Butter Chicken Recipe

RAACHI Butter Chicken Recipe: Make Butter Chicken once with this recipe, the taste will double Spices work wonders in making butter chicken delicious. Firstly, the chicken is grilled using these spices and later, it is simmered in a creamy and buttery tomato gravy. Chicken supplies essential vitamins from the B complex including Niacin or Vitamin B3. One such dish is Butter Chicken Recipe or Murgh Makhani, a favorite among non-veg lovers. Now you must be wondering what it takes to make this unique variety of chicken? Spices work wonders in making butter chicken delicious. Firstly, the chicken is grilled using these spices and later, it is simmered in a creamy and buttery tomato gravy, which gives this dish a very distinctive flavour. The way to make gravy is to fry tomato paste for 15-20 minutes and add tandoori chicken to it. This delicious Chicken Butter Masala goes great with naan, roti or rice. Come, let's know how to make it- Ingredients to make Butter & Raachi chicken masala use Chicken- 1 kg chicken 2 tbsp refined oil 1 tsp raachi red chili powder 1 1/2 cups tomato puree 2 tsp coriander seeds 2 raachi ground cinnamon 5 green chilies 4 cloves 500 grams butter 4 red chilies 1 tsp raachi coriander powder 1 1/2 tsp raachi kasoori methi powder 2 bay leaves 2 teaspoons salt 2 medium onions 4 handfuls crushed dry fenugreek leaves for marination 2 tbsp onion paste 1 tsp garlic paste 1/2 cup curd 3 green cardamom 1 tsp ginger paste 1 tsp mace powder 2 black cardamoms 1/2 tsp sugar to decorate 3 tbsp fresh cream 1 handful green coriander Method of making butter chicken- To make this mouth-watering chicken recipe, first prepare the marinade for the chicken. For this, take a big bowl and mix curd, onion paste, green chillies, ginger-garlic paste, sugar, salt, green cardamom, black cardamom and mace powder in it. Add the raw chicken pieces to the bowl and mix well. Let the chicken marinate overnight. After the chicken is well marinated, roast it in a tandoor or oven till it is 3/4th cooked. Now heat some butter in a pan on medium heat. Add bay leaves, cloves, cinnamon, red chillies and crushed coriander leaves. Fry the ingredients for half a minute. Now in the same pan add some onion, red chili powder, coriander powder, kasoori methi powder and tomatoes. Fry them for 5 minutes and once done, puree the mixture by putting it in a blender. Heat remaining butter in a pan. Add the pureed mixture and let it come to a boil. Add marinated chicken pieces, salt, fresh cream and mix well. Add a little water to the mixture to make sure the consistency is not too thick. Now add chopped green chilies, crushed fenugreek leaves and let it boil for a few minutes. Boil it completely. Take out the dish in a serving bowl and garnish with coriander leaves and cream. This butter chicken recipe is easy to make and can be made using simple ingredients available in the kitchen. If you are a spice lover and love all things spicy, then customize this chicken recipe by adding some more green chillies or black pepper powder. Do try it and enjoy the Indian flavours. Serve it with naan or rice. The size of the chicken matters. If you are using small and young chicken, a 4 hour marination works. If the chicken you are using is a big size or old chicken, then marinate it for at least 12 to 16 hours to make tender butter chicken. 2. If you do not have hung curd, you can also use thick curd, but the cooking time may increase. 3. Switch off the flame while adding cold cream to the gravy, otherwise the gravy may curdle. This, or you can take a small amount of gravy in a separate bowl and add cream. Mix well and then add it to the butter chicken. This way the cream will not curdle. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices #Ruchi #Ruchiproducts #newruchimasale #UttarPradesh #Amethi #ecommerce #online #SHOPS #india #chickenmasala

RAACHI HOW To Make (www.raachi.online) VEGETABLE CHOW MEIN This easy vegetable chow mein makes such a great weeknight dinner. You will love the crispy stir-fried noodles that are loaded with fresh veggies and tossed in a savory sauce. And all you need is 30 minutes! a large pan with vegetable chow mein on a marble countertop WHY THIS RECIPE WORKS I absolutely love stir-fried noodles! However, traditional chow mein isn’t vegan because the sauce contains oyster sauce. But fortunately, it’s very easy to make a vegan version. We’ve been making this recipe for years and now it’s about time that it finally appears on the blog. It’s such a quick, healthy, and easy recipe that only takes 30 minutes to make. So it’s perfect for busy weeknights. To veganize the sauce, I used a combination of soy sauce, hoisin sauce, mirin, brown sugar, sesame oil, and corn starch. Just place all ingredients in a small bowl and stir until combined. You can use whatever vegetables you have on hand, but my favorites are carrots, broccoli, red bell pepper, and green onions. Cabbage and bean sprouts are also a great choice and both are traditionally used for chow mein. To add some extra protein, I decided to add crispy vegan chicken. To save some time, I used store-bought vegan chicken but you could also replace it with dried soy curls. Or you could use my crispy baked tofu, seitan, or tempeh. This recipe is always a real winner around our house and it’s even better than take-out!

Food After Delivery For Mother

RAACHI How to make (www.raachi.online) Food After Delivery For Mother | Postpartum Healing & Lactation Recipe Kaju Chakli Recipe | Instant Cashew Nut Chakli | Diwali Cashew Murukku with detailed recipe. An easy and simple instant chakli recipe made with rice flour and topped with cashew nut milk. It is basically a premium version of the murukku version with the goodness of cashew paste and mild spice in it. It is a perfect and ideal festival snack and particularly for the Diwali or Ganesh Chaturthi festival and tastes good with a choice of Indian sweets. instant cashew nut chakli Kaju Chakli Recipe | Instant Cashew Nut Chakli | Diwali Cashew Murukku with step-by-step recipe. Indian festivals are always termed or associated with sweets or desserts which are prepared and served with friends and family. even though it is an important part of the festival celebration, it is incomplete without any side snacks. to make it complete, one of the easy and simple snack recipes is the Kaju chakli recipe known for its taste and soft texture. Well, I guess many would be confused by now about the name of this chakli recipe. You may think that it is entirely made with Kaju or cashew and deep-fried till crisp. To clear the confusion, it is not completely made with cashew. The cashew paste is only added to the rice and besan flour to have the additional creamy Kaju flavour. The amount of Kaju paste added is a comparatively small amount, yet it has a significant enhancement to the taste and flavour of the rice flour chakli recipe. As a matter of fact, you may add any type of dry fruit paste to make it more interesting and flavourful. kaju chakli recipe Furthermore, some more additional tips, suggestions and variants to the Kaju chakli recipe. Firstly, I have mainly used a combination of rice and besan flour to make this chakli with the addition of Kaju flavour in it. You may choose any type of flour or lentil as a replacement for rice flour. secondly, if it starts breaking when shaping the chakli with the chakli maker, add 1-2 tsp of maida or plain flour to make it sticky. I have skipped making a healthy option, but it would taste great when plain flour is added. Lastly, deep fry these chaklis on a medium to low flame to make them crisp and evenly cooked. Ingredients for kaju paste: ½ cup cashew / kaju ½ cup water for dough: 2 cup rice flour ¼ cup besan / gram flour ¼ tsp raachi turmeric ½ tsp raachi chilli powder 2 tbsp sesame ¾ tsp salt pinch raachi hing powder 1 tbsp butter water for kneading oil for frying Instructions firstly, in a bowl take ½ cup cashew, ½ cup water and soak for 30 minutes. transfer the soaked cashew into mixi jar and blend to smooth paste. keep aside. in large bowl, take 2 cup rice flour, ¼ cup besan, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp sesame, ¾ tsp salt and pinch hing. now add 1 tbsp butter, crumble and mix until the flour is well combined with butter. add cashew paste and water slowly and start to knead the dough. knead to smooth and soft dough adding water as required. now take star mould and fix to the chakli maker. grease the chakli maker with some oil. this prevents the dough from sticking to mould. furthermore, make a cylindrical shape out of dough and place the dough inside the maker. tighten the lid and start preparing chaklis. on the wet cloth or butter paper make small spiral shape chaklis by pressing seal the ends so that it doesn’t fall apart while deep frying. take one murukku at a time and slide it into the hot oil. flip the murukku and fry on medium flame till they turn crispy from both sides. furthermore, drain over a paper towel to remove excess oil. finally, once cooled enjoy instant kaju chakli or store in an airtight container for 2 weeks. Nutrition Calories: 92kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 95mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg How to make Kaju chakli with step-by-step Firstly, in a bowl take ½ cup cashew, ½ cup water and soak for 30 minutes. transfer the soaked cashew into a mixie jar and blend to a smooth paste. keep aside. in a large bowl, take 2 cup rice flour, ¼ cup besan, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp sesame, ¾ tsp salt and pinch hing. now add 1 tbsp butter, crumble and mix until the flour is well combined with the butter. add cashew paste and water slowly and start to knead the dough. knead to a smooth and soft dough adding water as required. now take star mould and fix it to the chakli maker. grease the chakli maker with some oil. this prevents the dough from sticking to mould. furthermore, make a cylindrical shape out of dough and place the dough inside the maker. tighten the lid and start preparing chaklis. on the wet cloth or butter paper make small spiral shape chaklis by pressing. seal the ends so that it doesn’t fall apart while deep frying. take one murukku at a time and slide it into the hot oil. flip the murukku and fry on medium flame till they turn crispy from both sides. furthermore, drain over a paper towel to remove excess oil. Finally, once cooled enjoy Instant Kaju chakli or store in an airtight container for 2 weeks. kaju chakli recipe Notes: Firstly, make sure to soak and grind the cashew well, else it will be difficult to make chakli. Also, for binding, you can add ½ cup maida while kneading the dough. Furthermore, make sure to fry on low to medium flame, else the chakli will not turn crunchy. Finally, the Instant Kaju chakli recipe is very delicate, so do not overcrowd the murukku while frying, as it will break while flipping. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices #Ruchi #Ruchiproducts #newruchimasale #UttarPradesh #Amethi #ecommerce #online #SHOPS #india

Corn salad

RAACHI How to make (www.raachi.online) corn salad | corn kosambari recipe with step by step recipe. kosambari is a favourite south indian salad which is typically prepared with carrots, cucumber, lentil and even pomegranate. sweet corn salad is new entry into this list and is often prepared by mixing it other veggies or by itself. ideally it is consumed just before consuming the rice and dal combination, but not restricted to eat corn salad as a plain salad. to be honest i have not posted much salad recipes till now in my blog and i was getting several request to post some healthy salad. corn salad is my favourite salad recipe and i prepare this frequently with several variations. in this recipe post i have prepared plain sweet corn salad without mixing it with other veggies. but it tastes great by adding grated carrots, pomegranate and even soaked moong dal. in addition, it tastes great by adding the mustard and jeera seeds seasoning on top of it. but certainly it isn’t a must and can be skipped safely. sweet corn salad furthermore, some important tips and suggestions and variations for sweet corn salad recipe. firstly, i have fresh sweet corn kernels by boiling corn cob first. alternatively, you can use frozen corn and skip the boiling step. secondly, if you planning to consume it as just salad and not as side dish to rice, than add fresh avocados to make it more healthier. further, add some finely chopped tomatoes, lettuce and cooked kidney beans to make mexican corn salad or mexican corn salsa recipe. Ingredients 1 cup corn frozen / fresh - boiled 1 tbsp carrot grated ½ tsp pepper crushed 2 tbsp coriander leaves finely chopped salt to taste 1 tsp lemon juice Instructions firstly, in a large mixing bowl take 1 cup fresh / frozen corn. boil the corn for a minute or 2 if they are hard. further add 1 tbsp grated carrot, ½ tsp crushed pepper, 2 tbsp coriander leaves, salt to taste and 1 tsp lemon juice. combine all the ingredients well. finally, serve healthy corn salad for the lunch. how to make sweet corn salad with step by step firstly, in a large mixing bowl take 1 cup fresh / frozen corn. boil the corn for a minute or 2 if they are hard. corn salad recipe further add 1 tbsp grated carrot, ½ tsp crushed pepper, 2 tbsp coriander leaves, salt to taste and 1 tsp lemon juice. sweet corn salad combine all the ingredients well. corn kosambari recipe finally, serve healthy corn salad for the lunch. sweet corn salad notes: firstly, if using frozen corn, then no need to boil, as they are soft. furthermore, use sweet corn for more more rich taste. also add fresh grated coconut for more flavours. finally, store the leftover corn salad in refrigerator and serve the next day.

Shahi paratha

RAACHI How to make (www.raachi.online) shahi paratha recipe | shahi paneer paratha | dry fruit stuffed paratha with detailed recipe. perhaps one of the premium and rich stuffed paratha recipes made with wheat flour & a combination of dry fruits. it is basically an improvised version of the aloo paratha with extra toppings of sev, paneer and dry fruits. it is an ideal packed and loaded meal that can be easily served to lunch and dinner without any extra side dish requirements. shahi paratha recipeshahi paratha recipe | shahi paneer paratha | dry fruit stuffed paratha with step by step recipe. stuffed bread or paratha recipes are extremely popular and a prefered meal option for most of us. it is generally stuffed with either just one vegetable or mixed with another vegetable and some spice toppings. but these paratha’s can also be done with myriad combinations of vegetables, dry fruits and paneer to make a premium of shahi paratha. i have always been a huge fan of paratha. it is not just because of its taste, but also for the fact that it does not require any additional side dish for it. for instance, if we prepare this for lunch and dinner, there is no need for any curry, chutney or any dry sabji. if you have a choice of spicy pickle or even sour yoghurt should do it as a side dish for this recipe. well, this theory holds good for almost all paratha, but this shahi paratha is even better. it is loaded with vegetables, paneer and different types of dry fruits. therefore, it makes a filling and rich paratha out of all. shahi paneer paratha furthermore, some more additional tips, suggestions and variants to the shahi paneer paratha recipe. firstly, the recipe is made with just wheat flour and it is more than sufficient for this recipe. but it can also be prepared with a combination of wheat flour and plain flour with a 1:1 ratio. using plain flour gives a good texture and colour to the paratha. secondly, due to the use of dry fruits, the stuffing can turn into a sweet mixture. therefore, i would recommend preparing the stuffing spicy compared to the traditional paratha stuffing. lastly, the street style shahi paratha is prepared with cheese stuffing and event topped with cheese grating. i have not added but if you prefer, you can add mozzarella or cheddar cheese Ingredients for dough: 3 cup wheat flour ¼ tsp ajwain / carom seeds ½ tsp salt milk for kneading 2 tsp oil for greasing for stuffing: 3 potato / aloo boiled & grated ¼ tsp raachi turmeric ½ tsp raachi chilli powder ½ tsp raachi cumin powder ½ tsp raachi garam masala 1 tsp raachi aamchur ¼ tsp ajwain / carom seeds ½ tsp salt 3 chilli finely chopped & raachi chilli flakes ½ tsp ginger paste 2 tbsp coriander finely chopped other ingredients: wheat flour for dusting sev cashew chopped raisins chopped paneer grated garam masala ghee for roasting Instructions how to knead dough for paratha: firstly, in a large bowl take 3 cup of wheat flour, ¼ tsp ajwain and ½ tsp salt. mix well combining all the ingredients well. now add warm milk and start to knead the dough. kneading the dough with milk helps to make soft paratha and is also flavourful. add milk as required and knead to a smooth and soft dough. grease the dough with oil, cover and rest for 20 minutes. how to make aloo stuffing for paratha in a large bowl take 3 potato, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur, ¼ tsp ajwain and ½ tsp salt. also add 3 chilli, ½ tsp ginger paste and 2 tbsp coriander. mix well making sure everything is well combined. keep aside. how to prepare the paratha: after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough. dust the dough with wheat flour and roll slightly. place a ball sized aloo masala in the centre and then top with 2 tbsp chopped cashew and raisins. also top with 3 tbsp paneer and pinch of garam masala. take the edge and start pleating bringing it to the centre. also join the pleats together and secure tight pinching off excess dough. sprinkle some wheat flour and roll slightly thick. on a hot tawa place the rolled paratha and cook for a minute. furthermore, flip the paratha when the base is partly cooked (after a minute). also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly. finally, serve hot shahi paratha with butter, raita or pickle. Nutrition Calories: 228kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 3mg how to make shahi paratha with step by step how to knead dough for paratha: firstly, in a large bowl take 3 cup of wheat flour, ¼ tsp ajwain and ½ tsp salt. mix well combining all the ingredients well. now add warm milk and start to knead the dough. kneading the dough with milk helps to make soft paratha and is also flavourful. add milk as required and knead to a smooth and soft dough. grease the dough with oil, cover and rest for 20 minutes. how to make aloo stuffing for paratha: in a large bowl take 3 potato, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur, ¼ tsp ajwain and ½ tsp salt. also add 3 chilli, ½ tsp ginger paste and 2 tbsp coriander. mix well making sure everything is well combined. keep aside. how to prepare the paratha: after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough. dust the dough with wheat flour and roll slightly. place a ball sized aloo masala in the centre and then top with 2 tbsp chopped cashew and raisins. also, top with 3 tbsp paneer and pinch of garam masala. take the edge and start pleating bringing it to the centre. also join the pleats together and secure tight pinching off excess dough. sprinkle some wheat flour and roll slightly thick. on a hot tawa place the rolled paratha and cook for a minute. furthermore, flip the paratha when the base is partly cooked (after a minute). also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly. finally, serve hot shahi paratha with butter, raita or pickle. shahi paneer paratha notes: firstly, make sure to cook the paratha really well as we have added a lot of stuffing. additionally, you can also add khova along with paneer to make paratha rich. also, cooking paratha in ghee will increase the flavour. finally, shahi paratha recipe tastes great when served with pickle and palak paneer.