Homemade Stock Recipe

Homemade Stock Recipe | Homemade Chicken Stock | How to Make Homemade Chicken Broth with step-by-step photos

Homemade Stock is known as a flavored and aromatic Yakhni that is used as the base of many recipes, such as Chinese dishes, soup, pulao, etc. It has a delicious flavor and is wonderfully nutritious. Once you learn how to make homemade stock, you will be hooked for life, just like stock.

Here I am giving both veggie and non-veggie stock. Just keep in mind, this is actually very simple and easy to do while you prepare other food or go on with your day. A better choice than store-bought stock is pure and hygienic, so you can store more than a month for later.

To prepare chicken stock, use chicken with bones, including some additional whole spices. Likewise, to make veggie stock, you just have to skip the chicken and chicken powder as well as add 1 more additional spice, so let's go below what I have explained

Note: After cooking the stock, just mix 2 pinches of lemon color to bring a bright and beautiful color to the stock, so let's begin

If you have tried this Homemade Chicken Broth, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

Thoroughly wash the chicken under running water and set it aside.

Take all ingredients and prepare all the veggies that are required in the recipe.

Pour 1 jug of water along with the chicken pieces, and bring to a boil once

Now add all the whole spices to the chicken, stir to mix well, and add the remaining whole spices.

Bring it to a boil, then cover the lid and allow to cook for around 30-40 minutes on medium-low flame; keep on stirring occasionally.

Take another deep pot/pan, pour water, bring it to a boil, then add all spices to it. At this stage, you can add tomato and spinach as well, and stir to mix well further.

Cover the lid and allow to cook for about 30 minutes on medium-low flame.

Now strain both stocks through a strainer; mix lemon juice in the veggie stock.

Both stocks are ready to use in a recipe. At this stage, you adjust the salt and add lemon yellow food color, stirring to mix well.

You can store it in a bottle/jar or container for up to a month.

Onion Paratha Recipe (Pyaz Paratha)

Sana Rasheed Add Comment

onion-paratha-recipe-with-step-by-step-photos

Pyaz Paratha | Onion Paratha || How to Make Pyaz Paratha with step-by-step photos

Onion Paratha is a delicious, simple, flaky, and crispy layered paratha stuffed with onion and a few spices that make it a quick and easy paratha for the best sehri menu.

I often make different types of parathas at home, and many of these paratha recipes have been shared on my food blogs, such as dal paratha, aloo paratha, egg paratha, stuffed layered paratha, gobi paratha, keema paratha_

I prepared this paratha with fine flour, but if fine flour is not available in your area, then it can be made with maida also.

This paratha can be had for breakfast, a quick brunch or lunch, and also for sehri. Accompanied by a side vegetable dish or raita, these parathas make for a complete meal

This recipe is easy to prepare, and they also make a good tiffin box snack or lunch.

If you have leftover whole wheat dough, then you can also make these parathas easily. You can fry the paratha with sunflower oil, olive oil, butter, or ghee-clarified butter. So let’s begin.

If you have tried this Onion Paratha Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

In a deep bowl, add lukewarm water along with salt and yeast.

Stir to mix well for a minute.

Then add fine flour to the mixture, and mix well with the water mixture.

Start kneading to a soft douguntil it becomes soft. Add oil over the dough,h and wrap the dough with the plastic cling or a damp cloth. Now leave the dough to rest for around 30 minut.es

Meantime peel and cut the onion into slices, and sprinkle some salt on the onion. Set aside.e

Punch the dough once again and divide it into equal portions.

Take a dough ball and roll it into a thin sheet as much as you can

And apply melted butter over the entire sheet with the help of the brush, and then sprinkle some black and white pepper along with onion slices and coriander leaves.s

Then start rolling the sheet like a thi,n longrope. Again,n apply butter over the rope, and fold it like a snai.l

Apply butter all over the stuffed dough ball and cover it with the plastic sheet. Prepare all stuffed dough balls and do the same as before

Grease your hand with the oil or grease. Take one prepared stuffed dough ball and spread it into a round shape with the help of fingers around 6-7 inches and pierce it with the help of a fork.

Heat the skillet/griddle on a high-medium flame. Put the paratha on the hot griddle/skillet. And fry it from both sides by applying butter or ghee on a medium-high flame.e

Once the onion paratha crust gets crispy and beautifully golden brown in colour

Onion paratha is done.

Transfer to the serving plate/dish.

You can see in the picture below that it looks flaky, layered, and tasty.

This tasty onion paratha is served hot with tea, kebab, and omelette

Murgh Cholay Masala Powder Recipe

Sana Rasheed Add Comment

Murgh Cholay Masala Powder | Homemade Seasoning Blend | How to Make Cholay Masala with step-by-step photos

Murgh Cholay Masala is an aromatic and flavoured blend of different spices that helps to enhance the taste of murgh cholay. I tried a lot to make the perfect spice for this recipe, but unfortunately, every time I had to face an unsuccessful attempt and couldn't bring its actual flavour and taste.

Then one day I thought, why don't I add black salt instead of salt, so I acted upon my thinking and then again tried to trust myself, which I had not been getting for a long time despite trying a lot; this time I achieved it easily just due to skipping the regular salt from this recipe.

Then I realized not achieving actual flavour was due to the sharpness of the salt. One more experience I got is that I should not use regular salt in chana, whether we are making it from chana; remember, always, perfection comes from practice and experience; you can't get experience without experiments.

Additionally, this spice can be used in many recipes which are related to cholay (chickpeas)such as cholay ande chikar cholay,cholay aloo etc, I am preparing murgh chole masala powder for 2-3 kg chicken and chickpeas you can use as needed or to taste, this is my own version rarely you could found in the market, I cooked cholay from this spice amazing taste and flavour that's why now I am sharing with all :)

So let's begin

If you have tried this Murgh Chole Masala, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

Firstly, put all whole dry ingredients into the pan and dry roast them for a minute.

Put all roasted spices in the grinding jar and grind them well for 3-4 minutes.

Transfer to the bowl, combine all powder spices with the roasted spices powder, and further mix them well.

combine-all-powder-spices-into-the-roasted-spices-powder

Now murgh chole spice powder is ready to use in recipes and can be stored in an airtight jar or bottle.

Homemade Stock Recipe

Onion Paratha Recipe (Pyaz Paratha)

In a deep bowl, add lukewarm water along with salt and yeast.

Grease your hand with the oil or grease. Take one prepared stuffed dough ball and spread it into a round shape with the help of fingers around 6-7 inches and pierce it with the help of a fork.

Murgh Cholay Masala Powder Recipe

Followers