Punjabi dishes

Discussion in 'Cuisines of India' started by sunkan, Sep 18, 2005.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Gobi Bhaji

    Ingredients


    1 cup water 1 red chilli, chopped
    2 teaspoons cummin 1 teaspoon black pepper
    2 teaspoons coriander 1/2 teaspoon salt (optional)
    2 teaspoons paprika 1 teaspoon vegetable stock
    1 teaspoon black mustard seeds 1 tab. tomato puree
    1/2 teaspoon turmeric 1 large cauliflower
    3 cloves garlic, crushed 2 - 3 tomatoes
    1/2 inch fresh ginger, crushed 2 tablespoons tomato
    1 large onion, chopped puree/paste
    1/2 cup sweetcorn

    Method

    Bring water to the boil in a fry pan .

    Add the cummin, coriander, paprika, black mustard seeds and turmeric.

    Add the garlic, ginger, chillies and onions with a little more water and continue

    on a highheat.

    Add the base of the cauliflower and any green stalks and simmer covered till

    soft.

    Add the cauliflower florets and mix well (a little more water may be needed).

    Add the tomatoes, salt and pepper and leave simmering covered for a

    about 15minutes.

    Add the sweetcorn and then the tomato puree to thicken.

    Serve with brown basmati rice or home made chappaties
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cheese Corn Capsicum

    Ingredients

    8-10 medium capsicums
    3/4 cup corn boiled
    1/2 cup grated cheese
    1" piece ginger ground to paste
    5-6 green chillies ground to paste
    2-3 flakes garlic ground to paste
    1 tsp sugar
    salt to taste
    1 tbsp. oil

    Method

    Heat oil in a vessel, add all the grounded paste and fry for one minute.

    Add the corn, cheese sugar and salt. Stir well, let all the water evaporates.

    Keep aside.

    Boil water in a large pan.

    Slit the capsicum horizontally just below the stalk. Should resemble a jar with

    a lid.

    Scoop out the seeds.

    Place them in boiling water and simmer for 2-3 minutes.

    Drain and put on kitchen towel to remove excess water.

    Stuff the filling and cover with the caps. Secure with string.

    Place in casserole, dab with very little butter and bake in hot oven till tender.

    Remove strings and serve hot with garlic rolls or plain bread.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Spicy Channa and Bhatura

    Bhatura

    Ingredients

    500 grams refined flour
    2 tablespoons curds
    1 teaspoon baking powder
    7-8 tablespoons oil
    salt

    Method

    Sieve together the flour, salt and baking powder.

    Knead into a hard dough with curds and a little water.

    Keep aside for 6 hours.

    Roll into discs and fry in hot oil till they swell up.

    Serve hot with spicy channa or chole or potato vegetable.


    Spicy Channa

    Ingredients

    channa - 1 cup
    ginger - 1/2 "
    cumin - 1 tbs
    kala namak - 1 tsp
    pudina - 1/4 cup
    coriander chopped - 1/2 cup
    amchoor - 1tbsp
    chat masala - 1 tbsp
    green chilies - 2
    chili powder - 1/2 tsp
    oil - 1tbsp
    turmeric powder - 1/2 tsp
    mustard seeds - 1/2 tbsp

    Method

    Soak chana over night and next day boil it with little salt in it.

    See to it that they are quite soft to eat.

    Grind together, coriander leaves, cumin seeds, pudina, ginger, green chilies,

    kala namak.

    In pan heat oil and temper it with mustard seeds , hing and haldi to that add

    ground paste and fry for min or so.

    Then add the remaining seasoning to it and boiled channa.

    Add salt to taste fry for couple of min.

    Do not add water, and garnish it with freshly grated coconut , chopped

    coriander, onion rings and lemon wedges.

    Serve with hot Bhaturas.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karela Masala

    Ingredients

    3 karela (bitter gourd)
    2 green chillies
    1/2 tsp. ginger grated
    1/2 tomato chopped
    A small lemon size tamarind
    1 stalk curry leaves
    coriander chopped
    1/2 tsp. each mustard & cumin seeds
    1 tbsp. sugar
    1 1/2 tsp. red chilli powder
    1 tsp. dhania powder
    1/4 tsp. turmeric powder
    1/4 tsp. garam masala
    2-3 pinches asafoetida
    salt to taste
    1 tbsp. oil
    sour buttermilk to soak karela

    Method

    Slice bitter gourd into thin discs.

    Soak in sour buttermilk for 4-5 hours.

    Drain, wash, sprinkle liberally with salt.

    Keep aside for 1 hour.

    Rub slices well with hand, wash and drain.

    Boil in water till soft to touch, drain, wash again, drain, keep aside.

    Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.

    Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.

    Mix all dry masalas in 1/2 cup water to form a paste, add to pan.

    Cook till oil separates, add it to karela slices. Stir, add sugar.

    Stir and simmer for 3-4 minutes.

    Garnish with chopped coriander.

    Serve hot or cold with chappaties/rice.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cucumber & Onion Raitha

    Ingredients

    1 cup cucumber, diced in small cubes
    1 cup onion, thinly sliced
    1 1/2 cup natural yoghurt
    3 tbs. Garlic Pickle
    1 1/2 tbs. fresh mint, finely chopped
    1 green chili, finely chopped
    salt

    Method

    In a bowl mix the yoghurt and garlic pickle until well combined.

    Add the cucumber, onion, mint, chillies and mix well.

    Season with salt and freshly ground black pepper.

    Transfer to a serving dish and sprinkle a pinch of garam masala over raita.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dahi - Karela

    Ingredients :

    karela - 1/2 kg
    curds - 6 tbsp
    onion (ground) - 1 large
    garlic (ground) - 1/2 pod
    tomato big-chopped and ground –1
    powdered coriander - 1 tbsp
    red chilli powder - 1/2 tsp
    salt to taste
    oil for frying - 4 tbsp.

    Method

    Scrape the karelas, slit across, remove the seeds and make four pieces from

    each one.

    Sprinkle enough salt and put aside for 1 hour.

    Squeeze out the salted water from the Karelas, and wash.

    Soak in beaten curd for 20 minutes, (Keep 1 tbsp curd aside).

    Fry karelas on slow fire.

    Fry separately onion and garlic, add 1 tbsp curd, tomato pulp, salt and chillies

    and coriander powder.

    Add karelas to it and cook on slow fire.

    Serve with chappati / rice.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dal Makhani

    Ingredients


    black urad dal whole 100 gms.
    rajma 25 gms.
    cumin seeds 1 tsp.
    chopped garlic 1 tbsp.
    chopped ginger 1 tbsp.
    garam masala powder 1 tsp.
    fresh cream ½ cup
    red chili powder 1 tbsp.
    butter 150 gms.
    chopped tomato ½ cup
    chopped onion 1 cup
    oil 1 tbsp.
    salt as per taste

    Method

    Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.

    Cook the soaked dal and rajma in 5 cups of water with salt, red chili powder

    and chopped ginger till dal and rajma are cooked/soft.

    Heat oil and butter in a thick bottomed pan.

    Add cumin seeds, let it crackle.

    Add chopped onions and cook till golden brown in color.

    Add chopped ginger, garlic and chopped tomatoes.

    Saute till tomatoes are well mashed and fat starts to leave the masala.

    Add boiled dal and rajma to this.

    Add Garam Masala Powder and simmer at very slow flame for 15 minutes

    Add fresh cream and let it simmer for 5 minutes.

    Serve hot with Naan or Paratha.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Five - Jewel Creamed Lentils

    Ingredients


    175 grams channa dal
    100 gms urad dal
    100 gms rajma
    50 gms moong dal
    50 gms red lentils (masur dal)

    4 tbs. fresh coriander chopped
    6 - 8 tbs. Veg. oil
    2 onions
    2 tea spoons garlic and ginger paste
    3 tomatoes
    1 1/2 sp. cumin seeds
    1 sp. pepper
    2 green chilies
    minced 1 tea spoon paprika
    salt to taste


    Method

    Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.

    Pick clean and wash all the beans thoroughly in several changes of water.

    Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres of water.

    Bring the water to the boil and stir often to prevent the beans from sticking to

    the bottom of the pan or lumping together.

    (Pour one spoon of ghee or oil in that to avoid from sticking.)

    Cook over medium heat, partially covered, for about 30 minutes.

    Stir in the salt to taste.

    Keep the lentils on a low simmer while you make the fried seasonings.

    Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat.

    Add the onions and cook, stirring constantly, until they turn light brown.

    Add the garlic, ginger and chilies and continue cooking for 2 more minutes.

    Increase the heat to high, add the tomatoes, and fry, turning them carefully

    and stir, until they look slightly browned and cook well.

    Pour the entire contents of the pan over the dal and gently stir to mix.

    Continue simmering while you make the spiced butter.

    Wipe the frying pan clean and place it on medium-high heat.

    Add the remaining 2 tablespoons of the oil.

    When it is hot, add the cumin and paprika.

    Immediately pour the entire contents of the pan over the dal.

    Stir a few times, just to streak the dal with the spiced butter.

    Serve garnished with coriander and more paprika.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Punjabi Dhai Vada

    Ingredients

    maa ki dal washed -250 gm
    water to soak dal
    onion - 1 chopped finely
    ginger - small pieces – chopped
    green coriander – chopped
    green chillies - 2 chopped
    cumin seed - 1/2 tsp
    salt - 1/2 tsp
    soda-bi-carb - 1/4 tsp
    oil for frying
    curd - 750 gm
    raisins - 15-20.

    Method

    Wash and soak daal in enough water to cover the dal.

    Soak it for three hours. Drain water and grind, add chopped onion, ginger,

    coriander-chillies-salt, cumin seed and soda. Heat oil.

    With moistened hands, make vada with daal batter into 2" discs.

    Deep fry till light brown. Drain oil, keep aside.

    Soak in hot water for 2 minutes.

    Press out water lightly.

    Beat curds-add- salt - 1/2 tsp. cumin seeds. soak-raisins in water for ten minutes.

    Add to the curd. Lay vadas in a flat dish and pour curds on it, garnish with red

    chilli powder-chopped coriander, powdered cumin seeds.

    Serve with imli chutney and extra beaten curd.

    You can garnish this will 'kara bundi' also.
     
    Last edited: Aug 13, 2007
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Baingan Masala Bhartha

    Ingredients

    1 large brinjal
    2 tablespoons oil
    1 pinch asafoetida
    1/2 teaspoon cumin seeds
    1 large onion
    1 tablespoon chopped ginger
    1 teaspoon chopped garlic
    1 teaspoon green chillies
    1 large chopped tomatoes
    1 teaspoon chilli powder
    1/2 teaspoon turmeric powder
    1/2 teaspoon garam masala
    salt

    Method

    Wash and wipe the brinjal.

    Roast it over direct flame for a few minutes, turning it often so that it cooks

    evenly.

    Roast till the brinjal shrinks, blackens and starts peeling off.

    Cool,peel and mash the brinjal. Heat the oil in a pan.

    Add the asafoetida and cummin seeds and saute till the seeds are light brown

    in colour.

    Add 1/2 the chopped onion, ginger, garlic and green chillies.

    Saute on a low flame for about 5 minutes, stirring continuously.

    Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and

    salt.

    Cook covered on a low flame for about 5 minutes.Mash the brinjal thoroughly

    with the back of a ladle and add the remaining onion.

    Cook uncovered on a high flame for 2minutes, stirring continuously.

    Add the garam masala and mix well.

    Garnish with chopped coriander leaves and greenchillies.

    Serve with hot chappati/rice.
     

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