Chili Paneer

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Chinese recipes from China and that from India has a stark difference. Chinese dishes sold in Chinese restaurants in India are more Indian than Chinese, a blazing example of that is probably the gobi manchurian. A friend of mine who recently shifted from Bangalore to Shanghai went to this Chinese restaurant in Sanghai and even before he could take a look at the menu, he asked for the gobi manchurian, ok he said cauliflower manchurian. The waiter was kind of amazed and starttled. The closest thing he has heard to gobi manchurian is Manchurian people who come from Northern China, Manchuri. Even wikipedia expalains manchurian as a recipe from Indian cuisine and not Chinese..lol.

While in school, fried rice and chili chicken has been one of my favorite going-out-with-friends food. I love the spicy tangy taste of chili chicken. As I grew, the gravy from the chilli chicken vanished and the fried rice was replaced by alcohol. The dried chilli chicken is a wonderful side to go with any kind of alcohol – beer, vodka, whisky – you name it.

Chili Paneer

Now, with the growing number of vegetarian friends in my circle, I had to but replace the chicken from chili chicken with paneer. Paneer though loosely translated in English as cottage cheese, is not exactly cottage cheese. The cottage cheese you get in the supermarkets in US is more gooey and comes lumps. While the paneer is harder and more plain in texture. So, the only way to get paneer in US is to go to an Indian store. The non-melting farmer’s cheese or the German quark are a close relative to the Indian paneer.

Chili Paneer

Chinese, Side, Chili paneer, Chilli paneer, Paneer recipe, Indi chinese recipe
Cooks in    Serves 4
Ingredients
  • 200gms paneer
  • ½ of a bell pepper, cut to inch size squares
  • 1 medium onion, cut to inch size squares
  • 3- 4 green pepper, coarsely chopped
  • 3 tablespoons corn flour
  • ¼ cup canola oil
  • 1 egg
  • 1 tablespoon white vinegar
  • 2 tablespoons dark soya sauce
  • 2 tablespoon tomato sauce
Directions
  • Cut the paneer in inch size square.
  • Beat the egg in a large bowl, add 2 tablespoon of cornflour, 1 tablespoon soya sauce and marinate the paneer in this marinade for at least ½ hour, maximum to 2 hours
  • Heat the oil in a wok, an fry the paneer till the outside is brown in color. Take out and place on a kitchen towel to drain out the excess oil.
  • Discard most of the oil from the wok, keeping just a little to fry the vegetables. Add the onions to the oil, fry till they turn translucent
  • Add the bell pepper and fry for 2-3 minutes, or till they start to wilt
  • Pour in the soya sauce, vinegar and tomato sauce and stir till the gravy thickens. Pour in a little water and cook till the bell peppers are almost done.
  • Now, add the fried paneer and cook for a minute.
  • Garnish with the chopped chilies.

 Chili Paneer Indo Chinese recipe

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Jamai Shashthi Special – Bengali Style Meatballs

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Jamai shashthi or as you can loosely translate in English is the son-in-law day. Its a day when the son-in-law is invited to the house, and is feted and fed with Bengali delicacies.

Jamai shashthi comes in the Bengali month of jaistho, and it is a social custom to formally invite and feed the son-in-law. Like most Bengali customs, this day is mostly about the food. Growing up, my granny used to make a huge meal for my mother – it mostly included four to five types of fishes from fries to curries and there was also vegetarian options and ending with chatni, papad, rasogolla and misti doi.

Bengali Style Meatball

Days have passed and with my granny’s passing this custom have also ended. But, with my generation, jamai shashthi is still celebrated, but differently. My uncle,who lives in the US too have invited us for jamai shashthi, but not for a huge Bengali menu, but for a weekend barbecue.

Whatever it be, a twelve course Bengali meal or a weekend bbq, jamai shashthi is all about the food you serve to your son-in-law. So, here’s a my contribution to the menu, meatballs. Meatballs are very popular American food, inspired by the American meatballs here’s my Bengali take on meatballs.

For more jamai shashthi recipe please look through the all recipe section.

Bengali Style Meatballs

Indian, Side, Authentic bengali recipe, Meatball recipe, Bengali style recipe, Jamai shashthi recipe
Cooks in    Serves 4
Ingredients
  • Meatballs -
  • 1 lb ground chicken
  • 1 medium size potato, peeled and boiled
  • ½ medium onion, chopped coarsely
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 tablespoon rice flour
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 3-4 green chilies chopped
  • 1 large egg
  • Salt to taste
  • Curry -
  • 1 large potato, cut into inch size squares
  • ½ onion chopped thinly
  • 4 cloves garlic, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 tomato, chopped coarsely
  • 1-2 bay leaves
  • 2-3 cinnamon
  • 1 inch-size cardamom
  • 2-3 cloves
  • 3 tablespoon mustard oil
  • Salt to taste
Directions
  • Making the meatballs -
  • Preheat the oven to 425F.
  • Mix all ingredients of meatballs in a large bowl, it will make a sticky dough. Now with both your palms, make inch-size balls.
  • Cover a sheet pan with aluminum foil, and place the meatballs. Lightly spray some cooking oil over the meatballs and put it in the oven for 15-20minutes or till the meatballs start turning a little brown. Turn the meatballs half way through.
  • Making the curry -
  • Heat about 2 tablespoons of oil in a wok. Lightly sprinkle turmeric and salt to the potatoes, and toss it in the heated oil for 2-3 minutes, or till the potatoes turn a shade darker. Take out and keep aside
  • Throw in the onion, garlic and fry till the onions are translucent. Add the tomatoes and fry till oil starts to separate. Transfer it to a wet grinder and pulse it to make a smooth paste.
  • Heat the rest of the oil in another wok, throw in the cinnamon, cloves and cardamom. Add the onion-ginger-tomato paste, and stir.
  • Put in all the spices, ginger- garlic paste and season with salt. Stir for a minute and then add the potatoes. Turn the flame to low and coat the potatoes with the spices. Let the spices turn drier and darker, stirring occasionally.
  • Pour in about a cup of water and cook covered till the potatoes are done.
  • Add the oven baked meatballs in the gravy and serve warm with white rice.

Bengali Style Meatball

Hot Tips – In place of chicken you can also used ground beef or mutton. I baked the meatballs to avoid using too much oil. You can also just deep fry the meatballs. In place of egg in the meatballs you can also coat the meatballs with a mixture of a tablespoon corn starch and ¼ cup water.

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No Bake Mango Cheesecake

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The rising heat and dry air has started taking its toll. Its almost impossible to get out in the afternoons. But, with summer comes the choice of various mangoes. Mangoes are my all time favorite fruits. Growing up in India, in the midst of the mango capital, I am very fond of this fruit. Whether its the raw green mangoes in aamer chatni or morobba, or the golden yellow ripe mangoes – I love them.

mango cheesecake

A few days back I bought a whole crate of mangoes from the farmer’s market. So, was trying to search for a simple recipe to use these mangoes. I came across the eggless no bake mango cheesecake recipe, and I just couldn’t resist but get my food processor to start making this one.

Though Sharmilee used toasted biscuits to make the base of her cheesecake, I used Graham crackers. The recipe was very simple and of course delicious.

No Bake Mango Cheesecake

American, Dessert, Summer dessert, No bake cheesecake, Mango cheesecake, Eggless chesecake
Cooks in    Serves 4
Ingredients
  • 1 cup graham crackers
  • 2 large mangoes
  • 1 cup confectioner\'s sugar
  • 1 sachet unflavored gelatin
  • 8oz cream cheese
  • Mint sprigs for garnishing
Directions
  • Wash and peel the mangoes, and cut into small cubes. Put it in the juicer and make a smooth juice.
  • Take 1 tablespoon of water with half the gelatin and microwave high for 20 seconds to dissolve the gelatin.
  • Take the cream cheese and beat it with an electric beater, pour half the mango smoothie, gelatin and about ¾ cup of sugar and beat again to mix it well. Keep the rest of the mango puree in the fridge.
  • Add equal amounts of graham crackers to the serving glass and press with your finger to set it firmly. Pour the cream cheese mixture equally to all the glasses and chill for an hour or too.
  • Add rest of the sugar and dissolved gelatin to the mango puree and beat well to mix all ingredients. Pour it equally in the serving glasses over the cream cheese layer. Fridge till ready to serve. Garnish with the mint sprigs.

no bake mango cheesecake

Hot Tips – You can also use tart pan to make the cheesecake and cut it to serve. The same recipe can be used to make cheesecake with any berries like strawberry, black berry or blue berry

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