beauty with grains

butter paneer

usually mildly spiced, we like to turn up the heat of this paneer makhni recipe in pure punjabi style with red chilies.

prep: 10 minutes
cook: 20 minutes
cuisine: southasian, punjabi
course: breakfast, dinner, curry
serves: 6-7

ingredients

for cheese prep

1/2 lb cottage cheese, cubes
2 cups hot water, to soak

for curry

2 tablespoons ghee
2 large red & ripe tomatoes, cubes
1 medium onion, cubes
10-12 raw cashews
1-2 green chilies
1/2 teaspoon turmeric
1 1/2 teaspoons red chili powder
1 1/2 teaspoons coriander powder
1 1/2 teaspoons red chili flakes
1 teaspoon cumin powder
3/4 cup full-fat milk
1 teaspoon kashmiri red chili powder
1 teaspoon salt, to taste
1 teaspoon dried fenugreek leaves, crushed
1/3 teaspoon sugar, to taste
pinch of nigella seeds
3/4 teaspoon garam masala (hot spice mix)
2 tablespoons butter

instructions

for cheese prep

Soak cottage cheese cubes in hot water for 10 minutes. Strain and set aside the cheese. Optional: sometimes, we pan-fry these cubes with a teaspoon of ghee until light golden brown.

for curry

Meanwhile, heat a large skillet with a tablespoon of ghee, tomatoes, onion, cashews, green chili, turmeric, red chili powder, coriander powder, red chili flakes, and cumin powder. Cover with the lid and cook over a low-medium flame for 5 to 7 minutes or until tomatoes are tender. Cool for 5 to 10 minutes and blend into a smooth paste.

Transfer this paste to the same skillet and add milk, kashmiri red chili powder, and a tablespoon of ghee; simmer over a low-medium flame. Add salt, dried fenugreed leaves, sugar, and nigella seeds. Cook for 3 to 5 minutes and add cottage cheese cubes and butter. Cover the lid and simmer for 5 minutes over the lowest flame possible. Sprinkle garam masala and serve hot.

suitable: halal, vegetarian
keywords: butter paneer recipe, butter paneer masala, paneer makhni recipe, makhni paneer recipe
publisher: beauty with grains
published: 29.07.2020

chicken-egg fried rice

cravings can hit at any moment of the day (or night), but we rarely make fried rice with a fresh batch of rice; leftovers all the way!

prep: 5 minutes
cook: 15 minutes
cuisine: asian, chinese
course: dinner
serves: 2

ingredients

for chicken & egg prep

1/2 cup boneless chicken, julienne
1 large egg, beaten
1/2 teaspoon oil/ghee
2 tablespoons butter
1/4 teaspoon black pepper, ground
1 teaspoon garlic powder
3-4 garlic cloves, grated
1/2 teaspoon soya sauce
1/2 teaspoon hot sauce
pinch of salt, to taste

for veggies & rice

2 cups cooked rice, leftover
1 tablespoon soya sauce
1 1/2 teaspoons hot sauce
1 1/4 teaspoons black pepper, ground
1/2 teaspoon vinegar
pinch of nigella seeds
1 tablespoon garlic powder
1 cup mixed veggies (carrot, corn, green beans, green peas)
green onions, to garnish
1/4 teaspoon salt, to taste
1 teaspoon sesame oil

instructions

for chicken & egg prep

In a large skillet or wok, heat ghee and butter. Saute chicken with ground black pepper, soya sauce, hot sauce, and salt over a medium-high flame for 5 to 7 minutes. When the chicken is tender, in the same pan, add a beaten egg scramble.

for veggies & rice

Add chopped mixed veggies and sesame oil and toss for 2 to 3 minutes. Add rice, soya sauce, hot sauce, ground black pepper, vinegar, nigella seeds, garlic powder, and salt. Toss well.

Garnish with chopped green onions and serve immediately.

suitable: halal
keywords: chicken egg fried rice, leftover fried rice, chicken fried rice, leftover rice recipe
publisher: beauty with grains
published: 27.07.2020

green pomegranate dip

this green pomegranate dip or hari anardana chutney is rich in nutrients, boosts immunity, and aids digestion.

prep: 5 minutes
ferment: 4-5 days
cuisine: southasian, pakistani
course: condiment, dip
yields: 1 1/4 cup

ingredients

1 bunch coriander
1 cup mint leaves
3 tablespoons dried pomegranate seeds, ground
2-inch ginger, sliced
7-9 garlic cloves
1 large tomato, sliced
1 medium onion, sliced
1 green chili
1/2 teaspoon cumin powder
1/2 teaspoon red chili flakes
1 teaspoon brown sugar
pinch of black salt
1 teaspoon vinegar
1/4 salt, to taste

instructions

Blend ginger, garlic, tomato, onion, and green chili. Add coriander, mint, ground dried pomegranate seeds, cumin powder, red chili flakes, brown sugar, black salt, vinegar, and salt into a smooth dip.

Transfer to a dry, clean glass jar and ferment for 4 to 5 days at room temperature.

To store, place in an airtight container, and refrigerate for up to 3 months.

suitable: low fat, low calorie, vegan, vegetarian
keywords: green pomegranate dip, hari anardana chutney, green chutney, coriander and mint anardana chutney
publisher: beauty with grains
published: 25.07.2020

seasoned thick-cut white radish

this seasoned thick-cut white radish recipe is a popular Lahori street-food snack and a childhood favorite.

prep: 5 minutes
cook: 0
cuisine: pakistani, lahori
course: side, salad, snack
serves: 3-4

ingredients

1 large white radish
1 tablespoon chaat masala
1/4 teaspoon red chili powder
1 tablespoon lemon juice

instructions

Divide the radish into 3-inch pieces. Cut into 1/4-inch lengthwise slices, then cut these slices into 1/4-inch sticks.

Sprinkle chaat masala, red chili powder, and lemon juice. Toss well. Serve chilled.

suitable: low fat, low calorie, vegan, vegetarian
keywords: spicy radish recipe, radish salad, seasoned radish salad, spicy mooli, mooli salad
publisher: beauty with grains
published: 25.07.2020

garlic butter chicken

this garlic butter chicken is perfect as a pizza topping, quesadilla/wrap/shawarma filling, or devoured with roti/rice. Your call.

prep: 10 minutes
cook: 10 minutes
cuisine: american
course: dinner
serves: 1-2

ingredients

for chicken prep

1 cup boneless chicken, julienne
1 teaspoon worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon soya sauce
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 tablespoon garlic powder
3-4 garlic cloves, grated
1/2 teaspoon salt, to taste
pinch of nigella seeds

for sauteing

3 tablespoons butter
1/4 teaspoon garlic powder

directions

for chicken prep

In a bowl, marinate chicken with worcestershire sauce, red pepper flakes, soya sauce, paprika, ground black pepper, garlic powder, garlic cloves, salt, and nigella seeds for 5-10 minutes.

for sauteing

Melt butter with garlic powder in a skillet over a low-medium flame.

Add the marinated chicken and saute over a medium-high flame for 7 to 10 minutes or until tender. Serve hot.

suitable: halal
keywords: garlic butter chicken, chicken pizza topping, chicken quesadilla filling, shawarma chicken filling, chicken wrap filling
publisher: beauty with grains
published: 25.07.2020

spiced white rice

this buttery white rice recipe is made with a perfect blend of aromatic ground spices.

prep: 25 minutes
cook: 20 minutes
cuisine: southasian, pakistani
course: side
serves: 5-6

ingredients

3 cups basmati rice
4 cups water, to soak
5 cups water, as needed
1 tablespoon ghee
2 tablespoons butter
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
pinch of nigella seeds
1 teaspoon garam masala (hot spice mix)
1 1/2 teaspoons salt, to taste

instructions

Wash and soak rice in 3 cups of water for 20-30 minutes.

Heat a large pot with ghee and cumin seeds. When cumin seeds start sizzling, add the soaked rice, water (make sure water level is an inch above the rice), cumin powder, nigella seeds, garam masala, and salt over the medium-high flame; half-cover the pot with a lid.

When the water has evaporated, add butter, fully cover with the lid, and cook over lowest flame possible for 13-15 minutes. Fluff up the rice and serve hot.

suitable: halal, vegetarian
keywords: spiced white rice, garam masala chawal, white rice recipe
publisher: beauty with grains
published: 25.07.2020

pizza dough

we call tuesdays (or saturdays) our pizza days; since we are a team thin-crust, this pizza dough recipe is the real deal.

prep: 20 minutes
rest: 1-3 hours
cuisine: italian
course: bread, dinner, pizza
yields: 4-5 medium, thin-crust pizzas

ingredients

for yeast proofing

1 11 g instant yeast packet
1 cup lukewarm water
1 tablespoon sugar

for dough prep

5 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 cup oil
1/2 cup lukewarm water, as needed

for resting

1 tablespoon oil

directions

for yeast proofing

In a large bowl, stir instant yeast and sugar in lukewarm water and rest for 10 to 15 minutes.

for dough prep

Add salt, sugar, 1/2 cup oil, and all-purpose flour in the yeast mix and use a spatula to bring the ingredients together. Gradually, add lukewarm water and knead for 3 to 5 minutes to make a soft, stretchy dough ball.

for resting

Oil (1 tablespoon) the dough ball and cover bowl with the lid. Rest at room temperature for at least 1 to 3 hours.

To store, deflate, cover with a lid, and refrigerate for up to a week.

suitable: halal
keywords: pizza dough, homemade pizza dough, pizza crust recipe
publisher: beauty with grains
published: 23.07.2020

smoked chicken curry

this one-pan marinated chicken curry is made with pantry staples and smoked to perfection. Inhale. Can you smell it? Dreamy aroma.

prep: 5 minutes
cook: 20 minutes
smoke: 10 minutes
cuisine: pakistani
course: curry, dinner
serves: 3-4

equipment

charcoal

ingredients

1 lb boneless chicken, cubes
1/2 cup yogurt
2 tablespoons garlic powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1 tablespoon red chili flakes
1 tablespoon kashmiri red chili powder
1/4 teaspoon sugar
pinch of nigella seeds
1/2 tablespoon ghee
1 tablespoon butter
3/4 teaspoon salt, to taste
parsley, chopped
1/2 teaspoon ghee, to smoke

directions

Marinate chicken with yogurt, garlic powder, coriander powder, cumin powder, turmeric, ground black pepper, red chili flakes, Kashmiri red chili powder, sugar, nigella seeds, and salt in a bowl. Cover with a lid and rest for 15 to 20 minutes.

In a large skillet, heat butter and ghee. Add the marinated chicken and cook over a low-medium flame for 20 to 25 minutes or until chicken is tender.

Meanwhile, heat a piece of charcoal until red hot.

Place a small piece of foil over the curry; using tongs, put the burning coal on it. Immediately, pour half a teaspoon of ghee on the coal and cover with the lid for 10 to 15 minutes.

Reheat over a low flame and garnish with parsley and butter. Serve hot.

keywords: smoked chicken curry, smoked chicken masala, dhuan chicken, dhua chicken masala, dahi dhuan chicken
publisher: beauty with grains
published: 23.07.2020

cumin lassi

this frothy cumin lassi or zeera lassi, in Lahore, is traditionally hand blended with a madani and served in earthenware or stainless steel tumbler between breakfast and lunchtime.

prep: 0
blend: 5-10 minutes
cuisine: punjabi, lahori
course: drink, cold drink
serves: 2

equipment

wooden hand blender or electric blender

ingredients

2 cups chilled water
2-3 tablespoons yogurt
1/4 teaspoon cumin powder
pinch of chaat masala
1/2 teaspoon salt, to taste

instructions

In a large earthenware or stainless steel bowl, add yogurt, salt, cumin powder, and chaat masala. Using madani (wooden hand blender), whisk the ingredients until yogurt is smooth. Add chilled water and churn till a creamy and frothy layer is formed on top.

OR

Blend all the ingredients well in an electric blender for a minute.

Garnish with cumin powder. Serve chilled.

keywords: cumin lassi, zeera lassi, punjabi lassi, laban drink, yogurt drink recipe
publisher: beauty with grains
published: 14.07.2020

golden fried onions

sprinkle these golden fried onions or tali hoi pyaz over rice, noodles, and daleem or use as a curry-base.

prep: 5 minutes
fry: 10 minutes
cuisine: asian, pakistani
course: condiment, seasoning
yields: 2 cups

ingredients

3-5 onions - finely sliced
1 cup ghee or oil

directions

Preheat ghee over a low-medium flame. Add onions and fry for 5 to 7 minutes or until golden brown. Stir often for an even color.

Drain and spread on a paper towel, for 3 minutes, to let it cool and get crisp.

To store, place in an airtight container, and refrigerate for up to two weeks.

Transfer ghee to an airtight glass container and store in a cool, dry place; it can be used in stews, rice, curries, noodles, or flatbreads.

suitable: vegan, vegetarian, halal
keywords: golden fried onions, fried onions, tali hoi pyaz, birista recipe, beresta recipe
publisher: beauty with grains
published: 11.07.2020