Punjabi Khana

MUSHROOM PULAO

2011-05-11T01:55:00.000-07:00

INGREDIENTS:
2 cups rice
100 gm mushroom
1 onion (chopped)
2 tbsp oil
Salt to taste
1 tbsp whole garam masalas
½tsp garam masala powder
FOR GARNISHING:
SOME MUSHROOM
METHOD
Wash and soak the rice for 15minutes.cut mushroom into 2 and fry in oil.
Put in it whole garam masala and onion .fry till onion is brown. Add rice, mushroom, salt and 4 cups of water. Bring it to the boil. Cook the rice on a low flame till it is done.
Sprinkle garam masala.Serve hot decorated with some mushroom.

TOASTED BREAD WITH GARLIC MASHED POTATOES

2011-05-10T22:12:00.000-07:00

INGREDIENTS:
1 tbsp olive oil
4 potatoes (boiled and mashed)
Salt and pepper to taste
3 clove of garlic (mashed)
½ tbsp parsley (minced)
6 cheese cubes (grated)
METHOD
Heat oil in a pan and fry the garlic. Add potatoes, parsley and salt.
Mix well and transfer to greased baking tin. Spread cheese and bake till cheese turns into golden. Serve hot with toasted bread.

MUSHROOM PATTIES

2011-04-27T22:42:00.000-07:00

INGREDIENTS:
4 medium – sized buns
100 gm mushroom
1 large onion (chopped)
1 large tomato (chopped)
1 green chilli
Salt and pepper to taste
1 tsp oil
1tsp coriander leaves(chopped)
METHOD
Chop mushroom. Heat oil and cook mushrooms, onion, green chilli and tomatoes till they become dry. Add salt, pepper and coriander leaves. Remove thin upper and lower crust of buns. Cut each into 2.
Put the filling in the centre and bake in a toaster till it is light brown. Serve hot.

JALEBI RECIPE

2011-04-27T21:58:00.000-07:00

INGREDIENTS:
1 ½ cups of maida (refined flour)
1tsp of soda bicarbonate
2 ½ cups of sugar
½ tsp green cardamom powder
Ghee to deep fry
A pinch of saffron or yellow food colour
METHOD
Mix madia and bicarbonate soda. Add two cups of water and make a smooth batter. The batter should be without lumps. Leave it overnight to ferment.mix it again, add a little water if required make it into pouring consistency.
To paper sugar syrup mix equal quantities of water and sugar. Add cardamom powder and cook for twenty minutes.
Heat ghee in a shallow pan. Pour the jalebi batter in jalbeimaker or thick cloth with small hole. Hold the nozzle just above the hot oil and give a jalebi shape. Make circles starting from the centre sealing the end in the last half round.
Deep –fry the jalebi on the low flame till turn into golden brown colour.
Drain off excess oil and soak the jalebi in warm sugar syrup for five minutes.Drain and serve it hot.

AACHARI MASALA STUFFED KARELAS

2011-04-21T22:33:00.000-07:00

INGREDIENTS:
10-12 karelas
2 large onions
2tbsp amchur
2 tsp coriander powder
1 tbsp salt
1 tsp red chailli powder
1tsp kalonji
1 tsp methi seeds
1tbsp saunf
½ tsp turmeric powder
Oil for frying
6-8 green chillies
METHOD
Scrape the karelas.silt them on one side. Put salt to peelings and kareals. Keep for 2-3 hours.
Coarsely grind methi, saunf and mix these with other masalas.
Wash the kareals nicely and squeeze them. Wash peelings and squeeze them too. Heat oil fry kareals in it till they are golden brown. Fill them with masalas.
Now fry the peelings in remaining oil till they are light brown, then add to it thin slice of onions and fry. Put the remaining masalasin it and cook covered for 10 minutes on a low flame.
Now add the stuffed karelas and green chillies to the onion mixture and cook covered till it is dry and oil comes out. Serve hot or cool or keep in the fridge to be served later.
They can be kept for 2-3 weeks.

MUSHROOM HOT POT

2011-04-10T22:26:00.000-07:00

INGREDIENTS:
100 gm mushroom
½ cups carrot long strips
½ cup beans (cut into long strips)
½ cup capsicum (cut into long strips)
2 onions (cut into rings)
2 tomatoes (cut into rounds)
2 potatoes (cut into strips)
1 tbsp oil
1 tsp cumin seeds
1 piece of cinnamon
6-8 cloves of garlic
6-8 peppercorns
2 tbsp vinegar
Salt to taste
½ tsp pepper
METHOD
Boil mushroom. Put carrot, beans, and potatoes into boiling salted water for 5-10 minutes. Heat oil. Put all the whole masalas and fry for 2 minutes. Add onion rings, tomatoes, vegetables and mushroom. Cook for 4-5 minutes. Add vinegar, salt and pepper. Serve hot.

MUSHROOM MALAI KOFTAS

2011-04-06T22:27:00.000-07:00

INGREDIENTS:
6-8 big mushrooms
½ cup potatoes (boiled and mashed)
1 cup paneer (grated)
2 tbsp milk powder
2tbsp maida
Oil for frying
Salt to taste
A pinch of turmeric
½ tsp red chilli powder
2 large onions
1 green chilli
2 large tomatoes
2tbsp curd
FOR GARNISHING:
METHOD
Make a fine dough of potatoes, paneer, milk powder, maida and salt. Divide into 6-8 parts. Make balls. Put one mushroom in each ball. Make egg shaped koftas and fry in oil on low flame.
Chop and boil onion. Grind along with chillies, tomatoes, curd, salt and turmeric.
Heat oil and fry the masala till well blended. Add 1 ½ cups of water. Bring it to the boil and let it simmer for 5-7 minutes. Put koftas in a serving dish and pour hot gravy over these. Decorate with cream and serve with tandoori roti.

EGG PARANTHAS

2011-04-06T22:02:00.000-07:00

INGREDIENTS:
2 eggs
1 ½ cups of wheat flour
2 tbsp onion (chopped)
2 green chillies
2 tbsp coriander leaves
Enough milk for kneading dough
Salt to taste
Oil for cooking
METHOD
Beat the eggs. Add all other ingredients and wheat flour to it to make dough. Keep for 5 minutes and knead again.
Make thin, round or square paranthas and cook both sides on a tawa with oil. Serve hot with achar or sauce.

MINT CHUTNEY

2011-03-14T22:26:00.000-07:00

INGREDIENTS:
1 bunch of mint leaves (chopped)
1 bunch of coriander leaves (chopped)
2 -3 green chillies
2-3tsp lime juice
2 tsp sugar
Salt to taste
2 onions
METHOD
Wash mint leaves and coriander leaves thoroughly in water.
Combine all ingredients and grind it to a fine paste.
Add lime juice, mix wall and serve over kachori,dhokla

LIME SODA

2011-03-11T04:26:00.000-08:00

INGREDIENTS:
1 LEMON
1 BOTTLE OF SODA WATER
1 ½ TSP SUGER SYRUP
SALT AND CHAAT MASALA TO TASTE
ICE (CRUSHED)
FOR GARNISHING:
A SLICE LEMON
METHOD
Squeeze lemon in a glass, pour sugar, add salt, masala and crushed ice slowly. Pour soda water over it, stir gently and serve garnished with the lemon slice.

DUM ALOO

2011-03-06T19:16:00.000-08:00

INGREDIENTS:
250 gm small potatoes
1 cup curd
2 red chillies (whole)
1 tsp cumin seeds
Salt to taste
2 tsp desiccated coconut
2 tomatoes
2 green chillies
1 piece of ginger
Oil for frying
½ garam masala
METHOD
Dry –roast red chillies, cumin seeds, on a low flame ,on a hot griddle. Add desiccated coconut and mix well. Grind it in a grinder. Boil potatoes till done. Prick and deep- fry potatoes till they are golden. When done, keep aside.
Mix together curd, chopped tomatoes, green chillies, ginger, and ground masala and salt. Blend the mixture in a blender.
In a pan, add 1 tbsp of oil, put all masala intop it. Cook till oil leaves the side of the pan. Add half cup of warm water and fried potatoes. Cook for 4-5 minutes. Sprinkle garam masala and serve hot with missa parantha.

POTATO SALAD

2011-03-04T00:09:00.000-08:00

INGREDIENTS:
5 medium –sized potatoes (baked or boiled)
1tsp chaat masala
¼ tsp red chilli powder
½ tsp cumin seeds powder
1 green chilli (chopped)
1 tbsp coriander leaves (finely chopped)
Juice of 1 lemon
Salt and papper to taste
METHOD
Peel and chop potatoes into bite size pieces.
Place them in a large bowl.
Sprinkle all masalas, salt, green chillies, cordiander leaves and lemon juice over it, mix well.
Serve potatoe salad with dal chawal.

PANEER PARANTHAS

2011-03-03T01:36:00.000-08:00

INGREDIENTS:
2 cups of wheat flour
1 cup paneer (mashed)
2 green chillies (chopped)
½ tsp red chilli powder
Salt to taste
¾ tsp black salt
½ tsp ajwain
Oil for cooking
METHOD
Make soft dough of wheat flour with water.
Mix together paneer and other ingredients.
Make balls of dough and fill with paneer.
Roll out parantha and cook on a tawa with oil.
Serve hot with butter and curd.

Mooli ka parantha

2011-02-27T19:02:00.000-08:00

Mooli parantha is known as RADISH PARANTHA. This is a north India breakfast dish. This parantha is very easy to cook.
Ingredients: radish, salt, atta
Ingerdients:
2 radishes (mooli)
1 tsp ajwain
½ tsp red chilli powder
¾ tsp turmeric powder
½ tsp coriander powder
Salt to taste
1 tbsp ghee
2 tbsp coriander leaves
2 cups wheat flour (atta)
Method:
1. Wash the radish and grate it. Then take a soft cloth place grated radish and squeeze nicely.
2. Heat ghee put ajwain, turmeric powder,chilli powder, coriander and salt and radish then fry 2-3 minutes. Keep it aside for cool.
3. Then put gram masala,coriander leaves.
Now make atta dough. Divide the dough into balls. Roll it out a little. Fill it with stuffing in centre and roll out again to make a parantha. Heat the tawa put a parantha on tawa.when cook a parantha both sides apply the ghee. Now remove a parantha from the tawa .cook all paranthas like this
Now parantha is ready serve it hot with butter, curd and pickle.

MAKKI METH I PARANTHAS

2011-02-27T18:46:00.000-08:00

INGREDIENTS:
2 cups makki wheat flour
1 cup wheat flour
½ cup onion (chopped)
Salt to taste
½ tsp red chilli powder
½ tsp ajwain
Oil for cooking
METHOD
Make dough of both types of wheat flour along with other ingredients with warm water.
Keep this dough for 10-15 minutes and again knead nicely with your palm.
Roll out little thick round paranthas and cook on a tawa, putting oil.
Serve paranthas with butter and sarson ka saag.

MISSA PARANTHAS

2011-02-25T00:28:00.000-08:00

INGREDIENTS:
2 cups channa wheat flour
1 cup wheat flour
1 onion (chopped)
2 chillies (chopped)
Salt to taste
½ tsp red chilli powder
½ tsp ajwain
Oil for cooking
METHOD
Make a soft dough with all the indgredients and 2tbsp oil .
Make small but slightly thick chapptties and cook on a tawa, on both sides, putting oil.
Serve it hot with butter and acher.

BREAD TIKKI RECIPE

2011-02-24T00:59:00.000-08:00

INGREDIENTS:
FOR Bread Tikki
2 bread slice
½ kg potato (boiled and mashed)
100gm channa dal (boiled)
Salt to taste
½ tsp red chilli powder
2 onions (chopped)
½ tsp green chilies
¼ tsp cumin seeds
A pinch asafetida
Oil for frying
Tamarind and mint chutney to taste

METHOD
For bread tikki:
Mix mashed potatoes andsalt.Heat 1 tbsp oil in a pan and fry cumin seeds and green chillies for a while. Add salt, red chilli powder, asafoetida and boiled channa dal. Fry for 4-5 minutes or till dry. Remove from fire and cool.
Take small portion of potato. Make ball, flatten it and fill in dal mixture. Fold the sides. Fry this tikki on a hot griddle using a little oil till both sides are crisp and red in colour. When it cooks, keep aside.
Take 2 slice of bread, remove sides, place tikki over it, sprinkle onion and spread mint and tamarind chutney. Top with another slice, cut into 4equal parts and serve hot.

BUTTER CHICKEN

2011-02-23T00:19:00.000-08:00

Ingredients
For butter chicken:
1 whole chicken (approximately 800 gm)
400 gm tomato (blanched and pureed)
2tsp ginger paste
¾ tsp garlic paste
4gm cardamoms
2 cloves
½ cup cream
1 stick of cinnamon 2tbs cashew nut paste
1tsp red chili powder
2tbs butter 1 green chilly salt to taste

Method:

For butter chicken
Wash and cut the chicken into 8 pieces.

Heat butter in a heavy –bottomed pan.

Fry green chili, ginger and garlic paste; add tomatoes and all dry masalas cook till masala is done.

Add chicken pieces fry for 10 minutes along with masala.

Then add 1 cup of hot water cover and cook till chicken is done.

Add cream; simmer over a low flame for 2-3 minutes.

Serve it hot with tandoori roti and onion rings.
.

Cereal Soup

2010-12-22T07:08:00.000-08:00

This soup is very spicy but you can reduce the chili paste if you so desire. But this soup is really very taste.
Ingredients:
50gm rajma
50 gm black chana
50 gm chole
50gm white mator
50gm lobiya
2tsp ginger and garlic paste
2tbsp tomatoes paste
3-4 red chili paste
2tsp lemon juice
1 cup of shelled peas or corn niblets
Salt to taste
Method
Soak all the cereals overnight. Cook in pressure cooker with 3 cups of water. Once the cereals are cooked but not overcooked remove from the cooker. Place the cereals and water together in the kadhai.add 2 more cups of water and bring to a boil. Add paste and peas or corn whatever you are using. Allow the soup to boil. Lower the heat and continue to simmer till the cereals are tender add begin to get mushy if pressed with wooden spoon. The corn or peas need not to be very soft. This is a wholesome soup served with bread rolls and makes a full meal.

Almond pepper chicken

2010-12-16T03:20:00.000-08:00

Ingredients:
½ cup of almond paste
6-7 pieces of chicken breast
2tbsp of butter
3 tsp pepper powder
2tbsp of curd
Salt to taste
Method:
Prick the chicken pieces with the tip of knife. Rub in the salt and curd and keep it for one hour. Soak the almonds in the water and remove the skin then grind to apaste.heat a non stick pan and fry the chicken with marinade. Turn once or twice so that both sides of the chicken turn light golden brown in colour.once the chicken is half in tender remove from the pan and in the same pan add the butter. Melt the butter and mix in almond paste .add 2 cups of water and bring to a boil. Lower the heat and add salt to taste and mix in the pepper and continue to simmer the gravy.mix in the chicken pieces. Cover with a lid and cook till the pieces are tender. You could adjust the gravy consistency to your liking. Serve with dinner rolls or steamed rice

Apple and rice kheer recipe

2010-05-12T01:20:00.000-07:00

Apple and rice sweet preparation. It is very delicious sweet dish. It is very easy to make it.
Ingredients: rice, milk, apple, raisins, jaggery
Ingredients:
1 liter of milk
200 gm of jaggery (gur)
100 gm raisins
2 apples (peeled and cored and cut into small pieces)
100gm small grained rice
For garnishing:
Circles of banana
Method
Soak the rice in water for 1 hour. Bring the milk to boil in a thick bottomed pan. Keep stirring so that the milk does not stick to the bottom. Lower the heat and cook till the milk has reduced to three fourth its quantity. Now mix in the rice which has been soaked in water .allow the rice to cook in the milk till it is almost cooked, stirring from time to time to take care that it does not stick to the bottom of pan .add the apple pieces and continue to cook till the rice is absolutely tender. Now mix in the raisins and jaggery which broken into small pieces. Stir and cook for another 2 minutes and remove .cool to room temperature or serve chilled. Decorate with circles of bananas and serve.

Sarson ka saag and makkai ki roti

2010-05-02T01:20:00.000-07:00

It is very famous combination of the PUNJAB. I want to share with you how it prepares at home.
It is very ingredients:
For saag:
500gm mustard leaves
200gm spinach (palak)
125gm bathu leaves
3-4 green chillies
9-8flakes of garlic
1piece of ginger
1 ½ tbsp wheat flour
2 onions
2 tomatoes
2-3tbsp desi ghee
Salt to taste
¾ tbsp turmeric
Ingredients:
For makkai ki roti:
2 cups makki ki atta (maize flour)
Salt to taste

1. For sag green chillier, garlic, salt, turmeric and ½ cup water.
2. Pressure-cook for 10 minutes and then for 45 minutes on a low flame.
3. Then open the pressure cooker and grind the saag to fine paste.
4. Put wheat flour and cook on a low flame for 10 minutes.
5. Now take a fry pan and put ghee, ginger, chopped onion, tomatoes and stir. If tomatoes get mashed then put saag paste.
6. Now sarson ki saag get ready for eat.

Method
For makkai ki roti:
1. Take maize flour then put salt kneads into a soft dough using water. Make a small ball and roll on a flat board with rolling pin using wheat flour and cook on a hot tawa. Apply ghee on it.
Serve it with hot saag.

Banana cake recipe

2010-05-02T01:11:00.000-07:00

Banana cake can prepare at home without cream. It is very delicious cake. It is easy to cook. Banana cake served with tea or coffee.
Ingredients: multi-purpose flour, sugar, eggs, oil, baking powder
INGREDIENTS:
2 cups multi-purpose flour (madia)
1cup cooking oil
2 bananas

1 egg
1½tsp baking powder
1 cup sugar
A pinch of salt
1 tbsp walnut (optional)
METHOD:
Take a pot, pour sugar, egg, salt; oil beat them with hand blander nicely.mix mashed banana also. Now put flour and baking powder gradually make sure batter become smooth.grase a oven tray with oil and flour. Then put batter into the tray. Preheat oven then keep a tray in oven. Bake it 30 minutes until skewer comes out clean when inserted. If cake cooked switch off oven leave it 10 minutes for cool. Cake is ready.
Garnish the cake with walnut. Cut the cake into pieces and serve it tea or coffee.

Raw mango pickle

2010-05-02T01:06:00.000-07:00

Mango pickle is known as AAM KA ACHAAR.it is very tasty pickle. It can eat with roti ,parantha etc.now its mango season.try to make it.
Ingredients: raw mango, mustard oil, spices
INDERGENTS:
For 5kg mangoes
5kg raw mango
200 gm fenugreek seeds
200 gm aniseed (saunf)
100gm kalinge
150 gm turmeric powder
150 gm red chilli powder
1 kg salt
Mustard oil
METHOD:
1. Wash the raw mangoes then wipe them with clean cloth.
2. Cut the mangoes into small pieces and leaves them in sunlight for 2-3 hours.
3. Now take a pot and put all spices as it .do not crushes anything.
4 .mix mangoes along with masala very well.
5. Now take a glass jar or plastic as you wish then put mangoes into the jar with masala.
6. Add mustard oil. Make sure all pieces are dip in oil.
7. Keep the mango jar in the sunlight for two –three days. Then leave it 15 days.
8. Mango pickle get ready to eat and serve it with stuffed parantha

DAL MAKAHANI

2010-05-02T00:54:00.000-07:00

Dal makahani is very delicious dish. Everybody wants to eat it.everone make it different way. I am telling you how it makes in Punjabi style.
Ingredients: urad dal, black dal, plus, rajmah, kidney beans.
INGERDIENTS:
60 gm urad whole black dal
20gm rajmah
3 cup water
5-6flakes of garlic
1 piece of ginger
2 onions
2 tomatoes
1 cup milk
½ tsp red chilli powder
Salt as required
½ tsp turmeric powder
½ tsp coriander powder
1 tsp garam masala powder
1small stick of cinnamon
2 tsp butter
2tsp ghee
Coriander leaves

METHOD:
1. Urad dal and rajmah wash and soak for 4-5hours.
2. Take pressure cooker and put dal and rajmah along with water add garlic, salt, turmeric cook for half an hour.
3. Mash the cooked dal well adds milk also.
4. Leave it on a low flame for another10-20 minutes stir frequently add more water if required.
5. Heat ghee in frying-pan and fry cinnamon, chopped onion till they are golden brown. Add tomatoes till cook done. Then put red chilli powder, coriander powder,garam masala,add cooked dal.
6.cut ginger into strips and fry in the ghee and put in dal.
7. Now dal makhani is ready serve it hot garnished with butter and coriander leaves.