ACHARI PANEER

ACHARI PANEER

"Achar" is the Hindi word for pickle and achari is used to describe any dish in which this achari masala is used. For example, elsewhere in this blog, you will find the recipe for Achari Kumbh.

Today's recipe, which uses Paneer or Cottage Cheese is adapted from Achari Paneer by Chef Sanjay Thumma of VahChef.  This uses different ingredients to make the achari masala and I liked the addition of tomato and capsicum ground to make a paste. I also liked the use of vinegar to give the dish a tangy taste. I didn't use the dil leaves as it was optional.

Ingredients:

• Paneer, 200 gms
• Byadgi Red Chillies, 4
• Cumin Seeds, (Jeera), 1/2 tsp
• Mustard Seeds, (Rai),  1/2 tsp
• Fenugreek Seeds, (Methi), 1/4 tsp
• Coriander Seeds, (Dhania), 1 tsp
• Tomatoes, 2
• Capsicum, 1
• Onion, 1
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, (Haldi), 1/8 tsp
• Oil, 1 tbsp
• Salt, to taste
• Yogurt, 1/2 cup
• Vinegar, 1 tsp
• Sugar, a pinch

Method:

Cut the paneer into cubes and shallow fry them in a little oil. Keep aside

Chop the tomato, capsicum and onion. Keep aside.

In a pan, dry roast red chillies, cumin seeds, mustard seeds, fenugreek seeds and coriander seeds, allow it to cool 

Transfer this to a blender and make a powder.To this, add the chopped capsicum and tomato. Blend this to form a paste, without adding any water. This forms the achari masala.

Heat oil in a kadhai, and when it gets heated add the chopped onion and salt

Saute till the onion turns golden

Add the turmeric powder, ginger garlic paste and saute for a few minutes

Now add the prepared achari masala and mix it well

Cook on medium flame, stirring from time to time, till the oil separates

Add the yogurt, a little water to give the gravy the consistency you require,
Add vinegar and cook some more till oil separates

Lastly add the fried paneer cubes, mix well, add a pinch of sugar and cook for a few minutes

Serve hot with rotis or chappatis

CARROT, POTATO AND CAPSICUM STIR FRY

CARROT, POTATO AND CAPSICUM STIR FRY

January 26 is our Republic Day and it has for the past few years become common for us to prepare some dish which is tricoloured on this occasion. After making the usual sandwiches, idlis, upma etc I decided to try something different this year.

I made this dish - Tricoloured Veggies- using carrot, potato, and capsicum. To give it a different taste from the usual, I have added garlic and vinegar to give an Indian-Chinese flavour to this Carrot, Potato and Capsicum Stir Fry.

Ingredients:

• Carrot, large,1
• Capsicum, medium-sized, 1
• Potato, medium-sized, 1
• Garlic, 1-2 pods
• Oil, 1 tbsp
• Vinegar, 1/2 tbsp
• Pepper Powder, to taste
• Salt, to taste

Method:

Wash and cut the carrot and potato into strips.

Apply salt to the potato strips and keep aside
Wash, de-seed and slice the capsicum into strips

Chop the garlic fine

Heat oil in a thick bottomed pan, when it gets heated add the chopped garlic and saute till it turns slightly golden and you get a good aroma

Add the potato and carrot strips

Cook keeping it covered on low/medium flame stirring from time to time

When potato and carrot are nearly cooked, add the capsicum strips and salt to taste.
Remember that some salt has already been added to the potato.
Cook for a few minutes more taking care that the capsicum remains crisp and does not get overcooked
Sprinkle freshly ground pepper powder and lastly add the vinegar and mix thoroughly

STRAWBERRY & BANANA SMOOTHIE

STRAWBERRY & BANANA SMOOTHIE

Now's the season for strawberries and we love buying them each year. The sight of strawberries reminds me always of the strawberries we enjoyed in Mahabaleshwar, Lonavla and Panchgani in Maharashtra.

Today, I present an easy-peasy smoothie of strawberries in which I have added banana not only to add to the taste but also to give it more thickness. This version uses yogurt as well.

How sweet you would want your smoothie to be is a matter of individual taste. Also the sweetness of the smoothie naturally depends on the quality of the strawberries and how sweet they are without adding any sugar.

As a variation you could use honey instead of sugar if you wish to do so. If you like the smoothie to be thick, you can use 1 whole banana.

Ingredients:

• Strawberries, 8-10
• Banana, 1/2
• Fresh Yogurt, 1 cup
• Milk, 1/2 cup
• Sugar, 2 tbsp or to taste
• Vanilla Essence, a few drops

Method:

Wash the strawberries, snip their tops. and chop them.
Peel and slice the banana.

Place the strawberries and banana in the blender and run it till they are fully crushed
Pour the milk and yogurt into the blender jar
Add sugar to taste
Add vanilla essence
Run the blender till all the ingredients are well-mixed
Stir and keep refrigerated
Serve chilled poured into tall glasses

MIXED VEGETABLE KOOTU

MIXED VEGETABLE KOOTU


Kootu is a dish made of vegetables and lentils popular in Tamil Nadu and Kerala which is more thick than sambar yet is not semi-solid.

Usually we have kootu made of a single vegetable such as cauliflower, brinjal, cucumber and so on.. Today's presentation is a Mixed Vegetable Kootu in which I have used cauliflower, green peas, carrots, potato and tomato. I think this makes a lovely combination with either rice or even with rotis.

Ingredients:

• Cauliflower florets, 2 cups
• Green Peas, 1/3 cup * used Frozen Green Peas
• Carrot, 1/4 cup
• Potato, medium-sized, 1
• Onion, finely chopped, 1
• Tomato, 1 
• Turmeric Powder, 1/4 tsp
• Tur Dal, 1/2 cup
• Tamarind Extract, from small lemon sized tamarind
• Salt, to taste

For the Ground Masala Powder: 

• Dry Red Chillies, (Byadgi), 4 
• Black Pepper Corns, 10
• Coriander Seeds, 1 and 1/2 tbsp
• Channa Dal, 1 tbsp
• Urad Dal, 1/2 tbsp
• Coconut Gratings, 1/4 cup

For Seasoning:

• Oil, 1 and 1/2 tbsp
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Asafoetida, (Hing), 1/4 tsp

Method:

Wash the vegetables, then dice the potato and carrot.
Break the cauliflower into florets and chop the tomato.
Finely chop the onion. Keep aside.
Soak the tamarind in warm water to extract its juice. Keep aside.
Wash and cook the tur dal in a pressure cooker for about 2-3 whistles till soft. Keep aside.
Dry roast the red chillies, pepper corns, coriander seeds, channa dal, and urad dal in a heavy bottomed vessel on low flame till you get a nice aroma
To this add the coconut gratings and roast for a couple of minutes more
Allow this to cool then grind it in a blender to a fine powder. Keep aside this ground masala powder.
In a kadhai, add oil and when it gets heated add mustard seeds.
When they splutter, add the curry leaves and asafoetida and saute
Next add the chopped onion and saute
Add the chopped tomato and cook till it becomes soft
Add the turmeric powder, the chopped cauliflower, potato, carrot and green peas and cook covered on low/medium flame, adding a little water, till they are almost cooked
Add salt to taste and mix well
Pour the tamarind extract and a cup of water and cook till the raw smell of the tamarind goes
Add the ground masala powder that you have prepared
Lastly, add the cooked tur dal and water as required to adjust the consistency, mix well and boil till the cooked vegetables, ground masala powder and the cooked dal are fully blended
Serve hot with rice.

HAKKA MUSHROOMS

HAKKA MUSHROOMS

I had already made noodles and was looking to make a dish with mushrooms to go well with it when I came across this recipe.

It was easy to make, took just about 20 minutes to complete and made a tasty combination with the mushrooms (tossed in garlic, chilli and soy sauce) complementing the noodles so very well.

You will like this dish if you enjoy the dark soy sauce as we do. Remember, as mushrooms shrink in volume when cooked, this recipe is adequate for a serving for two.

 I have adapted this from Hakka Mushrooms by Tarlaji Dalal, a cookery expert whom I greatly admire.

Ingredients:

• Mushrooms, cut into halves, 200 gms
• Cornflour, 1 tsp
• Soy Sauce, 2 and 1/2 tbsp
• Garlic, finely chopped, 4 pods
• Green Chilli, finely chopped, 1 * I used 2
• Spring Onions, finely chopped with greens, 1 cup
• Chilli Powder, a pinch * I didn't use this
• Oil. 1 tsp
• Salt, to taste

Method:

Soak the mushrooms in warm water for about 10 minutes and then wash them thoroughly
Cut the mushrooms into halves and keep aside.
Take the cornflour in a bowl and pour in 2 tablespoons of water and 2 & 1/2 tablespoons of soy sauce
Mix well till the cornflour is fully dissolved and keep aside
Heat oil in a non-stick pan. When it gets heated, add the chopped garlic and chopped green chillies

and saute till you get a good aroma and the garlic turns slightly golden

Add the halved mushrooms and salt and saute on medium flame for 3-4 minutes
Now add the cornflour-soy sauce mixture and saute for 2-3 minutes till the mushrooms are well-coated in the sauce

Add the chopped spring onion greens and mix well

Sprinkle the chilli powder ( if being used) and serve immediately

RAVA DHOKLA

RAVA DHOKLA

Dhokla is a popular snack which has its origins in Gujarat. It is quite easy to make and most people I know seem to like it especially when it is served with the right chutney. Elsewhere in this blog, you will find the recipe for Khaman Dhokla.

Today's recipe is for Rava Dhokla which makes for a nice evening snack. I have adapted this from Rava Dhokla in Padhu's Kitchen.

I prefer to use medium rava as distinct from other types of rava. I also use slightly sour curds as it adds to the taste. While using Eno Fruit Salt, I opt for the lemon flavoured variety but the plain one will also suffice.

I always serve Rava Dhokla with Mint Chutney and I am sure you will enjoy this yummy snack.

Ingredients:

• Medium Rava, (Semolina), 1 cup
• Curds, 1 cup
• Carrot, grated, 1/4 cup
• Green Chilli- Ginger Paste, 1 and 1/4 tsp
• Salt, as per taste
• Sugar, 1 tsp or as per taste
• Turmeric (Haldi) Powder, a pinch
• Lemon Juice, 2 tsp
• Water, 1/4 cup
• Eno Fruit Salt, 1 tsp
• Oil, 1 tsp, for greasing the thali
• Fresh Coconut Gratings, 2 tbsp, for garnishing
• Coriander leaves, finely chopped, 1 tbsp, for garnishing

For the seasoning of the Dhokla Batter:

• Oil, 2 tsp 
• Mustard Seeds, 1/2 tsp
• Asafoetida (Hing), a large pinch
• Water, 1 tbsp.

For the seasoning of the Dhokla:

• Oil, 1 tbsp
• Mustard seeds, 1 tsp
• White Sesame Seeds, (Til), 1 tsp
• Fresh Curry Leaves, a few
• Water, 2 tbsp

Method:

Mix the rava, curds, grated carrot, green chilli-ginger paste, salt, sugar, turmeric powder, and lemon juice in a bowl.
Add 1/4 cup of water and mix well to get a batter of slightly thick consistency ensuring that no lumps are formed
Allow the batter to rest for about 40 minutes
In the meantime, keep the cooker/steamer ready by heating up water.
Also, grease a thali and keep it ready.
Now, season the batter which you have rested by using the ingredients specified for Seasoning of the Batter
Add the water to this seasoning and pour the seasoning into the batter and mix well
When the water in the steamer has boiled, add the fruit salt to the batter, mix well and pour immediately into the greased thali
Place the thali in the steamer and steam the batter for about 15-20 minutes or until it is done
Test whether it is done by poking a tooth pick in the dhokla. If fully done, it should come out clean.
Allow it to cool and then cut the dhokla into pieces of the desired shape
Now do the final seasoning with the ingredients specified
Spread the seasoning evenly on the steamed dhokla
Garnish with fresh coconut gratings and finely chopped coriander leaves
Serve with mint chutney or any other green chutney of your choice

PANEER SIMLA MIRCH MASALA

PANEER SIMLA MIRCH MASALA

In cooking vegetarian food in India, we often pair paneer (cottage cheese) with vegetables. For example, it is often paired with spinach (as in Palak Paneer) or peas ( as in Matar Paneer).

This dish goes well with rotis and naans.

Today's recipe is adapted from Paneer Tawa Masala in the popular blog, Sailu's Kitchen and has a combination of Paneer and Capsicum, "Simla Mirch" in Hindi. I have not used some of the ingredients such as carom seeds, garam masala powder and fresh cream.

Ingredients:

• Paneer, 200 gms 
• Capsicum, (Simla Mirch), large, cut into 1/2 " pieces, 1
• Curd, 1 tbsp 
• Turmeric powder, 1/4 tsp
• Red Chilli Powder, 1 tsp
• Kasoori Methi,  (dried Fenugreek leaves), 1 and 1/2 tsp, crushed
• Cumin Seeds, 1/2 tsp
• Onion, large, finely chopped, 1
• Ginger, grated, 1/2 "
• Green Chilli Paste, 1 tsp, optional
• Coriander Powder, 1 tsp
• Tomato Puree, 1/2 cup
• Lemon Juice, 2 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander leaves, finely chopped, for garnishing

Method:

Cut the paneer into cubes and marinate them in curds mixed with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and 1/2 tsp kasoori methi for 10-15 minutes
In a tawa, add 1/2 tbsp of oil and shallow fry the marinated paneer cubes taking care not to burn them. Keep aside
In the same tawa, shallow fry the capsicum pieces. Keep aside.
In a heavy bottomed kadhai, add the remaining oil and when it is hot add cumin seeds
When they sizzle add the chopped onion, grated ginger, green chilli paste and saute
Next add the remaining red chilli powder, coriander powder and remaining crushed kasoori methi and mix well
Add tomato puree and cook till the oil separates
Add the shallow fried paneer and capsicum cubes to the onion tomato mixture and mix well
Add 1/2 cup of water and cook for 5-7 minutes on low/medium flame
Add lemon juice and mix well and take off the flame
Serve hot garnished with finely chopped coriander leaves

CABBAGE CHUTNEY

CABBAGE CHUTNEY

Since we make many types of dosa, idli etc in our house, we also need to have many accompaniments by way of chutneys and the like. Generally chutneys are made using coconut but some chutneys are made using vegetables for example, carrot chutney.

I was looking for recipes for chutneys which use relatively less amounts of coconut when I came across this recipe for Cabbage Chutney from Padhu's Kitchen.  I have adapted this recipe from here.

We enjoyed this with idlis and dosas.

Ingredients:

• Cabbage, shredded, 1 cup
• Onion, chopped, 1
• Ginger, chopped, 1/2 " piece
• Green Chillies, slit, 2-3 
• Curry Leaves, a few
• Tomato, chopped, 1
• Coconut Gratings, 2 tsp
• Tamarind, of seed size
• Salt, to taste

To Be Roasted:

• Oil,  2 tsp
• Mustard Seeds, 1/2 tsp
• Urad Dal, 2 tbsp
• Red Chillies, 1-2
• Asafoetida,  (Hing) a pinch

For Seasoning:

• Oil, 1 tsp
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few

Method:

1. Wash and shred the cabbage. Keep aside
2. Chop the onion and tomato. Keep aside
3. Heat about 2 tsp oil in a kadhai and when it is hot add mustard seeds.
4. When the mustard seeds splutter, add the urad dal, red chillies and asafoetida
5. Saute till the dal changes colour to golden brown and the chillies become crisp. Keep aside 
6. In the same kadhai, add the chopped onion, chopped ginger, slit green chillies, and curry leaves
7. Saute till the onion turns transparent 
8. Now add the shredded cabbage and cook till the raw smell of the cabbage goes
9. Add the chopped tomato and cook for a few minutes more
10. Allow this mixture to cool before grinding
11. In a mixer, grind the sauteed mustard seeds, urad dal, red chillies and asafoetida to a fine paste using the minimal amount of water
12. To this add the coconut gratings, tamarind, sauteed onion. cooked cabbage, tomato and salt
13. Grind to a smooth paste to make the chutney
14. Finally, season the chutney with mustard seeds and curry leaves

PINEAPPLE BASUNDI

PINEAPPLE BASUNDI

Basundi is a popular sweet in India made by condensing milk. We can use different fruits to give the basundi distinctive flavours. Remember that the citrus fruits we use are added only after cooling the basundi as otherwise it is prone to get curdled.

Elsewhere in this blog you will find the recipe for one of my favourites, Orange Basundi. Today, I explain how I make another type of basundi, this one made with pineapple.

I take this opportunity to wish you and your families a bright, happy and prosperous New Year! May you learn many new and exciting recipes. Happy cooking!

Ingredients:

• Whole Milk, 1 litre
• Fresh Pineapple, chopped, 1 cup
• Sugar, 1/2 cup
• Cardamom Powder, (Elaichi powder), crushed from 2 cardamom
• Pistachios, a few, for garnish
• Saffron, a few strands, for garnish

Method:

Heat the whole milk in a thick-bottomed vessel and bring it to a boil. 

Stir continuously over a medium flame till the milk gets reduced to about 1/2 litre ie. half the original quantity

Add the sugar, mix well  and continue to stir till the sugar is fully dissolved
Take it off the flame and add the cardamom powder
Mix well and allow it to cool fully
Now refrigerate it for about 3-4 hours
Add the chopped pineapple pieces to the chilled milk (If the pineapple is slightly sour, add 2 tsp of sugar to the pineapple pieces) and mix it well
Garnish with saffron strands and pistachios
Keep the basundi refrigerated until you wish to serve it
Serve chilled