The Spice Pan

 The perfect and crispiest French Fries recipe does exist. A fuss-free recipe that will yield you the perfect fries every time you crave to eat at a fast-food joint. Many people think that we cannot make the same crispy French Fries at home but all you need is precision of perfect convenience - a simple starchy potato, cut into batons, slightly blanched in hot water, double fried in hot oil topped with a drizzle of simple seasoning. This snack has a separate fan base, originating from the lanes and streets of Belgium with different seasonings and sauces. Also, in many dishes, it is served as a side dish just like – Fish ‘n’ Chips, Steak Frites, and many more. Speaking statistically, this is one of the most consumed dishes in all over the world and has got numerous variations in terms of taste and flavour.   INGREDIENTS 4 Large Starchy Potatoes Water (As Required) Salt (As Required) 1 tbsp Vinegar Oil (For Frying) METHOD Peel the starchy potatoes, cut into 1cm thick slices, stack them o

 White Sauce Pasta is a dish with al - dente penne cooked in an aromatic white sauce with oregano, basil, and cheese, a proper delight to your taste buds. The method of this recipe is very simple and can be accorded by anyone in order to yield perfect pasta with a perfect sauce. I know, nowadays it is very hard for people to hang out with their buddies due to this Covid – 19 situation, so keeping in mind this recipe is precisely designed for those people who especially miss ordering the cafe-style white sauce pasta. Taking an overview anatomy of this dish the Al – Dente pasta is coated with silky, smooth, and cheesy white sauce that will levitate your craving to a whole new level. So lastly, stay home – stay safe, keep making good food and enjoy a nice gala time with your family. INGREDIENTS Water (As Required) Salt (As Required) 250g of Penne Pasta 40g of Butter 2.5 tbsp of Refined Flour 1 tbsp of Oil 400ml of Milk A pinch of Black Pepper Powder A pinch of Chili Flakes ½ tsp of Oregan

 The Chicken Ghee Roll is a roll made out of a crispy paratha with a filling of ghee roasted chicken along with some onions, green chilies, lemon juice, and fresh mint. This recipe is not only one of my favourite recipe but also one of those recipes that depicts my root as its inspiration is taken from the streets and lanes of Kolkata’s famous Kathi Rolls but the twist is that I have added some flavours of my own. I know some recipes should be kept untouched but being a culinary student it is our responsibility to evaluate those heritage recipes with a touch of the modern era. Thus, the responsibility could turn into honour if it could reach the taste palate of each and every individual. Taking an overview anatomy of this dish – the spicy and chunky pieces of roasted chicken along with the richness of ghee, some freshness of thinly sliced onions, freshly squeezed lemon juice, and hotness of green chilies, all of them wrapped inside a soft, crispy yet flaky paratha will accord your tast

Fish mustard curry is a Bengali recipe that consists of Rohu fish cooked in mustard sauce with grated coconut and coconut milk. This amazing curry has chunky curry cuts of Rohu fish, you cal also use Surmai, Katla, or Calcutta bhetki. Emerging from the roots of Bengal this is a fairly simple recipe. Mustard is dearly common as well as solemnly loved by each and every person, but many people cannot withstand the pungency of mustard, so it is advised to cook thoroughly. The addition of coconut milk adds a whole new dimension to the curry, thus making it more rich and creamy. This is a completely homemade recipe of my family and not any replica of a Dhaba style recipe. You can feel the soul of the recipe just by the taste that can be dearly accompanied with some hot steaming rice, especially Gobindo Bhog Rice. Share this new and innovative recipe with your friends and family, and let them know what soul food is all about, if you enjoyed the video do leave a like, comment down below your t

 This mix Dal fry is an amazing mix of masoor, moong, and arhar, combined with a flavorful zingy and spicy taste. This is a proper home-style comfort recipe, originally made by Bina aunty, a family friend of mine, she makes sure that the dal is properly spiced and falvoured, one important tip was to saute the pulses with the masala. A flavorful and protein packed dish with some diligent robust spices gives the palate an amazing adventure of taste. No doubt that it can be approached by anyone from home – cooks to renegade bachelors and can be made with simple and fresh ingredients which are always available in your home. The dal is cooked thoroughly with spices. The added tadka in the end just elevates the dish to a new level. This dal is can be enjoyed with any sort of Indian Breads – Roti, Naan, Tandoori Roti or simply with some hot steaming rice.  INGREDIENTS For the dal ½ Cup Moong Dal ½ Cup Masoor Dal ½ Cup Arhar Dal Water (As Required) A handful of Curry Leaves 2tbsp of Vegetable

 Aloo Chop is a fritter with an interior filling of spicy mashed potatoes and an exterior coating of crispy besan. Emerging from the streets of Kolkata this snack has a separate fan base in the heart of all Bengalis. Taking an overview analysis - the interior comprises spicy mashed potato filling with selectable and delicate robust spices, along with crispy exterior coating made out of chickpea flour. This recipe video is a replica of that similar snack and is possible for everyone to make at home. In Kolkata, every fritter shop has their secret spice mix to make this dish, but I have gone for a simpler one. It goes best with puffed rice during a proper family gathering in the evening. INGREDIENTS For the Filling 4 Boiled Potatoes 3 Dried Red Chili 1½ tbsp of Coriander Seeds 1½ tbsp of Cumin Seeds 1½ tbsp of Fennel Seeds 2 tbsp Mustard Oil 1 large Onion (3 -4) Chopped Garlic 1 inch Ginger (Chopped)  (3 -4) Sliced Green Chili 1 tsp Red Chili Powder ½ tsp Turmeric Powder Salt (As Require

 The Chicken Noodles is a lip-smacking recipe with chunky pieces of chicken, long strings of noodles, crunchiness of the vegetables all combined with a zingy saucy taste. Emerging from the land of the Cantonese province to settling down by the lanes of Tirreta Market and Tangra, the Cantonese Cuisine has perfectly blended with the flavour palate of Indian taste buds along with a wholesome spice trail. A completely fuss-free recipe, in fact, it can be executed by anybody who wants to have something in Chinese during Sunday brunch or as an evening snack. The noodles can be gobbled down all alone or else you can combine it with a Veg Manchurian, Chili Paneer, and more. We all have seen the hawkers toss the noodles on high flame, it's just a work of magic, hope you will like this recipe, the vegetables are sauteed separately so as to keep the crunch as much as possible. Share this recipe with your friends and family, hope you have an amazing with this chicken chow mein. INGREDIENTS For

Mutton Korma is a perfect blend of mutton, richly palatable gravy enriched with yoghurt, nuts, and spices. The dish is famous all across the nation but also a globe-trotter for all those foodies who are seeking a wanderlust taste. This old Delhi style recipe is to look out for, where traditionally these are made in large degh or handi and served with an amazing naan. The anatomy of the dish has been depicted in this video where the meat from the raan is highly advised to use, along with the birista paste which is a key essential paste while making the brown gravy, the beaten yoghurt, hand full of cashews, and almonds to give it a delectable and enriched flavour, lastly the hand full of selectable robust spices. The dish is best enjoyed with delightful Indian breads, - Butter Naan, Khamiri Roti, Tandoori Roti, and many more INGREDIENTS 750g of Mutton (Curry cut from the raan) 4tbsp of Vegetable Oil 2 Cinnamon Stick 1tbsp Black Peppercorns 2 Black Cardamom (6 -8) Cloves (5 - 7) Green Ca