Pasta lovers listen to this! Next time you whip up some quick pasta at home in red sauce, add some milk towards the end and toss it up. It will beautifully cut some acidity of tomatoes (if there is any) and make the sauce creamy & whole-some.
This aromatic and a spicy mix of veggies is quite a hit among vegetarians. Usually ground cashew nuts or cashew nut paste is added to make the taste richer. But if you add just small cup of milk towards the end and give it a quick stir, it will taste much creamier.
3. Milk Chicken Curry
Cook your chicken lightly with onions, ginger – garlic paste, garam masala, red chili powder & salt for some time. Add some milk and allow the chicken to cook in it for sometime on a slow flame. Top it up with little tomato puree and give it a good mix. You will taste something very flavorful.
Oh yes, milk can be had as soup too. Take some oil in a pan, add chopped onions, grated ginger, salt, asafoetida and turmeric. Add chopped seasonal veggies like mushrooms & peppers. At the final stage when everything is cooked add a glass of milk, stir it and shut the flame in one boil … Voila! A quick soup is read.
Most dal makhni lovers will agree that the creamier it gets, the tastier it becomes. If you don’t wish to add cream to get that effect, just add a cup of milk and let it boil. Ultimately it will be hard to tell the difference between a dal kissed with fresh cream and the one just stirred with some milk.
Matar Paneer, a favorite in Indian households is usually made in the base of an onion – tomato paste. When creamy paneer cubes & succulent green peas are almost cooked, give it a dash of milk and see the flavors change.
7.Methi Malai Mattar
The conventional recipe calls for inclusion of some fresh cream to make it absolutely lip smacking. But for a healthier and a more fuss free version, a cup of milk can just do the magic. You can add some ground peanuts too to make it richer.