Falooda Sev Recipe

Homemade Falooda Sev | Falooda Sev || How to Make Falooda Sev with step-by-step photos.

Falooda Sev is a perfect recipe to try homemade cornstarch noodles, popularly known as Falooda noodles/sev is a must-try recipe on the hot summer days to make Kulfi Falooda, ice-cream falooda. Kulfi Falooda is my favorite frozen dessert. I tried to look for Falooda noodles here in many stores but could not find any.

So, at last, I searched Google to find the recipe for How to Make Falooda Noodles at Home, and I found this easy recipe and immediately tried it. Frankly, it just takes a few minutes to make the Falooda Sev or noodles at home, and I was wondering why I haven’t tried them before.          

                          

                                                 

Now, whenever we crave Kulfi Falooda or ice cream Falooda, I just keep all the ingredients ready a day before and make Falooda noodles on the day of serving, and we are all set to enjoy.

Don’t just go by my words; try it yourself, and then you will never buy these noodles from the store ever again. My next recipe is more likely kulfi falooda, so stay tuned....:) 

So let the go-ahead to know how to make this easiest recipe at home.

Tips:

1. You have to stir the mixture quickly without any single-second break to avoid sticking on the pan or making lumps
2. Make noodles/sev while the dough is still hot.
3. Make sure the water is ice cold when dropping noodles in it.
4. The noodles can stay fresh for two days in the refrigerator.
5. I used a sev maker, which consists of thin holes; if you don’t have one, you can use any ketchup plastic bottle or pasta maker

If you have tried this Falooda Sev 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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To prepare this recipe first take a large mixing bowl to add water and ice blocks and keep it ready aside                                    

Grease the pasta/sev maker with the brush set aside.

                                                             

In a non-stick pan add corn flour along with water. 

                                             

Keep mixing until everything is incorporated. 

                                                             

Place on stove and constantly keep on stirring on the low-medium flame to prevent making lumps.

                                                                   

Now you see corn flour is getting thick.

                                       

Keep on stirring till it turns translucent.

                                                 

Once you see a thick transparent mass remove it from heat and transfer it into the sev or pasta maker with the smallest hole.

                     

Make out noodles in the chilled water bowl in batches.

                            

Keep the noodles/sev in ice-cold water in the refrigerator and drain just before using in any recipe.

                                      

Falooda noodles/sev is ready to use in recipes.

                    

Homemade Boondi Recipe

                                                          

Homemade Boondi | Gram Boondi || How to Make Homemade Boondi with step-by-step photos....

Boondi is quite an easy and crispy, crunchy snack that is made with just 4 ingredients. Boondi is actually a water droplet-sized deep-fried Pakistani snack prepared from gram flour. 

Typically, this boondi is available at nimko shops; people use it with dahi boondi, masala boondi chaat, chana chaat, and dahi baray. My mother used to buy from the market to make boondi chaat; they were larger than this boondi, and I personally prefer to make these boondi at home. You can store them in an airtight jar or ziplock bag for a month easily.  

                                         

An additional ingredient can be added: rice flour, which makes it extra crispy and gives the delights a bright yellow color. I didn’t have it available at the time, but it’s best to add it for the best result. Follow my detailed step-by-step photo instructions and tips above the recipe card.

Recipe notes:

To achieve fluffy and light gram flour batter, it is essential for the consistency to be pourable. 

To prepare a lump-free batter, start by making a thick paste with gram flour and a small amount of water, mixing it vigorously until well combined. Once you have a smooth paste, gradually add more water while stirring continuously until the batter reaches the desired smooth consistency.

For crispy boondi, properly heated oil is crucial. You can check if the oil is hot enough for deep frying by dropping in a few drops of batter; if they rise to the surface immediately, the oil is ready.

Use a deep, large pan or wok to ensure that when you drop the boondi using a slotted spoon, they do not stick together.

You can also create variations of boondi by adding ingredients like red chili powder, crushed cumin seeds, or rice flour.

For more Snack recipes:

Namak pare

Khajoor

Homemade papdi

Plain kachori

Chatpata Aloo                       

                                                              

Prepare the batter by mixing gram flour with water in a medium-sized bowl. Gradually add water as required until medium-thick

                            

Make sure there are no lumps in the batter, and it is not very thin or thick.

                           

Next, start whisking the batter using an electric beater until the batter turns light and fluffy. It will take almost 10-15 minutes.

                         

When you see a long thread in the batter

                           

It means the batter is ready.

                       

Next, add oil, salt, and baking soda.

                            

Stir to combine very well.

               

Cover it with a lid and let it sit at room temperature for 10 minutes.

                     

Heat oil in a pan for deep frying

                        

Drop a little boondi in the oil to check the temperature; if it quickly comes back on top, this means the oil is ready for frying boondi

                

Here, before frying boondi, check the consistency of the batter; it should be like a pancake or dosa batter.

                      

Once the oil gets hot, hold a perforated spoon ( a big round spoon with multiple small holes in it). A little above the pan 

                        

And pour 2-3 tbsp batter on it. Tap its edges so that droplets of batter fall into the oil.

                             

Stir them using a spatula and fry over medium flame until they become crisp and attain a bright yellow color. Don’t over-fry them. Browning is a sign of over-frying 

                              

Take them out using another slotted spoon.

                             

Drain excess oil and transfer it onto the kitchen paper.

                             

Clean and wipe the perforated spoon and repeat the process for the remaining batter.   

                            

Let them cool down completely.

                     

And store in a ziplock bag or airtight jar for use later in many recipes.

                          

Sprinkle some chaat masala on it and enjoy it as a standalone snack. 

                       

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

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Curry Masala Powder Recipe

Curry Masala Powder | Homemade Curry Powder || How to Make Curry Spice with step-by-step photos... 

Curry Spice is an easy-to-prepare curry powder at home, a blend of strongly flavored spices popular in Pakistani cooking that are ground into a finely powdered substance. A basic curry powder blend may consist of an assortment of spices such as cinnamon, cumin, chiles, cloves, ginger, turmeric, coriander, and pepper.

Curry powder is a blend of spices that come together to give a warm and robust flavor to whatever dish it is used in. While traditional Pakistani curry powders are mixed from whole spices as needed for cooking, our simple homemade curry powder is an easy way to have instant access to curry powder, using spices that you probably already have in your pantry.

               

There are numerous curry powder recipes with a wide variety of ingredients. Curry powders that are made at home are often created from a list of spices for ingredients that have a taste desired by the person creating the powder. 

Curries made with powder are used to season poultry, lamb, beef, chicken, mutton, and a variety of vegetables such as peas, cauliflower, onions, and potatoes. Curry powder should be stored in airtight containers to help preserve the flavor.

                                

What is curry powder?

Curry powder is a spice mix that is used widely in Pakistani cooking.

Spice blends have been prominent in cooking for ages. And while it’s easy for Westerners to think of “curry” as a dish or spice with one characteristic flavor, at its most basic, curry powder is simply a mixture of spices.

You won’t find a single “curry powder” in Pakistan. Rather, you’ll find many varieties of curry powders depending on what dish you are looking to make.

                       

If you have tried this Curry 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 skillet/pan and dry roast whole spices one by one. First, dry roast chana dal and bay leaf together on low heat for 2-3 minutes.s

                             

Dry roast red whole chilies, cinnamon stick, cloves, and green and black cardamoms on low flame for 2 minutes until aroma arises 

         

N, ow dry roast coriander seeds and peppercorns and dry roast them on a low flame for 2 minutes
              

At the end, dry roast cumin and fennel seeds along with dry turmeric on a low flame for a minute

                                             

Place all roasted and dried whole spices on the plate.

                                 

                                                     

Put the roasted whole spice in the grinder jar

                                       

Grind them together in the grinding jar till they turn into a fine powder. 

                                                       

Transfer to the bowl or plate and mix the powdered spices with the roasted ground spices.

                

Stir to combine well until everything is incorporated 

                               

Transfer to the jar/bottle.

                                      

It can be stored in an airtight jar or containfor er at least a month.