PunjabiTadka – Page 2 – The Secret Ingredient

Dinner

Methi Matar Malai | Fenugreek Leaves with Peas in Creamy Sauce

By anshu March 15, 2015

Methi Leaves or Fenugreek leaves are widely available in winters. The slight bitterness in these leaves brings an interesting flavour to the dish. Usually in my kitchen I make Fenugreek with Potatoes or as we call it in hindi, Aloo Methi . But this time I wanted to try something new so tried cooking Methi Matar Malai.

It was my maiden attempt at this dish and I am proud to say it came out very yummy. The bitterness of leaves, the crunchiness of peas and the creaminess of malai or cream gives it a unique, balanced flavour.

Directions:

1. Separate the fenugreek leaves from their stem. Wash it rigorously and chop it coarsely.

2. In a grinder add Cashew Nuts, Onion, Ginger, Green Chilies and Garlic.

3. Make a smooth paste without using water. You can add a spoon of water if there is difficulty in making a paste.

4. In a wok add little ghee or clarified butter.

5. Add cumin seeds till they splutter. Then add the ground cashew mixture.

6. Saute the mixture till rich aroma starts coming. You don’t have to brown the paste.

7. Add chopped fenugreek leaves and pour 1/4 to 1/2 cup water.

8. Simmer for a few minutes then add boiled peas and Cream or malai.

9. Keep simmering it further. Now add salt and sugar to balance the bitterness of fenugreek.

10. Give it a mix. and keep simmering for a minute or two.

11. Garnish with Fresh Coriander Leaves and little Garama Masala.

12. Serve hot with Rotis.

You can even try Aloo Methi.

If you are looking for more winter dishes you can try Swanjhane Ke Phool Ki Sabji.Besan Kaddhi Pakora, Kathal ki Sabji.

[whohit]MethiMatarMalai[/whohit]

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Dinner

Swanjhane Ke Phool Ki Sabji | Drumstick Flowers with Peas

By anshu March 2, 2015

Swanjhane ke phool or drumstick flowers as it is known in English are bitter flowers available at this time of the year. These are also known as Moringa flowers, sahjan k phul, swanjhra gulah and are widely popular in Sindhi Cuisine. My mother being a punjabi makes this amazing dish which is known in lessor households, rather not a lot of people know that these flowers can be cooked. When I made this last time my parents in law tried it for the very first time.

This is my favourite dish and I yearn to eat this whenever these flowers are in season and I am at my mother’s place. I haven’t been able to perfect this recipe but this is the exact recipe she follows. I think its the addition of love which makes it more delicious. Many people dislike this because they complain of being very bitter. But my mom’s recipe makes it neutral and delicious. You must try it out. It has that earthy taste which makes it simply delicious.

Directions:

1. When you buy the flowers and buds of drumstick just ensure it doesn’t have any unwanted stems.

2. Boil some water in a pot and add salt.

3. When the water comes to a boil add the flowers and let it cook for a minute and then turn the flame off.

4. Close the lid and let it sit overnight or 8 to 9 hours. This will take out the bitterness out of the flowers.

5. After soaking for 8 hours this is how it will look. The water will become brown.

6. Now drain the flowers and put them under running water.

7. Put the flowers back in the pot and add fresh water.

8. Keep boiling it for 20-25 minutes till the flowers are soft and cooked. You can take a flower and try to mash it with your fingers.*

9. Drain the flowers using a colander.

10. Squeeze out extra water using your hands. It will mash up the flowers but its okay. You can do it in batches.

11. Keep them aside on a plate. In the meanwhile chop some onions, tomatoes and green chilies for the temper.

12. In a wok add some ghee or clarified butter,

13. Add peas and cook them for five to seven minutes till they become soft and crunchy.

14. Add chopped onions and saute them till they become transparent and little brown.

15. At this stage add chopped tomatoes and green chilies. And cook till tomatoes are softened.

16. Add salt and red chili powder.

17. Cook for five minutes or until the oil begins to separate.

18, Add boiled and drained flowers and mix.

19. Cover it with a fitting plate and let it cook on low flame for five minutes.

20. Sprinkle some Garam Masala.

Serve hot with Rotis.

You can try other recipes from my Mother’s Kitchen like Tori Wadiyan, Bharwan Karela, Besan Kaddi Pakora, Aloo Methi, Gobhi Danthal, Dal Makhni.

[whohit]SwanjhneyKPhool[/whohit]

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Dinner

Punjabi Style Gobhi Danthal | Cauliflower Stem in Spicy Dry Gravy

By anshu January 29, 2015

Gobhi or Cauliflower is the most versatile vegetable after potatoes and found in almost all across the globe. In winters it is available in abundance in India. One gets tired of eating Aloo Gobhi or Cauliflower cooked with Potatoes so a variation is always welcome. Few days back I had posted recipe of Gobhi Manchurian. which is an indo-chinese way of cooking this nutritious vegetable. The interesting thing to note is that not only the cauliflower florets are used in cooking but the central stem holding the florets also makes such an amazing dish. My mother makes it and its absolutely delightful.Its one of my favourite dishes and I insist that you must try it in thick winters. Its also known as Vegetarians meat.

gobhidanthal_featured4

You have to reserve and collect the stems or danthals when you cook cauliflower. The softer the stems the better the dish tastes. You can keep the danthals or stems in the fridge for two weeks and cook once you have enough danthals to get started. The other option is you can ask your local vegetable vendor to give you the stems. They will be happy to give away to you.

Directions:

1. You need atleast two full pods of Garlic for this. Peel the skin and keep the garlic cloves aside.

2. In a blender add garlic, green chilies, ginger and tomatoes and make a fine paste. Keep aside.

3. Remove the florets and take the central stem of the cauliflower. You can also use the hard shoots,ensure they are fresh. Wash them rigorously to remove all dirt.

4. Cut the danthals into half or if they are big cut them into fours lengthwise.

5. Put some mustard oil in the pressure pan. Wait till the oil starts to smoke out.

6. Put the tomato puree.

7. Also add the danthals and combine them with the puree.

8. Add salt, turmeric powder and red chili powder.

9. Also add garam masala and combine.

10. Close the lid and cook for 6-7 whistles or till it becomes soft and tender.

11. Garnish with Green coriander leaves.

Serve hot with Rotis and enjoy the most amazing vegetarian meat. Do not forget to remove the hard stems like bone 😉

You can even try other dishes from Punjabi Cuisine like Besan Kaddhi Pakore, Bharwan Karela, Dal Makhni, Langar Wali Dal and Dum Aloo.

[whohit]Danthal[/whohit]

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Dinner

Langar Wali Dal | Punjabi Maa Cholleyan di Dal | Urad Dali Channa Dal | Split Black Gram & Split Bengal Gram Lentils

By anshu January 8, 2015

This is my favourite Dal after Dal Makhni. Traditionally this is made with split bengal gram and split black gram, also known as kali peeli or yellow black dal on slow cooker. It derives its name Langar ki Dal as it is served in Community Kitchen in Sikh Gurudwaras or temple all across the globe.

My parents tell me that in gurudwaras they put the lentils with water and whole spices to cook on slow flame in the evening and keep stirring it to become thick and creamy. By morning its ready to be served to the devotees after tempering it. My mother taught me to make a much quicker yet tastier version. It is so flavourful and delicious, specially when guests come over.

Directions:

1. Take Urad dali or split black gram and Channa dal or split bengal gram in 2:1 proportion. More Black lentil and lesser yellow lentil. Atleast this is the way my mom has taught me. You can even take it half and half.

2. Wash it and soak it in water for atleast an hour.

3. In the meanwhile roughly chop tomatoes, green chilies and garlic cloves and put them in a blender to make a smooth puree.

4. To your Pressure pan add socked lentils.

5. Add to this five times water.

6. Add the tomato puree to the pressure pan.

7. Add salt, turmeric powder and red chili powder.

8. Add Asafoetida.

9. Close the lid and pressure cook for 30 minutes on low flame. First turn the flame on high and when the pressure builds up turn the flame on low.

10. In a wok add little ghee or clarified butter.

11. Add cumin seeds and let them splutter for a few second.

12. Add chopped ginger and onions for the temper. Saute them till the onions become soft and tender.

13. Add boiled lentils to the temper.

14. Check for salt .

15. Add channa Masala.

15. Add garam Masala and garnish with freshly chopped coriander.

16. Keep on flame for another 8-10 minutes till it becomes creamy. Keep stirring in between. If you like add little cream or whisked malai.

17. Serve hot with Rotis or Kulcha.

You can even try Dal Makhni or Pindi Cholley

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Dinner

Punjabi Style Dum Aloo | Baby Potatoes in Cashew Yogurt based Dry Gravy

By anshu January 1, 2015

Punjabi Dum Aloo is a very aromatic and rich dish made with baby potatoes tossed in cashew based gravy. Potatoes are found everywhere in the world and it is the most versatile vegetable. There are innumerable ways you can cook them. This delicious recipe of dum aloo in aromatic spices in cashew yogurt gravy is a delicacy from Punjabi Cuisine. It tastes heavenly.

The way the gravy marries the boiled potatoes is beyond description. You can only know once you taste it. Ever since I started making this, my husband has been requesting me frequently to make this. If you are looking for something interesting to impress your guests you are on the right track.

If you are looking for more potato dishes you can even try Honey Chilli Potatoes, Mint Potatoes, Rosemary Garlic Roasted Potatoes. I am sure all these dishes are unique and will be appreciated by you.

Directions:

1. Wash and boil baby potatoes. If using a pressure pan you can cook them 3 whistles and turn the heat off. Let them cook in the steam. If using a dutch pan for boiling it will take somewhere to 20 minutes. Make sure the potatoes do not break open on over boiling.

2. Peel the potatoes and prick them from all sides using a fork.

3. In a wok add some ghee and shallow fry the potatoes till they acquire a slight golden colour.

4. Set them aside on a plate.

5. In a coffee grinder or dry grinder add cashews, green cardamom, coriander seeds, cumin seeds, cinnamon and cloves, and make a dry mix powder. Set aside.

,

6. In the same wok add more ghee and a pinch of asafoetida and bay leaf.

7. Add chopped onions and saute them till they become soft and tender.

8. Add to it ginger garlic paste and saute them till the raw smell of garlic goes away.

9. Add the dry cashew spice mix and saute for a minute.

10. Add whisked yogurt/curd and add little by little so that it doesn’t curdle.

11. Add turmeric powder and red chili powder. Stir continuously for bout 3-4 minutes of till the oil starts to separate.

12. At this stage add the shallow fried potatoes to the gravy.

13. Add salt, sugar and kasuri methi or dried leaves of fenugreek.

14. Add water and bring it to a boil.

15. When it starts boiling, put the lid on and cook for five seven minutes or till the gravy has reached the perfect consistency. Garnish with Green Coriander Leaves.

16. Transfer to a serving bowl. Serve hot with Rotis or Puris.

You can try other dishes from Punjabi Cuisine like Bharwan Karela, Dal Makhani, Besan Kaddhi, Langar wali Dal, Shalgam ka Saag,

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Dinner

Punjabi Dal Makhani | Black Gram Whole Lentil cooked with Butter

By anshu December 6, 2014

Punjabi Dal Makhani is perhaps the most popular dish from India along with Shahi Paneer and Butter Chicken. The black whole lentils are cooked slowly along with spices for a longer time to become soft and tender. It is then mixed with rich cream to give that creamy, buttery taste. This divine dish is a specialty and usually made on all special occasions. My family loves this and relish it with tawa naan.

My mother makes this delicious lentil or dal as we call it but that too in a pressure pan which takes less than half the time. It still tastes creamy and wonderful. I would love to share her easy recipe with you. Its the most authentic recipe and comes out well with minimal efforts.

Directions:

1. Wash and soak the lentil in water for 8 to 10 hours. Overnight is best.

2. In a blender add some roughly chopped tomatoes, garlic, green chilies and ginger root. Make a smooth puree. Set aside.

3. Take a pressure pan and add pre soaked lentils and tomato puree to it.

4. Also add water to the pressure pan. I usually fill the blender with water to take out any extra puree stuck to the sides.

3. Add salt, red chili powder and Asafoetida.

4. Close the lid and let it cook on high flame. After first whistle or when you hear the pressure to its peak lower the flame and let it cook further for 45 to 50 minutes without getting disturbed. Do not open immediately. Let the pressure release on its own and then open.

5. In a wok or pan add ghee or clarified butter.

6. Add cumin seeds and let them splatter for about 10-15 seconds.

7. Add the boiled lentil. Mix and check for more salt if required.

8. Add Garam Masala and dried fenugreek leaves or Kasuri methi. Let it simmer for another 10-15 minutes till it starts to get thicker.

9. Add fresh chopped coriander leaves .

10. Lastly for that creamy richness add cream. Combine.

11. Serve hot with Rotis or rice.

You can try other North Indian delicacies like Shahi Paneer, Punjabi Pindi Choley, Besan Kaddhi Pakora, Bharwan Karela.

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Dinner

Punjabi Style Aloo Methi | Potato & Fenugreek Leaves in Indian Spices

By anshu November 29, 2014

Fenugreek Leaves or Methi is a gift from Winters. The bitter taste of these leaves brings a delicious flavour when cooked with spices. I missed them so much in Mexico as they are largely cultivated in Indian Subcontinent and other countries like Turkey and Spain . But this season I am making the most of it.The warmth of this dish is incredible. Punjabi Style Aloo Methi is something I have grown up eating and is close to my heart.

The cooking time of this dish is nothing but the only taxing part is to separate the leaves from the stem and cleaning them. My family is very fond of this dish. If you like Methi or fenugreek you can also try Methi Matar Malai which is also very interesting and has a distinct taste. I have always seen my mother separating green leaves from stems, be it fenugreek,spinach, mustard leaves and many many more leafy vegetables we get in winters. I make a lot of them. May be you can try Bathua ka Raita, Chaulai Ka Saag, Palak Paneer ,Palak Mushroom and I’ll be sharing many more in the days to come. Till then you enjoy these and keep your selves warm and hearty.

Directions:

1. Separate the leaves from the stem and wash them thoroughly under running water several times or until the leaves are clean.

2. Drain out all excess water and chop them coarsely.

3. Roughly chop Tomato, Onion, Green Chili,Garlic and Ginger. Put them in a blender and make a puree. Set aside.

4. Also wash, peel and cube few potatoes. Keep aside.

5. In a pressure pan add some mustard Oil and let it heat till it starts to give out smoke.

6. Add cubed potatoes.

7. Add the puree.

8. Add salt, turmeric powder, asafoetida and red chili powder. Mix together.

9. Add chopped fenugreek leaves.

10. Combine everything together.

11. Put the lid on and let it cook for 5 whistles or 7 minutes after the pressure builds up.

12. Turn off the flame and let it cook in its own steam. After all pressure has released open the lid and turn the flame on. You will see some liquid. Let it simmer on low flame till all liquid has been absorbed. This step is very crucial for this will bring in a great flavour.

13. Keep stirring and after the liquid has absorbed you will see some oil in the base. Sprinkle with some Garam Masala.

14. Serve hot with Rotis and Aloo anaar ka Raita or Bathua ka Raita.

You can try more Cuisines from Punjabi Kitchen like Stuffed Bittergourd or Bharwan Karela, Besan Kaddhi Pakora, Punjabi Pindi Cholley

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Dinner

Punjabi Pindi Choley | Punjabi Style Spicy Garbanzo

By anshu October 11, 2014

Punjabi Cuisines are famous for it finger licking, hot and spicy food. They use ordinary Indian spices to make their dishes extra ordinary. Born and brought up in a Punjabi Family, the thought of eating spicy and rich food brings happiness in my life. This particular dish is my Mother’s speciality. I have seen my mother serve this frequently whenever guests come over for dinner. It looks good and tastes amazing.

The Secret Ingredient which makes this soo delicious is the home made Dry Choley Masala Mix. It gives it that incredible deep dark colour and the aroma of spices makes the dish ohh so irresistible. It is highly recommended to use this masala mix if you are looking for lip smacking Punjabi Pindi Choley.

Directions:

1. Wash and Soak Choley or Garbanzo or Kabuli Channa in water overnight or atleast 8-10 till they become swollen and double in size.

2. In a pressure pan put the pre soaked garbanzo along with water.

3.Also add dry whole spices like Bay leaf, Cloves, Green Cardamom, Black Cardamom and Cinnamon sticks.

4. The black tea helps bring an interesting colour to the dish. I am using a tea infuser and filing it with tea leaves. Since this is made up of silicon I am putting it directly inside the pressure pan. If you do not have tea infuser you can use tea bags or a small muslin cloth with tea leaves inside. You must close it with a knot. It should resemble a small bundle. The purpose of this is to boil the garbanzo in water released by tea leaves and to ensure the leaves do not mix with garbanzo.

5. Add enough water to the pressure pan. Also add salt. Close the lid and boil the garbanzo for 25-30 minutes or until tender. Let them cook in the pressure till the steam releases.

6 . Please ensure not to over boil garbanzo as they will loose their shape and become mushy. They should look firm in shape and soft on a bite.

7. Remove the tea infuser from the pressure pan.

8. Slice the onions in length along with Ginger and Garlic. This is an interesting way to maximize flavour so do not skip this. Also slit some green chilies.

9. In a wok add some ghee or clarified butter.

10. Add Cumin seeds and let them sputter for a minute.

11. Add thinly sliced garlic along with slit green chilies. Saute for a minute.

12. Add Ginger to it and saute them till they start acquiring some colour. Do not burn them.

13. Now all thinly sliced Onions and saute the till it becomes tender and translucent. Add to it tomato puree.

14. Add Punjabi Choley Masala, Red Chili Powder and Salt.

15. Keep cooking till everything has combined. You are looking at a thick spicy mix.

16. Add boiled garbanzo without the water and gently toss them in the masala. Do not throw the water away.

17. You can add couple of spoons of water from garbanzo if you think they are too dry. Cook further till right consistency is achieved.

18. Sprinkle some Garam Masala and fresh Coriander Leaves.

Serve hot with Kulcha, Naan, Bhatura or simply roti.

You can get the recipe of Punjabi Dry Choley Masala here. You can even try Punjabi Besan Kaddhi , Punjabi Style Shalgam Ka Saag, Dal Ghiya with Punjabi Vadiyan. Punjabi Pethey Ki Sabzi, Punjabi Style Bharwan Tinda, Punjabi Style Gobhi Danthal, Langar Wali Dal, Punjabi Style Dum Aloo, Punjabi Dal Makhani, Punjabi Style Aloo Methi, and Punjabi Bharwan Karela.

[whohit]PunjabiPindiCholey[/whohit]

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Dressings and Spice Mix

Punjabi Choley Masala | Dry Spice for Authentic Punjabi Garbanzo

By anshu October 10, 2014

My Mother’s homemade Punjabi Choley Masala takes Punjabi Pindi Choley to a new level all together. It infuses the Choley or Garbanzo with Authentic Punjabi Flavour as well as gives it a dark enriching colour. I have inherited this recipe from Mommy and it never fails me. Simply dry roast the spices and to perfection. You can store this for a long time, a must for your kitchen cabinet.

Directions:

1. Put Cumin, Pomegranate dry seeds or Anardana, Coriander Seeds, Cloves, Whole Black Pepper, Black Cardamom, Nutmeg or Jaiphal and Cinnamon or Dalchini in a flat bottom pan for dry roasting.

2. Dry roast them on medium low flame for 5-8 minutes. Keep stiring so that the spices are not over roasted.

3. Let the spices cool down a bit. Transfer them to a dry grinder or coffee grinder to grind it into a semi coarse powder.

Transfer it into an air tight container. Stays good for a very long time.

Use them to make your favourite Punjabi Pindi Choley.

[whohit]CholeyMasala[/whohit]

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Dinner

Punjabi Style Kaddi Chawal | Besan Kaddhi Pakora | Gram Flour Curry with Dumplings

By anshu December 20, 2013

My mother is an incredible cook and the credit goes to her for taming me and making a good cook out of me. I learnt to cook out of need and never out of interest. But gradually that need became an enjoyment and lately a passion.

Last year when my parents visited me in Mexico, I made Kaddhi Chawal for dinner one night. Needless to say this recipe is my mom’s most famous recipe. When she started eating she paused and said “I cant say if its made by you or me”. That was the biggest compliment from my guru. I hope you try this recipe and enjoy.

Directions:

1. Add all the ingredients for kaddi (not tadka) in a blender and add add only 1/4 of water and run the mixer to form a lump free liquid.

2. Pour this mixture in a large pot (ensure its very deep because on boiling it can spill) and add rest of the water.

3. Turn on the flame and let it boil for about 25-30 minutes. You must keep stirring it every minute and reduce the flame every now and then to stop the kaddhi flowing off the pot. Don’t be like me 😛 keep an eye on it. You can put it on high flame again and likewise keep repeating till about half an hour. Once you feel the kaddhi is cooked turn off the flame. The consistency of kaddhi will become less dense as the kaddhi cooks.

4. In a skillet/ pan add oil and let it heat for a minute and then add mustard seeds and cumin . Let it splatter for another half a minute. Ensure you do not over cook otherwise the taste changes.

5. Add Fresh kaddi patta and cook for additional half a minute. I do not have the luxury to have fresh kaddi patta in Mexico so i use dried coarsely ground kaddhi patta. It doesnt taste as strong as fresh leaves but something is better than nothing.

6. Add garlic and green chili and cook till garlic starts turning golden brown.

7. Now add this tempering on top of your kaddhi in the pot. Garnish with chopped coriander and garam masala. Keep aside.

8. For the pakora or fritters, in a frying pan pour oil and let it heat.In the meanwhile mix besan, onions, chilli, salt, red pepper powder and water to form a paste. It should not be very liquid.

9. With a spoon pour the mixture in heated oil to make fritters. Ensure you make small and thin fritters or pakora for kaddhi as they will not absorb a lot of kaddhi and there will be enough liquid.

10. Once you fry the fritters turning both sides till they acquire golden colour remove them on a paper towel to absorb extra oil.

11. Put these pakoras/fritters in kaddhi and heat it for a couple of minutes.Your Besan Kaddhi is ready! Serve with Rice and enjoy !

Other popular and Lip smacking dishes from Punjabi Cuisine are: Bharwan Karela, Dal Makhani, Langar wali dal, Bharwan Tinda, Butter Chicken .

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[whohit]kaddhi[/whohit]

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