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nimblermortal · 11 months

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Butter Paneer

because the idea of people not feeding people makes me sad, apparently

Specialized equipment: a rewarding blender

For the marinade: 28 oz (800g) paneer/other protein in bite-sized pieces 1/2 cup plain yogurt 1 1/2 tablespoons (3 big cloves) minced garlic 1 tablespoon minced ginger (or finely grated) 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon red chili powder 1 teaspoon of salt

For the sauce: 2 tablespoons olive oil 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) (let's be real I just whack some butter in the pan to keep stuff from sticking) 1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced 1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin 1 1/2 teaspoons garam masala 1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes (2 medium tomatoes, +3 to add after for sharper tomato flavor) (26 oz) (you can reverse this ratio if you prefer a more cooked/caramelized flavor) 1 teaspoon red chili powder (adjust to your taste preference) 1 1/4 teaspoons salt (or to taste) 2 birds-eye chili peppers + cayenne, black pepper (or however you like to add spice to things; the black pepper makes a big difference)

1 cup of heavy or thickened cream (or evaporated milk to save calories) (or regular milk if that's what you have around) 1 tablespoon sugar 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

Marinade the protein in its ingredients. If it’s a meat, brown the sides, then set aside and keep warm.

Heat butter in the same pan. Fry the onions until they start to sweat (about 6 minutes); add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Remove from heat, add extra tomato, and scoop mixture into a blender. Blend until smooth (longer than you think), adding water if needed to help it blend and not overloading the blender. (You will not need water if you use the amount of tomatoes I have crammed into this recipe. You may wish to drain the mixture a bit before returning it to the pan.)

Return sauce to pan. Stir in cream, sugar, and crushed kasoori methi through the sauce. Add the protein and its sauce/juices and cook for an additional 8-10 minutes until protein is cooked through and the sauce is thick and bubbling.

#food #long post

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namakdallas · 1 year

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Delicious Paneer Butter Masala Recipe

Indulge in the rich and aromatic world of Indian cuisine with this delectable Paneer Butter Masala recipe. Bursting with flavors and textures, this beloved dish is a staple in Indian households and a favorite among food enthusiasts worldwide. A celebration of velvety paneer (Indian cottage cheese) immersed in a luscious, buttery tomato gravy, this recipe promises to take your taste buds on an unforgettable journey.

Paneer Butter Masala, also known as Paneer Makhani beautifully marries the creaminess of paneer with the vibrant hues of the tomato-based sauce. Each bite is a harmonious balance of soft, succulent paneer cubes and a tantalizingly rich sauce that's been skillfully infused with a symphony of aromatic spices. The dish is a testament to the artful blend of traditional Indian flavors, making it a cherished main course for both vegetarians and non-vegetarians alike.

The recipe begins with preparing the paneer, which is gently fried to achieve a golden hue and a slightly crispy exterior that contrasts wonderfully with its tender core. Meanwhile, the sauce comes to life as tomatoes are simmered to perfection, and then pureed to create a silky base. The magic truly happens when butter, cream, and an array of ground spices join the tomato base, resulting in a luxurious, velvety texture that defines the dish.

What sets this Paneer Butter Masala apart is its ability to capture the essence of Indian culinary artistry in a single bite. The carefully selected spices — from fragrant cumin and earthy coriander to warm cinnamon and fiery red chili — infuse the dish with a complexity that dances on the palate. Whether served with buttery naan, fluffy rice, or aromatic pulao, this recipe promises a gastronomic experience that's nothing short of extraordinary.

Whether you're a seasoned cook looking to expand your repertoire or a novice eager to explore the world of Indian cooking, this Paneer Butter Masala recipe invites you to create a masterpiece that's sure to impress. Get ready to savor the union of velvety paneer and a luxuriously spiced sauce, as you embark on a culinary adventure that pays homage to the heart of Indian comfort food.

Variations on Paneer Butter Masala Paneer Butter Masala, a quintessential Indian dish, has earned a special place in the hearts of food enthusiasts worldwide. This rich and creamy curry features chunks of succulent paneer (Indian cottage cheese) simmered in a luscious tomato-based gravy. While the classic version is undoubtedly divine, experimenting with variations can lead to culinary revelations that elevate this dish to new heights of flavor.

#paneerbuttermasala #paneer #paneer curry recipe #paneer recipes

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indianfoodinusa · 1 year

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INDIAN FOODS IN USA

Hi Readers, welcome to indianfoodinusadotcom, Here you can learn all about Indian foods, recipes and all about INDIAN FOOD like {ABOUT INDIAN FOOD}

{HISTORY}

{VEDIC AGES}

{ANTIQUITY}

{FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE}

{MIDDLE AGE OF 16th CENTURY}

{COLONIAL PERIODS}

{INGREDIENTS}

{RECIPES}

LIKE (a) chicken Biryani (b) mutton biryani (c)Butter chicken (d) chicken tikka masala (e) veg biryani (f) Palak paneer (g) Matar paneer (h) chutneys, AND Many more.

ABOUT INDIAN FOOD in USA

You will get know more about the best restaurants Around the world

INDIAN FOOD consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices.

Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.

INDIAN FOOD has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.

Spices were bought from India and traded around Europe and Asia. INDIAN FOOD has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

HISTORY OF INDIAN FOOD NON-VEGETARIAN

INDIAN FOOD reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to a diversity of flavors and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse INDIAN FOOD.

After 9000 BCE, the first period of indirect contact between the Fertile Crescent and Indus Valley civilizations seems to have occurred due to the Neolithic Revolution and the diffusion of agriculture. Around 7000 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, and wheat and barley began to be grown. Sesame and humped cattle were domesticated in the local farming communities.

Mehrgarh is one of South Asia's earliest sites with evidence of farming and herding. From circa 4500 to 1900 BC the rulers of Lower Mesopotamia were Sumerians who spoke a non-Indo-European and non-Semitic language, may have initially come from India and may have been related to the original Dravidian population of India.

By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.

From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilization.

VEDIC AGE

VEGETARIAN

The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.

ANTIQUITY

Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.

Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.

Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.

A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices.

Consumption of beef is taboo, due to cows being considered sacred in Hinduism.[14] Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north-east.

PICKLES

FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE

While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.

Barley—(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India

Betel leaf—primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste

Breadfruit—fritters called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala

Chickpeas—popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji

Curd—a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk

Figs —cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World

Ghee—a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals

Grape wine —first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya

Honey —the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts

Mango—the Jain goddess Ambika is traditionally represented as sitting under a mango tree

Mustard —brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today

Pomegranate—in some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)

Rice—cultivated in the Indian subcontinent from as early as 5,000 BC

Rice cake—quite a variety are available

Rose apple—mainly eaten as a fruit and also used to make pickles (chambakka achar)

Saffron —almost all saffron grows in a belt from Spain in the west to Kashmir in the east

Salt —considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried

Sesame oil —popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean

Sorghum—commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition

Sugar—produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass

Sugarcane—the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts

Turmeric —used widely as a spice in South Asian and Middle Eastern cooking

Middle Ages to the 16th Century

VEG DUM BIRYANI

During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea.

India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.

Colonial Period

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe.

The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of INDIAN FOOD in the United Kingdom.

INGREDIENTS

Staple foods of INDIAN FOOD include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu, Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma.

In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India, Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, Butter-based ghee, or deshi ghee, is used commonly.

Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.

The most important and frequently used spices and flavourings in INDIAN FOOD are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).

One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star.

Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek (methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South INDIAN FOOD.

#restaurants #restaurant #foods #recipe #recipes #food blog #food recipes #today on tumblr

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sunalimerchant · 1 day

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Best Indian Restaurant Malta: A Culinary Journey Through Indian Flavors

Malta, a Mediterranean island nation known for its rich cultural history and stunning landscapes, has increasingly become a culinary melting pot. Among the various international cuisines now available on the island, Indian cuisine stands out for its exotic flavors, fragrant spices, and vibrant colors. For both locals and tourists, finding the best Indian restaurant in Malta can lead to an unforgettable gastronomic experience. This article delves into the appeal of Indian food on the island, highlighting what makes the Indian dining experience in Malta unique and what to expect from some of the best Indian restaurants in the area.

The Rising Popularity of Indian Cuisine in Malta

Indian food has been a growing trend in Malta in recent years, driven by the island’s diverse population, the expanding tourism industry, and an increasing appetite for global flavors. Indian cuisine offers a distinctive combination of tastes, textures, and aromas that appeal to the Maltese love for flavorful and hearty dishes. Whether you’re craving a spicy curry or a mild butter chicken, Indian restaurants in Malta cater to all palates, from spice enthusiasts to those who prefer something milder.

What sets Indian cuisine apart is the use of a wide variety of spices—such as turmeric, cumin, coriander, and garam masala—which lend depth and richness to the dishes. Indian food is not only about heat but also about layering flavors to create a balanced, satisfying meal. For many Maltese diners, this is part of the appeal, as the cuisine introduces a sensory experience unlike any other.

What to Expect at the Best Indian Restaurants in Malta

The best Indian restaurants in Malta excel not only in flavor but also in authenticity, ambiance, and service. From casual eateries to fine dining establishments, these restaurants bring a slice of India to the Mediterranean, offering a culinary journey across various regions of India.

Authentic and Diverse Menus: The hallmark of a great Indian restaurant is an extensive menu that reflects the diversity of Indian cuisine. Northern Indian dishes such as tandoori chicken, biryanis, and naan bread often dominate menus, offering rich, creamy curries and grilled meats cooked in traditional clay ovens. Southern Indian dishes, including dosas and coconut-based curries, are also featured, giving diners a broader view of what Indian cuisine has to offer.In addition to the classics, the best Indian restaurants in Malta often feature modern twists on traditional recipes. Creative appetizers such as samosas or pakoras may come with unique dipping sauces, and desserts like gulab jamun (sweet milk dumplings) are often reimagined with gourmet flair.

Vegetarian and Vegan Options: Indian cuisine is known for its rich variety of vegetarian and vegan dishes. In Malta, the best Indian restaurants offer plant-based options that don’t compromise on flavor. Classics like paneer tikka, aloo gobi (potato and cauliflower curry), and dal makhani (lentil stew) are made with fresh ingredients and served with traditional accompaniments like rice, roti, or naan.Vegan options are plentiful, with restaurants offering dishes like vegetable biryani, chana masala (chickpea curry), and coconut-based curries, making it easy for plant-based eaters to enjoy a full and satisfying meal.

Tandoori Specialties: Many of Malta’s top Indian restaurants specialize in tandoori dishes, a method of cooking that involves marinating meat, seafood, or vegetables in spiced yogurt and then cooking them in a traditional clay oven. This method creates a smoky, charred flavor that enhances the natural taste of the ingredients. Whether it’s tandoori chicken, lamb kebabs, or a vegetarian option like paneer tikka, the tandoori menu is a must-try for anyone looking to explore Indian cuisine in Malta.

Ambiance and Hospitality: The best Indian restaurants in Malta are not just about the food; they also provide a warm, welcoming atmosphere that mirrors Indian hospitality. From cozy, casual dining spaces to more upscale restaurants with elegant décor, the ambiance plays a key role in enhancing the overall dining experience. Many Indian restaurants in Malta take pride in creating a space that reflects both the rich culture of India and the Mediterranean vibe of Malta, with soft lighting, traditional Indian art, and a relaxing environment.The service at these restaurants is often attentive and friendly, with staff eager to guide you through the menu and recommend dishes based on your preferences. Whether it’s explaining the nuances of a complex curry or suggesting a wine pairing, good service is a staple of any top-tier Indian dining experience.

Signature Dishes: When dining at the best Indian restaurants in Malta, there are certain signature dishes you should not miss. These include:

Butter Chicken: A creamy, mild curry made with tender chicken pieces, cooked in a rich tomato-based sauce with butter and cream.

Biryani: A fragrant rice dish cooked with aromatic spices, saffron, and either meat, seafood, or vegetables, served with cooling raita (yogurt dip).

Rogan Josh: A slow-cooked lamb curry originating from Kashmir, known for its rich, flavorful sauce made from a blend of spices and yogurt.

Palak Paneer: A vegetarian favorite, made with cubes of paneer (Indian cottage cheese) simmered in a creamy spinach sauce.

Conclusion

Finding the best Indian restaurant in Malta means embarking on a culinary adventure that spans the diverse regions of India, right in the heart of the Mediterranean. Whether you're looking for a casual meal with friends, a fine dining experience, or a place that caters to vegetarian or vegan preferences, Indian restaurants in Malta offer something for everyone. With their unique blend of spices, rich flavors, and welcoming ambiance, these establishments have earned their place in Malta’s vibrant food scene. So, the next time you’re in Malta and craving something flavorful, spicy, and memorable, consider indulging in the rich and diverse world of Indian cuisine.

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