Top Recipes with Fresh Cream

Nuts cooked with butterscotch syrup add a nice crunch to this novel kalakand-based sweet that you can create in a jiffy! buy readymade kalakand if you are pressed for time.

One of my favourite flavours of ice-cream! to make this ice-cream, carefully select the sweeter strawberries. Choose the smaller variety as they are usually much sweeter than the larger ones. If the strawberries are sour, you may need to increase the quantity of sugar required. The bananas that are added in this recipe taste really good, it makes the ice-cream even more tastier.

A luscious sauce of cream, milk and sun-dried tomato pesto adorns freshly-cooked pasta in this memorable preparation. You will love the way the sauce fills the pasta, and how the cheese semi-melts in the latent heat of the penne with sun-dried tomato pesto sauce as soon as it is garnished. Serve hot to avoid the pasta from becoming rubbery.

Chana, toovar and green moong dal is a protein-rich combination of dals prepared in an authentic indian style, with aromatic spices and powders. This is something you can cook every day, as it is neither rich nor fat-laden, but provides a good nutrient boost with dietary fibre and b-complex vitamins too.

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.

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.

veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with 53 amazing images. veg angara recipe | restaurant style veg angara | Indian veg paneer angarais a North Indian style sabzi which features on most restaurant menu. Learn how to make restaurant style veg angara. To make veg angara, in a broad nonstick pan, heat 2 tbsp oil, add carrot, french beans, and cauliflower. Sauté on a medium flame for 2 to 3 minutes. Keep aside. In a deep nonstick pan, heat the remaining 2 tbsp of oil and 1 tbsp ghee. Add black pepper, cloves, cardamom and cinnamon and saute for few seconds. Add cumin seeds, add garlic paste, ginger paste and finely chopped onions and saute on medium flame for 3 to 4 minutes. Add red chilli paste and saute for few seconds, now add tomato pulp and cook on medium flame for 2 to 3 minutes. Add turmeric powder, kashmiri red chilli powder, red chilli powder, coriander powder and saute the masala for 1 minute. Add ½ cup hot water, cover and cook for 2 to 3 minutes till oil releases. Next to make restaurant style veg angara, lower the flame and add whisked curd, mix well. Add capsicum, paneer and saute for 1 minute. Add sautéed vegetables, salt and ½ cup of hot water, mix well and cover with a lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add garam masala, kasuri methi, fresh cream and butter. Mix well and cover with a lid and cook for 4 to 5 minutes, while stirring occasionally. Place a steel vati in the centre and place a small piece of live charcoal, add the remaining 1 tbsp of ghee. Cover with lid for 2 to 3 minutes. Garnish with coriander and serve hot with butter naan. restaurant style veg angara is a rich and spicy gravy made with mixed vegetables. It’s tongue-tickling flavour and creamy feel is thoroughly enjoyable! For this the veg angara has the gravy or base made from red chilli paste, onion-tomatoes and cream. What sets this Indian veg paneer angara apart from many other veg Punjabi sabzis is its smoky flavours. The veggies are sautéed and add to the gravy which is finished well with a live charcoal. This smoke given to the gravy enhances the taste and aroma which is best enjoyed with butter naan. Tips to make veg angara. 1. You can add fresh or frozen green pea in the gravy. 2. Charcoal smoke is given to add a restaurant style taste to the gravy. 3. Instead of sautéing the vegetables you can use boiled mixed vegetable cubes. Enjoy veg angara recipe | restaurant style veg angara | Indian veg paneer angara | with step by step photos.

dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with 40 amazing images. dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal is creamy, rich and velvety! learn how to make restaurant style dal bukhara. To make dal bukhara, in a pressure cooker, add soaked whole urad, add turmeric powder, salt add 2½ cups of water and pressure cook for 7 to 8 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside. In a deep non stick pan, heat ghee, add cumin seeds. When the cumin seeds crackle, add the ginger garlic paste saute on medium flame for few seconds. Add tomato puree, kashmiri red chilli powder, red chilli powder, coriander powder, roasted cumin seed powder, cook on medium flame for 3 to 4 minutes, while stirring occasionally. Add the cooked and mashed dal, ½ cup water and salt, mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally. Finally to complete making restaurant style dal Bukhara, add garam masala, crush kasuri methi lightly, fresh cream and butter. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally. Place a piece of aluminium foil in the centre of the dal and place live charcoal on it, add ghee. Cover it with lid for 3 to 4 minutes. Garnish with fresh cream and butter. Serve hot with jeera rice or roti of your choice. Punjabi style black urad dal, a rich, flavorful lentil preparation can be rightly called as the close cousin of dal makhani. The major difference is unlike dal makhani, dal bukhara is made only with whole black gram (urad dal). The robustness in this creamy Indian black lentil dal recipe is brought by slow-cooking for a longer time and the addition of Indian spices along with tomato puree. The longer the dal is cooked, it enhances the taste and acquires a creamy texture. This is a popular dal of ITC hotel. To get the perfect restaurant style dal bukhara it is given charcoal smoke to get a tandoor smoky flavour. This is what brings out the best in it. Tips to make dal Bukhara. 1. The tomato pulp used in this recipe is fresh. Learn how to make thick homemade tomato pulp. 2. We suggest you to use readymade fresh cream for a restaurant style flavour. Do not use the cream formed on top of milk after boiling. 3. If you are serving it later, you will need to adjust the consistency by adding little water while re-heating. Enjoy dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with step by step photos.

malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap | with 51 amazing images. malai soya chaap tikka recipe is highly nutritious and rich in protein hence, incredibly healthy for vegetarians. Learn how to make malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap | malai soya chaap is a delicious chaap variant that you can cook for parties and family dinners. Chaap is a protein rich food item that is prepared from soya and flour which has a soft and chewy texture and when cooked in the way as in the recipe, turns out to be very tasty. Tandoori soya chaap is a dish which is cooked in creamy marination, which has crunch of charred vegetables. Further the charred chaap is tossed and coated well in melted butter, fresh cream and chatpata chaat masala. Pair up the veg malai soya chaap tikka with mint chutney, lemon wedge, mint leaves and onion rings for a wholesome combo. tandoori soya chaap can be served as snacks, appetizers or as a side dish. You can pair it with naan, roti or tandoori roti for the perfect lip-smacking taste. If you want to have something different on your kitty party menu, then you need to try this delicious malai soya chaap tikka. Be it kids or adults, everyone will love it for sure. Tips to make malai soya chaap tikka recipe: 1. Instead of cheese spread you can also add grated processed cheese. 2. You can also marinate the soya chaap overnight so that the chaap absorbs its flavour. 3. If you do not have steel skewers, you can cook the marinated chaap in the non-stick pan. 4. Whenever you are buying soya chaap try to buy the one which has a higher amount of soy flour (i.e. 60-70%) Enjoy malai soya chaap tikka recipe | soya chaap tikka | veg malai soya chaap tikka | tandoori soya chaap | with detailed step by step images.

Korean cream cheese bun | korean garlic bread | cheese garlic bun | with 22 amazing images. Korean cream cheese bun, the bread that has got everything you want. It's crispy, soft, chewy, garlicky, buttery, sweet and savory! Learn how to make Korean cream cheese bun | korean garlic bread | cheese garlic bun | The Korean Garlic Cheese Bread has an unique flavour combination - the soft bread dough, sweetened cheese filling and the salty buttery garlic sauce makes it worth try this addictive viral sensation. A classic recipe is made using a bun that is filled with sweetened cream cheese filling then brushed with a garlic butter spread. This Korean Cream Cheese Garlic Bread on the other hand is a classic twist to the regular garlic bread. Tips to make Korean bun: 1. Instead of spring onions you can use finely chopped parsley. 2. You can also use burger buns to make this recipe. 3. Apply butter generously all over the bun for best flavours. Enjoy Korean cream cheese bun | korean garlic bread | cheese garlic bun | with detailed step by step images.

instant chocolate truffle recipe | homemade chocolate truffles | dark chocolate ganache truffles | with 16 amazing images. homemade chocolate truffles is a quick dessert made in jiffy. Learn how to make instant chocolate truffle recipe | homemade chocolate truffles | dark chocolate ganache truffles | dark chocolate ganache truffles are so chocolaty and fudgy and super easy to make. Chocolate vermicelli improves the texture and also gives the chocolate truffles the attractive appearance that the name deserves. A mix of nuts and crumbled chocolate sponge cake provide instant chocolate truffle a melt-in-the-mouth texture, while the nuts gives nutty crunch to the intense dark chocolate flavour of this homemade chocolate truffles. This is the smart way to use leftover sponge or the sponge scrapings. If you are not serving immediately, you can refrigerate it, and use for up to 2 days. In fact, refrigeration gives it a crunch, which you will thoroughly enjoy. Tips to make instant chocolate truffles: 1. If you like you can add raisins in these chocolate truffles. 2. You can use scrapings of the sponge cake to make this recipe. 3. These chocolate truffles stays fresh for 2 days in the fridge. 4. Dough should be soft but it should not stick to your palm while rolling into balls. Enjoy instant chocolate truffle recipe | homemade chocolate truffles | dark chocolate ganache truffles | with step by step photos.

chocolate orange mousse recipe | quick chocolate orange mousse | orange chocolate mousse | with 20 amazing images. You only need few simple ingredients to make this quick chocolate orange mousse dessert that’s perfect for any occasion. Learn how to make chocolate orange mousse recipe | quick chocolate orange mousse | orange chocolate mousse | This chocolate orange mousse is incredibly rich, smooth and velvety and so easy to make. It’s a timeless decadent dessert that will satisfy all your chocolate cravings! Chocolate and orange are two flavours that combines well together, made into a mousse is a dessert you need to try. quick chocolate orange mousse is perfectly rich, creamy and is an easy dessert anyone can make. It only takes 15 minutes to prepare and it’s a great make-ahead dessert you can set in individual portions. Tips to make chocolate orange mousse: 1. We have used morde dark compound chocolate to make this mousse. 2. Make sure you do not whip cream till stiff peaks, we need soft whipped cream to make mousse. 3. Instead of digestive biscuits you can use marie biscuits also. Enjoy chocolate orange mousse recipe | quick chocolate orange mousse | orange chocolate mousse | with detailed step by step photos.

It was one of those days when we were so excited about a dish that we overlooked one small detail! Yes, we decided to bake a chocolate walnut tart but after rolling the dough, we stowed it right into the oven without pricking it with a fork. What we got was a tasty but puffed-up tart. Who has the heart to waste a chocolaty treat – so we decided to make the most of it by transforming it into a deconstructed dessert! Well you don’t have to go wrong to make this yummy Chocolate Crumble though. Just make the dough, roll it into a circle, bake it, crumble it, and proceed with this recipe. Dotted with walnuts, layered with glossy chocolate ganache, and baked to perfection, this dessert is a perfect combo of soft and crunchy textures, which just fuse and melt on your palate! The interplay of walnuts with chocolate is just too heavenly to describe. So, just go for it! You can also try other delightful desserts like the Pineapple Crumble or Chocolate Pinwheels.

If there’s one dessert that can be described as absolute total fun, it is the panna cotta. A moulded Italian dessert, the perfect panna cotta wobbles on the plate and challenges you to grab a spoonful without it falling down! Once inside your mouth, it’s nothing short of bliss. Made of milk and cream and flavoured with vanilla, it has a heavenly taste and indulgent mouth-feel. You can use vanilla pods instead of essence to get a more elegant and pure flavour. The creaminess of the panna cotta is complemented beautifully by the fruity taste of plum compote, which lends a complex sweet, tangy and sour flavour. You can achieve a similar experience with compote of any berry like strawberry, blueberry or mixed berries too. To remove the panna cotta from the mould, dip it in a bowl of hot water for five seconds making sure that no water enters the mould. The panna cotta will come out smoothly. Enjoy this melt-in-the-mouth Eggless Vanilla Panna Cotta with Plum Compote and forget every worry in the world! Try other recipes like Pear in Lemon Jelly or Strawberry Jelly Pie Without Gelatin