Malli's Kitchen

16/02/2025

😋🍽 Bakery Style Butter Cookies | Eggless Homemade Biscuits | Easy Cookies Recipe. 🍽😋

15/02/2025

12/12/2024

😋🍽 SPECIAL Shahi Paneer | Desi Restaurant style Kadai Paneer recipe | Side dish for Roti 🍽😋
Ingredients:
· 200 gm paneer (cottage cheese)
· 1 medium onion finely chopped
· 1 1/2 tbsp garlic paste
· 1 1/2 tbsp ginger paste
· 1-2 green chilies chopped
· 4 large tomatoes pureed
· 2 tbsp tomato puree
· 1 tsp Kashmiri red chili powder
· 1 tbsp cumin powder (jeera)
· 1 tbsp coriander powder (dhania)
· 1/2 cup cream
· 1 tsp garam masala
· 1 tsp dry fenugreek leaves (Kastoori Methi)
· 2 tbsp butter
· 1 tbsp oil
· Salt to taste
· Coriander for garnish
Instructions:
· Heat 1 tbsp of oil in a pan. You can use any oil except mustard oil. Add in 2 tbsp of butter.
· When the butter melts, add in the chopped onions and salute until translucent. Add in the green chilies.
· Add in the garlic paste and ginger paste. Mix well and salute for a minute.
· Add in the pureed tomatoes and the tomato puree. salute until the tomatoes are cooked.
· Now add the dry masalas – salt, red chilies powder, cumin powder and coriander powder. Mix well and salute until you can see the oil appearing on the sides.
· Add in the cream. Mix well.
· Add the paneer cubes and mix until they are well coated. Add in the crushed Kastoori Methi and the garam masala.
· Cover it with a lid and simmer for a few minutes.
· Paneer Butter Masala is ready to serve. Garnish it with chopped coriander and serve it with Latcha parathas or naan. 🥰😍

31/08/2024

14/08/2024

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14/08/2024

😋🍴Restaurant Style Mutton Curry | Easy Indian Mutton Curry 🍴😋

Ingredients:

· Mutton- 500 gms (with bones)
· Turmeric powder- 3/4 tsp
· Onions, sliced- 2 medium
· Tomatoes, sliced- 2 medium
· Ginger Garlic Paste - 2 tsp
· Salt- 1 tsp

· Whisked curd/yogurt- 1/2 cup
· Green chillies, chopped- 3
· Ginger julienned- 1 small piece
· Refined oil- 3 tbsp
· Kasuri Methi (roasted and powdered)- 1.5 tsp

Masala:

· Coriander seeds- 3 tsp
· Cumin seeds- 1 tsp
· Fennel seeds- 1 tsp
· Peppercorns- 1 tsp
· Whole red chillies- 4

Preparation:

· Dry roast the items specified for Karahi Masala in a pan on low heat for 3 mins till the items are roasted and release flavour. Take it out on a plate and allow it to cool.
· Transfer to a grinder/ blender and grind it into a powder. This should give around 6 tsp of Karahi Masala which is sufficient for 1 kg mutton. We’ll use 3 tsp of this powder for 500 gms mutton.
· Clean & wash the mutton pieces.
· Slice the onions & tomatoes, chop the green chillies, cut an inch of ginger into juliennes and whisk the curd/yogurt. Keep little coriander to be chopped later for use as garnish.

Process:

· Heat oil in a kadai or pan. Add the sliced onions, mix well and fry for a minute on medium heat.
· Add the mutton pieces, mix well and stir for a minute on medium heat.
· Add the ginger garlic paste, mix well and fry for a minute.
· Add the sliced tomatoes, salt and turmeric powder. Mix well and fry on medium for a minute.
· Now reduce heat to low and cover & cook on low heat for around 15 mins till the onions & tomatoes have softened. Open the lid and give a stir in between.
· Now add 250 ml water, give a mix and cover & cook on low heat for around 40 mins till the mutton pieces are tender. (Alternatively you can also transfer it to a pressure cooker and pressure cook for 4 whistles till the mutton is tender.)
· Once the mutton pieces are tender, lower heat and add the whisked curd/yogurt.
· Mix it well and cook on low heat for around 4-5 mins till it is cooked and oil separates.
· Add 3 tsp of the karahi masala that was made earlier and mix it well.
· Now add the chopped green chillies and ginger juliennes, mix and cook for 5 mins on low heat. You can add little water if required.
· Add the roasted, powdered Kasuri Methi, mix it well and simmer for 2-3 mins. Garnish with chopped coriander leaves.