Palak, meaning spinach in Hindi, pairs beautifully with Paneer, a type of homemade or farmer’s cheese. Palak Paneer is as beloved and well-known as chicken curry, making it a favorite among vegetarian enthusiasts. My Palak Paneer recipe is simple to prepare, whether you choose fresh or frozen spinach. You can make Paneer using my […]
Paneer, or Chhena, is a fresh, unsalted cheese made by curdling hot milk with an acid like lemon juice, white vinegar, or tartaric acid. Unlike other cheeses, it doesn’t require aging or rennet. Often referred to as Farmer Cheese or Curd Cheese, Paneer is a staple in Indian cuisine, especially popular among vegetarians. The lack […]
about deep frying: The best oils for deep frying are those with high smoke points and those that do not break down at high temperatures, such as peanut oil, safflower oil, sunflower oil, canola oil, ghee, or clarified butter. Oils not recommended for frying are olive oil and sesame oil. Use a heavy, deep enough […]
Biryani is one of the popular dishes introduced to India by the Persians. This rice dish can be made with any meat and/or vegetable. I grew up in Lucknow where this signature dish is prepared by cooking rice and meat separately and combining them toward the end of the cooking. I like to save time […]
Panch Phoran is a traditional blend of five whole spices commonly used in Indian cooking. This spice mix is a convenient and flavorful way to add depth to a variety of dishes, as it allows you to grab all the essential spices in one go without the need to measure each one individually. The five […]
