Pranav's kitchen

  Vindaloo originated in Goa after the Portuguese established a colony there in the 16th or 17th centuries. Vindaloo is derived from the Portuguese recipe "vino de alhos," in which "vino" refers to (wine) vinegar and "alho" refers to garlic. Vindaloo is a dish that combines ingredients and cooking techniques from Portugal, Goa, and South India. INGREDIENTS 1kg Pork shoulder ‍FOR SPICE MIX 5g Dried red chillies 10g Whole cumin 5g Poppy seeds 3g Cloves 3g Black pepper 5g Whole mustard ‍FOR MARINADE 20g Garlic 20g Ginger 5g Fresh red chillies 10g Tamarind pulp 50g Palm vinegar 27g Salt ‍FOR COOKING 30g Oil 4cm stick Cinnamom ½ tsp Mustard seeds 300g Onions 3g Turmeric 5g Kashmiri red chilli 10g Jaggery 1 sprig Curry leaves 425g Water METHOD Dry roast the spices for the vindaloo spice mix. To make a powder, combine dried red chilies, whole cumin, poppy seeds, cloves, black pepper, and whole mustard. To make a slurry, combine the garlic, ginger, fresh red chil...

Hyderabadi biryani, also known as Hyderabadi dum biryani, is a type of biryani from Hyderabad, India, made with basmati rice and goat meat and cooked using the dum pukht method. It originated in the kitchens of the Nizam of Hyderabad and combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a staple of Hyderabadi cuisine. In the 1630s, the Mughals conquered Hyderabad and established the Nizams as rulers. Hyderabadi cuisine was created by combining Mughlai and local culinary traditions. According to local legend, the first Nizam, Nizam-ul-Mulk, Asaf Jah I, invented Hyderabadi biryani during a hunting expedition in the mid-eighteenth century. When the Mughal Empire fell apart in Delhi in 1857, Hyderabad arose as the centre of South Asian culture, resulting in a fusion of innovations in Hyderabadi biryani. The dish's exact origin is unknown. Despite legends to the contrary, the biryani is of South Indian origin, descended from pilaf varieties brought to South Asia...

BUTTER CHICKEN INTRODUCTION Butter Chicken, like Chicken Tikka Masala, is one of the most popular curries in any Indian restaurant in the globe. This Butter Chicken recipe is one of the greatest you'll ever try, with aromatic golden chicken chunks in a delectable creamy curry sauce.Butter Chicken is insanely easy to cook, with tender and juicy chicken owing to a delightfully spiced yoghurt marinade Butter chicken was invented in 1948 in Northern India. Butter Chicken (also known as murgh makhani — butter chicken) was created by Kundan Lal Gujral and is comparable to British tikka masala.  The curry sauce has a silky smooth rich texture thanks to the addition of cream to a buttery gravy. Most restaurants use a lot of butter, which might make you bloated or sick. During our recipe testing, we discovered that we prefer to begin the sauce with Ghee (clarified butter, or you can use a combination of half regular butter and half oil).  cream towards the conclusion of the cooking pro...