Showing posts with label Punjabi Dishes. Show all posts
Showing posts with label Punjabi Dishes. Show all posts

January 15, 2018


Rajma (soaked and boiled) - 1 cup
Onion - 1 (chopped)
tomato - 1 (chopped)
Ginger - 1/2 tsp (chopped)
Garlic - 1/2 tsp (chopped)
Salt to taste
Green chillies - 2 (chopped)
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Kasuri methi - little
Water - 1 cup
Oil - 2 tbsp
Coriander leaves - 1 tbsp
Punjabi gravy - 1 tbsp


  • Heat oil in a pan; add jeera, kasuri methi, garlic, ginger, chillies, onion and tomatoes and fry well till onions and tomatoes are soft.
  • Puree 1/4th cup of rajma and add to the curry with remaining 3/4th cup rajma.
  • Cook for 5 minutes then add all spices, punjabi gravy and one cup of water.
  • Simmer for 10 minutes until the gravy is thick.
  • Garnish with coriander leaves.

November 13, 2017


Methi (fenugreek leaves) - 2 cups (chopped)
Paneer cubes - 4 cups
Onion - 1 (chopped)
Tomatoes - 2 (chopped)
Kashmiri chilli powder - 2 tsp
Cumin seeds -1 tsp
Garlic - 1 tsp
Cumin powder - 1 tbsp
Garam masala - 1 tsp
Salt to taste
oil -2 tbsp


  • Heat oil in a handi. Fry chopped garlic and cumin seeds.
  • Add onions and saute till they are golden brown.
  • Add tomatoes and spices to it.
  • Then add chopped methi and cook till it is done.
  • Add paneer cubes, sprinkle garam masala and stir for 2-3 minutes.
  • Serve hot.

September 10, 2017


Sour curd-1 kg
Gram flour- 1 cup
Water -1 litre
Onions-2 chopped
Garlic-6 cloves
Ginger-1" piece
Salt - 2 tsp
Oil- 3 tbsp
Red chillies- 3
Curry Leaves- 4 to 5 leaves
Chopped coriander- 50 grams

Mustard  -1 tsp
Fenugreek -1/2 tsp
Nigella - 1,1/2 tsp
Coriander seeds - 1 tsp
Coriander seeds - 1 tsp
Cuminseed - 1/2 tsp

Pakoras (Dumplings):

Gram flour -1 cup

Rice flour - 1 tbspSliced onions - 1 cup
Green chillie paste  - 2 tsp or as per taste
Fenugreek or spinach chopped - 1 cup
Salt -1 tsp
Mixed spices -1 tsp
Mustard oil to fry


  • Roast these spices on tawa and grind them to powder.
  •  Grind garlic, ginger to a paste. 
  • Heat oil in a pan. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. 
  • Mix gram flour, rice flour and other ingredients well. Add just enugh water to make pakodas. 
  • Heat oil in a Kadai, and smoke the oil. Drop spoonful of batter into hot oil and fry till golden colour. 
  • Beat curd, add gram flour and water and stir well. 
  • Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to boil, lower the heat. 
  • Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle , add pakoras and chopped coriander. 
  • Cover and keep it aside. Heat before serving.
  •  Take little ghee,heat it add curry leaves, red dried chillies and little red chilli powder. 
  • Add this mixture to Kadhi and serve. Kadhi goes well with rice.

March 20, 2017


Makki ki atta (corn yellow flour) - 2 cups
Wheat flour - 1/2 cup
Salt to taste
Fresh garlic with green leaves - 4 tsp (chopped)
Oil - 2 tbsp
Ghee for frying


  • Mix the flours, garlic and salt in a bowl. Slowly add oil and mix well.
  • Add enough water to form a hard dough.
  • You will not get a soft dough as when we knead wheat dough for chapatis.
  • This dough tends to break apart. Divide it into 4 portions and carefully roll out with rolling pin or flatten them with your palms.
  • Heat a tawa and on low flame, cook the roti, sprinkling oil or ghee from time to time.
  • Turn over and cook the other side of the roti till it is golden brown.
  • Serve with baghare baigan.

November 21, 2016


Onions -2
Tomatoes - 2
Green chillies -3-4
Ginger garlic paste -1 tsp
Kabuli chana - 100 gms 
Chana masala - 2 tbsp
Chilli powder - 1 tsp
Amchoor powder -1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/4 tsp
Coriander leaves
Oil/butter - 1 tbsp


  • Soak chana overnight and pressure cook until tender. Drain and keep aside.
  • Heat the oil or butter, add cumin seeds and allow to splutter.
  • Add chopped onion, green chillies and saute till onions are translucent.
  • Add chopped tomatoes, salt and turmeric. Cook for 3-4 minutes.
  • Add chilli powder, amchoor, chana masala; mix well and add water to cook.
  • Add boiled chana and cook another 5 minutes until the gravy is thick.
  • Garnish with coriander leaves.
  • Serve with chapati or poori or paratha 

November 10, 2016


Boneless chicken breasts - 4 (175 gms each)
Lemon juice - 1 tbsp
Tandoori paste - 3 tbsp
Natural yogurt - 3 tbsp
Garlic clove  - 1 (crushed)
Coriander leaves - 2 tbsp
Small onion - 1 (cut into wedges and separated into layers)
Oil for brushing
Salt and ground pepper


  • Chop the chicken breasts into 1" cubes, place in a bowl and add the lemon juice, tandoori paste, yogurt, garlic, coriander  and seasoning. Mix well.
  • Cover and set aside for 15 minutes.
  • Preheat the grill. Thread alternate pieces of chicken and onion on to four skewers.
  • Brush the onion with a little oil, lay on a grill rack and cook under a high heat for 10-12 minutes, turning once.
  • Garnish the kebabs with fresh coriander and serve at once with pulao rice or naan bread.

May 11, 2016


Cloves - 5 gms
Cinnamon - 5 gms
cardamom - 5 gms
Black cardamom - 2
Cumin seeds - 1 tbsp
Bay leaves - 1
Peppercorn - 1 tsp
Star anise - 1
Coriander seeds - 2 tbsp


  • Dry roast all the ingredients and grind them to to make fine powder.
  • Store in airtight container.

May 10, 2016


Lamb chops - 600 gms
Ginger - 4 tsp (coarsely chopped)
Garlic - 4 tsp (chopped)
Tomatoes- 200 gms (chopped)
Onions - 150 gms (chopped)
Curd - 300 gms
Chilli powder - 2 tsp
Salt to taste
Punjabi garam masala - 2 tsp
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)
Raw papaya - 1/2"

  • Blend the ginger and garlic with 2-3 tbsp of water to a paste in a blender.
  • Place the chops, tomatoes, onions, chilli powder, curd, salt, ginger garlic paste, punjabi garam masala, raw papaya and lemon juice in a large pan.
  • Marinate the lamb chops with the above paste for one hour.
  • Brown ht chops in a frying pan.
  • Transfer to a microwave and cook for 15 minutes.
  • Sprinkle coriander leaves over masala chops.

March 04, 2016


Fish - 500 gms (cut into big pieces)
Oil - 1 kg
Vinegar - 2 cups
Salt to taste
Cumin seeds - 2 tbsp (coarsely ground)
Garlic cloves - 15 (sliced)
Chilli powder - 2 tbsp
Garam masala - 1 tsp


  • Apply liberally salt and 1/2 of vinegar on fish pieces. Set aside for 3 hours.
  • Rinse fish and dry in the sun for 3 to 4 hours.
  • Now fry fishes in half the oil and put aside.
  • Now heat the remaining 1/2 kg oil.
  • Fry cumin, mustard seeds  and garlic.
  • Then cook for some time after adding salt, chili powder and garam masala, and the remaining vinegar.
  • Now take it off the fire, coo and add fish along with its oil.
  • Pour into a clean, dry jar and use after a few days.

April 14, 2015


Big ripe tomatoes - 3
Chilli powder - 1 tsp
Cloves - 5
Garlic cloves - 12
Ginger -  big piece
Salt to taste
Jaggery - small lump
Lemon juice - 2 tsp
Green chillies- 3 (chopped)
Turmeric - 1/4 tsp
Mustard seeds - 1 tsp
Oil - 1 tbsp


  • Wash, dry and cut tomatoes into small pieces. 
  • Grind cloves, garlic, ginger, chilli, turmeric into a fine paste.
  • Now heat oil and fry mustard seeds  and chopped green chillies. Add the ground paste and cook on low heat for 3 minutes.
  • Now add tomato pieces and cook till tender. Add jaggery, salt and a little water.
  • Cover and simmer. Take it off from flame.
  • Now stir in lemon juice and serve hot or cold.
  • It can be easily preserved for couple of days.

December 10, 2014


Paneer - 500 gms
besan - 500 gms
Chilli powder - 1 tsp
Cumin seeds - 1 tbsp
Garam masala - 1 tsp
Asafoetida- a pinch
Turmeric - 1/2 tsp
Coriander leaves - a bunch (chopped)
Pepper powder - 2 tsp
Amchur powder - 1 tsp
Salt to taste


  • Cut the paneer in square pieces, sprinkle on them a little salt and pepper powder and set aside.
  • Now take besan and mix the rest of spices and water to make smooth batter.
  • Heat oil and dip the paneer cubes into the batter, drop in the heated oil and fry till golden brown.
  • Serve hot with any chutney or tomato ketchup.

November 25, 2014


Drumsticks - 6
Potatoes - 3 (boiled, peeled and sliced)
Tomatoes - 3(chopped)
Green chillies - 4
Grated Coconut - 1/2 cup
Garlic cloves - 6 (chopped)
Ginger -  1" long piece (grated)
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Tamarind juice - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp
Curry leaves -  few
Ghee/ Oil - 2 tbsp


  • Cut drumsticks i small pieces and boil in water.
  • Extract one cup of milk from grated coconut.
  • Heat ghee in kadai, fry cumin seeds, ginger,garlic and green chillies.
  • Add tomatoes, potatoes, turmeric, coriander, chilli, turmeric and salt.
  • Fry till it is golden brown and add drumsticks with boiled water. Bring it to boil.
  • Add coconut milk and curry leaves and simmer for few minutes.
  • Lastly add tamarind juice and cook for few seconds.
  • Serve.

August 24, 2014


Urad dal - 1 cup
Sugar powder - 1 1/2 cups
Mixed dry fruits - 1/2 cup
Oil or ghee for frying


  • Soak the dal for 5 hours. Wash and grind to make fine paste.
  • Heat oil and make balls with ground paste and deep fry till golden brown.
  • Break these balls and grind again.
  • Heat 2 tbsp of oil and fry this powder. Add dry fruits and sugar.
  • Mix well and make pinnis of round  shape.

April 22, 2014


Carrots - 1 kg
Ginger - 100 gms (sliced)
Garlic - 1 tbsp (sliced)
Cumin seeds - 1 tbsp
Coriander seeds - 2 tbsp (crushed)
Chilli powder - 2 tbsp
Salt - 1 tbsp
Oil - 1/2 kg


  • Scrap and cut carrots into 2" long thin pieces. Put the carrot pieces in the sun for 8 hours.
  • Heat oil to smoking then remove from flame and add garlic, ginger and salt. 
  • Cool and add cumin, coriander, chilli powder. Stir in carrot pieces.
  • Pour into a clean dry jar. Keep it as it is for a week then use it.

March 15, 2014


Raw Mangoes - 5 kg
Salt - 750 gm
Turmeric - 100 gm
Red chilli powder - 250 gms
Aniseed - 250 gms
Fenugreek seeds - 100 gms
Onion seeds - 20 gms
Mustard oil - 1 kg


  • Wash the mangoes in two or three changes of water. Dry with a clean cloth. Cut each mango into eight pieces and remove he seeds. Wipe with a cloth once more to remove any remaining moisture.
  • Clean aniseed, fenugreek and onion seeds and dry them thoroughly in the sun. then crush coarsely and mix with salt, chilli powder and turmeric.
  • Mix the masala with small quantity of oil.
  • In a pickle jar, put alternative layers of the masala mixture and the mango pieces. Keep the pickle jar in the sun for 2-3 days. On the fourth day open the jar and mix well. Pour the remaining oil on top. It should cover the mango pieces completely.
  • Once again the jar should be kept in the hot sun for 2 days.
  • This pickle keeps good for 2-3 years.

March 04, 2014


Chicken - 1
Thick fresh curd - 1/2 cup
Ginger- 1" long piece, chopped
Garlic cloves - 6 (minced)
Coriander powder - 2 tsp
Cumin seeds - 1/2 tsp
Green chillies - 6
Onions - 2, chopped
Lemon - 1
Vinegar - 1 tsp
Salt to taste
Butter for basting


  • Clean and wipe the chicken, make deep and long cuts over breasts and legs, prick all over the body with a fork. 
  • Grind garlic, ginger, salt, green chillies and onions to make paste. Add vinegar, curd and lemon juice and mix well.
  • Apply the mixture liberally all over the chicken, set aside for 3-4 hours to marinate.
  • Now roast the chicken for 25 minutes in the oven or on the grill or on the red hot charcoals with skewer. Apply butter liberally while roasting.

December 11, 2013

Spinach Urad Dal

Urad dal without husk - 1 cup
Spinach - 1 big bunch
Tomatoes - 2
Onion - 1
Green chillies - 4
Garlic cloves - 6
Ginger - 1" piece
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Salt to taste
Ghee - 2 tbsp

For Talimpu:
Ghee - 1 tsp
Asafoetida - a pinch
Fenugreek seeds - 1/2 tsp


  • Wash and soak urad dal for one hour. Wash and chop spinach into small pieces.
  • Grind chopped onion, ginger, garlic, green chillies into fine paste.
  • Heat heat ghee in kadai, add ground paste, turmeric, chilli powder and a pinch of asafoetida. fry till ghee begins to get separated.
  • Add chopped tomatoes and  cook for 3 - 4 minutes.
  • Add soaked dal and enough water and close the lid.
  • Cook till dal is tender and soft then add chopped spinach and salt.
  • Cook till spinach well blended with dal.
  • Heat little ghee in a pan, add asafoetida and fenugreek seeds, fry for few seconds.
  • Pour this over dal.
  • Serve with rice or roti.

August 24, 2013

Namak Para

Maida - 600 gm
Pepper Powder - 1 tsp
Cumin seeds - 2 tbsp
Salt to taste 
Ghee - 2 tbsp
Oil for frying


  • Rub in ghee into maida, mix pepper, salt and cumin seeds.
  • Knead the mixture into a stiff dough by adding required quantity of water.
  • Now divide the dough into three equal portions and roll out into  1/2" thickness.
  • Cut into diamond shaped pieces.
  • Heat oil and fry till light brown.

July 28, 2013

Sprouted Moong Fry

Whole Moong - 2 cups (sprouted)
Green Chillies - 4 (chopped)
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Salt to taste
Ghee -  1 tbsp
Lemon -1


  • Heat ghee in a pan, add chopped green chillies, turmeric. Saute for 1 minute.
  • Add sprouted moong dal and cook in low flame till tender.
  • Add salt and chilli powder, mix well and saute for 2 minutes.
  • Remove it from fire. Cool and add lemon juice.
  • Serve.

June 06, 2013

Makki Di Roti

Corn Flour - 250 gms
Radish - 1 
Fenugreek Leaves - 4 tbsp (chopped)
Green Chillies - 2 (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt and chilli powder to taste
Turmeric - 1/4 tsp


  • Peel and grate radish.
  • Mix all the ingredients with warm water to make dough. 
  • Make lemon size balls an roll them in plastic sheet like roti's with your palms.. They are thicker than normal roti.
  • Transfer them to hot tawa and cook both sides by applying ghee.
  • Serve hot with curd., pub-6783067284749878, DIRECT, f08c47fec0942fa0