A MASALA FOR VEG FOODS

We,the Bengalis are non vegetarians,we are known as 'mache bhate Bangali'.Most of Bengalis cannot think without fish or meat in thier dishes.

But sometimes we are eager to take 'niramish ranna',veg dishes like 'Alu phulkopir dalna','Potoler dolma','Chanar dalna'etc.

Today I am sharing you a mixed  roasted masala which I prepared.
I used this roasted masala over homemade paneer curry(chanar dalna)

I was very much appreciated by our guests which made my day.

Dry roast some spices like nutmeg(jaiphol),mace(joitri),cinnamon stick,cardamom,black pepper,kasuri methi,cumin seed.Dust these roasted masala.

Use these dry roasted masala over veg dishes.Keep a lid to the ready dish for few minutes.A beautiful aroma will come out.You will feel something different from normal veg preparation.

Hope you will enjoy this.

Thank you.

5 IMPORTANT KITCHEN HACKS FOR INDIAN VEG DISHES

Indian recipes are delicious to eat but has a  ton of behind the scene part to make it perfect and those are time consuming as well.There are hundreds of useful hacks to make our kitchen lives simple.

Today here I am going to share some kitchen hacks with you all :

1) Always put aromatic spices like cardamom, cinnamon, mace and clove powder  at the end of a recipe to retain the aroma of the spices.

2) Kashmiri mirch or red chilli powder should be put in the end of recipe for  good color.

3) Place boiled potatoes in cold water to remove skin easily.

4) Add a pinch of sugar while frying spices in oil for any kind of vegetable dishes

which helps to get color.

5) While frying add salt at the end, it will retain the properties of vegetables as it is.