Chilli paneer is a popular vegetarian Indo-Chinese appetiser or side dish. Cubes of paneer (a hard cheese) are battered and then fried until golden and crispy. It is then cooked off in a sweet and sour chilli sauce with the addition of bell pepper. It tastes great on it own but you can pair it with fried rice or noodles like my Indonesian fried noodles for a quick and easy Friday night dinner.
A buttery and aromatic biryani dish that is spicy without the heat but jam packed with complementary flavours. Cooked with tender cubes of lamb or mutton, this is a rice dish that you can partly prepare the night before to cut down on cooking stress. The biryani is flavoured with a range of whole and ground spices included cumin, black cardamom and whole black peppercorns. It’s then topped off with caramelised onions that adds some extra sweetness to the dish.
Chicken and potato curries are one of the staples of traditional Bangladeshi home cooking and is a dish served on a very regular basis. Flavoured with a range of ground and whole spices including cumin, cinnamon and cardamom and cooked in a rich gravy. It’s one of those curries that you need to have in your reperitoire. And if you can cook a good chicken curry then you have the basis to adapt it and try lots of other varieties. I say this from my very own personal experience!
How’s your Monday going, readers? I’m back today with my second giveaway of this month to mark my first year of blogging. This time I have two beautiful tea and caddy sets courtesy of the love people at Ahmad Tea to give away to 2 winners. They have a really great selection of teas on their website which are really affordable and you should definitely check out.
How’s your weekend going readers? I kind of wish it could last just a teeny bit longer. I have another sweet recipe for you today, one that is really popular with us Bangladeshis and Bengalis. Mishti doi translates literally translates into sweet yoghurt. Flavoured with aromatic cardamom and topped with crunchy pistachio, it is slightly sweet with the slight tang from the curd and is a great dessert for when you want something that is light and easy to convenient to serve. It’s great to serve for company as you can prepare it the night before and leave it in the fridge until the next day.