#Masala milk recipe

[spicyvegrecipes]

How to make Masala Milk (Doodh)

Masala Milk About Masala Milk: Masala milk, also known as spiced milk, is a traditional Indian beverage that combines the goodness of milk with a blend of aromatic spices. This delightful concoction has been cherished for generations, not only for its incredible taste but also for its numerous health benefits. cosy, warm, and nourishing! Masala Doodh(Milk) is a popular Indian drink with steamed…

[shoku-and-awe]

Rainbow Plant Life - Red Lentil Curry

[bigangrytrev]

Meat Recipe #19 - Curried Duck

This recipe was provided to me a while back by Brent Barlow, editor of Community Capers, MC of the annual Rylstone Street Feast and one of the head honcho’s of KRR.fm.  As someone who always has a few of our ducks to spare, as well as a ton of their eggs, I’m always on the lookout for new recipes to use up our mouth-watering waterfowls. Recipe – Curried Duck Eggs This following has become an…

[leafsmm]

মশলা দুধ চা এবং এর মসলা কিভাবে বানাতে হয়|Masala Milk Tea Recipe|Dudh Cha...

[blujayonthewing]

@shorthistorian THIS WAS:

1/2 onion (diced)

1 clove garlic (crushed)

2c chicken broth

1 can pumpkin puree

[hand wiggles] An Amount of half and half

butter, for sauteeing onions

salt, pepper, cinnamon, allspice, and fresh thyme, to taste

punkin bowl, pumpkin seeds, and heavy cream to serve (optional but strongly recommended)

I sauteed the onions and garlic in a little butter until the onions were soft (in the future I'd probably put the thyme in at this step too, but that was an improvisation on my part so I put it in a little later and it's perfectly good like this). Then I added the broth and the pumpkin. At this point I hit it with the immersion blender, and from there it was just adding spices and tasting until it tasted good, and letting it simmer until the onions cooked down the rest of the way (texture was a little... Un Smooth I guess, when I blended it the first time, lol). I didn't measure any of the seasonings but it was a decently generous amount of salt, a few good cranks of the pepper grinder, maybe about a half teaspoon of chopped fresh thyme? and not actually very much cinnamon or allspice, just a half-decent sprinkle of each-- I wasn't going for a sweet flavor profile on this one so I didn't want the Pumpkin Spices to hit too heavy, but they add some depth :) When it was finished simmering I turned off the stove and stirred in half and half until it was the consistency I wanted. HONESTLY I don't know how necessary the little swirl of whipping cream is besides looking pretty, but I do definitely highly recommend the pumpkin seeds, or like, fried onions or croutons or something like that-- the crunch is really nice imo!

The recipe I was following was double this and called for a pie pumpkin or two cans of puree: if you wanna use fresh pumpkin, it said to boil chopped pumpkin chunks with the onions and garlic until soft, and then blend and season

SOUP SOUP SOUPSOUPSOUPSOUP

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[nohkalikai]

If you were to ever dip into the book and pay close attention to the recipes — you’d realise that most of them do not need oil. Why is that? Because, Dalits could not afford oil, and that is why we have dishes such as the steamed mutke, which is made out of jowar, garlic and coriander. Instead of oil we used beef fat. Then, there is the famous Maharashtrian dish, the rich puran poli, but the Mangs used to substitute ghee with butter milk for obvious reasons. Reading about some of the other dishes in the book would amuse someone with a sense of irony. For instance, we have been having a sort of blood pudding for ages. Lakuti is essentially cow/buffalo/bullock blood that is generally infused with a fiery masala called yesur and then boiled. We have also been practising ‘nose to tail eating’ for years. In fact, fashi, a dish made out of the epiglottis of a cow/bullock has long been a delicacy among Dalits in Marathwada. I believe foraging is the new trend in the West, and there are restaurants that take great pride in having foraged food as part of their menu. But again, centuries of deprivation made expert foragers out of us — wild leafy vegetables, bee larvae and pumpkin leaves were for a long time a part of our diet.

[prettyboykatsuki]

Hey, I've been trying to make butter chicken for a really long time and no matter what I do the food cart in my city makes it better. I was wondering if you have a recipe that you would like to share since you said you're really good at making butter chicken. Totally okay if you want to keep it private or just not respond to this ask. Also, I love your writing. Long time fan.

HI!!

i was supposed to answer this last night but i took my melatonin super early and fell asleep on accident. i do have a recipe to share and i saw a few people were interested. im not very good with writing down like... formal recipes i cook by heart so to speak so i hope thats alright

but also thank u!! i see u in my notifs a lot so i was happy to see your ask

FANGS BUTTER CHICKEN RECIPE:

a couple of things to know prior, making a really good curry usually takes a long time. im not one to be super picky on authenticity but if you're wanting to eat something super delicious it will take you upwards of an hour ++ some, start to finish.

ingredients for chicken

chicken breast / chicken thighs (i normally use a little less than two pounds of chicken thighs, boneless and cubed)

yogurt for marinade, about a half to three quarters cup

a tablespoon of premade ginger-garlic paste or equal parts of fresh ginger and garlic

about two teaspoons of garam masala, and one teaspoon of cumin, coriander, chili powder, tumeric and salt

FOR THE CHICKEN: it's up to preference what cut of meat you want to use for butter chicken, but i personally used cubed chicken thighs that i manually clean the fat off of.

in my opinion, the biggest difference this will make is in the marinading process. if you are using chicken breast, i would recommend marinating for up to twenty four hours. if you're using chicken thighs, you can get away with less time. but you need to marinade your chicken up to at 30 minutes.

mix everything together and set aside until ready.

ingredients for the sauce:

one large onion, medium diced (about a cup and a half)

half a head or garlic, finely chopped (i use a lot but you can use less)

some freshly chopped ginger or a tablespoon of garlic-ginger paste. about a tablepoon.

tomatoes (roughly two cups)

for the tomatoes, there are various substitutions you're welcome to make. most restaurants used crushed, canned tomatoes but if you're wanting the smooth texture without blending - used jarred tomato sauce as your base.

with whatever type of tomato you use, you will have to adjust for acidity and sweetness. i use a mix of fresh tomatos and tomato paste for depth and adjust for acid with sugar.

if you are using jarred tomato sauce or canned tomatos, you will need about a cup and 3 quarters or 14ozs of liquid over all.

if you are using a fresh tomato and paste combo like me - i recommend about a cup and a half of diced tomatoes and a 3 tablespoons of tomato paste.

spices including, 2 teaspoons of garam masala, 2 teaspoons of cumin, 1 teaspoon of coriander, chili powder to taste and a table spoon of pre-packaged butter chicken spice mix.

you will also need kasoor methi powder or fenugreek powder which imo is not optional

NO MORE than a half-teaspoon of fenugreek

salt to taste

sugar to taste (i use about a tablespoon)

for seasoning: while i use the teaspoon measurement here - it's more important you understand the ratios. im much more heavy handed with my spice mixture because i make it according to my own tastes and i like strong flavors.

i used pre-packaged spice mixes to add flavor but if i dont have it i wont use it and use about a teaspoon more each of the plain spices.

the one thing you shouldn't skip imo is the kasoor methi aka fenugreek powder. this is probably the thing most people are missing butter chicken at home. it's savory and mildly bitter, a bit like fennel and its what gives it a very classic indian flavor

3/4 cup of cream + 1/2 cup of milk (you are welcome to use one cup of cream if you like a thicker gravy, but i prefer a thinner one. you can also replace the milk with half and half)

a little oil to coat the bottom of my pan (a teaspoon or two)

3 tablespoons of ghee (or 2 tbps of butter + 1 tbsp oil)

cilantro to taste (optional)

if you can find ghee or make it at home, i would highly reccomend using it over butter and oil. ghee makes a huge difference to the flavor profile.

while i say 3tbsps, i would say be heavy handed and use enough to cover the pan. this is a fat heavy dish as is.

ONTO THE COOKING PROCESS:

first: you will want to grill / char your chicken. you can pick what method you use for this. i use a searing hot pan (i use a dutch oven for this entire recipe) and little oil to get the best cook.

fry the chicken on high heat until charred and take it off once all sides are cooked. DO NOT OVERCROWD YOUR PAN. it will released too much water.

set aside the charred pieces. the chicken will finish cooking in the sauce.

NEXT, THE SAUCE

after you've cooked off the chicken, turn your heat down to medium, drop your ghee and your onions and cook until totally soft

this will take roughly 15 minutes of stirring and watching.

once the onions are translucent and halved in size, drop in your garlic and ginger

cook until fragrant. i like to go a little under ten minutes

add in your spices here (EXCEPT THE KASOORI METHI). this step is crucial

the key to good desi curry is understanding the process of bhuna, which is essentially frying your spices together for optimum flavor. you will want enough oil in your pan to fry / cook the seasoning which is why i say you might want to be heavy handed.

stir your spice mix with your onions, garlic and ginger - making sure it doesn't stick and burn in the process. let it cook until very fragant.

i let it go for a few minutes but if you don't cook often, a minute or less will be okay. too long and the spices will burn.

(i also like to add a pre-emptive amount of salt at this stage but you can salt afterwards)

next, add your tomatoes. if you are using tomato paste, add it before you add your other tomatoes and let it fry for about a minute to soften and cook down the taste

if you are are using jarred sauce or canned tomatoes feel free to toss it all in at once.

THIS IS IMPORTANT BUT LET THE LIQUID COOK OFF YOUR TOMATOES AS MUCH AS YOU CAN

i would recommend up to twenty minutes if possible, being careful it doesn't burn on the sides. the sauce will change color as a result, turning a deep brown / red and that's when you know it's ready. the pan should feel almost dry.

if you like a blended sauce - now is the time for you to take out from the pan and blend with a little water *

i do not like a completely blended sauce, so i will instead use the back of my spoon to crush up my tomato and onion mixture as much as possible once cooked soft enough.

THIS IS NOT TRADITIONAL OR COMMON. but i prefer a bit of texture in my sauce and once soft enough i find the sauce still turns out silky smooth.

after you sauce is blended / smooth, add in your cream mixture, your sugar, and fenugreek powder, and cook your chicken for another few minutes

usually a little under 10 minutes for thighs and around 8 minutes for breasts if you're picky about timing.

turn your heat off and wait for the curry to stop boiling before adding in chopped cilantro

AND YOU'RE DONE YIPEEEEEE. serve with white basmati rice or naan/paratha of course 🫡

OTHER GENERAL TIPS:

the seasonings i list are intentionally light handed but i honestly use about double of everything above, so if you find that the taste is too light for you after cooking - fry more seasoning in oil in a separate pan and add it afterwards.

depending on your preference, you might like a thicker or thinner gravy. if you prefer it thinner, add more liquid (preferably water or milk) and if you prefer it thicker, feel free to just use one or the other.

be careful during the spice frying process and watch like a hawk if you dont anywhere else, because the burning will make it bitter.

PLEASE FEEL FREE TO SEND ME ASKS IF YOU WANT TO TROUBLE SHOOT!!!

[o-sahiba]

Since the 'Gud (jaggery) vali chai' season is here, here's my grandma's recipe for [Milk Tea with Jaggery]

✨Gud vali Chai✨

In a pan, add some grated ginger and crushed cardamom to a cup of water and let it boil for a minute or so.

Crush some jaggery and add half of it to the boiling water along with half a spoon of chai patti (tea leaves). Save the other half of crushed jaggery for later.

Let it boil for 3-5 minutes or until the water is reduced to half.

After which you're gonna add a little above one cup of milk to it and let it boil for another 5 minutes, until you get the perfect brown colour of chai.

Add the remaining jaggery to it and give it a boil.

You can also cook it for another minute at low flame to get that rich taste.

Your gud vali chai is ready.

Serve it boiling hot!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Notes:

Water to milk ratio is 1:2.5 (just andaaze se, tbh)

Amount of jaggery depends on the amount of suger you like in chai. Normally, one and a half spoon of crushed jaggery substitutes for one spoon of white sugar

You can add your usual chai masala as well

The amount of chai patti (tea leaves) depends upon how strong you want your chai to be. You can simply add the amount you usually use.

It tastes better when you use pure jaggery which is comparatively darker in colour and free from added sugar and other preservatives.

[iwonderwh0]

You know what, I crave to try new things and so I wanna start a tag game

Tag 5 blogs and share your go-to recipe(s) you cook regularly that you think more people should try

You can type or link a recipe, use whatever way you prefer. Doesn't have to be a meal, could be a drink or a snack or something. No pressure to participate.

@tartrazeen @unlisshed @alcatrazoutpatient @justanotherhumblebagel @heyyjae @feltsticker @kishavo @nothinggathers @senorpugbean @verved @radibe5 (I'm tagging a whole lot of you, sorry) and feel free to participate everyone who sees this post and feels like it

I've already shared mine on multiple occasions (hi @tartrazeen) , but I'll do it again before I love dal and I can't really think of anything else to share (that's why I'm making it!)

Ingredients in the order of how they're added, orange ones are the ones I always add and consider essential, blue are optional. No precise measurements because I never measure it and just do how I feel like. This dish can be prepared in so many different variations you really can't get it wrong, it'll always end up delicious

Some oil or butter heated in a pot

Some cumin seeds added to the pot and heated

One diced onion. I usually have red ones but use whatever you prefer, whatever size you like. Fried until translucent before adding next ingredient

Garlic and/or ginger. Can be freshly diced/grated or can be premade paste. I add both in paste because it's convenient and easy

Chilli/Jalapeño peppers if you have any and like it spicy

A can of chickpeas (some variations of this dish don't have chickpeas in it but I always add them in mine)

Garam masala spice mix (I don't remember the exact content of what's in it)

Two-three diced tomatoes or a can of tomatoes of you're feeling lazy/don't have fresh tomatoes

Additional tomato paste/puree

Additional veggies if you want/need to use them. Pretty much anything will do, but I enjoy cauliflower the most, and if you make it more like a soup with more water in it, potatoes can be nice addition

Lentils (I use regular red ones + I add some moong dall chilka just because I can)

Water + bouillon cube (any) or just salt if not

(now just put a lid on and cook it until lentils are ready. Mix once in a while or add more water of it's getting too thick for your taste)

Greens like spinach or parsley if you have/want them

A can of coconut milk is optional but really nice addition + it can help if you accidentally made it too spicy

More greens (like parsley or coriander)

If you didn't use coconut milk, you can enjoy it with sour cream or some plain yogurt or without

I guess you can also add lemon/lime juice but tbh I've never done this

Enjoy!

[fcukfodmap]

Instant Pot Low-FODMAP Gluten-free Wild Rice & Coconut Soup

I'm from Minnesota and reside in wild rice country, so I've cooked a lot of wild rice over the years. It all tends to be pretty hotdishy though: lots of mushroom casseroles, the ubiquitous wild rice soup, etc. So when I ran across this recipe which put together coconut and wild rice, I was like, this is happening. It ended up really good, made excellent leftovers, and my mom even asked for the recipe, which is super unusual. Without further preamble:

Instant Pot Low-FODMAP Gluten-free Wild Rice & Coconut Soup

8 oz Swiss chard, stems chopped fine, leaves cut into 1 1/2 in pieces

2 tbsp grated fresh ginger

1 serrano chile, stemmed, seeded, and minced

1 tbsp tomato paste

2 tsp turmeric

1 1/2 tsp garam masala

1/4 tsp cayenne

4 c vegetable broth

2 14-oz cans of coconut milk

1 c wild rice

1 tomato, chopped

1/4 c fresh cilantro, chopped

lime wedges

vegetable oil, salt, pepper

Heat 2 tbsp oil in Instant Pot until shimmering, then add the chard stems and cook until softened. Add ginger, diced chile, tomato paste, turmeric, garam masala, cayenne, and 1 tsp salt and cook for 30 sec or so to bloom. Stir in broth and one of the cans of coconut milk. Lock lid in place and pressure cook on the highest setting for 30 minutes.* Turn off Instant Pot and quick release the pressure.

Turn the saute function on, stir in second can of coconut milk and chard leaves, and cook until the chard wilts, about 5 minutes. Turn off heat. Stir in the tomato and cilantro and season with salt and pepper. Serve with lime wedges.

*An aside on wild rice. Wild rice is harvested from lakes and parched so that it can be stored. The parching process can result in considerable variation in how pliant or dry the rice ends up. I had a batch that was extremely hard, so I added another 10 minutes to the pressure-cooking time. The rice should fluff out when it's tender enough to eat, kind of like the way popcorn fluffs out of the dry popcorn kernel. (Wild rice and corn are closely related plants.) Do not use either quick-cooking or precooked rice in this recipe.

The one ingredient which might give you FODMAP trouble is the broth. Most commercially made broths have onions and/or celery in them, which is verboten. I tend to feel pretty YOLO about broth because it's mostly salt and water. Which, coincidentally, could be what you substitute for the broth if you don't want to risk it.

I haven't really cooked with serrano peppers before, and I wasn't over-wowed by its inclusion here. Honestly, I couldn't taste it. If I had to do again, I'd use a jalapeno or two instead. Even said, this was pretty great, and I'll be making this again for sure.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[takitafulily]

TWST Masterchef: Encounter with Rice Recipes

Credit: FuyuManju

Loco Moco Rice, Lettuce, Meat, Egg

Rice Croquettes Rice, Bread crumbs, Onion, Cheese

Rice Noodle Soup Rice, Shrimp

Cheese Topokki (Korean ricecakes) Rice, Cheese, Chilli powder

Masala Dosa (Indian rice crepes) Rice, Chilli powder, Beans

Rice Pudding Rice, Milk, Sugar

Katsudon (Japanese pork cutlet & egg rice bowl) Rice, Bread crumbs, Meat, Egg

Rice Salad Rice, Lettuce, Paprika, Beans

Paella (Spanish seafood rice) Rice, Paprika, Shrimp, Shellfish, Onion

I'm like so late with these recipe transcripts please forgive me 😭also this might be the most diverse menu we have ever seen on twst masterchef, probably rice is such a universal ingredient

[cathlinlaks]

Today's dinner is Dryad fruit Potage & Dryad bud suatée with cheese melt from Dungeon Meshi!

Serve with toast and sausage because I need those calories.

Paired with Chocolate stout!White Gilgamesh.

Recipe under the cut

For Dryad fruit Potage

Ingredients: (every vegetable is small because this is draught season in my area)

-half Japanese pumpkin

-2 small carrots

-3 small potatoes

-2 small onions

-600ml vegetable stock

-fat for cooking; either butter or light olive oil

-salt and pepper

No milk or cream because the party didn't have any of those in the episode.

Method:

1.Prepare the vegetables: slice onions to 5 mm thickness, peel and dice other vegetables to 2*2 cm size.

2.Stir fry: Start with onion and cook until soft but not brown. Add diced vegetables and cook them in high heat for 10 minutes.

3.Boil: add stock and bring to boil, then simmer at low heat until all vegetables are soft.

4.Puree and seasoning: blend with a hand blender or a food processor. Season with salt and pepper.

For Dryad bud sautée with cheese melt

Ingredients:

-half of medium cabbage

-light olive oil

-salt and pepper

-masala powder

-mixed pizza cheese

Method:

1.Slice cabbage to 1.5 cm thick.

2.Drizzle with olive oil and season to taste.

3.Bake in the oven at 220°C for 25 minutes.

4. Sprinkle cheese mixed on the cabbage slices, Broil for 5 minutes.

[kwitras-kitchen]

Chicken Tika Masala with yellow rice and cheesy naan bread

This is without a doubt one of my favorite dishes to make for friends and family, it’s super easy and enjoyabe to make and I guarantee that the plates wil be licked clean ;)

INGREDIENTS

Chicken Tikka Masala:

500g chicken breast, diced

1 cup Greek yogurt

2 tbsp Tikka Masala spice mix

1 onion, chopped

3 garlic cloves, minced

1 can diced tomatoes

1 cup coconut milk/cream

1 tbsp tomato paste

1 tsp turmeric

1 tsp garam masala

1 cup cashew nuts

Salt and pepper to taste

Fresh cilantro, for garnish\

For the Yellow Rice:

2 cups basmati rice

1 tsp turmeric

1 tbsp butter/oil

4 cups water

Salt to taste

For the Homemade Cheese Naan:

2 cups plain yogurt

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup grated cheese (cheddar or mozzarella)

Butter and cilantro for brushing

LET’S START COOKING

Marinate the Chicken:

In a bowl, combine the chicken pieces with Greek yogurt and Tikka Masala spice mix. Marinate for at least 30 minutes or overnight in the refrigerator.

Cook the Chicken Tikka Masala:

Heat oil in a large pan over medium heat. Add chopped onion and cook until translucent. Add garlic and sauté until fragrant.

Stir in the marinated chicken and cook until browned on all sides.

Set cooked chicken aside

Add diced tomatoes, tomato paste, cashew nuts, turmeric, and garam masala into the same pan you’ve cooked the chicken and stir well.

Pour in the coconut milk/cream, reduce heat, and let simmer for 15 minutes until the sauce thickens. Season with salt and pepper to taste.

Blend everything in a blender for a smooth texture.

Add the chicken back to the sauce

Garnish with cream and fresh cilantro before serving.

Prepare the Yellow Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, heat butter or oil over medium heat. Add turmeric and stir until fragrant.

Add the rice and water, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy. Season with salt.

Make the Cheese Naan:

In a large mixing bowl, combine yogurt, flour, baking powder, and salt. Knead until a soft dough forms.

Divide the dough into small balls, roll each ball flat, and place some grated cheese in the center. Fold the dough over the cheese and roll it out again to seal the cheese inside.

Cook the naan on a hot skillet brushed with melted butter for 2-3 minutes on each side until golden brown and bubbly.

Serve the Chicken Tikka Masala over the yellow rice or separate (whichever way you prefer) , accompanied by the cheese naan. Enjoy your flavorful and homemade meal! 

If you’d like to see me make this dish, don’t hesitate to follow my TikTok where i share all my recipes <3

[feyburner]

chicken tikka masala recipe?? 👀👀

Sure. This is compiled from a bunch of different recipes, primarily Swasthi’s Recipes, Bon Appetit, and personal recipes from curry enthusiasts on a reddit post.

I use chicken breast bc I prefer the texture for curries, I don’t like non-crispy chicken fat (not a fan of chicken fat/meat fat in general, I know, it’s my toxic trait). Thighs are of course also great.

Spice measurements should be considered a baseline minimum. Add more to taste.

CHICKEN TIKKA MASALA

1 head garlic, minced

2 Tbsp minced ginger

1 heaping Tbsp turmeric

1 heaping Tbsp garam masala

1 heaping Tbsp coriander

1 heaping Tbsp cumin

+

1.5 cups plain full fat yogurt

1 Tbsp kosher salt

1.5-2 lbs boneless skinless chicken breast (or thighs), sliced in half lengthwise

+

3-4 Tbsp ghee or butter + oil

1 large yellow onion, chopped

10-12 cardamom pods, crushed (or 2 tsp ground cardamom)

1 Tbsp red pepper flakes or chili powder

1 x 6 oz can tomato paste

1 x 28 oz can tomato puree

1.5 cups heavy cream (or less cream + make up remainder with water or coconut milk/cream)

1-2 Tbsp brown sugar

DIRECTIONS

1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, cumin.

2. In a separate bowl, whisk together yogurt and salt. Whisk in 1/2 spice mix; reserve the rest (covered and chilled). Pat chicken dry and add to yogurt marinade, coating fully. Cover and chill 4-24 hours.

3. Heat ghee in a large saucepan over medium heat. Add cardamom and red pepper flakes. Bloom until fragrant, 20 seconds. Add onions and tomato paste. Cook, stirring, 5 minutes until tomato paste has darkened and onions are softening. Add reserved spice mix and cook, stirring, another 4-5 minutes until darker brown. Add extra ghee if needed.

4. Add tomato puree. Bring mixture to a boil, stirring and scraping bits from the bottom. Simmer 8-10 minutes until slightly thickened.

5. Optional (but highly recommended): Carefully transfer sauce to a food processor. Pulse until smooth and blended. Transfer back to saucepan.

6. Add cream and brown sugar (and leftover yogurt marinade if desired; it’s a raw chicken marinade but you’re cooking long enough that it’s fine). Simmer, stirring often, 30-40 minutes.

7. Meanwhile, heat ghee or vegetable oil (not butter or olive oil) in a nonstick pan or well-seasoned cast iron on highest heat until smoking hot. Sear the chicken 2-3 pieces at a time, 3 minutes on each side, to char. Chicken will still be pink inside.

8. Cut chicken into bite-size cubes. Add to simmering tikka masala sauce and stir until cooked through, 10 minutes.

9. Garnish with fresh cilantro (coriander). Serve with rice and/or naan, paratha, etc.

[lorinplayspalia]

Vault Bundle Checklist (Part 2 - Flames)

Sear-Chef Bundle [ ] Chapaa Masala - Recipe is purchased from Reth for 2,500 gold. Requires milk, chapaa meat, butter, 2 spice sprouts, tomato, dari clove, wild garlic, heat root. [ ] Heat Root x5 - Found on Bahari Bay cliffs. [ ] Phoenixfire Relleno - Recipe is purchased from Reth for 2,000 gold. Requires egg, flour, any meat, 2 spicy peppers, spice sprouts, and cooking oil. [ ] Dari Cloves - Found in the northern part of Bahari Bay. 4 are given as a reward for Chayne's friendship level 3 quest.

Emberseeker's Bundle [ ] Emberseeker Medallion x6 - The first is given from Jina, the rest are hidden around Bahari Bay and look like treasure chests. The exact locations can be found here.

Brightbug Bundle [ ] Paper Lantern Bug - Bug catching along the Bahari Bay coastline during 6 PM - 3 AM. [ ] Bahari Glowbug - Bug catching around Pavel Mines, Hideaway Bluffs, and Pulsewater Plains during 6 PM - 3 AM. [ ] Spitfire Cicada - Bug catching in Bahari Bay during 3 AM - 6 PM. They are attached to sapwood trees. [ ] Firebreathing Dragonfly - Bug catching around Mirror Pond Ruins, Mirror Fields, and Family Farm.

Flamerod Bundle [ ] Radiant Sunfish - Fishing in Kilima rivers, using worm as bait. [ ] Flametongue Ray - Fishing in Kilima rivers, using glow worm as bait. [ ] Striped Sturgeon - Fishing at Kilima Lake, during evening and night (my guess is 6 PM - 3 AM), using worm as bait. [ ] Dawnray - Fishing in Bahari Rivers, using 3 AM - 6 AM