The Spice Pan

Chilli Garlic Potatoes is another "Desi Chinese" evolution that dates its roots back to the "Tangra" district of Kolkata. A major shoutout to those Chinese immigrants who took refuge in India after the war and in order to survive they gave people their own vibes in terms of cuisine, culture and tradition. The dish originating from the Indo - Chinese culture is a luscious craving among the people. The crunchy exterior of the potatoes with a soft interior, the zing of garlic, the sprinkle of sesame seed and the freshness of spring onions blends together for a robust of flavours. You can adjust the spice as per your liking. I personally love the heat and prefer to have it right out of the wok/pan while its piping hot. This side dish can be enjoyed with some carbs like Chowmein or Fried Rice as all the Indo - Chinese dishes can be made within a splash of seconds. Ingredients 3-4 Large Potatoes 1 tbsp rice flour 2 Tbsp Vegetable Oil (for frying) 3 Tbsp Chopped Garlic 1 T...

Goalondo steamer Chicken curry is more of a lost recipe that dates back to British rule. This is a simple curry the boatmen used to cook with limited spices, the chicken is slow-cooked and the flavours turn out to be gorgeous. It has many names like "Steamer Curry", "Ghater Murgi" but is mostly known as Goalondo chicken curry named after the small town named Goalondo in Bangladesh. A recipe that takes very few ingredients yet it yields such flavour is bliss. Try out this recipe and have a wonderful time with your friends and family.  Ingredients 750 g Chicken 4 Onions 5 cm Ginger (finely chopped ) 20 - 25 Garlic cloves (finely sliced/chopped) 4 Spicy Green Chilies 3 Dried Red Chilies Salt to taste 1/2 cup mustard oil 1/2 tsp Turmeric Powder 1/2 tsp Red Chili Powder Method Finely slice the onions. The even cuts of onion are important as it makes sure that it is evenly cooked. For the marination, add finely chopped ginger to the chicken, chopped garlic, chopped green ...

 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...

 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 stri...

 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...