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.

Muli Paratha Recipe

Ingredients:

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas

Preparation:

Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water.
Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
Serve the mooli paratha hot with raita or curry.

Punjabi Kadi Recipe

Ingredients:

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste

Preparation:

Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.

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.

Ingredients:

Bhature
2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste
Choley
1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil
2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste

How to make chhole bhature :

Bhature :

Take yeast and soak in lukewarm water for 5-10 minutes
Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole :

Take 2 tablespoons of oil in a pressue cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves.
Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.