Author Topic: Punjabi Veyanjan nd Recipes (Read 8335 times)

Ranja YoGi · « **on:** July 17, 2010, 02:10:19 AM »

1) Amritsari Aloo

Ingredients

Potatoes 5 nos.

Tomatoes 3 nos.

Saunf 1 tsp

Kalonji 1/2 tsp.

Methi seeds 1/4 tsp.

Red chili powder 1/2 tsp.

Haldi 1/4 tsp.

Coriander leaves A bunch

Kadhi Patta 8 to 10 nos.

Oil 5 tbsps.

Salt according to taste

Method:

1. Puree tomatoes.

2. Boil potatoes, cut 3 potatoes into big pieces and coarsely mash the rest.

3. In a pan heat oil, put saunf, methi seeds, kalonji, red chili powder, haldi and kadhi patta.

4. Stir fry for a while. Add pureed tomatoes, keep stirring until it dries up a bit and then put all the potatoes. Mix well.

5. Add 4 cups of water, bring to boil.

6. Add salt and corriander leaves, let it boil for ten minutes.

7. Serve hot with puris.

Punjabi Janta Forums - Janta Di Pasand · « **on:** July 17, 2010, 02:10:19 AM »

Ranja YoGi · « **Reply #1 on:** July 17, 2010, 11:49:00 PM »

Kadhi :)

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

1 Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
2 Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
3 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.
4 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.
5 Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
6 Serve punjabi kadhi hot with steamed rice.

Ranja YoGi · « **Reply #2 on:** July 17, 2010, 11:51:09 PM »

Jeera Rice

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

Ranja YoGi · « **Reply #3 on:** July 17, 2010, 11:54:35 PM »

Rajma

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

Preparation:

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

Ranja YoGi · « **Reply #4 on:** July 17, 2010, 11:58:29 PM »

Sarson Da Saag:

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 powder
1 Pinch Turmeric powder

Preparation:

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

Grenade Singh · « **Reply #5 on:** July 18, 2010, 12:34:37 AM »

eh munda halwai lagda, thanks for posting lol :)

KayP · « **Reply #6 on:** July 18, 2010, 12:46:22 AM »

first recipe ch alloo de naal nos. likhya. What does that mean?

Ranja YoGi · « **Reply #7 on:** July 18, 2010, 12:47:37 AM »

Quote from: ~Kismat~ on July 18, 2010, 12:46:22 AM

first recipe ch alloo de naal nos. likhya. What does that mean?

that means ke 5 allo use karo

Ranja YoGi · « **Reply #8 on:** July 18, 2010, 12:48:40 AM »

te oh 1 amritsari alloo mean eh pehli recipes hai lol main bakiyan nal number likhna bhul geya huh

:

Grenade Singh · « **Reply #9 on:** July 18, 2010, 12:50:38 AM »

Quote from: ~Kismat~ on July 18, 2010, 12:46:22 AM

first recipe ch alloo de naal nos. likhya. What does that mean?

nos is an abbreviation of "numbers"

« **Reply #10 on:** July 18, 2010, 12:51:58 AM »

wadia gal aa k recepies likhi aa

Ranja YoGi · « **Reply #11 on:** July 18, 2010, 12:53:21 AM »

Quote from: MINTI BAGGA on July 18, 2010, 12:51:58 AM

wadia gal aa k recepies likhi aa

ya 22 ji mere warge kayi paresh ch aa ke kale rehnde te kayian nu khana nai banana anda je recipes pad ke koi kuch bana lau meenu bohot khushi hou

Kudi Nepal Di · « **Reply #12 on:** July 18, 2010, 07:03:59 AM »

RECIPE FOR JALEBI

Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take the jalebi out of syrup and serve hot.

prabhleen · « **Reply #13 on:** July 18, 2010, 08:19:30 AM »

Quote from: • » ∂єѕι נαттι « • on July 18, 2010, 07:03:59 AM

RECIPE FOR JALEBI

Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take the jalebi out of syrup and serve hot.