Pickled Paneer ( Achari Paneer)

Hi all, I came across this recipe from a famous chef and decided to make it for my son celebrating his birthday. I did not have all the ingredients needed but that made me improvise and add my own touch to it so in the end, it all came out well. So here it goes

PICKLED PANEER ( ACHARI PANEER)

                                

Pickled Paneer ( Achari Paneer)

INGREDIENTS

Paneer: Cut into triangles ( 1 Cup)

Onion: 1 Medium finely chopped

Tomato: 1 medium

Cashews: 10-12

Green Chilli: 1 or 2 slit

Ginger: 1 Tbsp

Garlic: 1 Tbsp

Pickle of your choice ( I used Green chilli pickle): 1 Tbsp

SPICES

Jeera: 1 Tsp

Dhania ( Coriander) seeds: 1/2 Tsp

Mustard seeds: 1 Tsp

Bay Leaf: 1 

Fennel seeds: 1 Tsp

Turmeric Powder: 1/2 Tsp

Kashmiri Red chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Salt as required

Oil : 1 Tbsp

Water as required

Crushed Kasoori Methi ( 1/2 Tsp) and freshly chopped cilantro for garnish.

MAKING

In a pan or kadai, add 1 Tbsp oil, add the Bay leaf, Fennel seeds, Jeera, Mustard seeds and Coriander seeds. saute it for a minute before adding in the finely chopped onion. Saute it well until the onion turns golden brown and the raw smell is gone. Add in the chopped garlic, ginger and the slit green chilli. Saute it well for a couple of minutes in medium flame. If you think the spices will burn add in 1-2 tbsp water to prevent it from burning.

Meanwhile grind the tomatoes and the cashews into a nice semi-liquid paste using a little bit of water if needed and add it to the onion spice mix above. Saute it for a couple of minutes before adding in the Turmeric, Red chilli, Jeera-Dhania powders and required salt. Allow it to cook well, until the mixture thickens a bit. 

Add about 1/4th cup water to it and allow it to cook . After a couple of minutes add in the sliced paneer into it. Mix it well. After a few minutes, add 1 Tbsp of chopped Pickle (Achar) into the paneer gravy and cook for at least 8-10 minutes in low flame.

Finally garnish with crushed kasoori methi and freshly chopped Cilantro.

Delicious Achari Paneer is ready to eat as a side with roti's/Naan/Paratha or even rice.

TIPS/VARIATIONS

You could use mustard oil for distinct taste, I used Peanut oil or you could use normal everyday cooking oil.

The recipe required Kalonji seeds , since i didn't have it, I used Coriander seeds

The pickle you use is important, I used Green chilli pickle, you could use mixed veg pickle or mango pickle. Do not use lemon or lime pickle is my suggestion.

Whipped Cream Cheese with Rasberry topping and Pistachio crust

Hi all, I came across this recipe when I was watching a food show. By chance I had a box of pistachios left which was perfect for this dish. It was a big hit with my family. It was very easy to make, and this dish does not involve any baking. 

TIPS/VARIATIONS

This recipe calls for a Pistachio crust but you could also use Graham Crackers or Saltines for crust. 

Instead of Rasberry, you could also use Strawberries for the topping.

I used both Almond extract with Vanilla extract,

For the whipped cream cheese, you could reduce the sugar based on your sugar preference. I used 1/2 cup but ideally even 1/4th cup is good .

Paneer in White Gravy sauce

Hi all, its been a while since I posted. Things have been busy at my end. Anyway, I had to make something quick but delicious on a relaxing Sunday evening. So I decided to make Roti's and this yummy side dish using Paneer as the main ingredient. 

INGREDIENTS

Paneer: 1 cup diced into cubes

Onion: 1 large chopped

Ginger-Garlic: 1 Tbsp each

Cashews : 10-12 cashews soaked in water for at least 10 minutes

Green Chillies: 3 slit

salt as required

oil and butter: 1 Tbsp each

1/2 cup cream or full fat milk

Water 1/2 cup

Spice Mix

1/2 Tsp of Fennel seeds, Jeera, Coriander seeds, pepper corns. 2-3 cloves, small piece of cinnamon stick, 1 medium bay leaf.

Paneer in White Sauce

Roasted Spice Mix Powder

Lightly Sauteed Golden Brown Paneer

MAKING

Dry roast the spices above and grind them into a coarse powder and set aside In a kadai, add butter, once melted, add in the chopped ginger and garlic , onions. and the soaked cashews Saute until it turns translucent and the raw small is gone. Take it off the gas and set aside to cool.

Grind the above mix into a nice paste using 1/2 cup full fat milk or cream.

Take the same kadai, add oil, once heated add the slit green chilies and then add in the paneer to allow it to shallow fry until light brown on the outside. Keep the gas in low flame and pour in the white sauce into it. Saute for a minute before adding in the dry roasted spice powder ( 1 Tsp), salt and required water. Allow it to cook for about 7 mins until the paneer is well mixed in with the gravy and spices.

Switch off the gas and delicious Paneer in white sauce is ready to be served with hot Rotis / Naan's or Chapathi's.

Garnish with a sprinkle of Kashmiri Red Chilli Powder on top.

TIPS/VARIATIONS 

I used full fat milk instead of cream

I also sauteed the paneer first with the green chilies before adding the gravy. You could do it the other way around as well. First add the gravy then add in the paneer.

Do not overcook the white sauce and make sure to keep the gas in low flame.

KOTHAMALLI VADA (CILANTRO VADA)

Hi all, I had eaten this dish in Maharashtra in a food court and came to know that it was a popular dish in that region. I loved it, its simple to make. Tried it yesterday without a couple of ingredients as my parents preferred to eat without garlic. So, here it goes

KOTHAMALLI VADA (KOTHIMIR VADA /CILANTRO VADA)

INGREDIENTS

Besan ( Gram Flour) : 1 and 1/2 cup

Fresh Coriander leaves ( Cilantro): 1 Cup finely chopped

Green Chilli: 1 Tsp finely chopped

Rice Flour : 2 Tbsp

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Baking Soda: 1/2 Tsp

Oil : 1 Tbsp and required oil for shallow frying

Salt as required

Water as required

Ginger Garlic finely chopped or paste (optional): 1 Tsp

Kothamalli Vada

Steamed Kothamalli Vada

MAKING

First ,in a bowl. Mix all the dry ingredients ( Besan, Rice flour, Turmeric, Red Chilli Powder, Baking soda , little salt and mix well. Now add in the finely chopped Cilantro, Green Chillies and if needed the chopped Ginger-Garlic. Mix well again and let it rest for 15 mins (because of the inclusion of Baking soda). Slowly start adding water until it reaches a thick batter consistency. 

Grease a flat shallow pan with oil and pour the batter in it.

Keep the pressure cooker on stove with enough water in it. Place a small stand in it and keep the shallow pan with batter on top of it and close the lid of the pressure cooker and steam cook for at least 15-20 minutes.

when I say steam cook, it means do not keep the whistle on the cooker.

Once you see steam coming out, keep the cooker on for about 15-17 mins. Switch off the gas and take the pan out and allow it to cool for a few minutes.

You can serve Kothamalli Vada in a steamed state as it is with green chutney or sauce or shallow fry it with required oil until the sides are golden brown and has a crispy layer on top.

Serve it hot with tomato sauce or green chutney.

TIPS/VARIATIONS

I did not add ginger-garlic but you can add it for added flavor. The one I had in Maharashtra had ginger-garlic in it.

You can serve it steamed. Its more healthy and tasty as well

You could also have an additional step by shallow frying it or even deep frying it. I prefer shallow frying the results are the same as deep frying.