Gharua exaj (D 28, Near Sapna Cinemas, Amar Colony, Lajpat Nagar 4, New Delhi)

In a nutshell: A nice, small restaurant serving good, almost like home cooked, food from Assam. Address & other details:  Gharua Exaj Meal for 2: Rs. 600 onwards Cuisine type : Vegetarian & nonvegetarian Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. does not have even one featured / sponsored reviews. YUMMRAJ believes … Continue reading Gharua exaj (D 28, Near Sapna Cinemas, Amar Colony, Lajpat Nagar 4, New Delhi)

Quick fix Dinner with Couscous, Asparagus and Fish

Contributed By Guest Blogger Vasudha Mukherjee Bal for ……………the Chef in u

This was one of those weekday nights where I was craving for something different for dinner and yet did not have the energy to spend a lot of time in my kitchen. I was feeling equally lazy to look for recipes and started with a blank slate – wondering what I could do with whatever little produce I had in my refrigerator.

I found that some asparagus stocks that screamed “Eat me before I die” loudly to me as I opened the chiller tray. So did some white fish I bought the other day without a clue of what I would do with them. Found some wilted parsley, a few florets of cauliflower and a lone tomato too as well as some couscous. So decided that I would use the trio of couscous, fish, and asparagus for dinner that day. The trio transformed itself to a memorable meal, so wanted to share my accidental gastronomic discoveries with everyone who cares to read. Here is what I did…

Asparagus with lemon agave vinaigrette

Asparagus with lemon agave vinaigrette

I first microwaved a bag of asparagus for a few minutes – you can blanch them if you don’t have the microwaveable variety. Next, I whisked up a dressing with the juice of a lemon, a dash of orange juice, a couple of diced shallots (or use little red onions), some agave nectar (use honey if you don’t have agave), salt and pepper. Next, heat a skillet, put a tablespoon of olive oil, sauté the asparagus, and spread the dressing over it. That is it!

Fish with lemon garlic sauce.

Fish with lemon garlic sauce

I used haddock fillets, but you can use any white fish that you have with you. I first spread some flour and a couple of teaspoons of panko crumbs on a plate and put salt, pepper and a dry rosemary-garlic rub that I had (use any dry herbs you have). Patted the fish on the flour mixture, shook off the excess flour and out it on a hot grill pan which I had earlier put some oil spray on. (You can use a regular frying pan too, but I love the grill marks that the grill pan gives me, plus cast iron distributes heat evenly).

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Chhanar Dalna (Bengali style ‘homemade paneer / cottage cheese’)

This is a part of the series ……. For the Chef in u

Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
Super easy to make & Super good to eat……………

Chhanar Dalna – Bengali style home made paneer / cottage cheese

Historically curdling of milk was not considered to be good generally in India & particularly in Bengal. With the advent of the Portuguese in mid 1600s, came the cottage cheese & it is from there that the Bengali cooks learnt the use of chhana (paneer) for cooking as well as for making sweets.

Chhanar dalna is a homemade cottage cheese & potato curry.

For making the chhana, boil 2 liters of full cream milk. When it comes to a boil, add juice of 3 whole lemon. The milk curdles. Take a muslin cloth, place it over a large vessel. Pour the curdled milk over the muslin to separate the chhana (cottage cheese) from whey.

Discard the whey & tie the muslin cloth to a potli (see picture). Hang it for 2-3 hours from a height so that the excess whey drains out.

From here , there are two methods –

Method 1: What I have inherited from my family.

Method 2: Experimented as advised by Paromita Dey

Draining the whey by hanging it from a muslin cloth


Place the potli on a flat surface & put something heavy on the top for 30 minutes to flatten the Chhana.

Flattening the chhana

Take out the chhana from the cloth carefully & place on a cutting board.

The lump of chhana on a cutting board

Use a sharp knife to cut the chhana chunk into pieces. If u use a blunt knife, the chhana might break / become uneven.

the chhana cut into pieces

Fry the chhana pieces in 1 tablespoon oil on slow fire till they start getting golden brown.

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