Paneer Do Pyaaz

Paneer do Pyaaz is North Indian curry recipe wherein amount of onions is relatively large compared to other ingredients. It is a simple appealing paneer dish where sliced onions are pan-fried with spices and crushed tomatoes, which compliments the soft and creamy taste of paneer. Whatever the occasion, pair it with any Indian bread or mildly flavored rice such as Jeera Rice, Peas Pulao etc..

Ingredients :

• Paneer - 200 gms
• Onion - 4 large
• Green Chilli - 2
• Tomato - 3 medium
• Ginger-Garlic Paste - 2 tbsp
• Cumin Seeds - 1 tsp
• Green Cardamom - 2
• Bay Leaf - 2
• Chili Powder - 1 tsp
• Coriander Powder - 2 tbsp
• Turmeric Powder - 1/4 tsp
• Garam Masala - 1/2 tsp
• Everest Shahi Paneer Masala - 2 tbsp
• Kasuri Methi - 1 tsp
• Fresh Cream - 2 tbsp + for garnishing
• Coriander leaves chopped - 1 tbsp
• Salt to taste
• Oil - 5 tbsp
• Water as required

Preparation :

• Cut paneer into 1-inch cubes. Crush 2 tomatoes and finely chop 1 tomato.
• Finely chop 2 onions. Cut remaining 2 onions into 4 equal parts and separate its layers.

Method :

• Heat 1 tbsp oil in a pan and shallow fry onion layers until transparent. Transfer to a plate.

• Heat remaining oil in the same pan. Add cumin seeds, green cardamom, bay leaf. 

• When they begin to sizzle add chopped onion and saute until light brown.

• Add ginger-garlic paste and slit green chilies.Saute till raw smell goes away.

• Add crushed tomato puree and chopped tomato.

• Saute until oil separates.
  

• Add chili powder, coriander powder, turmeric powder, garam masala, everest shahi paneer masala and salt. U can increase/decrease the amount of chilli powder and shahi paneer masala to make it spicy as u like. Saute for a min.
  

• Take kasuri methi on your hand. Crush it by rubbing in between your palms and add into the pan. Discard any residue. Fry for a min.

• Add sauteed onion cubes and paneer cubes. Mix well.

•  Add required amount of water as per desired consistency. Check for seasoning and adjust. Let it boil.
  

• When oil floats on top, sprinkle chopped coriander and mix well.

• Add fresh cream, stir once and switch off the flame. Do not cook for long time after adding cream, it would curdle.
  

• Transfer prepared sabji to serving bowl. Pour cream over top and serve with any Indian bread or mildly flavored rice.

Jeera Rice

Jeera Rice is a mildly spiced and flavored steamed rice with nice flavor of fried cumin seeds(Jeera). This recipe also uses onion and cashewnuts fried in ghee/oil to enhance flavour. Its one of the simplest, easiest yet most ordered rice dish in restaurants. U can either use pressure cooker or deep pan with lid to cook rice.

Its mostly preferred over plain basmati rice to go along with dals or curry dishes like Sukka Green Moong Dal, Mixed Veg Sabzi, Paneer do pyaaz etc...

Ingredients :

•  Raw Jeera Rice/ Basmati Rice - 1 cup
• Ghee/ Oil - 2 tbsp
• Cumin Seeds (Jeera) - 1 tbsp
• Onion - 2 mediumto
• Green Chili - 1/2
• Cashew nuts - 10-12 halved
• Water - 2 cups
• Salt to taste

Method :

•  Wash & soak raw jeera rice/ basmati rice for 20-30 minutes. Here I have used jeera rice, its aromatic short grain raw rice available in all super market. U can even use basmati rice, it does not alter the taste.
• Heat oil/ghee in pressure cooker. Fry the cashews till golden brown. Transfer them to a plate.

• In the same oil add cumin seeds and saute. Add sliced onions and slit green chili and saute till transparent. Meanwhile in a pan heat 2 cups of water.

•  Now add drained rice and saute for 2-3 mins.

• Add hot water and salt to taste, mix well. Cook for 2 mins over medium flame.

• When it starts boiling check for salt and adjust. Cover with a lid n cook for 2 whistles or till rice is done.
• Turn off flame and let it sit for 10 mins or till pressure is released.
• Open the lid and add fired cashews and stir once carefully making sure grains dont break.
• Now Jeera Rice is ready to be served with dals or any curry dishes.

Tips :
You can also cook jeera rice in a pan by following same method or any method you follow to cook rice dishes.
After adding hot water cook for 2 mins over medium flame. After 2 mins, cover pan with a lid and cook over low flame for 8-10mins. Do not open the lid in between otherwise rice may not cook properly. Turn off flame and let it stand for 10 mins. Its ready to be served now.

Fish Curry/ Fish Pulusu

Fish Curry/ Fish Pulusu is a spicy-tangy curry, traditionally made in mud pot. This tangy fish curry is made up of onions and tomatoes roasted in spice powders with tamarind as main ingredient to add more tanginess to the curry. It tastes better after few hours or the next day as all the flavours get in to the fish very well. So plan and cook it in advance. Lets jump into the fish curry recipe.
 

Ingredients :

• Fish Slices - 500 gms 
• Onion - 3 medium sized
• Tomato - 2 medium sized
• Ginger-Garlic Paste - 2 tbsp
• Green Chili - 2
• Curry Leaves - 2 sprig
• Mustard - 1 tsp
• Methi Seeds - 6 to 7
• Tamarind handful
• Masala Powder - 4 tbsp
• Turmeric Powder - 1 tsp
• Cumin Powder - 1/2 tsp
• Pepper Powder - 1/2 tsp
• Salt to taste
• Oil - 3/4 cup
• Water as needed
• Coriander leaves for garnishing

Preparation:

• Clean the fish slices and drain excess water. Here I have used single-boned Sheela fish, known as Anjal in Bangalore.
• Soak tamarind in hot water for 20 minutes and extract the pulp. Strain through a strainer and discard any residue. 

Method :

• Heat oil in a heavy bottomed kadai. When hot enough add mustard seeds. When it crackles add methi seeds. 

• Then add curry leaves and let it splutter.

• Add chopped onion and slit green chilies. Saute till translucent.

• Add ginger-garlic paste and fry till raw smell goes away.

• Add chopped tomatoes and saute till tomatoes are mushy and oil oozes out.

• Add in all the dry spice powders and salt. Mix well and saute for a minute.

•  Add strained tamarind extract and let it come to a boil.

•  Add required amount of water for your desired consistency. Its the time to check spices, salt, tanginess and adjust according to your taste. Let it boil.

•  Once the curry is boiling and oil floats on top, add in the fish pieces gently. Let it cook for 5 minutes. Flip the fish pieces one by one and let it cook for another 5 minutes or till the fish is cooked well. Do not over mix after adding fish as it would tend to break.

•  Finally sprinkle chopped coriander and stir once.

•  Tangy and spicy Fish Curry/ Pulusu is ready to be served hot with steamed rice, idli or dosa.

Pani Puri/ Golgappa

Pani Puri or Golgappas is a popular and favorite street chaat in India. It is a round, hollow crispy puri stuffed with potato, peas, onion seasoned with chaat masala, black salt filled with spicy and tangy pani and served to be gulp in immediately.

Ingredients :

• Home Made Puri - 30 nos.
• Dates Tamarind Chutney as required for serving
• For Pani :
• Everest Pani Puri Masala - 2 tsp
• Pudina leaves - 20
• Green chili seeded - 1
• Lemon Juice - 1 tbsp
• Tamarind Paste - 1 tbsp
• Crushed Jaggery - 1 tbsp
• Water as required
• Salt to taste
•  For Stuffing :
• Potato - 3 medium
• Fresh Green Peas - 1 cup
• Onion - 1 Medium
• Chaat Masala - 2 tsp
• Black Salt as required

Preparation :

To Prepare Puri/Golappa & Dates Tamarind Chutney :

• Prepare Puri/Golappa one day before you are planning to enjoy the pani puri and store them in airtight container. And similarly you can prepare Dates Tamarind Chutney in advance and store it in the refrigerator. Click the link for the recipe.

To Prepare Pani :

• For Pani, make a fine paste of pudina, green chili and lemon juice.
• In a bowl take pudina paste. Add required amount of water,tamarind paste, jaggery and Everest pani puri masala.
• Mix well till jaggery is dissolved. Adjust the tanginess and spice according to your taste. Add pepper powder for more spice.
• Refrigerate for 1 hour to incorporate all the spices together. Strain through a strainer to remove any rough bits. 
• Pani is now ready to be served.

To prepare stuffing :

• Meanwhile cook potatoes and green peas in a pressure cooker.
• Peel the skin of potato and roughly mash potatoes and green peas in a bowl.
• Add chopped onions, chaat masala and required amount of black salt.

To Serve : 

• While serving keep puris, dates tamarind chutney, chilled pani and potato stuffing ready.

• Make a small hole on a puri by tapping slowly on the crisp side.

• Fill some potato stuffing along with some dates-tamarind chutney. Similarly fill 6-7 puris and arrange it in a plate.

• Serve it with a cup of chilled pani. Stir the pani before serving to mix all the masalas.

Tips and Variations :

• Everest Pani puri Masala is easily available in all stores in India. In case if its not handy or not available you can replace it by adding jeera powder, coriander powder and pepper powder.
• For potato stuffing I have used black salt(kala namak) in place of table salt. Black salt gives a different taste for the chaat. 
• Black salt can also be used to prepare pani. Remember that Everest pani puri masala also contains salt. So check and add salt as required.
• No worry if you don't have black salt. It tastes great with table salt too.
• You can even use Green Chutney for filling for strong flavor and spiciness.
• White chana/ chick pea can be used instead of green peas. Soak them overnight and cook it along with potato.

Dates Tamarind Chutney

Dates Tamarind chutney, a healthy chutney is a must have dip for snacks such as samosa, kachori, dhoklas or stir-in mix for Indian chaats such as bhel puri, sev puri, dahi puri, pani puri. It is a sweet, sour and tangy chutney made from dates, tamarind and jaggery. It also gives a spicy kick by the added spice powders.

Ingredients :

• Tamarind seedless- 1/4 cup
• Dates seedless - 1/2 cup
• Jaggery - 1/2 cup
• Chili Powder - 1/2 tsp
• Jeera Powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Garam Masala - 1/4 tsp
• Hot Water - 2 cups
• Salt - 2 pinch

Method :

• Chop dates into small pieces. Soak chopped dates in 3 cups of hot water for 10 minutes.
• Add tamarind to soaked dates and boil them together over low flame for 8-10 mins or until dates become soft. Turn off flame and let it cool down.
• Transfer tamarind, dates along with water to mixer jar and blend until smooth puree.
• Place strainer over a bowl and pour the puree on to it. Strain puree through strainer using back of a spoon. Discard any residue and transfer it to a pan.
• Add jaggery and salt. Add required amount of water to adjust to your desired consistency. Boil it on medium flame.Switch off the flame.
• Add chili powder, jeera powder, coriander powder, garam masala and mix well.
• Dates tamarind chutney is ready to served as a dip with your favourite snacks or stir-in with your chaat dishes.
• You can store it in air tight container and refrigerate up to 1 month.

Green Chutney

Green chutney, the most favorite Indian accompaniment is a healthy and easy chutney recipe made using fresh coriander leaves and mint leaves along with green chilies, ginger and jeera. Lemon juice is added to retain the green color and to give the extra kick to the chutney. Green chutney is added in chaat recipes, used as a spread in sandwiches, enjoyed with parathas, samosas, dhoklas, cutlets etc.

Ingredients :

• Fresh Coriander Leaves chopped - 1 cup
• Fresh Mint Leaves Chopped - 1 cup
• Green chili - 1
• Ginger - 1/2"
• Sugar - 1 tsp
• Lemon Juice - 1-2 tbsp
• Salt to taste
• Water as required

Method :

• Take all the ingredients in a mixer jar(except water).

• Grind it to a smooth paste by adding water as needed. Don't add too much of water. Add little by little.

• Taste for salt,spiciness and tanginess. Adjust according to your taste. 
• Transfer it to a serving bowl and serve with your favorite snacks.

• Store it in a air tight container and use it in chaats or as a spread in any sandwiches.

Variation : Mix 2 tbsp yoghurt with 4 tbsp green chutney to make instant green yoghurt dip. Usually served with tandoori dishes and grilled chicken.

Egg Pepper Fry

Egg Pepper fry is very easy and quick stir fry. This recipe is perfect to pair up with white rice, sambar, dal, rasam and yoghurt. Hard-boiled eggs stir fried with simple ingredients. Main ingredient used here is pepper and jeera powder.

Ingredients :

• Eggs - 4
• Garlic pods - 2 finely chopped or crushed
• Fennel seeds/Fennel seeds Powder(Saunf) - 1/2 tsp
• Pepper Powder - 1 tsp
• Jeera Powder - 2 tsp
• Turmeric Powder - 1/2 tsp
• Curry Leaves - 1 sprig
• Oil - 1 tbsp
• Salt to taste

Method :

• Boil the eggs with little salt for 10 mins. Remove from the stove and rest the eggs for 10 mins.
• Peel the skin gently. Cut into halves and keep aside.
• In a pan heat oil. When hot enough, add garlic, curry leaves and fry for till raw smell goes away.
• Add in all the dry powders and fry for a min on medium flame.
• Add salt and 1/4 cup water.
• When water starts to boil and reduces a bit add the eggs, cut-side down.
• Cook for 2 mins. Turn them gently and cook till all the water evaporates and masala coats the eggs well. 
• Serve with steamed rice, sambar, dals, rasam or yoghurt.