Paneer Butter Masala - Free Indian Recipes Online

Paneer Butter Masala - Free Indian Recipes Online

This is one lip-smacking, finger licking north indian flavour that anyone would fall in love with. That velvetty gravy cooked with cubes of paneer and indian spices, garnished with coriander is sure going to be a treat for all those veggie lovers out there. The richness of this dish comes with the butter, cashewnut paste and tomatoes. Try this and I bet you'll be surprised to see how easy you can make this dish that tastes just like the one you tasted at your favorite restaurant. 

Ingredients:

250 gms paneer (about 24 cubes)
3 medium sized onions
2 tsp ginger-garlic paste
2 tsps red chilli powder
4 ripe tomatoes
3 tbsps cashewnut (grind to smooth paste with little water)
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp  garam masala powder
salt to taste
3 tbsps butter
2 pinches of orange food color
Coriander leaves for garnish
How to

• In a saucepan, bring about 4 cups of water to boil. When the water starts dancing, gently drop in the onions, and tomatoes. Let them cook on high flame for 10 mts.
• Drain the water and let onions and tomatoes cool down. Once cool grind onions to smooth paste. Peel the skin of the tomatoes and grind to smooth paste separately. Set aside.

• Heat a tbsp of ghee and fry the paneer cubes to golden brown as shown in the picture.
• While the paneer fries, bring one cup of water to boil and switch the flame off. To this add the fried paneer cubes and let it sit for 5 mts in.

• In a pan/kadhai heat 3 tbps of butter on medium low flame. Add the onion paste to the butter, increase the flame to medium, and fry for 5 mts stirring frequently till the gravy starts turning brown in color and the raw smell disappears.

• Add ginger-galic paste and fry for another minute. Add chilli powder, turmeric, cashew nut paste, and salt to taste. Combine well.
• Add tomato puree, kasoori methi, coriander powder, garam masala. simmer the flame and let it cook for 4 mts.

• Add fried paneer, mix gently and let it cook for another 4 mts
• Now add 3/4 cup of water, and cook on medium flame till the gravy turns to a thick consistency. Check the salt and add if required.
• Add 3 tbps of water to the food color and mix it to the curry. cook for another minute or two before turning off the flame. 
• Let it sit for atleast 10 minutes and garnish with freshly chopped coriander before serving.

• Serve hot with rotis, paranthas or naan or steamed white rice

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Dahi ki kadhi Recipe - Hyderbadi Special Dahi ki kadhi Salan for Everyone

Dahi ki kadhi Recipe - Hyderbadi Special Dahi ki kadhi Salan for Everyone

Ingredients:



2 cups yogurt
1 onions
4-6 green chilies
1/4 tbsp Turmeric powder
1 tbsp Ginger paste & Garlic paste
Salt to taste
3 tbsp Besan (Gram Flour)
5-6 Curry leaves
2 - 4 Garlic Cloves

For Roasted and Ground Masala

1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)

Ingredients for pakoda:

1 cup Besan (Gram Flour)
1 tbsp Red Chili
1/4 tbsp Turmeric powder
1/2 tbsp Soda Powder
1 tbsp Ginger paste & Garlic paste
Coriander leaves (finely chopped)
Mint leaves (finely chopped)
Salt to taste
1 cup oil





For seasoning (Baghar)

4 tbsp Oil
1 tbsp Cumin seeds (Zeera)
1 tbsp Black mustard seeds (Rai)
2-4 Garlic Cloves (optional)
2 Dried Red chilies  (optional)

Method

For roasted and ground masala

In a large non-stick saucepan/Khadhai at medium heat, Add Cumin seeds, black mustard seeds
and fry without oil for 1 minute-or till slightly darker in color and then grind into a fine smooth powder keep aside.
Then Grind the green chilies into fine paste.

In a large bowl add the yogurt; beat it with the spoon or a whisk to make it smooth
Then in a small cup add water mix Besan flour without lumps
Pour over into the yogurt mix it well without lumps
Add fine Green chili paste powder and zeera and rai powder,
Add ginger & garlic paste, turmeric powder, salt, and mix it well.

In a large cooking bowl pour yogurt mixture over a tea net to trap all of the loose mixture
Into the blow then add sliced onion, green chilies, curry leaves and garlic cloves leave it for low heat till its thick paste.
Stir often to prevent burning, if required, sprinkle a little water/Besan from time to time prevent from burning.



Method for the Pakoda,

In a bowl add Besan, red chili powder, turmeric powder salt, soda powder, mix the dry Ingredients well add water mix to form a thick, smooth batter, add ginger paste & garlic paste, coriander & mint finely chopped mix well.


Meanwhile in a saucepan add oil at medium high heat, Let batter fry until it is golden brown, about 3-5 minutes.
Then after pakoda is done add into the Yogurt batter.

Then for Baghar

Add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chilies (optional) stir for few seconds remove from the heat.
 
Then pour the Baghar over and let it cook for 5 minutes & remove from the heat.
Enjoy it..!!!
Serve with Plain rice / Talwa ghost/chicken ka salan/ Roti.

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Makar Sankranti Recipes 2012, Indian Recipes 2012 Online

Makar Sankranti marks the onward journey of the sun into the northern hemisphere, which signifies the onset of Uttarayana Punyakalam. It is believed that a person who dies on this auspicious day of Makar Sakranti is rid from the cycle of birth and death and attains Moksha, where his soul is unified with the almighty. Like is the case with very auspicious Indian day, Makar Sankranti is also associated with delicious tasty recipes. Most of these recipes are made from sesame (til) seeds and rice. Sesame seeds contain lots of oil and hence acts as a softener. The use of these seeds in sweets is healthy and their exchange signifies warmth, love and tenderness.

Til Ke Ladoo

Easy to make, tasty and crispy, til ke ladoos are a favorite with people of all ages. The crunchy sesame seeds melts in the sweet jaggery syrup, harmoniously in the mouth!!!

Til Ke Ladoo

Khichdi

This is a common dish made in almost all households in India. The turmeric powder used for this dish is supposed to have healing properties and ginger helps in the functioning of the digestive system.

Khichdi

Til Poli

This is a south Indian dish. The dough is kneaded with the sesame seeds and fried. They are delicious, crisp and crunchy. Til poli is rich in vitamin b and provides essential fatty acids.

Til Poli

Pongal

Pongal is a very famous south Indian dish. It is named so, after the harvest festival of south india. Pongal is perfect blend of rice, jaggery, cashew nuts and coconut.

Pongal

Til Burfi

This is a dish of the Maharashtrian Cuisine. Til Barfi is one of the primary dishes of Makar Sankranti. It is very nutritious as the groundnuts provide strength and the sesame seeds keeps the body warm during the winter chills.

Til Burfi

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Bakrid Recipes for Boti Kebab, Bakrid Eid 2011-2012 Recipes Online

Bakrid Recipes for Boti Kebab, Bakrid Eid 2011-2012 Recipes Online

Ingredients:

• 200 gms Meat (Lamb)

• 1/2 Cup curd

• 2 Ginger

• 5 Garlic flakes

• 1 Large onion

• 1 tsp Coriander powder

• 5 tsp Red chilli powder

• 1/2 tsp Turmeric powder

• 1/2 tsp Cumin seed powder

• 6 Cloves

• Salt to taste

How to make Boti Kebab:

• Wash the meat and cut into cubes.

• Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.

• Marinate the meat cubes in this mixture for 1 hour.

• Stick the meat onto skewers.

• Grill it for 20 minutes.

• Garnish it with onions.

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Hyderabdi Haleem, Hyderbadi Biryani,Hyderabadi Style, Hyderabadi Women, Hyderabadi Dating

Hyderabdi Haleem, Hyderbadi Biryani,Hyderabadi Style, Hyderabadi Women, Hyderabadi  Dating

 

Ingredients:

Boneless Meat cubes 1/2 kg ( dont remove fat from meat)

Cracked Wheat: 1 cup

Chana daal: 30gr

Urad daal 60gr

Thoor daal 25gr

Curd : 1 cup

Ginger& garlic paste 1 tsp

Ghee : ½ cup

Lemon :1

Coriander leaves : 1/2 cup

Mint leaves : 1/2 cup

Pepper corns 1 spoon

Oil 2 tblsp

Chilli powder 1 spoon

Green chillis 3

Cloves 6

Cinnamon 1"

Cardamoms 4

Star Anise 1

Turmeric powder

Salt

Fried onions 1 tbsp

Cashews 50 gr

Almonds 10 (optional)

1. Soak cracked wheat for 2 hours.drain.

In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.

2. Wash and soak the letils for 30 mints.

Cook the lentil in pressure cooker. and make it past with the help of grinder.

3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.

Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid. Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously (otherwise it will burn) till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.

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Cucumber Chicken Pita Sandwiches, Sandwich Recipes Online

Cucumber Chicken Pita Sandwiches, Sandwich Recipes Online

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cucumber Chicken Pita Sandwiches Recipe. Enjoy tasty Middle Eastern food and learn how to make Cucumber Chicken Pita Sandwiches. 

This refreshing sandwich recipe is a great choice for sweltering days when it's just too hot to cook. Simply top off a pita round with traditional ingredients like chicken, lettuce, and tomato, then dress with a creamy homemade yogurt and cucumber sauce. The dressing can be made ahead and chilled for up to six hours, so it's also a great idea for summer parties.

Ingredients

1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dillweed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese

Directions

1. For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint. Set aside.

2. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately. Makes 4 servings.

3. Make-Ahead Tip: Prepare dressing; cover and chill up to 6 hours.

Recipe source BHG.com

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Baklava Recipe, Baklava Arabian Sweet Recipe, How to make Baklava Sweet

Baklava Recipe, Baklava Arabian Sweet Recipe, How to make Baklava Sweet

This is a baklava recipe with cinnamon, walnuts and honey and filo pastry sheets. 

 

Ingredients - Makes about 20 slices
4 x 150g pkt walnuts, chopped
2 1/3 cups (300g) caster sugar
1 tsp cinnamon
20 sheets filo
80g butter, melted
1 1/2 cups (375ml) water
2 cinnamon sticks
1 tbs lemon juice
1/4 cup (60ml) honey

Preparation
Preheat oven to 180°C. Spray a 20cm x 30cm slab pan with oil. Combine 4 x 150g pkt walnuts, chopped, 1/3 cup (80g) caster sugar and 1 tsp cinnamon.

Use 20 sheets filo and 80g butter, melted. Make 4 stacks, layer 5 sheets per stack, brushing layers with butter. Put a stack in pan. Top with one-third of walnut mixture. Repeat layers, finishing with filo. Cut into four. Bake for 25-30 minutes.

Stir 2 cups (220g) caster sugar, 1 1/2 cups (375ml) water, 2 cinnamon sticks, 1 tbs lemon juice over low heat until sugar dissolves. Bring to boil, add 1/4 cup (60ml) honey. Remove sticks. Pour over hot slice and cool.

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