Khatta Palak Dal Recipe ( Spinach Dock )

Khatta Palak Dal |Palak Dal || How to make khatta palak dal with step-by-step photos

Khata palak dal is a sour green leafy vegetable, a smaller version of spinach leaves. It is slightly sour to taste, very tasty, and delicious. It is a seasoned vegetable not available throughout the year, like spinach.
A luscious dish that can be pepped up even more by adding spices, chana dal, and spinach 

I made that palak by mixing it with spinach and chana dal. Khatta palak isn’t cooked alone; it is always prepared with half a quantity of spinach. You can add a variety of ingredients like potatoes, koftas, dumplings, etc. To make various gravy dishes

                                 

The main ingredients are sorrel, spinach, lentils, tomatoes, and a few spices. Let's go ahead and learn how to make sorrel with lentils.

Tip:

To prepare this recipe is cooked in a clay pot to enhance the taste if available easily...

                                    

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To prepare sorrel with lentils, ls first wash the chana, dal, then soak it in hot water for at least 30 minutes.

Take all the ingredients and prepare them all.

Heat the oil/ghee in the pot/cooker and put the onion slices. Sauté them for 3-5 minutes. Then, put chopped garlic into the onion and fry it further.

Until the onion turns slightly brow,n put chopped tomatoes, cook the tomatoes until soft.

Start to add spices and cumin seeds first,t then stir well on medium flame.e, Put chana dal in the cooker, and fry it with onion on a medium flame for around 5 minutes

Then add green chilies and crushed red chili flakes, keep stirring by adding other dry spices.

Add salt and stir to mix well, fry chana dal with onion on medium-low heat until the oil is separated.

Put mixed sorrel and spinach, and stir to combine well for 5 minutes.

Once they are mixed, we'll pour 1 cup of hot and boiled water, bring it to a boil, then close the cooker lid and let it cook for 10 minutes.s 

Simmer khatta palak for 5 minutes on low heat.

Transfer to the serving dish/bowl. Khatta palak with chana dal is ready to serve

                                                   

Khatta palak with chana dal can be served with naan,rotis, and rice.

                                               

Tomato Ketchup Recipe ( Homemade Ketchup )

                                          

Tomato ketchup | Homemade Ketchup || How to

Make tomato ketchup at home with step-by-step photos.

    

Tomato Ketchup is a sweet and tangy sauce prepared with tomatoes, sugar, and vinegar with assorted seasoning and spices. This ketchup does come close to those brands in terms of taste, texture, and color.

Certain things just taste better alongside a trail of ripe, red ketchup. For the most part, that well-known bottle does a good job, too

I have never liked tomato paste-based ketchup, so I decided to cook homemade tomato ketchup…

            

Some Tips For The Best Tomato Ketchup:

Always use ripe red tomatoes for this recipe to ensure a good texture, flavor, and taste. Additionally, be sure to add vinegar and sugar while simmering the tomato pulp. Vinegar serves as a preservative, while sugar helps to balance the tangy flavor by introducing a sweet and tangy taste.

                         

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First, you cut the tomatoes into small cubes.

Peel and chop the onion.

Coarsely chop the ginger and garlic, and keep them aside.

Pictorial:

Put chopped tomatoes into a wide pan/pot.       

                   
        

Then add ginger, garlic, and onions.

Keep mixing by adding cloves and cinnamon sticks.

Cover the lid and cook for 30 minutes on low flame.

After 30 minutes, stir further, then shift into another bowl and let it cool down a bit.

Blend the tomato puree.

Using a filter or strainer to separate the skin and seeds of tomatoes

Transfer tomato puree to the pan/pot,t further stir and mix well.l

                                             

                         

Combine all remaining spices with the tomato puree and mix well. 

Keep stirring till the puree becomes thick or the water dries out.t

Check the consistency of the pureeso that it does not drift.

Tomato ketchup is ready to use and can be stored in any bottle or container for 2 weeks.

Basic Meat Curry Recipe ( Gosht Ka Salan )

Basic Meat Curry | Mutton Curry | How to Make Meat Curry with step-by-step photos  

Meat Curry is a simple, spiced, and tasty gravy-based curry. This basic Meat Curry can be cooked by putting any kind of veggies and lentils. Just prepare this curry and freeze it to make a packet whenever you want to use it. Just take one out and add your desired vegetables or lentils. This prepared meat curry can save you time as well.

This Dish is the most convenient, especially for working ladies, and even those brothers who are doing a job or studying abroad usually have less time to spend in the kitchen. And this recipe can work to save their time.

Her,e I used beef; you can use mutton, lamb, or even chicken

In this curry, tomato, green chili, and coriander leaves can also be added  to make tomato meat curry

To serve with rotis/naan, the main ingredients are beef, onion, and ginger-garlic, along with some additional seasoning that has been mentioned in the ingredients list. So let's begin. 

Tips:

Before cooking any type of meat, soak it in a mixture of salt and white vinegar water to eliminate any unpleasant smells. 

 

To prepare the meat, first combine all the spices and roast them. Then, add hot water and bring it to a boil. Cover the pot with a lid and allow it to cook over low to medium heat for about 30 to 40 minutes. This method will tenderize the meat within 40 minutes without needing a pressure cooker.

 

For added tenderness, you can mix a small amount of a good brand of tenderizer powder or papaya paste into your meat curry, except for chicken or seafood. 

 

If you’re cooking lamb, beef, chicken, or mutton, be sure to stir-fry the meat thoroughly before adding the spices. 

 

Using this approach will ensure that your meat turns out juicy and flavorful. Additionally, ginger-garlic paste and yogurt are effective for removing any lingering meat smells.

If you have tried this Meat Curry, 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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Properly wash and clean meat under running water, take all ingredients, and prepare all vegetables.

Heat the oil in the pot then put onion, ginger garlic saute them for 2 minutesand thenen add the meat. Stir-fry them over high heat until changes their color. 

Then reduce the heat and add dry powder spices; combine all spices into the pot. 

Add cumin and stir to combine well, put yogurt,t and further mix well. 

Lastly, add papaya cubes and keep on stirring until the oil is separated. Pour hot and boiled water into the meat curry and bring to a boil, and cook it by covering the lid till the meat is tender

Roast the meat until the gravy thickens, now meat curry is ready to use in different recipes.

This curry can be served with rotis, boiled and bagara rice with s.alad