Origin Dal Makhani

Dal Makhani originates from Punjab and has become one of the most iconic dishes in Indian cuisine. Traditionally cooked overnight, it was popularized in Delhi’s restaurants after Partition, especially by the legendary Moti Mahal restaurant.

What I Love About This Recipe

Dal Makhani feels like a warm hug in a bowl. The way the urad dal and rajma simmer in spices, butter, and cream makes it irresistibly smooth and flavorful. It’s slow food at its best—every bite tells a story of patience and tradition.

Dal Makhani

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 cup whole urad dal (black gram)

• ¼ cup rajma (kidney beans)

• 1 large onion, finely chopped

• 2 large tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 2 green chilies, slit

• 1 teaspoon cumin seeds

• ½ teaspoon red chili powder

• 1 teaspoon garam masala

• 2 tablespoons butter (plus more for serving)

• ¼ cup fresh cream

• Salt to taste

• 4 cups water (for pressure cooking)

• Fresh coriander for garnish

Directions

• Soak urad dal and rajma overnight or for at least 8 hours.
• Pressure cook the soaked lentils with water and a little salt for 6–8 whistles, or until soft and creamy.
• In a pan, heat butter and add cumin seeds. Once they splutter, add onions and sauté until golden.
• Add ginger-garlic paste and green chilies. Cook until the raw smell goes.
• Stir in tomato puree, chili powder, and salt. Cook until the mixture thickens and oil separates.
• Add the cooked dal and rajma to this masala. Mix well and simmer on low for 30–45 minutes, stirring occasionally.
• Add cream and garam masala, mix, and simmer for another 5–10 minutes.
• Finish with a dollop of butter and fresh coriander.

Notes

• The longer you simmer it, the better it tastes. Slow cooking enhances the depth of flavor.
• You can substitute cream with milk for a lighter version.

The post Dal Makhani appeared first on RecipeWikki.

Origin Coconut-Lime Dressing

Inspired by Southeast Asian flavors, especially Thai and Vietnamese cuisine, this dressing combines coconut milk’s richness with the citrusy punch of lime. It mirrors the vibrant, balanced flavor profiles of tropical dishes where coconut and lime are often used in harmony to enhance both sweet and savory recipes.

What I Love About This Recipe

What makes this dressing so special to me is its luxurious texture with a refreshing citrusy bite. The coconut milk gives it a smooth, velvety body, while the lime adds brightness. It’s the kind of dressing that turns a simple salad into a gourmet experience. Plus, it’s dairy-free and naturally sweetened—perfect for clean eating and flavorful meals alike.

Also Read : Chuck Steak with Garlic Herb Butter

Coconut-Lime Dressing

Recipe by RecipeWikki

Servings

8

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

80

kcal

Ingredients

• ½ cup coconut milk (full-fat for creaminess)

• 2 tablespoons lime juice (freshly squeezed)

• 1 teaspoon lime zest

• 1 tablespoon honey or maple syrup (optional, for sweetness)

• 1 teaspoon grated fresh ginger (optional for a spicy note)

• 1 small garlic clove, finely minced

• Salt to taste

• 1 tablespoon olive oil (optional, for a richer texture)

Directions

• In a mixing bowl, whisk together the coconut milk, lime juice, and lime zest.
• Add honey or maple syrup, ginger, and minced garlic.
• Season with salt and mix well until fully blended.
• For a smoother texture, whisk in olive oil or blend the mixture using a hand blender.
• Chill in the refrigerator for at least 15 minutes before serving for best flavor.

Notes

• Store in an airtight container in the fridge for up to 5 days.
• Shake or stir well before each use as ingredients may separate.
• Great as a salad dressing, marinade for grilled chicken, or drizzle for rice bowls

The post Coconut-Lime Dressing appeared first on RecipeWikki.

Origin

This dish has Mediterranean roots, especially popular in Greek cuisine where it is known as “Gigantes Plaki.” The use of butter beans in slow-cooked tomato sauces is common in many traditional European and Middle Eastern cuisines. For more on Greek baked bean dishes.

What I Love About This Recipe

What I truly enjoy about this recipe is how it transforms humble butter beans into something incredibly rich and indulgent. The slow baking process allows the beans to absorb all the aromatic flavors from the sauce. It’s warm, homey, and perfect for meal prep or feeding a crowd. I also love that it can be served with crusty bread, rice, or even as a side dish at dinner parties.

Also Read : Easy Cottage Cheese Wrap

Baked Butter Beans

Recipe by RecipeWikkiCourse: Salad

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 2 cups cooked butter beans (or 2 cans, drained and rinsed)

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 1 can (14 oz) crushed tomatoes

• 1 tbsp tomato paste

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp chili flakes (optional)

• Salt and pepper to taste

• 2 tbsp olive oil

• 1 tsp sugar or maple syrup (to balance acidity)

• Fresh parsley for garnish

Directions

• Preheat your oven to 375°F (190°C).
• Heat olive oil in a pan and sauté the onions until soft and translucent.
• Add garlic and cook for another 1–2 minutes until fragrant.
• Stir in tomato paste, crushed tomatoes, paprika, oregano, chili flakes, and sugar. Cook for 5–7 minutes until the sauce thickens.
• Add the butter beans, stir gently to coat them well in the sauce, and season with salt and pepper.
• Transfer the mixture into a baking dish.
• Bake uncovered for 25–30 minutes until bubbly and slightly caramelized on top.
• Remove from oven, garnish with fresh parsley, and serve warm.

Notes

• You can add chopped carrots or bell peppers for more texture.
• Serve as a main with rice or bread, or as a side with grilled meats or salad.
• It tastes even better the next day, making it great for leftovers.

The post Baked Butter Beans appeared first on RecipeWikki.

Origin Avocado Butter

While traditional compound butters have been used in French cuisine for centuries, Avocado Butter is a modern twist influenced by Californian and Mexican cuisine, where avocados are a staple. It reflects today’s fusion trend—merging creamy avocado with butter to enhance flavor and nutrition.

What I Love About This Recipe

I love how incredibly smooth and rich this Avocado Butter is, with the subtle tang of lime and the kick from fresh herbs. It’s not just delicious—it’s also visually stunning with its natural green hue. Plus, it’s so versatile: spread it on toast, melt it over grilled veggies, or mix into warm pasta. It feels gourmet but takes just minutes to whip up.

Also Read : Chuck Steak with Garlic Herb Butter

Avocado Butter

Recipe by RecipeWikkiCourse: Salad

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 ripe avocado

• ½ cup (1 stick) unsalted butter, softened

• 1 tbsp lime juice (or lemon juice)

• 1 tbsp fresh cilantro or parsley, finely chopped

• 1 garlic clove, minced (optional)

• Salt and black pepper to taste

Directions

• Scoop the avocado flesh into a mixing bowl.
• Add the softened butter, lime juice, herbs, and garlic (if using).
• Use a fork or hand blender to mash and blend until smooth and creamy.
• Season with salt and pepper.
• Transfer to a ramekin or shape into a log using plastic wrap.
• Chill in the fridge for at least 30 minutes before serving.

Notes

• Use ripe avocado for best texture.
• Add chili flakes or cumin for a spicier, more Mexican-inspired flavor.
• Keeps in the fridge for up to 3–4 days—cover tightly to prevent browning.
• Can be frozen as a butter log and sliced when needed.

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