Showing posts with label butter. Show all posts
Showing posts with label butter. Show all posts
Monday, March 31, 2014
Egg Malai Curry Egg Butter Masala
Boiled eggs in mildly spiced creamy gravy. Best sidedish for naan, jeera pulao or ghee rice.
Eggs - 5 nos
White Onions medium - 2 nos
Green chilli - 1 no
Ginger and garlic paste - 1 tsp
Cardamom - 3 nos
Kashmiri chilli powder - 1/2 tsp
Cumin powder - 1 and 1/2 tsp
Cashewnuts - 10 nos
Kasuri methi - 1/4 tsp
Thick cream - 1/2 cup
Sugar - 1 to 2 tsp
Salt to taste
Butter - 50 gms
Oil - 1 tsp
Method
1. Boil the eggs, remove its shell and cut each egg into halve.
2. Toast kasuri methi in a pan, crush between palms and set aside.
3. Heat oil in pan, add roughly chopped onion, green chilli and ginger & garlic paste, saute until onion turns transparent and raw smell of ginger & garlic leaves.
4. Next add cardamom, cashewnuts, cumin powder and kashmiri chilli powder to the onions and saute for 3 mins on low heat.
5. Remove pan from heat and allow onion mixture to cool, grind the onion mixture to smooth paste adding few tsp water if required.
6. Wipe the same pan and return to heat, add butter to the pan, when butter starts to melt add the ground onion paste to the pan.
7. Saute the ground onion paste on low heat for 3 mins, add sugar, crushed kasuri methi and required salt to the onion gravy and mix well.
8. Remove the pan from heat, add thick cream to the onion gravy and stir well.
9. Add the halved eggs to the malai gravy and garnish with few kasuri methi leaves.
Serve hot Egg malai curry with naan, jeera rice or pulao
Chefs tip
Paneer can be substituted in place of eggs for Paneer Malai Curry.
Read More..
.jpg) |
| Egg Malai Curry |
White Onions medium - 2 nos
Green chilli - 1 no
Ginger and garlic paste - 1 tsp
Cardamom - 3 nos
Kashmiri chilli powder - 1/2 tsp
Cumin powder - 1 and 1/2 tsp
Cashewnuts - 10 nos
Kasuri methi - 1/4 tsp
Thick cream - 1/2 cup
Sugar - 1 to 2 tsp
Salt to taste
Butter - 50 gms
Oil - 1 tsp
.jpg) |
| Egg Malai Masala |
1. Boil the eggs, remove its shell and cut each egg into halve.
2. Toast kasuri methi in a pan, crush between palms and set aside.
3. Heat oil in pan, add roughly chopped onion, green chilli and ginger & garlic paste, saute until onion turns transparent and raw smell of ginger & garlic leaves.
4. Next add cardamom, cashewnuts, cumin powder and kashmiri chilli powder to the onions and saute for 3 mins on low heat.
5. Remove pan from heat and allow onion mixture to cool, grind the onion mixture to smooth paste adding few tsp water if required.
6. Wipe the same pan and return to heat, add butter to the pan, when butter starts to melt add the ground onion paste to the pan.
7. Saute the ground onion paste on low heat for 3 mins, add sugar, crushed kasuri methi and required salt to the onion gravy and mix well.
8. Remove the pan from heat, add thick cream to the onion gravy and stir well.
9. Add the halved eggs to the malai gravy and garnish with few kasuri methi leaves.
Serve hot Egg malai curry with naan, jeera rice or pulao
Chefs tip
Paneer can be substituted in place of eggs for Paneer Malai Curry.
.jpg) |
| Egg Butter Masala |
Friday, March 28, 2014
Homemade Butter
Ingredients:
Heavy 100% Whipping Cream (I Prefer Formost brand in thailand)
1 teaspoon yogurt
Method:
# Note:
some time my whipping cream get expire so than i make it butter
1. Mix the cream and yogurt, then leave warm place about 5 to 6 hours.
2. Now mix with hand blander and whisk.
3. After 5 to 7 min your butter and buttermilk is separate.
4. Add 2 - 4 cube ice in this mixture its help to butter come out easily.
5. Save the butter in a sealed container in the fridge.
2. Now mix with hand blander and whisk.
3. After 5 to 7 min your butter and buttermilk is separate.
4. Add 2 - 4 cube ice in this mixture its help to butter come out easily.
5. Save the butter in a sealed container in the fridge.
some time my whipping cream get expire so than i make it butter
If your whipping cream get expire than put your cream in frozen section.
* Second day take it out and take it at room temperature than you see your butter and butter milk are separate.* Add 2 - 3 cube ice and your butter is easily come out
You may also like:
Monday, March 24, 2014
Roasted Brussels Sprouts Medley with Refried Butter Beans Rice
 |
| Roasting Brussells sprouts brings out their inherent sweetness. |
Happy March! We made it through. The days are stretching inch by inch, noticeably longer. And just in the nick of time for this winter weary gluten-free goddess and her serotonin deprived little brain. Let's do a collective happy dance, Steve Martin style. We're sneaking up on a big turning point in the year. You know the one- when daylight equals darkness. The Spring Equinox will be here before you know it (March 20, 2009, to be exact). And then? You know what then. Luxurious long days, evening walks warmed by the sun. Sprouting going on everywhere you look. Buds bursting. A brand new season. Fresh. Life.
After the winter we've had- with all the Wall Street inspired doom and gloom infused with a shaken-not-stirred cocktail of fear and hope? I choose hope. This shouldn't surprise you. It's in my nature. New paradigms and inventive beginnings? Bring it on.
After the winter we've had- with all the Wall Street inspired doom and gloom infused with a shaken-not-stirred cocktail of fear and hope? I choose hope. This shouldn't surprise you. It's in my nature. New paradigms and inventive beginnings? Bring it on.
I love learning a new skill set.
So in the spirit of celebrating the whole sprouting and greening thing that is waiting for us right around the corner (if the wheel of the year could sport a corner, that is), the impending balance of the coming Vernal Equinox, I offer you a budget-friendly vegan meal that is fresh and earthy, green and nutty, savory and sweet. You know, that whole yin yang Real Food Daily approach to eating (how cool is Anne Gentry?). Food to feed you, body and soul, as the March winds blow and scatter the remnants of winter into memory.
I know some of you don't believe me when I tell you Brussels sprouts can be tender and sweet. You think these tiny cabbages are mushy and smelly and not worth consideration. To those of you in that particular camp, I must ask. Have you ever roasted Brussels sprouts? Because here's the thing. When you roast these little green babies they get all caramelized and nutty and they take on a whole new demeanor. And the best part? Roasting vegetables makes for an easy dinner. It's almost a night off from cooking. Well. Okay, maybe not a night off, but.
Pretty darn simple.
Tuesday, March 4, 2014
Minute Steaks with Barbecue Butter Sauce – They Only Take a Few Minutes
There is something comforting about the minute steak. Its probably the fact that the name of the recipe is also the recipe. You take piece of sirloin, pound it thin, and fry it for a minute per side. Thats it. Simple, faster than fast, and easily repeated under pressure.Of course, everyone knows that a minute steak is only as good as the pan sauce, and here we offer an ultra-simple barbecue butter sauce. Actually, theres only a very small amount of butter, but the way it emulsifies into the beef broth and tangy BBQ sauce somehow amplifies the effect.
Be sure to use a great barbecue sauce. The SFQ I used is a rich, classic American barbecue sauce with a touch of chocolate, hint of coffee, and balanced with aged red wine vinegar. Its subtly exotic spices and sweet heat made it a perfect choice here.Ideally, youll follow the link below and order some, but if not, make sure the sauce you choose has some personality to it. Youll also want to taste the sauce plain beforehand, so that you can adjust the seasonings in the pan. I hope you find the time to make this soon. Enjoy!
Give the Gift of Barbecue! Order Some SFQ – The Original San Francisco-Style Barbecue Sauce
As many of you may already know, my wife, Michele, makes what I think is a fantastic, and very unique barbecue sauce. Some of you actually got to sample it last year as we offered to all those loyal viewers who were able to make a donation to the site.This year we aren’t doing any such fundraisers, but that doesn’t mean you cant experience the SFQ. Michele just launched her website, and I invite you to head over and take a look! By the way, if you order by December 18th, your order will arrive in time for Christmas. Thank you for your support!
Ingredients:
2 (5-oz) minutes steaks
salt and fresh ground black pepper to taste
1 tablespoon grapeseed or vegetable oil
For the sauce:
1/2 cup beef broth
1 1/2 tablespoons barbecue sauce
1 or 2 teaspoons cold butter
hot sauce to taste
freshly ground black pepper
View the complete recipe
Monday, February 24, 2014
Healthy Paneer Butter Masala without butter and cream
Ingredients
Paneer cubed-350gms
Onion medium chopped-1
Hunts Tomato puree-1can
Ginger and Garlic paste-1tbsp
Kasuri methi crushed-1tsp
Red chili powder-2tsp
Coriander powder-2tsp
Cumin powder-1tsp
Sugar-1/4tsp
Salt required
Whole milk-1cup
Red food color-pinch( optional)
Oil-5tbsp
Method
Shallow fry the paneer cubes in oil to golden brown color and set aside.
Heat oil in a sauce pan, when hot add the onions and ginger and garlic paste and fry till the onions turn brown. Add the kasuri methi, red chili powder, coriander powder, cumin powder, sugar and required salt to the onion and fry until the raw smell of the masala powder leaves and oil separates on the sides of pan. Remove the pan from heat and allow mixture to cool. In a blender or mixer grinder add the onion mixture and tomato puree and grind to smooth sauce. Return pan to heat, add the ground sauce to the pan and boil, add food coloring if required and check the seasoning. Finally add the whole milk to the sauce and fried paneer cubes. Boil the gravy for another 5 mins until the gravy is thick and creamy. Garnish with coriander leaves and serve Paneer( Butter) Masala with Jeera Rice or Chappati.
Saturday, February 8, 2014
Melty Butter Sizzle Slide
I just filmed a tasty chicken with chipotle/green onion pan gravy video, but I wont be able to finish editing it until this weekend. It was a short and crazy week, with returning from the Club Sandwich event in NYC, and getting ready for our humongous wine and food pairing event in Sonoma (stay tuned for details). So, I was just happy I had time to film a new dish.
With that said, I give you another installment of random food porn. This is "Melty Butter Sizzle Slide," and comes fresh from the aforementioned video recipe. There are so many great visual meditations that happen while youre cooking, and this is one of my favorites. Enjoy!
Friday, February 7, 2014
Simple recipe of Apple butter and 2 more delicious crockpot recipes
Preparing meals tasty and long-lasting is easy, when to use a crockpot. Apple butter, coconut crisp Apple and Apple Cranberry Compote recipe s are 3 large crockpot recipe. Here are the 3 recipe-s for you at home prepare:
1St apple butter
This can be done in a slow cooker / crock pot or oven to 325 degrees for 3-4 hours.
Ingredients:
qts-4. unsweetened applesauce
-7 C. of granulated sugar
-1-1/3 C. Brown sugar
-5-1/3 T. cider vinegar
-5-1/3 T. lemon juice
-2 Teaspoons. Cinnamon
-2 Teaspoons. Allspice
-1 Teaspoon. ground cloves
Directions:
-Kombinieren all ingredients in a slow cooker / crock pot or pan.
Cover and boil, 3 hours, stirring occasionally.
Remove lid and continue cooking until the excess fluid boils away (turn demand low) slow cooker 5-8 hours, oven 3-5 hours seal jars and process in a hot mixture into hot water bath for 10 minutes.
Makes about 8-10 grams
2. Apple coconut crisp
Ingredients:
-4 large Granny Smith apples, peeled and coarsely chopped (about 4 cups)
-1 / 2 Cup sweetened flaked coconut
-1 Tablespoon flour
-1 / 3 Cup brown sugar
-1 / 2 Cup butterscotch or caramel ice cream topping (fat-freies is fine)
-1 / 2 Teaspoons cinnamon
-1 / 3 Cup flour
-1 / 2 Cup quick rolled oats
-2 El butter or margarine
Directions:
-In a 1 1/2 quart saucepan baking dish, which fits into the slow cooker/crock pot, combine apples with
Coconut, 1 tablespoon of flour, 1/3 cup brown sugar and cinnamon.
-Drizzle with the ice cream topping.
-Kombinieren you the remaining ingredients in a small bowl of Apple mixture with a fork or pastry cutter and sprinkle.
Cover and cooking are on high for 2 1/2 to 3 hours, tender to the apples.
Serve warm with vanilla ice cream or whipped topping.
3. Apple Cranberry Compote
Ingredients:
slice 6 apples, peeled, cooking
-1 Cup fresh cranberries
-1 Cup sugar
-1 / 2 Teaspoons of grated orange peel
-1 / 2 Cups water
-1 / 4 Cups port wine
-Saurer cream (low fat)
Directions:
Arrange Apple slices and cranberries in slow cooker/crock pot.
-Bestreuen you sugar fruit.
-Hinzufügen orange peel, water and wine. Stir to mix the ingredients. Cover, Cook on the low 4-6 hours until the apples are tender.
Warm fruit with the juices, crowned with a DAB of cream to serve. 6 Is used.
Welcome to our website, visit next: the delicious recipes package and cheap meal ideas recipes for more delicious recipes.
Thursday, January 30, 2014
Decadent Peanut Butter Chocolate Chip Bars
Gluten-free peanut butter bars. A flashback treat.
These peanut butter cookie bars are a decadent sweet treat that will make your gluten-free angel smile. Can you cut back on the sugar or the oil? Well, yeah. But. It won't be as wonderful. My take on it? Make a treat a real treat. You'll feel more satisfied. Less deprived.
Not to mention, you'll keep your taste buds happy.
Read more + get the recipe >> Not to mention, you'll keep your taste buds happy.
Friday, December 27, 2013
Hot Cross Bun and Butter Pudding
Hot Cross Buns are everywhere in the shops just now, even though it is nearly a month until Easter. This is an easy warming dessert made with these spiced and fruited bread buns and if you have children or teenagers to feed, it fills them up! It also features one of the Total 0% Yogurt Split Pots, this time its the one with the honey.
Hot Cross Bun & Butter Pudding
This pudding serves 3-4 people
1 Hot Cross Bun
10g butter
2 eggs
100ml milk
1 tbsp soft brown sugar
1 Total 0% Greek Yogurt Split Pot (Honey)
Grease a small deep heatproof dish with a little of the butter. Split the bun and spread each half with the remaining butter. Slice the bun into small squares and place in the dish. Drizzle over the honey.
Beat the eggs, sugar, milk and yogurt together and pour over the pieces of bun.
Leave for an hour to soak, then pre-heat the oven to 170C and bake in the oven for about 30 minutes until risen and golden.
Subscribe to:
Posts (Atom)