TAKING A BREAK, GOING TO HIMALAYAS

Dear Friends

I am going to the Himalayas ( No..No I am not renouncing the world or becoming a Sadhu,) and will be back on 3rd Dec.

This is kind of an addiction or obsessions, my magnificent obsession,  to go to the Himalayas. Of course I will be driving around the same places in Kumaon, which I have been doing for many years.

I will not be able to access Internet or mobile phone network and will not be able to communicate with you all.

As soon as I am back I will read all the postings and go for a virtual cooking and eating spree :-).

Of course I will pray for all of you at Jageshwar   Maha-Mrutyunjaya temple and also at Kalika temple of Gangolihat 

In the mean time you can read and see my blog on Indian Himalayas!!!

The photo below is a greetings to you all. I haven't read The Bible , but this line comes to me always, when I am in the Himalayas 

I will lift up mine eyes unto the hills, from whence cometh my help.

Happy weekend , happy cooking and Maha -eating 

ROASTED MUNG DAL AND THE MISSING FISH HEAD

THIS IS A VEGETARIAN  DISH ( making it non-veg is optional, see at the end).

The excitement of house painting, flower vase breaking, which went  unnoticed then, were over. The kitchen was recommissioned in a hurry by my wife ( I pretended that I was doing all the work).

I quickly fixed up the menu and moved in to the kitchen. The Dum Gobi -Alu, which all of you have tasted virtually and appreciated virtually too,  was cooked in no time. 

For a mandatory non-veg dish I was wondering what I should cook, there was nothing in the  fridge to my knowledge and that was a matter of great concern. I was tired of eating all kind of delivered dishes from the near by food joint.

Suddenly I remembered, a fish head ( Rui fish) was supposed to be there in the  fridge.  Now I could cook my wife's favourite dish, the Dal with fish head. I was relaxed, took out a cigarette from my secrete vault, went to the balcony had a healthy and refreshing smoke, dig a bit of soil from the money plant pot, buried the bud, covered it and came back to kitchen. ( I think the money plant is dead because of excessive nicotine in the soil).

Alas , when I opened the fridge , the fish head was missing. I called up my wife and came to know that the fish head had been donated to the maid before the painting started. But that did not solve my problem. Every thing had been lined up, roasted dal, spice paste etc etc.

I didn't have a pond in my back yard from where I could catch a fish , behead it and use. ( This back yard facility dialogue is learnt from Bong Mom's blog  'I didn't have a goat tied in my backyard and so had to resort to mushroom...( Goat Liver was not available , so Mushroom was used)'. But Bong Mom came up with the Mushroom alternative,  I was not lucky , so decided to proceed without the fish-head; after all grape is sometime sour so also fish head is bad for health under the circumstances. 

So I decided to cook the dal without fish head..and believe me , the taste was superb and I did not miss the fish head at all..

Logically I should stop here now because any one can go to internet and find a recipe for " Dal with fish head bong style" and cook it without the fish head.

 But I am just writing the recipe based on what I did and for the vege friends...Vege friends will never look at the recipe if it contains fish head.

THE RECIPE; 
The recipe is very simple with the usual spices. What makes the aroma so distinct is the combined effect of the condiments and  roasted Mung dal. The flavor  will be very different with any other dal but wont be anywhere near the roasted Mung dal dish. The presence or absence of fish head doesn't change the flavor significantly.

INGREDIENTS

Mung Dal 1 cup ( 150 ml)

Green chili 4-6 number
Tomato 1 medium cut to 4 pcs

Onion 1 small 1.5 inch , chopped fine

Onion 1 small ground 

ginger paste 2 tsp

garlic paste 1 tsp.

Cumin powder 1tsp

coriandor powder 2 tsp 

chili powder 1 tsp

Sugar 2 tsp ( level)

Oil 4 tsp, + ghee 2 tsp ( for garnishing) ( you can use oil and ghee more)

for the dal boiling 
Turmaric 1 tsp ( level) 
cinamon 3/4 inch broken
clove 2 smashed
cardamom 2, smashed
Juliens / chopped  ginger 1 heap tsp
Salt to taste
For seasoning 

Red chili dry 2

cumin 1 tsp level

cardamom 2

Cinnamon 1 in 

clove 2

Black cardamom 1

Bay leaf 1

Optional (I did not use here) 

1/2 tsp bengali garam masala ( powder form equal proportion of cardamum, cinamon, clove) 

PROCESS

Roast the mung dal on medium heat and stir continuously for unifirm roasting until it changes color and you get the aroma of roasted mung Dal. Few grains of Dal may become light brown..dont worry.

Important. 

Keep one big plate handy, and as soon as the roasting is over, immediately transfer the dal to the plate for fast cooling. Wash Dal thoroughly when it is cool and drain. Dont put water when Dal is hot.

Soak cumin, coriandor, red chili powder in water for 15 minutes. 

Take a pan and boil Dal with ingredients for dal boiling given above. When Dal is cooked stir to make it smooth and keep aside.

Note: In India , if you are using dip tube well water or hard water, boil Dal with mineral water or RO water..basically a soft water is good for Dal.

In A Kadhai or dip pan, put oil and when hot give seasoning , add the chopped Onion and fry , to light brown, (few will become brown).

Add the onion paste and fry on medium heat , when oil starts appearing , add the garlic paste fry for a minute and add ginger paste stir and immediately  add the spice paste and fry for few minutes. ( sprinkle water a little , if it  tends to burn out.)

Add the tomato and stir ( it will just get bit softened but will maintain shape.

Add the dal and mix,  adjust consistency to thin Dal ( close to Sambar or slightly thicker) and boil for 2-3 minutes with lead covered.

Add green chili

Adjust salt and add sugar ( Bongs have  sweet tooth, the sugar is added just to give a very slight sweet note..you may increase the sugar to your taste) 

Add ghee and mix.

sprinkle garam masala ( if you decide to use it for a strong flavor) 

Eat with hot rice.

FOR THE NON-VEGE ( To make with fish head)

The process remains essentially same. Wash and Marinate the fish head ( cut into large pieces)  with turmaric and fry pieces to light brown to brown. Break furhter as the fish gets fried. 

Add the head pieces to the dal after giving seasoning and boil for 5-7 minutes.

And finally another Hibiscus for my foodie friends

ALU-KOFI DUM ( ALU GOBI KACCHI DUM)

Last fortnight was really exciting, because house painting was going on. There were lot of movements of goods from one corner to another.The kitchen was shut so , no cooking.

The most exciting thing is, I have broken one small flower vase and my wife still doesn't know it. Now I am trying to frame a strategy to put the blame on her as soon as it is discovered.

I decided to do some fast cooking and for a mandatory non vege dish, I planned to do some thing but landed elsewhere and where did I land would come up in the next blog.

THE RECIPE .

This one, a vegeterian one,  I learnt from my Aunt when I was in school and a pure veg ( temple or Jain)  variation from my Mom. Here I will explain the onion and garlic one. The process is very simple, all the ingredients are put together and put on Dum. Turmeric will play an important role in the taste and I plan to put it in Spice and Turmeric food festival. ( if I can find out how to put it).

INGREDIENTS

 1 Cauli flower cut to large pieces.

 2 medium potato peeled and cut to 4 pieces each. ( optional)

 4 green chili

1 Tomato chopped to 10 to 15 mm pieces

1 tsp plain garlic paste

 2 heap tbsp curd

 3 tbsp mustard oil ( if you dont like mustrad oil , use olive oil or any other oil but  heated to smoking and cooled to room temperature) NOTE : Do Not heat mustrad or olive oil use raw as it is)

2 level tsp Turmeric powder ( must not be reduced)

1 tsp red chili powder ( more or less depending up on your tolerance level) 

1 tsp heap sugar

salt to taste

10 kismis ( raisins)

For grinding 

1 onion about 1.5 inch dia

3/4 inch ginger 

1 green chili

Spices ( whole)

4 cardamom

4 cloves

1.5 inch cinnamon

2 large black cardamom

2 bay leaves

( partial ingredients shown here )

PROCESS

Wash and drain the Gobi. 

If you are using a hard variety potato , microwave in water for 6 minutes at 900 watt energy level or until half done. If you are using normal potato, this step is not needed. This is just to ensure that the potato is cooked in time.

Chop onion and ginger and grind to a smooth paste with minimum water addition. If you dont have garlic paste, add 2-3 cloves of chopped garlic for grinding.

To this paste and in the mixer grinder add the curd, turmeric powder, chili powder, garlic paste and mix thoroughly..

Take a heavy bottom pan, add Cauliflower, Potato, oil, whole spice, onion paste mixture, and all the ingredients .

Mix throughly.

After mixing 

Cover the lead and cook on slow flame. No additional water is needed.

When the Cauliflower and Potato are cooked and soft , the dish is ready.

Serve with Rice, roti, paratha , Puri , Luchi

I am sure you will enjoy this ,  Ullash (Cheers)

And flowers for my great foodie friends

MUSHROOM CHACHODI (FRY)

While publishing the liver recipe , I forgot to give vege alternative for my vege friends, hence this posting.

In India, we get mainly the button mushrooms and  Oyster mushroom in some places. However any edible mushroom can be used.  Mushroom always reminds me the great taste of  Mushroom of Orissa, which grows randomly on hey stacks ( Pala Chhatu, the edible ones).

The spice will remain same, the great classical Bengali seasoning of Green chili and Kala Jeera. This seasoning gives a very mild aroma keeping the flavor of ingredients almost in its original form.

In case the taste is bland, please proceed from the end with various spices. ( refer to my earlier post on Liver fry)

INGREDIENTS

1. Button Mushroom 200 gms 

2. green chili 6 Nos..3 broken into 2-3 pcs and 3 for garnishing 

3. Turmaric 1 level tsp

4. Kala jeera 1 level tsp

5. Oil 1 tbsp ( or 2 tsp) (Mustrad oil for Bongs , others may use olive or any other oil )

Note: Mushroom doesn't soak oil , so a little for seasoning is Good enough

6. Salt to taste 

PROCESS

Cut the Mushroom into 6 to 8mm pieces

Heat oil and give green chili and Kala jeera seasoning, when the green chili turns white to very little brownish, add the Mushroom and mix.

Add turmeric powder , salt and mix , keep at low flame. ( Note, the Mushroom will shrink, so be careful about salt quantity..keep at lower side and adjust later.)

Cover and simmer for 5- 8 minutes or till the water dries up.

Raise flame and stir fry. When material sticks to the vessel, reduce flame put 1 tbsp water, scrap and dissolve the material and mix .

Repeat this process 2 more times (BHUNO THRICE)

The Mushroom will get fried, turn light brown and will be coated with oil.

Enjoy straight or with hot rice and additional green chili...or roti or Paratha.

If you are adventurous, use this to make stuffed Mushroom paratha ( in this case, chop the cooked Mushroom further and can add roasted red chili powder or more fried green chili.

 Flower for my great foodie friends

STORY OF VEGETARIAN METE CHA-CHADI (LIVER FRY)

WARNING: THIS IS NOT A VEG DISH
VEGETARIAN METE CHACHADI sounds crazy??

Many years back, in a small gathering at home, I was reading out the simple diner menu.

"To start with you will have vegetarian mete chachaDi, with hot rice and green chili, followed by Dal, fish and then vege Mutton."

There was  obvious roars, " Ghosh has gone crazy...what do you mean by vege liver, vege mutton...stupid ..and etc etc."

I continued " Actually in many culture onion and garlic are treated as non-veg, like old traditional Bengali veg dishes, all Kashmiri dishes (including mutton) , Jain dishes are devoid of onion and garlic. Similarly meat from a " Boli-r patha" ( sacrificed animal) during Puja is regarded as Prashad and always cooked without onion and Garlic. I have seen hardcore vege Brahman friends eat this "meat Prashad". So I call these dishes veg meat preparation, " Pyar-se".

So since then we call these dishes ( devoid of Garlic onion) as Veg-Nonveg dishes or Veg Mutton, just for fun only.

THE RECIPE 

In a remote place in Orissa where I spent my childhood, meat or liver was not available much. The man would slaughter one goat if he saw enough customer else one had to come next day.

Every body needed a piece of liver, and it used to be very tiny piece for each and sold with mutton. It was so small that you couldn't cook any dish with the liver. There were many people at home who wanted a piece of liver, so it could not be put in the meat curry.

My mother used to chop them into very small pieces and fry them...

It is one of my favorites and often a party  dish when liver fans are there

 Here it is 

CAUTION . This should be tried by foodies who appreciate the typical light aroma of liver in original form, unmasked by the riot of garlic, ginger, onion, spices.

INGREDIENTS

1.Liver  200 gms ( mutton, Lamb, ( Beef can be used) NO CHICKEN LIVER, I don't like it , never used it). You can try with 50 gm also if you are not sure if you would like it.

2. Turmeric 11/2  level tsp

3. green chili 7, or more, ( 3 chili broken into 2 -3 pieces for seasoning, rest for garnishing) 

4. Kalo Jeere ( Kala jeera, Kalounji) 1 level tsp

5 Oil 1tbsp to 11/2 tbsp

6 salt to taste

PROCESS

cut the liver into tiny pieces 8 to 12 mm, 

Heat  Oil in a Kadhai ( I don't use non-stick ones for most Indian dishes).

Add the Kalo jeera and green chili seasoning, keep stirring and when the green chili turns white to very light brown, add the liver.

Add salt and turmeric powder,Keep frying , until the liver changes color ( about 3 minutes).

Add 1/2 cup water 

simmer for 7-8 minutes covered. ( Liver is generally cooked in 3-5 minutes and remains soft, any heating beyond 5 minutes makes it  stiff, but cooked). Here in this recipe , the liver will be stiff but cooked.)

Remove cover and dry out the water while stirring  allow the material to stick to the Kadhai.

IMPORTANT. When sufficient material sticks to the wall, reduce heat put 1 to 2 tbsp water,  and scratch out  the sticky material in water, and mix with the liver.

Picture below , material sticking to the Kadhai just before adding water

Most stuck material taken out with water and being mixed

Repeat this process 3 times , i.e allow the material to stick 3 times and remove with water and mix 3 times. In Badshahi cooking it is called " BHUNO THRICE" ( fry 3 times) , it can be bhuno twice, 4 times...etc depending upon Chef's whims :-)

( I remember, when I was young, many people who learnt this dish from me would come back and say " I cooked it, was very nice, but nowhere near yours". Obviously it wouldn't have been , because I never told this Bhuno thrice business to them..Looking back I feel sad, I was so mean....but feel bit better when I think that most great  Chefs don't share every thing)

Reduce heat , add rest of the green chili and  mix 

Remove into a dish and eat , straight or with rice

RESCUE OPERATION 

After making this, if you find it is just not edible or you don't like it...here is the good news...Proceed as usual from here, ginger garlic paste, onion, tomato , garam masala , diced Potato et al..recover the dish and  devour

This is not a part of the dish , it is for you dear foodies

MY RECENT ENCOUNTER WITH TIGERS (I mean tiger prawns, Bagda ChingDi)

The other day after finishing a marathon Prawn cooking session, I washed and cleaned the whole mess in the kitchen and thought, it was time to eat one piece before my wife makes a head count.

I picked up one prawn and was about to put it in my mouth, when suddenly the prawn smiled at me and said...

"Hi!!! thank you, I am so grateful to you!! I am so happy!! I never received such a nice treatment from any one during my last 100s of births."

" Hey I never met a talking Tiger prawn before".

" I am not a Tiger , I am a Tigress prawn".

" Sorry dear, now tell me why you are so happy!!"

" You human beings are very cruel and ruthless, people pull and tear off our heads alive, peel our skin mercilessly, then pull out our guts, which you call veins. Imagine some one doing it to you!! "

" But why you are happy ?"

"You are very considerate and affectionate. You treated us very kindly and delicately. I have taken some photographs and see for yourself."

You bathed us and arranged very nicely 

You took out your Red handled scissors, which you used on me once in Vietnam and many times in Korea and Kuwait. You positioned the scissors at the right place and cut off the front part of my head gently. You Bongs are very fond of chewing our heads ( Chhele byala theke tomra parents der matha chibote abyastho).

You cut off the pointed middle part of the tail so that it did not hurt any one. You inserted a knife very carefully from the front and scooped out some unwanted material and you were very careful about not to spill my yellowish brain.

With your delicate move , you cut through my scale from the top all the way to the tail  with the red scissors. And with that sharp Korean knife you removed my gut ( vein as known wrongly). You kept my skin in place with a slit on top.

You put us one by one in boiling salted water for 30 seconds and took us out one by one.Wao!! we came out of that water in crimson red attire.Why you don't saute us some times in oil and instead you put us in boiling water ?."

"Well when I remove your head and scale I saute you in oil else I put you in boiling water to solidify your semi liquid brain to a yellow mass, so that it doesn't flow out . Your brain is quite tasty. Moreover it imparts that crimson red color to your skin. You look so pretty and  yummy!!! 

"How sweet of you !!! I pray  that in all my future births , God sends me to you only."

The Tigress continued with " You know dud, I was bit apprehensive about the recipe that you would use..you naughty guy, you know many ways of cooking us..but when you decided to use Sharmistha's recipe from COOKA DOODLE DO, I was so over joyed. It really makes us very tasty with that little variation she had used. Give our regards to her and we will drop by her kitchen in future. Now eat me quickly , cant wait any more".

So that was the recent encounter with the Tiger prawns.

IMPORTANT NOTE

I cook with head and scales some times, to make the dish look good. The head is kept for chewing, a delicacy for all Bongs. To cook the head, it must be well frozen and preserved and not spoiled.The heads degrade very fast and not fit for eating always.

The other important thing is, the typical prawn flavor comes from the scales and the head. I boil the prawn and keep the liquid as frozen cubes in refrigerator. I use it in Indian and Chinese dishes. If you are dressing the prawn at home i.e if you are removing head and scale at home, saute the skin and head for 30 sec in 1 tsp oil then boil them in water with  salt, few piece of ginger, onion garlic pod, and one or two green chili. Remove the head and skins and preserve the stock. You can use it later while cooking dressed prawn, Chinese or Indian. The flesh of prawn is almost tasteless and aroma-less.

THE RECIPE

We all know how to cook prawn in many ways. So I am not going into big details. I will make Malai curry. No matter how you cook prawn with coconut milk, gram masala , ginger, garlic onion etc , it will be alway great. This Malai Curry is a funny name. It has nothing to do with Malai. Prawn is being cooked with coconut in Malabar area  from time immemorial. Many say that the name has come from Malabar curry , which I don't think is correct. One popular theory is that the recipe was brought from Malay ( now Malaysia) by British to Calcutta then the capital of British empire. And over the years Malay curry has become Malai curry.

As shakespeare has said " whats in a name ? A prawn malai curry will taste like prawn malai curry no matter what you call"

I have many variations of Malai curry. But  I decided to use the recipe of Sharmistha  from COOKA DOODLE DO.  I had never used Tomato in Malai curry  before and also wanted to try out the  roasted garam masla powder and ghee as a post seasoning/ addition.

The variation that I had to do was to use the prawns with head and skin by the order ( not request) of my wife. Sharmistha has used dressed prawns.

INGREDIENTS
 Prawns (medium sized) -700gms ( undressed)
Coconut - 1/2 (cream and milk extracted as usual)
( I had to use packed coconut milk 150 ml, it must not be used in Malai curry , unless you get a thin Thai variety milk, not coconut cream.) 
*Onion - 1 medium size, finely chopped.
*Tomato - 1 medium- finely chopped
*Ginger paste - 1tsp
*Garlic - 1 tsp
*Bay Leaf - 1
*Whole Garam Masala - 3 elaichi; 2 cloves; 1 inch  cinnamon stick
*Haldi - 1 tsp
*Red Chilli powder - 1 tsp
*Kashmiri Chilli powder - 1tsp
*Salt - to taste
*Sugar - a pinch
*Roasted and ground Garam Masala powder - ( made from equal proportion of cardamom, clove and cinnamon) 1 level tsp
*Ghee - 1 tbsp
*Green Chilli - 4
*Potato - 1 medium - diced into small cubes  (optional, normally not used in Malai curry ), sauted  lightly in little oil.)
*Mustard Oil - 3 tbsp
PROCEDURE
*Clean prawn as described above by the Tigress.

*Take 3 cups of water in a pan, add salt, 2 green chili broken, 2 cubes of ginger 1cm X 1 cm. 1 small onion cut to 4 pcs, 4 puds garlic halved. (If you are sure , you wont use prawn stock for Indo-Chinese dish , then you can add 1 bay leaf, 2 cardamom, 2 cloves and 1/2 inch cinnamon ).

Bring to boil and reduce heat , add each prawn as soon as it is cleaned. ( This is to stabilize and solidify the brain and impart uniform crimson color.) and remove within 1 min. Material used here are in addition to the ingredients given above.

 NOTE: Preserve the stock frozen in cubes for future use in dishes where you use dressed prawns). This stock is generally not necessary when you are using prawns with head and scales.

*Soak in 3 tbsp water,   turmeric,  chilli powder,  kashmiri chilli , salt for 15 minutes and make a paste

*Heat Karhai and add mustrad oil.

* Add 1 level tsp sugar and caramalize ( will become light brown molten sugar)

*Add bay leaf and garam masala seasoning

* Add finely chopped onions and fry to light brown

* Add garlic paste , saute for 30 sec and add ginger paste.

*.Add the Masala paste and saute; add Tomato and keep frying till  the Tomato melts and oil comes out.

* Add the fried potato and stir for 3-5 minutes on low heat..

*Add the coconut milk and 3/4 cup of water. Cook on low heat till the potato is almost done.

*Add the prawns, mix well. Cover and cook for 5 minutes. If it is too thick add water to desired consistency 

* Add the green chillies slitted..

*In a skillet heat the ghee and put the roasted and ground garam masala and immediately put  it on the curry. Mix well and cover.

ACKNOWLEDGEMENT

Sincere thanks to Sharmistha for this wonderful recipe. For details of this recipe visit

 http://cookadoodledo.blogspot.com/2009/04/chingri-machhaer-malaikari.html
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MUTTON KALIA RASALA

( This dish is adopted from my most favorite cook book  by Maharaja of Sailana.) 
Vege friends can try paneer 

WARNING : This dish is meant for people who enjoy dishes used to be cooked for royal families and an out and out HEALTHY FOOD and not health food. My foodie friends who are on Health-food, must ignore this blog but may be, once in a while ...you know what I am talking about). I cook this type of dishes in a small diner with close friends or relatives and that too on demand only. 

THE RECIPE.

I and some bloggers observe, there are not many mutton dishes coming up. The reasons are many , the red meat and cholesterol hoax , the chicken propaganda, a tendency  for zero to low fat consumption ( not knowing that most of the body fat is produced by the body from carbohydrates), a desire to die healthy rather than enjoying good food etc . I love to eat mutton dishes, but these days I seldom eat them, simply because it is easier to cook fish and I am lazy...some time I get into the mode of " I eat to live" rather than " I live to eat"

I chose this recipe out of many , on a request from a visiting friend who normally loves to have one item cooked from the above famous book. Please read the recipe, and try to imagine the flavor and if it appears suspicious, don't proceed . I will suggest , not to make any deviation at the 1st trial.This recipe requires minimum effort and attention and meant for people for whom cooking is a serious business and enjoyable too.

INGREDIENTS;

1. Mutton 500 gms  from leg portion ( I had to use chap (vertebra pieces, with short rib and meat)  as I had them in stock and meant for some other dish. 

2.green chili 200 gms, cut longitudinally and de-seeded.  ( take mostly less hot ( jhal) ones and few hot ones. I use all hot chilis) ) 

3. onion 250 gms ( thinly and evenly sliced.)

4. Ghee 200 gms  ( clarified butter) ( must not be reduced)

5.fresh curd 250 gms  whipped.

6. coriender leaves 100 gms chopped fine

7. Ginger 50 gms shredded

8. Garlic -paste 2 tsp heap

9. cumin seeds 4 level tea spoon , roasted and ground. ( careful while roasting, an over roasted one will spoil the taste)

10. Salt to taste

FEW OF THE INGREDIENTS

PROCEDURE
1. Mix curd, garlic paste and salt.
2. In a thick bottom pan ( with tight lead where edges can be sealed with wheat flour paste) add ghee and just melt it. ( Dont heat)
3. Add the motton to ghee and mix.
4. Add all other ingredients and mix thoroughly. (NO WATER TO BE ADDED) 
5. Start heating on medium flame and stir for 3-5 minutes ( no frying ) 
6. Cover and seal the pot with wheat flour paste. ( if you dont want to , then you need to check from time to time , if it is getting charred at the bottom . Mostly it will not, if you are using a tight lead).
7. Put the sealed  pan on low heat and cook for 1 hour 
( you may try using oven at 130 to 140 deg Celsius for 1 hr. I havent tried for this dish, if you do please let me know, the temp setting and time you used.)  

THE MIXED UPS

THE FINAL PRODUCT

Vege foodi friends: If you try this recipe with paneer please let me know. Use fried Paneer and adjust cooking time , you may add Paneer at the end. I think the aroma will be great with paneer.


Happy eating, Happy weight gaining and happy tread milling and excercising