MATAR PANEER (Pure Veg Recipe)

Matar paneer is one of India's most popular paneer dishes. In most Indian homes, it is made during the winter when fresh peas are in season. However it can also be made with frozen peas anytime around the year. This dish you will always see in the menu card specially in Northern Indian Restaurants. It's festive season and paneer is something that is quick to make and every one loves paneer, isn't it? So, lets make this easy and tasty recipe quickly. 

Ingredients: 

1. Paneer - 250 gram (If using store bought paneer, soak in warm water for 10 minutes before using)
2. Green peas - 1/2 cup (If using frozen, soak in warm water for 10 minutes before using)
3. Oil - 1 tsp
4. Cardamom - 2
5. Black pepper - 3-4
6. Cumin seeds - 1/2 tsp
7. Ginger - 1 inch (chopped)
8. Green chillies - roughly chopped (as per your taste)
9. Tomatoes - 3 medium (roughly chopped)
10. Cashew - 10-12
11. Ghee - 1 tsp
12. Bay leaf - 1
13. Red Chilli powder - 1/2 tsp
14. Coriander powder - 1/2 tsp
15. Garam masala powder - 1/2 tsp
16. Turmeric powder - 1/4 tsp
17. Salt to taste
18. Sugar - 1/2 tsp (optional)
19. Plant yogurt / Or fresh cream - 1 tsp

Process:

1. Heat one tsp oil in a pan on medium heat. Once the oil is hot, add 2 cardamoms, pepper, cumin seeds and saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

2. Add cashew nuts, ginger and green chilli and cook for 3-4 minutes. Add tomatoes and cook for another 3 minutes by covering with a lid, until the tomatoes are really soft.

3. Remove the pan from heat and let the mixture cook down a bit, once it has cooled down a little, grind to a smooth paste and set aside.

4. Heat a tsp of ghee on the same pan and add the bay leaf and then add red chilli powder, saute for few seconds until you see a nice bright red color. Then add the prepared tomato paste back to the pan and mix well. Add all the powder masala, salt and sugar, mix well and cook the spices for a minute.

5. Whisk in 1 tsp yogurt or fresh cream (whichever you are using) stirring continuously until it mixed well, and then add water to the pan and let it come to boil. Add paneer cubes and green peas. Stir and then cover the pan. Let it simmer for 3-4 minutes on medium heat. Sprinkle some garam masala on top. Goes well with steamed rice, jeera rice or rotis. 

ALOO POSTO

Posto is the Bengali name of poppy seeds, and a part of Bengali cuisine. Aloo posto is a simple Bengali side dish made with potatoes cooked in a poppy seeds paste. The seasoning is also light with just salt and green chillies. You can however add pinch of turmeric powder if you wish to. To just say it is a simple side dish from Bengali cuisine, would be downplaying the importance of posto and especially aloo posto in a Bengali household. No Bengali kitchen is complete without posto in its spice cupboard. A saying goes like "You cannot keep away posto from Bongs".

Ingredients: 

1. Mustard oil - 2 tsp
2. Sugar - 1/4 tea spoon
3. Salt to taste
4. Potatoes - peeled and cut into cubes or fingers
5. Green chilli - 3-4 slit
6. Turmeric powder - a pinch  (optional)
7. Poppy seeds (Khuskhas or posto) - 3 tsp (soaked in 1/2 cup water)
8. Kalonji (kalo jeera) - 1/2 tea spoon

Process:

1. To make the posto paste, sieve the soaked poppy seeds into the smallest blender jar, add 2 chopped chilli (or as per your taste) and some water to help the grinding. Grind to a fine paste.

2. Heat mustard oil in a flat pan or wok. Bring it to a smoke at medium heat and then reduce the heat to low. Add kalo jeera to the hot oil When the seeds starts to sputter, add the potatoes and mix well. Cover and cook on low hear for 5 minutes.

3. Add the posto paste, turmeric powder, salt, sugar and slit green chillies. Add 1/2 cup water and mix everything well. Cover and cook for another 5-7 minutes on low heat. Occasionally stir in between to check if the water is sufficient and the potatoes are not sticking to the bottom of the pan. Cook until the potatoes are cooked through.

4. Aloo posto is basically a very thick gravy, if you want a thinner consistency add more water while cooking. Serve hot with steamed rice and dal. 

Broad Beans curry with White sesame paste

Bongs are mostly known as "Foodies" and well known for their innovative dishes, be it some experiment with fish or other non-veg recipes or be it purely veg recipes without onion garlic. In my childhood, I have seen my mom and Pishimoni doing all kinds of experiments in the kitchen with vegetables, hence today I thought of doing something new with a very boring (Boring because I dont like this vegetable - braodbeans or sheem). But I am happy with the end result of the experiment done by me. Sharing the easy and quick recipe for the same, do try this and share your feedback. 

Ingredients:

1. Broad beans or Sheem - 500 gram
2. Salt to taste
3. White sesame seeds - 2 tsp
4. Cashew nuts - 8-10 
5. Dry red chilli - 1
6. Nigella seeds or Kalonji - 1/2 tsp
7. Turmeric powder - 1/4 tea spoon
8. Mustard oil for cooking
9. Green chilli - 2 (slit)

Process:

1. To start with, cut the broad beans into halves and wash them properly. Sprinkle some turmeric powder and salt and marinate the veggies.

2. Make a paste of white sesame seeds adding the cashew nuts and a little water. 

3. Now heat oil in a frying pan and add the nigella seeds and dry red chilli, sauté for 1 min and add the broad beans. Shallow fry for 2-3 minutes in low flame. 

4. Add green chillies and cook until the broad beans soften. Add the paste and salt as per your taste and cook until the gravy thickens. Drizzle some mustard oil and give a little mix and then switch the flame off.

Serve hot with steamed rice.

CRISPY HONEY CHILLI POTATOES

Honey chilli potato is a hugely popular Chinese dish. It is very crunchy and full of flavor snack that you cannot resist. This is a favorite snack in all the age groups. Here is the three step simple yet delicious recipe. 

Ingredients:

1. Potatoes - 3 big
2. Cornflour - 3 tsp
3. Salt to taste
4. Soy sauce - 2 tsp
5. Tomato ketchup - 2 tsp
6. Chilli sauce - 1 tsp
7. Pepper - 1/2 tsp
8. Oil - for frying
9. Onion - 1 (finely chopped)
10. Ginger & Garlic (finely chopped) - 1 tsp
11. White sesame - 1 tsp
12. Honey - 1 tsp
13. Spring onions - 1 tsp (finely chopped)

Process:

1. Cut the potatoes into finger chip size and boil them adding a pinch of salt for 10 minutes. Drain water and spread them evenly in a kitchen towel, let the moisture go away. In a bowl, add 1/2 tsp cornflour and mix the potatoes. Deep fry the potatoes until they are crispy golden brown. Keep aside.
2. In a bowl, mix water and corn flour and keep aside. 
3. Heat 2 tsp oil in a frying pan on medium heat and add chopped ginger garlic to it, once the garlic is light brown and fragrant, add onions and saute for 5 minute, then add soy souch, chilli sauce, honey, tomato ketchup and mix well. Add spring onions and the corn flour mix to this sauce. Keep stirring on medium heat for one minute.
4. In a serving bowl, place the crispy fried potatoes and spread the sauce, mix well, garnish with some more white sesame and spring onions or chopped coriander leaves.