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Top 5 dishes made from curd / yogurt, thick
1 . PANEER TIKKA MASALA (Dhaba style paneer Tikka)
PANEER TIKKA MASALA (Dhaba style paneer Tikka)
#PP
#paneertikkamasala
A popular paneer recipe prepared from marinating paneer chunks with spices and yogurt and grilled in a tandoor or tawa. it is an adapted recipe from the popular chicken tikka recipe for non meat eaters or paneer lovers....A popular vegetable starters or appetizer recipe. Which is heavily popular in india and also other south east asian countries. Basically this in dry version of paneer tikka which is served as party starters
Ingredient
1/2 cup
curd / yogurt, thick
1/2 tsp
turmeric / haldi
1/2 tsp
coriander powder
1/4 tsp
cumin powder / jeera powder
1/2 tsp
garam masala
1/2 tsp
kasuri methi
1/2 tsp
Chaat masala
1 tsp
Ginger garlic paste
1/4 tsp
Ajwain
2 tsp
besan/ gram flour
1 tbsp
lemon juice
3 tsp
mustard oil
1/2
onion, petals
1/2
capsicum
Cooking instructions
* Step 1
Firstly, take ½ cup thick curd / yogurt.
Further add in all the spices along with salt.
Mix till all the spices are combined well with curd.
Now add ½ onion petals, ½ cubed capsicum (red & green) and 5 cubes paneer.
Also add 1 tsp of oil.
Mix gently till all the vegetables are coated well.
Furthermore, to marinate, cover and refrigerate for 30 minutes.
After marination, insert the marinated paneer, c
* Step 2
After marination, insert the marinated paneer, capsicum and onion into wooden skewers.
* Step 3
Further, roast it on a hot tawa or grill in oven or tandoor.
* Step 4
Finally, sprinkle some chaat masala and serve paneer tikka masala...
Enjoy your day 😊
Note: if there is a photo you can click to enlarge it
2 . Paneer Biryani
Paneer Biryani
#thc
#week8
#thcweek8
#Biryani
Ingredient
1 cup
curd / yogurt (thick)
1 tsp
ginger garlic
1/4 tsp
turmeric
3/4 tsp
kashmiri red chilli powder
pinch
biryani masala
2 tbsp
coriander (finely chopped)
2 tbsp
mint / pudina (chopped)
2 tbsp
oil
1 tbsp
lemon juice
1 tsp
salt
15 cubes
paneer/ cottage cheese
1/2
onion (petals)
1/2
capsicum (cubed)
1/4 cup
water
2 pods
cardamom
4
cloves
1 inch
cinnamon
1 tsp
pepper
1 tsp
ghee / clarified butter
1 pod
black cardamom
1 tsp
shah jeera
1/2
onion (sliced)
2 tbsp
coriander (chopped)
2 tbsp
fried onion
2 tbsp
saffron milk
Cooking instructions
* Step 1
Marination paneer:
firstly, in a large bowl take 1 cup curd, 1 tsp ginger garlic paste, ¼ tsp turmeric, ¾ tsp chilli powder and 2 tbsp biryani masala.
also add 2 tbsp coriander, 2 tbsp mint, 1 tsp oil, 1 tbsp lemon juice and 1 tsp salt.
* Step 2
Whisk and combine well making sure the spices are well combined.
further add 15 cubes paneer, ½ onion and ½ capsicum.
mix gently making sure everything is combined well.
cover and marinate for 30 minutes.
* Step 3
Biryani rice preparation:
firstly, in a large vessel take 6 cup water.
add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
also add 1 tsp salt, 2 tsp oil and 1 chilli.
boil for 2 minutes or until flavours is in the water.
add in 1 cup basmati rice and stir well.
* Step 4
Make sure to soak rice for at least 20 minutes.
boil for 3 minutes or until rice is half cooked. do not cook fully.
drain off the rice and keep aside.
paneer biryani preparation:
firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.
saute 2 bay leaf, 1 star anise, 1 pod black cardamom, 1 mace, 2 pods cardamom and 1 tsp shah jeera.
* Step 5
Add ½ onion and saute until it turns golden brown.
also add 1 tomato and saute until it turns soft and mushy.
* Step 6
Add in marinated paneer and saute well.
saute until the oil separates from sides. do not overcook as paneer turns rubbery.
further spread prepared rice uniformly.
also top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
further sprinkle pinch biryani masala, 2 tbsp saffron milk, 1 tsp ghee and ¼ cup water.
cover with aluminium foil and close the lid. you can also use the dough to seal.
simmer for 20 minutes or until rice is cooked fully.
* Step 7
Finally, enjoy paneer biryani with raita and slices of onion
Note: if there is a photo you can click to enlarge it
3 . Andhra style Curd rice
Andhra style Curd rice
#indianrecipes
#cooksnap
#southindian
#week4
Ingredient
1/2 cup
rice (rinsed)
1 1/2 cup
water
1/2 cup
milk
1 cup
curd/ yogurt (thick)
1/2 tsp
salt
2 tbsp
oil
1 tsp
mustard seeds
1 tsp
cumin
1 tsp
urad dal
1 tsp
chana dal
Pinch
hing
1/2 tsp
pepper crushed
as required
few Curry leaves
as needed
Few pomegranate seeds (optional)
Cooking instructions
* Step 1
Firstly in a pressure cooker take 1/2 cup rice and add 1 1/2 cup water
* Step 2
Peshawar cooker for 5 whistle or until rice is cooked well
* Step 3
Once the pressure is released open the cooker and mash the rice smooth
* Step 4
Transfer to the bowl and add 1/2 cup milk
* Step 5
Mix well making Sure rice is well combined adding milk helps to soften rice and also prevents curd rice from turning sour when kept for long time
* Step 6
Allow it to rest for 5-10 minutes or until it's cooled completely
* Step 7
Further add 1 cup curd and 1/2 tsp salt mix well
* Step 8
Now prepare tempering by heating 2 tbsp oil
* Step 9
Add 1 teaspoon mustard, 1 tsp cumin, 1 tsp urad dal,1 teaspoon chana dal,pinch hing 1/2 teaspoon pepper and few curry leaves
* Step 10
Splutter the tempering and pour over the curd rice
* Step 11
Mix well making sure everything is well combined for prasadam do not add garlic and coriander
* Step 12
Finally daddojanam or temple style curd rice is ready for naivedyam
Note: if there is a photo you can click to enlarge it
4 . Soya biryani
Soya biryani
#SC4 #week4
simple, healthy and protein packed biryani recipe, which is mainly prepared with soya chunks layering curry with long grain basmati rice. it is a perfect alternative to the traditional vegetable biryani recipe with some soft and chewy soya chunks.
Ingredient
1 cup
soya chunks
1 cup
curd / yogurt (thick)
1/4 tsp
turmeric / haldi
1/2 tsp
ginger garlic paste
1/2 tsp
biryani masala powder
3/4 tsp
salt
1/2
carrot (chopped)
1/2
capsicum (cubed)
1/2
onion (petals)
2 tbsp+ 1 tsp
ghee / clarified butter
1 inch
cinnamon / dalchini
5 cloves
lavang
1/2 tsp
pepper
1 tsp
cumin / jeera
1 1/2 cup
basmati rice (soaked)
3 tbsp
fried onions / barista
3 tbsp
coriander & mint (chopped)
2 1/4 cup
water
Cooking instructions
* Step 1
Firstly, marinate vegetables and soya chunks in curd along with spices.
* Step 2
Now add 1½ cup of basmati rice (soaked for 20 minutes) and spread evenly over marinated soya.
* Step 3
Cover and pressure cook for 2 whistles on medium flame.
Note: if there is a photo you can click to enlarge it
5 . Poha vada recipe
Poha vada recipe
#SC2
#week2 #TTR
Ingredient
1 cup
poha / aval (thick)
1/4 cup
curd / yogurt (thick)
3/4 tsp
salt
1/2 tsp
ginger paste
2 tbsp
coriander (finely chopped)
2 tbsp
rice flour
Cooking instructions
* Step 1
Firstly, place a sieve and rinse 1 cup poha with enough water.
* Step 2
Further, add 2 tbsp rice flour and mix well absorbing excess water.
Note: if there is a photo you can click to enlarge it
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