Restaurent styled Murgh makhani

Murgh makhani or Chicken butter masala originating from Punjab, is an tempting, rich and mild chicken gravy.  Loaded with khoya, cream and cashew paste,  these are heavy to stomach and delight the mind instantly. The dried kasoori methi leaves are also added along with cream/milk to top-up the flavor.  If you have any guests turning in or if it is one of your special occasions, this dish is an must-try. 

 

They look lovely,isn't it?? Got the red colour from degi mirch masala.   Chicken, marinated in curd and other spices is pan-friend, cooked on kadaai with onion, garam masala, khoya, cream and cashews.   But don't hesitate to make them  due to richness and high priced ingredients.  Check out my home-made khoya recipe here  Interestingly, here I used an quick version of khoya.  In an vessel with 1/4 cup of milk powder, I stirred in 11/2 tsp of hot water and  got an instant-form of doughy khoya, roughly around 1 tbspn.  I used them in this preparation. 

 

 And replacing cream, I used full fat milk.  (using low fat milk also is not an problem)  Also, lastly added green chillies for an spicy murgh makhani (which traditionally remains mild).  You can avoid them if you want creamy, non-spicy type.

 

You can check other murgh recipes like Karahi chicken, Murgh pasanda, Kolhapuri taambda rassa, Nattukodi pulusu, Chettinadu chicken gravy, Piri piri chicken, Chicken vindaloo, Kozhi kolambu etc   

Khoya matar

This delecious Banarasi curry is easy peasy one.  Unlike other curries, this is soo creamy with a mighty addition of khoya and has an awesome combo with paratha/roti

Ingredients required

• 1/4 kg Tomatos  (blanched in hot water, deskinned, deseeded and is quartered)
• 1-inch piece of Ginger 
• 2 Green chillies 
• 1/2 tsp of whole cumin seeds/Jeera 
• 3 tsp oil
• 1 cup fresh green peas
• 1/2 cup khoya
• 1/2 tsp garam masala
• 1 tsp jeera powder
• Salt, to taste

Dal maharani

Dal maharani is an punjabi dal made with combo of black urad dal, chana dal, rajma cooked in creamy base in addition to normal spices.  Using punjabi garam masala can also be done, to enrich flavour.

Ingredients required

• 1 cup black urad dal
• 1/2 cup chana dal
• 1/2 cup rajma
• 4-5 tsp oil
• 1 tsp jeera
• 1/2 cup finely chopped onion
• 1 cup tomato puree
• 1 tsp ginger-garlic paste
• 1 tsp punjabi garam masala
• 1 tsp salt
• 11/2 tsp chilli powder
• 1 tsp dhanya powder
• 1/4 cup khoya/cream/milk
• 4 tsp of finely chopped coriander leaves, to garnish

For paste

• 2-3 cashews
• 1 tsp fennel seeds/sombu
• 2-inch piece of ginger
• 4 tsp finely chopped mint leaves
• 2-3 crushed green chillies

Method

Soak all daals, pressure cook them till done and keep aside.

Make paste using all above ingredients using mortar and pestle.

In a kadaai, heat oil , saute jeera and onions.

Add in crushed paste and cook

Add in tomato puree, followed by all the spices

After this gets cooked, add cooked dal along with water.  

Add in khoya/cream.  Check the seasoning and spice.  Cook for another 5-10 minutes on simmer flame and serve hot garnished with coriander leaves

It was very nice, yummy too!!

And i have an big kadaai full of dal maharani mixture.. anybody over there... Be my guest!!!

Malaai gobi matar

Ingredients required

For the gravy base

• one cup of finely chopped onions
• one cup of finely choppped tomatos
• one slit green chilly
• 1 tsp Everest subzi masala
• 1 tsp Everest garam masala
• 1/4 tsp haldi/turmeric
• 1 tsp chilli powder
• 1 tsp dhanya powder
• 1 tsp salt
• 4 tsp khoya

other

• 1 cup of cauliflower florets
• 1/2 cup of green peas
• 1/4 cup milk cream

Method

In a kadaai, saute all ingredients for gravy base, like onions, tomatos, green chilly, all spice powders and khoya.  Saute till tomato becomes mushy, cool and blend into paste

In a separate pan, add gravy base along with cauliflower and green peas.  Cook  them till the cauliflower are three fourth done, at this juncture add cream.

Simmer the flame for 5-10 minutes and serve hot with paranthas

Carrot halwa

Carrot halwa is any-time-temptation.  Go ahead and give a try...

Ingredients required

• 1/2 kg carrots, grated
• 3-4 tsp khoya
• 1/4 cup powdered sugar
• 1/2 tsp cardamon powder
• 1/4 cup of  almonds, finely sliced
• 5-6 tsp of ghee

Method

Steam grated carrots for twenty minutes, keep aside

In a pan, heat ghee and roast sliced almonds till they are golden coloured, keep aside

In remaining ghee in same pan, add steam-cooked carrots and saute them, followed by adding sugar, khoya, cardamon powder.  Wait till sugar  and khoya dissolves

Top this with roasted almonds and serve hot

Soya aur tarkari ki masala

This gravy is cooked with soya balls with other vegetables

Ingredients required

For gravy base

• 1 cup chopped onions
• 1 cup chopped tomatos
• 1 tsp ginger-garlic paste
• 1 tsp finely chopped green chillies
• Handful of mint leaves
• 2 tsp khoya
• 1 tsp garam masala
• Pinch of haldi/turmeric
• 1 tsp Everest Kitchen King masala
• 1/2 tsp salt

Other

• 1/4 cup soya balls cooked with one cup of water and half tsp salt
• 1/4 cup milk
• 1 cup mixed boiled vegetables like cauliflower, potato, carrot and beans

Method

Combine all ingredients under gravy base and saute over medium flame for 20 minutes.  Cool and grind into paste

In another kadaai, heat oil and shallow fry cooked soya balls, add other veggies also

Add blended paste and 1/4 cup milk.  Cook for 5 minutes simmer flame and serve hot with rotis

How to Make Homemade Khoya Powder | Easy Mawa Powder for Indian Desserts

Homemade khoya powder is a wonderful pantry ingredient that can instantly enrich many Indian desserts. It adds a rich, milky flavor and can be conveniently stored in the refrigerator for future use.

You can sprinkle this powder over desserts, mix it into lassi, custards, puddings, or use it while preparing traditional sweets such as malpua, kheer, and many other delicacies. I'll be sharing some delicious recipes using this khoya powder soon.

Ingredients

• 1 cup khoya (mawa)
• 3 teaspoons sugar

Method

1. Crumble the khoya into a heavy-bottomed pan.
2. Add the sugar and cook on low heat.
3. Keep stirring continuously until the sugar melts completely and the mixture turns a beautiful chocolate-brown color.
4. Continue roasting until the moisture evaporates and the mixture becomes dry.
5. Allow it to cool completely.
6. Transfer to a mixer grinder and blend into a fine powder.
7. Store in an airtight container in the refrigerator.

Storage Tips

• Refrigerate in an airtight container for up to 2 weeks.
• Use a dry spoon while handling the powder to maintain freshness.
• You can also freeze it for longer storage.

Uses of Khoya Powder

• Garnish desserts and ice creams
• Mix into lassi or milkshakes
• Add to custards and puddings
• Use in malpua, kheer, halwa, and other Indian sweets
• Sprinkle over pancakes, waffles, or fruit bowls for a rich twist

Homemade khoya powder is an easy way to add instant richness and authentic Indian sweet-shop flavor to your desserts. 

Milk Aur Badami Laddu Recipe | Easy Khoya Almond Laddu

These yummy laddus are rich, soft, and absolutely delicious! Made with homemade khoya and almonds, this simple sweet recipe is perfect for festivals, celebrations, or whenever you crave a quick homemade dessert.

The combination of creamy khoya, aromatic cardamom, and nutty almonds creates melt-in-the-mouth laddus that are both elegant and comforting. The best part is that this recipe requires very few ingredients and comes together effortlessly.

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Ingredients Required

• 1 cup khoya
• ½ cup powdered almonds
• A pinch of cardamom powder
• 2–3 tsp sugar

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Method

1. In a large bowl, combine khoya, sugar, and cardamom powder.
2. Mix and knead the mixture well until the sugar dissolves completely into the dough.
3. Grease your hands lightly with oil and roll the mixture into small laddus.
4. Roll each laddu in powdered almonds for a delicious nutty coating.
5. Serve at room temperature or refrigerate for a chilled treat.

These laddus can be stored in the refrigerator for up to a week — though they usually disappear much before that!

Milk Aur Badami Laddu is a quick and delightful Indian sweet that combines the richness of khoya with the goodness of almonds. Soft, creamy, and full of flavour, these laddus are ideal for festive platters, gifting, or satisfying sweet cravings at home. Try this easy homemade recipe and enjoy a melt-in-the-mouth dessert with your family and friends.

Homemade Khoya Recipe | Easy Mawa Recipe Using Paneer and Milk Powder

Homemade Khoya, also known as mawa, is one of the most important ingredients used in traditional Indian sweets and desserts. This quick and easy version is prepared using homemade paneer, milk powder, and milk, giving a rich and soft khoya perfect for gulab jamun, halwa, barfi, peda, and many festive delicacies.

Making khoya at home is economical, fresh, and free from preservatives. With just a few ingredients, you can prepare soft and delicious mawa within minutes.

Ingredients Required

• 2–3 tsp oil or ghee
• ½ cup homemade paneer (prepared from 1¼ litre milk)
• ½ cup milk powder
• ½ cup milk

Method

1. In a broad heavy-bottomed pan, add ghee or oil, homemade paneer, milk powder, and milk.
2. Mix everything well until the mixture reaches a smooth pouring consistency.
3. Keep the flame low and cook while stirring continuously.
4. Gradually, the moisture starts evaporating and the mixture thickens.
5. Continue stirring carefully for about 10–12 minutes to avoid burning.
6. Once the mixture forms a soft dough-like consistency, switch off the flame.
7. Allow it to cool completely.
8. Store the homemade khoya in the refrigerator and use it for preparing sweets and desserts. It stays good for about one week.

Recipe source:  http://www.manjulaskitchen.com/