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Butter chicken recipe 'Murgh Makhani' Indian butter chicken recipe is a smooth and very tasty recipe in India. Butter chicken recipe also known as Murgh Makhani . This type of chicken is mostly eaten by the Indian people and also in many Indian restaurants at Abroad. The butter chicken flavour shows its original background in Punjabi cuisine . Kundan lal gujral was first preparing this butter chicken by Mothi Mahal restaurant in daryaganj, Delhi in India. In the late 1970s chain Moti Mahal restaurant was established by kundan lal gujral. In this butter chicken the main ingredients are chicken and butter in the first the chicken is marinated overnight in yogurt, the Garam masala which includes the ginger garlic paste , pepper, cumin, turmeric powder, and coriander powder. The chicken will absorbs these spices and became smooth and tender. In the preparation of butter chicken normally the chicken is roasted in traditional clay oven. If less traditional the will be pan fr

Appam recipe how to make kerala appam recipe without yeast . kerala appam recipe is a type of pancake made with fermented rice batter and coconut milk. It is also known as kallappam and palappam. It can takes as in breakfast (or) dinner. It is a common food in the south indian states of Tamilnadu and kerala. In the preparation of A ppam recipe without yeast we can use the main ingredient rice batter. The appam has several names in different states. In different states the people use different ingrediants to prepare this appam. And call them like Achappam, Egg hoppers, Honey hopers, Idiyappam, kallappam etc. In kallappam it is a form of appam where kallu is added to the fresh batter to kick start the fermentation. In Neyyappam it is made with rice flour, jaggery, and clarified butter ghee. The neyyappam and unni appam are taken to eat as snacks. The appam is a healthy and nutritional food for people. There are 85 calories in one serving of appam. In appam there is no cholesterol and

How to cook Red Velvet Cupcakes with Cream Cheese Frosting  or red velvet, red velvet cakes For a classic sweet Southern classic, made Red Velvet Cupcakes with Cream Cheese Frosting at home 300 g uncooked beets 225 g unsalted butter, soft 410 g sugar 3 eggs 1 Tbs (15 mL) vanilla extract or 1 vanilla bean 400 g all purpose flour, sifted 50 g cocoa powder, sifted 10 g baking soda, sifted 1 cup (250 mL) sour cream 1 tsp (5 mL) hot water 6 Tbs (90 mL) red food coloring (optional) Preheat oven to 350 Fahrenheit. Trim the stalks and tails from the beets, rinse and cut into four pieces. In a medium pot add enough water to cover beets and bring to a boil. Turn own the heat to medium-low and simmer until cooked and until easily pierced with a fork. Drain, reserving ½ cup (125 mL) of the red beet water. Add the coffee to the reserved beet water. Reserve. Remove the skins. Let cool. Add cooled beets to a food processor and pulse until finely chopped. Reserve