India On The Plate

  Odisha's soft paneer traditions meet Rajasthan's robust flavors, creating a harmonious blend of textures and spices in a single, innovative bite. Ingredients - 100 g Paneer, crumbled - 20 g Chickpea Flour (Besan) - 10 g Ginger-Garlic Paste - 2 g Green Chili, finely chopped - 50 g Whole Wheat Flour - 5 ml Ghee - 3 g Cumin Powder - 3 g Coriander Powder - 2 g Turmeric Powder - 100 g Cooked Moong Dal (for crumble) - salt to taste Recipe 1. For the Pitha filling: Combine crumbled paneer, chickpea flour, ginger-garlic paste, green chili, and a pinch of salt. Mix well. 2. Form small, flat discs from the paneer mixture. 3. For the Dal Baati Crumble: In a pan, dry roast whole wheat flour until fragrant. Add ghee and continue roasting until golden brown. 4. Add cooked moong dal, cumin powder, coriander powder, turmeric powder, and salt to the roasted flour. Mix until crumbly. 5. Steam the paneer pithas for 8-10 minutes until firm. 6. Lightly pan-fry the steamed pithas in a touch of oil...

  A harmonious blend of Bengal's refined milk sweets and Punjab's robust, nourishing panjiri, creating a dessert that is both delicate and hearty. Ingredients - 100 grams fresh paneer, crumbled - 50 grams jaggery, grated - 20 grams ghee (clarified butter) - 30 grams whole wheat flour - 15 grams semolina (sooji) - 10 grams almonds, chopped - 10 grams pistachios, chopped - 5 grams green cardamom powder - 2-3 saffron strands, soaked in a tablespoon of warm milk. Recipe 1. For the Sondesh layer: Gently crumble the paneer. In a non-stick pan, combine crumbled paneer and grated jaggery. Cook on low heat, stirring continuously, until the mixture thickens and leaves the sides of the pan (about 8-10 minutes). 2. Stir in half of the cardamom powder and saffron milk. Remove from heat and let it cool slightly. 3. For the Panjiri layer: In a separate pan, heat ghee. Add whole wheat flour and semolina. Roast on low heat, stirring constantly, until golden brown and fragrant (about 5-7 minutes...

  Bringing together the cooling comfort of fermented rice from Odisha and the warming spices of Kashmir in a delightful, crispy vada for a truly innovative starter. Ingredients - 200 grams cooked rice - 50 grams plain yogurt - 10 grams grated ginger - 5 grams finely chopped green chili - 5 grams roasted cumin powder - 2 grams fennel powder - 50 grams rice flour - 5 grams chopped fresh mint leaves - 200 ml cooking oil for frying - 2 grams salt to taste Recipe 1. In a bowl, mash the cooked rice lightly. Add yogurt, grated ginger, chopped green chili, roasted cumin powder, fennel powder, chopped mint leaves, and salt. 2. Mix everything well until combined. Gradually add the rice flour, mixing to form a firm dough. If too sticky, add a little more rice flour. 3. Divide the dough into small portions and flatten them slightly into vada shapes. 4. Heat cooking oil in a pan over medium heat. 5. Carefully place the vadas into the hot oil, ensuring not to overcrowd the pan. 6. Fry the vadas ...

  A harmonious blend of Southern spice and Eastern subtlety, uniting the bold flavors of Tamil Nadu's coast with the creamy textures favored in Bengal. ingredients  150 grams prawns, peeled and deveined - 100 grams basmati rice - 50 grams fresh coconut, grated - 15 grams poppy seeds, soaked - 1 small onion, finely chopped - 1 small tomato, pureed - 10 grams ginger-garlic paste - 5 grams curry leaves - 2 green chillies, slit - 15 ml coconut oil 1. Wash rice thoroughly and cook with 200 ml water until fluffy. Set aside. 2. Grind soaked poppy seeds and grated coconut with a splash of water to a fine paste. 3. Heat coconut oil in a pan, add curry leaves and green chillies, sauté for a minute. 4. Add chopped onion and cook until translucent. Add ginger-garlic paste and cook until aromatic. 5. Stir in tomato puree, red chili powder, turmeric powder, and salt. Cook until oil separates. 6. Add the ground coconut-poppy seed paste to the pan, cook for 3-4 minutes, stirring constantly. 7...