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How to Make Turmeric MIlk

Turmeric Milk Recipe || Haldi Doodh || How to make golden milk with step-by-step photos and video

Turmeric milk is a commonly used traditional remedy for cough, cold, and other respiratory tract infections. The antiviral and antibacterial properties of turmeric can help fight infections, while the anti-inflammatory property helps relieve symptoms.

Turmeric is the golden yellow spice used in Asian curries. It is obtained from the ginger-like rhizome of Curcuma longa, a tropical herb from India. The well-researched anti-inflammatory, antioxidant, and anticancer properties of turmeric make it worth including in your diet. If you are not a curry fan, turmeric milk is an excellent option.

Turmeric milk, also sometimes referred to as golden milk, is an infusion of either dry turmeric powder or fresh turmeric root (rhizome) in milk. It is traditionally used in Indian and Pakistani households for treating specific diseases as well as a tonic for general health.

This drink is easy to prepare and highly palatable, the milk taking most of the spiciness out of turmeric. If that doesn’t convince you, the health benefits of this drink would.

This simple home remedy is to beat everyday tiredness and anxiety.

My Latest Video: Turmeric Milk:

Here are the best Turmeric Milk Benefits

Turmeric milk is antimicrobial and fights bacterial infections and viral infections. It is useful in treating illnesses related to the respiratory system since the spice heats up your body and provides quick relief from lung congestion and sinus issues. This is also an effective remedy to cure asthma and bronchitis.

Turmeric milk is an excellent tonic to improve your general immunity against a host of diseases. It is especially useful in the cold and flu seasons, thanks to its antiviral effect. If you’re prone to pick up infectious diseases, make a habit of having a cup of turmeric milk on an empty stomach in the morning or just before bedtime at night.

This is particularly beneficial for children who tend to bring home not only colds and the flu but chickenpox and measles from school and the playground. Swimmers and people who take public transport or otherwise engage in activities that bring them in close contact with a lot of other people would also benefit from a regular dose of this health-promoting drink.

You can tackle most digestive tract problems with turmeric. That could be why it came to be regarded as an important culinary spice. It improves digestion and helps relieve gas and bloating as well as heartburn resulting from gastric reflux. Turmeric increases the flow of bile, which helps in fat digestion. Loss of appetite and indigestion can be successfully treated with a cup of turmeric milk a day.

Turmeric can prevent and treat gastrointestinal infections and get rid of worms. In the tropics where intestinal parasites are very common, especially in children, turmeric milk comes to the rescue.

Turmeric milk is anti-inflammatory and can prevent and protect from arthritis and stomach ulcers. It is also known as a ‘natural aspirin’ and can cure headaches, swelling, and pain.

Turmeric has always been regarded as an excellent detoxifying agent. Our body has to deal with an onslaught of toxins that enter the blood through our food and drink as well as the respiratory tract. They can damage not only the blood vessels but all the other tissues that the contaminated blood reaches.

Toxins in the blood are the underlying causes of many abnormal skin conditions and other diseases. Turmeric helps the elimination of blood impurities by improving the function of the liver, which is entrusted with the duty of identifying these toxins and finding a way to eliminate them. Moreover, the diuretic effect of turmeric helps flush out these toxins through urine.

Stuffed Paratha Recipe ( Egg Paratha )

Sana Rasheed Add Comment

stuffed-layer-paratha-recipe-with-step-by-step-photos

Stuffed Layer Paratha | Egg Paratha || How to make layered Paratha with step-by-step photos.....

Stuffed layered paratha is a simple, delicious flatbread that originated in the Indian subcontinent. Most stuffed parathas are not layered. But I made stuffed layered paratha, which is quite easy to make. Parathas can be eaten for breakfast or as a tea-time (tiffin) snack.

Parathas are one of the most popular unleavened flatbreads in Pakistan, made by baking or cooking whole wheat dough on a Tawa and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis, and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry using a laminated dough technique), or else because of food ingredients.

Lots of stuffings can be filled in dough, such as vegetables, chicken, cheese, dal, or mince, by choice other than

People use different techniques for making stuffed or layered parathas, making paratha uses both the layering technique together with filling into the dough.

Some stuffed parathas resemble a filled pie, squashed flat and shallow fried, using two discs of dough sealed around the edges, then alternatively using a single disc of dough to encase a ball of filling and seal with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered...

Here I used spring onion, green chilies, and boiled eggs, adding some spices to make paratha. You can also do variations by using cheese, peas, or shredded chicken. A great tiffin box for the kids. These parathas can be served with ketchup or any spiced sauce and tea, so let's begin with

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Tips:

To make a perfect, crispy stuffed layer of paratha, one thing to always keep in mind is that the paratha dough should be soft
Using warm milk in kneading makes the dough soft and smooth
The paratha dough ball should be thicker than the chapatti/roti dough ball
Roll the disc not too thick nor too thin
Apply butter on each layer to make your paratha crispy and flaky
Don’t fill too much stuffing; it may tear your paratha
1-2 tbsp of stuffing is enough
Use pure ghee on the paratha to make it delicious

To prepare this recipe, first, we will prepare the paratha dough. For that, take a large mixing bowl and add all-purpose flour to the ingredients.

Mix well with a spatula or hand till it turns to a crumbly texture.

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Start kneading the dough by pouring warm milk little by little.

Keep kneading until the dough is formed.

I used 75 ml of milk in kneading.

Keep kneading till you get the smooth and soft texture of the dough.

Put the dough back into the bowl and leave it to rest for at least 15 minutes.

Remove the shells of the eggs and chop them finely.

Then transfer the chopped eggs to another mixing bowl along with chopped veggies, and keep mixing by adding spices.

Take out the dough from the bowl and punch it for a minute.

Divide the dough into equal portions and flatten each ball between your palms.

Place all dough balls on the plate.

Take one dough ball and roll it 8-10 inches into a round shape, apply butter over the disc, then sprinkle flour dust.

Place 2 tbsp filling in the center of the roti and fold from the left side, and again apply butter over the folding part along with sprinkled flour. Fold from the right side, and apply butter, then sprinkle.

Now fold from above and do the same as before; at the end, fold downwards and apply butter, then sprinkle flour.

It looks like a square box. Apply butter to the folding sides and sprinkle flour dust, slightly pressing them with the help of your fingers. Don’t use a rolling pin at this stage, just because stuffing may come out of the dough ball.

Repeat the same process with all remaining dough balls and place all prepared dough balls on the tray or plate.

Heat the Tawa very well and then place the stuffed paratha on the hot Tawa, flip the paratha after 2 minutes, and apply some ghee over it.

First, we will cook each side of the paratha for about 2 minutes on a medium-high flame, then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides.

Repeat the same process with all remaining stuffed parathas.

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Transfer to the serving plate.

Delicious stuffed layer paratha is ready.

Serve hot with tea, ketchup, or sauce.

Chicken Macaroni Recipe

Sana Rasheed Add Comment

Chicken Macaroni | Chicken and Macaroni || How to Make Chicken Pasta with step-by-step photos.

Chicken and Macaroni is a tasty, juicy, and lip-smacking healthy The best item for lunch/dinner is also the best for the iftar menu. All age-grouped people like to eat Macaroni so much. very easy to cook and low in calories and carbs, but when you mix it with chicken, it tastes quite awesome

Macaroni (Pakistani Style) is a variety of pasta in the shape of narrow tubes. People like to eat it with chicken and mutton mince. In Pakistan, Macaroni is mainly cooked in different styles and variations and sauces. It is a simple snack that a person can make easily at home in a while

Here I prepared it with the spiced chicken masala by adding some veggies and homemade spices, but you can use any market-bought spices by choice. I make sure you people love it when you try it once, so let’s begin.

For more similar snack recipes:

Spicy noodles

Chicken soupy noodles

Spaghetti with spicy mince sauce

Yakhni spaghetti

Macaroni cutlets

Chicken macaroni samosa

If you have tried this Chicken Macaroni 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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Take all the ingredients and prepare veggies.

Rinse and cut the chicken fillet into small pieces.

Boil the water with 1 tbsp salt and oil, and cook macaroni for around 7-8 minutes on high flame.

Drain out the macaroni in the colander and set aside.

Heat the 1 tbsp oil and sauté veggies on a medium flame for around 2-3 minutes, then take them out on the plate and set aside.

Heat the oil in the pot/pan and sauté the onion slices for 2-3 minutes. Then put the spring onion white into the pot. Keep sautéing them together for another 2-3 minutes.

Now add chicken pieces to the pot and fry with the onion until changes the color_Then Add green ginger garlic paste along with green chili paste. Keep stirring for 2-3 minutes on medium flame.

Now add noodles masala and tikka boti masala powder. Constantly keep stirring on low-medium flame. Then add chopped tomatoes and yogurt to the chicken. Stir to combine well; reduce the flame to low-medium