Chanar Payesh (Paneer Kheer / Pudding - Bengali Dessert)

 

          Chanar Payesh is a very popular Bengali sweet dish made of milk and crumbled paneer. Chana means paneer / cottage cheese and payesh refers to kheer / pudding. It is very easy and simple to prepare. So impress your loved ones with this delectable homemade dessert. 

          Sometimes, instead of crumbling the paneer, it is shaped into balls or squares before dropping them into the thickened milk. The consistency of this dessert can be adjusted to your preference. Just garnish with some chopped pistachio, dry rose petals and few strands of saffron and enjoy it chilled. It is pure divine.  

          

          This Bong style dessert is traditionally made with homemade chana or paneer, but I went in for a quick method and used some Amul paneer instead. It did turn out very yummy. This has remained purely a homemade sweet and is not much found in sweet shops.

          The quantity of the paneer may be increased if you wish. It is a great party recipe and can also be enjoyed as an after meal dessert, during festivals or any special occasions. 

• 3 cups full fat milk 
• 1 cup paneer, crumbled / grated
• sugar to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2 tbsp. chopped pistachios
• pinch of dry rose petals 
• few saffron strands

          In a thick bottomed saucepan, bring the milk to a boil and simmer, stirring at intervals, till it is reduced to half. 

          Add sugar, cardamom powder and chopped pistachios (reserving few for garnishing).  Simmer till the sugar is dissolved. 

          Then add the paneer and mix well. Simmer further till it comes to a boil. Switch off the flame and add the rose water.

          Allow it to cool down before refrigerating it till serving time. Garnish with the remaining chopped pistachios, dry rose petals and saffron. Enjoy !!!

Pothichoru (Traditional Kerala style Packed Meal)

 

          This is my first try at preparing a traditional Kerala style packed meal recipe in a Banana leaf called as Pothichoru. Pothi means packet and choru means cooked rice. It is a balanced diet of rice, one or two veg. curry, coconut chutney, fish fry and omelet. Kerala Matta rice is generally used in this recipe, however, I used a small grain rice called jeerakasala. This unique lunch is ideal while travelling or as a lunch box meal.

          All the dishes are first prepared and arranged on a banana leaf. It is then folded like a packet. However, before folding, the leaf is first wilted on an open flame to make it pliable and soft.

          It is then relished directly from the banana leaf for a nice comfort meal. Do give it a try and enjoy this unique and non-messy packet meal.

1.  Cabbage Thoran - 

• 1/2 of a medium cabbage, sliced finely
• 1 onion, chopped
• 2 green chilies, slit
• salt to taste
• 2 tbsp. coconut oil 
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili, broken 
• 1 sprig curry leaves
• 1/4 tsp. turmeric powder 
• 1/2 cup fresh grated coconut

          Heat oil in a pan and temper with mustard seeds, red chili and cumin seeds. After it stops spluttering, add the onion and curry leaves and sauté till translucent.

          Now add the chopped cabbage, salt, turmeric powder and green chilies. Cover and cook on medium flame till soft. Do not add any water.

          When the cabbage turns soft, add the coconut and switch off the flame. Stir well to combine and serve as a side dish with rice.

                     All the dishes are arranged before folding the banana leaf into a packet.

2.  Avial (Mixed Vegetable Curry) - 

• 1/2 cup each of mixed veggies (Raw banana, bottle gourd, green papaya, sweet potato, yam), chopped
• 1/2 cup fresh grated coconut
• 2-3 green chilies
• 1 tsp. cumin seeds
• 1/2 cup yoghurt
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves

          In a pan cook, covered, all the veggies in 1 cup water and turmeric powder till they turns soft, but not mushy. 

          Meanwhile grind the coconut, cumin seeds and green chilies to a coarse paste. Keep aside.

          Once the veggie are cooked, add the yoghurt and the coconut paste. Mix well and simmer on a medium flame for 2-3 minutes. Adjust salt and switch off the flame.  Transfer to a serving dish.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering over the prepared avial and serve with steamed rice (preferably Kerala Matta rice).

3.  Parippu (Lentil Curry) - 

• 1/2 cup split moong dal 
• salt to taste 
• 1/2 tsp. turmeric powder
• 4-5 tbsp. fresh grated coconut 
• 1/2 tsp. cumin seeds
• 2 green chilies
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. coriander leaves, chopped

          Dry roast the lentil for 1-2 minutes. Soak in sufficient quantity of water for 30 minutes. Wash and drain well. 

          Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.

          Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.

          Let it come to a boil and simmer for a minute. Switch off the flame. 

          Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown. 

          Switch off the flame and pour this tempering over the prepared dal. Garnish with coriander leaves and serve with rice. 

4.  Fish Fry - 

• 2 king fish steaks, cleaned 
• salt to taste
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• pinch of turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tbsp. coconut oil to marinate
• 1 tsp. lime juice
• 2 tbsp. oil to fry

          Make a paste of all the ingredients with little water (except the fish and oil to fry). Rub this paste on the fish steaks and marinate for an hour. 

          Heat oil in a pan and fry the marinated fish on both sides till well browned. Add more oil if required. When done, keep it aside to be assembled with rice and rest of the dishes.

5.  Omelette - 

• 2 eggs, well beaten
• pinch of salt
• pinch of turmeric powder
• 1 tbsp. fresh grated coconut
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1-2 green chilies, finely chopped
• 1/2 tsp. grated ginger
• 1 sprig curry leaves, chopped
• 1-2 tbsp. oil

          In a bowl, mix all the ingredients (except oil).

          Heat oil in a pan / tawa and add the egg mix. Cook on both sides till it is well done. 

          Keep it aside to be arranged in the banana leaf along with rice and other prepared dishes. 

6.  Tenga Chamanthi (Coconut Chutney) - 

• 1 cup fresh grated coconut
• 7-8 dry red chilies 
• 4-5 sambar onions
• 1" ginger, roughly chopped
• 1/2 tsp. Kashmiri chili powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste
• 1 tsp. coconut oil

          Transfer all the ingredients to a mixer jar and grind it coarsely. 

          Sprinkle some water if necessary and grind again into a coarse paste. 

          Your spicy and tangy Tenga Chamanthi is ready.

Tomato Upma - Fusion style

 

          Tomato Upma is a very common breakfast dish in many South Indian homes and Restaurants. It is prepared with roasted semolina / sooji and there are many variations to this simple and extremely quick breakfast. Chopped mixed veggies or tomatoes are added to make it more healthy. So this is the latter version. Quite wholesome and nutritious, it can be a great evening snack or a lunch box meal. you can enjoy it with coconut chutney as an accompaniment.

          However, I gave a slight makeover to this upma by giving it a round shape and coating with some nylon sev for a visual treat. It looked quite appetizing and can be a great party recipe. As usual, you can relish with coconut chutney or any homemade chutney of your choice. 

• 1/2 cup semolina / sooji 
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. grated ginger
• 1-2 green chilies, slit
• 1 sprig curry leaves
• 3 tomatoes, chopped
• 2 tbsp. roasted peanuts
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 2 cups water
• 1-2 tbsp. fresh coriander leaves, chopped
• 1 tbsp. ghee
• 1 tsp. lemon juice
• 1 tsp. nylon sev 

          Heat a pan and dry roast the semolina for 2 minutes or till you get a nice aroma. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, urad dal and dry red chilies. Sauté for a few seconds.

          Now add the onion, curry leaves, ginger and green chilies. Stir fry till light brown. Add the tomatoes and peanuts. Continue to sauté till well mashed. 

          Add all the dry spices and give it a stir. Then add water and bring it to a boil.

          Add the semolina, little at a time and keep stirring continuously till it turns thick and starts to leave the sides of the pan. 

 

          When done, switch off the flame. Add coriander leaves, ghee and lemon juice. Mix well and serve with coconut chutney for a nice comfort breakfast. 

          Alternatively, you can give a round shape to the upma, coat with nylon sev and serve it in an innovative style.

Khara Bath

 

         Khara Bath has its origin form the South Indian state of Karnataka. This breakfast dish is very easy and simple to prepare. It is prepared with semolina, mixed veggies and some vangi bath masala, which is the star ingredient. It is generally served with coconut chutney and sweet kesari bath as an accompaniment. 

          

               It is also called Chow Chow Bath or Masala Bath and is almost similar to veg. upma, except for the vangi bath masala that is used in this particular recipe. You can also use sambar powder instead, if the latter is unavailable. This one-pot meal is very healthy and nutritious and can be enjoyed any time of the day for a light meal. 

• 3/4 cup semolina / sooji 
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 2-3 dry red chilies
• 1 onion, chopped
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tomato, chopped
• 8-10 roasted cashew nuts
• 1/4 cup capsicum, chopped
• 1/4 cup beans, chopped
• 1/4 cup carrot, chopped
• 1/4 cup green peas
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. vangi bath masala powder
• 1/2 tsp. red chili powder
• 2 cups water
• 1-2 tbsp. fresh coconut, grated
• 1-2 tbsp. fresh coriander leaves, chopped
• 1 tbsp. ghee
• 1 tsp. lemon juice

          Heat a pan and dry roast the semolina for 2 minutes or till you get a nice aroma. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, urad dal, chana dal and dry red chilies. Sauté for a few seconds.

          Now add the onion, curry leaves, ginger, garlic and green chilies. Stir fry till light brown. Add the tomato and roasted cashews. Continue to sauté till well mashed. 

          Add the capsicum, beans, peas and carrot. Cook, covered on a low flame till all the veggies are cooked yet crunchy. 

         Add all the dry spices and give it a stir. Sauté till the spices turns aromatic. Add the water and bring it to a boil.

          Add the dry roasted semolina, little at a time and keep stirring continuously till it turns thick and starts to leave the sides of the pan. 

 

          When done, switch off the flame. Add the coconut, coriander leaves, ghee and lemon juice. Mix well and serve with coconut chutney for a nice comfort breakfast. 

  

                     Heat a pan & dry roast the semolina till you get a nice aroma. Keep aside. 

                     Heat oil & temper with mustard seeds, cumin seeds, urad dal, chana dal

                     and dry red chilies. Sauté for a few seconds.

                  Add onion, curry leaves, ginger, garlic & green chilies. Stir fry till light brown. 

                                  Add the tomato and roasted cashews. Sauté till well mashed. 

                    Add capsicum, beans, peas & carrot. Cook, covered on a low flame till all 

                    the veggies are cooked yet crunchy. 

                      Add all the dry spices & give it a stir. Sauté till the spices turns aromatic. 

                                 Add the water and bring it to a boil.

                      Add the dry roasted semolina, little at a time & keep stirring continuously

                      till it turns thick and starts to leave the sides of the pan. 

 

                     When done, switch off the flame. Add coconut, coriander leaves, ghee and 

                     lemon juice. Combine everything well.

                    Serve with coconut chutney for a nice comfort breakfast. 

Vangi Bath Masala Powder- 

• 1 tsp. oil
• 2-3 dry red chilies
• 1 tbsp. coriander seeds 
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1/4 tsp. fenugreek seeds 
• 1" cinnamon stick
• 2-3 green cardamoms
• 3-4 cloves 
• 1 tbsp. dried coconut

          Heat oil in a pan and sauté all the mentioned ingredients for 1-2 minutes or till you get a nice aroma.

          Keep aside to cool. Then grind into a fine powder and store in an air tight container.

Chicken Achari

 

            This is a very delicious and an easy chicken curry cooked with some homemade pickle. So you can turn your normal chicken curry into an exotic restaurant style with a slight twist. Just add some bottled pickle masala, either homemade or store bought, to enhance the flavor of the dish. It turns out just awesome and is worth a try. 

          This is a great party recipe that is apt for special occasions. It is also an ideal weekend lunch menu. You can enjoy with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken with bones, curry cut 
• 3 tbsp. oil
• 2 bay leaves 
• 2 dry red chilies
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tsp. tomato paste (opt)
• 2 tsp. bottled pickle masala
• 1 tsp. coriander leaves, chopped

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 

To marinate - 

• 1 tbsp. ginger-garlic paste
• 2 tbsp. yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tsp. mustard oil
• 2 tsp. achari masala 

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

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

          Heat oil in a pan and temper with bay leaves and dry red chilies. Then add the onion and sauté till light brown. 

          Now add the tomatoes, followed by the tomato paste. Mix everything well and cook till it is well mashed.

          Add the marinated chicken and cook, covered, on a low flame till almost dry. Add 1 cup water and simmer, covered till the chicken is tender.

          Now add the bottled pickle masala and simmer further till the gravy is thick or comes to a desired consistency. 

          When done, switch off the flame and garnish with chopped coriander leaves. 

          Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. 

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

                         Then grind into a fine powder. 

                             Heat oil in a pan and temper with bay leaves and dry red chilies. 

                                  Then add the onion and sauté till light brown. 

                                  Now add the tomatoes, 

                            followed by the tomato paste. Mix well & cook till it is well mashed.

                     Add the marinated chicken & cook, covered, on a low flame till almost dry. 

                                Add 1 cup water & simmer, covered till the chicken is tender.

                      Add the bottled pickle masala & simmer further till the gravy is thick or 

                      comes to a desired consistency. 

                                 Garnish with chopped coriander leaves. 

                    Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti,

                    paratha or chapatti.