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 Mutton Biryani

 

           Check out my version of a yummy Mutton Biryani where I gave a twist by adding some homemade mango pickle. This gave the Biryani a slightly different flavour. I also added some dry roasted and ground achari powder and this gave a slight hint of achari taste to the dish. It turned out simply awesome. Serve this yummy one-pot delicacy with some raita, onion rings and lime wedges. So check out the step by step pictorial recipe to prepare this universally popular delicacy.

          In this recipe, I cooked the mutton and the rice separately. Then layered it and cooked on a dum style. This is a perfect one-pot meal and a nice option for a weekend lunch with your loved ones. This is also a great party recipe or any special occasions. 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1 tbsp. ginger-garlic paste 
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder
• 2 tsp. achari powder
• 1 tsp. mustard oil
• 2 tbsp. yoghurt

To dry roast & grind Achari Masala -  

• 1 tsp. nigella seeds 
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds 
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds 

Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• 1" cinnamon
• 2-3 green cardamoms
• 5-6 cloves
• 1-2 bay leaves
• 1 tsp. salt 
• 2 green chilies, slit
• 1/2 mace

Mutton curry - 

• 2-3 tbsp. oil
• 2 small potatoes
• 1 onion, sliced
• 1-2 tomatoes, chopped
• 1 tbsp. bottled pickle masala

Garnishing - 

• handful of coriander leaves, chopped
• 2-3 tbsp. fried onions
• 1 tbsp. ghee 
• few strands of saffron mixed in 1/4 cup milk
• 1-2 boiled eggs, 

            Dry roast the ingredients under Achari Masala and keep aside to cool. Then grind into a fine powder. 

          Marination - Marinate the mutton along with all the ingredients mentioned under MARINATION and 2 tsp. of the achari masala for 4-5 hours, preferably overnight.

          Rice - Bring sufficient quantity of water to a boil along with all the ingredients mentioned under RICE. Add the rice and simmer till it is almost done (al dente). Drain and keep aside. 

          Mutton Curry - Heat oil and fry the potatoes till light brown in colour. Drain and keep aside. In the same oil, sauté the sliced onion till light brown. Add the tomato and cook till it is well mashed. 

         Now add the marinated mutton and cook, covered on a low flame till almost dry. Add 1 cup water and the fried potatoes. 

         Pressure cook for 20 minutes on a low flame after the first whistle. Transfer the contents back to the pan and add the bottled pickle masala and simmer till the gravy thickens.

          To Assemble - Grease a thick bottomed pan and layer with half of the cooked rice. Sprinkle some fried onion and coriander leaves.

          Spread the cooked mutton (keep aside the potatoes) evenly over the rice and again sprinkle coriander leaves + fried onion.

          Top it up with the remaining rice, coriander leaves, fried onion, cooked potatoes, boiled egg, saffron milk and ghee. 

          Cover and cook on dum on a low flame for 8-10 minutes. Serve with raita, onion rings and lime wedges for a weekend comfort lunch. 

                    Dry roast the ingredients under Achari Masala & keep aside to cool. Then 

                    grind into a fine powder. 

                              Marinate mutton along with all the ingredients mentioned under 

                  MARINATION & 2 tsp. of achari masala for 4-5 hours, preferably overnight.

                     Bring sufficient quantity of water to a boil along with all the ingredients 

                     mentioned under RICE. 

                                  Add the rice.

                                  Simmer till it is almost done. 

                                  (al dente)

                                  Drain and keep aside. 

 Heat oil & fry the potatoes till light brown in colour. Drain & keep aside.

 In the same oil, sauté the sliced onion till light brown. 

                                  Add the tomato and cook till it is well mashed. 

                                  Now add the marinated mutton.

                                  Cook, covered on a low flame till almost dry. 

                                   Add 1 cup water and the fried potatoes. 

                         Pressure cook for 20-25 minutes on a low flame after the first whistle. 

                                  Transfer the contents back to the pan. 

                              Add the bottled pickle masala & simmer till the gravy thickens.

                      Grease a thick bottomed pan & layer with half of the cooked rice. Sprinkle

                      some fried onion & coriander leaves.

                      Spread the cooked mutton (keep aside the potatoes) evenly over the rice &

                      again sprinkle coriander leaves + fried onion.

Top it up with the remaining rice, coriander leaves, fried onion, cooked 

 potatoes, boiled egg, saffron milk & ghee. Cover & cook on dum on a 

                  low flame for 8-10 minutes.

 Serve with raita, onion rings and lime wedges for a weekend comfort lunch. 

Achari Keema Matar

 

          Keema Matar is a very popular dish in most of the Indian restaurants and Dhabas. They are served with naan, tandoori roti, kulcha, paratha, phulka, jeera rice or veg. pulao for a nice comfort meal. 

          However, I gave a slight twist to this recipe by adding some lime pickle to enhance the flavour of the dish & for a lingering achari flavour. It took the dish to a next level and turned out very yummy with a slight tang. So check out a step by step pictorial recipe to prepare it. 

• 400 gms. chicken keema / mince, washed well & drained
• 1/2 cup green peas (I used frozen ones)
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste 
• 1 tsp. tomato paste
• 1-2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. cumin powder-coriander powder
• 1 tsp. garam masala powder
• salt to taste 
• 1 tsp. kasuri methi, crushed
• 1-2 tsp. lime pickle
• 2 green chilies
• 1 tsp. coriander leaves, chopped

          Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add 1 chopped onion and stir fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add 1 cup water, salt, green peas and green chilies. Cover and cook till it is semi dry.

          Add the kasuri methi, pickle, remaining chopped onion and garam masala. Give it a stir and cook further for 2 minutes. 

          When done, garnish with coriander leaves and serve with naan, tandoori roti or kulcha for a nice comfort meal. 

                      Heat oil & temper with cumin seeds, bay leaves, cinnamon, cardamom 

                      and cloves. Sauté for a few seconds. 

                                 Add 1 chopped onion and stir fry till light brown. 

                     Add the ginger-garlic paste, tomato paste & all the dry spices mixed with 

                     some water. 

                                  Sauté till the oil separates.

                       Add the keema & combine well. Cook on a high flame for 2-3 minutes. 

                   Add 1 cup water, salt, green peas & green chilies. Cover & cook till almost dry.

                   Add kasuri methi, pickle, remaining chopped onion & garam masala. Give 

                   it a stir and cook further for 2 minutes. 

                                 When done, garnish with coriander leaves.

                             Serve with naan, tandoori roti or kulcha for a nice comfort meal.