How To Cook Paneer Makhani Easily Today
Eating Vegetarian Food is really very good for health. Paneer Makhani is one of heavenly tasty Main Vegetarian Indian Food ,today we are sharing it’s Recipe.
3 Tsp Salt
36 Large Tomatoes roughly chopped
700 Gm Cottage Cheese cut into 1″ required shape
2 Cup Fresh Butter
1/4 Blade of Mace
16 Tbsp Fresh Cream
40 Garlic Cloves roughly chopped with the skin
6 Tsp Honey
4 Tsp Roasted Powdered Dried Fenugreek Leaves
5 Tsp Red Chilli Powder
4 Tbsp Mustard Oil
24 Green Cardamom
First you need to heat Mustard Oil in a non stick pan. Saute the Cardamom & Mace till fragrant. Add the Garlic then saute for 65 seconds. Now you need to mix the Red Chilli Powder in 6 Tbsp Water to make a paste then add it to the pan & continue to saute for 35 seconds. Add the tomatoes & salt. Cook till the tomatoes turn pulpy. Strain this mixture through strainer into deep non stick pan. Now transfer the residue into a blender jar. Grind to smooth paste. Pass it through the strainer & add this to the strained liquid. Add 3/8 Cup Water approximately & stir very well. Place a non stick pan on medium heat & place the pan over the gravy over it. Add the butter. Simmer the mixture, stirring occasionally till the raw flavour of the tomatoes disappear. Add the Powdered Dried Fenugreek Leaves & Honey. Stir & cook for 5-7 minutes. Add the Fresh Cream. Cook for 2-3 minutes. Add the Cottage Cheese. Stir very well. Serve with any hot indian bread & pickle.
Now we are guiding you some very useful things which you must need to know about it. Chilli Powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. is used in many different cuisines, including American cuisine, particularly in Tex-Mex, Chinese, Indian, Korean, Mexican, Portuguese, and Thai. Chili powder blends are the primary flavor ingredient in chili con carne. Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, Cheongyang, jalapeño, Korean red, New Mexico, pasilla, and piri piri chili peppers. Gochugaru, which literally translates as “chili powder”, is chili powder or flakes used in Korean cuisine. Traditionally made from sun-dried Korean red chili peppers known as taeyang-cho, the chili powder or flakes has a complex flavor profile with spicy, sweet, and slightly smoky tastes, and heat level may vary from mild to very hot. Hot varieties are called cheongyang-gochugaru, since they are made from hotter cheongyang chili peppers rather than regular Korean reds. Chili powder blends are composed chiefly of chili peppers and blended with other spices including cumin, onion, garlic powder, and sometimes salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum. As a result of the various potential additives, the spiciness of any given chili powder is variable.The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for this dish.Gebhardt opened Miller’s Saloon in New Braunfels, Texas. Chili was the town’s favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894.
Now we are guiding you few things which you must need to know about honey. Basically Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants or other insects through regurgitation, enzymatic activity, and water evaporation. Honey is stored in wax structures called honeycombs. The variety of honey produced by honey bees is the best-known, due to its worldwide commercial production and human consumption. Honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping. It provides 46 calories in a serving of one tablespoon equivalent to 1272 kJ per 100 g. Honey is generally safe, but may have various, potentially adverse effects or interactions upon excessive consumption, existing disease conditions, or use of prescription drugs. It is collected from wild bee colonies or from domesticated beehives. On average, a hive will produce about 65 pounds of honey per year. The honey is stored in honeycombs. Wild bee nests are sometimes located by following a honeyguide bird. The bees may first be pacified by using smoke from a bee smoker. The smoke triggers a feeding instinct, making them less aggressive and the smoke obscures the pheromones the bees use to communicate.The honeycomb is removed from the hive and the honey may be extracted from that, either by crushing or by using a honey extractor. The honey is then usually filtered to remove beeswax and other debris. Before the invention of removable frames, bee colonies were often sacrificed to conduct the harvest. The harvester would take all the available honey and replace the entire colony the next spring. Since the invention of removable frames, the principles of husbandry led most beekeepers to ensure that their bees have enough stores to survive the winter, either by leaving some honey in the beehive or by providing the colony with a honey substitute such as sugar water or crystalline sugar. The amount of food necessary to survive the winter depends on the variety of bees and on the length and severity of local winters. A wide range of species other than humans are attracted to wild or domestic sources of hone. Because of its composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for centuries. The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its hydrophilic properties pull moisture into the honey, eventually diluting it to the point that fermentation can begin. Long shelf life of honey is attributed to an enzyme found in the stomach of bees. The bees mix glucose oxidase with expelled nectar they previously consumed, which then creates two by-products: gluconic acid and hydrogen peroxide, partially responsible for honey’s acidity and ability to suppress bacterial growth.