Saturday, 21 December 2019

How to make Dum Aloo Recipe

How to make Dum Aloo Recipe 

About Tawa Paneer Tikka Recipe it's an honest idea to serve a starter like Tawa Paneer Tikka, which you'll easily grill on a tawa, no need of oven or tandoor for this. What makes this Tawa Paneer Tikka recipe really special is that it's cooked on a Tawa.

this is often often often often often often extremely relevant in an Indian context because the penetration of grills, microwaves and owens remains under 5% of the population. The tawa on the other hand is found in most Indian households. Paneer recipes are how loved dish of vegetarians and paneer tikka is extremely popular among paneer recipes.

Paneer tikka recipe are often used as a starter and is even enjoyed as a main dish. Other popular paneer recipes include paneer do pyaaza, paneer butter masala, palak paneer, paneer veg momos.
BetterButter gives this Tawa Paneer Tikka recipe a huge thumbs up! ngredients to make Tawa Paneer Tikka 400 gms-

Paneer (Cottage Cheese
1 1/2 cup- Curd Salt to taste
1/2 teaspoon- Red Chilly powder
1/2 teaspoon- garam Masala powder
1 tablespoon- chat Masala
1/4 teaspoon- Cumin powder
1/2 teaspoon- tandoori Masala
2 tablespoon- juice
5 tablespoon- oil or Butter
1 pinch red coloring
2 green Capsicums cut it into
2 inches cubes
1 large Onion cut from the side in
2 inches cubes
10 skewer sticks the thanks to make Tawa Paneer Tikka cut paneer(cottage cheese) into
2 inches cubes Mix all the masalas n powders during a bowl with curd and lemon (salt, red chilly powder,
garam masala powder, chat masala, tandoori masala, cumin powder, red food colour) Now add paneer (cottage cheese) into this mixture and marinate for a few of of of hours
 Add capsicum and blend gently. Add onion cubes and blend well. Now keep it within the refrigerator for an hour.
Take the skewers n start threading capsicum, onion, paneer, onion and capsicum cubes therein order. In each skewer you've to feature two marinated paneer cubes. Heat non stick tawa on gas. Pour 1 tablespoon oil or butter on the tawa. Place your marinated paneer tikka sticks on the tawa and canopy with a lid. Cook on a coffee flame. In between u got to turn your paneer tikka sticks and cook well. Apply little oil with the help of a brush. remove on a plate. My Tip: you'll also use ajwain powder while marinating the mixture. it'll give more taste n an honest aroma when cooked.

How to make Bhapaa Aloo Recipe

How to make Bhapaa Aloo Recipe

How to make Bhapaa Aloo Recipe 

About Bhapaa Aloo Recipe Bhapaa aloo could even be a typical dish in west Bangla make it with baby or small size of potato.It is very easy to cook and attractive dish.Main ingridients of this recipe is Bangali Panch Phoran spice.

Bhapaa Aloo is an authentic dish which is true to serve on all occasions. The Bhapaa Aloo is delicious and features an incredible aroma.

Bhapaa Aloo by uzma shouab will assist you to rearrange the right Bhapaa Aloo in your kitchen reception. Bhapaa Aloo needs 10 minutes for the preparation and 35 minutes for cooking. within the BetterButter app,

You'll find the step by step process of cooking Bhapaa Aloo.

This makes it easy to hunt out out the because of make the delicious Bhapaa Aloo. just just just in case you've any questions on the because of make the Bhapaa Aloo you'll discuss the page below. The "What's cooking" feature on the BetterButter app can assist you connect with our home chefs like uzma shouab.

Bhapaa Aloo will surely satisfy the taste buds of your guests and you'll get compliments from your guests. Ingredients to form Bhapaa Aloo 250 grm Baby or small size Potato 1 tsp of all ingridients of Panch Phoran spice(fennel,cumin,kalaunji,methi,Mustard Seeds all is 1 tsp) 3 tsp Mustard oil 2 dry Red Chilli(whole) 1 green Chilli 2 tsp Curd 1 tsp yellow Mustard Seeds 1 tsp desicated Coconut 1 tsp juice 1/2 tsp Turmeric powder 1 banana leaf or if not 2 Cabbage leaves in shape Salt to taste 1 tsp fresh green coriender chopped How to make Bhapaa Aloo first peel the potatoes wash and par boil it in salty water.and keep aside it.

Heat oil in pan,add Panch Phoran spices and whole red chilli in it and saute it till they start to crack. Now pour this Panch Phoran tempting over to par boil potato mix well and keep aside it again. In grinding jar take mustard seeds,desicated coconut

green chilli,take one red chilli from Panch Phoran spice,turmeric powder grind it and make paste of it. Now add desicated coconut and mustard paste,curd and salt in it. Now add juice in it Now mix all ingridients gently otherwise potatoes will break.

In other side prepare a steamer with water. Now keep the cabbage leaves over it carefully because water is boiling,and transfer par boil potatoes with all marinate masala over it for in steam. Now cover it to cook.meanwhile check it otherwise it'll over cook and break. When it cook then transfer in plate for serve. And garnish it with chopped fresh coriender leaves. Now Serves it with poori,plane rice or chappati.

How to make Dum Aloo Recipe

Thursday, 19 December 2019

Punjabi Mutton Curry Recipe - Ingredients and Cooking Preparation

Punjabi Mutton Curry Recipe - Ingredients and Cooking Preparation 

On the off chance that you are an enthusiast of hot dishes, by then here is an awesome dish that you should attempt at home. Punjabi Mutton Curry is a succulent dish that has delicate meat and turns out emphatically for every Indian bread,

for example, cooked roti, spread roti and even garlic naan. All meat sweethearts love to make a plunge this quintessential sheep condition as it has everything. Composed in ghee with entire flavors, onion, tomato, sheep and yogurt, this mouth-watering non-veggie sweetheart condition is a genuine delicacy.

Stacked with flavors, you can without a great deal of a stretch say that dish is a ton of proportionate to a nearby offering for anybody visiting the towns of Punjab. A few people use mustard oil in making this lip-smacking delicacy; regardless, ghee draws out the genuine sorts of sheep and makes it delicate and heavenly.

With a little cruel and singing taste, this is probably the best dish of Punjabi cooking that all of you should try. Punjabi sustenance itself is exceptionally celebrated for its garam masala, which is set up by dry cooking all the entire flavors and crushing to a fine powder. This garam masala brings a solid touch Punjabi sustenance culture in any dish. Two or three people likewise use potatoes while prompting this flavourful sheep formula, to regardless, it's an energetic decision and it will as a rule be kept up a crucial decent ways from also. Formula: Chef Ashish Srivastava, Executive Chef, Regenta LP Vilas, Dehradun

Ingredients of Punjabi Mutton Curry 

500 gm sheep

2 tablespoon coriander powder

4 onion

2 teaspoon garlic stick

4 clove

5 green cardamom

1 cinnamon stick

salt as required

2 cup water

4 tablespoon ghee

2 cup yogurt (curd)

2 teaspoon ginger glue

2 teaspoon red bean stew powder

3 tomato

8 peppercorns

1 teaspoon garam masala powder

1/2 teaspoon turmeric

Cooking Preparation  Punjabi Mutton Curry 

Stage 1

This is an uncommon sheep condition that you can without a considerable amount of a stretch make at home. To set up this essential condition, legitimately off the bat, clean and wash the sheep pieces. Next, put a huge skillet over medium fire and deteriorate ghee in it. Exactly when the ghee is loose, consolidate cardamom, cloves, dull pepper corns, cinnamon stick. Saute these for a moment and recall the cut onions near to salt for it. Saute till the onion turns light darker in covering. Next, consolidate ginger glue near to garlic glue and cook the blend until the harsh smell dissipates.

Stage 2

Legitimately, fuse turmeric powder, red bean stew powder and coriander powder to the flavor blend and blend it well. Consolidate the squashed tomatoes and blend it well with different fixings. Assurance the tomatoes turn thick and cook this blend until oil isolates from the masala in the skillet. Legitimately, fuse sheep pieces in this masala and blend it well. Confirmation that sheep pieces are likewise verified with masala.

Stage 3

Pour the yogurt in the sheep masala and blend it well. Let it cook for 4-5 minutes and, by at that point, recollect water for it. Mix it well and check the improving once. Join hacked coriander leaves close by garam masala powder in this. Give it a quick mix. Cook it for an additional 25 minutes to guarantee that sheep is seldom again foul and is flawlessly succulent. Right when done, take it off the fire and move the dish in a bowl. Serve it hot with rice or naan to appreciate!

Yakhni Gosht , Mutton in Yogurt Gravy Recipe

Yakhni Gosht , Mutton in Yogurt Gravy Recipe

Yakhni Gosht , Mutton in Yogurt Gravy Recipe 

Yakhni is a real sheep/sheep dish that has a spot with Kashmiri Cuisine. it's set up in yogurt or curd close by fluctuating flavors. Fundamental and clear to cook and doesn't generally require gifted hands. It's found that in various Kashmiri dishes there's a use of Mustard Oil which itself leaves and shocking cooking smell and when gets together with fennel powder the dish truly gets interesting. Yakhni is so outstanding inside the valley that it also has it's veg variation. For veggie sweethearts, Lauki Yakhni may be a joy to have.

In the grand month of Rmadan , it's seen that we Muslims prepare distinctive non veg dihes to open our fast and in any occasion, for dinner. So keep the example alive, today I made Kashmiri Yakhni Gosht, I used goat meat as it's difficult to look out sheep here. The equation I used for making Yakhni is animated by Kashmiri Food Recipes and you'll find the fundamental recipe there.


1 kg sheep

1 cup mustard oil scoops of .

3 tbsps fennel powder

Salt 1 tsp (mobile)

Whole Spices :

4 tbsps Jeera Shah

2 Bay Leaves

xbd tsp Asafoetida

5 Cloves

6 Cardamom Black

1 inch Cinnamon

4 cups Yogurt (whisked)

5 - 6 tbsps ghee

2 tbsps Coriander Fresh (sliced)

Rules Yakhni Gosht , Mutton in Yogurt Gravy Recipe 

Wash the sheep and channel water. Keep aside.

Warmth 1/2 cup of oil during an autoclave and remember sheep for it.

Incorporate salt and hing, fry for five minutes on full fire.

By and by incorporate around xbd glass water and incorporate fennel powder, dull cardamom, cinnamon stick and bay leaves. Weight compose it to 3-4 whistles or till the sheep is cooked.

Take a frypan, put one extraordinary oil and warmth it till well, oust it from gas and put shah jeera and cloves in it.

Again set the skillet back on low fire and blend for one minute, incorporate whisked yogurt and switch blasts on high, keep up blending interminably in charge that it doesn't go bad till it bubbles.

By and by incorporate this foaming yogurt and unadulterated ghee inside the sheep and keep it on low fire for 5-6 minutes.

Disposition executioner the blasts and cutting with fresh cut coriander.

Serve hot white percolated rice.

Equation NOTES

If you delighted in this standard equation from Kashmir, try making it assembling and offer your contribution with me in comments underneath.

Also read:

Rajasthani Mutton Banjara Lunch and Dinner Recipe

Rajasthani Mutton Banjara Lunch and Dinner Recipe

Rajasthani Mutton Banjara Lunch and Dinner Recipe 

Prompt and scrumptious, Mutton Banjara is acclaimed in Rajasthani families. 

The most prompt Mutton Curry made with fundamental fixings close to a vital equation. No marination, no moderate cooking, this recipe is appropriate for all who are in a race to complete their dinner plans. As the name says, Mutton Banjara, where Banjara infers Gypsies. Beginning now and into the not so distant the dish that is made in jiffy with the least risky fixings in Mutton Banjara. 

Serve Rajasthani Mutton Banjara close by Roomali Roti, Phulkas or Steamed rice for seven days' end dinner. 

Despite how the equation is clear and easy to make yet it isn't at all fitting to the people who are in a course of action of weight decay or are calorie watchers. The dish is fairly hot and moreover requires a liberal degree of oil.ghee for cooking. At any rate at the same time you can any day change the extent of oil used regardless again that won't give the 'rogan' (stowing away and surface oil) as required. I routinely make this dish on parts of the arrangements and serve it with plain steamed rice and some raita to come. Coincidentally, in a short time I would propose to have this Rajasthani Bnajara Mutton with Roomali Roti. 

750 grams sheep cut into medium pieces 

1 cup cooking oil 

3/4 cup Onion Paste 

1 tbsp Garlic Paste 

1 tbsp Ginger Paste 

2 tbsp Red Chili Powder 

2 tbsp Coriander Powder 

1 tsp Turmeric Powder 

4-5 tbsp yogurt 

1 tsp Coriander Seeds cooked and squashed 

salt to taste 

Whole Spices : 

2 straight leaves 

4 Cloves 

4 Black Pepper Corns 

4-5 Dry red chilies broken 

1/2 inch Cinnamon Stick 

Rajasthani Mutton Banjara 


To begin making the Rajasthani Mutton Banjara equation, heat oil in a non stick wok and join straight leaf, pepper, cloves, cinnamon and dry red chilies and sauté for a minute. 

Join onion paste and fry till foul smell goes off. 

Direct solidify ginger garlic paste and fry it till its mind boggling secluded from everything and leaves an ordinary smell. 

Join sheep close to curd and mix well. Cook on high till curd water scatters. 

In a little while intertwine coriander powder, red bean stew powder, turmeric and mix well. Fry on low warmth till oil starts leaving from sides. 

Join warm water as showed by crucial and change salt to taste. 

Mix well and weight cook the sheep till fragile. Mindfully expel the top and circuit squashed coriander seeds all completed and give a fragile mix. 

Serve Rajasthani Mutton Banjara close by Roomali Roti, Phulkas or Steamed rice for seven days' end dinner.

Kolhapuri Chicken Curry Recipe

Kolhapuri Chicken Curry Recipe

This is one chicken curry which I have been proposing to make for a particularly long time..Couple days back I made it and it was spot on..The flavors were unfathomable and we recognized with rice..I made a mind blowing thai red curry masterminded chicken, it was lipsmackingly unprecedented..

This is one flavourful chicken curry..Taste incredibly awesome. It has heaps of onions in them and entire flavors. They are stewed and ground to eminently. The covering for this dish starts from cooking of the onions so take as a ton of time as is relied upon to singe it. Hubby esteemed it significantly..

Want you will take a gander at this and let me know how it shows up for you..

Organizing Time : 10 mins

Cooking Time : 45 mins to 60 minutes

Serves : 5 to 6


Chicken – 1 entire chicken cut into 10 huge pieces

Oil – 3 tblspn

Curry leaves a pack

Coriander leaves – 2 pack finely cut

Coriander Powder – 2 tblspn

Bean stew Powder – 1 tsp

Garam Masala Powder – 1 tsp

For Masala:

Oil – 2 tblspn

Fennel Seeds/Sombu/Saunf – 2 tsp

Cumin Seeds/Jeerakam – 1 tsp

Cinnamon/Pattai – 3 cm piece

Cardamom/Yelakai – 5

Cloves/Krambu – 5

Entire Black Pepper – 2 tsp

Star Anise – 1

Mace – 2

Sesame Seeds/Ellu – 2 tblspn

Coconut – 1/2 cup ground

Garlic – 6 cloves

Onion – 500 grams cut miserably

Tomato – 500 grams cut

Salt to taste

For Marination:

Bean stew Powder – 1 tblspn

Ginger Garlic Paste – 2 tblspn

Garam Masala Powder – 1 tsp

Turmeric Powder/Manjal Podi – 1 tsp

Lemon Juice – 3 tblspn


Start by marinating chicken with the fixings given for marination well. Leave it to marinate till you prepare with the other stuff.

Warmth oil in a kadai. Fuse entire flavors, garlic, sesame seeds, coconut and dish for a min. Join onions, salt and cook till mind blowing. Take this in a blender and join tomatoes. Make it into a smooth puree.

Warmth some more oil in a kadai. Join curry leaves and the ground masala. Fuse the flavors and cook till oil withdraws.

Join chicken and toss well. Move this to a weight cooker, fuse water and coriander leaves. Weight cook for 15 to 20 mins on a low warmth.

Turn the gleam off and let the steam go self-governing from some other person. Open the cooker and join another heap of

coriander leaves.

Related Recipe !

Andhra Chicken Curry

Chicken Salna

Clear Chicken Curry

Standard Chicken Curry

No Coconut Chicken Curry

Stewed Chicken Curry

Chettinad Chicken Curry

Chicken Masala

Aloo Chicken Curry

Andhra Butter Chicken Curry

besides, Many More..

Style Mutton Food Recipe

Style Mutton Food Recipe 

Its been long that you've referenced a sheep condition and from the soonest beginning stage I thought to post Mutton Rogan Josh yet after the accomplishment of my dhabha style recipe I thought its driving force to post a dhabha style sheep… I believe you like the equation and thank you such an incredible entire for the assistance 🙂 


5-6 Mid – Size Onions (400gms) 

3 Mid – Size Tomatoes (200gms) 

3/fourth Cup Curd or 200 Gms 

400 Gms Mutton Marinated 

*Ground Spice Mix 

**Whole Spice Mix 

4 Tbsp Ghee 

1/fourth Butter 

½ tsp Turmeric Powder 

2 tsp Salt 

1.5 Tbsp Kasuri Methi 

½ tsp Garam Masala 

1.5 – 2 Cups Water (Added In The End) 

4 Cups Water (To Cook The Mutton) 

1 Tbsp Ginger and Garlic Paste 


1 Tbsp Coriander Powder 

½ tsp Jeera Powder 

1 tsp Kashmiri Red Chili Powder 

2 tsp Roasted Gram Flour (Besan Or Chickpea) 

½ tsp Fennel Seeds/Sauf Powder 


4-5 Black Peppercorns/Kali Mirch 

4-5 Cloves/Laung 

2 Green Cardamom/Choti Elachi 

2 Bay Leafs/Tej Patta 

1 Black Cardamom/Badi Elachi 

1 Cinnamon Stick/Dal Chini 

2 Dried Red Chillies 


1 Tbsp Ginger and Garlic Paste 

1 tsp Salt 

1 tsp Kashmiri Red Chili Powder 

1 tsp Yellow Chili Powder 

Fixings To Brine The Chicken 

1 Liter Water 

1.5 Tbsp Salt