Yummy Traditional

Karahi Gosht Masala Powder Recipe

Karahi Gosht Masala | Homemade Karahi Masala

How to Make Karahi Gosht Masala with step-by-step photos

Homemade Karahi Masala is a popular Pakistani food recipe that is available in the market and has its own unique taste. This spice is a mainly aromatic and flavoured blend of spices. Now, you can get a similar taste at home by adding this homemade karahi masala powder. 2.5 tbsp of masala is enough for 1 kg of meat, but you can adjust it according to your taste. So spice up your curry with this masala.

You can use this karahi Gosht masala powder in Chicken Karahi and Mutton Karahi. Beef karahi as well as you can be stored for more than 2 months in an airtight bottle. These spices are much better and tastier than store-bought spices, which are available in the market. You can make your own fresh spices with the following recipes. Here is the recipe for Karahi gosht Masala. So let's begin.

If you have tried this Karahi Gosht Masala, 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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In a pan, dry roast whole spices. Remove from the flame, transfer to the bowl, and set aside

Separately dry roast the remaining whole spices in a pan on a low flame, and take them out into a bowl.

Now, take a grinder jar/coffee jar, put roasted whole spices, and grind them for a minute.

Now add the remaining roasted whole spices. Further, grinding them together coarsely for 2 minutes should not make a fine powder

Transfer all roasted and ground spices to the bowl, then add powdered spices, and give it a good stir to well combine.

Karahi gosht masala powder is ready to use in a recipe; it can be stored in an airtight bottle for more than 2 months to keep in a cool place.

Easy Eggless Nankhatai Recipe

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Besan nankhatai recipe with step by step photos and video

Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video

Naankhatai is also known as a traditional flaky, buttery cookie. It is a popular cookie in Pakistan that is prepared at a low cost, with an easy and simple recipe. This is the reason easily available at any kind of shop.

History of Nankhatai:

The word Nankhatai is derived from the Persian word Naan, meaning bread, and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.

My Latest Besan Nankhatai Video Recipe:

Prepared with?

Nankhatai is usually prepared with all-purpose flour and semolina with butter But

Here I am using gram flour, all-purpose flour, with a little amount of semolina, clarified butter, and icing sugar.

Nankhatai has to be prepared with:

Unsalted or salted butter, but I am using clarified butter. You can make every type of cookie from this clarified butter that I’m gonna share with all.

Note: You can adjust sugar to taste. Here, I used 1.5 cups according to my taste, but you can use an equal amount of icing sugar in the flour.

How to make Clarified Butter?

Clarified butter is made to melt the ghee. Here, I will tell you with pictures first, then I will tell you the nankhatai recipe.

Kindly follow the instructions given in the pictures below.

In a melamine or glass bowl, add ghee
Microwave for 2 minutes, or you can melt it on the flame as well
Let it cool till it turns to lukewarm ghee
Now keep in the refrigerator for ½ hour
After 30 minutes, take it out of another bowl
Then whisk it well for 10 minutes or till turns into a creamy texture

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

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clarified-butter-recipe-step-by-step-with-pictures

Now that clarified butter is ready to use in the recipe, set it aside.

In a bowl, sift 1 cup of all-purpose flour.

Sieve 1 cup of gram flour

Sieve 1/4 cup of semolina and add to the flour bowl

Then add baking powder.

Now add green cardamom powder.

Add salt

Now mix everything, and keep it aside.

Now, add icing sugar to the clarified butter.

Mix them well

Now whisk them together very well for 5 minutes.

Put a mixture of clarified butter with the dry ingredients.

Mix them very well with the spatula for 5 minutes.

Transfer to the broad surface or marble slab.

Start kneading the dough with your palm.

Until incorporated, to form a soft dough, no need to use water at all

Dough is ready

Now transfer to another bowl, keep in the fridge for resting for about 10 minutes.

Meanwhile, line the butter paper, and preheat the oven for 1/2 hour at 230 °C.

After 10 minutes, divide the dough in half.

Make equal portions of the dough.

Shape into a ball. Sorry that the invoice picture isn't clear.

Make a smooth ball and place it on a baking tray. Press it lightly in the middle of the ball with your fingertips.

Repeat the same process with all Nankhatai balls.

Sprinkle crushed almonds and pistachios.

Bake nankhatai for 12-15 minutes at 150 °C. Keep the nankhatai tray in the center of the oven.

After 15 minutes, take it out of the oven.

Now Nankhatai is done, leave it to rest for about 1/2 hour
Until it settles down on its own. Note, don't touch any cookie instantly after taking it out of the oven because it is so soft that it takes time to set

Now transfer to the serving tray.
Crispy and tasty nankhatai is ready to serve with coffee and tea.

Veggie Raita Recipe

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Mixed Veggies Raita || Raita Recipe || How to Make Veggie Raita with step-by-step photos

Veggie Raita is the simplest veggie raita recipe that requires just a few ingredients and some chopped veggies. It can lift your meal to several notches. I serve veggie raita with parathas, pulao, chicken biryani, khichdi, tahari, and just about everything.

It makes for a wholesome and delicious side dish and can be rustled up in a jiffy. Mix Veggie Raita is a very delicious and healthy Recipe as well. It is a healthy meal, full of nutrients and an energetic side dish, so let's begin.

Recipe tips:

You can add any vegetables or herbs that you like, just be sure to chop or grate them finely. Grated carrots, finely chopped capsicum, and cucumber work well. If you choose to use a potato, make sure it is boiled first.

You can use either green chili or red chili powder for some heat. If you prefer not to have any spiciness in your dish, feel free to skip both options.

Adding black salt enhances the flavor, so I recommend using it. If you don’t like black salt, you can substitute it with regular table salt.

This dish can be stored in the fridge until evening, but it is best enjoyed fresh.

If you have tried this Veggie Raita, 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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