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

Jalapeno Pickle Recipe


Jalapeno pickle | Homemade Pickle || How to Make Jalapeno Pickle with step by step photos 

Jalapeno Pickle Can you believe these crunchy, tangy/sweet pickled jalapenos are ready in under 15 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier for me I have to search most of the time for finding authentic jalapeno recipe then could be able to share this recipe for you ultimately 

I got success and These jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months. Although, I doubt they will last that long! a jar never lasts longer than a week around here.

This method also works well with any other type of chilis or even sliced pickles, You can also control the heat level but adding more or less sugar. I used 3 tablespoons and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor. so let's come to know how to make homemade jalapeno pickled at home 

In Pakistan, the jalapeno pepper is easily available at any superstore 

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To prepare this recipe first well peel and smash the garlic cloves

In a saucepan combine the water, vinegar, salt, sugar, and garlic, bring it to boil


Meanwhile, slice the jalapeno peppers and cucumber into the ring

Put jalapeno and cucumber slices to the boiled vinegar mixture, stir to mix well, and gives it another 2 minutes more then remove from heat, let it cool down completely
Use tongs to remove the jalapeno from the saucepan to a glass jar, cover with the brining liquid to fill the jar

It can be stored in the fridge for up to two months                     


Biryani Masala Recipe


Biryani Masala Recipe || Homemade Biryani Masala | How to Make Biryani Masala Recipe with step by step photos 

Biryani Masala Powder  This is one of the basic recipe Homemade Biryani Masala Powder | Biryani Masala Powder is an aromatic blend of spices it’s very flavorful which can be used for any kind of biryani
Today’s markets are flooded with ready-made powder and masalas that many buy instead of preparing at home
But making Biryani Masala Powder at home is very easy
The aroma of fresh homemade spice powder is always superior to the store-bought ones

It is a unique spices blend powder used for making perfect biryani, this can be used in making any kind of masala rice too, it makes the best tasting biryani and your kitchen will have its beautiful aroma as biryani is cooking

To retain its flavor and aroma, one needs to store it in an airtight container you can keep in the refrigerator or in the kitchen cabinet if the weather is not humid Take the required amount  with clean moisture free spoon and immediately close the container, and put it back in the fridge
Although you can buy this masala from stores, the homemade biryani masala or any other masala  is always the best and fresh

Making this biryani masala at home is very easy, just gather the spices clean and check if any bad ones and worms in it then simply dry roast  for a couple of minutes and grind into powder the method cannot be simpler than this   
So let’s begin with step by step photos

If you have tried this biryani masala powder 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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Heat the pan, add all whole spices, dry roast them all together for 1 minute over the low-medium flame, transfer to the plate, let it a bit cool down

    Put all ingredients in the grinding jar_Grind them well till turns to a fine powder

    Take it out in the bowl or plate

    Now add all powder spices to the grounded spice

    Stir to mix them well

      Then add whole spices and stir to mix with powdered spices, stir to further mix them 

      Now Homemade Biryani Masala is ready to use in any kind of biryani

      Store it in an airtight jar or any Ziploc bag  for up to 3-4 weeks in the cool and dry place

        Homemade Stock Recipe


        Homemade Stock Recipe | Homemade Chicken Stock | How to Make Homemade Chicken Broth with step by step photos

        Homemade Stock is known as a flavored and aromatic Yakhni that is used as the base of so many recipes such as Chinese dishes, soup, and pulao, etc it has a delicious flavor and is wonderful nutrition, once you learn how to make homemade stock, you will be hooked for life just like stock

        Here I am giving both veggie or nonveggie stock just keep in mind this is actually very simple easy to do while you prepare other food or go on  with your day, a better choice than store-bought stock pure and hygienic that you can store more than a month for using later

        To prepare chicken stock are use chicken with bones including some additional whole spices likewise to make veggie stock you just have to skip the chicken and chicken powder as well as add 1 more additional spice so let's go below what I have explained 
        Note, after cooking stock just mix 2 pinches of lemon color for bringing bright and beautiful color in the stocks, so let's begin


        If you have tried this Homemade chicken Broth 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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          Thoroughly wash the chicken under the running water set aside.


          Take all ingredients and prepare all veggies which are required in the recipe


          Pour 1 jug water along with put chicken pieces, bring to boil once


          Now add all whole spices to the chicken, stir to mix well by adding remaining whole spices


          Bring it to boil then cover the lid and allow to cook around 30-40 minutes on medium-low flame, keep on stirring occasionally 


          Take another deep pot/pan pour water bring it to boil once then add all spices in it, at this stage you can put tomato and spinach as well , stir to mix well further


          Cover the lid and allow to cook about 30 minutes on medium-low flame


          Now Strain both stocks through a strainer, mix lemon juice in veggie stock


          Both stocks are ready to use in recipes, at this stage you adjust the salt and add lemon yellow food color stir to mix well


          You can store it in the bottle/jar or container for up to a month


          Manda Patti / Samosa Sheet Recipe


          Manda Patti | Samosa Sheet | How to Make Manda Patti with step-by-step photos...

          Samosa Sheet is the base of every frying items which works in making samosa, roll, and box patties etc mostly area in Pakistan is easily available at any sweet shop or vendor,
          Typically is considered the need for manda patti or samosa sheet only in Ramadan for making fried items while isn’t necessary at all throughout the year samosa rolls are being sold by the vendor and sweet shops and buying people from there, some of the people are quite hygienic conscious, 

          They like to make at home this fried stuff and for that need, Manda Patti and have to go there for buying Manda 
          I have noticed several times whenever bought Manda Patti from there whether during Ramadan or normal days, they aren’t as good as we want, so a better solution is that why we can’t make at home whereas is a very easy recipe the other hand advantages, We do not have to needy to others while we can make at home every those thing which is related in our cooking    


          So readers by thinking all those things I decided sharing Manda Patti recipe with all this is as easy as Roti pakana, thus just some needed of a rush to separate the rotis otherwise, they may stick with each other, So Now you can make the best roll and samosa Patti at home with this simple method
          So lets start 
          1. Manda rotis can be cooked on upside down tawa as well
          2. Always roll roti according to your tawa size
          3. The consistency of the dough is very important while making this roti.it should be as tight as a kachori dough
          4. Don’t keep the manda Patti in the open area they may turn to stiff
          5. Once manda Patti is prepared then
          6. Immediately fold them and keep them in the plastic bag to prevent dry 
          7. I made 8 balls of the 500g dough and divide them into 2 portions, one portion contains 4 dough balls 
          8. You can less or more weight and sizes of dough balls and rotis 

          If you have tried this samosa sheet don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







          Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.


          Sift the all-purpose flour to the large capacity bowl or thal along with salt, mix them well with fingers and start kneading with very little water, gradually pour water at the time of kneading, if the dough gets sticky add some flour to make it thick 


          Once the dough is formed transfer to the working surface, now tricky steps have started stretch and fold again and again until the dough turns to a smooth texture, Don’t use water just use your palm until smooth the dough  

          Cover the dough with a wet napkin, leave it to rest for 30 minutes

          You can see the dough is ready to make Rotis


          Take the out dough from the bowl

          Divide the equal portions of the dough, each dough ball should be approx 50-100 g


          Flatten each ball between your palm and place on the thaal cover with a napkin, leave them rest for 15 minutes


          Take 4 dough balls at one time and slightly roll them in equal sizes, Apply ghee all three dough balls except one and sprinkle some flour dust           


          Place each flattened dough ball on top of each other



          Press them slightly and make sure all flattened dough ball is equal in size, Place prepared dough In thaal meantime prepare the second roti as before, roll the flattened dough approx 10 to 12 inches in a round shape


          Put the roti on medium hot tawa and cook each side just around 20-30 seconds on medium flame, Flip the roti and cook on another side as before, And reduce the heat to very low and quickly separate roti to each other... 


          You can separate by taking off the Rotis from tawa as well      


          Once rotis are separated from each other just fold and cover them with cling wrap to prevent dry  


          First, take 2-3 Rotis together and separate the edges from all four sides you can get a square sheet which is best for making rolls, keep in the plastic bags or shopper


          Take another 3 Rotis together and cut into four pieces, you get the triangle a shape which is best for making small size samosa and roll keep in the plastic shopper



          Take another 2 rotis and cut into 3 broad strips


          Give it to rectangle shape, these sheets are best for making box patties and samosa, keep in the plastic bag or shopper


          Now Manda Patti or samosa sheets are ready to use in frying stuff


          You can store them by keeping them in the freezer for up to a week