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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

 

 

 

Kabuli Chana or Chickpeas, being low in fat, high in dietary fiber. They are rich in vitamins and minerals. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. By using such healthy ingredient in Jai Ki Rasoi Se made “Achari Chole” This dish can be served with Puri, Phulka, Paratha or Naan.

INGREDIENTS:

  1. 250 gm Boiled Chick Peas (Ubale Kabuli Chana)
  2. 1 Tablespoon Red Chilli Powder (Lal Mirch Powder)
  3. 1 Tablespoon Coriander Powder (Dhaniya Powder)
  4. 1 Tespoon Cumin Powder (Jeera Powder)
  5. 1/2 Teaspoon Whole Spice Powder (Garam Masala Powder)
  6. 1 Tablespoon Dry Mango Powder (Aamchoor Powder)
  7. 1/2 Teaspoon Fenugreek Powder (Methi Powder)
  8. 1 Teaspoon Mustard Powder (Rai Powder)
  9. 1 Teaspoon Cumin / Jeera Seeds
  10. 1 Teaspoon Mustard Seeds (Jeera & Rai)
  11. 1/2 Teaspoon Onion Seed (Kalonji)
  12. 1 Teaspoon Carom Seeds (Ajwain)
  13. 1 Teaspoon Black Pepper Powder (Kali Mirch Powder)
  14. 1 Teaspoon Turmeric Powder (Haldi Powder)
  15. 1 Teaspoon Rock Salt (Kala Namak)
  16. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Paste)
  17. 5-6 Slit Green Chillies (Kati Hari Mirch)
  18. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
  19. Oil – As Per Requirement
  20. Salt According to Taste

PREPARATION TIME – 1 Hour

HOW TO PREPARE:

  • Soak chick peas by adding soda bi-carbonate over night or 6 8 hours before preparation.
  • Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside.
  • In bowl mix all dry ingredients like -red chilli, coriander, cumin, whole spice, dry mango, Fenugreek, mustard, black pepper, rock salt, turmeric powder. Season with salt according to taste and keep aside
  • Heat oil in a pan or kadai, once the oil is hot add cumin, mustard, onion & carom seeds. Cook till oil gets the flavours
  • Add slit green chillies and ginger garlic paste. Cook till oil get separated
  • Add mix powder made out of the dry masala. Mix and cook till oil get separated from the masala
  • Now add the drained water from the boiled chick peas. Mix and cook till it comes to a boil
  • Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated
  • Finaly add the finely chopped green coriander and cook for another one minute
  • Now the dish is ready to be serve with any Indian bread or flavoured rice
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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