Many Tips to get the Perfect Green Palak Paneer ( Recipe of Cottage Cheese Cubes In A Spinach Gravy)

Winters are not complete without the many spinach or palak recipes that are prepared in this season. My favourite is the palak paneer.

Shorshe Ilish recipe(Bhapa) | Hilsa steamed in a mustard gravy

      Shorshe Ilish or Hilsa in a mustard paste is the ultimate preparation in Bengali cuisine .This dish is  undoubtedly any Bengali's delight .
The Hilsa is available only for a few months in the monsoon every year.The irresistible flavor and and a very soft and smooth texture could be the reason behind its popularity among the eastern states of India.The hilsa isvery oily fish and so it can be cooked in little oil.The fresh good quality ones actually release oil in the pan.
 The hilsa can be cooked in many ways,and tastes best when cooked in mustard oil.It can be cooked in a mustard seed paste or a simple gravy of only cumin powder.The Hilsa is also relished with eggplant in a gravy.
Today I am sharing the easiest and the quickest method of cooking the Hilsa.It is steamed in mustard paste and enjoyed with plain rice.



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North Indian Dhabe Wali Dal Recipe.(with green moong)

Hi folks,today I am sharing with you a dal recipe which is popular in dhabas in Jharkhand and Bihar.I would rather say this is the dal that is served with naan or tandoori roti on the highways in this area in north India.This recipe is a very close cousin of the very famous dal makhani,with a little change in the ingredients.

 Related posts-Quick paneer with little oil
                      -Chilli Paneer
                        Masoor dal with veggies
                   
So lets get started.

Serves 4 people

Ingredients-
1- Green moong dal-1 cup
2-Chana dal or bengal gram -1 tablespoon
3-Onion -2 medium,(finely chopped or grated)
4-Ginger-1 inch( made into paste)
5-Garlic-8 to 10 cloves(Paste)
6-Tomatoes-4 medium sized  (finely chopped)
7-Coriander powder -2 teaspoon
8-Cumin powder-1 teaspoon
9-Turmeric powder-1 teaspoon
10-Chilli powder-1 teaspoon
11-oil -2 tablespoon(I prefer mustard oil)
12-salt -as per taste
13-sugar-half teaspoon (optional)
14-Kasturi methi powder-1 teaspoon
15- Wheat flour -one teaspoon
16-Coriander leaves chopped
17-Green chillies-3 to 4 (slit)
18-Garam masala powder-1 Teaspoon

          PROCEDURE
Soak the green moong for approximately 3 hours and the chana dal for 1 hour,then boil them in 2 to 3 cups of water in a pressure cooker till 2 whistles.Let it rest till the pressure subsides.strain it out of the water.Reserve the water too.the dal should be cooked well but not very mushy.

                         
                                         Take all the ingredients

Saute the onions with salt and turmeric in 2 tablespoon oil

                                     1-  Add in the chopped tomatoes followed by the ginger and garlic paste

          2-Once the raw smell of the ginger garlic is gone add the coriander ,cumin and chili powder

                                           

                                                            
3-Saute for some more time till the raw smell of tomato and the spices are gone and oil starts oozing out.















4-Add in the boiled dal and stir with the cooked spices for sometime

 

                                        5-  Add in the water reserved after boiling the dal

6-In goes the chopped coriander,sugar,kasturi methi powder and garam masala powder .Let it simmer for another 2 minutes.

Ready to serve

The quick paneer (in little oil ) recipe || Cottage Cheese In Indian gravy

  This is a preparation of paneer which turns out to be a spicy gravy but actually it is cooked in very little oil.This quick preparation is a must in my place any time I have guests and it is never disappointing .So lets get started straight away.


Related posts- Chilli Paneer
                     -Making paneer at home
                     -Paneer cheesy
                     -Paneer bhurji roll for kids lunch box
             

 

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Serves 4 people


Ingredients
1-Paneer -250 grams(cut in cubes)
2-Onion -2 medium,(roughly chopped)
3-Ginger-1 inch(roughly chopped) 
4-Garlic-8 to 10 cloves
5-Tomatoes-4 medium sized(blanched and skinned and roughly chopped)
6-Cinnamom-1 inch
7-Cardamom-2
8-cloves-2
9-Coriander powder -2 teaspoon
10-Cumin powder-1 teaspoon
11-Turmeric powder-1 teaspoon
12-Chilli powder_1 teaspoon 
13-Khus khus(poppy seeds)-1 teaspoon
14-Cashewnuts-4 to 5
15-oil -1 tablespoon
16-salt -as per taste
17-sugar-half teaspoon (optional)
18-Kasturi methi powder-1 teaspoon
19 Wheat flour -one teaspoon
20-Coriander leaves chopped
21-Green chillies-3 to 4 (slit)




Procedure-  Do follow the sequence carefully

1-Add oil to the pan
2-Add the onion
3-Add the ginger and garlic(whole)
4-Add the salt and turmeric
5-Saute in low to medium flame till the onions become translucent
6-Add the Cashew nuts and the poppy seeds(you can use magaz or melon seeds alternatively)
7-Saute for some time (1min)
8-Add the  chopped tomato now with the green chilies
9 -Add in the spices ,the cumin ,coriander and the chilli powder
10-Add in the whole spices of cinnamon,cardamom and cloves
12-Saute till oil oozes out of the tomatoes and the mixture reduces in volume
13-Switch off the flame
14-Let it cool completely
15 -Blend everything to a fine paste without water.
16-Pour the paste back to the pan
17-Add in water mixed with the wheat flour
18-Simmer for another 5 minutes
19-Add in the  paneer pieces ,kasturi methi powder,sugar and the coriander leaves
 20-Simmer for another 2 minutes
21-Done ,switch off the flame
22-Serve with fried rice ,roti or naan

Do not simmer the gravy for long after adding the paneer,or the paneer will turn rubbery.

Ghoogni (White peas in gravy,the Bengali way)

  You will find this sold everywhere in West Bengal.You can find them by the road side,,you can find them sold in trains,or you can even find them where we had the  tastiest fare in our lives,I am sure you will all agree,that is in front of school gates.
But I have a different memory attached with ghoogni,This is actually the preparation I would wait for when I went to visit all my neighborhood aunts for the customary visit after Dussehra.This would be the only saving grace after we as children were forced to eat all the plateful of sweets served after Dussehra in Bengali households.




Do like my Facebook page here for more authentic recipes

 Related posts-Dum Aloo
                      -Potatoes cooked in curd

Serves -8 people


Ingredients
White peas-250 grams(soaked overnight )
onion-2 large(ground to paste)
garlic-one whole (ground to paste)
ginger-one inch piece(ground to paste)
cumin powder-2 teaspoon
coriander powder-4 teaspoon
chili powder-2 teaspoon
oil(preferably mustard)
salt -as per taste
turmeric powder-1 teaspoon
Bengali garam masala-1 teaspoon Click here for recipe
 Cumin seeds -1 teaspoon
bay leaves-2


Ingredients for garnish
1-Finely chopped onions
2-Green chutney  Click for recipe here
3-Tamarind chutney Click for recipe here
4-Chopped coriander
5-Sev
6-Lemon juice 


Procedure
1- Cook the peas in pressure cooker till two whistles (reserve the water after straining it).
2- Add the cumin seeds and the bay leaves to the heated oil in a pan.
3-Add in the onion paste 
4-Add the ginger and garlic paste 
5-Add the salt and turmeric powder.
6-Saute for some time till oil oozes out
7- Add the cumin ,coriander and chili powder mixed in a little water
8- Wait till the oil oozes out 
9-Add the boiled peas 
10 -Mix well and fry for 2 minutes in high heat  
11-Add the water reserved after boiling the peas
12-Simmer in low heat for about 5 minutes.
13-Add in the garam masala powder
14-Switch off the flame 
15-Garnish well and serve hot

Important note-
One has to be very careful in cooking the peas.They should not be completely mushy neither too hard.Though I have mentioned two whistles,the number of whistles and the quantity of water for cooking can vary as the hardness of water varies from place to place.

When switching off the flame one should take care that the water in the gravy is on the higher side as it tends to soak up the gravy after cooking.

Ideally it should be served as an evening snacks ,but also goes very well with bread ,paratha or chapati

Grandma's Egg Curry Recipe

Today I am back to share  a recipe from my grandmas kitchen.This is an egg curry with a slight twist.Had my grandmother lived till today she would have been more than happy to see this long lost recipe on my blog.

Related searches-Eggs with onions

                       Chettinad chicken

                      Chicken Afghani

Doi mach or Fish in a tangy yogurt gravy

Rohu fish the Bengali Way (Fish Kalia)

Dahi parval or doi patal (in Bengali)

 Parvals or pointed gourds are differently prepared ,the recipe that I am sharing today is a typically Bengali preparation,and goes well with steamed rice.Parvals are a summer vegetable,and this tangy gravy item also tastes best in the scorching heat of the summers

 

Rohu in yogurt gravy(doi mach)

Rohu fish cooked in a creamy yogurt sauce is  a common preparation in Bengali households,in special occasions.In addition to the smooth texture of the gravy and the fish,the tangy taste by the yogurt makes it a delicacy.The gravy is a combination of sweet ,sour yet hot taste ,flavored by green chilies ,garlic and garam masala.This is best enjoyed with plain steamed rice. 

Dum Aloo

Dum Aloo 

If it is potatoes the list goes endless, and if its baby potatoes all the more ,then i can't just wait to cook them .Dum aloo is a all time Indian favourite,It is a spicy gravy based potato preparation that goes well with puris parathas or rice.

 

Chettinad chicken

Chettinad Chicken

There can be many variations of this recipe ,depending on the spice level . The recipe that I am sharing today is milder version of the original one to suit all taste buds . 

 

Rohu fish curry(Fish Kalia)

Rohu Fish Curry/Kalia 

This recipe that I am sharing today is a quintessential Bengali recipe made on special occasions for special people. This can be made using Rohu or even Catla ,both fresh-water fishes.This comes in a spicy gravy  and  tastes heavenly.

 

Pabda fish curry ( The Bengali way)

PABDA FISH CURRY (THE BENGALI WAY)

The pabda fish is very popular among the fish eating population ,for its delicate texture .Since it is boneless to a large extent it also adds to the convenience of eating.There can be many ways of preparing this widely popular  catfish. One method being preparing the fish in mustard paste .But today I'm sharing with you a preparation which is entirely comprised of spices other than mustard.

Preparation time :30 mins 

serves 4 people

ingredients :

• 300g or 4-5 pabda fish
• mustard oil  2tbsp
• coriander powder 2 heaped tsp
• cumin powder 1heaped tsp
• tumeric powder 1/2 tsp
• chili powder 1  heaped tsp
• salt as per taste
• coriander leaves
• green chillies
  (slit)3
• nigella seeds 1/2 tsp
• atta or wheat flour 1 tsp

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take all the ingredients

coat the fishes with salt,& tumeric

add cumin , chilli & coriander powder

add 2 tsp of mustard oil and rub the fishes nicely with the spices
Leave the marinated fish for  10-15 mins.

                                                     

now in a heated pan pour the rest of the mustard oil,let the nigella seeds splutter .

Add the slit green chillies 

slide the marinated fishes delicately on ti the  pan ,
lower the flame ,let it cook for 2 to 3 mins,turn the pan from time to time  to ensure that all the fishes are in contact with oil

turn the fishes to the other side and cook for another 2-3 mins .

this is how it looks like after the spices are partially fried.

pour some water on the plate in which the fish the was marinated , and mix the left over spices with the water  ,

pour the water in the pan   reduce the flame ,and let it cook for another 2-3 mins .

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Grandma's Egg Curry Recipe


Eggs with onions

Now take the wheat flour with some water (quantity depends on how much gravy you want),mix well 

Pour this wheat water in the pan now and  increase the heat and let it come to a boil

Cover and cook for another 2 mins 

Serve hot with hot steamed rice

Enjoy...

The pabda fish is a very tender fish ,so once cooked care has to be taken to handle it.