Oil-Free Mango & Hing Pickle, or as we call it in Hindi – ‘Hing Ka Achar’, is a pickle of its own kind. Unlike all other mango pickles, this pickle is oil free. It is spicy and aromatic, made with just salt and 2 spices – red chili powder and asafoetida.
What is a pickle or Achaar?
A Pickle or Achaar is a pickled food, native to the Indian subcontinent, made from a variety of fruits & vegetables, preserved in vinegar or edible oils along with various Indian spices.
What are the major pickle ingredients?
Although pickle ingedients may vary by regions within the Indian subcontinent, some of the notable ingredient used are limes, lemons, mangoes, ginger etc.
Can I eat pickles every day?
Pickles have excessive salt concenration which is bad for the body and may cause bloating, water retention, high blood pressure and a number of other problems.
Are pickles good for me?
Pickles can be fat-free and low in calories, but then they are also low in most of the other nutrients, except for sodium. People with high blood pressure or cardiovascular issues should rather avoid pickles. The main benefit of pickles is just that some pickles contain beneficial bacteria.
Summer season is incomplete without making at least a few batches of our favorite pickles and preserves. Mango pickle tops the list as it is every one’s favorite. Mangoes are easily available and reasonably priced during summer season. There are so many types of mango pickles that can be made with just a slight difference in each recipes.
Oil-Free Mango & Hing Pickle, or as we call it in Hindi – ‘Hing Ka Achar’, is a pickle of its own kind. Unlike all other mango pickles, this pickle is oil free.
It is spicy and aromatic, made with just salt and 2 spices – red chili powder and asafoetida.
This oil-free and lip-smacking achaar goes well with almost anything. You will definitely love this pickle.
And what’s more exciting is that you can store this pickle in the refrigerator for up to a year.
Tawa Paneer Masala is a delicious semi dry curry with onions and capsicums. The whole recipe is made on a Kadai or a griddle. Making this recipe at home is really simple.
What is Tawa Paneer Masala?
Tawa Paneer Masala is a delicious semi dry curry with onions and capsicums. The whole recipe is made on a Kadai or a griddle. While paneer lababdar and shahi paneer are creamy, Tawa paneer masala is more on the chatpata sides. This is the reason it can also be served as a starter.
Can I make restaurant-like Tawa Paneer Masala at home?
Making this recipe at home is really simple as we use only spice powders for flavoring.
What are the major ingredients required for making Tawa Paneer Masala?
The most important ingredient for making Tawa Paneer Masala is Paneer (Cottage Cheese). The curry is made with pav bhaji masala and diced onions & capsicums on a large Pav Bhaji Kadai.
What can we serve Tawa Paneer Masala with?
The beauty of this dish (Tawa Paneer Masala) is that it can be served with roti, chapati or any Indian flatbread or as a starter or appetizer.
What is the difference between Tawa paneer masala, paneer lababdar and shahi paneer?
While paneer lababdar and shahi paneer are creamy, Tawa paneer masala is more on the chatpata sides.
Recipe Yield (No. Of servings): For 2 people Recipe Category: Curry Recipe Cuisine: North Indian
FOR ROASTING PANEER: • 14 cubes paneer /cottage cheese • ½ tsp ginger garlic paste • 1 tsp oil • ¼ cup hung curd / yogurt • ¼ tsp cumin powder • ¼ tsp coriander powder • ½ tsp kashmiri red chilli powder • ¼ tsp turmeric • ½ tsp garam masala • ¼ tsp ajwain / carom seeds • 1 tsp kasuri methi • 1 tsp lemon juice • ¼ tsp salt • oil for roasting
FOR CURRY: • 2 tsp oil • 1 tsp butter • 1 tsp cumin / jeera • 1 onion diced • 1 tsp ginger garlic paste • ½ capsicum diced • 1 tsp pav bhaji masala • ¼ tsp turmeric • Salt to taste • ¾ cup tomato puree (To prepare tomato puree, blend 3 ripened tomatoes into a fine paste.) • 3 tbsp water • 2 tbsp coriander, finely chopped
Time Needed :35 minutes
Firstly, in a large mixing bowl take ¼ cup hung curd. Add all the ingrdients mentioned above in the roasting section (except paneer). Mix the spices in the curd and marinate the paneer. Let it rest for 30 minutes. Roast the marinated paneer pieces on hot Kadai adding oil as required. Flip over and roast on all the sides. Keep aside.
On a large Kadai or in a kadai heat 1 tsp butter and 2 tsp oil. Once the oil is hot add 1 tsp cumin and roast until the jeera turns aromatic.
Add 1 onion followed by 1 tsp ginger garlic paste. Saute well.
Also, add ½ capsicum and saute for a minute without overcooking the capsicum and keeping the flame on low add ¼ tsp turmeric, 1 tsp pav bhaji masala and salt. Roast in low flame.
Now add ¾ cup tomato puree and saute well until the tomato puree thickens and oil is released from sides.
Add 3 tbsp water and mix well. Add in roasted paneer pieces and mix gently.
While serving Tawa Paneer Masala, drizzle some lemon juice on top and garnish with coriander leaves. Accompany with some side salad.
The perfect example of Indian Snacks, you can make pyaz ki kachoris or aloo pyaz ki kachoris before hand and re-heat them in microwave just before serving. Like all forms of kachoris, the PYAZ KI KACHORI (Onion Kachori) are eaten with a sweet and spicy tamarind chutney.
PYAZ KI KACHORI (Onion Kachori) most probably originated in Rajasthan but are today popular throughout India. Hot & Delicious pyaz ki kachoris or aloo pyaz ki kachoris are a favorite at most namkeen shops in Rajasthan.
Like all forms of kachoris, the PYAZ KI KACHORI (Onion Kachori) are eaten with a sweet and spicy tamarind chutney. The perfect example of Indian Snacks, you can make pyaz ki kachoris or aloo pyaz ki kachorispyaz ki kachoris or aloo pyaz ki kachoris before hand and re-heat them in microwave just before serving.
Recipe to make 12 PYAZ KI KACHORI (Onion Kachori).
For the dough (outer crust):
2 cups maida (plain flour)
¼ cup melted ghee
½ teaspoon salt
For the onion filling:
2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 bay leaves
2 tablespoons besan
1½ teaspoons green chillies, finely chopped
1 teaspoon garam masala
2 teaspoons coriander powder
2 teaspoons chilli powder
2 tablespoons oil
3 tablespoons chopped coriander
2 teaspoons fennel seeds (saunf)
salt to taste
Oil (for deep frying)
Procedure to make PYAZ KI KACHORI (Onion Kachori)
For the dough (outer crust)
Mix all the ingredients in a bowl and knead or about 5 to 7 minutes into a semi-soft dough with enough water.
Divide the kneaded dough into 12 equal balls and keep covered with a wet muslin cloth.
For the onion filling
Heat oil in a pan. Add nigella seeds, fennel seeds, bay leaves, green chillies and onions and saute till the onions turn light brown.
Add besan, coriander powder, chilli powder, garam masala and salt and saute for about 3 minutes.
Add the chopped coriander and mix. Remove the bay leaves and discard. Allow this mixture to cool completely.
Once the mixture is cool enough, divide it into 12 equal parts.
How to proceed
Roll out each portion of the dough into a 2-2.5 inch diameter circle.
Place one portion of the onion filling in the centre of this dough circle.
Slowly stretch the dough over the filling & seal the ends tightly. Remove excess dough.
Roll each filled portion into a 2.5-3 inch diameter circle. Be cautious as to not spill out the filling due to the rolling pressure. Gently press the centre of the kachori with thumb.
Make 11 more kachoris in a similar manner as explained above by filling the dough sealing the edges & rolling.
Deep fry the kachoris in hot oil over a slow flame till they are golden brown.The kachoris should puff up just like puris, though kachoris may take a longer time to fry than puris due to the thick crust and also because this needs to be cooked on the insides also.
Serve hot with chutney.
We hope you liked our recipe for making delicious PYAZ KI KACHORI (Onion Kachori) & will try it at your home during this lockdown period.
Stay tuned coz we will be sharing many more Make at Home Easy Indian Vegetarian Food Recipe.