No Onion Garlic Butter Paneer Masala

Butter Paneer Masala

Butter Paneer Masala is the best dish when you want to make it without onion and garlic. It tastes good as well as goes with everything either you make puri or roti or rice.

I have twisted the recipe little bit as i felt it will taste better like this, so here the recipe for butter paneer masala. I have shared it earlier also but this is without onion and garlic and more refined recipe....

Serves : 8

Ingredients: 

2 tsp butter

1 tsp oil

2 green chilli

1 tsp jeera

Ginger 1"

Tomato Ketchup 1 table spoon

10 tomatoes dipped in hot water for 15 mins then grinded

2 tsp kasoori methi crushed with hand and little coriander leaves chopped

cream 100 gms (optional)

Cashew nut Mixture:

cashew nuts, cinnamon, cardamom & Laung ( crushed)

25-30 pieces of cashew nuts put in hot water for 15 mins then crushed with 4tsp milk, 4 pieces cinnamon, cardamom & Laung ( crushed)

Method:

1. Put oil/butter in kadai. add jeera & when it changes put tomatoes to fry.

2. Add ginger and chilli and fry very well.
3. Add cashew nuts mixture & put salt, chilli, coriander powder, turmeric (haldi) and Tomato ketchup & fry for few minutes.

4. Add water as per consistency & boil for 10 mins on low flame.

5. Add Kasoori Methi, Paneer and coriander and boil for 2 minutes.

6. Serve hot with cream or butter.

The Desert Sunrise

The Desert Sunrise is one of many variations of tequila sunrise Known for its sunrise effect created by floating grenadine syrup in the cocktail ingredients. A very simple, full of love, delightful drink which takes hardly 5 mins to make.

Ingredients:

2 ounces or 4 tablespoons vodka
3 spoons of orange squash added in 2 tablespoon water
5 tablespoons of fresh pineapple juice
float a splash of grenadine syrup
crushed ice

Method:

1. Fill the highball glass with crushed ice.
2. Add vodka and top with orange and pineapple juice; gently stir the vodka and juice.
3. Slowly pour grenadine syrup over the drink for the sunrise effect.
4. Don't stir. Garnish the drink with oranges and pineapple wedges.

Sunset Sangria

Sunset Sangria is a perfect romantic drink for the festive/ birthday/ party/ couple celebration

It does contain little alcohol and it is very soothing and refreshing drink. The aroma and taste of fruits increase the perfection of this lovely drink. 

The point which should be noted here is that this drink we should drink slowly slowly. This is the beauty of the drink...stir the fruits again and have a sip!!!

TRY IT!!!

Ingredients:

1 bottle (750 ml) bottle rose wine

1 cup pineapple juice

1/2 cup vodka

1/4 cup triple sec

1/2 cup sugar syrup

1 orange cut into pieces

1 lemon cut in round pieces

3-4 cubes of Mango

2-3 Strawberry

4-5 pieces pineapple

Crushed Ice

Method: 

Combine wine, Pineapple juice, vodka, triple sec and simple sugar syrup in a jug. Add fruits and refrigerate for 1 hour. Stir fruits at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.

The Hong Kong Restaurant Review

#l4crestaurantreview

Now i am starting my new interest in the same stream. Writing a review is bit difficult, still, its my personal opinion being a foody. Hope my readers gets benefit from this review. Will try to give you the best views!!!

The Hong Kong Restaurant- 

Zanaki Street, Dar es salaam, Tanzania.

Rating- 4 out of 5

People, who want to eat a different variety of Chinese food, can go there. This place is amazing with a great food with the right price!

The specialty of the restaurant is “spicy but healthy Indo-Chinese food”. Whenever I don’t want to cook, I prefer to eat there rather than eating junk food outside in other restaurants.

Well maintained and hygienic place to eat. Though I am a vegetarian but I am sure the non-veg must be very tasty. 1 portion of rice and vegetable each is more than enough for 2 people. If you want to make any changes in the food, they delightfully fulfill your desire without any hassle or wastage of time. They have a variety of food like tofu dishes, many kinds of soups, crabs, fishes, noodles and many types of veggies in different sauces and much more.

The ambiance gives you a feel of Chinese decor with yellow dim spot lights and well decorated tables. The area is bit small but enough for a peaceful homely lunch/dinner. The place is in the main town still so calm and soothing and the service is very fast and i can give 5 out of 5 for the service. Worth visiting!!!

Note: I would love to know whether you like the review and you want me to write more reviews about others restaurants, would be glad if you name them. 

Gatte ki Kadhi

Gatte ki Kadhi

Gatte are gramflour dumplings that are spiced with dry masala and then boiled cut into small bite sized pieces. They are used to make a variety of dishes like sabji, pulao etc. This dish is made using yogurt based gravy and dry masalas to create a mouth watering recipe can be combined with parantha or rice.

Serves: 5

Ingredients:

For the Dough:

Besan/ Gram Flour - 150gms
Curd - 50 gms
2 whole Red Chilli powder
salt according to taste
4 tsp ghee
1 tablespoon ginger paste
10-12 fresh mint leaves
1 tsp cumin seeds

For Kadhi:

1/2 kg curd
2 tsp gram flour for kadhi
1 tsp yellow powder
salt according to taste
3 tsp red chilli powder
3 tsp coriander powder
a pinch of asafoetida
1 tsp cumin seeds
4 cloves
1 piece cinnamon
2 bay leaf
1/2 tsp Garam Masala (Mixture of ground spices)
coriander leaves
10-12 fresh mint leaves
2 tsp chilli paste
6-7 whole green chilli
Ghee for frying and dough
1/4 cup water


Method:
For the Dough:

1. Take gram flour in a pan. Add red chilli, cumin seeds, salt, 10 leaves of fresh mint leaves, ginger paste and 4 tsp ghee and add 50gms of curd then make a dough. Divide the dough in small dumble shaped form. You can fill inside chilli and ginger paste or some nuts also.

2. Take 4 cup of water in a pan and boil it. put all the dumble shaped gatte in the water and let it boil for 10-15 mins or till they become white in color. Strain, but keep the boiled water too. shallow fry the gatte in ghee till they become pink in color.

For Kadhi:

3. Besides that, strain 1/2kg curd in a bowl and add salt, 2 tsp gram flour, 3 tsp red chilli, 1 tsp yellow powder, 3 tsp coriander powder and keep aside for 10 mins. Then add crushed chilli, whole chilli and fresh mint leaves ( cut or make paste)

4. In a pan, add 2 tsp ghee. when ghee becomes little hot, add hing, cloves, cinnamon, cumin seeds, bay leaf and fry for 2 mins. Add 1/4 cup water and give it a boil. close the gas and let it cool.

5. Add curd batter and switch on the gas and keep stirring it till the boil comes.

6. Now add the water in which we boiled the dumble shaped gatte. After 2-3 mins, add gatte and let it boil again. Garnish with coriander leaves and serve hot.

Veggie Pizza with homemade wholewheat base

Veggie Pizza: 

Pizza comes in the category of junk food but now we made it so  nutritious and healthy and we need not to buy the base from outside also. We can make our own pizza base and kids can enjoy the healthy pizza.

While making pizza, i came to know about many things and these things you can experience when you will make it, So why do delay???? Make this yummy pizza and surprise you kiddo with healthy (so called junk) food.





Servings: 4 Pizzas

Ingredients:

For dough:
4 cup atta
1-2tsp oil
2tsp dry yeast (instant yeast)
1/2 tsp sugar
1/4 cup lukewarm water
1 teacup milk
1 tsp salt

For tomato spread:
8 tomatoes blanched and pureed
Salt & pepper according to taste
6-8 cloves garlic
2 whole red chilli flakes
1 tsp oregano
1-2 tsp oil

For Topping:
4 onion chopped
2 capsicum chopped
1/2 cup corn
1 tomato sliced
1/2 tsp soya sauce
1/2 tsp vinegar
Salt & pepper according to taste
1/2 tsp red chilli powder
1-2 tsp olive oil


grated cheese for garnishing

Method:

For the Pizza Base:

1. Mix warm water and sugar in a cup. Feel the water with a finger to check if it is lukewarm.
2. Add yeast. Shake the cup gently to mix the yeast. Cover it & leave it in a warm place till the granules of the yeast disappear and it becomes frothy.
3.Mix milk, oil, salt and sugar in a pan. Keep aside. When the yeast becomes frothy, heat this milk mixture to make it lukewarm. Add rge ready yeast to this mixture of milk.
4. Add the yeast and milk mixture to the maida and knead well to make a smooth dough. Grease a big polythene, brush the dough with a little oil and put it in the polythene. Keep it covered in a warm place to swell for 1 year or till it doubles in size.
5. Now punch it down to its original size, brush with oil and keep it back in polythene for another 15 mins again.
6. Make 4 balls. Roll out the atta like chapati (little thick). Prick each base with the fork. Brush pizza base with oilve oil. Heat at 140 degree for 6-7 mins.

For the Tomato spread:

7. Heat oil. Add garlic and cook till light brown. Add puree and fry it till it gives a thick consistency. Add all other ingredients for tomato spread and cook on low flame for 2-3 mins. Keep aside.

To Assemble:

8. Brush some oil on pizza based on the both side and put in the oven at 180 degree till it becomes little brown.
9. Spread some puree. Sprinkle some grated cheese and mix all the ingredients of the toppings and spread on it. Top with few tomato slices and grated cheese again.
10. Put again in the oven till cheese melts. Cut into pieces and serve.