Tomato Puree Recipe ( Tomato Paste )

Tomato purée | Tomato paste || How to Make Tomato

Puree with step-by-step Photos and video....

Tomato purée is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. 

Tomato purée can be turned into tomato sauce or tomato soup. It can be used to cook meals; all you need is a knife, a blender, and a little time to stock your freezer with tomato purée year-round. 

   

It is quick and easy to make at home, and it can save you time, too. Tomato puree is one of the most important ingredients in everyday cooking. It is one of the very basic cooking ingredients at home: 
                          

My Latest Tomato Puree Recipe Video:  

It is as easy as counting 1,2,3… Don’t believe us? Keep reading…In essence, it’s just a 3-step process – Blanch, Peel, and Crush. Blanching is the process of first partially cooking vegetables like tomatoes, onions, spinach, flowers, etc., in hot boiling water for a few minutes and then immediately transferring them to cold water. 

This hot-to-cold water transfer process makes skin peeling easier,r and it preserves the color, taste, and nutrition of vegetables. This homemade tomato puree recipe also has step-by-step photos to make the tomato blanching process easy to understand and follow.
                                  

Storage:

You can use fresh tomato purée right away, or you can freeze it for long-term storage. Feel free to use your favorite freezer-friendly storage method, but I prefer zip-top freezer bags, as they freeze flat (taking up less space) and thaw quickly. Freeze the purée in eight- or 15-ounce increments — that’s the amount required for most recipes. Label the bags and store them in the freezer for up to six months.

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Wash tomatoes and rinse off dirt, if any, and pour water into the saucepan.

Bring water to a boil, then put in tomatoes; let them boil for approx. 10-12 minutes. Once the tomato skins are split, your tomatoes are done. Remove them from the flame.

Put them into the cold water.

Now, just remove the skin.

Then, cut the boiled tomatoes into small pieces.

Puree them in a mixer or with a hand blender to a smooth paste; don’t add water.

Pass them through the strainer and transfer the puree again to the pan.

Add sugar and salt and mix them well, then add vinegar and allow it to boil until a thick consistency is reached. Towards the end, add red food coloring to bring a bright red color; it is optional. 

Let it cool down completely.

Then, store it in an airtight container or Ziploc bag.

Bihari Style Fried Matar Masala Recipe ( Green Peas Masala )

Bihari Matar Masala | Matar Ghugni || How to make matar masala with step-by-step photos and video

Matar Masala is quite an amazing, easy recipe with a few ingredients, a bit spiced, fabulous taste. It is the symbol of every Bihari and Bengali household. Another name for this recipe (Ghugni) is used in Bihari families as well, and ghugni can be cooked with white and black chickpeas.

Outside of Bihar, people need help to easily recognize and understand the word Ghugni. This is the reason I wrote Matar Masala to get easily understood; this is a Bihari-style version. Matar Ghugni is served as a snack for breakfast and even at lunch as desired.

To cook matar masala, can use frozen, canned, or fresh peas. I cook matar masala in olive oil; you can cook any vegetable oil or mustard oil as desired.

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

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Here is my recipe video for Matar Masala:

Preparation of Matar Masala Recipe:

                     

To prepare this recipe, first remove the skin of the onion and cut it into thin slices. Remove the stalks of green chilies. Freshly crush the black pepper in a mortar or pepper crusher.

Heat the oil in the pressure cooker/pot.

Put onion slices in medium-hot oil.

Sauté the onion slices.s

Once the onion slices turn lightly golden. en.

Put peas in the pot 

Fry the master with onion for 4-5 minutes.tes

Add green chilies to the matter.

Further, fry them for 2 minutes.

Keep mixing by adding all dry spices.

Once it is roasted well

Pour 1 cup of water into the ghugni

Bring the mixture to a boil, and allow it to cook till turnssoftt 

Remove the lid, and you can see the water has evaporated from the green peas.

Now add black pepper powder. 

Stir to mix well, splash some water, and simmer it for about 2-3 minutes over a very low flame.

Now transfer to the serving bowl; matar masala is ready to serve

Matar ghugni can be served with bread loaf, pav bread, and Bihari dal chawal. I will share Bihari dal chawal soon. 

Chicken korma Recipe ( Murghi Ka Qorma )

Chicken Korma | Korma Recipe || How to Make Chicken Korma with step-by-step photos

Chicken Korma is a gravy dish typically made with yogurt, nuts, and spices. A Mughal-era original, Chicken Korma is the perfect dinner party dish that is easy, quick, and a no-fuss recipe- one of the most popular Pakistani chicken korma dishes to create a mouthwatering dish. You can serve it with boiled/brown rice, naan, and roti.
                        

This Pakistani chicken korma recipe does not call for many ingredients. You need just common ingredients, and a delicious Pakistani food recipe will be ready.
I always prefer this delicious korma with matar pulao and flavored white basmati rice, along with raita and salad. I love to have this also with sheermal and tandoori naan.

So let's begin 

If you have tried this Chicken 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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Wash the chicken pieces under running water.   

                 

Cut the thin onion slices. 

           

Make almond paste

                    

Place a wok on the stove, add enough oil, then heat it. Now add onion slices into the hot oil. Fry on high heat until it turns translucent. 

                         

Constantly keep stirring; otherwise, the onion slices may burn dark. Now reduce the heat to low-medium, then keep stirring over medium heat until you get a nice golden brown color. 

Now fry the onion, transfer it to the plate, and spread it; set aside.

                         

Add ghee/desi ghee to the pot/pan; heat, then put green cardamom and crackle for a second. Right after, add ginger-garlic paste to the oil. Sauté it for a minute or until the aroma arises. Now put chicken pieces in the pot. Fry the chicken pieces with ginger-garlic until they change color; add spices along with a little warm water.

Stir to mix well until the oil separates from the chicken.

Now add beaten yogurt, fried crumbled onions, and almond paste; stir to combine well.

             

Cover with the lid for 10 minutes or until the meat is tender. Remove the lid and sprinkle 1/2 tsp mace and nutmeg powder, and kewra essence. Simmer it for 10 minutes. 

       

Now turn off the flame. 

Ready to serve with naan, rice,sheermal, tandoori roti