Korma Masala Powder Recipe

Korma masala powder | Homemade Seasoning Blends | How to Make Korma Masala Powder with step-by-step photos

Korma Masala Powder is a blend of aromatic spices that gives a delicious aroma and taste to the dish, This spice powder can be used for vegetable kurma, egg korma or chicken and mutton korma curry recipes. Very flavorful and different from other regular powder spices and garam masala powder

Korma recipes use yoghurt or coconut to make a spicy gravy that is also used in other types of curry like vegetables, meat and egg in India, Pakistan and Bangladesh, the spices used are almost the same with little variations or additions 

                          

Certainly prepared spices make your time save along with giving aromatic and flavoured to your recipes, homemade spices are better than store-bought, so here I share all homemade korma spices that can be prepared within 20 minutes. this powdered spice can be prepared in bulk or stored for a couple of months in the refrigerator

It is very flavourful and fills the home with an aroma of spices when you cook, all types of Indian/Pakistani dishes taste depend on spices and measurements that can make your dish delicious or tasteless so let’s come to know how to make homemade Seasoning Blend. 

                       

If you have tried this Korma Masala Powder 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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Heat the pan, put all whole spices in it, dry roast them all together for just a minute over low heat, remove from the heat and transfer to the grinding jar.

Grind them till turn fine powder, Now take them out into a bowl.

Now add all powdered spices and remaining whole spices, and mix them very well.

Korma masala powder is ready to use in a recipe.         

You can store it in an airtight jar/container for up to 3-4 weeks.

                                     

Fruit Trifle Recipe

Trifle Recipe With Custard || Fruit Trifle Recipe || How to Make Fruit Trifle with step-by-step photos 

Creamy Custard Trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam, and whipped cream. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit.

Trifle custard is very easy to make, it's one of the easiest desserts you can make if you have sponge cake ready in your fridge, there are 5 elements in a trifle custard

These 5 elements of trifle:

1.    Sponge

2.   Custard

3.   Jelly

4.   Mixed fruits

5.    Whipped cream

This dessert is quite easy to assemble chill and then serve, as well as this is a kid-friendly  recipe 

Tips:

For the cake, you can make it at home a day before or buy it from the market or a bakery, you can also use leftover cake
                     

1. I also used leftover cake for making trifles
2. You can make any type of desirable mixed fresh fruit or can use cocktail fruit from the market
3. I used cocktail fruits
4. You can use low-fat cream or even whipping cream, additionally, you can use fresh malai, just whip ½ cup of chilled malai till it becomes  smooth and gets soft peaks
5. You can also use some dry fruits and nuts in the trifle recipe
6. I didn’t use it due to not being available at home at the time of making the trifle
7. So let the go-ahead to know how to make the trifle

If you have tried this Fruit Trifle 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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Heat the water in a saucepan on high flame_Add green jelly powder and stir quickly until dissolved in water, Repeat the same process with red jelly

Pour it out in an ice tray, and leave it undisturbing until set   

In another bowl take chilled cream with an electric beater or hand whisk, and whip the cream till you get soft peaks

Keep this whipped cream in the refrigerator until required 

    

Then slice or chop the fruits, you can use any seasonal fruits, avoid citrus fruits and melons_Can be used as cocktail fruit as well  

Now slice the cake or a small block of plain sponge vanilla cake

Here I used the leftover homemade vanilla sponge cake

                     

Warm 3 tbsp milk in a microwave or in a small steel bowl on the stovetop

                     

Then add custard powder to the warm milk, mix well, and keep this custard powder paste aside and dissolve the custard powder in the milk, there should be no lumps

        

In another pan boil the fresh milk and then add sugar, stir to mix well until sugar is dissolved, and reduce the heat to very low

Constantly keep stirring milk by adding custard powder paste and stir quickly with a wired whisk/spoon so that no lumps are formed

       

Keep on stirring till the custard thickens, and allow the custard to cool at room temperature

              

Line sponge long slices in a serving bowl_You can also pour cocktail fruit syrup over the sponge cake

I skipped it because the reason I used market cocktail fruits in trifle but you can pour a bit of fresh fruit juice on the sponge layer

Layer half of the chopped jelly over the cake          

     

Spread half of the custard in a layer

Remove the whipped cream from the fridge and make a layer or drizzle it’s up to you just drizzle cream

Now layer the fruits and cream

Again layer the remaining custard on top

Note, You can make more layers to repeat the same last process cake, jelly, custard then fruits and custard

Make the top cream layer with the help of a piping bag or spatula

                          

Start to decorate the top layer, you can use fruits and berries, I decorate with green and red jelly cubes which we have reserved using later

                                            

Cover with a lid or foil and keep the trifle custard in the fridge for 4-5 hours or overnight

Fruit trifle is ready to serve

                    

Serve the chilled trifle as a dessert 

                                       

Mutton Pulao Recipe

                                                                                       

Mutton Pulao Recipe || Pulao Recipe || How to Make Mutton Pulao with step-by-step photos and video

Mutton Pulao is one of the most popular and relishes rice Recipes, Pulao can be made with chicken, mutton, lamb, or beef I used mutton in this recipe, any type of meat your preference as per your choice,  Mutton pulao has various styles to cook which people prepared as per their taste and tradition.  

I didn’t make stock of mutton nor cook with onion masala. This is my different version of pulao which can be said to be a bit copy of roadside restaurant pulao but I never knew how to cook. I just use my cooking experience to find out the authentic taste of pulao like them. You must try it you will love it.

Here is my newest recipe for Mutton Pulao:

Mutton pulao is a great combination of rice, meat, spices, and herbs. This is over a few years ago back once I have eaten this pulao at a roadside restaurant that was sold only this and a massive crowd used to come to eat at lunchtime due to its unique taste and aroma. 

I was eager to discover this recipe but you know it's not easy to find out so I have been trying a lot to make this, a lot of times I failed to get an authentic taste ultimately one day I got success after a very long time of struggling. And able to upload my mutton pulao video on YouTube.

Al though On my blog, I have shared my many biryani and pulao recipes which CHICKEN BIRYANI, MUGHLAI MUTTON PULAO, KEEMA MASOOR BIRYANI, MUTTON ZAFRANI BIRYANI, VEGETABLE PULAO                               

After a long time, I begin to make posts for my blog as I was busy with an urgent piece of work. So now hopefully you also like this new pulao recipe post

WHAT IS THE DIFFERENCE BETWEEN THIS PULAO AND THE OTHER ONE:

When anybody plans to cook pulao first of all they prepare stock (yakhni) by adding some basic masala and then cooking.

While I marinated mutton meat with specific spices first and then cooked with water. And then prepare rice

You can watch my recipe by watching a video.

                               

RECIPE NOTES:

Rice: choose aged premium  quality  rice as it cooks up to fluffy long grains, Soaking the rice and cooking  in surplus water and get rid of starch and keep the grains non-sticky

 

Marination: long time marination makes the meat soft, tender, and juicy. Also, the meat absorbs the flavor just 2 hours of marination is sufficient no need to add papaya to the meat just giving it to proper marination time is good enough for making tender meat

Mace and nutmeg powder: I will recommend using it on top of rice at the time of dum rice, a little pinch of sprinkling powder brings aromatic flavor and taste to pulao, never skip this secret spice of pulao.

Desi Ghee: Traditionally, all desi Pakistani food is made with ghee or desi ghee, I will recommend using ghee while in traditional cooking, but if you have health issues then feel free to avoid using ghee, don’t think the author said using ghee in traditional cooking. Your health is first for us  

Serving Ideas: This mutton pulao is an ideal lunch and dinner and along enough to it at most you can serve VEG RAITA along with this pulao.

                                               

You May Like This:

Matar Pulao

Chana Pulao

Pulao Rice

Kabuli Pulao

Restaurant-style chicken pulao

If you have tried this Mutton Pulao 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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Wash the mutton under the running water and put it in the mixing bowl. 

                                                     

Combine all spices with the meat like ginger garlic paste, salt, red chili flakes, yogurt, ground black powder, and white pepper, stir to mix well, and leave it to rest for 30  minutes. And then boil them in 500 ml of water

Take another bowl rinse and soak the rice for 30 minutes.

       

Take another broad pan to cook rice, add ghee, and heat up next add all the whole spices black peppercorns, cinnamon sticks, cloves, cumin, bay leaves, green cardamoms, black cumin, and star anise. Saute them for a minute and put brown onions fry them together for a minute

                          

Next, pour water into the pot along with salt and vinegar.

                         

It boils and adds soaked and drained rice into the boiling water. Stir to mix well (At this stage you must check the salt in the rice. otherwise your rice will be tasteless.)

                                                

Cook for 2 minutes on a high flame. Once the rice is half done then turn down the flame and add cooked meat, lemon slices, green chilies, and mint leaves.

                            

Stir to combine well and give it another 3 minutes to cook on medium flame.

                                             

Remove the lid and sprinkle the remaining ingredients fried onion and mace nutmeg powder on top of the rice, Finally, cover with a lid and simmer for 5 minutes on a very low flame.

         

Once the rice is completely done remove the lid and carefully fluff the rice up and let it leave for 10 minutes. (If you take out rice immediately may they are broken or mushy due to being too heated.                  

                                                   

Transfer to the serving bowl. 

                                                                              

Serve with Salad, Kabab, and Raita.