Akbari Paneer is a popular Mughlai Delicacy – a dish true to its royal name. It consists of shredded paneer in rich and creamy sauce/gravy made of cashews, evaporated milk and aromatic spices. This is a finger licking vegetarian recipe with red and green bell peppers, tomatoes and onions which will leave you wanting more. It has that gourmet touch to it and should be enjoyed hot with parathas, tandoori roti or naan with a side of raita.
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Dal Makhani is a popular Indian dish originating the Punjab region. It’s rich, flavorful and creamy. Here is my low fat version of the recipe using a slow cooker/crockpot (easy, convenient and me happy 🙂 ). In this particular recipe I have skipped the cream but you can add it if you wish. I find the texture creamy enough even without adding it.
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Kalakand is a popular Indian sweet made with solidified, sweetened milk and cottage cheese (paneer). This sweet has a tendency of invariably getting my husband drooling and it gets consumed in absolutely no time. To my aid comes this quick and easy recipe to satiate those instant kalakand cravings made with the most easily gettable ingredients. Follow along for the recipe of Kalakand with made with evaporated milk. Quick Indian Dessert Recipe – Kalakand | Milk Cake
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Achari Paneer is a deliciously flavored yogurt paneer gravy made with achari masala or pickling spices. It’s rich aromatic gravy is just that perfect gourmet end to your dinner.
Total time: 30 min
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Who doesn’t love breads? And when it’s stuffed with your favorite stuffing it just gets undeniable. Home baked is an icing on the cake. Oh that smell of freshly baked bread coming from your kitchen. Stuffed breads can be made with any stuffing of your liking – sweet or savory. Mom and I decided to explore a recipe that was in her head since some time. She thought about the combination of jalapeño, paneer, chillies, onions and corn and henceforth that became the stuffing we were craving for. Follow along for an easy recipe made with ingredients you will definitely find in your pantry right now. Recipe credit goes to my Mommy since I was only a helper. 🙂
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Let me first start by saying that this soup is not one among the “make it quick” category. Though it does fall into the “easy to make” category once you have all the ingredients gathered. Panera bread inspired creamy tomato soup is a rich, utterly deliciously creamy soup which goes together with either pasta or even paired with barbecue. It’s also sufficient to have it by itself since the soup is very filling to the tummy.
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On our trip to Paris a couple of years ago, I fell in love with this french dessert – Crème Brûlée. The tender creme custard contrasting with the crisp caramelized sugar on top yields a perfect combination every food lover will savor. Ever since then, I wished to be able to make this at home some day. The recipe is easy to make, only 4 ingredients needed but it calls for a need of a little more time than normal desserts would take. This is because of the baking, setting and the caramelizing time it takes to get it through. But hey, the patience is for sure worth it!! And the best part is, you can prepare the custard a couple of days before you are entertaining guests and stash it in the refrigerator. On the day of consumption, take it out, spread the sugar, broil it (you can use the blow torch if you have one) and serve. That’s it. 🙂
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Muthiya, a traditional gujarati appetizer/snack is made from gram flour, spices and a shredded vegetable like cabbage, potatoes, zucchini or dudhi (Dudhi/Bottle goard/Lauki is used traditionally). It is my all time favorite go-to dish. It can be assembled in just 5 min. And, all it takes is the steaming and tadka. I have tried making it with both dudhi and cabbage and every time it turns out to be delicious.
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Pasta is one of the dishes that you can choose to be creative with. May it be the sauce base, kind of pasta or the veggies that go in it – everything can be modified to satisfy the tastebuds. Having gotten tired of the same taste that the store bought pasta base brands provide, I thought – Why not try making the pasta bases at home? One such day was yesterday. I let my creativity run loose and decided to make my own red and white pasta base with Indian touch. What turned out was delicious and lip smacking.
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