Baingan
Da Bhurtha
| Ingredients |
Method |
2
brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil
Introduction
to Punjabi Dishes
|
1. Hold the
brinjals with stems over fire, to burn skin.
(Or run a few drops of oil, microwave in a loose-lid bowl for 3
minutes).
2. When skin blackens, hold under running water.
3. Skin will not blacken if microwaved. Therefore peel.
4. Gently scrub off skin. Mash brinjals to a puree.
5. Heat oil in a heavy kadai. Add ginger garlic and stirfry for
a minute.
6. Add onions, all dry masalas, except red chilli powder, stiry
for a minute more. Add tomatoes, brinjals, salt, lemon juice and
stir.
7. Simmer for five minutes. Take in serving bowl.
8. Just before serving, heat ghee in a small pan.
9. Hold pan over bowl, add chilli powder, and pour immediately
over bhartha.
10. Do not allow the chilli powder to burn.
11. Garnish with chopped coriander.
12. Serve hot with tandoori roti, paratha, etc.
Making time: 25 minutes
Makes: 4 servings
Shelflife: Best fresh (1 month on freezing.) |
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Paneer
Amritsari
| Ingredients |
Method |
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
|
1.
Cut paneer into 1"x1"x1" cubes.
2. Make a thick mixture of flour, salt, ginger, garlic,
turmeric, ajwain, garam & tandoori masalas.
3. Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix
well.
4. Use 2 tbsp. mixture to marinate onions, and rest to marinate
paneer cubes.
5. Marinate paneer for 10 minutes.
6. Either fry pieces or grill on a bar-b-que skewer or grill
mesh till crisp and brown.
7. Heat remaining oil, add onions, saute till light brown.
8. Add marinate paste, stir well and cook.
9. When dry add fried paneer, chilli, anardhana powder, sugar,
salt.
10. Toss well. Garnish with coriander.
11. Serve hot with tooth picks to pick up easily.
Making time: 30 minutes
Makes:16-18 pieces
Shelflife:best fresh
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Dal
Makhani
| Ingredients |
Method |
1/2
toor dal
1/4 cup yellow moong dal
1/4 cup masoor dal
1 onion grated
2 green chillies sliced
1/4 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
1/4 tsp. red chilli powder
3-4 tbsp. butter
salt
Introduction
to Daals
|
1. Mix and wash
dals well. Soak for 30 minutes.
2. Pressure cook till soft but not overcooked. (Approx. 3
whistles)
3. Mash a little with the back of a spoon, while hot.
4. Heat butter in a deep pan.
5. Add seeds, allow to splutter.
6. Add onion, ginger and green chillies.
7. Stir fry till soft, add masalas (red chillies and salt) and
dals, mix well.
8. Bring to a boil. Simmer for 3-4 minutes.
9. Garnish with chopped coriander and lemon juice.
10. Serve hot with rices, rotis, etc.
Making time: 30 minutes
(excluding soaking & pressure cooking time)
Makes: 3-4 servings
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Kadai
Mattar (Peas)
| Ingredients |
Method |
2
Large potatoes boiled 2 hours ahead
(scrub well before boiling with skins intact)
1 Onion thinly sliced, vertically
1 Capsicum thinly sliced, vertically
1/2 Tomato diced
1/2 tsp. Ginger finely chopped
1/2 tsp. Garlic finely chopped or crushed
2 Green Chillies slit vertically
1 tbsp. Coriander leaves finely chopped
1/2 tsp. Garam masala
1/2 tsp. Amchoor powder
1/2 tsp. Dhania (Coriander seeds) powder
1/6 tsp. Turmeric powder
1/4 tsp. Pepper powder
1/2 tsp. Cumin seeds crushed coarsely
Salt to taste
2 tbsp. Oil
Introduction
to Kadai Dishes
|
1. Chop
potatoes into med. sized cubes, keeping skins.
2. Add all dry masalas, toss potatoes, keep aside.
Just before serving:
1. Heat oil in
a kadai, add ginger garlic, stir for a moment.
2. Add onions, capsicum, stirfry till onions are tender.
3. Add tomatoes, chillies, stir for 1 minute.
4. Add seasoned potatoes, check taste for salt, etc.
5. Stir and saute for 2-3 minutes.
6. Garnish with chopped coriander leaves.
Note:
If you prefer richer taste of potatoes, you may deep fry
potatoes till go lden, before adding masalas. Of coarse the
calorie count of the dish will shoot up!! But they taste
heavenly. In this case omit amchoor powder, sprinkle juice of
lemon instead, just before adding coriander leaves. Toss well to
mix and then garnish.
Making time: 20 minutes
(excluding potato boiling time)
Makes: 2-3 servings |
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