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Paneer pakora

Paneer pakora or cheese pakora is a true rainy day comforter. Since its monsoon time in India, pakoras with hot cup of tea makes for a treat. It’s not that every day we eat deep fried goodies but its okay once in a while yaar.

Recipe of paneer pakora

250 grams paneer (cottage cheese)

1 1/2 cups besan (gram flour)

Salt to taste

1/2 tsp red chilli powder

1-2 green chillies- chopped

1 cup water

2 tsp oil

Oil to deep fry

1 tsp chaat masala

1. Cut paneer into thick cubes. Sprinkle chaat masala on them and keep aside.

2. Mix rest of the ingredients in a bowl except water and oil to deep fry. Slowly add water to this, stirring, so that no lumps are formed. Adjust the quantity of water to get thick pouring consistency. Beat this batter in a blender so that air is incorporated and pakoras turn out fluffy. You can also beat with a big spoon or using a hand blender. Set aside the batter for 15-20 minutes.

3. Heat oil in a heavy bottomed vessel (kadhai). You can find out if the oil is sufficiently hot by dropping a small portion of the batter in the oil. If it sizzles and comes to the surface, your oil is hot enough. Turn the heat to medium.

4. Dip the paneer cubes in the batter and drop gently in the oil. Deep fry pakodas from both sides till golden brown.

5. Drain on an absorbent paper towel by using a slotted spoon (pauni/ chhari). Serve hot with tomato sauce or coriander chutney.

Apple kheer

Apple kheer or seb ki kheer is a quick and healthy dessert. You can satisfy your sweet tooth without feeling guilty about eating it or worry too much about the calories. As everyone knows apple is healthy and you can take skimmed or low fat milk to make it healthier still.

Recipe of apple kheer (payasam)

1 liter milk

4 medium sized sweet apples (seb) - peeled and grated

4 tbsp sugar

1 tbsp almonds- sliced

1 tbsp pistachios (pista) - sliced

1/4 tsp cardamom (elaichi) powder

1. Boil milk in a heavy bottomed pan. Add sugar and cook till the milk is reduced to 1/2 its original quantity.

2. Add grated apples and bring the kheer to boil. Turn off the heat.

4. Add cardamom powder, pista and almonds. Enjoy hot or cold.

Mangodi pulao

Mangodi pulao or mangodi wale chawal is a real comforting food for me. Earlier I blogged about aloo mangodi sabzi as I am a big fan of mangodi. In the recipe below, I have used small granular mangodi. If it’s not available, you can break bigger mangodis into small pieces by wrapping them in a cloth and crushing between kitchen platform and rolling pin (belan). If that doesn’t appeal to you, even bigger mangodis can be used but you have to cook them for 4-5 whistles.

Recipe of mangodi ka pulao

1 cup basmati rice

1/2 cup small granular mangodi (moong dal wadis)

1/2 tsp turmeric powder

1 tsp salt or to taste

3 1/2 cups water

1/2 tsp cumin seeds

1 bay leaf (tej patta)

4 cloves (laung)

2 black cardamoms (moti elaichi)

3 tsp ghee (clarified butter)

1. Wash and soak rice for 20 minutes. Drain. Heat 1 tsp ghee in a pan and fry mangodis till reddish brown. Take out.

2. Heat rest of the ghee in a pressure cooker and add cumin seeds, bay leaf, cloves and black cardamoms. When they change color, add mangodi, salt, turmeric and water. Let 2 whistles come, and then turn off heat.

Missi- roti

Missi roti is quite delicious and healthy. Missi roti is not just liked in urban areas but also being eaten in Indian villages for ages. Village women used to make chickpea flour by grinding black chickpeas at home. Missi roti is considered good for diabetics. It’s prepared at most North Indian restaurants, weddings and buffets.

Recipe of missi roti

1 cup atta (whole wheat flour)

1 cup besan (gram flour/chickpea flour)

1/2 tsp turmeric powder

1 tbsp kasuri methi (dry fenugreek leaves) - crushed

Salt to taste

1 tbsp oil or ghee (clarified butter)

1/2 tsp red chilli powder

1 tsp cumin powder

1. Mix all the above ingredients in a bowl. Add enough water and knead into pliable dough. Cover it with a damp cloth and set aside for 1/2 an hour.

2. Take a ball out of the dough and roll into a 6-7 inch diameter disc.

3. Heat a tava (griddle) and cook this disk or missi roti on it. Cook from both sides, brushing with oil, till golden brown. When rawness of the flour disappears and brown- black specks appear on the roti, it is done. Similarly make other missi rotis from rest of the dough.

Vegetable khichdi

Vegetable khichdi is a very light and nutritious meal. It’s wholesome and non- spicy. Since khichdi is easy to digest, you can also serve it to a sick person. I eat khichari because I find it very tasty and satisfying.

Recipe of vegetable khichdi

1 cup rice

1/2 cup moong dal (split green gram)

Mixed chopped vegetables like French beans, carrots, cauliflower, peas and potato

Salt to taste

1/2 tsp turmeric powder

4 cups water

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 1/2 tbsp ghee (clarified butter)

1. Wash rice and moong dal separately.

2. In a vessel, heat ghee and add cumin seeds. When they change color, add hing. Add dal and vegetables. Cook stirring for 2-3 minutes. In the mean time put 4 cups of water to boil.

3. Add rice and turmeric powder and stir- fry again for 2 minutes.

4. Add boiling water and salt.

5. Cover and cook on a low heat till khichdi is completely cooked and all water is absorbed. Serve hot with curds.

Arbi ki sabzi

This is a simple recipe of arbi ki subzi. It’s healthy since arbi is boiled first instead of deep frying as in arbi fry. Deep frying vegetables is an unhealthy practice in my opinion since it destroys the various nutrients of the vegetable as well as adds to the calorie intake. You can also call it arbi masala or spicy arbi.

Recipe of arbi ki sabzi

250 grams arbi (arvi/ taro root/ colocassia)

1/2 tsp ajwain (carom seeds)

A pinch of hing (asafoetida)

1/4 tsp turmeric powder

Salt to taste

1/4 tsp red chilli powder

1/4 tsp garam masala powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1 tbsp oil

1. Wash and pressure cook arbi to 2 whistles. Peel and cut into 3/4 inch roundels.

2. Heat oil in a non- stick pan and add ajwain. When they change color, add hing.

3. Add arvi. Add turmeric powder and salt. Mix well and turn the heat to medium- low. Cook uncovered, stirring in between till arbi becomes golden brown.

4. Add rest of the spices and cook stirring for 2-3 minutes. Arbi masala is ready to be enjoyed with puri, paratha or plain phulka.

Salty lassi

Lassi originated from Punjab and is now a favorite summer drink all over. It’s a perfect antidote to scorching summer sun. Salty lassi or namkeen lassi is in some ways similar to buttermilk but thicker than buttermilk.

Recipe of salty lassi

2 cups yogurt (curd/ dahi)

1 cup chilled water

Salt to taste

1/2 tsp dry roasted cumin seeds- grounded

1/2 tsp mint powder

Crushed ice

1. Blend yogurt, water and salt in a blender till frothy.

2. Add ground cumin and mint powder and mix.

3. Add crushed ice to serve.

You can prepare the mint powder at home by picking mint leaves from the stems. Let them dry out in the sun. Then crush the dried mint leaves between your palms. Store this powder in an airtight container. You can also prepare cumin powder in advance by dry roasting the cumin seeds and coarsely grinding them. This can also be stored in an airtight container. This way you can prepare the lassi quickly anytime.

Namkeen lassi

Shahi paneer

Shahi paneer belongs to Mughlai cuisine which is especially popular in North India. Shahi paneer literally means royal cottage cheese. It is truly a royal dish. Indian cottage cheese in rich cashew nut gravy makes it a delectable dish. It features on menu cards of most North Indian restaurants and hotels.

Recipe of shahi paneer

250 grams paneer (cottage cheese)

1 cup milk

2 tbsp (kaju) cashew nuts- broken

2 tsp kasoori methi (dried fenugreek leaves) - crushed

1 tsp cumin powder

1/2 tsp coriander powder

1 tbsp tomato sauce

2 tomatoes- pureed

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

3 green chillies

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

1. Soak cashew pieces in milk for about 15 minutes. Grind together onion, ginger, garlic and green chillies.

2. Cut paneer into 1 1/2 inch wide triangular pieces.

3. Heat oil in a wok (pan). Add onion paste and sauté till it turns light brown. Add tomato puree and tomato sauce. Add all the spices including kasoori methi and salt. Fry till it leaves oil. In the mean time grind cashews with milk.

4. Add the cashew paste and paneer and simmer for 3-4 minutes. Serve hot with naan or paratha.

shahi paneer

Naan

Naan is one of the popular breads of India which is also known abroad. It is more popular in Northern states of India where it is on the menu of most hotels and restaurants.

Recipe of naan bread

4 cups all purpose flour (maida)

1 tsp salt

1 tbsp sugar

1 egg (beaten) - optional

1/2 cup milk

1/2 tsp baking powder

4 tbsp oil

Nigella seeds (kalaunji) - 1 tsp

1. Take a bowl and place flour, salt and baking powder in it. Make a well in the center.

2. In another bowl, mix milk, sugar, egg and 2 tbsp oil. Pour this mixture in the center of the flour.

3. Knead this flour into soft dough adding warm water if necessary.

4. Add remaining 2 tbsp oil and knead again. Cover with a damp cloth and set aside for 15 minutes. Knead again.

5. Keep it in a warm place for 2-3 hours.

6. Divide the dough into 8 equal balls. Roll out each ball on a floured surface in thin oval shape. You can dust them in flour while rolling out if they are sticking.

7. Sprinkle nigella seeds in each and press lightly with rolling pin (belan).

8. Bake them in a preheated oven till they puff up and become golden brown. You can also butter them to have butter naan. We enjoy them with dal makhani and shahi paneer.

Alternatively you can also cook them in an electrtic tandoor or gas tandoor if own one.

Naan bread

Sweet lassi

Lassi is a summer drink which originated from North India but is now popular all over India and abroad. There are many variations like sweet lassi, salty lassi and fruit lassi. Here, I am sharing the recipe of sweet lassi which really refreshes on a scorching day. If you are using full fat curd, you will have curd cream at the top. Reserve it to be added at the top of the lassi glass.

Recipe of sweet lassi

1 1/2 cups yogurt (dahi/ curd)

1 cup chilled water

4-5 tblsp sugar

1 tsp rosewater (optional)

Ice cubes

1. Blend all the above ingredients in a blender till smooth. Serve it in a tall glass.