Achari Paneer

Most vegetarians in India, and definitely all Punjabis love their paneer. This cottage cheese made from buffalo's milk is a staple at every meal hosted. Be it breakfast, lunch, dinner or even cocktail snacks!!The blandness of the 'paneer' lends itself beautifully to a host of culinary variations. And one extremely popular Punjabi version is the ACHARI PANEER.

To make this tangy, spicy dish you will need:
Ing: 1 cup paneer, cubed
       1 tsp fennel seeds
      1/4 tsp mustard seeds
      5-6 fenugreek seeds
      1 tsp nigella seeds
      1/2 cumin seeds
      1/4 tsp asafoetida
      1 onion, sliced
      1/2 tsp turmeric pd
      1/2 tsp chilli pd
      1/2 tsp black salt
      3/4 cup fresh yogurt, whipped smooth
      1 tsp chopped mint leaves
      1 tbsp oil
      salt to taste

Method: Heat oil in a pan and sprinkle the asafoetida. Then add all the seeds and let them sizzle. Mix in the chopped onion and saute till transparent. Add the turmeric, chilli pd, black salt and paneer. Mix well and saute for a minute. Add the curds and a sprinkling of whole wheat flour. Add the remaining ingredients and bring to a boil. Serve hot with rice, rotis, naan or mint paranthas.
   

Amritsari Fish

North Indians are not usually known to be voracious fish eaters. They prefer the robustness of chicken and meat. So you have many varieties of tikkas, kebabs, biryanis and curries originating from Punjab, but no fish dish!!! But every rule has an exception, and this rule does too...
     
    AMRITSARI FISH

Amritsar is the Holy City, situated in Punjab.And Amritsari Fish is popular street food that is light, crisp and well, yummy! Its a tangy, Indian version of batter-fried fish and quite simple to make at home. 

Ingredients:

King Fish- 1 kg

Vinegar- 3tsp

Red chilli pd.- 2 tsp

Carom seeds- 1 tsp

Ginger-garlic paste- 4 tbsp

Lemon juice- 1 tbsp

Chickpea flour- 4 tbsp

Egg- 1 (whisked)

Salt to taste

Chaat masala- to garnish

To start, marinate the fish in salt and vinegar for 20 minutes. Make a batter with all the rest of the ingredients, except chaat masala. Add more Chickpea flour if the batter is too thin. Pour onto the fish, coating each piece well. Keep aside for another 30 minutes. Heat oil in a wok or deep fryer. Fry the fish to a crisp brown, taking care not to burn it! Sprinkle with chaat masala and serve hot with a chutney or sauce.