KHURCHAN PANEER CAPSICUM

I’ve been making ghee at home for the past 13 years and always wonder what to do with the residue, the leftover milk solids.

Some make laddoos and barfi, some make parathas, many just add sugar and indulge in the easiest dessert. 

Here in Bengal, it’s eaten with rice, a drop of ghee, salt and green chillies OR add some murmura, sugar and shredded coconut. 

Me and mommy have come up with this super easy and quick gravy which can be teamed up with paneer, kofta, mix veg and even simple aloo matar. 

Make it in a jiffy with the leftover khurchan or leftover from ghee. And this is an oil free dish. Yes you heard it right. The leftover will work as the fat here. 

Let’s check it – 

INGREDIENTS – 

FOR GRAVY 

Medium sized tomatoes – 4

Leftover from milk/ Khurchan – 4 tbsp

Cloves – 2

Cinnamon – 1/2”

Green cardamom – 2

Ginger – 1 tsp

Green chillies – 2

METHOD – 

Add all the above ingredients in a blender and make a smooth paste. Keep aside. 

Strain, if you want a smooth gravy.

OTHER INGREDIENTS –

Paneer – 200 gms 

Capsicum, chopped – 1/4 cup 

Peas – 1/4 cup

Kashmiri red chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/4 tsp

Amchur powder – 1/2 tsp 

Kasoori Methi – 1 tsp (crushed)

Jaggery – 1 tsp

Cream – 2 tbsp 

Salt 

Water 

Coriander leaves 

METHOD – 

In a wide pan, add the the puréed tomato paste and let it cook for 5 minutes. 

Add capsicum and peas. 

Now add kashmiri red chilli powder, coriander powder, turmeric powder and salt. Let it cook till the oil separates. 

Now add jaggery. Mix well. 

Add water and adjust the consistency. 

Bring the gravy to boil and let the gravy thicken up. 

Now add paneer cubes. Let it simmer. 

Add amchur and kasoori Methi. Stir well

Finish off with cream.

Serve with roti and steamed rice.

NOTES – 

You can use garlic and onions too

You can add cashew paste to make it more rich 

Add any vegetable according to your requirements. 

Hope you liked my recipe.

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Manisha, FOODNSPOONS




SABUDANA KHICHADI | SAGO PILAF | HOW TO MAKE SABUDANA KHICHIDI FOR VRAT | HOW TO MAKE TAPIOCA PEARL PILAF

Sabudana khichdi – mainly eaten during Ekadasi, Shivratri or Navratri fasts.

It is also the best snacking option with a cuppa tea in the evening or for breakfast. Its a popular comfort food of India, best served with some yogurt, chutney or just tea.

I am sure some of you can relate when i say, all i could make is mushy and sticky sabudana khichdi and also there was a time where i finally gave up. And this failure was in my mind for a long time.

But finally I’ve nailed the procedure of making perfect Sabudana khichadi, yaaay !!

I’ve tried to pen down almost all the tips and tricks to make a perfect dish. Hope this helps you.

Do let me know how it turns out to be.

INGREDIENTS –

1 cup – Sago pearls or sabudana

1/2 cup – Roasted and crushed peanuts 1/2 tsp – Sugar

2 tbsp – Ghee

2 – Green chillies

2 sprig – Curry leaves

1/2 tsp – Grated ginger

1 – Medium potato (boiled and chopped)

1 tbsp – Lemon juice

Salt to taste

Coriander leaves

METHOD –

  1. Wash Sabudana in running water for a couple of times and soak them in 1/2 cup water overnight. Do not add more water.
  2. Next day you will see that the sabudana has soaked all the water, are all fluffy and not sticky.
  3. Spread them on a clean kitchen towel and keep aside.
  4. After about half an hour, in a bowl, add roasted and crushed peanuts, salt, lemon juice and sugar. Mix lightly and keep aside.
  5. Heat ghee in a wide pan. Add green chillies slit, curry leaves and grated ginger. Mix well.
  6. Add the chopped potato. Mix well.
  7. Now add the sabudana mixture to the pan and toss well so as to mix up everything evenly. Mix for about 5 minutes.
  8. Garnish with coriander leaves and crushed peanuts. Serve hot.

NOTES –

  1. Do not add too much of water to soak the pearls. The water level should be till the surface or even a bit less.The Saboodana will rise automatically don’t worry.
  2. Once the sabudana is soft, take a clean kitchen napkin or a cloth and spread the soaked sabudana on it so as to remove excess water.
  3. Do not cover and cook else the sabudana will come out sticky.
  4. Soak the sabudana in water with a spoon of sugar and it turns translucent

CHECK THE VIDEO https://www.instagram.com/tv/Bzztbjll-HC/?igshid=6jsr3g3tu7z1

ENJOY:))

HAPPY EATING!!

Hope you liked my recipe.

Do drop in your feedbacks and suggestions in the comment section below.

Do share your pictures of the recipe tried from the website and Do not forget to tag us.

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Manisha, FOODNSPOONS




KALA CHANA (black chickpea)

Kanya Pujan or Kanjak is performed on asthtami or navmi during Navratra. On this day, devotees invite small girls and offer them ‘bhog’ compromising of poori, halwa, kala chana and aloo sabji.

Also small gifts and money is offered to the kids. I remember going to my neighbours place for the pujan. We would be all happy to get the gifts and money which was all mine 

Not everyone likes the dry version, but since last pujas I am in love with this:))

 Hope you like it.. 

JAI MATA DI

INGREDIENTS

2 cups – kala chana (black chickpea) 

2 – medium tomatoes finely chopped 

1/2 tsp – ginger grated

1 tsp – cumin seeds

2 – green chillies finely chopped 

1/4 tsp – red chilli powder

3/4 tsp – turmeric powder

2 tsp – corriander powder

1 tsp – dry mango powder (optional) 

1 tsp – chaat masala (optional)

1 tsp – Kasoori methi leaves

1/2 cup – chopped corriander leaves

2 tbsp – mustard oil

Salt to taste

METHOD

  1. Pick and clean the chickpeas thoroughly in the running water. Soak them overnight.
  2. Boil the soaked chickpeas in a pressure cooker with 1/4 tsp turmeric powder and 1 tsp salt till the chickpeas are cooked completely. Strain and keep aside.
  3. Heat oil in a kadai. Add cumin seeds. Let them crackle. Add the chickpeas and mix well.
  4. Now add tomatoes, chillies and ginger. Mix well.
  5. Add all the dry masalas. Mix well and cook for 10-15 mins covered in a low flame. Keep stirring between intervals.
  6. Cook till the raw smell of masalas goes and till the tomatoes are all mushy.
  7. Garnish with chopped corriander leaves

NOTES –

  1. Use chillies and red chilly powder according to your preference.
  2. Adjust the spice powders as per your requirements.
  3. If not making the dry version, reserve the water in which chickpeas were boiled. Add after step 4 as per your requirement. For a thicker consistency, you can add a boiled and grated potato with the water.
  4. You may omit chaat masala and dry mango powder as many do not use them.

ENJOY:))

HAPPY EATING!!

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