Flavors & Spices of India: Main course

Recipe Of Paneer Pasanda

03:05

Paneer Pasanda is yet another delicious paneer recipe, which has rich creamy gravy and paneer cubes are stuffed with cashew nut, coriander and pudina (mint) leaves.

Recipe Of Paneer Pasanda

Ingredients : For The Stuffing.

200 gms Paneer/Cottage Cheese
2 tbs grated Cheese
1 tbs raisins chopped
6 to 8 Cashew nut , Chopped
2 Green Chillis Chopped
1 tbsp Chopped Coriander leaves
1/2 tbsp Cumin Powder
1/2 tbsp Red Chilli Powder
Salt according to taste
Oil for frying
1/2 CornStarch
4 tbsp water

For The Gravy :

2 large onions,chopped
2 large Tomatoes,Chopped
6 Cashew nuts Chopped
4 to 5 Raisins Chopped
Whole garam masala,2 each
1/2 tbs Shah Jeera
1 Bay leaf (tej pata)
2 tbsp of ginger and garlic paste
1/2 tsp of Turmuric
1/2 tsp Red chilli powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/3 tsp Garam masala powder
2 tbsp Cream
Salt and Sugar according to taste.

Recipe Of Paneer Pasanda

Method :

In a pan or kadai,take the chopped tomatoes,cashew nuts and the whole garam masalas. Add 1 cup of water,stir and simmer the mixture till the Tomatoes soften.
When the Tomotoes soften,ladle the mixture in a bowl and allow to cool completely,grind the mixture.
Your Tomato paste is ready.
Now for the Onion paste,take a pan and add 2 tbsp of oil and saute the chopped Onions with a pinch of salt.Once the Onions turns light golden,switch off the flame and ladle the Onions in a bowl,allow to cool and then make a smooth paste of it.
For the Paneer Stuffing, in a bowl mix chopped Coriander,crumbled cheese,chopped cashew nuts,raisins and green chillies.Add turmeric,salt,red chilli powder and cumin powder.
Mix everything and keep aside.
Now slice the paneer into triangles or into squares,the slices should be thick enough so that you can cut them into two halves.
Gently stuff the paneer with the mixture.
Next make a paste of corn starch with water,adjust the quantity of water to get the required consistency.
Dip stuffed paneer slices into the corn starch and shallow fry them in a pan.
Now drain the fried paneer slices and keep them aside.
For the gravy,heat a pan and add bay leaf and cumin,next add ginger and garlic paste,saute for a while then add the Tomato and cashew nut paste. Stir well and add the onion paste,again saute for a while on medium flame.
Add turmeric,coriander powder and kashmiri lal mirch,add a cup of water and stir very well.
Let the gravy simmer for some time,once the gravy became thick add the paneer slices,coat the slice well in the gravy.
Add the garam masala powder and stir well.
Switch off the flame and garnish with coriander leaves.
You can enjoy your paneer pasanda with any Indian bread,jeera rice or pilaf.

Recipe Of Paneer Pasanda

blogging

Do you remember stories of Sindbad The Sailor or The Merchant and the genie ? Well I am certainly not testing your memory,rather I want you to go back down the memory lane when we used to gaze at bright stars and clear sky in a hope that a carpet may fly down and a genie may appear. Days when our parents and grand parents told stories about prince,princess and fairies from land far and wide.I am talking about those lovely childhood days. I still remember,in school we used to have library class twice a week and our class monitor was in charge of distributing the books,we literally did our best to bribe her to get our favorite series to read. Fascinating stories and characters always sweep us to a different world, far from reality a world of fiction, imagination and dreams.

Story telling is an art which I think is one of life's most powerful and envied skills.The oral story telling is as old as language itself,throughout history stories have primarily existed in the verbal realm,preserving and passing knowledge across generations. A story well told can make us laugh,weep,swell with pride or rise with indignation. There may not be any better example in the world then how art, trickery,magic and craft can swirl together and forms a world that every reader and listener want to enter. Well,I am talking about stories from Arabian Nights,where the character Scheherezade tells each of the Arabian Nights tales,in order to survive a little longer at the mercy of her listener,The Sultan.These stories are some of world great treasures.They have existed for thousand of years,consisting stories from Persia,Arabia,India and Asia. Now this remind me of another great story teller called Molla Naserddin,a satirical wise man who lived during the middle ages in Iran and his stories are treasured by all over the world. His stories are generally humorous,but in subtle humor there is always a lesson to be learned.

Coming back to my recipe of spicy prawn rice,is a dish from Khuzestani Cuisine. Khuzesthan is a province in south-west of Iran.Seafood is the most important part of Khuzesthani cuisine. Now unlike Iranian cuisine which is neither too hot or spicy,Khuzestani cuisine are both hot and heavily spiced.In this dish the marinated prawns are cooked together with the rice in a pot and served with an yogurt dip.

Recipe Of Prawn Rice

Ingredients :

2 Cups Basmati Rice
3 Tbs Oil
2 Tbs Melted Butter
1/3 Tbs Saffron dissolved in 2 tbs of warm water
300 Gms prawns
4 large garlic peeled and minced
1/2 Tbs Turmeric
1/2 Tbs Red pepper
1 Tbs Powdered cardamom
1/2 Tbs Fenugreek
1/2 Tbs Ginger grated
Salt to taste

Method :

Wash the prawns in cold water and soak them for 20 mints in water and add 1/2 tbs of lemon juice,drain and keep aside.
Wash the rice throughly in cold water and soak for 2 hours. Drain and keep aside.
In a bowl marinate the prawns with garlic,ginger,red pepper,turmeric,cardamom,fenugreek and salt for an hour.
In a pot bring 4 cups of water to boil,add the rice and cook till the rice is firm in the center.Strain and rinse with cold water.
In another non stick pot heat oil and spread the rice,layer it with the marinated prawns,make small holes in rice to let the steam out.Cook for ten mints on medium heat.When the rice starts steaming pour a cup of water,melted butter and saffron,lower the heat and cook for another 50 mints.
Serve hot with any yogurt dip or pickles.

Recipe Of Prawn Rice

Chicken main dish

Recipe Of Saffron Chicken

12:31

Beef

Recipe Of Khoresh- E- Gheymeh ( A Traditional Iranian Dish)

12:35

Much has been said and written about our social,political and cultural differences,but when when it comes to food,hardly can any one resist dishes like Biriyani,Chelo kebab and Mughlai recipes.Our cultural or social values may contradict each other but our love for rich,delicious food will always remain the same.Islamic cuisine is one of the world most loved cuisine.Whichever country or continent they have ruled, have left their signature dishes behind which is treasured by that part of the world.One has to appreciate their culinary skills and and the way they use spices.

I am fond of exploring cuisines from other parts of the world which led me to discover this wonderful Iranian (Persian) cuisine ,which has many similarity with ours and yet has its own individuality. I explored many facts and stories about their country and religion which eventually influenced their cuisine. Iran is a country in Western Asia and is surrounded by countries like Armenia, Kazakhstan, Afghanistan and Pakistan.What's more the ancient warrior of Greece,Alexander The Great,conquered this Persian Empire back on 4th century,and later it was invaded by Arabs,Mongols and Uzbeks. As a result all this country's cuisine got assimilated in Iraq.

From Kebab to Smoked Fish and from Falafel to Rose water scented Ice Cream,Iranian cuisine is all about flavors and Spices and so I am all geared up to learn and share some of the most irresistible Persian recipes. Khoresh-E-Gheymeh is one such heavenly dish,I hope you will like the recipe.

Recipe Of Khoresh Gheymeh

Ingredients :

1 kg Boneless Chicken (any meat according to your choice)
1 Cup Yellow Split Peas
2 Dried Limes
1 Large Chopped Onion
3 tbs Of Tomato Paste
1/2 tbs Turmeric
Salt & Pepper according to taste
1 tbs Rosewater

Recipe Of Khoresh Gheymeh

Method :

In a pan heat oil and saute the tomato paste for 2-3 mints,set aside once it start changing color.
In another pan heat 3 tbs of oil and saute the onions with turmeric,salt and pepper till translucent,add the chicken and fry until brown on both the sides.
Next add the Yellow split peas and stir for a minute,spoon in the tomato paste and mix throughly.
Add dried lime and water,stir and cover the pan.Cook till the chicken is tender in low flame.
Before switching off the flame add rosewater in the dish.
Serve hot with warm rice or with any Indian bread.

Note: It can also be served with fried potatoes on top.

Recipe Of Khoresh Gheymeh

chhena

Recipe Of Dum Paneer

13:14

bengal

Recipe Of Lau Chingri (Bottle Gourd With Shrimp)

13:15

Bottle Gourd or Lau (in Bengali) is a healthy summer vegetable, in fact vegetables belonging to gourd family are all beneficial during this hot weather as they contain water and is very easy to digest. Bottle Gourd is a good source of vitamin and minerals and is extremely popular for weight loss. The juice of these bottle shaped,light green veggie,is extremely helpful for people with diabetes and high blood pressure. Due to its enormous health benefits,this easy climbers have made a great impact on the domestic gardening segment as well. In India gourd has dominated the domestic main course menu for time immemorial.

This recipe of Lau Chingri is very common in the eastern part of India,the shrimp add the extra flavor to this dish,keeping its benefits intact. This semi gravy dish is always enjoyed by my family and I am sure your family will like it too.

Recipe Of Bottle Lau Chingri

Ingredients :

2 Medium Bottle Gourds
20 Pieces Of Shrimp
Salt to taste
1 Tbs Turmeric
1 Tbs Cumin Seeds
1 Whole dry red chilli
2 Bay leaves
1 Tbs Red chilli powder
1 Tbs Cumin powder
1 Tbs Coriander powder

Recipe Of Bottle Gourd With Shrimp

Method :

Peel and cut the gourd (lau) in very small pieces,salt them and keep it aside.
Wash the shrimp throughly and rub salt and turmeric,keep it separately.
Heat oil in a pan and add bay leaves and dry red chilli,then add the cumin seeds,let it splutter.
Add the shrimp and stir for couple of minutes,then add the gourd pieces and cover the pan and cook on a low flame.
Occasionally take the cover off and stir,check the gourd,if it is a fresh and young gourd,it will release enough water to cook the dish,and if it is a dry gourd,you might need some water to add.
Add salt, turmeric,red chiili powder,cumin powder and coriander powder,stir well and cover for another couple of minutes.
When the gourd is fully cooked and the gravy gets its consistency,switch off the flame and ladle it down. Serve with steam rice.

Recipe Of Bottle Gourd With Shrimp

Chicken

Recipe Of Kashmiri Murgh

11:45

Fish

Recipe Of Prawn Balchao

11:47

Bengali

Recipe Of Chital Macher Jhal (Spicy Curry Of Clown Knife Fish)

11:42

Over the time Bengali Recipes has undergone a huge revolution,people stared tasting different species of fish like Basa,Salmon,Tuna and so on.Even recipes are tweaked every now and then like a regular fish fry for instance,can be crusted with Kasuri methi and instead of Betki Pathuri people are liking Betki Poached in liquid flavoured with carrot,leeks and celery. Recently I was reading an article about how new age chefs are coming up with concepts and food trend like neuro-gastronomy. Well there is nothing to wrinkled your brows,its a concept where focus is on the looks and flavour of the dish. There are several more concepts and trends which food lovers are experimenting in their everyday meal and the best part is that family members are also encouraging their attempts and acknowledge their creativity.

Chital Mach or Clown Knife Fish is a delicacy in Bengal and the best breed of this bonny fish travels all the way from river Brahmaputra.We Bengalis innovated two different ways to have this fish,the belly of the fish is cooked separately and the bony back portion is cooked in completely different manner.Here I am sharing the traditional recipe of Chital Jhal.

Recipe Of Chital Jhal

Ingredient :

Chital Mach 750 gms
Onion 3(make a paste)
Ginger & Garlic Paste 2 tbs
Red chillies 3
Cumin Seeds
Red Chilli powder
Green chillies 2
Lemon Juice 2 tbs
Salt , Turmeric , Bay leaf
Whole Garam Masala 3 each
Mustard Oil.
Coriander leaves for garnishing

Recipe Of Chital Jhal

Method :

Marinate the fish with lemon juice,red chilli powder, vinegar,salt and turmeric for 15 mints
In a pan heat some oil and shallow fry the fish,then keep it aside.
In a separate pan again heat some oil and add cumin and bay-leaf along with the garam masalas.
Next add the paste made of onion,red chillies,ginger and garlic along with salt and turmeric.
Mix the masalas well then add a cup of warm water and allow it to boil in low flame.Once the gravy starts boiling add the marinated fish, then sprinkle the garam masala powder and cook for another 2 to 3 mints till the gravy attains the desired consistency.
Then ladle down the dish,sprinkle some coriander leaves and serve with plain rice.