Achari Paneer

Achari recipes are becoming very popular these days. Almost every Indian restaurant will have some achari dishes in the menu. Honestly it is a great way to bring twist to plain old simple recipes. Achari taste is robust of flavours. Easy but would give an impression that you have taken lot of efforts.

Achari or pickled spices are the mix of mustard seeds (rai), fenugreek seeds (methi), nigella  seeds (kalonji) and fennel seeds (saunf). These spices are not hot or spicy infact they are bitter in taste and have very strong aroma. You need to dry roast these spices and then use it, this then helps to give curry a very unique and piquant taste. I like to grind the roasted spices into fine powder, but you can use whole or coarse powder as well. 

Today I have made Achari Paneer, it is a dry (suki) vegetarian side dish with indian breads such as puri, paratha or chapati and goes well with rice and daal as well. Don’t let ingredients list intermediate you, this curry is indeed easy and worth all the steps.

More Achari Recipes:-

Achari Gobi 

Achari Bhindi

Achari Baingan

Achari Mirchi

How to make Achari Paneer

Ingredients:

(For Achari Massala)

1 whole red chilli

1/2 teaspoon mustard seeds/rai

1/2 teaspoon fenugreek seeds/methi dana

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon nigela seeds/kalonji

1/2 teaspoon cumin seeds/jeera

(For Gravy)

1 ½ cups paneer

1 onion medium size chopped finely

1 tablespoon ginger garlic paste

3 tablespoons yogurt/dahi

2 tomatoes

1 teaspoon red chilli powder (adjust as per taste)

1/2 teaspoon turmeric powder/haldi

1/2 teaspoon coriander powder/dhaniya

2 tablespoons oil + 1 tablespoon

Salt to taste

Coriander leaves to garnish
Kasturi Methi to garnish (optional)

Method:

Take all the ingredients listed in Achari spices and dry roast in the pan on very slow flame/heat. Let it cool down and grind into fine-corase powder.

Heat 1 tablespoon oil in a pan. Add the paneer and fry it. Make sure that paneer turns golden on all sides. Set the paneer aside.

Heat the remaining oil. Add ginger garlic paste. Sauté for one minute.

Add chopped onions. Saute for one minute or till onions are cooked properly.

Add chopped tomatoes. Throw in salt, turmeric, coriander powder and red chilli powder. Cover and cook till massala is cooked and tomatoes turned soft.

Take yogurt in a separate bowl. Mix in Achari massala. Whisk properly.

Slowly mix the yogurt mix into tomatoes gravy. Stir continuously for 1 minute.

Throw in paneer. Mix. Cover and cook till massla is well coated on paneer.

Garnish with kasthuri methi and coriander leaves.

Achari Bhindi Pyaz:Okra In Pickle Spices

I have a funny story to share today. Now, back in India we always knew Bhindi is called as Lady Finger-that is what we were taught in schools-right? After coming to the UK, one day I asked a grocery vendor if he has got some lady fingers in his shop. He quickly went inside and got me a pack of finger cakes (also known as finger sponges, mainly used in tiramisu). I was shocked and embarrassed at the same time, I did not know how to react at all, and thus I purchased that cake pack :-). I came back home and quickly searched on internet-it was then I came to know that bindhi is actually known as Okra ;)

From simple stir fried okra subji to exotic Bhindi Do Pyaza you can do so much with this humble vegetable. I have made oven roasted Bhindi also and if you fancy something marwadi then check Bharwa (stuffed) Bhindi recipe. Today, I gave okra a pickled taste.

Achari Bhindi Pyaz is robust of flavours. Easy but would give an impression that you have taken lot of efforts. Achari massala is dry roasted spice powder made by grinding the spices that are used in making pickle. Then, you need to use mustard oil (sarso ka tel) to bring that sour and authentic achari taste. I have seen people using yogurt (dahi/curd) in this recipe but I feel that it makes it very mushy and I personally don’t recommend it.

For me, Achari Bhindi Pyaz should be dry, coated with pickle massala and should have a bit of tanginess in the end. This is surely a crowd pleaser recipe.

Ingredients:

For Achari Massala

1/2 teaspoon fenurgreek seeds/methi dana

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon coriander seeds/dhaniya

1/2 teaspoon onion seeds/kalonji

1/4 teaspoon mustard seeds/rai

For Subji

250 grams okra/Bhindi

2 onions/pyaz

1-2 green chillies

2 tablespoons mustard oil/sarso tel

Salt to taste

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya powder

1/4 teaspoon red chilli powder/lal mirchi

1/2 teaspoon dry mango powder/amchur

Method:

For Achari Massala

On a low flame dry roast the ingredients till you smell good aroma. Approximately it takes 5-8 minutes.

For Subji

Chop Bhindi and pyaz lengthwise.

Heat oil in a kadai. When oil gets hot, add bhindi and pyaz.

Reduce the heat to low. Mix in salt and turmeric. Cover and let it cook for 8-10 minutes or till bhindi is half done.

Add in 1/2 teaspoon achari massala, coriander powder, red chilli powder and green chillies. Cover and cook again for 5 minutes.

Add in amchur powder. Mix. Cover and turn off the flame/heat.

Serve.

Notes:

Recently when my parents visited us my mother got me homemade achari massala and I used the same in this recipe. If you want a quick fix then I highly recommend using MDH Achari Massla which is easily available in Indian grocery stores.

Feel free to use some other oil as well, but mustard oil does bring the authentic pickle taste.

Make sure that okras are washed and dried well before using.

Bombay Aloo, Baby Potatoes Cooked With Spicy Sauce

Yeah yeah yeah I have been busy. Busy with a new full time marketing job and settling in the new apartment-oh these two things are keeping me on my toes. When I took a job I promised myself that I would at least post a recipe once a week but it just couldnt happen. Now I know how much time blogging needs and it is no less then having a full time job. But better late then never, isn’t it? So here I am sitting with my laptop and working on this post.

Bombay Aloo, is my recent loving recipe. Recent because,  back in India I never heard about a dish called Bombay aloo-not even when I was in Mumbai. When I came to the UK I saw this dish sitting quietly in the vegetarian sides menu in every curry house. Until one day we decided to order it. Small baby potatoes cooked in rich spicy sauce, ummm very much like dum aloo in appearance. Taste and method is quite different though; dum aloo (Punjabi style) is cooked in royal way where potatoes are fried and lots of whole spices are used, Bombay aloo however is a lighter version where boiled potatoes are used  and then are coated with basic everyday Indian spices.

So when you are bored of simple aloo ki subji like the one cooked in pressure cooker or one that is served with  puri or kachori, give Bombay Aloo a try. Throw in it ginger, garlic, onion and tomato puree; mix in Indian spices and let it simmer on slow heat. To have authentic taste make sure you cook it longer on slow heat as it helps the spices to penetrate in the  potatoes and that is what brings the best flavor.

Consistency is again very important. It cant be runny like rassewale aloo neither should it be dry like sukha aloo- the trick is to have semi thick gravy where you can see the glaze of sauce and spices on the potatoes. You can serve it as a side with rice, naan or any Indian bread.

Ingredients:

10 baby potatoes, boiled and peeled

1 onion chopped

4 cloves garlic chopped
1 teaspoon ginger julienne or garted

4 medium size tomatoes chopped

2 dry whole red chillies

2 tablespoons oil

1 tablespoon butter

salt to taste

1/4 teaspoon turmeric powder

1/2 to 1/4 teaspoon red chilli powder (adjust as per taste)

1/2 teaspoon coriander powder

1/4 teaspoon garam massala

1 teaspoon cumin seeds

2 tablespoon coriander leaves chopped

Method:

1. With the help of toothpick or fork prick holes on boiled potatoes and set it aside.
2. Heat oil in pan. When hot, add cumin seeds. Let it splutter.
3. Add garlic, ginger and onion. Stir and let it cook till onions become soft.
4. Add tomatoes, salt, turmeric powder, red chilli powder, coriander powder and garam massala. Cover and let it cook for 10 minutes on a slow flame/heat.
5. Blend this above tomato spice sauce with half cup of water in the blender.
6. Heat the pan again and heat butter. When butter gets hot add whole red chilli.
7. Throw in boiled potatoes and blended sauce. Cover and cook for 10 minutes on slow heat.
8. Garnish with coriander leaves and serve.

Notes:

You can use any potatoes, just chop them into bite size.

I used kashmiri red chilli powder, it gives nice dark red colour.
Pricking holes in boiled potatoes helps the salt and spices to penetrate in potatoes. Do this step carefully else you will end with broken potatoes.

Kadhai Gobi, Spicy Cauliflower Side Dish

I personally love cauliflower, be it in any form -paratha, side dish, Manchurian etc etc. In short, it is my favorite vegetable. There are so many compromises that one needs to make in a marriage. One such sacrifice for me is not being able to eat or even cook Gobi/cauliflower when my husband is around. It happened once when he was eating gobi sabzi and he saw moving worm or keeda in it and rest as we say is the history. An apt equation that could explain his hatred towards gobi is- dislike for gobi = love for chocolate. Now you understand how serious I am? Sigh!

My friends know my love for gobi and they have been asking, no rather teasing me as there is no gobi recipe in my blog. Eh! I was getting fed up narrating to them the above stated story. So, recently Mr. Husband went for an official trip, I gathered all my strength to bring this beautiful flower at home. Oh! So happy I was! *evil smile*. After quick search on the net I opted to go for Kadhai Gobi. It is not a new dish but just that it is not very common like other gobi recipes.

I really wanted to start this post by explaining what kadhai is (Indian wok), but I am not in the mood. Come on, you guys can understand my excitement...right? This cauliflower dish is mix of spices, yogurt, garlic, onions with florets cooked in the kadhai. So those of you who are lucky enough to be able to cook gobi daily, trust me it is such a delight that you will delve into this traditional Indian affair every day.

Ingredients:
1 medium cauliflower separated into florets
1 medium onion sliced
4 tablespoons yogurt/dahi
2 green chillies slit
1 teaspoon ginger garlic paste
½ teaspoon cumin seeds/ jeera

½ teaspoon mustard seeds/ rai
2 tablespoons oil

1 teaspoon red chilli powder
1 tsp coriander powder
½ teaspoon garam masala powder
A pinch of turmeric powder
A pinch of asefoetida/hing

Salt to taste
2 teaspoon coriander leaves for garnish

Method:

1. Mix all the dry ingredients except salt with little water and keep aside.
2. Boil a big pot of water with 1 tablespoon of salt and let the cauliflower sit in it for about 4 to 5 minutes. Drain and keep aside. 
3. Pour oil in kadhai and let it heat. When hot, add cumin seeds, mustard seeds and let it splutter.
4. Add in it slitted green chilled and ginger garlic paste with 2 tablespoons water. Mix.
5. Now add chopped onions and let it cook till it becomes pink and soft.
6. Put the drained cauliflower in the kadhai with the spices mixture. Add ½ cup of water and let it cook covered on medium heat till gobi becomes soft.
7. Lastly add beaten yogurt and coriander leaves and mix well. Cook covered for 2-3 minutes more. Evaporate all the water from gobi.
8. Serve hot as a side dish.

Notes:

Tomatoes can also be used instead of yogurt.

Ginger and garlic paste is optional but if added it surely enhances the flavor.

This also acts as sandwich stuffing, or like me roll up in your parathas and enjoy.

Taste:

Spicy, tangy.

Palak Mutter Paneer With A Review

It happened a month back, when I was sent Hudson Canola Oil to review. I was very excited to use it because I never heard about Canola oil before; Canola oil is supposed to be a healthier option when compared to other oils. In India most of the houses uses peanut oil for cooking but  in my case it is never an option as my husband is allergic to nuts, which of course was the second reason why I wanted to use the canola oil.

Indian cooking involves the use of oil a lot which in turn makes our health worse, hence Canola oil is a better choice. Hudson’s canola oil looks like melted ghee and I am totally in love with this oil- it heats fast, has no particular smell and is very light in texture. I have made parthas, fried puri and even used this oil in baking (because of no prominent smell) and it impresses me every time. Why not buy your own batch of Husdon Canola Oil from  here.

Talking about today’s dish- Palak Mutter Paneer is also made using Hudson canola oil. Palak paneer and mutter paneer are the classic Paneer dishes that I am sure are made in every Indian house (ok, at least once!). Well! My attempt with this dish, was to turn two famous recipes into one curry and voila! I succeeded. Palak mutter paneer is the new delight and is just perfect in colour, taste and texture. What a makeover of two dishes-Right??

Ingredients:

2 cups chopped ,boiled spinach/palak

1 length wise chopped onions/pyaz

1 cup boiled peas/mutter

1 ½ cups grated cottage cheese/paneer

2 length wise chopped tomatoes/tamatar

5 cloves of garlic chrushed/lehsun

1 teaspoon of ginger paste/adrak

½ teaspoon turmeric powder/haldi

3 green chilles chopped/hari mirchi

1 teaspoon cumin seeds/jeera

1 tablespoon coriander powder/dhainya

¼ teaspoon garam masala powder

1 clove/laung

1 bayleaf/tej patta

Salt to taste

1 tablespoon oil (I used Hudson canola oil)

Method:

Heat oil in a pan/kadai and add cumin seeds. When cumin seeds crackle, add bayleaf and clove. Leave for 10 seconds.

Add ginger paste, crushed garlic, green chillies and onions. Saute till raw smells of garlic fades and onions turns pink in colour.

Then add boiled peas, paneer, spinach and tomatoes and mix well. To it add all the spices and stir well.

Cover and let it cook on medium flame for 5-8 minutes or till tomatoes are soft and mushy.

Serve hot with parathas or rice.

Notes:

I like it the burji style, but if you want you can add cubes of paneer too.

I prefer chunks of cooked tomatoes; those who wish can blend tomatoes in mixer and then use it.

Taste:

Spicy, green and of new taste.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. With thanks to Hudson for sending me canola oil to review

Instant Raw Mango Pickle-Summer Special Aam Ka Achaar. Step By Step

Every time I think of summers there is rush of school memories. I used to be so happy to think about summer vacations, playing games with friends without thinking of the home work and then summer fruits like watermelon, musk melon and the most important one mango.

My mom used to make amazing raw mango pickle in summers and we used to eat it for whole year. It is a pickle loaded with lots of spices and beautiful aroma. I surely miss that :-(. Anyways I was happy to see some raw mangoes in the local market and I called my mom to know the recipe. She advised me to make instant pickle because other one needs lots of sunlight and is a very time consuming process. 

Last year I made aam ka hing ka achar which means mango pickle with the flavour of asafoetida and it was among the popular post for a long time. I have also tried making tomato pickle which of course can be made and enjoyed in any season.

The instant raw mango pickle is sooooo simple and quick. The tanginess of mangoes is balanced with sweetness of sugar and fennel seeds are added to give that pickle taste. I stored in the fridge for 1-2 weeks and it was still fresh. Truly a delight!! Here is the recipe.

Ingredients:

2 cups chopped raw mango/kacha aam/kairi

½ teaspoon cumin seeds/jeera

1 tablespoon fennel seeds/saunf

¼ teaspoon asafoetida/hing

2 tablespoons of sugar/chini/shakkar

Salt/namak to taste

½ teaspoon turmeric powder/haldi

½ tablespoon red chilli powder/lal mirch

½ teaspoon coriander powder/dhaniya

½ glass water/pani

1 tablespoon oil/tel

Method:

Heat oil in a pan.

When the oil heats, add 1 whole red chilli.

Then mix in of cumin seeds. Let them splutter.

Add  aseofetida

Add fennel seeds and mix.

Mix in half a glass of water.

Add chopped raw mango

Add salt.

Add turmeric powder.

Mix in coriander powder.

Add red chilli powder.

Finally add sugar and mix well.

Cover with lid and let it cook for 5-8 minutes or till mangoes become soft and mushy.















Notes: Sugar and red chilli powder can be increased or decrease as per ones's taste.
This taste better when cold. Serve with parathas.

Taste: Tangy, sweet and spicy

Mom's Special Baigan Bharta On Mother's Day, Step By Step And Video Tutorial

"God created someone who is wise & who only knows to love and make sacrifices.. One who encourages and one who never gives up.. In short, God created WOMEN… For me that special women is my Mother.

On the occasion of Mother's Day I planned to make my Mom’s special Baigan Ka Bharta. This dish reminds me of the days when I hated to eat baigan and she used to explain me that one must not be so fussy and eat all the vegetables. I know the efforts she made to make this dish so that I can enjoy and forget that it had baigan in it. And yes! I must say she was successful (like always) and I relished the subzi. I still do not know what was so special about the method-all I know is that she cooked with love.

All of us have one women who means a lot to us. For me, it was always my mother. She is my guide, friend and my support. I can’t thank her enough for all her sacrifices and endeavours she has done to make me what I am today.  

Today’s post is for her. Happy Mother's Day.

Watch the Video Tutorial

Ingredients’: Baigan/Brinjal/Eggplant- 2 medium size Pyaz/onion-1 chopped Garlic/lehsuni- 5-6 cloves Tamatar/tomatoes-2 chopped Coriander/dhaniya seeds- 2 tbsp crushed Green chillies/hari mirch-2 chopped Red chilli powder/lal mirch- 1 tsp Turmeric powder/haldi- 1tsp Coriander/dhaniya powder- 2tsp Garam Masala-1/2 tsp Cumin seeds/jeera- 1tsp Salt to taste Oil- 5 tbsp Method:- Wash baigan thoroughly. Peel of the skin and chop in rings. Take a microwave safe bowl and add 3 tbsp of oil in it. Also mix garlic cloves in the bowl. Coat everything in the oil well.   Put the baigan clove mixture in the microwave on high for 15 minutes. After 15 minutes cover with lid and cook for next 5 minutes.  Heat remaining oil in the pan. When oil gets hot, add cumin seeds. Let them crackle.  Once seeds gets brown, add chopped onions. After onions mixes chopped green chilies.  Mix in it crushes coriander seeds and stir well. Let the whole vegetable mixture cook for 5 minutes or till onions get pink in color.  When onions are done, mix the microwaved bargain-garlic mixture.  Next, throw 2 chopped tomatoes and mix well.  Add in some salt to taste. Throw red chilli powder. Next goes in Coriander /dhaniya powder  Haldi powder/turmeric.  Add some garam masala  Finally add 1/2 glass of water.  Mix everything really well. Cook it with lid on for 5-8 minutes or till oil separates and tomatoes are mashed up.  Serve Hot with rice or paratha of your choice.

Notes:

I added 2 chopped chillies because the chillies were not very hot.

I microwaved  baigan, it can be roasted on the gas top or can be grilled in the oven as well.

Taste:

Spicy, hot with smoky flavour of baigan

Linking this for Mom's Special event