I was a super picky eater as a kid and remember, how much my parents struggled every single day trying to get me to eat my veggies. The only veggie i loved and didn’t mind eating everyday was and is Okra / Lady Finger, as its called in India. I definitely never bothered to eat Cabbage . Even the thought of looking at it made me want to skip a meal. But as i grew older and sometimes didn’t have an option, started to find creative ways to consume it.

Now i do enjoy eating sandwiches slathered with green chutney ,stuffed with cabbage curry and toast it in a sandwichmaker to golden brown and relish with a cup of Chai .Another variety i enjoy the most ,is of course the deep-fried version on a rainy day. My mom made these few years ago while i was visiting her. They are similar to Onion pakodas ,but more crispier and i make them very spicy. Added some cashews for that extra crunch and chopped  mint , cilantro for some freshness . I hope you try to make it too. Recipe is below.

Thanks for stopping by .

Rajini

Some days when I am in no mood to go shopping for vegetables, i just grab some panner from the fridge and get creative. Achari Paneer has become one of my favorite vegetarian recipes. I do love the Tikka Maslas and Butter Masalas which are quite rich, but when I am craving for more  flavorful but a lighter version Achari paneer it is. The Pickling Masalas which go in it are robust and gives it a unique flavor . Its great to scoop with rotis or naan & makes a hearty meal. Hope you enjoy it as much as i did. 

Ingredients

For Masala Powder

• 1 Tsp Kalonji (Onion seeds)
• 1 Tsp Fennel seeds /Saunf
• 1 Tsp Mustard seeds / Rai
• 1/2 Tsp Cumin seeds/Jeera

Ian a pan Dry Roast these spices for approx 2 mins  ,cool them and grind them to a fine powder & set aside.

Remaining Ingredients

• 14 ounces Paneer ( cut into small cubes )
• 1 medium sized onion ( finely chopped )
• 1 medium size Tomato ( finely chopped )
• 1 cup plain yogurt
• 2 tsp Ginger and garlic paste
• 3 to 4 Tbsp Cashew nut powder
• 2 tbsp Vegetable oil
• 3-4 Dry Red chillies
• 1 tsp Corn flour
• 2 tbsp Red chili powder
• 1 tsp coriander powder
• 1 tsp Mango pickle gravy
• 1/4 cup cream
• 1/4 tsp Kasuri Methi
• 1/4 cup chopped cilantro & mint leaves.
• Salt as needed

Procedure

• Take a wide pan and add oil , Dry red chillies followed by chopped onions ,tomato and ginger & garlic paste.Saute them for few mins  on medium heat and then add the roasted dry Masala powder, coriander powder ,red chili powder ,cashew nut powder and corn flour & saute continuously for 2-3 mins until the oil stars to leave the pan.
• Now add the paneer cubes, yogurt, mango pickle and salt as needed  and mix until everything is incorporated . Simmer it on low heat for 15 mins .
• Now add cream and you could add little water if you want if the gravy appears too thick. Simmer for  another 10 mins.  
• Lastly add kasuri methi & chopped Mint,Cilantro leaves ad switch off the stove. Serve with Naans or Rotis. Enjoy 

Thankyou 

Rajini

If you know me personally ,you would know that i have never been a morning person. I can stay up as late as i can, but waking up early in the morning is a task. But living in sunny California ,occasionally i feel the need to getup early and hit the farmers market. Weekends seem more productive and i get motivated to start the week healthy with all the fresh fruit and veggies. Made these margaritas with watermelon & some strawberries i picked at the local market.

Ingredients

• 1 cup watermelon cubes (frozen)
• 1 cup watermelon cubes fresh
• 1/2 cup strawberries (frozen)
• 1/4 cup lime juice
• 4 tbsp simple syrup (more if u like it sweeter )
• 2 shots Tequila (more if you like stronger drinks)
• 1 cup ice
• Some sugar to rim the glasses
• lime wedges for garnish

Steps:

• Cut up watermelon into small cubes and freeze 1 cup to be used later
• To make simple syrup add one cup water to one cup granulated sugar in a sauce pan & heat it until its completely dissolved. Cool to room temperature and set aside.
• Take a flat plate with granulated sugar . Run a lime wedge around the rim of the glass & invert it onto the plate so that the sugar coats the rim. Put them in the fridge for few mins so the glasses are chilled.
• In a blender or a vita mix add water melon cubes frozen and fresh , strawberries ,ice , lime juice , simple syrup ,tequila and blend until smooth. Pour this into the sugar rimmed glasses and garnish with lime wedges. Serve them immedeatly.

Thanks for stopping by and please give your feedback by commenting at the bottom of the page.

Rajini

On  rainy monsoon evenings as kids while my sister , brother and myself would be playing out in the streets jumping in puddles of water , mom would be busy in the kitchen making these yummy Bread Aloo bondas. After calling us multiple times to get home  and warning us not to spoil our clothes with mud and rainy water , the only thing which would make us come home was these crispy yummy fritters. I still enjoy these with a cup of hot Masala Chai. This is moms recipe and she made this while I am in India .  

Steps

• Take a pan and heat it on a medium flame and add 3 tbsp oil .Once the oil is  heated add mustard seeds , cumin seeds ,red chilies ,green chilies  and fenugreek leaves and saute for few mins until leaves are completely wilted  and cooked.
• Now add the chopped onion and  saute for few more mins until translucent. Add Ginger and garlic paste,green peas ,all the dry powders, and cashews  and saute for few mins.
• Finally add Boiled /mashed Potatoes,Cilantro leaves  and salt & mix everything until completely incorporated. Potato filling is ready.
• Wait for few mins for the potato mixture to cool down to room temperature. Take a bread slice and sprinkle some water so the bread becomes lightly soft.
• Take the slice into the palm of your hand and squeeze out any excess water  and place a small ball of the potato mixture in the middle.
• Now  close the potato mixture with the bread  until the edges are completely sealed . Make sure the potato mixture does not come out ,otherwise while frying the whole thing will come apart. 
• Take some oil in a frying pan & heat it on a medium flame. Slowly drop these bread bondas  2 at a time and deep fry them until golden brown. 
• Serve them piping hot with some tomato ketchup.

Thankyou

Rajini