Dal makhani or dal makhni is a dish originating from the Indian subcontinent, notably in the Punjab region. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy #Aaugritaa #Classes #Presentation #Foodie #Chef Cooking #DalMakhani #VeganToo #Yummy
A quintessential paneer specialty that can be always found on a restaurant menu and dinner parties! A sumptuous paneer dish that tops a vegetarian's list, this paneer recipe can be made dry, semi dry or in a gravy version. We have here is a semi dry paneer recipe that can be served as a main dish at a dinner party or on festivals and special occasions as well, along with a chapati, paratha or some cooked rice. #Aaugritaa #KadaiPaneer #Foodie #Chef
Baghaar-e-baingan is a popular Indian cuisine brinjal curry of Hyderabad. Baghaar-e-baingan was introduced during Mughal Empire from Taskent which later became popular in Hyderabad. This dish is a mouth watering eggplant dish or baingan ka salan as it contains a masala paste which brings up the flavors of the baingan in the curry. #Eggplant #Baingan #HyderabadiCuisine #IndianMainCourse #Foodie #Chef #Yummy #Aaugritaa #Presentation
Mutton Rogan Josh is scrumptious delicacy from the Kashmiri cuisine distinguished by its thick, aromatic, flavourful red sauce and tender meat. Most people attribute this dish to the Kashmiri region but few say that it was actually introduced to the Kashmiri people by the Moghuls. Rogan name translates to clarified butter or oil in Persian, referring to the way the meat and spices are cooked while Josh means fiery or hot referring the dish’s deep red color. This is a wonderful type of lamb curry which is slowly cooked with a selection of fragrant spices, the most important being the ‘Kashmiri peppers’ as it gives a distinct red color to the dish while keeping it milder compared to other Indian curries. #Aaugritaa #Foodie #Recipe #Yummy #Foodie #Chef #Presentation
