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Top 100 Recipes > Videos > FRESH TANGRA FISH CURRY and Moringa Leaves Recipe: Cooking and Eating with Santali Tribe Grandma
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FRESH TANGRA FISH CURRY and Moringa Leaves Recipe: Cooking and Eating with Santali Tribe Grandma

January 10, 2025
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FRESH TANGRA FISH CURRY and moringa leaves recipe cooking & eating by santali tribe grandmaa
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Previous Article A large pot of vegetable packed quinoa soup with a wooden serving spoon in the soup. Quinoa Vegetable Soup
Next Article 8 Seasonal Winter Produce to Buy and Eat in January – One Green Planet During winter’s chilliest months, most people crave warm, comforting dishes made with seasonal produce. As January unfolds, farmers’ markets and grocery stores start to stock up on fresh winter produce that’ll elevate your meals. Here are the top 8 must-buy winter fruits and veggies to add some zest to your winter recipes: 1. Brussels Sprouts: A winter superfood, these tiny cabbages boast an impressive amount of vitamin C and antioxidants. 2. Kale: With its earthy flavor and high fiber content, kale is a nutritious addition to any salad or sauté. 3. Citrus Fruits: Oranges, grapefruits, lemons – name your favorite! These tangy treats will brighten up your morning smoothies or salads. 4. Pomegranates: This ancient fruit’s arils deliver a burst of flavor and antioxidants, making them perfect for adding to oatmeal or yogurt. 5. Root Vegetables: Carrots, beets, parsnips – the list goes on! Roast these earthy delights with some olive oil and herbs for a hearty winter meal. 6. Apples: From sweet Granny Smiths to tart Braeburns, apples are the perfect snack or addition to any salad. 7. Turnips: These underappreciated roots offer a sweet and peppery flavor profile that’ll elevate your soups and stews. 8. Fennel: Its anise-like flavor makes it a great addition to salads, sautéed dishes, or as a crunchy snack on its own. Which winter produce will you be adding to your grocery list this January?
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Indulge in the rich flavors of this authentic Paneer Lababdar recipe, a popular Indian dish that will transport you to the heart of Delhi’s street food scene. With its velvety texture and succulent paneer cubes, this mouthwatering curry is sure to delight your taste buds. In a blender or grinder, combine 1 cup of yogurt, 1 tablespoon of ginger paste, 2 cloves of garlic paste, and 1 teaspoon of cumin seeds to make the marinade. Add 250 grams of paneer cubes and mix well until they are fully coated. Cover and refrigerate for at least 30 minutes or overnight. Heat 4 tablespoons of oil in a deep pan over medium heat. Add 2 medium onions, chopped finely, and sauté until they turn golden brown. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds. Next, add 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder, 1/2 teaspoon of cayenne pepper (optional), salt to taste, and the marinated paneer cubes. Stir well to combine. Add 2 cups of water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10-15 minutes or until the gravy thickens slightly. Stir in 1 tablespoon of butter or ghee (clarified butter) and adjust the seasoning as needed. Garnish with fresh cilantro leaves, if desired, and serve the Paneer Lababdar hot over basmati rice or with some naan bread.

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