Murgh Shahjahani/ Chicken Shahjahani

Murgh Shahjahani...the name itself sounds so royal and transports you to the Shahi Mughal Era, it's history, art, culture, architecture and the rich culinary legacy they bequeathed to us. According to food historian  Salma Husain, there's more to Mughlai cuisine than the greasy mashup of masala and oil. She says in her recent book which is on Mughal emperors and their food habits that there was a subtelty to the cuisine which is missing in this age' s Mughal fare. Mughal cooking was a riot of colours and fragrances and her book gives an insight to how Mughal cooking evolved from Central Asian blandness to Indian richness. 

This delightful creamy Chicken dish is cooked with aromatic spices,cashew nut  paste ,yogurt and cream which give a nice smoothness to the rich gravy.Shahjahani is a method of cooking where the ingredients are simmered for a long time.This is a famous dish in Agra and every gourmet hotel and  every roadside stall in the gullies near the Taj Mahal offer this speciality and it's a hit.

The internet is full of Shahjahani Murgh recipes and every recipe is different from the other but cashewnuts and yogurt are a common ingredient in every recipe. Thankfully I have stuck to one of my favourite recipe book "Chicken Delight " compiled by the MasterChefs of India and this book has been a saviour since the year I got married. I have churned out succulent chicken tikkas to creamy curries for my guests from this book and the masterchefs have never let me down.

Though the recipe doesn't ask for marination,I personally prefer to marinate the raw chicken with masalas as marinating infuses the flavours and keeps the chicken moist while cooking.

Ingredients

1 kg Chicken,curry cut
5 tbsp Refine oil
2 Bayleaves/ Tej patta
3 (1cm) pcs Cinnamon/ Dalchini
8 Green Cardamoms / Choti Elaichi
2/3 Tsp Caraway Seeds/ ShahJeera
8 Cloves/ laung
1 C onion ,chopped
1 tsp Turmeric Powder
1 tsp Chilli powder
5 tsp Ginger paste
5 tsp Garlic paste
1/2 C Cashewnut Paste/ Kaju paste
 3/4 C Yoghurt ,whisked
1 C Hot Water
Salt to taste
2 1/2 tbsp Cream
3 Eggs ,boiled and quartered
1 1/2 tsp Black Cardamom/ Badi Elaichi Pwdr
A small bunch fresh coriander,chopped


Method

• Marinate the chicken with little turmeric,salt and chilli powder for half an hour.
• Heat the oil in a thick bottomed pan over medium heat.
• Add the Bayleaves,cinnamon sticks,green cardamoms,caraway seeds and cloves,sauté until the spices begin to crackle.
• Add the chopped onions,turmeric and chilli powder,sauté for a minute.
• Add the ginger garlic pastes,fry for 3-4 minutes till the raw smell goes away.
• Now mix in the Cashewnut paste and sauté for  a minute.
• Add the marinated chicken pieces and cook for 10-15 minutes on medium heat.
• Pour in the whisked yoghurt with the hot water and salt( make sure you put only to cater for the masala as the chicken has already been marinated with the salt),cover and simmer for 10 -15 minutes
•  more over low flame.
• Finally when the chicken is cooked add the cream and black cardamom powder and mix.
• Serve garnished with the eggs and chopped coriander.

Cauliflower masala curry/Phula Kobi aloo Tarkari

Some things remain fresh in our memories forever,specially the sight and smell of fragrant ,spicy desi curries ...a trip down memory lane.A wave of nostalgia swept over me as I scurried around the house doing everyday errands while the aroma of cauliflower potato curry on the stove, simmering away to glory wafted in the house.

Nostalgia is such a cozy feeling, so I try to revisit my food memories by cooking my Aai' s( maternal grandmother) signature dishes.None of my curries are as good as hers,I lack the patience with which she kept on sautéing the masala till the raw smell would go away and the masala would look a beautiful dark red colour .The love and fondness with which she cooked each and every dish made it more tasty and appealing.Miss her presence around me and this is how I ward off the empty feeling..by cooking dishes in her style..those smells take me back to her kitchen where I would keep on jabbering to her non stop as she whipped up fragrant ,mouthwatering array of dishes.

Food is an indispensable part of our Odiya culture.Odiyas are fond of eating and can spend the whole day in the kitchen cooking .And my Aai was one of those who would be in the kitchen whole day dishing out authentic ,delectable creations with her love and warmth.

This Phula Kobi Aloo Jhola is her style and recipe though she always used masalas fresh ,roasted and grounded that moment and that made her curries more aromatic in comparison to our off the
shelves masalas.Could not learn her garam masala recipe when she was with us ...so my curries do lack her signature touch.

In this curry the cauliflower and potato is pan fried  in mustard oil till half cooked and then added to the cooked masalas.In this curry hot water is added for the gravy.The other alternative which is called a Phula Kobi Aloo Kasaa is cooked without the addition of water and cook the veggies with the masalas and they are a great combo with Puris and Parathas.

You require
01 medium sized Cauliflower ,cut into medium florets
02 medium sized Potatoes,cubed according to the size of the florets
02 onions,grated or pureed or chopped fine
1 tbsp ginger garlic paste
02 tomatoes,chopped
02 green chillies,chopped or slit
3-4 green cardamoms
2 inch cinnamon
3-4 cloves
1-2 bay leaves
01 tsp cumin seeds
1/2 tsp turmeric powder
2-3 tbsp mustard oil
1 tsp Garam Masala powder
1/2 tsp cinnamon powder
1/2 tsp Sugar
1 C hot water
Coriander leaves to garnish
Salt to taste

Method

• Heat 2 tbsp oil in a wok till smoking point ,then add the cauliflower florets and cubed potatoes,pan fry till little brown spots appear on them and they are half cooked and keep aside.
• In the same wok heat the mustard oil the same way,add sugar,add cumin seeds ,bay leaves and the spices or khada garam masalas,add the onion when the spices start spluttering.
• Add the ginger garlic paste and the chillies when the onions are light brown and keep on frying till the raw smell goes off ,add the turmeric powder and the tomatoes and sauté till the masala starts leaving the sides.
• Now add the half cooked veggies and cook for 5 more minutes,stirring in between.
• Add the hot water and salt and cover the curry and let it simmer in medium flame for 7-10 minutes.
• Check the veggies ,if it's cooked to satisfaction then sprinkle the garam masala and cinnamon powder,give one good boil and switch off the flame.
• Garnish with coriander leaves and enjoy with hot steaming rice and dal.

Methi Paneer Malai/Cottage cheese in fenugreek and cream curry

Paneer or cottage Cheese is a staple Indian food that Indian households cannot do without in their meals, a substitute for meat for the die hard vegetarians.Its our favourite Indian Cheese made by curdling fresh  milk in vinegar,lemon juice ,curd or any other food acids.

And in East India paneer is the ubiquitous Chenna ,all sweet dishes in Odisha,Bengal and Assam are made from Paneer.Chenna is a crumbly and moist form of Paneer.Its an ultimate favourite in North India and made with butter or spinach,or peas or stuffed in parathas ,infact innumerable spicy,delicious varieties of paneer dishes.

And cheers to our own desi cheese, it's a hot favourite of my kids. Infact I feel they should wear a " I love Paneer" badge on them.They love Paneer in any form whether it's a paratha or a sandwich stuffing or a curry or a pulao or the easy peasy Paneer Bhurjee .

My today's post Methi Paneer Malai is actually adapted from the recipe Methi mutter malai,chunks of Paneer in a creamy fenugreek based Curry .Compliments well with Rotis,Parathas or Naan.Yummy is the word you would utter after a spoonful of this rich tasty combo.The garnish of fresh cream makes
it tempting and gives a nice touch of subtelty to this delicious paneer dish.

You require

For the Masala paste
2 medium sized onions ,chopped
1 tbsp ginger garlic paste/ ginger and garlic chopped according to 1 tbsp paste
1 big tomato,chopped
2 tbsp chopped cashews,soaked in water
1 green chilli,chopped
1/2 tsp cumin
1 tbsp oil

For the gravy
250 gms Paneer,diced according to the size you want
2 C fresh Fenugreek/ Methi leaves
1 tsp coriander powder
1 tsp garam Masala powder
1/2 tsp turmeric
1 tsp red chilli powder/1/2 tsp if you want less spicy.
1/4 C cream,whisked
1/2 tsp sugar
1 tsp dry fenugreek leaves for garnish
1 C hot water
2 tbsp oil
Salt to taste

Method

• Wash the fenugreek leaves,chop it and add 1/2 tsp  salt,keep it aside for 15 mins and then squeeze out the water.This helps in removing the bitterness from the leaves.
• Take 1 tbsp oil in a pan,add cumin seeds and when it splutters add the chopped onion,fry till transparent.
• Add the ginger garlic and green chillies,chopped or paste,fry till the raw smell goes away.
• Now add the chopped tomato and sauté till the masala starts leaving the sides of the pan.
• Remove from fire and let it cool a little,once warm grind the masala in a mixer with the soaked and drained cashews and a little water added to it.
• In the same pan take 2 tbsp oil and once heated add the chopped and squeezed fenugreek leaves and fry on a low medium flame till they lessen in quantity.
• Add the ground masala paste,the coriander,turmeric and chilli powder to it and sauté till For 6-7 minutes and oil starts releasing.
• Add the hot water,give a nice boil to the methi gravy and let it simmer for 1-2 minutes.
• Now add the whisked cream,paneer,garam masala and the sugar,mix well and switch of the flame.Garnish with dried fenugreek leaves.
• Serve hot with Rotis or Naan and enjoy the rich flavourful curry.

Mung sprouts Poha/ Flattened rice with green gram sprouts

It's a constant challenge for me to churn out a different, tasty,nutritious and well presented breakfast option without repeating every single day for my kids.Kids get bored of food so fast.And breakfast being the important meal of the day is needed for health and mental well being both for adults and children.

During one of those mornings when I hadn't decided what to make for the kids' lunchbox the previous night,these sprouted green mung came to my rescue.As I opened the fridge in the morning groggy eyed after a late night ,these bright green sprouts peeped from the shelves invitingly giving me an instant idea to use them in a nutritious combination with beaten rice or Poha.The Eureka moment worked and the combo was a hit with the kids,the lunch boxes came back polished clean.

Green gram sprouts are always readily found in my pantry as I use them in salad,Upma,poha,pulaos etc.The humble sprouted mung beans are nutritional powerhouses And are a favourite because of their ease and taste.Low calorie and high in vitamin C these can be used in burger patties,for making stews or a easy one pot casserole with mixed veggies.

I am sending this healthy and delicious breakfast to Sadhna 's event My Legume Love Affair and Srivalli's event Come, Join us for breakfast.

You Require  ( 2 Servings)
1C Poha or flattened Rice
1/2 C Sprouted Green Gram or Mung
1/4 C Peanuts
1/2 fresh lime
1 medium Onion , chopped
1 green chilli,chopped
5-6 curry leaves
1/2 tsp mustard seeds
1 -2 tbsp refined oil
1/2 tsp turmeric powder
Salt to taste
1 tbsp fresh coriander ,chopped( optional)

Method

• Wash the flattened Rice in a big strainer making sure not to wash it too much as the rice tends to break and let the water drain out.Add salt and lime juice to it and keep aside.
• Steam the sprouts in a microwave for 2 mins .
• In a pan or wok heat the oil,add the peanuts and fry them till done,when they start crackling  add mustard seeds and curry leaves and let them splutter.
• Add the chopped onions and chillies and fry till transparent, now add the sprouts and turmeric and sauté for a minute.
• Lastly add the poha or flattened rice on low flame and mix till the turmeric gets incorporated properly and the poha looks yellow uniformly.
• Add the coriander and cover it and switch off the flame.
• Uncover after 2 minutes and serve.
• Enjoy with a cup of ginger tea.

Some Diwali shots of my traditional home

Diwali ,a colourful and happy celebration , that time of the year when you decorate and prepare your house for the traditional festivities .Fire crackers,lighting of clay lamps,decorative candles,the wonderful aroma of the sweets and savouries ,rangolis are a few things that depicts this Festival of Lights.The candles and diyas illuminating every corner of the house is a spectacular sight and a pleasure to the eyes.Sharing with you all a few Diwali shots of our traditional home and my Diwali table.

Katori chaat,Kesariya kheer and motichur parfait,Labanga latika,eggless Gulkand cupcakes with a pan liqueur frosting and a Chocolate mousse gulabjamun tart

My diwali delicacies

Labanga Latika / Lavang Latika

Diwali is just round the corner and what better day to do a recipe collaboration with two of my blogger friends, Parinaaz Marolia who mostly blogs about Parsi delicacies in her blog A dollop of that.Today her post is on chocolates with honey pistachio and the boozy brandy fillings...a festive favourite of many.

And with Shweta Biswal of Oriya rasoi who's not only from Odisha but also my place type too,that makes her all the more special.She blogs about authentic Odiya food and her post Chuda ghassa parfait is a traditional dish presented in a contemporary style.

I am making some food memories in my kitchen today.And I want to preserve these memories I have from my childhood with my parents and sister and my near and dear ones ,the cooking memories that I am part of with my husband and children and the ones we create daily.The best way to preserve them is to document those memories in my blog and share with you all.

This sweetmeat Lavang Latika has beautiful childhood memories of marriages in my family.Odiyas    have a custom of sending sweets with the bride during Bidai for her in laws ,their relatives and neighbours .People actually wait for the" Bahu Bhaara", the term used for the loads of sweets which come with the bride when she comes to the grooms place post wedding.Every wedding memory of my child hood had labangalatika as one of the sweets in the Bhaara and down the years this gorgeous  sweetmeat had become my favourite.

When it was my turn to get married ,I made sure the Labangalatika tin was safe and secure in the crowd of relatives and my mother in law was sweet enough to keep the huge tin in my room so that I could gorge on them whenever I wanted and none of the relatives actually got to taste a single piece.And till date the hubby dear and in laws have a good laugh about it.

All those years have passed but the love for the labangalatika s hasn't lessened an ounce ..our love
affair is still going strong and I don't hesitate to make them in my home whenever the occasion arises
and on this festive occasion of Deepawali ,my kitchen is smelling of the heavenly khoya and the subtle flavour of the frying of those beauties.

These sweets are small parcels stuffed with a sweet filling of khoya and coconut ,sealed with a clove,  deep fried and dunked in sugar syrup.The name is derived from the word Lavang or clove.Its famous in the neighbouring states of Bengal and Assam too.

The traditional Odiya recipe has coconut in the stuffing but I omitted as my children are not fond of coconut.The latikas are crisp from outside and soft inside.There are a few things to be kept in mind before preparing them .They have to be fried in medium heat as they will brown faster on the outside and will not cook from inside.They have to be dunked in sugar syrup for a min or two,more than that will make them soft.

You Require

For the Latika

2C maida or all purpose flour
4 tbsp melted ghee or clarified butter
Water to bind the dough
Oil to deep fry
18-20 lavang or cloves

For the stuffing

1C khoya
1/2 C desiccated coconut
1 tbsp Ghee
1/3 C powdered sugar or according to taste
1 tsp cardamom powder
1/4 C chopped dry fruits ( optional)

For the sugar syrup

1 1/2 C sugar
1 C water
1/2 tsp cardamom or elaichi powder
5-6 cloves

how to roll out and form the latikas

Method

• Add the maida and the melted ghee in a bowl,mix with fingertips till they resemble breadcrumbs. Add the required amount of water and knead into a stiff dough,cover with a wet cloth and keep it aside for half an hour.
• Meanwhile take ghee in a pan and fry the khoya in low heat,keep stirring till they start 
• gathering from the sides and look a little dry.Keep stirring constantly  the khoya has a tendency to scorch the bottom of the pan.
• Switch off the flame and wait for the khoya to cool.
• After its a little cool ,add desiccated coconut,powdered sugar,cardamom powder and the dry fruits, mix properly. Alternately, If you are using fresh grated coconut then you can add all the stuffing together in the pan and stir over low heat  till it looks like a smooth dough.
• For the sugar syrup add all ingredients and boil on high flame till it reaches one thread consistency.
• For rolling out the latikas,Divide the dough into equal sized balls.
• Roll each ball into a thin chapati ,the size of a puri.
• Put some stuffing in the centre and fold it from both the sides,overlapping each other,now fold both the open ends overlapping each other as shown in the pic and seal with a lavang or clove.
• Now deep fry the latikas in a wok in medium heat,cook till light golden brown on both the sides.
• Drain the latikas and dunk them in the prepared sugar syrup for a min or two.
• Drain the sugar syrup and enjoy them hot or cold,when hot they are soft and once cold they have a nice,sugary,crunchy crust on them.

Enjoy!!

And please take a peep in my friends blogs...
Parinaaz's Special assorted chocolates

and
Shweta's
Chuda ghassa parfait

Fried Eggplant roundels/Baigana Bhajaa

With the festival season in full swing all Indian kitchens are busy churning out new delicacies every day.Odiya delicacies dominate my kitchen on festivals and holidays.With sweets and delectable desserts in abundance everywhere the craving for simple, comfort food rises.

Last week during the Durga Puja I was into lot of traditional cooking and had made these golden fried eggplant slices with some Mung Dal Khichdi.These eggplant fry is called Baigana Bhaja in Odisha.The eggplant is cut into half inch roundels ,marinated in turmeric,salt and chilli powder and deep fried or shallow fried in mustard oil .

Bhaja in Odiya means fry and it's an integral part of a traditional Oriya meal.Its an accompaniment with rice,dal and curries.Have seen cooks deep frying the roundels in marriages and functions but I prefer to shallow fry in a wok with 2-3 tbsp of Mustard oil which imparts a unique flavour to the dishes.

You Require
2 round variety eggplants / brinjals
2 tsp turmeric
1 tsp chilli powder
1 tsp salt or according to taste
3-4 tbsp mustard oil for shallow frying

Method

• Wash and wipe dry the eggplants ,cut into 1/2 inch thick roundels.
• Marinate with the turmeric,chilli powder and salt.
• Smear it uniformly on the slices and keep it marinated for 15 mins.
• Heat the mustard oil in a wok till smoke emanates from it .
• Lessen the heat and fry the marinated slices in batches of 2 or 3 in a medium flame.
• Cook both the sides till nice and brown.
• Serve with a proper Oriya meal or with just plain ghee smeared Khichdi .

Divinely nostalgic!

Nolen Gur er Paayesh...Rice pudding with date palm jaggery

My better half with his Bengali roots is a true Bong at heart...thank god for the similarities in both the cultures and a truckload of Fatafati bong friends from whom I adopted their ways,I survived our marriage.To satiate our Bong Babu Moshai's hunger and as an offering to Maa Durga on the auspicious day of Dusshera I cooked this delicious Paayesh/ Kheer.For him it was a trip down memory Lane.

Nolen Gur basically means Notun Gur or New Gur and the Gur mentioned here is not the usual cane jaggery but date palm Jaggery which has a distinct flavour and aroma.This jaggery is typical of Bengal and Bangladesh and is available during the winter months.The sap of the date palm tree is collected and cooked on fire to make this Gur.

My stock of Khejur ( Date Palm) Gur comes from my Ma in law from Bengal.This time she sent me the Gur in Liquid form,Nolen Gur as well as the solidified version, Patali Gur.I am hanging on to the stock like prized possession till my next stock lands up.

Few important things to be kept in mind before we start cooking the kheer or Paayesh.The Paayesh is cooked on low heat and needs to be stirred continuously at regular intervals as it has a tendency to scald the bottom and however little burnt it is the taste and the look gets spoilt.Secondly the Gur has to be added to the Paayesh only after it is taken off the heat and just stirred into it till it incorporates with the Paayesh....otherwise the  Gur curdles.Lastly the amount of Gur you add is according to the taste of each individual .I add few tbsps of sugar and the Gur,some use more sugar and less Gur and some use only Gur.

You Require
1 l full fat milk
1/3 C Gobindobhog Rice or the Tukda Basmati Rice,washed and drained
2-3 tbsp of Sugar
2 bay leaves or 1/2 tsp of Cardamom powder
Khejur Gur,according to your taste( I used 1/2 C of Nolen Gur)
2 tbsp chopped cashews and small raisins sautéed in 1 tsp of Pure Ghee

• Method
• Heat the milk and bay leaves( if you are adding) in a heavy bottomed pan till it boils.
• Add the washed rice to the milk and let it cook..keep stirring in between to avoid the kheer burning as it thickens.Add the cardamom powder now if you are not adding bay leaves.
• Keep checking for the rice to get cooked.
• After the rice is cooked add the sugar and let it boil stirring continuously in low heat.
• When the Paayesh has thickened enough for the consistency you require take it off the heat.
• After few mins add the Nolen Gur and stir to incorporate properly.By this time your house will be smelling divine.
• Add the cashews and raisins sautéed in a little ghee to the Paayesh.
• Serve it warm or cold according to choice.

Anjeer and Gulkand stuffed Malai Ladoo

  Fun,frolic and food and that is what Durga Puja is all about in Odisha and the eastern part of the country.Born and brought up as an Odiya and marrying an Odiya settled in Bengal the  puja festivities and food is an integral part of our lives.

  But away from home,your native land makes you crave for the festive vibrant air, the colours, the food fiesta, the laughter and adda sessions with friends and cousins, the never ending pandal hopping, the chanting of the mantras and the beat of the drums from the pandals.How much I yearn for those autumn skies filled with the smell of an eclectic mix of camphor and smoke from the pandals and the Shiuli ( Night jasmine) flower.

  A overwhelming rush of memories and associations....and here in Goa am trying to create a home away from home for my children so that they also value our traditions,customs and culture.Trying to recreate the festive air at home by preparing some nostalgia filled Puja special dishes .The glitz and charm of Durga Puja still holds strong ..miles away from home.

The Malai Ladoo is an absolutely easy, quick and extremely tasty sweet recipe.I have tweaked it with some gulkand and anjeer(figs) stuffing which gave a nice rosy crunch in the middle and took the recipe to a different level.The main ingredient is Chenna or Paneer or Cottage Cheese.

You require (for 15-16 medium sized laddoos)
2 C Chenna / Paneer
1 C Condensed Milk
1 tbsp corn flour
1/2 tsp elaichi powder/ cardamom powder
2 tbsp ground Sugar ( If you like it Sweet)(optional)
5-6 Dry figs chopped
2 tbsp Gulkand
5-6 Almonds toasted and slivered
Few strands of saffron dipped in warm milk

Method

• Mash the Chenna Or paneer with hand  or alternately whisk it in a mixer.
• Add the Chenna,condensed milk,and cornflour in a wok or pan in low heat and stir.Keep stirring till it dries up and thickens,approximately for 10 mins.Keep on stirring continuously as the mixture is prone to get burnt.
• Switch off the flame and add the cardamom powder and leave it to cool.
• Prepare the stuffing by mixing the gulkand and chopped anjeer or figs.
• Shape the laddoos when the mixture is cool enough to handle.( do not let it cool too much as the mixture thickens )
• Scoop out a tbsp of the paneer mix and shape it into a ball ,make a dent in the middle for the stuffing with your thumb and fill 1/2 a tsp of the stuffing and shape it back into a ball covering the stuffing uniformly.
• Garnish with saffron strands or slivered ,toasted almonds.

A very Happy Durga Puja to you all!

Sunday style Chicken Curry...a taste of the Past!

Food and nostalgia go hand in hand together.Just the smell wafting from the kitchen is transporting me to those childhood Sundays when my Bappa ( father) would religiously leave the house early in the morning with a bag to the fresh produce market to grab the best,fleshy,tender chicken and to avoid the long queue at the butchers.In his opinion the more the crowd at the butchers the less wasthe chance to get good quality meat.

With the Mahabharata blaring in the TV set in the drawing room my mom would marinate it with curd and spices, to be cooked in an hour. It's funny how nostalgia clouds the mind.The mere sight of the spicy, colourful,bubbling chicken curry on the stove is all that's needed to recall positive, childhood associations you would rather hold on to.Every Odiya household had a chicken or mutton curry sizzling in their pots on Sundays for their larger than life Sunday lunch....infact I call it Sunday style Chicken Curry.

The nostalgia inducing chicken curry or Kukuda Jhola in Odiya is a rich, spicy gravy with big chunks of potatoes and curry cut chicken.It tastes best when pre marinated and the authentic taste comes from the mustard oil used for preparation.Back in our household in Odisha our house help grinds the spices and masalas on a heavy grinding stone called Sila Bata or Sila Pua.I have always felt that 

traditional ways of preparation of recipes imparts much better flavours and taste to the dishes.This 

Jhola goes very well with steamed rice and an Indian salad of cucumber, tomato, onion rings sprinkled with rock salt, pepper and lemon juice.What beautiful, chicken filled, delicious memories!!

You require
1kg Curry cut Chicken
02  Potatoes,cut in big cubes
03 big Onions ,grated or ground
02 tomatoes,chopped
2 tbsp ginger garlic paste
1 tsp cumin seeds or jeera
2 slit green chillies or according to your taste
1 tsp each cumin,coriander and garam masala powder
2 tbsp chopped coriander
2 tbsp mustard oil
3-4 green cardamom or choti elaichi
1 inch pc cinnamon stick or dalchini
3-4 cloves  or laung
2 bay leaves or tej patta
1 1/2 C hot water
For the marinade
3/4 C curd
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp mustard oil
Salt to taste

 Method

• Marinate the chicken with the marinade for at least 1-2 hours before cooking.
• Heat the mustard oil in a wok till smoking point and lessen the flame.
• Fry the potatoes in the oil till light brown and keep it aside.
• Fry the cumin seeds and the whole garam masalas in the remaining oil till it splutters,add the sugar and let it brown.This gives a nice caramelised colour to the curry.
• Add the grated onion,fry till transparent.
• Add the ginger garlic paste and fry till the raw smell goes away.
• Now add the chopped tomatoes and cook till the oil separates or till the masala attains a nice dark brown colour.
• Add the marinated chicken to the masala and cook on medium heat for 3-4 mins and then add the potatoes and fry for 1-2 mins more.
• Sprinkle the coriander and cumin powder and mix thoroughly.
• Add the hot water to the chicken and potato and cover the wok and cook for 5-7 mins more.
• Lastly sprinkle the garam masala and give one nice boil to the curry.
• Turn off the flame and garnish with chopped coriander.
• Serve with steamed rice and enjoy.

Guchhi Dum Biryani(healthy version)

The other day it was already more than 12 in the afternoon when I entered the house after my normal weekly market trips.I had an hour in hand to make a filling ,sumptuous lunch for the foodies in my life.The first question thrown to me when they enter the house is "aaj khane mein kya bana hai?"...so much for taking me for granted!Sometimes I also sweetly reply(if I am in a grrrr kind of a mood)Lauki and Karela...Love the look on their faces :)

I rummaged the fridge  to scoop out something of the previous day but then I was in for utter dissapointment.The packet of mushrooms peeped out from my shopping bags  and before I could put it on the kitchen counter the Sanjeev kapoor's Khana khazana"Accompaniments "drew my attention which was lying on the microwave.And lo and behold! the combo did wonders....I rustled up a delicious Mushroom Biryani within an hour with a Aloo ka raita.The saffron and kewra with the whole garam masalas and the aroma of the Basmati wafted through the whole house when my hubby dear entered for lunch.Seeing the pleased look on his face I knew what was coming and before he could open his mouth I silenced him By saying "Aaj khane mein Karela bana hai"!!!

This is a healthy version of Mushroom Biryani and is made with only 2tsps of oil.I gave the name Guchhi to it as it sounded very Nawabi and a little different.Mushrooms are called Guchhi or Khumbi in Hindi.The Biryani turned out to be amazingly tasty and was relished by all of us.

You Need

Fresh button Mushrooms-15 to 20 medium sized,cut into quarters

Basmati rice   -1 1/2 cups,washed and  soaked for 1/2 an hour

Onions-2 medium sized,sliced long and fine

Ginger-1" pc

Garlic-5 cloves

Fresh corinder leaves-1/4 medium bunch,chopped

Fresh mint leaves      -1/4 medium bunch,chopped

Tomatoes  - 2medium sized,pureed

Skimmed milk yoghurt -1/2 cup,whisked

Saffron-5-6 strands,soaked in 1/4 cup warm skimmed milk

Bay leaf -1

Cloves-4

Green cardamoms-2

Black cardamoms-2

Cinnamon- 1"stick

Mace - 1blade

Oil-2tsp

Red chilli pwdr-2tsp

Coriander pwdr-1 tbsp

Crushed Peppercorns-1/2 tbsp

Cumin pwdr-1/2 tsp

Turmeric pwdr-1/2 tsp

Garam masala pwdr-1/2 tsp

Kewra water(optional)-4-5 drops

Salt to taste

Method

1. Peel, wash and grind ginger and garlic into a fine paste.
2. Boil 4 cups of water in avessel,add bay leaves,cloves the cardamoms, cinnamon, mace and 1 tsp of salt.When the water starts boiling,add rice.
3. Cook for 8-10 mins ,stirring frequently or till rice is 3/4th done.Drain in a colander.
4. Heat oil in anon stick pan,add onions,stir fry on high heat till onions turn translucent.Add ginger garlic paste and cook briefly.
5. Add chilli pwdr, coriander pwdr, crushed peppercorns, cumin pwdr and turmeric pwdr.Stir fry a little and add pureed tomatoes.
6. Continue cooking over high heat till masala is fairly thick.Add yogurt, garam masala pwdr and half the quantity of chopped coriander and mint leaves.Stir well and cook for 2 mins more.
7. Add mushrooms and salt to taste and stir fry on high heat for 2 mins and remove from heat.
8. Arrange the cooked rice and mushroom masala in alternate layers in a biryani handi or an oven proof dish, sprinkling the chopped coriander and mint leaves ,the kewra water and the milk with saffron.Ensure that the topmost layer is of rice .
9. Cover the assembled Biryani with a tight lid and seal the edges with a kneaded Atta (wheat flour) dough.
10. Keep the dish on a tawa or iron griddle and cook on low heat for 10 - 15 mins.Alternatively cook in a pre heated oven at 160 deg C for 10- 15 mins.
11. Break open the seal and serve Biryani immediately with a raita of your choice.

Enjoy!!

Entries for RCI Bengal

West Bengal is one of the Eastern states of India, the land of Ramakrishna Paramahansa,Swami Vivekananda, Rabindranath Tagore,Amartya Sen...the list is endless, a state rich in cultural heritage, state teeming with people who are literary intellectuals, sports lovers, a place where India's quest for freedom began, a place which gave birth to number of modern movements in literature, painting, theatre, cinema, politics.

I always had this strange fascination for speaking bangla whenI was a kid as I found the language too sweet:)As I grew up I had lots of bengali friends and I made sure I talked to them in Bangla.Lady luck endowed her choicest blessings on me when I got married to Biplab, though he belonged to an oriya family but were settled in Bengal since generations.My joy knew no bounds when I found out that the whole household not only spoke bangla at home but the style of living, cooking,customs and traditions was a lot like bengalis.Since then it has been a beautiful experience learning and getting accustomed to bangla ranna and traditions....my dream come true:)

West bengal not only shares borders with Orissa but has cultural ,linguistic and culinary similarities too.The culinary similarities are the ingredients , the style of cooking , the same recipes with a little twist here and there.The common ingredients in cooking being Sorshe tel( mustard oil),paanch phoron( five spice mix),Poshto baata(poppyseed paste),Sorshe baata(mustard paste),extensive use of fish and prawns with different kinds of veggies and the different kinds of drool worthy sweet dishes which are unique to only these two states.My mom inlaw is an amazing cook and the credit goes to her in teaching me a few of the bengali dishes.

My entries for RCI Bengal hosted By Sandeepa of Bong Mom's Cook Book are Rui aloo phulkopi(carp fish cooked with cauliflower potao and peas),Moog Dal(split green gram cooked and tempered with cumin,bayleaf and red chillies) and Nikhuti Payesh(Cottage cheese Oblongs deep fried and served dipped in flavoured condensed milk.

).
Rui aloo phulkopi:
5-6 pcs of Carpor rui mach (normally red snapper or bhetki is used for this curry)
2 potatoes diced
1/4 cup green peas
1 small cauliflower cut into medium florets
1 large onion..ground to a paste
1 tomato diced or pureed
1 tsp ginger paste
1 tsp whole garam masala( 2 green cardamoms,2 -3 cloves,1"stick cinnamon)2-3 Bay leaves
1 tsp coriander pwdr,1 tsp garam masala,1/2 tsp cumin pwdr,1 tsp turmeric,1 tsp chilli pwdr
salt to aste
1/2 tsp sugar
3 tbsp mustard oil
1/2 lemon
1 tbsp chopped coriander
1 green chilli
Method:
1.Marinate the fish with turmeric(1/2 tsp),salt ,chilli pwdr( apinch) and lemon juice for 15- 20 mins.Shallow fry with 2 tbsp mustard oil till light brown.
2.Fry cauliflower and potatoes till half cooked,keep aside.
3.In the same pan add the rest of the oil add the sugar, caramelise on low heat, add the bay leaves and whole garam masala .
4. Add the onion and ginger paste ,fry till slightly brown.
5.Add all the masalas or spices except garam masala with little water and add with the tomatoes to the frying paste.Fry until the oil seperates from the masala.
6.Add the fried cauliflower and potatoes and1 cup water and salt.Cook covered for 10 mins or till the veggies are tender.
7.Add the fried fish and peas to the gravy and simmer for 5-8 mins.
8.Add the garam masala pwdr and garnish with coriander leaves and green chillies.
Moog Dal

100 g split green gram (moog dal) 1 tsp turmeric powder 1 dry chilli ½ tsp cumin 1 bay leaf 1 tbsp ghee ½ tsp sugar Salt to taste 1 tsp mustard oil

Method

1.Dry fry green gram in a pan. Wash and boil the fried green gram. 2.Heat oil in a pan. Add cumin, dry red chilli and bay leaf. 3.Saute till it splutters. 4.Add boiled green gram, turmeric powder, salt,sugar and water. 5.Boil for a few mins. 6.Add ghee and remove from heat. 7.Serve with hot rice. Nikuti Payesh:

500 gms Cottage Cheese(Channa)
1 lt milk
1 kg sugar
100gm flour
1/2 tsp soda bi carbonate
1 tsp ghee
2-3 black cardamom
4-5 sticks cinnamon
oil for deep frying
Method:
1.Knead well the cheese,flour,soda bicarb,cardamom and the ghee together.
2.Make small elongated balls out of the mixture and deep fry them till dark brown.
3.Boil the milk seperately with cinnamon and 4-5 tbsp sugar till it condenses.
4. Make a sugar syrup of one thread consistency from boiling water and the remaining sugar.
5.Immerse the fried oblong balls or nikhuties in the sugar syrup for 2 hrs.
6. Remove the balls with a strainer and dip in the boiled condensed milk.Serve after cooling.

Mixed dal or protein dosa

Dosa I am sure is an universal favourite, an authentic, south indian crepe or pancake which is served either plain or with a variety of delicious fillings.Its normally served with a bowl of tart sambhar and spicy chutneys.

During the initial years of my cooking experimentations I had a huge mental block for making dosas.All the processes involved like soaking,grinding,fermenting made it look like an uphill task for me.But my family's love for dosas won and today after all these years the dosa making process seems a miniscule project :)

There was a time when continuously for two months dosa was not made in my kitchen...can you guess the reason why?I forgot to soak the dal and rice every single night for two months :P can you believe this?That is when i felt the need to maintain a to-do list and started scheduling errands and tasks....that was the most productive way to complete them.This forgetfulness bug entered my mind when Mishti was few months old and I had to deal with a cluttered house, a never ending sleep deprivation,the e mails I needed to write,the phone calls I needed to return and top of that my hubby was out sailing in deep seas.I could barely remember the date or day,felt as if my brains were turning to mush,something which was entirely out of my control.During those hard times the simplicity of to- do lists made a tremendous difference in my upside down life.Oops! where is this leading to....from dosas to to-do list!

Back to those yummy crispy dosas.....this protein packed mixed dal dosa is one of my friend Chitraa's recipe who belongs to Kerala.Since the day I had it at her place it has been a regular in my kitchen too.This dosa is more or less like Adai ,the only difference is that this recipe has more rice and needs fermenting.

This mixed dal dosa goes to Srivalli of Cooking 4 all seasons for her Dosa mela.

You need:
1/4 cup tuvar dal or toor dal( pigeon peas)
1/4 cup urad dal(split black gram)
1/4 cup yellow moong dal(split green gram)
1/4 cup channa dal(yellow gram)
1 cup raw rice
1 cup boiled rice
5-6 black pepper
2-3 dry red chillies
a pinch hing(asofoetida)
1/2 tsp turmeric pwdr
1/4 cup oil or ghee(clarified butter)
salt to taste

Method:

1.Soak the dals (pulses) and rice in 2 seperate vessels for 5-6 hrs or overnight.Soak the red chillies and the whole black pepper with the dals.
2.Grind the soaked dal and rice the next day,add salt ,mix thoroughly and keep it in a warm place for 4-5 hrs so that the mixture ferments nicely.
3.Before making dosas add the asofoetida and turmeric pwdr and mix nicely. The hing or asofoetida helps in avoiding gases which normally attack because of the dals.
4. For making dosas the step by step recipe is here.
5.Serve the dosas with a chutney of your choice.
The chutneys in the plate have been adapted from the talented Sailu's kitchen.... tomato chutney and coriander curd chutney. She has a plethora of delicious Andhra delights in her blog.
.

Okras in tomato mustard gravy .... Bhendi besara khatta

I normally prepare oriya meals when there is plenty of time at hand and the meal can be savoured with leisure and nostalgic memories.Every bite transports me back in time ,the delicate flavours tingling my tastebuds and reminding me of home.There is already a list of sweets and savouries ready in my mind to be hogged once I go back home.My Bappa's (father) constant leg pulling that I come from a drought stricken land doesn't at all deter me from my voracious gorging :)
The month of march just flew past and suddenly I realised that I didn't post a single oriya recipe.So here I am with my humble dish......a simple curry devoid of any frills and fuss but amazingly tasty.Bhendi Besara Khatta is Okras cooked in mustard and tomato gravy.Besara is a genre of oriya curry where mustard paste is the main ingredient.The tomato in the gravy imparts the required sourness and that's why the term Khatta meaning sour.This is my Bappa's favourite and I grew up eating and cooking this authentic delicacy.
The other ingredient which lends an unique flavour to the curry is Pancha Phutana.....a mix of cumin ,mustard, aniseed, fenugreek and nigella seeds and which literally means five spices.Oriya and Bengali cuisine is incomplete without the ubiquitous tempering of pancha phutana or panch phoran.

 Pancha Phutana

The actual flavour of the mustard paste gets enhanced when it is grinded on a Shila Bataa ,a flattened ,pitted stone on which the spices are ground with a smaller stone.Every oriya kitchen possesses the shila bataa and each and every spice and masala is ground to perfection and that too patiently!Lot of people complain about the mustard paste turning bitter if ground in a mixer and fortunatelyI have never faced this problem though mine gets ground in a coffee grinder.
You Need:
1 pkt frozen okraas or 250 gms fresh ones
1 tomato( sour variety) or equivalent amt of tomato paste
1-2 tbsp whisked curd
3 tsp mustard seeds
2 green chillies
2-3 flakes garlic
1 tsp pancha phutana(mix of cumin,mustard,aniseed,fenugreek,nigella seeds)
5-6 curry leaves
1 tbsp chopped coriander
2 tbsp mustard oil
1 cup water
1/2 tsp turmeric pwdr
salt to taste
Method:
1.Make a paste out of the mustard seeds,green chillies and garlic with little water.You can add the tomato in the mixer after the paste is half made.
2.Cut the okraas into 1" pieces.
3.Heat 1 tbsp oil in a pan and half cook the okra and keep it aside.
4.Heat 1 tbsp oil in the same pan and add the pancha phutana and curry leaves,add the ground paste after the tempering starts spluttering.Add the turmeric.
5.Cook the paste for 3-4 mins and then add the okras and water.Add the salt.
6.Cook the okras in the gravy till fully cooked ,lastly add the curd,give one boil and switch off the heat and garnish with coriander leaves.Serve with steamed rice.


P.S You can add more water if you want a thin consistency and remember to use a tomato of sour variety as its a sour dish.I used a tinned one,so the vinegar in it imparted a nice amount of sourness.Tomato can be put while cooking the paste if you like slushy chunks in the gravy.
.

Healthy eating-Spinach and Sprouts Upma-WBB

Few days back I was going through an article in a magazine and the title loomed large" Eat well and stay slim forever".Sounds so wonderful and perfect ...isn't it?? It needs so much of will power and effort not to over indulge in artery clogging fast food and less nutritious stuff.Sometimes we just opt for convenience over quality.Our eating habits are so ingrained that we are not aware of them.Health problems like indigestion,obesity,blood pressure clogged arteries are all because of increasing stress,imbalance in our lives and an unhealthy eating pattern.In today's world individuals juggling busy schedules and convenience foods is a common occurrence.

There are times when I just ignore the smell, the look , the taste and just wolf down the food without paying any attention.I have been trying to make a conscious effort from my side not to repeat these and have dinners and weekend meals together...no watching TV, no phone calls basically a distraction free meal so that we pay attention to what we eat, eat less and enjoy more.The eat less part is definitely for me:)).

Healthy eating requires planning and effort to include variety of food in your meals and following a perfect diet plan which I have been trying my best to inculcate in my household for the benefit of my 6 yr old growing up daughter and my hubby whose profession as a fighter pilot demands it.It is crucial for a fighter pilot to be fighting fit and in an excellent heart condition to be able to withstand the high and low gravitational forces when piloting a jet at high speed. He needs to have a perfect eyesight,quick reflexes and the ability to stay cool under pressure.

For my hubby who nurtures the passion and fascination of scudding through the sky with the ability to defy gravity with a multi -million dollar piece of machinery , the patriotic fervor, the hard work he has put to make his dream come true would be emotionally tormenting if he is scooped out of the profession because of any health problems . A mere weight gain and they are ordered to stop flying till they get back to shape!! For me it's a constant challenge everyday to rustle up a healthy meal and mentally rehearse" Healthy Eating"!!:)



Well thanks to WBB-Weekend Breakfast Blogging I ended up with a really long writeup.WBB is the brainchild of Nandita of Saffron Trail and is hosted by Suganya of Tasty Palettes this month.I am sending my spinach and sprouts upma as my entry to this event.
Breakfast is the most important and energy enhancing meal of the day.Eating breakfast everyday makes a big positive difference in your health.This nutrition packed upma is a hit in my household and I am sure you all will enjoy it.

You need:
1 cup sooji( semolina)
2 cups water
1 tsp rai (mustard seeds)
5-6 curry leaves
1 green chilli chopped
a pinch hing(asofoetida)
1 cup green mung sprouts
1 cup chopped or minced spinach
1 small onion chopped
2 tomatoes (blanched and chopped)
2 tsp oil
1/2 tsp freshly ground pepper
salt to taste,juice of 1/2 lemon

Method:
1. Dry roast the Suji( semolina) till it becomes brown and fragrant, keep it aside.
2. In a wok heat oil,add hing ,rai green chillies and curry leaves.
3. When it starts spluttering add onion,fry till it looks transparent and then add tomatoes.Saute
for 2 mins.
4.To this add sprouts and cook for 2-3 mins.
5. Add the spinach,salt,pepper and cook for 5 more mins stirring on low heat.
6.Add water and bring to a boil.Add lemon juice.
7. Add suji,stirring continuously and cook till dry.Serve hot with ketchup or chutney.

This recipe is from Nita Mehta 's Low Fat Recipes but lot of ingredients have been added by me according to our tastes.Enjoy the healthy breakfast !!

Aloo Chop - a favourite oriya snack

Born and brought up in Orissa makes me an Oriya by origin and a true oriya at heart. Unfortunately most of the people I have met know Orissa because of the natural calamities and not because of the rich cultural heritage it possesses. It saddens my heart when people show their ignorance about my state saying "oh is it the same place where the cyclone happened?" It's quite depressing to know that there are lot of people in India who are unaware of the fact that Orissa is famous for its magnificent temples, for its pristine beaches and lakes, for Lord Jagannath and Rath Yatra, for its gorgeous filigiree work and lovely handloom sarees and a vibrant cuisine and.....i can go on and on :)
Now that i have let it out from my system, I would love to introduce Oriya cuisine and my motherland to all of you in my blog posts. The fresh vegetable produce in Moscow doesn't allow me to cook much of Oriya food but then once in a while I indulge my nostalgic senses and try to create an Oriya specialty the way my mom makes back home but never get the "perfect" satisfaction. There is no comparison with mom's food as hers is the best. The smell of pancha phutan (a mix of cumin, mustard seeds, aniseed, nigella seeds and fenugreek seeds) in hot mustard oil, the pungent taste of mustard paste and the creamy poshto ( poppy seeds paste) in vegetables and fish, the melt in the mouth feel of Rasagulla and Chenna poda (baked cottage cheese cake) evokes delectable memories and transports me back in time. Right now I can just dream and drool!!

My post this time is Aloo chop, boiled potatoes cooked with ginger and onions, made into roundels, dipped in gram flour (Besan) batter and deep fried. This is a very common snack time specialty in Orissa.There are a variety of chops (I still don't know the reason behind calling them chops) vegetable chop, chinguri ( prawns) chop, egg chop, fish chop though all these are fried with coated breadcrumbs and not besan. Every eatery joint stocks up with these snacks specially singada (samosa) and Aloo chop which are freshly made during the evening and you find people flocking to buy them for their evening snacks. Oriya people love to eat and evening snacking is very common. I learnt to make these after I left Orissa and after umpteen number of trials and errors I have found a taste very similar to what I get back home:). These chops are perfect with bowl of mudhi (puffed rice) mixed with chopped raw onion ,mixture and mustard oil.Divine to the core!!
I finally found a guy selling them in Konkan express as Aloo Bonda.
This simple yet delicious snack is my entry for DK's Potato feast.
This also is an entry for Sia's Ode to potato.

For making Aloo chop
You need:

For the stuffing:
3 medium potatoes boiled and mashed
1 medium onion chopped finely or grated
1" pc grated ginger
1 green chili chopped
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp cumin powder
1 tsp coriander pwdr
1/4 tsp turmeric pwdr
1 tbsp fresh coriander leaves chopped finely
1 tsp lemon juice
salt to taste

for the batter:
3 tbsp gram flour ( besan)
1 1/2 tbsp rice flour
1/2 tsp carrom seeds (ajwain)
1/2 tsp turmeric pwdr
1/2 tsp red chili pwdr
salt to taste
1/2 cup water
a pinch of soda bicarbonate
Oil for deep frying

Method:

1. Heat 1 tbsp oil in a non stick pan (I prefer mustard oil to get the authentic taste). Add cumin and mustard seeds, let it brown and splutter, add the grated onion and ginger and chopped green chili and fry till the raw smell goes off.
2. Add the mashed potato and all the spices mentioned in stuffing and the salt. Mix on low flame and finally add the lemon juice and chopped coriander. Keep aside and let it cool.
3. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain.
4. Add 1 tsp of hot oil while making the batter and be sure to make the batter a little thick so that it coats the stuffing nicely.
5. Heat the oil for deep frying. Divide the potato mixture into equal lemon sized balls and flatten them with your palm.
6. Dip each flattened piece in the batter and deep fry till golden brown. Make sure you have 1 inch of oil for deep frying in the pan. Serve hot with chutney or ketchup

Paneer Bhurji

Once I had this huge amount of crumbled paneer and out of sheer laziness I didn’t want to make something sweet giving an excuse to myself that it’s unhealthy. Koftas did come to my mind but it just needed too much of work, so I decided to make bhurji out of it though I didn’t have the recipe. Whatever little I knew of cooking that time I just went by my instincts and prepared it and it tasted yum. To this date I don’t use any other recipe while preparing this dish.:) I would love to share this simple yet tasty recipe with you all.

To make Paneer bhurji you need:

1 lt milk made into Paneer
1 medium sized onion chopped
1 medium sized tomato chopped
1 small capsicum chopped
¼ cup green peas (fresh or frozen)
1 tsp ginger garlic paste
1 tsp whole jeera or cumin seeds
½ tsp turmeric pwdr
½ tsp kasoori methi or dried fenugreek
1 tsp coriander pwdr
1 tsp garam masala pwdr
1 tsp chilli pwdr or to taste
¾ tsp amchur or dry mango pwdr
salt to taste
2-3 tsp oil
chopped coriander leaves for garnishing

Method:

1. Heat 2 tsp oil in a non sick pan. Add the cumin seeds, cook till it turns golden.
2. Add the chopped onions and the kasuri methi, sauté till it turns pink in colour.
3. Add the ginger garlic paste, fry for ½ a minute.
4. Add the chopped tomatoes, turmeric pwdr, and the chilli pwdr. Stir fry till the oil separates from the paste.
5. Now add the crumbled paneer and mix well. Cook for 3-4 minutes stirring occasionally.
6. Lastly add the coriander, garam masala and amchur pwdr and let it cook for 2 minutes.
7. Add the salt, mix well and garnish with chopped coriander leaves. Serve hot with parathas.

I use the left over paneer bhurji as filling in a grilled or toasted sandwich for breakfast or as a filling in a Frankie for my little one’s lunch box. From my experiences I have learnt that it is not necessary to follow the measures and ingredients of a recipe religiously. It is totally upto you to omit and substitute ingredients according to your taste and balance the flavours.

Paneer is called cottage cheese and is widely used in Indian cuisine. Its a healthy protein rich food. To prepare paneer lemon juice or vinegar or citric acid crystals is added to boiling hot milk to separate the curds from the whey. The curds are then drained in a cloth and excess water is pressed out. Tofu can be substituted for paneer as tofu has a similar texture and consistency.