An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Being vegetarian paneer | cottage cheese is a great option for high protein dairy diet, usually we all consume dairy products as they are rich in calcium and protein and cottage cheese is an all time favorite, there are so many veriaties of paneer dishes popular among foodies like butter paneer masala, tandoori tikka masala, navratan korma, paneer korma etc etc...paneer khurchan is one of them.
The term khurchan is usually associated with milk products. It can mean different things but one common usage is that when you reduce milk, the khurchan is the stuff you scrape off from the bottom. And indeed, the term khurchan comes from khurachna or to scrape and therefore suggests the scrapings from the bottom of the pot.
The initial references that I have heard in the context of khurchan have been from the Awadh region. Meat from the sigri was added to the remnants of a musallam or a dum dish, mixed well on the fire with a scraping motion and the result was a khurchan.
The final touches for a khurchan need to be given on a griddle or tawa. The technique of cooking a khurchan in my opinion is what basically differentiates it from other dishes of same type. Instead of continuing to sauté and stir as is the case with most such dishes, the idea is to let the ingredients stay on low heat on the tawa until they concentrate and are almost on the verge of sticking.
This concentrate (which imparts its own unique flavour) is then scraped with a khurpi (a spatula with a very short handle) and mixed back in the main dish. The process is continued until the dish achieves the correct consistency. Timing and attention is of essence else the dish can burn.
You can quite easily make a khurchan at home by using a good cast iron tawa (if you’re using a non-stick pan, don’t bother). The khurchan can easily be the high spot of any dinner party.
In this recipe I have used cast iron kadai instead of Tava but the effect was same...I generally avoid nonstick for such type of recipes as too much scraping is required.
250 gms .....Paneer (cottage cheese) cut into thick strips
2 tbsp .........Oil
1 tsp ...........Cumin seeds
2 tsp.............Garlic paste
2 medium .....Green capsicum cut into thick strips
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…