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 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 easily at any Asian grocery store due to a lack of export. 

                               

                                                           

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 too 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 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 

                                     

 

If you have tried this Sindhi Biryani Masala, 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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Dry roast all whole spices from the # 2 ingredients list then put all roasted spices in the grinding jar

Grind them until making 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 plumps

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 it.

                               

Chilli Garlic Tomato Ketchup Recipe

Chilli Garlic Tomato Ketchup | Tomato Ketchup || How to Make Chilli Garlic Tomato Ketchup with step-by-step photos

Chilli Garlic Tomato Ketchup is a sweet, tart, totally addictive dipping sauce that is so easy to make at home. Use it for fresh or fried spring rolls, wontons or grilled meats, kebab pakora, and sandwiches. barbeque. Without ketchup are remained incomplete all those meals if you have this fact then you must prepare this chili garlic tomato ketchup within a very low budget and can be stored in a clean bottle for Ramadan and Eid season, so let's begin 

If you have tried this Chili Garlic Tomato 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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Blanch the tomatoes in hot water for a minute, then remove the skin of the tomatoes

In a large-sized pot put peeled tomatoes along with onion and garlic cloves bring it to a boil and cover the lid until vegetables are soft

Blend the tomatoes until a smooth paste, tie in a muslin bag of bay leaves, celery seeds, mustard seeds, peppercorn, and cinnamon stick

Now transfer tomato puree to another large-sized cooking pan then put muslin bag in tomato paste/puree_Bring it to boil slowly on low to medium-low flame, and simmer tomato puree for 1 hour keep stirring occasionally

Constantly keep stirring by adding sugar, vinegar, and red chili, Food color stir to combine well and simmer until begins to thicken, Discard the spices muslin bag_Now add salt to the mixture and simmer until desired consistency required

Let it cool down completely then shift the prepared ketchup to the glass bottle close the bottle tab tightly, and store it in the refrigerator for a month 

Kitchen King Masala Powder Recipe

Kitchen King Masala | Homemade Masala | How to Make Kitchen King Masala Powder with step-by-step photos

King Masala Powder is basically known as the king of spices which means this spice can be added to any kind of curry, whether a meat curry, dal, or vegetable. It works to enhance the taste of meals as well, it is a blend of all major spices used in cooking dishes like veggie curry, meat curry, or dal it is dark brown colored and has a pungent spicy flavor, it should be used sparingly. Masala has a mixture of coriander, cumin, chili, turmeric, black pepper, and other spices                                             

You don’t need to use any other spices to add to your food while you are using kitchen king masala in your cooking whatever you want to cook just add onion ginger garlic and  this spice along with oil to the meat or vegetable or dal then food is ready to cook, not to need any additional ingredient in your dish, this spice can make your life easier so try once and note down my recipe

What is homemade kitchen king masala powder?

It is a mix of spices that peps up any gravy or appetizer. As the name suggests Kitchen King Masala is the King of spices because it takes the dishes to another level. It is commonly used, especially in curries Homemade kitchen king masala can easily be stored for up to 3-4 months but I like to make small batches and use them fresh. So let the go-ahead to know how to make a recipe

                              

If you have tried this Kitchen King 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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Take a tawa or pan and heat it well then 
       

Put all whole spices on the pan/Tawa, Then dry roast them all together on medium-low flame for 2 minutes

                                                    

Transfer to another plate, let them cool down a bit then put them in the grinding jar and grind them for 2 minutes right after adding the rest of the powdered spices to the roasted ground spices 

                                

And grind them again to make a fine powder

               

Now ready to use in recipes

                                

Now you can preserve it in an airtight jar for up to more than a month

                           

Instant Green Chilli Pickle Recipe

                                                                        

Green Chilli Pickle || Hari Michon ka achar || How to make green Chilli Pickle with step-by-step photos

Green chilli pickle is a spicy, tangy and delicious vegan pickle, which is prepared with raw mustard oil along with some essential pickle spices, An important part of Indian/Pakistani cuisine people love to eat with their meal special dal, plain rice and khichdi. Green chilli pickle  enhances the taste of your meal and increases your appetite 

There is no comparison between homemade pickles with the ones you buy from the market. But making a pickle at times could be a very lengthy process especially when you are making Sun pickles. I remember my grandmother used to prepare she mixed all the spices and then keep them for long hours on the terrace to get the proper sunlight.
                         
                              

Sun pickles are usually fermented and can take 3 days to a week to a month. But what if you don’t have any pickles at your home and want something instantly? The dish which I am going to explain here is known as Hot Chilli Pickle or Mirch Ka Achar which you can make in almost 15 to 20 mins and can have once cooked.

So let’s come to know how to make instant homemade chilli pickles at home 

                  
                                                                             

Recipe Tips:

1. You can keep the pickle also under the sun-light for 2-3 days 
2. Don't cook if you are keeping pickle under the sun-light for 3 days
3. Don't keep pickles in any moist place it may be spoiled/rotten 
4. Using a glass jar/container for pickles is better than metal pots or spoon

If you have tried this Instant Green Chilli, 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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Rinse the chillies and pat dry

Start by cutting the chillies into small chunks or bite-size pieces, and remove the stalk. Try using the scissor for chopping the chillies as it is more convenient and also doesn’t come on your hands. Similarly, chop down all the chillies

  

Place pan on the stove and heat it well first then put all whole spices and dry roast them together very low. We need to just remove the moisture from the spices not roast them, that is why we just hardly dry roast all spices about ½ minute is enough

                 

Grind them a little coarsely        

 

Now in a green chilli bowl add mustard oil
Note: if you don’t like the spicy and sharp taste of mustard oil then heat the oil in a pan and put 1 piece of onion, let it burn for removing the sharp taste of the oil
When it gets completely cool down then pour it into the chilli bowl 
But the sharp taste of mustard oil is good in this chilli pickle because here am not heating the oil but rather adding it directly to the pickle

Now add further vinegar, all remaining spices, salt, turmeric powder, lemon juice and mango powder, mix them together very well

Place a pan on the stove and put all the pickle mixture in the pan. Allow to cook it for around 5-10 minutes on low-medium flame, stirring constantly until the chillies are soft
              

Transfer to another bowl/bottle or jar 

Instant pickle is now done and ready to serve with plain rice and dal and khichdi