gtag('js', new Date()); gtag('config', 'G-NVHFYY4HEG');

Sakshi Kitchen

A Culinary Journey

5 BEST NON-VEG CURRIES

5 best non-veg curries are a delicious and popular category of dishes in many cuisines around the world. These curries are characterized by their rich and flavorful sauces, usually made with a variety of spices and herbs, which are then combined with meat, poultry, seafood, or a combination of these ingredients. Non-vegetarian curries are often served with rice, bread, or other accompaniments, and they come in various regional and cultural variations. 

  1. Chicken Curry:

5 BEST NON-VEG CURRIES

Chicken curry is a popular and scrumptious dish in Indian cookery and colorful other cookeries around the world. It features tender pieces of funk cooked in a rich and sweet gravy made with a mix of onions, tomatoes, gusto, garlic, and a medley of spices. The curry can range from mild to racy, depending on particular preferences and indigenous variations.

Constituents:

500g funk pieces( bone- heft or boneless)
2 large onions, finely diced
tomatoes, pureed
teaspoon gusto- garlic paste
2- 3 green chilies, tear( acclimate to your spice preference)
/ 2 mug yogurt
1 tablespoon cumin seeds
1 tablespoon garam masala
tablespoon turmeric greasepaint
1 tablespoon red chili greasepaint
1 tablespoon ground coriander
tablespoon ground cumin
mug diced cilantro( coriander leaves)
2 soupspoons oil painting
swab to taste
Water, as demanded

Instructions:

Heat oil painting in a large visage. Add cumin seeds and let them expectorate.
Add diced onions and sauté until they turn golden brown.
Add gusto- garlic paste and green chilies. Cook for a nanosecond until the raw smell disappears.
Stir in tomato puree, turmeric grease paint, red chili grease paint, ground coriander, ground cumin, and swab. Cook until the oil painting separates from the admixture.
Add funk pieces and mix well to fleece them with the spice admixture.
Cook the funk on medium heat until it’s browned on all sides.
Add yogurt and garam masala. Mix well and cook for many further twinkles.
Pour water as demanded to achieve the asked thickness of the curry.
Cover the visage and let the funk poach on low heat until it’s completely cooked and tender.

Garnish with diced cilantro and serve hot with naan or rice.

 

2. Mutton Rogan Josh:

Mutton Rogan Josh is a traditional and aromatic Indian curry hailing from the region of Kashmir. This mouthwatering dish features tender mutton pieces cooked in a flavorful gravy, made with a combination of aromatic spices such as cumin, cardamom, cinnamon, and cloves. The rich red color of the curry comes from the use of dried red chilies.

5 BEST NON-VEG CURRIES

Constituents:

500g mutton pieces
2 large onions, finely diced
tomatoes, pureed
teaspoon gusto- garlic paste
4- 5 dried red chilies, soaked in warm water
/ 2 mug yogurt
1 tablespoon cumin seeds
4- 5 green cardamom capsules
1- inch cinnamon stick
4- 5 cloves
tablespoon turmeric greasepaint
1 tablespoon red chili greasepaint
1 tablespoon ground coriander
tablespoon ground cumin
mug diced cilantro( coriander leaves)
2 soupspoons ghee or oil painting
swab to taste
Water, as demanded

Instructions:

Heat ghee or oil painting in a large pot. Add cumin seeds, cardamom capsules, cinnamon, and cloves. Sauté for a nanosecond until ambrosial.
Add diced onions and sauté until they turn golden brown.
Add gusto- garlic paste and cook for a nanosecond until the raw smell disappears.
In a blender, make a paste of soaked dried red chilies by adding a little water.
Stir in the red chili paste, turmeric greasepaint, ground coriander, ground cumin, and swab. Cook until the oil painting separates from the admixture.
Add mutton pieces and mix well to fleece them with the spice admixture.
Cook the mutton on medium heat until it’s browned on all sides.
Add yogurt and mix well. Cook for a many further twinkles.
Pour water as demanded to achieve the asked thickness of the curry.
Cover the pot and let the mutton poach on low heat until it’s completely cooked and tender.

Garnish with diced cilantro and serve hot with naan or rice.

3. Fish Curry:

Fish curry is a flavorful and aromatic dish made with fish fillets cooked in a rich and spicy gravy. The curry typically includes a blend of onions, tomatoes, ginger-garlic paste, and a variety of spices such as turmeric, red chili powder, coriander, and cumin. Coconut milk is often used to add creaminess and enhance the flavors.

5 BEST NON-VEG CURRIES

Constituents:

500g fish fillets( any firm fish like tilapia, salmon, or cod)
large onions, finely diced
tomatoes, pureed
teaspoon gusto- garlic paste
2- 3 green chilies, tear( acclimate to your spice preference)
/ 2 mug coconut milk
1 tablespoon cumin seeds
1 tablespoon mustard seeds
tablespoon turmeric greasepaint
1 tablespoon red chili greasepaint
1 tablespoon ground coriander
tablespoon ground cumin
mug diced cilantro( coriander leaves)
2 soupspoons oil painting
swab to taste
Water, as demanded

Instructions:

Heat oil painting in a large visage. Add cumin seeds and mustard seeds. Let them expectorate.
Add diced onions and sauté until they turn golden brown.
Add gusto- garlic paste and green chilies. Cook for a nanosecond until the raw smell disappears.
Stir in tomato puree, turmeric greasepaint, red chili greasepaint, ground coriander, ground cumin, and swab. Cook until the oil painting separates from the admixture.
Add fish fillets and mix gently to fleece them with the spice admixture.
Cook the fish on medium heat until it’s smoothly browned on both sides.
Pour coconut milk and water as demanded to achieve the asked thickness of the curry.
Cover the visage and let the fish poach on low heat until it’s completely cooked and tender.

Garnish with diced cilantro and serve hot with fumed rice.

 

4. Prawn Curry:

Prawn Curry is a flavorful and mouthwatering seafood dish that features succulent prawns cooked in a rich and aromatic gravy. The curry is made by sautéing onions, ginger-garlic paste, and green chilies in a blend of spices until fragrant. Tomato puree is then added to create a luscious base for the curry.

5 BEST NON-VEG CURRIES

Constituents:

500g prawns, hulled and deveined
large onions, finely diced
tomatoes, pureed
teaspoon gusto- garlic paste
2- 3 green chilies, tear( acclimate to your spice preference)
/ 2 mug coconut milk
1 tablespoon cumin seeds
1 tablespoon mustard seeds
tablespoon turmeric greasepaint
1 tablespoon red chili greasepaint
1 tablespoon ground coriander
tablespoon ground cumin
mug diced cilantro( coriander leaves)
2 soupspoons oil painting
swab to taste
Water, as demanded

Instructions:

Heat oil painting in a large visage. Add cumin seeds and mustard seeds. Let them expectorate.
Add diced onions and sauté until they turn golden brown.
Add gusto- garlic paste and green chilies. Cook for a nanosecond until the raw smell disappears.
Stir in tomato puree, turmeric greasepaint, red chili greasepaint, ground coriander, ground cumin, and swab. Cook until the oil painting separates from the admixture.
Add prawns and mix gently to fleece them with the spice admixture.
Cook the prawns on medium heat until they turn pink and are cooked through.
Pour coconut milk and water as demanded to achieve the asked thickness of the curry.
Cover the visage and let the prawns poach on low heat for a many twinkles.

Garnish with diced cilantro and serve hot with fumed rice.

 

5. Lamb Curry:

Lamb curry is a flavorful and aromatic Indian dish made with tender pieces of lamb cooked in a rich and spicy gravy. The dish is a tantalizing combination of various spices that infuse the lamb with a burst of flavors. The key spices often used in lamb curry include cumin seeds, cardamom pods, cinnamon, and cloves, along with ginger-garlic paste, turmeric, and ground coriander.

5 BEST NON-VEG CURRIES

Constituents:

500g small pieces
2 large onions, finely diced
tomatoes, pureed
teaspoon gusto- garlic paste
2- 3 green chilies, tear( acclimate to your spice preference)
/ 2 mug yogurt
1 tablespoon cumin seeds
4- 5 green cardamom capsules
1- inch cinnamon stick
4- 5 cloves
tablespoon turmeric greasepaint
1 tablespoon red chili greasepaint
1 tablespoon ground coriander
tablespoon ground cumin
mug diced cilantro( coriander leaves)
2 soupspoons ghee or oil painting
swab to taste
Water, as demanded

Instructions:

Heat ghee or oil painting in a large pot. Add cumin seeds, cardamom capsules, cinnamon, and cloves. Sauté for a nanosecond until ambrosial.
Add diced onions and sauté until they turn golden brown.
Add gusto- garlic paste and green chilies. Cook for a nanosecond until the raw smell disappears.
Stir in tomato puree, turmeric greasepaint, red chili greasepaint, ground coriander, ground cumin, and swab. Cook until the oil painting separates from the admixture.
Add angel pieces and mix well to fleece them with the spice admixture.
Cook the angel on medium heat until it’s browned on all sides.
Add yogurt and mix well. Cook for a many further twinkles.
Pour water as demanded to achieve the asked thickness of the curry.
Cover the pot and let the angel poach on low heat until it’s completely cooked and tender.

Garnish with diced cilantro and serve hot with naan or rice.

Enjoy these 5 best non-veg curries that are sure to satisfy your taste kids and make your refections redundant special!

 

 

cheese-margherita-pizza

DELICIOUS CHEESE MARGHERITA PIZZA

A Delicious Cheese Margherita Pizza is a classic and simple pizza that celebrates the flavors of fresh tomatoes, mozzarella cheese, and basil.

In the realm of culinary delights, few creations boast the timeless allure of the Cheese Margherita Pizza. This exquisite dish, rooted in the heart of Italy, captures the essence of simplicity and flavor in perfect harmony. A true masterpiece, it celebrates the beauty of minimalism by featuring a handful of carefully selected ingredients that come together to create a symphony of taste.At its core, the Cheese Margherita Pizza showcases the holy trinity of culinary perfection: a thin, crisp crust adorned with the vibrant red of fresh tomato sauce, the creamy white of delicate mozzarella cheese, and the verdant green of fragrant basil leaves. This triumphant trio not only mirrors the colors of the Italian flag but also captures the essence of its rich heritage.

delicious cheese margherita pizza

Then is a traditional form to make a succulent rubbish Margherita Pizza

Constituents:

For the pizza dough:

mugs each- purpose flour
1 packet(21/4 tsp) active dry incentive
1 tablespoon sugar
mug warm water
2 soupspoons olive oil painting
1 tablespoon salt

For the pizza sauce:

1 mug tomato sauce or pizza sauce
1 tablespoon dried oregano
tablespoon dried basil
tablespoon garlic greasepaint
salt and pepper to taste

For the condiments:

mugs tattered mozzarella rubbish
2- 3 tomatoes, thinly sliced
Fresh basil leaves
Olive oil painting for spraying
salt and pepper to taste

Instructions:

Preheat your roaster to 475 °F( 245 °C). still, place it in the roaster while preheating, If you have a pizza stage.
Prepare the pizza dough
In a small coliseum, blend warm water, sugar, and active dry incentive. Let it sit for about 5 twinkles until it becomes frothy.
In a large mixing coliseum, combine flour and swab. Make a hole in the center and pour in the incentive admixture and olive oil painting.
Mix everything until a soft dough forms.
Knead the dough on a floured face for about 5- 7 twinkles until it becomes smooth and elastic.
Place the dough in a greased coliseum, cover it with a damp cloth, and let it rise in a warm place for about 1- 2 hours until it doubles in size.
Prepare the pizza sauce
In a small coliseum, mix the tomato sauce, dried oregano, dried basil, garlic greasepaint, swab, and pepper.
Roll out the pizza dough
Once the dough has risen, punch it down and divide it into two equal corridor.
On a floured face, roll out one portion of the dough into your asked pizza shape.
Assemble the pizza
Transfer the rolled- out dough to a pizza visage.
Spread half of the pizza sauce over the dough, leaving a small border around the edges.
Sprinkle half of the tattered mozzarella rubbish unevenly over the sauce.
Arrange the thinly sliced tomatoes on top of the rubbish.
mizzle a little olive oil painting over the tomatoes and season with swab and pepper.
Singe the pizza
Keep the pizza visage in preheated roaster.
Singe the pizza for about 12- 15 twinkles or until the crust is golden brown and the rubbish is gamesome and smoothly browned.
Remove the pizza from the roaster and let it cool for a nanosecond.
Garnish the rubbish Margherita Pizza with fresh basil leaves.
Slice the pizza and serve hot.

Enjoy your authentic Margherita Pizza, which showcases a combination of fresh tomatoes, delicate mozzarella rubbish, and sweet basil! It’s a classic Italian delight that noway disappoints.

 

veg-indian-curries

5 BEST MOUTHWATERING VEG INDIAN CURRIES

Indian cuisine is rich and diverse, with a wide variety of delicious curries that will surely make your mouth water.

Here are 5 best mouthwatering veg Indian curries along with their recipes:

  1. Paneer Butter Masala:

Paneer Adulation Masala is a popular and indulgent submissive curry from Indian cookery. This delicate and scrumptious dish features tender paneer( Indian cabin rubbish) cells cooked in rich and sweet tomato- grounded gravy. The dish is amended with adulation, cream, and a mix of sweet spices, giving it a luscious and comforting taste. Paneer Adulation Masala is stylish enjoyed with naan, roti, or fumed rice, making it a cherished choice for insectivores andnon-vegetarians likewise.

5 best mouthwatering veg indian curries

Constituent:

200g paneer cubed
2 large tomatoes, pureed
large onion, finely diced
/ 2 mug cashew nuts, soaked in warm water
soupspoons adulation
1 teaspoon oil painting
1 tablespoon cumin seeds
1- inch cinnamon stick
3- 4 cloves
1 bay splint
1 tablespoon gusto- garlic paste
1 tablespoon red chili greasepaint
tablespoon turmeric greasepaint
1 tablespoon garam masala
mug heavy cream
salt to taste
Fresh coriander leaves for garnish

Instructions

In a blender, grind the soaked cashew nuts into a smooth paste.
In a visage, heat adulation and oil painting together. Add cumin seeds, cinnamon, cloves, and bay splint. Saute for a nanosecond.
Add finely diced onions and saute until they turn golden brown.
Add gusto- garlic paste and cook for a nanosecond until the raw smell disappears.
Pour in the tomato puree, red chili greasepaint, turmeric greasepaint, and swab. Cook until the admixture thickens and the oil painting starts to separate.
Add the cashew paste and mix well.
Stir in the paneer cells and garam masala. Cook for a many twinkles until the paneer absorbs the flavors.
Eventually, add the heavy cream and poach for a couple of twinkles.
Garnish with fresh coriander and serve hot with naan or rice.

 

 

           2. Aloo Gobi (Potato and Cauliflower Curry):

Aloo Gobi is a classic and popular vegetarian Indian curry that features a delightful combination of potatoes (aloo) and cauliflower (gobi). This comforting dish is made by sautéing the vegetables with aromatic spices such as cumin, turmeric, and ground coriander, resulting in a flavorful and vibrant curry. Aloo Gobi is a staple in North Indian cuisine and is enjoyed with roti, naan, or steamed rice. Its simple yet satisfying taste makes it a favorite among both vegans and non-vegans alike.

5 best mouthwatering veg indian curries

Constituents:

1 medium cauliflower
2 large potatoes, hulled and minced
large onion, finely diced
tomatoes, finely diced
– inch gusto, grated
– 4 garlic cloves diced
1 green chili, diced
/ 2 tablespoon cumin seeds
tablespoon turmeric greasepaint
1 tablespoon red chili greasepaint
1 tablespoon ground coriander
tablespoon garam masala
salt to taste
Fresh coriander leaves for garnish
oil painting for cooking

Instructions

Heat oil painting in a visage and add cumin seeds.
Add diced onions, grated gusto, diced garlic, and green chili. Saute until the onions turn brown.
Add diced tomatoes, turmeric greasepaint, red chili greasepaint, ground coriander, and swab. Cook until the tomatoes soften and the oil painting separates.
Add minced potatoes and cauliflower. Mix well to fleece the vegetables with the spices.
Cover and cook on low heat until the potatoes and cauliflower are cooked.
Sprinkle garam masala and trim with fresh coriander.
Serve hot with roti or rice.

 

 

 3. Dal Makhani:

Dal Makhani is a classic vegetarian Indian dish that hails from the Punjab region. It is a rich and creamy lentil curry made primarily with black urad dal (black lentils) and kidney beans. This indulgent and comforting dish is best served with naan, roti, or steamed rice, making it a popular choice in Indian restaurants and homes alike.

5 best mouthwatering veg indian curries

Constituents:

1 mug black urad dal
mug red order sap( rajma)
1 large onion, finely diced
tomatoes, pureed
teaspoon gusto- garlic paste
1- 2 green chilies, diced
tablespoon cumin seeds
1 tablespoon garam masala
tablespoon turmeric greasepaint
tablespoon red chili greasepaint
mug cream
2 soupspoons adulation
swab to taste
Fresh coriander leaves for garnish

Instructions

Wash the black urad dal and order sap completely. Soak them together in water overnight or for at least 6 hours.
Pressure cook the soaked black urad dal and order sap with water until they come soft and tender. You can add swab and turmeric greasepaint while pressure cuisine.
In a separate visage, heat adulation. Add cumin seeds and diced onions. Saute until onions turn golden brown.
Add gusto- garlic paste and diced green chilies. Cook for a nanosecond.
Pour in the tomato puree, garam masala, red chili greasepaint, and swab. Cook until the admixture thickens and the oil painting separates.
Add the cooked black urad dal and order sap to the tomato gravy. Mix well and poach for a many twinkles.
Stir in the cream, and cook on low heat for another 5 twinkles.
Garnish with fresh coriander and serve hot with naan or rice.

 

 

4. Malai Kofta:

The gravy is a luscious blend of onions, tomatoes, and cashew nuts, along with a combination of aromatic spices, giving it a delightful flavor and creamy texture. The addition of cream and a touch of sweetness from honey or sugar balances the spices and creates a harmonious taste.

5 best mouthwatering veg indian curries

Constituents For the Koftas:

200g paneer, grated
medium potatoes, boiled and mashed
soupspoons cornstarch
1 tablespoon garam masala
tablespoon red chili greasepaint
salt to taste
oil painting for frying

For the Gravy

1 large onion, finely diced
tomatoes, pureed
teaspoon gusto- garlic paste
mug cashew nuts, soaked in warm water
1/2 mug cream
1 tablespoon cumin seeds
1 tablespoon garam masala
tablespoon turmeric greasepaint
1 tablespoon red chili greasepaint
1 tablespoon ground coriander
tablespoon cinnamon greasepaint
1 teaspoon honey or sugar
salt to taste
Fresh coriander leaves for garnish

Instructions For the Koftas:

In a mixing coliseum, combine grated paneer, mashed potatoes, cornstarch, garam masala, red chili greasepaint, and swab. Mix well to form a smooth dough.
Divide the dough into small equal portions and shape them into round koftas( balls).
Heat oil painting in a deep visage and fry the koftas until they turn golden brown. Remove them and place on a paper kerchief to remove redundant oil painting.

For the Gravy:

In a blender, grind the soaked cashew nuts into a smooth paste.
In a visage, heat oil painting and add cumin seeds.
Add diced onions and saute until they turn golden brown.
Add gusto- garlic paste and cook for a nanosecond until the raw smell disappears.
Pour in the tomato puree, garam masala, turmeric greasepaint, red chili greasepaint, ground coriander, and cinnamon greasepaint. Cook until the admixture thickens and the oil painting separates.
Add the cashew paste and mix well.
Stir in the cream and honey( or sugar). Cook for a many twinkles until the gravy thickens.
Add salt to taste and acclimate the thickness of the gravy with water if demanded.

To Assemble:

Place the fried koftas in a serving dish.
Pour the hot gravy over the koftas.
Garnish with fresh coriander.

 

 

              5. PALAK PANNER:

Palak Paneer is a classic and mouthwatering Indian curry made with spinach and paneer (Indian cottage cheese). The combination of creamy spinach gravy and soft paneer makes it a delightful and nutritious dish.

5 best mouthwatering veg indian curries

Constituents:

250g paneer, cubed
fresh spinach leaves, washed large onion, diced
3 green chilies
1 teaspoon gusto- garlic paste
mug tomato puree
mug heavy cream or cashew cream
1 tablespoon cumin seeds
1 tablespoon garam masala
tablespoon turmeric greasepaint
1 tablespoon cumin greasepaint
1 tablespoon coriander greasepaint
tablespoon red chili greasepaint
salt to taste
2 soupspoons ghee or oil painting
Water, as demanded

To make cashew cream, soak1/4 mug of cashew nuts in warm water for 1- 2 hours. Blend the soaked cashews with a little water until smooth and delicate.

Instructions:

Blanch the spinach Bring a pot of water to a pustule and add the spinach leaves. Boil for about 2 twinkles. Drain the spinach and incontinently transfer it to a coliseum of ice-cold water to retain the bright green color. Drain again and blend the bleached spinach to a smooth puree.
In a large visage, heat ghee or oil painting over medium heat. Add cumin seeds.
Add diced onions and saute until they turn golden brown.
Add gusto- garlic paste and green chilies. Cook for a nanosecond until the raw smell disappears.
Stir in tomato puree and cook until the oil painting separates from the admixture.
Add cumin greasepaint, coriander greasepaint, turmeric greasepaint, red chili greasepaint, and swab. Mix well and cook for a couple of twinkles.
Pour in the spinach puree and stir to combine with the spices. Let it poach for 5- 7 twinkles on medium-low heat.
Add the paneer cells and garam masala. Mix gently to fleece the paneer with the spinach gravy.
Pour the heavy cream or cashew cream into the curry and mix well. Acclimate the thickness of the curry by adding water if it’s too thick.
poach the Palak Paneer for a many further twinkles, allowing the flavors to immingle together.
Taste the curry and acclimate the seasoning as per your preference.
Serve the hot and delicate Palak Paneer with naan, roti, or fumed rice.

Enjoy this tasteful Palak Paneer, which brings together the virtuousness of spinach and the uproariousness of paneer in one infectious dish!