Tomato Puree Recipe

Tomato purée | Tomato paste || How to Make Tomato

Puree with step-by-step Photos and video....

Tomato Puree is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. Tomato purée can be turned into tomato sauce or tomato soup. It can be used to cook different meals; all you need is a knife, a blender, and a little bit of time to stock your freezer with tomato purée to use year-round. 

   

It is quick and easy to make at home, it can make easier your life and save you time too, Tomato puree is one of the most important ingredients in everyday cooking, It is one of the very basic cooking ingredients, and making it at home from farm fresh tomatoes. 
                          

My Latest Video: Tomato Puree:  

It is as easy as counting 1,2,3… Don’t believe us? Keep reading…In essence, it’s just a 3-step process – Blanch, Peel, and Crush. Blanching is the process of first partially cooking vegetables like tomatoes, onions, spinach, flower, etc., in hot boiling water for a few minutes and then immediately transferring them to cold water. 

This hot-to-cold water transfer process makes skin peeling easier and it preserves the color, taste, and nutrition of vegetables. This homemade tomato puree recipe also has step-by-step photos to make the tomato blanching process easy to understand and follow.
                                  

Storage:

You can use fresh tomato purée right away, or you can freeze it for long-term storage. Feel free to use your favorite freezer-friendly storage method, but I prefer zip-top freezer bags, as they freeze flat (taking up less space) and thaw quickly. Freeze the purée in eight- or 15-ounce increments — that’s the amount required for most recipes. Label the bags and store them in the freezer for up to six months.

If you have tried this Tomato Puree 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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Wash tomatoes and rinse off dirt, if any, and pour water into the saucepan.

Bring water to boil, then put in tomatoes, let them boil for approx 10-12 minutes. Once the tomato skins are split, your tomatoes are done. remove them from the flame.

Put into the cold water.

Now, just remove the skin.

Then, cut the boiled tomatoes into small pieces.

Puree them in a mixer or with a hand blender to a smooth paste, don’t add water

Pass them through the strainer and transfer this puree again to the pan.

Add sugar and salt and mix them well, then add vinegar and allow it to boil until a thick consistency is reached. Towards the end, add red food coloring to bring a bright red color; it is optional. 

Let it cool down completely.

Then, store it in an airtight container or ziplock bag.

Haleem Masala Powder Recipe (Daleem)

Haleem Masala | Homemade Haleem Masala || How to Make Haleem Masala with step-by-step photos 

Haleem Masala has so spicy and meaty taste. You can make it taste better with homemade haleem masala powder spice, homemade Daleem masala powder has a perfect blend of rich and aromatic spices to help you rejoice in the authentic traditional taste of meaty and grainy haleem curry, 

Trust me when you try this Saleem spice you will feel quite a different taste, One most important thing that makes all Muslims pay attention to this sensitive matter is that.

                   

We should call and write both Haleem instead of Haleem,
Haleem name of Allah SWT so avoid but I have to write it here along with Daleem just because most people aren't aware of it, and lest they get confused to see this name because I wrote here Haleem but I consider it necessary to give awareness to all people as a Muslima. so let's come to know how to make Haleem

If you have tried this Haleem Masala 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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Put all whole ingredients in the pan and dry roast them for a minute over low-medium heat.

Put all roasted ingredients into the grinding ja.r

Grind them together till turn into a fine powder.

Now add all the powdered spices to the roasted spices and mix them together.r

Homemade haleem masala is ready to use in the recipe.pe

Sindhi Biryani Masala Recipe

Sindhi Biryani Masala || Biryani Masala || How to Make Sindhi Biryani Masala Recipe with step-by-step photos

Sindhi Biryani Masala is a blend of some other spices. This recipe basically comes from internal Sindhi, Pakistan. It is very popular and tasty. You can make any kind of other biryani too from it. You can say it is an all-rounder spice. Initially, this masala was available only at the local level, but gradually, it has been spreading worldwide. 

Now some branded companies also make export quality spices. But abroad people couldn’t find easily at any Asian grocery store due to a lack of export. 

                               

                                                           

Many other reasons can happen, which is why I thought why do I not share homemade Sindhi biryani recipes, especially for those who are living abroad they are even Pakistani too and Eid is even upcoming. So at this event, every Pakistani/Indian Muslim wants to make biryani this is the reason for sharing my homemade Sindhi masala biryani recipe try it once I hope you will enjoy this recipe.

In the recipe will be added some ground spices as well as some of the whole spices you can store it in an airtight jar/bottle for up to 2 months and keep it in a cool place so let's start

This spice is enough For 2-3 kg of biryani so let's begin 

                                     

 

If you have tried this Sindhi Biryani Masala, 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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Dry roast all whole spices from the # 2 ingredients list then put all roasted spices in the grinding jar

Grind them until making a fine powder.

Take a medium bowl to add all powdered spices with ground spices, mix them well, now add all whole spices from the #3 ingredients list except plumps

Now mix them very well then add plums and a few drops of kewra essence., Finely add yellow/orange food color  
Mix them together, now ready to use in the recipe

You can store it in an airtight bottle/jar for 2 months or even more than it.

                               

Kitchen King Masala Powder Recipe

Kitchen King Masala | Homemade Masala | How to Make Kitchen King Masala Powder with step-by-step photos

King Masala Powder is basically known as the king of spices which means this spice can be added to any kind of curry, whether a meat curry, dal, or vegetable. It works to enhance the taste of meals as well, it is a blend of all major spices used in cooking dishes like veggie curry, meat curry, or dal it is dark brown colored and has a pungent spicy flavor, it should be used sparingly. Masala has a mixture of coriander, cumin, chili, turmeric, black pepper, and other spices                                             

You don’t need to use any other spices to add to your food while you are using kitchen king masala in your cooking whatever you want to cook just add onion ginger garlic and  this spice along with oil to the meat or vegetable or dal then food is ready to cook, not to need any additional ingredient in your dish, this spice can make your life easier so try once and note down my recipe

What is homemade kitchen king masala powder?

It is a mix of spices that peps up any gravy or appetizer. As the name suggests Kitchen King Masala is the King of spices because it takes the dishes to another level. It is commonly used, especially in curries Homemade kitchen king masala can easily be stored for up to 3-4 months but I like to make small batches and use them fresh. So let the go-ahead to know how to make a recipe

                              

If you have tried this Kitchen King Masala Powder 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 a tawa or pan and heat it well then 
       

Put all whole spices on the pan/Tawa, Then dry roast them all together on medium-low flame for 2 minutes

                                                    

Transfer to another plate, let them cool down a bit then put them in the grinding jar and grind them for 2 minutes right after adding the rest of the powdered spices to the roasted ground spices 

                                

And grind them again to make a fine powder

               

Now ready to use in recipes

                                

Now you can preserve it in an airtight jar for up to more than a month

                           

Achar Gosht Masala Powder Recipe

Achar Gosht Masala || Homemade Achaar Masala || How to Make Achar Gosht Masala Recipe with step-by-step photos 

Achar Masala is a dry powder mix of spices and herbs, formulated to enable even a novice to cook a delicious dish of achar gosht. You may save time while retaining the full taste and aroma of fresh spices and herbs using the achar gosht masala. 

The use of achar gosht masala makes the preparation of the dish much simpler as it cuts down on the ingredients required. Additionally, achar gosht masala may also be used to cook achari qeema, a dish featuring South Asian pickles and minced meat
                                        

I always keep preparing using in any type of recipe like eggplant, ground meat, meat, parathas, and ladyfingers to make achari taste, you must do it to try and enhance the taste of your foods, so let's come to know how to make homemade achar gosht easily at home

If you have tried this Homemade Achaar Masala 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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Heat the pan then add whole spices, Dry roast them on low-medium flame for 1-2 minutes, let them cool for a while then

                                  

Separately dry roast fenugreek and nigella seeds for a minute on medium flame

Add all roasted spices to the blender jar and blend them to make a coarse powder

                      

Note, that fenugreek and nigella seeds will not be blended 
Take them out into a bowl, now add all remaining powdered spices

                

Stir to mix well

                          

Now ready to use in recipes, You can store it in an airtight bottle/jar for 2 months or even more than it.