Roast the tomatoes on the flame like you would do for brinjal for bharta; remove the skin and puree.
In a kadhai, add ghee. When the ghee is slightly hot, add the whole spices. When the pepper splutters, add the ginger and garlic and sauté till brown. Then add the chilli powder. Once the colour is achieved, reduce the flame.
Now add the tomato puree and cook on medium flame till smooth and no bits are visible. At this point, add the white butter, fresh cream and kasuri methi.
Cook until an aroma is achieved, then add the paneer diamonds and cook for three to four minutes on low flame and finish to serve.
Rose & Almond Ice-Cream This light rose flavoured creamy ice-cream is deceptively easy to make. Ingredients 2 ½ cups milk 1 tbsp corn flour 5 tbsp sugar 1/2 cup fresh cream 8 to 10 red rose petals 2…
Rocky Road Ice Cream An American innovation, this flavour gets its name from the crunchy almonds, walnuts and chewy marshmallows that add a deliciously unusual element to the otherwise smooth texture…
There is a wonderful tale behind this royal dessert. Scholars trace its creation centuries ago to a marriage alliance between the royal kingdoms of Krishnanagar and Burdwan, two areas within West Bengal.
Chena poda (baked cottage cheese) is a sweet dish from the state of Orissa, India. The literal meaning of chena poda is burnt cheese; chena is cottage cheese and poda means burnt.
