Chocolate Syrup Recipe

Chocolate Syrup | Choco syrup || How to make chocolate syrup recipe with step-by-step photos

Chocolate syrup is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, mixed with milk to make chocolate milk, or blended with milk and ice cream to make a chocolate milkshake. Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item.

Chocolate syrup is also used to top puddings and cakes. Some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar, or chocolate shavings. Some brands of chocolate syrup are marketed as chocolate milk syrup.

                  

A sweet topping, as well as a cooking and baking ingredient made from chocolate-based foods with sweeteners, added, I am sharing this homemade chocolate syrup recipe, which even comes within the budget and is easy to make at home. 

How to make home chocolate syrup?

Homemade chocolate syrup is prepared with a few ingredients to combine milk, cocoa powder, and butter.r

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In a saucepan, add butter. 

Combine milk and butter in the saucepan.

Now add cocoa powder.

Add sugar 

Add cornflour 

Whisk them well with a whisk till everything is incorporated.

 

Let it cook for 15 minutes over a low-medium flame.e 

You can see in the picture below that the chocolate syrup has started to thicken. Remove from the heat and let it cool down completely in the pan

Now transfer to the bowl/jar
Homemade chocolate syrup is used in the recipes

Sindhi Biryani Masala Recipe

Sindhi Biryani Masala || Biryani Masala || How to Make Sindhi Biryani Masala Recipe with step-by-step photos

Sindhi Biryani Masala is a blend of some other spices. This recipe basically comes from the internal Sindhi, Pakistan. It is very popular and tasty. You can make any kind of other biryani too from it. You can say it is an all-rounder spice. Initially, this masala was available only at the local level, but gradually, it has been spreading worldwide. 

Now, some branded companies also make export-quality spices. But abroad, people couldn’t find it easily at any Asian grocery store due to a lack of availability. 

                               

                                                           

Many other reasons can happen, which is why I thought why do I not share homemade Sindhi biryani recipes, especially for those who are living abroad, 

They are even Pakistani, and Eid is even upcoming. So at this event, every Pakistani/Indian Muslim wants to make biryani. This is the reason for sharing my homemade Sindhi masala biryani recipe. Try it once, and I hope you will enjoy this recipe.

In the recipe will be added some ground spices as well as some of the whole spices You can store it in an airtight jar/bottle for up to 2 months and keep it in a cool place. So let's start

This spice is enough for 2-3 kg of biryani, so let's begin 

                                     

 

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Dry roast all whole spices from the # 2 ingredients list, then put all roasted spices in the grinding jar

Grind them until you make a fine powder.

Take a medium bowl to add all powdered spices with ground spices, mix them well, now add all whole spices from the #3 ingredients list except plums

Now mix them very well, then add plums and a few drops of kewra essence., Finely add yellow/orange food color  
Mix them together, now ready to use in the recipe

You can store it in an airtight bottle/jar for 2 months or even more than that.

                               

Time Saving Kitchen Hacks and Tips

Basic Saving Hacks | Kitchen Basic || Kitchen Hacks Tips and Tricks with step-by-step photos

Basic Saving Hacks is a way of saving your food, money, and time as well, here I will tell you how can be stored and preserved ingredients that are used in every Pakistani kitchen, I don’t think any Pakistani family would be cook without these basic ingredients in which included coriander leaves, mint leaves, green chilies, and ginger-garlic paste and green chili paste.

                         

Not possible for everyone they make a fresh paste and neither go to the market to buy green chilies and coriander leaves when needed at the time of cooking,

Most women kept them in vegetable boxes, They hardly came to work for 2- days after that they became too rotten rapidly due to moisture, likewise, ginger garlic paste wasn’t able to be used for longer though they were in the fridge so today I am sharing my little efforts to preserve properly basic ingredients so that they could stay able to use for long, So let’s begin. 

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Making Ginger Garlic Paste:

Chop and rinse the ginger and garlic into thin slices        

Shift to the grinder jar and pour oil. Now blend them till they turn into a fine and smooth paste.e

                       

Ginger garlic paste is ready to use in recipes.

                    

Transfer to the bottle, close the lid, and keep in the refrigerator. You can use this paste easily for more than 2 months. 

                         

Making Green Chili Paste:

Rinse and chop the green chilies into slices

                      

Shift to the grinder jar and pour some oil, then

Blend them well until you get a fine and smooth paste

Green chili paste is ready to use in the recipe. Transfer to the glass container, close the lid, and keep in the refrigerator., You can use this paste for more than a month.                 

                                  

Take a coriander bunch, first rinse it and remove all rotten and dead leaves from it, then properly pat it dry with a napkin.

                 

Ensure first they have completely dried; otherwise, they will become spoiled.

               

Take a big-sized square silver foil sheet, place dried coriander leaves in the center of the sheet, and then wrap them from all four sides  

                                            

You can easily use these leaves for up to 10-12 days by keeping them in the vegetable box.

               

                                                     

Take a bunch, first rinse them so that they can remove dirt, then remove all rotten and dead leaves along with sticks.

Then properly pat them dry with a napkin, and ensure first they have completely dried, otherwise they will become spoiled.d

                    

Take a big-sized square silver foil she, et place dried mint leaves in the center of the sh, and then wrap them from all four sides.  

        

You can easily use these leaves for up to 10-12 days by keeping them in a vegetable box. 

                                                                     

Rinse all green chilies and remove the stalks.

                

Pat them dry with a napkin, and place them in the center of the foil sheet. 

             

Now wrap them from all four sides, you can easily use these leaves for up to 2 weeks by keeping them in a vegetable box. 

Now all three ingredients have been wrapped with a foil sheet.
                    

Homemade Breadcrumbs Recipe

Homemade Breadcrumbs || Easy Breadcrumbs || How to Make Breadcrumbs with Step-by-Step photos

Breadcrumbs are easy to prepare and a much better option than the store-bought version, which usually lacks flavor and texture. Breadcrumbs are used in many specific frying recipes to bring crispness with beautiful colors, such as bread cheese rolls, chicken shots, potato balls, bread pakora, cutlets, kebab, etc. 

It is prepared with stale or leftover bread slices along with bread edges that we usually cut off the bread to make sandwiches or bread rolls. If you need to immediately use breadcrumbs in the recipe, then you cut the slices into small pieces.

And place slices on the baking sheet and dry out slightly in a 300-degree Fahrenheit oven for 15 minutes.

                                                   

For the best results, add the bread chunks in small batches to the food processor. If you prefer to make them by hand, place dry bread in a sealed bag. Smash with a rolling pin to break into crumbs.  

                               

If you have tried this Breadcrumbs 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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Cut into small chunks of leftover/stale bread slices and bread edges, then spread on a tray and leave them for 2-3 days in a dry place. 

After 3 days, make them crumble with your hands and put them in the food processor or blender jar. 

Homemade bread crumbs are ready to use in different recipes.s

It can be stored in an airtight jar or container for 2-3 months.