Sukhi Channa Dal

Admin :: Edit

Ingredients
1 cup channa dal
1 cup onions slices (thin)
1 tbsp. tender fenugreek leaves or dill leaves (finely chopped)
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee

Method


Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
Take care not to mash up dal too much.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.
Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelflife:Best fresh

Aloo (Potato) Tikki

Admin :: Edit

Ingredients
For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste

For filling:
1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste

oil for shallow frying

Method


For crust:

Mix all ingredients together thouroughly.
Keep aside.

For filling:

Mash cooked dal coarsely with hands.
Mix in all other ingredients.

To proceed:

Take a tbspful of potato mixture, spread on palm.
Place a tspful of dal mixture in centre.
Roll so as to keep dal mixture inside and potato out.
Press gently into rounded flattish patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney. or with tomato ketchup.
Making time: 30 minutes
Makes: 10-12 patties
Shelflife: Best fresh

Lassi Patiala

Admin :: Edit

Ingredients
2 cups fresh curds chilled
1 tbsp. sugar
1/2 tsp. cardamom
8-10 strands saffron
2 drops vanilla essence
1/2 cup crushed ice
1 tsp. hot milk

Method


Soak saffron in 1 tsp. and rub till dissolved.
Mix sugar in curds till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.
Making time: 10 minutes
Makes:1 large glass
Shelflife:best frothy fresh
Variation: Substitute the original flavour by adding rose, pista or kewra instead of saffron and vanilla.

Makki Di Roti

Admin :: Edit

Ingredients
2 cups maize flour
1 fistful plain flour
1 tbsp. oil
salt to taste
water to knead

Method


Mix maize flour, oil and salt.
Knead in a soft pliable dough, adding very little water at a time.
When the dough is very smooth and soft, bread a lump.
Shape into a ball, flatten and pat with palm, to make a thin roti.
Use dry plainflour to help. Or roll with a rollint pin.
Take care to dust with flour and lift and turn to avoid sticking.
Place on a heavy iron or earthen griddle and roast till crisp.
Repeat on both sides. Repeat for all rotis.
Cover and line with napkins to keep warm.
Drizzle with ghee or butter if desired.
Serve hot with sarson ka saag and slice of onion and lime.
Making time: 25 minutes
Makes: 5-6 rotis
Shelflife: Best fresh

Palak Makkai Malai

Admin :: Edit

Ingredients
1 bunch spinach chopped
3 green chillies chopped
1" piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee

Method


Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 1/2 cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot with naan, roti, etc.
Making time: 25 minutes
Makes:4 servings
Shelflife:Best fresh
Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.

Paneer Amritsari

Admin :: Edit

Ingredients
500 gms. firm paneer
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil

Method


Cut paneer into 1"x1"x1" cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with tooth picks to pick up easily.
Making time: 30 minutes
Makes:16-18 pieces
Shelflife:best fresh

Sukhi Dal

Admin :: Edit

Ingredients
1 cup urad dal
1 cup onions slices (thin)
1 tbsp. coriander finely chopped
1" stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee

Method


Clean, wash, soak dal for 15 minutes.
Boil in 5 cups water, adding turmeric and salt.
Either pressure cook or boil till just soft.
Drain water.
Heat ghee in a heavy saucepan.
Add all spices, broken coarsely, and cumin seeds.
Allow to splutter, add onions. Stirfry till light brown.
Add dal, lemon juice, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander.
Serve hot with rice and kadhi, or paratha and a gravy vegetable.
Making time:20 minutes (except boiling time)
Makes: 4 servings
Shelflife:Best fresh
Variation: Instead of urad dal, use channa dal and instead of coriander leaves use tender fenugreek leaves or dill leaves.

Shrikhand

Admin :: Edit

Ingredients
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method

Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated

Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

Saboodana Khichidi

Admin :: Edit

Ingredients
1 cup saboodana (sago)
1 cup peanut crush (coarse)
1/2 cup fresh coconut (finely grated)
5-6 green chillies finely chopped
1 med. potato, peeled & finely chopped
1/2 tsp. sugar
1 lemon, juice extracted
1 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
salt to taste
1 1/2 tbsp. ghee

Method


Wash, drain and allow sago to soak.
Lightly fluff up with fingers to loosen each particle.
Add all ingredients except ghee, potato, coriander and chillies.
Mix well with hands to blend. Heat ghee in a non-stick pan.
Add potatoes, stirfry till tender. Add chillies and stir.
Add sago mixture, toss gently with a wooden spatula, till well mixed.
Cover and cook on low for 4-5 minutes, stirring frequently.
Not tossing often will result in the khichidi forming a tough layer below.
The sago is cook when transparentish.
Garnish with coriander.
Serve hot and fresh for best taste.
Making time:20 minutes (excluding soaking time)
Makes: 3 servings
Shelflife: best fresh

Pav Usal

Admin :: Edit

Ingredients

1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala
1/4 tsp. crushed cumin seeds
salt to taste
6-8 pavs
To garnish:
chopped onions, fine sev, lemon quarters

Grind to a paste:

1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated
Method




Heat oil in a heavy large vessel.
Add paste and stirfry for 2 minutes.
Add 3 cups water and bring to a boil.
Add all other ingredients, stir and boil.
Simmer for 15-20 minutes, stirring occasionally.
Cook till oil separates, floats on top and peas are soft.
Check, add more chillies or garam masala if desired.
Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
To garnish: sprinkle some 'indian sev' over individual bowls.


Making time:30 minutes
Makes:3-4 servings
Shelflife:2 days refrigerated, (Frozen 2 months)