Homemade Stock Recipe

Homemade Stock Recipe | Homemade Chicken Stock | How to Make Homemade Chicken Broth with step-by-step photos

Homemade Stock is known as a flavored and aromatic Yakhni that is used as the base of many recipes, such as Chinese dishes, soup, pulao, etc. It has a delicious flavor and is wonderfully nutritious. Once you learn how to make homemade stock, you will be hooked for life, just like stock.

Here I am giving both veggie and non-veggie stock. Just keep in mind, this is actually very simple and easy to do while you prepare other food or go on with your day. A better choice than store-bought stock is pure and hygienic, so you can store more than a month for later.

                                       

To prepare chicken stock, use chicken with bones, including some additional whole spices. Likewise, to make veggie stock, you just have to skip the chicken and chicken powder as well as add 1 more additional spice, so let's go below what I have explained 

Note, after cooking the stock, just mix 2 pinches of lemon color to bring a bright and beautiful color to the stock, so let's begin

                      

If you have tried this Homemade Chicken Broth, 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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Thoroughly wash the chicken under running water and set it aside.

Take all ingredients and prepare all the veggies that are required in the recipe.

Pour 1 jug of water along with the chicken pieces, and bring to a boil once

Now add all the whole spices to the chicken, stir to mix well,  and add the remaining whole spices.

Bring it to a boil, then cover the lid and allow to cook for around 30-40 minutes on medium-low flame, keep on stirring occasionally 

Take another deep pot/pan, pour water, bring it to a boil, then add all spices to it. At this stage, you can add tomato and spinach as well, and stir to mix well further.

Cover the lid and allow to cook for about 30 minutes on medium-low flame.

Now Strain both stocks through a strainer, mix lemon juice in the veggie stock.

Both stocks are ready to use in a recipe. At this stage, you adjust the salt and add lemon yellow food color, stirring to mix well.

You can store it in a bottle/jar or container for up to a month.

Beef Grail Recipe

Beef Grail | Dry Beef Curry || How to make Beef Grail with step-by-step photos and video

Beef Grail is a simple and easy meat dish, content with meat and spices, prepared with little spices, mainly originating in Patna, Bihar, India. those readers who belong to a group where they can actually understand this dish.

If it is said it is not wrong beef grail is one of the unique recipes made in the Bihari household. I am making grail with calf(cow)meat, you can even use mutton and lamb as desired.
                             
                                                                                 

My Latest Video Beef Grail:

This is a family recipe that my mother and grandmother used to cook for Eid al-Adha. I thought, why not share it during Eid al-Fitr, especially when people are often tired of having too many sweets? 

 

This unique and tasty recipe can really refresh your palate. Once you try it, you won’t be disappointed! While I won’t say it’s a quick recipe, it is easy to prepare and can be ready within an hour, depending on the quality of the meat. 

 

This delicious dish can be served with rotis, naan, or slices of bread. Let’s get started on how to cook beef gravy with step-by-step photos!

                                                    

                                                         

You May Like this:

Mutton magaz masala

Mutton cheeseburger

Fried mutton chops

Peshawari chapli kabab

Mutton Kunna Recipe

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Firstly, wash the meat very well under running water so that blood can be removed from the meat.

Rinse and chop onions, ginger, and garlic. In the grinder jar, put onions, ginger, cloves of black cardamom, and black peppercorns, and blend them well until a smooth paste.

Take a separate bowl, put the beef in it, then add the onion paste, mix them well, and keep in the fridge for marinating for around 30 minutes. Meantime boil water in the saucepan to add the grail.

Note: You may have noticed that I always use boiled and hot water for cooking. The reason is that when you add plain water to the curry or rice, cooking will stop immediately, and you can’t get the actual result that you want.

                                   

  
After 30 minutes, place a cooker on the stove, then add oil, heat it, put marinated meat into the pot, and keep stirring until the oil separates.

Then add 1-2 cups of boiled and hot water.  
Bring it to a boil, then cover the lid for 30-40 minutes on medium to low flame until the meat is tender. If you see the water in the grail dry up over a high flame.

         

Note, there isn’t much gravy in this recipe like other meat curries, right after squeezing lemon juice, black pepper, and grated ginger. Simmer it for 2-3 minutes on a very low flame.

Now the beef grill is ready to serve with chapatis, rumble roti, naan, and tandoori roti.
                 

Tomato Fish Curry Recipe

Tomato Fish Curry | Tomato Fish with step-by-step photos.

This fish curry is a thick, spicy, and aromatic seafood dish that is fairly easy to prepare and absolutely delicious. My version of spicy tomato fish curry is inspired by my family. I fondly remember the days when my grandmother would make it to serve with plain rice.

 

While you may have tried various types of tomato fish curry, this one offers a unique flavor that sets it apart from other recipes. As I learned to cook with my mother and older sister, I noticed that they often used very few spices, yet their meals were always full of flavor and aroma. Personally, I have always loved seafood, and fish has always been my favorite.

                         

I learned that adding too many spices can ruin a meal. Using just a few spices often makes your dish tastier than heavily spiced versions. 

 

In this recipe, I used small fish called mushka to make curry. I prefer smaller fish because they are more delicious than larger ones. The upper part of the fish is best for making a gravy-based curry. However, you don’t have to use the same type of fish; you can choose any fish you like, whether big or small.

So let's begin 

Tips:

To prepare this delicious seafood curry, start by thoroughly rinsing the fish with flour and turmeric to eliminate any fishy odor. 

 

In my previous post about the fried fish recipe, I explained how to properly wash fish; you can find that on my blog.

 

Before cooking, lightly fry the fish. Once you add the fish to the gravy, avoid stirring with a spoon, as this may cause the fish to break apart. Instead, gently shake the pot to mix the ingredients.

 

Using mustard oil can enhance the flavor of your fish curry compared to other cooking oils. 

 

Remember that fish is rich in minerals, vitamins, and iron, so be careful not to add too much salt, as it can make the dish taste bitter. 

 

It's also important to use a large-capacity pot or pan when cooking fish curry to ensure that the pieces do not break.

If you have tried this Tomato Fish Curry, then don’t forget to rate the recipe. You can also follow me on social media.

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Take all ingredients and prepare all veggies.

Rinse the fish with flour and turmeric powder.

Place all washed fish pieces on the tray.
                        

Put the chopped onion and garlic cloves in the grinding jar.

Blend them till a fine and smooth paste, set aside.

Take a medium-sized bowl and prepare spiced yogurt. Add yogurt along with red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and salt, and stir to combine well. Set aside.

                       

                  

Take another separate large bowl, put all the washed fish pieces, then add lemon juice and a bit of salt.

                      

Rub the salt and lemon juice gently with the fish pieces, then set aside for 10 minutes.
                        

Place a non-stick frypan on the flame and pour a little oil.
                               

Lightly fry fish pieces on both sides for a minute, place all fish pieces on the plate/tray, and set them aside.
        

On the other hand, place a large capacity pot/wok on the flame, pour oil, heat it, then add dried fenugreek seeds, let them crackle for a few seconds, then add onion, ginger, and garlic paste, cook the onion paste on a medium flame for 10 minutes.                

    

Once the water has evaporated, reduce the heat, then pour the spiced yogurt and tomato puree together, and stir to mix well.

Further, cook the onion paste with spices on medium heat for 10 minutes until the oil is separated from the gravy. Now pour 50 ml of hot water into the gravy, and bring it to a boil.

Put half-chopped coriander leaves and green chilies, place the fish pieces in the pot/pan, and cook the fish pieces with masala on a medium flame for 2-3 minutes.

Don't stir the spoon in the pot after adding fish pieces; just shake it up with a kitchen napkin.

Then reduce the heat to low and add the remaining chopped coriander leaves and green chilies.

Now sprinkle garam masala and simmer it for 5 minutes without the lid to prevent shred_Tomato fish is done now, transfer to the serving bowl or plate.

Now ready to serve with plain rice,rumali roti, and naan