Punjabi dishes

hi
krishna mem

I most like Punjabi dish .We try this r’p but my ? is how can prepare now spinach gravy

We are add to tomato but my gravy is black how can maintain green color this r’p.
ketal

Originally Posted by krishnaamma

Ingredients

Grind for the spinach paste:

1 bunch spinach - chopped
2 onion - cut into large cubes
1 tomato
4 green chillies
1 tsp cummin seeds

250 g rajma - soaked overnight and boiled
3 tsp oil
salt to taste
1 " ginger
6 flakes garlic
2 sticks cinnamon

Method:

Heat the oil, add the spinach paste and fry for three minutes.

Add salt and the boiled rajma. Stir well.

Simmer for five minutes till the gravy thickens.

Serve the spinach-rajma with plain rice or bread or chappati.

hi Ketal,

When you prepare only spinash gravy, you can get the green colour. But when

you add rajma in that, (rajma is red in colour) the red colour and green colour

turn in to black only:icon_frown: . That is why you are not getting the green colour.

ok ya?

"Do pyaza" denotes presence of double the quantity of onions than that found in any other style of preparation. The curds added towards the end of this dish add more sharpness to this dish. Cooking Time : 15 mins. Preparation Time : 10 mins. Serves 4. Ingredients 3 cups bhindi (ladies finger), sliced 1½ cups onions, chopped 3 teaspoons cumin seeds (jeera) 1 teaspoon nigella seeds (kalonji) ¼ teaspoon turmeric powder (haldi) 3 teaspoons ginger paste 1 to 2 green chillies, chopped ¾ cup thick curds, whisked 3 tablespoons oil salt to taste Method 1. Heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle. 2. Add the onions, turmeric powder, ginger paste and green chillies and cook till the onions are tender. 3. Add the bhindi and salt and cook over a medium flame till the bhindi is tender. 4. Add the whisked curds and cook till the curds dry out. 5. Serve hot with parathas or rotis. Tips Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam. Cook the bhindi over a slow flame for best results.

Wow! Thanks for posting it. I will definitely try.
Have more recipes coming.


Thanks
Ria

GREEN PEAS SANDWICH Chock full of nutrients required for growth, green peas make a surprising filling for sandwiches! Cooking Time : 10 mins. Preparation Time : 15 mins. Makes 4 sandwiches. Ingredients 8 brown bread slices, lightly buttered 1 large tomato, thinly sliced To be mixed into a filling 1 cup green peas, boiled and crushed 1 tablespoon finely chopped celery ¼ cup thousand island dressing, recipe below Salt to taste For the thousand island dressing (makes approx. ¼ cup) 2 tablespoons thick curds (dahi) 1 tablespoon cream ½ teaspoon mustard (rai/sarson) powder ½ teaspoon sugar 2 teaspoons tomato ketchup ¼ teaspoon chilli sauce 1 teaspoon chopped pickled cocktail onions 1 teaspoon chopped capsicum ¼ teaspoon chopped green chillies Salt to taste For the thousand island dressing 1. Whisk the curds and cream thoroughly to ensure that no lumps remain. 2. Add the remaining ingredients and mix well. How to proceed 1. Toast the bread slices on both sides on a tava (griddle). 2. Arrange the tomato slices on 4 toasted bread slices. Sprinkle some salt over the tomatoes. 3. Top with the filling mixture and cover with the remaining 4 slices of toasted bread to make 4 sandwiches. Serve hot. Tips If your kids are fussy, be innovative and cut the sandwiches into different shapes like triangles, circles or even teddy bears or pussycats.

Hi all, thanks for sharing all those receips...

Am looking for Allu Parata... has anyone posted this, if not kindly post..
Also mention which is best side dish for Allu Parata!!

Originally Posted by senorita

Hi all, thanks for sharing all those receips...

Am looking for Allu Parata... has anyone posted this, if not kindly post..
Also mention which is best side dish for Allu Parata!!

dear senorita,
pl visit my parathas in the blog and the best to go with alu paratha is nice achar, dahi to save from dry throat later, and wet chole, tomatoe chutney sweet and sour, u need to cut onions and tomato and add some green chillies, if you have capsicum good cut all into small pieces and heat oil and add the onions and some ginger garlic paste and then add the tomato and chillies and keep stirring untill u get a gravy like finish, u can also add some sugar if u like..it is very good with parathas..sunkan
the link for parathas is here...
Different Parathas Tried And Tested - IndusLadies

Hi sunkan mam,

Thanks a lot... i'll visit ur blog. Actually i have tasted them in one of my friends home. She is sindi.. they tasted yummy!! so frm then on i was found of allu paratas...

I was really wondering wen they gave side dish some dahi and achar.. Even in hotels also they offer same... So i just want to know is that only side dish or any other.. So thanks for clearing my doubt!!

Dear enjoylife,
your two recipes
punjabi bhindi do pyaza
GREEN PEAS SANDWICH
Are verbatim copied from Tarla Dalal.You have not given her credit for the same by making a mention of it.
3 ILites have already sent me PMs regarding the same. Please go ahead, edit and add the reference. Otherwise, the posts may have to be moderated.
Love,
Chithra.

Hi Sunkan,

First, thanks for posting this wonderful recipe of aloo mutter.

Usually I make aloo mutter gravy in a different way...meaning I saute the tomatoes,Onions and green chillies and then grind it with garlic ginger paste.

As for jeera and cumin, i add it in hot oil and then add this ground masala, pressure cooked potatoes (peeled & cubed) and peas. I use coriander for garnishing...and not while grinding in masala.

I tried your method yesterday ....it came out WONDERFUL & TASTY!!

Initially, I was wondering how it would taste when we grind all the masala ingredients raw...but to my surprise....at the end...ALOO MUTTER came out FANTASTIC!!

This was the side dish for Cauliflower paratha ( Courtesy: Chitvish)

So I have to thank you and Chithra aunty for an awesome dinner yesterday!

Regards
Krithika(Jithiks)

Originally Posted by sunkan

hai folks lets see how the punjabi's have aloo mutter in house:
potato 500gms.
peas 250 gms..
masala:..
onions 2 to 3 cut
red chillies-5 or to taste..
jeera...[cumminseeds] 2tsp
ginger 1" cut into small pieces
garlic 4 to 5 pods or according to taste..
tomato 2 to 3 medium size...
small sprig of coriander...[keep some to garnish too]
now grind the masala into a smooth paste...in the tomato juice itself
without adding the water...
peel the potato..cube to desirable size...and deepfry only until a coating comes not wait till browning...remove immediately...
now in a kadai heat oil,
as it heats add a tsp of sugar...let it caramalize..as the bubble brown try to raise ...put the masala and fry well ...on a sim in gas level ...fry till the aroma comes...or the oil leaves the side...now add the potato and fry for a minute then add the peas...mix well add just enough water for the vegetable to soak...now add salt according to taste and cook until potato soft ....garnish with coriander ....damn good with rotis..
regards sunkan