Best Recipes Tips https://bestrecipetips.com Wed, 17 Jul 2019 11:45:52 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.2 मटार पनीर | Restaurant Style Matar Paneer Recipe | madhurasreipe | हलवाई जैसी मटर पनीर घर पर बनायें https://bestrecipetips.com/%e0%a4%ae%e0%a4%9f%e0%a4%be%e0%a4%b0-%e0%a4%aa%e0%a4%a8%e0%a5%80%e0%a4%b0-restaurant-style-matar-paneer-recipe-madhurasreipe-%e0%a4%b9%e0%a4%b2%e0%a4%b5%e0%a4%be%e0%a4%88-%e0%a4%9c%e0%a5%88/ Wed, 17 Jul 2019 11:45:52 +0000 https://bestrecipetips.com/%e0%a4%ae%e0%a4%9f%e0%a4%be%e0%a4%b0-%e0%a4%aa%e0%a4%a8%e0%a5%80%e0%a4%b0-restaurant-style-matar-paneer-recipe-madhurasreipe-%e0%a4%b9%e0%a4%b2%e0%a4%b5%e0%a4%be%e0%a4%88-%e0%a4%9c%e0%a5%88/ Please take a moment to like and subscribe ✿◕ ‿ ◕✿ Matar paneer is one of the popular and easy paneer recipes in all north Indian paneer recipes. Basically paneer and matar is cooked in onion and tomato based gravy. It can be a good side dish in any party or even your weekend lunch.…

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Matar paneer is one of the popular and easy paneer recipes in all north Indian paneer recipes. Basically paneer and matar is cooked in onion and tomato based gravy. It can be a good side dish in any party or even your weekend lunch. This is quick, easy, simple and simply delicious recipe. Let’s make matar paneer sabzi.

Ingredients:
• 1 tsp Oil
• 4 medium size chopped Onion
• 5-6 Garlic cloves
• A few Ginger pieces
• 1 medium size chopped Tomato
• 4 tsp Butter
• 1 tsp Coriander powder
• 1 tsp Kitchen king masala
• Red chili powder
• Salt to taste
• Sugar (Optional)
• 250 gm Paneer washed and chopped
• 1/2 katori frozen Matar

Method:
• Heat up oil in a pan. Add chopped onions and fry until it gets light
golden color.
• After about 2 minutes, add garlic and ginger.
• Fry for about 5-6 minutes and onion will begin to turn light golden.
• Add tomato and mix well. Cover and cook until tomato becomes
soft and gets mashed with onion for about 3-4 minutes.
• Turn off the gas. Transfer the mixture into blender jar and blend
into smooth paste.
• Add minimum water while blending.
• If you don’t add water while blending then it won’t spill while
frying it in butter.
• Also gravy gets good texture if you add less water.
• Heat up a pan and add butter. You can use oil if you want.
• Add blended paste and mix well.
• Fry this masala on medium heat for 5-6 minutes.
• Add coriander powder, kitchen king masala. You can add matar
paneer masala or butter paneer masala instead of kitchen king
masala.
• Add red chilli powder. You can use Kashmiri chilli powder too.
• Mix well and cook for another 3-4 minutes.
• Add a little water and mix well. Add salt to taste.
• You can add sugar if you like to reduce sourness of tomato.
• Cover and cook gravy for another 5 minutes.
• If you are using fresh matar, then add now and cook for 10-15
minutes. Add paneer in the end and cook for just 5 minutes.
• If you are using frozen matar then you can add them in the end
with paneer and cook for just 5 minutes.
• Don’t cook gravy longer than 5 minutes after adding paneer as it
becomes chewy and hard.
• Cook the gravy for just about 5 minutes.
• After 5 minutes, remove the lid. Add paneer and matar. Mix well.
• Cover and cook for another 3-4 minutes.
• After 5 minutes, turn off the gas. Matar paneer is already.
• Matar paneer goes well with naan, roti ot fulka.
• It goes well with jeera rice too.

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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
“Asian cuisine” most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country’s native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

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No time to soak sticky rice for hours? Here are two different methods you can use to make sticky rice without the need to soak the rice, AND it doesn’t require any special equipment.

Related video: How to make sticky rice using a traditional bamboo steamer

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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Gujarati Dal Dhokli – Indian Vegetarian Recipes by Archana’s Kitchen https://bestrecipetips.com/gujarati-dal-dhokli-indian-vegetarian-recipes-by-archanas-kitchen/ Wed, 17 Jul 2019 06:46:06 +0000 https://bestrecipetips.com/gujarati-dal-dhokli-indian-vegetarian-recipes-by-archanas-kitchen/ The Gujarati Dal Dhokli is one of the most delicious Gujarati one dish meals that I was introduced to when I got married. Strips of spice whole wheat dough known as thepla dough are dropped into boiling hot lentils to get the soup like consistency along with pasta-like texture and crunchiness of the peanuts. It…

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The Gujarati Dal Dhokli is one of the most delicious Gujarati one dish meals that I was introduced to when I got married. Strips of spice whole wheat dough known as thepla dough are dropped into boiling hot lentils to get the soup like consistency along with pasta-like texture and crunchiness of the peanuts. It tastes delicious when served in a wide mouth soup bowl, drizzled with teaspoon of ghee and sprinkled with finely chopped onions. The Dal Dhokli makes a perfect one-dish meal for dinners or a lazy Sunday afternoon lunch.

Recipe Link:

Ingredients

1 cup pigeon peas (toor dal)
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
4-5 curry leaves
1 inch piece of cinnamon
1 bay leaf
1/2 teaspoon grated ginger
1/4 cup grated tomatoes
2 pieces kokum
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
2 tablespoons jaggery
2 teaspoons freshly squeezed lemon juice
1/4 cup peanuts, roasted or steamed
1 tablespoon oil
2 tablespoons chopped coriander leaves
ghee for serving
1 cup finely chopped onions for serving
salt to taste

Ingredients for the dhoklis (thepla dough)

1 cup whole wheat flour
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon asafoetida powder
2 tablespoons oil
salt to taste

Directions for Gujarati Dal Dhokli Recipe

To begin making the Dal Dhokli, we will first combine all the ingredients for the dhokli in a large bowl. Knead by adding a little water at a time to make firm and smooth dough.

Cover the dough and let it rest for 10 minutes. Knead once again and divide the dough into 6 portions. Roll each portion into very thin rounds, tossing on flour to prevent it from sticking.

Cut the rolled portions in strips of 1/2 inch width and 2 inches in length and keep aside.

To make the dal for the Dal Dhokli, rinse the lentils and cook them until soft and mushy. See Video Recipe of How to Cook Lentils in a Pressure Cooker.

While the dal is still hot whisk them along with turmeric, salt, asafoetida, red chilli powder and one and half cups of water until well blended and smooth. Set aside.

Heat oil in a large sauce pan on medium heat; add the cumin seeds, mustard seeds, curry leaves and allow it to crackle. Add the ginger, pureed tomatoes, kokum, cinnamon, bay leaf, dal and jaggery and allow the mixture to boil vigorously for about five minutes.

Once the dal starts boiling vigorously, add the peanuts and strips of dhokli one by one into the boiling lentil. Allow the dal to boil along with the dhokli for another five minutes.

Adding the dhoklis can thicken the lentil mixture; you might need to add additional water so the dal dhokli mixture has a thin soup like consistency.

Finally stir in the lemon juice and coriander leaves to the Dal Dhokli.

Serve the Gujarati Dal Dhokli hot in a soup bowl topped with with ghee and finely chopped onions.

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Steak and Potatoes Burritos | Mexican Food – Spicy Latina Mom https://bestrecipetips.com/steak-and-potatoes-burritos-mexican-food-spicy-latina-mom/ Wed, 17 Jul 2019 06:45:42 +0000 https://bestrecipetips.com/steak-and-potatoes-burritos-mexican-food-spicy-latina-mom/ I hope you enjoy this Beans Burritos with beef stew and potatoes on Green Salsa! I teach you how to make them from scratch, cooked the authentic way! Did you know that burrito means "little donkey" in spanish? And this dish came from a man that used to sale stews back in 1910´s in Cd.…

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I hope you enjoy this Beans Burritos with beef stew and potatoes on Green Salsa! I teach you how to make them from scratch, cooked the authentic way!

Did you know that burrito means “little donkey” in spanish?
And this dish came from a man that used to sale stews back in 1910´s in Cd. Juarez Chihuahua a city in the border of Mexico
to keep the stews warm he started to wrap them on tortillas,
he use to ride his donkey to deliver the delicious food and soon he was being called the “burrito man”
The man started being so famous and people in El Paso Texas started talking about the burritos where after a while he also started selling his delicious stews wrapped in tortillas called since then “burritos”.

Please leave me your comments below and let me know what you think!

Spicy Latina Mom brings to you “The healthy taste of Mexican Food” with delicious recipes made from the heart for you and all your family, mexican food recipes with a twist of spice and other of my favorite healthy and delicious dishes and desserts.

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