Punjabi Recipes - Page 2
Bharwa Bhaingan Recipes
Ingredients
1. Rounded firm brinjals (8-10 small)
2. roasted and grated fresh coconut (3tbsp)
3. chopped and roasted onions (3med.)
4. coarsely powdered roasted groundnuts (3tbsp)
5. roasted red chilly powder (2tsp)
6. oil (2-3 tbsp)
7. curd (1/2c)
8. roasted cloves (1tsp)
9. roasted and powdered dhania-jeera (2tsp)
10. mustard and cumin seeds (1/2tsp)
11. chopped and roasted coriander leaves (1 small bunch)
12. salt (to taste)
Method of preparation:-
1. Take brinjals, wash them and clean them. Make two slits to make a cross on the brinjals. Rub them with curd and salt and then keep them aside for sometimes.
2. Take a bowl; put all the roasted masala ingredients in it. Mix them well and then mix them in the blender with some curd to make a smooth filling. Now take some of this mixture and put it in each slits of brinjals.
3. Take a heavy non stick pan, place it over heat. Heat oil in it and then add mustard and cumin seeds and wait until they get splutter, then put the brinjal in the pan.
4. Put the remaining mixture of roasted masala in the pan to cover the vegetable. Add some water in it. Reduce the heat to low and simmer it until the vegetables get tender and cooked.
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Aloo Dum Recipe
Ingredients
1. Potatoes (10small)
2. ginger (a small piece)
3. onions (3med.)
4. green chillies (4-5)
5. yogurt (1/2c)
6. shredded coconut (2-3tbsp)
7. cardamom pods (2-3)
8. poppy seeds (1tbsp)
9. cooking oil or ghee (2tbsp)
10. red chilli powder (1tsp)
11. garam masala powder (1tsp)
12. dhania powder (2 1/2tsp)
13. chopped coriander leaves (1tbsp)
14. cumin seeds (1/2tsp)
15. oil for deep frying
16. salt (to taste)
Method of preparation:-
1. Take potatoes, wash them and boil them. Peel them and then prick them with a fork. Take a frying pan, place it over heat. Heat the oil in it for frying. Then fry the potatoes in hot oil until they turn slightly brown. Drain them and keep them aside.
2. Take a shallow pan, heat oil in it and then fry onions in it until they turn light brown. Make a paste of coconut, ginger, green chillies and cardamom and poppy seeds in a grinder. Now add this paste to the onions and fry it until oil gets separate.
3. Add cumin powder, dhania powder, chilli powder and then stir it for 5 minutes. Add the yogurt, salt and the fried potatoes. Then add enough water to cover the potatoes. Reduce the heat and simmer it for about 10 minutes until the gravy gets thicken.
4. Add the garam masala powder and then mix it well. When the dish gets ready then put it in a serving dish and garnish it with chopped coriander. Serve it hot with chapatti and naan.
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Bharva Bhindi Recipe
Ingredients
1. Bhindi (1lb)
2. cooking oil (3tbsp)
3. finely sliced onion (1large)
4. lemon juice (1tsp)
5. cumin seeds (1/2tsp)
For stuffing:-
1. Cumin seeds (1tsp)
2. red chili powder (1 1/2tsp)
3. garam masala (1tsp)
4. dhania powder (2tsp)
5. amchor (1tsp)
6. saunf (1/2tsp)
7. turmeric (1/4tsp)
8. salt (to taste)
Method of preparation:-
1. Take bhindis, wash them, dry them and then make a slit on each bhindi and keep them aside. Take a pan place it over heat, heat 1 tablespoon of oil in it and fry the stuffing masala in it. Fry it until it gets brown.
2. When the fried masala gets cool then stuff it in each bhindi and keep the remaining masala aside. Now heat the remaining oil in the pan, add cumin seeds in it. When they get splutter then add the sliced onions.
3. When the onions get brown then add the remaining masala and the bhindi pieces. Now sprinkle some water and salt then covered the pan. Cook it on low heat for about 30 minutes. Stir it occasionally.
4. When the bhindi gets ready then take off the pan from heat then sprinkle the lemon juice. Mix it well and then serve it hot with chapatti, rice and dal.
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Palak Paneer Recipe
Ingredients
1. Spinach (500gms)
2. Paneer (150-200gms)
3. onions (5med.)
4. cooking oil (6-7tbsp)
5. garlic (2-3flakes)
6. cumin seeds (1tbsp)
7. salt (to taste)
8. gram masala (to taste)
9. chili powder (to taste)
10. jeera powder (1tsp)
Method of preparation:-
1. Take spinach leaves, wash it and then boil it in a pan in water. Now drain the water and then make the puree of the spinach leaves. Cut 4 of the onions finely.
2. Take a pan, place it over heat. Add oil in it and then saute the cut onions in the pan until gets tender. Make a fine paste of garlic flakes and a onion. Now add this paste to the sauteed onions.
3. Also add the puree of spinach leaves with spice powder. Add some water if it is necessary. Boil it for a minute or two. Now take 150 or 200gms of paneer. Cut it into cube shaped of desired size and then fry them in oil until gets golden brown.
4. Now add this fried paneer into the prepared palak and cook it for about 3-5 minutes. When it gets ready then serve it hot in a serving bowl with rotis or rice.
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Channa Bhatura Recipe
Ingredients
For channa:-
1. Kabuli channa soaked over night (1c)
2. crushed garlic (1tsp)
3. grated ginger (1tsp)
4. oil (2tbsp)
5. ghee (1tbsp)
6. green chillies slit (4)
7. bay leaves (2)
8. extracted lemon juice (1)
9. chopped coriander (1 ½ tbsp)
10. tomato (1large)
11. onion (2large)
12. cumin seeds (1tsp)
13. sugar (1tsp)
14. tea leaves (1tsp tied into a pouch in a small piece of clean muslin cloth)
For dry masala:-
1. Gram masala (1/4tsp)
2. pepper powder (1/4tsp)
3. red chili powder (1tsp)
4. cinnamon, clove and turmeric powder each (1/2tsp)
5. salt to taste
For Bhatura:-
1. Plain flour (2c)
2. curd (2tbsp)
3. soda bicarb (1/2tsp)
4. butter or oil (2tbsp)
5. milk to knead
6. salt to taste
7. oil to deep fry
Method of preparation:-
1. For channa:- Put the washed and soaked channa in pressure cooker with enough water, tea pouch and bay leaves. Place it over heat and cook it for 6-7 whistles. Cool about 5 tablespoons of channa for grinding.
2. Take a mixie, put ½ tomato, 1 onion, 1/2tbsp of coriander and cooled channa in it to blend them. Now chop fine the remaining tomatoes and onions.
3. Take a large frying pan, heat oil in it. Add cumin seeds and garlic and ginger then fry for a minute. Add chopped tomatoes and onions, fry them until gets tender. Add channa paste further fry for3-4 minutes.
4. Now add all the dry masala except cinnamon-clove powder. Fry all these until the oil gets separates. Add drained channas in the frying pan with 2 cups of water which was drained from channas. Simmer it for7-8 minutes until the gravy gets thicken.
5. Take a small saucepan, heat ghee in it then add chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channas. Stir in seasoning gently and squeeze a lemon over channa.
6. Method for bhatura:- Take a large bowl, sieve flour, salt and soda in it. Add curd and oil in it. Now add enough milk to knead it to soft dough. Cover it with a clean and wet cloth and then keep it aside for 5-6 hours. Now again knead it.
7. Take a fistful of dough and roll it into round shape. Fry it in hot oil until it gets light golden in color. Make more in the same way. Serve it hot with hot channa and slices of lemon and onion.
Number of servings – 5
Making time – 30 minutes (excluding pressure cooking)
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Sarson Ka Saag Recipe
Ingredients
1. Sarson greens (1bunch)
2. spinach (1bunch)
3. green chillies (3-4)
4. grated garlic (1/2tsp)
5. grated ginger (1/2tsp)
6. grated onion (1)
7. ghee (2tbsp)
8. lemon juice (1/2)
9. garam masala (1/2tsp)
10. oil (1tbsp)
11. maize flour (1tbsp)
12. salt (to taste)
Method of preparation:-
1. Take sarson and spinach, wash both and then drain them. Keep them to dry and then chop both the green (sarson and spinach).
2. Take a pressure cooker, place it over heat. Heat oil in it, then add both greens and green chillies and stir them. Add garlic and ginger and then mix them. Now add a cup of water and few pinches salt in it. Cook it in the pressure cooker till done. Mash it well.
3. Take a heavy pan, heat ghee in it. Saute onions in it until gets brown. Now add all other ingredients, except cheese. Mix all the ingredients and cook until the oil gets separates.
4. When it gets ready then put it in a serving bowl. Garnish it with cheese and then serve it hot with makki ki roti or with paratha.
Number of servings – 3-4
Making time – 25 minutes
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Malai Kofta Recipe
Ingredients
For gravy:-
1. Cream (125gms)
2. cloves (6)
3. paneer or khoya (75gms)
4. cinnamon (1”)
5. milk (50ml)
6. crushed garlic (1tsp)
7. cashewnuts (50gms)
8. turmeric powder (1/2tsp)
9. white pepper powder (3tsp)
10. nutmeg powder (1/4tsp)
11. sugar (2 1/2tsp)
12. grated ginger (2tsp)
13. ghee (3tbsp)
14. cardamoms (6 )
15. salt to taste
For Kofta:-
1. Khoya (50gms)
2. cumin seeds (1/2tsp)
3. paneer (50gms)
4. chopped coriander (1tsp)
5. potatoes (5med.)
6. grated ginger (1/2tsp)
7. cashewnuts (20gms)
8. fine chopped green chillies (4-5)
9. raisins (20gms)
10. salt to taste
For garnish:-
1. Chopped coriander (1tbsp)
2. paneer or grated cheese (1tbsp)
Method of preparation:-
1. For Koftas:- Take potatoes, wash them and then boil them in a pan with salted water. When they get boiled then peel them and then mash them.
2. Take a bowl, mix all the ingredients except cashew and raisins in the bowl. Take ball size dough in your hand. Flatten it with your hand and then place 2-3 raisins and cashew in the centre and then again shape it into a ball. Make more balls of remaining dough and keep them aside.
3. For gravy:- First roast the cardamom, cinnamon, cloves and nutmeg together. Take dry ingredients, grind them and keep them aside. Now take wet ingredients except ghee, grind them and then make the paste of both the ingredients.
4. Take a frying pan, heat ghee in it and add the powdered spices and then fry them for 2-3 seconds. Now add the paste, stir it and fry it for 5-7 minutes .
5. Simmer the heat on low, add 2 cups of water and cook for about 15 minutes. Now deep fry the koftas. You can warm the koftas on the tava or in the oven. Before serving place the warm koftas in a casserole.
6. Pour the gravy on the koftas and then bake it in hot oven for about 5 minutes. When the dish gets ready then garnish it with chopped coriander and grated cheese. Serve it hot with paratha or naan.
Make 10 koftas with gravy.
Making time – 45 minutes
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Shahi Paneer Recipe
Ingredients
1. Paneer or cottage cheese (250gm)
2. fine chopped tomatoes (4)
3. fine chopped ginger piece (1/2”)
4. crushed cardamoms (2)
5. ghee or butter (3tbsp)
6. chopped onion into strips (1)
7. fine chopped green chillies (2)
8. red chilli powder (1/2tsp)
9. milk (1/2c)
10. beaten curd (1/4c)
11. garam masala (1/2tsp)
12. tomato sauce (2tbsp)
13. salt (to taste)
To ganish:-
1. chopped coriander (1tbsp)
2. grated paneer (2tbsp)
Method of preparation:-
1. Take 250 grams of paneer and chopped it into 2 inches finger shaped. Take a pan, place it over heat and heat the half of ghee in it. Then add onion, ginger, cardamom and green chilli in the pan.Fry these for about 3-4 minutes.
2. Add tomatoes, cover the pan and then cook tomatoes for about 7-8 minutes. Add ½ c of water and keep it to cool.Then put this mixture in the mixie and then blend it to make smooth gravy.
3. Now heat the remaining ghee in the sauce pan, add gravy in it with the other ingredients except paneer and milk. Boil it to make thick gravy.
4. Heat the gravy before serving and then add milk and paneer fingers.Boil it for about 3-4 minutes.Then put it in serving bowl and garnish it with grated paneer and chopped coriander.
Number of servings – 6
Making time – 45 minutes.
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Aloo Palak Recipe
Ingredients
1. Boiled and peeled potatoes (2large)
2. wheat or other flour (1/2tsp)
3. chopped spinach (2c)
4. grated tomatoes (1)
5. ginger (1piece)
6. fine chopped onions (2large)
7. lemon juice (1tsp)
8. green chillies (2)
9. butter (1/2tbsp)
10. asafoetida (2pinches)
11. turmeric powder (1/4tsp)
12. red chili powder (1tsp)
13. cumin seed (1/2tsp)
14. cinnamon clove powder (1tsp)
15. garam masala (1/2tsp)
16. ghee (4tbsp)
17. salt (to taste)
Method of preparation:-
1. Take spinach, washed it. Take a pan, put the washed spinach in a pan with little water and a pinch of salt. Cover the pan and boil it over high heat for about 2 minutes. Cool it quickly.
2. Put it in a mixie and add green chili in it and then mix it in a mixie for 1 minute. Do not make it smooth, keep it slightly coarse. Keep it aside. Now take two large potatoes. Peel them and cut them into big pieces.
3. Take a frying pan. Heat ghee in it and fry potatoes until get light brown. Drain the potatoes from the oil and keep them aside. In the same frying pan add cumin seeds, onions and ginger and then fry them until get tender. Then add tomatoes and again fry for 2 minutes.
4. Now put all the dry masalas and fry them till the ghee gets separate. Then add potatoes and spinach in the pan to cook. After sometime sprinkle the flour and mix it well. Cook it for about 2 to 3 minutes and then add lemon juice.
5. Just before serving the dish, take a tiny saucepan heat butter in it and add asafoetida. Now pour this over the vegetables and mix them gently. When the dish gets ready serve it hot with parathas or naan or rice.
Number of servings – 6
Make time – 45 minutes
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