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Paneer

Shahi paneer

 
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…
Score: 1.0

Mattar paneer

 
DESCRIPTION:      Mattar paneer is a vegetarian north Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread (naan, paratha, poori, or roti depending on region). Various other ingredients are often added, such as "aloo" (potato), corn, yogurt or cream.      In the UK it is often referred to as 'cheesy peas'.      PREPERATION:      Preperation time: 10 mins   Cooking time: 15 mins      INGREDIENTS:      TO MAKE A PASTE      -1 cup chopped onions   -1 ¼ to 1 ½ cup ripe tomatoes   -8 to 10 cashew nuts    -1 green chili      FOR GRAVY      -1 to 1.5 tbsp butter   -1 ½ tsp ginger garlic paste   -½ cup green peas   -1 ½ cups paneer(indian cottage cheese)   -2 green cardamoms   -½ tsp cumin / jeera    -1 bay leaf   -half inch cinnamon stick/ dalchini   -2 cloves/ laung   -½ to ¾ tsp kashmiri red chili powder   -¾ to 1 tsp garam masala    -salt as needed   -¼ tsp kasuri methi   -Coriander leaves chopped finely   -¼ cup cream      STEPS:   …
Score: 1.04

Kalakand

 
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)…
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

Rasgulla

 
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish.       To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving add a drop of rose water to enhance the flavor and taste.      PREPERATION      Preperation time: 20 mins   Cooking time: 15 mins      INGREDIENTS:      -1 liter whole milk   -½ cup curd / whisked yogurt    -1 liter ice cold water    -1½ cups sugar    -2¼ cups water   -¼ tsp. cardamom powder   -½ tsp. rose water    -Few saffron stands for garnishing      STEPS:      1.…
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