The Spice Pan

 Pasta in makhani sauce is a very innovative recipe that uses the common "makhani sauce" as the base. The results are quite promising with the smooth sauce and the balance of flavours. I have used penne here as it holds on to the sauce quite easily, you can use other types of pasta like spaghetti, fusilli, or Fettuccine. Inspired by Indian flavours, this recipe brings the perfect creaminess to the pasta and also it's vegan too, so what are you waiting for, try out this amazing recipe and share it with your friends and family. hit the like button if you enjoyed the video, do not forget to subscribe to "The Spice Pan" for weekly food videos. Have an amazing day, guys. Ingredients 250 g Pasta (penne) 2 tbsp Vegetable oil  2 tbsp Butter 2 tbsp Refined flour 1 tsp Cumin Seeds 3 Green Cardamom 1 Cinnamon Stick 4 Cloves 1/2 tsp Black Peppercorns 1 Bayleaf 1 Onion (roughly chopped) 3 Green Chilies 9-10 Garlic Cloves 1" Ginger (sliced) 2 cups Tomatoes (roughly chopp

Aloo Posto or potato cooked with poppy seeds is a common recipe from Bengali homes. Usually, the Poppy seeds are grounded by sheel-noda where the stones are used to produce friction that helps in giving the much-needed consistency of the poppy seed paste. It is a very simple dish with few ingredients. the ginger added in the end completely elevates the aroma of the aloo posto. Share this recipe with your friends and family, hit the like button if you enjoyed the video, do not forget to subscribe to "The Spice Pan" for weekly food videos. Have an amazing day guys.   Ingredients 1/2 cup Khus Khus (Poppy seeds ) 4 medium Potatoes 5 Green Chilies 2" Ginger ( sliced ) 1/3 tsp Red Chili Powder 1 Tbsp Clarified Butter Oil as required Salt as required Method Soak the khus khus in water before grinding, this makes it easy to blend the khus khus. Meanwhile, wash and peel the potatoes and portion them into 2 cm chunks. Add the potatoes to water so that the excess starch is removed.

What's better than a glass of chilled mint lemonade during this summer. The Vitamin C from the lemon and the soothing  sensation from the mint gives the perfect combination. A must have drink that literally takes minutes to put together. You can skip the soda water if you want so. The tartness from the lemons is something to look out for. The prefect way to get rid of dehydration. Ingredients 1.5 cups Mint leaves 1/2 Tsp Black salt 1/2 Tsp Roasted cumin powder 4 Tbsp Sugar 2 lemons Cold water Soda water  Ice Method To a blender add mint, black salt, roasted cumin powder, lemon juice, ice and 1/2 cup cold water. Blend to a smooth paste. Pass the paste through a strainer so that the larger bits are left behind. The result should be a smooth mint mix. To assemble add ice to a glass, pour some of that prepared mint mix, along with some cold water, lastly add some soda water at the end for that fizziness. Give a gentle mix and decorate  with lemon wedges and sprig of mint. Tip Blend the

 Beguni (Brinjan fritter) is a must have starter in Bengali cuisine, specially during the Puja and Bhog time. The brinjal strips are cuts in thin strips so that the batter gets a good surface area, and once cooked the surface becomes crispy with soft mushy brinjal on the inside. You can even deep fry this in mustard oil for maximum flavour. We tried the same technique with potato and onions, by cutting them into roundals. The results were promising, serve with Kashundi (Bengali mustard sauce) and you get a perfect appetizer. Ingredients Brinjal Potato and Onion (roundals) 1.5 cup Besan (chickpea flour) 2.5 tbsp Rice flour 1 tsp Ajwain (carom seeds) 1/2 tsp Turmeric powder 1/2 tsp Red chili powder 1/3 tsp Baking soda Water as required Salt as required Black salt as required Method Cut the brinjals into thin strips, try to keep the cuts as even as you can. While cutting, dip the brinjal strips in water so that it does not turn black by oxidation. Once the cuts are done, take the strips o

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree

Egg Fried Rice, we all have been there when we have a lot of leftover rice and we wonder what to do, simple, make egg fried rice. A dish that has unlimited variations, I tried to keep this version simple with subtle flavours, it is not a very time consuming dish but the flavours are on point. A humble and easy rice dish that can be made fast for the people in the search for easy comfort food.  Ingredients cooked leftover rice (2 cups rice) 76 g beans 2 medium carrots 2 red chilies 2 medium onions 2 spring onions 2 tbsp soy sauce 1 tsp vinegar 1 tsp chopped garlic 4 eggs 4.5 tbsp vegetable oil 1 tsp black pepper powder 10-12 sliced garlic 1" ginger finely chopped salt to taste Method Finely chop the onions, beans and carrots. Lets make the sauce first, for which we add soy sauce, vinegar and chopped garlic, mix and keep it aside. Whisk 4 eggs, add oil to a pan on low flame and pour the eggs over. Keep stirring in between and add the salt and black pepper powder, mix and once it is

Small fish curry is primarily a very common recipe in the eastern parts of India and also along the coastline region too. The fish used here is Chela fish, which is a fresh water fish, it needs to be thoroughly cleaned before cooking, a tender fish that is quite delicious. If you find any of these small types of fishes, don't think much grab hold of it and cook this beautiful curry at home. Ingredients 300 g chela fish (cleaned) 1 tsp  turmeric powder (for marination) salt to taste 1 cup tomato puree 1/2 cup beaten yoghurt 4 green chilies (slit in between) 1 tsp paanch phoron (5 spice mix from eastern India) 1 dried red chili 3 tbsp raw mustard oil 1/2 tsp red chili powder 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 2 tsp ginger garlic powder 1 tsp sugar water as required 1 tsp vegetable oil Method Marinate the fish turmeric and salt. Mix it well. Heat mustard oil in a kadai in high flame, let it smoke, when the colour changes, lower the flame and add the

 Khatte meethe aloo or sweet and sour potatoes in an appetizing dish, that combines the tartness from the tamarind and the sweetness from the sugar and caramelized onions. The combination of spices is important as it plays a crucial role in the flavours. Best enjoyed as it is, you can skip the cornflour, the results would be equally perfect. Enjoy this recipe, share with your friends and family, do not forget to hit the like button if you enjoyed the video, subscribe to "the spice pan" for more amazing recipes like these, have an amazing day guys ! Ingredients potato wedges ( 3 potatoes ) 1 tbsp cornflour 2 tbsp vegetable oil 1 tsp cumin seeds 1 finely chopped onion 1 tbsp ginger garlic paste 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 2 tbsp tamarind pulp 1/2 tbsp powdered sugar 1/2 tsp garam masala powder 2 tbsp chopped mint leaves salt to taste water as required Method Cut the potato into wedges and soak them in water to rem