Paneer Do Pyaza or Dopiaza (Cottage Cheese Curry with Loads of Onions)

Paneer Do Pyaza, Mughlai, Cottage Cheese Curry

Paneer Do Pyaza

One of the blogs I follow religiously is Savoury and Sweet Food by Sadia Mohamed. Do visit her blog and you will know why I say that. Not only does Sadia cook the most amazing food, she photographs it beautifully too. The moment I saw her Mutton Do Pyaza pics, I knew I had to adapt it to a vegetarian version.

And adapt I did. It turned out to be a super delicious treat this weekend.

This recipe has essentially two ingredients—paneer and onions—cooked in a variety of spices. The onion plays a starring role in this dish; grated onion is used in the marinade and finely sliced onions are used in the making of the curry base. Hence the name, Do Pyaza or Dopiaza, which literally means “with two onions”.

I originally intended to make Bhindi do Pyaza but then opted for Paneer as it did not need additional cooking. Now that I have made this dish once, I intend to experiment with Anda Do Pyaza and Bhindi Do Pyaza.

Serves: 4

Marinating Time: 1 hour

Cooking Time: 1 hour

Ingredients for the Curry

  1. Paneer – 250 gms
  2. Finely Sliced Onions – 4 Packed Cups
  3. Ghee – 3 tbsp
  4. Sugar – 1 tsp
  5. Fresh Grated Ginger – 1/2 tsp
  6. Fresh Minced Garlic – 1/2 tsp
  7. Green Cardamom – 2
  8. Cinnamon – 1″ Stick
  9. Cloves – 2
  10. Green Chillies – 2
  11. Black Pepper Powder – 1/4 tsp
  12. Kashmiri Red Chilli Powder/Deghi Mirch – 1 tsp
  13. Coriander Powder – 1 tsp
  14. Fenugreek Seeds – 1/4 tsp
  15. Turmeric – 1/4 tsp
  16. Salt to Taste

Ingredients for the Marinade

  1. Dahi or Yogurt – 4 tbsp
  2. Grated Onion – 2 tbsp
  3. Fresh Grated Ginger – 1/2 tsp
  4. Minced Fresh Garlic – 2/3 tsp
  5. Red Chilli Powder – 1/2 tsp (Use Kashmiri Mirch, if you don’t like spicy food)
  6. Turmeric – 1/4 tsp
  7. Salt – 1/2 tsp

To Marinade the Paneer

  1. Mix all the ingredients listed under Ingredients for Marinade.
  2. Dice the paneer into 1″ cubes.
  3. Add the paneer to the marinade.
  4. Mix well and set aside for 1 hour.

Other Preparations

  1. Pound the cinnamon, cloves, and cardamom. Set aside.
  2. Pound the fenugreek seeds. Set aside.
  3. Slit the green chillies. Set aside.

Method to Make the Paneer Do Pyaza

  1. In a kadhai, heat 1 tbsp ghee.
  2. Add 1 cup finely sliced onions, 1/4 tsp salt and 1/2 tsp salt.
  3. Stir-fry till the onions are golden brown.
  4. Remove the onions and set aside.
  5. To the same kadhai, add 2 tbsp of ghee.
  6. Add the pounded cinnamon, cloves, and cardamom.
  7. Stir-fry till they emit a sweet aroma.
  8. Add the sugar and mix well till it dissolves.
  9. Add the remaining slit green chillies, sliced onions, and 1/4 tsp salt.
  10. Stir-fry till the onions just start to turn brown.
  11. Add the pounded fenugreek seeds, grated ginger, and minced garlic.
  12. Stir-fry for a couple of minutes till the raw smells of ginger and garlic disappear.
  13. Remove the paneer from the marinade.
  14. Add to the kadhai and mix well.
  15. Stir-fry for 2 to 3 minutes.
  16. Add in the turmeric, coriander powder, chilli powder and black pepper powder.
  17. Mix well.
  18. Lower to heat to low.
  19. Add the marinade.
  20. Mix well.
  21. Cook well, while stirring continuously, till the ghee starts to appear at the sides.
  22. Add the crispy fried onions.
  23. Mix well.
  24. Add about 1/3 cup water.
  25. Cook covered for 5 minutes till the gravy turns thick.
  26. Add salt. Be careful with the salt as there is some in the marinade and the fried onions.
  27. Mix well.
  28. Cover and let it rest for at least 30 minutes.
  29. Serve hot with rotis, naans, or parathas.

Tips

  • This is one curry where more onion means more flavour. Do not reduce the quantity.
  • You can use Mustard Oil instead of Ghee. If you do, heat it till it starts to smoke and is transparent before cooking in it.
  • Use Deghi Mirch or Kashmiri Mirchi Powder to get the red colour but not the heat of a regular chilli powder. I used a mix of both.
Paneer Do Pyaza - Paneer Do Pyaza - Cottage Cheese in a Gravy That Uses Loads of Onions

Paneer Do Pyaza – Paneer Do Pyaza – Cottage Cheese in a Gravy That Uses Loads of Onions

I am taking this recipe to the party at Fiesta Friday #69.

Fiesta Friday

Nuvvulu Kobbari Veysina Mulakkada Kura – Drumstick Curry with Sesame and Coconut

Nuvvulu Kobbari Veysina Mulakkadda Kura - Drumstick with Sesame and Coconut

Nuvvulu Kobbari Veysina Mulakkadda Koora – Drumstick with Sesame and Coconut

Mulakkada Koora is one of my favouritest dishes and I am not sure how I did not write it up so far. It was when one my fellow members in a Facebook group posted their version that I was reminded of this.

This drumstick curry gets done in a jiffy and tastes simply superb when eaten with some hot rice and topped with gingelly oil. If you have some Avakai on the side, you need not ask for anything else!

Serves: 4

Time: 30 Minutes

Ingredients

  1. Mulakkada, Drumsticks, or Shenga – 3
  2. Grated Coconut – 1/2 Cup
  3. Sesame Seeds – 1/3 Cup
  4. Red Chillies – 3 or 4
  5. Mustard Seeds – 1/2 tsp
  6. Udad Dal – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Curry Leaves – 6
  9. Tamarind Pulp – 1 tsp
  10. Sesame Oil/Gingelly Oil – 1 tbsp
  11. Salt to Taste

Method

  1. Chop the ends off the mulakkada.
  2. Cut the mulakkada into 2″ pieces.
  3. Boil about a litre of water with about 1/2 tsp of salt.
  4. Add the mulakkada to the water and cook covered for 5 to 7 minutes or till the drumstick is just cooked.
  5. Drain the water and save some of it.
  6. Set the drumsticks aside.
  7. Grind together the sesame seeds, coconut, tamarind paste, and 2 red chillies into a coarse paste.
  8. Heat 1 tbsp sesame oil.
  9. Add the mustard seeds and wait till they splutter.
  10. Add the udad dal and fry till it is golden brown.
  11. Turn the heat to low.
  12. Add the curry leaves, split red chillies, and turmeric.
  13. Mix well.
  14. Add the ground sesame and coconut paste.
  15. Stir-fry for about 5 minutes.
  16. Add the drumsticks, salt, and about 1/2 a cup of the water they were cooked in.
  17. Let the drumsticks cook in the gravy for about 5 to 7 minutes.
  18. Add a bit more water, if required. The gravy should be a bit wet and drop off a spoon.
  19. Turn off the heat and let the Mulakkada Koora rest.
  20. Serve with hot steamed rice and gingelly oil with some Avakai on the side.

Tips

  • You know the drum stick is done when you look at its cross-section and find that the inner part looks translucent.
  • Do not overcook the drumstick. If you do, it will fall apart and all you will find is the stringy outer part.
  • Don’t worry if you think the drumstick is not cooked completely. It will cook further in the masala. You will just need a bit more time in step 17.
  • Be careful with the salt because there is some in the water in which the drumstick is cooked.

Harissa – A Fiery Spiced Chilli Paste from Tunisia

Harissa - A Fiery Tunisian Chilli Paste

Harissa – A Fiery Tunisian Chilli Paste

This post is inspired my so many of my fellow bloggers.

  • Ever since Garima went on a culinary journey across the middle-east I have wanted to explore more of this region’s delicious cuisine apart from the Hummus, Falafel and Revani that I have tried. Do visit Garima’s lovely blog at http://www.cafegarima.com.
  • Elaine posted a medley of sauces (Harissa among them) in a single Let’s get saucy post which had me drooling. You will find some wonderful recipes at Elaine’s blog at http://foodbod.wordpress.com/.
  • Sridevi posted this wonderful recipe of Kenyan Masala Fries that made me realise how little I knew of the cuisine from the African continent. Sridevi’s blog at https://coconutcraze.wordpress.com/ is of my favourites as she has many traditional Indian recipes with others which seem exotic (to me) and challenge my cooking horizons.

Getting back to the recipe of the day, I wanted to try many a African recipe and found that many of them used condiments like Harissa and so I decided to make them first.

Harissa is a fragrant chilli paste that most Indians would love because it has familiar spices; yet it is quite unlike most Indian masalas in the final analysis.

Makes: 1/2 Cup

Preparation Time: 30 Minutes

Grinding Time: 5 Minutes

Ingredients

  1. Dried Kashmiri Red Chillies – 4
  2. Spicy Dried Red Chillies – 4
  3. Olive Oil – 2 to 3 tbsp + 2 tbsp for storing
  4. Ajwain or Caraway Seeds – 1/2 tsp
  5. Jeera or Cumin Seeds – 3/4 tsp
  6. Sabut Dhania or Coriander Seeds – 1 tsp
  7. Garlic Cloves – 3 Cloves
  8. Lemon Juice – 1 tbsp
  9. Salt to Taste

Method

  1. Place the dried chillies in a large bowl.
  2. Boil about a cup of water.
  3. Pour the boiling water over the chillies. Ensure that the chillies are completely submerged.
  4. Let the chillies soak in the water for about 30 minutes.
  5. While the chillies are soaking:
    1. Peel the garlic cloves and set aside.
    2. Dry roast the coriander seeds till they start to change colour. Set aside.
    3. Dry roast the caraway seeds till they start to change colour. Set aside.
    4. Dry roast the cumin seeds till they start to change colour. Set aside.
  6. After the chillies have soaked:
    1. Remove the chillies from the water.
    2. Squeeze lightly to remove the excess water.
  7. Grind together the soaked chillies; roasted cumin, caraway, and coriander seeds; and garlic cloves into a coarse paste.
  8. Add 1 tbsp of lemon juice and grind to a coarse paste.
  9. Add 2 tbsp of olive oil and grind to a smooth paste. Add more oil, if required, if the harissa paste seems too dry.
  10. Add salt and mix well.
  11. If you are storing the Harissa:
    1. Transfer it into a dry container.
    2. Cover with a layer of olive oil.
  12. Each time you use Harissa:
    1. Mix well.
    2. Use what you want.
    3. Cover again with a thin layer of olive oil.
Harissa

Harissa

Mango Kulfi

Mango Kulfi or Aam ki Kulfi  - Frozen Indian No Churn Ice-Cream

Mango Kulfi or Aam ki Kulfi

Yes, yes, when madness afflicts one, it truly takes hold! As I mentioned in my last post about Malai Kulfi, I have finally succumbed to the Kulfi Madness that afflicts all Indian food bloggers in summer. :-)

What’s more is that I am also afflicted with the blogging madness. This means that I have to follow the mantra, Never post one recipe when you can post two!

I made Malai Kulfi and Mango Kulfi at the same time but have converted them into two posts. :D

Makes: 4

Cooking Time: 30 to 45 Minutes

Freezing Time: 3 to 4 Hours

Equipment

4 Large Kulfi Moulds
or
4 Small Kulhads (Teracotta/Earthen Cups)
or
4 Small Bowls

Ingredients

  1. Sweetened Condensed Milk – 200 ml
  2. Milk – 1.5 Cups
  3. Milk Powder – 1/3 Cup
  4. Mango Pulp – 1/2 Cup
  5. Sugar – 2 tbsp (optional)

Method

  1. In a heavy-bottomed vessel, dissolve the milk powder in milk till there are no lumps.
  2. Add the condensed milk and mix well.
  3. If you are using sugar, add it now and mix well.
  4. Over medium flame, cook the mix while stirring constantly till it reduces to 2/3 of the original volume.
  5. Let the Kulfi mix cool completely.
  6. Add the mango pulp and mix well.
  7. Pour into Kulfi moulds, Kulhads or Bowls.
  8. Cover with cling film. (Kulfi moulds normally have screw-on lids so you do not need cling film.)
  9. Freeze for 3 to 4 hours.
  10. Enjoy chilled.
Mango Kulfi - Indian Style No Churn Ice-Cream

Mango Kulfi – Indian Style No Churn Ice-Cream

Tips

  • If you are using Kulfi moulds, roll the mould between your palms for a minute or two and you will find that the kulfi slides out.
  • You could also leave the kulfi mould out at room temperature for 5 to 7 minutes.
  • If you are using skimmed milk, use about 300 ml of condensed milk and cook till the quantity reduces by 1/2.
  • Do remember to cover the open mouth of the moulds with a cling film. I forgot and had some ice-crystals on the surface. :-)

I am taking to the wonderful party at Fiesta Friday #68.

Malai Kulfi

Malai Kulfi - Frozen Indian Dessert

Malai Kulfi – Frozen Indian Dessert

I have finally succumbed to the Kulfi Madness that afflicts all Indian food bloggers in summer. :-) And I am so glad that I did!

Before I delve into the goodness of this creamy frozen Indian dessert, there is a story I would like to share with you.

Some decades ago, we moved into our present home. In those days, our area was still in the “upcoming areas” category and our apartment complex was still under development. So lights in the compound were few and far between. The neighbouring apartment complex was also under construction.

Every night, at about 9 PM, a Kulfi-wallah (a vendor of Kulfi) would visit our area. This was the age before mass refrigeration and this Kulfi-walle Chacha-ji used to carry his wares on his head in an earthern pot filled with ice and atop his pot was a small oil-lit lamp. I guess it lit his path and also let the watchmen aware of his presence. Because of the poor lighting, all we could see of him made him seem like some white-clad apparition with flame on its head. We, of course, heard a plaintive Eiiiiiiiiiiiii, which was actually the trailing end of his signature cry Kulfiiiiiiiiiiiiiiiiiiiiiii!

My father occasionally got us Kulfi but we kids never knew where it came from (or at least, I did not). My parents were very strict about indulging us with “outside food” aka food that is not homemade. (This was pretty much de rigueur while growing up for my generation.)

Anyway to get back to the story, my brother—a precocious 4-year old at that time— somehow figured out that this apparition was the Kulfi-wallah. One Saturday he decided to pester my parents into getting us some Kulfi. As soon as we finished dinner, he hung around in the balcony and when he spotted the Kulfi-walle Chacha-ji, he called out to my Mom. The innocent soul that she was, Amma tried (in vain, of course) to convince my brother that it was a Bogeyman. No, no, my bro was too smart to fall for that.

He actually managed to get my father to call the Kulfi-walle Chacha-ji home and get us some Kulfi! After this incident, every time my bro felt my parents were trying to hoodwink him, he would promptly trot out the Kulfi story. :D :D

While the days of the travelling Kulfi-walle Chacha-ji are over, we still have a handcart that sells wonderful kulfi pulling up at the apartment complex gate every night and yes, we do still love to indulge in ourselves occassionally!

Coming back to the Kulfi recipe, when I read how easy it was to make Malai Kulfi with condensed milk, I simply had to try it and I hope you do too.

For my non-Indian friends, Kulfi is a sort of dense, no-churn Indian ice-cream.

Makes: 4

Cooking Time: 30 to 45 Minutes

Freezing Time: 3 to 4 Hours

Equipment

4 Large Kulfi Moulds
or
4 Small Kulhads (Teracotta/Earthen Cups)
or
4 Small Bowls

Ingredients

  1. Sweetened Condensed Milk – 200 ml
  2. Milk – 2 Cups
  3. Milk Powder – 1/3 Cup
  4. Sugar – 2 tbsp (optional)
  5. Crushed Pistachios, Cashews, and Almonds – 1 tbsp for Garnish (optional)

Method

  1. In a heavy-bottomed vessel, dissolve the milk powder in milk till there are no lumps.
  2. Add the condensed milk and mix well.
  3. If you are using sugar, add it now and mix well.
  4. Over medium flame, cook the mix while stirring constantly till it reduces to 2/3 of the original volume.
  5. Let the Kulfi mix cool completely.
  6. Pour into Kulfi moulds, Kulhads or Bowls.
  7. Cover with cling film. (Kulfi moulds normally have screw-on lids so you do not need cling film.)
  8. Freeze for 3 to 4 hours.
  9. Garnish with some crushed nuts.
  10. Enjoy chilled.
Malai Kulfi

Malai Kulfi

Tips

  • If you are using Kulfi moulds, roll the mould between your palms for a minute or two and you will find that the kulfi slides out.
  • You could also leave the kulfi mould out at room temperature for 5 to 7 minutes.
  • You could also add some cardamom (elaichi) powder to the kulfi while cooking. I did not.
  • If you are using skimmed milk, use about 300 ml of condensed milk and cook till the quantity reduces by 1/2.
  • Do remember to cover the open mouth of the moulds with a cling film. I forgot and had some ice-crystals on the surface. :-)

Jowar Dosa or Sorghum Pancakes – Guest Post by Malar of Malar’s Kitchen

Jowar Dosa - Healthy Recipe

Jowar Dosa

Malar’s Kitchen is a blog I follow avidly for two reasons: the traditional recipes (my weakness) and healthy recipes (my aspiration). I have bookmarked so many of Malar’s recipes that it will take me a month’s vacation to try all of them. :-)

Malar is one of the bloggers I interact with regularly through comments on blogs and I cannot imagine why I did not ask her for a guest post much earlier. However, it is never too late and here is a delicious and healthy Jowar Dosa that Malar made for me.

When I requested Malar for a guest post, she agreed instantaneously and gave me quite a selection of recipes to choose from. I chose Jowar Dosa because I was intrigued by the sound of this healthy recipe. All I have ever done with Jowar is made Bhakri.

Without much ado, I turn you over to Malar but not before asking you to read more of her lovely recipes at her:

Thank you, Malar, for this delicious Jowar Dosa!


I am so delighted to be in Aruna’s space. According to me she is an expert and gives her heart and soul in every recipe that she puts up. I specially love all her traditional recipes. She has always been kind and leaves lovely comments on my posts. I was so excited when she asked me for a guest post, it is such an honor for me.

No further delay, here is the recipe for Jowar dosa.

Ingredients:

  1. Jowar Flour : 1 ½ cup
  2. Moong dal : 1 ½ cup
  3. Water : as needed to grind batter
  4. Salt : as needed
  5. Black pepper : ½ teaspoon ( can replace with green chili)
  6. Red Chili : 1
  7. Garlic : 2 pods
  8. Ginger : 1 inch piece
  9. Grated coconut : 2 tablespoons
  10. Cilantro/Coriander Leaves : Handful finely chopped
  11. Oil : to drizzle over dosa

Method:

  1. Soak moong dal in water for a minimum of 3 hours to overnight.
  2. Drain water and grind it to a fine paste with black pepper, garlic, ginger, red chili with minimum water.
  3. Now mix the jowar flour with this paste along with salt, grated coconut, cilantro leaves.
  4. Bring it to a bit thicker dosa batter consistency.
  5. Heat a dosa tawa , drizzle one teaspoon oil over the tawa.
  6. Using a ladle pour batter in the center of the tawa and spread it.
  7. Drizzle oil over the dosa.
  8. These dosa’s will be thick.
  9. After the first side gets cooked for 2 mins, flip sides and cook for another 2 to 3 mins.
  10. Serve with any spicy chutney.
Jowar Dosa, Jowar Dosa, Sorghum Pancake, Healthy, Diet Food

Jowar Dosa

Tips

  • This batter is a little thicker than normal dosa batter and thinner than idli batter.
  • You can add any veggies like carrot, cabbage of your choice and mix with batter.
  • Jowar tends to break the dosa texture, so make sure it is cooked well the first side only then flip to the other side.

Jowar_Dosa_2

Vankaya Perugu Pachadi (Brinjal and Yoghurt Chutney, Dahiwala Baingan Bharta)

Vankaya Perugu Pachadi, Dahiwala Baingan Bharta, Baingan Raita, Eggplant and Yogurt Dip

Vankaya Perugu Pachadi, Dahiwala Baingan Bharta

Aubergines from http://www.usda.gov/oc/photo/9...

Vankaya/Eggplant/Aubergines

When it is hot, I always look for cool stuff to eat and Perugu Pachadis (raitas or thayir pachadis) top my list. On of my most favourite dishes in this category is this dish which is called Vankaya Perugu Pachadi (simply translated as Baingan Raita or Dahiwala Baingan Bharta in Hindi or the  Eggplant/Aubergine and Yoghurt Dip in English or Kathirikai Thayir Pachadi in Tamil).

For his dish you need the large bharta baingan which will then be slow roasted on an open flame and then simply mixed with yogurt to make this dip.

If you don’t like yoghurt, try the tangy Vankaya Pachi Pulusu.

This is a dish best served cold. :-)

Serves: 4

Time: 45 Minutes

Ingredients

  1. Vankaya, Bharta Baingan, or Large Eggplant/Aubergine – 1 Large (see pic for the kind of brinjal to use)
  2. Perugu, Yogurt or Dahi  – 1.5 Cups
  3. Mustard Seeds – 1/2 tsp
  4. Cumin Seeds – 1/2 tsp
  5. Red Chillies – 2 or 3
  6. Oil – 1 tsp
  7. Salt to Taste
  8. Turmeric – A Pinch (optional)
  9. Curry Leaves – A Few

Method

  1. Coat the brinjal with a thin film of oil.
  2. Roast the brinjal over an open flame.
    • Use a medium flame.
    • Rotate it at regular intervals to ensure even roasting.
    • Roast till the brinjal skin is completely charred.
    • Place a plate below the burner because some juice may drip from the brinjal as it roasts.
  3. Let the brinjal cool completely.
  4. Peel the skin.
  5. Mash the roasted brinjal.
  6. Mix the yogurt well till it is smooth.
  7. Add salt, turmeric, and yogurt.
  8. Mix well.
  9. Heat oil in a ladle.
  10. Add mustard seeds.
  11. When the mustard seeds sputter, add cumin seeds and split red chillies.
  12. Stir-fry for a few seconds.
  13. Tear and add some curry leaves to the oil.
  14. Mix well.
  15. Add the tempering to the Vankaya Perugu Pachadi.
  16. Serve with rice or roti.

I love to eat Vankaya Perugu Pachai with Mudda Pappu-Annam or Nuvvula Podi-Annam!

Vankaya Perugu Pachadi, Dahiwala Baingan Bharta, Baingan Raita, Eggplant and Yogurt Dip

Baingan Raita, Eggplant and Yogurt Dip

I am taking this pachadi to the party that is on at Fiesta Friday#67:

Fiesta Friday

Khatti Meethi Teekhi Kaddu ki Sabzi – Sweet, Tangy and Spicy Red Pumpkin Curry

Khatti Meethi Teekhi Kaddu ki Sabzi - Punjabi Recipe

The absolutely great thing about blogging is the new things you get to learn every single day! Lal Bhopla (Kaddu or Gummidikaya) is a staple in our home. I normally use it to make Lal Bhopla Bharit, traditional Andhra Gummidikaya … Continue reading

Bhapa Doi – Steamed Sweet Yogurt – Guest Post for Dimple of Shivaay Delights

Bhapa Doi - Bengal Recipe

It is my greatest pleasure that I am able to do this super simple yet super delicious guest post for Dimple of ShivaayDelights.com. Dimple was one of my earliest blogging friends and one with a 1000-watt smile that can light … Continue reading

Vendakka Kichadi (Fried Okra in Coconut, Cumin, Green Chilly Flavoured Yoghurt from Kerala)

Vendakka Kichadi - Vishu Onam Sadya - Bhindi Raita - Bendakaya Perugu Pachadi

April 15 was Vishu, the Malayalee New Year. I had planned an elaborate set of posts but did not get around to doing anything because work was very hectic as was my social life with engagements, weddings, and plays on … Continue reading

A Collection of Recipes Using Kairi, Mammidikaya or Raw Mango

 

With summer in full swing (well, it seems to be playing truant in Mumbai this year), mangoes of all shapes and sizes are everywhere.

You can enjoy raw and ripe mangoes in many ways. Here are some recipes that use raw mangoes.

Farali Misal – A Recipe for Ekadashi Fasts from Maharashtra

Farali Misal - Vrat ka Khana - Fasting Recipes - Upwas ka Khana

A popular “fasting” dish that I have found on many a menu in traditional Maharahstrian eateries is Farali Misal. This is a delicious, easy-to-make, spicy potato-peanut based stew topped with some crunchy sweetish farali potato chivda. Continue reading