Recipe of the day: Veg-Chili-Paneer

Hello foodies! We are now enjoying the winter here in Burdwan! What about you? I really love winter so much, specially, special dishes and fresh vegetables of the season! Today I share with you one of my favorite dish, which I love to it at dinner in a wintery night! By the way, this is my own recipe; I have made this using lots of veggies with Chinese touch! Hope you like it……

 

Veg-Chili-Paneer

Ingredients:

1. Paneer (cut into square pieces):-                       250gm.
2. Carrot: -                                                            2 pieces
3. Beans (cut into 1/2 inch pieces):-                      2 pieces
4. Spring onion: -                                                   100gm.
5. Cauliflower (small):-                                          1 piece
6. Capsicum (medium):-                                          1 piece
7. Onion (cut into square pieces):-                         2 pieces
8. Tomato (cut into square pieces):-                      2 pieces      
9. Mustard/refine oil: -                                         1/4 cup                 
10. Ginger (finely chopped):-                                   1tsp
11. Garlic (finely chopped):-                                    2tsp
12. Green chili (finely chopped):-                            2 pieces
13. Soya sauce: -                                                     2tsp.
14. Sugar: -                                                             1tsp
15. Salt: -                                                                to taste

Process:

 

• Peel and chop all the vegetables into medium pieces.
• Heat oil and fry the paneer till brown.
• Add the onion and then one by one capsicums, ginger, garlic and vegetables in the same oil and mix well.  Cook for 5min.
• Now add the soya sauce, green chili, sugar and salt (if need) and mix well.  Cook for 2min.
• Add some water and paneer and let the vegetables simmer well to get cooked.
• Take it off the flame when the vegetables well cooked. Garnish with green chili.
• Serve hot with any Bread or Roti or Paratha.

* You may add more or less vegetables in it.

Tips of the day 

1. Never refrigerate tomatoes and citrus fruits. Refrigeration kills their flavors,nutrients, and textures.

2.  Pour some vinegar over defrosting meat to accelerate the thawing process as well as tenderize the meat

Question of the day

 

Q5. Where is lemonade known to have originated from??

Q6. Fill in the blanks and write the word: C_ _I_N_ _R.

Answers of the last Question.

3. Clove.

4. Cabbage.

**Please Note: Many of you didn’t follow T&C properly; please do, otherwise, you will be disqualified. Click here to know the rules: Terms and Conditions. 

Good bye now! Next post will be published on 22^nd November; till then…..take care. Have a wonderful week! Namaskar.

Recipe of the day: Mutton Curry with potato

Hey foodies! How are you? What’s your plane for the winter? It is my favorite season and I have so many planes! Yeppiii…..

I’m going to share with you a Bengali recipe today, which is perfect for the lunch or dinner in this winter! Try it and share your experiences……

Mutton Curry with potato in Indian Style

Ingredients
 

Mutton: -                                                      500gm.
Potato (medium size):-                                  2 pieces 
Onion (slice in fine pieces):-                         3 pieces 
Ginger paste: -                                             2tablespoon
Garlic paste: -                                              2tablespoon
Tomato (slice in four pieces):-                      1piece
Curd:-                                                           1/2 cup

Red Chili Powder (if you want):-                    1/2teaspoon

Kashmiri red Chili Powder: -                         1 teaspoon

Cumin Powder: -                                            1teaspoon

Coriander Powder: -                                      1teaspoon

Turmeric Powder:-                                        1/2teaspoon

Bay leaves: -                                                 2pieces

Cinnamon sticks: -                                         2pieces

Cloves: -                                                        5-6pieces

Green cardamoms: -                                      3-4pieces

Mustard / Refined Oil:-                                1Cup(150gm)

Sugar: -                                                         1 /5teaspoon

Ghee: -                                                          1teaspoon

Salt: -                                                           to taste

Process:

 

• Wash the mutton and marinate with curd, all powders, onion, ginger, garlic, ½ of 1cup oil & Salt before cooking for at least 30mins. 
• Full heat the rest of oil in a heavy bottom pan& fry the potato till brownish and set aside.
• In the same oil pour in the bay leaves and fry till it smell.
• Add marinated mutton in it and cook for 5mins.
• Add ¼ cup water, tomato and sugar in it & stir well. Cover with a lid and cook on slow heat for few minutes
• When the mutton half cooked, add potatoes and about 150ml of water (or as you want the thickness of curry) and mix well.
• Cover and let it cook for 10-15 minutes on low flame.
• Take it off the flame and add coarsely crushed cinnamon, cloves and green cardamom when the potato well cooked.
• Drizzle spoonful ghee just before serving.
• Serve hot with Rice or Polao or Roti or Paratha.

* You may use Pressure Cooker. In that case; wait for 3 whistles before add potato and 2 whistles after adding potato.Rest of the recipe remain same.

  

Tips of the day

1. Always use warm water to mutton; it will increase the taste.
2. Make a paste with honey, fresh cream of cow-milk and 1-2 drop of lemon-juice and apply to your fresh to get soft and glamorous skin in this winter.

Question of the day

Q3. The name of which spice comes from the French words meaning 'nail of the gillyflower'?

Q4. Fill in the blanks and write the word: C_ _B_ _ E.

Question 1. Ans. Tamil & Telugu. 
2. Ans. CAULIFLOWER.

**Please Note: Many of you didn’t follow T&C properly; please do, otherwise, you will be disqualified. Click here to know the rules: Terms and Conditions.

 Time to say good bye now! Next post will be published on 18^th November; till then…..take care and be happy! Namaskar.
 

Recipe of the day: Upma (a South Indian Breakfast)

 

Helloo foodies! After a long time! I was enjoying Dwali and Vai Duj. How were your days? Hope you all are enjoying! Share with me your special recipes.

Today, I’m going to share with you a South Indian breakfast recipe. It is very common but delicious recipe, in which I put some Bengali touch! Hope you like it…..

Upma (a South Indian Breakfast)

 

Ingredients

1. Semolina: -                                              1 cup
2. Vegetables (small cube pieces):-             2 cups

(Peas, carrots, potatoes, cauliflower,
Tomatoes, capsicum, etc.)

1. Mustard seeds: -                                     1/2 tsp
2. Curry Leaves: -                                        5-6 pieces
3. Cashew nut: -                                           2-3 pieces
4. Green chilies (chopped):-                         3-5 med
5. Onions (chopped):-                                   1 med
6. Refined Oil: -                                           1Cup
7. Salt: -                                                      to taste
8. Sugar: -                                                    1/4^th teaspn.
9. Lemon juice (optional):-                            2 tsp

Process:

• Dry-roast Semolina (suji) until it just begins to turn brown, and then keep aside.
• In a large saucepan/wok, heat the cooking oil.
• Add mustard seeds and curry leaves; then wait for them to sputter. Then add green chilies and chopped onions and fry until onions caramelize.
• Add vegetables, salt and 2 cups of water, and bring to boil.
• Add the roasted samolina and sugar; turn down the heat, and mix quickly to avoid lumps forming.
• The upma is done when all the water is absorbed by the samolina.
• Garnish with grated coconut, cashew-nut and lemon juice.
• Serve hot as breakfast.

 

Tips of the day

Winter is almost here! So, today some tips for this season……

1. In winter season, usually we suffer with cough and cold. A drop or two of eucalyptus oil add to water for steam inhalation gives excellent relief in common colds.
2. Many of us having dry skin problem, this problem will be more during winter. Here is the best natural recipe for dry problem. Add 50gm of papaya paste with 5tsp. of olive oil and apply for your affected dry skin. Apply this recipe twice a day for getting smooth skin naturally.

Question of the day

 

Q1. ‘Upma’ is a famous dish and knowned by many names. For example, in

Kannada, Upma is called  Uppittu or Kharabath.

Tell me the names of the langueges, where ‘Upma’ is called Upma?

Q2. Fill in the blanks and write the word: C_ _L _ _ L _ WE_.

 Question (October) 

5. Ans. In Bangladesh, they wash the Hilsha very well before cut into pieces; not after; and do not fry at all.

6.Ans. Sardines and American Shads fishes.

Well, time to say good bye! Take care and enjoy the weekend. Namaskar.