#pure fenugreek oil

[digiaarnav]

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[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[philsminecraftpajamas]

ok while cleaning out my backpack i found a recipe that a church teacher gave me for butter chicken. he supposedly makes the second best butter chicken in utah county (and it is very good) but he was also kind of transphobic and an asshole so heres his secret recipe if anyone wants to steal it and make delicious chicken out of spite:

seminary butter chicken

chicken:

1 lb boneless skinless chicken (thigh is best)

1/2 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger (paste or minced)

1 tbsp garlic (paste or minced)

1 tbsp red chili powder

1 tbsp salt

oil to pan fry

gravy:

2-3 tbsp oil

1 medium-large onion, roughly cut

2-3 medium tomatoes, roughly cut (or 1 28 oz can stewed tomatoes)

1/3 cup cashew nuts

1 tbsp garlic (paste or minced)

1 tbsp garam masala powder

4 tbsp granulated sugar

2 tbsp white vinegar

2 tsp chili powder (optional)

5 tbsp butter

3 tbsp heavy cream

salt to taste

2 tsp kasoori methi or fenugreek leaves (optional)

* if cooking on cast iron or skillet - cut chicken into bite size pieces. if cooking on bbq grill, leave chicken in large breast or thigh

* marinate chicken with yogurt, lemon juice, ginger paste, garlic paste, red chili powder and salt. set aside, overnight if possible.

* pan fry onions on high heat until caramelized, add tomatoes and cashews

* add garlic, garam masala powder, sugar, vinegar, and chili powder. mix evenly and let it simmer on medium-low heat for 10-15 minutes, stirring every few minutes until cashews are soft.

* blend onion/tomato/cashew into a fine puree

* cook the marinated chicken pieces until no pink appears. if using a skillet, cook in batches so meat does not boil in its own juices. otherwise, cook on bbq grill, let rest 5 minutes, then cut to small pieces

* add blended puree back into pan (strain to remove tomato seeds)

* combine puree, cooked chicken, butter, cream, and kasoori methi in large pan and let simmer for 8-12 minutes

* garnish with cilantro if desired

* serve with basmati rice and/or naan bread

[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.

[deliciously-vegan]

Indian-inspired Empanadas

[[MORE]]

1 tbsp butter-flavoured coconut oil 1 white onion, peeled and chopped

1 tsp garlic paste 1 tsp ginger paste ¼ tsp chili flakes

2 medium-sized tomatoes, diced 1 can (540 ml) chickpeas, drained and rinsed thoroughly 1 block firm tofu, crumbled 1 tbsp cumin 1 tsp coriander 1 tsp turmeric 1 tsp fenugreek powder 1 tsp curry 1 tsp garam masala 1/2 tsp black salt 2 tbsp tamarind paste 1 tbsp cilantro paste 1 tbsp pure maple syrup 1 tsp chili paste 1 tsp sea salt 1/4 tsp asafoetida (optional) 1/4 tsp black pepper

Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add the garlic paste, ginger paste and chili flakes and sauté for another minute or two.

Stir in the tomatoes, chickpeas, tofu, cumin, coriander, turmeric, fenugreek, curry, garam masala, and black salt. Cook for about 5 minutes, stirring frequently.

Stir in the tamarind paste, cilantro paste, maple syrup, chili paste, sea salt, asafoetida, and black pepper. Cook for another few minutes. Remove from heat and allow to cool.

Dough

4 cups all-purpose flour 2 tbsp cane sugar 1/4 tsp turmeric

1 cup cold salted vegan butter

1 cup cold water

In a large glass mixing bowl stir together the flour, sugar and turmeric.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Assembly

Preheat oven to 425 degrees F. Line two large cookie sheets with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Yields; about 2 dozen empanadas.

[foodforhubby]

Chicken handi

Stove 1:

1/2 cup oil

2 tbl ginger garlic paste each

1 cup chopped onions - brown

Crushed and roasted coriander - 3 tbl

Red chilli powder - 3 tsp

Crushed and roasted cumin - 2 tsp

Garam masala - 1 tsp

Black pepper- 1 tsp

Turmeric - 1/2 tsp

Salt - 2 tsp

Cook

Add yogurt 1/2 cup and cook

Tomato puree 1 cup and cook

Stove 2:

1/2 cup oil

6 cardamon

2 lbs Chicken boneless cube

Cook till almost done

Yogurt 4 tbls

Cook till oil separates

Combine:

Add puree to chicken

Cook till oil seapartes

Add 4 tbl water

Cook till oil separates

Crushed roasted coriander 1 tbl

Dry fenugreek 1 tbl

Garam masala 1 tsp

Heavy whipping cream 1 cup

Cover cook low heat 5 mins

[nbula-rising]

Vegetable Balti Prep Time10 mins Cook Time55 mins Total Time1 hr 5 mins Servings: 4

Ingredients

For the spice mix: 3/4 teaspoon coriander seeds or use ground coriander 1/2 teaspoon nigella seeds or use 1 teaspoon dried onion flakes 1/4 teaspoon cumin seeds or use ground cumin 1/2 teaspoon ground cardamom 1/4 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds 1/8 teaspoon cinnamon 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/2 teaspoon cayenne

For the curry: 2 teaspoons oil 1 cup (160 g) thinly sliced red onions 4 cloves garlic minced 1/2-inch (4 g) ginger minced 1 red bell pepper sliced or use a mix of red and green 1 cup (100 g) cauliflower florets 1 cup (140 g) cubed sweet potato or butternut squash 1 cup (96 g) sliced mushrooms 2 tomatoes chopped small 8-ounce (226.8 g) tomato puree canned also called tomato sauce depending on the brand. Use unseasoned 1 cup (250 ml) water 3/4 teaspoon salt

Instructions Grind the spices in a spice grinder and set aside. In a baking dish, add the oil, onion, garlic, and ginger and the spice mix and mix well, and spread it around. Bake at 400 degrees Fahrenheit (205 c) for 9-11 minutes or until the onion is translucent. Then add in the veggies, tomatoes, tomato puree, salt, and water and mix well. Then put the dish back in the oven to bake for 35-45 minutes. Cover the dish after the first 20 minutes so that the edges don't burn too much. Check if the cauliflower and sweet potato are cooked to preference. Otherwise, bake a little bit longer. Remove from the oven. Garnish with cilantro and lime juice and serve with Roth flatbread, naan or rice To make this on stovetop: Heat oil over medium heat in a large skillet. Combine onion garlic ginger and spices and cook until golden. Add tomatoes and cook for a few mins until tender, add the purée, salt, veggies and 1/4 cup water. Cover and cook until veggies are tender (14-17 mins). Stir occasionally. Taste and adjust flavor. Add more water or some creamy milk to adjust consistent if needed, bring to a boil then take off heat.

Notes To make this creamy, you can use 1 cup of full fat coconut milk instead of water. You can also add in protein like cubed tofu or chickpeas.

[fibing-and-vibing]

Fibromyalgia hair care, hair loss prevention edition:

I’ve struggled with hair loss for years, long before receiving my diagnosis. For a long time I thought it was purely due to anxiety, which is definitely a factor. But anyways, over the years I’ve come up with some strategies for preventing hair loss, as well as encouraging new hair growth which is equally important imo. Both stem from having a healthy scalp. I’ll list my tools and products here, as well as my routine for using them properly. My hair is extremely fine, and has so little texture it slips out of hair ties; this almost has a horseshoe effect though where it goes round the bend and has a lot of the same issues as very textured hair in terms of breakage, tangling, etc. so if you have textured hair, some of these techniques and/or products may work for you, but I can’t say for sure.

Tools:

Wide-tooth comb

Scalp massager

Bonnet/head scarf, and/or hair ties

Microfiber cloth

Products:

Bar shampoo (I use JR Liggets)

Deep conditioner (I use Trader Joe’s coconut hair mask)

The Ordinary - Multi-Peptide Serum for Hair Density

Aloe vera gel, no fragrances or other unnecessary additives (I use Lily of the Desert)

Hair oil (I’m currently using Virtue - Healing Oil bc I got a free sample of it lol, but any kind will do tbh)

Hair mask (I get mine from the Henna Guys, equal parts of their Fenugreek & Reetha Powder to prevent hair loss, and their Brahmi & Bhringraj Powder for hair growth)

Dry shampoo (I have a powdered one also from the Henna Guys for daily use bc it has no unnecessary additives, but I also use a regular aerosol one like Batiste if I’m going out)

Daily Routine:

Every night before bed, start by gently brushing your hair. If your hair is wet at all, use a wide tooth comb to avoid snagging tangles.

Fill a dropper’s worth of the Ordinary serum - squeeze half into your palm, and the other half directly onto the problem areas of your head (I do the crown.) Make sure not to touch the dropper to your skin or hair though, don’t want to contaminate it! Just hover above.

Using your finger of your other hand, apply the serum directly onto any other problem areas (I do my hairline and temples.) Gently rub in where you dripped onto your scalp as well.

Squeeze some aloe into your palm with the serum, and mix them together with the finger of your other hand. Rub your hands together, and apply the mixture evenly throughout your scalp. You can go back in with more aloe too if you want, your hair should be pretty saturated. It might seem like this will make your hair look greasy in the morning, but it’s actually the opposite, it acts kind of like a natural dry shampoo and prevents your scalp from producing unnecessary oil. (I discovered this by accident when I had a scalp sunburn, so it’s also great to do if you’ve been out in the sun at all lol.)

Put a few drops of hair oil into your palm. Rub your hands together, and smooth it into the length of your hair in downward strokes, but starting at the bottom and reaching closer too your scalp each time. Run any remnants through the hair at your scalp, a little will keep it healthy but a lot will make it greasy here.

Use the scalp massager all over your head, gently; this should feel really nice. Focus on problem scalp areas, as well as pressure points if you get frequent headaches (bonus for helping with that too lol.)

Put on your powdered dry shampoo, while your hair is still “damp” from the aloe. Brush your hair from scalp to tip with the wide tooth comb until you feel like everything is fairly evenly distributed.

Put your hair up in a clippy or something while you go about the rest of your nighttime routine (I do hair care > journaling > night meds > light yoga > teeth > skincare > bed.)

At bedtime, protect your hair with a bonnet or headscarf, should be silk or satin. Bonnets have been a huge thing in the Black community for ages, but really everyone (especially people with delicate hair of any kind) should get into them! They prevent your hair from getting pulled on by the friction that’s naturally created between your head and pillow while you sleep. It also keeps all those products we just applied on your head all night instead of your pillow. You’ll also notice it’s better for your skin; it keeps the hair products and skin products separate so they both stay clean. You’ll notice less hair loss AND fewer breakouts.

If you really don’t want to wear a bonnet or scarf, or if you’re staying over somewhere etc, the next best option is to put your hair in one or two braids. This at least does some work to prevent pulling and keep it off your face.

Weekly Routine:

Before washing, use a hair mask. This is a great chance to let products really soak into your scalp and hair shafts. The ones I use are all natural, traditional ingredients. Your hair will be softer, stronger, and shinier, but not from any residue left behind, just because it’s healthier.

I only wash my hair once a week, maybe twice if I’m going somewhere. The less you can wash your hair, the better. There is a transition period, but your hair really does adjust to not being washed as often. It’s important for scalp health not to be over-washed because it’ll start producing an excess of oil, and then you’ll just have to keep washing it, which keeps creating stress on your hair and pulling more out. A shampoo bar is a really easy and effective way to get the right amount of shampoo right where you need it; just rub it directly on your head and lather up. (The JR Liggets bar also has very limited ingredients, all natural, and as a bonus is sustainable bc no plastic.) Once you work the shampoo through your scalp and down to your ends with your fingers, grab your same scalp massager and use it too. (Be careful not to cause tangles though! Tiny gentle circular movements.)

Since you’re not conditioning your hair as often, you should use a deeper conditioner and leave it on for as long as the packaging says.

When you’re out of the shower, carefully use the wide tooth comb. Avoid products like detanglers, because they leave a residue on your hair and you’ll just end up having to wash it more often again. You shouldn’t need them if you deep conditioned. To dry your hair, gently scrunch it with the microfiber cloth. Don’t rub, we don’t want friction, but the microfiber will be able to absorb a lot of water without damaging your hair. From here, you can air dry it or put it into rollers if you want to add a natural curl/style. Avoid hair dryers and curling/straightening irons as much as possible; unfortunately heat is one of the worst things for hair and scalp health.

Other Notes:

When you’re outside, especially in summer, wear a hat as much as you can! Fibromyalgia and other chronic conditions can make you extremely sensitive to sun exposure, and hair isn’t enough to stop the UV rays. Your scalp with be a lot healthier if you protect it from the sun as often as you can. You can also use a parasol etc.

Try to avoid adding other styling products, because again you’ll just end up having to wash more often. But the aloe can be used as a natural gel, and the dry shampoo can be used as a volumizer.

Limit additives in your products as much as you can; all the specific ones I’ve listed here are a good start. The fewer ingredients, the fewer chances there are that you’ll have a bad reaction which could lead to a flare up.

Once again, I can only say for certain that these tips work on my specific hair type (fine, delicate, no texture,) and since every person is different some amount of trial and error will be involved to figure out what works best for you. But never give up, you deserve to put energy into having healthy and beautiful hair. I wish someone had told me any of this instead of spending years trying to figure it out alone, so I hope maybe someone can read this and save themselves some trouble lol. Remember, patience and consistency are key. It does take time and energy, but if you can spare a little for yourself each day or as often as possible, it’ll save you effort in the long run. Having a routine in general is very beneficial to your mental health, which makes you less stressed/anxious, which is already helping your hair too <3

[digiaarnav]

Discover the amazing fenugreek oil benefits for hair! This natural oil, extracted from fenugreek seeds, is packed with nutrients to strengthen your hair, promote growth, and add shine. Whether you are struggling with hair loss, dandruff, or dryness, fenugreek oil is the perfect solution for you. Use it as a scalp massage, hair mask, or overnight treatment to get shiny, smooth, and healthy hair. Try it today for naturally beautiful hair!

[warvariations]

i guess i worded that a bit inaccurately :( sorry! my main concern is growing new hair really, i don't care that much about length. i did in fact get rid of the damaged hair a while ago! just feel like i lost a lot of density due to taking bad care of it -- maybe just being hugely stressed -- and haven't been able to get it back. i might have some mild seborrheic dermatitis on my scalp which is why i think not washing it properly might've had something to do with it too. thank u for the tips though! english isn't my 1st language so i'm just now realizing how ambiguous "hair growth" sounds haha. xx

Ohh no worries!! Once a month I use a ketoconazole shampoo to get rid of dht buildup and that's what people generally use for seborroic dermatitis, my partner has it and he uses it once a week to keep it from getting bad but he's gonna go to a dermatologist soon to see what else can be done.

For hair growth: amla oil, fenugreek oil, castor oil, bhringraj oil. You can buy them on amazon from the seller R. V. Essential. Use these as carrier oils and add a few drops of rosemary, mint, basil or lavender essential oil. I mix all of these together into a small bottle so I don't have to do it every time but you can start with amla and rosemary oil or whichever combo is most easily available to you. To be honest I don't know if any of this actually helps, my hair grows slowly and I don't have a lot of it, but oiling definitely helps my scalp be less dry plus I trust Ayurveda. The thing that actually made my hair look the best/fullest was to stuff myself with food till I felt sick every day :D

Oh and also henna, it makes yr hair strands thicker because it binds to the keratin and stays there forever. Just make sure it's 100% pure. It also helps w my winter flaky scalp.

Also I found that the lysine capsules that I take for herpes make my nails grow like crazy so I assume they're making my hair grow too but I don't notice that bc I don't have a mirror haha. I actually never see my hair unless I go to Athens which is one of the reasons why it feels so annoying. All of this work to never ever see it other than for a few minutes in a restaurant toilet every now and then. I have a tiny tiny mirror that I use to style it but I cannot se my whole head in it. It's crazy how I've been living I can't wait to move to a real house.

Good luck!!

[gdcspices]

Essential Spices Every Kitchen Needs for Flavorful Dishes

The secret to savory dishes that tickle your taste buds and have your guests wondering lies in an adequately supplied spice rack. Spices add depth and flavor to foods from all kinds of cuisine, making them a necessity in the preparation of almost any dish. Whether a novice cook or a professional, here are some essential spices to have at arm's reach for the right touch in your meals.

1. Turmeric (Haldi) Turmeric is one of the most popular spices in Indian cooking. Known for its vibrant yellow color, it’s used in a variety of dishes, from curries to soups. Turmeric is also known for its medicinal properties, providing anti-inflammatory benefits. A pinch of turmeric can add warmth and richness to any meal. GDC Spices offers pure turmeric powder that brings a rich taste to your curries, rice, and soups.

2. Cumin (Jeera) Cumin has a strong, earthy flavor and is used in a lot of Indian, Middle Eastern, and Mexican cuisines. Whether whole or ground, cumin gives curries, soups, and stews a rich, savory flavor. It is one of the spices that combines well with many others, making it an indispensable item in any kitchen. GDC Spices delivers fresh, aromatic cumin that works wonders in your recipes.

3. Coriander (Dhania) Coriander seeds have a mild citrusy flavor, and ground coriander imparts a subtle sweetness to dishes. The seeds are also used to enhance the texture and flavor of pickles and chutneys. It is a staple spice in both Indian and Mediterranean cuisines, offering balance and depth to any dish. Choose GDC Spices for high-quality coriander that keeps your dishes flavorful.

4. Red Chili Powder (Lal Mirch) Red chili powder is a must-have for all those who love heat. It can add a kick to any dish, be it a curry, stew, or grilled meat. The heat in red chili powder varies, so use it according to your taste preferences. It also adds a rich red color to dishes, making them more visually appealing. GDC Spices’ red chili powder is made from carefully selected and stem-cut chilies, ensuring consistent heat and flavor.

5. Fenugreek (Methi) The flavor of the seeds is rather bitter but, in moderate amounts, will add something unusual to any dish. They balance out other spices if used sparingly and offer earthiness. Indian food uses this much to give a flavoring to curries, dals, and spice mix garam masala. Even the leaves of the fenugreek are used as a part of cooking where an aroma would be added. GDC Spices ensures that their fenugreek retains its authentic taste and aroma.

6. Garam Masala Garam masala is a spice mix of several ground spices, and one of the most important spice mixes in Indian cuisine. Generally made from cumin, coriander, cardamom, cloves, and cinnamon, garam masala is added towards the end of cooking to provide a rich, aromatic flavor. It can be sprinkled on curries, stews, and even sprinkled over rice for an extra burst of flavor. GDC Spices offers an authentic blend of Garam Masala that’s perfect for all your culinary experiments.

7. Mustard Seeds (Sarson) Mustard seeds are used in Indian cooking widely, especially in pickles, dals, and tadkas. When heated in oil, they pop and give a pungent aroma to the dish, making it spicy. They are also used for tempering dishes, giving them a unique flavor profile. GDC Spices provides high-quality mustard seeds that enhance your meals beautifully.

8. Cardamom (Elaichi) Cardamom is a fragrant spice with a hint of sweet, floral flavor. It is used in both savory and sweet dishes, from pilafs to desserts like kheer and chai. The small green pods contain seeds that release a strong flavor when crushed. Cardamom is also part of many spice blends, including garam masala. GDC Spices, you can enjoy the freshness of premium-grade cardamom in your recipes.

9. Cloves (Laung) Another warm spice is cloves, adding warmth and depth to food. These tiny, fragrant flowers are often used in rice, meat dishes, and spice blends. The powerful flavor should be used sparingly, but when added correctly, they make a dish incredibly fragrant and flavorful. 10. Black Pepper Being one of the most widely used and versatile spice black pepper can be used as seasoning in salads, soups, or meats, black pepper adds a robust flavor. GDC Spices offers freshly ground black pepper for a sharper and more defined taste.Why Choose GDC Spices? Quality matters when it comes to spices. GDC Spices brings you authentic, pure spices that are good for making delicious meals. From the freshest turmeric to aromatic garam masala, Buy GDC Spices to ensure your dishes are flavorful and full of life. With their carefully selected and processed spices, every meal becomes a delightful experience.

[dilharfoods]

How to Use Spices to Reduce Oil and Salt in Cooking Spices

Reducing oil and salt in your cooking doesn’t mean compromising on flavor. Spices are your best allies in creating dishes that are delicious and healthy. With their ability to enhance taste, aroma, and texture, spices make low-oil and low-salt meals exciting and satisfying.

Flavor Amplification with Spices:

Spices like cumin, coriander, and turmeric are natural flavor enhancers. Adding these to your recipes minimizes the need for excessive salt or oil. For example, cumin's warm, nutty taste can elevate soups and stir-fries, while turmeric's earthy flavor adds depth to curries and lentils.

Using Heat and Aromatics:

Dry roasting spices such as mustard seeds or fenugreek before adding them to your dish enhances their natural oils, making the flavors more pronounced without needing extra cooking oil. Similarly, spices like garlic and ginger can be sautéed in minimal oil to build a flavorful base.

Salt Alternatives in Spice Blends:

Blends like chaat masala or pani puri masala contain tangy ingredients such as amchur and black salt, which mimic the salty taste while using less sodium. This makes them a great choice for salads, snacks, and chutneys.

Why Choose Dilhar:

Dilhar Spices are designed to bring out the best in your dishes with minimal additives. Our pure and potent turmeric, cumin, and other spices deliver maximum flavor, helping you cook healthier meals without compromising on taste.

Conclusion:

Cooking with less oil and salt doesn’t have to be bland. By creatively using spices, you can prepare meals that are vibrant, flavorful, and nourishing. Trust Dilhar Spices to make your low-oil and low-salt dishes taste exceptional!

[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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[deliciously-vegan]

Fenugreek Bliss Balls

[[MORE]]

1 cup cashews 1 cup pistachios 1 cup coconut flakes 1 cup dates, pitted and chopped 1/2 cup white sesame seeds 1 tbsp fenugreek powder 1 tsp ginger 1 tsp fennel seed powder 1 tsp cardamom 1 tsp cinnamon 1/4 tsp sea salt

1/2 cup cashew (or almond) butter 1/2 cup pure maple syrup 1 tbsp butter-flavored coconut oil, melted 1 tsp pure vanilla extract 1 tsp pistachio extract (optional)

Black sesame seeds for rolling

Place the; cashews, pistachios, coconut flakes, dates, sesame seeds, fenugreek powder, ginger, fennel seed powder, cardamom, cinnamon, and sea salt in a food processor. Process until crumbly.

Add the; cashew butter, maple syrup, melted coconut oil, vanilla extract, and pistachio extract. Process again until you have a well-combined sticky mass.

Transfer batter to a large glass mixing bowl and place in fridge to chill, for at least one hour.

Remove from fridge and, with clean damp hands, form golfball-sized balls with batter. Roll balls in black sesame seeds. 

Serve.

Store in fridge. (Can also be frozen.)

[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

[parfindeepices]

How Butter Chicken is Made in Restaurants: Chef Tips and Secrets

Butter chicken, also known as murgh makhani, is a beloved North Indian dish that has become an icon of Indian cuisine globally. Known for its creamy, spiced tomato-based sauce and tender pieces of chicken, butter chicken is both rich and aromatic. However, the butter chicken served in restaurants often has a more nuanced, complex flavor compared to homemade versions. Here, we’ll dive into how chefs in top restaurants prepare this classic dish, from the secrets of marination and grilling techniques to the finishing touches that make all the difference.

Menu du Restaurant Indien Parfin d’Épices

The Art of Marination

The foundation of a good butter chicken begins with the marination. In restaurants, the chicken is usually marinated twice to allow flavors to penetrate deeply, creating a juicy, tender texture.

The First Marination: In the first step, boneless chicken pieces are marinated with basic ingredients like salt, lemon juice, and sometimes a touch of garlic. This initial marination is essential to tenderize the chicken. Lemon juice’s acidity helps break down the chicken’s fibers, making it softer and more receptive to the second round of flavors.

The Second Marination: Once the initial marination is complete, the chicken is marinated again with a more complex mix of spices and yogurt. Yogurt acts as a natural tenderizer, while ingredients like ginger, garlic, garam masala, turmeric, and red chili powder create layers of flavor. Kasuri methi, or dried fenugreek leaves, is often added as well, lending a slightly bitter, smoky taste that balances the richness of the sauce.

Restaurant chefs often let the chicken marinate for 8–12 hours (or even overnight) to allow the spices to penetrate fully. This extended marination not only ensures tenderness but also enhances the dish’s depth of flavor.

The Importance of Grilling the Chicken

Once marinated, the chicken is typically grilled before being added to the sauce. This step is crucial, as it imparts a smoky, charred flavor that contributes to the complexity of the final dish.

Using a Tandoor Oven: Traditional butter chicken is prepared in a tandoor, an Indian clay oven that reaches very high temperatures. The intense heat of the tandoor sears the chicken quickly, sealing in the juices and giving it a smoky flavor. The natural oils released from the chicken caramelize slightly on the outside, adding a mild crispness while the inside remains tender.

Alternative Grilling Techniques: For restaurants that don’t have a tandoor, chefs might use a high-temperature grill, a grill pan, or even a broiler. These methods can approximate the effect of a tandoor oven. Some chefs add a dash of mustard oil or ghee to the grill pan to enhance the smokiness and give the chicken a similar depth of flavor.

Achieving the Right Char: Whether in a tandoor or on a grill, it’s important to cook the chicken just enough to get a good char without drying it out. Overcooking the chicken will make it tough, and undercooking can lead to blandness when it’s simmered in the sauce. Experienced chefs know to balance the cooking time, ensuring that the chicken is slightly undercooked on the grill since it will cook further in the sauce.

Building the Creamy, Rich Sauce

The sauce is the heart of butter chicken, and its rich, smooth texture and balanced flavors are what set restaurant versions apart from homemade ones. The sauce generally consists of tomatoes, butter, cream, and a blend of spices.

The Right Tomatoes: In restaurants, chefs usually prefer ripe, fresh tomatoes for their sweetness and acidity. Some chefs even add a small amount of tomato paste to intensify the flavor. Pureed tomatoes are cooked down slowly, allowing the natural sugars to caramelize, giving the sauce a deeper, richer flavor.

Cooking the Masala Base: To start the sauce, chefs sauté onions with ginger and garlic until golden brown. This masala base serves as the backbone of the dish, providing complexity and warmth. Next, ground spices like coriander, cumin, and red chili powder are added to release their aroma and oils, followed by the tomato puree, which is simmered to thicken and concentrate the flavors.

Adding Butter and Cream: As the sauce reduces, butter is added generously to give it a creamy, velvety texture. Many chefs add the butter gradually, allowing it to melt and incorporate fully into the sauce. The final touch is a generous pour of fresh cream, which rounds out the flavors, giving the sauce its characteristic richness.

Kasuri Methi: One of the defining ingredients in restaurant butter chicken is kasuri methi. These dried fenugreek leaves have a slightly bitter, herbal note that enhances the sauce’s complexity. Kasuri methi is typically crushed between the fingers and added towards the end of cooking, ensuring its flavor remains potent.

Simmering the Chicken in the Sauce

Once the sauce has reached the right consistency, the grilled chicken pieces are added. Chefs let the chicken simmer in the sauce briefly to absorb the flavors without overcooking. This allows the sauce to coat the chicken, creating a luscious, flavorful dish.

Balancing the Sauce’s Consistency: Achieving the perfect consistency for butter chicken sauce is crucial. It should be thick enough to coat the chicken but not so thick that it’s heavy or cloying. Some chefs add a splash of water or chicken stock to thin out the sauce if necessary, while others rely on slow cooking to achieve the ideal consistency.

Adjusting Seasonings: Restaurant chefs often taste the sauce at multiple stages, adjusting salt, chili powder, and garam masala to ensure a balanced flavor. A dash of sugar is sometimes added to enhance the natural sweetness of tomatoes, balancing the richness of the cream and butter.

Finishing Touches: To finish, chefs garnish the butter chicken with a swirl of cream, a small piece of butter, and a sprinkle of fresh cilantro for added freshness and visual appeal. This final flourish not only enhances the flavor but also gives the dish a restaurant-quality presentation.

Serving Butter Chicken with the Right Accompaniments

Butter chicken is traditionally served with naan or basmati rice, as these accompaniments help to soak up the sauce and balance the dish’s richness. Many restaurants make their own naan in a tandoor oven, ensuring it’s soft on the inside and slightly crisp on the outside. Basmati rice, with its delicate aroma and fluffy texture, is another popular choice, often cooked with whole spices like cloves and cardamom to add an extra layer of flavor.

Pro Tips from Chefs for Perfect Butter Chicken at Home

If you’re inspired to recreate restaurant-style butter chicken at home, consider these tips from professional chefs:

Use fresh, whole spices and grind them yourself for more vibrant flavors.

Marinate the chicken for at least 8 hours to allow the spices to penetrate fully.

Use a hot grill or broiler to get that perfect char on the chicken.

Cook the sauce on low heat, allowing the flavors to develop slowly.

Add kasuri methi and fresh cream at the end to elevate the sauce’s depth and aroma.

By following these steps and incorporating the techniques that chefs use in restaurants, you can achieve the same rich, complex flavors at home that make butter chicken a favorite in Indian cuisine.

Discover the True Taste of Butter Chicken with Parfindee Spices

If you’re craving authentic, rich butter chicken and looking for an unforgettable dining experience, visit Parfindeepices, the top destination for butter chicken Waterloo and authentic Indian flavors. As a leading Indian restaurant, Parfindee Spices combines tradition with fresh ingredients, giving you the taste of India right in the heart of Waterloo. Experience the finest restaurant indien Belgique has to offer and explore a menu full of carefully crafted dishes that highlight the best of Indian cuisine. Join us at Parfindee Spices, one of the premier restaurants à Waterloo, for a truly memorable meal.

Menu du Restaurant Indien Parfin d’Épices