Nadia Marshall . Saag Paneer

Welcome to ‘The Voice Kitchen’ podcast:  Where Recipes and Voice Talent Blend!  I’m your host, Cheryl Holling

From savory soups to sweet desserts, this podcast has something for everyone. So whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes!  Perhaps you’ll be inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen so grab a mug of your favorite beverage and a seat at The Voice Kitchen!

I hope you all got fed up with the last episode featuring the Crabby Mac n’ Cheese prepared by guest Chef Stepanie Johnson.

Today’s VO Chef, Nadia Marshall, is of British and Indian heritage as well as being an American and British citizen. She is an award winning professional female voice actor and singer.  And, wow, what a singer she is!  Nadia is in demand as both an opera and musical theater performer, giving her a wide vocal range and a healthy understanding on how to properly use her voice.

Having grown up in a multicultural home and community, she is comfortable speaking in American, British, and Indian accents. She also has two minors in both French and Italian language, as well as training in German, Russian, and Spanish diction and language through her opera training.

Nadia has also been dancing Argentine tango since 2012…in addition to dancing latin bachata, Angolan kizomba, and Cuban salsa. 

She’s an athlete that fuels her body with veggies and has competed in such events as the Burpee 5k, the Toughest Mudder, and the World’s Toughest Mudder. I’m not sure what’s the mudder with her, but we’ll find out about her inspiration for partaking in such a race! 

This will be my first conversation with this incredibly talented woman, so let’s open the kitchen by welcoming Nadia Marshall into The Voice Kitchen.

Saag Paneer

Ingredients:

-Bag of frozen spinach (best if it's in a block form and let it defrost for 1-2 hours at room temperature.)

-Paneer (keep paneer in the fridge to make it easier to cut into cubes)

-Garlic (2-3 cloves, chopped)

-Dried red chilli (1-2)

-Olive oil

-Asafoetida powder (hing)

-Cumin seeds

-Mustard seeds

-Turmeric

-Dried coriander powder

-Chilli powder

-Dried mango powder

-Salt

-Pinch of sugar

-Lemon or lime juice

-Chopped cilantro to garnish

Preparation:

Heat up two tablespoons of olive oil in a large pan. 

Once the oil has started to heat up, add your hing, mustard seeds, and cumin seeds.

Once those have started to heat up, add in the chopped garlic and let it simmer till it's aromatic.

Add in your dried red chillis, frozen spinach and paneer to the garlic and starting spices. 

Stir occasionally and once the paneer and frozen spinach has begun to soften, add in your turmeric, chilli powder, salt, pinch of sugar, and dried coriander powder.

Allow the paneer and spinach to simmer in the spices while stirring your mixture occasionally. 

Then add in your dried mango powder. Let simmer for 2-3 minutes. 

Squeeze some lemon or lime juice on top and stir. 

Add chopped cilantro for garnish and it's ready to serve. khao

You may reach Nadia via the following:

[e-mail]

www.voicesbynadia.com

 

@voicesbynadia on all social media platforms. 

I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [e-mail] 

Follow me on Instagram @thevoicekitchen

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

Outro music specific to this episode: 'Taal Se Taal Mila' by A.R. Rahman, Alka Yagn