CHANE JAISELMER KE RECIPE - Rajasthani

Credits: indianfoodforever
Img Credits: mahrorajasthanrecipes.com
Video Credits: Youtube


Ingredients:

3 - 4 green chillies chopped
1 tsp garam masala powder
2 tblsp oil2 tbsps.
2 inch cinnamon
1/4 tsp asafoetida
1 cup bengal gram, black (kale chane)1 cup
1 1/2 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
4 tsp bengal gram flour (besan)
salt to taste

 

1 tsp turmeric powder
1 tsp cumin seeds
1 medium sized onions
2 tsp chaat masala
2 -3 black cardamoms
1 cup coriander leaves chopped
2 tblsp pure ghee2 tbsps.
5 - 6 cloves

Method:

·    Soak bengal gram overnight in 4 cup water.

·    Drain, mix in 6 cup of water and pressure stir fry till done.

·    Mash the grams slightly.

·    Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.

·    Mix in asafoetida and choped green chillies, sauté.

·    Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sautéed whole garam masala.

·    Keep stirring till it boils.

·    Mix in the grams along with the water they were boiled in.

·    Mix in salt to taste.

·    Mix well.

·    Cover and simmer (boil slowly at low temperature) for 8-10 minutes.

·    Serve hot decorated with cut coriander leaves and onion rings.

Watch & Learn:

BESAN KE GATTE KI SABZI RECIPE

Credits: indianfoodforever
Img Credits:
Video Credits: Youtube

Ingredients:

For the gatte: 2oo gms or 1 1/2 cup besan  1/2 tsp cumin seeds (jeera) Pinch of asafoetida (hing)  1/4 cup Curd 1/4 tsp baking soda 1/2 tsp Fennel seeds (saunf) corasely grinded 1/2 tsp salt 1/2 tsp red chilly powder 4 cloves (laung)  4 whole black peppercorns (kali mirch)  3 tbsp oil For the gravy: 1 cup sour curd (khatta dahi)  2 medium size onions  4-5 garlic pods  1 inch piece ginger (adrak)  2 green chilly (hari mirch)  1 tsp coriander powder (dhania)  1/2 tsp cumin seeds (jeera)  1/2 tsp red chilly powder (lal mirch)  1 tsp salt  1/4 tsp garam masala 1/4 tsp crushed fenugreek leaves 2 tbsp ghee or oil

Method:

·      To Make Gatta : In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.

·      Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.

·      Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.

·      Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.

·      Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.

·      Cut the rolls into 1 inch pieces.

·      For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.

·      In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.

·      Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.

·      Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.

·      Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.

·      Transfer the curry to a serving dish and garnish with chopped coriander.

·      Serve hot with batti or roti as you prefer.

Watch & Learn:

DHABEY DI DAL RECIPE - Punjabi

Credits: indianfoodforever
Img credits: shwetainthekitchen.blogspot
Video: Youtube

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

Methods:

·    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.

Watch & Learn:

RAJMA CHAWAL RECIPE - Punjabi

Credits: indianfoodforever
img credits: blleindianfood.wordpress
Video credits: youtube

Ingredients:

Ingredients for Rajma : 1 cup red kidney beans (soaked overnight)  2 onions (finely chopped)  6 cloves of garlic (chopped)  1 tbsp ginger (grated)  2 green chilies (finely chopped)  2 tomatoes (grated)  1 tbsp coriander leaves (finely chopped)  ¾ tsp red chili powder  ½ tsp turmeric powder  1 tsp black pepper  1 tsp coriander powder  1 tsp garam masala  Salt to taste  1 tsp butter  1 tbsp oil  Ingredients for rice 1 cup rice  3-4 cups of water  1 tsp salt

Method:

·      Method for making Rajma:

·      Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook for 20 to 30 minute till the beans is soft and tender.

·      Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.

·      Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turns golden brown in color.

·      Add the garlic and green chili, cook for a minute.

·      Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.

·      Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it).

·      Take it out in a serving bowl and garnish it with coriander leaves.

·      Serve hot with plain rice.

·      Method for making rice

·      Wash the rice properly and keep aside.

·      Take a pan, add water to it. Let it boil.

·      When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft but not mushy.

·      Switch off the heat and drain the starch water by pouring the rice and water over colander.

·      Transfer the rice in a bowl.

·      Serve hot.

Watch & Learn:

LOBIA MASALA RECIPE - Punjabi

Credits: indianfoodforever
img credits: anshu-mymomrecipes.blogspot
Video: Youtube

Ingredients:

1 cup lobia (black eyed beans) 2 onions  3 tbsp oil  1 green chili  4-5 cloves of garlic  2 tsp ginger (chopped)  1 bay leaf  1/2 tsp red chili powder  2 cloves  1/2 inch piece of cinnamon  1/2 tsp pepper powder  2 tsp coriander powder  1/2 tsp cumin seed  1/2 tsp turmeric powder  1/4 tsp red chili powder  4 cups of water  1/2 tsp cream  2 tsp coriander leaves (finely chopped)  Salt to taste

Method:

·      Wash and soak the lobia in luke warm water for 4-5 hours.

·      Drain and pressure cook soaked lobia for 2-3 whistles adding enough water and a pinch of salt.

·      Heat 2 tbsp oil in kadai, add ginger, garlic , green chili and onion. Sauté till onions are soft and a raw smell disappears.

·      Add tomatoes and cook till tomatoes turn pulpy and cooked well.

·      Cool all the ingredients and grind to a fine paste adding little water to it.

·      Heat 1 tbsp of oil in a kadai; add bay leaf, cloves, cinnamon and cumin seed. When cumin seed starts to sputter add the above grinded gravy along with pepper powder, coriander powder, turmeric powder, red chili powder and salt. Saute till gravy is dry and little dark in color.

·      Add the boiled lobia to the gravy along with little water and mix all the ingredients well. Let it cook for 9-10 minutes till the gravy thickens.

·      Garnish it with coriander leaves and cream.

·      Serve hot with chapatti.

Watch & Learn:

KADHI CHAWAL RECIPE - Punjabi

Credits: indianfoodforeverimg credits: sumanjsingh.wordpressVideo credits: youtube

Ingredients:

Ingredients for Kadhi: 1 1/4 cup sour curd 3 tbsp gram flour 1 tsp oil 4 red chilies 1 tsp mustard seed Pinch of asafetida 1/4 tsp fenugreek seed 1 tsp ginger paste 1 tsp garlic paste 1/2 tsp green chili (finely chopped)  1 1/2 tsp chili powder 1/2 tsp turmeric powder 2/3 cup water Salt to taste Ingredients for pakodas 2/3 cup gram flour 1 tsp chili powder 1/2 tsp baking soda 1 onion (finely chopped)  1 tsp green chili paste 2 tbsp coriander leaves (finely chopped)  Salt to taste Oil for deep frying Ingredients for rice 1 cup rice  3-4 cups of water  1 tsp salt

Method:

·      Method for making pakoras

·      Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, onions, green chili paste and coriander leaves.

·      Add water little by little so that it can form a thick batter of dropping consistency.

·      Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.

·      Method for making kadhi

·      Take a big mixing bowl, whisk sour curd with gram flour and water. Make a smooth mixture without any lumps.

·      Add red chili powder, turmeric and salt.

·      Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafetida. When cumin seeds start to crackle add green chili, ginger and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form. Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened.

·      Now add the fried pakodas to the kadhi and before serving garnish it with the coriander leaves.

·      Method for making rice

·      Wash the rice properly and keep aside.

·      Take a pan, add water to it. Let it boil.

·      When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft.

·      Switch off the heat and drain the starch water by pouring the rice and water over colander.

·      Put rice in a bowl and keep it cover till serving time.

·      Serve hot with Punjabi kadhi.

Watch & Learn:

Aloo Ke Masaledar Lachche Recipe - Punjabi

Credits: indianfoodforever
img credits: cuisine69.blogspot
Video credits: Youtube

Ingredients:

1/2 tsp red chilli powder
oil for frying 
salt to taste 
8 big size potatoes
1/2 tsp cumin powder
1/4 tsp dry mango powder
1/2 tsp chaat masala

Methods:

·    Take off the potatoes, wash and cut into fine matchsticks or grate.

·    Soak in cold water for at least 1 hour, changing the water twice.

·    Remove and pat dry on a towel.

·    Heat up the oil in a kadhai over moderate heat.

·    Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate.

·    Remove when they are pale golden and spread on an absorbent paper to take off excess oil.

·    Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala.

·    Sprinkle this masala mixture over the fried potatoes while they are still hot.

·    Serve like that or cool and store in an airtight container.

·    It will keep for a week.

Watch & Learn: