Paneer Butter Masala
Oct10

Paneer Butter Masala

  Ingredients •500 gms paneer, cut into ½ -in cubes •3 Tbsp ghee/oil •2 C hot water + a pinch salt + ¼ Tsp turmeric powder •2 inch ginger •2 green chilies •½ C cashews soaked in water for 1 hour •½ C water •4 Tbsp butter •2 bay leaves •4 whole cloves •½ Tsp yellow asafetida powder •1½ C tomato puree •2 Tsp coriander powder •1 Tsp turmeric powder •1 Tsp paprika •1½ Tsp garam masala •1½ Tsp salt •1 Tsp crushed kasoori methi (dried...

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Savory Butter Crackers with Lemon
Apr02

Savory Butter Crackers with Lemon

In Bengal, there are two types of gaja: salty and sweet. Within these two types, several shapes and flavors are possible: poppy seed cubes, sesame seed oblongs, kalonji curls and this variation: lemon zest diamonds. These crackers are somewhat crumbly, with a faintly sour taste. They are a much-loved delicacy throughout Orissa and Bengal, popular at late afternoon tiffin with contrasting sweet gaja and tropical fresh fruits....

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Buttermilk Soda Bread
Feb25

Buttermilk Soda Bread

Ingredients • Unbleached plain flour – 2 cups, about 300g (11 ounces) • Wholemeal (whole wheat) plain flour – 2 cups, about 300g (11 ounces) • Cream of tartar – ½ tsp • Bicarbonate of soda – 1 tsp • Sea salt – 1 tsp • Buttermilk (or some sort of cultured or sour milk) – 2 cups • Sea salt flakes. Preparation 1. Preheat the oven to 220° C / 425° F. Lightly flour a baking tray. Sift the flours, cream...

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Cardamom-Orange Butter
Feb23

Cardamom-Orange Butter

This butter can be made with either orange juice concentrate or orange marmalade, both yielding vibrant results. Equally delicious is a variation made with rose petal jam. Both orange and rose are compatible with cardamom. Best served on morning breads, muffins or crackers. Preparation time (after ingredients are assembled): a few minutes Ingredients • Unsalted butter, preferably Homemade (page 104), at room temperature – 1-1½...

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Buttermilk
Feb20

Buttermilk

Buttermilk can also refer to a fermented dairy product produced from cow’s milk. The process to make buttermilk is 1. Turned the milk into curd 2. After that churned the curd to produce buttermilk. It is slightly sour in taste. It color ranges from white to pale yellow.  Buttermilk is lower in fat and high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. It can last up to 2 week. Recipes...

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