Dhaba Paneer

Dhabas are roadside restaurants in India, known for their quick service and hearty meals. These restaurants are usually located on highways and open to serve travelers all day. Dhaba style cooking involves a lot of spice and dairy products like butter, curd, cream, etc. If you are on a diet, then this style of cooking may not be for you. Although, I can assure you that Dhaba Paneer is so delicious that you can break your diet plan and have a cheat day😉😋

Ingredients Required

• Paneer (Cottage Cheese) – 1 block (250 gm)
• Onion – 1 (big size)
• Tomatoes – 2
• Ginger-garlic paste – 2 tablespoons
• Cumin seeds – 1 and half teaspoons
• Fennel seeds -1 teaspoon
• Coriander seeds – 1 teaspoon
• Cloves – 7
• Cinnamon stick – half a stick
• Star anise – 2
• Black cardamom – 2 pods
• Black peppercorns – 1 teaspoon
• Bay Leaf – 1
• Mace – few strands
• Red chilli powder – 2 teaspoons
• Coriander Seed powder – 2 teaspoons
• Turmeric – 1/2 teaspoon
• Garam Masala – 1/2 teaspoon
• Curd – 1/2 cup
• Ghee (Clarified Butter) – 1 tablespoon
• Kasuri Methi (Dried fenugreek leaves) – 1/2 teaspoon (optional)
• Curry leaves or coriander leaves for garnish
• Salt to taste
• Oil

Steps

• Take a block of paneer and slice it. (Thickness of the slices should be around 1cm). In a mixing bowl, add paneer slices, 1/2 teaspoon of salt, a teaspoon of red chilli powder, 1/4 teaspoon of turmeric, a teaspoon of coriander seed powder, 1/2 teaspoon of Garam Masala and one teaspoon of ginger-garlic paste and mix well. Let it marinate for 15 minutes.

• In the meantime, finely chop an onion, puree 2 tomatoes and put aside.
• Put a frying pan on a low flame (lowest setting possible) and add 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, 1 teaspoon of coriander seeds, 4 cloves, half a cinnamon stick, 1 star anise, 1 black cardamom pod, 1 teaspoon of black peppercorns and dry roast until the spices turn aromatic.

• Put the dry roasted spices in a mortar and pestle and make a fine powder. Using a mortar and pestle preserves the aroma and flavor of the spices.
• Put a non-stick frying pan on a low flame and add a tablespoon of oil. Fry the marinated paneer slices until they become soft with a very thin crust on the outside. (It would take 3 minutes on both sides).

• Put a skillet on a medium flame and add 1 tablespoon of ghee and 2 tablespoons of oil. Add a bay leaf, 1 star anise, few strands of mace, 1/2 teaspoon of cumin seeds, 3 cloves and 1 cardamom pod. Fry for 2 minutes so that the flavors of spices are infused into the oil.

• Next, add a tablespoon of ginger-garlic paste and fry till the pungent smell goes away. Add finely chopped onions and fry till they turn into a golden-brown colour.

• Now add a teaspoon of red chilli powder, 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander seed powder along with a dash of water to prevent the spices from getting burnt.

• Next, add the tomato puree along with some salt and mix well. Cover it with a lid and cook for 10 minutes on a low flame.
• Once it is completely cooked, you can see the oil separating from the puree. At this stage, add 1/2 cup of curd and stir continuously till it is combined properly.
• Now, add a teaspoon of the previously prepared dry roasted spice powder and mix well.

• Add a cup of water and stir to get a gravy like consistency. Add the fried paneer pieces and mix well. You can add 1/2 teaspoon of kasuri methi at this point, but it is optional. Cover it with a lid and cook for 5 minutes.

• Dhaba style cooking involves some extra oil and ghee. So, once the dish is completely cooked we can see some oil floating at the top. It’s completely fine. After all,it’s a cheat day!

• Garnish with some greens (coriander or curry leaves) and serve alongside rice or flat bread.

Though this is not a quick recipe, it is worth that extra time. You don’t have to travel to the outskirts of the city for authentic Dhaba food, if you master this recipe! Any experiences of Dhaba food? Share them in the comments section below!

Chilli Mushroom

Chilli Mushroom is an Indian-Chinese fusion recipe. If you are not up for putting mushrooms in boring salads or simple curries, this recipe is perfect for you!

Ingredients Required:

• Mushrooms – 250 gm
• All purpose flour – 1 cup
• Corn flour – 2 tablespoons
• Onion – 1 (medium size)
• Capsicum – 1
• Green chillies – 2
• Ginger – 1 small knob
• Garlic – 6 cloves
• Tomato sauce – 2 tablespoons
• Red chilli sauce – 1 tablespoon
• Black pepper powder – 1 teaspoon
• Salt
• Oil

Steps:

• Cut each mushroom into 4 pieces. (Slice the mushroom into halves and then half each piece again).

• Add 1 cup of all purpose flour, 2 tablespoons of corn flour, 1 teaspoon of black pepper powder and some salt to a mixing bowl. Add water to make a thin batter. Put the sliced mushrooms in the batter and mix well.

• Fry the mushrooms in hot oil till they turn into a golden-brown color. Remove the excess oil using a paper towel.

• Slice an onion, dice a capsicum, split two green chillies and finely chop ginger and garlic.
• Put a fry pan on a medium flame and add a tablespoon of oil. Add the chopped ginger, garlic, split green chillies and fry for about a minute. Next, add the sliced onions and fry till they turn transparent.

• Now, add diced capsicum along with some salt. Sauté till the capsicum becomes soft.

• Add tomato sauce(ketchup) and red chilli sauce along with 2 tablespoons of water and mix well. Cook for 2-3 minutes on a low flame.

• Finally, add the fried mushrooms, mix well and serve hot!

With this quick and simple recipe, you can turn mushrooms that are usually used in bland salads, into a delicacy in under 25 minutes. Try this recipe and share your experiences in the comments section below.

Mother’s Day Special

Happy Mother’s Day to all the amazing moms out there! What can be a better gift than spending time with your mom and cooking her favorite dish? I cooked one of my mom’s favorite dishes, following my grandmother’s recipe. This special dish is a curry that does not require tomatoes. Curious? Then check out this simple recipe!

Drumstick and Mango Curry

Ingredients Required:

• Drumsticks(Moringa)- 2
• Onion- 2
• Raw mango- 1
• Green chilli-1
• Coriander seeds- 1 and a half teaspoon
• Garlic cloves- 5
• Mustard seeds- 1/2 teaspoon
• Cumin seeds-1 teaspoon
• Turmeric- 1/2 teaspoon
• Red Chilli Powder- 1 teaspoon
• Coriander leaves
• Oil
• Salt to taste

Steps:

• Chop 2 onions, dice a raw mango, cut 2 drumsticks into finger-sized pieces, split a green chilli and chop some coriander leaves finely.

• Put a frying pan on a low flame and add one and a half tablespoons of oil. Add half a teaspoon of mustard seeds and 1 teaspoon of cumin seeds.
• Wait till the seeds pop and crackle and then add the split green chilli and chopped onions.
• Fry until the onions turn translucent. Next add the finger-sized drumstick pieces along with some salt and half a teaspoon of turmeric and mix well.
• Cook for 2-3 minutes on a medium flame and add 2 cups of water.

• Cover it with a lid and cook for 15 minutes (till the drumstick becomes soft).
• In the meantime, add a teaspoon and a half of coriander seeds to a mortar and make a coarse powder. Then add 5 cloves of peeled garlic, crush them using the pestle and mix well.

Coriander and garlic masala

• Once the drumstick is completely cooked, add the raw mango pieces and cook for another 5 minutes.

• Now, add the previously prepared coriander and garlic masala, 1 teaspoon of red chilli powder, finely chopped coriander leaves and mix well.

• Garnish with some fresh coriander leaves and serve hot!

This special curry has a unique savory taste that comes from the heavenly combination of raw mango, coriander and garlic masala. It is one of the few curry recipes that don’t use tomatoes and goes well with rice.

P.S : I added a “About” page to my website, so check that out before you leave!

Shri Ram Navami Special Drink

Shri Ram Navami Special Paanakam

Shri Ram Navami is an auspicious day of the birth of Lord Rama. It also marks the beginning of the admirable journey of the ideal couple-goal setters, Lord Rama and Maa Sita as they got married on the ninth day of the first month of Indian traditional calendar, which later on came to be known as Shri Ram Navami. As a part of the celebrations, a refreshing drink, ‘Paanakam’ is served in the Telugu states. Check out this quick, simple and healthy recipe.

4 Simple Ingredients!

• Jaggery- 1 cup
• Black pepper powder- 1/2 teaspoon
• A pinch of Green Cardamom (Elaichi) powder
• A pinch of salt

Steps:

• Dissolve 1 cup of jaggery in 2 and a half cups of cold water.

• Once the jaggery is completely dissolved, add a pinch of salt, half a teaspoon of black pepper powder, a pinch of green cardamom powder and mix well.
• Filter the mixture using a sieve and garnish with a holy basil (tulsi) leaf. That’s it, a refreshing drink for the summer is ready!

Paanakam is as healthy as it’s refreshing with antioxidant and anti-inflammatory properties. It helps you to stay hydrated in dazzling hot summers. Try it this summer and share your experience in the comments section below!

Andhra Style Fish Soup

Nellore Style Fish Pulusu

Nellore is one of the rapidly developing districts of Andhra Pradesh. In addition to the clean and beautiful sea-shores, ISRO’s Spaceport and advanced harbors, Nellore is famous for its food. The fish soup (we call it fish ‘Pulusu’ in telugu) that originated in Nellore is popular across all the southern states and the recipe is treasured by sea-food lovers.

Choose the right fish!!!

Photo by youtube.com

Bullseye Snakehead fish, popularly known as ‘Korameenu’ is used to make Pulusu. It is a bit expensive compared to other fishes available in the market but there are less bones and it tastes better, so it’s worth the price.

Clean the fish, the right way!

Cleaning the fish properly is key to a fragrant and tasty soup. The step-by-step guide to clean the fish is given below:

• Remove the scales on both sides (top and bottom) using a dull knife or spoon.
• Using a sharp knife, make a shallow cut on the belly of the fish, back near the tail and work your way upwards till you reach the base of the gills.
• Scoop out the fish’s innards and remove the fins by firmly pulling them.
• Rinse the fish, inside and out with cool water.
• Cut the fish into round pieces.

Tip to get rid of the fishy smell: Rub crystal salt onto the fish pieces and rinse thoroughly. Let the fish pieces rest in a mixture of curd, a pinch of salt and a teaspoonful of turmeric for 15 minutes. Then rinse with cool water. This will help to get rid of the fishy smell and the soup will turn out deliciously fragrant.

Ingredients Required:

• Korameenu fish- 1 kg
• Raw Mango- 5 pieces
• Onions- 2
• Tomatoes- 1(medium sized)
• Green chillies- 2
• Ginger- a small knob
• Garlic- 5 cloves
• Red chilli powder- 1 and a half teaspoon
• Turmeric- 1/2 teaspoon
• Coriander seeds- 1 teaspoon
• Mustard seeds- 3/4 teaspoon
• Fenugreek seeds- 3/4 teaspoon
• Cumin seeds- 1 and a half teaspoon
• Tamarind juice- 1 cup
• Salt to taste
• Curry leaves- 6-7 leaves
• Coriander leaves
• Oil

Steps:

• Dry roast 1 teaspoon coriander seeds, 1/2 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds and 1 teaspoon cumin seeds for 3-4 minutes on a low flame.
• Transfer the dry roasted spices into a mortar and grind them finely. The old, stone mortar and pestle bring out the aromatic flavors of these spices.

The old stone mortar and pestle that passed down through generations of my family

Ground dry roasted spices

• Add a knob of ginger, garlic cloves and a small onion into the blender and make a smooth paste.
• Slice an onion, a medium sized tomato and split 2 green chillies. Dice a raw mango and put aside.
• Soak a fistful of tamarind in a cup of water for 5-7 minutes. Now, squeeze the tamarind to make 1 cup of tamarind juice. Alternatively, you can add 2 teaspoons of tamarind pulp to 1 cup of water to make tamarind juice.
• Fish soup tastes best when made in an earthen pot.

The earthen pot I use to make soups and stews

• Put an earthen pot (or a non-stick saucepan if earthen pot is not available) on a medium flame and add 2 and a half tablespoons of oil.
• Then add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of mustard seeds, 1/4 teaspoon of fenugreek seeds, split green chillies, sliced onions and fry for about 4 minutes. Then add curry leaves, previously made ginger-garlic-onion paste and fry for another 5-6 minutes(till the pungent smell goes away).
• Next add sliced tomatoes and sauté till the tomatoes become mushy.
• Now add some salt, 1 and a half teaspoon of red chilli powder, 1/2 teaspoon of turmeric and mix well.
• Add the fish pieces and cook for about 2 minutes and then add the tamarind juice.
• Put the lid on and cook for 10-12 minutes on a low flame.
• Next, add 5-6 small pieces of raw mango and 2 teaspoons of the previously made dry roasted spice powder and mix well. Cook for another 5 minutes with the lid on.
• Garnish with a few coriander leaves. That’s it, fragrant and yummy fish Pulusu is ready to impress all your guests!

This delicious dish can be served hot or cold. It is known that the soup tastes even better on the second day. Let it rest overnight (don’t refrigerate) to enjoy it with hot rice for your next lunch! Note that I called this a ‘soup/pulusu‘ and not ‘curry’ because of the ingredients used and the method of cooking. The combination of Korameenu fish, raw mango and the dry roasted spices make this recipe stand out among all seafood recipes of India.