Nihari Masala Powder Recipe ( Homemade Spice )

Nihari Masala Powder | Homemade Nihari Masala | How to Make Nihari Masala at Home with step-by-step photos 

Nihari Masala Powder is a collection of various spices that are ground into powder to give you the perfect traditional nihari flavor. This spice has a combination of ground and whole spices, which together give a very delicious taste to the nihari. This much nihari masala is enough for making 1 kg to 1.5 kg of beef/mutton nihari.

So from now onward, whenever you wish to have nihari in your meal for any special occasion, go and prepare this flavorful spice mix and make your aromatic nihari as per my nihari recipe. Click here for the nihari recipe.

                     

Nihari is prepared with a combination of various spices, and this nihari masala plays a vital role while making nihari at home. 

Additionally, homemade spices are safe to use and hygienic, along with being pure. I always prefer to use homemade spices rather than store-bought. As well as can be preserved for up to twice a month, so let's begin...

                            

If you have tried this Nihari Masala Powder, 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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Dry roast all whole spices in a pan on medium-low flame for 2-3 minutes

Put all roasted whole spices in the grinding jar or mortar and grind them very well till they turn to a fine powder. 

Transfer to another bowl, now mix all spice powders with roasted ground spices and mix them together till everything is incorporated. 

Take it out of the jar and transfer it to the bottle, and paste the label with the spice name.

Whenever you want to make nihari, you can cook easily with homemade nihari masala.

Murgh Cholay Masala Powder Recipe

Murgh Cholay Masala Powder | Homemade Seasoning Blend | How to Make Cholay Masala with step-by-step photos 

Murgh Cholay Masala is an aromatic and flavoured blend of different spices that helps to enhance the taste of murgh cholay. I tried a lot to make the perfect spice for this recipe, but unfortunately, every time I had to face an unsuccessful attempt and couldn't bring its actual flavour and taste.

Then one day I thought, why don't I add black salt instead of salt, so I acted upon my thinking and then again tried to trust myself, which I had not been getting for a long time despite trying a lot; this time I achieved it easily just due to skipping the regular salt from this recipe. 

Then I realized not achieving actual flavour was due to the sharpness of the salt. One more experience I got is that I should not use regular salt in chana, whether we are making it from chana; remember, always, perfection comes from practice and experience; you can't get experience without experiments.
                                 

Additionally, this spice can be used in many recipes which are related to cholay (chickpeas)such as cholay ande chikar cholay,cholay aloo etc, I am preparing murgh chole masala powder for 2-3 kg chicken and chickpeas you can use as needed or to taste, this is my own version rarely you could found in the market, I cooked cholay from this spice amazing taste and flavour that's why now I am sharing with all :) 

So let's begin 

                       

If you have tried this Murgh Chole 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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Firstly, put all whole dry ingredients into the pan and dry roast them for a minute.

Put all roasted spices in the grinding jar and grind them well for 3-4 minutes.

Transfer to the bowl, combine all powder spices with the roasted spices powder, and further mix them well.

Now murgh chole spice powder is ready to use in recipes and can be stored in an airtight jar or bottle.

Curry Masala Powder Recipe

Curry Masala Powder | Homemade Curry Powder || How to Make Curry Spice with step-by-step photos... 

Curry Spice is an easy-to-prepare curry powder at home, a blend of strongly flavored spices popular in Pakistani cooking that are ground into a finely powdered substance. A basic curry powder blend may consist of an assortment of spices such as cinnamon, cumin, chiles, cloves, ginger, turmeric, coriander, and pepper.

Curry powder is a blend of spices that come together to give a warm and robust flavor to whatever dish it is used in. While traditional Pakistani curry powders are mixed from whole spices as needed for cooking, our simple homemade curry powder is an easy way to have instant access to curry powder, using spices that you probably already have in your pantry.

               

There are numerous curry powder recipes with a wide variety of ingredients. Curry powders that are made at home are often created from a list of spices for ingredients that have a taste desired by the person creating the powder. 

Curries made with powder are used to season poultry, lamb, beef, chicken, mutton, and a variety of vegetables such as peas, cauliflower, onions, and potatoes. Curry powder should be stored in airtight containers to help preserve the flavor.

                                

What is curry powder?

Curry powder is a spice mix that is used widely in Pakistani cooking.

Spice blends have been prominent in cooking for ages. And while it’s easy for Westerners to think of “curry” as a dish or spice with one characteristic flavor, at its most basic, curry powder is simply a mixture of spices.

You won’t find a single “curry powder” in Pakistan. Rather, you’ll find many varieties of curry powders depending on what dish you are looking to make.

                       

If you have tried this Curry 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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Heat the skillet/pan and dry roast whole spices one by one. First, dry roast chana dal and bay leaf together on low heat for 2-3 minutes.s

                             

Dry roast red whole chilies, cinnamon stick, cloves, and green and black cardamoms on low flame for 2 minutes until aroma arises 

         

N, ow dry roast coriander seeds and peppercorns and dry roast them on a low flame for 2 minutes
              

At the end, dry roast cumin and fennel seeds along with dry turmeric on a low flame for a minute

                                             

Place all roasted and dried whole spices on the plate.

                                 

                                                     

Put the roasted whole spice in the grinder jar

                                       

Grind them together in the grinding jar till they turn into a fine powder. 

                                                       

Transfer to the bowl or plate and mix the powdered spices with the roasted ground spices.

                

Stir to combine well until everything is incorporated 

                               

Transfer to the jar/bottle.

                                      

It can be stored in an airtight jar or containfor er at least a month. 

                         

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, and it can make your life easier 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 Tomato Puree Recipe Video:  

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, flowers, 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,r 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, pe 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 a 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 it 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 transferthes 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.