It is said that the more slow cooked Dal Makhani is, the better it tastes. In many places, Dal Makhani is slow simmered overnight or for many hours, this slow cooking method thus makes a world of difference to the consistency of the dal. Slow cooking makes the Dal very rich and creamy with its scrumtious finger-licking taste. The fastest way to cook the Dal are in the pressure cooker but make sure that you cook the dal makhani on a low flame for atleast 20-25 minutes once its prepared at the end.
What is it with having no onion-no garlic on Saturdays? Well, Onion and garlic are categorized as Taamasic in nature, thus today’s special recipe is all about making ‘Matar Paneer’ with no onion and no garlic. This recipe can also be termed as Pure Veg or Jain Recipe. A classic paneer recipe cooked in most of the Indian households especially on religious occasions. So, if you are yet to plan your Saturday evening menu, BonGappétit is back with a brand new veg recipe to make your evening very special. Click on the video above to see our latest recipe on our Youtube channel. Also, don’t forget to like, share and subscribe if you loved our recipe. Your kind appreciation will mean a lot to me.
Paneer Tikka Masala is an Indian cuisine where the Paneer also known as Indian cottage cheese is marinated with other ingredients like Red-Yellow-Green Bell Pepper and onions, later fried and then served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala and I must say being a true non-veg lover, I would still prefer Paneer Tikka Masala over Chicken Tikka Masala anytime. It is that delicious
In here, we are sharing the most authentic and delicious Murgh Makhani|Butter Chicken recipe today on our blog post. After a lot of experiments and trial and error method, we finally got our hands on the secret ingredient to make the most authentic and delicious recipe of Butter Chicken that you get in the restaurants so that even you can make the same recipe in your home by following few simple steps as mentioned below.
About this recipe, I can honestly say that this recipe is simply delicious and mouth watering. You know, If prawns are not cooked properly with the right amount of ingredients, it can really release a slightly unpleasant odour while eating that can leave some people unsatisfied and this applies to every meat and fish recipe that we usually cook but with this particular prawns recipe, I was quite surprised and happy on how it turned out. There was no unpleasant odour that gave me any bad experience, in fact, this prawns masala recipe turned out to be absolutely splendid, the masala was not so rich and well balanced. It was mildly spicy but that’s what made this dish so sumptuous.
Cottage Cheese also known as Paneer (or Chhanna in Bengali) freshly brought from the dairy farm, diced and tossed in a freshly made creamy sauce, flavored with ground black pepper is what makes this dish so uniquely delicious. I’m very sure, we all love Paneer, and surely we have tried making Paneer with many different recipes but, what makes this dish so uniquely different than other is the presence of Kalimirch that marks in a very subtle yet in a very prominent way without overpowering the gravy with its pungency. You do get subtle hints of black Pepper in the gravy when having it with a roti or paratha but it won’t bother with your taste buds in fact you will be tempted to lick your fingers clean after having this simple yet scrumptious recipe of Paneer Kalimirch.
How would you like your eggs to be cooked, sir? uhhh.. Scrambled maybe?! well, if you stay in India then you will get more than just simple scrambled eggs on your plate. The Indian chef in your kitchen won’t just simply let you get away without tasting the Indian version of scrambled eggs, which is – in simple words taste super scrumptious and juicy that will make your mouth water and stomach rumbling.