Punjabi Food Recipes

Punjab is a northern state of India and is very popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee. Punjabi dishes is simple, healthy and yet has its own fascination. The famous dishes like matar paneer, dal makhani, parathas, bature, lassi are popular all over India. Following are few gems of punjabi cooking , hope you will like them.

PUNJABI KADHI RECIPE

PUNJABI KADHI

Ingredients:

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste

Preparation:

• Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
• Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
• Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
• Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
• Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
• Serve punjabi kadhi hot with steamed rice.

RAJMA (RED KIDNEY BEANS) RECIPE

Ingredients:

2 cups Rajma ( Red kidney beans)
Salt To taste
1 Pinch Turmeric powder
1 Onions, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Handful Corainder leaves

Preparation:

• Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
• Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
• Add onions and tomatoes. Cook until masala separates from oil.
• Add salt, turmeric powder and mix well.
• Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
• Simmer the flame and cook until a thick gravy is formed.
• Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

CHICKEN KOFTA IN WALNUT GRAVY RECIPE

Ingredients:

a pinch garam masala powder
1/2 walnuts
4 cup chicken stock
2 green cardamoms
2 tblsp fresh cream
400 gms chicken (minced)
1 tblsp garlic paste
1/2 tsp cumin powder
sal t to taste
1 tblsp oil
2 tblsp tomato paste
4 green chillies
1 tsp red chilli powder
1 tblsp ginger paste
2 medium onions

How to make chicken kofta in walnut gravy :

• Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
• Mix thoroughly.
• Using a tablespoon, divide into equal portions.
• Roll each portion into a ball.
• Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
• Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
• Keep aside.
• Wash and cut green chillies.
• Boil walnuts and then grind in to a fine paste.
• Take off and boil onions, remove and grind to a paste.
• Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
• Mix in tomato paste then bring to a boil.
• Mix in walnut paste and stir to mix well.
• Lower the heat, mix in fresh cream, stirring continuously.
• Mix in koftas and bring to a boil, adjust salt.
• Serve hot.

PESHAWARI CHANA RECIPE

Ingredients:

1 tsp garam masala powder
1/2 cup onion chopped
1 bay leaf
3/4 cup tomatoes chopped
salt to taste
2 tblsp coriander powder
1 tsp turmeric powder
1 tblsp chana masala
2 tsp tea leaves
2 green chillies slit
1 tblsp ginger paste
1 tblsp garlic paste
2 tblsp oi
1 tsp cumin powder
1 tblsp red chilli powder
1 cup chick peas

How to make peshawari chana :

• Soak kabuli chana overnight.
• Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
• Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.
• Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
• Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.

Sprinkle garam masala and salt mix well and serve hot.