Yummy Traditional

Special Chaat Masala Powder Recipe ( Homemade Spice )

special-chaat-masala-powder-recipe-with-step-by-step-photos

Special Chaat Masala || Chaat Masala powder || How to make special chaat masala powder with step-by-step photos ....

Chaat Masala Powder is the most popular tangy spice blend that is a combination of different spices, mainly used in a variety of chaats, dahi baray, and samosa chaat by sprinkling, and in some recipes is added as a spice. Chaat masala has a tangy and sharp taste.

In Pakistan, iftar or snack is incomplete without chaat masala. Additionally, chaat masala is a key ingredient used in many sub-continental dishes. In our home, we make homemade chaat masala, and just a little gives off so many flavors.

So, for the people who love spicy dishes, this recipe is a keeper. Make it and spice up anything that you want. I have already shared the chaat masala recipe in my earlier post, but this is another version of chaat masala in which I made some changes. Ramadan is even forthcoming, so I put this recipe in the Ramadan special.

Also, I did mention it tastes very different from the regular chaat masala available in the market. Do try it, peeps

So let’s begin

For more similar spice recipes:

Basic garam masala powder

Garam masala powder

Instant pakora mix powder

Tomato puree

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

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To make this recipe, firstly, put whole spices into the pan.

Collect all the powder and spices on the plate.

Heat the pan and dry roast the whole spices until they have an aroma. Be careful not to roast them. Transfer to the plate and let them cool.

Then shift to the grinding jar.

Grind all of them together until you get the fine powder.

Mix all of them

Add powdered spices to it.

Mix them together very well.

Towards the end, add Kashmiri red chili powder to bring brightness and color to the masala.

Further, stir to mix them together until everything is incorporated.

Transfer to a plate or bowl.

Preserve in a jar or bottle and use in chaats and salad.

Dalgona Coffee Recipe ( Whipped Coffee )

Sana Rasheed Add Comment

Dalgona Coffee Recipe with step by step photos and video

Korean Dalgona Coffee || Whipped Coffee || How to Make Dalgona Coffee with step-by-step photos and video

Dalgona coffee is a rich, creamy, and fluffy delicious coffee. Actually, Dalgona coffee started as a TikTok trend and has now exploded all over the internet as the It-Drink of the moment. Is it worth the hype? Only one way to find out.

If you've got instant coffee, sugar, and water on hand, you can make this. It'll go by faster if you have a hand mixer, and you'll be rewarded with a nice tall glass of cold, creamy coffee that's sweetened just right. Depending on how much of a caffeine rush you want, this recipe makes enough dalgona fluff for one or two servings. It's delicious but very strong: drink at your own discretion!

For the best result, follow my detailed step-by-step photo instructions and tips.

My Latest Dalgona Coffee Recipe:

WHAT IS DALGONA COFFEE?

Essentially, dalgona coffee is whipped coffee. It is made with 4 simple ingredients – instant coffee, sugar, hot water, and milk.

Coffee, sugar, and hot water are added to a bowl and whisked until it reaches creamy, velvety, and stiff peak status. This whipped coffee is then dolloped onto your choice of cold or warm milk. Done!

The name “dalgona” originates from an old-fashioned Korean street snack, which has a similar taste to honeycomb toffee. The way dalgona is made sort of resembles whipped coffee, so a TV personality named the coffee after that.

But to be fair, whipped coffee is not a new thing. Some say this coffee is just like a Frappe or an Indian cappuccino served upside down.

Regardless of its origin, whipped coffee is super easy, quick, and fun to make. My family thinks it is way better than some cafe coffee around here. Just saying! Hope you enjoy it

HOW TO STORE?

If you make a large volume of whipped coffee, it can be refrigerated for a few days in an airtight container (without milk). It will dissolve eventually, but it stays stable for a few days at least.

For more Similar Recipes:

Cold coffee

Doodh patti chai

Cinnamon clove tea

Pink Kashmiri tea

Masala tea

Hot chocolate

Special Shireen chai

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

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

Combine instant coffee

Add hot water

And sugar in the jar

Mix them well

Then use a hand mixer or stand mixer.

Whisk it on high speed.

Until the coffee mixture forms stiff peaks. It will take 2-4 minutes. Keep aside.

Heat up the milk in the saucepan.

Pour the milk into the long mug.

Scoop out the whipped coffee on top of the milk.

Dalgona Coffee is ready.

Serve and enjoy!

Mooli Paratha Recipe

Sana Rasheed Add Comment

Mooli Paratha|Radish Paratha || How to make mooli paratha with step-by-step photos...

Mooli Paratha is a traditional recipe that basically comes from the Punjab side of Pakistan. It's a very tasty and healthy recipe: a whole wheat flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices and makes a wholesome breakfast or lunch.

Today’s paratha is made with mooli or white radish. Mooli paratha isn't everyone’s favorite, and that’s because radish has a strong smell/taste. I have noticed that not everyone enjoys it, but personally I love it.

Mooli paratha has always been one of my favorite parathas, so I now make it often. If you get into the technicalities of making parathas, they are all made similarly, but the mooli paratha is one of the most challenging ones to make!

Why!

Because radish has a high water content,t when you try to roll it inside a dough, it just releases moisture, re making it very difficult to roll. This is the reason it is always squeezed as well as possible before stuffing it inside the dough. Mainly, it is served with raita and garlic chutney.

Prepare this recipe first: peel and grate the mooli, then put grated mooli in the bowl, sprinkle some salt, and keep aside.

Meanwhile, in a bowl, mix both wheat flour and maida, then add salt and 1 tsp oil. Start kneading the dough by adding some water.

Knead to a smooth dough, cover it with plastic cling wrap, and set aside for resting for around 15 minutes.

After 15 minutes, squeeze out all the excess water from the grated mooli, transfer to another bowl, and add all spices; mix them together very well.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms
Before you start rolling, heat the Tawa on medium flame

Take one flattened ball at a time, dust it with dry flour, start rolling, roll into 4 diameters, and keep the edges thinner than the center; you can even spread with the help of your fingers.

Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center

Seal it tightly and flatten by pressing very gently; again, dust with dry flour rolls very carefully about a 6-inch diameter circle. Keep in mind that rolling stuffed paratha to perfection is a matter of practice.

Now Place it onto hot Tawa and Cook_After a few seconds you may notice a few bubbles come on top, now time to flip it should have a few brown spots on it cook on another side as wel.l

Apply some butter, or flip it, and on the other side, the same way by pressing the spatula.

Once cooked from both sides,s transfer to the serving plate, and serve hot with green chutney and raita.

If you have tried this Mooli 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!

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Culiflower Vada Recipe ( Gobi Fritters )

Sana Rasheed Add Comment

Cauliflower Vada | Gobi Vada | How to Make Cauliflower Vada Recipe with step-by-step photos and Video

Gobi Vada or vadai is an Indian crispy, crunchy, spicy, and delicious deep-fried snack, made from coarsely ground Lentils or Dal and other basic ingredients; the most common one is made with split white gram (mash)

Cabbage vada is a kind of vadai that is again made with either mixed dals or only with mashed dal or chana dal, and cabbage is the main ingredient used. The cabbage vada recipe can be made in 2 ways,

The first one is just adding cabbage to make vada batter; the other method is shared in this post using chana dal. The taste doesn’t come anywhere close to the chana pakora (kachri). But it is almost made the same way with slight changes in the ingredients.

My Latest Video: Gobi Vada

Honestly speaking, as much as I tried Indian recipes, they all looked delicious and mouthwatering.g, As I said before, I will soon share Indian recipes as I become successful in getting authentic Indian recipes. So, today that day has come when I brought an authentically Indian, crunchy, and tasty snack:k cabbage vada recipe for you.

Trust me, this is quite an amazing snack that goes well with masala chai or Doodhpatti. Here, I used dry red chili to make it spicy; if you don’t like it too spicy can be skipped from the recipe. So let’s begin.

If you have tried this Gobi Vada, 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.

To prepare this recipe,e first wash the chana dal and soak it in enough water for about 2 hours.

Grate the cauliflower and set aside.

Take the rest of the ingredients and also prepare them all.

In the food processor,sor put spices;ces, just run the chopper for a few seconds. Now put soaked chana dal into the chopper machine and just grind it without adding water; no grinding. Blend it for only a few minutes to keep the mixture coarse.e

Add the ground mixture to the grated cabbage along with the remaining spic.s. Now start to keep mixing by adding hot oil until everything is incorporated; hot oil will keep it juicy. Set this aside for a while. Begin to heat oil for frying on a medium heat.

Divide the dough into 10-12 balls, press and flatten them with a greased hand.

Repeat the same process and prepare all patties.

When the oil is hot enough, drop the vada and check the oil temperature;e if it quickly comes to the top,p this means the oil is too hot. We don’t require much hot oil because the patty outer crust will quickly get golden brown and remain uncooked inside

Reduce the heat to low and slide the patties carefully into medium-hot oil one after the other. For each batch, I fried about 4 patties.

Turn up the flame to medium and let them fry undisturbed for 3-4 minutes. Before flipping, check the patties with the help of any metal tool; once they become firm, turn their sides.

Constantly keep stirring around so that the color comes evenly on the vada.

Drain them on kitchen tissue.

This is good for the evening snack.

Serve hot with sauce and tea.

Special Chaat Masala Powder Recipe ( Homemade Spice )

Dalgona Coffee Recipe ( Whipped Coffee )

Mooli Paratha Recipe

Culiflower Vada Recipe ( Gobi Fritters )

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