Punjabi dishes

I have been looking for this recipe for a long time. Will get the greens and give you a FB. Sounds very tasty.

Thanks

yam pickle.....
1/2 kg of yam..cleaned and chopped to cubes
1tbs of mustard powder...
8 slit green chillies...
turmeric 2 tsp..
salt to taste..
6 to 7 lime made into juice....
groundnut oil 1 cup ..
mix all the ingredients and fill in a glass bottle
leave it in the sun for a week and
crunchy pickle is ready...
helps constipation to a grt level.

chole or chana ....my version....
chana 500gms...
onions4 medium ones*
ginger garlic paste..1tbsp*
red chillies...4 or to taste*
jeera 1tsp*
chane ka masala 2tbsp*
tomato 3 to 4*
fresh coriander*
now grind all the * marked ones to a fine paste...
soak chana in the night with 2tsps of baking powder...
next day use the same water and add two tea bags along with chana and boil to 3whistles...
tea gives the colour and the authentic taste...
now in some oil heated add 1 large elaichi and one inch cinnamon two small elaichi..saute and then add the masala and fry until the side leaves with the gravy sizzling giving u the aroma well cooked...now take half the chana and mash a little with some ladle or whatever u have to bring around a crushed look ...add all the chana together and sprinkle the salt and cook for sometime untill all get mixed well and when u put the ladle and push over a good gravy and chana finish...garnish with some nice freshly chopped coriander....goes well with all the parathas given in the same section.....

hi all,
this is my recipe , give it a try .....................

MASHED TURNIP(TURNIP BHARTHA)

1)Turnips - 2 lb
2) Onions - 2(big one) - peeled and chopped
3)One small bowl - tomato puree(or u can use 2 big ripe red tomatoes)
4)Cumin seeds - one spoon
5) 5-6 cloves garlic - peeled and chopped
6)1 piece ginger(ur finger size) - peeled and chopped
7)Fresh coriander leaves
8)Cooking oil - one laddle
9)Turmeric powder - 1/4th spoon
10)Red mirch powder - 1/2 spoon(or to taste)
11)Salt - to taste
12)Garam masala - one spoon
13)Amchoor(dry mango powder) - half spoon

METHOD :

1)Peel and cut tunips(big pieces).Wash and put the turnips and one glass water in preesure cooker and pressure cook for 20-25 minutes(3-4 whistle)keep aside and let them cool.

2)Drain water from the turnips and mash the turnips by using big spoon(u can even use ur hand) .make sure there shd b no water remainning in the turnips.
(u can use this water for sieving flour for chapatis or for rice pulao)

3) put cooking oil in d pan and add cumin seeds.when it splutter put garlic n ginger.when it fried put onion ,when onion turned to brown, put tomato puree and turmeric powder.Fry all these for 5 minutes(when u can see oil in d bottom of d pan) put ingredients no.-10,11,12,13 and mashed turnips n cook for 5 minutes(make sure water shd not b there).Add fresh coriander leaves and switched off the gas.

mashed turnips r ready to eat.
this dish goes very well wd chapatis and parathas.

if any doubts, u can ask me any time.

NOTE : ONE CAN PUT OTHER MASALAS LIKE MUSTARD SEEDS,DRIED CORIANDER SEEDS ETC. TO MAKE IT MORE SPICY.
AND U CAN VARY D QUANTITY OF ONION AND TOMATO AS PER UR TASTE.

dear sonia,
i am going to give this a try...never done this....will tell u how it comes out..regards sunkan

Hello Sundari,
Am planning to try this paneer paratha today.Can u tell me what sidedish will suit this paratha.One more doubt whether wheat flour or maida is used for this dough.


reg,
Shantha

Originally Posted by sunkan

panneer paratha:

serves - 4

panneer - 200 gms ( grated)
medium sized onion - 1( very finely chopped)
red chilli powder - 1 and 1/2 tsp
salt to taste
coriander - finely chopped

In a dry bowl mix the grated panneer, chopped onions, red chilli powder, salt and coriander gently.

now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil

Note: People who do not like to include raw onions can saute the onions in a little oil and add to the mixture. Onion can also be omitted for those people who do not like it.

Cheese Paratha.

1 cube of cheese will give rise to 2 parathas.

Here any cheese can be used if it is flavoured it is even more better. I usually use Amul's cheese - plain or pepper flavoured or garlic flavoured. The market also has herb flavoured cheese. Give reign to your imagination. You can use any cheese that you desire.

Roll out the dough into a small round. Grate the cheese over it. You can sprinkle a little pepper if using plain cheese. Garam masala or pav baaji masala can also be used to give a different flavour. gather the edges to form a roll and again roll out into a thin chapathi.
Heat tawa and make the parathas as usual adding a bit of oil.


Aloo Parathas

Aloo - 3 to 4 ( steam cooked placed on a colander without any water for 3 whistles in a pressure cooker)
onion - 2 finely chopped
coriander - finely chopped
green chillies - 3 finely chopped
lemon - half - optional
salt to taste

crumble the aloos in a bowl add onions, coriander, green chillies and salt and mix gently. The mixture should not contain any lumps.

now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil

Gobi parathas.

Gobi - 1 medium sized - grated
onion - 2 finely chopped
coriander - finely chopped
salt
garam masala - 1 tsp
pav baaji masala - 1 tsp
red chilli powder - 1 tsp
hing - 1/2 tsp
oil - 2 tbsp
jeera - 1/2 tsp
turmeric - 1/2 tsp

Heat a pan add jeera let it splutter add hing, turmeric and onion saute till onions become tender now add the grated gobi. cover and cook till gobi is tender not fully cooked. add the garam masala, pav baaji masala, red chilli powder and salt and mix well. the entire mixture should be dry and will turn a nice golden colour. When done. Finely add the coriander and mix well. Remove from heat and cool

now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil

Note: none of the filling should be wet. The drier the better


Mooli parathas

White radish is to be used for this.

Tender White radish - medium sized 2 grated.
salt to taste
turmeric - 1/2 tsp
hing - 1/2 tsp
garam masala powder - 1 tsp

In a bowl add 2 cups of atta now add the grated radish and all the other ingredients. Using a little water make into a dough which is not sticky. Cover and set aside for 10 mnts. Again knead the dough well. If the dough is sticky you can use some more atta to make it consistent. Roll out into chapathis and cook them as you would a normal chapathi using oil.
hope u will all try out and let me know how it tastes.....

dear shantha never got to see this post till date,
hope u have made the side dish, if u like veg then capsi and aloo subji is grt with any stuffed paratha, or if u can make thadka of green gram that is also nice, it should be thick, so be careful with water...hope been of help sundari.

Hi Sunkan, tx 4 postin gr8 recipies. I love punjabi dishes especially chole n rajma. Can u plz share the recipe of rajma also? I have tried some of the rajma recipes 4m the net but they dint taste the same as the way punjabi's make it. Can u plz help?

Tx
Nik

RAJMA:
RAJMA 1 CUP
ONION 1
TOMATO 1
GREEN CHILLIE 1
GARLIC 4-5
GINGER 1 INCH
RED CHILLIE POWDER 1TSP
TURMERIC POWDER ½ TSP
CORIANDER POWDER 1TSP
GARAM MASALA POWDER 1TSP
VEGETABLE OIL 3TBS
SALT TO TASTE
CORIANDER LEAVES FOR GARNISHING.

SOAK RAJMA OVER NIGHT IN SOME TATA BAKING POWDER, AS SOME RAJMA NEVER BECOME SOFT,
NEXT DAY PRESSURE COOK RAJMA IN SIM FOR MORE TIME RATHER THAN HURRY BURRY FOR 3 WHISTLES..IF U CAN LEAVE IS OPEN AND BOIL FOR HALF A DAY IT IS GRT.
[GRIND TOGETHER TOMATO,ONION, GREEN CHILLIE AND GINGER AND GARLIC MAKE INTO A PASTE.
ADD REDCHILLIE POWDER ,TURMERIC POWDER,CORIANDER POWDER GARAM MASALA AND SALT
NOW HEAT A KADAI WITH THE OIL, AND ONCE HEATED ADD THE GROUND MASALA MIXED WITH THE POWDERS AND SALT AND FRY UNTILL THE OIL LEAVES THE SIDES AND A GOOD AROMA ERRUPTS.
ADD ENOUGH WATER TO MAKE THICK GRAVY, NOW BRING THE GRAVY TO A BOIL. NOW ADD RAJMA ALONG WITH THE WATER IN WHICH IT HAD BEEN COOKED, SEE TO IT THAT IT IS LIMITED AND NOT TOO MUCH OTHER WISE BRINGING DOWN THE SIZE OF WATER OVER FIRE WOULD TAKE TOO LONG, NOW NICELY MIX AND LET IT BOIL UNTILL ALL HAVE MIXED TOGETHER AND U FEEL THE SOFTNESS OF RAJMA WITH THE GRAVY..
GARNISH WITH CORIANDER LEAVES FRESH ONES CHOPPED…
SERVE HOT WITH CHAPATHIS..
REGARDS SUNKAN

hey sunkan

i read ur alu mutter recipe and its very interesting...i always prepare it the same way except the caramelising part...thts interesting .....so next time i make aloo mutter let me try to do it in ur style !!

lov
Sowmi