Tawa Paneer in South Indian style

 

           Tawa Paneer is a very popular dish in Dhabas and North Indian restaurants world wide. It is typically prepared on a tawa / griddle, hence the name. It is a very quick, simple and an easy recipe with few basic ingredients available in the kitchen.

            However, check out my version of Tawa Paneer in a South Indian style, complete with curry leaves and sambar powder. This yummy dish goes absolutely well as an appetizer or with Chapatti / paratha, plain biryani, pulao, jeera rice, naan or tandoori roti.

 

             This dish is a semi dry curry, where I also added capsicum and tomato along with paneer.  You can also roll it up inside a chapatti for a quick breakfast / snack or have it as a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup paneer cubed
• 2 tbsp. oil
• 1 onion, chopped
• 1tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1-2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tbsp. sambar powder
• 1 small capsicum, cubed
• 1 small tomato, cubed
• 1/2 onion, cubed
• 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Heat oil in a tawa and sauté the onion, ginger, garlic, green chilies and curry leaves till translucent.

          Add all the dry spices along with a sprinkle of some water and sauté for a minute. 

          Now add the cubed paneer and gently mix so that it is well coated.  

          Then add the tomato, capsicum and onion. Stir fry for 2 minutes till well combined.

          When done, switch off the flame and add lime juice. Garnish with coriander leaves and serve with chapatti, paratha or tandoori roti for a wholesome comfort meal.

 Heat oil in a tawa & sauté the onion, ginger, garlic, green chilies & curry leaves till translucent.

 Add all the dry spices along with a sprinkle of some water & sauté for a minute. 

        Add the cubed paneer and gently mix so that it is well coated.  

                 Add the tomato, capsicum & onion. 

                Stir fry for 2 minutes till well combined.

                 When done, switch off the flame and add lime juice.

                  Then garnish with coriander leaves. 

    Serve with chapatti, paratha or tandoori roti for a wholesome comfort meal.

Sojne Shak Bhaja (Moringa / Drumstick Leaves Stir Fry - Bong style)

 

           'Sojne Shak Bhaja' or Bengali style Moringa / Drumstick Leaves stir fry is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. It is best relished with hot steamed rice. Do give this dish a try by following an easy step by step pictorial recipe to prepare this traditional rustic fare. 

           Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation, lowers blood sugar and cholesterol. 

          This dish is prepared by sautéing together onion, garlic, green chilies and moringa leaves. For more variations, you can also add few chopped veggies like eggplants, potato, pumpkin, radish, etc. before adding in the greens. 

          To get a pungent kick out of this dish, a tsp. of raw mustard oil is drizzled over the end product. This is mostly enjoyed with hot steamed rice for a comfort lunch.

• 3 cups moringa / drumstick leaves, washed & drained well
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1 tsp. nigella seeds
• 8-10 garlic cloves, crushed
• 1 onion, chopped 
• 2 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. rice flour mixed with 1/2 tsp. roasted cumin powder and 1/4 cup water

          Chop the moringa leaves finely and keep aside. Heat 2 tbsp. mustard oil in a pan. Temper with dry red chili and nigella seeds. Sauté for a few seconds. 

          Add the garlic and stir fry for a minute. Now add the onion and sauté till light brown. 

 

          Add the chopped greens, salt, turmeric powder and green chilies. Stir fry on a medium flame till all the moisture has been absorbed.

          Then add the rice flour slurry and cook till it is well combined and everything comes together. 

           Switch off the flame and drizzle the remaining mustard oil. Serve with hot steamed rice for a great comfort meal. 

Heat 2 tbsp. mustard oil & temper with dry red chili & nigella seeds. Sauté for a few seconds. 

                   Add the garlic & stir fry for a minute. 

                Now add the onion & sauté till light brown. 

 Add the chopped greens, salt, turmeric powder & green chilies. Stir fry on a medium flame till all the moisture has been absorbed.

  Add the rice flour slurry & cook till it is well combined & everything comes together. 

        Switch off the flame and drizzle the remaining mustard oil. 

                 Serve with hot steamed rice for a great comfort meal. 

Thecha Paneer Tikka

 

          Brighten up your party tonight with this amazingly spicy THECHA PANEER TIKKA. Thecha is a traditional Maharashtrian chutney that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth, chapatti, etc. It is also called Hirvi Mirchi Thecha in the local lingo. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves with stems and peanuts. 

          Coming back to the recipe, this particular dish of paneer is marinated with the thecha chutney and pan fried till well browned on all sides. Serve as an appetizer with green chutney, any dip, mayo or tomato sauce. My personal choice is tomato sauce as both sweet and spicy goes well hand in hand. So check out the step by step pictorial recipe to prepare these yummy small bites. 

       You can substitute hot chilies with some green chili pepper if you wish, to have less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. You can refrigerate it for a couple of days to be had later. So these Thecha Paneer Tikka is to die for and is a perfect party recipe.

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/3 cup roasted peanuts
• 1/4 tsp. asafoetida
• 1/2 cup coriander leaves with stems
• 1 tsp. cumin seeds
• 1 tsp. oil
• salt to taste
• 1 tsp. lime juice 
• 300 gms. Paneer cubes

          Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves + stems, asafoetida and salt to taste. Give it a stir and switch off the flame. Allow it to cool down. 

          Add the roasted peanuts and then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          When done, drizzle some lime juice. Coat all the paneer cubes with the thecha.

          Heat oil in a pan / grill pan and fry them, few at a time, till well browned on all sides. 

          Serve hot as an appetizer with green chutney, any dip, mayonnaise or tomato sauce. 

        Heat oil & sauté garlic, green chilies & cumin seeds for 2-3 minutes.

  Add coriander leaves + stems, asafoetida & salt. Mix well & switch off the flame. 

                        Allow it to cool down. 

                        Add the roasted peanuts.

      Pound them in a mortar & pestle into a coarse consistency.

                    Drizzle some lime juice. 

                               Cut the paneer into cubes.

                   Coat all the paneer cubes with the thecha.

  Heat oil & fry them, few at a time, till well browned on all sides.

                   Fry the remaining cubes and transfer to a plate.

Serve hot as an appetizer with green chutney, any dip, mayonnaise or tomato sauce. 

Shorshe Bata diye Uchche Bhaja (Bitter Gourd cooked in mustard paste - Bong style)

 

          Check out this Bong style recipe that has an unique combination of mustard paste and bitter gourd. This is my first try and it turned out real amazing and heavenly. So if you are a fan of bitter gourd, then this is a must try recipe. The addition of a paste made of mustard seeds, garlic and green chilies takes this dish to the next level. Garnish with coriander leaves and enjoy it with hot steamed rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it. 

          Any bitter preparation made of bitter gourd or neem leaves is a delicacy on a Bengali platter and is quite popular among most Bengalis. It is had at the beginning of any meal as it is considered to cleanse the system. At times, bitter gourd is just fried on its own or along with potatoes or pumpkin depending on individual choice and availability. 

• 2 medium size bitter gourd, cut lengthwise, washed & drained
• 2 tbsp. mustard seeds, soaked for 15 minutes
• 4-5 garlic cloves
• 2-3 green chilies
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 1/2 tsp. radhuni (celery seeds)
• 1 onion, sliced
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1-2 tbsp. coriander leaves, chopped

 

          Grind the mustard seeds, garlic and green chilies with a pinch of salt into a smooth paste. Keep aside. 

          Marinate the bitter gourd with some salt and turmeric powder for 10-15 minutes. Then wash well and drain. 

          Heat 1 tbsp. oil and sauté the bitter gourd till light brown. Keep aside.

          Heat remaining oil and temper with nigella seeds and celery seeds. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Then add the fried bitter gourd, salt to taste, mustard paste and red chili powder. Sauté for 2 minutes and switch off the flame.

          Garnish with coriander leaves and serve with hot steamed rice. You may also try it with chapatti. 

Murgir Jhol (Bengali Chicken Curry)

 

             Murgir Jhol is just as delicious as the classic Mangshor Jhol (Mutton Curry). It is so comforting to relish it along with some luchi (poori) for a nice weekend breakfast or with steamed rice for a perfect weekend lunch with your loved ones. You just don't need anything else to satiate your hunger and to give you full satisfaction. Murgir Jhol is a great party recipe that can be prepared during special occasions. You can also serve with pulao or any other Indian bread. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

Marination - 

• 600 gms. chicken with bones
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. mustard oil

Other Ingredients -

• 3 tbsp. mustard oil
• 1-2 potatoes, cubed
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1-2 onion, sliced
• 1 tomato, chopped
• 1 cup water
• 1 tsp. garam masala powder
• 1 tsp. ghee
• coriander leaves, chopped

          Marinate the chicken with all the mentioned ingredients for 2-3 hours.

          Heat oil in a pan and fry the potatoes till light brown. keep aside.

         Temper the same oil with cumin seeds, bay leaves, cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the onion and sauté till light brown. Add the tomatoes and cook till it is mashed.

         Add the marinated chicken and sauté till dry. Add 1 cup water and the fried potatoes.

        Mix well and cook, covered, till the chicken is tender and the gravy thickens to the right consistency.

         Add the garam masala powder and ghee. Simmer for a minute and switch off the flame.

         Garnish with coriander leaves and serve with steamed rice, pulao, plain biryani, puri or paratha for a comforting weekend meal with your loved ones. 

      Marinate the chicken with all the mentioned ingredients for 2-3 hours.

               Heat oil & fry the potatoes till light brown. keep aside.

   Temper the same oil with cumin seeds, bay leaves, cinnamon, cloves &

   cardamoms. Sauté for a few seconds.

                      Now add the onion & sauté till light brown. 

                          Add the tomatoes & cook till it is mashed.

                   Add the marinated chicken & sauté till dry. 

Add 1 cup water and the fried potatoes. Mix well & cook, covered, till 

the chicken is tender & the gravy thickens to the right consistency.

Add the garam masala powder & ghee. Simmer for a minute & switch off the flame.

 

Garnish with coriander leaves and serve with steamed rice, pulao, plain biryani, puri or paratha for a comforting weekend meal with your loved ones.