Food and Beverage Bloggers – FABB

FABB is an association of Food and Beverage Bloggers aimed towards growth and development of Food Bloggers – Our agenda includes conducting various workshops on photography, technology, content along with various event focused on food experiences.

From Coffee Shop conversations to Google Hangouts to Cocktail Parties. We got them covered.

Lauki Paneer – Healthy, Easy & Oil Free Recipe by Sarika Behal

This is has to be one of the most popular and tried recipe on our forums. When I saw multiple posts about how tasty this dish is, I couldn’t help but wonder how can lauki taste so nice in a gravy.

Lauki Paneer
Illustrated by Anuradha Gupta (Text and Pictures)
Original Recipe by Sarika Behal
Finally I tried my hands on the very easy, healthy and delicious Lauki Paneer recipe by Sarika.
This is has to be one of the most popular and tried recipe on our forums. When I saw multiple posts about how tasty this dish is, I couldn’t help but wonder how can lauki taste so nice in a gravy.

The results were more than satisfying and everyone kept raving about the lovely creamy texture of the gravy and when I disclosed the fact that this has been made minus the butter, cream and ghee, people were awestruck.Also this can be a great replacement for the loaded Shahi Paneer.

This is a great recipe for fussy eaters who hate the sight of the lauki/ghiya/bottle gourd and the people who love to watch their calories.
Recipe: Serves 2


Ingredients :
Olive Oil : 2 Tbsps {I know the title says oil free but only 2 tbsp is almost like nothing ;)}
Paneer : 150 Gms
Garlic : 3 – 4 cloves chopped
Ginger : An inch chopped
Green Chillies : As much as you like but one is good if you want mildly hot
Onion : 1 medium size chopped
Capsicum : 1 medium size
Lauki/Bottle Gourd : 1 small size chopped
Milk : 1/2 Cup
Cardamom : 2, pods removed and seeds crushed
Cinnamon : a little more than a pinch
Salt : As per taste

Red Chilli Powder : as per taste

Coriander Powder :  2 Tbsp
Garam Masala : 1 Tsp
Jeera : 1 Tsp
Kasuri (Dried) Meethi Leaves : 1 Tbsp
Coriander Leaves for garnishing


Method :
1. Boil lauki / bottle gourd in minimal water. Since we need very less water and don’t want to lose the nutrient packed stock, so keep it as little as possible. Add a bit of salt while boiling.
2. Lightly roast capsicum on gas stove and keep aside.

3. In a wok, add olive oil  and jeera. When jeera sputters, add  green chilies, ginger and garlic. When garlic turns brown, lower the flame and add onions. Saute onions till they become light brown. Don’t
caramelize them.

4. Now add all the dry masalas except for garam masala and kasuri meethi.

 5. Add a little lauki stock to prevent masalas from sticking in the wok.

6. Now add the boiled lauki and chopped roasted capsicum. Add some lauki stock and cook for 3-4 minutes till all the masala comes together.

7. Switch off the flame and let it cool down for few minutes.

8. Puree this masala along with milk in a mixer/blender. Blend on high speed till you get a sauce like consistency.

9. Put this sauce back in wok and cook for 5 mins on low flame. Now add paneer cubes,
garam masala and kasuri methi. Cook for couple of more minutes.

10. Garnish it with coriander leaves and serve hot.


Lauki Paneer


And those who have tried it or plan on trying it, do come back and share your experience and result in the comments on this post. Would be much appreciated, Thanks.


Royal Restaurant, CP – Run of the mill food

After a day spent on the roads, Ashish and me came down to CP and were looking for Dhaba style food. The day being a Tuesday our choices were limited as lots of places serving non-vegetarian food are shut on Tuesdays. Jain Corner at Shivaji stadium was an obvious choice, but then that is more for a late night jaunt for me, I prefer to eat regular food if its available at that hour.
We decided to check out the Dhabas and as we entered outer circle, I was hoping that anyone of  Kake / Bhape / National / Royal to be open. So Kake and Royal were open, Royal being pure vegetarian. Having not have had good experiences at Kake in past, we decided to skip and give a shot to Royal Restaurant. Made couple of calls and was suggested we order Shahi Paneer and Palak Paneer, that too if we must. Btw.. its a restaurant in name, its a regular genuine Dhaba.

Palak Paneer
Shahi Paneer

Having eaten at almost all 4 of the CP outer circle Dhabas in past few months, I feel that all of them come from same family or maybe same village. They all have same style of serving similar food, similar crockery, similar ambiance and even owners look similar to me sometimes. . 

We settled in, I asked for some dry items or tandoori snacks which they told me that they don’t serve. Then as suggested by fellow foodies we ordered the Shahi Paneer and Palak Paneer to start with. Both the items came in a jiffy, the breads that were served were hot, crisp and tasted very nice. Till the time we were very hungry the food tasted quite nice, but then we realized that there was nothing spectacular about it and it is strictly average.

Shahi Paneer and Palak Paneer

We also ordered Dal Makhani, which to my surprise was best of the three dishes we had. For a change the Dal was not creamy or loaded with butter, however the taste and smoothness seemed to come from dal itself, which is rare to find these days. That is definitely one thing that I am going back for.

Dal Makhani

 At the end of meal we both were surprised that we finished of 3 dishes, however then we realized that these were the MOST stingy portions in veg food that we have seen. EVER. And we both have have seen a LOT of food individually and combined together as well. Having said that, the entire bill was Rs.460, with these three dishes and breads, which is not bad at all, and is quite reasonable for a meal of 2 in a place like CP.

All in all a 6/10 kind of place, nothing bad, but nothing spectacular as well. Dhabas for me dish out much better and tasty stuff. 
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