Paneer Lababdar | Cottage cheese in tomato gravy

Party season is in full bloom!!

We all require breather form our regular activities and relax with family & friends especially when the climate takes a steep dip to frigid temperatures. Well, Christmas is right here and New Year is round the corner..to party to banti hai! And what's a celebration without Family & Food. With family & food, fun follows invariably.

Indian households can never do away with a cottage cheese preparation when it comes to a celebration. Paneer is UBIQUITOUS! Here's one more spicy, luscious, creamy cottage cheese preparation straight from my mum's collection. It is incredibly easy to make and the tastes & flavors are to die for. 

"Lababdar" is a Hindi word that means very soft, creamy and having good mouth feel and indeed this recipe from my mum's kitchen qualifies to be the best lababdar gravy. The milkiness & creaminess from khoya & cashews gives a royal taste & texture while the assortment of mixed spices gives it a perfect punjabi tadka.

This family celebration my Punjabi Paneer lababdar dish tops the list of party menu for all vegetarian and meat lovers!

Quickly try it to know how this paneer delicacy from my Food Heaven tastes like.

Ingredients:-

Cottage Cheese (Paneer) - 150 gm (cut in 1/2 inch cubes)

Milk solids (Khoya) - 50 gm

Heavy cream/malai - 2 tbsp

Cashew nut paste - 1 tbsp

1 Capsicum (small sized) - cut in cubes

1 tomato - cut in cubes

Tomato puree - 1/2 cup

Ginger-garlic paste - 1 tsp

Finely chopped onion - 1

Ginger julienne - 1/2 tsp

Green chillies - 2 (cut lengthwise)

Oil - 1 tbsp

Butter - 1 tbsp

Coriander for garnish

Spices used:-

Turmeric - 1/4 tsp

Degi Mirch - 1/2 tsp

Cumin seeds - 1/4 tsp

Kitchen King masala - 1 tsp

Salt as per taste

Steps to follow:-

1. Heat oil in a wok.

2. Add cumin seeds and let them crackle.

3. Add chopped onion and green chillies and saute till light pink color

4. Now add ginger garlic paste and saute for another 1 minute on a low flame.

5. Add cubed capsicum and tomatoes and bhuno for 1 minute.

6. Add the spices from the 'spices used' and further add tomato puree, cashew nut paste and milk solids.

NOTE: You can alter the spice quantities as per your taste.

7. Mix all the masala vigorously on low flame and then add paneer pieces.

8. Very softly toss the paneer in the gravy and then add butter, heavy cream and let it simmer on low flame for 2-3 minutes till the gravy thickens a bit.

9.  Lid the pan and turn off the gas.

10. Garnish with ginger julienne and chopped coriander and serve hot with tandoori roti or hot phulkas.

Besanwali Bharwan Mirch | Spicy stuffed jalapenos

Its the best time of the year! Certainly not coz of the climate but because of the plethora of gorgeous vibrant flowers and the variety of greens available for my kitchen! Winter greens are healthy, nutritious and so versatile. One could do so much with it. Innovate & cook.

Any kind of condiment with my food is an indispensable part of our meals. A spicy dip or a kachumbar salad enhances the flavors. A lot of time even a homemade ghee is handy! Winter season is a season of pickles, chutneys and green chillies with spicy stuffing! Takes a simple meal to a different dimension all together.

While i was doing my weekly grocery and vegetable shopping, i caught hold of some bhavanagri hari mirch/green jalapenos which are so multifaceted. Stuff them with mashed potatoes or spicy keema mixture and deep fry them, they make an awesome delectable finger food. Cut them in chunks and spice them, makes a perfect pickle accompaniment for your one pot meals or just stuff them with roasted gram flour and you will get a perfect match for your parathans. 

A not so fiery yet delectable combination of green chillies and spices make this a right accompaniment, which stands out for its simplicity and intrinsic flavor. The recipe uses simple spices which are handy at home. Store them in an airtight container and put them in the fridge to be consumed later. I am sure you are going to love this spicy treat as its very very easy.

 Ingredients:-

1 cup gram flour (besan)

8 Green jalapenos (badi hari mirch)

3/4 cup water

1/2 tsp turmeric

2.5 tsp dried mango powder (amchoor)

1 tsp grated ginger

Salt to taste

Tempering

1/4 tsp asafoetida (hing)

2 finely chopped green chillies

1 medium sized finely chopped onion

3 tbsp Oil 

Roughly pound in mortar & pestle:

1 tsp coriander seeds

1/2 tsp fennel seeds (saunf)

1 tsp cumin (jeera)

1/4 tsp carrom seeds (Ajwain)

Steps to follow:-

1. Slit the jalapenos lengthwise from one side and scoop out the seeds (chop the scooped out content finely and keep it aside)

NOTE: Do not throw the seeds away. They will be used for stuffing.

2. Heat oil in a wok and throw in the spices in 'Roughly pound in mortar & pestle' and saute.

3. Now one by one add the items mentioned under 'Tempering' , grated ginger and the seeds scooped out from jalapenos.

4. Add salt, turmeric and amchoor powder.

5. Now add besan and vigorously saute till the besan becomes fragrant.

6. Add water slowly and keep stirring so that no lumps are formed.

7. The besan mix should not be lumpy but smooth and should be dough like .

8. Let the mixture cool and later fill the slit jalapenos with this mix with soft hands else you will end up breaking the jalapenos.

9. Once all the jalapenos have been filled, pan roast them in a broad pan until cooked from each side.

NOTE: Use 2 tsp oil for pan frying and keep the flame low. You will need to keep a constant watch else they would burn. The jalapenos would be ready in 10-15 mins. 

Vada Pav...Aamchi Mumbai's much acclaimed street food

Pulsating, Alive, On the move, Vibrant & Fun..these words very appropriately define my feelings for Mumbai. The city that never sleeps is a fascinating town with a compact mix of traditional & the modern. 

Visit to Mumbai was on my cards for long. Little did i know, that after my post grad, the city of dreams as known by everyone across the globe, would be the destination for onset of my professional odyssey. The fast-paced life here is crazy!! It really gives one a lifetime experience. This is in every way the city of dreams and the city of unflinching strength. 

I have grumbled about the city, rued the dearth of infrastructure & civic sense, complained about the fast deteriorating public transport system & the high cost of living & my escalating expenditures, yet I felt life, I felt love, and more than that I felt me in all the moments which made me smile for no reason. Yes, Mumbai holds a very special place in my memories and in my heart. 

The city is home to people from all walks of life where millionaires retire to their plush homes, the middle-class make their way to another day defined by the train timetable and the homeless find their sweet spot on the pavements. Trust, its a confluence of varied class,  cultures & traditions. 

Mumbai is a bustling example of unity in diversity and not to miss out the phenomenal gastronomical adventures that this city has to offer to its residents and to those who happen to visit this hot-spot melting point. More than the big cities famous fine dining experiences, the various food capitals across the globe are known for there scrumptious street food. Similarly, Mumbai streets serve some of the most lip-smacking delicacies that are, in fact, preferred over those served in plush restaurants. The fast-moving life has given rise to hordes of "junk-food outlets" on almost every road, offering delectable choices of city's very own pav bhaji, bhel puri or the well-known Vada Pav, a road-side food, which is an omnipresent feature of urban India.

While today i had an urge to revisit the cherished memoirs of my stint in Mumbai, i decided to recreate the flavors of the much acclaimed Vada Pav with homemade 'cutting chai' in my kitchen. One bite and phewwww..!! You will be convinced why this dish is simply patronized by everyone from all the socio-economic levels.

 

Ingredients:-

1 Packet of Ladi Pav

Butter for basting

7-8 fried green chillies (slit lengthwise, deseeded and the deep fried) 

Amchoor and Salt for coating the fried chillies

Aloo Bondas

 4 big potatoes (boiled, peeled and mashed)

2 green chillies

3-4 garlic cloves minced (from bigger sized garlic pods)

1/2 tsp black mustard seeds

Sprig of curry leaves

1 tsp tumeric powder

2 tsp coriander powder

Coriander leaves for garnishing 

1/2 tsp Asafoetida

Oil for tempering

1/2 cup besan

1/2 cup rice flour

Water

Green Chutney(Dip)

1 cup Coriander leaves

1/2 cup Mint leaves

2 or 3 (If you like it to be spicier, you may add more) Green chillies

1/2 tsp Cumin seeds

Salt to taste

Juice of 1 lemon

Dry Garlic Chutney(Dip) Powder 

1 cup peanuts

1/2 cup grated dessicated coconut

6-8 garlic cloves (from bigger sized garlic pods)

4-5 dried red chiliies

Steps to follows:-

1. Dry roast all the ingredients for garlic chutney separately in a pan.

2. Once the roasted ingredients have cooled down, blitz them in a blender.

3. The powder will be coarse & sticky in texture due to oil released from coconut and peanut.

4. Spread the powder on a sheet of paper, allowing the excessive oil to get removed.

5. Now blend all the ingredients mentioned for green chutney and squeeze in the lemon juice once all has blended well.

6. Heat oil in a pan.

7. Throw in asafoetida, mustard seeds, curry leaves and let them splutter.

8. Add in minced garlic, turmeric and coriander powder and saute.

9. Add the mashed potatoes now and mix everything thoroughly.

10. Add salt and chopped coriander leaves. The aloo mix is ready.

11. Transfer it to a plate and once cooled, make medium sized balls (as shown in the picture)

12. In a bowl add the besan and rice flour with some salt and turmeric.

13. Slowly add in water to the besan-rice flour mix ensuring no lumps are formed. (Use a whisk while doing this)

NOTE: The consistency of the batter should not be very flowy nor too thick. The consistency should resemble that of an idli batter.

Now its time to fry the aloo bondas!! Yayyyyy!!!

14. Heat oil in pan for deep frying.

15. Dip each ball in the batter and ensure it well coats the aloo and slide it slowly in the pool of oil.

16. Keep the gas on the medium flame and fry until the bondas turn golden yellow.

17. Follow the steps for the remaining balls as well.

Now time for the final assembling of the Vada Pav

18. Cut the pav into halves.

19. In a pan, heat some butter and let it melt.

20. Put the pavs on the pan and toast them very lightly (DO NOT make them crisp, just till hey start to brown slightly)

21. Get the pavs on a plate, apply the coriander chutney on the pav and sprinkle some dry garlic chutney, now place the aloo bonda and again sprinkle some more garlic powder on top of the aloo bonda and finally place the second half on the top.

Your Vada Pav is now ready and if you wish for some more tongue tickling flavour, accompany it with some green chillies, slit length wise, de-seeded and deep fried. Further sprinkle some salt and  amchoor powder and give its a toss. Have it with a hot cup of ginger tea and re-live those fond memories.

Lemony Lemon Rice...My one hot-pot meal

I am a rice freak. Its a staple food in all my meals. Guess i have inherited this genetically from my parents. Our family meals are incomplete if there is no chawal-dal (rice & curry). 

And then there are days when my husband and i both prefer to have some rice preparation for dinner specifically. Quicker, as its done in a matter of few whistles and tastier coz it calls for plenty of condiments along with it, that are easily available in every household! With rice preparations all you need is some salad, pickle and poppadom for some crunchy munchy taste and once all is set, there can be no match to this divine combination. Oooo! Waah! Kya baat..i am drooling on the thought itself. I think this defines my love for it, honestly.

I have mastered the various well-known rice combos (a statement from my hubby dear) of northern part of India, kadhi-rice, rajma-rice or chole-rice. All tried and tasted plenty of times. So today i attempted a southern flavor of rice in my North Indian kitchen, & guess what! I conquered it!!! My husband who is not a great rice lover happily finished more than half of it!!!! 

Whaoo! The feeling is amazing..I guess more than ingredients of the recipe what matters the most is the love that you put in the food you cook. 

I love my kitchen and all that i cook there with so much care. Today i celebrated the feeling of love for my love of cooking and of course the love for rice with my one hot pot meal recipe of lemon rice with some pickled onion curd (recipe shared in the end) to enhance the sourness further. 

Its super duper easy and i have, as always, made a slight twist to it. Old habits die hard! So here's a super quick twisted lemon rice..completely my way. 

Ingredients:-

1.5 cup rice

1 tbsp urad dal (skinned & split)

1 tbsp channa dal

1 tsp Asafoetida 

2 tsp Haldi

2 tsp Coriander powder

Few springs of curry leaves

1 tsp of black mustard seeds

3-4 dried red chillies (broken into halves)

1/4 cup peanuts

Juice of 2 lemons

Finely chopped coriander for garnish

3 tbsp mustard oil

Salt to taste

For my twist include - handful of raisins, 2 tsp of sambar powder (i used homemade)

Raisins to balance the sourness from lemons n pickled curd. Trust this twist was worth it.

Steps to follow:-

1. Soak the rice in water for an hour or two.

2. Once soaked completely, boil the rice with minimum water (uptil the level of dipped rice or 1/2 inch above) upto 1-2 whistle and then turn off the heat. 

NOTE: Do not cook it for more whistles else the rice grains will stick to each other and will not be flaky.

3. Once the rice is cooked, transfer it to a broad plate and let it cook. Give it good swirl, ensuring that rice grains are not sticky.

4. Heat a wok and pour in the oil.

5. Throw in the urad dal, chana dal and peanuts. Ensure that the flame is medium. (Constant saute is needed at this stage else the chances are that the contents might burn)

6. Once the dals emanate their aroma, they are roasted well at that point.

7. Simmer the gas and add curry leaves, mustard seeds, asafoetida, dried red chillies. Toss for a minute or two.

8. Add haldi, coriander powder, salt and sambar masala and raisins. Swirl the pan well so that everything gets mixed well.

9. Add the rice and vigorously toss the contents. The rice should after thorough tossing should become yellow in color.

10. Lid for 3-4 minutes.

11. Unlid the pan, toss one more time and turn off the gas.

12. Add the lemon juice and toss for some more time.

NOTE: Lemon juice should be added only once the gas is turned off.

13. Sprinkle some coriander and serve with appalams and pickled onion curd.

Pickled Onion Curd: Finely chop some onions and green chillies and squeeze in good amount of lemon juice so that the onions and green chillies are completely soaked in the juice. Refrigerate this for 3-4 hours. Meantime, whisk some curd and add black salt, powdered roasted cumin and some freshly ground (in mortar & pestle) mint leaves. After 3-4 hrs or whenever the dinner is to be served, add the onion-green chilli pickled mixture to the whisked curd. Serve chilled along with lemon rice or any other dish. 

Enjoy this dish with your loved ones on of those laid back days when you just feel like relaxing and treating yourself with some comfort food. 

Charred Tomato Harissa

Life..Huh..the only word that has no definite meaning. At times, its sweet..sometimes bitter..I have come to see that there is a sweetness to life that can only be tasted in the wake of the bitterness - a depth carved from the bitterness that drops us into another level of sweetness.

If you’re like most people, you’ll tend to appreciate the sweet life experiences much more so than the bitter ones. You’ll  tend to gravitate towards the sweeter foods rather than the edibles that are bitter to the tongue. 

Being the hopeful humans that so many of us are, we often await the sweeter times that follow the bitter ones. It’s natural and necessary to believe that the more pleasant tasting moments in life are right around the corner. But in every moment, we can access pleasure or pain, bitter or sweet, hope or despair, fear or love. Life is often hurled at us as a climax of feelings, sensations, details and decisions. 

Today, in my Kitchen, i have attempted to dish out a condiment from the Middle East. Harissa is super super spicy, little bitter & mildly tangy & sweet dip. This fiercely (Trust me on this, it is) hot relish has a slight bitterness to it with sweet aftertaste on our palate. Just as the experiences of life, isn't it? No wonder, these are two natural and complementary opposites in life. Monotony seeps in if either of them goes missing.

Its so aptly said that "Holding the paradox of life, being with the bitter and the sweet, resisting nothing. Allowing the totality of the experience, this is FIERCE LIVING!"

This version of Harissa is just like our lives. Incredibly spicy with a twist of slight bitterness & a remarkably soothing sweetness which lingers on the taste buds for sometime. 

Ingredients:-

4 big ripened tomatoes 
4 cloves garlic
6 dried red chillies
1 teaspoon cumin
1 teaspoon caraway seeds (shahi jeera)
1 teaspoon coriander seeds
3/4 cup fresh coriander
1/4 teaspoon sugar
Juice of half lemon
1 tbsp EVOO
Salt as per taste

Steps to Follow:-

1. Roast all the tomatoes on the naked gas flame.Keep turning with the tong until the tomatoes emanate a smoky aroma.
2. Once the tomatoes are roasted well, keep them aside to cool.
3. In a pan roast the following separately - garlic cloves, cumin, caraway seeds and coriander seeds
4. In a pan heat some water and add the dried red chillies to it once it starts to boil. Let the chillies stay in there for 20 mins.
5. Now in the meantime, peel off the charred skin of the tomatoes and dice them into cubes. Remove the excess pulp of the tomatoes (if needed. I have removed them in mine)
6. In a blender,roughly blitz roasted garlic, cumin, caraway seeds and coriander seeds along with tomatoes & coriander.
7. Add sugar and salt and squeeze in some lemon juice.
8. Add EVOO to it in the end.
9. Store in an airtight container in the refrigerator.

NOTE: Harissa paste will keep for up to months. Topping off with more oil after each use. This can be used as a relish for a main course or as a marinade too. To make further best use of it, is your creativity!

I have a jar filled with my bitter sweet Harissa sauce, soon to be used in my meals. How about you? Believe me, you cannot choose to miss to savor all the flavors of delightfulness.

Chivda Namkeen

The onset of monsoon calls for delicious savories along with a hot cuppa! I love it. Don't You?

For me, a yummy accompaniment with my tea is such a necessity!!! Especially with a lovely weather around. So when i want it to be easy & quick (occasionally healthy too ;) ), i go for something that can be created fast and at the same time something that can tickle my taste buds as well!! So here it is Dry chivda mix, for those days when you wish to enjoy the downpour outside and not spend too much time cooking. 

Rice Flakes are a good source of Iron & peanuts give intake of protein. Undoubtedly, a perfect nosh with so much nutritive value. 

Goes without saying, this will be a big Hit!

Ingredients:-

Thin rice flakes (Chivda/Poha) - 250 gms

Peanut - 1 tbsp

Roasted Chana - 1 tbsp

Turmeric - 1/4 tbsp

Raisins - 10 - 15 pcs

Curry Leaves - 10 leaves

Dry red chillies - 2 (cut into halves)

Rock salt - as per taste

Amchoor/Dry Mango Powder - 1 tbsp

Powdered sugar - as per taste (to balance out salt-sour flavor)

Oil - 2 tbsp

Asafoetida - 2 pinch

Steps to follow:-

1. Dry roast rice flakes in a thick pan on a medium flame.

2. Keep stirring the rice flakes till they are crispy. Ensure they do not over cook.

3. In another pan, pour some Oil and add curry leaves, roasted chana, peanuts, raisins, asafoetida, turmeric and rock salt.

4. Once all are sauteed well add amchoor and sugar.

5. Add the curry leave mixture to the roasted chivda and mix thoroughly, ensuring that all flakes turn yellow in colour.

6. Remove the chivda from the pan and let it cool.

7. Store it in a dry Jar.

Wooah! Such a Delectable relish ready to be devoured in no time! Eat & Enjoy! Happy Monsoons.. :)