Necessity is the mother of all inventions, and in this case, Meatless Monday was the mother behind this invention of mine!! 😛
A ‘naughty pickle’ is how I’d best describe myself. I think fun and laughter is the whole point of life.
People mostly describe being in a tough situation as I am in a pickle… But I think that’s rather misleading.
If you are in a pickle thats as tasty as I have, I would love to be in it…permanently!
As Indian, we love our pickles or achaars don’t we?? There is something so comforting and satisfying about the taste of that tangy,, sour, spicy hot lil pickle that goes perfectly with almost all our desi khaana…
Achaars are hot …spicy…oily…sour..tangy..and even sweet and sour.. or simply sweet at times…!
There’s the ever popular mango pickle..the sweet aam achaar..the hot lime pickle (apparently ravished by pregnant women, I was an exception.. this is the only pickle I can’t stand), the personal favourite green chilli achaar, pickles made of all sort of berries, spicy and tangy tomato pickle, aromatic and oh sooo satifying garlic pickles… sweet n sour amla or gooseberry murabbas… You name it, we got it.
Taking my love for the tangy spicy condiment forward, I decided to add paneer to it… and what followed was a lip smacking, want- to- have- it- all- at- one- go, can’t have enough of it kinda paneer starter.. I have but of course done the same with mushrooms..and it works equally well!!
The fabulous Achari masala recipe I have used belongs to my awesome foodie friend Neha of the famous Whiskaffair!! If you haven’t visited her site yet, you are missing out a lot. Do hop over and indulge your senses in some of the most mouth-watering dishes and even more droolacious pictures!
Thanks so much Neha..It totally made my Meatless Monday rock!!
Let’s take a quick look at this simple starter…
- Paneer – 250g ( cut into cubes )
- Red and Yellow bell peppers 1 each( cut into cubes )
- Red Onion 1 (cut into cubes)
- Hung curd – 2 tbsp
- Kasuri Methi (dried fenugreek) – 2 tsp
- Ginger garlic paste – 2 tsp
- Garam masala – 1/2 tsp
- Lemon juice – 2 tsp
- Mustard oil – 2 tbsp and for applying while grilling
- Kashmiri red chili powder – 1 tsp
For Achari Masala:
- Mustard seeds – 1 tsp
- Coriander seeds – 1 tsp
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Fenugreek seeds – 1/4 tsp
- Nigella seeds – 1/2 tsp
- Carom seeds – 1/4 tsp
- Whole red chilies – 3-4
- Dry mango powder – 2 tsp
- Start by making the achaari masala.
- Dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, carom seeds and dry red chilies till slightly browned and fragrant. DO NOT brown them, or else the masala will become bitter. Make a coarse powder of it by blending it with the aamchoor powder.
- Marination next!
- Add this powder ( Achari Masala ), hung curd, ginger garlic paste, garam masala, lemon juice, dried fenugreek, 2 tbsp mustard oil and Kashmiri red chili powder and mix well.
- Add in the paneer cubes and coat the paneer nicely in the marinade.
- Cover the bowl and keep aside for at least 1 hour.
- Thread the marinated paneer and capsicum pieces, onion in wooden skewers.
- Make sure you soak the skewers in cold water atleast 30 minutes you thread the paneer.
- Preheat the oven to 200C.
- Oil the grilling grates with an oiled up tissue.
- Grill the paneer skewers from both the sides applying little oil till nicely browned for about 12-15 minutes.
- Serve hot with mint coriander dip.