Punjabi Recipe
Hearty Tomato Vegetable soup - Punjabi RecipeThursday, 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 Coconut Cake Recipe - Punjabi RecipeWednesday, 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 Achari Chana Pulao - Punjabi RecipeFriday, 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 Punjabi Dal Makhani - Punjabi RecipeMonday, 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 Hearty Tomato Vegetable soup - Punjabi RecipeThursday, 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 Pakoras for Punjabi Kadi - Punjabi RecipeThursday, 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 Paneer tamatar ki sabji RecipeMonday, 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, Vegetable Raita RecipeMonday, 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 Badami Besan Ke Laddoo RecipeMonday, 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 Nariyal Shikanji RecipeWednesday, 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 Bhindi Anardana RecipeWednesday, 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. Paneer SandwichesTuesday, 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 Papri ChatFriday, July 13, 2012 Ingredients:
• 2 Cups flour
• 4 Cups Maida
• 6 Cups curd
• 4 Boiled potatoes
• 4 tsp Red chilli powder
• 1 tsp Turmeric powder
• 2 tsp Cumin seed powder
• 2 tsp Ajwain powder
• 1 Bunch coriander leaves
• 1 Cup grated coconut
• 2 tbsp Tamarind
• 6 Dates
• Green chillies
• 1 tsp Chat powder
• Salt to taste
• Curry Leaves
How to make Papri Chat:
• Mix flour, Maida, ajwain powder, cumin seeds powder, red chilli powder and turmeric powder.
• Add water to make hard dough.
• Roll out puris from this dough.
• Heat the oil and deep fry them.
• Blend the curd nicely.
• Heat the oil and put cumin seeds, mustard seeds and curry leaves for 2 minutes.
• Pour in the curd and mix it properly.
• Mix dates and tamarind.
• Add water and boil till it gets cooked.
• Blend it in a mixer to make a paste.
• Add red chilli and salt.
• Mash the potatoes and add chaat powder.
• Crush the puris and ad 1 tbsp of mashed potatoes.
• Pour 4 tbsp of curd mix and add 1 tsp of red chutney over it.
• Sprinkle chaat powder and Chole TikkiWednesday, July 11, 2012 Ingredients
Main:
1 cup of boiled chickpeas (chole chana)
3 boiled medium potatoes
1 tablespoon chopped coriander
2 tablespoon ginger & garlic paste
2 chopped green chilies.
1 teaspoon salt
1 teaspoon lemon juice
Oil to shallow fry
For Garnish:
1/4 cup plain yogurt, stirred until smooth (add water if required)
2 tablespoons hari chutney
2 tablespoons tamarind chutney
Directions
After potatoes are cool, peel the skin off and mash the potatoes.
Drain the water out of the chickpeas and dry the chickpeas, make sure no water is present in chickpeas.
Mash the chickpeas coarsely; Do not make smooth paste..
Mix all the ingredients together; add salt as per taste.
Apply little oil on your hand, divide the mixture into 8 to 10 equal portions.
Make them into the shape of patties keeping them about a half inch thick.
Heat the oil in a flat bottom saucepan on medium high heat, place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown.
Serve Tikki hot. Drizzle some Baisni RotiWednesday, July 11, 2012 Ingredients
2 cups gram flour
1 cup wheat flour
1 cup fine chopped green coriander and mint
4 fine chopped green chillies
1 1/2 tsp salt
1 1/2 tsp red chilli powder
1 1/2 tsp cumin seeds
2 tsp anaar daana
1 1/2 fine chopped onion
oil 3 tbsp
milk as req(for knead)
ghee for frying
Directions
Mix all the ingredients together and knead with milk.Leave it aside for 15 minutes.
Make equal balls out of then roll it to make flat rotis out of it.Apply dry gram flour to make rotis.
Now roast it on a pan and apply ghee and roast it until it turns into golden colour.
Delicious baisni rotis are ready to be Palak Ki Kadhi - Punjabi RecipeMonday, July 9, 2012 Ingredients
•Spinach,chopped 1/2 medium bunch
•Yogurt,whisked 2 cups
•Gram flour (besan) 4 tablespoons
•Oil 2 tablespoons
•Cumin seeds 1 teaspoon
•Fenugreek seeds (methi dana) 1/2 teaspoon
•Asafoetida a pinch
•Onion ,chopped 1 large
•Ginger paste 1 teaspoon
•Green chillies,chopped 3
•Turmeric powder 1/4 teaspoon
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Sugar,optional 1 teaspoon
Method
Whisk together yogurt, besan and three cups of water to make a smooth mixture. Heat oil in a non-stick pan and add cumin seeds and fenugreek seeds. When the seeds begin to change colour add asafoetida and onion and sauté for two minutes. Add ginger paste and green chillies and sauté for half a minute. Add turmeric powder, red chilli powder and spinach and sauté for two minutes. Add yogurt mixture and bring to a boil. Add salt and sugar and simmer for ten to fifteen minutes or till the kadhi thickens. Serve hot. Mixed Vegetables in Coconut Milk RecipeThursday, June 14, 2012 Ingredients:
2 medium potatoes
12-15 broad beans (kali seim ki phalli)
1/2 cup green peas (matar) (shelled)
1/4 flower cauliflower (phool gobi)
2 medium carrot (gajar)
100 gms red pumpkin (kadhu)
1 1/2 cups coconut (narial) (scraped)
2 tblsp tamarind (imli) pulp
3 tblsp groundnut (moong fali) oil (tel)
4 red chillies whole
1 tsp cumin seeds
1 tblsp coriander seeds
8-10 cloves garlic (lasan)
1 tsp turmeric (haldi) powder
salt (namak) to taste
1 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
8-10 curry leaves (kari patta)
How to make mixed vegetables in coconut milk:
Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
Heat a little oil and sauté 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of Pista Kulfi RecipeMonday, June 11, 2012 Ingredients
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)
Method
Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and Ras Malai RecipeMonday, June 11, 2012 Ingredients
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Method
Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares.
Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
Decorate the rasmalai with pistachios, chill for 2-3 hours and then Salted Mint Lassi RecipeMonday, June 11, 2012 Ingredients:
2 cups of yogurt (dahi, curd)
¼ cup mint leaves (podina)
1 teaspoon ginger juice*
½ teaspoon salt
1/4 teaspoon black salt optional
1/8 teaspoon roasted cumin seed powder* (bhuna jeera)
Few mint leaves for garnishing
½ cup of ice cubes
Method
Blend mint leaves with about 2 tablespoons of yogurt making a paste. Add yogurt, ginger juice, salt, black salt and about 1 cup of water. Blend just enough to make the drink smooth; don’t over bend as it will become frothy.
Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.
Lassi can be made one day in advance and refrigerated.
Note:
Making Ginger juice: shred the ginger using fine shredder or jester and squeeze the pulp using fingers.
Roasting Cumin seeds: Toast cumin in a heavy skillet over medium heat, stirring frequently, until it is aromatic and brown in color. You can make a small jar of this in advance and keep it for couple of months. This is used in many |
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