Indian Food Recipes

Restaurant Style Panner Butter Masala at Home Step by Step Guide

2019-04-11T22:28:00.001-07:00

Restaurant Style Paneer Butter Masala at Home

"Paneer Butter Masala" is one of the popular dishes of North India. I had this dish first when one of my Punjabi colleagues cooked it and got it to office. The flavor and taste were just like any famed restaurant. I asked her as to how she made this as I wanted to try making this dish at home for my family and instantaneously they just loved it. After that I made this "Paneer Butter Masala" more than a couple of times. So, today I am going to share the recipe of "Restaurant Style Paneer Butter Masala". Try making this recipe and you and your family would definitely love this. Now, let's have a look at the recipe and the cooking process -

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Ingredients:

Paneer: 200 gms (cut into cubes)

Oil: 1 tablespoon

Tomatoes: 2 large ones (chopped)

Ginger - 1 teaspoon (grated)

Cinnamon Stick - 1 inch

Black Cardamoms or Elaichi (big) - 3

Garam masala (Powder) - 1 teaspoon

Red Chilli powder - 1 teaspoon

Turmeric (Powder) - 1/2 teaspoon

Kasuri Methi (Dry) - 1 tablespoon

Fresh Cream - 3 tablespoon

Salt as per taste

Bay leaf - 1

Butter - 1 tablespoon

Step by step guide on how to make "Paneer Butter Masala" at home?

Step 1: Heat 1 tablespoon of oil in a pan.

Step 2: When the oil is hot, add chopped tomatoes, crushed black cardamoms, kasuri methi, cinnamon stick, ginger, and red chilli powder one by one. Cover and cook in low flame until the tomatoes turn soft & pulpy.

Step 3: When tomatoes turn soft and pulpy turn off the flame and set aside to cool the mixture.

Step 4: When it cools down blend it to make a smooth paste using a mixer/grinder.

Step 5: Add some water into the mixture and strain it to remove the uneven ingredients.

Step 6: Take the same pan and heat butter and add the blended mixture. Add bay leaf, sugar, salt as per taste, garam masala, turmeric powder, and mix well.

Step 7: Now add fresh cream (here I have Amul as it is easily available). Keep the flame low.

Step 8: Add paneer cubes into the mixture and cook it for 3 to 4 minutes in a low flame. After that switch off the flame.

Step 9: Cover the pan with lid and keep it for a minimum of 30 minutes. After that transfer it to a serving bowl and garnish with coriander & cream.

Note: If you want to avoid cream then can add cashew paste (8 to 10).

If you want you can also add onion and garlic but that is optional.

That's all! Bon appetit!

Homemade Red Pasta with Vegetables

2019-03-07T05:11:00.000-08:00

Maximum people in India love to eat Chinese foods and “Pasta” is one of them item. Pasta can be made in many different ways. So today we'll learn how to cook restaurant style “Red Pasta” at home. This simple recipe can be prepared quickly at home using some simple ingredients.

So let's see what ingredients requires to make this recipe.

Ingredients of Red Pasta: (4 Person Servings)

250 gm Boiled Penne Pasta
2 tablespoon refined oils
3 - 4 Large size tomatoes (chopped finely)
Salt as per your taste
4 – 5 Garlic Cloves (chopped finely)
1 Large size onion finely chopped
1 Red capsicum, 1 carrot, 6 to 7 green beans (all are finely chopped)
½ to 1 tablespoon red chili flakes
1 teaspoon oregano
1/4 teaspoon Black pepper powder
½ cup tomato ketchup

How to make the recipe?

Step 1:

Take a large pan and put water to a boil. Cook pasta with some oil and salt until it’s cooked. After that drain the water with the help of colander and rinse the pasta with cold water and keep it aside.

Step 2:

Take another pan. Heat the pan and pour oil.

Add finely chopped garlic, chili flakes and onion and sauté until golden.

Next add finely chopped tomatoes and finely chopped vegetables (capsicum, carrot & beans). Mixed well.

Add salt and ½ cup water and cook for 4 to 5 minutes with medium flame.

Step 3:

Add the pasta and mixed well.

Now add tomato ketchup, oregano and black pepper powder and mix it (put the stove at low flame).

After 4 to 5 minutes off the stove and serve it immediately.

If you want can garnish with herbs or coriander leaves.

*Notes: You can add prawns or boneless chicken into red pasta. Cooked separately and mixed with pasta.

Kochur Loti with Chingri

2018-06-06T05:00:00.001-07:00

Kachur loti, known as Taro Stolon, is the most popular recipe for Bengalis specially Bangal who belongs to East Bengal (now Bangladesh). I know it's difficult to find outside of west Bengal but in WB it is not also easy to find regular basis in Market. But you can also buy the frozen one from any supermarket or you can storage this after purchasing from regular market.

We can cook this "Kachur loti" in different ways like with

1. Coconut and mustard seed

2. Prawn and/or mustard seed

I have learnt this recipe from my Grandmother (Mother's Mother).

This recipe is easy to prepare and not take much time.

Here are the details of Kochur Loti with Chingri

INGREDIENTS:

Kochur Loti/Taro Stolon - 1 bundle means 500 gm

Prawns - small size 200 gm (1/2 cup)

Onion - 2 medium size, chopped finely

Mustard Oil - 2 to 3 tablespoon

Cumin powder - 1 tablespoon

Coriander powder - One and a half tablespoons

Garlic - 5 to 6 cloves, chopped finely

Red Chili powder - 1/4 tablespoon

Green Chillies - 3 to 4 slit

Kalonji/Black Zeera - 1/4 tablespoon

Mustard Seeds - 2 tablespoon

Turmeric powder - to taste

Salt - to taste

Sugar - to taste

Cooking Procedure:

Step – 1: Take a knife or boti knife and separate the skin of Kachur loti. Then Cut the loti into 2” long pieces. Thereafter boil the loti pieces for 5 minutes in salted water. After that drain water and keep aside.

Step – 2: De-vein and wash prawns and marinate them with salt and turmeric

Step - 3: Make a paste of mustard seeds with green chilly (1-2).

Step - 4: Heat mustard oil in a pan and fry the prawns until it looks lightly brown. Keep them separate.

Step - 5: In the remaining oil, add kala jeera and slit green chilli and chopped garlic cloves. Then add sliced onion and sauté for 2-3 minutes till golden brown.

Step - 6: Add kochur loti and fry for 5-8 minutes ON MEDIUM HEAT. After that add mustard paste, sugar, turmeric, red chili powder, coriander powder, cumin powder and salt. Mix them well and cook for another 10 minutes on medium heat without add any water.

Step - 7: When the water is dry, and the loti starts to leave oil from sides, then add fried prawns and mix well. Cover the lid with a few more green chilies slices on the top and switch off the flame.

Step - 8: Your dish is ready to serve with Rice.

How To Make Khaman Dhokla Recipe at Home?

2016-05-12T23:26:00.001-07:00

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat.

Ingredients for Dhokla

2 cups – Chickpea flower/Besan
1 cup – Yoghurt
1 1/2 tsp – Salt
1 tsp – Sugar (optional)
1 tbsp – Coriander (chopped)
1 – Green Chilli (chopped)
1 tsp – Baking soda
1/2 tsp – Oil for greasing

For tempering

1 1/2 tsp – Oil
1 tsp – Mustard seeds
1/4 tsp – Hing / Asafoetida
1 tbsp – Coriander (chopped)
1 tbsp – Coconut (grated)

Method

* In a bowl, add besan and yoghurt and mix well.
* Add water as required until the batter is smooth. Mix well, cover the bowl and keep it aside for 4-5 hours for fermentation.
* After the batter has fermented, add salt, sugar, coriander, green chilli and mix well. If the batter is too thick, water can be added to bring to a smooth consistency.
* Grease a 6 inch square tin with oil and keep aside. Also boil water in a steamer.
* Add the baking soda to the batter, mix gently.
* Pour the batter into the tin and transfer the tin to the steamer. Steam on medium flame for 20 minutes.
* Test the dhokla with a toothpick — if it comes out clean, it is done.
* Cool to room temperature.
* Cut the dhokla, ensuring you cut from the sides of the tin, and place on a plate.
* For the dhokla tempering, add oil in a tadka pan and add mustard seeds once the oil is hot.
* Once they pop, add asafoetida and switch off the flame.
* Pour the tadka on top of the dhokla.
* Garnish with coriander, coconut and cut into squares and serve.

রেসিপি :- দই পুডিং

2016-04-18T04:12:00.001-07:00

উপকরণ:

ডিম ২টি,
গুড়া দুধ ১ কাপ,
মিস্টি দই ১ কাপ,
চিনি ২টেবিল চামচ,
পানি ১/৪ কাপ।

প্রস্তুত প্রণালী:

- প্রথমে পুডিং পাত্রে ঘি ব্রাশ করে নিন।
- এরপর সবগুলো উপকরণ একসঙ্গে ব্লেন্ড করে নিয়ে পাত্রে ঢেলে প্রেসার কুকারে দিন ।
- ১-২ টি সিটি ওঠা পর্যন্ত অপেক্ষা করুন।
- এবার প্রেসার কুকারের ঢাকনা খুলে ১০ মিনিট মৃদু আচে চুলায় রাখুন।

ঠাণ্ডা হলে একটি পাত্রে পুডিং রেখে ওপরে পছন্দমতো ফল দিয়ে সাজিয়ে পরিবেশন করুন।

Cultural Varieties of Indian Food

2012-05-31T03:22:00.000-07:00

India is a country where each state has its own culture and special foods. Although Indian food can be segregated according to regions like North, South, East, West but the vastness of Indian recipes will still be overwhelming. In north India, especially in Punjab and the city of Nawabs, Lucknow, chicken is a chief component. However, being a non-Indian you might wonder why the 'Chicken butter masala' or the 'Goan fish curry' that you cooked did not taste the same as your Indian friend made it when you visited them. One of the secrets to make authentic Indian dishes is to add the right amount of spices, particularly for non-vegetarian dishes.

Lets begin with north Indian cuisines. North India is known to have extreme climates and has abundant supply of vegetables and fruits. so the cuisine consists of a lot of different rotis, parathas and dals and curd. Pickles and chutney are also very popular in this area.

Southern India has a hot and humid climate and with many of the regions being coastal, there is plenty of rainfall during monsoons. Rice is the staple food in this region with bread and rothis being supplementary. Rasam and Sambhar are the two most popular soups that are mixed in rice and they form the integral part of any meal in South India.

Eastern Indian consumes a lot of rice and rice based dishes and curries. Being close to or beside various water bodies, fish constitutes a big part of eastern Indian cuisine. A typical dessert would be a choice of sweet meats which originated in Bengal. Things like Rasagulla (cheese balls dipped in syrup), Sandesh (Coconut and sugar balls) and Gulab Jamuns (cream, sugar, flour and saffron).

Want to know more about the Indian Food and to sample the same at home one can pick recipes from this website, enjoy the cooking and relish the various scrumptious dishes.