#Smokey paneer

[brattylikestoeat]

#paneer #thought it was cheese said no bratty that’s tofu looked it up it’s cheese #Smokey paneer #cheese #tiktok #tiktok food #brattylikestoeat #food #foodlr #food blog #video #foodie #cooking stim #stim cooking #savory stim #yummy

[shorewoodbouncehouserentals]

The Best Dining Experiences in Shorewood, IL

Welcome to Shorewood, IL, a charming village with a culinary scene that's as vibrant and diverse as its community. Whether you're a local or just passing through, exploring Shorewood's dining options is a delightful journey through flavors that cater to every palate. From cozy breakfast spots to elegant dinner settings, this guide will walk you through the best dining experiences that Shorewood has to offer.

The Breakfast Nook: Savory Beginnings Begin your culinary adventure at The Breakfast Nook, a local favorite known for its warm, inviting atmosphere and mouth-watering breakfast selections. The signature dish here is the Shorewood Skillet: a hearty mix of scrambled eggs, diced potatoes, onions, peppers, and your choice of meat, all topped with melted cheese. Pair it with a freshly brewed coffee or a homemade smoothie for the perfect start to your day.

Bella Vita Ristorante: A Taste of Italy For an authentic Italian experience, head over to Bella Vita Ristorante. This family-owned gem offers a cozy, romantic setting perfect for any occasion. Start with their Bruschetta Pomodoro, followed by the house special, Linguine alla Pescatora, which features fresh seafood tossed in a light tomato sauce. Don't skip the Tiramisu for dessert; it's a heavenly blend of coffee-soaked ladyfingers and mascarpone cheese.

Smokey Barque BBQ: A Meat Lover's Paradise If you're in the mood for some American classics, Smokey Barque BBQ is the place to be. This barbecue joint prides itself on smoking its meats to perfection. Try the Pulled Pork Sandwich, slathered in a tangy BBQ sauce and served with a side of crispy coleslaw. For the ultimate feast, go for the Ribs Platter—baby back ribs that fall off the bone, served with cornbread and baked beans.

Green Leaf Vegan Bistro: Refreshingly Innovative Vegetarians and vegans, rejoice! Green Leaf Vegan Bistro offers a creative menu that even carnivores can't resist. The Avocado Tartare is a fresh and flavorful start to your meal. For the main course, the Jackfruit Tacos are a must-try, featuring perfectly seasoned jackfruit and a homemade vegan slaw. Finish your meal with a slice of their decadent vegan chocolate cake.

The Shorewood Café: All-day Dining Casual, comfortable, and charming, The Shorewood Café serves up comfort food with a gourmet twist all day long. Their lunch menu features the Gourmet Grilled Cheese, a blend of cheddar, mozzarella, and provolone on artisan bread, accompanied by a cup of homemade tomato basil soup. For dinner, try the Pan-Seared Salmon with a side of quinoa salad for a lighter meal option.

Masala Indian Kitchen: Spices and Everything Nice Experience the exotic flavors of India at Masala Indian Kitchen. Start with the Samosas, filled with spiced potatoes and peas, and move on to the Chicken Tikka Masala, cooked in a creamy tomato sauce. Vegetarians should try the Palak Paneer, made with fresh spinach and homemade cheese. Don’t forget the Garlic Naan, perfect for scooping up the delicious sauces.

The Vintage Wine Bar: Sophistication in a Glass For a more refined evening, visit The Vintage Wine Bar. This elegant spot offers an impressive selection of wines from around the world, along with small plates that complement each sip. The Cheese and Charcuterie Board pairs excellently with their red wine selection. The cozy ambiance makes this the perfect spot for a relaxing night out or a romantic date.

Kona Ice Café: Sweet Treats and Cool Eats When you're in the mood for something sweet, Kona Ice Café offers a unique twist on traditional desserts. Their shaved ice comes in a variety of flavors, from classic cherry to adventurous mango chili. For something more indulgent, try their Ice Cream Nachos, a fun and delicious treat perfect for sharing.

The Local Brew: Craft Beers and Pub Grub Cap off your Shorewood dining experience with a visit to The Local Brew, a lively pub that offers a wide selection of craft beers on tap. Pair your pint with their famous Beer-Battered Onion Rings or the Brew Burger, a juicy burger topped with blue cheese and bacon. It’s the ideal place to unwind after a day of exploring.

Conclusion: A Culinary Journey in Shorewood, IL Shorewood, IL, may be a small village, but its dining scene packs a big punch. From morning meals to late-night bites, this guide to the best dining experiences in Shorewood ensures that your culinary journey will be as exciting as it is delicious. Whether you prefer the rich flavors of a good barbecue, the delicate nuances of fine wine, or the bold spices of exotic cuisines, Shorewood has something to offer every taste bud. So, the next time you find yourself in this quaint village, dive into its delightful dining options—they're sure to leave you satisfied.

About Shorewood Bounce House Rentals: Shorewood Bounce House Rentals is Shorewood's go-to destination for all things bounce house and party rentals. Dedicated to serving the community, they specialize in providing high-quality inflatable fun for various events and occasions. Their commitment to local needs extends beyond just rentals; they actively collaborate with businesses like "Fun Bounces Rental" to ensure every event is a memorable success. Whether it's a birthday party, school carnival, or community event, Shorewood Bounce House Rentals has the perfect bounce house or party equipment to make any gathering a hit. Trust them to bring joy and excitement to your next celebration.

Support our local members: We highly appreciate your support to our local members. It means a lot to us. Support us here:

Fun Bounces Rental Address: 1215 Vertin Blvd, Shorewood, IL 60404 Phone: [phone] Website: https://www.funbouncesrental.com/bounce_house_rentals_aurora_il

[corrianderleaf]

Savor the Aromas: A Guide to Tandoori Delights at Coriander Leaf Ahlone

Looking for an Indian fine dining experience that will excite your taste senses and take you to gastronomic bliss? Look no further than Coriander Leaf Ahlone, a paradise for exquisite tastes where the skill of tandoori cooking is unquestionably the main attraction.

Coriander Leaf Ahlone has established itself as one of Yangon’s top Indian restaurants. Their expertise in the tandoor, a cylindrical clay oven burned with charcoal, imparts their meals with a distinct smokey flavor and luscious texture that is just tempting.

But what are tandoori foods, and why should you try them as your next gastronomic adventure? Tandoori cooking is an age-old Indian technique that uses the strong heat of the tandoor to produce tasty and delicate food. The ingredients, normally marinated in yogurt, spices, and herbs, are skewered or placed in clay pots and cooked in the tandoor. This one-of-a-kind cooking process gives the meal a smoky scent and a nicely charred outside while keeping the insides pleasantly moist and flavorful.

Coriander Leaf Ahlone’s tandoori cuisine is a showcase of culinary creativity. Dive into classic dishes like the ever-popular tandoori chicken, which has delicious meat laced with a symphony of spices. Or, taste the melt-in-your-mouth flavors of tandoori lamb kebabs, which are seasoned to perfection and have a smokey depth. Vegetarian alternatives abound as well, with treats such as tandoori paneer tikka masala, which has cubes of Indian cottage cheese drenched in a creamy and savory sauce, and tandoori aloo, which transforms spiced potatoes with the enchantment of the tandoor.

Read more.https://corrianderleaf.com/tandoori-delights/

#indian food #indian cuisine #indian restaurant #indian dishes #indian restaurants in yangon #Tandoori #Tandoori chicken #Tandoori food

[newsokgr]

Cornitos Grilled Paneer Tacos με Salsa Dip

Αυτή η συνταγή σνακ συνδυάζει τον λεπτό πλούτο του μαριναρισμένου και ψημένου στη σχάρα paneer στην τελειότητα, μέσα σε μαλακά κοχύλια taco. Το πάντρεμα του smokey, του κρεμώδους πανέερ και της απολαυστικής φρεσκάδας της salsa δημιουργεί μια ακαταμάχητη μίξη. Κάθε μπουκιά υπόσχεται έναν δελεαστικό χορό υφών και γεύσεων, που υπόσχεται να ενθουσιάσει τόσο τους λάτρεις της ινδικής όσο και της…

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[hivecafe1]

Malai Chap with Tandoori Stuffing from Hive Café in Gurgaon

A vibrant city with a diverse cultural mosaic, Gurgaon provides a wide variety of culinary treats. One of its most beloved restaurants, Hive Café, serves a dish called Tandoori Stuffed Malai Chap that stands out for its wonderful mix of tastes and culinary inventiveness.

Location: Hive Café

Hive Café is a sanctuary for food lovers and is situated in the center of Gurgaon. A memorable eating experience is guaranteed thanks to the stylish atmosphere and subtle traditional design elements. However, the food is what makes Hive Café stand out above the decor as a destination worth visiting again.

Tandoori Stuffed Malai Chap: Unveiling the Delight

Tandoori Stuffed Malai Chap, a vegetarian dish made primarily of soy, is a monument to the splendor of vegetarian cooking. It adds a contemporary twist while paying tribute to the elaborate Mughlai traditions.

The meal features soft soy chunks that have been marinated in a creamy mixture of yogurt, cheese, herbs, and spices. The filling typically consists of a combination of paneer, finely chopped veggies, and seasoning to give the dish depth.

The Tandoori Magic: Its unique cooking style is what makes it stand out. It is prepared in a traditional tandoor, or clay oven, as suggested by the dish's name, which gives it a distinctive smokey flavor and raises the Malai Chap to new culinary heights.

Texture and flavor: The smooth, melt-in-your-mouth creaminess of the malai marinade is what you first notice when you bite into it. The meaty texture of the chap, in contrast to the pleasant crunch of the stuffing, quickly follows.

Recommendations for Pairing

To enhance the dish's complex flavors, mint chutney or raita are frequently offered on the side. To counteract the creaminess of the Malai Chap, a light mocktail or an authentic Indian beverage like lassi would be excellent.

Why You Should Try It at Hive Café

Numerous factors make the Tandoori Stuffed Malai Chap a must-try, including:

Hive Café's version of this meal maintains authenticity while also incorporating a modern flair, making it a delight for both purists and risk-takers.

Vegetarian's Delight: In a world where vegetarian food is sometimes overlooked, this dish not only commands attention but also dispels the myth that vegetarian food is any less flavorful or decadent than its non-vegetarian counterparts.

The Hive Café Experience: There is more to eating at Hive Café than just the food. It's all about the total experience, from the kind welcome to the expertly prepared meals.

Conclusion

More than just a meal, the Tandoori Stuffed Malai Chap at Gurgaon's Hive Café is an experience. It perfectly captures Gurgaon's character as a fusion of tradition and modernity. On your next trip to Hive Café, whether you're a local or a visitor, don't forget to indulge in this delectable creation. It promises to be a memorable experience.

#Hivecafe #Malai Chap with Tandoori Stuffing #Malai chap #Gurgaon

[hometandoor]

SS Tandoor Bhatti

The SS Tandoor Bhatti Price is a remarkable piece of kitchen equipment that has revolutionised tandoori cooking. With its origins in the rich traditions of Indian cuisine, the SS Tandoor Bhatti has become a vital tool for chefs and food enthusiasts all over the world. This article will go into this legendary device’s fascinating history, design, functionality, and scrumptious cuisine. Tandoor cooking has been done in northern India, Pakistan, and Afghanistan for thousands of years. The traditional clay tandoor was mostly used for baking bread and cooking meat. The SS Tandoor Bhatti, on the other hand, is a modern interpretation of an ancient cooking method. It is made of premium stainless steel.

It provides durability, heat retention, and a clean cooking environment. The SS Tandoor Bhatti has been precisely constructed to achieve excellent heat dispersion and efficiency. Its cylindrical design with a domed lid aids in heat retention, allowing for even cooking. The tandoor’s interior is lined with insulating materials to prevent heat loss and maintain a steady temperature during the cooking process. The bhatti’s front has an aperture for placing and retrieving food items. The SS’s functionality: Tandoor Bhatti works on the radiant heat principle. A fire is made in the bottom of the tandoor, usually with charcoal or wood, and let to burn until the desired temperature is reached. The walls of the tandoor absorb heat, and the food cooks.Items are cooked by directly placing them on the inside surface or by using skewers. The strong heat generated within the tandoor lends a distinct smokey flavour and char to the food.

foods & Versatility: The SS Tandoor Bhatti is extremely versatile, capable of preparing a broad variety of foods. Tandoori chicken, naan bread, kebabs, paneer tikka, and tandoori fish are all popular tandoori preparations. The high temperatures achieved in the tandoor guarantee that the food cooks fast, locking in the flavours and juices and imparting a delicious smokey scent. Advantages and Innovations: The SS Tandoor Bhatti has various advantages over typical clay tandoors. To begin with, the stainless steel design makes it more durable and easy to clean. Clay has a high chance of breaking or disintegrating over time. Furthermore, the bhatti’s insulating capabilities make it more energy-efficient and prevent heat loss. Adjustable airflow controls and temperature monitors are two examples of recent advancements that provide chefs precise control over the cooking process. Popularity and Global Impact: The SS Tandoor Bhatti has become extremely popular not just in South Asian countries, but also globally. It is now a common ingredient in many Indian restaurants, catering businesses, and even home kitchens. People from all countries and culinary experiences have been intrigued by the tandoor’s ability to generate unique flavours and textures. Its home tandoor has resulted in the development of several variations and sizes to meet a variety of cooking demands. The SS Tandoor Bhatti is a monument to the rich history and ongoing evolution of tandoori cuisine. Because of its stainless steel build, efficient design, and versatility, it has become an indispensable tool for cooks attempting to recreate the original flavours of traditional tandoori cooking. Whether you’re a professional chef or a home cook, the SS Tandoor Bhatti is a culinary marvel that opens up a world of delectable possibilities.

#tandoori #restaurant #tandoori masala #indian tandoor san diego #omer bhatti #chef saltbaker

[meltonpizzaau]

If you are looking for Best Restaurants Near Melton, then visit today at Melton Pizza. We deliver the yummiest Pizzas with Smokey Traditional and Smokey Flame Gourmet Pizzas, Tandoori Paneer, Veggies and more. Contact us or takeaway!

#meltonpizza #pizzanearme #bestpizzainmelton

[onejamtart]

Fatt Pundit

It seems to be much harder after all the lockdowns we’ve had to be out and find a place to eat without having booked in advance.  We were stuck in that situation a little while ago around Covent Garden but we were able to grab ourselves a table at Fatt Pundit.

Fatt Pundit does food that is a bit of a fusion of Chinese and Indian food with influences from Nepal, Bhutan and Tibet.  We started off with some Nepalese momos.  These were the beef ones but they also had chicken, veg and goat ones available.  These were delicious.  They were really well spiced and the skin had just enough of a bite to them. 

This dish was Hakka Chilli Paneer lettuce cups.  This wasn’t quite what we were expecting but tasty none the less.  It had quite a hefty kick to it which might be a bit much for some but I enjoyed it.

We got a couple of lamb chops as well.  These were some of the best lamb chops we’d had in a while!  They were perfectly pink and really thoroughly marinated.  They were a little spicy but not overpowering with a lovely smokey char.

This was a dish of chilli beef strips.  Surprisingly, this was possibly the least spicy of the meat dishes that we had but the beef was really tender and flavourful. 

The beef came with this mantou that was lightly, fluffy and great to soak up the juices and sauce of the beef.

We wanted to be healthy so went for the broccoli.  They had a lovely crunch to them and the roasted almonds were a very nice touch.

We also ordered the bing bread.  This was like a roti in that it was flaky,crisp and buttery.  This went really well with the meat dishes and was as good as any roti I’ve had recently.

For dessert, we had the Lady Kenny.  I feel like this was very similar to gulab jaman.  It was fried and soaked in a sugar syrup so was very sweet.  It was still a nice way to end the meal but I’m glad it was a pretty small portion.

Overall, we really enjoyed our meal at Fatt Pundit.  It was a really unusual mix of flavours and cooking techniques but they all worked well together.  I’d definitely go back and try a few more of their dishes (and to have another of those bing breads!)

Fatt Pundit, 6 Maiden Lane, Covent Garden, WCE2 7NA

Cheers, JL

#foodporn #food porn #fattpundit #Fatt Pundit #Indianfood #Chinesefood #Chinesefusion #Indianfusion #Kolkatafood #Kolkata #London #londonrestaurants #londonrestaurant #CoventGarden #Covent Garden

[salam2050]

Tandoori Chaat: This Smokey And Spicy Tandoori Chaat Is All About Indulgence

Tandoori Chaat: This Smokey And Spicy Tandoori Chaat Is All About Indulgence

There is no doubt that Indian food is a mix of various flavours that burst into our mouths. While there are many things we eat, one of the things that we all have our hearts set on are tandoori flavours! Whether it is tandoori chicken, tandoori paneer, or even tandoori mushroom- the smokey, burnt and charcoal-like taste is loved by most of us! However, we might find it hard to bring that same…

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[ashish0583]

Tandoori bhuna paneer tikka. Paneer tikka tried many times, this was something different with a Smokey flavour. https://www.instagram.com/p/CE2GNv0jOPO/?igshid=1m7zl0wdiumm2

[yothisblogmovedalright]

Foodstuffs in Morrowind and What They Taste Like

Ash Yams:  "Ash yam is a tough tuberous root vegetable...”

  These taste like sweet potatoes, although very grainy and with a tough outer skin that outlanders peel off before eating because it is both tough and bitter.  A true Dunmer would never dream of peeling off this skin.  They like it.

Bread:  

   Very common food, very basic.  Generally cooked in a wood-burning oven, the texture is baguette-like and extremely crusty.  The flavor itself is bland but palatable.  The amount of salt added to the dough depends on the region; water-rich areas tend to eat saltier bread.

Comberry:  "The comberry is a bush that produces a bitter berry, best known as the basis of the native comberry brandy, a rough but potent alcoholic beverage of Morrowind...”

   Similar in flavor to an unripe mulberry.  Except incredibly bitter, like you-just-licked-the-spout-of-a-well-used-Keurig bitter.  It sweetens during the fermentation process, however not by much.

Crab Meat: "The mudcrab native to Vvardenfell is prized for its sweet crab meat...”

   Because mudcrabs are, at their smallest, the size of a large chihuahua, they usually produce enough meat to feed a modest family of three (elves don't have many children).  Though all mudcrap meat is tough and chewy, the younger the crab the more tender the meat.

Hackle-Lo Leaf:  "Hackle-lo leaf is a tasty edible succulent leaf...”

   One of the most common vegetables eaten on Vvardenfell.  Though its shape and texture are similar to a fat kale leaf, its properties are more similar to a squash.  When left uncooked, it has a crispness and flavor like a cucumber.  Cooked, it tastes like sauteed zucchini.  Its versatility with spice and other foods is why it is preferred over other vegetables.

Hound Meat:  "Hound meat is the flesh of the nix-hound. The meat is sweet and tender...”

   Most similar to beef.  Nix-Hounds are much, MUCH leaner than cows, however, and so the meat they produce has a very low fat content.  Maybe that's why all the Dunmer are so thin?  Or maybe they are constantly burning calories by scowling all the time?  Nirn may never know.

Kwama Eggs:  "Kwama eggs are a rich, nutritious foodstuff...”

  Large kwama eggs are the size of ostrich eggs, and small kwama eggs are the size of bigger-than-average-jumbo chicken eggs.  Whatever the case they’re bigger than a chicken egg, and if you wanted to scramble them for breakfast you'd just have to crack one open for a heaping plate.  The taste is yolky, but the yolk-to-albumen ratio is pretty even.  A waxier texture, it squeaks on your teeth when eaten.

Marshmerrow: "The sweet pulp of marshmerrow reeds is a delectable foodstuff...”

   Fruity and sweet, it is served both raw and cooked.  The taste is honestly kinda like a marshmallow (believe it or not), but with an almost peachy undertone.  The raw, watery pulp is eaten with a spoon, but when cooked, it's eaten with a fork.  To use the wrong utensil is a grave social mistake, as is every other action done by outlanders.  Like existing.

Rat Meat:  "Rat meat is tough and greasy, with an unpleasant odor and taste. Nonetheless, it is cheap, abundant, and nutritious, and palatable when cooked in a stew and masked by strong strong spices."

   Texture is most like pork.  Eating rat meat in a stew is like eating the little meatballs in Spaghetti-O's; you can eat it just fine when you don’t think about it.  It has high tryptophan content, so it makes you sleepy, just like eating turkey does.

Saltrice:  "Saltrice is another of the tasty and nutritious foodstuffs...”

   Though fibrous, it becomes easier to chew the longer you cook it, often by boiling (Dunmer need their colons cleansed, too).  Similar in flavor to cabbage, it is eaten both raw and cooked, usually as an additive to stews.

Scrib Jelly:   “...Crushed scribs produce a nutritious but sour-tasting gelatin... that the natives eat with gusto."

   This is nothing like sweet pectin fruit jellies.  It's like pork-bone-yellow-nasty-meat-gelatin.  But the coagulative properties come from the chitin (pronounced KITE-in) shell of scribs.  They don't have bones.  It's definitely an acquired taste, and it does grow on you with each successive mouthful.  The texture is like that of thick refried beans, and the flavor is that of mild buttermilk.

Scrib Jerky:  "Scribs cut into strips and dried in the sun are called scrib jerky... tastes scarcely worse when spoiled than when fresh, and are a practical foodstuff for the hardy native traveler."

   Very chewy, very dry.  But all around not bad.  One of the most versatile foods in terms of flavors, it ranges from sweet to savory.  Scrib jerky produced in traditional dry-rub methods is incredibly salty and rather spicy, and is eaten regularly among the ashlanders.  In modern cities, the meat is marinated first in a usually sweet sauce, and it produces a more tender jerky, but it doesn't last as long.

Scuttle:  "Scuttle is Vvardenfell's favorite local dish. This cheese-like, greasy substance made from the flesh of local beetles is remarkably tasty...”

      Eaten with a knife and fork, it is generally reserved for those in the upper class, though all but the poorest Dunmer will find a way to eat it at least twice a year on special occasions.  A robust dish, it is comparable in texture to paneer.  The flavor is spicy, and it tastes like a Masala dish. 

Trama Root:  "A calming tea with modest magical properties is brewed from the thick, bitter-tasting root of the trama shrub...”

   Most similar in taste to Oolong tea.  Almost a smokey flavor, but definitely a woody undertone.  Perhaps more like an overtone.  No one eats the trama root itself, except for confused and inferior outlanders.  But the tea is good and is drank throughout the day, especially in the evening.

#Morrowind #Food #Morrowind Food #Guys I seriously spent 2+ hours on this post #I'm so proud #its like my child #dunmer #dunmer cuisine #what do I tag this? #lore

[superbloglover]

10 Best Types of Tea you must try...

Tea is one of the best refreshing beverages which can be taken in any weather, as it can be served both hot and cold depending on your craving.

A warm cup of tea in the morning to refresh you or a break from your daily busy schedule is a must.

Every part of India has a different variety of tea to offer. Ranging from Kashmir to Hyderabad, we have listed down the 10 most popular Tea which you can’t afford to miss as a tea lover!

1.     Masala Chai: Masala refers to a mixture of spices. It is highly customizable and you can use any spice that you like. Usually, a blended mixture of ginger, cardamom, cinnamon, and clove is used. The “masala” is added to the milk tea and brewed.

2.     Tandoori Chai: Just when you got bored with tandoori paneer, tandoori kebab, and tandoori roti, tandoori chai is here to bless your taste buds. This smokey flavored tea is exclusively available in the famous tea shop in Pune called Chai La.

3.     Butter Tea: Gur gur chai or butter tea is a popular tea in Himalayan region. Tibetans are known to drink this tea since the 15th Century. It is rather a savory drink with an unexpected flavor to it. The tea is simple and easy to make. The traditional process of making butter tea can be time-consuming. But you can make it easily at home.

4.     Noon Chai: Noon chai, also called pink tea or Kashmiri tea is a traditional tea from Kashmir. It has a distinct taste and aroma to it. Kashmiris are known to have this tea about 3-4 times a day. It helps them combat the chilly winters there. It is prepared from special Kashmiri tea leaves, milk, salt, and baking soda.

5.     Iced Tea: Is there anything more refreshing than a glass of chilled iced tea? Usually consumed in summers, iced tea can refresh and rejuvenate you in a hot summer day. The recipe for iced tea is rather simple and not as complicated as the other mentioned teas.

6.     Lemon Tea: Popular in Middle-Eastern Asia, lemon tea can soothe you if you have a bad cold. Packed with immunity benefits, lemon tea is extremely palatable. Boil water with tea leaves in it. Add lemon juice and let the drink steep for a few minutes. For added health benefits, you can add honey and crushed ginger to it, too. Garnish with lemon and serve hot.

7.     Darjeeling Tea: Darjeeling tea has been considered one of the classic teas around the world. The tea reduces the risk of heart diseases and reduces the probability of getting harmful blood cots. The aromatic and flavorful tea comes in a variety of tea leaves – Black, Oolong, Green and White.

8.     Irani Chai: Just as popular as Hyderabadi Biryani, Irani Chai is a must-have when in Hyderabad. As the name suggests, it has Persian origin. But got evolved and popular in Hyderabad. Spices such as star anise, cardamoms, cinnamon, cloves, and pepper are boiled with water. After 5 minutes, milk and cream are added and simmered for another 5 minutes.

9.     Green Tea: Green tea is one of the healthiest beverages. It is traditional Chinese medicine, consumed for its various health benefits. Filled with antioxidants, green tea is widely used for weight loss.

10.                        Chamomile Tea: Used from aromatherapy to skincare products, Chamomile tea has innumerable health benefits. It is a herbal tea made with flower petals.  It can be prepared with fresh leaves straight from your garden or you can use tea bags of the same.

[teamgate26-blog]

Paneer tikka masala recipe, paneer tikka on tawa

Paneer tikka masala recipe with paneer tikka preparation over tawa. Learn how to make paneer tikka masala with video and step by step pictures. Paneer tikka is family favorite at home. Aj and Vj loves it. I too like it, but rarely make at home, mostly have it at restaurants. We love the flavour that tandoor gives to paneer tikka, that's why we love it in restaurant rather homemade. When preparing at home, I found butter is main ingredient also giving a slight char so that we get the restaurant style flavour in paneer tikka. Butter + smokey flavour is what I love about tikkas. I have not tried paneer tikka masala before. This is the first time I made and thought I will post too. I made it with 2 tbsp of cream and it was rich according to Aj's preference. I would suggest to add less cream to get a spicy and more darker gravy if you want. Though it looks like more steps, it only two parts - prepare tikka, prepare masala.

Paneer tikka masala recipe Recipe Cuisine: Indian |  Recipe Category:Lunch Prep Time: 30 mins  |  Cook time: 30 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Paneer tikka masala recipe with paneer tikka preparation over tawa. Learn how to make paneer tikka masala with video and step by step pictures.

Paneer tikka masala ingredients

Paneer - 200 gms Capsicum - 1/2 Onion, small - 1 Tomato, small - 1 Curd - 1/4 cup Kashmiri red chilli powder - 1 tsp Kitchen king masala* - 1/2 tsp Chaat masala - 1/2 tsp Roasted cumin seeds powder - 1/4 tsp (optional) Lemon juice - 1 tsp Turmeric - a pinch Butter as needed For gravy Onion - 1 Tomato - 2 Ginger garlic paste - 1 tsp (or) Garlic - 5 cloves + ginger, chopped - 1 tsp Red chilli powder - 1 & 1/2 tsp Coriander seeds powder - 1/2 tsp Kitchen king masala powder* - 1/2 tsp Kasoori methi - 1 tsp Turmeric - a pinch Fresh cream - 1 tbsp Butter or oil - 2 tbsp Cardamom - 2 *You can use garam masala or tandoori masala too

Paneer tikka marination

Take curd, 1 tsp red chilli powder, 1/2 tsp kitchen king masala, chaat masala, 1/4 tsp cumin seeds, a pinch of turmeric in a mixing bowl.

Mix well until smooth.

Add paneer cubes*, capsicum, onion and deseeded tomato - all cube cut.

Mix gently to coat evenly.  Keep inside fridge for marination until prepare gravy.

Paneer tikka masala preparation

In a kadai/ pan, heat 1 tbsp oil or butter. Add garlic, ginger and give it a stir.

Add roughly chopped onion and fry till transparent.

Chopped tomatoes goes in and cook for a minute or until tomato is soft.

Cool down completely. Grind to a smooth paste.

Heat remaining oil or butter in kadai. Add cardamom and roast for 10 secs.

Add ground paste, 1 & 1/2 tsp red chilli powder, 1/2 tsp dhaniya powder, 1/2 tsp kitchen king masala, pinch of turmeric and 1 tsp kasoori methi.

Mix and keep cooking until the masala shrinks, become shiny and oil oozes out.

Add 3/4 cup water and boil for 2 mins.

Add 1 tbsp fresh cream and lower the flame. Mix well and heat until gravy starts bubbling.

Switch off the stove.

Prepare paneer tikka on tawa

Heat a tawa, smear with a tsp of butter.

Add 1/2 the marinated cubes and arrange it properly.

Cook in medium flame and add butter if necessary.

Turn occasionally to roast all the sides.

Remove in plate once done.  Add to gravy.

Mix gently and repeat for the remaining marinated cubes. 

Serve with fresh cream. You can save some tikka without adding to the gravy and serve as such.

Notes

*I used fresh paneer, so just washed and used as such. If using frozen, need to keep immersed in hot water until soft, before using.

You can use 2 tbsp sour cream instead of curd.

Add a pinch of kasoori methi in tikka too for extra flavour.

Instead of cumin seeds powder, use ajwain in paneer tikka.

Use kashmiri red chilli powder, mild in spice, bright in colour. If using others, reduce accordingly.

If the tikka is cooked properly, it wont stick. Make sure to cook in medium flame after you place the cubes on tawa.

If you have metal skewers, you can insert the prepared tikka in skewers and show over direct flame quicky for a great flavour of tikka.

Adjust water and cream accordingly as per your preference.

Tags:paneer tikka, on tawa, paneer tikka masala ingredients

Paneer tikka marination

Take curd, 1 tsp red chilli powder, 1/2 tsp kitchen king masala, chaat masala, 1/4 tsp cumin seeds, a pinch of turmeric in a mixing bowl. Mix well until smooth.

Add paneer cubes*, capsicum, onion and deseeded tomato - all cube cut. Mix gently to coat evenly. Keep inside fridge for marination until prepare gravy.

Paneer tikka masala preparation

In a kadai/ pan, heat 1 tbsp oil or butter. Add garlic, ginger and give it a stir. Add roughly chopped onion and fry till transparent.

Chopped tomatoes goes in and cook for a minute or until tomato is soft.

Cool down completely. Grind to a smooth paste.

Heat remaining oil or butter in kadai. Add cardamom and roast for 10 secs. Add ground paste, 1 & 1/2 tsp red chilli powder, 1/2 tsp dhaniya powder, 1/2 tsp kitchen king masala, pinch of turmeric and 1 tsp kasoori methi.

Mix and keep cooking until the masala shrinks, become shiny and oil oozes out.

Add 3/4 cup water and boil for 2 mins.

Add 1 tbsp fresh cream and lower the flame. Mix well and heat until gravy starts bubbling. Switch off the stove.

Prepare paneer tikka on tawa and mixing

Take the marinated paneer from fridge. Heat a tawa, smear with a tsp of butter. Add 1/2 the marinated cubes and arrange it properly.

Cook in medium flame and add butter if necessary. Turn occasionally to roast all the sides. Remove in plate once done. Add to gravy. Mix gently and repeat for the remaining marinated cubes.

Serve with fresh cream. You can save some tikka without adding to the gravy and serve as such.

Serve with mild pulao or dal and steamed rice, roti like the one below I posted in my Instagram.

View this post on Instagram

A post shared by Rajeswari Vijayanand (@rakskitchen) on Dec 7, 2018 at 10:17pm PST

Share:

Source: https://www.rakskitchen.net/2018/12/paneer-tikka-masala-recipe-paneer-tikka.html

#read more #see more #check it out #interesting #learn more

[weederfall18-blog]

Paneer tikka masala recipe, paneer tikka on tawa

Paneer tikka masala recipe with paneer tikka preparation over tawa. Learn how to make paneer tikka masala with video and step by step pictures. Paneer tikka is family favorite at home. Aj and Vj loves it. I too like it, but rarely make at home, mostly have it at restaurants. We love the flavour that tandoor gives to paneer tikka, that's why we love it in restaurant rather homemade. When preparing at home, I found butter is main ingredient also giving a slight char so that we get the restaurant style flavour in paneer tikka. Butter + smokey flavour is what I love about tikkas. I have not tried paneer tikka masala before. This is the first time I made and thought I will post too. I made it with 2 tbsp of cream and it was rich according to Aj's preference. I would suggest to add less cream to get a spicy and more darker gravy if you want. Though it looks like more steps, it only two parts - prepare tikka, prepare masala.

Paneer tikka masala recipe Recipe Cuisine: Indian |  Recipe Category:Lunch Prep Time: 30 mins  |  Cook time: 30 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Paneer tikka masala recipe with paneer tikka preparation over tawa. Learn how to make paneer tikka masala with video and step by step pictures.

Paneer tikka masala ingredients

Paneer - 200 gms Capsicum - 1/2 Onion, small - 1 Tomato, small - 1 Curd - 1/4 cup Kashmiri red chilli powder - 1 tsp Kitchen king masala* - 1/2 tsp Chaat masala - 1/2 tsp Roasted cumin seeds powder - 1/4 tsp (optional) Lemon juice - 1 tsp Turmeric - a pinch Butter as needed For gravy Onion - 1 Tomato - 2 Ginger garlic paste - 1 tsp (or) Garlic - 5 cloves + ginger, chopped - 1 tsp Red chilli powder - 1 & 1/2 tsp Coriander seeds powder - 1/2 tsp Kitchen king masala powder* - 1/2 tsp Kasoori methi - 1 tsp Turmeric - a pinch Fresh cream - 1 tbsp Butter or oil - 2 tbsp Cardamom - 2 *You can use garam masala or tandoori masala too

Paneer tikka marination

Take curd, 1 tsp red chilli powder, 1/2 tsp kitchen king masala, chaat masala, 1/4 tsp cumin seeds, a pinch of turmeric in a mixing bowl.

Mix well until smooth.

Add paneer cubes*, capsicum, onion and deseeded tomato - all cube cut.

Mix gently to coat evenly.  Keep inside fridge for marination until prepare gravy.

Paneer tikka masala preparation

In a kadai/ pan, heat 1 tbsp oil or butter. Add garlic, ginger and give it a stir.

Add roughly chopped onion and fry till transparent.

Chopped tomatoes goes in and cook for a minute or until tomato is soft.

Cool down completely. Grind to a smooth paste.

Heat remaining oil or butter in kadai. Add cardamom and roast for 10 secs.

Add ground paste, 1 & 1/2 tsp red chilli powder, 1/2 tsp dhaniya powder, 1/2 tsp kitchen king masala, pinch of turmeric and 1 tsp kasoori methi.

Mix and keep cooking until the masala shrinks, become shiny and oil oozes out.

Add 3/4 cup water and boil for 2 mins.

Add 1 tbsp fresh cream and lower the flame. Mix well and heat until gravy starts bubbling.

Switch off the stove.

Prepare paneer tikka on tawa

Heat a tawa, smear with a tsp of butter.

Add 1/2 the marinated cubes and arrange it properly.

Cook in medium flame and add butter if necessary.

Turn occasionally to roast all the sides.

Remove in plate once done.  Add to gravy.

Mix gently and repeat for the remaining marinated cubes. 

Serve with fresh cream. You can save some tikka without adding to the gravy and serve as such.

Notes

*I used fresh paneer, so just washed and used as such. If using frozen, need to keep immersed in hot water until soft, before using.

You can use 2 tbsp sour cream instead of curd.

Add a pinch of kasoori methi in tikka too for extra flavour.

Instead of cumin seeds powder, use ajwain in paneer tikka.

Use kashmiri red chilli powder, mild in spice, bright in colour. If using others, reduce accordingly.

If the tikka is cooked properly, it wont stick. Make sure to cook in medium flame after you place the cubes on tawa.

If you have metal skewers, you can insert the prepared tikka in skewers and show over direct flame quicky for a great flavour of tikka.

Adjust water and cream accordingly as per your preference.

Tags:paneer tikka, on tawa, paneer tikka masala ingredients

Paneer tikka marination

Take curd, 1 tsp red chilli powder, 1/2 tsp kitchen king masala, chaat masala, 1/4 tsp cumin seeds, a pinch of turmeric in a mixing bowl. Mix well until smooth.

Add paneer cubes*, capsicum, onion and deseeded tomato - all cube cut. Mix gently to coat evenly. Keep inside fridge for marination until prepare gravy.

Paneer tikka masala preparation

In a kadai/ pan, heat 1 tbsp oil or butter. Add garlic, ginger and give it a stir. Add roughly chopped onion and fry till transparent.

Chopped tomatoes goes in and cook for a minute or until tomato is soft.

Cool down completely. Grind to a smooth paste.

Heat remaining oil or butter in kadai. Add cardamom and roast for 10 secs. Add ground paste, 1 & 1/2 tsp red chilli powder, 1/2 tsp dhaniya powder, 1/2 tsp kitchen king masala, pinch of turmeric and 1 tsp kasoori methi.

Mix and keep cooking until the masala shrinks, become shiny and oil oozes out.

Add 3/4 cup water and boil for 2 mins.

Add 1 tbsp fresh cream and lower the flame. Mix well and heat until gravy starts bubbling. Switch off the stove.

Prepare paneer tikka on tawa and mixing

Take the marinated paneer from fridge. Heat a tawa, smear with a tsp of butter. Add 1/2 the marinated cubes and arrange it properly.

Cook in medium flame and add butter if necessary. Turn occasionally to roast all the sides. Remove in plate once done. Add to gravy. Mix gently and repeat for the remaining marinated cubes.

Serve with fresh cream. You can save some tikka without adding to the gravy and serve as such.

Serve with mild pulao or dal and steamed rice, roti like the one below I posted in my Instagram.

View this post on Instagram

A post shared by Rajeswari Vijayanand (@rakskitchen) on Dec 7, 2018 at 10:17pm PST

Share:

Source: https://www.rakskitchen.net/2018/12/paneer-tikka-masala-recipe-paneer-tikka.html

#read more #see more #check it out #interesting #learn more

[kristablogs]

Eight international cheeses you need to try once

Paneer is a dense (and delicious) cheese eaten in India and other Southeast Asian countries. (Kanwardeep Kaur/Unsplash/)

I came to terms with my lactose intolerance two years ago, after an encounter with a grilled cheese sandwich in my college dining hall gave me a night to remember. But one of my biggest regrets in having to quit dairy for life is that I never tried a cheese that wasn’t from France, Italy, Sweden, Switzerland, or the US. In my mind, cheese was either fancy and European, or fast food and American—never anything in between. And yet, there’s a whole world of cheeses all across Asian, African, and Latin cultures.

Dairy farming first started in the Middle East almost 11,000 years ago, before spreading through the Balkans to Greece and Central Asia. But the cheeses that sit on our grocery shelves today are nearly all Western, and that’s shaped our perception of this snack, filling, topping, and (admit it) meal. Sampling recipes from different countries can change that, however: These eight varieties helped widen my views on cheese and cheese making.

Rushan (Yunnan Province, China)

First produced during the Ming Dynasty, the native Bai people have been producing and consuming this cheese for centuries. Rushan is flat with a leathery, crispy texture, and is made with cow’s milk mixed with acid. Unlike most Western cheeses, it doesn’t require the addition of a starter containing Lactococcus and/or Lactobacillus bacteria. Instead, the acid curdles the milk when cooked in a wok; the curds are then fished out from the mixture, dried, and shaped into cakes. In Yunnan, people usually fry or grill the cheese, allowing it to take on a puffy, melt-in-your-mouth texture. At night-market stands, rushan is handed to you on a stick, topped with fruit preserves, chocolate syrup, or condensed milk.

Sakura (Hokkaido, Japan)

Borne from the misty, green fields of Kyodogakusha Shintoku Farm, this smooth, yeast-based cheese is infused with the floral acidity of cherry blossoms. Each small wheel is packed in a wooden box with a dried sakura petal impressed on its surface. It’s earned top honors at the Mountain Cheese Olympics, an international cheese competition in Galtür, Austria, and is the first Japanese cheese to ever do so. It was also served to guests at the G8 Toyako Summit in 2008. The farm, which rests on Hokkaido, the northernmost of Japan’s main islands, has its own dairy cows, grazing pastures, and cheese-production factory.

Wagashi (Ghana)

Fulani nomadic herders craft this elastic cheese with fresh cow’s milk, curdled by the juice of giant milkweed leaves. The whey is then strained out, and the mixture is pressed into wheels. The community depends on wagashi as an essential form of protein, often grilling or deep frying it and coloring it red with sorghum.

Paneer (India)

According to popular legend, paneer first formed from the milk carried in the saddlebags of nomads, as they rode horses from settlement to settlement during the Mongol Empire’s reign. The liquid curdled after mixing with the goat or sheep rennet lining the saddlebags, creating the characteristic chunks that now star in many Punjabi and Indian dishes. The modern cheese-making process only takes a few hours: After dressing milk with lemon juice or vinegar, the curds are separated from the whey and squeezed into small blocks. As a non-melting cheese, like halloumi, paneer captures the smokiness of grills perfectly, and is versatile enough to work in savory recipes and desserts.

Chhurpi (Nepal and Bhutan)

Also referred to as Tibetan chewing gum or cheese jerky, chhurpi is one of the hardest dairy concoctions in the world. To make it, herders press and dry age buttermilk so that it can be chewed on for hours as they work. It’s also sold on the streets as a snack, with tiny cuts of the cheese strung onto yak-hair necklaces. In its soft form, it’s similar to ricotta: Sikkimese families will stuff it into vegetables, add it to chutneys, and sprinkle it over salads.

Chechil's unique presentation is almost just as important as its smokey, seasoned flavor. (Jalena Matvejeva/Deposit Photos/)

Chechil (Armenia)

This Armenian specialty, made of goat’s or sheep’s milk, is shaped into strings that are roasted until they’re gold and braided with nigella seeds. The resulting creation tastes like creamy mozzarella but has a sharper, saltier bite to it. The cheese first spread across Asia in 1915, when refugees of the Armenian Genocide fled to Syria, where it melted into the local cuisine. It’s best served at dinner parties as a finger food, so guests can pull away at the floss-like strands while conversing.

Sovietsky (Altai Republic)

In the early 1930s, a team of Soviet scientists attempted to perfect a Swiss cheese recipe that would take the nation by storm. They ultimately came up with a recipe that used pasteurized cow’s milk, fermented and aged for three to four months and riddled with characteristic holes. They served the bright-yellow hunks to Joseph Stalin, who promptly ordered them to call it to something more politically correct: “Sovietsky” cheese.

Mori no Chizu (Matsumoto, Japan)

With its leafy aroma, Mori no Chizu is true to its name, which translates to “cheese of the forest.” The distinct fragrance and slightly bitter taste come from the milk of brown Swiss cows that graze in mountain pastures. The cheese is mandarin-orange in hue and powdered with blue-gray mold; locals like to pair it with red and rice wine or serve it as an appetizer at gatherings.

[scootoaster]

Eight international cheeses you need to try once

Paneer is a dense (and delicious) cheese eaten in India and other Southeast Asian countries. (Kanwardeep Kaur/Unsplash/)

I came to terms with my lactose intolerance two years ago, after an encounter with a grilled cheese sandwich in my college dining hall gave me a night to remember. But one of my biggest regrets in having to quit dairy for life is that I never tried a cheese that wasn’t from France, Italy, Sweden, Switzerland, or the US. In my mind, cheese was either fancy and European, or fast food and American—never anything in between. And yet, there’s a whole world of cheeses all across Asian, African, and Latin cultures.

Dairy farming first started in the Middle East almost 11,000 years ago, before spreading through the Balkans to Greece and Central Asia. But the cheeses that sit on our grocery shelves today are nearly all Western, and that’s shaped our perception of this snack, filling, topping, and (admit it) meal. Sampling recipes from different countries can change that, however: These eight varieties helped widen my views on cheese and cheese making.

Rushan (Yunnan Province, China)

First produced during the Ming Dynasty, the native Bai people have been producing and consuming this cheese for centuries. Rushan is flat with a leathery, crispy texture, and is made with cow’s milk mixed with acid. Unlike most Western cheeses, it doesn’t require the addition of a starter containing Lactococcus and/or Lactobacillus bacteria. Instead, the acid curdles the milk when cooked in a wok; the curds are then fished out from the mixture, dried, and shaped into cakes. In Yunnan, people usually fry or grill the cheese, allowing it to take on a puffy, melt-in-your-mouth texture. At night-market stands, rushan is handed to you on a stick, topped with fruit preserves, chocolate syrup, or condensed milk.

Sakura (Hokkaido, Japan)

Borne from the misty, green fields of Kyodogakusha Shintoku Farm, this smooth, yeast-based cheese is infused with the floral acidity of cherry blossoms. Each small wheel is packed in a wooden box with a dried sakura petal impressed on its surface. It’s earned top honors at the Mountain Cheese Olympics, an international cheese competition in Galtür, Austria, and is the first Japanese cheese to ever do so. It was also served to guests at the G8 Toyako Summit in 2008. The farm, which rests on Hokkaido, the northernmost of Japan’s main islands, has its own dairy cows, grazing pastures, and cheese-production factory.

Wagashi (Ghana)

Fulani nomadic herders craft this elastic cheese with fresh cow’s milk, curdled by the juice of giant milkweed leaves. The whey is then strained out, and the mixture is pressed into wheels. The community depends on wagashi as an essential form of protein, often grilling or deep frying it and coloring it red with sorghum.

Paneer (India)

According to popular legend, paneer first formed from the milk carried in the saddlebags of nomads, as they rode horses from settlement to settlement during the Mongol Empire’s reign. The liquid curdled after mixing with the goat or sheep rennet lining the saddlebags, creating the characteristic chunks that now star in many Punjabi and Indian dishes. The modern cheese-making process only takes a few hours: After dressing milk with lemon juice or vinegar, the curds are separated from the whey and squeezed into small blocks. As a non-melting cheese, like halloumi, paneer captures the smokiness of grills perfectly, and is versatile enough to work in savory recipes and desserts.

Chhurpi (Nepal and Bhutan)

Also referred to as Tibetan chewing gum or cheese jerky, chhurpi is one of the hardest dairy concoctions in the world. To make it, herders press and dry age buttermilk so that it can be chewed on for hours as they work. It’s also sold on the streets as a snack, with tiny cuts of the cheese strung onto yak-hair necklaces. In its soft form, it’s similar to ricotta: Sikkimese families will stuff it into vegetables, add it to chutneys, and sprinkle it over salads.

Chechil's unique presentation is almost just as important as its smokey, seasoned flavor. (Jalena Matvejeva/Deposit Photos/)

Chechil (Armenia)

This Armenian specialty, made of goat’s or sheep’s milk, is shaped into strings that are roasted until they’re gold and braided with nigella seeds. The resulting creation tastes like creamy mozzarella but has a sharper, saltier bite to it. The cheese first spread across Asia in 1915, when refugees of the Armenian Genocide fled to Syria, where it melted into the local cuisine. It’s best served at dinner parties as a finger food, so guests can pull away at the floss-like strands while conversing.

Sovietsky (Altai Republic)

In the early 1930s, a team of Soviet scientists attempted to perfect a Swiss cheese recipe that would take the nation by storm. They ultimately came up with a recipe that used pasteurized cow’s milk, fermented and aged for three to four months and riddled with characteristic holes. They served the bright-yellow hunks to Joseph Stalin, who promptly ordered them to call it to something more politically correct: “Sovietsky” cheese.

Mori no Chizu (Matsumoto, Japan)

With its leafy aroma, Mori no Chizu is true to its name, which translates to “cheese of the forest.” The distinct fragrance and slightly bitter taste come from the milk of brown Swiss cows that graze in mountain pastures. The cheese is mandarin-orange in hue and powdered with blue-gray mold; locals like to pair it with red and rice wine or serve it as an appetizer at gatherings.