#kasuri methi powder

[sdsmasala]

 Recipes Featuring Kasuri Methi Powder

Here are some popular recipes where you can incorporate Kasuri Methi powder to bring out its distinctive flavor:

1. Butter Chicken:

   - Add Kasuri Methi powder during the final stages of cooking to give this classic dish an authentic touch.

   - Ingredients: Chicken, butter, tomatoes, cream, garlic, ginger, and a blend of spices.

   - Method: Marinate the chicken, cook in a rich tomato-based sauce, and finish with a sprinkle of Kasuri Methi powder.

2. Paneer Makhani:

   - Enhance the creamy, tomato-based gravy with a pinch of Kasuri Methi powder.

   - Ingredients: Paneer, butter, tomatoes, cream, garlic, ginger, and spices.

   - Method: Sauté paneer, prepare the makhani sauce, and add Kasuri Methi powder towards the end for added aroma.

3. Aloo Methi:

   - A dry curry made with potatoes and Kasuri Methi powder, perfect as a side dish.

   - Ingredients: Potatoes, Kasuri Methi powder, cumin seeds, turmeric, red chili powder, and salt.

   - Method: Cook the potatoes with spices and finish with a generous sprinkle of Kasuri Methi powder.

4. Dal Tadka:

   - Add a teaspoon of Kasuri Methi powder to the tempering for an aromatic twist on this lentil dish.

   - Ingredients: Lentils, garlic, ginger, tomatoes, onions, and spices.

   - Method: Cook the lentils, prepare the tempering with spices, and add Kasuri Methi powder for enhanced flavor.

5. Methi Paratha:

   - Incorporate Kasuri Methi powder into the dough for flavorful Indian flatbreads.

   - Ingredients: Whole wheat flour, Kasuri Methi powder, yogurt, and spices.

   - Method: Mix the dough with Kasuri Methi powder and spices, roll out, and cook on a griddle.

 Tips for Using Kasuri Methi Powder

1. Balance Flavors: Kasuri Methi has a strong flavor, so use it sparingly to avoid overpowering your dishes.

2. Timing: Add Kasuri Methi powder towards the end of cooking to retain its aroma and taste.

3. Complementary Ingredients: Pair Kasuri Methi with ingredients like garlic, ginger, tomatoes, and cream to enhance its flavor profile.

 Conclusion

Kasuri Methi powder packets are an essential ingredient for any culinary enthusiast looking to elevate their dishes with authentic Indian flavors. With its unique aroma, versatile applications, and numerous health benefits, Kasuri Methi powder can transform everyday recipes into gourmet delights. Whether you're an experienced cook or a novice in the kitchen, incorporating Kasuri Methi powder into your cooking will undoubtedly enhance your culinary repertoire. Start experimenting with this flavorful herb today and discover the rich, aromatic world of Kasuri Methi.

[hibiscusbabyboy]

Veg Kadai

Ingredients:

For Kadai Masala:

1 tablespoon coriander seeds

½ teaspoon cumin seeds

2 cloves

2 green cardamoms

½ inch cinnamon

3 to 4 dry kashmiri red chilies – broken and seeds removed

1 teaspoon kasuri methi (dry fenugreek leaves)

8 to 9 cashews – whole and not halved

4 to 5 black peppercorns

For Vegetables:

100 grams carrots or ½ cup carrots cut in batons

100 grams potatoes or ½ cup potatoes cut in batons

⅔ cup green peas – fresh or frozen

100 grams bell pepper or 1 medium-sized or ½ cup sliced bell pepper (capsicum), any colored variety

⅓ cup sliced onions

1 tablespoon oil – for sautéing bell peppers and onions

Other Ingredients:

2 tablespoons oil

¼ cup chopped onions

1 teaspoon Ginger Garlic Paste or ½ inch ginger and 3 to 4 garlic – crushed to a paste in mortar-pestle

200 grams tomatoes or 3 medium tomatoes pureed – about ⅔ cup tomato puree

¼ teaspoon turmeric powder

¼ teaspoon red chili powder or cayenne pepper

1.5 to 2 cups water or as required

salt as required

3 tablespoon light cream or cooking cream (low fat) or 1.5 tablespoons heavy or whipping cream

2 to 3 tablespoon chopped coriander leaves

1 inch ginger – julienne for garnish, optional

Making Kadai Masala:

Heat a small frying pan. Keep heat to a low and add the following spices – coriander seeds, cumin seeds, cloves, green cardamoms, cinnamon, dry kashmiri red chilies, kasuri methi, cashews and black peppercorns.

Stir often and roast on a low heat until the spices become fragrant. No need to brown the spices. Set aside.

Preparing Vegetables:

Blend tomatoes and make a smooth puree in the same mixer-grinder if its big enough or in another blender or mixer. No need to blanch tomatoes before pureeing. Set aside.

In a pan heat 1 tablespoon oil and add the sliced onions and sliced bell pepper. Use any colored bell pepper.

Stir very well and saute the onions and bell pepper on a low to medium heat.

Saute till the bell peppers are half cooked. Some crunch is desirable.

Remove the sauteed onions and bell peppers aside. Chop the potatoes and carrots in 2 inches batons and keep them aside too.

Making Veg Kadai:

In the same pan, then heat 2 tablespoons oil. Add ginger-garlic paste. Stir and sauté for some seconds on low until the raw aroma of ginger-garlic goes away.

Next add finely chopped onions.

Stir and saute the onions on medium-low to medium heat until they become light golden.

Add the prepared tomato puree. If using ready tomato puree, then add ⅔ cup tomato puree.

Add turmeric powder and red chili powder or cayenne pepper. Stir to combine.

Sauté the masala stirring often on low to medium-low heat till the tomato puree cooks, the masala thickens and you see oil releasing from the sides.

Then add the potato, carrot batons together with the green peas.

Stir and saute for a minute.

Add 1.5 to 2 cups water or as needed. Season with salt according to taste. Stir well.

Cover the pan. On a medium heat simmer and cook the veggies. Check from time to time and if required, add more water.

The veggies need to be cooked well yet still retain shape. They should not become too soft.

Then add the ground kadai masala reserving 1 teaspoon of it for garnish. Stir very well.

Add the sautéed bell peppers and onions. Mix and stir again.

Simmer for 5 to 6 minutes on low to medium-low heat. If the kadai vegetable gravy looks dry, then add some water.

Then add 3 tablespoons of light cream or low-fat cream or 1.5 tablespoons of heavy or whipping cream.

Stir and mix the cream with the rest of the gravy. Switch off the heat.

Lastly add chopped coriander leaves. Stir again very well.

Serve veg kadai gravy hot garnished with some chopped coriander, ginger julienne and sprinkled with the reserved kadai masala.

Accompaniments for veg kadai are tandoori roti, naan, chapati, paratha, bread. Also goes well with steamed rice, jeera rice or saffron rice.

Notes:

Add almonds or melon seeds in place of cashews. But note that either will give a unique, different flavor and taste to the gravy.

Omit kasuri methi, if you do not have them or add a light pinch of fenugreek powder.

Feel free to add your choice of vegetables. Keep in mind the cooking time of various vegetables that you want to add. Add veggies which cook longer first and when they are par-cooked, add the vegetables which take shorter time to cook.

Use any colored bell peppers or opt to add a mix of all colored varieties.

Kashmiri red chilies, do not make the dish spicy, but give it a vibrant orange color. For a spicy taste, use dry red chillies that are medium-hot in combination with kashmiri red chilies.

[dilharfoods]

How to Create Restaurant-Style Dishes with Everyday Spices

Craving restaurant-style dishes at home? You don’t need fancy ingredients—just a creative approach to everyday spices. With the right techniques, you can elevate simple meals into gourmet experiences.

Key Spices for a Gourmet Touch: Restaurant-style dishes often rely on bold flavors created by a combination of cumin, coriander, garam masala, and red chilli powder. These staples are the backbone of many Indian dishes and can transform your curries, gravies, and marinades.

Techniques That Make a Difference:

1. Blooming Spices: Heat whole spices like cumin or mustard seeds in oil before cooking. This releases their essential oils, enhancing flavor.

2. Layering Flavors: Add spices at different stages of cooking. For instance, start with turmeric for a base, add garam masala mid-cooking, and finish with a sprinkle of kasuri methi for aroma.

3. Marination Magic: Mix turmeric, red chilli powder, and ginger-garlic paste for a quick marinade. This ensures depth of flavor in proteins and vegetables.

Restaurant-Style Tricks:

1. Use saffron or a pinch of turmeric for vibrant color in biryanis and rice dishes.

2. Add roasted spices like cumin powder to yogurt-based side dishes for a rich, earthy flavor.

3. Finish gravies with a dollop of butter or cream and a dusting of garam masala for a luxurious touch.

Why Choose Dilhar: Dilhar’s premium-quality spices ensure consistency and authenticity, helping you achieve restaurant-like results. From bold garam masala to aromatic kasuri methi, our range guarantees a flavorful experience.

Conclusion: With a little creativity and Dilhar’s everyday spices, you can recreate restaurant-style dishes at home. Experiment, layer, and enjoy gourmet meals without leaving your kitchen!

[ashhaven]

So my original plan (Sundobu jjigae) got ruined by me only having it as a pdf and i didnt want to type it all down (if you want the recipe shoot me .... something and ill figure out how to get it to you)

So instead you get Paneer Makhani but its with Tofu instead of Paneer cus im Vegan

(tsp teaspoon, Tbsp Tablespoon) 250g Tomato, strained 250ml Double Creme (i use whatever vegan cream i find. dont sue me) 2 Tsp fresh ginger, grated(/cut into small bits. grating ginger is a lot of work ok) 1 Tsp Garam Masala 1 Tsp Lemon Juice (Limes also work) 1/2 Tsp Sugar 1 fresh Chili, chopped finely (….just try it a few times ok, im not gonna adjudicate chili wars here) 1 1/4 Tsp Salt 1/4 Tsp strong Chili Powder 1 Tsp Cumin 1 Tsp Kasuri Methi (if desired and acquirable) 400g Paneer (i use Tofu, it works fine and is easier to acquire) Black Pepper 2 Tbsp Butter 1 Tbsp Olive/Peanut oil 1/4 tsp Cumin seeds, whole 2-3 Tbsp Coriandergreen (not nessecary, but good)

Add the Tomatos, Creme, Ginger, Garam Masala, Lemon Juice, Sugar, Chili, 1 Tsp salt Chilipowder, Cumin, and Kasuri Methi into a Bowl and mix Cubed Paneer into another bowl, add 1/4 tsp Salt and pepper (to taste), mix to coat the cubes

Heat Butter, Oil, and Cumin Seeds in a pan on medium heat, add the Paneer cubes and slightly brown on atleast two sides Add Tomato sauce, cook for 5 minutes while slowly stirring, serve decorated with coriander green

I promise this looks a lot more intimidating than it is. its just, you gotta have the spices

So this is an open call to everyone on this site, whats a recipe you love? Loke walk me through makong one of your favorite dishes. This can be meals, snacks, treats. Something incredibly simple, something hella hard to make, but dont skip any details I wanna be able to make it too.

I'm not a very good cook but I'll reblog this with my own easy dish I like making.

[bestrecipesofindia]

Chainsoo Recipe: A Delightful Taste of Indian Cuisine

Indian cuisine is a treasure trove of diverse flavors and dishes, each with a unique blend of spices and ingredients. One such gem is the chainsoo recipe, a traditional dish from the hills of Uttarakhand. Known for its rich taste and hearty texture, chainsoo is a type of lentil curry that is sure to tantalize your taste buds. In this blog, we will explore how to make this delicious dish at home, providing you with all the tips and tricks to perfect the chainsoo recipe.

What is Chainsoo?

Chainsoo is a simple yet flavorful dish made with black gram lentils (Urad Dal) and seasoned with a variety of aromatic spices. It is typically served with rice or roti and is a staple in the Himalayan region, especially in Uttarakhand. The dish is known for its earthy flavor, which comes from the slow-roasted lentils and the signature tempering of spices. Whether you're looking to try something new or explore regional Indian flavors, the chainsoo recipe is a must-try.

Ingredients for the Chainsoo Recipe

Before we dive into the cooking process, let's gather the ingredients required for this flavorful dish. Here’s what you’ll need:

Black gram lentils (Urad Dal) – 1 cup

Onion – 1 medium, finely chopped

Tomatoes – 2 medium, chopped

Ginger-garlic paste – 1 tablespoon

Green chilies – 2, slit

Cumin seeds – 1 teaspoon

Asafoetida (Hing) – a pinch

Turmeric powder – ½ teaspoon

Red chili powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala – ½ teaspoon

Coriander leaves – for garnish

Salt – to taste

Oil or ghee – 2 tablespoons

Water – 4-5 cups (for cooking)

Optional Ingredients:

Kasuri methi (dried fenugreek leaves) – for extra flavor

Lemon – for a tangy twist

How to Make the Chainsoo Recipe

Making chainsoo is easy and requires only a few simple steps. Follow the instructions below for a perfect dish every time:

Step 1: Roast the Urad Dal

The key to making a flavorful chainsoo is roasting the lentils. Begin by dry-roasting the black gram lentils in a pan on low heat until they turn slightly golden and aromatic. This process enhances the flavor and gives the dish its distinct taste. Once roasted, let the dal cool down, then grind it into a coarse powder. The texture of the dal will determine the consistency of the curry, so adjust it according to your preference.

Step 2: Prepare the Tempering

In a heavy-bottomed pan, heat oil or ghee. Add cumin seeds and a pinch of asafoetida (hing). Let the cumin seeds splutter, then add finely chopped onions and green chilies. Sauté until the onions turn golden brown. Next, add ginger-garlic paste and cook for a minute until the raw smell disappears.

Step 3: Cook the Tomatoes

Add chopped tomatoes to the pan and cook them until they soften. This will help in forming a rich gravy base. Now, add turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture for 3-4 minutes, allowing the spices to release their aromas.

Step 4: Add the Roasted Dal

Once the tomatoes are cooked, add the ground roasted urad dal to the pan. Stir the mixture well to combine all the flavors. Pour in water gradually, stirring to form a thick, uniform consistency. Let the dal cook for 15-20 minutes, stirring occasionally to avoid burning at the bottom.

Step 5: Add Garam Masala and Garnish

Once the dal is cooked, sprinkle garam masala over the curry and give it a final stir. Garnish with fresh coriander leaves for a burst of color and freshness. If you like a tangy twist, squeeze a little lemon juice over the top.

Step 6: Serve the Chainsoo

Serve your hot chainsoo with steamed rice or warm roti. The combination of the savory curry with a side of soft rice or roti makes for a comforting meal that everyone will love.

Tips to Perfect Your Chainsoo Recipe

Roast the Dal Well: Roasting the dal is an essential step in the chainsoo recipe, so don’t skip it. The longer you roast, the deeper the flavor.

Adjust the Consistency: If you prefer a thicker consistency, reduce the amount of water. If you like a soupy version, add more water.

Use Ghee: For an authentic taste, cooking the tempering in ghee adds richness to the dish.

Experiment with Spices: While the classic chainsoo recipe uses garam masala, feel free to experiment with other spices like ajwain (carom seeds) or dried fenugreek leaves for added flavor.

Conclusion

The chainsoo recipe is a wonderful dish that brings the authentic flavors of Uttarakhand to your kitchen. By following this simple recipe, you can enjoy a hearty, flavorful meal that is rich in protein and perfect for any occasion. Whether you're new to Indian cooking or a seasoned chef, this dish is sure to impress your family and friends.

For more delicious Indian recipes like this, head over to bestrecipesofindia, your ultimate destination for authentic and easy-to-make Indian dishes. Try the chainsoo recipe today, and discover the flavors of India in the comfort of your home!

[shubhfoodie]

In a large mixing bowl, combine Thalipeeth flour, peanut powder, red chilli powder, ajwain , sesame seeds, kasuri methi, turmeric powder and pinch of asafoetida.

2. Add crushed paneer and gradually add water and knead to form a soft, pliable dough. Cover and let it rest for 10 minutes.

3. Take a small portion of the dough and roll it into a ball. Flatten it between your palms Pat it gently with your fingers to spread it into a circular shape, about 5-6 inches in diameter.

4. Heat a tawa (griddle) over medium heat. Transfer the thalipeeth onto the tawa (you can invert the plastic sheet to place it easily).

5. Drizzle ghee or oil around the edges and cook on medium heat until golden brown spots appear on both sides. Flip carefully.

For Ingredients, click here

[the-chef]

New items I learnt:

Roasted fenugreek seeds powder. ( added to charu type south indian dishes). It has a bitter and savory flavor.

Usage of kasuri methi: dry roast and crush and add towards end or on top of finished dish.

[nischithdelicacies]

How to Make Restaurant-Style Veg Makhan Wala at Home

If you’re looking for a rich, creamy, and absolutely divine Indian curry, Veg Makhan Wala is the recipe for you! This classic dish is a crowd-pleaser, combining the goodness of vegetables with a buttery, tomato-based gravy. Perfect for a family dinner or when you want to impress your guests, this recipe captures the authentic flavors of a restaurant right in your kitchen.

What is Veg Makhan Wala?

“Makhan” translates to butter in Hindi, and true to its name, Veg Makhan Wala is a luscious curry made with butter, fresh cream, and a medley of vegetables. This dish is mildly spiced, making it suitable for all taste preferences, and pairs wonderfully with naan, roti, or rice.

Why You’ll Love This Recipe

Rich and Creamy: The buttery gravy combined with cashew paste and cream gives this dish a luxurious texture.

Nutritious: Packed with colorful vegetables, it’s as healthy as it is delicious.

Versatile: You can customize it by adding paneer, tofu, or even chickpeas.

Restaurant-Style Taste: Follow this recipe, and you’ll never miss ordering it from a restaurant again!

Ingredients You’ll Need

Here’s everything you need to make the perfect Veg Makhan Wala:

Mixed vegetables (carrots, beans, peas, cauliflower): 2 cups

Butter: 3 tbsp

Onions: 2, finely chopped

Tomatoes: 4, pureed

Cashews: 10–12, soaked and blended into a paste

Fresh cream: 4 tbsp

Ginger-garlic paste: 1 tsp

Garam masala: 1 tsp

Red chili powder: 1 tsp

Turmeric powder: ½ tsp

Kasuri methi (dried fenugreek leaves): 1 tsp

Salt: to taste

Fresh coriander: for garnish

Step-by-Step Recipe

1. Prepare the Vegetables:

Wash and chop the vegetables into bite-sized pieces.

Steam or boil them until they are tender but not mushy. Set aside.

2. Make the Gravy Base:

Heat butter in a pan and sauté the onions until golden brown.

Add ginger-garlic paste and cook until the raw smell disappears.

Stir in the tomato puree and cook on medium heat until the oil separates.

3. Add Spices and Cashew Paste:

Lower the heat and add turmeric powder, red chili powder, and garam masala. Mix well.

Add the cashew paste and cook for 2–3 minutes, stirring continuously to avoid lumps.

4. Combine Vegetables with Gravy:

Add the steamed vegetables to the gravy and mix gently to coat them evenly.

Sprinkle Kasuri methi for a burst of flavor.

5. Finish with Cream:

Stir in the fresh cream and cook on low heat for another 2 minutes.

Adjust salt to taste.

6. Garnish and Serve:

Garnish with fresh coriander leaves and a drizzle of cream. Serve hot with naan, roti, or steamed rice.

Tips for the Perfect Veg Makhan Wala

Use Fresh Ingredients: Fresh tomatoes and cream make a big difference in flavor.

Cook the Spices Well: Ensure the tomato puree and spices are cooked thoroughly for a rich and aromatic gravy.

Customize the Veggies: Feel free to add or swap vegetables based on availability or preference.

Pairing Suggestions

Indian Breads: Garlic naan, butter roti, or lachha paratha.

Rice Dishes: Jeera rice or steamed basmati rice.

Side Dishes: A refreshing cucumber raita or a tangy pickle balances the richness of the curry.

Conclusion

Veg Makhan Wala is the epitome of comfort food with a luxurious twist. Whether you’re cooking for a special occasion or simply want to treat yourself to something delicious, this recipe guarantees satisfaction with every bite.

Try this recipe today and experience the magic of Indian cuisine in your home! Don’t forget to share your creations and tag us. 😊

Follow Us for More Recipes: Stay tuned for more authentic and easy-to-follow recipes that bring the essence of Indian flavors to your table. And also don’t forget check out our authentic and natural spices on Nischithdelicacies

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[cookwithnazia]

Daal Makhani Recipe – Rich and Creamy Indian Lentil Dish

Dal Makhani is a flavorful and creamy North Indian dish made with black lentils and kidney beans cooked in a rich, buttery sauce. This comforting dish is perfect with naan, roti, or steamed rice. Here’s how you can make this delicious dal at home. Ingredients: - 1 cup whole black lentils (urad dal) - 1/4 cup red kidney beans (rajma) - 4 cups water (for pressure cooking) - 1 large onion, finely chopped (pyaaz) - 2 large tomatoes, pureed (tamatar) - 1 tablespoon ginger-garlic paste (adrak-lahsun) - 2-3 green chilies, slit (hari mirch) - 1 teaspoon cumin seeds (khada jeera) - 2 bay leaves (tez patta) - 1 black cardamom (badi elaichi) - 1-inch cinnamon stick (dalchini) - 1/2 teaspoon turmeric powder (haldi) - 1 teaspoon red chili powder (laal mirch) - 1 tablespoon coriander powder (dhaniya) - 1/2 teaspoon garam masala - 1/2 teaspoon dried fenugreek leaves (kasuri methi) - 1/2 cup fresh cream - 2 tablespoons butter - 2 tablespoons ghee (clarified butter) - Salt, to taste - Fresh coriander leaves, for garnish Instructions: - Soak the Lentils and Beans: - Rinse the black lentils (urad dal) and red kidney beans (rajma) thoroughly. - Soak them overnight or for at least 8 hours in enough water. - Pressure Cook: - Drain the soaked lentils and beans. - Add them to a pressure cooker with cinnamon, bay leaves, black cardamom, salt, and 4 cups of water. - Pressure cook for 6-7 whistles or until the lentils and beans are soft. Set aside. - Prepare the Masala: - In a large pan, heat the ghee and butter over medium heat. - Add cumin seeds and let them splutter. - Add the finely chopped onions and sauté until golden brown. - Stir in the ginger-garlic paste and green chilies. Sauté until the raw aroma disappears. - Add the tomato puree and cook until the oil separates from the masala. - Spice it Up: - Add turmeric powder, red chili powder, and coriander powder, mixing well. - Cook the masala for a few more minutes, then add salt to taste, garam masala, and dried fenugreek leaves. Stir thoroughly. - Combine and Simmer: - Add the cooked lentils and beans to the pan and mix well with the masala. - Pour in fresh cream and mix. Adjust the consistency by adding about 1 to 1.5 cups of water. - Let the mixture simmer on low heat for 30-40 minutes, stirring occasionally. Add more butter if desired for richness. - Serve: - Garnish with fresh coriander leaves and a drizzle of cream. - Serve hot with naan, roti, or steamed rice. Tips: - Consistency: Adjust the water according to your preference for a thicker or thinner curry. - Slow Simmer: Simmering the dal on low heat enhances its flavor. Nutrition Chart for Dal Makhani (per serving)   • Calories —————— 310 kcal • Total Fat —————— 18 g • Cholesterol ————— 30 mg • Sodium ——————– 400 mg • Total Carbohydrates — 32 g • Protein ——————— 10 g • Sugar ———————— 5 g • Fiber ———————— 8 g Note: These values are approximate and may vary depending on the ingredients used and serving size. Read the full article

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] A savoury, aromatic, and flavourful dish is all you need to recharge yourself. Presenting the Catch Coriander Powder that takes your dish’s tadka to the next level. Add it to your regular meals or special preparations; with this, you will always have a zesty taste garnishing your taste buds. Catch Dhaniya Powder is sourced from the best core spice growing areas of Ramganj & Kota (Rajasthan) which makes your food taste the best. It gives a perfect aroma and colour to dishes making them taste scrumptious. Coriander powder has been a part of Indian cuisine for ages, making it an integral part of daily cooking. Catch Dhaniya Powder not only adds an aromatic taste to your meal but also increases its nutritional value. Catch Ka Koi Match Nahi. 100%. STORAGE INSTRUCTIONS: Keep in a cool & dry place. Keep the material in an airtight container once opened. RICH IN FLAVOUR: Catch Coriander Powder is rich in flavour and taste, a must-have ingredient DISTINCT AROMA & COLOUR: Catch Coriander Powder gives a distinct aroma and colour to dishes SOURCED FROM BEST FARMS: The Coriander (Dhaniya) is sourced from the farms of Ramganj & Kota.; PACKED HYGIENICALLY: Catch Spices are packed hygienically ensuring minimal human contact ALSO TRY: Catch Turmeric Powder, Catch Red Chilli Powder, Catch Jeera Powder, Catch Kasuri Methi, Catch Kashmiri Mirch Powder, Catch Black Pepper Powder & more Material Features: Vegetarian material_features:vegetarian [ad_2]

[iftari]

butter cchicken

cut some tomato

slice red onion (sliced not cubed)

in a medium high heat pot add - chili powder - garlic - ginger - cloves - cinnamon stick - bay leaves - black peppercorns - butter

add water, salt, butter

cover & cook for 15 mins till tomatos are soft

blend everything from pot

in a pan add more butter, kashmiri chili powder, corriander powder

after a min add the blended gravy, heavy cream, and kasuri methi

add cooked chicken for 3-4 mins

for chicken mix: - kashmiri chili - salt - paprika - oil

cut up tomato, onion, ginger, chili

add half a stick of butter and mix up vegetables and add - cumin seeds - butter chicken masala - salt - chili powder - tomato paste

stirring gets the beautiful color

add kasoori methi

add cooked chicken into the pot and then heavy cream

mariniate chicken in tandoori masala, ginger, garlic, yougurt

heat ghee in a heavy pot on medium heat

add onions (5-7 mins)

add ginger and garlic paste and stir so it doesnt burn

add crushed tomatoe with chili powder, corriander powder, cumin powder, and if it bubbles add 1/4 cup of water

remove from heat and add mix to a blender and blend till smooth (may need to add up to 1/4 cup more water)

add oil and then add marinated chicken and cook for 5-6 mins and then add the sauce and heat everything

once eit bubbles adds cream and garam masala and once its a summer add the fenugreek leaves

1lb chicken

2tlbs tandoori masala

1tlbs ginger & garlic paste

1/2 cup yogurt

1 tbls oil sauce

2 tablespoons ghee

1 large onion

1.5tsp ginger & garlic paste

1 can crushed tomato

1tsp chili powder

1.5tsp coriander powder

1.5tsp cumin powder

1/2 cup heavy whipping cream

1/2tsp garam masala

1/4tsp dried fenugreek leaves

[chefilona]

CHEF ILONA: DAL MAKHANI

Lentil Makhani is a popular North Indian dish made with lentils, typically black gram (whole urad dal) or sometimes red lentils (masoor dal), cooked in a creamy, buttery tomato-based sauce. The name "Makhani" comes from the word "makhan," meaning butter, indicating the richness and creaminess of the dish.

Fenugreek: Fenugreek leaves, both fresh and dried are used in cooking. Fresh leaves are known as "methi" in India and are used in curries, flatbreads, and stir-fries. The dried leaves, called "Kasuri Methi," have a more concentrated flavor and are often used to season rich dishes like Dal Makhani or butter chicken.

Key Ingredients:

Lentils (usually black gram or red lentils)

Tomatoes (pureed or finely chopped)

Butter (or ghee) for that rich flavor

Cream (heavy or fresh cream to add a smooth texture)

Spices: Garam masala, cumin, coriander, turmeric, chili powder, and ginger-garlic paste

Fenugreek (Kasuri Methi): A key herb that gives a distinctive aroma

Onions: Used for flavoring, usually finely chopped and sautéed

Dal Makhani

Serves 4

2 cups urad dal (Indian black lentils)

2 tablespoons avocado or neutral oil

1 red onion, finely chopped

2 heaped teaspoons minced ginger

1.5 tablespoons Garam Masala

½ teaspoon Red Chili Powder

1 cup chopped tomatoes in their juices

Salt to taste

2 tablespoons butter

1 tablespoon yogurt

Pinch of salt

Pinch of ground cumin

Pinch of red chili powder

1 teaspoon freshly chopped cilantro

1. Rinse the lentils a few times and soak them in water for 6-12 hours. Drain and cook in an instant pot or

pressure cooker with 4 cups of water on high pressure for 30 minutes. If you don’t have an instant pot, cook the lentils with 4-6 cups of water in a pot with a lid on medium low heat for 4-6 hours like you would beans. If preferred, use drained and rinsed canned lentils.

2. Once the lentils have softened, prepare your masala. Heat the oil on medium high heat until it shimmers. Add the onions and cook for 3-5 minutes until softened. Add the ginger and cook for just a minute until fragrant.

3. Add the spices and cook for a minute until aromatic. Add the tomatoes and cook for 5 minutes sautéing often. Transfer the onion, spice, tomato mixture to the cooked lentils and stir well. At this point, you can add more water to the lentils if you’d like a soupier texture. Add salt to taste and simmer the lentils with the spices for 10 minutes. Stir in the butter.

4. Whisk the yogurt with the salt, cumin, chili and a splash of water until smooth. Drizzle the spiced yogurt onto the lentils, top with fresh cilantro and enjoy.

Lentil Makhani is typically served with rice, naan, or roti, and is often accompanied by yogurt or pickles.

[bageshwar]

The Culinary Delight of Kadhai Paneer: A Flavorful Journey Through Indian Cuisine

Introduction

India's diverse culinary landscape is a testament to its rich cultural heritage and history. Among the plethora of delectable dishes, Kadhai Paneer stands out as a favorite for many, epitomizing the essence of North Indian cuisine. This vibrant dish, made with paneer (Indian cottage cheese) and bell peppers, cooked in a medley of aromatic spices, is a staple in Indian households and restaurants alike.

The Origins of Kadhai Paneer

Kadhai Paneer derives its name from the traditional Indian wok called "kadhai" used to cook it. The kadhai, a thick, deep cooking pot with a round bottom, allows for even heat distribution, making it ideal for sautéing and frying. The dish itself is believed to have roots in Punjabi cuisine, known for its rich, buttery flavors and hearty ingredients.

Punjabi cuisine has always emphasized the use of fresh dairy products, and paneer, a type of fresh cheese, has been a significant component. Kadhai Paneer combines paneer with a robust tomato-based gravy, flavored with freshly ground spices, giving it a unique and irresistible taste.

Ingredients and Preparation

Kadhai Paneer is celebrated for its simplicity and the ability to highlight the natural flavors of its ingredients. Here’s a closer look at what goes into making this delicious dish:

Paneer: The star of the dish, paneer, is a fresh, non-melting cheese that’s rich in protein. It’s cut into cubes and can be lightly fried to give it a golden crust.

Bell Peppers: Typically, green and red bell peppers are used, adding color and a sweet crunch to the dish.

Tomatoes and Onions: These form the base of the gravy, providing a rich and tangy flavor.

Spices: The essence of Kadhai Paneer lies in its spices. Cumin seeds, coriander powder, garam masala, red chili powder, and turmeric are essential. Additionally, dried fenugreek leaves (kasuri methi) add a distinctive aroma.

Kadhai Masala: A unique blend of roasted and ground spices, usually comprising coriander seeds, cumin seeds, and dried red chilies, sets Kadhai Paneer apart from other paneer dishes.

The preparation involves sautéing the onions, tomatoes, and spices to create a thick, flavorful gravy. The bell peppers and paneer are then added and cooked until they absorb the essence of the spices, resulting in a dish that’s both hearty and aromatic.

Cultural Significance and Popularity

Kadhai Paneer’s popularity transcends regional boundaries. It’s a common feature at festive meals, weddings, and special occasions, symbolizing warmth and hospitality. In restaurants, it often headlines vegetarian menus, loved by locals and tourists alike for its rich flavor profile.

The dish has also evolved with time, adapting to modern tastes and dietary preferences. Variations include using different vegetables, adjusting the spice levels, or even substituting paneer with tofu for a vegan option. Despite these variations, the traditional recipe remains beloved for its authentic taste.

Conclusion

Kadhai Paneer is more than just a dish; it’s a celebration of flavors and a reflection of India’s culinary heritage. Whether enjoyed with naan, roti, or rice, its rich, spicy, and tangy profile offers a comforting and satisfying experience. For those looking to explore Indian cuisine, Kadhai Paneer is a must-try, embodying the heart and soul of North Indian cooking.

As you savor each bite of this delightful dish, you’re not just tasting food; you’re experiencing a part of India’s rich tradition and culture, one that has been cherished and passed down through generations.

I hope you enjoy reading this article! If you need more details or have any other requests, feel free to ask.

[sdsmasala]

Fenugreek Methi Powder: A Flavorful and Nutritious Spice

Fenugreek methi powder, derived from the dried and ground leaves of the fenugreek plant, is a culinary staple in many cuisines, particularly Indian. Renowned for its distinct aroma and robust flavor, this spice offers a multitude of benefits, making it a treasured ingredient in both traditional and contemporary cooking.

A Burst of Flavor:

Methi powder imparts a unique, earthy, and slightly bitter taste to dishes. Its aromatic profile adds depth and complexity, elevating the overall flavor experience. Whether used as a base for curries, a seasoning for vegetables, or a finishing touch to breads, this versatile spice can transform your culinary creations.

Nutritional Powerhouse:

Beyond its culinary prowess, methi powder boasts several potential health benefits:

Rich in Iron: Helps combat iron deficiency anemia.

Digestive Aid: May improve digestion and alleviate bloating.

Anti-inflammatory Properties: Contains compounds with potential anti-inflammatory effects.

Blood Sugar Control: Some studies suggest it may help regulate blood sugar levels.

Culinary Applications:

Methi powder is a versatile ingredient that can be used in various dishes:

Indian Cuisine: A cornerstone in curries, dals, and vegetable stir-fries.

Bread and Naan: Adds depth and flavor to flatbreads and naan.

Pickles and Chutneys: Enhances the taste of pickles and chutneys.

Meat Marinades: Creates flavorful marinades for chicken, lamb, or fish.

Incorporating Methi Powder into Your Diet:

To enjoy the benefits of methi powder, start by adding small amounts to your dishes and gradually increase the quantity to your taste. Experiment with different combinations and discover your favorite ways to use this versatile spice.

Whether you're a seasoned home cook or a culinary enthusiast, methi powder is a must-have in your spice rack. Its unique flavor profile and potential health benefits make it an invaluable addition to your kitchen arsenal.

Would you like to explore some recipe ideas using methi powder?

[chaskka]

Paneer Tikka Pizza is a delightful fusion dish that combines the spicy flavors of Indian paneer tikka with the cheesy goodness of pizza. Here’s a recipe inspired by the vibrant flavors you might find at Chaskka Oslo, known for its innovative takes on traditional dishes.

Paneer Tikka Pizza Recipe

Ingredients:

For Paneer Tikka:

Paneer: 200 grams, cubed

Yogurt: 1/2 cup (thick)

Ginger-Garlic Paste: 1 tablespoon

Lemon Juice: 1 tablespoon

Garam Masala: 1 teaspoon

Turmeric Powder: 1/2 teaspoon

Red Chili Powder: 1 teaspoon

Cumin Powder: 1/2 teaspoon

Coriander Powder: 1 teaspoon

Salt: To taste

Oil: 1 tablespoon

Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon

Skewers: Optional (for grilling paneer)

For Pizza Base:

Pizza Dough: Homemade or store-bought (enough for one large pizza)

Olive Oil: 1 tablespoon

For Toppings:

Mozzarella Cheese: 1.5 to 2 cups, shredded

Bell Peppers: 1/2 cup, sliced (red, yellow, and green for color)

Onion: 1/2 cup, thinly sliced

Tomato: 1 medium, sliced

Cilantro: A handful, chopped

For Sauce:

Pizza Sauce: 1/2 cup (store-bought or homemade)

Green Chutney: 2 tablespoons (optional, for extra zing)

Garnish:

Chaat Masala: For sprinkling

Fresh Cilantro: For garnish

Instructions:

Preparing Paneer Tikka:

Marinate Paneer: In a bowl, mix yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric, red chili powder, cumin powder, coriander powder, salt, and kasuri methi. Add paneer cubes and coat them well. Let it marinate for at least 30 minutes.

Cook Paneer:

Grilling: Preheat a grill or oven to 200°C (392°F). Thread the marinated paneer onto skewers and grill for about 10-12 minutes, turning occasionally until slightly charred.

Pan-frying: Heat oil in a pan and cook the marinated paneer on medium heat until slightly charred and cooked through.

Assembling the Pizza:

Preheat Oven: Preheat your oven to 220°C (428°F).

Prepare Dough: Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet.

Spread Sauce: Spread pizza sauce evenly over the base. For an added kick, you can also spread a thin layer of green chutney.

Add Cheese: Sprinkle a generous amount of shredded mozzarella cheese over the sauce.

Top with Vegetables: Distribute bell peppers, onions, and tomato slices evenly over the cheese.

Add Paneer Tikka: Place the cooked paneer tikka pieces on top of the vegetables.

Baking:

Bake: Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.

Finish: Once out of the oven, sprinkle chaat masala and fresh cilantro over the pizza.

Serve: Slice and serve hot.

Tips:

For a Spicier Kick: Add some thinly sliced green chilies to the toppings.

Cheese Variations: You can mix mozzarella with cheddar or use paneer instead of mozzarella for a unique flavor.

Vegetable Options: Feel free to add other vegetables like mushrooms, olives, or corn based on your preference.

Enjoy your Paneer Tikka Pizza with a side of mint chutney or your favorite dipping sauce!

[seoplassy]

The Art of Perfecting Chhole Masala: Tips and Tricks from Indian Chefs

Chhole Masala, also known as chana chhole masala, holds a cherished place in Indian cuisine. Originating from the northern regions of India, this hearty and flavorful dish consists of tender chickpeas simmered in a rich and aromatic gravy. Loved for its bold spices and comforting warmth, Chhole Masala is a staple in households and a favorite at restaurants across the country.

Essential Ingredients

The secret to perfecting Chhole Masala lies in the careful selection and balance of ingredients. Chhole masala, the heart of this dish, is a blend of spices that gives it its distinctive flavor profile. Common spices include cumin, coriander, turmeric, garam masala, and amchur (dry mango powder), each contributing its unique essence to the dish. Alongside spices, chickpeas, onions, tomatoes, and ginger-garlic paste form the base of the gravy, while green chilies add a hint of heat.

Choosing the Right Chickpeas

For the foundation of your Chhole Masala, selecting the right chickpeas is paramount. Opt for dried chickpeas for a more authentic texture and flavor. Before cooking, soak the chickpeas overnight to soften them, ensuring they cook evenly and absorb the flavors of the spices. If time is of the essence, canned chickpeas can be used as a convenient alternative, though the texture may differ slightly.

Spice Blending Techniques

The art of perfecting Chhole Masala begins with mastering the spice blend. To achieve the perfect balance of flavors, freshly ground spices are essential. Grind whole spices such as cumin seeds, coriander seeds, and black peppercorns to release their oils and maximize their potency. Experiment with different ratios of spices to customize the flavor according to your preference, keeping in mind the desired level of heat and complexity.

Cooking Chickpeas Perfectly

Whether using dried or canned chickpeas, cooking them to perfection is crucial for achieving the ideal texture in your Chhole Masala. When cooking dried chickpeas, ensure they are soft but not mushy by simmering them gently over low heat. If using canned chickpeas, rinse them thoroughly to remove excess sodium and preserve their natural flavor.

Flavor Layering

The key to elevating the flavor of Chhole Masala lies in the art of layering. Start by sautéing onions, tomatoes, and ginger-garlic paste until they are soft and fragrant. Add the ground spices and allow them to toast gently, releasing their aromas. Simmer the chickpeas in the flavorful gravy, allowing them to absorb the spices and develop depth of flavor over time.

Balancing Spices and Heat

Achieving the perfect balance of spices and heat is a delicate dance in the preparation of Chhole Masala. Adjust the quantity of spices according to your taste preferences, keeping in mind that garam masala adds warmth while green chilies provide a fiery kick. For those who prefer a milder flavor, reduce the amount of chili powder or omit it altogether, allowing the other spices to shine through.

Secret Ingredients

To add an extra layer of complexity to your Chhole Masala, consider incorporating secret ingredients that elevate the dish to new heights. Kasuri methi (dried fenugreek leaves) imparts a subtle bitterness that enhances the overall flavor profile, while yogurt adds creaminess and tanginess to the gravy. Experiment with these ingredients to discover your own signature twist on this classic dish.

Regional Variations

Across the diverse culinary landscape of India, regional variations of Chhole Masala abound, each showcasing unique ingredients and techniques. From the robust flavors of Punjabi Chhole to the tangy sweetness of Kolkata Chholar Dal, explore the rich tapestry of regional Chhole Masala recipes and adapt them to suit your palate.

Accompaniments and Serving Suggestions

To complement the robust flavors of Chhole Masala, serve it with a variety of accompaniments that enhance the dining experience. Steamed rice, fluffy naan, or crispy bhaturas provide the perfect canvas for soaking up the flavorful gravy. Garnish with fresh coriander leaves and a squeeze of lemon juice for a burst of freshness.

Making Chhole Masala Vegan or Vegetarian

For those following a vegan or vegetarian diet, Chhole Masala can be easily adapted to suit your dietary preferences without compromising on flavor. Substitute ghee with vegetable oil and yogurt with plant-based yogurt to create a delicious plant-based version of this beloved dish.

Time-Saving Tips

In today's fast-paced world, time-saving tips can be a lifesaver in the kitchen. Prep ingredients in advance and store them in the refrigerator for easy assembly when cooking. Utilize pressure cookers or instant pots to expedite the cooking process without sacrificing flavor or texture.

Perfecting the Gravy

The hallmark of a well-made Chhole Masala lies in its luscious gravy, which should be thick and velvety without being overly dense. To achieve the perfect consistency, simmer the gravy uncovered to allow it to reduce and thicken naturally. If the gravy is too thin, add a slurry of cornstarch or cooked chickpea flour to thicken it to your desired consistency.

Storing and Reheating Chhole Masala

To enjoy the flavors of Chhole Masala for days to come, store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, gently warm the Chhole Masala on the stovetop or in the microwave, adding a splash of water if needed to prevent it from drying out.

Troubleshooting Common Issues

Encountering common issues when preparing Chhole Masala is not uncommon, but with a few simple tips, you can overcome them with ease. If your Chhole Masala is too spicy, add a dollop of yogurt or a dash of lemon juice to mellow the heat. For a lackluster flavor, adjust the seasoning with additional spices and salt to taste.

In conclusion, mastering the art of perfecting Chhole Masala is a journey that requires patience, skill, and a deep appreciation for the rich culinary heritage of India. With these tips and tricks from Indian chefs, you'll be well on your way to creating Chhole Masala that delights the senses and brings joy to every meal. So why wait? Roll up your sleeves, gather your spices, and embark on a culinary adventure with Garni Foods' exquisite Chhole Masala blend.