Cold Coffee Recipe

Cold coffee || Coffee Recipe || How to make Cold coffee with step-by-step photos

Cold coffee is another delightful chilled beverage for the scorching summers. Add an ice cream scoop to this yummy cold coffee, serve it right away, and relish drinking this perfect beverage for the hot summer. 

You can also add some chocolate syrup to the coffee to enhance the taste. It is one of the most popular beverages all over the world. Coffee has many types: Black coffee, Hot coffee, and Cold coffee.
                    

But this type of coffee is not cooked on the heat, just blended and drunk, it is very delicious and yummy like a coffee milkshake, easy to make, and easy to drink. 

So, all the coffee lovers try out this version of cold coffee to make it perfect with a nice frothy layer on top. Kids, too, will devour this soothing and refreshing cold coffee. Here’s a detailed recipe 

                    

If you have tried this Cold Coffee, don’t forget to rate the recipe. You can also follow me on social media

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Main Required Ingredients:

Add milk, instant coffee, sugar, and cream to the mixing jug.

Then blend them well.

Add crushed ice to the blender and again blend for a minute.

Now take a glass and drizzle chocolate syrup on the side by the sidewall, then pour cold coffee.

Put ½ scoop of chocolate ice cream in the coffee, then sprinkle some coffee powder and drizzle chocolate syrup on top of the iced coffee.e

Repeat the same procedure in all serving glasses. Now ready to serve              

Drumsticks Dal Recipe

                                   
                                               

Drumstick Dal | Spilt Tuvur Dal || How to make drumstick dal recipe with step-by-step photos 

Drumstick Dal is a wholesome and rich tuvur dal cooked along with drumstick and subtle spices and tadka to give it a great taste. All it takes is 20 minutes to make, and it makes a perfect weeknight dinner along with hot steamed rice.

The Drumstick Dal Recipe is a lip-smacking dish packed with flavors from onion, tomatoes, and green chilies, finished with a delicious ghee tadka of curry leaves and cumin.

Adding drumsticks to your diet gives you a plethora of health benefits. Drumsticks regulate blood sugar levels, improve digestive health, help develop stronger bones, purify the blood, relieve respiratory disorders, and boost immunity.

                                        

This drumstick dal recipe is the way my mother makes it. I love the flavor and taste of drumsticks in the dal; rather than plain dal, whenever I go to the market, I always make sure to buy drumsticks so that I can add them to the dal

For the best result, follow my detailed step-by-step photo instructions and tips

Tips for making drumstick dal?

I added the drumsticks right at the beginning of cooking. If you have very tender drumsticks, you can add them to the onion masala. However, the drumsticks I had were not very tender, so they didn’t cook properly. 

Sometimes, if you pressure cook drumsticks, they can become overcooked and lose their shape. When this happens, they mix into the dal, making it less visually appealing, and the drumstick seeds can pop in your mouth while eating. So, it's essential to use common sense when cooking any recipe with drumsticks.

I used arhar dal (also known as tuvar dal or pigeon pea) with the drumsticks, as their flavors complement each other very well. However, you can experiment with this recipe using moong or chana dal instead.

Cooking dal for 25 minutes under pressure is typically sufficient. As you can see, I used a simple pot, so it took more than an hour for the dal to become tender. 

An important step in cooking arhar dal is to soak it in warm water for at least 30 minutes beforehand. Since I soaked the dal, the cooking time was reduced. If you skip this step, you will need to increase the cooking time, and I recommend not adding the drumsticks at the beginning if you don’t soak the dal.

Another crucial step in preparing pigeon pea lentils is to roast them in a pan for 5 minutes. This is important because arhar dal can cause gas and bloating, and roasting it helps to reduce these gassy effects.

Lastly, avoid adding salt while cooking the dal, as this can prevent it from cooking soft and tender.

Serve Drumstick Dal alongside rice and a bowl of curd for a wholesome weeknight dinner or a comforting lunch.

If you are looking for more dal recipes, try them out.

Moong masoor dal

Dal makhni

Whole masoor dal

Okhai Memon Dal

Arbi chana dal

Khatta palak dal

Masoor dal chicken

If you have tried this Drumstick Dal 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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Clean and wash pigeon peas for a time in water, and soak the arhar dal in warm water for an hour.

                

Take all the veggies and prepare them all.

                                         

Take a pan and without adding oil, put the soaked arhar dal along with turmeric powder. 

                         

And ginger garlic paste, and roast them on medium-low flame for 5 minutes, then pour water into the dal, mix well.

                                  

Get it to boil, then cover the lid and cook it for around an hour or until well-cooked

                        

Once the dal gets soft, put drumsticks, red chili powder, red chili flakes, coriander powder, amchur powder, and turmeric powder. Stir to combine them with the dal.

                             

Pour water and again bring it to a boil.

                                 

Further, cook dal with drumsticks and spices till drumsticks become soft but not mushy. 

                                   

Take another pan for making masala.

                      

Heat the ghee and sauté the onion on medium flame. Keep frying onion slices by adding cumin seeds, curry leaves, chopped ginger, and green chilies.

                                

Fry them with onion

                                

Next, put chopped tomatoes and coriander leaves along with gram masala powder and salt. 

                         

Cook tempering masala on a medium flame for 10 minutes.

                               

Once the oil is separated 

                 

Add all tempering masala to the cooked drumsticks dal. Stir to combine well. 

                                 

And allow to simmer for about 10-15 minutes further.

                          

Arhar Dal is ready to serve

                         

Transfer to the serving dish.

                                 

Serve with steamed rice or boiled rice with salad.     

                               

Handi Kabab Recipe

                                                           

Handi Kebabs | Kebab Handi || How to Make Handi Kabab Recipe with step-by-step photos

Handi Kebabs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away from the norm and calls for a handi, as it holds up to heat extremely well and enriches the meal cooked in it with a delicious, earthy flavor. Things are turned up a notch as Tarka is added to the cooked kebabs, 

And we recommend serving up this unique dish in the handi itself. Mouth-watering kebabs recipe with gravy; it's a different version compared to other traditional kebabs.
                                 

I have been doing experiments in my kitchen, whether they are routine meals, baking, or any BBQ recipes, but I always try my level best first. I do it myself and then share it with all. If I fail, then I try and try again. Nevertheless, the ingredients are wasted, not caring, but practically. 

I do it first so that it doesn't get the desired result then at least would get me the chance to rectify my mistakes which are usually human errors, and this thing came my experience that humans must have made mistakes in their lives I believe no one human is out of errors no one is perfect, everyone does a mistake and the person is wise who learns from own mistake.s

As I told you before my kitchen is my lab where I put my experiment daily, I am still is on the learning process sometimes I felt whole life is less for learning a lot, my aim is not to get you bored, but there is no harm to share own thoughts with others so I did today, I just don't come to share my recipes with all I want to share thoughts, experiments, and experiences, 

I know you people will think about it: what's the connection between my recipes and my thoughts? Am I a philosopher? Not at all Maybe you get bored, but actually, such thoughts came from my recipes with lots of experiments when I tried and learned in my kitchen and many times lost my hopes of doing something new in my life, in short, I just want to say if you first time get fail, never give up keep trying, so here I end my talk with this discussion and let's go to back on the recipe.

This is my own handi kabab version of the perfect recipe. I have tried many times now; Alhamdulillah, I can share it with all. Try out this recipe to believe in this, so let's begin 
Note: Each and every recipe in detail, with an ingredients list, will always be found in the instructions below.

Tips:

Using whole cuts of meat is better than using minced meat for making kebabs. 

Ensure that your meat is completely dried before placing it in the food processor. The ground meat should be compact to prevent your kebabs from falling apart.

To make a more flavorful handi kebab, it's essential to use desi ghee in the gravy, as it enhances the overall taste of the dish. 

Be sure to use fresh gram flour and dry roast it for about 2 minutes for the best flavor. 

Opting for fresh cream will make your kebabs tastier compared to using tetra pack cream. 

Additionally, cooking in a clay handi adds an earthy flavor to your recipe.

If you have tried this Handi Kabab 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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To prepare this recipe, first wash the meat thoroughly under running water and cut it into small pieces. 
                   

Take all ingredients and prepare all veggies.

Heat the charcoal 
          

Dry roast the gram flour on low heat for 2 minutes

                

In a medium bowl, add yogurt along with powdered spices, stir to combine well, and set aside.

               

Put the meat pieces along with veggies and spices, then grind them together for a minute. 

                      

Now, squeeze fresh lemon juice and further grind them.

                         

Then add the remaining ingredients to the mince. 
             

Chop them together in a food processor till they turn into a fine and smooth paste.

Transfer the ground meat to the mixing bowl, place a steel/aluminum bowl in the center of the kebab meat, then put heated charcoal, drop a few drops of ghee/oil over the charcoal, then cover it properly to give a smoky flavor for a minute, and keep it in the fridge for 30 minutes. 

                               

Divide the equal portions of the meat dough and shape the meat into oval kebab shapes. 

Place all the shaped kebabs on a tray or plate.
                             

Take a frying pan, add ghee, and heat it on medium flame; shallow fry all kebabs on low-medium flame until golden brown on both sides.
                              

Fry all remaining kebabs and shift to another plate or tray; keep aside.
                      

Now take a clay pot handi) or pan, add ghee in the pot and heat it well, then put onion slices in the ghee and saute them for a minute, then put ginger-garlic paste and fry with onion for a minute on medium flame.

Reduce the heat and pour spiced yogurt, stirring to combine well. Keep stirring, adding tomato puree on a medium flame.
                   

Let them cook for 5 minutes or until the oil is separated from the masala ( spices), splash some water on the cooked masala, and bring it to a boil. 

Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with sprinkled garam masala, coriander leaves, ave,s and green chilies, and simmer them for another 15 minutes on low flame. 
                 

Handi kabab is done; transfer to the serving clay pot or another dish, and garnish with coriander leaves, green chilies, and lemon wedges.
                              

Now ready to serve with naan,rumali roti or chapati, and raita....