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Creamy

Palak paneer

 
DESCRIPTION:      Palak paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer in a thick paste made from pureed spinach and seasoned with garlic, garam masala, and other spices. This dish is served hot with a tandoor selection, like roti, naan or boiled rice.      Dhaba restaurants often specialise in palak paneer.      PREPERATION:      Preperation time: 10 mins   Cooking time: 25 mins      INGREDIENTS:      -1 heaped cup paneer cubes/ Indian         cottage cheese (150 grams)   -2 cups palak tightly packed (100 grams)   -2 to 3 green chilies deseeded   -¾ cup fine chopped onions   -½ cup tomatoes puree   -¼ tsp kasuri methi   -½ tsp coriander powder    -¼ tsp cumin powder   -¼ to ½ tsp garam masala   -1 tsp ginger garlic paste   -1 inch cinnamon stick   -2 green cardamoms   -2 cloves   -⅛ tsp cumin or jeera   -Oil or butter as needed   -2 to 4 tbsp. Fresh cream    -salt as needed      STEPS:      1. Wash cleaned palak thoroughly in a     large pot filled with water. Rinse a few times. Drain…
Score: 1.0

Papdi Chaat

 
DESCRIPTION:      Papdi chaat or papri chaat, paapri chaat is a popular traditional fast food and street food from the Indian subcontinent, notably in North India, Bangladesh and Pakistan. Many various additional dishes throughout India are also referred to as papri chaat. Some restaurants in the United States serve the traditional version of the dish.      Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney and topped with chaat masala and sev. The papri are typically prepared with refined white flour and ghee or oil. Mint, cilantro and spices may also be used. The dish has sweet, sour, tangy and spicy flavors and a creamy and crunchy texture.      PREPERATION:      Preperation time: 15 mins   Cooking time: 15 mins      INGREDIENTS:      -15 papdi / puri    -1 medium to large potato boiled or       steamed & chopped   -½ cup moong sprouts or kabuli chana   -½ cup thick fresh curd/ dahi / yogurt  …
Score: 1.0

Paneer makhani

 
DESCRIPTION:      Paneer makhani /Paneer butter masala is a slightly sweet creamy dish of Paneer, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Masalas such as red chilly powder and garam masala are also used to prepare this gravy. A survey found that Paneer Butter Masala was one of the top 5 food ordered at night in India.       PREPERATION:      Preperation time: 5 mins   Cooking time: 25 mins      INGREDIENTS:      -8 to 10 cashews    -2 heaped cups tomatoes    -200 grams paneer    -1 tbsp. butter    -2 green cardamoms / elaichi   -1 small cinnamon stick   -2 cloves   -1 green chili slit    -1 tsp ginger garlic paste   -¾ to 1 ¼ tsp red chilli powder    -salt as needed   -½ tsp sugar   -1 tsp garam masala    -¼ tsp kasuri methi    -¼ cup cream       STEPS:      1. Add 2 heaped cups of tomatoes and 8     to 10 cashews ( soak in hot water for     5 mins ) in a blender jar and make     smooth puree.   2. In a pan add butter and heat it. Add    slit chilli, 2 cardamoms, 2 cloves and 1  …
Score: 1.0

Rabri

 
DESCRIPTION:      Rabri is a sweet, condensed-milk-based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.      Rabri is usually eaten at lunch. It is mostly made in north, central and western India. Flour of pearl millet (bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment.      PREPERATION      Preperation time: 2 mins   Cooking time: 1 hr      INGREDIENTS:      -4 cups full fat milk   -3 tbsps sugar   -¼ tsp elaichi or cardamom powder   -6 to 8 strands of saffron or kesar   -¼ cup almonds and pistachios      STEPS:      1. Take a heavy bottom pot. Pour milk in it and heat it up.   2. Stick the layer of cream formed over the milk on the sides of the pot.   3. Stir the milk at the bottom to prevent the fats…
Score: 1.0

Ras malai

 
Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.      Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream.      PREPERATION      Preperation time: 2 mins   Cooking time: 10 mins      INGREDIENTS:      -12 rasgullas   -1 tin milk maid condensed milk    -2 cups milk   -⅛ Tsp. Green cardamom powder /     elaichi   -Few saffron strands   -Chopped Pistachios and…
Score: 1.0