Name: Masala Onion Salad Recipe
Prep time: 15 min
Yield: 3
Cuisine: Pakistani
Ingredients: 2-3 medium-sized onion rings; Chilled water as required; 1 tbsp, chopped fresh coriander; 1/2 tsp, chopped green chillies; Onion Spices:; 1/2 tsp, Kashmiri red chilli powder; 1 tsp, mango powder; 1/2 tsp, black salt; 1/2 tsp, chaat masala powder; 1/2 tsp, roasted crushed cumin; 1 medium-sized, juicy; 1 tbsp olive oil; 1/2 tsp, hot chilli sauce; 1/2 tsp chilli garlic tomato ketchup

Showing posts with label Main Course. Show all posts

Meethi Tikya Recipe (Sweet Tikki)

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meethi tikyan recipe with step by step photos and ideo

Meethi Tikiya|| Methi Tikki || How to Make Methi Tikiya with step-by-step photos

Meethi Tikkis are crispy, tasty, fried golden brown discs that give you an addictive, yummy taste and remind you of some old, good days. Meethi tikiya are made with plain flour, semolina, sugar, and ghee along with some other basic ingredients. Very easy to make, this tikiya can be stored in an air-tight jar for up to a month and is also eaten as an evening snack with tea.

By the way, Traditionally, this methi tikiya is prepared at Kondon in the Islamic month of Rajab, in which people invite others to have some foods which are fulfilled as a Minnat every 22nd to 27th Rajab as per their creed_ My grandmother and aunt used to perform this regularly.

My Latest Video Meethi Tikya:

However, at home, I didn’t see my mother doing this; people do this, which is the reason I added this recipe to my blog. Believe me, I made it for the first time in my entire life, but that made it too crispy and tasty.

Here, my idea worked very well. By the way, you can also find my traditional recipe for crispy khajoor on my blog. These can even be served as a snack and stored for a month. So, let’s begin.n

Tips for Perfect Crispy Tikya:

To achieve the best results, it is important to maintain the right ratio of flour, semolina, and ghee. When kneading the dough for tikiya, it should be firm and tightly mixed. If the dough is too loose, the tikiya will become soggy and soft. After frying, tikiya might initially appear soft, but they need a few minutes to turn crispy. To help with this, place them on a paper towel immediately after frying, and then leave them in a well-ventilated area, covering them with a kitchen napkin. Be patient and avoid storing them until they are completely cooled down.

If you have tried this Meethi Tikiya 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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In a medium-sized bowl, combine all-purpose flour, semolina, baking powder, salt, powdered sugar, coconut powder, and desi ghee. Stir to mix them together.

Keep mixing the flour until it turns into a crumbly texture.

Start kneading flour with a little milk to a hard. The sign of hard dough is when you finger-press it down, and it will never bounce back.

Put the dough in the bowl and let it rest for around an hour.

Divide the doughinto two halves. Take one dough ball and give it a dough ball shape. Press and spread it out to a ½ inch thick round shape.

Either sprinkle some sesame seeds over the rolled dough ball and press them with your fingers and a rolling pin, or spread out the sesame over the mat/rolling board and place the dough ball over it, then roll.

Cut the disc with the help of a medium cookie cutter or any round lid.

Place all prepared tikya on the plate/tray.

Heat the oil to around 130-140 C it is in the medium range of heat, then drop the discs one by one. Fry them on medium flame. Each batch should contain 4-5 discs.

Don't crowd otherwise Tikya may shred. Don’t disturb the tikya after putting it in oil for around 2 minutes.

Then, flip the sides and stir around the wok until you get an evenly golden color.

Once fried, transfer to the kitchen paper to remove the excess oil

Transfer to the serving plate or tray.

Meethi Tikya is ready to serve as a snack. This meethi tikya can be stored in an airtight jar for up to a month.

Masala Onion Salad Recipe ( Lachha Piyaz)

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masala onion salad recipe with step by step photos and video

Masala Onion Salad Recipe | Lachha Piyaz | Onion Salad With Step-by-Step Photos and Video...

Masala onion salad, also known as laccha piyaz, is a vibrant and zesty dish that has become a staple in Indian restaurants. This refreshing salad is crafted from freshly sliced onions, generously tossed with an alluring blend of ground spices, tangy lemon juice, and fragrant fresh herbs. The result is a sharp, spicy accompaniment that elevates any meal. Typically enjoyed alongside tandoori dishes, appetisers, and snacks, this laccha piyaz also makes a delightful partner to biryani, perfecting its rich flavours. It harmonises beautifully with roti, naan, and a variety of curries, adding a refreshing crunch to every bite.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Video: Masala Onion Salad:

In my experience, this invigorating salad pairs exceptionally well with barbecued meats and crisp lettuce wraps, cutting through the richness of the meats and sauces and enhancing the overall dining experience. To ensure that the spring onions retain their crispness, it's best to drain and dress them just before serving. This technique also makes the salad a fabulous accompaniment to delicately steamed fish, complementing its tenderness with a burst of flavour. The preparation is simple: Begin by thinly slicing raw onions and soaking them in chilled water. This crucial step helps alleviate the pungency of the onions, allowing their natural sweetness to shine while preserving their crunchy texture.

Though they maintain their quality for about an hour, the flavour is most vibrant when served fresh with appetisers like Gola Kabab, grilled fish, Aloo Kabab, or kacha keema kabab.

Recipe Note:

To keep the onions crisp and flavorful, mix them with the masala just before your meal—whether it's lunch, dinner, or a barbecue. This ensures that your salad stays refreshingly crunchy and delicious.

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Ingredients: 2-3 medium-sized onion rings Chilled water as required 1 tbsp, chopped fresh coriander 1/2 tsp, chopped green chillies Onion Spices: 1/2 tsp, Kashmiri red chilli powder 1 tsp, mango powder 1/2 tsp, black salt 1/2 tsp, chaat masala powder 1/2 tsp, roasted crushed cumin 1 medium-sized, juicy 1 tbsp olive oil 1/2 tsp, hot chilli sauce 1/2 tsp chilli garlic tomato ketchup

How to Make Onion Masala Salad:

Preparation for Onion Salad:

To create a crisp and flavorful onion salad, start by preparing the onion rings (known as piyaz lachha). Slice the onions into thin rings

And soak in the chilled water. This soaking process lasts about 10-15 minutes and helps to mellow the sharp, pungent taste of the onions, resulting in a more pleasant flavour.

Preparing the Masala:

In a medium-sized mixing bowl, combine the following ingredients to create a zesty masala for your salad.

Kashmiri red chilli powder:

This adds a vibrant colour and mild heat.

Mango powder (amchur):

This contributes a tangy flavour that brightens the salad.

Black salt:

This unique salt enhances the overall taste with its earthy undertones.

Chaat masala powder:

A blend of spices that provides a distinct, tangy flavour.

Roasted crushed cumin:

This adds a nutty depth to the mix.

Freshly squeezed lemon juice:

For a refreshing citrus note.

Olive oil:

This adds richness and helps to bind the flavours together.

Hot chilli sauce:

For an extra kick, adjust based on your heat tolerance.

Tomato chilli garlic ketchup:

This adds sweetness and a hint of umami.

Mix all these ingredients thoroughly until they form a smooth and cohesive dressing. Set this fragrant masala aside for later use.

Straining the Onion Rings:

After soaking the onion rings, strain them using a colander. Allow them to rest in the colander for about 30 minutes to ensure that excess water drains away.....

There’s no need to pat the onions dry; simply letting them sit will suffice. If you’re short on time, you can expedite this process by gently patting the rings with a clean kitchen towel.

Mixing the Onion Salads with Prepared Masala:

In a large mixing bowl, transfer the soaked onion rings. To enhance the salad’s flavour and texture, add freshly chopped coriander (cilantro) and finely chopped green chillies.

Adjust the amount to your spice preference. Gradually incorporate the prepared masala, tossing gently with a pair of gripper flipper tongs to ensure that the onion rings are evenly coated.

Be careful not to mash the onions while mixing; the goal is to maintain their crispness.

Serving the Onion Masala Salad:

Your Onion Masala Salad is now ready to be served! Transfer it to a colourful serving bowl, plate, or tray.

Serving Tips:

For the best experience, serve the Onion Masala Salad immediately alongside dishes such as tandoori chicken, tandoori fish, and a variety of kebabs.

Such as gola kebabs. The salad’s spicy and tangy profile pairs beautifully with grilled meats, complementing their smoky flavours. Enjoy!

Rice Kheer Recipe

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Rice kheer || Chawal ki kheer || How to make rice kheer with step-by-step photos

Rice Kheer is the most popular and traditional sweet and relish recipe that is known as another word for dessert; it’s a combination of rice and milk with khoya. Rich creamy pudding-like texture and flavored with cardamom,

This dangerously addictive treat you'll want to make again and again. This kheer recipe is very easy to make and requires very few ingredients; all ingredients will be available in your kitchen very easily.

Rice is cooked in milk and sugar. It is flavored with cardamom and garnished with nuts. Here I am using homemade condensed milk and homemade khoya. You can get the link below the ingredients list.

Rice kheer has to be prepared with:

Rice kheer is made with fresh milk and does not contain any milk powder. For the best results, using fresh milk is the ideal choice when preparing rice kheer.

During Eid al-Adha, when you have a variety of meat dishes, serving a warm, beloved sweet dish as dessert can be a delightful way to treat your guests and family members. One of my favorite desserts is chilled, rich khoya rice kheer.

Three Methods Of Making Rice Kheer:

Traditional Method:

In this method, rice is cooked in milk, allowing every grain to absorb the milk and become rich and fluffy. This technique gives the kheer the best creamy texture, which is why I personally prefer it.

Instant Version:

This version uses condensed milk and cooked rice, resulting in a quicker preparation time. I often opt for this method when I am short on time or have leftover cooked rice.

Instant Pot Kheer:

This kheer is made using an electric pressure cooker.

If you have tried this Rice Kheer, 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, bring the milk to a boil the milk thrice times and set aside

Coarsely crush the drained and soaked rice with the help of a hammer
Or can the soaked rice be put in a ziplock bag with any heavy mettle
Crushed the green cardamom
Coarsely chopped almonds and pistachios