FAVOURITE FAMILY MEALS – COOKING WITH LOVE INTO THE NIGHT!

FAMILY MEALS WITH LOVE

In Indian households, food is not just about sustenance; it's a celebration of flavors, traditions, and togetherness. From aromatic spices to rich curries and delectable sweets, Indian cuisine offers a treasure trove of family favorites that are lovingly prepared and enjoyed. In this blog post, we embrace the warmth of Indian family meals and share some beloved dishes that will bring joy and satisfaction to your loved ones.

 

MURGH MAKHANI (BUTTER CHICKEN)

Ingredients

700 grams boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
3 tabs butter
1 tabs vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp garam masala
½ tsp turmeric powder
1 cup tomato puree
1/2 cup heavy cream
Salt, to taste
Fresh cilantro leaves, for garnish

Instructions:

 

1. Heat the butter and oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Add the ground cumin, coriander, paprika, garam masala, and turmeric powder to the pan. Stir well to combine and cook for a minute to release the flavors.
4. Add the tomato puree to the pan and season with salt. Simmer the sauce for about 10 minutes until it thickens and the flavors meld together.
5. Meanwhile, in a separate pan, cook the chicken pieces until they are no longer pink in the center.
6. Add the cooked chicken to the tomato sauce and stir to coat the pieces evenly. Simmer for another 10 minutes to allow the flavors to meld together.
7. Pour in the heavy cream and stir gently to combine. Cook for an additional 5 minutes.
8. Garnish with fresh cilantro leaves and serve the butter chicken hot with naan bread or steamed rice.

 

 

VEGETABLE BIRIYANI 

 

Ingredients

2 cups basmati rice, soaked for 30 minutes and drained
2 tabs ghee or vegetable oil
1 large onion, thinly sliced
2 carrots, diced
1 cup green beans, cut into 1-inch pieces
1 cup cauliflower florets
1 cup green peas
1 tabs ginger-garlic paste
1 tsp cumin seeds
2 tsp biryani masala
½ tsp turmeric powder
1 tsp garam masala
Salt, to taste
4 cups water
Fresh cilantro leaves, for garnish
Fried onions, for garnish (optional)

 

Instructions:

 

1. Heat the ghee or oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the sliced onions and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for a minute until fragrant.
4. Add the carrots, green beans, cauliflower, and green peas to the pan. Cook for a few minutes until the vegetables start to soften.
5. Add the soaked and drained basmati rice to the pan. Stir gently to combine with the vegetables.
6. Sprinkle the biryani masala, turmeric powder, garam masala, and salt over the rice and vegetables. Mix well to evenly distribute the spices.
7. Pour in the water and bring it to a boil. Reduce the heat to low, cover the pan, and let the biryani simmer for about 15-20 minutes or until the rice is cooked and the water has evaporated.
8. Remove from heat and let the biryani rest for 10 minutes, covered.
9. Fluff the rice with a fork and garnish with fresh cilantro leaves and fried onions, if desired.
10. Serve the vegetable biryani hot with raita (yogurt sauce) and enjoy the burst of flavors.

 

IN CONCLUSION

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