Indian Cottage Cheese (Paneer) In Spicy Arrabiata Sauce


Arrabiata Sauce is one of my favorite sauces and I use it for pasta especially Penne  and for many other dishes. It is healthy, full of texture and color and easy to prepare.  The one thing that makes it distinctly different from other tomato based red sauces is the chili factor.  The crushed red chili flakes or the fresh ones that are added whole or chopped give life to the classic marinara sauce that is the base sauce for Arrabiata.

Also a good amount of olive oil works best for the sauce. Cooked or heat processed tomatoes contain more lycopene, because cooking helps to release lycopene from the tomato cells. Lycopene is fat soluble, so it helps to cook it in oil, such as olive oil. Presence of peperoncino (chili flakes) gives it a defining characteristic (and a lively kick). I add basil and coriander to enhance the taste.

The main ingredients for Arrabiata are tomatoes and garlic. Those  who love garlic like I do can use it as a main flavor in this recipe.  I use fresh ripe plum tomatoes to make the Concasse for this sauce. Canned tomatoes aren’t something I use at home.

Arrabiata sauce goes very well with Indian cottage cheese or Paneer and we all love it. I am not a big fan of paneer but I do love a few dishes made with it. This is one of them. I also make the same dish in classic marinara or just the concasse with lots of fresh green chilies added with an Indian twist to the seasoning.

The basic ingredients for the Arrabiata sauce  I make for this particular dish are :

Tomato Concasse – 400 gm approx

Garlic-  medium size 8-10 pods ( peeled and finely chopped)

Red Onions – 2 medium, finely chopped

Fresh coriander greens (with tender stems) –  5 table-spoon ( finely chopped)

Crushed red pepper flakes – 1 teaspoon or fresh red pepper -2-3

Olive oil –  2-3 table-spoon

Black Pepper – freshly crushed 1 tea-spoon

Cumin Seeds – 1 teaspoon

Salt – to taste

Tomato sauce – 6 tablespoons

Dried Bay Leaves – 2

Fresh Basil Leaves – 3-4

Salt – to taste

Indian Cottage Cheese/ Farmer cheese / (Paneer) –  400 gm ( preferably home made but you can use market  bought too.) Chopped in cubes and placed in warm saline water

Method :

Warm the olive oil or any other vegetable oil / butter in a thick bottom pan.

Add the cumin seeds and bay leaves. Once the cumin begins to crackle, add garlic and roast a little till it changes color slightly. Add whole / chopped red pepper or chili flakes to perfume the oil. Keep the flame low so as not to burn anything.

Add the chopped onion and stir. Cook until onion softens.

Add the tomato concasse ( canned tomatoes/ store bought concasse) and give it a nice stir. Let it simmer on low medium heat as you stir occasionally with a wooden spatula or spoon. Let it cook on  low heat for 30 minutes or till it reaches your desired consistency.  I keep it thick gravy like. Add basil leaves and fresh chopped coriander. Give it a stir.

Add salt, tomato sauce and freshly crushed black pepper. ( Be careful of the heat threshold )

Taste the sauce and add anything you feel is lacking.

Once the Arrabiata sauce is ready add the cubes of paneer ( Indian Cottage Cheese) in it and stir gently to cover the cubes uniformly in sauce. Let it cook for ten more minutes. Add warm water if the sauce is too thick. If it looks thin simmer a bit more.

Serve hot with sourdough breads, garlic breads, phulka or paratha. I sometimes just eat a bowlful of it on its own.

(I had posted an earlier version of this dish in 2010 that I have removed)

Spicy Tangy Kathirikai Gothsu | Brinjal Gothsu


There are some dishes which remain a favorite no matter what. They are soul food you can eat anytime, any day. Amti bhat, Varan bhat, Poori allu, ammras poori, Avial and Brinjal Gothsu to name a few.

I’ve never eaten kathirikai ghotsu with venn pongal sadly but I love it with idli, dosai and plain steamed rice with a dollop of warm ghee on top. A burst of spicy tangy flavor that is out of this world. It is a perfect side dish. I am anyway not so fond of sambar so this is my go to dish. Kathirikai gothsu/gotsu is a typical TamBram dish but other communities across South India also perhaps make it.

I love eggplants and I find that here the flavors are perfectly balanced. The jaggery and tamarind combination I use in khatte meethe baigan sabzi too. The recipe is quick and easy to make.

Usually I use sambar onions ( shallots) for this but here I have used the local red onions and instead of moong aal I have used te ink lentil or malka daal.  It is fun to experiment with food and I am a bit easy going in the kitchen so whatever is handy is used. So you can say it is my version of brinjal gothsu.

 

Ingredients :

Brinjal/Eggplant/Baigan/Kathirikai – 1 large diced into cubes (approx 1 cup)

Sambar onions ( shallots) 8-10 quartered or Red onion – 1 -2 chopped (approx 1 cup)

Tomato – 1/2 cup chopped into cubes

Ginger – 1 inch grated or chopped fine

Curry leaves – 2 sprigs or 8-10 leaves

Green chili – 2 slit lengthwise

Jaggery – 1 tablespoon

Tamarind water – 1/2 cup

Mustard seeds – 1/2 tsp

Oil – 1 tbsp (traditionally Sesame oil is used)

Coriander leaves and tender stems – 2 tbsp chopped fine

Moong dhuli or malka daal (Soaked for half an hour) – 2 tbsp

Sambar Powder – 1 tsp ( you can make your own Gothsu Podi too but I don’t know how to so use sambar powder instead)

Turmeric Powder -1/2 tsp

Hing / Asafoetida – 1/4 tsp

Salt and Water – as needed

 

Method –

Cut the vegetables and soak the brinjals in water to which a little salt is added. Soak a lemon size ball of tamarind pulp in warm water to loosed it up. Keep aside.

Collect all the required ingredients and put pressure cooker on medium heat. Once the cooker is hot add some oil ( I used Saffola gold). Add mustard seeds to the hot oil and when they crackle, add curry leaves, hing, onions, ginger and green chili, stir rill the onions are translucent and light golden in color.

Now add the chopped tomatoes. Give them a stir and let them cook for a minute. Add chopped brinjal or Kathirikai and stir on medium high flame till the color of the brinjal skin changes a little,

Add the soaked moong or malka daal. I added it to provide a base to Gothsu. It tastes good too.

Squeeze the tamarind ball to extract all the pulp into the water and the tamarind water, turmeric powder, sambar powder, salt, jaggery to the vegetable. Mix properly.

Close the lid of the pressure cooker and cook the gothsu for 2-3 whistles.. Turn off the gas and let the pressure release naturally.

Open the lid carefully and give gothsu a gentle stir. Add chopped coriander greens and spoon it in a serving dish.

Serve hot with rice, idli, pongal, dosai or even phulka. Don’t forget to add a dollop of hot ghee on top of gothsu when serving.

Note –

You can char roast the brinjal on direct flame and mash it a bit or fry the chopped brinjal pieces and use for Gothsu too. You can also make the Gothsu in a pan instead of cooker.

You can make your own podi or Gothsu powder instead of using Sambar powder. I usually make the sambar powder at home but here I have used MTR one.

I sometime add chopped carrots, peas or french beans to it just coz I like the taste but mostly I keep it simple.

Do let me know if you make it.