EAT ASIA

 PALAK PANEER Palak Paneer Palak= spinach (in hindi) Paneer= Indian cottage cheese So, this curry is made with spinach and Indian cottage cheese. The spinach is blanched and then pureed. It’s then cooked with spices and simmered on low heat with paneer. Cream is added to cut down on the bitterness of the spinach leaves and also make it rich. If you don’t want to add cream, you can also use yogurt or milk in place. INGREDIENTS 5   cup   water ▢ 1   bunch palak / spinach ▢ 1   inch   ginger ▢ 1   clove   garlic ▢ 3   green chilli other ingredients: ▢ 3   tsp   oil ▢ 1   tsp   butter ▢ 11   cube   paneer / cottage cheese ▢ 1   tsp   cumin / jeera ▢ 1   inch   cinnamon ▢ 4   cloves ▢ 2   pod   cardamom / elachi ▢ 1   bay leaf / tej patta ▢ 2   tsp   kasuri methi / dry fenugreek leaves ▢ ½   onion   (finely chopped) ▢ ½   tomato   (finely chopped) ▢ ¼   cup   water ▢ ¾   tsp   salt ▢ ¼   tsp   garam masala ▢ 2   tbsp   cream / malai INSTRUCTIONS  take blanched palak, 1 inch ginger, 1 clove

 VADDA PAV Have you ever tried Mumbai's Vada Pav? The Mumbai streets say more about the vada pav than anything else. This blog talks about the Indian burger or Sandwitches, widely called Vada Pav. This delicious Indian burger (vada pav recipe) is synonymous with Mumbai. It's the second lifeline of Mumbai. The primary reason is that Mumbai residents are breathing because of this snack today. So basically, if you are always on the move and looking for a snack that can make you feel alive without much struggle in the kitchen, that's Vada Pav Recipe. It's a soft, fluffy bun stuffed with deep-fried spicy potato served with peanut and green chili chutney.  Full of flavors and savory textures, this dish is a quick bite that can save you from hunger. If you love having edges on the move, you must try making vada pav at home. Also, further, we will disclose other secret ingredients and recipes of this vada pav in this blog. INGREDIENTS For Batter: ▢ Gram   Flour -1 cup ▢ Salt to

 AMRITSARI FISH FRY The Punjabi cuisine today is a symphony of Indian-Mughlai-Persian-Afghani Influence. Amritsari fish is by far one of the most popular and well known fried fish dish from Punjab. Most people confuse it with a fish pakora but that is wrong. Amritsari Fried Fish is made specifically with pond and river fish caught over early morning picnics, like singhara, surmai and sole. Amritsari style of marination for fried fish uses a very light coating of besan (chickpea flour), ajwain (carom), hing (asafoetida) and chillies. Fish is fried first in hot oil and then taken out when it is half cooked and then again cooked on low heat thereby getting its thin crispy layer keeping the delicate flesh together while making it extremely juicy. It is then sprinkled with lemon juice, chaat masala and served with grated mooli or laccha pyaz. INGREDIENT Fish - 10 to 12 pieces   boneless, white fleshed fish ▢ Chilli Powder - 2 tsp   i used half kashmiri chilli powder ▢ Turmeric Powder / Manj