Lets spread some joy by applying Kalchi as the topper to your toast. We know, you are one of those who loves to add Indian flavour to every meal you eat. Let us elevate your meal to the best with these ideas: 1. Food is where chicken stuffed Parathas is: Drizzle the soft, flaky parathas with a layer of smooth chicken flavoured Kalchi spread and have it on-the-go. Kalchi being a two-in-one combination saves your time and also gives you the exact taste of stuffed gravy in parathas. Also, it provides a free advantage of taste; giving you the fantastic taste...
This creamy Dal Makhni is just such a gift.
It wins all categories: Creamy, smoky, rich taste, versatility, nutritional punch.
IT HAS EVERYTHING.
We have done so many curry spreads before – like Malabar paneer, with paneer cooked in Malabar spices, and Butter chicken, with chicken cooked in butter masala gravy, and Kadai Chicken, with chicken cooked in aromatic spices in a wok. But this one is special because:
- There is no cooking required
- Its best solution for straight-up comfort food
- Its for those who want to eat well.
We always want to highlight the quality of ingredients that go inside our spreads. This classic Indian dish is made by simmering whole urad dal, rajma with butter, cream and spices. It is one of the most popular lentil dishes originated in the Punjab region of India and Pakistan. Traditionally Dal Makhani was prepared by simmering lentils on wood/ coal fire for several hours. This slow cooking for prolonged hours yielded a creamy, thick dal.
The recipe of Dal Makhni is easy and needs only few ingredients. However, it requires a lot of cooking time. So, this is best suited for weekend or special occasions. Good news!! With Kalchi, You can enjoy your favourite almost anytime and anywhere.
Dal Makhani goes well with Butter naan or jeera rice. A bit of garnish with cream enhances the flavour.
How we make in our kitchen:
Overnight the black lentil and red kidney beans are soaked in water. Next morning, they are boiled and cooked in pressure cooker. In a heavy bottom pot, butter and ghee is added. Whole spices are sautéed and then onion, garlic, ginger is added and sautéed till golden brown. Then goes in tomato puree and soaked and boiled black lentil and red kidney beans with water. Then salt and powdered spices are added. Cooking is continued for about an hour and a half. It is finished off by adding crushed dried fenugreek leaves and garnish with cream. Lastly the Dal Makhni is smoked by use of traditional charcoal method.
Dal Makhni Curry spread: Click here to Shop Now, https://kalchi.in/collections/curry-spread/products/dal-makhani
Restaurant staple flavoured with spices and finished with butter for the signature richness.
Prep time: Ready to Heat
Serving size: 4
Ingredients 200 gms Spaghetti (boiled as per pack instructions) ½ jar of Kalchi Shahi Paneer spread 30 gms Parmesan Cheese (2tbsp) 5 gms Basil (4/5 leaves, chopped) Directions Heat a pan & add the freshly boiled spaghetti to it. Then add the Kalchi Shahi Paneer spread to it & toss it well. Garnish with grated parmesan cheese and basil leaves. Serve hot and fresh!
Ingredients 1 cup all purpose flour (maida) 1/8 cup oil 1/8 cup water 4 boiled mashed potatoes 1/2 jar of Kalchi Chettinad Chicken Spread Salt to taste Directions Mix flour, water, oil, and salt to make the dough. It should not be very soft. Leave aside for 15 minutes. Roll small balls of the dough like chapati. Cut each in two parts (like semi-circle), then take one semi circle and fold it in the shape of a cone. Use water while doing so. Heat two tsp of oil, add boiled potatoes and cover on low flame for 2 minutes. Add...