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.
   

SAFED ALOO

Rajasthan is home to unique flavours that transcend the mundane to ethereal. This is one such dish that traditionally originates from the royal family of Rohet Garh, near Jodhpur. This recipe is very versatile and can be adapted to most vegetables and meat.

To make Safed Aloo, you will need:

 Ingredients: 1/2 kg small potatoes, peeled and washed

                    4 tbsp oil

                    3-4 cloves

                    7-8 peppercorns

                    2 black cardamoms

                    2 sticks cinnamon

                    2 bay leaves

                    1 1/2 tbsp ground onion paste

                    1 1/2 tbsp ginger-garlic paste

                    1 cup curds

                    2 tsp coriander seed powder

                    1 tbsp dessicated coconut, mixed with water 

                    1 tbsp poppy seeds, ground to a paste with water.

                    4 dry, red whole chillies

                    1 tsp honey

Method: Soak red chillies in warm water for about 1/2 an hour. Drain and keep aside. Mix the curds and coriander powder. Heat oil in a pan and add the whole spices. When they sizzle, add the potatoes and cook for a couple of minutes. Add the onion and ginger-garlic paste, and cook on medium heat till oil separates. Stir at regular intervals. Now add the coconut and poppy seed pastes and cook for about 5 minutes. Add the curds mixture and cook on low flame till oil separates. Now add 3/4 cup water and the red chillies. Cover and cook till potatoes are done. The potatoes should be tender yet firm, and the gravy should be slightly thick. Stir in the honey and serve hot. 

Ashtomy Khichuri

It literally translates to eighth day rice. Traditionally eaten on the eighth day of the Hindu festival of Durga Puja by Bengalis, it is sanctified as an offering to the Goddess. Its quite simple to make but the result is finger lickin good! And its a full meal in itself.

To make ASHTOMY KHICHURI, you will need:

1 cup risotto rice,washed 

1/2 cup red (masoor)lentils, 

1/2 cup yellow mung lentils (washed, dried and roasted)

2 large potatoes, quartered

2 large onions, quartered

3 long brinjals, cut into 4

1 small cauliflower

150 gm red pumpkin (cut into 3 cm pieces)

1 medium radish, cut into chunks

1 sweet potato, quartered

1 cup peas

5 cm piece of ginger, ground to a paste

4-5 slit green chillies

1/4 tsp mustard seeds

1/4 tsp nigella seeds

1/4 tsp fenugreek seeds

1/4 tsp cumin seeds

1/4 tsp aniseed

2 bay leaves

3 red chillies, whole

1 tsp turmeric pd

1 tsp red chilli pd

2-3 tsp sugar

2 tbsp clarified butter (ghee)

1/2 cup mustard oil

salt to taste

Method: Heat oil in a heavy bottomed pan, till it starts smoking. Turn off heat and cool slightly.

Drop in the red chillies, bay leaf and all the seeds. Turn on the heat and when seeds crackle, add the vegetables. Mix well for a couple of minutes till the veggies are well coated with oil and spices.

Add the rice and lentils and cook for 5 minutes. Add the rest of the ingredients, except ghee, and stir around. Add 8-9 cups of water and mix well. Cook on medium heat till veggies and rice are cooked through.

Mix in the ghee and serve hot.

BEETROOT PULAO

Winters bring the best of everything... celebrations and food. The garden is just overflowing with fresh colourful veggies, begging to be picked! And one of the best ways is to make this very warm winter special one-pot pulao! Colourful and favour- full, its perfect when the sun in the garden beckons and you want something quick and easy!!

The Ingredients for Beetroot Pulao are

1 cup rice
1 medium sized beetroot, cut into bite sized cubes
1 1/2 cup mixed veggies, chopped roughly 
2 sprigs curry leaves
1/2 tsp cumin seeds
1 inch cinnamon stick
2 bay leaves
3-4 green cardamom, crushed lightly
4-5 cloves
1 green chilli, slit
1 medium onion, chopped
1 tsp ginger garlic paste
a pinch red chilli
1/2 tsp coriander powder
1 cup basmati rice
1 1/2 cup water
2 tbsp coconut milk

Method: Soak the rice in water and coconut milk. Heat a tbsp of oil in a pressure cooker. sizzle all the whole spices and curry leaves. add the chilli and onion. saute till translucent. add the ginger garlic paste and saute for a couple of seconds. add the rest of the ingredients and salt to taste. Cook for two whistles (approx 5-10 mins). garnish with coriander and serve with curds and poppadums!!