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Karahi is nothing but a heavy bottom pan in a big bowl shape. The Karahi recipes are all made in this pan and thus named after it. The origins of karahi recipes can be found in Pakistan, so named this dish Lahori Murg Karahi.

Chicken is also known as “Murg” and here i have used small cuts of chicken thighs. Chicken thighs are juicy and is easy to chew. It doesn’t get chewy unlike the breast pieces., but whole chicken can also be used. Lahori Murg Karahi is made in thick rich tomato gravy and various spices to give it its aroma and flavour!

Karahi recipes are generally dry but i like keeping a little thick gravy , which makes it even more tastier and fingerlicking. Lahori Murg Karahi is served with Roti, Naan, Parathas or Rumali rotis.

INGREDIENTS:

  1. 2lb/1 kg Chicken Thighs boneless
  2. 4 Tomatoes
  3. 1 Onion
  4. 2 Teaspoon Ginger Garlic Paste
  5. 1 Cup Curd/ Yogurt
  6. 3-4 Cloves / Long
  7. 6-7 Black Peppercorns / Golki
  8. 3 Green Cardamoms / Elaichi
  9. 1 Teaspoon Cumin/ Jeera Powder
  10. 1 Teaspoon Coriander Powder
  11. 1/2 Teaspoon Garam Masala
  12. 1/2 Teaspoon Turmeric Powder
  13. Salt to taste
  14. Red Chilli Powder to taste
  15. 2 Tablespoon Oil / Ghee
  16. 4 Slit Green Chillies
  17. 1 Teaspoon fresh Ginger Julienne
  18. 1/2 Cup Fresh Green Coriander for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • Heat oil in Karahi and crackle peppercorns, cardamom and cloves
  • Throw in chopped onions and ginger garlic paste. Saute until onions get golden brown in colour.
  • Add in 2 green chillies and chicken pieces, saute until chicken changes colour and finishes releasing water.
  • Add in chopped tomatoes, Salt and Turmeric and give everything a good mix.
  • Once the tomatoes soften, add in cumin and coriander powder, saute for 3-4 minutes.
  • Once the excess liquid reduces, add in the curd and garam masala.
  • Mix everything, reduce heat, cover and cook for 10-15 minutes. Stir in between.
  • Cook until the curd releases oil, and chicken takes up a glossy look.
  • Add little water if gravy required and simmer and let boil until chicken is done
  • Garnish with Ginger Juliennes, Fresh coriander leaves and slit green chillies.
  • Serve hot with Roti, Naan or Rumali rotis.

 

Baingan ka bharta ( बैंगन का भरता ) is the most liked and hit recipe. Easiest punjabi baingan ka bharta made with very less spices. Baingan ka bharta is a part of national dish of India, Pakistan and Bangladesh. Baingan or Eggplant is roasted, mashed, cooked with minimal spices. Served with any Indian flat Bread.

Watch Video of this recipe – https://youtu.be/kW7IRuibBR0

INGREDIENTS:
1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan
2) 2 Onions Chopped
3) 2 Tomatoes Chopped
4) Salt to taste
5) 1/2 Teaspoon Red Chilli Powder
6) 2 Tablespoon Oil
7) 1/4 Cup Peas
8) Coriander to garnish

PREPARATION TIME: 20 mins

HOW TO PREPARE:

  • Roast baigan by placing it directly on the gas burner on a medium flame
  • Keep turning till skin of baigan is charred and inner flesh looks soft
  • When it is cooked it will cave in and juices flow out, keep aside to cool
  • When cooled remove the skin and mash the baigan in a bowl
  • In a wok add oil and onions, when onions turn pink then add tomatoes
  • When Tomatoes go soft add salt and red chilli powder
  • Cook till onions and tomatoes go soft and release oil
  • Add Peas and 1/2 cup water and cook till peas are soft
  • Add Baigan, Mix well and cook for few minutes
  • Take out in a bowl and garnish with coriander leaves
  • Serve hot with chapatis or paranthas
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

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

INGREDIENTS:
1) 1 Cup Atta / Wheat Flour – Makes 3 – 4 parathas
2) Salt to taste
3) Water as required
4) Spinach/Palak Chopped
5) Red Chilly Powder
6) Pinch of Ajwain / Carom Seeds
7) Ghee/Clarified Butter as required
8) Garam masala
9) Green chillies chopped

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* Add a pinch of salt and 1 teaspoon ghee to Atta
* Knead the flour with water, divide it into 3 parts and keep aside
* Take one part of atta and roll it round with a rolling pin till 5″ in diameter
* Squeeze chopped palak to drain out extra water
* Put palak and green chillies in the center of the rolled dough
* Sprinkle carom seeds, salt, garam masala, red chilly powder and little dry flour
* Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling
* Bring the edges and join them in centre and press down
* Dust the working place with flour and roll the dough into a 7 – 8″ diameter
* Place it on tawa/griddle and cook both sides for 2 – 3 mins till small brown spots appear
* Then add ghee as required on both sides and cook again for 1 – 2 mins
* Take it off from tava and serve hot
* Serve parathas with mango pickle, plain yogurt, raita or simply with hot tea/Chai

Parathas are the favourite breakfast in my home, but today we had loads of work to finish as we had shifted to a new place so prepared this easy fast and tasty parathas. I used leftover aloo gobhi sabzi and it really tasted heavenly! Thought of sharing with everyone so that all my friends can make use of leftovers!

INGREDIENTS:
1) 2 Cups Wheat flour/Atta
2) Water to knead the flour
3) Aloo Gobhi sabzi (leftover)
4) Salt to taste
5) Red Chilly powder to taste
6) 1 teaspoon dried Mint Powder
7) 1 Green Chilly chopped
8) 2 Teaspoons of oil to knead
9) Ghee/Clarified butter for parathas
10) Butter/ Curd to serve with

PREPARATION TIME : 15 Minutes

HOW TO PREPARE:
* To prepare aloo gobhi(Potato Cauliflower) vegetable you can follow link below
* http://me-as-chef.blogspot.in/2013/12/aloo-gobhi.html
* I used leftover aloo gobhi ki sabzi
* In a big bowl take flour, add salt and 2 teaspoon oil
* Add little by little water and knead it into a ball
* Keep it in fridge for half an hour before using it
* In a separate bowl take aloo gobhi, add salt, red chilly and mint powder
* Add Chopped green chillies, mix and mash the vegetable a little
* Make balls of the kneaded flour and roll each ball in circles of 5″ diameter by rolling pin
* Put 1 tablespoon aloo gobhi mix on the circle, Bring the edges together and press down
* Dust the working place with flour and roll the dough into a 7 – 8″ diameter
* Place the parathas on tava or griddle and cook both sides for 2 – 3 mins till small brown spots appear
* 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

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