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11 September, 2015

Paneer Rechad

Comments : 16 Posted in : Accompaniments, Appetizer, Bachelor Recipes, Blogging Marathon, Goan, Indian Cuisine, Masala, Paneer, Red Chillies, Starter on by : ArchanaPotdar Tags: , , , , , , ,

#Paneer Rechad

#Paneer Rechad

Rechad is a delicious way of eating fish.

At least my husband and elder daughter concur with the rest of the Goans.

In fact, it’s used more often in Catholic families but that does not mean that it’s not used by Hindus. I have tasted the best Mackerel Rechad at Hindu Houses.

Like I said I do not enjoy rechad but my husband and elder daughter love it. So I decided to make it for them. What better time than now when we at #Blogging Marathon are trying to bring to you a variety, a variety in our various marathons.

This one is no different, aptly called “#Buffet on Table “this week our quest is to bring you different combos from in India.

For the choice of Goa, I had help from Shanta my friend who is an amazing foodie and churns out yum food and many times I wonder why I have a blog!!!

Anyway, this is a scaled down masala you can make it and store it in the fridge for 1 month.

After the masala is ready you just apply it to the fish fillets or prawns and shallow fry them. If they are used in mackerels then the fillets are sliced horizontally and then the paste is applied.

Well, you did not think I will be making fish rechad did you? Likely that I will run a mile just to avoid the fish. I have no problem with the cooked fish but I cook it???

Paired with #Vadiya che Kismoor yum….

 Paneer Rechad

This is a scaled down masala you can scale it up and larger quantities this can be stored in the fridge for 1 month.

  • Preparation Time: 12and ½ hours
  • Cook Time: 10 minutes

Ingredients:

For the Rechad Masala:

  • 10-15 Kashmiri chillies
  • 1tsp dhania/coriander seeds
  • ½ Tsp jeera/cumin seeds
  • 2-3 cloves
  • 5-6 kali Mirch/pepper corns
  • A pinch of badishep/saunf
  • 8-10 garlic cloves
  • ½ inch ginger
  • ¼ Tsp haldi
  • 2 onions
  • ½ cup vinegar

The Paneer:

  • 250 grams Paneer
  • 2 tbsp oil

Method:

  •  Cut the red chillies into small bits.
  •  Soak all the ingredients except the paneer overnight.
  •  Grind fine the next day.
  •  The day you plan to make the rechad apply to the paneer.
  •  Let it stand for 1/2 an hour then shallow fry in a non-stick pan.

Day 10

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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16s COMMENTS

16 thoughts on : Paneer Rechad

  • sapana
    September 12, 2015 at 12:49 am

    Wow ,with all those spices, paneer looks so tempting.

     
    • September 26, 2015 at 7:42 pm

      Omg, this paneer rechad looks so tempting, love all those spices went into this dish.

       
  • September 13, 2015 at 7:09 am

    I want to try the fish version. Both of us love fish and I make it at least once a week. This would be a variation to my regular fish. Thanks to you and your friend for the recipe.

     
  • September 13, 2015 at 7:16 am

    Could not comment on Vadiya che Kismoor. That Vadiya che Kismoor looks tempting and salivating reading the ingredient list.

     
  • September 14, 2015 at 5:03 am

    Interesting marinade, Archana.

     
  • September 14, 2015 at 2:47 pm

    this looks tempting for my paneer loving daughter:)

     
  • September 16, 2015 at 9:42 am

    wow what a pairing ..i loved both the dishes..loved the vadi recipe too but could not find the comment box.The paneer looks simple yet would be done in a breeze and taste awesome.

     
  • September 16, 2015 at 11:39 am

    I am sure I will love this paneer!..good one Arch!

     
  • Pingback: Vadiye che Kismoor |

  • September 18, 2015 at 4:52 pm

    Panner looks so soft..Would love to grab some..

     
  • September 20, 2015 at 12:39 am

    Paneer looks so tempting.

     
  • September 26, 2015 at 8:10 am

    Very interesting method of preparing the masala. Soaking overnight sounds very interesting. Paneer rechad looks spicy & delicious.

     
  • October 1, 2015 at 9:05 am

    That looks amazing Archana. Absolutely inviting..

     
  • October 2, 2015 at 4:17 am

    That is one interesting way to prepare the masala. That paneer must have been good.

     
  • October 27, 2015 at 8:52 pm

    you crack me up laughing – you’ll eat the fish but run a mile to avoid cooking it yourself…too funny
    anyway even with paneer this looks scrumptious

     
  • Pingback: Cauliflower Cafreal, a Vegetarian take on the Famous Delicacy from Goa

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