10 July 2009

Aachari Paneer

Achari panner is a spicy dry gravy dish served hot with rotis in the homes of North India.Its specially a Punjabi dish.
So, here I am with some spiced up Indian Cottage Cheese (Paneer Achari) for those who are fond of eating hot and spicy paneer dishes.
My best friend is a vegetarian and he is Gujarati(most of the Gujarati's are vegatarian).He likes all kind of paneer dishes and this recipe is specially dedicated to him.

Ingredients:

1 cup paneer, cubed
2 teaspoon fennel seeds (saunf)
1 teaspoon mustard seeds
1/2 fenugreek seeds (methi)
1/2 teaspoon onion seeds (kalonji)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
3 onion, chopped & 1" piece crushed ginger
5-6 crushed garlic flakes
1 teaspoon turmeric powder (haldi)
1 1/2 tsp amchoor(dry mango powder)
1/2 teaspoon chilli powder
3-4 chopped green chillies
1/2 cup beaten curd
3 tablespoons chopped coriander
1 tablespoon oil
salt to taste

Preparation:

1. Heat 4 tbsp oil.
2. Add 2 tsp saunf, 1 tsp mustard seeds, 1/2 tsp methi dana, 1/2 tsp onion seeds (kalonji),1 tsp
hing and 1 tsp jeera and fry till they crackle.
3. Add 3 chopped onions and 3-4 chopped green chillies till golden.
4. Add 1 tsp haldi, 5-6 crushed garlic flakes and 1" piece crushed ginger.
5. Gradually add 1/2 cup beaten curd, stirring constantly.
6. Add 1 1/2 tsp amchoor and salt.
7. Cook till curd dries slightly.
8. Just before serving, add 300 gms Amul Paneer and a few slit green chillies.
9. Sprinkle with salt and 1/2 tsp chilli powder.
10. Add the coriander and bring to a boil.
11. Stir for 1-2 mins on low flame. Serve hot.

Serve with: Jeera rice, plain rice or rotis.

Malai Kofta

The terms "malai" is cream and "kofta" is dumplings. As the name "malai"(cream) would suggest,
this recipe consists of deep-fried dumplings soaked with a heavy, creamy sauce.
Its a dish for special occassions. Malai Kofta is the vegetarian alternative to meatballs.

Ingredients:

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins

4-5 green chillies chopped fine

1/2 tsp. ginger grated

1 tsp. coriander chopped
1/2 tsp. cumin seeds & salt to taste

Gravy:

125 gms. cream
75 gms. khoya or paneer
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Preparation:

Koftas:
* Boil the potatoes, peel and smash them.
* Mix together all the ingredients except raisins and cashews.
* Take a ping-pong ball sized dough in hand.
* Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
* Repeat for remaining dough. Keep aside.

Gravy:

* Roast the cinnamon, cardamom, nutmeg and cloves together.
* Dry grind and keep aside. Wet grind garlic,ginger and cashew, except ghee, to a paste.
* Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
* Add paste and fry further for 5-7 minutes stirring well.
* Add 2 cups water,cream and simmer on low for 15 minutes.
* Warm the koftas either in the oven or on the tava(Optional: You can deep fry the koftas also.)
* To serve place warm koftas in a casserole.
* Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
* Garnish with grated cheese and chopped coriander.

Serve hot with: Naan or parathas.

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