Rajasthani Haldi Ka Achaar

Raw Turmeric Pickle Is Very Appetizing And Is Full Of Nutrition’S As Well. It Is Very Spicy In Taste, ¼ Tsp Pickle Will Bring New Taste To Your Meals. Fresh Turmeric Pickle – Kachi Haldi Achar Recipe
Ingredients For Turmeric Pickle
Raw Turmeric – 250 Grams (Grated)
Mustard Oil – 100 Grams (1/2 Cup)
Salt – 2.5 Tsp
Red Chilly Powder – ½ Tsp
Fenugreek Seeds – 2.5 Tsp (Coarsely Grounded)
Mustard Powder – 2.5 Tsp
Ginger Powder – 1 Tsp
Asafoetida – 2-3 Pinch
Lemon – 250 Grams (Juice ½ Cup)
How To Make Haldi Pickle
Peel Turmeric, Wash And Keep It Aside For Drying In Sunlight Or Use A Cotton Cloth And Rub Off The Excess Water.

Now Grate The Peeled Turmeric Or Chop It Finely. Pickle Made From This Turmeric Is Consumed In Very Less Quantity So It Better To Grate The Turmeric.
Take Mustard Oil In A Pan And Place It On Flame For Heating. After Heating It Bring It To Room Temperature And Add Asafoetida, Fenugreek Seeds, All Spices And Grated Turmeric. Mix All Ingredients Really Well.
Take Out Pickle In A Bowl And Add Lemon Juice Into It. Cover The Pickle And Keep It Aside. After 4-5 Minutes Stir The Pickle With Help Of A Spoon.

Turmeric Pickle Is Ready. Store It In A Dry Glass Jar Or Containers Made With Clay. If Possible Keep The Container In Sunlight For 2 Days As It Increases The Shelf Life And Taste Of Pickle.
If The Pickle Is Soaked In Oil Completely Then It Can Be Consumed For Up To 6 Months Or More.
Suggestion:
Always Use A Clean And Dry Spoon For Taking Out Pickle From Container Or Else It Might Get Contaminated.

Punjabi Kabuli Chana Pulav

Whenever You Feel Like Having Something Easy To Digest And Delicious Then You Tend To Think About Pulao Or Khichdi. You Will Definitely Like Kabuli Chana Pulao Made With Less Spices And Basmati Rice.
– Ingredients For Kabuli Chana Pulao

Basmati Rice – 200 Grams (1 Cup)
Kabuli Chana – 100 Grams (Or 1 Cup Soaked Chana)
Jeera(Cumin Seeds) – 1 Tsp
Black Pepper – 10 To 12
Cloves – 4
Cinnamon – 1 Inch Long Piece
Elaichi(Cardamom) – 2 To 3
Ghee – 2 To 4 Tbsp
Ginger – 1 Inch Long Piece
Green Chilly – 1 To 2 (If You Want)
Salt – 1 Tsp
Lemon – 1
Green Coriander(Dhaniya) – 1 Tbsp (Finely Chopped)
– How To Make Kabuli Chana Pulao

Clean Rice And Soak In Water For 30 Minutes. Soak Kabuli Chana In Water For The Whole Night.
Peel Black Pepper, Cloves, Cinnamon And Elaichi Then Grind To Make A Coarse Powder. Peel, Wash And Cut Ginger Into Thin Strips. Wash Green Chillies, Break Their Stems And Finely Chop Them.
Put Ghee In A Cooker And Heat, Put Jeera In Hot Ghee And Let It Roast. Now Add Powdered Spices, Fry A Bit Then Put Ginger, Green Chillies, Rice And Kabuli Chana. Stir Fry All The Contents For 2-3 Minutes.
Pour Water Double The Amount Of Rice In The Cooker, Also Add Salt And Lemon Juice Then Mix Properly. Close The Cooker’s Lid And Cook Till 1 Whistle Goes Off. Release Half Of The Cooker’s Pressure, Let Pulao Cook Till All Of The Pressure Is Released.
Kabuli Chana Pulao Is Ready.
– How To Cook Chana Pulao In Microwave

How To Cook Kabuli Chana Pulao In Microwavefollow The Instructions Given Above To Make Pulao. Put Ghee In A Frying Pan And Heat, Put Jeera In Hot Ghee And Allowing It To Roast. Now Add Powdered Spices, Fry A Bit Then Put Ginger, Green Chillies, Rice And Kabuli Chana. Stir Fry All The Contents For 2-3 Minutes.
Put The Rice Mixed With Fried Spices In A Microwave Friendly Bowl. Pour Water Double The Amount Of Rice, Also Add Salt And Lemon Juice Then Mix Well. Cover The Bowl With A Lid And Place It In The Microwave. Set The Microwave For 12-14 Minutes.
Kabuli Chana Pulao Has Been Cooked In The Microwave. Take It Out And Let It Cool For 5 Minutes. Kabuli Chana Pulao Is Ready. Garnish With Green Coriander And Serve Kabuli Chana Pulao Hot.

Punjabi Palak Corn Sabzi

Lots Of Spinach, Some Pleasant Smelling Soya(Dill) Leaves And Soft Sweet Corn Taken From Fresh Corn Mixed Together Make A Very Palatable Curry. You And Your Family Will Surely Love It.

– Ingredients For Palak Soya Sweet Corn Curry

Sweet Corn – 150 Grams(1 Cup)
Spinach – 750 Grams(1 Small Bunch)
Soya (Dill) Leaves – 200 Grams
Tomatoes – 3 To 4 (Medium Sized)
Green Chilly – 1 To 2
Ginger – 1Inch Long Piece
Jeera(Cumin Seeds) – 1 1/2 Tsp
Methi Seeds – 1Tsp
Coriander – 1 Tsp
Oil – 2 Tbsp
Gram Flour – 1 Tbsp
Turmeric Powder – 1/2 Tsp
Salt – Add To Taste (1 Tsp)
Red Chilli Powder – Less Than 1/4 Tsp ( If You Prefer Spicy)
– How To Make Palak Soya Sweet Corn Curry

Break Off The Stems Of The Spinach, Wash Then Chop Finely. Remove The Stems Of The Soya(Dill) Leaves, Wash Then Chop Finely. Wash And Clean Sweet Corn.

Roast Jeera, Methi And Coriander On Pan Till They Turn Brown.

Wash And Chop Tomatoes. Wash Green Chillies, Break Its Stems Then Peel, Wash Ginger And Cut Into Pieces. Put All These In A Mixer Along With The Roasted Spices And Make A Fine Paste.
How To Make Spinach Dill Leaves Curry
Put Gram Flour In A Small Frying Pan And Fry Without Adding Any Water Till It Turns Light Brown, Then Keep It In A Plate.

Pour Oil In A Pan And Heat, Put 1/2 Tsp Jeera In Hot Oil. Once Jeera Is Roasted Add Turmeric Powder And The Grounded Spices. Fry The Spices Till Oil Starts Floating Over Them.

Put Chopped Spinach, Soya And Sweet Corn In The Fried Spices With 1 Cup Water(With Gram Flour Dissolved In It) According To How Thick Or Thin You Want The Tari. Add Salt And Red Chilly Powder Then Mix. After The Curry Comes To Boil Cook For 12-15 Minutes Till Curry Is Uniform In Texture(Curry Should Flow Freely With Water When Poured From A Height).

Palak, Soya(Dill) Leaves, Sweet Corn Curry Is Ready.Tke Out Curry In A Bowl And Grnish With Butter. Serve Hot Palak, Soya(Dill) Leaves, Sweet Corn Curry With Chapati, Naan Or Rice.

Punjabi Baingan Achari Katlet

Baingan Katri Or Baingan Achari Can Be Served As Side Dish Or As Snack. You’Ll Like It In Both Ways.

Ingredients For Baingan Katri Recipe
Brinjal Of Medium Size
Oil – 2-3 Tbsp
Curd – 1-2 Tbsp
Wheat Flour – 2-3 Tbsp
Green Coriander – 2 Tbsp (Finely Chopped)
Turmeric Powder – ¼ Tsp
Coriander Powder – ½ Tsp
Red Chilly Powder – ¼ Tsp
Chaat Masala – 1 Tsp
Salt – ½ Tsp
How To Make Baingan Katri Recipe
Firstly Add Red Chilly Powder, Coriander Powder, Turmeric Powder, Salt And Black Pepper Powder In Curd And Prepare A Masala.
Cut Brinjals Into ½ – ¾ Cm Thick Slices And Make Cut On Both Sides Of Brinjals With Help Of Knife So That Brinjals Get Coated With The Spices Nicely. Place The Spices Mixed In Curd On Top Of The Brinjals And Spread Them Evenly. Coat The Masala On Both The Sides Of Brinjals. Like Wise Prepare All Slices.
Coat The Masala Marinated Brinjal Slices With Wheat Flour. Prepare All Slices Like Wise And Coat Them From Both Sides With Flour.
Take 2 Tsp Oil In A Pan Or Tawa. Place The Brinjals Slices In Way That They Don’T Get Layered On One Another. Cook On Low Flame. When The Beneath Side Gets Golden Brown Turn It Up Side Down And Roast Until The Other Side Gets Golden Brown As Well.

Hot And Spicy Baingan Katri Is Ready. Serve Hot With Puri, Parantha Or Rice Or Serve It As A Snack.

Punjabi Stuffing Besan Ki Shimla Mirch

Capsicum Made With Gram Flour Is Very Delicious And Is Prepared Instantly And With Ease. It One Of The Best Sabzi That Can Be Packed In Tiffin Boxes. Serve This Sabzi As Side Dish.

Ingredients For Capsicum With Besan
Capsicum – 3 (300 Grams)
Gram Flour – 2 Tbsp
Green Coriander – 2 Tbsp (Finely Chopped)
Oil – 2-3 Tbsp
Turmeric Powder – ¼ Tsp
Coriander Powder – 1 Tsp
Red Chilly Powder – ¼ Tsp
Fennel Powder – 1 Tsp
Asafoetida – 1-2 Pinch
Cumin Seeds – ½ Tsp
Ginger – 1 Inch Piece (Paste)
Garam Masala – ¼ Tsp
Salt – As Per Taste Or More ½ Tsp
How To Make Rajasthani Besan Ki Shimla-Mirch Recipe
Rinse, Clean And Then Slice Capsicum. Remove Stalk And Seeds And Cut Into ½-1 Inch Square Pieces.
Place A Pan On Flame And Add Gram Flour. Roast Until It Slightly Changes It Color And Then Take Out In A Pan. Take Oil In A Pan And Place It On Flame For Heating. Add Asafoetida, Cumin Seeds, Turmeric Powder, Coriander Powder And Ginger Paste. Sauté For Few Seconds. Now Add Capsicum, Salt, Red Chilly Powder, Fennel Powder, Roasted Gram Flour And Mango Powder. Also Add Garam Masala Powder And Stir Constantly Until Capsicum Gets Coated Nicely With The Spices.

Cover The Pan With Help Of Lid And Cook Sabzi On Low Flame. Open The Lid And Stir The Sabzi. Again Cover It And Cook For Another 2 Minutes. After 2 Minutes Again Check The Sabzi. Capsicums Have Not Become Tender; Cover The Pan And Cook For 2 Minutes More. Don’T Over Cook The Capsicum It Should Be Crunchy.
Capsicum With Gram Flour Is Ready. Take It Out In A Serving Bowl And Serve With Chapatti, Parantha Or Chawal.
For 3-4 Family Members
Time – 15 Minutes

Punjabi Chole Masala

Kabuli Channa Is Used To Make Chole Masala. It Not Only Tastes Good, But Is Also Very Nutritious. Proteins Is Present In The Channa In High Quantity.
Chana Masala Is Normally Consumed With Bhatura, Rice, Chapati, Naan Or Parantha. So Lets Make Spicy And Hot Chana Masala Today.
Ingredients For Chana Masala

Kabuli Chana – 1 Bowl Or 150 Gms.
Baking Soda – 1/4 Tea Spoon.
Tea Bag – 1 (If You Don’t Have Tea Bag, Then Take A White Cloth And Tie Some Tea Into It)
Tomato – 3-4
Green Chilli – 3-4
Ginger – 1 Inch Long Piece.
Refined Oil – 2 Table Spoon.
Cumin Seeds – 1/2 Tea Spoon.
Anar Dana – 1/2 Tea Spoon.
Coriander Powder – 1 Tea Spoon.
Red Chilli Powder – 1/2 Tea Spoon.
Garam Masala – 1/2 Tea Spoon.
Salt – According To The Taste.
Coriander Leaves – 1/2 Tea Spoon (Chopped)
Method – How To Make Chana Masala

Soak The Channa Overnight In Water.
Wash The Channa And Boil Them In The Cooker With 1 Small Glass Water, Salt And Baking Soda. Also Put Tea Bag In The Cooker. Close The Lid Of The Cooker And Let It Boil For Upto 1 Whistle. After The Whistle Lower Down The Flame And Boil For Another 5 Minutes. Turn Off The Flame And Wait Until The Steam Comes Out.
Meanwhile, Lets Prepare The Masala . Make A Paste Of Tomato, Green Chilli And Ginger.
Heat Oil In A Pan And Tamper The Cumin Seeds In It. Now Put Anardana Seeds And Coriander Powder And Red Chilli Powder Into The Pan. Roast The Masala And Add Tomato Paste. Roast The Masala Until The Oil Starts To Float At The Top Of The Masala. Pour 1 Bowl Water And Let It Boil.
Put The Boiled Channa Into The Curry And Mix Well With The Help Of A Ladle. You Can Add More Water To Make The Curry Thin. Cook The Recipe For 2-3 Minutes And Add Garam Masala Ans Coriander Leaves To It.
Chole Masala – Channa Masala Is Ready. Serve It With Hot Paranthas, Naan Or Chapatis.
Note:

You Can Add Onions In The Recipe. Just Chop The Onions And Put Them Into The Pan Once The Cumin Seeds Turns Brown In Colour. Roast Them Until They Turn Light Pink In Colour Followed By The Steps Mentioned Above.
You Can Substitute Anardana With 1/4 Tea Spoon Amchoor Powder.
This Preparation Is For 4 People.
Time-Taken – 20 Minutes.

Punjabi Makke Di Roti

HOT MAKKI ROTI WITH SARSON KA SAAG (A PUNJABI DISH) AND A DOLLOP OF BUTTER! YUMMY TREAT IN WINTERS. MAKKI ROTI IS VERY DELICIOUS. LET€™S TRY THIS DELICIOUS MAIZE ROTI TODAY!
INGREDIENTS FOR MAKKI DI ROTI
INDIAN MAKKA FLOUR(MAKKI KA ATTA) – 400 GRAMS
SALT- TO TASTE (OPTIONAL)
WARM WATER
BUTTER
HOW TO MAKE MAKKI KI ROTI
TAKE MAKKA FLOURIN A VESSEL. KNEAD DOUGH JUST BEFORE PREPARING ROTIS. ADD SALT AND KNEAD DOUGH WITH WARM WATER.
MAKKI DI ROTIHEAT GRIDDLE. TAKE A SMALL PORTION OF DOUGH AND MASH WITH HANDS UNTIL SOFT. TAKE A PART OF THIS DOUGH AND MAKE A SMALL BALL. FLATTEN WITH PALMS.
RUB SOME WATER ON YOUR PALMS. PRESS WITH FINGERS TO ENLARGE THIS DOUGH BALL, NOW PRESS WITH YOUR PALMS TO MAKE A ROUND OF 5-6” IN DIAMETER.MAKKE_KI_ROTO_2
PLACE THIS ROUND ON HOT GRIDDLE, TURN WHEN ONE SIDE IS DONE. WHEN OTHER SIDE IS ALSO COOKED, PICK WITH TONGS (OR PALTA) AND COOK DIRECTLY ON LOW FLAME, TURNING AROUND UNTIL BOTH SIDES ARE PINK.
TOP WITH A DOLLOP OF BUTTER OR GHEE. THIS ROTI TASTES BEST WITH SARSON KA SAAG. SERVE WITH SARSON KA SAAG OR ANY VEGETABLE YOU LIKE. JAGGERY AND BUTTER MAKE IT EVEN TASTIER.

Punjabi Sarso Ka Saag

It’s The Winter Season And If We Get To Eat Sarson Ka Saag With Makke Ki Roti Then The Feeling Is Just Out Of The World. Mustard Saag Is Now Available In The Market So Get Some For Home. Today We Will Prepare Sarson Ka Saag.
– Ingredients For Sarson Ka Sag Recipe

Green Mustard(Sarson) Leaves – 500 Grams
Tomatoes -250 Grams
Green Chillies -2 To 3
Ginger – 1 Inch Long Piece
Oil – 2 Tbsp
Heeng(Asafoetida) – 1 To 2 Pinch
Jeera(Cumin Seeds) – 1/4 Tsp
Turmeric Powder – 1/4 Tsp
Makka(Corn) Flour Or Gram Flour – 1 Tbsp
Red Chilly Powder – 1/4 Tsp
Salt – Add To Taste ( 3/4Tsp)
Butter/Ghee- 1 Tbsp
– How To Make Sarson Ka Sag Recipe

Clean Mustard Leaves Properly And Wash Them Twice With Water. Place The Leaves In A Strainer So That All Water Is Removed From The Leaves. Cut The Leaves Into Thick Pieces And Put Them In The Cooker, Also Pour 1 Small Bowl Of Water And Boil. After 1 Whistle Goes Off, Turn Off The Gas And Let All Of The Pressure Escape From The Cooker.

Make A Fine Paste Of Tomatoes, Green Chillies And Ginger.
Pour Oil In A Frying Pan(Kadhai) And Heat, Put Heeng And Jeera In Hot Oil. After The Two Are Roasted Add Turmeric Powder And Gram Flour Then Fry The Two. Now Put The Tomato Paste Followed By Red Chilly Powder And Fry The Spices Till Oil Separates From Them(If You Want You Can Also Put Onion And Garlic Then Fry Them Along With The Spices).
Take Out The Mustard Leaves From The Cooker, Cool Them Off And Grind In A Mixer(Do Not Make It Excessively Fine). Put 1 Glass Of Water And Salt In The Spices, Mix Properly By Stirring With A Spoon. After Curry Comes To Boil Cook It For 5-6 Minutes On A Low Flame. Your Sarson Ki Bhaji Is Ready.
Take Out Bhaji In A Bowl, Put Butter Or Ghee On Top. Serve Hot Sarson Ka Saag With Makke Ki Roti, Naan, Paratha Or Chapati.
Cooking Time -40 Minutes

Punjabi Chatake Daar Aloo Kulcha

Amritsari Aloo Kulcha Is Made By Stuffing Potato Filling Into It. The Dough Required To Make The Amritsari Kulcha Is Prepared In The Same Way As We Knead To Make Any Simple Kulcha Or Bread. Lets Start Our Preparation To Make Amritsari Aloo Kulcha – Stuffed Kulcha.

Ingredients For Stuffed Kulcha Recipe
Ingredients To Make Kulcha.
Maida (White Flour) – 400 Gms. (3 Cup)
Curd – 3 Table Spoon.
Baking Soda – 1/3 Tea Spoon.
Baking Powder – 1/2 Tea Spoon.
Sugar – 1 Tea Spoon.
Oil – 1 Table Spoon.
Salt – 3/4 Tea Spoon (Or According To The Taste)
Carom Seeds Or Cumin Seeds – 1 Tea Spoon.

Ingredients To Prepare The Filling.
Potato – 300 Gms. ( 4 Boiled)
Salt – 1/2 Tea Spoon (Or According To The Taste)
Green Chilli – 1-2 (Chopped)
Ginger – 1 Inch Long Piece (Grated)
Amchoor Powder – 1/2 Tea Spoon.
Coriander Powder – 1 Tea Spoon.
Red Chilli Powder – 1-2 Pinch.
Garam Masala – 1/4 Tea Spoon
Coriander Leaves – 1 Table Spoon (Chopped)
Method – How To Make Amritsari Stuffed Kulcha
Knead The Flour To Make Kulcha.

Sieve The Maida In A Bowl And Mix Curd, Baking Soda, Baking Powder, Salt, Sugar, Oil In It. Mix The Ingredients Well With Hands. Knead The Flour With Luke Warm Water To Make A Smooth Dough. Flip And Punch The Dough For 5 Minutes To Make It Smooth. Apply Oil To The Dough And Keep It In A Deep Pan. Cover The Bowl With Clean Towel And Keep It At A Warm Place. Within 3-4 Hours The Dough Will Rise. Punch The Dough Once Again To Fix It. The Dough To Make Kulcha Is Ready.
Knead The Flour To Make Kulcha. Sieve The Maida In A Bowl And Mix Curd, Baking Soda, Baking Powder, Salt, Sugar, Oil In It. Mix The Ingredients Well With Hands. Knead The Flour With Luke Warm Water To Make A Smooth Dough. Flip And Punch The Dough For 5 Minutes To Make It Smooth. Apply Oil To The Dough And Keep It In A Deep Pan. Cover The Bowl With Clean Towel And Keep It At A Warm Place. Within 3-4 Hours The Dough Will Rise. Punch The Dough Once Again To Fix It. The Dough To Make Kulcha Is Ready.

Prepare The Filling To Stuff The Kulcha.
Peel And Mash The Boiled Potatoes. Put Salt, Green Chilli, Ginger, Coriander Powder, Amchoor Powder, Red Chilli Powder, Garam Masala And Coriander Leaves. Mix All The Spices Well With The Mashed Potatoes. The Filling To Stuff The Kulcha Is Ready.

Now Prepare Kulcha
Make 8-10 Round Balls Of The Dough. Make Equal Amount Of Small Balls Of The Potato Mixture Also.
Take One Ball Of The Dough And Roll It Into A Flat Disc Of 3 Inch. Put The Potato Mixture Ball On The Disc And Press It With Hands So It Settles Down On The Dough. Fold And Close The Disc From All The Sides To Make A Kulcha.
Dust The Kulcha With Dry Maida And Press It With Light Hands To Increase Its Size Upto 3 Inch. Now Roll The Kulcha Into A Flat Disc Of 6-7 Inch With The Roller. Fix Some Carom Seeds Or Cumin Seeds Over The At The Top Of The Kulcha.
It’s Time To Bake The Kulcha.
You Can Bake The Kulcha In Oven, Pan (Tawa) Or Tandoor.
To Make The Kulcha In A Pan, Put It Over The Stove And Grease It With Little Oil. Put The Kulcha In The Pan And Roast It Until It Turns Brown From The Bottom Surface. Pour Some Oil Or Ghee On The Upper Surface Once The Lower Surface Turns Brown. Roast It Till Both The Surface Turns Brown In Colour. Prepare All The Kulchas In The Same Manner.
Serve The Potato Stuffed Kulchas With Curd, Chutney Or Chole Recipe.
Bake The Kulchas In The Oven.
To Bake The Kulcha In An Oven Grease A Tray With Oil. Put 2 Kulchas In The Pan And Pre-Heat The Oven At 300 Centigrade. Place The Tray In An Oven And Bake The Kulcha For 2 Minutes. Flip The Side Of The Kulchas After 2 Minutes And Bake Again Till Both The Surfaces Turn Brown In Colour. Now Take Out The Tray From The Oven And Serve The Hot Baked Kulchas With Curd, Aloo Matar, Pickle Or Chole Recipe.

Punjabi Aloo Tadka

Ingredients:
250Gms Aloo (Potato)
2 Onions, Sliced
2 Tsp Ginger-Garlic Paste
1/2 Tsp Ajwain
Salt To Taste
1/2 Cup Besan
1 Tsp Corainder Powder
1 Tsp Red Chilli Powder
1/2 Tsp Garam Masala
1/2 Tsp Annardana Powder
Oil For Frying
Handful Corainder Leaves
Preparation:

Cut Aloo Into Long Pieces.
Make A Thin Batter Of Besan, Salt, Ginger-Garlic Paste, Ajwain Seeds Adding Little Water. Add 1 Tsp Of Oil And Mix Well.
Marinate Alu Pieces For 15 Minutes.
Heat Oil And Deep Fry The Aloo. Keep Aside.
Heat 2 Tsp Of Oil, Add Onions And Saute Till Brown. Add Salt, Turmeric Powder, Red Chilli Powder, Annardana Powder, Garam Masala And Mix Well.
Add The Aloo (Potato) And Toss Well. Simmer The Flame And Cook For Another 5- 6 Minutes.
Garnish With Corainder Leaves And Serve Punjabi Aloo Amritsari Hot With Paratha.