Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.

Ingredients:

Paneer                        1/2 pound (250 gms)                    

Fat Free Cream            ¼ tin (optional)

Oil                              for shallow fry paneer

Oil                               2 tsp.

Water                          ½ cup

Salt                              to taste

Sugar                           1  tsp.

Vegetables

Carrot                          1 no. (Cut into small cubes)

Capsicum                     1 no ( Cut into small cubes)

Tomato                        1 no ( Cut into slices)

For Grinding

Grated Ginger                1 tbsp

Tomatoes                      4 no.

Green chilies                  2 no

Cashew nuts                  3 tbsp.

Dry Masalas     

                     

Gram Masala Powder       1 tbsp.

Coriander Powder            1 tbsp.

Fresh Cardamom powder  1 tsp.

Kashmiri chili powder       1 tsp.

Preparation:      

• Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
• Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy

• Soak the cashew nut in hot water for 30 minutes.
• Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
• Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
• Add water into it and boil for few minutes.

For vegetables

•  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
• Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
• Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
• Now add the cream and mix well and switch off the stove heat.
• Serve hot with Chapatti , Nan, Rice.

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Manathakkali Vathal Kuzhambhu

Manathakkali is a green leafy vegetable commonly available in South Indian homes. It is a wonder plant thanks to its tiny juicy berry. The name itself is attributed to the berries in the form of beads. Its botanical name is Solanum nigrum. It is called ‘Black Night Shade’ in English & ’Makoy’ in Hindi. . Manathakkali Vathal (Sour gravy made with sun dried veggies) is rich in vitamins and has got a lot of medicinal values like curing stomach ailments, mouth ulcers, and liver disorders. This dish is served mainly with rice ,pappad and Dangar Pachadi.(See the link)

Ingredients

Tamarind                                                       A small Lemon Size

Hot water                                                      2 cups

Manathakkali Vathal                                       2 Tbsp.

Finely chopped Tomato                                   2 Tbsp.

Sambhar Powder/Vatralkuzhambu powder       2 Tbsp.

Red chili powder                                            ½ Tsp.

Grated Ginger                                                1 Tsp.

Jaggery powder                                              1/2 Tsp.

Ghee                                                              ½ Tsp.

Salt                                                               To Taste.

For Seasoning

Gingely oil ( Idhayam Nallennai)                     2 Tbsp.

Mustard seeds                                               1 Tsp.

Fenugreek seeds                                           ½ Tsp.

Red chilies                                                     2 no.

Chenna dhal                                                  1 Tbsp.

Peanuts                                                         1 Tsp.

Urdh dhal                                                       1 Tsp.

Asafetida powder                                            ½ Tsp.

Curry leaves                                                    few          

Method:

• Soak the tamarind in the 2 cups of hot water for 15 minutes. Extract the tamarind pulp.
• In a heavy bottom kadai, heat the oil and add mustard seeds. When mustard seeds start splattering, add all other seasonings. Fry till golden brown.
• Now add the Manathakkali Vathal and roast it for few more minutes.
• Reduce the stove heat, now add the sambhar powder, turmeric powder, chili powder, grated ginger and chopped tomato fry for few a minutes.
• Now add the tamarind water, jaggery powder and salt in it .
• Cover and cook over medium heat for about 10 minutes or until the oil separates from the gravy
• But keep checking to avoid the masala sticking to the bottom of the pan
• Add ½ tsp of ghee in the end and switch off the stove
• Serve hot with plain rice, Pappad and Danger Pachadi.

Note

• If the vatral Kuzhambhu consistency is too thin, a spoon of rice flour added with a little water should thicken it up.
• You can use more fried curry leaves in the End.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE My Other Vatral Kuzambhu Recipes:(SEE THE LINKS)

Sundakkai Vathal Kuzhambu

Okra Vatral Kuzhambu (Ladyfinger Vatral Kuzhambu)

Aam Panna/ Spiced Raw Mango Drink

Aam Panna is a typical Indian Summer Thirst quencher. Nothing more satisfying than a chilled glass of Aam Panna in summers.  It is made from green mangoes and it is used as a tasty and healthy beverage to fight against the intense  summer heat. There are many variations available of Aam panna. Some people make it with Sugar, ginger, mint and lots more., but I made this Panna is very simple.  Prepare  this Aam Panna to the beat the heat in summer.

Ingredients

Raw Mangoes                       3 No.

 Roasted Cumin seeds         2 Tsp.

Sugar                                   1/2 cup or as per your taste

Black pepper                        ¼ Tsp.

Black Salt                             To Taste

Salt                                       a  pinch

Mint                                      1 Tsp. (Optional)

Crushed Cardamom              1 no.      

Water                                  approx. 4 glasses

Ice cubes                             1 cup

Method:

• Pressure cooks the mangoes till soft. Peel the mangoes and squeeze the pulp out of them. Discard the pits.
• Combine black salt, black pepper, sugar, roasted cumin; cardamom and mint leaves in a processor give it a good swirl, till they are powdery and smooth. Add the mango pulp to this and puree it till smooth.
• Add   chilled water with some ice cubes in it and blend it well. Pour this into Jug and refrigerate it.
• Pour the Aam Panna into the glasses and serve with ice cubes.

Note:

•  You can store this ground mango puree in a clean  bottle and keep it in a refrigerator. Do not use water in the syrup.

To prepare the Aam Panna:-

• Take 3 tablespoon of Aam Panna syrup in a serving glass. Put chilled water and ice cubes and serve.

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