Parwal Achari (Pointed Gourd cooked with Pickle Masala)

 

           This recipe of Parwal is cooked in an unusual way with achari masala, which is typically used with paneer. Here I have tried it with parwal and it simply tastes delicious and different than the usual parwal dalna or dolma. It is best had with phulkas / parathas. However, you may try with rice too. So check out the step by step pictorial recipe to prepare this amazing dish.

• 7-8 Parwals (pointed gourd), washed well and drained
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. tomato paste / puree of 1 tomato
• 1/4 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1 tsp. pickle masala
• 1 tbsp. coriander leaves, chopped

         

         Scrape the parwals as shown and make two cuts on both ends. 

         Heat 1 tbsp. oil in a pan and shallow fry the Parwals with a pinch of salt and turmeric powder till light brown. Keep aside.

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. 

          Add the ginger-garlic paste, turmeric powder and chili powder. Fry till the oil separates. 

          Now add the tomato paste and 2 tbsp. water. Sauté for a few seconds. 

          Then add the fried Parwals and salt. Mix well.

          Add 3/4 cup water and cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender and the gravy thickens slightly.

          Add the pickle masala and give it a nice mix. 

          Garnish with coriander leaves and serve either with steamed rice or chapatti. 

       Scrape the parwals as shown & make two cuts on both ends. 

Heat 1 tbsp. oil in a pan & shallow fry the Parwals with a pinch of salt & turmeric powder till light brown. Keep aside.

Heat the remaining oil & temper with cumin seeds. Sauté for a few seconds. 

                Add the onion and stir fry till light brown. 

Add the ginger-garlic paste, turmeric powder & chili powder. Fry till the oil separates. 

Now add the tomato paste & 2 tbsp. water. Sauté for a few seconds. 

                    Then add the fried Parwals and salt. Mix well.

Add 3/4 cup water & cook, covered, on a low flame for 4-5 minutes or till the Parwals are tender & the gravy thickens slightly.

                   Add the pickle masala and give it a nice mix. 

                 Garnish with coriander leaves.

               Serve either with steamed rice or chapatti. 

Achari Appam

 

            Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (Chickpeas) Curry or any veg / non-veg stew. They are basically pancakes made out of fermented rice-coconut batter and is cooked in a special pan called an Appam Chatti. You can also make in any non-stick small round kadai.

          However, today I made these yummy instant Appams using idli / dosa batter, coconut milk and eno fruit salt. I gave a slight twist by adding some bottled lime pickle masala for an achari flavour.  They turned out just perfect. You can use any pickle of your choice. So do give it a try and enjoy this fusion style appam. 

• 2 cups idli / dosa batter
• 1 & 1/4 cups coconut milk
• 1/2 tsp. eno fruit salt
• 1 tbsp. bottled lime pickle 
• few drops of oil to grease

           In a bowl, whisk together the idli / dosa batter, coconut milk, pickle and eno fruit salt. 

          Heat an Appam Chatti and drizzle some oil. Wipe clean with a tissue paper. 

          Drop a ladleful of the batter and immediately swirl it around. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp.

           Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.

Raw Mango Pickle with Panch Phoron Flavour

     
           This is my favorite Bong style raw mango pickle with some panch phoron flavor. This is a family recipe, that I learnt from my late mother. A bottle of this yummy pickle is always there in my refrigerator. It is a very easy homemade recipe as it only involves just combining all the ingredients. 

          There is absolutely no need to sun it. It can just be refrigerated for a week and it is then ready to be enjoyed. This pickle is a great accompaniment to parathas, theplas, pongal or curd-rice. So check out the step by step pictorial recipe to prepare it.

• 2 medium raw mango, grated
• 2 tbsp. dry roasted panch phoron, powdered
• 1 tsp. turmeric powder
• 1 cup mustard oil
• salt to taste
• 3 tsp. red chili powder

           In a bowl, combine all the ingredients well and store in an airtight container. 

          Refrigerate it and consume after a week.

        

Note - 


1.  The quantity of fenugreek seeds in the panch phoron masala may be reduced due to its bitterness.

  2.  Panch Phoron - (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)

Grilled Achari Garlic Chicken

          These quick-fix yummy Chicken Drumsticks needs no intro. Liked by one and all, they can be dished out in no time for your loved ones. They can be served as a light meal along with some fresh salads / soup or as an appetizer with green chutney. They are no doubt a gourmet's delight. 

          These homemade grilled chicken are far better than any fried chicken. In this recipe I added some bottled mango pickle and gave a garlic flavour. I also made it a little mild and have not used any colour. You many make it spicy as per your choice. So check out the step by step pictorial recipe to prepare it. 

• 6 Chicken Drumsticks
• salt to taste
• 1 tbsp. mustard oil
• 8-10 garlic cloves, ground / grated
• 1 tsp. Kashmiri red chili powder 
• 1-2 tbsp. pickle (I used mango pickle)
• oil / leftover marinade for basting

           Clean the chicken drumsticks and make cuts on them. Make a paste of garlic, red chili powder, pickle, oil and salt with little water.

          Smear this paste all over the chicken drumsticks and marinate for 5-6 hours or preferably overnight in the refrigerator.

          Line a baking tray with foil and arrange the marinated chicken legs over it. Grill for 30-35 minutes by basting with oil / leftover marinade and flipping them halfway through.

           Garnish with coriander leaves and serve them hot with green chutney.

                     Marinate with all the spices for 5-6 hours / overnight in the refrigerator.

                        Line a baking tray with foil & arrange marinated chicken legs on it. 

                      Grill for 30-35 min. by basting with oil / leftover marinade & flipping
                      them halfway through.

                        Garnish with coriander leaves & serve them hot with green chutney.

Achari Tel Ilish

          Ilish Mach (Hilsa Fish) is an all time favourite of mine and most of the Bengali crowd. So let me share a very simple and an easy Hilsa Fish in mustard oil gravy, but with a slight twist. Some pickle masala is added to the traditional recipe to give an achari taste. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice. So check the step by step pictorial recipe to prepare this Achari delicacy. 

          Came across this unique recipe in one of the cookery shows and so decided to give it a try. I was not disappointed as it turned out very yummy. You need it to try it to believe what I mean. This yummy preparation has minimum of ingredients. 

          The base of the gravy has only turmeric powder, red chili powder, salt and pickle masala cooked with a tempering of nigella seeds and green chilies in mustard oil. So less effort but the end product is just mouth watering. 

• 2 pieces of Hilsa fish, cleaned
• 2 tbsp. mustard oil 
• 1/2 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 green chilies, slit
• 1-2 tsp. any pickle (I used mango pickle)
• 1 tsp. coriander leaves, chopped

          Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.

          Heat oil and fry the fish pieces slightly on both sides. Drain and keep aside.

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. 

          Add the paste and sauté for a few seconds. 

          Then add salt, pickle, 1/2 cup water and the fried fish. Bring it to a boil.

          Simmer on a medium flame for 2 minutes. Garnish with coriander leaves and serve with plain steamed rice.

                     Marinate fish pieces with a pinch of salt & turmeric powder for 10 min.

                      Heat oil & fry fish slightly on both sides. Drain & keep aside.

                     Temper the same oil with nigella seeds & green chilies. Saute few sec. 

                       Add the paste and sauté for a few seconds. 

                     Add salt, pickle, 1/2 cup water & fried fish. Bring to a boil. Simmer on
                     a medium flame for 2 minutes. 

                      Garnish with coriander leaves & serve with plain steamed rice.