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Punjabi
Punjabi Kadi Pakoda Recipe
Jul 15th
Ingredients:
For Pakoda
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
For Kadi
1 cup Curd
1/4 cup Gram flour
2 Dry red chili
1 tsp Turmeric powder.
1 tsp red chili powder.
A pinch Asafetida
1 Chopped onion
1 tsp chopped ginger
1 tsp Zeera seeds.
1 tsp Methi seeds.
1 tsp Garam Masala
2 tbsp Oil.
Salt As per taste
Procedure:
For Pakoras
Mix all pakora ingredients except oil and add about a cup of water. Mix well.
Heat oil in a Kadhai and deep fry pakora mixture after making into small balls.
Fry till pakoras are golden brown. Drain excess oil and keep aside.
For Kadi
Beat Curd and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt, garam masala, red chili powder and 3 cups of water.
Heat oil in a Kadhai. Add methi seeds, zeera, dry red chili. Stir fry for half minute.
Add onions and ginger. Stir fry till onions are golden.
Add Gram flour and curd mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes.
Stir occasionally.
Add fried pakoras and again simmer the kadi for about 5 minutes.
Serve kadi hot with steamed rice / makki / wheat rotis.
Punjabi Aloo Gobi Recipe
Jul 14th
Ingredients:
1/2 Kg Potatoes
1/2 Kg Cauliflower
1/2 tsp Turmeric Powder
1/4 tsp Cumin Seeds Zeera
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
1 Green Chilli Chopped
1 Onion Finely Chopped
1 tsp Crushed Ginger
4 tsp Refined Oil
Salt to taste
2 Sprigs Green Coriander Chopped
Procedure:
Wash and clean the vegetables
Cut cauliflower into small florets
Cut potatoes into small cubes
Heat oil in a shallow pan. Add zeera, let it splutter
Put in the onions and ginger. Fry till light brown
Add turmeric powder and then add potatoes & cauliflower
Mix well and add salt. Add green chilli. Cover the pan
Let it cook on slow heat for 10-15 minutes
Keep stirring in between say after 5 minutes
When the potaoes & cauliflower is tender
Add red chilli powder and garam masala
Mix well taking care cauliflower does not break
Cover the pan, let it cook for 2-3 minutes more
Take out the cooked vegetable serving bowl and
Garnish with green coriander leaves
Serve it hot with Chapati, Prantha, Naan, Rice
Punjabi Chana Masala Recipe
Jul 14th
Ingredients:
1/2 Kg Kabuli Chana (Chickpeas)
3 Sprigs Green Coriander Chopped
1 Onion Finely Chopped
4 Tomatoes Chopped
2″ Piece Grated Ginger
3 Green Chillies Crushed
1/2 tsp Raw Mango Powder
1 tsp Dry Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
5 Black Cardamoms
4 tsp Refined Oil
Salt to taste
Procedure:
Soak Chana in warm water for about 6-7 hours
Pressure cook the Chana for about half an hour alongwith
Black Cardamom, Salt and Turmeric Powder.
Heat oil in a pan and add zeera.
When it splutters add onion and ginger. Fry till golden brown.
Add the tomatoes. When tomatoes are tender add green chillies, garam masala, coriander powder, mango powder, red chilli powder.
Mix well and cook for 2-3 minutes.
Add the boiled chana, cover the pan and let it simmer on low heat for 5 minutes.
Now pour the chana in a serving bowl and garnish with green coriander.
Serve hot with chapati, poori, naan, rice.
Punjabi Sarson Saag Recipe
Jul 14th
Ingredients:
1 Kg Sarson (Mustard Leaves)
1/2 Kg Palak (Spinach Leaves)
2 Finely Chopped Onions
4″ Piece Chopped Ginger
5 Flakes Chopped Garlic
4 Green Chillies Chopped
1/2 tsp Turmeric Powder
1/4 tsp Cumin Seeds Zeera
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
4 tsp Makki (Maize) Flour
3 tbs Desi Ghee
2 tbs Refined Oil
Salt to Taste
Procedure:
Thorughly wash, clean and finely chop the mustard and spinach leaves
Put the leaves in pressure cooker. Add garlic, ginger, green chillies
Add turmeric powder, salt and 1/2 a cup of water
Pressure cook for 20 minutes
Remove from gas and let it cool
Put the saag in grinder and make a not too fine paste
Add the maize flour and cook for 10 minutes on low heat
Heat oil in a pan add zeera let it splutter, put onion and saute till golden brown
Add red chilli powder and garam masala
Put this tempring in hot saag
Add desi ghee and mix lightly
Serve Sarsong Saag hot with Makki Roti
