Yummy Traditional : Homemade
Showing posts with label Homemade. Show all posts
Showing posts with label Homemade. Show all posts

Paya Masala Powder Recipe

paya-masala-powder-recipe-with-step-by-step-photos


Paye Masala Powder | Homemade spice || How to Make Paya Masala Recipe with Step-by-step Photos 

Paya Masala Powder is a spice mix that has a perfect blend of rich and aromatic and flavoured spices to help you rejoice in the authentic traditional taste of Paya Curry, from this spice you can make both Siri and paye together, I always prefer to use homemade spices because this is pure from harmful chemicals  so I advise you all my dear readers you try to make spices at home instead store-bought 
                     
paya-masala-powder-recipe

So let the go-ahead to learn how to make a homemade Paya masala recipe
                                     

If you have tried this Paya Masala Powder 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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prepare-homemade-spice


Dry roast all whole spices in the pan for a minute over low heat




In the grinding jar grind all whole spices  till turn to a fine powder


grind-all-spices


Transfer to another bowl then combine all dry powder spices into the roasted ground spice, mix them until well combined

                    


Paya Masala is done to use, s
tore it in an airtight bottle or jar 

                


Homemade Tandoori Naan Recipe

                                                                             
homemade-tandoori-naan-recipe-with-step-by-step-photos

           

Homemade Tandoori Roti ||Tandoori Naan || How to make tandoori naan With step-by-step photos

Tandoori naan is the most popular leavened flatbread. mostly cooked in a tandoor (clay oven) it's one of the most ordered flatbreads in a Pakistani hotel. Pakistan is the most bought naan available at every second tandoor or hotel. Mainly this roti is served with gravy-based curry or dal (lentils)

A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water. The dough is kneaded for a few minutes, and then set aside to rise for a few hours. Once risen, the dough is divided into balls of about 150g, flattened, and cooked. In Pakistani cuisine, naans are typically flavored with fragrant essences, such as rosewater, khus (vetiver), or butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian and Bangladeshi restaurants 

                                       
tandoori-naan-recipe

Here I kneaded naan dough by mixing a little milk with water to make it stay soft. No other fancy ingredients are added in this recipe except for salt and instant dry active yeast I cooked on the stovetop this bread can be baked in the oven for 3-4 minutes at 250 C or 450 F whatever is easy for you you can do to make it at home

For the best result follow my detailed step-by-step photo  instructions and tips below the recipe card


        
naan-recipe


Recipe note:

  1. Naan is always made with all-purpose flour maida. you can substitute all-purpose flour with wheat flour. I have made them with fine flour
  2. Naans are pretty much made in different shapes and thicknesses. for fluffy naan bread make them slightly thicker.do not make them too thick they remain uncooked
  3. Naan turns hard if you toast too long, not enough moisture in the dough, if you toast on low heat, or not knead the dough enough
  4. Naan doesn’t get bubbles if your pan is not hot enough, the dough is not moist enough, or if improper leavening
  5. If you don’t like to add yeast to the dough then alternately add ½ tsp baking powder and ¼ tsp baking soda this is a substitute for yeast
  6. Cover up the cooked naan with a kitchen napkin and keep it in the hot pot to make naan hot and fresh for a long time

tandoori-roti-recipe


For more Similar Recipes:

Soft chapatis

Tawa naan

Rumali roti

Garlic Tawa naan

Pita bread


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tandoori-roti-recipe


In a large mixing bowl, add flour, salt, and mix. Mix sugar and yeast in lukewarm milk and water. cover and let it keep aside for 10 minutes until bubbling

          

add-salt-and-flour-in-the-mixing-bowl

After 10 minutes, pour the yeast mixture into the flour. Begin to knead the dough. you may need more water or milk than mentioned in the recipe card

               

begin-knead-the-dough

Keep kneading the dough very well by adding oil until soft and pliable using dough hooks or a stand mixer or with the help of a hand. Whatever is convenient for you. It must be smooth and not sticky. Cover and rest for 30 mins to an hour

            
knead-to-a-soft-dough


After 10 minutes, punch the dough to remove excess air from the dough

           

punch-the-dough

Divide the dough into equal portions

       

divide-the-dough

Each dough ball's weight should be around 150g. The flour in the rolling area is very light. too much flour will toughen the naans. Place a dough ball and flatten it. 

      

dough-ball-should-150g

Roll and stretch the dough to an oval/round. Wet the upper naan surface very well with water


                    
roll-the-roti


Heat a griddle or Tawa. ensure first your pan is hot enough not extremely hot. Gently remove the naan from the counter and place it on the hot pan. and make sure the wet part goes in the bottom. Let it cook for around a minute. naan should be dry from the surface before the turn. Now flip the pan/Tawa upside down

             

toasting-the-naan

And cook naan directly on flame till they turn a golden brown color. Gently scrape the naan from the bottom and remove

          

cook-the-naan

Prepare all the naan the same way

        

prepare-all-naan-the-same-way

Naan is ready to serve

          

naans-are-ready-to-serve

Serve hot with the curry and dal



                                                                      
serve-the-naan-with-curry


Chocolate Ganache Recipe

                               
chocolate ganache recipe with step by step photos and video




Chocolate Ganache | Chocolate Fudge || How to make chocolate ganache with step-by-step photos and video


Chocolate ganache also has another name called fudge as well, this recipe is just 2 ingredients with virtually endless uses. for the testing ganache, I recommend using semi-sweet chocolate

Chocolate ganache/fudge is a 1:1 mixture of chocolate and warm cream

Stirred until smooth, silky, and shiny. ganache is a staple in any baker’s kitchen. it’s not easy quick, and it’s uniquely versatile. chocolate ganache/fudge can be filling, dipped, spread, frosting, topping, or layer on a cake. the uses are virtually endless


                                                
how to make chocolate ganache


My Latest Video Chocolate Ganache:



Uses for Chocolate Ganache:

  1. Topping for chocolate cupcakes or no-bake cheesecake jars
  2. Filling for layer cakes
  3. Topping for browniespound cakevanilla cake, or ice-cream
  4. Filling for chocolate hand pies
  5. Dip for strawberries and other fruit
  6. Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake
  7. Layered in trifles
  8. Filling for no-bake s’ mores cake
  9. Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie
  10. Filling for orange butter cookies and striped fudge cookies
  11. See recipe note.
  12. For the best result follow my detailed step-by-step photo instructions and tips

                
chocolate fudge recipe


Recipe notes:

  1. Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t be set up properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
  2. Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. 

                          
ganache-is-ready

Best Chocolate to Use in Chocolate Ganache

The best chocolate for chocolate ganache is a pure chocolate baking bar, Pure chocolate is sold in 4-ounce bars in the baking aisle, Do not use chocolate chips because they will not melt into the best ganache consistency. If you must use chocolate chips, make sure they are higher quality chocolate such as Ghirardelli brand semi-sweet chocolate chips.

For the traditional chocolate ganache

I recommend using semi-sweet chocolate. This is the most commonly found chocolate in the baking aisle. Semi-sweet chocolate contains 35 – 45% cacao and is usually sweeter than bittersweet or dark varieties and darker than milk chocolate and white chocolate.

TIP: The best tool for chopping chocolate is a large serrated knife. The grooves help chip away the hard chocolate bar texture 

                                                 
chocolate-ganache


These 2 Tricks Make Chocolate Ganache Even Easier

  1. Here are my 2 super simple tricks that make ganache even easier to make.
  2. Chop the chocolate as fine as possible. The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large chunks, it won’t fully melt. 
  3. Pour the warm cream over the chopped chocolate and let it sit before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt which means that you won’t need to over-stir it. 

For more similar recipes:

Chocolate syrup

Condensed milk

Homemade khoya

Homemade yogurt

Homemade unipuff


If you have tried this Chocolate Ganache 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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chocolate fudge


Piped Chocolate Ganache:

Choose chocolate ganache if you’re craving a pure chocolate topping for your desserts. Once it cools and sets, you can pipe it onto your favorites including chocolate cupcakes  

               

ganache-piping-bag

Whipped Ganache

Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think whipped buttercream, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes. 

 

                         

whisk-the-chocolate


Chop the chocolate bar with the help of a sharp serrated knife


                               

chop-the-chocolate

Place finely chopped chocolate into a heatproof bowl or metal bowl 

                           

chocolate

Heat cream on the stovetop just simmering if it’s boiling the cream is too hot and could separate or even burn the chocolate


Once you see a little simmer around the edges, Turn off the heat and immediately pour the warm cream over the chocolate 

                            

heat-the-cream

Let the two sit for a few minutes before stirring  

                 

let-it-sit-for-two-minutes

 Stir until smooth
         
stir-thespoon

After you stir the chocolate and warm cream together

                      

stir-the-chocolate

Use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more

                          

ganache

But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips. 

                        
chocolate

Chocolate ganache is ready to use in a recipe, transfer into the bottle or container 
                            
store-the-fydge

Chocolate ganache can be stored in the fridge
                       
chocolate-ganache

Mixed Veggie Pickle Recipe


instant-mix-veggie-pickle-recipe-with-step-by-step-photos

Mixed Veggie Pickle| Pickled Veggies | How to Make Mixed Pickle
with Step-by-step Photos...

A mixed Pickle is a spicy, tasty, and tangy instant veggie pickle prepared with some veggies and essential achar masala, when you hear the name pickle immediately comes to mind a tangy and spicy flavor that can enhance the taste of your meal
Homemade pickle is much better than store-bought but the problem is people don’t have time to make or wait and typically pickle takes time to be prepared around 3-5 days 
under the sunlight, 

But here is made instant veggie pickle, In which not need more days of waiting or take more time to be ready, this is an instant mix veggie pickle that can reach you within 30 minutes on your table, this pickle is cooked on the stove, and is prepared within half an hour, other than you can add desirable veggies such as peas, cauliflower, beans, etc. it is a very easy and quick pickle recipe, it goes well with khichdidal chawal, and Shula
                             
instant-mix-veggie-pickle-recipe


I added lemon, green chilies, garlic, and onion along with carrot and reddish and some seasoning and mustard oil

Note: I always cooked and shared with small amount quantity of recipes because we are only two family members you can increase the quantity and spices as needed
So let the go-ahead know how to make instant veggie pickle Achar instantly
Tips:
  1. For the best result mixed veggies, pickles can be kept under the sunlight for 2 days
  2. This method will bring the complete flavor to pickle
  3. Any brand of achar masala instead of per given ingredients
  4. Mustard oil brings a real taste of achar so as not to avoid using it in a pickle                  


mix-veggie-pickle-recipe

If you have tried these Pickled Veggies 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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ingredients-of-pickle


Firstly cook the mustard oil very well on high flame then keep it aside, grind achar masala in a grinding jar till turns into fine powder keep aside

cook-the-mustard-oil
grind-achar-masala


Take all ingredients and prepare all veggies


cut-and-rinse-all-vegetables


In the medium pot/pot pour water and bring it to a boil, then put all mixed veggies in the boiled water


pour-water-into-the-pot
put-all-vegetables-in-boiling-water


Once it starts boiling then add white vinegar
Now add the achar masala powder and all other dry spices too

pour-white-vinegar-in-it
now-add-achar-masala-to-the-mixed-vegetables


Stir to mix well and bring to a boil then cover the lid, and allow to cook on a medium flame for 10-15 minutes till the water has evaporated 

cook-the-vegetables-for-pickle
cook-vegetables-till-water-has-evaporated


Lastly, pour cooked mustard oil into the mixed veggies, and allow to simmer the veggie pickle for another 10 minutes until the oil is separated...


lastly-pour-mustard-oil
simmer-the-vegetables-pickle-for-10-minutes

Transfer to the serving bowl/jar


transfer-to-the-serving-dish


Instant mix veggies pickles are ready to serve...


mixed-vegetables-pickle-is-ready


Instant mix veggies pickles can be served with parathastuffed parathakhichdiShula chawal, and dal roti

                                    
instant-mix-veggie-pickles-is-done

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