Red Flame Restaurant

🌱 Vegan Spinach Dip Bites

★ Ingredients:
- Puff pastry (vegan)
- Spinach (3 cups, chopped)
- Onion + garlic (sautéed)
- Vegan cream cheese (1 cup)
- Plant milk (½ cup)
- Nutritional yeast (¼ cup)
- Salt, pepper, lemon juice

★ Steps:
1. Fry onion + garlic → add spinach → cook till wilted.
2. Mix in cream cheese, milk, yeast, salt, pepper, lemon.
3. Spoon mix into puff pastry squares.
4. Bake 375°F / 190°C for 15–20 mins till golden.
5. Serve warm

★ Perfect party snack, crispy outside, creamy inside!

Creamy Butter Chicken Bowl with Rice

** With Vegetarian and Vegan options

★ Ingredients
For the Chicken Marinade:
1.5 lbs (680g) boneless chicken thighs, cut into bite-sized chunks
1 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chili powder
Salt to taste
For the Butter Chicken Sauce:
2 tbsp ghee or butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1.5 cups tomato purée
1 tsp smoked paprika
1 cup heavy cream
1 tbsp sugar (optional)
For the Rice:
1 cup basmati rice
2 cups water
1 tbsp ghee
Garnish:
Fresh cilantro leaves

★ Instructions

Step 1: Marinate the Chicken
In a large bowl, mix the Greek yogurt, lemon juice, turmeric, garam masala, chili powder, and salt.
Add the chicken chunks, coat well, and let it marinate for at least 1 hour (or overnight for deeper flavor).

Step 2: Cook the Rice
Rinse the basmati rice under cold water until the water runs clear.
In a saucepan, combine rice, 2 cups water, and 1 tbsp ghee.
Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until fluffy. Set aside.

Step 3: Cook the Butter Chicken
Heat 2 tbsp ghee or butter in a large skillet over medium heat.
Add chopped onion and sauté until golden and soft (about 5–6 minutes).
Add garlic and ginger, sauté for another 1–2 minutes until fragrant.
Add the tomato purée and smoked paprika. Simmer on low for 8–10 minutes, stirring occasionally.
Add marinated chicken (with all the yogurt mixture) into the sauce. Cook for 15–20 minutes, or until the chicken is tender and fully cooked.
Stir in the heavy cream and sugar (if using). Simmer for another 5 minutes. Adjust salt if needed.

Step 4: Assemble the Bowl
Scoop basmati rice into a bowl.
Top with creamy butter chicken.
Drizzle with extra melted ghee for a rich swirl.
Garnish with chopped fresh cilantro.

Approximate Nutritional Value (Per Serving — 4 Servings)

Calories 690–750 kcal
Protein 35–40g
Carbohydrates 35–40g
Fat 40–45g
– Saturated Fat ~22g
Fiber 3–4g
Sugar 6–8g
Sodium 500–700mg
Note: Nutritional values are estimates and can vary depending on exact ingredient brands and portion sizes.

Vegetarian version of the Creamy Butter Chicken Bowl — keeping all the deliciousness, but replacing the chicken with hearty, protein-rich vegetarian alternatives.

🥦 Creamy Butter Paneer & Veggie Bowl with Basmati Rice and Ghee Swirl

Ingredients

For the Main:

300g paneer (Indian cottage cheese), cut into cubes (or extra-firm tofu for a vegan option)

1 cup plain Greek yogurt (or plant-based yogurt for vegan)
1 tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chili powder
Salt to taste
1 cup mixed vegetables (cauliflower florets, bell peppers, carrots, or peas – steamed or lightly sautéed)

For the Butter Masala Sauce:

2 tbsp ghee or butter (or vegan butter)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1.5 cups tomato purée
1 tsp smoked paprika
1 cup heavy cream (or coconut cream/cashew cream for vegan)
1 tbsp sugar (optional)

For the Rice:

1 cup basmati rice
2 cups water
1 tbsp ghee

Garnish:
Fresh cilantro
Optional: toasted cashews or slivered almonds for crunch

Instructions

Step 1: Marinate the Paneer

1. In a bowl, mix yogurt, lemon juice, turmeric, garam masala, chili powder, and salt.
2. Add the paneer cubes and let them marinate for 30 minutes to 1 hour.

Step 2: Cook the Rice

1. Rinse the basmati rice thoroughly.
2. Boil 2 cups water, add rice and 1 tbsp ghee.
3. Cover and simmer for 15 minutes or until fluffy. Set aside.

Step 3: Prepare the Sauce

1. In a skillet, heat 2 tbsp ghee or butter.
2. Sauté the chopped onions until soft and golden.
3. Add garlic and ginger, cook for 1–2 minutes.
4. Pour in the tomato purée and smoked paprika. Simmer on medium-low for 8–10 minutes until thickened.
5. Add marinated paneer and steamed/sautéed vegetables. Cook for another 8–10 minutes.
6. Stir in the cream and sugar. Simmer 5 more minutes. Taste and adjust salt.

Step 4: Assemble the Bowl

1. Scoop warm basmati rice into a bowl.
2. Top with creamy butter paneer and vegetables.
3. Drizzle a swirl of melted ghee on top.
4. Garnish with cilantro and toasted cashews or almonds, if using.

Approximate Nutritional Value (Per Serving — 4 Servings)

Nutrient Amount
Calories 600–650 kcal
Protein 20–25g
Carbohydrates 35–40g
Fat 35–40g
– Saturated Fat ~18g
Fiber 4–6g
Sugar 6–8g
Sodium 400–600mg

✅ Vegan-friendly option: Swap paneer with tofu, yogurt with coconut yogurt, and cream with cashew or coconut cream.

Garlic Butter Beef Bites with Creamy Mashed Potatoes

Servings: 4

Calories per Serving: ~520–550 kcal

★ Ingredients:

For the Beef Bites:
1 lb (450g) beef steak (sirloin or ribeye), cut into bite-sized pieces (~970 kcal)
2 tbsp olive oil (~240 kcal)
3 tbsp unsalted butter (~300 kcal)
4 cloves garlic, minced (~15 kcal)
Salt and freshly ground black pepper to taste

Optional: fresh parsley for garnish

For the Creamy Mashed Potatoes:

1.5 lbs (680g) potatoes, peeled and cubed (~520 kcal)
2 tbsp butter (~200 kcal)
1/4 cup (60 ml) milk (~40 kcal)
Salt to taste

★ Instructions:
Step 1: Prepare the Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (about 15–20 minutes).
2. Drain and return to the pot.
3. Add 2 tbsp butter and 1/4 cup milk.
4. Mash until smooth and creamy. Adjust salt to taste.
5. Cover and keep warm.

Step 2: Cook the Beef Bites
1. Pat the beef pieces dry with paper towels. Season with salt and pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add the beef in a single layer (avoid crowding).
4. Sear for 2–3 minutes per side until browned and just cooked through. Remove and set aside.

Step 3: Make the Garlic Butter Sauce

1. Reduce heat to medium.
2. Add 3 tbsp butter to the skillet.
3. Add minced garlic and sauté for 30–45 seconds until fragrant.
4. Return the beef to the skillet. Toss to coat in the garlic butter.
5. Cook for an additional 1–2 minutes to absorb flavor.

Step 4: Serve

Spoon mashed potatoes onto plates.
Top with garlic butter beef bites.
Garnish with chopped parsley (optional).
Estimated Nutritional Breakdown (Per Serving):

Calories: ~530 kcal
Protein: ~27g
Fat: ~35g
Carbs: ~30g
Fiber: ~3g