PUNJABI FOOD RECIPES

1. PUNJABI ALOO AMRITSARI RECIPE

Ingredients:

250gms Aloo (potato) 

2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

How to make:

• Cut aloo into long pieces.
• Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
• Marinate alu pieces for 15 minutes.
• Heat oil and deep fry the aloo. Keep aside.
• Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
• Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
• Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

2. JEERA RICE RECIPE

Ingredients:

1 cup Basmati rice
2 tsp Jeera (cumin seeds)
2 tbsp Cashewnuts
3 Whole peppercorns
2 Bay leafs
3 Cloves
2 Cinnamon sticks
1 Onions, sliced
2 tbsp Ghee
Salt To Taste

How to make:

• Wash the rice and soak in water for half an hour.
• Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.
• Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.
• Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
• Cook until the rice is done.
• Serve jeera rice hot with any spicy curry or raita.

3. LOBIA RECIPE (Black Eye Beans Curry)

Ingredients:

2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds 1 medium tomato, chopped

How to make:

• In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
• Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
• Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
• Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
• Mixture should be soupy.

4. DAL MAHARANI RECIPE

Ingredients:

1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds 1/4 tsp Mustard seeds

How to make:

• Soak rajma, urad daal and chana dal overnight.
• Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
• Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
• Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
• Add salt, red chilli powder, turmeric powder and stir well.
• Add the mashed dals and boil for few minutes.
• Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

5. PUNJABI MASALA CHOP RECIPE

Ingredients:

3 in piece of fresh ginger peeled and coarsely chopped
3 tbsp peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yogurt beaten
1 1/2 tsp salt 1 tsp ground roasted cumin seeds
1-2 tsp Punjabi garam masala
3 tbsp lemon juice 2-3 tbsp chopped fresh green coriander

How to make:

• Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste.
• Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan.
• Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked.
• Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick.
• Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over masala chops and serve.

TIPS

• In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh.
• The spice combinations in garam masala vary in different parts of India.
• In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat.
• Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.

6. MOOLI PARATHA RECIPE

Ingredients:

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed Oil for frying muli paranthas

How to make:

• Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
• Peel and grate the radish. Squeeze and drain all the water.
• Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
• Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
• Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
• Serve the mooli paratha hot with raita or curry.

7. ACHARI MUTTON RECIPE

Ingredients:

1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds

How to make:

• Wash and cut the mutton into 11/2" cubes.
• Take off and cut the onions.
• Cut the tomatoes.
• Roast the whole spices separately and grind everything coarsely.
• Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
• Mix in the cut ginger-garlic.
• Mix well.
• Mix in coarsely ground masala powder.
• Stir fry for half a minute, stirring all the time.
• Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
• Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
• Stir fry till oil leaves the masala.
• Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
• Stir fry till the mutton is fully done.
• Adjust the flavor and serve hot decorated with coriander leaves.

8. ALOO KE MASALEDAR LACCHE RECIPE

Ingredients:

1/2 tsp red chilli powder
oil for frying
salt to taste
8 big size potatoes
1/2 tsp cumin powder
1/4 tsp dry mango powder1/2 tsp chaat masala

How to make:

• Take off the potatoes, wash and cut into fine matchsticks or grate.
• Soak in cold water for at least 1 hour, changing the water twice.
• Remove and pat dry on a towel.
• Heat up the oil in a kadhai over moderate heat.
• Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate.
• Remove when they are pale golden and spread on an absorbent paper to take off excess oil.
• Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala.
• Sprinkle this masala mixture over the fried potatoes while they are still hot.
• Serve like that or cool and store in an airtight container.
• It will keep for a week.

9. BHINDI ANARDANA RECIPE

Ingredients:

2 medium sized onions
1/2 cup oil
400 gms ladyfinger
2 tblsp pomegranate seeds powder (anardana powder)
1 tblsp lemon juice
1 tblsp coriander powder
1/2 tsp turmeric powder
salt to taste
1/2 tsp garam masala powder1 tsp red chilli powder

How to make:

• Wash, wipe and trim ladyfingers.
• Make a deep slit on one side of the ladyfinger to create a pocket.
• Take off and finely slice onion.
• Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tblsp oil to make a thick paste.
• Stuff the ladyfingers liberally with this masala paste.
• Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
• Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
• Sprinkle lemon juice and serve hot.

10. CHICKEN KOFTA IN WALNUT GRAVY RECIPE

Ingredients:

a pinch garam masala powder
1/2 walnuts
4 cup chicken stock
2 green cardamoms
2 tblsp fresh cream
400 gms chicken (minced)
1 tblsp garlic paste
1/2 tsp cumin powder
sal t to taste
1 tblsp oil
2 tblsp tomato paste
4 green chillies
1 tsp red chilli powder
1 tblsp ginger paste2 medium onions

How to make:

• Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
• Mix thoroughly.
• Using a tablespoon, divide into equal portions.
• Roll each portion into a ball.
• Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
• Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
• Keep aside.
• Wash and cut green chillies.
• Boil walnuts and then grind in to a fine paste.
• Take off and boil onions, remove and grind to a paste.
• Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
• Mix in tomato paste then bring to a boil.
• Mix in walnut paste and stir to mix well.
• Lower the heat, mix in fresh cream, stirring continuously.
• Mix in koftas and bring to a boil, adjust salt.
• Serve hot.

11. CHICKEN MAKHANI RECIPE

Ingredients:

800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey1 tblsp garlic paste

How to make:

• Skin and clean the chicken.
• Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
• Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
• Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
• Baste it with grease and stir fry for another 2 minutes.
• Take off and keep aside.
• Heat up grease in a pan.
• Mix in whole garam masala.
• Let it crackle.
• Then mix in ginger-garlic paste and cut green chillies.
• Stir fry for 2 minutes.
• Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
• Mix in sugar or honey and powdered kasoori methi.
• Mix in cooked tandoori chicken pieces.
• Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
• Serve hot with naan or parantha.

12. CHICKEN METHI RECIPE

Ingredients:

1 tsp garam masala powder
2 tblsp oil
1 tsp turmeric powder
1 cup yogurt
2 bay leaves
750 gms chicken
2 tblsp kasoori methi
1 tblsp coriander leaves chopped

2 tblsp ginger chopped
1 tblsp garam masala powder
2 tblsp green chillies chopped
salt to taste
2 cup onion chopped
1 tblsp coriander powder 2 tblsp garlic paste

How to make:

• Clean, skin, wash and cut chicken into medium sized pieces.
• Heat up oil in a pan.
• Mix in whole garam masala and bay leaves.
• Stir fry until cardamoms starts to crackle.
• Mix in cut onions and stir fry until transluscent and soft.
• Make sure to stir continuously.
• Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.
• Stir fry for a minute.
• Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.
• Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.
• Cover the pot and stir fry on a low heat up for ten minutes.
• Serve hot.

13. DHABE DA MEAT RECIPE

Ingredients:

garam masala powder1 tsp.
1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 kg lean shoulder of lamb
1 tsp coriander powder
4 cloves
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped
saltto taste
1 tblsp coriander leaves chopped
1/3 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped1 tsp turmeric powder

How to make:

• Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
• Stir to mix well and leave aside for 5 minutes.
• Heat up the oil in a deep wok (kadai).
• Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
• Mix in the onions and stir fry until golden brown.
• Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
• Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
• Pour out little water if necessary.
• Sprinkle garam masala and stir fry for about 2 minutes.
• Mix in salt to taste.
• Decorate with coriander leaves, ginger juliennes and cut green chillies.

14. PALAKWALI DAL RECIPE

Ingredients:

2 green chillies
red chillies whole
6 -8 garlic flakes
salt to taste
2 medium sized onions
2 tblsp oil
1 tsp cumin seeds
a pinch asafoetida
1 inch ginger
1 tsp turmeric powder
1 tsp lemon juice
3/4 cup green gram split15 - 20 leaves spinach

How to make:

• Wash and boil moong dal with salt and turmeric powder in 5 cup of water.
• Wash spinach leaves completely in cold running water.
• Then roughly shred them.
• Take off onions and cut them finely.
• Wash green chillies, de-seed and cut them finely.
• Take off and cut garlic, keep aside.
• Heat up oil in a kadai.
• Mix in asafoetida and cumin seeds.
• When cumin seeds start to change colour, mix in cut onions, cut green chillies and broken red chillies.
• Stir fry till onions are soft and translucent.
• Mix in cut ginger and garlic, stir fry for 1/2 a minute.
• Mix in the boiled dal.
• Bring to a boil and mix in shredded spinach and lemon juice.
• Simmer (boil slowly at low temperature) for 2 minutes and serve hot.

15. PANEER TAASH KABAB RECIPE

Ingredients:

1 tblsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli PowderSalt to taste

How to make:

• Slice paneer into seven pieces.
• Mix well all the marinade ingredients and spread evenly on the cut paneer.
• Keep aside for 10 minutes.
• Spread mint chutney evenly on the cut paneer.
• Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
• Stack each layer of cut paneer one on top of the other, by repeating the process.
• Make a mixture of cream and crushed black pepper and pour out over the top layer.
• Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
• Cut into desired equal sizes.

16. MURG KALI MIRCH RECIPE

Ingredients:

salt to taste
1 tsp turmeric powder
1 kg chicken
25 - 30 peppercorns
3/4 cup tomatoes chopped
1/2 cup onions sliced
1 tblsp coriander powder
6 - 8 cloves
8 - 10 curry leaves
2 tsp garlic chopped
3 tblsp oil

How to make:

• Clean, wash and skin the chicken.
• Cut it into twelve pieces.
• Lb peppercorns to a coarse powder.
• Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.
• Keep aside for half an hour.
• Heat up oil in a kadhai.
• Mix in cut onions and cloves.
• Stir fry on medium heat up till onions are light brown.
• Mix in cut garlic and stir fry for a minute.
• Mix in coriander powder and cut tomatoes.
• Stir fry till oil leaves the sides.
• Mix in marinated chicken, curry leaves and half cup water.
• Stir fry covered, stirring occasionally, till chicken is cooked.
• Correct flavor and serve hot.

17. PUNJABI KADHI RECIPE

Ingredients:

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil. Salt As per taste

How to make:

      

Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.

Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.

Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.

Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.

Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

Serve punjabi kadhi hot with steamed rice.

18. RAJMA (RED KIDNEY BEANS) RECIPE

Ingredients:

2 cups Rajma ( Red kidney beans)
Salt To taste
1 Pinch Turmeric powder
1 Onions, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Handful Corainder leaves

How to make:

• Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
• Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
• Add onions and tomatoes. Cook until masala separates from oil.
• Add salt, turmeric powder and mix well.
• Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
• Simmer the flame and cook until a thick gravy is formed.
• Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

19. SARSON KA SAAG

Ingredients:

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder1 Pinch Turmeric powder

How to make:

• Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
• Chop ginger, garlic cloves and chillies.
• Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
• Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
• Add the ground saag and simmer the flame. Cook for few minutes.
• Add the maize flour, red chilli powder, sugar and stir well.
• Serve hot with paratha or makki ki roti.

20. VEGETABLE (SABZI) PULAO RECIPE

Ingredients:

2 cups - Basmati Rice
1 - Onions
3 tbsp - Ghee
1 - Carrots, cut into cubes
1 - Potatoes, cut into cubes
1/2 cup - Peas
1 cup - Cauliflower, cut into florets
2 tbsp - Cashewnuts
1 tbsp - Raisins
Salt To Taste
1 Pinch - Turmeric powder
Grind to Paste: 
1 Inch - Ginger
5 - Garlic cloves
1 - Onions
3 - Green chillies
2 - Cinnamon sticks
3 - Cloves
1/4 cup - Mint leaves 3 - Cardamoms

How to make:

Soak rice for half an hour.

Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.

Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.

Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.

Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .

Just before serving take the rice in serving bowl, add the nuts and mix well.

Serve vegetable (sabzi) pulao hot with raita

21. PUNJABI SUKHI CHANA DAAL RECIPE

Ingredients:

1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

How to make:

• Clean, wash and soak chana dal for one hour.
• Pressure cook the dal with 3 cups of water. Keep aside.
• Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
• Add onions and fry till brown. Add salt and turmeric powder. Mix well.
• Add dal and let it boil for few minutes.
• Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
• Serve sukhi chana daal hot with rice or paratha.

22. DHABEY DI DAL RECIPE

Ingredients:

2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)salt to taste

How to make:

• Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
• Take off and finely cut onion and garlic.
• Wash, take off stem and finely cut green chillies.
• Wash and finely cut tomatoes.
• Wash and cut coriander leaves.
• Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
• Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
• Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
• Mix in red chilli powder, cumin powder and stir-fry briefly.
• Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
• Stir in the cooked dals and grease and mix well.
• Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
• Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

23. GUR POLI RECIPE

Ingredients:

30 ml pure ghee
3 cup jaggery grated
1/2 cup sesame seeds (til)
1/4 tsp green cardamom powder
1/2 cup poppy seeds (khuskhus)
For Outer Covering 
2 cup Whole Wheat Flour (Atta)
1 cup Refined Flour (maida)
Salt to taste
Water as required 30 ml Oil

How to make:

• Sieve the flours.
• Mix in salt, oil and water and knead into a soft dough.
• Cover it with a damp cloth.
• Keep aside.
• Grate the jaggery.
• Roast the poppy seeds and white sesame seeds separately.
• Grind the poppy seeds and white sesame seeds to a coarse powder.
• Melt the jaggery, mix in the ghee, poppy seeds, white sesame seeds, cardamom powder.
• Stir fry on low heat up till it becomes firm.
• Take off from heat up and keep aside to cool.
• Divide kneaded dough into small equal-sized balls.
• Stuff each ball with the jaggery mixture.
• Roll out each ball into thin roundels.
• Dust with flour if necessary.
• Heat up a tawa to a moderate temperature and stir fry the prepared gur-poli on moderate heat, till it is a light golden colour on both sides.
• Serve hot or cold, with a pinch of hot melted ghee.

24. HARIYALI TIKKI RECIPE

Ingredients:

3 - 4 medium potatoes
1 tblsp green chillies chopped.
100 gms spinach
1 tsp chaat masala
1 tblsp ginger chopped
oil for deep frying
2 tblsp coriander leaves chopped
2 tblsp corn flour
sal tto taste 3/ 4 cup green peas shelled

How to make:

• Boil, take off and grate potatoes.
• Boil and mash green peas.
• Blanch spinach leaves in plenty of salted boiling water and finely chop.
• Squeeze out excess water.
• Mix grated potatoes, peas and spinach.
• Mix in cut green chillies, cut coriander leaves, cut ginger, chaat masala and salt.
• Mix in cornflour for binding.
• Divide the mixture into 25 equal portions.
• Shape them into a ball and then press it in between your palms to give it a tikki shape.
• Heat up oil in a kadhai.
• Deep-fry the tikkis in hot oil for 3-4 minutes or until crisp.

25. KARELA MASALEDAR RECIPE

Ingredients:

2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
oil to fry
5 -6 bitter gourd
salt to taste
2 medium sized onions1 tsp dry mango powder

How to make:

• Take off and reserve the scrapings of the karelas.
• Give a slit on one side and take off all the seeds.
• Cut karelas into thin slices.
• Wash and rub two table spoons salt all over the karelas and its scrapings.
• Set aside for 3-4 hours.
• Wash completely again and squeeze dry the karelas.
• Heat up oil in kadhai.
• Deep fry the cut karelas till dark brown and crisp.
• Take off the karelas and keep aside.
• Slice onions.
• Heat up 3 tblsp of oil in a kadai.
• Mix in cut onions.
• Stir fry for 3-4 minutes till they are transluscent.
• Mix in scrappings of karela and let it stir fry till onions are a little brown.
• Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
• Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
• Mix in salt if needed.
• Serve hot with chappatis.

26. KHOYA MATAR RECIPE

Ingredients:

1 cup green peas
500 gms milk solids (khoya)500 gm
3 tblsp cashewnuts (broken)
1/2 cup bread croutons
1/2 tsp red chillies crushed
1 tsp red chilli powder
2 tblsp raisins
1/2 tsp turmeric powder
1/2 tblsp oil
2 green chillies chopped
1/2 tblsp ginger garlic paste
1 tsp sesame seeds roasted
saltto taste
1 tsp coriander powder
1/2 cup onion paste
1 tblsp coriander leaves chopped
1/2 cup tomato puree

How to make:

• Roast the khoya slightly.
• Keep aside.
• Boil green peas.
• Heat up oil in a pan, mix in onion paste and stir fry till pink.
• Mix in ginger-garlic paste and sauté.
• Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the masala.
• Mix in boiled peas and stir.
• Mix in salt, roasted khoya and stir.
• Mix in broken cashewnuts and raisins.
• Mix in coriander powder and stir to mix well.
• Take off the heat.
• Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.
• To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
• Sprinkle with cut coriander.

27. LEHSUNI TIKKI RECIPE

Ingredients:

1/2 tblsp red chilli powder
1/4 cup coriander leaves
4 - 6 garlic flakes
1 medium onion
6 - 8 cashewnuts
1/4 cup cottage cheese grated
oil to deep fry
salt to tate
6 medium sized potatoes

How to make:

• Wash, boil, cool, take off and mash potatoes thoroughly.
• Mix in salt to taste and knead mashed potatoes to make smooth dough.
• Divide into ten to twelve equal portions.
• Take off and finely cut the onion and garlic.
• Clean, wash and finely cut coriander leaves.
• Crush cashew nuts and mix with cut onion, garlic, coriander leaves, red chilli powder, salt, and grated cottage cheese.
• Divide the mixture into ten to twelve equal portions.
• Stuff each portion of mashed potato with a portion of the cottage cheese mixture.
• Roll and shape into tikkis of approximately two-inch diameter and half inch thickness.
• Heat up oil in a kadai and deep-fry the tikkis to golden brown.
• Take off and remove on to a clean and absorbent kitchen towel or paper.
• Serve hot with tomato ketchup or mint chutney.

28. MAKAI KI ROTI RECIPE

Ingredients:

6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
salt to taste
1/4 cup whole wheat up flour

How to make:

• Mix cornmeal, whole-wheat up flour and salt.
• Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
• Divide the prepared dough into eight to ten equal portions.
• Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
• Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
• Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
• Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
• Spray the cooked rotis with grease and serve hot with sarson ka saag.

29. MURG MAKKAI RECIPE

Ingredients:

4 medium sized chicken breasts (skinless & boneless)
2 tblsp yogurt
1/2 tsp garam masala powder
3 medium tomatoes
2 medium sized capsicums
1/2 tsp turmeric powder
5 - 6 garlic flakes
1 1/2 tblsp oil
1 tsp red chilli powder
1/2 cup coriander leaves
1 inch ginger
salt to taste
1 cup corn kernels
1 tblsp coriander powder

How to make:

• Clean, wash and cut chicken breasts into one centimeter sized square pieces.
• Wash capsicums, halve, de-seed and cut into one centimeter squares.
• Take off and finely cut ginger and garlic.
• Wash and puree tomatoes in a blender.
• Wash and cut coriander leaves.
• Boil corn kernels in three to four cup of salted water till soft.
• Remove and keep aside.
• Heat up oil in a non-stick pan, stir-fry cut ginger and garlic briefly.
• Mix in pureed tomato and stir fry on medium high flame heat, stirring frequently.
• Stir in red chilli powder, turmeric powder and coriander powder.
• Mix well.
• Mix in chicken pieces and stir fry on medium heat up for five to six minutes, stirring regularly.
• Mix in skimmed milk yogurt, cooked corn kernels, capsicum and salt.
• Mix well, lower heat, cover and continue to stir fry till masala is a little thick and chicken pieces are completely cooked.
• Mix in garam masala powder and cut coriander leaves, mix gently and serve hot.

30. PALAK GOSHT RECIPE

Ingredients:

1 tblsp garlic paste
5 green chillies chopped
2 bay leaves
500 gms spinach
salt to taste
1 tblsp garam masala whole
4 tblsp oil
1 tsp red chilli powder
1 tblsp ginger paste
500 gms mutton
1 tsp cumin seeds
1 cup onions sliced

How to make:

• Clean, wash and cut lamb into even sized pieces.
• Boil spinach in salted boiling water for one minute.
• Remove well and grind it along with green chillies to a rough paste.
• Heat up oil in a thick bottomed pan.
• Mix in bay leaves, whole garam masala and cumin seeds.
• When cumin seeds begin to change colour, mix in cut onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

31. PATTHER KABAB RECIPE

Ingredients:

16 mutton pasandas
For Marinade 
1 tsp green cardamom powder
4 tblsp mustard oil
1 1/2 tblsp mint leaves
salt to taste
1 tblsp raw papaya
5 green chillies
1 1/2 tblsp coriander leaves
2 tblsp ginger garlic paste
1 tsp lichen stone flower powder (dagad phool)
1 tsp garam masala powder
1 tsp peppercorns (crushed)

How to make:

• Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.
• Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.
• Let it marinate for one hour.
• Cooking on stone slabs:(traditional way of cooking on kadapa stone.
• Take a flattish piece of rough granite or kadappa of about 11/2" length x 1" breadth x 2" thickness.
• Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.
• Heat up the granite well with live charcoals underneath.
• Sprinkle a little oil or ghee on the surface and put the marinated meat picattas.
• Turn them a few times basting them occasionally with oil.
• Take off when cooked through.

32. PESHAWARI CHANA RECIPE

Ingredients:

1 tsp garam masala powder
1/2 cup onion chopped
1 bay leaf
3/4 cup tomatoes chopped
salt to taste
2 tblsp coriander powder
1 tsp turmeric powder
1 tblsp chana masala
2 tsp tea leaves
2 green chillies slit
1 tblsp ginger paste
1 tblsp garlic paste
2 tblsp oi
1 tsp cumin powder
1 tblsp red chilli powder
1 cup chick peas

How to make:

• Soak kabuli chana overnight.
• Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
• Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.
• Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
• Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.
• Sprinkle garam masala and salt mix well and serve hot.