Category Archives: Ingredients Glossary

Pizza Sauce Recipe | Homemade Pizza Sauce

Pizza Sauce Recipe | Homemade Pizza Sauce

Pizza is complete with tangy and  tasty pizza sauce. What better than making it at home rather than buying it out from the market. Making Pizza sauce is really easy and you can use it on any of your pizza and satisfy your hunger pangs. I am sure both kids and adults will relish its amazing test.

Here is an easy recipe with step by step pictures to make Pizza sauce. Apply this mouth-drooling and luscious pizza sauce on any pizza base and make delicious pizzas that will surprise everyone. Enjoy!

Directions

Getting ready:

Place a vessel on flame and pour 3-4 cups of water in to. When the water starts boiling, cross cut the skin of tomatoes from top and put them into the water. Cover the vessel and cook the tomatoes for 2 minutes after the water starts boiling again.pizza sauce

After 2 minutes, tomatoes will get boiled aptly. Turn off the flame and transfer the tomatoes in a bowl. Once the tomatoes cools down, peel out their skin and keep them aside.

pizza sauce

Chop 4 tomatoes into rough pieces and put the directly in a mixer jar. Grind them into fine paste. Finely chop rest of the tomatoes.

pizza sauce Making:

Heat a pan and pour oil in it. When the oil gets heated, add chopped tomatoes, tomato paste, salt, black pepper powder, fennel powder and sugar into the pan. Mix everything really well and cook until sauce becomes thick in consistency.

pizza sauce

Sauce is getting thick , finely chop the basil leaves and add it to the sauce. Again cook the sauce until it become thick.

pizza sauce

Sauce has turned thick in consistency, turn off the flame and transfer it to a bowl. Pizza sauce is now ready.

pizza sauce Serving:

Apply this mouth-drooling and luscious pizza sauce on pizza base and make delicious pizzas. Enjoy!

  • Suggestion

    If you want to add onion then finely chop an onion and saute it in hot oil until it becomes light pink in colour. Afterward, make the sauce in same manner.

Pizza Sauce Recipe | Homemade Pizza Saucepizza sauce
Author: 
Recipe type: misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomatoes – 7 (500 grams)
  • Olive oil – 4 tbsp
  • Black pepper powder - ¼ tsp
  • Fennel powder - ½ tsp
  • Basil leaves – 10-12
  • Sugar – 2 tsp
  • Salt - ½ tsp
Instructions
  1. Place a vessel on flame and pour 3-4 cups of water in to. When the water starts boiling, cross cut the skin of tomatoes from top and put them into the water. Cover the vessel and cook the tomatoes for 2 minutes after the water starts boiling again.
  2. After 2 minutes, tomatoes will get boiled aptly. Turn off the flame and transfer the tomatoes in a bowl. Once the tomatoes cools down, peel out their skin and keep them aside.
  3. Chop 4 tomatoes into rough pieces and put the directly in a mixer jar. Grind them into fine paste. Finely chop rest of the tomatoes.
  4. Heat a pan and pour oil in it. When the oil gets heated, add chopped tomatoes, tomato paste, salt, black pepper powder, fennel powder and sugar into the pan. Mix everything really well and cook until sauce becomes thick in consistency.
  5. Sauce is getting thick , finely chop the basil leaves and add it to the sauce. Again cook the sauce until it become thick.
  6. Sauce has turned thick in consistency, turn off the flame and transfer it to a bowl. Pizza sauce is now ready.
  7. Apply this mouth-drooling and luscious pizza sauce on pizza base and make delicious pizzas. Enjoy!

 

 

Broccoli Salad Recipe Step by Step

Broccoli Salad Recipe Video

Brocoli salad is an amazing mouth drooling salad you should surely include in your menu. The amazing combination of brocoli pistachios and nuts not only keeps you healthy but also leaves and everlasting flavor on your taste buds.

Here is a quick and easy recipe with pictures to  make tempting Brocoli salad. Make a delicious variation from the usual salads and dig into a bowl of healthy Brocoli salad. Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

Directions

Getting ready:

Remove the stalk of the broccoli. Separate its florets and Keep it aside. Then peel out the hard part of the stalk and chop it in small pieces. Now rinse the broccoli thoroughly with water. Drain out the excess water from it.brocoli salad

Make a bunch of half the quantity of mint leaves and chop it with the help of a scissor or a knife. Place it in a small bowl.brocoli salad

Making:

Now steam the broccoli. For this take 1.5-2 cups of water in a vessel and put it on flame to simmer. Cover the vessel so that the water starts steaming quickly. Place the broccoli and almonds on a colander. After that, place the colander on the vessel cover it properly so that no steam escapes. Let the broccoli and almonds steam for about 3 minutes.brocoli salad

After 3 minutes, turn off the flame and remove the lid. Broccoli is now steamed aptly. Take the colander off the vessel and transfer the broccoli and almonds into a big bowl.brocoli salad

Now add ginger juliennes, chopped mint leaves, whole mint leaves, green coriander, lemon juice, olive oil, salt and crushed black pepper into the steamed broccoli and almonds. Mix all the ingredients really well.brocoli salad

Broccoli salad is now ready. Transfer it to a serving plate and serve.brocoli salad

Serving:

Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

 

Suggestions: 

  • Instead of fresh mint leaves you can use 1 tsp of mint powder.
  • If you want to add some sweetness to the salad then add 1 tsp of honey into the salad.

Broccoli Salad Recipe Videobrocoli salad
Author: 
Recipe type: salad
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Broccoli – 1 (300 grams)
  • Green coriander – 2 tbsp (finely chopped)
  • Mint leaves – 25-30
  • Almond – 15-16 (soaked for 30 minutes)
  • Ginger baton – ½ inch (thinly sliced)
  • Lemon juice – 1 tsp
  • Olive oil – 1 tsp
  • Black peppercorns – ½ tsp (crushed)
  • Salt – ½ tsp or to taste
Instructions
  1. Remove the stalk of the broccoli. Separate its florets and Keep it aside. Then peel out the hard part of the stalk and chop it in small pieces. Now rinse the broccoli thoroughly with water. Drain out the excess water from it.
  2. Make a bunch of half the quantity of mint leaves and chop it with the help of a scissor or a knife. Place it in a small bowl.
  3. Now steam the broccoli. For this take 1.5-2 cups of water in a vessel and put it on flame to simmer. Cover the vessel so that the water starts steaming quickly. Place the broccoli and almonds on a colander. After that, place the colander on the vessel cover it properly so that no steam escapes. Let the broccoli and almonds steam for about 3 minutes.
  4. After 3 minutes, turn off the flame and remove the lid. Broccoli is now steamed aptly. Take the colander off the vessel and transfer the broccoli and almonds into a big bowl.
  5. Now add ginger juliennes, chopped mint leaves, whole mint leaves, green coriander, lemon juice, olive oil, salt and crushed black pepper into the steamed broccoli and almonds. Mix all the ingredients really well.
  6. Broccoli salad is now ready. Transfer it to a serving plate and serve.
  7. Serve this nutritious and tempting broccoli salad as a side assortment with any meal or have it anytime in a day whenever you crave for something healthy and delicious.

 

 

 

How to make Ghee at home? | Clarified Butter

How to make Ghee at home? | Clarified Butter

We often saw elders of the family making Ghee at home. It added more more flavors to your everyday food. It is still possible to make clarified butter at home. All you need is a bit of effort to make it. I am sure you will like the aromatic and pure ghee. Rather than buying out from the market, you can now make it very easily.

Here is a quick and easy method with pictures to make Ghee at home. Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.

Directions

Making:

Heat a wok and put the homemade butter in it. When the butter melts, stir it after every 2 to 3 minutes. clarified butter

After sometime, butter will melt completely then cook it further on medium-low flame by stirring after every 1 to 2 minutes until the milk solids and ghee separates completely. Don’t keep the flame high otherwise the butter will get burn from the bottom and may spill out of the wok.clarified butter

Once the milk solids and ghee gets separated, turn off the flame and allow it to cool down.clarified butter

As the ghee cools down, strain it through a steel sieve with fine net in a glass container. Milk solids which is left of the sieve is mawa, transfer it in a bowl. Ghee is ready.clarified butterServing:

Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.   clarified butter

 

How to make Ghee at home? | Clarified Butter
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Homemade butter
Instructions
  1. Heat a wok and put the homemade butter in it. When the butter melts, stir it after every 2 to 3 minutes.
  2. After sometime, butter will melt completely then cook it further on medium-low flame by stirring after every 1 to 2 minutes until the milk solids and ghee separates completely. Don't keep the flame high otherwise the butter will get burn from the bottom and may spill out of the wok.
  3. Once the milk solids and ghee gets separated, turn off the flame and allow it to cool down.
  4. As the ghee cools down, strain it through a steel sieve with fine net in a glass container. Milk solids which is left of the sieve is mawa, transfer it in a bowl. Ghee is ready.
  5. Use this pure and delicious ghee in any dal, chapatti, sabzi, parantha, poori or anything else and use this mawa for making any sweet such as add sugar and roasted chickpea flour in it and prepare barfi out of it.

 

Dry Kasoori Methi in Microwave – How to make Kasuri Methi at home

Dry Kasoori Methi in Microwave – How to make Kasuri Methi at home

Making Kasoori methi at home is not that tough anymore. You can do it very easily . You don’t need to run out to the market and buy Dry Kasoori Methi from time to time. You can make it and use it in various dishes like curries. It will surely enhance the flavors and tantalize your taste buds.

Here is a quick and easy recipe with pictures to Dry kasoori methi in microwave. Prepare any sabzi with this aromatic and delicious dry fenugreek leaves.

Directions

Getting ready:

Pluck the leaves on fenugreek leaves and discard its stem. Thoroughly wash the leaves. Allow them to dry out completely.fenugreek leaves

Making:

Place the fenugreek leaves on a microwave safe bowl. Spread it evenly. Place it inside the microwave and roast it for 3 minutes on maximum temperature.fenugreek leaves

After 3 minutes, take the tray out. Stir the fenugreek leaves to flip their sides with the help of a spatula. Put it back inside the microwave and again roast it for 3 minutes on maximum temperature.fenugreek leaves

3 minutes are over. Take the tray out. Fenugreek leaves have dried to an extent. Again flip its sides and place it back inside the microwave. Roast the leaves for 2 more minutes on maximum temperature.fenugreek leaves

After 2 minutes, take out the tray. Fenugreeks leaves have completely dried. Keep it aside to cool down completely. After that, crush the dried fenugreek leaves with fingers and place it on a plate. You can crush it into fine or coarse powder.fenugreek leaves

Serving:

Prepare any sabzi with this aromatic and delicious dry fenugreek leaves. Store this dry fenugreek leaves in an air-tight container and use for up to 1 year.

Suggestions

  • If you want then you can sieve the dry fenugreek leaves to remove its stem.

 

Dry Kasoori Methi in Microwave - How to make Kasuri Methi at homefenugreek leaves
Author: 
Recipe type: miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fenugreek leaves – 250 grams
Instructions
  1. Pluck the leaves on fenugreek leaves and discard its stem. Thoroughly wash the leaves. Allow them to dry out completely.
  2. Place the fenugreek leaves on a microwave safe bowl. Spread it evenly. Place it inside the microwave and roast it for 3 minutes on maximum temperature.
  3. After 3 minutes, take the tray out. Stir the fenugreek leaves to flip their sides with the help of a spatula. Put it back inside the microwave and again roast it for 3 minutes on maximum temperature.
  4. minutes are over. Take the tray out. Fenugreek leaves have dried to an extent. Again flip its sides and place it back inside the microwave. Roast the leaves for 2 more minutes on maximum temperature.
  5. After 2 minutes, take out the tray. Fenugreeks leaves have completely dried. Keep it aside to cool down completely. After that, crush the dried fenugreek leaves with fingers and place it on a plate. You can crush it into fine or coarse powder.
  6. Prepare any sabzi with this aromatic and delicious dry fenugreek leaves. Store this dry fenugreek leaves in an air-tight container and use for up to 1 year.

 

Making Dahi without starter – Make of Curd without the Jaman – Yogurt without yogurt culture

Making Dahi without starter – Make of Curd without the Jaman – Yogurt without yogurt culture

Making curd at home is super simple and easy task. This curd recipe is prepared with homemade starter curd using lemon juice and green chilies. Curd tastes super tasty and delicious when prepared with home. Summers are the best time to have curd. For an Indian, no meal is complete without curd. Curd is one of the basic essential in an Indian kitchen.

Curd is a very good and natural food which is very good for health. People often complain that the curd did not set as they used market brought starter milk. But this recipe of curd is prepared with homemade starter curd. With this recipe you will get thick, creamy and rich curd.

Directions

Getting ready:

Squeeze a lemon’s juice in a bowl.

dahi with homemade starter curdMaking:

Take boiled milk in a vessel and reheat it a little for making the starter curd. Heat the milk same as we use for drinking and which can be touched with bare hands. When the milk turns little warm, turn off the flame.

homemade curd with jaman

Now, pour little amount of milk in different bowls for making the starter curd. We have taken 2 green chilies and red chilies with stalk and lemon’s juice.homemade curd with jaman

Drop the green chilies in lukewarm milk taken in the bowl. It is very important to have the stalk attached to the chilies for making the starter curd and make sure it is submerged completely in the milk.

homemade curd with jaman

For the second starter curd we are using two red chilies with stalk. Drop the chilies to the milk in second bowl and submerge them to milk completely.

The third variety of starter curd is prepared using the lemon. So, add the lemon juice to the lukewarm milk. Cover the starter curd and keep them on a warm place. Keep them aside for 10 to 12 hours to set.

12 hours are complete; now let us check the starter curd. Starter curd prepared with green chilly, red chilly and lemon juice is ready. Take a spoonful of starter curd to check if set. Making starter curd is little time consuming. Normally it takes 10 to 12 hours for preparing the starter curd. The taste of this starter curd is not good as compared to dahi and is only used in making the curd.

Now for setting curd with these homemade starter curds, we have taken 1 liter boiled milk. Make this milk little lukewarm as we need little warm milk for making the curd. When the milk turns little warm, turn off the flame.

Transfer this lukewarm milk to casseroles equally. Then add 2 tsp starter curd prepared with chilies to this lukewarm milk and put the lid on and keep it aside for 6 to 7 hours to set.

Likewise, add 2 tsp starter curd prepared with lemon to the milk. We are adding 2 tsp starter curd but you can also use 1 tsp. Adding 2 tsp of starter curd helps set the milk quickly but avoid adding too much of the starter curd.

After 6 hours, check the curds. Thick and dense curd is set and ready. We prepare two curds, one with the starter curd prepared with lemon and the other using starter curd prepared with chilies. Both the curds are now ready and set well.

homemade curd without jaman

Use a spoon to check the curd if set nicely. Curd has come out really nice and also it tastes delicious on serving. Curd prepared with both types of starter curd has come out really well. It is now ready to be served.

homemade curd without jamanServing:

Nice and tasty curd with homemade jaman prepared with lemon juice and green chilies is now ready to be served. You can use this homemade curd in making raita or any curry with gravy or kadhi and so on.

Suggestions:

  • While making starter curd with chilies, keep the stalk attached as the enzymes present in the stalk helps convert the milk to curd, making them sour in taste.
  • Use full cream milk for making the curd. Boil the milk until it simmers once and then let it simmer for 3 to 4 more minutes. If the milk is thick in consistency then the curd also sets with thick consistency.
  • After setting the curd, keep it inside the refrigerator else it can get sour taste. If you place the curd inside the refrigerator, it will get thicker and the taste will remain fresh.
  • If you see water in the curd, keep it in refrigerator for 3 to 4 hours then you will get thick and dense curd.

5.0 from 2 reviews
Making Dahi without starter - Make of Curd without the Jaman homemade starter curd
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Green chilly - 2
  • Red chilly - 2
  • Milk - 1 liter
  • Lemon - 1
Instructions
  1. Squeeze a lemon’s juice in a bowl. Take boiled milk in a vessel and reheat it a little for making the starter curd. Heat the milk same as we use for drinking and which can be touched with bare hands. When the milk turns little warm, turn off the flame.
  2. Now, pour little amount of milk in different bowls for making the starter curd. We have taken 2 green chilies and red chilies with stalk and lemon’s juice. Drop the green chilies in lukewarm milk taken in the bowl. It is very important to have the stalk attached to the chilies for making the starter curd and make sure it is submerged completely in the milk.
  3. For the second starter curd we are using two red chilies with stalk. Drop the chilies to the milk in second bowl and submerge them to milk completely.
  4. The third variety of starter curd is prepared using the lemon. So, add the lemon juice to the lukewarm milk. Cover the starter curd and keep them on a warm place. Keep them aside for 10 to 12 hours to set.
  5. hours are complete; now let us check the starter curd. Starter curd prepared with green chilly, red chilly and lemon juice is ready. Take a spoonful of starter curd to check if set. Making starter curd is little time consuming. Normally it takes 10 to 12 hours for preparing the starter curd. The taste of this starter curd is not good as compared to dahi and is only used in making the curd.
  6. Now for setting curd with these homemade starter curds, we have taken 1 liter boiled milk. Make this milk little lukewarm as we need little warm milk for making the curd. When the milk turns little warm, turn off the flame. Transfer this lukewarm milk to casseroles equally. Then add 2 tsp starter curd prepared with chilies to this lukewarm milk and put the lid on and keep it aside for 6 to 7 hours to set.
  7. Likewise, add 2 tsp starter curd prepared with lemon to the milk. We are adding 2 tsp starter curd but you can also use 1 tsp. Adding 2 tsp of starter curd helps set the milk quickly but avoid adding too much of the starter curd.
  8. After 6 hours, check the curds. Thick and dense curd is set and ready. We prepare two curds, one with the starter curd prepared with lemon and the other using starter curd prepared with chilies. Both the curds are now ready and set well.
  9. Use a spoon to check the curd if set nicely. Curd has come out really nice and also it tastes delicious on serving. Curd prepared with both types of starter curd has come out really well. It is now ready to be served.
  10. Nice and tasty curd with homemade jaman prepared with lemon juice and green chilies is now ready to be served. You can use this homemade curd in making raita or any curry with gravy or kadhi and so on.

 

Homemade Whipped Cream | How to Make Whipped Cream

Homemade Whipped Cream | How to Make Whipped Cream

Homemade whipped cream, undoubtedly is better than the market brought canned whipped toppings. This recipe includes basic and sweet recipe of whipped cream, which can also be customized to other flavors as well like vanilla, mango, chocolate and so on. So, today we have all the three simple and easy to make recipes of whipped cream for you all.

This easy whipped cream recipe mixes heavy cream, powdered sugar and different essences to make a fluffy topping for your favorite dessert. Use this homemade cream for topping cakes, muffins, pie, fruit custard and loads more. Hand whipping the cream is a little time consuming process but if you have an electronic whisker that the process goes really. So, here you have an simple recipe of homemade whipped cream with step-by-step pictures and detailed list of ingredients.

Directions

Making:

Take two bowls, where one bowl can be easily covered with the other. Put 1 tray of ice cubes in big bowl and place the small bowl above it. Pour heavy cream in it and now whip the cream with the help of electronic whisker. Firstly, keep the speed at normal pace and slowly-slowly increase the pace.

whipped cream recipe

After whisking for a while, add powdered sugar and vanilla essence to it. Whisk the cream until it becomes thick that on dropping it does not fall easily. It takes about 8 to 12 minutes to whip the cream. Don’t whisk it too much.

whipped cream recipe

Amazing and tasty vanilla flavoured whipped cream is now ready, transfer it another bowl.

whipped cream recipe

Again take two bowls, where one bowl can be easily covered with the other. Put 1 tray of ice cubes in big bowl and place the small bowl above it. Pour heavy cream in it, whip the cream with the help of electronic mixer. While whipping cream for mango flavour use 1/2 cup sweet mango pulp instead of vanilla essence along with powdered sugar and whisk well. Also add some fruit color to enhance the color of the cream.

whipped cream recipe

Smooth and delectable mango flavoured whipped cream is now ready. Transfer the mango flavoured whipped cream to another bowl.

whipped cream recipe

Again take two bowls, where one bowl can be easily covered with the other. Put 1 tray of ice cubes in big bowl and place the small bowl above it. Pour heavy cream in it, whip the cream with the help of electronic mixer. Now add 2 tbsp cocoa powder followed by powdered sugar and whip.

whipped cream recipe

Delicious chocolate flavoured whipped cream is now ready. Transfer the chocolate flavoured whipped cream to another bowl.

whipped cream recipeServing:

Spread a layer of any flavoured whipped cream on cake or pastries and relish eating. You can even add this to pudding and smoothie. Store these whipped cream to an air-tight container and place it in refrigerator.

Suggestions

  • Don’t whisk the cream too much because it will become butter.
  • Use amul cream for making whipped cream. Fat content in amul cream is 25% and to make whipped cream the fat content in cream should be 30-36%. Generally, cream available on dairy’s are high in fat content which is good for making whipped cream.

Homemade Whipped Cream | How to Make Whipped Cream
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For vanilla flavoured whipped cream
  • Full fat cream or heavy cream – 250 ml
  • Vanilla essence – 3-4 drops
  • Powdered sugar – 2-4 tbsp
  • For mango flavoured whipped cream
  • Full fat cream or heavy cream – 250 ml
  • Mango pulp – ½ cup
  • Powdered sugar – 2-4 tbsp
  • Orange color – 3-4 drops
  • For chocolate flavored whipped cream
  • Full fat cream or heavy cream – 250 ml
  • Cocoa powder – 2 tbsp
  • Powdered sugar – 2-4 tbsp
Instructions
  1. Take two bowls, where one bowl can be easily covered with the other. Put 1 tray of ice cubes in big bowl and place the small bowl above it. Pour heavy cream in it and now whip the cream with the help of electronic whisker. Firstly, keep the speed at normal pace and slowly-slowly increase the pace.
  2. After whisking for a while, add powdered sugar and vanilla essence to it. Whisk the cream until it becomes thick that on dropping it does not fall easily. It takes about 8 to 12 minutes to whip the cream. Don’t whisk it too much.
  3. Amazing and tasty vanilla flavoured whipped cream is now ready, transfer it another bowl.
  4. Again take two bowls, where one bowl can be easily covered with the other. Put 1 tray of ice cubes in big bowl and place the small bowl above it. Pour heavy cream in it, whip the cream with the help of electronic mixer. While whipping cream for mango flavour use ½ cup sweet mango pulp instead of vanilla essence along with powdered sugar and whisk well. Also add some fruit color to enhance the color of the cream. Smooth and delectable mango flavoured whipped cream is now ready. Transfer the mango flavoured whipped cream to another bowl.
  5. Again take two bowls, where one bowl can be easily covered with the other. Put 1 tray of ice cubes in big bowl and place the small bowl above it. Pour heavy cream in it, whip the cream with the help of electronic mixer. Now add 2 tbsp cocoa powder followed by powdered sugar and whip. Delicious chocolate flavoured whipped cream is now ready. Transfer the chocolate flavoured whipped cream to another bowl.
  6. Spread a layer of any flavoured whipped cream on cake or pastries and relish eating. You can even add this to pudding and smoothie. Store these whipped cream to an air-tight container and place it in refrigerator.

 

Mint leaves powder – Pudina podi – How to Make Pudina Powder in Microwave?

Mint leaves powder – Pudina podi – How to Make Pudina Powder in Microwave?

Mint leaves powder adds an amazing flavour to the dish. It not only tastes enhances the flavour of the dish but it also adds a refreshing taste to the dish as well. Mint powder is used in various dishes such as making raita, gravy dishes, chaats etc. We use mint leaves in so many dishes either it is side dish or gravy dish.

Mint leaves cannot be stored for many days. It sometimes goes to waste but if you prepare its powder and store it in an airtight container then you can use it for several days. It will taste the same. It becomes very easy to prepare its powder in microwave. It only takes few minutes to do that. You can dry mint leaves under sun rays as well but it will take some time for the leaves to dry up completely. So, try out making mint leaves powder in microwave with theses easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take a bunch of fresh mint leaves and pluck all its leaf. Discard the stem. Wash the mint leaves twice in water. Drain out the excess water. Place the leaves on colander and allow them to dry out completely.

pudina powder Making:

Take a microwave safe tray and spread the mint leaves on it. Place the tray inside the microwave and roast the leaves for 3 minutes.

pudina powder

After 3 minutes, take the tray out. Stir the mint leaves with a spatula. They haven’t dried yet. Place it back inside the microwave and roast it for another 2.5 minutes.

pudina powder

Take out the tray after 2.5 minutes. Mint leaves have dried completely. Allow it to cool down completely.

pudina powder

After the roasted mint leaves cools down completely, crush it into a fine powder with hands.

pudina powder

Then place a sieve over a bowl and transfer the crushed mint leaves on it. Strain the mint powder through it so that the thick stems gets strained away. Discard the stems left on the sieve. Mint powder is now ready.

pudina powderServing:

Use this refreshing and flavorful mint leaves powder for making salad, raita, soup, sabzi or any thing you want. Store this powder in an air-tight container and use it for years.

Suggestions

  • You can spread these mint leaves on cloth or sieve and place them under sunlight or inside the room for 2 days to make mint leaves powder.

Mint leaves powder - Pudina podi - How to Make Pudina Powder in Microwave? pudina powder
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh mint leaves – 1 bunch
Instructions
  1. Take a microwave safe tray and spread the mint leaves on it. Place the tray inside the microwave for 3 minutes.
  2. After 3 minutes, stir the mint leaves with a spatula. Roast it for another 2.5 minutes.
  3. After the mint leaves cools down completely, crush it into a fine powder.
  4. Strain the mint powder through a sieve. Mint powder is now ready.

 

Pav bhaji masala – Pav Bhaji masala powder

Pav bhaji masala enhances the taste of any sabzi or dish to which it is added. It is full of aromatic Indian spices like fennel seeds, cumin seeds, dry red chilly, brown cardamom, black peppercorns, ginger powder, dry pomegranate seeds, carom seeds, jai phal, cloves, cinnamon stick and many more. This pav bhaji masala recipe is an authentic masala recipe for pav bhaji.

Pav bhaji masala is used not only in pav bhaji but it is an integrated ingredient of tawa pulao as well. This masala is very easy to prepare at home. Prepare this pav bhaji masala and store it in an air-tight container and use it for months. Try out this recipe of pav bhaji masala with this easy to follow step-by-step instructions.

Directions

Making:

Heat a pan and add coriander seeds, cumin seeds, fennel seeds, dry red chilly, brown cardamom, cinnamon stick, black peppercorns, cloves, pomegranate seeds and carom seeds into it. Dry roast all the spices until they turn fragrant.

Transfer them on a plate. Allow them to cool down completely.

Place all the roasted spices and other spices into a mixer jar. Churn everything together to make a fine powder of it. Don’t remove the lid all of sudden. Open it after a minute or so otherwise spice may enter into your eyes.

Strain the ground spices through a sieve. Transfer it to a plate. Pav bhaji masala is now ready.

Serving:

Prepare pav bhaji, tava pulao with this spicy and aromatic pav bhaji masala or add it to any curry or gravy to enhance its flavour. Store this pav bhaji masala in an air-tight container and use it for about 6 months.

  • For 150 grams
  • Time- 25 minutes

Pav bhaji masala - Pav Bhaji masala powder pav bhaji masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds – 8 tbsp (25 grams)
  • Cumin seeds – 2 tbsp (15 grams)
  • Fennel seeds – 2 tbsp (10 grams)
  • Whole dry red chilly – 20 (20 grams)
  • Brown cardamom – 10 (10 grams)
  • Cinnamon stick – 4-5 pieces (5 grams)
  • Black peppercorns – 1 tsp (5 grams)
  • Cloves – 1 tsp (3 grams)
  • Ginger powder – 1 tbsp (10 grams)
  • Dry mango powder – 1.5 tbsp (15 grams)
  • Black salt – 1 tbsp (15 grams)
  • Dry pomegranate seeds – 1 tbsp (5 grams)
  • Jai phal – 1 (4 grams)
  • Turmeric powder – 1 tbsp (10 grams)
  • Carom seeds – 1 tsp (3 grams)
Instructions
  1. Heat a pan and add coriander seeds, cumin seeds, fennel seeds, dry red chilly, brown cardamom, cinnamon stick, black peppercorns, cloves, pomegranate seeds and carom seeds into it. Dry roast all the spices until they turn fragrant.
  2. Transfer them on a plate. Allow them to cool down completely.
  3. Place all the roasted spices and other spices into a mixer jar. Churn everything together to make a fine powder of it. Don’t remove the lid all of sudden. Open it after a minute or so otherwise spice may enter into your eyes.
  4. Strain the ground spices through a sieve. Transfer it to a plate. Pav bhaji masala is now ready.
  5. Prepare pav bhaji, tava pulao with this spicy and aromatic pav bhaji masala or add it to any curry or gravy to enhance its flavour. Store this pav bhaji masala in an air-tight container and use it for about 6 months.

 

Condensed milk

How to make Condensed Milk at home

Condensed milk is cow milk which is cooked until it gets very thick in consistency. No sugar is added in this milk as it already consist some amounts of sugar. Condensed milk is easily available in the market with different brands name. In India it is available with amul mithai mate and nestle milk maid. Condensed milk stored in cane has a longer shelf life. It can be easily stored for up to 1 year without any spoilage. Condensed milk is generally used in egg less baking recipes where it replaces the usage of eggs. Infact it is also used in making sweets (mithai) where it replaces the use of mawa.

There are many super ingredients in the market that can be used in making so many varieties of dishes and condensed milk is one such ingredient. Condensed milk is very easily available in any grocery stores but at times, we don’t get it too easily. In such a case you can prepare condensed milk at our homes with milk and sugar, very easily and conveniently. It’s also cheaper to make your own condensed milk at home. So, here’s the simplest recipe for making condensed milk. Let’s get started

Directions

Making:

1.  Heat 1 kilogram cow milk in a vessel and place it on flame to simmer.


2.  When you see gentle boil in the milk, add sugar and baking soda to it. Mix well and keep stirring constantly.


3.  Let the milk simmer on low flame until it gets dense and thick in consistency. Stir and continue stirring until milk remains 1/3 in quantity.


4.  Now turn off the flame and transfer the condensed milk to a bowl or any container. Condensed milk is ready.

Serving:

5.  Store in an airtight container when it cools down completely. It keeps good for up to a month in refrigerator.

Condensed milk Recipe - Easy Condensed Milkcondensed milk
Author: 
Recipe type: Mislaneous
Cuisine: Miscellaneous
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk - 1 kilogram
  • Sugar - 200 grams
  • Baking soda- 1 pinch
Instructions
  1. Heat 1 kilogram cow milk in a vessel and place it on flame to simmer.
  2. When you see gentle boil in the milk, add sugar and baking soda to it. Mix well and keep stirring constantly.
  3. Let the milk simmer on low flame until it gets dense and thick in consistency. Stir and continue stirring until milk remains ⅓ in quantity.
  4. Now turn off the flame and transfer the condensed milk to a bowl or any container. Condensed milk is ready.
  5. Store in an airtight container when it cools down completely. It keeps good for up to a month in refrigerator.