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 addition 

                          

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 turns 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

                                     

Beef Grail Recipe

Beef Grail | Dry Beef Curry || How to make Beef Grail with step-by-step photos and video

Beef Grail is simple and easy meat dish content with meat and spices, prepared with little spices it mainly origin in Patna Bihar India. those readers who belong to where they can actually understand this dish.

If it is said it will not wrong beef grail is one of the unique recipes that is made in the Bihari household. I am making grail with  calf(cow)meat you can even use mutton and lamb as desired
                             
                                                                                 

My Latest Video Beef Grail:

It's my family version my mother and grandmother used to cook at Eid ul Adha but I thought why I can’t share this recipe with all at the eid ul Fitr festival when the people sick of this have sweets a lot the time

Right there can be changed their mouth taste to share this unique and tasty recipe but once try must and the most important thing it can be prepared grail with few spices  I won’t say it's a quick recipe but can say easy recipe that is ready within an hour but depends on meat quality,
This delicious recipe can be served with rotis, naan, and bread slices so let the go-ahead know how to cook beef grail with step-by-step photos

                                                    

                                                         

You May Like this:

Mutton magaz masala

Mutton cheeseburger

Fried mutton chops

Peshawari chapli kabab

Mutton Kunna Recipe

If you have tried this Beef Grail Recipe then don’t forget to rate the recipe. You can also follow me on social media

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Firstly wash the meat very well under running water so that blood could be removed from the meat

Rinse and chop coarsely onions, ginger, and garlic, In the grinder jar put onions, ginger, cloves of black cardamom, and black peppercorn, and blend them well until a smooth paste

Take a separate bowl put beef then add onion paste, mix them well, and keep in the fridge for marinating for around 30 minutes
Meantime boil water in the saucepan for adding the grail
Note: you may have noticed often I always use boiled and hot water in the cooking the reason is when you add plain water to the curry or rice cooking will be stopped immediately and you can’t get the actual result that you want

                                   

  
After 30 minutes place a cooker on the stove then add oil heat it, put marinated meat into the pot, and keep stirring until the oil separated
Then add 1-2 cups boiled and hot water  
Bring it to a boil then cover the lid for 30-40 minutes on medium  to low flame until the meat is tender
If you see the water is enough in the grail dries up over a high flame

         

Note, there isn’t much gravy in this recipe like other meat curries, right after squeezing lemon juice, black pepper, and grated ginger. simmer it for 2-3 minutes on a very low flame

Now beef grail is ready to serve with chapatis rumble roti, naan, and tandoori roti
                 

Labe Shireen Recipe

Labe Shireen || Labe Shireen Recipe || How to Make Labe Shireen with step-by-step photos  

Lab-e-Shireen is a rich Pakistani 'custard and fruit' based on a dessert that is both highly refreshing and incredibly delicious. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delicious dessert. Plus it cooks quickly.

It is most enjoyable it is served mostly on any special occasion, eid. etc, This is Prepared from milk, custard, vermicelli, dry fruits, cocktail fruits jelly

                      

This is my hot favorite dessert, I must prepare it for any special occasion, so lets the go-ahead to know how to make this yummy dessert 

If you have tried this Labe Shireen 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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First take a saucepan place it on the stove add 1 cup water bring to boil, remove from flame and add jelly powder mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour

Repeat the same procedure for  making 2nd jelly
                           

In a big pan/pot add milk and bring it to boil, add sugar stir it for 2 minutes until sugar is dissolved

Meanwhile, take a bowl pour some warm milk and custard/cornflour mix it until well combined keep aside

                                 

Add vermicelli to the milk pan and let it cook until gets soften 
        

Now add custard mixture and keep stirring on low flame, allow to cook another 1 minute, add 3 drops kewra essence and  food color  mix them

                       

Once the custard is thickened, remove it from the flame, transfer it to the serving bowl

                    

Now add all ingredients, stir to mix them then, add the remaining ingredients, and mix them together 

                             

Now garnish with some jelly, dry fruits, and chocolate chips, and keep in the refrigerator for 2 hours, now ready to serve 

                   

Shami Kabab Recipe

Shami kebab || Shami Kabab Recipe || How to Make Shami Kabab Recipe with step-by-step photos...  

Shami  kabab is a very traditional and popular Pakistani recipe, typically every household in Pakistan prepared shami kebab, it can be cooked with mutton, beef, lamb, and chicken

But I won't prefer to make Shami kabab with chicken, the real taste of shami kebab only comes with mutton and beef

In most houses, shami kebab is made with mince, but I did use beef boti(meat) if you want reshadar kebab so you will have to make it with small pieces of meat

A perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, is cooked all together in water, and then blend well right after giving it to kebab shape, dip it in egg batter then fry. egg dipping is an optional choice for you..

                       

I never do it, just simply fry it on the pan and then serve,shami kebab goes well with paratha, naan, pulao, and biryani

Secondly, People mostly complain that their kebabs break while frying …so the trick for frying perfect kebabs is to let them cook completely from 1 side first without touching them then flip them…and they will not break.

You can do one more variation and trick with shami kebab to bring smoky flavor to kebab, after blending the kebab meat, burn the charcoal, place one foil or steel small bowl in the center of the ground meat then put coal in it and drizzle some ghee over charcoal and cover the lid properly leave it for 10 minutes so that properly smokes could be absorbs 

Unfortunately, I couldn't do this just because coal isn't available at home, but if you have you must do it so lets the go-ahead to know how to make tasty Shami kababs

If you have tried this Shami Kababs 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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In a pot put beef meat pieces with spices_Stir, them well and bring to a boil then cover the lid and let it cook for about 1/2 hour

                             

Remove the lid then add soaked dal chana in it allow cooking for another 30 minutes

                    

Keep stirring occasionally till meat and dal are tenders before the water dries up_Remove from the flame and let it cool down

                                

In a food processor add fresh green spices chopped once for 50 seconds then put cooked meat to discard all whole spices except a few spices

                              

Blend them till turn to a fine paste, Repeat the same process with the all remaining kebab meat, and take it out in a large bowl/plate 

                 

If seemed a bit dry you can add 1 or 2 eggs and chopped onion in it then mix them all together

Divide equal portions of the meat dough_Take one ball and flatten it between your palms and  place it on the tray one by one           

                             

Now place tawa/frying pan on the stove add oil/ghee heat it, and slide shami kebabs in the oil/ghee, shallow fry each side for around 3 to 4 minutes, flip the kebabs and allow to fry another side 3 to 4 minutes or until nicely golden brown color from both sides

                   

Place all kebabs on a kitchen paper towel

                  

Now transfer to the serving plate or tray Serve hot with ketchup and sauce

      

Custard Seviyan Recipe

Custard Seviyan | Sweet Vermicelli | How to Make Seviyan with step-by-step photos......

Custard Seviyan is a rich and sweet that is the most popular dessert in Pakistan, this is a really wonderful

easy and quick vermicelli dessert recipe_ hardly takes 15 minutes to cook, as well as only 5 ingredients, are used to make this dessert

You can add fruits and jelly of your choice_here I just used banana slices and in additional ingredients sprinkle some chopped almond and pistachio after preparing the dessert

                    

This is the best dessert regarding eid that you can serve to the guest, friends, or family, So let’s begin 

For more Dessert recipes:

Sheer khurma

Gulab Jamun

Lub-e-Shireen

Creamy custard trifle

Lauki ka halwa

Tips:

1. You can make variations by adding fruits, jelly, chocolate chips, or condensed milk 
2. If you are adding condensed milk then not to need to add sugar 
3. 2 tbsp custard is enough for 1-liter of milk but if you are making more than 1 liter then increase the amount of custard accordingly 
4. Keep the thick or runny consistency of the dessert it ups to you 
5. If you want to make it thick then keep the quantity the same as per the ingredient list
6. Or you like to keep runny consistency then increase the amount of milk to around 250 ml

If you have tried this Custard Seviyan 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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Boil the milk first

           

Then take out 4 tbsp into the small bowl_Let the milk warm then mix the custard powder in the warm milk till dissolved keep aside

                            

Add sugar to the milk

                        

Stir to mix until dissolved the sugar

            

               

Then add vermicelli to the milk

                  

Cook the vermicelli on medium-low flame for 5 minutes

                 

Once the vermicelli is cooked then lower the heat to low_Now pour dissolved custard milk into the vermicelli pot 

And rapidly stir the spoon to prevent lumps

                  

Toward the end add banana slices to the custard

                            

Turn off the flame_Custard seviyan is done

                                

Transfer the custard seviyan to the serving bowl

                              

Sprinkle some chopped almonds and pistachio on top

                  

Keep in the refrigerator for an hour

                         

Serve chilled, enjoy, and share!