How to make a indian chicken thali
Friday, 29 2025 8
cheese – I love using a combination of shredded mozzarella cheese and monterey jack to make this pizza special. Some folks think that fresh mozzarella takes it over the top, however, if you’re not used to fresh cheese, remember that the texture will be very different. It doesn’t melt in the same way as aged mozzarella.
Remember you can freeze cheese if you won’t use it all.
Variations
The classic Margherita Pizza is made with an olive oil base, sliced tomatoes, and fresh mozzarella topped with fresh basil after baking. While technically a cheese pizza, it’s not quite the same as the American-style cheese pizza. Try our Margherita Flatbread Pizza!
A deep dish or sheet pan pizza is a fun alternative. A Pan Pizza is made with a thicker crust and extra olive oil to make the crust extra crispy.
Preheat – You want to preheat your oven to 475°. Yes, that’s a high temp, but that’s what will get you that golden crispy crust. Alternatively, grilling pizza is a great option.
Lay the crust – Prepare the dough according to recipe directions. Grease your baking pans or better yet, use pizza screens. Carefully, stretch the dough to fit the pan.
Add your sauce – Spread ½ to ? cup of sauce onto each pizza round.
Don’t forget those cheeses! Then go ahead and sprinkle your cheeses on top.
Bake. Bake 10 – 12 minutes or until crust is crisp and cheese is gooey and golden.
Bonus: Top with chopped fresh parsley if desired.
FAQS
What cheese is best for pizza?
At first glance, cheese pizza can seem kind of boring. But, with a mix of cheeses — we like mozzarella and Monterey jack — and a homemade sauce, even the humble cheese pizza can be something special. If you like feel free to add other cheeses, such as parmesan or gouda until you have the cheese combination you love.
Can I reheat this cheese pizza?
I recommend reheating cheese pizza in a preheated 350°F oven for about 10 minutes. You can also reheat it in a dry, covered skillet over medium heat until warm or toss it in the air fryer for five minutes. Whichever method you choose, watch it so that it doesn’t burn.
For best results, don’t reheat pizza in the microwave. It will create a rubbery crust.
Can you freeze pizza?
Absolutely! Freezing pizza is a great practice to avoid waste and enjoy homemade cheese pizza whenever you want. Let the pizza slices come to room temperature. Then wrap each slice in plastic wrap and then again in foil (or place in a plastic bag). Chill in the fridge until very cold and then store in the freezer. You can then reheat the frozen slices from frozen.
Of course a cheese pizza is really a great blank canvas to turn into all sorts of pizza variations. Here are a few pizza night ideas to get you started:
Dal Makhni Recipe: The Creamy Punjabi Classic Loved All Over India
When it comes to North Indian cuisine, Dal Makhni holds a special place in everyone’s heart. This creamy, buttery lentil curry is a signature dish from Punjab that has found a permanent spot on restaurant menus and festive tables alike. The word makhni literally means buttery, and true to its name, this dal is rich, smooth, and indulgent. If you are a fan of comforting, hearty dishes that warm your soul, then Dal Makhni is something you must try making at home.
🥣 Ingredients You Need
Dal Makhni is made primarily from whole black lentils (sabut urad dal) and sometimes a small portion of kidney beans (rajma). Let’s look at the ingredients in detail:
For the dal
1 cup whole black urad dal (sabut urad)
2 tablespoons rajma (kidney beans), optional but adds a nice texture
4 cups water (for boiling)
Salt to taste
For the tempering (tadka)
2 tablespoons oil or ghee
2 tablespoons butter (for that authentic richness)
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed or finely chopped
2 green chilies, slit (optional)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 cup fresh cream (you can add more for extra creaminess)
1 tablespoon kasuri methi (dried fenugreek leaves)
Fresh coriander leaves for garnishing
Extra butter or cream for serving (optional)
✅ Step-by-Step Preparation
1️⃣ Soak and cook the lentils
The first and most important step is soaking the lentils. Wash the whole black urad dal and rajma thoroughly in water until the water runs clear. Soak them overnight or for at least 8 hours. This ensures that the lentils become soft and cook evenly.
After soaking, drain and rinse again. Transfer them to a pressure cooker and add 4 cups of water along with some salt. Cook on medium heat for about 15 to 20 minutes or 6 to 7 whistles, until both dal and rajma are soft and easily mashed between your fingers.
2️⃣ Prepare the tempering
Heat oil and butter in a large heavy-bottomed pan. Add cumin seeds and let them splutter. Then add finely chopped onions and sauté on medium heat until they turn golden brown. This step is crucial because properly cooked onions give a rich base to the dal.
Next, add ginger-garlic paste and sauté for a minute or two until the raw smell disappears. Now, add pureed or finely chopped tomatoes along with slit green chilies. Cook this mixture until the oil starts separating from the masala. This indicates that the tomatoes are fully cooked and the flavors have blended well.
Add turmeric powder, red chili powder, and coriander powder to the pan and mix well. Cook for another minute to allow the spices to bloom.
3️⃣ Add dal and simmer
Now, add the cooked dal and rajma to the masala mixture. Mix thoroughly so that all the lentils are coated well with the masala. Add 1 to 2 cups of water depending on the consistency you prefer — some people like their Dal Makhni thick and creamy, while others prefer it slightly runnier.
Bring the mixture to a boil and then reduce the flame to low. Let it simmer for at least 30 to 45 minutes. This slow cooking is the secret to restaurant-style Dal Makhni, as it allows all the flavors to develop fully. Keep stirring occasionally to avoid sticking to the bottom.
4️⃣ Add cream and finish
Once the dal has thickened and looks creamy, add garam masala and crushed kasuri methi. Finally, stir in the fresh cream and cook for another 5 to 10 minutes.
Taste and adjust salt or spices if needed.
5️⃣ Garnish and serve
Garnish with freshly chopped coriander leaves and a dollop of butter or extra cream on top for that luxurious finish.
🍽️ Serving Suggestions
Dal Makhni tastes absolutely heavenly with hot naan, butter roti, or jeera rice. It also pairs wonderfully with steamed basmati rice. In Punjabi households, it is often served with a side of onion rings, green chutney, and lemon wedges, making it a complete comforting meal.
💡 Tips for Perfect Dal Makhni
Always soak the dal and rajma overnight. This helps in faster cooking and gives a softer texture.
Slow cooking is key! The longer you simmer, the better the taste.
Use fresh cream generously for a restaurant-like creamy texture.
Adding kasuri methi gives a beautiful, slightly smoky aroma.
Don’t skip butter — it is what makes Dal Makhni “makhni” (buttery).
🌿 Conclusion
Dal Makhni is more than just a dish; it’s an experience. The buttery richness, aromatic spices, and melt-in-mouth texture make it a beloved comfort food. Once you try this at home, you’ll realize that it’s not very difficult — it just needs some patience and love. So, the next time you’re craving something rich and hearty, cook up a pot of Dal Makhni and enjoy a taste of Punjab in your own kitchen!
How to make chicken handi at home (restaurant style)
Homemade cake recipes
Ingredients
1. Baking soda )
2. Baking powder )
3. All-purpose Flour )
4. Whole milk )
5. Salt for taste )
6. Cocoa powder )
7. Sour cream )
8. Egg. )
9. Espresso powder )
10. Canola oil )
11. Granulated sugar )
12 mini chocolate chips )
13. Vanilla )
__________________________
Thank for viewing
Indian food is normally associated with dishes like Butter Chicken, Chicken Tikka, ‘Naan Bread’, and Biryani. Having a good butter chicken recipe in your repertoire is not a bad idea, especially if you plan to entertain a mixed group of Indians and non-Indians and want a crowd-pleaser.
_________________________
Table of Contents. )
Butter Chicken Recipe. )
Ingredients )
Instructions )
Notes. )
____________________________
Step by Step Images for Butter Chicken Recipe
Anyway, Butter Chicken is Indian, I do accept that. However, it has never been my first option while eating out – not now and not when I was growing up. I guess I always preferred spicier versions of chicken recipes like maybe Pepper Chicken or Chilli Chicken.
I made this for some friends who were coming over for dinner, and paired it with my vegetable pulao recipe. The basic gravy is adapted from my Paneer Butter Masala Recipe. This is a restaurant-style Butter Chicken Masala Recipe
Ingredients
2. salt for taste
3. Red chilli powder
4. Cured
5. Ginger and garlic paste
6. Chicken
7. Sugar
8. Fenugreek leaves crushed
9. Green chillies, sliced
10. Fresh creamed
11. Red chilli powder
12. Salt for taste
13 tomato, pureed
14. Marinated roasted chicken
15. Black climn seeds
16. Butter
Enjoy Thank you
Design by the tiny taster : Day - friday month : October Date :: 10 October to recipe and: print re...
