Raita

     Raita

Easy Indian Raita made with curd, cumin, cucumber and coriander is a very easy cold sauce to cover your delicious spicy Indian dishes.We like serving this Indian Raita made with Butter Chicken, Tikka Masala and Vegetable Biryani because it adds a cold flavor to the delicious punch with cumin.

A quick and easy Indian Kakadi Raita is one of the most popular side dishes in the Indian restaurant. With the spice that you get in most dishes, the ability to cool them with cucumbers made with cucumbers and curd is a popular choice.
Indian cooking is heavy on chillies, spices, ginger and garlic. Although many recipes have been added to soften flavors, but they are still so intensely aromatic that many restaurants serve sweet drinks such as cooling the palate of the customers.

Ingredient of Raita:-

1 tsp canola oil

1/2 teaspoon whole cumin seeds

1 cup plain curd

Cut 1/2 cup cucumber finely

1/2 Tablespoon Kosher Salt

1 tablespoon chopped green onion white only

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin seeds

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Dal Makhni

Dal Makhni

Dal Makhni is an authentic North Indian recipe that is the most popular recipe served in any restaurant . However, you can make this traditional recipe in the restaurant style using some simple ingredients available in your kitchen easily.Made with lentils, red kidney beans, creams and butter, this quick recipe is undoubtedly the favorite of everyone when it comes to eating.You can make this great recipe in the restaurant style by following a few simple steps below.The best thing about this recipe is its perfect blend of creamy texture and spices. The best hack to make kidney beans and pulses more smooth is to soak them overnight and boil it separately with a pinch of salt.Apart from this, if you want to make this dish very greasy, you can make roasted masala first and then grind it and then put it in its paste; It offers your lentils a perfect gourmet restaurant style texture.The abundance of this recipe and its tasteful flavor has made this lentil recipe a hit in restaurants and parties. It is best to taste when served with naan, missi roti or cumin rice.You can prepare this delicious recipe for your family and friends. We are sure that they will find it surprisingly delicious

Ingredient of Dal Makhni

Dal Ingredient

2 cups whole utad dal

8 cups of water

2 tablespoons salt

1 tbsp ginger, chopped

2 tablespoons butter

1 tablespoon oil

2 teaspoons royal cumin

1 teaspoon Kasoori Fenugreek

2 cups tomato puree

1 teaspoon Chili powder

1 teaspoon sugar

1/2 cup cream

Green greener for garnishing

How to make Dal Makhni ?
Step 1.

Soak whole utad and rajma in three cups of water overnight. Dip it and cook pressure in 4 cups of water with a pinch of salt. It softens rajma and lentils.

Step 2.

Take a pan over medium flame, then heat the oil and add little cumin seeds to it. Sprinkle cumin seeds and add half a ginger-garlic paste and stir for a while. Then you can put some onions, chopped green chillies and tomato puree, fry until the mixture turns golden. You can mix the taste of this recipe in a big spoon of almond paste, which you can prepare with soaked almonds.This will make the recipe more creamy. If you are someone who loves the authentic style of Dal Makhni, then we suggest you use ghee instead of using sunflower oil.

Step 3.

After the roasting masala is ready, you can put ripe pressure of raisins and pulses and boil it. If you want your pulse to be smooth, then you can grind the masala first and then mix the lentils and rajma.

Step 4.

Then add a little hot masala and salt according to your taste. Stir well and bring to boil, if you think that the paste is very thick then you can add some water, then add some fresh cream in this recipe and shake well. This will make your pulse creamy and delicious.Garnish this recipe with fresh cream and freshly chopped coriander leaves. You can serve this indulgence recipe with Naan, Cumin Rice and Tandoori Butter Roti. Do not forget to add a big piece of butter in the bowl. This desi recipe will definitely win you praise for culinary skills.

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Rajmah Rice

Rajmah Rice

Rajma Chawal is a delicious main course recipe. It has good quality of carbohydrate and protein, which can be according to your taste. This popular Punjabi dish is liked by people of all ages.For Sunday brunch or with family and friends, ramma rice is perfect. This rajma (Kidney Beans) is cooked using ingredients such as rice, onion, tomato and melting of spices.So go ahead and try this recipe and remember it again with your near and dear ones.

Ingredient of Rajmah Chawal:

1 cup red kidney beans                   2 large onions

1 tsp ginger                                     1 tbsp Coriander Powder

1 tablespoon black pepper powder  1 cinnamon stick

2 green cardamom                          2 cloves

3 spoons Mustard oil                       2 large tomatoes

1 cup rice                                        1 tbsp garlic

2 chopped green chillies                 1 tablespoon cumin powder

Salt as needed                                1 tbsp Garam Masala Powder

1 black cardamom                          1 large spoon black pepper

                                                       1 tbsp ghee

How to make Rajmah chawal ?

Step 1.

Wash the rajma and let it soak in water overnight. Wash it again and cook pressure with 2 cups of water, salt and turmeric. Once the rafters become soft and remove squishy from the fire and keep it separate.

Step 2.

Cut the onion finely and keep aside, grate the tomatoes and keep aside. Make a paste of ginger, garlic and green chillies.

Step 3.

In a deep bottom pan, pour oil, when it becomes hot, add green cardamom, black cardamom, cinnamon, cloves, black pepper in it. Once they are fragrant, add onion and cook until golden brown. Now add tomatoes and cook for 4-5 minutes. Add Ginger-Garlic-Chilli Paste, Cumin Powder, Coriander Powder and Black Pepper Powder.Cook till the spices become fragrant and the oil starts not leaving on the edge of the pan. Now pour the raisins and a cup of water. Mix well and cover and cover for 10 minutes. After ghee, pour ghee. You can garnish with coriander leaves. Your rajma is ready.

Step 4.

To make boiled rice, boil 1 cup of rice with 5 cups of water. After the rice becomes soft, leave the water. Spread the rice on a plate and let it stay in the air for 2-3 minutes.

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                     Butter Chicken

Butter chicken! You can enjoy this Indian dishes by name alone. Butter chicken is getting hit among Indians and foreigners alike, especially those who want to taste Indian cuisine.There are many versions of how this dish was made, and most historians agree that the iconic butter chicken was invented in the kitchen of the moti palace. This recipe of butter chicken from Moti Mahal is easy to follow and makes instant chat-starter! Overnight, chicken roasted and cooked in tomato puree, cream and spices.A Perfect Dinner Party Recipes, this North-Indian style Chicken Recipe has been created with equal enthusiasm throughout the country.

Ingredient of butter chicken :-                                               

1 ½ cup full-fat Greek yogurt

2 tablespoons lemon juice

1 ½ tbsp turmeric turmeric

2 tbsp Garam Masala

2 tbsp ground cumin seeds

3 pounds chicken thighs, on the bone

. Pound Unsalted Butter

4 spoon neutral oil, such as vegetable or canola oil

2 medium-sized yellow onions, peels and dried

4 cloves garlic, open and minced

3 tablespoons fresh ginger, peeled and grated or finely cooked

1 Pound Unsalted Butter

4 spoon neutral oil, such as vegetable or canola oil

2 medium-sized yellow onions, peels and dried

4 cloves garlic, open and minced

3 tablespoons fresh ginger, peeled and grated or finely cooked.

Preapration:-

Step1.

 Mix yogurt, lemon juice, turmeric, garam masala and cumin seeds in a large bowl. Put the chicken in and coat it with marinated. Cover, and refrigerant (one day).

Step 2.

In a large pan on medium flame, melt butter in oil until it starts forming the foam. Add onion, and cook, stirring frequently, until translucent, translucent. Add garlic, ginger and cumin, and cook onion until brown.

Step 3.

Add cinnamon stick, tomato, chilli and salt and cook till the chill is not soft, about 10 minutes.

Step 4.

Put chicken and marinated in the pan and cook for 5 minutes, then add chicken stock. Bring the mixture to a boil, then reduce heat and boil for about 30 minutes.

Step 5.

Stir in cream and tomato paste, and boil until cooked chicken for about 10 to 15 minutes.

Step 6.

Add almonds, cook for an additional 5 minutes and remove from heat. Garnish with Citaph leaves.

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Punjabi Breakfast food

Punjabi breakfast dishes

Love for Punjabis and their food is not an unknown fact. Popular for their vibrant and vibrant culture, a large part of their Joe de Vivour is associated with their deepest inherent affection for all things, nice, sleek and fussy. Who can forget lip-smacking Saraso's Sago Butter Dal Makhni and the global phenomenon Butter Chicken, Punjab's contribution to Indian cuisine is quite good. But it is not just for heavy lunch and deciduous dinner, which is famous for Punjabi Food

                   You must try once in your life with the popular Punjabi breakfast dishes.

1. Choley bhature

Starting point for you that you can give your day. Not only Punjab, Chute Recruits are a Hitachi Nurture option in the northern region of India. It should be in Delhi, Haryana or Uttar Pradesh, but this Punjabi has been getting heart and lazy morning from a unique time.

With a spider and spicy furrow (limestone), Puffy gives a monsoon a happy opportunity to enjoy the warmth. Especially in Delhi, this Punjabi man has taken his food lovers to a hurricane.Generally, with some tens of spicy carrots or radish and onions, this iconic dish has a die-hard fan. But why is it so much love? Reasons for our Indian roots are included in the best way. In the amount of sugar, tomatoes and onion Gravy's heart, it is cooked with many spices of the earth, including biological biological, dhoti (rich) and anardana (which gives it a touch of taste).  The soft roasted casserole of peeled spices is probably the most advanced .

2. Alloo prantha with butter

Did you see this, did not you? This flat wheat-bread stuffed with filling a generous potato is a
quick mood-lifter. You can make them smooth or light and airy, but our favorite version is at
the top with a generous doll of white butter. Potato Paratha with Potato, Chutney or Yogurt 

Potato Paratha is a dish which is a universal appeal! While North Indians prefer to keep it

for breakfast, lunch or dinner any time of the day, South Indians have also borrowed this

dish from the North and it is in their dinner and dinner menu. Have included.What is so

delicious to the Parathas of these whole wheat is that there is a soft and delicious filling

of potato with tastes with spicy powdered and crunchy onions. Green chilly enhances the

taste of stuffing, while Amchur gives it a pleasant taste of tangness.These parathas tend

to taste the best when it is served hot with pickle / pickle and curd but they can also be

kept in a box.

Purii with channa

Simple, spicy, piping hot potato curry, Punjabi potato puree, served with Puri is one of

Delhi's most preferred street food.With light crisps of onion, tamarind's unrivaled tang,
tongue-tickle flavor and the scent of aromatic spices like Garlic, Garam Masala and other
like spices, Ghee potatoes beautifully come to thrill your taste.

This dish makes you humble and completely unique, especially in the cold days! You can

also try other all-time favorites like Aloo Palak and Aloo Paratha.

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                  Punjabi Food

Punjabi Food is one of the most distinct and popular Indian cuisines and comes from the region of Punjab located partially in India and Pakistan.It offers a variety of panoramic and exotic vegetarian and non-vegetarian dishes prepared with various traditional culinary styles, especially Tandoori style.Exotic and delicious tandoori items and various other mouth-watering and finger-licking dishes are rich, spicy and butter-flavored, which are delicious with different Punjabi bread like Punjabi basmati rice and tandoori rice and naan specially, Only the gastronomists crave for more. Recipes have been very popular outside the Punjab region, which are taking it to places around the world like Canada and the UK.

                             The two main crops grown by the Punjab farmers are rice and wheat, which are the major crops grown during kharif season and rabi season. Country Basmati Rice has been the pride of the area being grown since time immemorial. In Punjab, the trend of multi-cropping is quite common, which also produces sugarcane, millet (pearl millet), jowar (big millet), barley, potatoes, vegetables and fruits.

                            Traditionally, ghee, butter, clear butter, paneer and sunflower oil are used to cook various Punjabi dishes.However, nowadays, ghee, cream and butter are used generously in the restaurant to prepare Punjabi dishes, while more health-conscious homes are mostly switched on sunflower oil or other refined oils.Different food additives such as vinegar, starch such as bulbing agents, zardas such as color agents and coriander, coriander leaves, dried fenugreek leaves and black pepper are used to enhance the taste and flavor of various dishes.To prepare many Punjabi cuisines, pickle food like pickle is also used. One of the famous people is made of chopped goat and pickle. Again, pickles, especially mangoes, are praised by many Punjabi Food, such as stuffed parathas, especially in the rural areas of the Punjab region.

     Punjabi Cooking Style

Various traditional cooking styles are still applied to villagers using some traditional cooking infrastructure such as Punjabi Bhati which is similar to masonry oven. Punjabi Bhati is constructed with bricks or mud and soil and is covered with a metal on top.There is an opening on one side of the oven where the leaves of wood, grass and bamboo are kept to set fire. The smoke of such a fire comes out through a cylinder.

Traditional stoves and ovens in Punjab are called Chulla and Bharuli, respectively, and in the Punjabi houses it is common to get an oven called band stove and Vadda chulla. A type of cooking style that has become quite popular is a tandoori style, in which the preparation of various dishes in the oven of tandoor is included.

     Tandoor

Punjabi tandoor, which has become an integral part of the preparation of various Punjabi food items, is a traditional oven oven which is usually found in the courtyard of Punjabi houses.

In Punjab's rural areas, there is a tradition of being a communal mess. These tandoors are known as Edge Tandoor. A Punjabi tandoor is a bell-shaped oven that either rests over the ground or is installed in the earth. Wood and charcoal are used to burn the oven fire.Various types of bread items, such as bread and naan, are prepared in tandoor with delicious meat dishes such as tandoori chicken, chicken with spices and other ingredients such as curd.

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