Achari Paneer is flavorful, healthy and high in protein.  Paneer is an Indian cheese, also known as chenna.  Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.

 This recipe will serve 8.

Ingredients

• 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
• 1 teaspoon salt
• 1/8 teaspoon turmeric
• 1/4 cup yogurt
• 2 tablespoons olive oil
• 4 whole red chilies
• Pinch of asafetida (hing)
• 1/4 teaspoon nigella (onion seeds or kalonji)
• 1 teaspoons coriander seeds
• 1/4 teaspoon fenugreek seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon fennel seeds
• 1 ½ cup baby spinach leaves

Method

1. Mix paneer, yogurt, turmeric and salt. Set aside.
2. In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
3. Crush the roasted seeds using a mortar or rolling pin.  Set aside.
4. Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
5. Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry. The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
6. Add all the dry spices and mix well.
7. Serve warm achari paneer over a bed of spinach leaves.

Tips

Achari paneer can be made in advance and refrigerated up to a week.   However, it tastes best when served warm.

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Recipe serves 4.

Ingredients:

• 1 bunch of asparagus, approx. 1 pound
• 2 tablespoons olive oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon minced ginger
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Method:

1. Holding the stalk at both ends, bend gently until it breaks on its own.  Discard the hard portion of the stalk. 
2. Cut the remaining asparagus spears diagonally into 2 inch pieces.
3.  Bring oil to medium heat in a large frying pan that can hold all the asparagus. 
4. Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
6. Serve hot or at room temperature.

Serving Options:

1. Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.

2.  Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method).  This will make a beautiful presentation and taste great.

These besan paares are crunchy and spicy. Paares makes a great snack. Serve anytime.

Recipe will serve 4 to 6.

Ingredients:

• 1 cup all purpose flour (plain flour, maida)
• 1 cup gram flour (basen)
• 2 tablespoons fine semolina flour (fine sooji)
• 4 tablespoons oil
• 1 1/4 spoon salt, adjust to taste
• 1 teaspoon red chili flakes
• 1/4 teaspoon carom seeds (ajwain)
• Pinch of asafetida (hing)
• 1/2 cup water or add as needed
• Oil to fry

Method:

1. Mix flour, semolina (sooji), gram flour (basen), salt, carom seeds, asafetida, chili flakes, and oil, together.
2. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
3. Knead the dough for another minute and divide into four equal parts.
4. Take each part of the dough and make a flat ball shape.
5. Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, so the paares do not puff when frying.
6. Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
9. Make sure to place just enough paares so you can turn them over easily when frying. Fry the paares until both sides are light golden-brown.
10. After basen paares come to room temperature they should become crisp.

Tips:

1. Basen paares can be stored for one month in airtight containers.
2. If the Basen paares are cooked on high heat, they will be soft.

Suggestions:

• Try replacing carom (ajwain) seed with dry fenugreek leaves.

This is a simple spicy snack with a light crunch! This is very popular with street vendors in Mumbai, Bhel puri. Every street vendor has his own twist but it doesn’t matter how you make it, two main ingredients remain the same . . . puffed rice (murmura) and fine sev.

Recipe will serve 4 to 6

Ingredients

• 3 cups puffed rice (murmura, kurmura)
• 1 cup fine sav (vermicelli-like snack made from gram flour)
• 1 cup papdi broken in small pieces
• 1/2 cup of chopped boiled potatoes
• 1/2 cup of chopped cucumber
• 1/2 cup of chopped tomatoes remove the seeds
• About 2 tablespoons chopped cilantro
• About 1/2 teaspoon salt (or to your taste)
• About 4 tablespoon of hari cilantro chutney
• About 4 tablespoon of tamarind chutney
• 1 tablespoon minced green pepper optional

For Garnish

• 1/4 cup fine sav
• About 2 tablespoons lemon juice

Notes

Puffed rice (murmura) and fine sev you can find in Indian grocery stores. Also papdi you can find with Indian grocers.

Method

1. In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool of.
2. Combine the dry ingredients puffed rice, sav, papdi and salt together mix well. Keep aside till ready to serve.
3. Mix chopped potatoes, cucumber, tomatoes, cilantro and minced green pepper if like hot and keep aside.
4. When ready to serve mix dry ingredients and potato mix.
5. Next add chutneys making sure chutneys should coat the bhel puri mix not soak otherwise dry mix will become soggy.
6. Garnish with sav and drizzle the lemon juice to taste.
7. serve immediately,

Tips

1. Puffed rice (murmura) with time looses some of the crispness  by roasting crispness and freshness is back.
2. Mix bhelpuri just before you’re going to eat it to prevent the puffed rice from getting soggy.

Spicy hot bread pakoras are great as an appetizer, finger food for any type of the gathering, and a tasty compliment for your afternoon tea.

Make 12 pieces.

Ingredients:

• 4 slices of firm white bread
• 1 cup gram flour (besan)
• 1 tablespoon rice flour
• 1 teaspoon salt
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 finely chopped green chilies
• 1/4 cup chopped cilantro (green coriander)
• 1/2 cup + 2 tablespoons of water
• Oil to fry

Method:

1. Remove the crust from all sides of the bread.
2. Slice the bread lengthwise into 3 equal parts.
3. Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.
4. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
5. Next, add the green chilies and cilantro. Mix well.
6. Heat the oil in a frying pan on medium high heat.
7. Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
8. Dip the bread slices in the batter one at a time and slowley drop into the frying pan. 
9. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
10. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
11. Repeat this process. The crispy, delicious pakoras are ready to serve.

Tips:

1. If oil is too hot pakoras will cook too fast and will not be crispy; if oil is not hot enough pakoras will be greasy.
2. You may have to adjust the heat as needed while cooking.

Variations:

Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.

Serving suggestions:

1. The bread pakoras are best when dipped with a fresh cilantro chutney or tamarind chutney.
2. Pakoras taste best when they are served hot.
3. Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.

Cereal Chivda is a great substitute for original chivda. This is a quick and easy recipe to make. Mix of different cereals, mildly spiced makes an enjoyable crunchy snack.

Ingredients:

• 4 cups rice crispy cereal
• 1/2 cup corn flakes
• 1/2 cup fine potato sticks
• 1 tablespoon raisins
• 1/2 cup roasted peanuts
• 1/2 cup roasted chana dal
• 3 tablespoons oil
• 1/2 teaspoon mustard seeds (rai)
• Pinch of asafetida (hing)
• 1 green chili chopped adjust to taste
• About 10 curry leaves
• 1/2 teaspoon fennel seeds (saunf)
• 1/4 teaspoon turmeric (haldi)
• 1/4 spoon red chili powder adjust to taste
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon mango powder (amchoor)

Method

1. Heat the oil in a wide saucepan over medium high heat. After oil is moderately hot add mustard seeds.
2. As mustard seeds crack add asafetida, green chili, and curry leaves. As precaution cover the pan immediately for few seconds because as you add curry leaves to oil it will splatter.
3. Lower the heat to medium low, stir-fry for about 30 seconds; add raisins, peanuts and chana dal, stir-fry for one minute.
4. Add fennel seeds, chili powder, turmeric, and salt mix it well.
5. Add rice crispy cereal and corn flakes (crush the corn flakes before adding to the mix) stir the mixture gently, mix it well quick and turn off the heat. Chivda is ready.
6. Let the cereal chivda cool of to room temperature before serving.
7. Cereal chivda can be kept for several days in airtight container.

Chola Tikki (chickpeas patties) is a spicy and yummy snack. Tikkis are also known as a chat. Just the smell of Tikki can make you hungry.

Makes 8 to 10.

Ingredients:

• 1 cup of boiled chickpeas (kable chana)
• 3 medium potatoes
• 1 tablespoon shredded ginger
• 1 tablespoon chopped cilantro (hara dhania)
• 2 chopped green chili seeded, adjust to taste
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• Oil to shallow fry

For Garnish:

• 1/4 cup plain yogurt, stirred until smooth
• 2 tablespoons hari chutney (cilantro chutney)
• 2 tablespoons tamarind chutney

Method:

1. Boil potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
3. After potatoes are cool, peel the skin off and mash the potatoes. 
4. Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.
5. Mash the chickpeas coarsely; do not make smooth.
6. Mix all the ingredients together; adjust salt and pepper to your taste.
7. With oiled hands, divide the mixture into 8 to 10 equal portions.
8. Make them into the shape of patties keeping them about a half inch thick.
9. Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
10. Place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
11. You may have to adjust the heat while cooking as needed.

Serving suggestions:

1. Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
2. Tikki can also be served with tomato ketchup.
3. Tikki can be made before needed and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350 degrees for about 15 minutes or until they are hot.

Variations:

Baking in oven: heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.

Chole chaat makes a great snack for people who enjoy spicy food. This is a very easy recipe to prepare, and quite an aromatic dish.

Recipe serves 4.

Ingredients

• 1 cup chickpeas (Garbanzo beans, Kabuli chana)
• 1 medium size boiled potato
• 2 tablespoons oil
• 1/4  cup gram flour (besan)
• 1 tablespoon finely grater ginger
• 1 seeded minced green chili adjust to taste
• 1 1/2  teaspoon salt adjust to taste
• 1 teaspoon black salt (kala namak)
• 1/2 teaspoon black pepper
• 1 teaspoon roasted cumin powder*
• 1 teaspoon mango powder
• 1 tablespoon garam masala
• 1 tablespoon lemon juice

Garnish

• 2 tablespoon Ginger relish
• Few slices of lemon
• 8 roma lettuce leaves

Method

1. Peel and cut the boiled potato into ¼ inch cubes.  Set aside.
2. Wash chickpeas and soak in 4 cups of water for at least 8 hours. Chickpeas will increase in volume by 2½ times, after soaking.
3. Drain the water and wash the chickpeas.
4. In a pressure cooker add chickpeas with four cups of water. Cook on medium high heat. As pressure cooker starts steaming turn the heat down to medium, and cook for another 8 minutes.
5. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
6. Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry for 1-2 minutes until until the color changes to golden brown.
7. Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
8. Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices.
9. Cook on low heat for 10 to 15 minutes.  Turn off the heat.
10. Add potatoes, garam masala and lemon juice. Mix gently.
11. Before serving, let the chickpeas sit at least half an hour to absorb all the flavors.  The gravy, too will thicken as it cools.  

Serving Suggestions

1. Chole chaat should be served warm.
2. Garnished the chole chaat with ginger relish, and/or with slices of lemon.
3. Serve chole chaat as a lettuce wrap using roma lettuce leaves. It provides a nice crunch to the chaat, while making for a beautiful presentation.

Tips

For an easier and quicker recipe, you may substitute with canned chickpeas.

*The roasted cumin seed powder is prepared by dry roasting whole cumin seeds, followed by grinding to a powder form.

This is a easy and delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.

Recipe will serve 4 to 6.

Ingredient

• 2 1/2 cups corn kernels
• 2 cups milk
• 1 tablespoon all purpose flour (maida or plain flour)
• 1/2 cup finally chopped red bell pepper
• 1 tablespoon oil
• 1/2  teaspoon cumin seeds
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 2 tablespoons shredded parmesan cheese or Italian mix cheese

For Garnish

• 1 seeded and minced green chili
• Some fresh cilantro leaves
• Bread of your choice (I like French or sourdough bread)

Method

1. In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
2. Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
3. Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immediately after being put in the pan.
4. When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
5. Stir and reduce the heat to medium. This should take 2 to 3 minutes.
6. Next stir the cheese and close the heat.
7. Corn should be in the consistency of a spread not very dry.
8. Serve over toasted bread and garnish with minced green chili and cilantro.

Serving Suggestion

Serve the creamed corn as a side dish.

Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great. One of my favorite ways to serve these pakoras is papdi chaat.

Recipe makes about 30 pieces

Ingredients

For Batter

• ½ cup gram flour (basen)
• 1 tablespoon corn starch (arrow root powder)
• ½ teaspoon salt adjust to taste
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 teaspoon black pepper
• 1/8 teaspoon asafetida (hing)
• About 3/4 cup water

Also need

• About 30 fresh spinach leaves
• Oil to fry

Method

1. Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
2. Add the water slowly to make a smooth batter (batter should be thin consistency).
3. Heat the oil in a frying pan on medium high heat.
4. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
5. Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
6. Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
7. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
8. The crispy, delicious pakoras are now ready to serve.
9. They can be stored for several days in air tight container.

Tips

If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.

Serving Suggestions

1. Spinach pakoras can be served as chips with your choice of dipping sauce.
2. Spinach crisp can also be served as papdi chaat.