The Spice Pan

 Yam/Suran/Jimikand/Ol is an underground tuber vegetable that is planted during spring and harvested by the end of autumn. It takes around 1 -2 years to grow. There are a lot variety among yams. This is the Indian Variety, commonly known as Suran, Jimikand or Ol, It resembles the texture of a potato, indeed much more flavorful. The one that I am using does not have the itchy characteristic, but some wild yam varieties do tend to irritate the throat a lot, to remove this, boil the yams in an acidic solution, either lemon juice, tomato, vinegar. The flavour is absolutely delicious, the vada that is prepared can be easily slid into a pav and enjoyed as an afternoon snacks.   Ingredients 750 g Yam 2 tbsp Vinegar 1 tsp Ajwain (carrom seeds) 1 tsp Fennel Seeds 1 tsp Mustard Seeds 1 tsp Cumin Seeds 4 Green Chilies (finely chopped) 2 Medium Onions (finely chopped) Small bunch of coriander leaves (finely chopped) Curry leaves  2 Cups Gram Flour ( besan) Salt as required 1 tsp Red Chili Powder 1

Home cooked mutton curry is undoubtedly the most hearty meal one can ever have. No wonder it takes time to cook, but the end results are fabulous. It's magical to see the complete meat falling off the bone. Serve your favorite naan/paratha or even rice to fulfil your Sunday lunch cravings. A simple recipe that gets complex along with flavours given the time to cook. Share this recipe among your friends and family and have an amazing day. Ingredients 500 g Mutton salt to taste 4 Onions 2 Dry Kashmiri Red Chilies 3 Tomatoes 6 Green Cardamoms 1 tsp Red Chili Powder 1 tsp Turmeric Powder 1 tbsp. Black peppercorns 1 tsp Coriander seeds 1 tsp Cumin seeds 1 tbsp. Ghee (clarified butter) 1 tsp garam masala powder 1" Ginger (sliced) 8 Garlic Cloves 6 Cloves 1 Mace (javitri) 2 Cinnamon 2 Dried red chilies 2 Bayleaf (halved) 4 tbsp. Oil Salt as required Method Marinate the mutton with salt and leave it aside. Soak the Kashmiri red chilies in lukewarm water. Grind coriander seeds, cumin s

Vegetable Chop is a Bengali Starter, that goes well with kashundi, a mustard based sauce from Bengal. Mainly a street food, that is cooked in a big kadai and the moment it comes out, the aroma of the fresh crunchy chop is enough for the crowd to gather at one place. The filling differs from place to place, somewhere its just the potatoes, whereas in some places they add vegetables and beetroots. For the healthier option you can even air fry it, so that minimum use of oil is done. A perfect appetizer that is a must during the evening family tea. Share this recipe with your friends and family and have an amazing day. Ingredients 1 Beetroot 1 Carrot 5 Green Chilies 1 cup Grated Cauliflower Small bunch of Coriander Leaves 1 large boiled potato 2 eggs 1/2 cup roasted peanuts 1/2 cup fresh peas 1 tbsp black peppercorns 3 bayleaf 4 green cardamom 4 dry red chilies 1 tsp fennel seeds 2 tsp cumin seeds 1 tsp amchur powder (dry mango powder) 1 tsp coriander powder 8-10 cloves 1 tsp ginger garlic

Chewra/chida is flattened rice which is commonly eaten as poha, it is quite a healthy snack, this is particularly a Bengali snack that is had with the evening tea. Usually this snack is prepared in large quantities to feed the complete joint family. This brings comfort as the complete family sips on tea along with chewra, as a humble gesture to reunite the family members together from their busy schedule. An easy and humble recipe that makes minutes to put together and serves as an amazing tea snacks. Enjoy this recipe, share with your friends and family and have an amazing day. Ingredients 1.5 cup fresh peas 2.5 cup flattened rice  (chewra) salt ice cold water vegetable oil for frying 1 tsp black pepper powder  1 tsp black salt (kala namak) Method Wash and separate the peas from the pods. In boiling water, add  salt and then the peas, after 3-5 minutes strain the water and add the peas to the ice cold water. Heat oil for deep frying in a kadai and then add the chewra little at a time.

  Chicken Malai Tikka / Creamy Chicken Tikka is undoubtedly the most unique recipes in the land of kebabs and tikkas. The creamy marinade holds on the chicken and gives a wonderful aftertaste. The smokiness comes from the charred edges that adds to the aesthetics of the tikka. It takes time for the marinade to get inside the chicken, making it tender, but the end results are to drool for. Squeeze some lime on top and enjoy the most fabulous starter. Takes time and effort but trust me its worth it. Here's the recipe that gives you exactly the same results as served in a restaurant, the charred edges, the creamy texture, the smoky aroma, the first mouthfeel, all at one place. Ingredients 500 g Chicken 10 Cashew (paste) 2.5 Tbsp Hung curd Coriander Leaves (finely chop) 4 Green Chilies (paste) 2.5 Tbsp Hung Curd 4 Tbsp Fresh Cream 1.5 Tsp Ginger Garlic Paste 1 tsp Black Pepper Powder Salt to taste 1 tsp Garam Masala Powder 1 tbsp Corn flour 1 tbsp Lemon juice Butter (melted) Bamboo ske

Tomato Soup is everyone's favorite when it comes to sipping soup on a cold winter night. The tartness and the freshness of the amazing tomatoes is all we need to make this soup. I roasted\pan fried the tomatoes for the charred edges. This adds flavour to the soup. along with the roasted garlic, adds the required aroma and flavour to the soup. Try this soup and share with your friends and family, and let me know how it turned up. Ingredients 8 Tomatoes 2tsp oil 10 Garlic Pods 2 Onions Coriander stems ( a small bunch) 1" Ginger 3 Cardamom (seeds) 5 cloves 1 tbsp. Black Peppercorn 3 Bay leaf 1 Tbsp. Butter 1/2 tsp red chili powder 1/2 tsp turmeric powder 2 tsp Sugar 1/2 tsp Black Pepper Powder Method Select the red plum tomatoes that are more towards the sour side Cut them in half and add to a pan, season with salt, oil and add garlic pods to it. Mix it well and let it rest,  Finely chop the onions evenly, and cut the coriander stems, and chop the ginger evenly. You can either ro

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts

  Dum aloo or slow cooked potatoes in a rich gravy, is an invention from Kashmir, smaller potatoes are generally used in this process and the slow cooking of the potatoes is the most essential part of this particular cooking, mostly it is deep fried and then cooked with a yoghurt based curry. This is my version of the dum aloo, where I have used fennel as the main aromatic ingredient, this provides a suble taste and a wonderful aftereffect on the tongue. A very simple yet hearty recipe that goes good with hot rice, laccha paratha, naan or even a simple roti. Ingredients 750g small potatoes (boiled and peeled) 2 tomatoes 2 onions 3 green chilies 1" ginger  1 soaked Kashmiri red chili 8-10 garlic 5 cashew 1 cup yoghurt (beaten) (2+2) tbsp vegetable oil salt to taste 1 cinnamon stick 4 green cardamom 5 cloves 1/2 cumin seeds 1/2 tsp asafetida (heing) 1/2 tsp fennel seeds 1/2 tsp turmeric powder 1/2 tsp coriander powder 1/2 tsp red chili powder 1/2 tsp dry mango powder (amchur powder)