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!!!

Creamy Mughlai Gobi Matar Curry Recipe (Restaurant Style Cauliflower Peas Curry)

If you want to upgrade your usual dinner routine, this recipe is a total game-changer. This is a rich, Mughlai-style creamy cauliflower and green peas curry that tastes exactly like what you would order at a premium restaurant.

By combining classic spices with rich ingredients like khoya and fresh cream, we create a velvety, deeply flavorful gravy base that perfectly coats the tender cauliflower florets. It is the ultimate side dish to serve with hot, flaky paranthas, rotis, or garlic naan.

Here is how you can recreate this restaurant-style magic right in your own kitchen!

Ingredients Required

For the Rich Gravy Base:

• 1 cup Finely chopped onions
• 1 cup Finely chopped tomatoes
• 1 Green chili, slit lengthwise
• 1 tsp Everest Sabzi Masala
• 1 tsp Everest Garam Masala
• 1/4 tsp Haldi (Turmeric powder)
• 1 tsp Red chili powder
• 1 tsp Dhaniya (Coriander powder)
• 1 tsp Salt (or to taste)
• 4 tsp Khoya (Mawa)
• 1-2 tbsp Oil or Ghee (for sautéing)

Main Ingredients:

• 1 cup Cauliflower florets (cleaned and blanched)
• 1/2 cup Green peas (fresh or frozen)
• 1/4 cup Fresh milk cream

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Cooking Method

1. Sauté the Gravy Elements: Heat oil or ghee in a kadhai over medium heat. Add the slit green chili and finely chopped onions. Sauté until the onions turn translucent and soft.
2. Cook down the Tomatoes: Toss in the chopped tomatoes along with the salt, turmeric, red chili powder, coriander powder, and Everest sabzi masala. Cook, stirring occasionally, until the tomatoes turn completely mushy and begin to release oil.
3. Add the Khoya & Blend: Crumble the khoya into the mixture and stir well for a minute until it melts into the tomatoes. Turn off the heat and let the mixture cool down completely. Once cooled, blend it in a mixer grinder into a completely smooth, velvety paste.
4. Simmer the Curry: Pour the blended gravy base back into a clean pan. Stir in your cauliflower florets and green peas. (If the gravy is too thick, you can splash in a little water or milk here to adjust the consistency).
5. Add the Cream: Cover and cook on medium-low heat until the cauliflower is about three-fourths done (tender but still holding its shape). At this juncture, gently pour in the fresh milk cream and sprinkle the Everest garam masala.
6. Finishing Touch: Lower the flame completely and let the curry simmer gently for another 5 to 10 minutes, allowing the flavors to meld beautifully.

Serve it piping hot with a basket of fresh paranthas!

Easy Carrot Halwa Recipe with Khoya

There are some Indian desserts that never go out of style, and carrot halwa is definitely one of them! ❤️

The aroma of freshly grated carrots cooking in ghee, the richness of khoya, and the gentle fragrance of cardamom make this traditional Indian sweet truly irresistible. Whether you're craving something sweet after a meal or planning a special family treat, a bowl of homemade gajar ka halwa is always a wonderful choice.

This easy carrot halwa recipe uses grated carrots, khoya, sugar, ghee and almonds to create a delicious dessert without complicated steps. The carrots are steamed first, making the preparation easier and quicker.

So, why wait for a festival or special occasion? Try this homemade carrot halwa and treat your family to a little sweetness today!

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

How to Make Carrot Halwa

1. Steam the carrots: Steam the grated carrots for about 20 minutes and keep them aside.

2. Roast the almonds: Heat the ghee in a pan. Add the sliced almonds and roast until golden. Remove them and set aside for garnishing.

3. Cook the carrots: In the same pan, add the steamed carrots to the remaining ghee. Sauté for a few minutes until the carrots are well coated with ghee.

4. Add sugar and khoya: Stir in the powdered sugar and khoya. Cook until the sugar and khoya dissolve and the mixture comes together.

5. Add cardamom: Mix in the cardamom powder and stir well to bring out its lovely aroma.

6. Garnish and serve: Top with the roasted almonds and serve warm for a comforting homemade dessert.

Serving suggestions

• Serve warm after lunch or dinner for a comforting dessert.

• Garnish with extra sliced almonds or chopped pistachios for a festive touch.

• Enjoy with a scoop of vanilla ice cream for a delicious hot-and-cold combination.

• Serve during festivals, family gatherings or whenever you crave a homemade Indian sweet.

Soya Aur Tarkari Ki Masala | Soya Chunks & Mixed Vegetable Gravy

Soya Aur Tarkari Ki Masala is a delicious and wholesome Indian vegetarian curry made with soft soya balls and a colourful combination of mixed vegetables. The soya and vegetables are simmered in a rich onion-tomato gravy flavoured with ginger, garlic, mint, garam masala and Kitchen King masala. The addition of khoya and milk gives the gravy a wonderfully creamy and mildly rich texture. It is an easy yet satisfying dish that makes a lovely addition to an everyday Indian meal or a special vegetarian spread.

                                   

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

• Prepare the gravy base: Heat a little oil in a kadai. Add chopped onions, tomatoes, ginger-garlic paste, green chillies and mint leaves. Add khoya, garam masala, turmeric, Kitchen King masala and salt.
• Sauté everything over medium heat for about 15–20 minutes, stirring occasionally, until the onions and tomatoes become soft and the mixture is well cooked.
• Allow the mixture to cool slightly, then blend into a smooth paste.
• Meanwhile, cook the soya balls in 1 cup water with ½ tsp salt. Drain well and gently squeeze out excess water.
• Heat oil in another kadai and shallow-fry the cooked soya balls until lightly golden. Add the boiled mixed vegetables—cauliflower, potato, carrot and beans—and sauté for a few minutes.
• Add the prepared onion-tomato gravy and ¼ cup milk. Mix well and simmer on low heat for about 5 minutes, allowing the flavours to blend.   

Serving suggestions

You can serve Soya masala with 

• Roti or chapati
• Butter naan or garlic naan
• Paratha
• Jeera rice
• Steamed basmati rice
• Vegetable pulao.  For a complete meal, serve it with roti, cucumber-onion salad, papad and a bowl of plain yogurt or raita.

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/