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Kheer - Punajbi Recipe

Thursday, November 14, 2013

Ingredients Serves: 6 75g uncooked white rice 2 litres semi-skimmed milk 300g caster sugar 4 pods cardamom 1/2 teaspoon rose water 1 tablespoon finely chopped almonds Directions Prep:1hr › Cook:1hr10min › Ready in:2hr10min Place the rice in a small bowl and cover with water. Soak for one hour. Drain the rice and place it in a large, heavy pan with the milk over low heat. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more. Remove from heat and stir in the rose water. Serve topped with
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Quick Baingan Bharta - Punjabi Recipe

Thursday, November 14, 2013

Ingredients Serves: 4 2 baigan medium sized 2 cloves garlic 2 onions (small) 2 inch ginger 1 tomato (medium) 1 tsp jeera 1 tsp rai 2 tsp garam masala 1 tsp coriander powder 1/2 tsp red chili powder 1/4 tsp turmeric powder 1 sprig coriander leaves 3 tblsp vegetable oil Directions Prep:10min › Cook:20min › Extra time:30min preserving › Ready in:1hr Peel baingan and cut into pieces. Place it in 1 cup of boiling water and let it boil for 10 minutes. Remove excess water and mash up the baigan. Place chopped onions, tomatoes, ginger, garlic in the oil and let it saute for 3 minutes. Add baigan and the rest of the spices and keep stirring it till the water evaporates. Garnish with coriander leaves and
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Sarson ka Saag recipe - Punjabi Recipe

Monday, November 11, 2013

Ingredients for Sarson ka Sag Recipe Green mustard(sarson) leaves - 500 grams Tomatoes -250 grams Green chillies -2 to 3 Ginger - 1 inch long piece Oil - 2 tbsp Heeng(asafoetida) - 1 to 2 pinch Jeera(cumin seeds) - 1/4 tsp Turmeric powder - 1/4 tsp Makka(corn) flour or gram flour - 1 tbsp Red chilly powder - 1/4 tsp Salt - add to taste ( 3/4tsp) Butter/Ghee- 1 tbsp How to make Sarson Ka Sag Recipe Clean mustard leaves properly and wash them twice with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, also pour 1 small bowl of water and boil. After 1 whistle goes off, turn off the gas and let all of the pressure escape from the cooker. Make a fine paste of tomatoes, green chillies and ginger. Pour oil in a frying pan(kadhai) and heat, put Heeng and Jeera in hot oil. After the two are roasted add turmeric powder and gram flour then fry the two. Now put the tomato paste followed by red chilly powder and fry the spices till oil separates from them(if you want you can also put onion and garlic then
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Hearty Tomato Vegetable soup - Punjabi Recipe

Thursday, March 14, 2013

Ingredients 11/2 cups water 1 tin tomato sauce( 15 oz/425 gms) 1 maggie vegetarian vegetable bouillon 1/2 cup corn 1/2 cup carrots 1/2 cup green beans 1/2 cup red kidney beans( rajma) 1 cup grated cheese (4 gms carb) 1 onion cut lengthwise 1 clove garlic 1/4 tsp black pepper 1/2 tsp crushed red pepper 2 sprigs coriander leaves 2 tsp butter 1 bay leaf Preparation method 1. Boil the corn, carrots and green beans for 10 mins. 2. While the veggies are boiling, saute the onions, bay leaf and garlic in butter for 2 mins. 3. Add the rest of the ingredients (except 1/4 cup of cheese) and let it simmer for 10 mins. 4. Garnish with grated cheese and coriander leaves. Tip Sometimes when I make rajma, I set aside some for my
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Coconut Cake Recipe - Punjabi Recipe

Wednesday, March 13, 2013

Ingredients: 6 oz. flour 3 oz. butter 4 oz. castor sugar a little milk 2 small eggs 3 oz. desiccated coconut 1 small tspful baking powder How to make coconut cake: Cream the butter and sugar, and add the beaten eggs gradually. Then add the flour, baking powder and the coconut and, lastly, a little milk. Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4
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Achari Chana Pulao - Punjabi Recipe

Friday, January 18, 2013

Ingredients 2 tbsp Aam ka Achaar 1 1/4 cups long grained rice (basmati) 2 tbsp ghee 1 tsp fennel seeds (saunf) 1 tsp mustard seeds ( rai / sarson) 1 tsp fenugreek (methi) seeds 1 tsp nigella seeds (kalonji) 2 black cardamoms (badi elaichi) 1/2 tsp cumin seeds (jeera) 1/2 tsp asafoetida (hing) 1/2 cup sliced onions 1 tsp ginger-garlic (adrak-lehsun) paste 1/2 cup soaked and boiled kabuli chana (white chick peas) 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder 1/2 tsp garam masala salt to taste Method Blend the mango pickle in a mixer to a coarse paste. Keep aside. Clean, wash and soak the rice for 10 minutes. Drain and keep aside. Put 2½ cups of water to boil. Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, big cardamoms, cumin seeds and asafoetida. When the seeds crackle, add the onions and sauté till they turn translucent. Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, Punjabi garam masala, salt and the prepared pickle paste and sauté for 2 minutes. Add the rice and sauté for 2 more
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Punjabi Dal Makhani - Punjabi Recipe

Monday, December 17, 2012

Ingredients: 3/4 cup Urad Dal (black matpe beans) 1/4 cup red kidney beans (rajmah) 2 teaspoons cumin seeds 8 garlic cloves, chopped 2 inches gingerroot, chopped 1 teaspoon garam masala powder 1/2 cup fresh cream 1 teaspoon red chili powder 3 tablespoons butter 2 tomatoes, chopped (extra large tomatoes) 1 onion, chopped 1 tablespoon oil salt Method: 1.Soak whole black urad and rajma overnight in 3-4 cups of water. 2.Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft. 3.Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes. 4.Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown. 5.Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal . 6.Add the liquid and
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Hearty Tomato Vegetable soup - Punjabi Recipe

Thursday, December 6, 2012

Ingredients 11/2 cups water 1 tin tomato sauce( 15 oz/425 gms) 1 maggie vegetarian vegetable bouillon 1/2 cup corn 1/2 cup carrots 1/2 cup green beans 1/2 cup red kidney beans( rajma) 1 cup grated cheese (4 gms carb) 1 onion cut lengthwise 1 clove garlic 1/4 tsp black pepper 1/2 tsp crushed red pepper 2 sprigs coriander leaves 2 tsp butter 1 bay leaf Preparation method 1. Boil the corn, carrots and green beans for 10 mins. 2. While the veggies are boiling, saute the onions, bay leaf and garlic in butter for 2 mins. 3. Add the rest of the ingredients (except 1/4 cup of cheese) and let it simmer for 10 mins. 4. Garnish with grated cheese and coriander leaves. Tip Sometimes when I make rajma, I set aside some for my
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Pakoras for Punjabi Kadi - Punjabi Recipe

Thursday, December 6, 2012

Ingredients 1 cup Besan 1/2 cup water 1 onion(small) cut lengthwise 2 pinch baking soda 1/2 tsp salt 1/2 tsp red chilli powder vegetable oil for frying Preparation method Prep: 15 mins | Cook: 10 mins | Extra time: 25 mins 1. Heat up vegetable oil for 8 minutes in a deep pan. 2. Mix the above ingredients in a bowl. 3. After the oil has heated (the pakoras should rise above the oil) place 1 tsp of batter in oil and deep fry for 3 minutes. 4. Place the pakoras in the Punjabi
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Paneer tamatar ki sabji Recipe

Monday, October 1, 2012

Ingredients: 250g - cottage cheese (paneer) 8-10 medium - tomatoes, roughly chopped 1/2 lemon sized ball - tamarind 2 inch piece - ginger, roughly chopped 10-12 cloves - garlic, crushed 6-8 - whole dry red chillies 1 tbsp - sesame oil (til oil) 1 tsp - mustard seeds 1 tsp - cumin seeds 20 - curry leaves 3 inch stick - cinnamon 1 tsp - turmeric powder 2 tsps - coriander powder 1 tsp - cumin powder Salt to taste 1/4 cup - roasted chana dal (dalia) 1/4 cup - coconut milk Method Cut paneer into finger sized batons. Soak tamarind in half a cup of warm water for half an hour, remove the pulp, strain and set aside. Heat a pan and add chopped tomatoes along with chopped ginger, crushed garlic and dried red chillies. Add half a cup of water and bring it to a boil. Reduce heat, cover and simmer for fifteen to twenty minutes or till it is reduced to half. Remove fom heat. Cool and pass through a fine mesh or a soup strainer. Heat oil in a pan, add mustard and cumin seeds, stir-fry briefly until mustard seeds begin to crackle. Add curry leaves, cinnamon, turmeric powder,
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Vegetable Raita Recipe

Monday, September 24, 2012

Ingredients: • 2 Cup curd • 2 Chopped onions • 1/2 Chopped tomato • 1 Grated cucumber • 1/2 tsp Red chilli flakes • 2 Green chilies. • 1/2 tsp Roasted cumin seeds • Salt to taste How to make Vegetable Raita: •Beat the curd till it turns smooth. •Add chopped onion, tomato and grated cucumber, chopped green chilies •Mix it well. •Sprinkle red chili flakes, roasted cumin seeds and
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Badami Besan Ke Laddoo Recipe

Monday, September 24, 2012

Ingredients: • 20-25 Almonds (crushed) • 4 cups Gram Flour (Besan) • 2 cups Powdered Sugar • 2 cups Ghee • 1/2 tsp Green Cardamom Powder How to make Badami Besan Ke Laddoo: •In a wok (kadhai) heat ghee and add green cardamom powder to it. •Add gram flour and roast it for at least 10 minutes till it gives out a nice aroma •Shift the roasted gram flour into a bowl and add crushed almonds to it and mix well and allow it to cool. •Add sugar to it and mix well. •Take the mixture and roll out ladoos. •Cool and serve, garnished with almond
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Nariyal Shikanji Recipe

Wednesday, August 29, 2012

Ingredients •Coconut milk 2 cups •Soda 300 millilitres •Lemon juice 2 tablespoons •Honey 2 tablespoons •Powdered sugar 2 tablespoons •Fresh mint leaves paste 2 tablespoons •Gulkand 1 tablespoon •Crushed ice for garnish Method In a big bowl mix coconut milk, soda, lemon juice, honey, powdered sugar, mint paste and gulkand. Whisk well. Add crushed ice as per liking Serve
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Bhindi Anardana Recipe

Wednesday, August 29, 2012

Ingredients •Ladyfingers (bhindi),slit 400 grams •Pomegranate (anar) 2 tablespoons •Oil 3 tablespoons •Cumin seeds 1 teaspoon •Green chilli,chopped 2-3 •Small onions 12-15 •Red chilli powder 1/4 teaspoon •Turmeric powder 1/4 teaspoon •Coriander powder 1 teaspoon •Dry mango powder (amchur) 1/2 teaspoon •Salt to taste •Garam masala 1/2 teaspoon •Lemon juice 1/2 tablespoon Method Put the anardana in a non-stick pan and dry roast lightly on low heat. Spread it on the tabletop and crush with a rolling pin. Heat sufficient oil in a non-stick kadai. Add cumin seeds and sauté lightly. Add green chillies and small onions and sauté till the onions become soft. Add ladyfingers and sauté for a while. Add red chilli powder, turmeric powder, coriander powder, dried mango powder and salt. Toss well. When the ladyfingers are almost done add the crushed anardana, garam masala powder and lemon juice and mix well. Serve hot.
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Paneer Sandwiches

Tuesday, August 21, 2012

Ingredients: 200g - 1 packet paneer 1-2 green chillies, finely chopped 1 onion, finely chopped 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp pepper powder Salt to taste A small bunch of finely chopped coriander leaves Bread to make sandwiches Butter, as per taste Method Grate paneer into a wide bowl. Add the finely chopped onions and chillies. Add all spices - red chilli powder, pepper powder, salt, turmeric powder - and the coriander leaves. Mix all ingredients well. If possible, leave for 10-15 minutes so that paneer is well marinated. Butter slices of bread. Spread the paneer mixture evenly on buttered bread and toast. Enjoy
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