Saturday, 27 October 2018

SQUIDMASALA

October 27, 2018 Saffron Flavours No comments

An absolutely delicious way to eat squid. Squid Masala is a simple but lip-smacking .Squid masala is a semi gravy recipe however, you can also make this dish dry.The ideal way is to use a clay pot or a deep kadai to cook. Slow cooking is the key to keep squid soft and tender, overcooking makes them chewy.
Squid is rich source of proteins and helps largely in weight loss. It also contains vitamins and minerals including calcium ,zinc,phosphorus,vitamin B12 and vitamin C. Overall this dish is not only a delicacy but also a good nutritional addition to your diet.

PREP TIME:30-40 min
COOK TIME: 15-20 min
SERVE :4

INGREDIENTS

Squids cut into square pieces 200 grams
Red chilli powder 2 teaspoons
Turmeric powder a pinch
Salt to taste
tamarind extract 1½ teaspoons
Ginger finely chopped 1 inch
Garlic cloves finely chopped 6-7
Curry leaves 16-18
Onions finely chopped 2 medium
Green chillies slit 2
Tomatoes finely chopped 2 medium
Coconut oil 2 tablespoons

METHOD

To make masala, heat coconut oil in a clay pot.

Add ginger and garlic and saute for a minute.
Add 10-12 curry leaves and onion, saute till
they turn translucent.
Add slit green chillies, tomatoes and salt
to taste and cook till the tomatoes turn mushy.
Add red chilly powder,turmeric powder and
tamarind extract and cook till oil separates from the masala.
Add the squid pieces, coat them with masala
and cover and cook till fully done.
Garnish with curry leaves and serve hot.

PASTA IN WHITE SAUCE

October 18, 2018 Saffron Flavours No comments

INGREDIENTS

1 cup penne or any kind of pasta
2 1/2 cup water
1/2 teaspoon sunflower oil
1 teaspoon salt
1 cup chopped mushrooms
2 tablespoon butter
1 teaspoon oregano
1 chopped onion
1 medium chopped capsicum ( green pepper)
2 tablespoon all purpose flour
2 3/4 cup milk
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chilli flakes
100 grams cheese

white sauce pasta recipe

Add water, oil and salt in a container. Heat it for a minute on high flame. Keep stirring time to time.

Add pasta to it and heat it for additional 10 minutes on medium flame. Make sure that the pasta is boiled properly as sometime it may take some extra time. Keep stirring in between so that the pasta doesn't stick to the bottom of the container. After boiling, drain out the water from pasta.

Chop all the vegetables into small pieces and keep them aside. Add butter in a pan and heat it for 30 seconds over moderate flame.

Now add onions in the pan and saute it for 2 minutes or till they turn slightly pinkish in colour. Add mushroom, capsicum, oregano and saute them for 5 minutes.

To make white sauce , heat a pan in low flame , add butter , once the butter melts add all purpose flour and cook it well. the color of the butter and flour mixture should remain unchanged. Now add milk to this to form a sauce consistency, Add cheese of your choice and bring to a boil.

Once the sauce is ready add chilli flakes, oregano and pasta and mix well.

Garnish it with cheese Hot white sauce pasta is ready to serve. Garnish with oregano seasoning and chilli flakes. Enjoy!

KADAI PANEER

October 17, 2018 Saffron Flavours Veg No comments

Kadai paneer is a mouthwatering recipe made from paneer cooked in a spicy gravy made of onions, tomatoes, capsicum and traditional Indian spices. It is one of the most popular Indian curries .

This dish gets its name from Kadai, an Indian wok, which is essential for cooking Indian cuisines and used here to give smoky flavor to paneer.

Kadai Paneer can be made in various ways. You can make a dry/semi-dry version for serving with Breads. You can also cook it with gravy if you want to serve it with rice dish. This recipe is for the gravy version of Kadai Paneer.

Servings: 5

Category: Main Course

Cuisine: Indian

INGREDIENTS

250 gm Paneer (Indian Cottage Cheese), cubed
2 Medium Sized Onions
2 Large Tomatoes
1 Medium Sized Green Capsicum
2 inch Ginger, grated
5-6 Cloves of Garlic
1 tbspn fresh Cream
1 Tablespoon Coriander Powder
2 Teaspoons Red Chili Powder
2 green elaichi
2 cloves
Piece of cinnamon
1 teaspoon cumin seeds
1 bay leaves
1/2 Teaspoon Turmeric Powder
2 Teaspoon Crushed Kasuri Methi
Salt to taste
5 tbspn cooking oil.

PREPARATION

Marinate paneer cubes, 1 onion and capsicum cut into square pieces with a pinch of salt and chilly powder.
Shallow fry them in oil until golden an transfer it into a bowl.
Heat 1 tbspn of oil n add jeera, cinnamon, elaichi and cloves.Add finely chopped onion n saute till they turn translucent, add tomatoes ,chopped ginger and garlic and saute till tomatoes turn mushy. cool and blend in a mixer grinder to fine paste.Strain them to get the finest paste.
Heat oil in a kadai, add bay leaves , chilly powder and coriander powder. Immediately add the ground paste and cook till the oil separates. Now add the fried paneer ,onion and capsicum. Cook for 5 minutes and finish off with kasuri methi and fresh cream.
Serve hot with rice or roti.

METHOD

INGREDIENTS

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SQUIDMASALA

PASTA IN WHITE SAUCE

INGREDIENTS

white sauce pasta recipe

KADAI PANEER

MUTTON PEPPER FRY