Category: Punjabi Cuisine

Dum Aloo Curry

Dum Aloo Curry

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Red Beans Curry

rajma

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Saag

saag

Saag-Traditional punjabi recipe.


Ingredients:

Spinach -250gms

Saag – 250 gms

Methi Leaves -250 gms

Brocoli-250 gms

Cabbage – 250 gms

Corn flour- 300gms

Butter-200gms

For the Tadka

Shallots-100gms

Ginger-50gms

Garlic-100gms

Green Chillies-5

Salt


Preparation method:

  1. Wash and chop the green evenly. boil it in a open vessel adding water and salt until it reaches 1/4.
  2. Mash it with potato masher and cook it in a medium flame.
  3. Add butter and corn flour mix it continuously to avoid lumps.
  4. Heat butter in a pan add chopped onion, ginger garlic ,green chillies.
  5. Once they reached golden brown add it to the saag mixture and stir it well.
  6. Serve it hot with roti.

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Handi briyani


 


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Mughlai Recipes – Mughlai Phool Gobi Curry – Mughlai Cauliflower Curry

Mughal Gobi

 

Mughlai Recipes – Mughlai Phool Gobi Curry – Origin

Mughlai Recipes – Mughlai Phool Gobi Curry -The Mughals cuisine hugely popular,fuses Indian, Middle Eastern and Persian styles of cooking. Ingredients like aromatic spices, nuts, raisins, cream and milk combine to create richness to the dish.The tastes of Mughlai cuisine vary from extremely mild to spicy.Mughal recipe is often associated with a distinctive aroma and the taste of ground and whole spices.A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. Variety of dishes can be made, Mughlai phool gobi curry is one among them. Delicious yummy recipe,unique in its texture,has its own flavor and taste.

Mughlai Recipes – Mughlai Phool Gobi Curry – Spices and Cooking method

Mughlai Recipes – Mughlai Phool Gobi Curry – This recipe is my version of cooking gobi curry in Mughlai method.The main difference is instead of coconut they use almonds and for tomato they use yogurt. I have used both. Gobi is cooked with onion ginger garlic, butter, yogurt and spices.Curry is cooked in slow process. The slow cooking process helps the florets to blend with the spices. Mughal phool gobi curry is the great dish for vegetarians.

Mughlai Recipes – Mughlai Phool Gobi Curry – Nutritional health benefits

Mughlai Recipes – Mughlai Phool Gobi Curry – Cauliflower contains health-benefiting antioxidants,vitamins and very low in fat and contains no cholesterol.Fresh cauliflower is an excellent source of vitamin C and contains dietary fiber;It contains good amounts of many vital B-complex groups of vitamins-folates,B5,B6,B1,B3 and Vitamin K.it contains minerals such as manganese, copper, iron, calcium and potassium.it helps fight against harmful free radicals, boosts immunity and prevents from infections and cancers. Together these compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.

Mughlai Recipes – Mughlai Phool Gobi Curry – Serving method

Mughlai Recipes – Mughlai Phool Gobi Curry is an excellent side dish can be served with rice or roti as a main course for lunch or dinner. Mughlai gobi curry can go well with rice, roti, idli or dosa.Mughlai gobi curry is great vegetarian dish for family gatherings, friends and parties. Simple delicious dish try it.


Ingredients

Cauliflower-500gms
Onion-1
Green chillies-2
Ginger garlic paste-1tbsp
Curry Paste
Tomatoes-3
Yogurt-200gms
Salt to taste
Coriander leaves
Butter-50gms

Curry Masala

Black cardamom -2
Star Flower-2
Cloves -6
Cinnamon -3
Black cumin Seeds -1/2tsp
Cumin- Seeds -1/2tbsp
Coriander Seeds -2tbsp
Almonds – 5
Coconut – 4 small pieces
Red Chilies -6
Turmeric powder-1/4tsp


Preparation method

  1. Blanch the florets in warm salt water and keep it aside.
  2. Dry roast all the spices for grinding and make a fine paste.
  3. Take the florets in a pan, and add the ground paste.
  4. Add ginger garlic paste.
  5. Add green chillies and chopped onions.
  6. Add Chopped tomatoes(optional).
  7. Add the butter, yogurt,salt, mix it well .
  8. Cover it and cook it for 20 mins in a medium flame.
  9. Garnish it with coriander leaves.
  10. Serve it hot with Roti/paratha

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Dahi Bhale

dahi balle

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Punjabi Tawa Fish Fry

Punjabi fish fry

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Murgh Musallam Potato Curry

Murg Musallam Potato Curry
Potato recipes – Murgh Musallam recipe is the origin of lahori cuisine, from the Mughlai style of cooking. Mughlai recipes are high standard food recipes with richness in its texture and taste.In Murgh Musallam recipe a whole chicken stuffed with rich spices,cooked and served with less gravy. Murgh Musallam potato curry is my version of cooking for vegetarians .I prefer medium size potato pieces in more gravy. Murgh Musallam potato curry needs lot of preparation and more time. Potato pieces are half boiled and cooked with shallots, yogurt, almonds paste mixture. I prefer shallots than onion which gives juicy taste and healthy too.

Potato recipes – Murgh Musallam potato curry is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy.

Potato Recipes – Murgh Musallam – potato curry is the great dish for family gatherings, parties or an occasion with family and friends. Murgh Musallam potato curry can be served as a main course for lunch or dinner with rice or roti, naan, phulka or paratha. Murgh Musallam potato curry can go well with south indian idli or dosa.


Ingredients:

Potato -500 gms
Yogurt-250 gm
Salt to taste
Oil/ghee

 For the Tempering / Tadka:

Cinnamon-2
Cloves-4
Bay leaves-2
Cardamom-2
Black cardamom-2
Cumin seeds-1/2 tsp

For the Sauté:

Shallots-20
Green chillies-2 medium
Garlic-6 cloves -1/2 tsp. paste
Ginger -2 inch cube-1/2 tsp. paste

Garnishing

Fresh Coriander – 1/3 bunches

Spices For the Coconut Paste:

Red Chillies – 8
Coriander seeds -5 tbsp
Coconut-1/2
Almonds- 15
Poppy seeds-5 tbsp


Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
  3. Heat oil in a pan, cumin seeds, add cloves, cardamom, cinnamon and bay leaves.
  4. Add chopped shallots, green chillies and sauté it
  5. Add ginger garlic paste and fry it.
  6. Add the ground paste and salt, cook it for few minutes.
  7. When the oil floats on the top, add the half boiled potato pieces,yogurt and mix it well
  8. Cover it and pressure cook it for 3 whistles in a low flame.
  9. Garnish with fresh coriander and serve it hot with rice or roti.

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Chana Masala – Punjabi Chole Masala – Chickepeas Curry – Veg Recipes Indian

chana masala

Chana Masala – Punjabi Chole Masala Origin

Chana Masala – Punjabi Chole Masala – is a popular Punjabi dish in Pakistani and Indian cuisine.Chana masala main ingredient is chickpeas called chana (Channa) in hindi. Chana masala is fairly dry and spicy with a sour citrus note. Many variations can be made with chickpes curry for example aloo chole is made with chickepeas and potatoes in Pakistani cuisine. Similar recipe is prepared with chicken in Lahore called murgh cholay. In India, chana masala is often eaten with a type of fried bread and is known as chole bhature.

Chana Masala – Punjabi Chole Masala – Spices and Cooking method.

Chana Masala – Punjabi Chole Masala is very simple to prepare and healthy recipe.This is my version of cooking.There are two methods,one is with the chana masala or with the dry roast spices separately.The chickpeas is soaked overnight and pressure cooked. Then the chickpeas is cooked along with onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder, crushed pomegranate seed (anardana) and garam masala.

Chana Masala – Punjabi Chole Masala – Nutritional health benefits

Chana Masala – Punjabi Chole Masala – Chickpeas – chana , are rich in both soluble and insoluble dietary fiber.Soluble fiber helps stabilize blood sugar levels.insoluble fiber helps to prevent digestive disorders.Chickpeas – chana are a good source of protein.Chickpeas can boost your energy because of its high iron content.Chickpeas – chana contains the significant amounts of folate and magnesium.Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels and lower the risk of heart attack Due to high fiber content and low GI, chickpeas – chana are excellent for weight loss diets.

Chana Masala – Punjabi Chole Masala – Serving method

Chana Masala – Punjabi Chole Masala is excellent side dish for roti,poori or Batura. Chana masala can be served as main course either for lunch or dinner with roti, batura or poori. In south India similar curry prepared with chickpeas for rice, idli or dosa. Variations can be made by adding potatoes to the curry. Chana masala with bhatura is a great dish for family gatherings,friends that anyone can love it. Try this healthy dish and enjoy.


Ingredients

Chickpeas – 250gms
Salt to taste
Oil

 For the Tempering / Tadka:

Cardamoms-2
Cloves-4
Cinnamon bark-3 pieces
Bay leaves-2

 For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic – 1/2 tsp. paste
Ginger – 1/2 tsp. paste
Tomatoes- 2 medium (make it puree)

 Spices Used:

Turmeric – 1/2tsp
Cumin powder-1/2tsp
Chilli powder-1tsp
Coriander powder-2tsp
Garam masala-1/2 tsp
Amchur powder-1/2 tsp
Pomogrante powder-1/2 tsp

Garnishing

Fresh Coriander – 1/3 bunches
Onion-1 medium
Lemon-1/2


Preparation method

  1. Soak the chana overnight, pressure cook and keep it aside.
  2. Heat the oil ina pan, add cumin seeds, cloves, cinnamon, cardamom and curry leaves
  3. Once they spultter add chopped onions and green chillies and sauté it
  4. Add ginger garlic paste when onion turns golden brown. Sprinkle little water if the mixture sticks or dries until it softening to a mash
  5. Add tomato puree, turmeric powder and salt.
  6. Add the boiled chana and mix it well.
  7. Add the spices or chana masala and stir it well.
  8. Add water and cover it on and cook it in the medium flame for 20 mins.
  9. Once the oil separates from the masala, Garnish it with coriander leaves,onion and lemon.
  10. Serve it hot with rice or roti’s

 

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