peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | with 29 amazing images. Pasta is popular all over the world. Pasta is an Italian dish but the flavours are twisted to make Indian style pasta in creamy peri peri sauce. Learn how to make peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | Peri peri or piri piri pasta is unique vegetarian pasta dish where the small macaroni pasta is paired up with creamy peri peri sauce and crunchy veggies. You can make it in just 10-15 minutes. This sauce will give a creamy-texture to the pasta. You can use any kind of pasta in this sauce it tastes good in any type of pasta. I have used macaroni pasta to make his peri peri pasta because this pasta is perfect for this creamy sauce. Tips to make peri peri pasta: 1. You can also add zucchini, baby corn or broccoli in the pasta. 2. Do not over cook the pasta it will become mushy after cooking in the sauce. 3. Pasta tends to get lumpy as it cool down, adjust the consistency by adding milk or pasta water and re-heat. Enjoy peri peri pasta recipe | Indian style pasta in creamy peri peri sauce | piri piri pasta | with detailed step by step photos.

A great way to introduce and mask calcium rich methi and spinach along paneer in your diet. Serve hot with phulkas.

A stir-fried version of the famed Risotto, this creamy rice dish with zucchini, red, yellow and green capsicum makes it particularly enjoyable.

lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with 34 amazing images. This quick lehsuni aloo methi sabzi is super scrumptious sabzi recipe you’ll ever make. Learn how to make lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | Lehsuni aloo methi sabzi is a delicious Indian vegetarian dish made with potatoes (aloo), fenugreek leaves (methi) and a generous amount of garlic (lehsun). This dish is popular in North Indian cuisine and is known for its unique blend of flavors and taste. aloo methi masala is often served with roti or paratha, and it makes a delightful and nutritious meal. The combination of the earthy fenugreek leaves, spicy garlic, and starchy potatoes creates a harmonious balance of flavors that is both comforting and satisfying. pro tips to make lehsuni aloo methi : 1. To retain the freshness of the fenugreek leaves, use them immediately after washing them. 2. You can also deep fry the potato cubes to make this recipe. 3. Fresh cream adds the richer flavour to the sabzi. Enjoy lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry | with detailed step by step photos.

White sponge soaked in orange syrup, filled with fresh seasonal fruits and topped with Chantilly cream-this dessert is sure to wow our guests! Garnished with delicious chocolate curls and fresh fruit, it looks absolutely stunning and delectable!

soya malai korma recipe | meal maker korma curry | veg soya chunks korma | with 45 amazing images. This Mughlai style soya malai korma has come straight from the kitchens of Northern India, a tasty veg dish, fit for a royal feast! Learn how to make soya malai korma recipe | meal maker korma curry | veg soya chunks korma | soya chunks malai korma also known as mealmaker korma is a shahi dish of curried soya chunks in a spicy flavourful korma gravy. This meal maker curry recipe Restaurant-style flavor, luscious texture, and the easiest recipe. Soya chunks are rich in protein and has a lot of nutrients. It's amazing how the addition of a little cream gives a rich feel to a dish! Tips to make soya malai korma: 1. Instead of fresh cream you can add butter in the sabzi. 2. Make sure to add salt while soaking the soya chunks. 3. You can marinade the soya chunks as long as possible for the extra flavours. Enjoy soya malai korma recipe | meal maker korma curry | veg soya chunks korma | with detailed step by step photos.

A quick-fix pie-crust made of digestive biscuits with a seductive dark chocolate cream filling, decorated even more temptingly with fresh fruits, the creamy chocolate pie is an irresistible dessert.

What a combination! vibrant broccoli and flavourful peaches brought together in a creamy curd dressing loaded with crunchy veggies, indeed this is a treat for food-lovers. You will love the interplay of mustard with the curds, as also the unique topping of almond slivers which adds to the crunch of this salad. Serve broccoli and peaches in curd dressing chilled, after refrigerating for at least an hour so the arrangement settles.

The Pasta and Vegetable Sizzler in Tomato Sauce is a treat not just to the taste buds, but to all the other senses too. In fact, the making of a sizzler is a pleasure to watch. If you have never watched it being prepared by the chef at a party, then this recipe is your chance to recreate the magic in your own kitchen. A line-up of veggies smartly categorized by their cooking time, are added one after the other to the sizzler plate to be sautéed in butter and positioned appropriately like actors performing on a stage. Then come the pasta and the tangy tomato sauce, to take the lead positions at the centre of the formation, all set to be devoured by a discerning diner!

A lip-smacking starter that will kindle your tummy and make you yearn for the next course! Herbed Rice on Cream Cracker features an innovative topping of cooked rice and grated paneer perked up with assorted spices and mixed herbs. The soft and flavourful topping is a perfect complement to the crisp cream crackers.

The classical cold soup.

The magic touch of the Mughals transforms tofu into a royal treat! The white paste is the key ingredient of this delicacy as it imparts the required taste and rich texture. Make sure you soak the seeds in warm water as it softens and forms a smooth paste on grinding. You can also make white paste using Cashewnuts, poppy seeds and watermelon seeds if you do not like onions. The spices and pastes used are unique to this gravy... so, go ahead and enjoy this rich treat!

Paneer is quite a versatile ingredient. It not only lends itself to a lot of recipes within out indigenous cuisines, but also to several international cuisines, where it is known as cottage cheese. Here is a hot chocolate souffle made with paneer. You will be amazed at how paneer cooperates with us in this recipe, which brings together the warmth of chocolate and milk, and the charm of paneer.

malai paneer recipe | homemade malai paneer | soft malai paneer | with 30 amazing images. malai paneer recipe | homemade malai paneer | soft malai paneer is a basic recipe for many snacks, sabzis and even desserts. Learn how to make homemade malai paneer. To make malai paneer, put the milk to boil in a large pan, while stirring occasionally. This would take 8 to 10 minutes. When it starts boiling, switch off the flame and wait for 1 minute. Add the cream and mix well. Add the curd and mix well. Cook on a low flame for 5 to 10 minutes or till the milk curdles. Once the milk has curdled, strain using a muslin cloth. Wash it under running water or place it in a bowl of water along with the muslin cloth and wash it 2 to 3 times to get rid of all the acid traces. Immediately put the paneer in a bowl of ice cold water. Give the paneer a rectangular shape and wrap it in a muslin cloth. Place it in a colander with a bowl below and then place some weight over the paneer in the colander. Keep aside for 1 hour. Remove the malai paneer from the muslin cloth, cut into even sized cubes and use as required. Store it in the refrigerator. It stays fresh for 4 days. Making paneer, also called chenna, is a part of daily cooking in most houses in North India. Soft and delicious paneer paratha is the most preferred breakfast for them. However, malai paneer has its own melt-in-mouth texture which is truly unbeatable and irresistible. Here we have presented detailed steps to master making homemade malai paneer. What makes malai paneer exceptionally soft and luscious to bite into is the use of fresh cream. Are you surprised? Try it in your own kitchen and experience its taste and texture. Use soft malai paneer to make famous restaurant style sabzis like paneer makhmali and paneer pasanda. You can also make unique snacks like paneer mixed herb balls using this succulent paneer. Tips for malai paneer. 1. Use of full fat milk / buffalo’s milk is a must for making soft and luscious malai paneer. 2. While boiling milk, keep stirring occasionally to avoid the milk from sticking to the pan and burning. 3. You can use a muslin cloth, cheesecloth or any thin napkin for draining the curdled milk. Do not use a thick napkin as it might not drain the whey completely. 4. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. 5. Remember to wash the curdled milk solids under running water to get rid of the excess acids. 6. Do not keep too much weight on the paneer in the muslin cloth as it might make the paneer dense and rubbery. 7. Put in a container covering the malai paneer in some water. Store in the refrigerator and use within 4 days. Enjoy malai paneer recipe | homemade malai paneer | soft malai paneer | with step by step photos.