and delicious. It is a seasoned vegetable not available throughout the year, like spinach.
A luscious dish that can be pepped up even more by adding spices, chana dal, and spinach 

I made that palak by mixing it with spinach and chana dal. Khatta palak isn’t cooked alone; it is always prepared with half a quantity of spinach. You can add a variety of ingredients like potatoes, koftas, dumplings, etc. To make various gravy dishes

                                 

The main ingredients are sorrel, spinach, lentils, tomatoes, and a few spices. Let's go ahead and learn how to make sorrel with lentils.

Tip:

To prepare this recipe is cooked in a clay pot to enhance the taste if available easily...

                                    

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To prepare sorrel with lentils, ls first wash the chana, dal, then soak it in hot water for at least 30 minutes.

Take all the ingredients and prepare them all.

Heat the oil/ghee in the pot/cooker and put the onion slices. Sauté them for 3-5 minutes. Then, put chopped garlic into the onion and fry it further.

Until the onion turns slightly brow,n put chopped tomatoes, cook the tomatoes until soft.

Start to add spices and cumin seeds first,t then stir well on medium flame.e, Put chana dal in the cooker, and fry it with onion on a medium flame for around 5 minutes

Then add green chilies and crushed red chili flakes, keep stirring by adding other dry spices.

Add salt and stir to mix well, fry chana dal with onion on medium-low heat until the oil is separated.

Put mixed sorrel and spinach, and stir to combine well for 5 minutes.

Once they are mixed, we'll pour 1 cup of hot and boiled water, bring it to a boil, then close the cooker lid and let it cook for 10 minutes.s 

Simmer khatta palak for 5 minutes on low heat.

Transfer to the serving dish/bowl. Khatta palak with chana dal is ready to serve

                                                   

Khatta palak with chana dal can be served with naan,rotis, and rice.

                                               

Bihari Masala Powder Recipe ( Homemade Masala )

Bihari Masala Powder | Homemade Seasoning Blend | How to Make Bihari Masala Powder with step-by-step photos... 

Bihari Masala Powder is the king of all meat masala powders. This is an amazing and wonderful, flavourful and aromatic spice recipe. that you can use with several recipes. It is prepared with mere dedication and can definitely please your taste buds. 

Usually is very hard to find these spices in the market, and if we get luck then the taste of the spice is the same as authentic Bihari masala powder, so I always prefer powder spices prepared at home to store-bought spices.
                  

What type of dishes can be used?

You can use it in many types of recipes, such as Bihari Boti, Bihari Malai Boti, Chicken Boti, Dum Keema, Bihari Kabab, and Handi Kabab. So let's begin. 

                           

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Firstly, in the pan, put all the whole spices, dry roast them together for just a minute over low-medium heat, then add poppy seeds, allow to dry roast them another minute, and remove from the heat.

Put all dry-roasted whole spices in the grinder jar, and grind them until you get fine powder.

Alternatively, you can use stone/marble mortar for grinding spices as well, and transfer it to the bowl/plate.

Now add powdered spices to the roasted ground spices. 

                                                

Stir to mix them very well. Bihari masala powder is ready to use in recipes.

Now you can store it in an airtight jar for a month.

               

Tomato Ketchup Recipe ( Homemade Ketchup )

                                          

Tomato ketchup | Homemade Ketchup || How to

Make tomato ketchup at home with step-by-step photos.

    

Tomato Ketchup is a sweet and tangy sauce prepared with tomatoes, sugar, and vinegar with assorted seasoning and spices. This ketchup does come close to those brands in terms of taste, texture, and color.

Certain things just taste better alongside a trail of ripe, red ketchup. For the most part, that well-known bottle does a good job, too

I have never liked tomato paste-based ketchup, so I decided to cook homemade tomato ketchup…

            

Some Tips For The Best Tomato Ketchup:

Always use ripe red tomatoes for this recipe to ensure a good texture, flavor, and taste. Additionally, be sure to add vinegar and sugar while simmering the tomato pulp. Vinegar serves as a preservative, while sugar helps to balance the tangy flavor by introducing a sweet and tangy taste.

                         

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First, you cut the tomatoes into small cubes.

Peel and chop the onion.

Coarsely chop the ginger and garlic, and keep them aside.

Pictorial:

Put chopped tomatoes into a wide pan/pot.       

                   
        

Then add ginger, garlic, and onions.

Keep mixing by adding cloves and cinnamon sticks.

Cover the lid and cook for 30 minutes on low flame.

After 30 minutes, stir further, then shift into another bowl and let it cool down a bit.

Blend the tomato puree.

Using a filter or strainer to separate the skin and seeds of tomatoes

Transfer tomato puree to the pan/pot,t further stir and mix well.l

                                             

                         

Combine all remaining spices with the tomato puree and mix well. 

Keep stirring till the puree becomes thick or the water dries out.t

Check the consistency of the pureeso that it does not drift.

Tomato ketchup is ready to use and can be stored in any bottle or container for 2 weeks.