Pickled Jalapenos Recipe (Achaar)

Homemade Jalapenos Recipe | Homemade Pickle || How to Make Jalapeno Pickle with step-by-step photos 

Jalapeno Pickle. Can you believe these crunchy, tangy/sweet pickled jalapenos are ready in under 15 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier for me. I have to search most of the time for authentic jalapeno recipes before I could be able to share this recipe with you. 

I got success, and these jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt acts as a natural preservative (no canning needed) and helps keep the jalapenos good in the fridge for up to two months. Although I doubt they will last that long! A jar never lasts longer than a week around here.
                       

This method also works well with any other type of chili or even sliced pickles. You can also control the heat level by adding more or less sugar. I used 3 tablespoons, and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor. So let's come to know how to make homemade jalapeno pickles at home. 

In Pakistan, the jalapeno pepper is easily available at any superstore. 
                        

If you have tried this Pickled Jalapeno 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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To prepare this recipe,e first peel and smash the garlic cloves.

In a saucepan, combine the water, vinegar, salt, sugar, and garlic, and bring it to a boil.

             

Meanwhile, slice the jalapeno peppers and the cucumber into the ring.

Put jalapeno and cucumber slices into the boiled vinegar mixture, stir to mix well, and give it another 2 minutes more,e then remove from heat, and let it cool down completely.
                 

     
Use tongs to remove the jalapeno from the saucepan to a glass jar, cover it with the brining liquid to fill the jar.
                               

It can be stored in the fridge for up to two months.nths                     

Dhaba Style Mash Dal Recipe ( Urad Daal )

                                                                  

Dhaba Style Maash Dal || Urad Dal || White lentil  With step-by-step photos 

Maash daal is a delicious and popular dish in Pakistan. This recipe got its name from its traditional Dhaba restaurant-style cooking.

It is also enriched with nutrients and tastes superb. Lentils, onion, garlic, ginger, cumin powder, red chilli, spice, and pepper are the main ingredients to prepare the ultimate traditional Dhaba-style mash ki dal.

                                             

Please note that urad dal can be difficult to digest. To make mash dal easier to digest, add spices or herbs such as cumin seeds, ginger, or fennel seeds when cooking. 

 

Try this Dhaba-style Mash Ki Daal recipe at home, and you’ll surely earn appreciation from your family and friends. The aroma, fragrance, and taste of this Dhaba-style mash ki daal are truly remarkable. It combines various ingredients like dal, flavours, and herbs, making it a nutritious addition to your diet. If you have kids who are reluctant to eat dal, give this recipe a try! 

 

Top the dish with ground ginger, lemon wedges, chopped coriander, and green chillies. It pairs wonderfully with naan or chapatti. 

 

For the best results, follow my detailed step-by-step photo instructions and tips provided below the recipe card.

                                  

                                        

Recipe notes:

Soak the dal for at least an hour to cook quickly

You can make this mash dal less spicy  or spicier by adjusting the proportion of red chilli powder and green chillies

For  more similar recipes:

Moong masoor dal

Dal makhani

Arbi chana dal

Mixed dal fry

Sabut masoor dal 

Okhai Memon dal

If you have tried this Dhaba Style Mash Dal recipe, then don’t forget to rate the recipe. You can also follow me on social media.

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To make this recipe, first soak the mash dal (urad) for an hour. 

                       

Rinse and cut the onion slices.                                                                                                                         

Pour the 300ml of water into the pot along with the ginger-garlic paste and white vinegar.

                                     

Once the dal gets started boiling, remove the scum. And cook the dal for about 10 minutes on a medium flame. 

Or until the water dries out. 

                       

Heat up the ghee and put the onion slices. 

                 

Sauté the onion slices and add cumin seeds. Keep frying onion slices with cumin seeds for a few seconds. Add tomato puree and stir well.

                           

Next, add red chilli powder and turmeric powder.                             

Add salt, and stir well by adding a little water to prevent burning masala. 

Cook the masala for 2-3 minutes and add crushed coriander powder. Further, mix till the oil is separated, add boiled mashed dal, and mix up.

                                     

Then add whole red chillies and green chillies, and give them a good stir.

                       

And add 50-100 ml of water. Bring it to a boil and add grated ginger.

                          

Towards the end, add garam masala powder. Mix up well and reduce the flame to low. Allow to simmer for about 10 minutes on a very low flame.

                

Dhaba-style mash dal is ready.

                                

Garnish with coriander leaves, lemon wedges, and ginger.

                                       

Serve with naan and chapattis.

                                         

Veggie Samosa Recipe

Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step-by-step photos

 Veggie Samosa is a delicious small triangular fried snack that originally came from India and right after spread all over the world. Samosas are also the most popular Pakistani appetizer/snack; it has a flaky crust and are filled with spiced potatoes, peas, chicken, mince, or eggs.

Wrapped in a thin pastry and fried to perfection, served with mint chutney or ketchup. But here I am using dough to make a samosa instead of a samosa sheet (manda Patti). I prefer to make samosa from the dough as it becomes more delicious than samosa Patti.

It may take you some time, but never compromise with taste

Samosa dough is prepared with all-purpose flour by adding carom seeds, ghee, and salt. The water quantity is just around 50 ml, a bit tight dough, neither too hard nor too soft.

One thing to keep in mind, samosas and namakpare don’t require a puffy crust. These snacks are just flaky and crispy crust that actually comes from the dough texture. Either you need soft/dough or keep the quantity of ghee less or more. In both cases, you can't get the desirable result of a samosa, so be careful to knead the dough. Let’s begin. 

If you have tried this Veggie Samosa 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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To make a samosa, first we take all the ingredients. 

       

Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of them, let the rest be with the skin, then coarsely chop and set aside until required.

Make a flour batter (like)for binding, even water can be used, but flour batter is the best binding agent.

                                           

In a bowl, I add flour along with all the ingredients.

                                     

Mix them together for 5 minutes till they turn into a crumbly texture. 
                         

                   

Start kneading the dough by adding just 2-3 tbsp water, gradually add water till the dough is formed and tight.

                         

I have explained in the above description how they should be made for samosa, cover the dough with a plastic wrap, cling wrap, nd leave it to rest for around 30 minutes.

                               

Heat the oil in a wok, add spices, and let it crackle for 30 seconds on medium flame.

                                       

Then add boiled veggies, potatoes, and peas. Fry them with oil for 3-4 minutes on medium flame.

           

Add chopped onion to the veggies.

Further, stir to mix well for 5 minutes on a medium flame.       

                 

     

Keep stirring by adding all remaining spices, give it a good stir to combine well for 2-3 minutes. 

                     

Coarsely mash the veggie mixture with a hand masher.                

Now the veggie mixture is ready.

Transfer to the plate and keep aside.

                                 

Take the dough out of the bowl and punch it for 1-2 minutes. Roll the dough on a rolling board/slab like a thick rope. 

                       

Divide the dough rope into equal portions, around 2 inches wide.

                        

Take one portion at a time and give it a ball shape.
                                                       

Press it, then roll about 2-3 inches into a round shape.           

  

Cut in half. Now work with a half circle at a time.

                     

Apply the flour batter around the edges using a brush or fingertips. Now fold it in half as shown.

    

                               

You can see the cone shape is ready, the two or three spoonfuls of stuffing in it don’t overstuff

            

Apply the water to the inside edges of the cone and press it to seal it properly. 

Repeat the same shaping process for the rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...

Shape 2:

If you are not fully sure that you will be able to make the acute shape of a samosa, then here I have shared the method for your ease.

You can make the samosa to give another shape, too, like potli samosa, which you probably have heard of before

Just roll the dough in the same manner and place the stuffing in the center of a rolled ball

Gather all edges from all sides, and give it a little curve in the right direction, as shown in the picture below. The potli samosa is ready to make        

                                     

Once you are almost done shaping the heated oil on a medium flame for deep frying the samosa, the temperature of the oil should be just hot.

Not as hot as frying pakora oil. If the oil is too hot, you will not get a flaky crust. Try checking by adding a small dough ball; it should stay in the bottom for a few seconds and then come on top steadily. If it comes on top quickly, that means the oil is too hot.

             

Slide 2 to 3 samosas at a time carefully into the hot oil. Now lower the heat and continue frying, turning occasionally for an even brown.

                                                         

You can see they start to get brown until evenly nice golden brown color from both sides, drain out the samosas from the oil. 

         

                         

Transfer the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas. 

      

Veggie samosas are ready to be enjoyed with green chutney and ketchup.