non veg

Cook Steamed scrambled eggs in the comfort of your home with BetterButter. Tap to view the recipe!

Steamed scrambled eggs recipe by Sukhmani Bedi at BetterButter

Eggs

salt per taste

Pepper as per taste

tbsp butter

Parsley

Add eggs, salt and pepper and butter in a bowl. Make sure the size of the bowl is such that it sits on the pan without getting completely immersed.

Once the water started to boil, place the bowl on top of the pan

Whisk till you get a creamy white consistency

Cook Nethili karuvadu sambal(malaysian style) in the comfort of your home with BetterButter. Tap to view the recipe!

Nethili karuvadu sambal(malaysian style) recipe by kavitha thiyagarajan at BetterButter

2. Kashmir chillies(large size 10)

3. Bombay onions 2

4. Small onion(only 3)

tomato

6. Garlic 1

potato 1

8. Curry leaves

10. Mustard and urad dhal

1.soak chillies in hot water for 10 minutes 

2.after that drained the water from chillies. put the chillies, 2garlic cloves,3small onions,1 tomato into mixer grinder 

4.clean the anchovies(karuvadu).soak it 10 mnts in cold water and rinse it with cold water finely

5.heat the kadai pour some oil and then half fried the anchovies into the oil.set it asaide.

6.Cut bombay onion and potato, crush the remaining garlic cloves

7.pour the remaining oil into heating kadai(add some oil if need) add mustard urad dhall after that add chillepaste fry it on medium flame untill oil gets out from the paste. 

8.then add onion fry it deeply and then add tomatoes stir and fry finely

9. Add fried anchovies stir it.and then add potatoes stir it add little amount of water for get the gravy.close the kadai and allow the potatoes to cook. 

10.stir the gravy occasionaly.close the flame when the oil floating on the gravy.

Cook Prawn shahi korma in the comfort of your home with BetterButter. Tap to view the recipe!

Prawn shahi korma recipe by Chitrangada Kundu at BetterButter

Large Prawns: 6

Coconut milk (thick): 150 ml

Ginger: 2 inch

tbsp

Green cardamom: 3

Cinnamon: 1 inch

Cloves: 4

Dry Red chili: 2

leaves: 1

Cumin powder: 1 tsp

Red chili powder: 1 tap

Turmeric powder: 1 tsp

Salt

Sugar

Clean and wash the prawn, devein but keep the head and tail. In a bowl mix salt, turmeric powder, red chili powder, cumin powder and marinate the prawns in this mixture.

Grind together green cardamom, cinnamon and cloves to fine powder. Cover and keep aside. This is the freshly made garam masala.

Beat yogurt with little water and sugar, keep aside.

Soak the raisins, make a smooth paste of the raisins.


Make paste of onion, strain the paste. Take the onion juice, discard the rest. 

Make a paste of ginger, strain the paste. Take the juice and discard the rest.

In a deep pan or kadai heat ghee, as the ghee is hot fry the marinated prawns over high heat for 1-2 min, turning sides. Take out the prawns and keep aside.

In the same pan(if needed add more ghee) add bay leaves and dry red chilies. As the leaves change color add onion and ginger juice and raisin paste. Cook over medium heat. 

Add beaten yogurt and cook till the raw smell of yogurt is gone.

Add red chili powder, turmeric powder mix well. Cook for 1-2 min. Add coconut milk. Cover the pan and let it boil over a medium heat.

As it boils add prawns, salt and sugar. Cover and cook for 4-5 min over a low-medium heat.

Check seasoning and adjust accordingly. Sprinkle freshly made garam masala powder and more ghee. Switch off the heat. Cover and let rest for 10 mins. Serve hot with rice or pulao.

Cook Shahi  barista korma in the comfort of your home with BetterButter. Tap to view the recipe!

Shahi  barista korma recipe by Alifiya Akil at BetterButter

Chicken mince half kg boiled with ginger paste and salt

Deep fried barista /onion 1 cup

Yogurt 3tbsp

Watermelon seeds 1 tbsp

Almonf 7/8

Cashew 8/10

Red chilli powder

Cumin powder

Haldi powder

oil 2 tbsp

Corainder leaves

Mix the chicken mince with ginger paste and salt and make small balls and keep aside 

Blend togthr the barista and yogurt  to fine paste and keep aside 

Grind the presoaked nuts to a fine paste and keep aside 

Take a wok ,to it add the oil , add green chillies to it and fry it for 2/3 mnts 

Now add the yogurt and barista paste and cook further for 5 mnts .

Tonight add the dry masalas along with salt and cook till the raw smell goes away .

Now to it add the chicken balls (raw) and add a glass of water to it .cover and let it cook till done .

Do not trun the balls frequently or it may break .

Adjust the consistency as per ur choice 

Finally add the nuts paste and garam masala powder (optional) and simmer it for 5 more minutes .
Garnish and enjoi 

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