Paneer Kadhi

 

        Kadhi is a very common dish in the menu platter of any North Indian homes. It is basically a yoghurt-gram flour based gravy with a tempering. It is a sort of a comfort food and is best relished with steamed rice or any flavored rice. Some people enjoy it with naan, kulcha, tandoori roti or chapatti.

          

          Kadhi is sometimes served plain or with pakoras (fried fritters) / veggies added to it. It varies largely from one region to the other with some minor changes in the ingredients. 

          So check out my version of kadhi, where I added some fried paneer cubes to the yoghurt sauce. The end result was just amazing and I enjoyed this protein based dish with steamed rice. So check out the step by step pictorial recipe to prepare this yummy classic dish.

       

• 200 gms. paneer cubes
• 1 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water
• salt to taste
• 2 tbsp. oil
• 1 dry red chili
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida / hing
• 1 sprig curry leaves
• 2 green chilies, slit
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. of pickle oil 

          Heat oil in a pan and sauté the paneer cubes till light golden in colour. Keep aside.

          Whisk together yoghurt, gram flour, salt to taste and water. Keep aside. 

          Temper the same oil with dry red chili, cumin seeds, mustard seeds, curry leaves, green chilies and asafetida. Allow it to splutter.

           Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. Add the whisked yoghurt and bring it to a boil. 

           Simmer on a low flame for 8-10 minutes or till you get the right consistency. Keep stirring at intervals.

          Now add the fried paneer cubes and simmer for 2 minutes more. When done, switch off the flame and garnish with coriander leaves.

          Drizzle some pickle oil and enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Heat oil in a pan &sauté the paneer cubes till light golden in colour. Keep aside.

Temper the same oil with dry red chili, cumin seeds, mustard seeds, curry leaves, green chilies and asafetida. Allow it to splutter.

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté till the oil separates. 

                  Add the whisked yoghurt & bring it to a boil. 

              Add the fried paneer cubes & simmer for 2 minutes more. 

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

Drizzle some pickle oil & enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Nolen Gurer Oats Payesh (Jaggery Oats Pudding)

 

          Enjoy this yummy Bong dessert with the goodness of oats and Nolen Gur (date palm jaggery. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

         

          So this is my take on the traditional Bengali Rice Kheer that is typically prepared with a special variety of aromatic small grain rice called Gobindo Bhog and date palm jaggery. I only replaced the rice with oats, thus giving a healthy touch to this classic dish.

          Relish it at room temperature or chilled. It can also be enjoyed as an after meal dessert or as a side dish with poori / paratha. It is simply wholesome and very satisfying. So check out the step by step pictorial recipe to prepare this sweet delicacy.

• 1/3 cup oats
• 1 tsp. ghee
• 3 cups full fat milk
• pinch of salt
• 1/3 cup Nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 2 tbsp. milk powder
• 1 tbsp. chopped pistachios & almonds to garnish

          Dry roast the oats in ghee till light brown in colour or till you get a nice aroma. Keep aside.

          In a pan, bring the milk to a boil along with a pinch of salt. Add all the ingredients and combine everything well.

          Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency. (keep it slightly runny as it will turn thick once it cools down).

          Garnish with chopped pistachios & almonds or as desired. Enjoy at room temperature or chilled.

Sindhi Tarial Wangan (Eggplant Fry with South Indian flavour)

 

               Tarial Wangan is a traditonal Sindhi cuisine where the eggplants are scored, stuffed with spices and shallow fried. All eggplant lovers will simply love this classic dish. It is a very easy and a quick recipe that has minimum of ingredients. You can enjoy it either with steamed rice, jeera rice, pulao or as a side dish with dal-chawal or any type of Indian bread. It is a great party recipe and can be served during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 3-4 medium size eggplant
• 1 tbsp. salt
• 3 tbsp. idli podi
• 1 tsp. red chili powder
• 1 tsp. tamarind pulp
• oil to shallow fry
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped

           Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife and immediately dip them in salted water.

           Now mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.

          Spread a little of the spice mix over the scored eggplants and keep aside. 

          Heat oil in a pan and fry the marinated eggplants on both sides on a low flame till well browned and tender. Halfway through add the curry leaves. 

          Garnish with coriander leaves and serve with rice or any Indian flat bread. 

Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife & immediately dip them in salted water.

 Mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.

Spread a little of the spice mix over the scored eggplants & keep aside. 

                  Heat oil in a pan & fry the marinated eggplants.....

            on both sides on a low flame till well browned and tender. 

                   Halfway through add the curry leaves. 

    Garnish with coriander leaves & serve with rice or any Indian flat bread. 

Black Cherry Shrikhand

 

           Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the original version. However, you can make it a bit healthy and appetizing by adding any fruit of your choice.

        

            So, check out my version of this yummy Black Cherry Shrikhand, where I used some low fat yoghurt along with the fruit puree. It makes for a perfect summer treat. 

           Be sure to have this visually appealing dessert chilled for a divine experience. I simply love to dig into this melt-in-the-mouth delicacy. If you are a fan of any fruit based shrikhand, you will simply love this dessert. 

           It is perfect for any festive occasion and is a great party recipe too. You can also relish it as an after-meal dessert. Garnish as desired and Voila!! You have a yummy and a fuss-free healthy dessert in a jiffy. So check out the step by step pictorial recipe to prepare this sweet indulgence. 

• 400 gms. low fat yoghurt
• 1 cup black cherry
• 2 tbsp. brown sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• chopped nuts to garnish

           Deseed the black cherries & chop them into small pieces. Blend them into a puree.

           Transfer it to a pan and simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

           Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

           In a bowl, take the hung yoghurt, reduced blueberry, sugar to taste, cardamom powder and rose water. Whisk well till smooth and refrigerate till serving time. You can strain it if preferred. 

          Spoon into individual bowls. Garnish with chopped nuts and a cherry on the top. Serve as a festive dessert, as an after meal dessert or anytime you desire.

Deseed the black cherries & chop them into small pieces. Blend them into a puree.

                Transfer the puree into a pan. Simmer on a low flame ....

       ... till all the moisture has evaporated. Keep aside to cool. 

Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe. 

Mix the hung yoghurt, reduced black cherry, sugar, cardamom powder & rose water. 

                   Whisk well till smooth and refrigerate till serving time.

Spoon into individual bowls. Garnish with chopped nuts & a cherry on the top. Serve as a festive dessert, as an after meal dessert or anytime you desire.

Red Dragon Fruit Sandesh

 

               Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy Sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes. 

              

           These days Sandesh can be found in various flavors. So try out this vibrant and appealing Dragon Fruit Sandesh, where the paneer is combined with the fruit puree to make this delicious and appealing Sandesh. Molds can be used for shaping it or made into round or oblong balls. So check out the step by step pictorial recipe to prepare this regional dessert.

• 1 Red Dragon Fruit, pureed
• 1 tsp. ghee
• 200 gms. paneer, mashed
• 1/3 cup milk powder
• 1-2 tbsp. castor sugar
• 1/4 tsp. cardamom powder

          Blend the paneer in the mixer grinder or knead it well with your hands till smooth and soft. Transfer to a non-stick pan and add rest of the ingredients. 

          Mix everything well and keep stirring continuously on a low flame till the moisture dries up and it becomes thick. Transfer to a plate and let it cool down slightly. Then mash again.

          Take a small portion and form into equal size balls. Make a dent in the center and garnish with chopped pistachios and almonds. 

          You can give any shape of your choice. You can also use a mold here. Make similar Sandesh following the same method. 

          Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

Blend the paneer or knead it well with your hands till smooth & soft. Transfer to a non-stick pan & add rest of the ingredients. 

Mix everything well & keep stirring continuously on a low flame till the moisture dries up & it becomes thick.

  Transfer to a plate & let it cool down slightly. Then mash again.

Take a small portion & form into equal size balls. Make a dent in the center and garnish with chopped pistachios and almonds. 

Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.