Showing posts with label Punjabi dishes. Show all posts
Showing posts with label Punjabi dishes. Show all posts

Friday, August 28, 2015

Halwa-Puri (poori)

Happy Varamahalaxmi!

Varamahalaxmi virtha is an important Hindu festival  observed on the Friday before the full moon in the month of Shravana by  hindu women and is dedicated to Goddess Laxmi It is mostly celebrated in  many parts of South India and Maharashtra .Women either gather at a nearby temple or  at somebody's home where the puja is arranged. The main puja takes place with holy offerings of flowers, sweets and coins. A semi-circle is created and an idol of Goddess Laxmi is kept in the middle.When the puja gets over women offer fruits, flowers and other holy items and seek blessings of Goddess varamahalaxmi for marital bliss.

Like every year, we celebrate Varamahalaxmi virth with family and friends and lots of yummy dishes are served  and naivaidya in the evening.
So today on this auspicious occasion  i thought of making this easy to make dessert.Sooji ka Halwa /Halwa along with Poori i a indian breakfast delicacy . Halwa is usually served at breakfast with puris and when it comes to festivals like laxmi puja or any other indian festivals Sooji ka halwa is most famous dessert prepared though out india. There is a wide range of recipes for making sooji ka halwa, here is an easier one for you. 
  1. 1 cup Semolina (Sooji )
  2. 1 cup Sugar 
  3. 4 Cardamom ,crushed
  4. 2-3 cloves
  5. Saffron a pinch
  6.  21/2 cups Water
  7. Raisins & cashew nuts for garnishing
  8.  3/4 cup Clarified butter/Ghee

  • In a medium size pot heat clarified butter and fry cloves ,let it splutter.
  • Add semolina and stir constantly on low heat till its color turns pale gold and becomes fragrant.
  • In  sauce pan add water, sugar, saffron and boil till sugar dissolves. 
  • Now pour this sugar syrup over the fried rava and keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 2 minutes. 
  • Garnish with nuts before serving. 
For the Puris/pooris:
  1. Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft puris proceed as follows:
  1. Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
  2. Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
  3. Flip the poori over and cook the other side until golden brown.

For crispy Puris, this is what you need to do:
  • Before rolling out your pooris, dip each ball into the rava and roll each one out to about 4 inch diameter. This will help puris to become firm and crisp. Fry them in the oil on both sides until golden and remove.
  • Drain on paper towels.

Wednesday, January 28, 2015

Palak/Spinach parata

This parata/flat bread is a great breakfast, brunch or lunch recipe. With a lovely contrast of textures and flavours, altogether it’s a total pleasure to eat.


  1. 2Bunches of Spinach (about 300gms)
  2. 3 cups Whole wheat flour
  3. 10 Green chillies or to taste
  4. 1/2tsp Ajwain/carom seeds
  5. 1tsp Garam Masala
  6. 4-5,finely chopped garlic cloves
  7. 1tsp, chopped Ginger
  8. 1tbsp oil
  9. Ghee or oil for basting
  10. Salt to taste
  11. 1/2 cup Wheat flour for dusting

  • wash and chop spinach leaves and keep aside.
  • Heat 1tbsp of oil in a pan,add caram seeds followed by garlic,ginger and green chillies,saute for a 4-5 seconds.
  • Now add chopped spinach and salt to taste, saute untill it changes to dark green.It takes about 4-5 minutes.Now add garam masala and saute for couple of minutes.Switch off the fire and let it cool a bit.
  • Once the spinach mixture is cooled down,make a coarse puree out of it using a hand blender or food processor until incorporated but make sure it slightly coarse in texture.
  • Now take a mixing bowl,add pureed spinach and add little flour at time,till all the flour is used up.if you feel the dough is little hard then use some curd or water to make it softer.Rub few drops of oil or ghee on it to prevent drying.
  • Divide the dough into a big lemon sized balls and flatten it out into your palms.
  • Dip into dry flour and roll into 7-8 inches big circle.
  • Heat tava/skillet,add ghee or butter and fry parata's until bubbles appear and then flip over.wait again for few seconds and flip it over again.
  • Now add some ghee and fry again.Press gently with spatula to make the parata swell up a little.when the brown spot appear on both sides remove the parata and serve hot with home made butter,pickle or thick yoghurt....Enjoy ;)

Saturday, July 27, 2013

Methi Malai Matar.

Today i'll take you the gastronomic journey of Punjab with Mouth watering, aromatic and delicious Punjabi delicacy. Methi Malai Matar is a typical dish which Punjabis make for their parties and very popular in dabhas. I absolutely love this dish! It reminds me of fresh methi that used to grow by my mom as methi was not very easily available in those days in mangalore! The aroma of this dish makes me nostalgic and homesick!! I enjoy it with with fresh rotis or pulkas.
Ingredients for the main dish
  • 2 cups Fresh Green Peas
  • 2 bunches Methi/Fenugreek leaves
  • 1 onion chopped
  • 1Tomato,pureed
  • 1 tsp cumin
  • 2 tbsp Butter
  • 2-3 tsp Ghee or oil
  • 1 tsp Crushed Dry fenugreek leaves/kasoori methi
  • 1/2 tsp Red chilly powder
  • 1 cup Milk
  • 2tbsp Fresh cream
  • 1/4tsp Turmeric powder
For masala paste:
  • 1 onion
  • 3 Green chillies
  • 6-7 Cashew nuts
  • 1 tsp Coriander seeds
  • 1 tsp Poppy seeds/Khus khus
  • 5-6 Cloves/lavang
  • 2 ( 1 inch) Cinnamon/dalchini
  • 10 Pepper corns
  • 4-5 Cardamoms
  • 1 tsp Cumin/jeera
  • 2 tbsp Thick curd
  • 2 tsp Ginger chopped
  • 10 Garlic cloves
Cooking Directions
  1. Wash and clean Fenugreek leaves and drain it well.
  2. Roast cloves,cinnamon,Pepper corns,jeera,coriander and cardamom for 2-3 minutes till it changes to light brown colour and keep aside.
  3. Grind roasted ingredients along with cashew nut,onion,poppy seed and green chillies,ginger and garlic using curd to smooth paste.
  4. In a shallow pan or kadai, heat ghee and butter,over medium heat. Add jeera. When it crackles, add onion and haldi and saute till the onion changes to light brown colour. Add in methi leaves and saute for 5-6 minutes on high flame till all the water evaporates,now add peas and saute for 2-3 minutes.
  5. Add in chilly powder,salt and ground masala paste and mix it well.
  6. Add Tomato puree and 1 cup water to the above, cover with a lid and let it simmer for 10 mins.
  7. Lastly add milk ,cream and kasoori methi and give it a nice mix.Cook again for 5-6 minutes on low flame till the gravy is semi dry ( you can add more milk if the gravy is too thick) and oil comes on top.
  8. You can serve it with jeera./Ghee rice or rotis.

Saturday, April 27, 2013

Dhaba style ...Methi aloo-paneer

Happy weekend!
It's not every day that one can spend long hours in the kitchen preparing elaborate meals. But on weekends and holidays when the family is at home and there is more than enough time to go crazy in the kitchen. You can easily dazzle everyone with delicious meals- starting from a beyond-the usual breakfast to a hearty lunch to a four-course dinner.
  Today i am here with such interesting rich and creamy dish with fenugreek,baby potatoes and paneer/cottage cheese, A Perfect  dhaba style dish .This recipe is perfect for Saturdays and Sundays when you have more hours to devote to prepping and cooking, but you can just easily make them on any day of the week if it so please you. Savor this yummy recipe with your family and friends. Make your weekend table a place for good food and good times. Enjoy!

  • 2 cups Fresh Fenugreek/Methi leaves
  • 20 Baby potatoes
  • 200 grams Fresh paneer/cottage cheese,crumbled
  • 3 cups Full Fat Milk
  • 2tbsp Fresh cream
  • 1 Onion,chopped
  • 2 medium Tomatoes ,pureed
  • 1tsp Sugar
  • 1/2tsp Turmeric powder/haldi
  • 1tsp Cumin
  • 1 Onion
  • 2 tsp Ghee
  • 1 tbsp Oil
For masala paste:
  • 1 Onion
  • 1inch Ginger
  • 6-7 Garlic cloves
  • 3-4 Green chillies
  • 10 Cashew nut,cut into pieces
  • 2tsp Poppy seed/Khus khus
For the Garam masala powder:
  • 2(1 inch) pieces Cinnamon sticks
  • 6-7 Cloves
  • 4-5 Green cardamoms/elichi
  • 1 Black cardamom/badi elichi
  • 2tsp Coriander seeds
  • 1tsp Jeera/cumin seeds
  • 1tsp Fennel seeds/saunf
  • 1/4 Mace
  • 1/2tsp Pepper corns/kali mirch
  • 1tsp Kasoori methi ( no need to roast)
Cooking Directions

  1. Wash fenugreek leaves 2-3 times and drain.Sprinkle some salt to get rid of the bitterness if any.Keep aside for 30 minutes.
  2. Wash baby potatoes well to get rid of mud if any and cut into half. Heat oil in a kadai and deep fry potatoes till light golden and take it on a plate.
  3. Soak cashewnut and poppy seed in 2tbsp of warm water.
  4. Grind all the ingredients for the masala to smooth paste along with soaked cashewnut and poppy seed.
  5. Now dry roast all the ingredients to be powdered till you get the nice aroma of the spices.Let it cool completely before grinding to fine powder.
  6. Now squeeze the fenugreek leaves to get rid of that extra water .
  7. In a kadai, heat 2tsp of ghee and add cumin seeds. Once they crackle, add the fenugreek leaves and saute for about 5-6 minutes on low flame till all the moisture dries up and you get nice aroma.
  8. Transfer the fried methi leaves to a plate and in the same pan add oil and add chopped onions and saute till light brown colour.
  9. Add the ground paste, turmeric powder and roasted masala powder and mix all the spices well,saute the mixture till the oil comes on top.
  10. Add the tomato puree next and saute till oil separates.
  11. Add the fried baby potatoes, fenugreek leaves milk, cream, salt, sugar and a cup of water and cook for about 10 mins.
  12. At last add the crumbled paneer and cook again for 3-4 minutes and switch off the gas.
  13. Transfer to a serving dish,garnish with a tbsp of cream and serve hot with hot pulkas or roti.

Wednesday, March 13, 2013

Cabbage parata

Cabbage is a vegetable  very few people really appreciate, but it's truly a dieter's friend. I really enjoy this vegetable in certain dishes like coleslaw ,soups,fried rice and Chinese stir fries or simple thoran or konkani style Upkari..Green cabbage has a respectable amount of vitamin C;.
Today i am here with one such interesting recipe of parata using cabbage as the main ingredient.. i really prefer to have paratas in my breakfast.As breakfast gives you a chance to start each day with a healthy and nutritious meal. It also lays the foundation for lifelong health benefits.When you eat a healthy breakfast, you're more likely to eat more vitamins and minerals and better concentration and productivity throughout the morning.
Prep time: 20 mins
Cook time: 40 minutes
  • 250 grams Cabbage(grated or finely chopped)
  • 1 cup Gram Flour/besan
  • 2tsp Ginger (chopped)
  • 2tsp Garlic cloves ( chopped)
  • 1tbsp Mint leaves ( chopped)
  • 1tsp Cumin seeds/jeera
  • 1tsp Garam masala powder
  • 1/2tsp Turmeric powder
  • 1tsp Green chillies ( finely chopped)
  • 2tsp Red chilly powder
  • Salt as per taste
  • 1tbsp oil
For Dough
  • 2 cup Wheat flour
  • Luke warm water For kneading the dough
  • Salt as per taste
  • 2-3tsp oil
Cooking Directions
Dough for parata:
  •  Mix salt and wheat flour, add required luke warm water and knead to a soft dough.
  • Apply some oil on the surface and keep aside.
 For stuffing:
  1. Heat oil in a pan add jeera,chopped green chillies,ginger and garlic and saute for a minute.
  2. Now add red chilly powder,garam masala powder and turmeric powder and fry it well.
  3. Add chopped cabbage and salt and saute continuously on medium high till cabbage looks soft and moist.Add mint leaves and saute again for a minute.
  4. Add the gram flour and stir it well till the mixture becomes dry.
  5. Now you get approximately 2 cups of stuffing. Let it cool down completely before making parata.You can refrigerate this stuffing for couple of days.
Stuffing parata:

  1. Divide the dough into 10-12 balls.
  2. Roll each ball into 3' diameter circles.
  3. Place the cabbage stuffing in the middle and cover it .
  4. Now roll it to 6-7 inch big thick rotis using some dry flour. Repeat this for the remaining dough also.
  5. Now heat the griddle or pan,apply some ghee or oil and start frying parata one by one applying ghee or oil on both the sides till golden brown.
  6. Serve hot with butter ,pickle or plain curd.
Tip :Combine red and green cabbage for a more interesting parata.

Friday, March 1, 2013

Kadai Vegetables

Kadai vegetable is a very popular north Indian dish served in every  Indian restaurants around the world . This recipe instruction is taken from sanjeev kapoor's cook book "Khazana of Indian Recipes".This dish is one of my favourite, which is easy to make at home using different types of vegetable and ingredients like i have added some cottage cheese,which really make this dish more interesting and yummy!
  • 10-12 French Beans
  • 2 Carrots
  • 2 Capsicum
  • 2cups Cauliflower florets
  • 1/4 cup Green peas
  • 1/4 cup Coriander leaves
  • 1 cup Paneer/cottage cheese,cubed
  • 3 Large tomato
  • 1/2tsp Turmeric powder/haldi
  • 1tbsp Coriander powder
  • 1tsp Kashmiri red chilly powder
  • 2tsp Garam masala
  • 4tbsp Oil
For masala powder ( grind it coarsely)

  • 1tbsp Coriander seeds
  • 4-5 Dried red chillies
  • 1tsp cumin seeds

For masala paste:
  • 12-15 cloves Garlic
  • 3-4 Green chillies
  • 1 Ginger ( 2 inch piece)
Cooking Directions

  1. String the beans and peel the carrots.Halve the capsicums and remove the seeds.
  2. Cut all the vegetables into 1/4 inch cubes.
  3. Wash tomatoes and chop them roughly.Peel onions and slice them.Peel and wash ginger.
  4. Grind coriander and cumin seeds and Red chillies coarsely.
  5. Grind garlic ,half of the ginger and green chillies to a paste.
  6. Make julienne of the rest of the ginger.Finely chop the coriander leaves.
  7. Heat oil in a pan.Add the coarsely ground masala and saute for a second.
  8. Add the sliced onions and saute till golden brown.
  9. Add ginger-garlic-Green chilly paste and saute for a minute.
  10. Now add all the vegetables except capsicum ( as it cooks faster) and stir.Cook covered on low heat till carrots are almost done.Sprinkle a little water if necessary.
  11. Add turmeric powder,coriander powder and red chilly powder and stir continuously .
  12. Add Tomatoes,salt and half cup of water and cook till the vegetables are cooked and the water has dried up.
  13. Now it time to add our capsicum and salt.Cook again for 6-7 minutes on low flame.Sprinkle garam masala powder,mix it well and cook for a minute and switch off the gas.
  14. Garnish it with some paneer cubes ( if you want can fry it in little ghee),ginger julienne and chopped coriander leaves.
It is usually served with boiled rice, roti or bread.

Thursday, February 28, 2013

Kheema -Matar ( minced lamb- peas curry)

Keema- Matar is a aromatic minced lamb dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as chicken , beef or turkey can also be used in this recipe. Try this delicious version with green peas and i am sure You’ll be surprised how easy it is to make.

  1.  1 kg Minced mutton
  2. 3 Black Cardamom Pods, crushed
  3. 1 tsp Cumin Seeds
  4. 6 Cloves
  5. 6 Black Peppercorns
  6. 2 1/2 Onions, diced
  7. 6 cloves Garlic, crushed
  8. 1tsp of ginger ,crushed
  9. 2 tbsp Oil
  10. 4 tsp Coriander Seed powder
  11. 2 tsp Cumin Seed,  powder
  12. 1/2 tsp Turmeric powder
  13. 1tbsp Chilli Powder
  14. 1-2 tsp Salt
  15. 4 Tomatoes, skinned & chopped
  16. 2 tbsp Tomato Puree
  17. 4 tbsp Yoghurt
  18. 2 tsp Garam Masala
  19. Handful of chopped Coriander leaves
  20. 250 g Fresh or Frozen Peas


  • wash and drain the mince.
  • Heat oil in a pan.Add minced mutton and the onions and cook until translucent – about 5 minutes.
  • Add the cloves, peppercorns, black Cardamom  and whole cumin seeds and saute for a couple of minutes.
  • Add garlic and ginger, cook for 30 seconds and add mince, coriander and cumin powder.Stir well for 5 minutes till the raw smell goes off completely and lightly browned. Then Add chilli powder, turmeric powder, salt to taste and tomatoes. Saute till tomatoes are soft and mushy.
  • Add peas and stir well and cover.  Reduce heat and simmer for 20-30 minutes.  Add water as necessary to prevent from drying out.
  • Stir in yoghurt and garam masala. Cook for a few minutes until oil comes on top, Stir well to heat through.Once the dish is almost dry and well cooked,take it off the fire 
  • Garnish with fresh coriander leaves and serve hot with bread or pav (local bread).

Wednesday, February 27, 2013

Punjabi Dabha style" Butter chicken ".... JO's way

Punjabi butter chicken

Butter chicken is one of the most famous dish of Punjab,now that made its way on the menu card of almost every Indian restaurant and road side dabha. Punjabi s love dairy products and whatever they cook ,love to use butter or ghee .Each person/household has their own style of cooking this delectable dish, but I prefer this procedure, its simple, yummy and gets prepared soon, and its delicious.

For the marinade 
  • 1 Whole chicken ( cut into 8 pieces)
  • 2tbsp Ginger- garlic paste
  • 2tsp Kashmiri red chilly powder
  • 1 tsp Garam masala
  • 1/2tsp Chat masala
  • 1 cup Curd
  • 1tbsp Mustard oil
For the sauce/gravy:
  • 4-5 Cloves
  • 2 Cinnamon ( 1i nch pieces)
  • 5-6 Cardamom pods ( crushed lightly)
  • 1tbsp Ginger -garlic paste
  • 12 Large tomatoes
  • 1tbsp kashmiri red chilly powder
  • 1/2 cup Fresh cream
  • 2tsp Garam masala powder
  • 1tbsp Kasoori methi
  • 1tsp Sugar
  • 1tbsp Butter
Cooking Directions

Marinated chicken

  1. Mix all the ingredients under the heading for marinade, and keep aside for 2-3 hours or overnight.
  2. Bring it back to room temperature before you start cooking.
  3. Heat a pan and grill the marinated chicken pieces until lightly charred on both sides. Baste with butter or oil whenever needed.
  4. Cover and keep the grilled chicken aside in a bowl.
  5. Puree tomatoes without adding any water.
  6. Heat butter in a saucepan, add cloves, cardamoms, and cinnamon stick. As the spices begin to sizzle, add ginger garlic paste and stir fry for a few seconds. Add pureed tomatoes, red chilli powder, salt. Cover and let it cook until the puree is thick.
  7. Add green chillies and sugar ,Give a stir every once in a while.
  8. Now add fresh cream and let it come to a boil. Once boiling reduce heat and add the grilled/roasted chicken, kasoori methi, garam masala and water according to the consistency of the curry you desire. Cover and let cook until the chicken is tender and thoroughly cooked. Transfer to a serving dish and garnish with finely chopped coriander leaves and big blob of butter.
Tip: You can add 10 cashew nut ground to paste to enhance the taste of the gravy.
If using boneless chicken, marinate them as above directions. Skewer them onto bamboo skewers and grill them both sides until charred .You can even grill the chicken on a charcoal grill for get that extra flavour and aroma.Just like Dabha style.

Saturday, January 12, 2013

Amritsari Murg Makhni

My hubby cooked this yummy dish,recently he developed some sort of addiction for food and he really started cooking some authentic indian dishes.He had learnt  some cooking way back when he was a bachelor ,he had  prepared some dal and rice and so chicken.But in the past few months he decided to learn more about cooking  and now he is an expert at it.As a matter of fact,he has gotten so territorial about the kitchen now,that he says he would rather be in charge of doing most of the cooking :)

  • 1 kg Chicken ( cut into medium size pieces)
For the marinade paste
  • 1tbsp Garlic paste
  • 1tbsp Ginger paste
  • 1 /2cup Curd
  • 1tbsp Lemon juice
  • 3tsp Vinegar
  • 1tbsp Roasted Coriander Powder
  • 2tsp Roasted cumin powder
  • 3 Onion ( chopped)
  • 1tbsp Kashmiri red chilly powder
For the gravy
  • 7 Tomatoes
  • 1tbsp butter
  • 1tbsp Kashmiri red chilly powder
  • 2tsp Ginger ( finely chopped)
  • 5 tbsp Fresh cream
  • 2tsp Garam masala powder
  • 1tsp Sugar
  • Salt to taste
  • 2 ( 1") pieces Cinnamon
  • 5-6 cloves
  • 2 Cardamom
  • 2 Green chillies,chopped 
Cooking Directions
  • Blend tomatoes to puree.

  • Marinate chicken with marinade paste*,for 2-3 hours.

  • Heat butter in a pan or tava and add marinated chicken and fry on high flame for 10 minutes.

  • Now turn all the pieces and fry on other side until cooked on both the sides

  • Now take all the pieces in a bowl and keep aside.

  • In a sauce pan heat butter,add cardamom,cinnamon and cloves and saute for a second on low flame

  • Now add chilly powder,garam masla powder ginger and chopped green chillies fry for couple of seconds.

  • Add tomato puree and mix it well.

  • Now add fried chicken, fresh cream and sugar .You can add a cup of water if you want little gravy . Check for seasoning and cover it with a lid and cook on low flame till oil comes on top or at least 20-25 mins on low flame.

Serve hot with dollop of butter.Goes well with roti and naan.

Tuesday, January 8, 2013

Amritsari Fish fry

  • 1/2 kg Butter fish( soundale in konkani) or king fish
  • 1 cup Gram Flour/besan
  • 2tbsp Vinegar ( malt or plain)
  • 1 Egg
  • 1tsp Ajwain/carom seeds
  • 3-4tsp Red chilly powder
  • 2tsp Green chillies ( Finely chopped)
  • 1/2 cup Curd
  • 2tsp Lemon juice
  • 2tbsp Ginger garlic paste
  • salt to taste
  • Oil for frying
  • Chat masala (optional)
  • Coriander leaves for garnishing
  • Some lemon wedges
Cooking Directions
  1. Clean,wash and make slits on fish.
  2. Then apply vinegar and a tsp of salt and leave it for 10 minutes
  3. After 10 minutes remove the fish from the vinegar and transfer it to a separate bowl.
  4. Now make a batter of besan/gram flour,curd,egg,ajwain/carom seeds,lemon juice,red chilly powder,chopped green chillies,ginger-garlic paste and salt to taste.Prepare thick batter using very little water if required .
  5. Dip all the fish in this batter,coat it well.
  6. Heat oil in a kadai and deep fry the fish till golden brown and crisp
  7. Serve hot,sprinkle with chat masala(if you are using) ,coriander leaves and lemon wedges.

Friday, December 21, 2012

Minty Aloo paratas

Aloo Parathas are my all time remindes me of amma's ( mom)"Batata chapati " hot off the tava and I got to eat them right in the kitchen- now that is a nostalgic memory of amma's cooking.I just love the soft ,delicate and moist Aloo Parathas ,which goes well with anything or simple thick curd is my all time favorite combination.
Prep time: 20 mins
Cook time: 10 mins
Yield: 10
  • 3 Boiled potaoes
  • 1 cup Chopped mint leaves
  • 3 Green chillies
  • 1' Ginger
  • 7-8 Garlic cloves
  • 1/4tsp Ajwain
  • 1/2tsp Jeera/cumin
  • 3 cups Whole Wheat flour
  • Oil /Ghee 2tbsp
Cooking Directions

  1. In a bowl, add wheat flour, little salt and knead into a soft dough with water. Keep the dough covered for about 2 hours, minimum 30 minutes.
  2. For stuffing ,Grate or mash the boiled and peeled potatoes. Add salt, cumin, ajwain,chopped mint leaves,ginger,garlic and green chillies to the mashed potatoes and mix it well and to form a soft chapati dough ,make round balls of the stuffing.
  3. Now prepare same number and size of wheat dough balls.
  4. Roll each dough into 4 inches diameter circle to hold the stuffing.
  5. Place the stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll the stuffed balls dusting little flour slightly thicker than our usual roti/flat bread.
  6. Heat a tawa/griddle and roast rolled stuffed parathas both sides applying ghee or oil till you get that nice brown spots.
  7. Serve hot with plain curd or pickle.

Tip: Always use boiled and cooled potatoes for the stuffing or prepare stuffing 1 hour before.

Saturday, July 7, 2012

Shaam savera/Palak-paneer kofta in Makhni gravy

Recipe source: Sanjeev Kapoor

Ingredients for kofta:
Spinach- 2 bunch Approximately 3 cups( finely chopped)
Corn flour-1cup
Wheat flour-2tbsp
Green chillies-3-4(finely chopped)
Garlic-4-5 cloves( chopped)
Cumin -1/2tsp
Paneer/cottage cheese-150 gms/1cup
Salt to taste
Oil for frying

Ingredients for Makhni gravy:
Ginger-1" piece
Garlic-8-9 cloves
Red chilly powder-1tbsp
Green chillies-1(finely chopped)
Garam Masala-2tsp
Kasoori methi-1tsp
Cornflour-2tsp(mixed with 1tbsp of milk)
Cinnamon-1" piece
Bay leaf-1

1st prepare Makhni gravy :

  • Grind tomato,ginger,garlic and onion to smooth paste.
  • Heat butter and a tsp of oil in a pan and add whole spices and stir them for a while.
  • Then add chilly powder followed by chopped chillies and ground tomato paste.Saute for 5-6 mins or till the oil floats on top.
  • Add garam masala,kasoori methi,sugar and salt to taste.Mix it well.Then add 11/2cups of water.Bring to boil,reduce heat  and simmer for 5mins.
  • Stir in fresh cream and corn flour mixed with milk.Stir for 2mins and switch off the gas and garnish with coriander leaves.

Method of making koftas:

  • Wash spinach under plenty of running water to get rid of any dirt and let it drain for a while.
  • Grate paneer/cottage cheese and a pinch of salt and mix it well.Make 12  marble sized balls and keep aside
  • Now add cornflour and wheat flour to chopped spinach/palak along with green chilly,garlic cumin and salt to taste.Mix it well to make 12 lemon sized balls.
  • Take spinach ball and flatten them on your plam .Before that its better to apply little oil to your stuff the paneer balls in them.Shape into balls.
  • Heat oil in deep frying pan and deep fry all the balls till crisp.Drain and keep aside.
Method of serving


  • Tips:
  • Cut koftas into halves and place on top of tomato gravy.Do not boil koftas in gravy as they may break.
  • If the spinach dough is little soggy then you can add some more corn starch to make it little hard.

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