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Achari Paneer is flavorful, healthy and high in protein. Paneer is an Indian cheese, also known as chenna. Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.

This recipe will serve 8.

Ingredients

14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)

1 teaspoon salt

1/8 teaspoon turmeric (haldi)

1/4 cup yogurt (dahi)

2 tablespoons olive oil

4 whole red chilies Sabut lal mirch)

Pinch of asafetida (hing)

1/4 teaspoon nigella (onion seeds or kalonji)

1 teaspoons coriander seeds (dhania)

1/4 teaspoon fenugreek seeds (mathi)

1/2 teaspoon black pepper

1/2 teaspoon fennel seeds (saunf)

1 ½ cup baby spinach leaves (palak)

Method

Mix paneer, yogurt, turmeric and salt. Set aside.

In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.

Crush the roasted seeds using a mortar or rolling pin. Set aside.

Add oil to the same pan, at low-medium heat. Roast red chilies till they turn a darker color. Remove from pan and break each one into 2-3 pieces.

Increase to medium heat; add asafetida, followed by paneer mixture. Stir fry for 3-4 minutes until most of the moisture has evaporated. Do not overcook the paneer as it will become dry. The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.

Add all the dry spices and mix well.

Serve warm achari paneer over a bed of spinach leaves.

Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy.

Recipe will make about 12oz.

Ingredients:

2 tablespoons butter

1 cup sugar

1/8 teaspoon salt

1/2 cup sliced almonds

1 tablespoons sesame seeds roasted

Method

Grease about 8×10 cookie sheet and keep aside.

In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.

Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.

Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.

After brittle comes to room temperature brake them in pieces.

Store them in air tight container.

Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used sugar to glaze and flavored with cardamom.

Baklava is made using phyllo dough; it is available in frozen section in supermarkets.

Recipe will make 18 pieces

Ingredients

6 sheets of phyllo dough (one package weigh 1 pound and have 18 14 x 18 inches sheets)

1/2 cup clarified butter

1/2 cup ground almond

1/2 cup ground walnuts

1/4 cup coconut powder

1/2 teaspoon cardamom

1/3 cup sugar

Syrup

3/4 cup sugar

1/2 cup water

1 teaspoon lemon juice

About 1 tablespoon sliced pistachios for garnish

Note

Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate for next time but do need to be used within 3 to 4 days.

For baking I am using 8×8 baking pan.

Method

Filling

Combine all the dry ingredients, ground almonds, walnuts, coconut, sugar, and cardamom.

Preheat the oven 350 degree F.

Making the Pastry

Work on a clean, dry, flat surface, Open the phyllo dough and take 1 sheet spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet.

You will be working with the short side.

Leave about half inch of sheet across the short side and sprinkle 2 tablespoons of the filling from edge to edge evenly. Roll it like a jelly roll twice and brush lightly with butter, only the rolled part.

Sprinkling again 2 tablespoons of the filling from edge to edge evenly.

Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray.

Repeat the process until you finish rolling all six sheets.

The pieces should fit snugly, but not squashed.

With a very sharp knife, cut the roll into 3 equal pieces in length, total of 18 pieces.

Lightly brush the butter over each piece.

Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.

Syrup

Boil the sugar and water together until syrup is 220 degrees on candy thermometer or ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice keeps the syrup from crystallizing.

Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the sliced pistachios over baklava.