Chocolate Banana Smoothie Recipe ( Chocolate Banana Shake )

Choco banana smoothie| Chocolate banana Smoothie

How to make a chocolate banana smoothie with step-by-step photos

 

Choco Banan smoothie is a delicious and healthy drink. Power-charge your day with this Chocolate Banana Smoothie made with velvety milk blended with a banana! For additional creaminess and fun, top with whipped cream and colorful sprinkles.

Especially for your growing kids, you should make it a habit for your child to avoid having soft fizzy drinks, which are unhealthy and harmful to their health. 

Lately, I’ve been on a smoothie craze; whenever I finish working out, I love making and enjoying my favorite smoothies. I’ve previously shared recipes for pineapple orange banana smoothies, peach mango smoothies, strawberry banana smoothies, and how to make healthy smoothies on Just One Cookbook.

                     

Adding vanilla ice cream makes the taste super delicious and creamy, but you can make a simple chocolate banana smoothie without ice cream; this is optional.

How to make this Smoothie?

This is a very easy and quick recipe; you just need a few ingredients to make this yummy banana smoothie: crushed chocolate powder, cocoa powder, milk, ice cream, yogurt, and crushed ice.

How much time to make this Drink?

It will hardly take 10-12 minutes to make this healthy smoothie.

                        

                                     

                      

Firstly, cut the bananas into slices. Grate the chocolate to make powder.
Note: you can use any kind of chocolate
Crush ice cubes. Pour the homemade chocolate syrup into another bowl

If you have tried this Chocolate Banana Smoothie, then don’t forget to rate the recipe. You can also follow me on social media

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Add the crushed ice to the mixing jug, then put the banana slices

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Add yogurt

Then add crushed chocolate powder

Now add cocoa powder

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Put vanilla ice cream

Just adding other flavors will change the real taste of the smoothie

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Right after pouring milk into the jug

Blend them together

Blend well till turns to a smooth texture. Smoothies done
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Now take a glass and garnish it with chocolate syrup; it is optional

Pour the prepared smoothie into the glass

You can even serve smoothies j; just sprinkle some chocolate on top.

Tandoori Masala Powder Recipe ( Homemade Spice )

            
Tandoori Masala || Homemade Tandoori Masala || How to Make Tandoori Masala Powder with step-by-step photos

Tandoori Masala Powder is an important blend of spices used in many Pakistani dishes. It gives a spicy, smoky, and aromatic flavor to your food. It can be bought at any grocery store, though I prefer to make my own blend; it is incredibly easy to make and requires only a few simple ingredients that are already available in every kitchen.        

                    

You can use this spice in beef, mutton, and even in fish to make tandoori dishes, so here I am gonna share this tandoori spice with all Let the go-ahead to learn how to make homemade tandoori masala.  

If you have tried this Tandoori Masala Powder Recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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In a pan, add all whole spices, and dry roast them all together for 1-2 minutes over medium heat.

Put all in the grinding jar and grind it to a fine powder; take it out in the bowl.    

Now add powdered spices, and mix them well until well combined.

                        

Now the tandoori chicken Masala powder is ready to use in the recipe

                              

You can store it in an airtight jar for up to 4-6 weeks.

Shahi Mutton Korma Recipe ( Mutton Qorma )

Shahi Mutton Korma || Mutton Korma || How to Make Shahi Mutton Korma with step-by-step photos

Shahi Mutton Korma has its roots in the Mughal cuisine of modern-day India and Pakistan. The flavor of a korma is based on a mixture of spices, including ground spices, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juice. 

Traditionally, this would have been carried out in a pot set over a very low flame. A korma can be mildly spiced or fiery and may use lamb, chicken, mutton, or beef.

                                     

The term “Shahi” used for some kormas indicates its status as a prestige dish, rather than an everyday meal. In Pakistan/India is cooked at special events like parties, festivals, or any other events, usually served with naan, sheermal, as well as chapati, and tandoori roti. I love it with tandoori roti, which is one of my favorite meals

          

Follow the step-by-step process along with photos and prepare this delicious mutton korma at home. I hope you will love it.

If you have tried this Shahi Mutton Korma Recipe, 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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Add water to the pan/pot, bring it to a boil, then add almonds. Let it boil for approx. 2 minutes, remove from the stove and peel all almonds, and set aside

                      

Take a separate mixing bowl, put mutton with spices, mix them very well, and keep in the fridge for marinating for about 1 hour 

                     

In a mixer/grinder jar, grind all three whole spices with almonds by adding a splash of water to make a fine paste. Transfer to another plate or bowl and keep aside

                    

In the same mixer jar, grind the fried onions to make a paste. Take it out and set it aside

                                            

Boil the water in the saucepan to add the korma

Place a wok/pan on the stove, add ghee, let it melt and heat up, then add marinated mutton in the pan. Stir them well until the oil is separated, then add boiling and hot water, cover the lid, and let it cook for about 30-40 minutes on a low-medium flame        

  

After 20 minutes have passed, add fried brown onion paste, stir to mix well, then again cover the lid and allow to cook another 15-20 minutes more or until the meat is tender

                 

Once the lid is opened, add blended spices,garam masala, and kewra water, and stir to combine well; simmer it for 15 minutes on low flame
            

Transfer to the serving dish

                        

Now mutton korma is ready to serve with naan,sheermal chapatis, and tandoori roti....

Garam Masala Powder Recipe ( Whole Spices )

Garam Masala Powder || Zafrani Garam Masala || How to make garam masala powder with step-by-step photos.....

Garam masala is a very specific traditional spice blend which, although you will find different versions, should taste nothing like a curry. This is because the spice flavors in garam masala complement Pakistani recipes. Make the best homemade garam masala you've ever tasted, in just a few minutes. Elevate your Pakistani cooking to a whole new level.

          

Since I came to the blog, I have used homemade garam masala. I used to buy garam masala from the market. A year ago, once I had almost finished garam masala at home, I was short of time; I could not go outside to purchase masala, so I decided I should make it at home because I came newly towards blog field and I had zero experience handling everything very well; even then, I tried to make it at home.
I remembered very well that I prepared aloo gosht.

That was amazing in taste.e I had been thinking for a couple of days what the reason was that this superb tasted more than my last aloo gosht curry, then suddenly I realized just homemade garam masala was added in the recipe, the rest of our same spices
Since that day, I started preparing homemade spices, which are much better than store-bought. Try it once at home, and you'll feel the difference, so let's begin 
                           

If you have tried this Garam Masala recipe, 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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Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces. 

Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar. It's optional if needed, but I prefer not to need to remove the pods' skin. 

Place all the spices in a dry frying pan or skillet and heat over very low heat, stirring constantly.

As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices)

        

                                                             

Working with only a small quantity at a time, grind the spices in an electric blender or grinder.   

                                                  

And grind them to a fine powder.

Take it out of the grinder jar and transfer it to the bowl/plat. Garam masala is ready to use in the recipe. 

           

It can be stored in a bottle and paste the label with the spice name.