Wednesday, June 19, 2019

Food Dishes From Punjab

Punjab is a northern state of India popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. I know health consious people will try to run away from this section :) but you will love it try!!

Amritsari Special Aloo 


Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana
Oil For frying
Corainder leaves
Preparation:
*Cut aloo into long pieces.
*Heat oil and deep fry the aloo. Keep aside.
*Heat 2 tsp of oil, add onions fry till brown. Add salt, turmeric powder, red chilli powder, annardana, garam masala and mix well.
*Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
*Garnish with corainder leaves and serve hot with paratha.


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Sarso Ka Saag 



Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
1 tbsp Maize flour
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions
1 tsp Red chilli powder
1 Pinch Turmeric powder
Preparation:
*Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
*Chop ginger, garlic cloves and chillies.
*Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
*Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
*Add the ground saag and simmer the flame. Cook for few minutes.
*Add the maize flour, red chilli powder, sugar and stir well.
*Serve hot with paratha or makki ki roti.


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Makke Ki Roti



Ingredients: 
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
1/4 cup whole wheat up flour
salt to taste
To make makai ki roti :
*Mix cornmeal, whole-wheat up flour and salt.
*Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
*Divide the prepared dough into eight to ten equal portions.
*Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
*Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
*Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
*Turn the makai roti and stir fry the other side till it's light golden brown.
*Serve hot with sarson ka saag.
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Masaledar Karela


Ingredients:
2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
oil to fry
5 -6 bitter gourd
2 medium sized onions
1 tsp dry mango powder
Preparation :
*Give a slit on one side and take off all the seeds.
*Cut karelas into thin slices.
*Wash and rub two table spoons salt all over the karelas and its scrapings.
*Set aside for 3-4 hours.
*Wash completely again and squeeze dry the karelas.
*Heat up oil in kadhai.
*Deep fry the cut karelas till dark brown and crisp.
*Take off the karelas and keep aside.
*Slice onions.
*Heat up 3 tblsp of oil in a kadai.
*Mix in cut onions.
*Stir fry for 3-4 minutes till onions are a little brown.
*Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
*Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
*Mix in salt if needed.
*Serve hot with chappatis.



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Mixed Daal

Ingredients:
2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
1/4 cup red kidney beans (rajma)
1/2 cup black gram divide (urad dal)
salt to taste
1 tblsp red chilli powder
1 tblsp kasoori methi
3 tblsp butter
10-15 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
2 medium size onions
For Dhabey Ki Daal :
*Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
*Take off and finely cut onion and garlic.
*Wash, take off stem and finely cut green chillies.
*Wash and finely cut tomatoes.
*Wash and cut coriander leaves.
*Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
*Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
*Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
*Mix in red chilli powder, cumin powder and stir-fry briefly.
*Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
*Stir in the cooked dals and mix well.
*Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
*Crush kasoori methi between the palms, sprinkle on the dals and serve hot.


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Coconut Burfi

Coconut Burfi 

Ingredients:
:- 1 fresh coconut, grated
:- 1 litre milk
:- 350g sugar
:- 1/2 tsp cardamom powder
:- 1 tsp chopped pista
Method:
Mix together the milk, coconut and sugar in a thick-bottomed pan and cook on a high flame, stirring occasionally.
When the mixture thickens, reduce the flame to medium.
When the mixture becomes semi-solid, remove from fire.
Spread on a greased tray, decorate with pista and cardamoms. Cut into desired shapes.
Alternatively you can also use Coconut powder. It's
 a yummy and nutritious too.

Moongfali Ke Ladoo

Moongfali Ke Ladoo

 We Need :
:- 1 generous cup - peanuts
:- 1/2 cup - jaggery
:- cardomom powder
Method:
Mix little water and jaggery and heat it till jaggery is all melted without any lumps.
Heat it till it comes to a boil.
Drop some spoon of boiling jaggery in water.
Leave it for 5 seconds and then take it and try to roll into a ball.
If you can and it becomes hard, then its ready.
Alternatively dry roast the peanuts till evenly brown and then add it to the jaggery syrup, incorporate well.
Let it cool a bit and then start making it into round shapes.
Care should be taken to not let it cool a lot cos then it would be hard to shape them.
The fingers should feel relatively hot.

Kaju Katli

India, a land of mythology and celebration, of legend, religion and tradition has evolved over centuries as a mystic land of festivals. Every occasion you can dream of is celebrated here. 
Some festivals welcome the seasons of the year, the harvest, the rains, or the full moon, others celebrate religious occasions, the birthdays of divine beings, Saints, and gurus or the advent of the new year.A number of these festivals are common to most parts of India, however, they may be called by different names in the various parts of the country or may be celebrated in a different fashion.

Kaju Katli  



What we need 
:- cashew nuts 3/4 cup
:- sugar 3/4 cup
:- Milk 2 tbsp
:- Ghee 2 tsp
:- water 1 cup (boiling)
:- silver leaf 2 sheets 

Method: 
Soak the cashew nuts in boiling water for 1 hour.\Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste.
Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top.
Let it cool. After it is cooled, cut into diamond shaped pieces.Kaju Katli is ready, serve with pride :)

SWEETS FROM INDIA

India, a land of mythology and celebration, of legend, religion and tradition has evolved over centuries as a mystic land of festivals. Every occasion you can dream of is celebrated here. 
Some festivals welcome the seasons of the year, the harvest, the rains, or the full moon, others celebrate religious occasions, the birthdays of divine beings, Saints, and gurus or the advent of the new year.A number of these festivals are common to most parts of India, however, they may be called by different names in the various parts of the country or may be celebrated in a different fashion.

Kaju Katli  



What we need 
:- cashew nuts 3/4 cup
:- sugar 3/4 cup
:- Milk 2 tbsp
:- Ghee 2 tsp
:- water 1 cup (boiling)
:- silver leaf 2 sheets 
Method: 
Soak the cashew nuts in boiling water for 1 hour.\Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste.
Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top.
Let it cool. After it is cooled, cut into diamond shaped pieces.Kaju Katli is ready, serve with pride :)
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Sooji ka Halwa

 
Ingredients:
:- ghee 4 tbsp
:- sooji 4 tbsp
:- cardamom powder 1 tsp
:- almonds sliced fine 1 tbsp]
:- Sugar 6 tbsp
Method:
Melt the ghee in a non stick pan.
Add the rawa and fry until the rawa turns golden brown.
Put water to boil on another burner.
Add the bolied water to the fried rava slowly and the add the cardmom powder and stir well.
Cook until dry and the ghee separates from the rawa.
Add sugar
Remove from heat and garnish with almonds.
This is the most commnoly prepared dish in Navratri and also when a newly wed bride enters the kitchen for the first time. Serve this with Papad makes a good breakfast too.
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Gajar Ka Halwa
 


We require :
:- carrots 6 (grated finely)
:- milk 3 cups
:- sugar 1 cup
:- mawa 1/2 cup (powdered milk)
:- khoya 3 tsp
:- almonds 1/8 cup (chopped)
:- cardamoms 5 (skinned and crushed fine)
:- pistachios 2-3 (powdered)
:- ghee 1/4 cup
:- raisins 1 tsp
Method:
Cook the carrots in the milk in an open pan on a low flame with constant stirring.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava) and the sugar to the carrots.
Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste becomes golden brown and the sugar is totally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream on the side.
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Sevai Ki Kheer
 Ingredients :
:- vermicelli 200 gms
:- ghee 1/2 cup
:- milk 1 1/2 liters
:- sugar 100 gms
:- raisins 1 tsp
:- cardamom powder 1/4 spoon
Method:
Heat the ghee and fry the vermicelli until a golden brown.
Add milk and boil for 5 minutes.
Mix in the sugar and stir till the sugar is dissolved.
Stir in the cardamom powder and serve hot or warm.
Believe me it's one of the best and easily prepared sweet dishes Yummy------------_______________________________________________________________
Moongfali Ke Ladoo

 We Need :
:- 1 generous cup - peanuts
:- 1/2 cup - jaggery
:- cardomom powder
Method:
Mix little water and jaggery and heat it till jaggery is all melted without any lumps.
Heat it till it comes to a boil.
Drop some spoon of boiling jaggery in water.
Leave it for 5 seconds and then take it and try to roll into a ball.
If you can and it becomes hard, then its ready.
Alternatively dry roast the peanuts till evenly brown and then add it to the jaggery syrup, incorporate well.
Let it cool a bit and then start making it into round shapes.
Care should be taken to not let it cool a lot cos then it would be hard to shape them.
The fingers should feel relatively hot.
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Basundi:- 
1 litre milk
:- 150g sugar
:- 25g cashew nuts
:- 100g pistachios
:- 6 cardamoms
Method:
Heat milk in a thick-bottomed pan on low heat until a thick layer forms on the top. Remove the thick layer and keep in separate bowl.
Repeat this procedure until the milk gets brown color.
When the milk gets brown color, remove from heat, add sugar, cardamom powder, cashew nuts, pistachios, removed cream and mix well.
Place the bowl in refrigerator and let it chill for 1 hour.
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Coconut Burfi 

Ingredients:
:- 1 fresh coconut, grated
:- 1 litre milk
:- 350g sugar
:- 1/2 tsp cardamom powder
:- 1 tsp chopped pista
Method:
Mix together the milk, coconut and sugar in a thick-bottomed pan and cook on a high flame, stirring occasionally.
When the mixture thickens, reduce the flame to medium.
When the mixture becomes semi-solid, remove from fire.
Spread on a greased tray, decorate with pista and cardamoms. Cut into desired shapes.
Alternatively you can also use Coconut powder. It's
a yummy and nutritious too.