Chicken Shorba Recipe ( Chicken Gravy )

Chicken Shorba| Chicken Curry || How to Make Chicken Shorba with step-by-step photos 

Chicken Shorba is a quite simple and delicious gravy-based chicken curry. This is prepared with onion paste along with some basic spices and yogurt. This chicken curry is one of the easiest that even a novice or a bachelor can cook with an amazing outcome. It not only tastes delicious but is also very flavourful with soft, tender, and succulent pieces of chicken.  

On the other hand, I prefer to enhance the taste of curry by using desi chicken besides pure ghee; both these ingredients will bring a special taste to your curry.

                    

I used regular banaspati ghee and boiled chicken meat. This wonderful curry goes well with kishmish pulao,bagara rice, or zeera rice.

I have shared other versions of chicken curry recipes on my blog, but this is a basic chicken curry I thought would be helpful for the newbies. I have kept the recipe very simple and haven’t used any additional ingredients like canned tomato puree, stock, or any sort of cream,

Just the blending option I kept for making thick gravy that can be cooked with simple brown onion. Skip this blending method and also check out my other versions of chicken curries, tasty chicken masala curry, and simple chicken curry. Let’s begin. 

                          

Tips:

You can make this curry with either boneless or bone-in chicken; however, using bone-in chicken yields the best results. The juices from the bones enrich the curry's flavor and also help thicken it naturally, eliminating the need for additional thickeners. 

 

In this recipe, I didn’t use any whole spices; instead, I relied solely on garam masala powder. Garam masala is an essential spice blend in Pakistani cuisine, made by dry roasting various spices and then grinding them. For this chicken curry, it's important to use a high-quality spice powder.

 

I used my homemade garam masala for this recipe, but you can also opt for any good-quality store-bought garam masala that is aromatic. Alternatively, you can use curry powder instead of the spices mentioned in the ingredients list below.

 

This recipe is designed to be cooked over medium-low heat. Cooking on high heat will result in a poorly balanced curry that you won’t truly enjoy. 

 

If you try this Chicken Curry Recipe, please don’t forget to rate it! You can also follow me on social media to see what’s new in my kitchen!

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To prepare this recipe, first rinse the chicken and set it aside.

                   

Take all ingredients and prepare them all.

                    

In a mixing jug, put chopped onion along with ginger-garlic and grind them together until a fine paste.e

                       

Take yogurt, whisk it, and then combine the powdered spices. 

                    

Stir to mix well and set aside.e

                         

Take a medium-sized pot, heat the oil, put ground onion paste, and cook it onlow too medium heat.          

       

Once the water has evaporated, add spiced yogurt.

                   

Stir to combine well.

               

Allow the masala to cook on medium flame until the oil comes to the top.

                  

Put chicken pieces into the cooked masala. a 

                               

And roast chicken with masala.la 

                                    

Keep roasting until the oil is separated.

                    

Pour water into the roasted chicken.n

                      

Bring it to a boil and let it cook on medium-low flame for around 15 minutes.

                       

Reduce the heat, remove the lid, and check the consistency and salt at this stage. Allow it to simmer further for 10 minutes on very low heat.

                  

Chicken shorba is done; transfer to the serving dish or bowl.

                 

This chicken shorba can be served with flavored rice, kishmish pulao, and paratha.

                           

Chocolate Pound Cake Recipe ( Pound Cake )

                                                                                   

Chocolate Pound Cake || Chocolate Cake Slice || How to make a chocolate pound cake with step-by-step photos 

Chocolate pound cake is soft, moist, and buttery with a rich chocolate flavor. Melt in your mouth and delicious. This is the best homemade recipe for chocolate lovers.

This cake doesn’t need any frosting at all. Even then, you can do a shiny chocolate glaze over the top. But I love to have it plain with a hot cup of tea or coffee.

This is one of my favorite chocolate cake slices. It is made with cocoa powder, dark chocolate, butter, milk, and coffee granules to give it the richest chocolate flavor. Every bite is a chocolatey dream come true!

                   

How to Store Homemade Pound Cake?

Store leftover pound cake in an airtight container or resealable bag at room temperature. It will stay fresh for about three days. If you want to store it for longer, transfer it to the fridge after day 3 and enjoy it within a week.

For the best result, follow my detailed step-by-step photo

instructions and tips below the recipe card

                 

Tips for the best chocolate pound cake:    

1. Don’t omit the coffee; it plays an important role in this recipe
2. Let the chocolate mixture cool down completely first, then use it. Don’t use a warm chocolate mixture; it will make your cake hard.
3. I used dark cooking chocolate in this recipe instead of cocoa powder. It will enhance the chocolaty flavor.
4. Using more eggs makes your cake super soft, but most people avoid using/having eggs. So you can use condensed milk instead of eggs.
5. I also used dry fruits to make a more delicious cake, which added almonds, walnuts, and pistachio. You can skip this as well.
6. Believe it or not, this pound cake tastes even better the day after you make it. Save a few servings and see for yourself!
7. Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache!
8. Serve your chocolate pound cake with a scoop of creamy vanilla ice cream for the ultimate summer dessert.

For more Similar Recipes:

Chocolate muffins

Fudgy brownies

Vanilla tea cake

Chocolate brownie with vanilla ice cream

Orange cake

Vanilla chocolate cake

If you have tried this Chocolate Pound Cake 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!

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Melt the crushed chocolate and butter in the milk over a low-medium flame.

                   

Once the chocolate mixture is done, let it cool down completely.set aside

                  

Sift the all-purpose flour, cocoa powder, baking powder, and salt in the bowl.

       

Stir to combine well.

Mix the dry flour is ready. Preheat the oven to 180 C or 350 F

        

Grease the baking pan and line the baking paper.

           

Dissolve the instant coffee with 2 tbsp hot water. When dissolved, stir in the chocolate mixture.

          

In a mixing bowl, crack the eggs one by one and whisk for a minute. Next, add sugar and then whisk with the electric mixer on high speed.

           

Until light and fluffy

            

Start adding the mixed flour little by little and fold. Scraping the sides of the bowl as necessary

         

After cooling down, add chocolate essence and half-chopped almonds, pistachio, and walnuts to the chocolate mixture. Stir to mix well. Add 4-5 tbsp prepared cake batter to the chocolate mixture.

                                      

Stir to combine very well. Now add the chocolate mixture back to the remaining cake batter.

  

Give it a good stir. 

   

Pour the cake batter into the prepared cake pan. Sprinkle some crushed dry fruits. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.n

                        

Chocolate pound cake is baked. Allow the cake to cool in the pan for 10 minutes. Then loosen the cake from the sides of the pan using a butter knife.

            

Invert the cake onto a wire rack or any flat pan to cool it completely.

               

Once cooled, cut into slices.s

            

Serve the cake with tea or coffee.

                                          

Aloo Paratha Recipe ( Potato Stuffed Paratha )

Aloo Paratha | Stuffed Paratha || How to Make Aloo Paratha Recipe with step-by-step photos 

Aloo Paratha is made from unleavened dough that is stuffed with a mixture of spicy mashed potatoes. The dough is rolled out and cooked on a hot Tawa with butter or ghee. It is typically served with butter, chutney, and yogurt. My aloo paratha recipe is simple and straightforward—

This is a dish commonly made in households across Pakistan. It consists of boiled mashed potatoes mixed with spices, which are then stuffed into the dough before being rolled out and pan-fried.

Flatbread is a delicious and satisfying breakfast option, especially when paired with hot coffee or tea. It's also a great choice for iftar, served alongside raita and chutney. You can adjust the spice level of the paratha to your preference, adding more or less salt and red chili powder.

My Latest Video: Aloo Paratha:

Also, you can cook the potatoes with some oil and temper them with cumin before adding all the spices. It just varies from person to person. I straightaway added all the crackle spices, roasted spices, powder spices, and green spices to the grated potatoes. There’s no right or wrong way here to make aloo paratha; it always tastes good no matter how you make it. So, go ahead. 

Tips to make a good Aloo Paratha:

The key to making a good paratha lies in kneading a soft dough and rolling the paratha evenly. Once you have that down, you can stuff it with your favorite ingredients—spiced potatoes, in this case—and then fry it on medium-high heat.

 

Make sure that your tawa (skillet) is hot before placing the paratha on it. If it's only medium hot, the paratha will take longer to cook, resulting in a texture that is "not so soft."

 

This paratha is also vegan. While many people enjoy their parathas made with ghee, you can substitute oil for frying to keep it vegan. I love ghee, but for my parathas, I prefer oil.     

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

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First, take all ingredients and prepare all veggies like potato, ginger, coriander leaves, and green chili.

              

Dry roast all whole spices, coriander and cumin seeds, pomegranate seeds, whole red chili, and black peppercorn on low flame for 2 minutes 
                        

Grind roasted spices coarsely and set aside.

                           

                          

Take 2 cups of the flour along with salt in the bowl/tray.

Start kneading the dough till the dough is formed.

           

Cover the dough with a kitchen towel and rest it for 15 minutes. Set aside...

                             

Heat the oil in the frying pan, add the roasted seeds; let them crackle for 10 seconds. Then add chopped green chilies and grated ginger with curry leaves, and fry them with the oil for 1-2 minutes.

                

Add spices to the mashed potato, mix them well, transfer tempering ingredients along with roasted spices to the potato mixture, and mix them very well. well

Keep mixing with the remaining ingredients. 

                             

Leave it for 10 minutes, then cover with the lid. with  

                      

Then make an equal-sized ball of potato dough.

                                                    

Divide the equal portions of the dough. 

Give them all into ball shapes and flatten them between the palms.

     

Take one dough ball at a time, spread it with the help of a finger, and apply a little oil/ghee. Roll the dough like a thick rope and fold it like a snail shell.

                

Repeat the same process with all remaining dough balls.          

                      

                                                   

Now take one paratha ball at a time and roll it about 2-3 inches in a round shape. Place one potato ball in the center of the rolled ball. Bring all the edges together and pinch to seal the edges.                        

                      

Repeat the same process with all remaining stuffed balls.

                                                                

Flatten the stuffed ball using your hand and a rolling pin, and roll the dough to a circumference of 7-8 inches in diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn around automatically.

                                                                                                            

                                   

Transfer the rolled paratha onto the hot Tawa.

                             

Cook the side for a minute or two and then flip over, apply oil [around 1/4 teaspoon] on the half-cooked side, and flip again.

                                    

Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
                     

Repeat the same process with the remaining stuffed balls.
                                  

Aloo paratha is ready to serve with raita, chutney, and pickle.   

    .