Tag: cream

Homemade Paneer


It is the simplest cheese to make at home. Unlike other cheeses, it needs no special equipment or complicated technique. vinegar, a piece of muslin cloth and a strainer. everyday kitchen stuff is all that one needs to turn out the delicious paneer in a matter of minutes.

do check my other paneer recipes 

Paneer Sandwich 

Paneer Bhurji 

Grilled Paneer 

Paneer Magaz Masala

Matar Paneer

Paneer Butter Masala

Malai Kofta

ingredients

3-litre full cream milk

300 ml cream

120 ml or 8 tbsp vinegar

ice

recipe Courtesy @chefharpalsokhi

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Method

Step by step

Bring three-litre of milk to boil. once it boils turn off flame Immediately.

add vinegar and stir slowly till the milk curdles and separates from the whey.

Add ice so it stops cooking and paneer will be soft.

Drain that Split milk(Cheese) in a Dish cover with a muslin cloth or cheesecloth.

wash with fresh water to remove tanginess of paneer.

Dip the cloth in chilled water so that it cools down completely. Squeeze out the water again.

Place the paneer under a heavyweight so that all the water drains away and the paneer sets in a block.

after 2 hours or Until all water Drained, Paneer is ready to use.

note: for every litre of milk use 100 ml of Cream

keep extra vinegar with you if milk doesn’t split use it.

 

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by Categories: Healthy Food, Veg itemsTags: , , , , , , , , , , , 5 Comments

Zafrani Murgh Korma


Its a creamy chicken curry with a delectable nutty taste. The addition of saffron gives this dish a lovely colour and aroma.

Korma is a popular technique of braising meat with yogurt, cream, and mixture of spices, combined with yogurt kept below curdling temperature and carefully added with meat juices.

It is cooked slowly on a low flame for a longer period to attain various flavours of the spices.

It  is primarily prepared with cashew nuts,  onion paste , ghee and yogurt and saffron.

do check my  other korma recipe Safed Murg Korma

3 tbsp clarified Butter (Ghee)

3 tbsp Vegetable oil

2 Onion

1 kg Chicken Curry cut

5-6 green cardamom

1” Cinnamon stick

4-5 cloves

Red Chilli powder 1 -2 tsp

10-15 Saffron strands  (Soaked)

1/4 cup Fresh cream 

1 tsp screw pine Essence (optional )

for Korma Paste

1/4 Cashew Nut (Soaked ) 

1 inch Ginger 

5-6 cloves Garlic

1 /4 cup Yogurt + 2tbsp 

Salt to taste

1tsp Caraway Seeds (shahi jeera) 

water or milk (as required consistency)

Method

Marinate Chicken with 2 tbsp of yogurt ,Red chilli powder and salt .
Heat ghee and vegetable oil in a pan.Add onion and Fry till it becomes golden in color .Remove and keep aside .

Add chicken and fry on high heat for 3-4 minutes or till it half done.

Make a Smooth paste of cashew nuts, fried onion ginger , garlic and caraway seeds with yogurt with water (initially don’t add water add later while grinding) .

add dry spices in chicken (green cardamom ,Cloves , Cinnamon stick  & Bay leaf )

add paste it in the pan.Fry for 3-4 minutes.

Add water and cover the pan and cook the chicken until it’s done.

Add soaked saffron ,fresh cream and cook for 2 minute .turn off heat .
at last add Screw pine essence for aroma.

Serve with Naan/Roti /paratha.

Tips :Adjust quantity of salt as we added during marination.

Instead of  cashewnut one can use Almond (Soaked & peeled)

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by Categories: Non VegTags: , , , , , , , Leave a comment

Malai Kofta


Malai Kofta is a popular North Indian vegetarian dish consisting of paneer balls afloat a creamy gravy. It’s Main Course of Indian cuisine. In the simplest form, koftas consist of Mashed Paneer with spices. Malai means cream and kofta are fried dumpling balls. usually they are made up of mashed potatoes, with or without paneer. other kofta gravy recipes on my blog are Makhani Chicken Kofta and Chicken Kofta Curry(it’s a non-vegetarian dish)

To prepare this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are soaked in a creamy, sweet and mildly spiced curry. One can use store-bought Paneer or Homemade.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of  Indian flatbreads like Naan

 Ingredients For kofta

 Paneer 250 gm

 Potatoes 2 boiled & mashed

 Salt to taste

 Garam masala 1/4 tsp

 Corn flour 1 1/2 tbsp

 Refined flour 1 tbsp

 Onion Finely Chopped 1 small

 Green chilli finely Chopped 1

Ginger Grated 1 tbsp

Garam Masala 1/2 tsp

Green Coriander leaves 1 tbsp finely chopped

Cashewnut pieces 1 tbsp

Raisins 10-12

Additional refined flour 2 tbsp (for rolling)

Oil for Frying

Ingredients for gravy

Butter 150 gm

Tomato,blanched ,deseeded & pureed 500 gm

Salt to taste

Fresh  cream 100 gm

Kasoori methi powder 1 tsp

Sugar 1 tsp (optional)

Kashmiri chilli powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Water as required for gravy

 Method

In a bowl add all ingredients mentioned above for kofta except oil ,cashew nut & raisins mix  & make equal size ball.Take a portion of mixture flattened on palm. stuffed cashew nuts & raisins. close properly using palm make a ball.put additional flour in a plate for rolling .make balls of entire mixture & roll in additional flour.

Heat oil in a pan deep fry Fry 3 or 4 balls at a time until they are a golden brown and keep aside on an absorbent paper. In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree, red chilli powder ,sugar, Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water  & salt to adjust gravy consistency.  once it started boiling add rest of butter & simmer on low heat for 5-10 minutes.add fried Koftas so that koftas in a gravy. Turn off heat & add cream stir carefully .Serve with Rice/naan.

 Tips :-1)While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.

 2)Stuffing of nuts are optional if one doesn’t like can skip it.

 3)If serving malai kofta later, you can just prepare the gravy and add koftas while serving. these koftas are really soft. so if you add them before and serve them later, they will break. add only if ready to serve immediately.

by Categories: Vegetable CurryTags: , , , , , , , , , 8 Comments

Paneer Magaz Masala


Paneer magaz  masala is a  vegetarian dish that combines paneer with a medium spicy and creamy gravy.Seeds of musk melon that are usually dried  used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the Hindi name for Muskmelon seeds.Easily available at grocery store.It’s paste form, it adds to the consistency of gravies for curries and when mixed with Indian spices.

Ingredients

Paneer – 250 g

Onion- 1(large size) chopped

Tomato puree-150 grams

Ginger garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Melon seeds 2 tbsp  soaked & grind

Kashmiri red chilli 1 tsp

Kasoori methi (dried fenugreek leaves) – 1 tsp

Oil – 1 tsp Butter – 1 tbsp

One small bay leaf

Green Cardamom – 1

Cinnamon stick – 1″

Fresh cream – 1 cup

Method

Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, cinnamon stick, and cardamom.Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder.Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more.Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add magaz paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.Serve with Roti/ Naan

by Categories: Vegetable CurryTags: , , , , , , 14 Comments

Makhani Chicken Kofta


Chicken Kofta is minced chicken balls.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of minced chicken with spices.The meat is often mixed with other ingredients such as rice, eggs, and vegetables, to form a smooth paste. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce.check my recipe of Spicy Chicken Kofta Curry.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of  Indian flatbreads.

I am sharing my version of minced chicken balls with Cream based gravy.

Ingredients for Kofta

Minced Chicken 1 lb/500 gm

Onion Finely Chopped 1 small

Green chilli finely Chopped 1

Ginger Garlic paste 1 tsp

Garam Masala 1/2 tsp

Salt to taste

Green Coriander leaves 1 tbsp finely chopped

Coriander Powder 1 tsp

Oil for Frying

Ingredients for gravy

Butter 150 gm

Tomato,blanched ,deseeded & pureed 500 gm

Salt to taste

Fresh  cream 100 gm

Kasoori methi powder 1 tsp

Sugar 1 tsp (optional)

Kashmiri chilli powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Water as required for gravy

Method

In a bowl add all ingredients mentioned above for kofta ,mix  & make equal size ball.Heat oil in a pan deep fry all koftas & keep aside on an absorbent paper.In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water  & salt to adjust gravy consistency.  once it started boiling add fried Koftas, rest of butter & simmer on low heat for 5-10 minutes.so that koftas absorb gravy.Turn off heat & add cream stir carefully .Serve with Rice/naan.

Tips :-While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.

 

by Categories: Non Veg CurryTags: , , , , , , 9 Comments

Mango Panna Cotta


Panna cotta (In Italian meaning ‘cooked cream’) is an Italian dessert of sweetened cream thickened with  gelatin & molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.I am sharing Mango Panna cotta made with a  fresh cream, gelatin, sugar ,and  mango puree.

Ingredients

skimmed Milk-1/14 cup
cream-1/4 cup
vanilla extract -1tsp(optional)
sugar-1/4 cup or as much sweeter u like
Gelatin-1 packet (dissolved1-2 tbsp in warm water)
Mango puree – 3/4cup +2 tbsp
Method
Pour milk & cream in a pan on medium heat ..let it be warm keep stirring and add sugar and mix properly..till it start boiling ..remove pan from heat as cream heated fast it may come out of pan.now add dissolve gelatin and mix properly.we will strain in another bowl ..so that remaining gelatin should be mixed evenly.once a mixture comes to room temp .add mango puree & mix properly.pour in a glass or bowl to set .i prefer overnight .
de-mould a Panna cotta pour 2 tbsp on top .serve !!

by Categories: International DessertsTags: , , , , , Leave a comment

Butter Chicken


Butter chicken or murgh makhani is an Indian dish  of chicken in a mildly spiced curry sauce.Chicken is marinated for several hours in a Yoghurt and Indian spice mixture. The chicken is usually cooked in a tandoor but may be grilled, roasted, or pan-fried.Cooked/baked chicken Simmered in a Makhni Gravy.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream .Fresh Cream used in the sauce for a smooth texture or as a garnish.

I am sharing my way of Butter Chicken ,Marinated,Baked in Oven & simmered in Cream based Gravy.

Ingredients

800 gm chicken pieces (boneless)

for marination 2 tsp red chilli powder

1 tsp Ginger garlic paste

1 tbsp coriander powder

Salt to taste

500 gm yoghurt

For gravy 150 gm butter

500 gm tomato,blanched ,deseeded & pureed

Salt to taste

100 gm cream

kasoori methi powder 1 tsp

sugar 1 tsp (optional)

1 tsp Kashmiri chilli powder

1 tsp red chilli powder

1 tsp cumin powder

Method

Marinate chicken with above-mentioned ingredients.for 6-8 hrs or preferably overnight.cook chicken 3/4 Th in tandoor or oven.Heat a kadhai add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.add chicken rest of butter & cream cook till chicken Cooked & gravy thicken.Serve with Rice/naan.

by Categories: Non Veg CurryTags: , , , , , , Leave a comment