PANEER BHURJI

Paneer bhurji is a popular preparation loved by Indians across the world. All the bhurji recipes are easy and quick to make and ideal for breakfast. In north india, they are often had with rotis or phulkas. Egg bhurji and paneer bhurji are quite popular and served in most north indian dhabas[roadside eateries].

This is a delightfully spicy paneer dish that can be served as an accompaniment or side dish in Indian dinner and its simply irresistible. The egg bhurji inspired paneer dish has a similar taste and texture and is prepared using crumbled or grated paneer with generous use of Indian curry spice, onion, tomato and capsicum.

INGREDIENTS:

250 gms Paneer

2 Medium Sized Tomato

2 Medium Sized Onion

1 Big Capsicum

1-2 Green Chilli Chopped

1 teaspoon Ginger-Garlic Paste

1 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Salt as per taste

1 teaspoon Garam Masala

1 ½ tablespoon Oil
1 teaspoon Butter

½ teaspoon Cumin Seeds

1 teaspoon Lemon Juice

Freshly Chopped Coriander

METHOD:

STEP1 – Add oil and butter to a hot pan, add cumin seeds and allow them splutter.

STEP 2 – Add chopped onion and fry till the raw smell goes off.

STEP 3 – Add  chopped green chillies and ginger-garlic paste in it and sauté until the raw smell goes off.

STEP 4 – Add finely chopped tomatoes and chopped capsicum in it. Mix well and cook for about 2-3 minutes.

STEP 5 –  Saute it and fry it till turns soft.

STEP 6 – Add turmeric powder, red chilli powder, garam masala and salt, mix and sauté until the raw smell goes off from the mixture.

STEP 7 – Ensure there is no more whey before adding it to the pan. Crumble or grate paneer well and add to the pan. Stir and fry till everything blends well just for 2 minutes. Do not overcook, paneer turns rubbery and hard. It must be moist and soft as well.

STEP 8 – Add lemon juice in it and garnish it with chopped coriander and serve hot.

Serve the hot paneer bhurji with bread or chapatti or rice.

NOTE: You can use this bhurji as a stuffing in sandwiches or to make parathas.

TANDULJA BHAJI

Maharashtrian bhajis have a unique flavour and texture due to the use of special use of peanuts, sesame seeds, several spices and freshly prepared masalas.

Leafy vegetables have always been a part of our diet ever since I was a kid. When we were growing up my Aai always insisted on eating leafy vegetables . She grew up that way –eating home grown greens. What ever vegetables were grown in their farm would be cooked in the house and served along with. Today I am going to share a leafy veg recipe which can be prepared differently but this is my Aai’s recipe.

We don’t get green like karadi, maath, tandulja all year around. Tandulja is a kind of a potherb. I have no idea what it is called in any other language. Even google failed to help me. I hope someone is able to help me with alternate names. These are small leaves green on one side and a bit pinkish shade on the other. Sometimes you can see some a small flower head in the bunch of Tandulja leaves. Many people use to make this bhaji with powdered peanuts but at my place we use to make it with red chilli dry chutney (it’s like chilli flakes)   

Leafy greens like Tandulja, Kardai (Safflower), Maath, Shepu(Dil), Ambat Chuka (Green Sorrel), etc . were more popular in those days than Palak (Spinach) and Methi( Fenugreek). Because my Aai, I am too addicted to leafy vegetables, though not home grown.

Like the most of the leafy vegetables the only time consuming part is when you have to clean the leaves and  the leaves reduce substantially in size once cooked, so you need one whole bunch or sometimes even 2 for 2 persons.

Here I am going to share the recipe step by step.

INGREDIENTS:

1 Big Bunch Tandulja Leaves

1 Onion Finely Chopped

4-5 Garlic Cloves Crushed roughly

2 tablespoon Roasted Peanut Powder [optional]

4-5 Green Chillis slit lengthwise and chopped

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

Oil

2 tablespoon Red Chilli Chutney [as per taste]

Salt as required

METHOD:

 STEP 1 – First wash the leaves under running water and blanch them for about 4-5 minutes in a boiling water.[you can avoid this step and get started with the 2 step]. If blanched then drain the excess water from it.

STEP 2 - Heat a pan with oil and let splutter mustard and cumin seeds.

STEP 3 – After that add crushed garlic and sauté it well till the raw smell vanish. Then add chopped onion and cook it till  transparent.

 STEP 4 – By the time your onion is cooking [drain the excess water from the leaves if you are blanching it], take the leaves in a plate and  add red chilli chutney in it and mix it with leaves.

STEP 5 – As the onion get cooked, add the tandulja leaves in it, add salt and mix well and cook for about 5-6 minutes stirring in between.

STEP 6 -  Do check the spices. Once the moisture from the bhaji get dried it’s done. Switch off the heat and ready to serve.

Serve hot tandulja bhaji with chapatti. 

NOTE: Here I am sharing a red chilli chutney pic which is always ready there at my place. This chutney recipe will share some other day. This chutney is also used for tadka on khichadi or for other bhaji.

CHINESE BHEL

Chinese bhel, the chaat that will go down in history as the only one to be featured in a chinese stall! And it is no rocket science! Chinese bhel is a classic Indian street food that is made with a blend of crispy noodles, Indian and Chinese chutneys and some raw vegetables.

INGREDIENTS:

1 Cup  Hakka Noodles , Boiled and Fried

4-5 teaspoon Hot Garlic Sauce

2-3 teaspoon Tomato Sauce
1 teaspoon Shezwan Sauce [optional for more taste]

1 Carrot Cut in Fine Juliennes

½ Cup Cabbage
1 Cup All Coloured Bell Peppers [red, yellow, green capsicum]

           ½ Cup Spring Onion

½ Cup Tomato Juliennes

Chopped Spring Onion [For Garnishing]

Fresh Coriander

7-8 Mushrooms [optional]

Salt as per taste

METHOD:

STEP 1 – To begin making the chinese bhel, get all vegetables ready and chutneys or sauces ready and keep them side when we get the noodles ready.

STEP 2 – To begin with making crispy noodles, we will first half cook the noodles in boiling water with a little salt.

Once cooked, drain the water and wash it under cold water to prevent more cooking.

STEP 3 – Once the noodles have cooled down, sprinkle 1 tablespoon oil on the noodles and mix it well.

STEP 4 – Now heat oil in a wide kadhai and fry the noodles in small batches at a time to get perfect crispy noodles.

STEP 5 – Drain excess oil from the noodles and keep them aside.

STEP 6 – The next step is  just sauté the ginger-garlic paste, chopped carrot and bell  peppers for few seconds to remove the rawness.

STEP 7 – Now take a large bowl, put all the ingredients like noodles, veggies, and sauces and mix them properly.

STEP 8 - Stir well with the help of two spoons and adjust the salt and spice levels. 

 Garnish with some chopped spring onion and serve it immediately.

 Serve the chinese bhel immediately as a tea time snack.