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Bhindi do pyaza is a simple but elgant dish from North India. Bhindi well known as Okra or Ladiesfinger is cooked with double the amount of onions and had a spicy and a tangy flavour. Bhindi do Pyaza is one of the favourites fron our Punjabi cuisine. Best paired with nan or parathas is a quick Indian recipe for Lunch or Dinner Ideas.

INGREDIENTS:

  1. 250 gms Bhindi / Okra / Ladyfinger
  2. 3 Large Onions
  3. 1 Potato
  4. 2 Tomatoes
  5. 1 Teaspoon Jeera / Cumin Seeds
  6. 1-2 Green Chillies
  7. 1/2 Teaspoon Turmeric
  8. 1/2 Teaspoon Red Chilly Powder
  9. 1/2 Teaspoon Jeera Powder
  10. 1/2 Teaspoon Coriander Powder
  11. 1/2 Teaspoon Amchoor / Dry Mango Powder
  12. Salt to taste
  13. 3 Tablespoon Mustard Oil
  14. Fresh Coriander to Garnish

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:

  • Wash and dry the Bhindis and cut it into an inch long pieces
  • Wash, peel and cut the potato into an inch pieces
  • Slice the onions and keep them aside
  • In a wok take 2 tablespoon oil and fry the Bhindi and Potatoes
  • Take the Bhindi out in a plate on a kitchen towel
  • In the same wok heat oil again and crackle Jeera seeds
  • Put in the Chopped tomatoes and saute for 2-3 minutes
  • Add in Coriander powder, jeera powder, turmeric, red chilly, dry mango powder
  • Slit the green chillies and add it to the tomatoes
  • Add Salt and little water, to get the flavours out of dry masalas
  • Add in fried bhindi, potatoes and Sliced Onions and mix well
  • Let it cook uncovered on medium flame for 5-8 minutes
  • Cook till the Onions turn translucent
  • Garnish with freshly chopped coriander leaves
  • Serve hot with Roti, Parathas or Naans

Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle.

INGREDIENTS:

  1. 1 Cup Fresh Cream
  2. 1 Cup Curd
  3. 1 1/4 Sugar granulated
  4. 1/2 Teaspoon Soda bi Carbonate
  5. 1 Teaspoon Baking Powder
  6. 2 Cups Maida / All Purpose Flour
  7. 3-4 Drops of Lemon Essence
  8. 2 Teaspoon Lemon Zest
  9. 1 1/2 Tablespoon Lemon juice
  10. A Pinch of Turmeric
  11. A Pinch of Salt

FOR DRIZZLE ICING

  1. 8 Teaspoon Powdered Sugar
  2. 2 Teaspoon Lemon Juice
  3. 2 Teaspoon Water
  4. 1 Tablespoon Black Sesame seeds
  5. Few Glazed Cherries and Mint Leaves

PREPARATION TIME: 90 Minutes

HOW TO PREPARE:

  • In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy
  • Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence
  • Fold the mixture well to get a smooth batter
  • Add Lemon Zest, Lemon Juice and pinch of Turmeric to get slight yellow color
  • Mix well to get a smooth batter, it should not be too thick
  • Pour in a greased loaf tin or in cupcake moulds and bake
  • Bake for 40 minutes at 180 degrees or till top turns golden and leaves sides
  • For Drizzle – In a bowl take powdered sugar, add lemon juice and water
  • Mix well till it forms a milky thick batter or
  • It forms a coat in the back of the spoon and doesn’t drip
  • Add Toasted Sesame seeds to drizzle and apply it on the cake
  • Garnish with Glazed cherries and fresh mint leaves

Every Indian household makes tomato chutney according to their tastes and culture. This Tomato Chutney is from the South India. Its delicious and has sweet, spicy and tangy flavours, the tempering gives an added texture to the chutney. Tomato Chutney is a simple, quick and a staple chutney in South Indian Breakfast Recipes like Idli, dosa, Pongal and Appams.

INGREDIENTS:

  1. 3 Tomatoes Chopped
  2. 1 Onion Chopped
  3. 3-4 Dry Red Chillies
  4. 2-3 Garlic Cloves
  5. 1 Tablespoon Chana Daal/Bengal Gram
  6. 1 Tablespoon Urad Daal/Skinned Black Gram
  7. 1/2 Teaspoon Jeera/Cumin Seeds
  8. 2-3 Whole Black Pepper
  9. 1/2 Teaspoon Haldi/Turmeric Powder
  10. Salt to taste
  11. 1 Tablespoon Oil

FOR TEMPERING:

  1. 2 Teaspoon Oil
  2. 1 Teaspoon Rai/Mustard Seeds
  3. 1/2 Teaspoon Urad Daal/Skinned Black Gram
  4. A Pinch of Hing/Asafoetida
  5. Few Curry Leaves

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:

  • Heat Oil in a pan and crackle Jeera and Black pepper
  • Add both chana and urad daal, roast till slightly golden
  • Add garlic cloves and Red Chillies saute till its little brown
  • Add Onions and saute till it gets translucent
  • Add Tomatoes, Turmeric and Salt and saute till all gets soft
  • Grind the whole mix into a fine paste and temper it before serving
  • To Temper the Chutney –
  • Heat Oil and crackle Mustard seeds, Hing, and Urad Daal
  • Add Curry leaves once the daal turns golden
  • Pour the Tempering over the chutney and serve fresh with Idli or Dosa

Kadhi Pakora is one of the most favourite comfort food from our Punjabi Cuisine. Recipes of Kadhi vary from each state to state but we will be making our punjabi version. Kadhi is basically a gravy prepared by sour curd and Besan ( Gram Flour). The pakodas are an added texture to the gravy and gives a nice taste to the palate. Punjabi Kadhi pakoda is best suited with steamed rice for lunch and dinner ideas!

INGREDIENTS:

  1. 2 Cups Sour Curd
  2. 2 Cup Water
  3. 4 Teaspoon Besan( Gram Flour)
  4. 2 Tablespoon Oil
  5. 1 Teaspoon Ginger Green Chilli paste
  6. 1 Teaspoon Jeera (Cumin) seeds
  7. 1 Teaspoon Rai (Mustard) seeds
  8. A Pinch of Hing (Asafoetida)
  9. 6-7 Curry Leaves
  10. 2 Dry Red Chillies
  11. 1/2 Teaspoon sugar
  12. 1 Teaspoon Haldi (Turmeric)
  13. 1/2 Teaspoon Red Chilli Powder
  14. 1/2 Teaspoon Garam Masala
  15. 1 Tablespoon Fresh Chopped Coriander
  16. Salt to taste
  17. Black pepper to taste

FOR PAKODAS

  1. 1/2 Cup Besan (Gram Flour)
  2. 1 Small Onion Chopped
  3. 1/4 Teaspoon Soda-bi-Carbonate
  4. 1 Teaspoon Kasoori Methi(Dried Fenugreek leaves)
  5. Salt to taste
  6. Black pepper to taste
  7. Red Chilli powder to taste

PREPARATION TIME: 30 minutes

HOW TO PREPARE:

  • FOR PAKODAS – Mix all ingredients of pakoda and add little water to make a thick batter
  • Batter should be of dropping consistency.  Fry little batter to make small pakodas
  • For Healthy version microwave the batter in small idli moulds for 1-2 minutes at 100% power
  • Heat oil in a wok, crackle Jeera, Rai, Hing, Curry Leaves, Red Chilli, Turmeric and Salt
  • After a minute add ginger green chilli paste and saute for a minute or two
  • Beat Curd water and Besan to form a smooth batter without lumps.
  • Add this mixture to the wok and keep stirring till its a little thick
  • Add water if its too thick, keep stirring while cooking
  • Add the fried/Microwaved pakodas and let it boil for 5 minute
  • The gravy should be like yellow thick runny gravy with pakodas
  • Once done Serve hot with Steamed Rice garnished with fresh chopped coriander leaves

 

 

 

The leaves are changing color, the air is crisp, and winter is coming – it is soup season in the house. This is one of my favorite (easy) stews. Serve with a bowl of fresh white rice!

INGREDIENTS:

  1. 1 Tablespoon Butter
  2. 2 Tablespoons Olive Oil
  3. ¼ Cup All Purpose Flour
  4. 1 ½ Cup Chopped Celery and Onion Mix
  5. 1 Teaspoon Minced Garlic
  6. 2 Bay Leaves
  7. 1 Star Anise
  8. ½ Cup White Wine
  9. 1 Cup Chopped Tomatoes
  10. 2 Tablespoons Tomato Paste
  11. 1 Packet Frozen Okra
  12. 1 Teaspoon Oregano
  13. 6-8 Sprigs of Thyme
  14. 1 Tablespoon Cumin Powder
  15. ½ Box Vegetable Broth
  16. 2 Links Vegetarian Sausages
  17. Salt to taste

HOW TO PREPARE:

  • In a deep bottom pan or Dutch oven, heat the butter and olive oil.
  • Add the flour and stir quickly to form a paste, cook until it changes color, think peanut butter texture and color.
  • Now add the chopped celery and onion mixture along with the garlic, bay leaves, and star anise.
  • Cook for a few minutes until tender, now add the white wine. Cook until the wine evaporates.
  • Add the Okra and all the spices. Stir and cook for a couple minutes.
  • Now add the tomatoes, tomato paste, broth, sausages, and salt to taste.
  • Close the lid and cook on high for 8-10 minutes until you get a stew like texture.
  • Top with parsley and serve hot!

 

Luxuriant and Rich in taste, Dodha Barfi is a traditional dessert made in Punjabi cuisine. Prepared using slow roasting method, this is one of the mouth-melting dessert recipes which is perfect for any special occasions and festivals. It has a grainy texture and its nutty crust makes it a favourite among kids too. Try this quick and easy chocolatey dodha recipe and enjoy with your loved ones!

INGREDIENTS:

  1. 1/2 Cup Daliya
  2. 1 Cup Milk
  3. 200 gms Sweetened Khoya
  4. 1/2 Cup Almond Chopped
  5. 3 Teaspoons Cocoa Powder
  6. 1 Teaspoon Lemon Juice
  7. 2 Teaspoon Honey
  8. 2 Tablespoon Ghee / Clarified Butter

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • In a pan, dry roast the daliya and add milk
  • Cook till the daliya gets softs
  • Add Honey and Cocoa powder and mix well
  • Mix till everything gets chocolatey
  • Add sweetened Khoya and mix till Khoya melts
  • Instead of Sweetened khoya add 1 cup sugar and Unsweetened Khoya
  • Add Ghee and keep cooking till ghee incorporates
  • Cook everything till it leaves the pan sides and forms a gooey dough
  • Put it in a greased tray and flatten on top
  • Garnish with Chopped Almonds and let it set for 3 hours in Fridge
  • Cut in Squares and Serve
  • Quick Punjabi Dodha Barfi is ready to serve

 

Red Kidney Beans or Rajma is a vegetarian dish and very popular amongst the favourites of the children, specially in the north of India. Generally, it is cooked by using Indian Whole Spices in thick gravy and commonly served in form of as Rajma Chawal. Today “Jai Ki Rasoi Se” churned out – ‘Rajma Mawa Barfi’, a unique dessert using this common ingredient. This new sweet is perfect for this Diwali. Happy Diwali to you and your family

Ingredients
1. Boiled Kidney Beans (Ubale Rajma) – 200 Grams
2. Castor Sugar (Shakkar or Chini Ka Powder) – 100 Grams
3. Milk Powder (Doodh Ka Powder)- 100 Grams
4. Milk Solid (Mawa or Khoya) – 100 Grams
5. Pure Ghee (Asali Ghee) – 100 Grams
6. Milk (Doodh) – 125 Milliliter
7. Cardamom Powder (Elaichi Powder) – ½ Tea Spoon
8. Almonds (Badam) – 10 to 15
9. Cashew Nuts (Kaju) – 10 to 15
10. Pistachio (Pista) – 10 to 15
11. Silver Sheet for garnishing

Preparation:
1. Note: Soak kidney beans overnight and boil it. Keep it aside it get it cool.

2. Drain the water from the boiled kidney beans and put it in a mixer grinder to make a fine paste. Keep the paste aside

3. Heat pure ghee in a non-stick pan or kadai. Once the ghee is hot, add kidney beans paste. Mix and cook till rawness is removed from it

4. Add semolina and cook till it become golden brown

5. Now add milk powder & milk solid and mix them. Continuously stir and cook it for 5 to 6 minutes or till ghee gets separated

6. Add milk and mix it. Stir and cook till the semolina become soft

7. Now add castor sugar and mix it. Cook it till the ghee gets separated from the semolina and becomes a lump

8. Finely add grated almonds, pistachio, cashew nuts and cardamom powder. Mix all and cook for another 2 minutes. Keep it aside t get it cool

9. Grease a plate and spread the lump evenly on the tray. Garnish it with silver coating and keep it aside to get it cool. With help of knife cut it to square or diamond shape as per your requirement

10. Now the dish is ready, serve it by garnishing with finely chopped almonds and cashew nuts

Chicken in any form is the flagship Indian dish which speaks volume of the rich heritage of Indian cuisine and it is loved in all parts of the country. Today in “Jai Ki Rasoi Se” made a very simple and easy dish called “Grilled Chicken Salami”. This dish goes well when served with any green chutney.

Ingredients
1. Boneless Chicken – 250 Grams
2. Green Coriander (Hara Dhaniya) – ½ Bunch
3. Mint (Pudina) – ½ Bunch
4. Green Chillies (Hari Mirch) – 2 to 3
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
9. Oil – As Per Requirement
10. Salt According to Taste

Preparation
1. In mixer grinder add boneless chicken, green coriander, mint, green chillies, ginger garlic paste, cumin, coriander & whole spice powder. Season it with salt according to taste. Make a fine paste and keep it aside

2. Take an aluminum foil, apply water on your hands to make role with chicken paste and place it on the foil

3. Rap the role in the form of a chocolate

4. Boil 2 liters of water in a vessel. When it comes to boiling point add the rapped chicken roles and cook for 10 minutes

5. Remove the rapped roles and allow them to get it cool by placing them in a refrigerator

6. Remove the aluminum foil from the roles and cut it into ½ inch slices

7. Heat oil in a grill pan, once the oil is hot place sliced chicken salami and grill them both side till they get light gold brown

8. This dish is ready to be serve with any green chutney

Dhabas are common feature on the national and state highways of our country. Earlier these places are frequented only by truck drivers. But today eating at these places has become a trend. Paneer is most common and demanding ingredient used in dhaba. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Paneer Butter Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha.

Ingredients
1. Cottage Cheese (Paneer) – 250 Grams
2. Onion Paste (Pyaz Ka Paste) – 1 Cup
3. Cream (Malai) – 1 Cup
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder)- 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Caraway Seeds (Shah Jeera) – 1 Tea Spoon
9. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
10. Slit Green Chillies (Kati Hari Mirch) – 3 to 4
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
13. Butter (Makhan) – 50 Grams
14. Oil – As Per Requirement
15. Salt According to Taste

Preparation
1. Heat oil and butter in a pan or kadai, once it is hot add caraway seed and cook till oil get its flavours

2. Add onion paste and cook till it become light brown

3. Add remaining ingridents like ginger garlic paste, red chilli, turmeric, coriander, cumin and whole spice powder and season with salt accoring to taste. Mix all and cook till oil get seprated from it

4. Add fresh cream and cook till oil get separated from it

5. At this stage add finely diced cottage cheese and mix it. Cook on low to medium flame for 2 to 3 minutes or till oil floats on the top of it

6. Add finely chopped green coriander, slit green chillies. Mix and cook for a minute

7. Now the dish is ready to be serve with any Indian bread or flavored rice

INGREDIENTS

  1. 1 Cup Arborio Rice
  2. 2 Tablespoons Butter
  3. 1 Tablespoon Olive Oil
  4. 1 Large Butternut Squash Cubed
  5. 2 Tablespoons Cream Cheese
  6. 1 Yellow Onion Chopped
  7. 1 Cup Grated or Thinly Sliced Parmesan Cheese
  8. 1/3 Cup Dry White Wine
  9. 1 Box Vegetable Broth or Stock
  10. 1 Teaspoon Cumin
  11. A Pinch of Saffron Threads
  12. 1 teaspoon crushed garlic
  13. Salt and pepper to taste

HOW TO PREPARE:

  • Pre-heat the oven to 420 degreeg F.
  • Coat the squash with oilve oil, salt and pepper, roast for 30 mins.
  • Heat a heavy bottom pan, add butter and oil.
  • Add the onion and cook till transclucent.
  • Add the garlic and stir for a minute.
  • Now add the rice and let it coat nicely, cook for a couple minutes.
  • Add wine and stir until the wine evaporates.
  • Now add a ladle of the broth. Cook until the rice absorbs it all. Repeat this process, one ladle at a time until the rice is almost cooked.
  • Now add the saffron, cumin, butternut squash, cream cheese, salt, pepper, and half of the parmesan cheese.
  • Stir and add more broth until the rice is fully cooked and teh risotto has a creamy texture.
  • Top with the rest of the parmesan cheese (and optionally parsley). Serve hot!