Author Topic: Punjab Special (Read 7153 times)

~Princess~ · « **on:** February 03, 2015, 01:38:47 AM »

DAL MAKHNI
A rich and delicious dal fit for a party.

Preparation Time : 8-10 hours
Cooking Time : 40-50 minutes
Servings : 4

INGREDIENTS
Whole black gram (sabut urad)
1/2 cup
Red kidney beans (rajma)
2 tablespoons
Salt
to taste
Ginger, grated
2 inch piece
Oil
1 tablespoon
Butter
3 tablespoons
Cumin seeds
1 teaspoon
Onion , chopped
1 large
Garlic, chopped
6 cloves
Tomatoes, chopped
4 medium
Garam masala powder
1 teaspoon
Cream
1/2 cup
Red chilli powder
1 teaspoon
Ginger, cut into thin strips
1/2 inch piece
Fresh coriander leaves, chopped
1 tablespoon

METHOD
Soak sabut urad and rajma overnight in three cups of water overnight. Drain. Pressure-cook the sabut urad and rajma in three cups of water with salt and half the grated ginger for eight whistles or till soft. Heat oil and butter in a thick-bottomed pan. Add cumin seeds. When they begin to change colour add onion and fry till golden brown. Add remaining grated ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil starts to leave the masala. Add cooked dals to this. Add two cups of water and adjust seasoning. Add garam masala powder and simmer on very low heat for fifteen minutes. Reserve two tablespoons of cream for garnish and add the rest along with red chilli powder and mix. Let the dal simmer for another five minutes. Garnish with ginger strips, coriander leaves and the reserved cream and serve hot with naan or parantha.

Punjabi Janta Forums - Janta Di Pasand · « **on:** February 03, 2015, 01:38:47 AM »

~Princess~ · « **Reply #1 on:** February 03, 2015, 02:42:57 AM »

SARSON DA SAAG
A Punjabi treat made of Mustard leaves & spices...beat had in winters.

Preparation Time : 20-30 minutes
Cooking Time : 30-40 minutes
Servings : 4

INGREDIENTS
Sarson ka saag, chopped (fresh mustard leaves)
4 cups
Spinach, chopped (optional)
2 cups
Bathua, chopped (optional)
1 cup
Pure ghee
4 tablespoons
Onions, chopped
2 medium
Ginger, chopped
2 inch piece
Garlic, chopped
6-8 cloves
Green chillies, chopped
4-6
Red chilli powder
1 teaspoon
Salt
to taste
Cornmeal
2 tablespoons
Unsalted butter
2 tablespoons

METHOD
Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes. Add salt and cook on moderate heat for ten minutes. Add cornmeal and a little water and cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture. Heat the remaining ghee and butter in the same pan. Add the ground mixture and cook for five to ten minutes. Serve hot with makki di roti.

~Princess~ · « **Reply #2 on:** February 03, 2015, 02:47:32 AM »

MAKKI DI ROTI
A famous punjabi roti made from maize flour.

Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Cornmeal (makki ka atta)
1 1/2 cups
Whole wheat flour (atta) optional
1/4 cup
Salt
to taste
Unsalted butter
as required

METHOD
Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls. Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet. Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface. Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.

~Princess~ · « **Reply #3 on:** February 03, 2015, 02:52:58 AM »

AMRITSARI FISH
This mouth watering fried fish prepared with lot of spices is a popular street food of Amritsar.

Preparation Time : 15-20 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
King fish (surmai) fillets, cut into fingers 600 grams
Red chilli powder 1 tablespoon
Salt to taste
Carom seeds (ajwain) 1 teaspoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 1 tablespoon
Gram flour (besan) 1 cup
Oil to deep fry
Egg 1
Chaat masala 1 teaspoon
Lemons, cut into wedges 2

METHOD
Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside.Heat sufficient oil in a kadai. Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done. Drain and place on an absorbent paper. Deep fry again just before serving till golden and crisp. Drain and place on an absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

~Princess~ · « **Reply #4 on:** February 03, 2015, 02:58:49 AM »

AMRITSARI ALOO KULCHA
One of these with a bowl of fresh yogurt…a simple pleasure of life.

Preparation Time : 1-2 hours
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
First Dough
Refined flour (maida) 2 cups
Baking powder 1/2 teaspoon
Soda bicarbonate 1/4 teaspoon
Salt to taste
Yogurt 1 tablespoon
Egg
Milk 1/2 cup
Sugar 1 teaspoon
Oil 1 tablespoon
Second dough
Refined flour (maida) 2 cups
Salt to taste
Butter 4 tablespoons
Milk 1/2 cup

Stuffing
Potatoes, boiled and mashed 2 medium
Onion 1/2 medium
Salt to taste
Green chillies, chopped 2
Cumin powder 1 tablespoon
Pomegranate seeds (anardana), dried 1 teaspoon
Fresh coriander leaves, chopped 2 teaspoons

METHOD
To make the first dough, sift the refined flour with the baking powder, soda bicarbonate and salt. Add the yogurt, egg, milk, sugar and a little water. Knead well to make a medium soft dough. Add a little oil and knead again. Cover with a damp cloth and rest the dough for one hour. Knead the dough once again and divide it into eight equal portions.For the second dough, sift the refined flour with salt. Rub in the butter with your fingertips till the mixture resembles coarse crumbs. Gradually mix in the milk and knead to make a soft, smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again, divide it into eight equal portions and shape into smooth balls. Cover with the damp cloth and rest it for another ten minutes. For the stuffing, mix together the potatoes, onion, salt, green chillies, chilli powder, cumin powder, dried pomegranate seeds and the fresh coriander. Divide the potato mixture into eight equal portions. Flatten a portion of the first dough, place a portion of the potato mixture in the centre, and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre, and roll into a ball. Place on a lightly floured surface and roll gently into a circle. Heat a pressure cooker. Dip the fingers in a little water and moisten one side of the kulcha, gently press the moistened side of the kulcha onto the inner wall of the pressure cooker, making sure the kulcha is moist enough to stick to the cooker. Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more. Turn the cooker upright and gently peel the kulcha away from the cooker wall. Brush the hot kulcha with butter and serve immediately. Similarly make more kulchas. You can also cook the kulchas in a preheated oven at 220C/425F/Gas Mark 7 for about eight minutes.

~Princess~ · « **Reply #5 on:** February 03, 2015, 03:13:14 AM »

Amrtirsari Choley Bhaturey (Curried Chick Peas with Fried Bread) is a signature dish in many punjabi restaurants. If you are visiting Amrtisar then this is the dish which you must try. It is quite rich and spicy and has a variety of flavours packed in it.

Ingredients

Ingredients for Choley

1 cup of Chick Peas (Kabuli Chana) (soaked overnight in warm water)
1 Onion (finely chopped)
½” piece of Ginger (Adrak) (grated)
1 teaspoon Garlic Paste
1 Anvla whole or 1 teaspoon Anvla Powder or 1 Tea Bag (optional – this is to give the black colour , as in restaurants )
½ tsp. of Cumin Seeds
2 tsp. of Red Chilli Powder ( to taste)
¼ tsp. of Turmeric Powder
1 tbsp. of Coriander Powder
1 tsp. of Cumin Powder
Salt (to taste)
2 tsp. of Chana Masala
2 tsp. of Dry Mango Powder (Aamchoor Powder)
2 tbsp. of Cooking Oil
1/2 cup Tomato Paste

Ingredients for Bhaturey

½ cup of Potatoes (boiled & grated)
½ cup of All-Purpose Flour (Maida)
Salt (to taste)
1 ½ tsp. of Cooking Oil
More Cooking Oil (for deep frying)

For Garnishing

1 Onion (sliced) ( soaked in Vinegar or Lemon juice)
4 Lemon Wedges
2 Green Chilli – finely chopped
Coriander – finely chopped

Preparation

Pressure cook the chick peas with theAnvla or Anvla Powder or Optionally use a tea tea bag for 3 whistles until they are soft. Drain and set aside. ( If using the tea bag then discard the tea bag).
Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté until the onion is golden brown.
Add the chana masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
Add the tomatoes paste and saute for 2 minutes
Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. And set aside.
Bhaturey
Combine the flour, potato, 1 ½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well until it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes.
Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5″) diameter.
Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.
Serve hot with the cholay, sliced onion and lemon wedges.

Tip: You can also add some spiced Potatoe cubes or Paneer Cubes. Simply shallow fry some Paneer cubes or Potate cubes and add them to Chole after cooking