LOBIA RECIPE (Black Eye Beans Curry) - Punjabi

Credits: indianfoodforever
Img Credits: spiceandcurry.blogspot
Video Credits: Youtube

Ingredients:

2 cups Lobia (Black Eye Beans) 
1 1/2 tsp 
Salt To Taste 
1 1/2 tsp ground coriander 
3/4 tsp ground cumin 
1/2 tsp ground turmeric 
2 tbsp oil 
1 small onion, chopped 
2 large cloves garlic, chopped 
1 (3/4-inch piece) ginger root, peeled and chopped 
1/2 tsp Scant cumin seeds 
1 medium tomato, chopped

Method:

·    In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.

·    Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.

·    Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.

·    Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.

·    Mixture should be soupy.

Watch & Learn:

PUNJABI ALOO AMRITSARI RECIPE - Punjabi

Credits: indianfoodforever
img credits: cookingwithsapna.blogspot
Video credits: youtube

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

Methods:

·    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.

Watch & Learn:

Egg Korma Recipe- hyderabadi

Credits: indianfoodforever
img credits: myerecipecorner.blogspot

Ingredients:

Eggs 6
Onions 2 medium
Milk 1/4 cup
Cashewnuts 2 tbsps.
Green Chillies 5
Coconut (scraped) 1 tbsp.
Coriander Powder 1 tbsp.
Cloves 3
Cinnamon 1 inch
Green Cardamoms 2
Ginger 1 inch
Vegetable Fat (ghee) 3 tbsps.
Turmeric Powder 1/2 tsp.
Salt to taste
Coriander Leaves 1 tbsp

Methods:

·    Peel and chop the onions. Peel and chop the ginger. Chop the cashew nuts. Wash and chop the green chillies. Clean, wash and chop the coriander leaves.

·    Grind together the green chillies, scraped coconut, coriander powder, cardamoms, cinnamon, cloves, ginger and turmeric powder.

·    Break the eggs, separate the whites from the yolks into a bowl and beat the egg whites till stiff. Add the egg yolks and milk to the egg white mixture and salt to taste.

·    Beat the mixture again for ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.

·    Turn out the egg and cut into cubes.

·    Heat ghee in a saucepan and fry the chopped cashew nuts till golden brown. Drain and keep aside.

·    In the same ghee add sliced onions and fry till the onions turn light brown. Add the ground masala and fry till the ghee floats to the top.

·    Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.

·    Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.