Sunday, 10 December 2017

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.



Lady'sfinger fritters,or bhindi pakora
Ilisher Patla Jhol (Hilsa in a mildly spiced gravy
 Aam ki Launji (Raw Mango Chutney-sweet)
Mochar Ghonto Recipe----The Banana Flower preparation (The Bengali style)
Instant Raw Mango Chutney(The Bengali way)

spinach leaves -cleaned washed -about 250 grams
cumin seeds(jeera)-1 teaspoon
bay leaves- 2
onion -1 small(very thinly sliced)
Garlic and ginger paste - about 2 teaspoons
tomato puree- 2tablespoon
coriander powder-1 teaspoon
chili powder-1 teaspoon
turmeric powder-1 teaspoon
garam masala powder-1 teaspoon
salt -as per taste
sugar-half teaspoon
Oil-preferably mustard-2 tablespoon
 Paneer (cottage Cheese)-250 grams or more-cubed and shallow fried with little salt  fried  and kept ready
 (If you want to see the recipe of soft homemade paneer then click at this link Homemade paneer or cottage cheese)
 Cream or grated cheese for garnish

Boil about 2 litres water in a pan and add the leaves. add 2 teaspoon of salt to the water Do not cover the pan. If you cover the pan the leaves will change colour
Let the leaves cook for about 5 minutes,till they wilt and become tender
Once done ,strain out the water and wash the leaves under running cold water.You can alternatively drop the boiled leaves in a pan full of ice cold water and then strain out the leaves after 1 minute.
Grind the leaves once cold in the blender to a smooth puree.Do not add water while grinding.

Start with the gravy
Heat oil in a pan

put in the cumin and the bay leaves

Once the cumin splutters add in the onions saute for a minute

 Next add in the Ginger garlic paste
 saute for a minute or till the raw smell is gone

add in the salt and the turmeric

Next add the tomato puree
Add the Coriander and chilli powder on the tomato puree and saute for another two minutes or till they release oil.

Add the spinach puree ,Saute for another 5 minutes

Check the seasoning and add the sugar now(You might add little water here to get a thinner consistency) but I like it thick,So I do not add water.

Add in the  fried paneer cubes .Do not simmer the gravy for too long after adding the paneer,as the cubes tend to turn leathery.Simmer for only a minute or two

Add in the  garam masala and cream ( i have used grated cheese for garnish)

Important tips
Apart from the tips that I have shared above it is  essential to keep the spices on the lower side to maintain the colour of the gravy.It also allows the flavour of the Spinach to dominate.

Adding curd can also change the colour of the gravy,so if you like the tangy taste ,you can use some amchur(drymango powder) too if you feel that the tomatoes are not enough to add the taste.

Be on the lower side on adding the cream for garnish

BItter gourd And Pumpkin (Karela kaddu ki sabzi )-Diabetic friendly recipe

  It can some times be a pain to feed karela or bitter gourd to children.Since we all know that this vegetable is a very healthy one for all age groups,as this is also a diabetic friendly vegetable ,we cannot afford to miss it in our menu.Here is a very traditional  Bengali recipe which will make it easier for you to make this vegetable a regular one in the menu.


Pumpkin cubes-one and half cups
Karela (bitter gourd)-about three fourth cup(it has to be cut in thin round slices and then cut in semicircular slices)
salt -as per taste
Kalonji-(nigella seeds)-1 teaspoon
Turmeric powder-1 teaspoon
OIl -1 tablespoon(any oil of your choice-I have used mustard oil)



Raw Jack fruit Preparation(Kathal Ki Sabzi)
The Quick and Easy Sambar
Rajma rolls for lunch kid's lunch boxes
Stuffed Capsicum (GRILLED)
Curd aloo(potatoes in yogurt based gravy)


Heat oil in a pan
 Add the kalonji seeds and let them splutter
 Add in the bitter gourd slices first and then add in the salt and turmeric
Add in the bitter gourd slices first and then add in the salt and turmeric
 Saute for sometime
  Now add in the pumpkin cubes and saute for about 1 minute
  Cover and cook in medium flame for about ten minutes,you might have to sprinkle about one tablespoon water here
   Open the lid and check if the pumpkin and the bitter gourd pieces are cooked
 Saute in high flame for another 2 minutes ,switch off the flame and serve with steamed rice


                                                              Heat oil in a pan


                                         Add the kalonji seeds and let them splutter


                                                   Add in the bitter gourd slices first and then add in the salt and turmeric

Saute for sometime

                                         Now add in the pumpkin cubes and saute for about 1 minute


                                       Cover and cook in medium flame for about ten minutes,you might have to sprinkle about one tablespoon water here

Open the lid and check if the pumpkin and the bitter gourd pieces are cooked

Saute in high flame for another 2 minutes ,switch off the flame and serve with steamed rice


Important tips
If the pumpkin is very fresh it is not necessary to sprinkle water when you cover and cook
The bitter gourd has to be very thinly sliced or it remains uncooked from inside

Friday, 8 December 2017

The crisp and tangy Seer (Vanjaram - Neymeen) Fish Fry

The seer fish is also called the vanjaram fish in Tamil.This fish is also from a subfamily of the Mackeral. this is a sea fish and is rich in omega three fatty acids.Though it is fried in a mix of spices traditionally,I have given a slight twist to this recipe and tried to make this more flavorful.Here I have used onion and garlic too in this recipe. Since this fish has very few bones ,it is a favourute with kids tooTry this out to know the difference



Instant Raw Mango Chutney(The Bengali way)

Ilisher Patla Jhol (Hilsa in a mildly spiced gravy)
Shorshe Ilish recipe(Bhapa) | Hilsa steamed in a mustard gravy 
Rohu in curd gravy(doi mach)
Grandma's Egg Curry Recipe


1-Seer fish (you can also use King fish)-250 grams
  I have used the cubed fish.You can use the slices if that is available for you.
2-About 8 to 10 cloves of garlic
3-Half inch piece of ginger
4-1 teaspoon turmeric powder
5-Salt -as per taste
6-Vinegar -1 tablespoon
7-Kashmiri red chillies soaked in water for one hour-about 6 ( you can increase the number if you want it hotter)
8-Rice flour-1 tablespoon
9-Chilli powder-1 teaspoon ( optional)
10 -oil for frying


                                                 First Marinate
Take the vinegar ,Turmeric and the salt and smear the fish well with it
 and leave it for at least an hour.
 Second Marinate
Now grind the chillies,ginger and garlic without any water.Squeeze out the fish pieces of the first marinate and smear them with the ground paste with the rice powder.(do not wash the pieces). Leave this for another hour or you can also keep this in the refrigerator ,ready for frying.If you are using chilli powder too ,you can add it to the second marinate

Shallow fry in oil by flipping over the sides and covering the pan from time to time.
While frying it should be noticed that the marinate has dried up by the time you take it off the pan. Fry in medium to low heat ,this will ensure that the fish is evenly cooked from inside
At the end fry for few seconds on high heat on both sides to get the crisp taste.
Serve hot.

                                       The marinated fish after the second marination

                                           Shallow fry on both sides

                                                   Cover from time to time

                                                        Serve Hot

Wednesday, 6 December 2017

The Bengali Style Tomato Chutney ( Indian Sweet Tomato Relish)

            I am sharing with you today one of my favourite dishes,that is the Bengali style tomato chutney. It is  a sauce or a relish  usually had with the Bengali Khichuri ,Or at the end of a meal.Its sweet and slightly tangy taste makes it an all time favourite for kids.This chutney can actually be stored in the refrigerator for about a week .It is a good accompaniment for parathas too .So surely try this very flavourful recipe and let me know how it turned out .

This recipe requires some particular ingredients to give the distinctive taste.One of them is the AAm Papad.Now,aam papad is  an Indian fruit leather which is made by mixing mango pulp with concentrated sugar solution and sun dried.This is called amsotto in Bengali.Though tomatoes are  available year round these days,but this chutney is best made in the winters with well ripe tomatoes.The more pulpy ones make a better chutney.


Tomatoes-2 to 3 medium to large ripe ones-Chopped finely
Ginger--quarter inch piece-grated
Dry red chilli--2 in no (broken in two)
Dates(deseeded)-about 5 (cut in 4 parts each)
Raisins-1 tablespoon
Refined Oil-1 tablespoon or less
Sugar-approx 150 grams(the quantity can vary as per taste)
salt-as per taste
turmeric powder-1 teaspoon
Aam Papad-About 2 inch cube cut into smaller cubes)
Mustard seeds (Sarso)-1 teaspoon
Fennel seeds(sauf)-1 teaspoon
Fenugreek seeds(methi seeds)-half teaspoon or even less)
Lemon juice-1 teaspoon(optional)

To get an enhanced flavour you can roast 1 teaspoon each of fennel and cumin powder and few seeds of methi (fenugreek Seeds )and grind them to a fine powder and sprinkle it over the preparation.


1-Heat the oil in a pan
2-Put in the dry red chillies when the oil is hot
3-Let the chillies turn black,before you put in the mustard ,fennel and the fenugreek seeds
4-Lets the seeds splutter
5-Add in the tomatoes
6-Next add in the salt and the turmeric
7-Close and cook for five minutes till the tomatoes leave water and turn mushy
8-Now add in the dates ,raisins and the aampapad
9-Add in the sugar
10-Let it cook in medium flame for another ten minutes till the preparation gets a thick non flowing consistency
11-add in the lemon juice(optional)
12 -Enjoy only when cold,you can also have it refrigerated

To get an enhanced flavour you can roast 1 teaspoon each of fennel and cumin powder and few seeds of methi (fenugreek Seeds )and grind them to a fine powder and sprinkle it over the preparation .This should be done only when you table the preparation.

Mixed veg with palak(palang saker chorchori)..Winter Special 
Sattu ka paratha
Ghoogni (White peas in gravy,the Bengali way)
Elo jhelo
Kanda Poha(Maharastrian style)
Spinach and corn whole wheat bread sandwich

The dry red chillies should turn black before the rest of the ingredients are put

The fenugreek(methi Seeds )should not exceed the quantity mentioned as it can turn the preparation bitter
Take care to choose the tomatoes ,they should be the round variety and the very ripe and pulpy ones

Thursday, 30 November 2017

Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves


   The much heard about and the much loved recipe is here once again.The methi paratha,also known as the thepla is a favourite winter breakfast food many.This is a very popular item among the Gujarati population,where the recipes vary from region to far as I understand this method is followed by the people of Surat.
I have experimented with methi parathas in many ways,but this is a method that I found best.There is  a distinct change in taste when I prepare it in this method.the flavours of the methi leaves become more pronounced in this method.This method has its own advantages ,as the dough can easily be stored for two days in the refrigerator in this method.


Tempered green chillies
Raw Jack fruit Preparation(Kathal Ki Sabzi)
Chanar dalna (Malai kofta the bengali way)- cottage cheese balls in gravy
Chutney (The red one for idlis and dosas)

Saturday, 18 November 2017

Methi Poori (Fenugreek Leaves Poori) recipe

   If I have methi leavs (fenugreek leaves )  I have enough and more options for preparing.The methi is a very healthy food too apart from being a good fibre ,it has medicinal benefits too.It is diabetic friendly.Then the flavour,the earthen aroma of the leaves when fried is something most of us love. Methi is essentially a winter veggie,though these days it can be seen year round.
Though I try avoiding deep fried food ,I make the methi poori (puffed unleavened bread)at least once  a year.

Thursday, 16 November 2017

Ilisher Patla Jhol (Hilsa in a mildly spiced gravy)

    This is one fish that the entire state of West Bengal can vouch for.The Hilsa is also a favourite among the other eastern states of Assam ,Orrissa and Tripura too.    Beside it's taste  the Hilsa is rich in Omega 3 fatty acids ,and so adds to the nutritional value.
  The Hilsa is cooked in varying ways depending on ones preferences.Some cook it wrapped in plantain leaves,while for others ,a gravy cooked with potatoes and eggplant is the favourite.A gravy cooked in mustard paste is also an all time favourite.This fish is so loved that even the roe is cooked into many delicacies.In fact people wait year long for the monsoon months to get the taste of freshly caught Hilsa.
I am sharing here a very quick to prepare gravy of this fish,which is very mildly flavoured,allowing the distinct flavour of the fish to dominate.This recipe requires very few ingredients and can be prepared in about 10 minutes.This is best enjoyed with plain steamed rice.