Haryana food recipes

1. Lassi Patiala

Ingredients for 2 glasses Lassi:

• 4 cups of fresh curd (chilled)
• 2 teaspoon hot milk
• 2 tablespoon sugar
• 1/2 teaspoon cardamom powder
• 8 to 10 strands saffron
• 2 drops vanilla essence
• 1 cup of crushed ice

Preparation:

1. Soak saffron strands in 2 tsp of milk and rub till dissolved.
2. Mix sugar in curd till it will dissolve completely.
3. Just before serving combine all ingredients.
4. Whip well with a hand blender or beater (it will become frothy in appearance).
5. The lassi is ready.
6. Serve it chilled.

2. Palak Paneer

Ingredients:

• 2-3 bunches of fresh spinach (cleaned)
  150 gm paneer (cut in medium cubes)
• 1 onion (finely chopped)
• 2-3 bay leaves
• 1 teaspoon whole cumin seeds
• 1 teaspoon black pepper powder
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon green chili paste
• 1 teaspoon garam masala powder
• 2-3 tablespoon vegetable oil
• 3 tablespoon butter
• Salt to taste

Preparation:

1. Mix the ginger-garlic paste, green chili paste and some water with spinach.
2. Put the mixture in a pressure cooker, cook it for 7-8 min.
3. Blend the mixture with a blender to make an even thick spinach paste.
4. Heat oil in a pan and deep fry the paneer cubes till it is light brown.
5. Soaked the fried paneer in a water for few min and after that drain & keep aside.
6. Heat the butter in a pan and saute the bay leaves and cumin seeds.
7. Add the chopped onion, salt, black pepper powder, garam masala.
8. Add the fried paneer cubes and cooked spinach & stir it properly.
9. Sprinkle some butter on top and enjoy with Roti or Paratha.

3. Fish Amritsari

Ingredients:

• 1 kg fish (cut in medium sized fillet)
• Juice of a lemon
• 1 teaspoon grated ginger
• 1 teaspoon black pepper
• 1 teaspoon salt

For batter:

• 100 gm gram flour
• 1 teaspoon ginger paste
• 2 teaspoon garlic paste
• 2 1 teaspoon carom seeds (ajwain)
• 1 teaspoon chilli powder
• 3-4 red chillies (chopped)
• 1 tseapoon baking powder
• 1 cup of chilled Iced water
• Salt to taste

Preparation:

1. Marinate the fish fillets with lemon juice, ginger, black pepper and
   salt for half an hour.
2. After that remove the fish from the marinade and pat dry.
3. Make thick and tight batter with gram flour, ginger-garlic paste, carom
   seeds, chili powder, baking powder, salt to taste, and chilled water.
4. Coat the fish with the batter and set aside for 15 minutes.
5. Heat the oil in a pan and deep fry the batter coated fish till golden brown.
6. Keep all the fries in a paper napkin.
7. Serve hot with tomato sauce.

4. Rajma Curry

Ingredients:

• 250 gm Rajma (soaked in water for overnight)
• 100 gm chopped onion
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 1/2 cup chopped tomato
• 1-teaspoon turmeric powder
• 2 teaspoon red chili powder
• 1-teaspoon coriander powder
• 1-teaspoon cumin powder
• 1/2 cup of mustard oil
• Salt to taste
• Sliced tomato and chopped coriander leaves for garnishing.

Preparation:

1. First clean the Rajma and rinse it properly.
2. Boil the rajma in a pressure cooker and keep aside, but do not drain the water.
3. Heat the oil in a pan and add onion.
4. When onion becomes brown add chopped ginger & garlic and fry it for 2 min.
5. Add whole amount of spices (turmeric, chili, coriander, cumin powder).
6. Add tomato, salt and sugar according to taste.
7. Add the pre-boiled rajma and cooked it until the gravy become.
8. The rajma is ready now.
9. Garnish the rajma with sliced tomato and chopped coriander leaves.
10. Serve the rajma with steamed Pulao, paratha etc.

5. Kadhi

Pakora Ingredients:

• 1 cup of gram flour
• 1/4 cup of chopped onion
• 1/4 cup of chopped potato
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon red chili powder
• 1 teaspoon chopped ginger
• 1/2 teaspoon baking powder
• Vegetable oil for deep frying
• Salt to taste

Gravy Ingredients:

• 1 cup of plain curd
• 1/4 cup gram flour
• 2-3 dried red chili
• 1 teaspoon turmeric powder
• A pinch of Asafoetida
• 1 teaspoon fenugreek seeds
• 2 tablespoon mustard oil
• Salt to taste

Preparation:

1. Mix all pakora ingredients except oil and add about 1/2 cup of water & mix well.
2. Heat oil in a pan and deep fry the small size pakora's till golden brown.
3. Beat the curd and mix with gram flour properly, there should be no lumps.
4. Add turmeric powder, salt and 3 cups of water.
5. Heat oil in a pan, saute the fenugreek seeds and dried red chili.
6. Add gram flour and curd mixture, bring it to boil and simmer for 15 min and stir it contineously.
7. Add red chili powder, fried pakoras and again simmer the kadhi about 5 min.
8. Serve hot Kadhi with steamed Plain rice.

6. Butter Chicken

Ingredients:

• 1 kg chicken (dressed & cut in medium cubed)
• 2 cups of yogurt
• 250 gm tomato (chopped)
• 50 gm ground almonds
• 2 big onions (cut in sliced)
• 2 teaspoon red chili powder
• 1-2 crushed bay leaves
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 4 cardamom
• 1 teaspoon garam masala powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 100 gm butter
• 2 tablespoon vegetable oil
• 4-5 tablespoon cream
• Salt to taste

Preparation:

1. Mix the yogurt with ground almonds, all the dry spices, ginger-garlic
   paste, tomatoes and salt.
2. Put the chicken cubes in a large bowl and pour the yogurt mixture over
3. the chicken cubes and keep aside for an hour.
4. Heat the butter and oil in a pan, saute the onions and fry for few min.
5. Add the chicken mixture and stir-fry for 8-10 min.
6. Pour the cream and stir it well and let it boil.
7. When chicken becomes tender and gravy becomes thick, remove from gas.
8. Serve Butter chicken with Plain rice or Rumali roti.

7. Navratan Korma

Ingredients:

• 3-4 cups of boiled vegetables (9 varieties of vegetables- potatoes,carrots, green peas,
  French beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
• 150 gm paneer (cut in medium cube)
• 2 grated onions
• 3 tomatoes
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon turmeric powder
• 1-2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 2 teaspoon garam masala Powder
• 1 tablespoon cream
• 6 tablespoon vegetable oil
• 1-2 tablespoon ghee
• 1 cup of milk
• 1/2 cup of dry fruits (cashew nuts, raisins)
• Salt & sugar to taste

Preparation:

1. Boil tomatoes, cool them and make tomato puree without tomato skin.
2. Heat the ghee in a pan and fry all the dry fruits and keep aside.
3. Heat the oil in a pan, sauté the onions and ginger-garlic paste & fry till golden brown.
4. Add salt, turmeric powder, red chili powder, coriander powder, garam masala and fry for 2-3 min.
5. Then add tomato puree, dry fruits and cook it for few min.
6. The mixture should not stick to bottom of pan.
7. Add milk and bring it to boil.
8. Shimmer and cook until the gravy becomes thick.
9. Add paneer cubes to the gravy and stir properly.
10. Finally add all the vegetables to the gravy and cook it for 5-7 minutes.
11. Sprinkle the cream on top & enjoy the hot Navratan korma.