In north Indian cuisine, paneer is the king of vegetarian meals and therefore, it makes frequent appearances on our dinning table. This unsalted cheese is versatile and easy to cook in different ways. From curries to scramble to char grill, it’s an ingredient that comes extremely handy. You could either go traditional, or take a different route and prepare something fancy. Grilled paneer pineapple tart , just delicious!
The festive season starts in less than a month and everybody is excited about it. This season gives us an opportunity to indulge in shopping, endless treats and family get together. Sweet aroma floats in the air, people look happier and there’s so much joy everywhere. Bengali Basanti Pulao, also known as Mishti Pulao (Sweet Pilaf), is a quintessential dish during the celebrations. Bengalis love their rice, be it lunch or dinner. And when it’s celebratory or a happy gala, the rice is uplifted with whole spices, nuts and raisins.
The addition of nuts in the daily meal is one the best ways to boost energy and stay fit. My husband and our little boy can go nuts over nuts, any time of the day. However, I am a little picky about it. Several months back, I had shared an energy bar recipe and mentioned about how nuts are not my favorite things to munch, unless they’re dusted with spices or cocoa powder and roasted to a crunchy texture.
Growing up in a Bengali family, fish and poultry is the preferred choice of protein. And chickpeas mostly takes the back seat. Except for stew or using chickpea flour for deep-frying batter, I don’t remember seeing Mom using it a lot. Hence, it took me a while to adapt to the taste of chickpea. Arvind, on the other hand, loves the flavor of chickpea, beans or flour! So, after our marriage, I started trying my hands with a few chickpea dishes.
A lot of people love pasta and we also share the same love. We have it quite regularly but unlike most people, we don’t fancy marinara sauce as much. We typically like our pasta dish light, lemon-y or garlic-y or pesto with any kind of greens. Having said that, we occasionally do go for one kind of red sauce. The rich Bolognese sauce, with a hint of heat. We either tossed with al dente spaghetti and shaved parmesan on top or bake with ziti pasta and cheese crust on top. Either way it’s tasty!