Story Time

Food Dish

Can Paneer be anymore ROYAL !!!

We are going to talk about one of the staple paneer (Cottage Cheese) dishes that consists of some heavy gravy and is sweet in taste. Shahi Paneer is one of the most popular dishes because of its rich taste.

The origin of this dish is known to somewhere in Northern India. The meaning of ‘Shahi’ is “Royal” (in reference to the Imperial Court) and ‘Paneer’ is “Cottage Cheese”. This dish is more of a universal dish as it can be relished in parties, dinners and many special occasions.

It is mainly eaten with naan bread, rice, and other bread. The paneer is dunked in the rich and creamy tomato gravy with cream on the top.

After all this mouth-watering information, you must be hungry and to help you with that you can check our ready to eat Shahi Paneer. Our products are free of preservatives and 100 % organic and you can enjoy it any time of the day without any hassles. You can also check our marketplace for other products over here.

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All I care about is Dal Makhani !!

Dal Makhani is one of the most loved vegetarian delicacies in India. It’s a staple in many northern states and it got popularized following the partition. The dish was introduced to the country by an entrepreneurial Punjabi migrant Kundan Lal Gujral who later served the dish in his restaurant.

Dal Makhani was actually a brainchild of Sardar Singh, which in time became India’s recognized and quintessential dish. Another reason why this dish got so popular is that of its versatility in a meal:- from being served with main meals to being a part of buffets. The preparation time on this is lengthy but it is worth, as it has a very rich texture and is mostly served with cream on top.

The traditional time of preparation used to take up to 24 hours to complete, Just2Eat has to your rescue by providing you with the dish with no hassle of preparation and get straight to enjoying the dish.

And here comes the recipe,

Ingredients

Whole black gram (Sabut Urad) – 1/2 cup
Red kidney beans (Rajma) – 2 tablespoons
Salt – to taste
Red Chili Powder – 1 teaspoon
Ginger (Chopped) – 2 inch pieces
Butter – 3 tablespoons
Oil – 1 tablespoon
Cumin Seeds – 1 teaspoon
Garlic (Chopped) – 6 cloves
Onion (Chopped) – 1 large
Green Chili – 2 slit
Tomato – 2 medium
Garam Masala Powder – 1 teaspoon

Method

Step 1
Pick, wash and soak Sabut Urad and Rajma overnight in three cups of water. Drain.

Step 2
Boil sabut urad and Rajma in three cups of water with salt and half the red chili powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the Rajma is totally soft. If not cook on low heat till the Rajma becomes totally soft.

Step 3
Heat butter and oil in a pan. Add cumin seeds. When they begin to change color, add ginger, garlic, and onion and sauté till golden.

Step 4
Add slit green chilies, tomatoes and sauté on high heat. Add the remaining red chili powder and sauté till the tomatoes are reduced to a pulp.

Step 5
Add the cooked dal and Rajma along with the cooking liqueur (poaching liquid). Add some water if the mixture is too thick. Add garam masala powder and adjust salt.

Step 6
Simmer on low heat till the Dals are totally soft and well blended.

Step 7
Serve hot.

 

Here is some Nutrition Info,
Calories: 990 Kcal
Carbohydrates: 88.7 grams
Protein: 30.6 grams
Fat: 54.3 grams

The Political journey of Mutton Curry !!

Mutton Curry aka Lamb curry is a dish with many variations and it even has a counterfeit version. Mutton curry is Indian curry that has originated from Bengal and we love it with all our heart. The original way of preparing the dish was done in a large pot underwood fire. You can also use a clay pot for better tasting mutton curry, but nowadays we have pressure cookers and slow cookers as alternatives. Majorly the dish is served with rice, but you can also try it with Khameeri naan bread.

Now we come to the main part of this story, that is about the variations that are used to prepare the mutton curry.

Railway Mutton Curry is the version that was being since the British Raj colonial-era with primary ingredients being mutton, onion, tomato, and spices. This dish is served along with Dinner Rolls and Crusty White bread on long journey trains. In this dish, they use Tamarind to extend its shelf life. Many restaurants in Kolkata serve that dish till this day. The dish is prepared with coconut milk as a base.

Kosha Mangsho is the Bengali way of preparing this mutton curry. Their version consists of less juice and more gravy than other mutton curries. The preparations are known as koshastyle, which involves retaining the flavor and moisture of the mutton by cooking it slowly and using sautéeing methods.

 

Counterfeit Version

In the Midlands, England, the trading standards officers went undercover to 20 randomly selected restaurants and they bought 39 lamb curry and kebab dishes. The results were surprising as 4 of the dishes contained no lamb, instead contained a mixture of beef, pork or chicken.

In the investigation, they found out 3 lamb curries out of 19 that were tested contained the only lamb. Most of them had the mixture of lamb with beef or chicken. Even shocking was the realization that the twenty lamb kebabs that were sampled contained meats in addition to lamb mixed along with beef, pork or chicken.

Moral of the story – is to order your Mutton Curry from Just2Eat and be safe and can enjoy anytime before 2 years.

 

Where is Chicken Tikka Masala from ?

Chicken Tikka Masala is a dish with chunks of roasted chicken that is marinated beforehand and a lot of love in a spiced curry. This dish is among the UK’s most popular dishes and in the word of Robin Cooka true British national dish“, and he was the leading the government. There have been multiple claims regarding the dish being originated from Punjab in India or Glasgow in Scotland, but we are sure it originated from Punjab.

The magic that takes place when the chunks of the chicken dunk in marination that is a mixture of spices and yogurt and then shifted to the tandoor oven. If you keep the marinate overnight, you will definitely get even better results. The gravy basically includes tomatoes, cream, coconut cream and spices. The chicken pieces and the gravy may have an orange texture as the cook might have used turmeric, paprika or tomato puree.

Chicken Tikka Masala is served all around the world and loved by all. In 2012 survey, out of 2000 people in Britain claimed that “Chicken Tikka Masala is the country’s second most popular foreign dish to cook after Chinese Stir Fry“.

With this story we would love to inform you about our ready to eat Chicken Tikka Masala, it packs the punch and it’s nutritious. You can also check out our other products over here.

 

Is Biryani from Persia?

Biryani is something that can be enjoyed in any moment and in every way. This dish is with an uncertain origin but there are so many varieties. There is so many version that we need to write whole another story just for it and we will. The versions those are widely famous in North India are the Mughlai and Awadhi versions. In South India, where rice is more widely used, became the reason of new distinct varieties of biryani’s to emerge from areas like Telangana (Hyderabad), Tamil Nadu, Malabar (Kerela), Karnataka.

History

The modern biryani was developed in the Mughal Royal kitchen, It was a fusion of spicy rice from India and pilaf from Persia. According to Indian restaurateur Kris Dhillon, the dish originated in Persia and was brought to India by the Mughals.

However, there’s another theory that claims that the dish was known to India before the first Mughal emperor Babur. As to a 16th-century Mughal text Ain-i-Akbari stated that the word “Biryani” is of older usage in India.
According to Pratibha Karan, author of A Princely Legacy: Hyderabadi Cuisine, “the biryani has originated from South India, derived from pilaf varieties brought to India by the Arab traders”. She speculates that the pulao was an army dish in medieval India, as they weren’t able to prepare elaborate meals so they started preparing a one-pot dish where rice was cooked with whichever meat was available. Later the dish became biryani due to the different methods of cooking, as there was a difference between pulao and biryani.
According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India one branch of biryani came from the Mughals and another one was brought to India by Arab traders to Malabar in Kerela.

Preparation

A biryani is a celebration of ingredients which end up with a bust of overwhelming joy in your mouth. There are so many different ingredients in the different type of biryanis. The choice of Gosht vary from Chicken, Mutton, Soyabean (Veg) and even seafood is used. The spices are mostly the same, such as ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, and garlic. The premium varieties include boiled egg and even saffron.

With all that said, check out our range of Biryani’s Vegetarian and Non-Vegetarian in which we have Chicken and Mutton Biryani

For more products click here.

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Rice Dish

Biryani VS Pulao !!

This is the number one issue between foodies is what is the difference between Biryani and Pulao. This story is needed to be addressed to, as there are many differences between them.

Pulao

Pilaf aka Pulao is made by sautéing the ingredients i.e rice and vegetables or meat together, and then they are cooked in a pre-determined quantity of water.

Pulao is usually a secondary accompaniment.
It tends to be plainer than the biryani.
It is comparatively light.
It doesn’t have layers.
It is sautéed and then cooked by absorption method.
It takes less time to prepare.
It is less aromatic and nutritious than Biryani.

Biryani

Biryani, on the other hand, contains more gravy and is cooked for a longer period of time and with additional condiments. The main distinction is that a biryani comprises of two layers of rice with a layer of meat or vegetables in the middle.

Biryani is the primary dish in a meal.
It generally has layers.
It is very rich compared with pulao.
It has more complex and stronger spices.
Rice is half cooked separately, layered and dum cooked.
It is basically prepared in different pots and mixed in the end.Just2Eat is the leading healthy ready meal manufacturer. You can get your hands on the chicken biryani, mutton biryani and vegetable biryani from here and you can check out our website over here.

Rasgulla Dish

Rasagulla – Dumpling made with LOVE

Rasgulla aka Rosogolla is one of the most popular desserts in India and is widely loved internationally. The dish’s claimed to be birthplaces are Odisha and West Bengal. In 2016, Odisha government formed a committee that stated that the sweet has its root in Odisha.

They are known by many names like Roshgulla, Rasagulla, Rossogolla, Rasagolla, Rasbhari.

Rasgulla is basically a marriage between chhena, semolina dough, sugar syrup and loads of Love, its given a shape of ball dumpling which has a spongy feeling to it. The dumpling is cooked in sugar syrup, this process is done until the syrup spreads through the sponge-like dumpling.

There are so many variations, from being orange and creamish to being whitish and rubbery, they come in many colors and types as well.

You can visit our store over here.