DESCRIPTION:
Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices from the Indian subcontinent. Shahi paneer has a sweeter taste when compared to Paneer Butter Masala.
It is mainly eaten with roti, naan, rice, other breads. Paneer is the word for cottage cheese, and shahi is the term for royal (in reference to the Imperial Court).
PREPERATION:
Preperation time: 5 mins
Cooking time: 30 mins
INGREDIENTS:
-1 ½ cup panner cubes 250 grams
-½ cup thick yogurt
-¾ to 1 tsp ginger garlic paste
-¼ tsp. red chili powder
-⅛ tsp turmeric
-¾ tsp. gram masala
-Pinch of saffron
-Salt to taste
-2 tbsp. Ghee or oil
-Kewra water few drops.
-¾ cup water
-1 chopped tomato
SPICES
-2 to 3 cloves
-1 to 2 one inch cinnamon stick
FOR SHAHI PASTE
-12 whole cashewnuts
-8 almonds
-1 cup cubed onions
-2 green cardamoms
-1 green chili slit
STEPS:
1. Fry paneer lightly in 1 tbsp. ghee and set aside to a plate.
2. For…
DESCRIPTION:
Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India. This sweet item is most popular in India and it's sub-continents but few said it is rooted to Arabic cosine. Kalakand is a rich milk cake and one of the famous Indian desserts. The traditional process of making Kalakand takes long time. But now a days there are many quick recipes available and can be prepared in 10-15 minutes. The color of Kalakand is milky-white, most popular North and East India. The fried version of Kalakand is popular in West India which is also known as Ajmeri Kalakand.
Kalakand can be made off different type of flavors, like vanilla, Rose-water, saffron, etc. Kalakand is available in different sweet shops in India and the subcontinent of Indian during festivals and celebrations, such as Holi, Diwali, Navratri and Eid.
PREPERATION:
Preperation time: 2 mins
Cooking time: 8 mins
INGREDIENTS:
-1 can (392 gms)…
DESCRIPTION:
Namak para / namakpare / nimki / nimkin / namkin is a crunchy savoury snack eaten in India, Pakistan and Bangladesh.
Namak para is ribbon-like strips of pastry delicately seasoned with ajwain, cumin seeds, carom seeds, and caraway seeds and deep fried in pure ghee (clarified butter). It requires approximately 10 minutes to prepare and 20 minutes to cook.
The name derives from namak ("salt"), the main seasoning for the pastry, other ingredients include atta flour (whole wheat), maida flour (refined) or semolina and baking powder and baking soda.
PREPERATION:
Preperation time: 10 mins
Cooking time: 20 mins
INGREDIENTS:
-1 ½ cups maida / all purpose flour
-1 ¼ tbsp oil
-⅛ tsp hing/ asafoetida
-Pinch of soda
-¾ to 1 tsp salt
-1 ½ tsp ajwain /carom seeds
-½ to ¾ tsp pepper crushed
-Oil for frying
STEPS:
1. Add flour, salt, ajwain, pepper, hing,
oil to a mixing bowl and mix well.
2. Add water slowly as needed and mix
well.
3. Make a…
DESCRIPTION:
Sabudana khichadi is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.
Pearl tapioca (Sabudana) is soaked for a while, and is then fried with cumin seeds, salt, red chili powder, green chillies, diced potatoes and other optional ingredients such as fried peanuts.
PREPERATION
Preperation time: 5 mins
Cooking time: 10 mins
INGREDIENTS:
-1 cup sabudana / sago
-4 tbsp. peanuts
-2 tbsp ghee
-½ tsp cumin
-few curry leaves
-2 green chili chopped
-2 small potato cubed
-1½ tbsp. grated coconut
-few coriander leaves…
DESCRIPTION:
Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.
PREPERATION
Preperation time: 2 mins
Cooking time: 10 mins
INGREDIENTS:
-½ cup paneer( Indian cottage cheese )
-2 ½ tbsp. Powdered sugar
-Pinch of cardamom powder
-few chopped Pista for garnishing
STEPS:
1. Take a heavy bottom pot, add milk in it and bring it to boil.
2. When the milk is about to spill out of the pan add curd in it and stir. The milk will get curdled well within 2 to 3 mins. Now switch off the gas and keep it aside for 2 mins.( Add more curd if milk doesn't curdle well )
3. Pour ice cold water to stop the cheese from further cooking.
4. Let it rest for 2 to 3 mins.…