Chicken Tikka Sandwich Baguette
This is my version of an easy Chicken Tikka Sandwich Baguette. Who can resist delicious Chicken Tikka? Well this is a simplified but delicious version made into a hearty sandwich. Crusty Italian Bread or Baguettes will be the preferred bread for this Sandwich. You need that hard crusty exterior to compliment the meaty textured filling. Soft breads will not do justice.
And do try my version of Smooth Coriander Chutney Dressing. Give it a go. Pretty straightforward, this one! My kids like to have the extra tikkas with the chutney.
Dal Makhani Punjabi Recipe | Delicious Buttery Lentils
Whole Black Lentils (Urad Sabut Dal) is used to make this creamy and well blended dish. Dal Makhani, may not be as quick as other lentils to prepare as it requires a longer cook time. For those who may not know, the black dal is the same dal that is used to make Idli or Dosa Batter, just that it is with the black husk intact. Another popular dish made with this is Mah ki Dal (Kaali Dal). This is made using only the black dal. The Dal Makhani , however combines a little bit of Kidney Beans (Rajmah) and sometimes a little bit of Yellow Dal (Chana Dal).. A very comforting and traditional dish that goes well with roti or rice. Even the kids love it.
Due to the lengthy preparation process, many Indians only prepare this dish for special occasions, but using a pressure cooker the dish can be prepared easily.. just plan ahead as the dal requires a good amount of time for soaking. Once you sit down to enjoy this creamy and rich meal, you will delightfully realize that it was worth the time spent! Worth the buttery calories too. 🙂 A little butter is good for you, I swear. 😉
Depending on what you are serving the Dal Makhani with, you can make it a thicker gravy like mine or a little more loose in consistency.
Makki ki Roti Sarson ka Saag | Punjabi Cornmeal Flatbread and Mustard Greens
Makki ki Roti Sarson ka Saag, a traditional duo in the Cuisine of Punjab, often makes its way to the dining table in the Colder Months. ‘Makki ki Roti’ is flatbread made from Maize flour or Indian Cornmeal. It is yellow in color and slightly finer than regular cornmeal. ‘Sarson’ refers to Mustard Greens which is one of the three green leafy vegetables used in this highly nutritious dish. Along with Sarson, ‘Bathua Leaves‘ are used as well. These are the leaves of a weedy plant, which have a waxy coating. Both the Sarson Leaves and Bathua Leaves need a good scrubbing and rinsing. The stems of Sarson may be used but must be de-stringed, the way you de-string string beans before chopping. The leaves may be chopped up coarsely and rinsed several times to remove all the earthy undertones that could ruin the dish if not washed thoroughly. Same with the Bathua Leaves, they must be scrubbed to remove the waxy layer under the leaves, in a basin of water with some effort before rinsing well in a colander. If you can not find the Bathua Leaves you can combine the Sarson with ‘Palak’ (Indian Spinach) which is more common.
The freshly made hot Makki ki Rotis served with the Mixed Greens Side, Onion Rings, and Home made White Butter… I feel like I am on one of my road trips through India again…There is something so enjoyable about the rustic and humble regional dishes that makes you appreciate how simple life could actually be if you wanted it to be.
Kadai Chana Masala
This version of Kadai Chana Masala is variation on the tradional recipe. Very tasty and very simple to make. It has a rustic flavor that is so popular in the Indian fixed menu items. It may be served as an appetizer with Aloo Tikki or Samosas. It can also be served along with Puri.
Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken
Murgh Makhani or Butter Chicken is one of Indian Cuisines Star Creations. The original was made at Moti Mahal Restaurant and still remains one of the best out there. This recipe gives you a truly Restaurant quality dish that tastes so much like the famous recipe. You must try this! I have another version of Butter Chicken here. It is slightly more tangy than this one, and provides a detailed garam masala recipe along with it. And then theres the super Easy Butter Chicken Recipe using canned nestle cream. Yupp, I have tried all sorts of recipes. These are the ones with the best, yummiest results! Try them all! 🙂
Scroll down for Video.
Chicken Tikka Masala – Simple and Delicious
One of Britains favorite foods, it’s true that Chicken Tikka Masala a concocted Indian Fusion Recipe. Most International Indian restaurants feature this popular recipe. Similar to Indian Butter Chicken. More often than not, however Restaurant versions include red food coloring and sometimes even flavor enhancers.
Follow this recipe to make Delicious, MOUTH Watering, Chicken Tikka Masala in the comfort of your home. The garam masala is made from scratch too. You will be so astonished at how simple it can be!
Fresh Methi Leaves Chicken Recipe – Murgh Methi
Methi Leaves (Fenugreek) is often used in fresh and dried forms. This recipe incorporates fresh Methi Leaves to give a lively, earthy flavor to this simple chicken gravy. Pick the leaves from the stems for this recipe, the stems are too tough and might be too bitter for this dish. Fresh Methi Leaves Chicken is very tasty with roti and onion rings, the best part of this dish is that it is so simple!
Palak Chicken – Tender Chicken in Spinach Gravy
This Palak Chicken is deliciously cooked chicken in a creamy, spinach based gravy. Adding the spinach makes it a healthy dish thats finger licking good to boost! Perfect to eat with steamed rice or roti. Scroll down for video.
Easy Butter Chicken with Nestle Cream
I recently posted my recipe for Indian Butter Chicken with video. The dish is Lip smacking good, and offers an authentic recipe for special Garam Masala made for butter chicken / Tandoori Chicken. After I posted it, I was reminded of this rather more simple recipe for Easy Butter Chicken with Nestle Cream that my sister sent me over a decade ago.
My family loves Butter Chicken so I decided to make it again. The ingredients are simplified and still results in that Yummy Butter Chicken! So for those of you looking for the easier option, here goes.
Indian Butter Chicken – RAS Special
Butter Chicken is one of the most popular Dishes of Indian Cuisine and is a staple at Indian Restaurants all over the world. Nothing like a good Butter Chicken to eat with hot Buttery Naan or Delicious Fluffy Pulao Rices. If you are looking for a winning recipe, you are in the right place. This recipe started out as a basic recipe I used and I kept tweaking it till I got the Perfect Mouth Watering Butter Chicken. Scroll down for Video.
Butter Chicken or Murgh Makhani, is said to have been created by Punjabi Chefs who reused left over Tandoori Chicken, converting into a delicious, saucy gravy using tomatoes. Traditionally, the chicken is cooked in a tandoor oven prior to making the gravy. In modern times, this pan frying or deep frying method seems more feasible. You can use chicken pieces on the bone, but I have managed to get an extremely moist butter chicken using boneless chicken breasts. Trust me. Trust my recipe. Although the dish is called Butter Chicken I do not use butter, Instead I use a combination of yoghurt, cream and evaporated milk to achieve that buttery taste without tasting too heavy.