Falooda Sev Recipe

Homemade Falooda Sev | Falooda Sev || How to Make Falooda Sev with step-by-step photos.

Falooda Sev is a perfect recipe to try homemade cornstarch noodles, popularly known as Falooda noodles/sev is a must-try recipe on the hot summer days to make Kulfi Falooda, ice-cream falooda. Kulfi Falooda is my favorite frozen dessert. I tried to look for Falooda noodles here in many stores but could not find any.

So, at last, I searched Google to find the recipe for How to Make Falooda Noodles at Home, and I found this easy recipe and immediately tried it. Frankly, it just takes a few minutes to make the Falooda Sev or noodles at home, and I was wondering why I haven’t tried them before.          

                          

                                                 

Now, whenever we crave Kulfi Falooda or ice cream Falooda, I just keep all the ingredients ready a day before and make Falooda noodles on the day of serving, and we are all set to enjoy.

Don’t just go by my words; try it yourself, and then you will never buy these noodles from the store ever again. My next recipe is more likely kulfi falooda, so stay tuned....:) 

So let the go-ahead to know how to make this easiest recipe at home.

Tips:

1. You have to stir the mixture quickly without any single-second break to avoid sticking on the pan or making lumps
2. Make noodles/sev while the dough is still hot.
3. Make sure the water is ice cold when dropping noodles in it.
4. The noodles can stay fresh for two days in the refrigerator.
5. I used a sev maker, which consists of thin holes; if you don’t have one, you can use any ketchup plastic bottle or pasta maker

If you have tried this Falooda Sev 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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To prepare this recipe first take a large mixing bowl to add water and ice blocks and keep it ready aside                                    

Grease the pasta/sev maker with the brush set aside.

                                                             

In a non-stick pan add corn flour along with water. 

                                             

Keep mixing until everything is incorporated. 

                                                             

Place on stove and constantly keep on stirring on the low-medium flame to prevent making lumps.

                                                                   

Now you see corn flour is getting thick.

                                       

Keep on stirring till it turns translucent.

                                                 

Once you see a thick transparent mass remove it from heat and transfer it into the sev or pasta maker with the smallest hole.

                     

Make out noodles in the chilled water bowl in batches.

                            

Keep the noodles/sev in ice-cold water in the refrigerator and drain just before using in any recipe.

                                      

Falooda noodles/sev is ready to use in recipes.

                    

Plain Yellow Rice Recipe

Yellow Rice |Plain Rice || How to Make Yellow Rice with step-by-step photos and Video

I added a new version of the yellow rice video in which I included chicken. Hopefully all my beloved readers enjoy as well the way you like this yellow rice as well. Also, I prepared this rice version in a cooker, which would be more convenient for every busy woman. 

Yellow rice is a super easy and simple, mildly spiced yellow rice recipe. This is quite aromatic and flavorful rice. To enhance the taste of rice, can be added chicken cubes if you don't have prepared stock in your fridge. Quick and easy recipe, best for lunch or dinner. 

This rice is usually served with meat and veggie curries, raita, and salad. This flavorful and generously spiced Dominican-style yellow rice recipe

I cooked yellow rice with ponia rice by adding homemade chicken stock; you can prepare it with long grain basmati rice as well
                               

My Latest Video: Chicken Yellow Rice:

In this recipe, you can even make variations by adding peas, beans, and carrots, or if you are non-vegetarian, the boiled egg or boiled chicken may be added. A very tasty and simple rice that can be prepared within 30 minutes

Rice, tomato, and seasonings are the main ingredients in this recipe, so let's begin

Tips:

1. To prepare this yellow rice, can be added vegetables, chicken, and eggs to enhance the taste.
2. Slightly fry or blanch veggies before adding them to the rice
3. Basmati rice is ideal for making this recipe
4. Always use a large-capacity pot for cooking rice
5. Adding white vinegar during cooking rice is the best tip to prevent sticking or broken rice from sticking to each other.

If you have tried this Plain Yellow Rice,e 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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Firstly, thoroughly rinse the rice under running water, then

Soak in the water for at least 2 hours. Set aside. Take all ingredients and prepare all veggies.

Pour oil into the large pot and heat it, then put onion slices and saute the onion slices for 4-5 minutes on medium flame.e

Put tomatoes and garam masala into the fried onions, and cook the masala for 5 minutes on medium heat till it turns soft.

Reduce the heat to low, then start adding spices to the fried onions, splash some water into the masala, and keep on stirring by adding masala on low heat. 

Add food color, then roast the masala by splashing water on low-medium heat. At this stage, you can add vegetables and boiled chicken as desired. Now pour half the stock (yak, hni); half the reserve for later.

Then put green chilies along with coriander leaves into the onion masala, bring it to a boil, turn the flame to low, and add soaked and drained rice to the masala, and stir to combine well for 2-3 minutes. 

Now add the remaining chicken stock to the rice and bring it to a boil, and then cover the lid.

Cook the rice for around 4-5 minutes on the high-medium flame until the water is evaporated, reduce the heat to low, and allow it to simmer for another 5 minutes on very low heat.

Transfer to the serving plate/dish. No, wow, simple yellow rice is ready to serve... 

Yellow rice is served with kabob, veggie raita, and another gravy-based meat curry.

                    

Chicken korma Recipe

Chicken Korma | Korma Recipe || How to Make Chicken Korma with step-by-step photos

Chicken Korma is a gravy dish typically made with yogurt, nuts, and spices. A Mughal-era original, Chicken Korma is the perfect dinner party dish that is easy, quick, and a no-fuss recipe- one of the most popular Pakistani chicken korma dishes to create a mouthwatering dish. You can serve it with boiled/brown rice, naan, and roti.
                        

This Pakistani chicken korma recipe does not call for many ingredients. You need to use only some common ingredients, and a delicious Pakistani food recipe will be ready.
I always prefer this delicious korma with matar pulao and flavored basmati white rice along with raita and salad. I love to have this also with sheermal and tandoori naan.

So let's begin 

If you have tried this Chicken Korma 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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Wash the chicken pieces under running water.   

                 

Cut the thin onion slices. 

           

Make almond paste

                    

Place a wok on the stove, add enough oil, then heat it. Now add onion slices into the hot oil. Fry on high heat until it turns translucent. 

                         

Constantly keep stirring; otherwise, the onion slices may burn dark. Now reduce the heat to low-medium, then keep stirring over medium heat until you get a nice golden brown color. 

Now fry the onion, transfer it to the plate, and spread it; set aside.

                         

Add ghee/desi ghee to the pot/pan; heat, then put green cardamom and crackle for a second. Right after, add ginger-garlic paste to the oil. Sauté it for a minute or until the aroma arises. Now put chicken pieces in the pot. Fry the chicken pieces with ginger-garlic until they change color; add spices along with a little warm water.

Stir to mix well until the oil separates from the chicken.

Now add beaten yogurt, fried crumbled onions, and almond paste; stir to combine well.

             

Cover with the lid for 10 minutes or until the meat is tender. Remove the lid and sprinkle 1/2 tsp mace and nutmeg powder, and kewra essence. Simmer it for 10 minutes. 

       

Now turn off the flame. 

Ready to serve with naan, rice,sheermal, tandoori roti