Hariyali Tikki Recipe -Panjabi Recipe

Ingredients:

3 – 4 medium potatoes
1 tblsp green chillies chopped.
100 gms spinach
1 tsp chaat masala
1 tblsp ginger chopped
oil for deep frying
2 tblsp coriander leaves chopped
2 tblsp corn flour
sal tto taste
3/ 4 cup green peas shelled

How to make hariyali tikki :

Boil, take off and grate potatoes.
Boil and mash green peas.
Blanch spinach leaves in plenty of salted boiling water and finely chop.
Squeeze out excess water.
Mix grated potatoes, peas and spinach.
Mix in cut green chillies, cut coriander leaves, cut ginger, chaat masala and salt.
Mix in cornflour for binding.
Divide the mixture into 25 equal portions.
Shape them into a ball and then press it in between your palms to give it a tikki shape.
Heat up oil in a kadhai.
Deep-fry the tikkis in hot oil for 3-4 minutes or until crisp.

Dhabey Di Dal Receipe -Panjabi Recipe

Ingredients:

2 – 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 – 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste

How to make dhabey di dal :

Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
Take off and finely cut onion and garlic.
Wash, take off stem and finely cut green chillies.
Wash and finely cut tomatoes.
Wash and cut coriander leaves.
Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
Mix in red chilli powder, cumin powder and stir-fry briefly.
Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
Stir in the cooked dals and grease and mix well.
Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

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.

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