Paneer Afghani

Even though the ingredients used are more or less the same, there are so many variations of paneer Afghani recipe. Today, let me present my version of paneer Afghani using the same basic ingredients. Let's proceed with the recipe.

Ingredients:

Paneer preparation

Paneer or cottage cheese - 200 gm, cut into large cubes

Black pepper - ¼ teaspoon, powdered

Salt - to taste 

Oil - 2 teaspoons

Paste I

Onion - 3 no, large, cut into cubes

Ginger - ½" piece*

Garlic - 4 pods*

Green chilies - 1-2, adjust to taste

Cashew nuts - 50 gms

Black pepper - ½ teaspoon

Oil - 2 tablespoons

Coriander leaves - chopped, ¼ cup

Bay leaf -2 no

Cardamom - 3 no

Cinnamon - 1" piece

Paste II

Curds - ½ cup

Kasuri methi - roasted, crushed, 1 tablespoon

Coriander powder - 1 tablespoon

Cumin powder - 1 teaspoon

Garam masala - ½ teaspoon

Gravy 

Fresh cream - 2 tablespoons (optional)

Salt - to taste

Method:

Paneer preparation

• Mix oil, pepper powder and salt in a bowl. Coat the paneer pieces with this mixture and marinate for 30 minutes.

Paste I

• Heat oil in a kadai, add in bay leaves, cardamom and cinnamon; sauté for 2 minutes. Now add garlic and fry for a minute. Add in onion cubes and fry till they turn transparent. Remove from fire and allow it to cool. Remove bay leaves, and you can add them to the paste later.
• Once cooled to room temperature, grind the fried ingredients except bay leaves, along with coriander, black pepper, cashew nuts, ginger and green chilies into a smooth paste. Keep aside.

Paste II

• Beat curds well. Add in coriander powder, cumin powder, garam masala and crushed kasuri methi. Mix well and keep aside.

Gravy

• Fry marinated paneer pieces in a non-stick pan on medium heat for 3 minutes. Turn the pieces over and fry for another 3 minutes. Transfer the paneer pieces to a bowl.**
• Cook the "paste I" with bay leaves in a kadai on low flame till oil separates. Add in "paste II", required salt and 1 cup of water. Mix well and cook till the gravy boils.
• Add in the paneer pieces and simmer for 5 minutes. Finally add the fresh cream, mix well and simmer for a minute. 
• Serve paneer Afghani with roti, chapati or paratha.

Note: 

* Alternatively, you may use 1 teaspoon of ginger-garlic paste.

** I add the marinated paneer directly to the gravy and it tastes good. If you desire, you may skip this step.

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Thiruvadhirai Kali (திருவாதிரை களி)

During the winter month of Margazhi (மார்கழி), on the day of thiruvadhirai star (திருவாதிரை நட்சத்திரம்), the celestial dance of Lord Nataraja (நடராஜப் பெருமான்) is celebrated in Shiva temples across Tamil Nadu. On this day devotees fast and a special preparation called "kali" (களி) is offered to the lord. Today, let me share with you the traditional recipe of "Thiruvadhirai Kali" (திருவாதிரை களி).

Ingredients:

Raw rice - 1 cup or 200 ml measure

Green gram dhal or moong dhal - 1 tablespoon

Bengal gram dhal or channa dhal - 1 tablespoon*

Jaggery - 2 cups or 400 ml measure

Cardamom - 5-6 no, powdered

Coconut - grated, 2 tablespoons

Ghee - 3 tablespoons

Cashew nuts - 12 no, broken

* In some parts of Tamil Nadu, channa dhal is used. You may omit it, if desired.

Method:

• Roast raw rice and dhal/s in a kadai on medium flame till the items start to turn light brown in color. Transfer to a bowl immediately. Once the roasted items cooled down to room temperature, grind in a mixed-grinder to rava consistency. Keep aside.
• Mix jaggery and 5 cups of water in a kadai. Bring it to boil. Add in 1 tablespoon of ghee and coconut gratings. Mix well. Reduce the flame. Now add the ground rice-dhal mixture slowly while stirring continuously to avoid lumps. Add in cardamom powder and 1 tablespoon of ghee. Continue to cook till the mixture thickens.
• Transfer the mixture to a vessel, cover it with a lid and pressure cook for 4 minutes or 4 whistles.
• Once the pressure subsides, remove from the cooker and allow it to cool.
• Heat the remaining ghee in a tadka pan, add in cashew nuts and fry till they turn golden brown in color.
• Add the tadka to kali and mix well. Thiruvadhirai kali is ready!

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Happy Pongal!

 

                Happy Pongal! Thank you for your continued support to www.rathkasnest.com.

 

Wishing you all a wonderful New Year 2025! Thank you for your continued support to Rathika's Nest.

Fruit Cake (Eggless)

This festive season, I was tempted to bake a fruit cake to celebrate the season and welcome the New Year. Fruit cake is made using curds instead of eggs. Let's check out this easy-to-bake recipe!

Ingredients:

All purpose flour or maida - 160 ml measure

Semolina or rava - 60 ml measure

Cooking oil - 60 ml

Cinnamon and mace powder - ½ teaspoon

Brown sugar - 160 ml measure

Honey - 30 ml

Baking soda - ½ teaspoon

Baking powder - ½ teaspoon

Curds - 160 ml

Dry fruits and nuts - ½ teacup or 100 ml measure*

Orange rind - grated, 1 teaspoon

Lemon juice - 3 tablespoons

* You may use Indian raisins, black raisins, dates, tutti-fruiti, dried figs, cranberry, cashew nuts, almonds, walnuts, pecan, pistachio etc.

Method:

• Chop the nuts, dates and figs into small pieces. Add to other dried fruits and mix with lemon juice. Allow the nuts and fruits to soak for 6-8 hours.
• Sieve all purpose four, baking soda and baking powder together. Add in semolina and mix well. Keep aside.
• In a bowl, Mix curds, oil, honey and brown sugar. Beat very well till the mixture becomes smooth.
• Add in the flour mixture, soaked fruits and nuts, orange rind and cinnamon-mace powder. Blend together.
• Transfer the cake mixture to a greased baking tin. Gently shake the tin to get the mixture spread evenly.
• Preheat the microwave oven in convection mode or OTG (oven-toaster-griller) at 180℃ for 3 minutes. Bake the cake mixture at 180℃ for 20 minutes. Check with a tooth pick if the cake is done. If not, bake for 5 more minutes or till the crust turns golden brown in color.
• Once baked, remove from the oven, demould and allow the cake to cool on a wire rack. Store in an airtight container.

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