#Pan Flavoured Cashews

[foodnutra]

Savoring Pan Flavoured Cashews: A Journey Through Aromatic Delights

The Essence of Pan: A Traditional Treasure

Pan, a popular chew in India, is a fragrant mix of betel leaf, areca nut, catechu, slaked lime, cardamom, and various other spices. This blend has been savored for centuries due to its refreshing and aromatic properties. Traditionally enjoyed after meals, pan is known for its ability to cleanse the palate and leave a lingering, pleasant taste.

For more information: "Savoring Pan Flavoured Cashews: A Journey Through Aromatic Delights"?- FoodNutra

A Culinary Fusion: Cashews and Pan Masala

The fusion of pan masala with cashews brings an innovative twist to traditional flavors. Cashews, renowned for their creamy texture and mild taste, serve as the perfect canvas for the vibrant spices of pan masala. The cashews are coated with a mixture that includes the essence of betel leaf, the warmth of cardamom, and the earthy tones of catechu. The result is a snack that not only captures the essence of pan but also preserves the crunchiness of cashews, creating a delightful contrast of textures.

Sensory Delights: Aromas and Tastes

Savoring pan-flavored cashews is a sensory journey. As you bring a piece to your lips, the aroma of betel leaf and cardamom wafts through the air, teasing your senses. The initial crunch reveals the creamy interior of the cashew, which is infused with the complex and aromatic flavors of pan masala. Each bite is a harmonious blend of spicy, earthy, and sweet notes, creating a taste sensation that is both exotic and familiar.

A Cultural Icon: More Than Just a Snack

Pan-flavored cashews are not just a snack; they are a cultural icon. They represent the essence of traditional Indian hospitality, often served to guests as a gesture of warm welcome. The act of offering pan-flavored cashews is not merely about sharing a snack; it’s about sharing a piece of cultural heritage, a tradition that has been passed down through generations.

Modern Variations: Pan Flavored Treats Beyond Cashews

The popularity of pan flavors has transcended traditional snacks. Today, you can find pan-flavored desserts, chocolates, and beverages. Chefs and culinary enthusiasts are experimenting with pan-infused recipes, adding a unique twist to the culinary landscape. From pan-flavored ice creams to pan masala cocktails, the aromatic allure of pan continues to inspire creative culinary innovations.

A Culinary Adventure Awaits

Savoring pan-flavored cashews is not just a snack; it’s a culinary adventure. It’s an opportunity to explore the rich and diverse flavors of India, to experience the fusion of tradition and innovation on your taste buds. With each bite, you are transported to the bustling streets of India, where the aroma of pan masala mingles with the air, creating an atmosphere of vibrant sensory delights.

Pan-Flavored Cashews: A Gourmet Indulgence

As the culinary world embraces diverse flavors and innovative combinations, pan-flavored cashews have found their place as a gourmet indulgence. Their unique blend of traditional spices and premium cashews elevates them to a level of sophistication. Whether served at upscale events or enjoyed with a glass of fine wine, pan-flavored cashews have become a symbol of culinary refinement, enticing food enthusiasts and connoisseurs alike.

Health Benefits and Culinary Creativity

Beyond their delightful taste, pan-flavored cashews bring a host of health benefits to the table. Cashews are rich in healthy fats, protein, and essential minerals, making them a nutritious choice for snacking. When infused with the aromatic spices of pan masala, they offer a wholesome treat that satisfies both the taste buds and nutritional requirements.

Moreover, health-conscious chefs and home cooks are experimenting with pan flavors in various dishes. From salads to sauces, the aromatic notes of pan masala enhance a wide array of recipes, adding depth and complexity to culinary creations. This experimentation showcases the versatility of pan flavors, highlighting their potential in the evolving landscape of gourmet cuisine.

Cultural Reverence and Social Bonding

In the cultural context of India, pan holds a unique place. It’s not just a flavor; it’s a symbol of social bonding and cultural significance. Sharing pan-flavored cashews is a gesture of hospitality and camaraderie, a tradition that brings people together. Whether shared among friends during festivities or offered to guests as a gesture of respect, these flavorful cashews foster connections and create memorable moments.

The Art of Pairing: A Culinary Symphony

The aromatic richness of pan-flavored cashews opens the door to a world of pairing possibilities. These flavorful treats complement an assortment of beverages, from traditional masala chai to contemporary cocktails. Their spicy undertones harmonize with the warmth of tea and the complexity of wines, creating a culinary symphony that dances on the taste buds. The art of pairing pan-flavored cashews with beverages showcases the nuanced interplay of flavors, making every sip and bite a delightful experience.

A Feast for the Senses

Savoring pan-flavored cashews is not merely a gustatory experience; it’s a feast for the senses. It’s an exploration of aromas, a celebration of tastes, and a journey through cultural heritage. With each bite, you are not just enjoying a snack; you are immersing yourself in the centuries-old tradition of pan masala, reimagined for a modern audience.

So, the next time you relish the aromatic delights of pan-flavored cashews, remember that you are partaking in more than just a culinary indulgence. You are embracing a cultural legacy, savoring the creativity of modern gastronomy, and delighting in the intricate dance of flavors that make every moment a memorable, sensory celebration.

In the world of snacking, pan-flavored cashews stand as a testament to India’s culinary creativity. They invite you to indulge in the exotic, to savor the aromatic, and to embark on a journey through the rich tapestry of Indian flavors. So, the next time you reach for a handful of these delightful treats, remember that you are not just snacking; you are immersing yourself in the aromatic delights of a culture that celebrates the art of flavor in every bite.

For more information: "Savoring Pan Flavoured Cashews: A Journey Through Aromatic Delights"?- FoodNutra

[deliciously-vegan]

Veggie Korma

[[MORE]]

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

1 tbsp garlic paste 1 tbsp ginger paste

2 cups tomatoes, chopped

1 tbsp coriander 1 tbsp cumin 1 tsp garam masala 1 tsp cardamom 1 tsp turmeric 1 tsp fennel powder 1 tsp Kashmiri red chili powder 1 tsp sea salt

1 cup raw cashews 1 can coconut cream 1 tbsp maple syrup

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

Stir in the tomatoes and cook for about five minutes, stirring frequently. Add the; coriander, cumin, garam masala, cardamom, turmeric, fennel, chili powder, and sea salt. Cook for several more minutes, stirring frequently. Turn heat off. Allow to cool.

Place cooked tomato mixture into a high-speed blender. Add the raw cashews, coconut cream and maple syrup. Blend until smooth and creamy. 

2 tbsp butter-flavoured coconut oil

1/2 head of cauliflower, chopped 1 1/2 cup sweet potatoes, peeled and chopped 1 1/2 cup carrots, peeled and chopped 2 cups vegetable bouillon 1/2 cup raisins

1 cup green peas 1/2 cup roasted cashews, chopped 1 tbsp cilantro paste a pinch of hing (asafoetida)

Heat coconut oil in a large saucepan over medium-low heat. Make sure it coats the bottom of the pan. Add the; cauliflower, sweet potatoes and carrots. Pour the pureed sauce over top. Stir in the vegetable bouillon and raisins. Turn heat to high. As soon as mixture begins to bubble turn to low heat and simmer for about 15 minutes, stirring frequently. When veggies are fork tender, turn heat off.

Stir in the; green peas, roasted cashews, cilantro paste and hing. Allow to sit for a few more minutes to heat the peas. Ladle over basmati rice.

[myloveisinthefood]

vegan mac & cheese casserole

A lot of vegan mac & cheese recipes will really emphasise the use of vegan cheese, which often can be a bit of a let-down form both a flavour and texture perspective. THIS mac & cheese recipe is technically not a cheese sauce, because the emphasis is actually on butternut pumpkin. But for comfort, satisfaction, satiation, and flavour, I honestly haven't found a better one. I love that it's got a secret veggie hit, and heats up well while also tasting better the day after (more on this in a moment).

The sauce (to coat ~400g of pasta and serve 4 people):

380g butternut pumpkin (steamed, boiled, or microwaved until soft)

50g cashews (softened by soaking in boiling water)

Handful of sage leaves

Olive oil

1 brown onion, diced

2 garlic cloves, minced

1 vegetable stock cube

4tbsp nutritional yeast

Salt & cracked black pepper to taste

Very optional: grated vegan cheese of your choice! For this, I used a smoked variety

Cook the macaroni before or while preparing the sauce, and make sure to reserve some of the starchy pasta water (about a large ladle).

Heat some olive oil in a frying pan or casserole dish, and when it's hot, fry the sage leaves until they are darkened and crispy. Remove the leaves and drain them on a cloth or paper towel, and use the sage-flavoured oil to soften the onion. Once soft (not coloured) add the minced garlic and cook until fragrant. Garlic can burn quickly, so be careful!

Add in the softened butternut pumpkin and cashews, along with the stock cube and the reserved pasta water. Cook while stirring until the stock cube is dissolved. This is also a good point to add the vegan cheese (if using) and stir it through until melted or softened.

Transfer the mixture to a food processor or blender, or use a stick blender if that's what you have. Season with salt and pepper to taste, and add in the nutritional yeast. Blitz the mixture until it makes a thickened, smooth sauce (or leave it a little chunky if you prefer).

You can just mix it with the pasta and serve it like that, with some of the crispy sage leaves on top. However, I chose to mix the sauce with the pasta and crispy sage leaves, and put it in a casserole dish, then let it sit in the fridge for dinner the next night.

Before putting it in the oven, I grated extra smoked vegan cheese over the top, and laid over some extra sage leaves then drizzled it all with olive oil. I baked it in a 190C oven until the top was crispy and the pasta was heated through again.

I sprinkled some garlic salt over my serving, and cracked some extra pepper on top, and had a comforting weeknight meal that saved me a lot of time and energy when I got home from work.

This recipe is slightly adapted from Speedy Bosh! by Henry Firth and Ian Theasby.

[mutantenfisch]

Veggie lasagna with kohlrabi pesto and kohlrabi carrot salad

These are basically 2 and a half recipes in one, so I try to group the respective ingredients together to make it more comprehensible.

You need: for the salad: - 1 big or 2 smaller kohlrabi - 2-3 carrots - 1 cup of yoghurt or crème fraiche - 2-3 table spoons of honey or molasses - 1-2 table spoons of white balsam vinegar - salt and pepper

for the lasagna and the pesto: - 10 lasagna sheets - cheese for covering - ca 50 g of hard cheese (pecorino, parmigiano or mountain cheese), grated - 1 can of chopped tomatoes - 1 package of tomato puree - 2 onions - garlic (the amount is YES, so at least 3 cloves) - cooking oil for the bolognese - 2 big carrots or 3 smaller ones - 2 table spoons of tomato paste - the leaves of the kohlrabi plus some more leaves if you can get them - ca 50 g of butter or cooking oil - 200 ml milk or plant-based cooking cream - 50-100g white flour - 150 g cashews - salt, pepper, Italian dried herb mix For the salad 1. remove the leaves from the kohlrabi, rinse both under cool water, put aside leaves. 2. peel the kohlrabi and grate it roughly. Repeat procedure with the carrots. Put both in a salad bowl. 3. mix remaining ingredients in a cup until evenly combined, add to bowl, mix vigorously and cover with a lid to let it sit in the fridge until you're done with the lasagna and the flavour has intensified. Continue with the lasagna and pesto 1. remove stems from the leaves an put aside (you can sautee and fry them but the taste is not to everyone's liking), chop leaves into strips. 2. fill water in a kettle and bring it to a boil, pour into pot and add leaves, let them sautee for 2-3 minutes until they change colour and you can smell them. Pour water away or pour it in a bucket for watering your plants when cooled down (our keep it to make stock), but empty the pot because you'll need it but we'll get to that. 3. peel 2 garlic cloves and crush them. Put sauteed leaves, garlic cloves, 1-2 table spoons of cooking oil, hard cheese and cashews into a blender. Blend until homogenous, add water if too thick. Add twice as much salt as you think is good and as much pepper. Pesto is done! 4. peel and chop the onions and 2 more cloves of garlic, cut the remaining carrots into very fine cubes or just into bite sized pieces (5mm-1cm cubes) if you're not willing to spend 15 minutes cutting carrots. I was, so they are very fine. 5. heat some oil in pan on low to medium heat, add the veggies you just chopped and let them brown very slightly, also add 2 table spoons of tomato paste. Grease a casserole in the meantime. 6. melt some butter in the pot from the pesto procedure. When it has liquefied, add flour little by little while stirring continuously until it has become pasty. Continue stirring until flour begins to change colour, stir in the milk and keep stirring until it has become slightly viscous and begins bubbling a little bit. I know this is not the real Bechamel sauce, but it's good enough and doesn't take long to make. If you want, you can add a little nutmeg. Take away from heat and add pesto from the blender, mixing it evenly. 7. the pan with the veggies should be beginning to brown now, pour in a can of chopped tomatoes and tomato puree and stir to get any stuff sticking to the pan off. Add salt, pepper and a generous sprinkle of dried herbs. Let simmer until liquid has reduced a little bit. 8. time to assemble the lasagna! Take your casserole and a ladle, and ladle one portion of the red sauce into the casserole. Cover with lasagna sheets and don't be afraid to break them into pieces to make them fit! Continue with green sauce, which you cover with more red sauce. Then another layer of lasagna sheets and so on until your sheets are used up or you run out of sauce. The final layer should be of sauce, regardless, which you cover with the non-hard cheese. 9. put lasagna into oven at 180°C/356°F and let it bake for ca 30-35 minutes on the middle rack. If your casserole is very full, I advise you to put a baking tray under it to prevent sauce or cheese from dripping down while the lasagna sheets expand during baking. While it is baking, you can use the time to clean your kitchen or at least put all the stuff you've used into the dishwasher and wipe the surfaces. :D Then, you're good to go to enjoy a hearty and filling meal that serves 3-4 people. Tip: you can add sunflower seeds to the tomato sauce for some extra crunch. You can also fill any remainders of sauce (depending on how much it turns out to be) into airtight containers and keep in the fridge for up to 4 days for some ready-made sauce that only needs heating.

[cookiedotdreams]

Gluten-free vegan Christmas cake The ingredients This recipe is comprised almost entirely of ingredients easily found in most well-stocked pantries or supermarkets. 160 g rice flour  90 g oat flour gluten-free 30 g cocoa 60 g flaxseeds powder substitute for 1 egg 1 tsp baking powder 1/2 tsp baking soda 80 ml coconut oil or other plant based oil 120 ml plant based milk 60 ml maple syrup or more 2 teaspoons lemon juice Vanilla flavour Morello cherry jam Raw vegan chocolate glaze: 125 ml melted cocoa butter 20 g cocoa Maple/dates syrup to taste Preparation Best of all, it’s a great ‘quick and easy’ all occasions cake that requires just a couple of bowls, a whisk, and optionally, a blender/ food processor if you’re making the frosting. While baking, your kitchen will smell like holiday. It smells and tastes fantastic, it’s moist, fluffy, soft, and can optionally be enjoyed with a creamy cashew-based pudding ‘frosting’ for added yumminess. In a large bowl, mix well all the ingredients provided for the cake; there is no need to follow a specific order. Mix well until a hard mixture is obtained. Meanwhile, preheat the oven to 180 °C, and line a cake pan with baking paper, leaving an overhang on all sides for easy removal. Pour the cake batter into the prepared pan and bake it in the oven for around 35 minutes, or until a toothpick inserted into the centre comes out clean (a few crumbs are fine, but not wet). It is ready when it becomes elastic and firm to the touch. Allow the cake to cool for 15 minutes before transferring it to a wire cooling rack to finish cooling completely. Spread the cherry jam evenly over the cake, with a spatula. Prepare the raw vegan chocolate, mixing all the ingredients, whisk vigorously until lump-free, then pour it gently over the cooled cake, spread it evenly with a spatula, then transfer it to the freezer for 1 ½-2 hours, to set (or the refrigerator overnight). When ready, slice and enjoy! https://www.instagram.com/p/Cmh74HrjfNk/?igshid=NGJjMDIxMWI=

[charcoaleats]

Make Authentic Chicken Biryani at Home

Biryani with chicken as a dish is a perfect blend of the richness of spices with the texture of basmati rice and succulent chicken, creating a flavourful experience that  wins hearts across the globe. From the spicy layers of Hyderabadi Chicken biryani to the subtle fragrance of Lucknowi biryani, each variant brings to the table its own unique flavor profile.

Let’s dive into the different recipes of chicken biryani and subtle techniques of how to cook chicken biryani and learn how to prepare these different types of chicken biryani at home, ensuring that you can master the art of chicken biryani like a true master chef.

 1. Hyderabadi Chicken Biryani Recipe

Ingredients:

 

·         500g chicken, cut into bite size pieces

·         2 cups basmati rice (soaked for 30 minutes)

·         2 large onions, thinly sliced

·         2 tomatoes, chopped fine

·         1 cup fresh yogurt

·         2 tablespoons fresh ginger-garlic paste

·         4-5 green chilies, slit

·         1/2 cup chopped fine mint leaves

·         1/2 cup chopped fine coriander leaves

·         2 teaspoons red chili powder

·         1 teaspoon turmeric powder

·         2 teaspoons garam masala

·         2 teaspoons biryani masala

·         6-7 strands of saffron soaked in 2 tablespoons warm milk

·         1/4 cup of ghee or clarified butter

·         Whole spices: 4-5 cloves, 2 bay leaves, 1-inch cinnamon stick, 3 green cardamoms, 1 black cardamom, 1 teaspoon cumin seeds

·         Salt to your taste

Preparation:

1. Marinate the Chicken: Mix the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, biryani masala, salt, half of the chopped mint and coriander leaves, now cover and refrigerate for at least 2 hours or preferably overnight. 

2. Cook the Rice: In a large pot, boil water with salt and whole spices. Add the basmati rice and cook it until it's about 70% done, now drain the water and set the rice aside.

3. Preparing the Fried Onions: Heat the ghee in a pan and fry the sliced onions until they turn slightly golden brown. Now drain on paper towels and set aside. 

4. Assembling the Biryani:

·         In a heavy-bottomed pot, layer the marinated chicken at the bottom.

·         Add a layer of the half-cooked rice over the chicken.

·         Sprinkle fried onions, the remaining mint and coriander leaves, saffron milk and a bit of ghee.

·         Repeat the layers until all ingredients are used up while finishing with a rice layer on top. 

5. Cooking (Dum Method):

·         Seal the pot with a tight-fitting lid or seal it with dough or aluminum foil.

·         Now cook on high heat for 5 minutes then reduce the flame setting to low heat and cook for 30-35 minutes. Alternatively, you can place a heavy pan/ tawa below the biryani pot and cook on low heat to ensure even cooking without burning.

·         When done, let it rest for 10 minutes before opening the lid. 

6. Serve:Gently mix the biryani before serving. Enjoy your biryani with raita or a side of salan.

 

2. Lucknowi (Awadhi) Chicken Biryani Recipe

 Ingredients:

·         500g chicken, cut into small bite size pieces

·         2 cups basmati rice

·         1 cup fresh yogurt

·         2 large onions, finely sliced

·         2 tablespoons of fresh ginger-garlic paste

·         1/4 cup fresh milk

·         10-12 cashews

·         1/4 cup ghee

·         2 tablespoons rose water

·         1/2 cup chopped fresh mint and fresh coriander leaves

·         Whole spices: 2 bay leaves, 4 cloves, 2-inch cinnamon stick, 3 green cardamoms, 1 mace, 1 teaspoon black cumin seeds

·         Salt to taste

Preparation:

1. Marinate the Chicken: Marinate chicken with yogurt, fresh ginger-garlic paste and salt. Set it aside for at least 2 hours.

2. Cook the Rice: Parboil the basmati rice in salted water along with whole spices to say about 70% then drain and keep aside.

3. Cook the Chicken: Heat the ghee in a pan, fry the onions until golden brown, then remove and crush half of them into a coarse paste. In the same ghee now add marinated chicken and cook until it's half done. 

4. Prepare Cashew Paste: Soak the cashews in warm milk for 15 minutes, then grind them into a smooth paste. 

5. Assemble the Biryani:

·         In a heavy-bottomed pot, first spread a layer of chicken at the bottom.

·         Next layer it with the flavored par-boiled rice.

·         Now drizzle the cashew paste, rose water, crushed fried onions, mint and coriander leaves.

·         Repeat the layers until all ingredients are used, finishing with a layer of rice on top.

6. Cooking (Dum Method):

·         Seal the pot tightly with a lid, dough or foil.

·         Cook on low heat for 30-40 minutes, which is the traditional dum technique. 

7. Serve:Serve hot with a side of the tasty Lucknowi raita.

 3. Kolkata Chicken Biryani

Ingredients:

·         500g chicken, cut into bite size pieces

·         2 Boiled eggs

·         2 cups basmati rice soaked for 30 minutes

·         2 large potatoes, peeled and halved

·         2 large onions, thinly sliced

·         1 cup fresh yogurt

·         1/2 cup ghee

·         2 tablespoons fresh ginger-garlic paste

·         4-5 green chilies, slit

·         1 tablespoon of rose water

·         1 tablespoon of kewra water

·         1 teaspoon of sugar

·         1/2 teaspoon of nutmeg powder

·         1/2 teaspoon of mace powder

·         Whole spices: 4-5 cloves, 2-inch cinnamon stick, 4 -5 green cardamoms, 2 bay leaves

·         Salt to your taste

Preparation:

1. Marinate the Chicken: Marinate chicken with yogurt, fresh ginger-garlic paste, green chilies, salt and a little ghee. Refrigerate this for at least 2-3 hours. 

2. Fry the Potatoes: Fry the halved potatoes in ghee until they turn golden. Set them aside. 

3. Cook the Rice: Boil the rice with whole spices until they are 70% done, now drain and set aside. 

4. Cook the Chicken: In a large pot, heat the ghee and fry onions until they turn golden brown. Remove and keep them aside, now in the same ghee, add the marinated chicken and cook until it's half done. 

5. Assemble the Biryani:

·         Layer the fried potatoes at the bottom of the pot.

·         Now add the half-cooked chicken and then layer with parboiled rice.

·         Sprinkle fried onions, nutmeg, mace powder, rose water, kewra water and sprinkle a bit of sugar over the rice.

6. Cooking (Dum Method):

·         Seal the pot with a tight lid, dough or foil.

·         Cook on low heat for 30-35 minutes using the traditional dum technique.

7. Serve: Serve with boiled eggs on top which is a signature of Kolkata biryani.

  

 4. Mughlai Chicken Biryani

 Ingredients:

·         500g chicken, cut into bite size pieces

·         2 cups basmati rice soaked for 30 minutes

·         1 cup fresh yogurt

·         2 large onions, thinly sliced

·         1/4 cup fresh cream

·         1/4 cup ghee

·         2 tablespoons fresh ginger-garlic paste

·         1/2 teaspoon saffron soaked in warm milk

·         2 tablespoons rose water

·         2 tablespoons kewra water

·         Whole spices: 4-5 cloves, 2 bay leaves, 1-inch cinnamon stick, 3 green cardamoms

·         Salt to your taste

 

Preparation:

1. Marinate the Chicken: Mix chicken with fresh yogurt, ginger-garlic paste and salt. Marinate for at least 2 hours and set aside.

2. Cook the Rice: Parboil the basmati rice about 70% with whole spices, now drain and set aside.

3. Prepare the Chicken: Fry the onions in ghee until they turn golden brown. Remove and set them aside, now in the same ghee, cook the marinated chicken until it starts to release oil. Add the fresh cream and cook until the chicken is done. 

4. Assemble the Biryani:

·         Layer the chicken at the bottom of a heavy pot.

·         Next add a layer of rice.

·         Now, sprinkle saffron milk, rose water, kewra water and fried onions. 

5. Cooking (Dum Method):

·         Seal the pot tightly with dough or aluminum foil.

·         Cook on low heat for 30-40 minutes using the traditional dum technique.  

6. Serve: Serve with a side of raita.

 Final Thoughts 

Cooking chicken biryani at home is a rewarding experience, especially when you master the intricate techniques of marinating, layering and the dum process. Whether you prefer savoring the spiciness of Hyderabadi biryani, the subtlety of Lucknowi, the simplicity of Kolkata, or the richness of Mughlai, each of these recipes brings something unique to your table. 

With patience and practice, you can recreate these flavors at home, impressing your family and friends with your culinary prowess...and you know that for all your biryani cravings you can always call or order online Charcoal Eats, the biryani peopleand have any of your favorite biryani delivered hot and delicious right on your doorstep!

[tnedibleoils]

Paneer Kali Mirch

Paneer is another versatile dish. Bland when eaten raw and versatile when added flavours, paneer is an Indian cottage cheese. Listed at the top of every Indian menu are all three-course meals: appetiser, main course, and dessert. It is not only a dish that is served at home, but it can also be made at home. In this blog, we’ll prepare a perfect paneer kali mirch recipe that goes with roti or chapati, along with sunflower oil manufacturers in Tamil Nadu.

Ingredients:

Cubed paneer

Kewra or rose water - 1 tsp

Medium or large onion - ½ cup chopped

Ginger - ½ inch chopped

Garlic - medium cloves 3 chopped

Green chillies chopped - Acc. to preference

Cashew nuts - 10

Javathai/Jaadipathir - 1 or 2

Cloves - 2

Cardamoms -2

Cinnamon - 1 inch

Full-fat curd (beaten) - ¼ cup

Bay leaf - small size 1

Red chilli powder - Acc. to preference

Shahi jeera - ½ tsp

Oil

Garam masala - ¼ tsp

Coriander powder - ¼ tsp

Salt as per taste

Black pepper - crushed 

Water

Instructions

Begin with preparing the onion paste.

In a heavy-bottomed pan, add a tablespoon of oil. Once it is hot, add the cinnamon stick, cardamoms, cloves, and mace strands and sauté until it crackles.

Add the chopped onion and sauté until it turns a light golden brown on medium heat.

Once light golden brown, add the ginger, green chilies, garlic, and cashew nuts.

Mix until it is golden brown. Once done, remove from heat and mix it in a blender.

Add water to grind it into a smooth, fine paste.

In the same saucepan, add 2 tablespoons of oil, and once it is hot, add the bay leaf and shahi jeera and let it crackle and become fragrant.

Now add the onion paste and sauté it for 4-5 minutes till the oil separates from the paste. Add the crushed black pepper and sauté for a minute.

Now add the spice powder and sauté till it mixes very well.

Remove it from the heat and let it cool down. Now add the whisked curd and quickly stir till it mixes well with the onion paste. Now add water and mix well.

Now, on medium heat, simmer the gravy till oil specks on the top. If the gravy thickens, add water. 

Now add the paneer cubes and mix well. Switch off the heat and add 2 tablespoons of cream. 

Lastly, add a teaspoon of kewra or rose water and garnish with crushed black pepper, mint leaves, or coriander leaves.

Paneer Kali Mirch is ready to be served with chappati, roti, or naan.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sunflower oil from TNEO, one of the best sunflower oil manufacturers in India, to make tasty dishes.

[rangooncolonial]

Unraveling the Magic of Chicken Tikka: A Culinary Journey Through India's Flavourful Delight

Indian cuisine is a tapestry of flavours, colours, and aromas that tantalise the senses and leave an indelible mark on the palate. Chicken tikka stands out as a beloved classic that has captivated taste buds worldwide among the varieties of dishes that grace its diverse culinary landscape. In this culinary journey, we delve deep into the origins, ingredients, and preparation of this quintessential Indian delicacy, exploring the magic that makes chicken tikka a timeless favourite.

The Origins of Chicken Tikka:

Chicken tikka traces its roots back to the Indian subcontinent, where it emerged as a popular dish in the culinary repertoire of the Mughal Empire. Influenced by Persian cooking techniques, Mughlai cuisine introduced the art of marinating meat in a blend of spices and yoghurt before cooking it in a tandoor, a traditional clay oven. This method imparted a unique flavour to the meat and rendered it tender and succulent, laying the foundation for what would later become known as chicken tikka.

The Ingredients:

At the heart of chicken tikka lies a harmonious blend of spices that infuse the meat with its distinctive taste. Key ingredients include ginger, garlic, cumin, coriander, turmeric, and garam masala, each contributing its own depth of flavour to the marinade. Yoghurt acts as a tenderiser, helping break down the meat's proteins and ensure a moist and flavorful end result. Additionally, the use of Kashmiri red chilli powder lends chicken tikka its vibrant red hue, adding visual appeal to its already tantalising aroma.

The Preparation Process:

Preparing chicken tikka is a labour of love that requires patience and precision. It begins with the marination of bite-sized chicken pieces in a mixture of spices, yoghurt, and lemon juice, allowing the flavours to penetrate the meat and develop over time. Once marinated, the chicken is threaded onto skewers and cooked in a tandoor until it is charred and tender. The result is a mouthwatering medley of flavours and textures that embodies the essence of Indian cuisine.

Variations and Regional Influences:

While chicken tikka is traditionally cooked in a tandoor, modern adaptations have made it accessible to home cooks worldwide. Grilling, baking, or pan-searing are standard methods used to replicate the smoky flavour of the original dish, making it versatile and adaptable to different cooking environments. Furthermore, regional variations such as murgh tikka (chicken marinated in a spicy yoghurt sauce) and malai tikka (chicken marinated in a creamy mixture of cashew paste and spices) showcase the diverse culinary landscape of India, each offering a unique twist on the classic dish.

The Global Appeal:

Chicken tikka's capacity to bridge cultural divides and unite people via a shared love of food accounts for its international popularity. Indian food lovers from many walks of life have come to appreciate chicken tikka, which can be found in sophisticated restaurants in New York City as well as on the streets of bustling Mumbai. Its strong tastes, fragrant spices, and easy yet elegant preparation are what make it so well-liked and unique in the food world.

In summary, chicken tikka is a culinary masterpiece that perfectly captures the rich history and wide range of flavours of Indian food. It is more than just a meal. Chicken tikka has earned its status as a timeless classic that never fails to delight and inspire, having come from its modest beginnings in the royal kitchens of the Mughal Empire to its broad popularity on dinner tables throughout the globe. Thus, experience the magic of chicken tikka and relish every bite of this tasty treat the next time you yearn for a taste of India.

[vivek5488]

Banana Cake recipes for beginners by Cake Bites

Ingredients:

Banana: Banana is the star of the cake. Need approximately four overripe bananas.

Flour: You can use whole wheat flour, Pastry flour, or all-purpose flour.

Baking soda and baking powder: Make sure that they are fresh

Oil: You can use coconut oil, olive oil or melted butter.

Nuts: Any crushed nuts can be used, like almond, cashews or pecans.

Dry Fruits: Dry fruits add extra sweetness to the cake. You can use any dry fruits.

Flavourings: You can add any flavours.

Optional Ingredients: Chocolate flakes, coconut flakes and other ingredients can be delicious to the cake.

How to make:

Preheat the oven to 180 degrees celsius 350 degrees fahrenheit. Mash 4 medium overripe bananas with a fork to a consistency. The consistency should be without any chunks, so you can also use a blender. Add 1⁄4 cup of any neutral flavoured oil, ½ cup of sugar and 1 teaspoon of vanilla to the mashed bananas and stir well. Oil mix with the mashed banana and the sugar dissolves completely. Sieve 1 1⁄2 cup of flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder and a pinch of salt directly to the bowl. Fold the dry ingredients thoroughly into the wet ingredients. Add some water depends on the texture and quality of the wheat flour. Chop ten walnuts, then add and mix. You can also add raisins, cashew nuts or any nuts and dry fruits of your choice. Pour the butter into a greased rounded cake pan. Then bake in the preheated oven for 45 to 50 minutes. Then transfer to a wire rack to cool completely. When cooled, slice and serve your Eggless banana cake. You can enjoy your tasty and delicious eggless banana cake. For more recipes visit our website: http://cakebites.42web.io/

[wellnesswhiz-isan]

Artichoke Pizza: You should Try these five best healthy vegan pizza recipes

Artichoke pizza is a healthy vegan meal idea for you. It can give you loads of nutritional benefits. This article takes you through the artichoke, its health benefits and five amazingly delicious artichoke vegan pizza recipes.

Artichoke is a plant food of Mediterranean origin used for centuries due to its marvellous health benefits.

Artichokes are loaded with nutrients and high in fibre, protein, and antioxidants. Among the nutrients are folate, copper, magnesium, vitamin C, niacin, riboflavin, potassium, phosphorus, and vitamin B6.

Artichokes are low in fat, and it has a positive effect on cholesterol levels in several ways. It prevents the formation of cholesterol, and it can also effectively enhance the distribution of cholesterol within the body.

It can reduce blood sugar levels, control blood pressure, and prevent cancer formation while helping improve liver health, digestive health and irritable bowel symptoms.

They can be steamed, baked, boiled, grilled, roasted, or sautéed. You can also prepare them stuffed or breaded, adding spices and other seasonings for extra flavour.

Both the artichoke leaves and the heart can be eaten.

Once cooked, the outer leaves can be pulled off. You can remove the edible flesh from the leaves by pulling them through your teeth.

Once the leaves are removed, carefully spoon out the fuzzy substance called the choke until you reach the heart. You can then scoop the heart to eat alone or atop pizza.

Here are the five best vegan pizza recipes with artichoke for a delicious, mouthwatering meal.

1. Delightful Vegan Spinach Artichoke Pizza with Creamy Artichoke White Sauce

- The vegan spinach pizza recipe combines creamy white sauce, garlic, lemon, and chilli.

- The pizza crust is baked with wilted spinach, caramelised shallot slices, quartered artichokes, vegan 'parmesan,' and chilli toppings.

 Artichoke White Sauce:

- The white sauce is made with a blend of artichoke hearts, chickpeas, soaked cashews, garlic, lemon, capers, miso, and spices.

- The sauce is pureed into a silky perfection and used as a pizza base.

 Pizza Preparation:

- The recipe recommends using prepared pizza dough and a pizza stone to achieve a crisp bottom and a puffed crust.

- Before baking, the dough is topped with the artichoke white sauce, dressed spinach, sliced shallots, and quartered artichokes.

 Baking and Serving:

- The pizza is baked in a preheated oven at 500°F for 12 minutes, resulting in a puffy and golden brown crust.

- Before slicing and serving, the finished pizza is garnished with chilli flakes and vegan 'parmesan'.

2. Recipe for Vegan Artichoke Pizza with Tomato and Salad

- The combination of toppings in this vegan artichoke pizza, including red bell peppers and onions, is delectable.

- Thin slices of fresh tomatoes between the sauce and the cheese can enhance the summery flavour provided by fresh basil.

 Companion to Pizza:

- The best companion for this vegan artichoke pizza or almost any kind of pizza is a big salad filled with mixed greens, tomatoes, peppers, carrots, cucumbers, and your favourite salad dressing.

- Adding plenty of beans or chickpeas to the salad can boost the meal's protein content.

Vegan Cheese:

- Vegan cheese, especially one that melts well, adds a vast yum factor to plant-powered pizza but isn't entirely necessary.

- Mozzarella-style shreds are the best for vegan pizza, and using half mozzarella and half spicy pepperjack can add a great kick.

Preheat the oven to 425º F. Heat the oil in a frying pan, add the onion and garlic, and sauté until golden. Add the bell pepper and artichoke hearts. Saute until soft, remove from heat and cover.

Place the crust on a pan. Spread the marinara sauce, tomatoes and cheese on the crust.

Bake for 10 minutes until the cheese is well melted, and spread the mixture from the pan over the surface and oven for another 2 to 3 minutes longer. Once removed from the oven, sprinkle with sliced basil leaves before serving.

3. Homemade Vegan Artichoke Pesto Pizza Recipe

 Vegan Artichoke Pesto Pizza:

This Vegan Artichoke Pesto Pizza is a delicious dinner option with homemade pesto, seasonal vegetables, and tender baby artichokes that add love and taste to your dinner table. 

Ingredients for this pizza include vegan pizza dough, cooked baby artichokes, sliced mushrooms, shaved asparagus, vegan pesto, vegan mozzarella, and optional red pepper chilli flakes.

The pizza dough can be made using homemade or store-bought dough.

 You can prepare the pesto by blending soaked cashews, garlic, pine nuts, nutritional yeast, olive oil, lemon juice, basil, greens, water, salt, and pepper until smooth. Before making the pesto, soak the cashews in warm water for 30 minutes.

 Recipe Preparation:

- For the pizza, preheat the oven to 450F. Roll out the dough, spread the pesto, add mozzarella, layer vegetables, sprinkle with additional mozzarella, chilli flakes, salt, and pepper, then bake at 450F for 14-16 minutes.

4. Artichoke vegan pizza with peppers and olive

You can use homemade pizza dough or a store-prepared one.

Preheat the oven to gas 7, 240°C, fan 220°C. Place 2 floured baking trays (or pizza stones, if you have them) in the oven to heat through.

Spread 2 tbsp passata over each base, then top with the artichokes and peppers. Stir the sundried tomato paste into the houmous, then dot it over the pizzas. Finish with the olives and capers.

Carefully transfer the pizzas to the hot baking trays and bake for 8-10 mins until the crust is golden. Serve each pizza scattered with rocket leaves and a drizzle of basil oil.

5. Homemade Pizza Recipe with Flavorful Veggies, Fresh Basil, and Artichoke

- Piled with flavorful veggies like peppers and artichokes

- Fresh basil takes it over.

 Veggie Pizza Recipe Ingredients:

- Pizza dough, Cornmeal, Pizza sauce, Asiago, pecorino, and mozzarella cheese, Roasted red peppers, Artichoke hearts, Red onion, Jalapeño pepper, Extra-virgin olive oil, Fresh basil leaves

Making this vegetarian pizza recipe:

- Use homemade dough or a store-prepared pizza crust and spread on the sauce. Pizza sauce can be created simply as a no-cooking method. Add all the ingredients, tomato, oregano, olive oil, and salt, and blend until a creamy base is achieved.

Add the cheese and vegetables.- roasted red pepper is a classic vegetarian topping with thinly sliced onion that gives a unique soft, sweet taste. Add sautéed mushrooms, sliced olives, or mini broccoli florets if you want a variation. You can make your pizza drizzling by adding extra virgin olive oil.

- Bake at 500°F until the pizza crust is golden brown and the cheese and toppings are browning to 10 to 13 min.

In summary, you can try these simple artichoke pizza recipes that add a load of nutritional value as well as a delicious taste. It's a healthy choice for everyone in your family. You can use canned artichoke hearts to make your pizza delicious and enjoyable.

https://kit.co/Isanka/artichoke

[foodnutra]

The Cultural Significance of Pan Flavoured Cashews? - FoodNutra

In the heart of India’s vibrant culinary heritage, a unique fusion of tradition and taste has emerged, captivating palates around the world: Pan Flavoured Cashews. These delectable treats, marrying the richness of cashews with the aromatic allure of traditional pan masala, are more than just snacks. They are cultural ambassadors, carrying the legacy of centuries-old practices and intricate flavors. Let’s delve into the rich cultural significance that Pan Flavoured Cashews hold in the tapestry of Indian traditions.

For more information: The Cultural Significance of Pan Flavoured Cashews? - FoodNutra

Outline of the Article

I. Introduction

Introduce Pan flavored cashews as a unique and culturally significant snack.

Highlight the cultural diversity and historical background of Pan flavored cashews.

II. The Origin and Heritage of Pan Flavored Cashews

Explore the historical roots of Pan flavor and its significance in various cultures.

Discuss the traditional methods of preparing Pan flavored cashews and their importance in heritage.

III. Pan Flavored Cashews: A Culinary Tradition

Explain how Pan flavored cashews are incorporated into traditional cuisines.

Discuss the significance of Pan flavored cashews in festive and celebratory occasions.

IV. The Symbolism of Pan Flavored Cashews

Explore the symbolism attached to Pan flavored cashews in different cultures.

Discuss the rituals and traditions involving Pan flavored cashews in social gatherings.

V. The Modern Appeal of Pan Flavored Cashews

Describe the popularity of Pan flavored cashews in the modern culinary world.

Discuss innovative recipes and uses of Pan flavored cashews in contemporary cuisine.

VI. Health Benefits and Nutritional Value

Outline the nutritional benefits of cashews and Pan flavor components.

Discuss the health advantages of consuming Pan flavored cashews as part of a balanced diet.

VII. Making Pan Flavored Cashews at Home: A Cultural Experience

Provide a step-by-step guide on preparing Pan flavored cashews at home.

Encourage readers to embrace the cultural experience of making Pan flavored cashews themselves.

VIII. The Social and Community Aspect of Pan Flavored Cashews

Discuss the role of Pan flavored cashews in social bonding and community events.

Explore how the snack fosters connections and camaraderie among people.

IX. Pan Flavored Cashews in Global Cuisine

Explore the international presence of Pan flavored cashews in diverse cuisines.

Discuss fusion dishes and culinary innovations incorporating Pan flavored cashews.

X. Conclusion

Summarize the article’s key points, emphasizing the cultural significance and global appeal of Pan flavored cashews.

Encourage readers to appreciate the rich cultural heritage behind Pan flavored cashews and explore their culinary diversity.

Bold the Heading of the Second Table using Markdown language:

The Cultural Significance of Pan Flavoured Cashews

I. Introduction

In the tapestry of global culinary delights, Pan flavored cashews stand out as a culturally significant and delectable treat. Rooted deeply in tradition and celebrated across diverse cultures, these cashews offer more than just a snack; they embody centuries-old customs, social connections, and the artistry of flavors.

II. The Origin and Heritage of Pan Flavored Cashews

To truly appreciate Pan flavored cashews, one must delve into their origins. The infusion of Pan, a cherished flavor in various cultures, with the creamy goodness of cashews has a rich historical background. Originating from ancient recipes passed down through generations, Pan flavored cashews have become emblematic of cultural heritage.

III. Pan Flavored Cashews: A Culinary Tradition

In culinary traditions worldwide, Pan flavored cashews play a pivotal role. From traditional recipes handed down in families to elaborate feasts during celebrations, these cashews find their way into a multitude of dishes. Their unique taste adds depth to both sweet and savory creations, making them a staple in cultural cuisines.

IV. The Symbolism of Pan Flavored Cashews

Beyond their culinary prowess, Pan flavored cashews hold symbolism in various cultural contexts. Often used in rituals, social gatherings, and religious ceremonies, these cashews signify prosperity, hospitality, and togetherness. Their presence in important life events marks the significance of these tiny, flavorful delights.

V. The Modern Appeal of Pan Flavored Cashews

In the contemporary culinary landscape, Pan flavored cashews continue to capture the imagination of chefs and food enthusiasts alike. Their versatile nature allows them to be integrated into fusion dishes, desserts, and beverages, adding a touch of cultural heritage to modern gastronomy. The blend of tradition and innovation makes Pan flavored cashews a popular choice among food connoisseurs.

VI. Health Benefits and Nutritional Value

Amidst their cultural significance and delightful taste, Pan flavored cashews offer a range of health benefits. Packed with essential nutrients and Pan’s unique flavor components, these cashews provide a wholesome snacking option. Their nutritional richness aligns with the growing demand for healthier snack alternatives.

VII. Making Pan Flavored Cashews at Home: A Cultural Experience

For those keen on embracing cultural traditions in their own kitchens, making Pan flavored cashews at home is both a culinary adventure and a cultural experience. The process, steeped in tradition, allows individuals to connect with the heritage of Pan while creating a snack that reflects cultural richness.

VIII. The Social and Community Aspect of Pan Flavored Cashews

In social settings, Pan flavored cashews foster connections and camaraderie. Whether shared among friends, offered to guests, or enjoyed during community events, these cashews create a sense of belonging. The act of sharing Pan flavored cashews becomes a cultural exchange, enhancing social bonds.

IX. Pan Flavored Cashews in Global Cuisine

Beyond regional boundaries, Pan flavored cashews have found a place in global cuisine. Their unique flavor profile and cultural significance have led to their incorporation in diverse culinary traditions. From Pan flavored desserts to innovative main dishes, these cashews continue to enrich the global gastronomic scene.

X. Conclusion

In essence, the cultural significance of Pan flavored cashews goes far beyond their delightful taste. They carry the legacy of generations, the spirit of togetherness, and the artistry of cultural diversity. As we indulge in the nuanced flavors of Pan flavored cashews, let’s savor not just the taste but the heritage and stories they encapsulate. Let’s celebrate the cultural richness they bring to our tables and embrace the world of Pan flavored cashews with a newfound appreciation.

For more information: The Cultural Significance of Pan Flavoured Cashews? - FoodNutra

[cake-bites]

Banana Cake recipe for beginners

Ingredients:

Banana: Banana is the star of the cake. Need approximately four overripe bananas.

Flour: You can use whole wheat flour, Pastry flour, or all-purpose flour.

Baking soda and baking powder: Make sure that they are fresh

Oil: You can use coconut oil, olive oil or melted butter.

Nuts: Any crushed nuts can be used, like almond, cashews or pecans.

Dry Fruits: Dry fruits add extra sweetness to the cake. You can use any dry fruits.

Flavourings: You can add any flavours.

Optional Ingredients: Chocolate flakes, coconut flakes and other ingredients can be delicious to the cake.

How to make:

Preheat the oven to 180 degrees celsius 350 degrees fahrenheit. Mash 4 medium overripe bananas with a fork to a consistency. The consistency should be without any chunks, so you can also use a blender. Add 1⁄4 cup of any neutral flavoured oil, ½ cup of sugar and 1 teaspoon of vanilla to the mashed bananas and stir well. Oil mix with the mashed banana and the sugar dissolves completely. Sieve 1 1⁄2 cup of flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder and a pinch of salt directly to the bowl. Fold the dry ingredients thoroughly into the wet ingredients. Add some water depends on the texture and quality of the wheat flour. Chop ten walnuts, then add and mix. You can also add raisins, cashew nuts or any nuts and dry fruits of your choice. Pour the butter into a greased rounded cake pan. Then bake in the preheated oven for 45 to 50 minutes. Then transfer to a wire rack to cool completely. When cooled, slice and serve your Eggless banana cake. You can enjoy your tasty and delicious eggless banana cake.

[more-savi]

Malai Kofta Recipe

Malai Kofta Recipe

Malai Kofta is a delicious Indian dish made with paneer or fried vegetables and served in tomato gravy. Here is the complete process of making Malai Kofta: Ingredients:   For Kofta: - Oil for frying: - 2 cups grated cheese - 1 cup boiled potatoes - 2 tablespoons cornflour or flour - Salt to taste - 1/2 teaspoon red chili powder - 1/2 teaspoon garam masala For Gravy - One cup finely chopped onion, - one cup tomato puree, - one-fourth cup cashew nuts soaked in warm water, - one-fourth cup fresh cream (malai), - two tablespoons clarified butter or butter, - one teaspoon ginger-garlic paste, - one Make koftas with one spoon turmeric powder, - one spoon coriander powder, - one spoon garam masala, - one fourth cup milk, - one fourth cup water. Step 1 - Kofta Preparation Mix mashed potatoes, grated cheese, cornflour, salt, red chili powder and garam masala in a bowl. Mix all the ingredients well and make a soft dough mixture. Mix in equal parts and shape into round or oval koftas. Heat oil in a kadhai or deep frying pan on medium flame. Carefully drop the kofta balls into the hot oil and fry until golden brown. Remove them with a slotted spoon and drain off excess oil on paper towels. deactivate   Step 2 : Make the Gravy Add a little water and grind the soaked cashews finely. Heat two tablespoons of oil in a pan or wok. Put a pinch of asafoetida and cumin in hot oil. Let the cumin seeds crackle. Add finely chopped onion and fry until it turns golden brown. Add garlic and ginger paste and fry for a few minutes until the aroma completely goes away. - Add tomato puree to the mixture and cook until oil starts coming out from the mixture. Add cashew paste and cook for a few minutes. Mix coriander powder, turmeric powder, red chilli powder, garam masala and salt. Mix. Cook for a few minutes. - Mix ghee or butter in the gravy. Stir the water and milk continuously. Let the gravy cook for 5 to 7 minutes on low flame, so that it becomes thick. Finally, add malai or fresh cream and mix well. Cook for another two or three minutes.   Step 3: Mix the koftas and gravy together Just before serving, gently drop the fried koftas into the hot gravy. Let them simmer in the gravy for a few minutes, so that they absorb the flavour.   Step 4: Decorate and Serve Apply fresh coriander leaves on Malai Kofta. Serve hot with boiled rice, roti or naan. Serve your homemade Malai Kofta, a delicious and creamy Indian dish! Read the full article

[jeriflory]

Peanut Katli Recipe 

A simple and basic quintessential Indian sweet recipe made with peanuts and sugar. it is basically a frugal or practical alternative rendition of kaju katli recipe which will have the same taste and flavour, yet with less expensive ingredients. It is ideal to prepare for various festive occasions, if not everyday as a small dessert after lunch or dinner.

Indian sweet dishes are known for their taste, flavor and effortless elegance. However, these are largely prepared with an extraordinary selection of dried organic products and ingredients that may not be suitable. however there are other minor optional ingredients as well and nut katli recipe is one such simple and Peanut Katli Recipe basic best indian sweet recipe.

However, all of them are made from premium ingredients or dry fruits. The best Indian sweets are made using these, yet it can be a costly affair. I love pastries that are simple and easy to make. hence i am presenting one of the simple, easy and more importantly affordable indian dessert recipes. actually, i have made katli sweets without cashews but with peanuts. Seriously, prepared with cashews or peanuts just by the taste alone you can't tell without the hassle. Thus, it creates the same surface and taste with the same progression as you continue in Kaju Katli. Please do try this katli recipe and do let me know how you liked it.

furthermore, some additional tips, ideas and variations to naat katli recipe. First and foremost, the peanuts must be fresh and one must ensure that they are of the best quality. Usually, spoiled peanuts can have some horrible aftertaste that can overpower the whole sweet taste. As a result, check the expiry date before getting it from the supermarket. secondly, Peanut Katli Recipe i roasted the peanuts on medium-low heat. This is an essential step to eliminate the raw taste and smell of peanuts. Alternatively, you can speed up the cooking process by purchasing store-bought roasted peanuts. Finally, I have applied silver work or thwart to get the original look. In any case, it is not mandatory and can be skipped if you do not have it.

Ingredients for Peanut Katli Recipe:-

2 cups groundnut

2 tbsp milk powder

¼ tsp cardamom powder

1 cup sugar

½ cup water

1 tsp ghee

Method to make Peanut Katli Recipe:-

To make Peanut Katli recipe, we have to take peanuts.

Now take a heavy bottom pan. Put peanuts in a pan and roast them on low flame.

The grains should not be golden or golden in colour. The color of groundnut should not change. So do it carefully.

Now take out the peanuts in a big plate, now rub the kernels with the palm and separate all the peels.

Not even a single peel should remain in the groundnut. Everyone has to be cleaned thoroughly.

Now peanuts have to be put in the jar for grinding. If it is not together, then grind it in batches.

Now make a fine paste of groundnut and prepare it.

Now see if the peanuts will leave the oil and turn into a paste.

Now the groundnut paste has to be sieved in a strainer so that the lumps present in the paste get separated.

Now add milk powder and cardamom powder to a fine powder and mix well.

Now a big pan has to be taken, now sugar and water have to be poured in the pan.

Now sugar and water have to be cooked for at least 5 minutes and see that a string comes in the syrup.

Now add finely ground peanut powder to it and mix while cooking on low heat.

The mixture has to be stirred continuously and cooked till it becomes a smooth paste.

Now ghee has to be added to the paste. The amount of ghee has been given, in the same quantity ghee has to be poured.

Now the paste has to be cooked on a low flame till the paste itself starts separating from the utensil.

Now the paste should not be cooked more than this, because if it is cooked more then the cutter will become hard.

Now we have to take a butter paper. Grease the butter paper with ghee.

Now the prepared paste has to be taken out on butter paper. Now keep stirring the paste with the help of a spoon or ladle till it cools down slightly.

Now it has to be kneaded or mashed till it becomes smooth like flour.

Now make a big ball of peanut paste and prepare it.

Now roll the paste evenly with the help of a roller by placing it in the middle of the butter paper.

The paste should not be rolled out too thin. The paste has to be rolled out as thick as the thickness of the kalti.

Now you have to apply silver work on top. This is completely optional.

If you have kept it with you, then apply it, otherwise, if you do not use it, your peanut katli recipe will be ready.

Now we can cut the barfi or katli in diamond shape or as per our choice.

Now you can store it in an airtight container.

Your Peanut Katli recipe is ready like your Kaju Katli.

You can prepare it for yourself and to welcome guests.

For more information visit the link: https://cookingkhajana.in/peanut-katli-recipe/

[mooseandsadie]

Does Chai Latte Have Caffeine?

A chai latte is a popular drink that’s made with black tea and spices. It’s often available in popular coffee chains like Starbucks and Dunkin’ Donuts.

Although it’s a popular drink, chai lattes don’t have as much caffeine as coffee. They typically contain around a quarter of the caffeine found in a cup of coffee.

Does Chai Latte Have Caffeine?

It’s made with black tea

Chai is a tea that is infused with spices, and it has a lot of health benefits. It can help increase energy, soothe digestion, and boost your immune system.

It also helps to lower blood sugar levels. However, you should still drink it in moderation. If you want to avoid caffeine, you should choose decaffeinated black tea or herbal tisanes.

A chai latte is a popular coffee shop drink that is made with black tea infused with spices. It’s then topped with frothy milk. It is commonly served hot or cold and can be flavored with sweeteners.

Depending on the type of tea, a chai latte can have anywhere from 40-60 milligrams of caffeine. It’s a good choice for people who want to get an energy boost, but it may not be the best option for people who are sensitive to caffeine.

You can make a delicious chai latte at home by brewing tea with spices and adding a bit of milk. It will have a similar taste to the one you buy in coffee shops.

To brew your own, start by heating water in a saucepan over medium-high heat. Next, add the chai latte powder mix and stir to combine. When the mixture has come to a boil, turn the heat down and let it steep for 10 minutes.

After that, add your nutmeg and cinnamon and pour it into your mugs. You can also add maple syrup for a more intense flavor.

You can also use different types of milk, such as almond or cashew. Almond milk has a rich, nutty flavour that can go well with the spices. Cashew milk is denser than almond milk, so it can create a heavier texture for your chai.

It’s a popular drink

A chai latte is one of the most popular tea drinks in the world. In fact, it’s so popular that it can be found in many coffee shops, including Starbucks and Dunkin’ Donuts. However, despite the name, a chai latte doesn’t contain coffee at all. It’s a spiced tea that’s been around for thousands of years, and it’s popular in India and China as well as throughout the Western world.

It’s made with black tea infused with spices and finished off with frothy milk. This drink is a great choice for those who are looking for a way to boost their energy levels, and it’s also rich in antioxidants.

To make a chai latte, start by making a chai concentrate using simple and inexpensive pantry ingredients. You can make this in advance and store it in the fridge for up to 2 weeks.

In a small saucepan, bring milk, maple syrup, and a pinch of cinnamon to a boil (the sides of the milk will begin to bubble). Remove the pan from heat and using an immersion blender, mix the milk until it’s frothy.

Once the milk is frothy, pour it into a cup or mug and top it with more frothy milk. Garnish with a pinch of cinnamon if desired and enjoy!

In addition to being a great source of energy, chai is also packed with antioxidants and helps support digestive health. This is why it’s such a popular beverage in Asia and the Western world. It’s also a good option for those who are vegan or gluten-free because you can make it without milk.

A chai latte is one of the most popular tea drinks in the world

It’s a good source of energy

A chai latte is a warm, satisfying beverage that’s perfect for anyone looking to boost their energy. It’s made with black tea and can provide a healthy boost without the jitters that often accompany coffee.

A typical chai latte contains caffeine from the tea, as well as added milk and sugar. Caffeine is a stimulant that can help boost your energy levels, but it also has some negative side effects.

If you’re worried about the caffeine in a chai latte, you can opt for a decaffeinated version. This can be done by avoiding the syrup or asking to have your drink with one pump of syrup instead of four pumps, the Lakatos twins say.

Alternatively, you can prepare a homemade chai latte to cut back on the sugar and calories. You can make a simple recipe using low-fat milk, black tea, and spices to taste.

The chai tea in a latte has plenty of antioxidants, which are good for your health. They can boost your immune system, and they can also reduce inflammation. This can improve your mental health and lower your risk for diseases like cancer, heart disease, and diabetes.

You can also use milk substitutes to make the drink a little healthier, like soy or almond. Both of these can provide a lot of nutrients, and they’re an excellent source of calcium and vitamin D.

Lastly, you can also add ingredients like ginger to the mixture for a more soothing effect. This can help relieve aches and pains, and it can even help treat nausea and other digestive issues.

It’s a good source of antioxidants

Yes, a chai latte has caffeine but the amount is usually lower than coffee. It is also a good source of antioxidants and contains other beneficial nutrients. It can help reduce inflammation and improve your cardiovascular health. It can also help control blood sugar levels and improve your digestion.

A chai latte is an all-natural beverage that contains a blend of spices, such as cinnamon, cardamom, and nutmeg. It is also made with black tea, milk, and other ingredients.

Drinking chai tea is an excellent way to get more antioxidants into your diet, since it contains ingredients like black tea, ginger, and cloves that are known for their powerful anti-inflammatory properties. These anti-inflammatory compounds can reduce the risk of diseases that are associated with oxidative stress and inflammation, such as gout, arthritis, and autoimmune disorders.

The other benefit of drinking a chai latte is that it contains many vitamins and minerals, which can improve your skin’s appearance and elasticity. These include zinc, magnesium, and potassium, which can help keep your skin looking young and healthy.

It can also help ward off free radicals, which can lead to premature aging and chronic disease. The antioxidants in chai lattes can help combat this by preventing cellular damage, reducing the growth of cancer cells, and enhancing the immune system.

There are also a variety of chai tea lattes that contain less sugar than the standard ones, making them a healthier choice. Some chai tea lattes use only water instead of milk, and others use a blend of unsweetened almond or soy milk.

If you’re interested in a healthier chai latte, try ordering the smallest serving size at your favorite cafe. Then, if you can, replace the sugar with a healthier sweetener, such as stevia.

It can keep you up at night

A chai latte is a popular hot beverage that’s made with black tea, milk or dairy products, and caffeine. The amount of caffeine in a chai latte can vary depending on the type and quantity of tea used, as well as other ingredients like milk or sugar. If you’re sensitive to caffeine, a chai latte might keep you up at night. However, the answer to this question depends on your tolerance level, amount of drink, and other factors.

In order to make a chai latte, you’ll need tea (bagged or loose-leaf), milk, and spices. You can also add a bit of vanilla extract and sweeten it with sugar or maple syrup. If you want to make it spicier, you can add more ginger or spice extract.

Having a chai latte close to bedtime may interfere with your ability to get good sleep because of its sugar content. It also increases blood sugar, which can disrupt your sleep cycle. To prevent this, it’s best to have your chai latte earlier in the day, and avoid drinking it close to bedtime. If you’re trying to cut back on your sugar intake, it’s also a good idea to avoid chai lattes. This can help you maintain a healthy weight and lower your risk of developing diabetes.

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Fruity Houjicha Lattea Tart

Starting with CRUST 

                        Dry

- 57g wholemeal flour

- 63g ground almonds

- salt as preferred, 2-3 tbsp Allspice mix (because I was lazy and didn’t want to decide carefully what to use)

32g unsalted butter

Mix together by rolling gently between fingers, should resemble fine breadcrumbs. 

                        Wet

1 egg (Chew’s king-sized)

1 tbsp molasses

1/2 or 1tbsp pecan oil, didn’t really measure

1 tsp vanilla essence

Pour into the dry and quickly mix together by hand. It was an obscenely perfect result first try although every measurement was random convenience and feel. I wonder if that’ll ever happen again...

(was a weensy bit of the molasses in the bottom of the egg-wet bowl that I used later)

Roll out thin on baking paper if going to plop into a wider tart dish that’s salted butter lined. 

Blind baked this at 170C for 7 minutes because I wasn’t sure if it would burn, but after taste test it can deffo handle a longer pre-bake. The aroma is unreal. 

Moving onto to central body & fruit toppers

- 1 tbsp apple cider vinegar into chopped fruit bowl (prevent browning)

(in here are the apple, sun plums, nectarines, 1/2 strawberries, jam)

- 1 massive Pacific Rose apple sliced

- 2 white nectarines sliced

- 2 sun plums sliced

- 1 blue plum / soury dark red/black one [topper, thin slice]

- 5 strawberries rough chopped + 5 strawberries [topper, thin slice]

- 60g mixed cashew and macadamia nuts, rough blended or chopped

- 10 chopped dried cherries (sugar free)

- 9 g unsalted butter

- 1 tbsp natural brown sugar -> put into teeny remainder of egg-bowl molasses, stir to dissolve

- 2-3 tbsp sugar free peach jam (+ / or flower honey if you have it)

- 1 tbsp Cointreau

And, a portion according to your taste of a ‘Coconut Lattea’

       - 2 ground tablespoons of genmai houjicha (for baking)

       - 5-6 tbsp light coconut milk

       - 1 tsp cinnamon

       - 1 tbsp peach jam or flower honey as sweetener. Fine if less or none

1. On not-so-high heat, toast (9g) butter for a couple of minutes in a non-stick pan. 

Add (2-3tbsp) peach jam to the sliced fruits & vinegar, but keep the thin sliced toppers off to the side and the chopped dried cherries for a bit later. 

2. Once it starts to have a slightly milk-caramelly aroma, pour in the main body fruit bowl. 

Stir a little to get it all nice coated in butter, add the brown sugar, allow to cook and reduce a bit. Takes about 6-12 minutes? Didn’t pay attention to total time. 

Add the chopped cherries approx. 2-3 minutes in so they spread their deliciousness to the rest.

3. Once the liquid in the pan is starting to make kind of a crackling sound (that’s the fruit sugars), or you’re satisfied with the apple condition, add the nuts and coconut lattea: Half, or full amount, or half + more coconut milk to the pan. Whatever flavour profile and texture you’re in the mood for. This version is around half of the coconut lattea mixture to experience more of the fruit medley.  

Within a minute of adding nuts and ‘milk’ it will be thickening, add the Cointreau mini shot to give it a citrus rounding and bodily punch, stir, and you can turn the heat off and move pan to side.

4. Herd into tart dish, decorate with toppers, and pre-heat oven to 180C. 

Arrange the slices as you please, I chose central strawberries because concentrated strawberry sugar-syrup is awesome. 

This was ~30 minutes baking and could have done more but I was worried about the tart base burning. Didn’t need to be. 

yes, this is a very superfluous pre-bake photo but whatever. Would be great with ice cream. Is a very, very light dessert.