ACHARI KUMBH

ACHARI KUMBH

As you know, achari is a very popular masala in Punjab and kumbh is the name for mushrooms. This dry masala dish, which is button mushrooms cooked in achari masala takes less than 15 minutes to cook and is delicious. Mushrooms are protein-rich, strong in antioxidants and low in calories. I loved the flavour of the achari masala, and the taste of vinegar in this dish.

This recipe is adapted from Master Chef Sanjeev Kapoor's Achari Kumbh in the Food Food Channel.

Though the original recipe calls for the use of mustard oil, since I prefer the taste of regular cooking oil, I have substituted mustard oil in this recipe. I also prefer to use as less oil as possible in all my cooking, so I have stayed with 1 and 1/2 tbsp of oil as against the prescribed 3 tbsp.
I have chosen to present the dish without the garnish with cucumber slices.

Ingredients:

• Button Mushrooms, 25-30
• Mustard Oil, 3 tbsp
• Asafoetida, ( Hing), 1/4 tsp
• Cumin Seeds, (Jeera), 1 tsp
• Onion Seeds, (Kalonji) , 1/2 tsp
• Fennel Seeds, (Saunf) , 1/2 tsp
• Mustard Seeds, 1 tsp
• Fenugreek Seeds, (Methi) 1/4 tsp
• Ginger Garlic Paste, 2 tbsp
• Red Chilli Powder, 1 and 1/2 tsp
• Turmeric Powder, (Haldi) , 1/2 tsp
• Black Salt, ( Kala Namak), 1/2 tsp
• Salt, to taste
• Vinegar, 3 tbsp

Method:

Wash the button mushrooms in several changes of water.
Remove the caps from the stems of the mushrooms
In a non-stick kadhai, heat oil and when it is hot add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, and fenugreek seeds.
Saute this on low heat.
Turn off the heat. Next add ginger garlic paste and mix.
Turn on the heat again and add mushroom caps and stems
Mix well and cook on high heat
Now add red chilli powder, turmeric powder, black salt, salt and toss to combine them well
Lastly, add vinegar and mix well
Cook till almost dry
Serve hot

ALOO ACHARI

ALOO ACHARI

This is the quintessential Punjabi dish with the rich flavour of onion seeds (kalonji) and other spices wafting in the air when you prepare it. In Achari recipes you would use the spices necessary for making pickles (achaar) hence the name.

This dish, Aloo Achari, is adapted from the recipe by Master Chef Sanjeev Kapoor. I tried this out recently and we loved it with rotis.

The original recipe called for the use of mustard oil but as I am not accustomed to using this, I used the usual cooking oil.

Ingredients:

• Baby Potatoes, 500 gms
• Fenugreek Seeds ( Methi seeds), 1 tsp
• Mustard Seeds, 1/2 tsp
• Fennel Seeds, ( Saunf) seeds, 1/2 tsp
• Red Chillies, 4
• Cumin, 1 tsp
• Onion Seeds (Kalonji), 1/2 tsp
• Turmeric (Haldi) Powder, 1/4 tsp
• Garlic Paste, 1 tbsp
• Ginger Paste, 1 and 1/2 tsp
• Black Salt, (Kala Namak), 1/4 tsp
• Sugar, 1 tsp
• Vinegar, 1 tbsp
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash and boil the baby potatoes and peel them when they cool. Keep aside.
In a small mixer jar, grind together fenugreek seeds, mustard seeds, fennel seeds, and red chillies to a coarse powder. Keep aside

Heat oil in a pan and when it gets hot add cumin seeds, and when they sizzle add the onion seeds, and saute 

To this add the turmeric powder and the boiled baby potatoes and mix well

Add garlic paste, ginger paste, and saute till the raw smell goes
Add 1/4 cup of water and mix

Now add the coarsely ground spices powder, salt, black salt, and sugar. Mix well.

Add vinegar and 1/4 cup of water and cook till the water evaporates

Serve hot.