Instant Khoya Recipe ( Two Ways Method )

Instant Khoya || Easy Mawa Recipe || How to Make Instant Khoya with Step-by-step Photos

Instant Khoya has a very special place in both savory and sweet recipes in Pakistan. Khoya is concentrated whole milk, with its rich nutty flavor is an important dairy product that can be made at home.

Originally, khoya emerged from Gujrat, India, but is today found in homes all across the country. Khoya is traditionally made from fresh milk: squeeze lemon drops into fresh milk, then cook it on the stove until lumpy texture, right after cook it on the stove till turns to dry up, but here I will tell you a bit different method to make it at home in 5 minutes.

          

                                                       

Khoya is an essential part of desserts and sweet items, which are incomplete without khoya. In Pakistan, it is easily available all over the place, but people who are living abroad can't find out so I brought a solution for them to make. The required ingredients are available at any grocery or supermarket.

                                     
                                                             

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In a bowl, put milk powder and two spoons of condensed milk. Mix well, then again add 1 tbsp; further mix them. 

Keep this method continuously until it comes to dough shape. Keep in the refrigerator for 3 hours. 

Now ready to use in the recipe. You can preserve it in a Ziploc bag. Whenever you want, you can use it. 

In a bowl, I put all the powdered milk and cream together. 

Mix very well until well combined. If you see the milk powder is not properly mixed with the cream, then at this time you can add more cream and give it a good Stir to mix and combine well.

Now keep it in the microwave and let it cook for 2 minutes.

Take it out and stir to mix well again. Put it back in the microwave, then allow it to cook another 2 minutes.

Mix it well again; you will see it’s getting a crumbly texture. 

Further, repeat the same method for 1 minute. Finely mix them well, and let them cool down completely. Then keep them in the refrigerator for 2 hours.

Now Khoya is Ready to use; you can preserve it in the same khoya recipe.

Macaroni Tomato Soup Recipe ( Tomato Soup )

"Learn how to make Macaroni Tomato Soup - a delicious Tomato Soup with Macaroni - with step-by-step photos and video tutorial."

Homemade Tomato Soup. In this recipe, I will be showing you how to make tomato macaroni soup, also known as tomato soup with macaroni. This soup is a great comfort food that is easy to make, delicious, tangy, and healthy. To prepare this soup, fresh tomatoes and vegetables such as onions, ginger, and garlic are blended together after boiling and then strained.

In addition to the basic ingredients, I have added chicken stock and macaroni to enhance the taste and make it a complete meal. However, if you are a vegetarian or vegan, you may skip the chicken stock and still enjoy the soup. This soup is packed with nutrients and is perfect for lunch or dinner.

                                                 

My Latest Macaroni Tomato Soup Video: 

        

I love having soup for either my lunch or dinner, especially during the winter months. It's a great addition to a healthy diet. I have a recipe for a delicious soup that I would like to suggest. Although I've provided measurements for the ingredients, feel free to adjust them according to your taste and needs. So, let's get started!"

Tips:

- To enhance the taste, you can drizzle whipped cream at the time of serving or as desired.

- It can be used as pasta instead of macaroni.

- Additional ingredients such as boiled, shredded chicken and boiled egg can be added.

- Red tomatoes are better for making soup.

                                    

You Might Like These:

Chicken Yakhni Soup:

Vegetable soup

Homemade Chicken Soup

Chicken Soup Noodles

If you have tried this Macaroni Tomato Soup, 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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To prepare tomato soup, first make chicken stock. Take a medium-sized pot or saucepan and pour 1 liter of water into it. Add some salt, chopped ginger, and garlic.

Stir well and bring it to a boil on a high flame. Reduce the heat to medium-low and let it cook for around 40 minutes.

                                   

Strain it out, discard all chicken bones, and set aside.

Boil 2 cups of water with tomatoes on a medium flame for 5-10 minutes.

                                 

Grind the tomatoes in a blender until smooth, then strain the puree.            

                                               

In a large pot, pour water and add salt and a little oil. Bring the mixture to a boil and then add the macaroni. Let the macaroni cook for approximately 8 minutes. Once done, drain the macaroni in a colander and keep it aside.

                          

Take a medium pot or saucepan and melt butter or margarine over low heat.

   

Add strained tomato puree and stir well.l Next, start adding powdered spices such as garlic powder, white pepper, sugar, red chili powder, salt, and white vinegar. Stir well and allow to boil.

                 

After boiling, pour chicken stock into the pan and mix it well with the tomato soup. 

Bring to a boil and stir on a medium flame for 5-10 minutes. Reduce the heat to low once bubbles appear.

                          

Dissolve 1 tbsp cornstarch in a little water and set aside.

                      

Turning the heat to low at the end, put the macaroni in and stir to mix well. 

                                

Pour the cornstarch gradually. 

                               

Stir rapidly to prevent lumps. Last, add chopped green chilies and mix well.ll

                            

Transfer to the serving bowl.

The macaroni tomato soup is ready to serve. Serve the hot soup with garlic or gingerbread immediately.

                                           

Onion Pakora Recipe ( Piyaz Ka Pakora )

                           
                                                       

Onion Pakoda| Onion Fritters || How to make onion fritters with step-by-step photos 

Onion Pakora is a crispy, delicious, and deep-fried snack made with gram flour, salt, spices, and main ingredients like onion or a vegetable. Onion pakora is one of the most popular and much-loved snacks, especially during the monsoon and cold winters. 

These are very commonly prepared in most Pakistani homes for an evening snack and are served with a cup of masala chai or doodh patti chai.

                                 

Onion pakora is also sold in street stalls and restaurants. In most places, onion pakora is served by sprinkling chaat masala and accompanied by green chutney, though I am not crazy about having onion pakora over aloo pakora. 

But sometimes I make onion pakora in the rainy season with roti and chutney, or sometimes have it only with a hot cup of tea. A very easy and quick deep-fried snack that you can serve to your unexpected guests :)  

                                

Tips to make the best Onion Pakora:

1. Gram flour: Using good-quality gram flour or besan is very important, as store-bought gram flour goes rancid very quickly and turns bitter within a few months. So, always taste test the gram flour before using.
2. Preparing onions: to get evenly fried crisp onion pakora, slice the onions uniformly; some thick or some thin won’t yield crispy. The thicker slices don’t fry well, leaving the pakora soft, so slice them to a moderately thin size.
3. Flour: Traditionally, pakora are made with gram flour; however, additional ingredients like rice flour, semolina, or cornflour are added in the street style and restaurant styles, as these ingredients keep the fritters. So, do use 1-2 tbsp of this in the recipe.
4. The temperature of the oil: The oil has to be moderately hot before adding the fritters. If the oil is not hot enough, pakora will soak up the oil. If the oil is too hot, then the onion pakora will brown outside but will not get cooked inside.
5. Frying pakora: Pakora has to be fried on a medium-high flame; frying them on a low flame will make them hard, and frying them on a high flame will burn them from the outside without cooking them inside   

For more deep-fried snacks:

Laddu path

Vada pav

Potato cheese balls

Chicken nuggets

Gobi vada

Chicken spring rolls

Crispy khajoor

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

If you have tried this Onion Pakora 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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Firstly, cut the onion slices into moderately thin slices and add them to the mixing bowl; keep aside.

                            

Dry roast coriander and cumin seeds for a minute on a low flame. Crush them in the motor, besides adding black peppercorns. 

                      

Keep aside

                               

Now start adding spices to the mixing bowl with the onion slices, such as salt, roasted ground spices, red chili powder, and red chili flakes.

At the end, add baking soda along with chopped green chilies and coriander leaves. Stir to mix up very well. 

                      

Leave it aside for 10 minutes, which helps the onion to release some moisture.

                                               

And cover with the plate. 

Once the Onion leaves enough moisture

                                

Then add gram flour, cornflour, and more salt if needed.

                               

         

Mix everything well to coat the onions with the flour. Mix the flour to make a moist mass of dough.

                       

Heat the oil in the wok or fry pan for deep frying the pakoda. When the oil is hot enough, regulate the flame to medium-high

                          

Take a small amount of dough and sprinkle it in the oil.

                                     

Don’t add too many pakoras in the wok; they should have some space in the wok to swim around and fry well.

While frying, stir and, if needed, flip the onion pakora occasionally for even frying.

                            

Fry them till they turn crisp and golden.

                     

       

Then transfer them with a ladle to an absorbent tissue placed on a plate or on a colander. Continue to make more onion pakora in batches with the rest of the dough.

                      

Transfer the onion pakora to the serving dish.

                        

Serve onion pakora hot with a cup of tea or coffee. You can also serve them with red or green chutney or sprinkle some chaat masala.