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Healthy Recipes for optimal health


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Chili Paneer( Cottage Cheese):The Indo Chinese Dish

Chili Paneer

Chili Paneer

This is an indo Chinese Dish and can be enjoyed with rumali roti or Vegetable Pulao along with some vegetable salads.I always avoid deep frying the paneer but it comes out pretty well and I never know Chili paneer can be made very easy.Here I marinate the paneer with pinch of salt and ginger-garlic paste and shallow fry this for 2 minutes. I always avoid Ajinamoto in Chinese dishes.

Ingredients :

For The Gravy:

Paneer  – 500 grams
Onion -4  medium size
Green Chilli – 2 piece

Ginger garlic paste – 1/2 tsp
Capsicum – 1
Soya sauce – 4 tbsp
Chilli sauce – 1 tsp
Tomato ketchup – 8 tbsp

Corn flour -2 tbsp
Oil – 1 tbsp

For marinating paneer

Ginger Garlic Paste 1/2 tsp
Salt to taste

Preparation 

In a bowl mix  ginger garlic paste(1/2 tsp), salt needed.
Let  marinate  paneer for 10 minutes.

After that, shallow fry the paneer for 2 minutes to keep the paneer  soft and mouth melting.Keep it aside.

Cut capsicum and onions into medium sized pieces or squares.

Method
Heat a tbsp of oil in a pan, add onion, capsicum,green chilli and saute for 10 minutes.
Add ginger garlic paste(1/2 tsp) and saute for a few more minutes.

Add capsicum, soya sauce, chilli sauce, tomato ketchup, and fry on high heat, stirring continuously. In a cup mix the cornflour with ½ cup of water .Add The cornflour mix and stir for 2 minutes.

Reduce the heat, add the fried paneer, mix well and cook for a few more minutes till the paneer is well coated with the sauces.

Chili Paneer

Chili Paneer

Nutritional Information:
5 Servings
Amount Per Serving
Calories 193.3
Total Fat 7.2 g
Saturated Fat 2.9 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 1.2 g
Cholesterol 0.2 mg
Sodium 1,798.4 mg
Potassium 292.7 mg
Total Carbohydrate 25.0 g
Dietary Fiber 2.5 g
Sugars 8.5 g
Protein 10.9 g
Vitamin A 3.3 %
Vitamin B-12 0.0 %
Vitamin B-6 9.7 %
Vitamin C 47.9 %
Vitamin D 0.0 %
Vitamin E 2.6 %

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Vegetable Pulao:Basmati Rice with Seasonal Vegetables:

Today is Navami…The 9th day of Durga Puja…I have made this Vegetable Pulao.

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This Dish is  very easy and mesmerizing .It’s a big hit in my family and friends.My kids always love the fragrance of Basmati rice and enjoy the dish withChili Paneer

Plenty of vegetables are available at the market now in this winter.This week I bought many vegetables like cauliflower,beans,carrot,peas and many others.You can add your favorite veggies  and make it more healthy.

Ingredients:

3 cup Basmati Rice
6 cup water
1/2 cup beans cut in small pieces
1/4 cup peas
1/2 cup carrot cut in small pieces
2 tbsp Raisin
1 tbsp cashew nut
1 tbsp cardamom
1 tsp cinnamon
2 tbsp ghee
2 tsp salt
4 tsp sugar(optional)

Preparation:

Wash the rice and keep aside.Heat a Large Pan and melt the ghee.Add the Spices( cinnamon and cardamom) and saute for two minutes.Then add the veggies and stir for five minutes.After that add washed rice, salt ,sugar,raisin and cashew.Mix well and add water.Keep the flame low and…

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Patisapta with rice flour :Bengali Dessert: Rice bread roll with the stuffing of coconut crust

Patisapta -Bengali Dessert with rice flour

Patisapta -Bengali Dessert with rice flour

From my childhood I had always seen that my Ma and my Thakuma (Grandmother)used to prepare this pitha –puli in the days of Poush Parbon. They made it with a lot of dedication and all the pitha-puli were so tasty and looked so delicious that my sisters and I couldn’t stop to grab one or two pitha  before they could finish their work. Traditionally it is believed that in this particular day of Poush Sankranti new rice is harvested and we used to prepare the sweet dish with this newly harvested rice.

Traditionally I should use  Khejur Gur or Date Palm Jaggery  but here I use sugar for the stuffing.If you can’t  manage to get Khoya Kheer then make without it.Only the Coconut crust and sugar can make a great  stuffing.

Patisapta  with rice flour :Bengali Dessert: Rice bread roll with the stuffing of coconut crust

Ingredients:

For Stuffing:

3 cups coconut crust
½ cup khoya kheer
1 cup cane sugar
3 piece of green cardamom
For the crepes
2 cups of rice flour
1 cup of white flour
½ cup Sugar
1 drop vegetable oil for 1 piece patisapta
3 cups milk(Any low fat milk you can use)

Preparation:

For Stuffing:

3 cups coconut crust
½ cup khoya kheer
1 cup cane sugar
3 piece of green cardamom
For the crepes
2 cups of rice flour
1 cup of white flour
½ cup Sugar
1 drop vegetable oil for 1 piece patisapta
3 cups milk(Any low fat milk you can use ,here I use soy milk)

Add the coconut crust, kheer,cardamom and sugar and stir constantly .Take 20 minutes to prepare a sticky stuffing.

For Crepes:

1.Add milk gradually in rice and flour to make a thick mix. Add  sugar.

2.Heat the frying pan and coat the surface of the nonstick pan with one drop of  oil.

Image

3.Pour the rice-flour mix about ½ cup on the hot pan and spread the mix on the pan till it takes a circular shape.

Patisapta -Bengali Dessert with rice flour

Patisapta -Bengali Dessert with rice flour

 

 

 

 

 

 

 

 

4.Put about 1 tablespoon of the coconut crust stuffing over the spread

patisapta:Bengali Dessert with rice flour

patisapta:Bengali Dessert with rice flour

 

 

 

 

 

5.Roll the spread like bread roll after 15-20 sec. Keep the roll on the pan

and flip sides every 5-10 secs till it takes your desired color.

Makes 20 patisapta (it’s depend on the size of each pitha)

 

 

Nutritional Information:
20 Servings
Amount Per Serving
Calories 190.9
Total Fat 4.7 g
Saturated Fat 3.9 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.3 g
Cholesterol 0.8 mg
Sodium 17.9 mg
Potassium 115.4 mg
Total Carbohydrate 33.3 g
Dietary Fiber 1.5 g
Sugars 17.2 g
Protein 2.9 g
Vitamin A 1.5 %
Vitamin B-12 2.3 %
Vitamin B-6 4.6 %
Vitamin C 1.3 %
Vitamin D 3.7 %
Vitamin E 0.9 %


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Chhanaar Dalna :Paneer-er Dalna :The Gravy of Cottage Cheese with cashew

Chhanaar Dalna /Paneer Gravy

Chhanaar Dalna /Paneer Gravy

We start our count down for Durga Puja Vacation and a lots of fun for 5 days.I am thinking about the Astami Puja and Planing for Pandal hoping (The highlight of Durga Puja is no doubt visiting the many different displays (pandals) of Goddess Durga, each with a unique theme. This activity is often referred to a “pandal hopping”).
One of the beautiful Pandal from my Previous clicks:

Durga Puja Pandal

Durga Puja Pandal

I just love the ambience of Astami Puja from my childhood..The Sound of Dhak and Sankha,The smell of Dunuchi,the Seuli fool(Seuli flower),the Sandhya Arati….You know I just want to feel the Strength of god, the power of Ma Durga..After a whole day fasting for Astami Pujanjali,we plan to have some fruits for lunch and a delicious dinner of  Paneer and Roti with some cucumber Salad.

Here is my recipe of Paneer –er  Dalna( The Gravy of Cottage Cheese with Cashew). Chhanaa is the Bengali word for paneer or cottage cheese and Dalna is the name of the preparation…my extra edition is the cashew paste.The Cashew paste give it thickness and beautiful color !

Ingredients:

250 grams(8 oz) Paneer(cottage cheese) :If you are vegan then you can use almond milk cottage cheese
100 gram (3 oz)Tomato
4 tbsp cashew paste
¼ teaspoon cumin seeds
1 cardamom
A small stick of cinnamon
¼ teaspoon turmeric powder
1 tsp red chilli powder to taste
1 teaspoons cumin powder
½ teaspoon ginger paste
Salt to taste
1 tsp vegetable oil
1 cup water

Method:

At first boil the tomatoes and make a thick sauce by the tomatoes using your mixture grinder.Keep it aside.
Heat the oil .Shallow fry the paneer for 2 minutes in that oil and keep it aside.
Add cumin seed to oil,sauté for 5 minutes.
Add the remaining spices to the pan and sauté for 5 minutes.
Now add the tomato paste and make it thicker .cook for 5 minutes.
When the gravy become thick add the cashew paste.
Add water and paneer.Cover the pan for 10 minites on low flame.
Your Paneer is ready in 25 minutes.
Note:Addition of cashew paste is my own idea..You can just make it without cashew.

Nutritional Information:
5 Servings
Amount Per Serving
Calories 112.8
Total Fat 5.0 g
Saturated Fat 1.9 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.9 g
Cholesterol 6.9 mg
Sodium 508.6 mg
Potassium 114.2 mg
Total Carbohydrate 7.2 g
Dietary Fiber 0.5 g
Sugars 2.4 g
Protein 11.7 g
Vitamin A 2.8 %
Vitamin B-12 6.9 %
Vitamin B-6 3.8 %
Vitamin C 3.5 %
Vitamin D 0.0 %
Vitamin E 1.8 %


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Payesh (Gobinda Bhog Chaler Payesh):Dessert-coconut rice pudding

One of the best bengali Dessert Payesh(rice pudding) with Gobinda Bhog rice

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This chill weather and festive mood inspires me to make Payesh (Dessert-coconut rice pudding).This rice pudding is perfect for this season.The smell of Puja is in the air and I can feel this when the sky is full of beautiful white cloud.

I always make this dessert for Makar sankranti  and  Dashami . We celebrate Bijaya dashami ans Sankranti with sweet and snacks .I make this with coconut milk & coconut crust.Coconut is highly nutritious and rich in fiber, vitamins, and minerals. So coconuts are always desired in my kitchen.

Ingredients:

1 cup rice(gobinda bhog chawl)
6 cups almond milk( or any low fat milk)
2 cups coconut milk
2 tablespoon raisin
2 tablespoon coconut crust
2 cup sugar
1/2 cup jaggary(is a traditional unrefined non-centrifugal whole cane sugar)
2 piece cardamom
1 bay leaf

Preparation:

Wash the rice & keep aside.Boil the milk.When the milk start to boil add rice.Check…

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Alur Dum:Potato(Alu) Dum in Bengal Spices

This is one of my favorite recipe of Alur Dum (Potato curry)for our festival time Durga Puja.

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Today I have made the Alur Dum or Potato curry with Bengal spices.My Family Loves this recipe very much.I often make this on holiday.This one I especially make for Astami , one auspicious day of the five days of Durga Puja. This is very easy going recipe & kids will love this!You can serve this with rice or Puri or karaisutir kachuri(Green peas Kachori)(made from wheat flour).

Ingredients:

1 lb(1/2 kg) Potato(half boiled)
2 tablespoon vegetable oil
1/4 teaspoon cumin seed
1 piece red chili
1/2 tablespoon cumin powder
1/4 tablespoon chili powder
1/4 tablespoon turmeric powder
2 medium onion chopped
1/2 tablespoon salt
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
3 tablespoon tomato sauce(if you don’t want to use sauce then use fresh 1 piece tomato)
3 cups water
2 tablespoon coriander leaf (chopped) for garnish

Preparation:

1.Heat the oil in a skillet.
2.Add cumin seed and 1…

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