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Mushroom Tikka Masala is a Mughlai or North Indian Curry which has grilled or sauteed marinated Mushrooms. Mushrooms are marinated in Tikka Masala batter and then grilled till golden in colour. The curry is the similar to the world famous Indian recipe’s curry – The Butter Chicken! This Rich, Creamy Punjabi recipe will make you salivate for more. The Mushrooms are soft and just melt in your mouth.

INGREDIENTS:

FOR MUSHROOM MARINATION:

  1. 250 gms Mushroom
  2. 6 Teaspoon Thick Curd
  3. 1/2 Teaspoon Garam Masala
  4. 1/2 Teaspoon Chaat Masala
  5. 1/2 Teaspoon Jeera Powder
  6. 1 Teaspoon Red Chilly Powder
  7. 1/8 Teaspoon Turmeric Powder
  8. 1 Lemon Juice
  9. 1 1/2 Teaspoon Ginger Garlic Paste
  10. 1/2 Teaspoon Ajwain ( Carom Seeds)
  11. 1 Tablespoon Besan (Gram Flour)
  12. 1 Tablespoon Oil
  13. 1/2 Teaspoon Black Salt
  14. Salt to taste

FOR MUSHROOM TIKKA MASALA CURRY

  1. 1/2 Cup Onions Finely Chopped
  2. 1 Teaspoon Ginger Garlic Paste
  3. 3 Tomatoes
  4. 10 Cashewnuts
  5. 1/2 Capsicum
  6. 1 Tablespoon Dry Fenugreek ( Kasuri Methi)
  7. 1 – 2 Green Chillies
  8. 1/4 Teaspoon Turmeric Powder
  9. 1/2 Teaspoon Jeera Powder
  10. 1/2 Teaspoon Garam Masala
  11. 1/2 Teaspoon Red Chilly Powder
  12. 1/2 Teaspoon Coriander Powder
  13. 3 Tablespoon Low fat Cream
  14. 1 Tablespoon Oil
  15. Salt to taste
  16. Mint or Coriander fresh Leaves for Garnish

PREPARATION TIME: 1 Hour 45 Minutes

HOW TO PREPARE:

MARINATE MUSHROOMS:

  • Wash and pat dry the mushrooms and keep them in a bowl
  • Add Ajwain, Curd, Besan and ginger garlic paste and mix with light hands
  • Add Turmeric, Garam Masala, Chaat Masala, Red Chilly and mix gently
  • Pour in Lemon Juice, Oil and both the salts
  • Mix till Mushrooms are evenly coated with batter
  • Refrigerate for an 1 hour to marinate

MUSHROOM TIKKA MASALA CURRY:

  • Grill the Mushrooms or Pan fry them till golden brown and keep them aside or can be served as snacks
  • Was the Tomatoes and Make a Tomato and Cashewnut paste and keep aside
  • In a wok, Heat oil and add chopped Onions, saute till light golden
  • Add Ginger Garlic paste and cook for 2-3 minutes
  • Add Chopped Capsicum, Green chillies, stir and saute for a minute
  • Add Garam Masala, Salt, Red chilly, Jeera Powder, Dry Fenugreek Leaves and Coriander Powder
  • Add little splash of water to take out maximum flavour from dry spices
  • Add the Tomato and Cashewnut paste and cook it further for few minutes
  • Add Salt as required and add 1 Cup water, stir and boil for 3-4 minutes
  • Add the Grilled Mushrooms and mix well, cook for 2-3 minutes
  • Finally pour in Cream and give it a final boil, take off flame
  • Serve hot with Parathas, Naans, or Phulkas, Garnished with fresh Coriander or Mint Leaves.

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

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

 

 

 

INGREDIENTS:

  1. 800 gms Chicken
  2. 1/2 Cup Cream
  3. 4 Tablespoon Tomato Puree
  4. 1/2 Cup Tomatoes
  5. Fresh Coriander Leaves
  6. Fresh Mint Leaves
  7. Salt to taste
  8. Black Pepper to taste

FOR MARINADE:

  1. 1 Cup Curd / Yogurt
  2. 2 Teaspoon Ginger Garlic paste
  3. 2 Green Chillies
  4. 3 Teaspoon Lemon Juice
  5. 1/4 Teaspoon Cinnamon Powder
  6. 1 Teaspoon Coriander Powder
  7. 1/2 Teaspoon Garam Masala
  8. 1/2 Jeera / Cumin Powder
  9. 1/2 Kashmiri Red Chilli Powder
  10. Salt to taste
  11. Black Pepper to taste

PREPARATION TIME: 1 Hour 30 minutes

HOW TO PREPARE:

  • Wash Chicken properly, make slits on chicken and keep it in a bowl
  • Add Curd, Ginger Garlic paste, and Lemon juice
  • Add Salt, Pepper, Garam Masala, Jeera powder, Red Chilli Powder,
  • Add split Green Chillies, Coriander Powder and Cinnamon powder, Mix well
  • Marinate it for 1-2 hour and keep it in fridge
  • After 1 -2 hours, Add the marinated chicken to a wok
  • Cook the Chicken till the oil seperates and marinate gets dry
  • Cook till the Chicken turns a little golden in color
  • Add Cream and mix properly, Sprinkle Salt and Black pepper
  • After a boil add tomato puree, Chopped tomatoes and let it simmer for 10 mins
  • Add in water as required and boil till the gravy thickens
  • Sprinkle Fresh Coriander and Fresh Mint and mix well
  • Serve hot with chapatis, nan or any bread

Amaranth Leaves or Cholai Saag are nutritious and full of iron, vitamins and minerals. In India is widely used in every household in various forms like stir-fries, soups, salads, saag, or curries.
I tried it out as a stir fry with Kala Chana Sprouts. Sprouts being a source of power and protein, this Amaranth with Chana Sprouts Stir fry is the healthiest meal one can include in their daily meal plans.
INGREDIENTS:

1) 1 Bunch Amaranth Leaves
2) 1 Bunch Spinach Leaves
3) 1 Cup Chana Sprouts
4) 1 Chopped Onion
5) 2 Chopped Tomatoes
6) Few Garlic Cloves
7) 1/2 Teaspoon Jeera/Cumin Seeds
8) 1/2 Teaspoon Red Chilly powder
9) 1/2 Teaspoon Turmeric powder
10) 1/2 Teaspoon Dry Mango powder
11) Salt to taste
12) 1 Tablespoon Mustard oil

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash and chop the spinach and amaranth leaves
* Chop onion, tomatoes and garlic cloves and keep aside
* In a wok, heat up oil and crackle jeera seeds, and saute garlic
* Add in chopped onions and saute till it turns translucent
* Add in Chopped tomatoes and turmeric, saute till tomatoes go soft
* Add red chilly powder, salt and Chana sprouts, mix well
* Add little water, cover the wok and cook for few minutes
* Finally ad in chopped Spinach and Amaranth leaves and mix well
* Sprinkle dry mango powder and cook till leaves wither
* Cook till all water is evaporated and leaves come together
* Serve hot with parathas and chilled curd

Parathas are staple food of North India. Its a basic and common breakfast recipe from our Punjabi Cuisine. Its Wholesome and Healthy can be eaten in any meal like lunch or dinner as well.  The Recipe of paratha recipes varies from home to home. You can stuff boiled potatoes, onions, spinach, radish, methi, Cauliflower etc. Today we are making spinach and onion parathas by kneading the ingredients in the flour itself and not stuff the dough.

INGREDIENTS:
1) 3 Cups Wheat Flour
2) 1 Bunch Spinach
3) 2 Onions
4) 1/2 Cup Gram flour
5) 1/2 Teaspoon Red Chilli Powder
6) 1/2 Teaspoon Jeera Powder
7) 1/2 Teaspoon Garam Masala
8) 1 Teaspoon Ajwain/Carom Seeds
9) Salt for taste
10) Black Pepper to taste
11) 1 Tablespoon Oil
12) Clarified Butter/Ghee
13) Warm water as required
14) Extra wheat flour for dusting

PREPARATION TIME: 50 minutes

HOW TO PREPARE:
* Wash Spinach leaves and chop them finely, Keep aside to drain extra water
* Finely chop onions and mix it with the chopped spinach
* In a big bowl put wheat flour and gram flour, mix well
* Make a well in between and add oil, salt and pepper
* Add Red chilli powder, Ajwain, jeera powder and garam masala
* Add in the spinach and onion mix and give it a good mix
* Slowly add warm water and knead it into a dough
* Apply oil on the dough and Give it half an hour rest in the fridge
* Make 16-18 balls of the dough, keep them in flour for dusting
* Take a ball and roll it with a rolling pin into a 8 inch diameter circle
* Cook the rolled dough on tawa or flat pan on one side
* After a minute change the side, cook till you see brown spots
* Apply ghee on each side and further cook for few seconds each side
* Serve hot with Fresh Curd, Pickle or fresh homemade butter

This is a very special and one of the long lost recipes from the north of India. I always enjoyed it at my grandmom’s house, but as the name suggests sometimes it used to come from other sources too! Its always called “DOLI aayi hai” as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or with a filling of chana daal! Try this long lost multani or punjabi recipe from our punjabi cuisine! Such recipes are typical of north Indian winters! #Longlostrecipe

INGREDIENTS:

  1. 2 Tablespoons KhasKhas/Poppy Seeds
  2. 3 Pieces Dalchini/Cinnamon
  3. 10 Nos cloves/Long
  4. 1 Nos Jaifal/Nutmeg
  5. 5 Black Elaichi/Cardamom
  6. 3 Tablespoon Chana daal/yellow split lentil
  7. 2 Glass of Water
  8. 3 Kg Wheat Flour
  9. 2 Tablespoons Sugar
  10. Salt to taste
  11. Oil for Frying

PREPARATION TIME: 2 days

HOW TO PREPARE:
* In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal
* Tie the cloth securely,to make a potli and keep aside
* Boil water in a pan and add the potli, Let it boil for 4-5 minutes
* Take the pan off the gas and wrap it up in a blanket
* Check pan next day same time, If bubbles are there then heat lightly
* Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency
* Cover again with blanket and keep aside
* Within 2- 3 hours the batter with ferment, and now the basic mix is ready
* Add Rest of the wheat flour and mix well with help of warm water
* Add Sugar and Salt according to taste, mix well and cover
* After 2- 3 Hours the mix will ferment
* Spread a plastic sheets on table or foils on counter tops
* Roll out Rotis or chapatis by hand around 6″ in diameter and put them on sheet
* Roll out the whole dough and put the rotis on sheet and cover them
* After leaving for 2-3 hours these rotis ferment and swell up
* Take each roti and fry and cool on wire rack
* Store them in fridge till 15 days, Heat when you take out
* Have it as snack, as breakfast, with tea or in any meal with Mango Pickle

Parathas are staple food of North India. Its a basic and common breakfast recipe from our Punjabi Cuisine. Its Wholesome and Healthy can be eaten in any meal like lunch or dinner as well.  The paratha recipes varies from home to home. You can stuff boiled potatoes, onions, spinach, radish, methi, Cauliflower etc. Today we are making soya granules or soya keema parathas by cooking it first and then stuffing it in the dough. Soya Parathas are best for vegetarians and is the most suitable substitute for keema parathas

INGREDIENTS:
1) 2 Cup Soya Granuals
2) 1 Onion Chopped
3) 1 Tomato chopped
4) 1/4 Cup Fresh Coriander Leaves
5) 1/2 Teaspoon Turmeric
6) 1 Teaspoon Red Chili
7) 1/2 Teaspoon Garam Masala
8) 1/2 Teaspoon Coriander Powder
9) 1 Teaspoon Chicken Masala
10) Salt to taste
11) 2 Cups Atta/Flour
12) Oil as required
13) Water to Knead the flour
14) 1 Teaspoon Ajwain seeds

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a bowl take flour, add Salt, 2 teaspoon Oil and water
* Knead the flour into a dough and keep aside
* In a pan boil water, take off from heat and add soya granules
* Keep granules soaked in hot water for 10 minutes, then drain, squeese and keep aside
* In a wok add 2 Tablespoon oil, and add onions and tomatoes
* Cook till tomatoes become soft, add turmeric powder and mix well
* Add Salt, red chili, coriander powder, garam masala, chicken masala
* Cook for few minutes before adding granules and mix well
* Add Fresh coriander leaves, Mix and take off from heat and keep aside
* Divide the dough into 12-15 equal parts and make balls
* Take one ball each and roll it with rolling pin
* Put 1 Tablespoon granules mix, sprinkle some ajwain seeds in the centre
* Bring the edges together and press down
* Roll the dough into a 7 – 8″ diameter
* Place the parathas on tava or griddle and cook both sides
* Then add ghee as required on both sides and cook again for 1 – 2 mins
* Take it off from tava and serve hot with butter or curd