Yummy Traditional : Homemade

Showing posts with label Homemade. Show all posts

Instant Khoya Recipe

Sana Rasheed Sunday, March 03, 2024 Add Comment

Instant Khoya || Easy Mawa Recipe || How to Make Instant Khoya with Step-by-step Photos

Instant Khoya has a very special place in both savory and sweet recipes in Pakistan, khoya is concentrated whole milk, with its rich nutty flavor is an important dairy product that can be made at home

Originally khoya emerged from Gujrat India but is today found in homes all across the country. Khoya actually is traditionally made from fresh milk, squeeze lemon drops in fresh milk then cook it on the stove until lumpy texture, right after cook it on the stove till turns to dry up, but here I will tell you a bit different method to make it home in 5 minutes

khoya is an essential part of the dessert and sweet items which are incomplete without khoya, in Pakistan is easily available all over the place but people who are living abroad cant find out so I brought a solution for them to make, The required ingredients are available at any grocery or supermarket

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In a bowl put milk powder and two spoons of condensed milk Mix well then again add 1 tbsp further mix them

Keep continuously this method until comes to dough shape Keep in the refrigerator for 3 hours

repeat-same-process-until-dough-is-firmed

Now ready to use in the recipe, You can preserve it in a ziplock bag. whenever you want you can use it

In a bowl put all the powdered milk and cream together

Mix very well until well combined, If you see milk powder is not properly mixed with the cream, then at this time you can add more cream in give it to good Stir to mix and combine well

Now keep it in the microwave and let it cook for 2 minutes

Take it out and stir to mix well again. Put it again in the microwave then allow it to cook another 2 minutes

Mix it well again you will see it’s getting a turn to crumble texture

Further, Repeat the same method for 1 minute, Finely mix them well, and let them cool down completely Then keep them in the refrigerator for 2 hours

Now Khoya is Ready to use, you preserve it in the same last khoya recipe

Pakora Mix Powder Recipe

Sana Rasheed Sunday, March 03, 2024 Add Comment

Instant Pakora Mix Powder | Homemade Pakora

powder || How to Make Pakora Powder with step-by-step photos and video

Pakora Mix Powder can make your life easy, during Ramadan have to do a lot of work besides the preparation of iftar and you can't manage in your limited time close to iftar time almost every household prefers to make pakora at the iftar table so if you keep it half done will be easy for you

My Latest Video Pakora Mix Powder:

You can store pakora mix in a container or Ziploc bag when you need just take it out and add any veggies, chicken, or boiled egg mix water and then fry it very quickly and easily to save time. you store it in a container or Ziploc bag for more than months or even a year. doesn't keep it outside otherwise can be bugs in the pakora mix masala so let's begin

If you have tried this then Pakora Mix 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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Firstly in a large bowl mix, all flour with spices

Mix them together, now instant pakora mix is ready

You can store it in any container or Ziploc bag to keep in the refrigerator for up to 1 month_Just take it out and add veggies or anything that you want then fry, Note if you want to make it more, double your quantity each

Homemade Tandoori Naan Recipe

Sana Rasheed Saturday, March 02, 2024 Add Comment

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

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

Recipe note:

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
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
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
Naan doesn’t get bubbles if your pan is not hot enough, the dough is not moist enough, or if improper leavening
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
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

For more Similar Recipes:

Soft chapatis

Tawa naan

Rumali roti

Garlic Tawa naan

Pita bread

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

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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

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

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

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

Divide the dough into equal portions

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.

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

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

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

Prepare all the naan the same way

Naan is ready to serve

Serve hot with the curry and dal

Murgh Cholay Masala Powder Recipe

Sana Rasheed Friday, March 01, 2024 Add Comment

Murgh Cholay Masala Powder | Homemade Seasoning Blend | How to Make Cholay Masala with step-by-step photos

Murgh Cholay Masala is an aromatic and flavoured blend of different spices that helps to enhance the taste of murgh cholay, I did try a lot to make the perfect spice of this recipe, but unfortunately, every time I had to face an unsuccessful attempt, couldn't bring its actual flavour and taste

Then one day I thought why do I not add black salt instead of salt, so I acted upon my thinking and then again tried to trust myself which I had not been getting for a long time despite trying a lot, this time I achieved easily just due to skipping the regular salt from this recipe,

hen I realized not achieving actual flavour was due to the sharpness of the salt, one more experience I got is that should not use regular salt in chana whether are making from chana, remember always perfection comes from practice and experience, you can't get experience without experiments

Additionally, this spice can be used in many recipes which are related to cholay (chickpeas)such as cholay ande chikar cholay,cholay aloo etc, I am preparing murgh chole masala powder for 2-3 kg chicken and chickpeas you can use as needed or to taste, this is my own version rarely you could found in the market, I cooked cholay from this spice amazing taste and flavour that's why now I am sharing with all :)

So let's begin

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