Pindi Chole Bhature

Whenever we roam out in the city for shopping, it's somehow lunch time. No matter how early we endeavour to reach home it ends up being 1 o' clock. And that really leaves me no time to cook up a meal. We often order delicious dishes of Punjabi, Mughlai and South Indian cuisines. If we want Punjabi dishes, chole bhature is a must (naturally) in our lunch. I love the puffy nature of the bhature and the side dish is simply spicy.

For Bhature:
Ingredients:
Maida/APF - 2 cups
Rava/semolina (fine) - 2 tbsp.
Sour curd - 1/4 cup
Baking soda - 1/4 tsp.
Salt (to taste)
Oil
Sugar - 1/2 tsp.

Method:
In a bowl, mix maida, rava, baking soda, salt and sugar. Add sour curd and mix. Add required water and knead it into a stiff dough. Pour little oil on the top. Cover and keep aside at least for 2 hours or upto 4 hours (Cover the dough with a damp cloth during summer).
Heat the oil to deep fry in medium-low flame. Divide the dough into equal-sized balls. Take one ball and roll into it a smooth one without any cracks. Flatten the balls into circles or in oval shape. Once the oil is hot, slowly slide the circle and press lightly with the slotted spoon. This forces the bhatura to puff up. Turn and cook on other side. Don't fry for a very long time. Remove and place them on an absorbent paper. Continue the process with the remaining balls. Serve hot with chole.

Pindi chole is always prepared first before preparing the bhature.

For pindi chole:
Ingredients:
White chickpeas - 1 cup
Onions - 3 (chopped)
Garlic - 2 (grated)
Ginger - 1/2 inch (grated)
Green chillies - 2 (slit)
Tomato puree - 1 cup
Cumin seeds - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Garam masala - 1/2 tsp.
Roasted and powdered cumin - 1 tsp.
Coriander powder - 1 tsp.
Anardana/Pomegranarte seeds (powdered) - 2 tsp.
Tea leaves - 2 tsp.
Green chillies - 2 (slit)
Salt (to taste)
Oil

To garnish:
Onion rings
Coriander leaves
Lemon slice

Method:
Soak the chickpeas overnight. Drain the soaked water and add fresh water to the chickpeas. Tie the tea leaves in a muslin cloth and add it to the chickpeas. Then add a little bit of salt. Pressure cook or cook the chickpeas separately till they are tender. I used to cook separately as the tea leaves stain the chickpeas well.
Heat the oil in a kadai and add cumin seeds. When they splutter, add the onion pieces and saute till they turn translucent. Add ginger, garlic and green chillies and saute for 2 minutes. Add tomato puree and saute till it releases oil.
Add red chilli powder, coriander powder and cumin powder and saute for a few seconds.
Meanwhile, mash 25% of the chickpeas and add all the chickpeas along with water (if any). After 2 to 4 minutes add the powdered pomegrante seeds. Cook till the gravy thickens or dries. Check for salt and add if required. Add garam masala and garnish with onion rings, coriander leaves and lemon slices.
Enjoy with Bhature.

Sent Punjabi Kadhi off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Punjabi Kadhi

Punjabi kadhi is one of the versions of the kadhi which is a popular north Indian dish containing besan. It's usually served with roti or rice. The pakoras taste quite juicy...mmm!!...in the kadhi. Now onto the recipe!

Ingredients:
For pakoras:
Besan/Gram flour/Chickpea flour - 1.5 cup
Fenugreek leaves - 1 cup
Onion - 1 (finely chopped)
Green chilli - 1 (deseeded & chopped)
Ginger (grated) - 1.5 tsp.
Red chilli powder - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Baking soda - a pinch
Coriander leaves - 1/3 cup (finely chopped)
Salt (to taste)
Oil (for deep frying)

Method:
Add besan in a bowl. Mix red chilli powder, turmeric powder, salt & baking soda.
Add the onion pieces by crushing with hands (so that it gets separated), ginger, coriander leaves and green chilli. Mix well.
Now take 7-10 leaves of fenugreek and tear them. Add it to the besan mixture. Continue the same process with the other leaves. Add water little by little till it becomes a very thick batter.
Pour oil in a deep kadai and heat it. Drop the mixture carefully with the help of a spoon. Deep fry till golden color. Remove and place them on an absorbent paper and keep aside. Continue the remaining in batches.

For Kadhi:
Ingredients:
Sour thick curd - 2 cups
Besan/gramflour - 1/2 cup
Water - 4 cups
Red chilli powder - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Cumin powder - 1/2 tsp.
Onion - 1 (sliced)
Dry red chilli - 3
Cumin seeds - 1 tsp.
Coriander seeds - 2 tsp. (crushed)
Ajwain - 1/2 tsp.
Ginger - 1.5 tsp. (grated)
Oil
Salt (to taste)
Garam Masala - 1/2 tsp.
Coriander leaves - few

Method:
In a big bowl, add curd and whisk well. Now add besan and again mix well. Pour 4 cups of water, red chilli powder, turmeric powder and cumin powder and whisk (buttermilk mixture).
Heat oil in a thick-bottomed kadai and add cumin seeds, ajwain, dry red chillies and coriander seeds and saute till they splutter. Add ginger & onions and saute till onions become translucent.
Now reduce the heat and slowly pour the buttermilk mixture.
Then increase the heat and start to stir continuously. Stirring is done to avoid the curdling. Bring it to a boil by stirring. Now simmer and add the salt. Simmer for at least 25 to 30 minutes and stir occasionally. Once the kadhi is ready, i.e., when it becomes thick, add the pakoras, garam masala and coriander leaves. Again bring to a boil and remove from heat.
Enjoy with hot rice. Slurp!!

I'm letting two of my recipes to fly off to Chacko's "Best 30 Recipes of 2010". There are 4 judges who'll decide the judgement of 30 'best' recipes. They also have added a 'weightage of marks'. Click on the link to find out if you're puzzled. "Our Favourite Meal" and "Sprouted Green Gram Paniyaram" appear in Chacko's commentary section.

Sent Punjabi Kadhi off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Aloo Gobi

Ingredients:
Aloo/potatoes - 2 (peeled and diced)
Cauliflower/Phool gobi - 1 (medium - cut into florets)
Oil
Onion - 1 (chopped)
Green chillies - 3 (slit)
Cumin seeds - 1/2 tsp.
Kashmiri red chilli powder - 1/2 tsp. (or as per taste)
Turmeric powder - 1/2 tsp.
Coriander powder - 2 tsp.
Amchur powder - 1/4 tsp.
Ginger - 1.5 tsp. (grated)
Cumin powder - 1/2 tsp.
Garam masala - 1/4 tsp.
Salt (to taste)
Coriander leaves - few

Method:
Heat oil in a pan and add the cumin seeds. When the seeds sizzle, add onions and saute till translucent.
Add green chilli and ginger. Saute for a few seonds.
Now reduce the heat and add the powders.
After a few seconds, add potatoes and florets. Mix well till the spices blend well with the veggies.
Add salt to taste.
Cover the pan with a lid and let the veggies cook till they turn tender.
Stir every 2 to 3 minutes. If the veggies are too dry, then add 1/4 cup of water (I didn't add any water).
Check if the potatoes are tender.
Finally, add garam masala and coriander leaves. Stir well.
Enjoy with phulka rotis, naans or with puris.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Dal Makhani

I didn't add too much butter for health reasons. I just added cream with some low fat milk. If you want to increase the amount of butter, just add 2-3 tbsp.
Ingredients:
Whole urad dal (black lentils) - 1 cup
Rajma (kidney beans) - 2 tbsp.
Onion - 3 (small-chopped)
Tomatoes - 3 (pureed)
Butter - 1.5tsp
Garam masala - 1 tsp.
Salt (to taste)
Ginger-garlic paste - 2 tsp.
Cream - 1/4 cup
Low - fat milk - 1/4 cup
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Cumin seeds - 1 tsp.
Coriander leaves - 2 tbsp. (chopped)
Green chillies - 2
Oil

To garnish:
Butter
Coriander leaves
Cream
Ginger julienned

Method:
Soak urad dal and rajma overnight. Discard water.
In a pressure cooker, add urad dal, rajma, required fresh water, salt, green chillies and 1 tsp. ginger-garlic paste.
Pressure cook up to 3 whistles and simmer up to 15 to 20 minutes.
Remove from heat and keep aside.
When pressure drops, remove the lid and lightly mash the dal and rajmah.
In a pan, heat oil and add onion, saute till golden color.
Add 1 tsp. ginger- garlic paste and saute till raw smell fades.
Remove from heat and cool it. Grind them into a coarse paste.
In the same pan, add butter and add cumin seeds.
When the cumin seeds sizzle, add the onion coarse paste and saute for few minutes.
Now add the tomato puree and saute till it releases oil (I mean butter).
Add red chilli powder, coriander, turmeric powder and salt. Stir for a few seconds.
Add the boiled dal and simmer for 10 minutes.
Meanwhile mix cream and milk in separate bowl.
Add the cream , garam masala and mix with boiled dal.
Remove from heat and garnish with the given ingredients.

Sent off to "MLLA-24" (hosted by Diana and started by Susan) and "Think Spice Think Garam Masala" (hosted by Saraswathi Iyer and started by Sunitha).

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Palak Paneer (Microwave Version)

Well, took from Chammy.

Ingredients:

Spinach/palak - 1 bunch (medium)
Paneer - 200 gm (cubed)
Green chilies - 3 (chopped)
Ginger - 1 tsp. (grated)
Onion - ½ cup (chopped)
Salt
Oil
Cumin powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - ¼ tsp.
Garam masala - ½ tsp.
Water - ¼ cup (I didn’t add)
Cream - 2 tbsp.

Method:
In a microwave safe bowl, add the spinach and green chilies. Microwave high for 1 ½ minutes (mine took 4 minutes).
Cool completely and puree them.
Meanwhile in another bowl, add oil, onion and ginger. Toss them so that the oil gets coated well.
Microwave in high mode for 2 minutes. Coarsely grind them.
Now add the ground coarse paste of onions, ginger, green chilies, spinach, cumin powder, cream (I didn’t measure, just poured it). Coriander powder, turmeric powder, garam masala, water (if required), salt in the bowl and mix well.
Microwave for 3 minutes (remove and mix well after 2 minutes).
Add the paneer and microwave for a minute.
Enjoy this yummy & healthy palak paneer with naan or roti.

Sent off to "MEC-Celebrating Bloggers" (hosted by Jayasree & started by Srivalli) & "Healing Foods Event-Spinach" (hosted by Divya and started by Siri).

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Makki Di Roti, Sarson Da Saag & Lassi

Makki Di Roti

Ingredients:

Maize flour - 2 cups
Salt
Asafetida - 2 pinches
Ghee/cooking oil
Butter (to smear on top of roti)

Method:
Mix flour, salt and asafetida.
Add sufficient hot water to form a stiff dough.
Carefully add the water by using a large spoon.
Knead well and form balls. Cover and keep aside for 10 minutes.
Place a plastic sheet on the surface. Place the ball on sheet.
On the top of the ball, again place the plastic sheet.
Now flatten into round discs with fingers.
Carefully remove the upper sheet and remove the disc and place over the greased griddle.
Add cooking oil or ghee.
Cook thoroughly on both the sides.
Continue with the remaining balls.
Smear the roti with butter and serve with sarson ka saag.

Note:
To this roti, spinach, fenugreek leaves & radish can be added and prepared. But I preferred the plain one.
Always Knead every ball before making discs.
If you want to make rotis in larger quantity, knead them in smaller quantity.

Sarson Da Saag

Ingredients:
Mustard greens - 1 bunch
Spinach - 1 bunch
Onions - 1 chopped
Ginger - 1 inch (grated)
Garlic - 3 cloves (finely chopped)
Tomatoes - 2 (small chopped)
Ghee
Maize flour - 1/3 cup
Green chilies - 4 (chopped)
Black pepper - ½ tsp. (crushed)
Red chili or red chili powder - ¼ tsp.
Salt

Method:
Clean, wash & chop the greens.
Bring water to a boil and add the greens, pepper, red chili and salt.
Cook over a slow flame or medium flame till the greens are tender.
Don’t discard the water.
Blend them coarsely.
Make a paste of maize flour and add it to the cooked greens.
Mix well.
Now return the saag to the fire and cook for 5 minutes in a low flame.
Meanwhile in another burner heat ghee and add onion, garlic, ginger, green chilies one by one and fry till they turn golden color. Add the tomatoes and fry.
Add this to the greens and stir for a couple of minutes and remove.
Serve the saag with butter.

Note:
Bathua or fenugreek leaves can be added in a small quantity.

Lassi

Ingredients:
Yogurt - 500 gm
Khoya or pedas - 50 gm (I used sweetened khoya)
Milk - 100 gm
Sugar - 3 to 4 tsp.
Kewra essence - 2 to 3 drops
Almonds - 4

Method:
Beat the yoghurt thoroughly.
Add khoya or peda and sugar to it.
Add the milk. Blend properly.
Add the essence. Sprinkle the chopped almonds.
Serve the lassi in glasses.
Note: Add ice cubes in summer.

Serves 3 persons.



Sent off to Pari's "Combo event".

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Punjabi Rajma Curry

This dish doesn't require chopping but only grinding and boiling. I got this recipe from Nita Mehta's book.

Ingredients:
Rajma or red kidney beans - 1.5 cups
Chana dal - 1 tbsp.
Onions - 2
Ginger - 1 inch
Garlic - 8 flakes
Tomato puree - from 3 tomatoes
Bay leaf - 1
Black Cardamom - 1 (only seeds needed)
Cloves - 2
Turmeric powder - quarter tsp.
Coriander powder - 3 tsp.
Red chilli powder - 1 tsp.
Amchur powder - 1/4 tsp.
Garam Masala - half tsp.
Curd - half cup (beaten well)
Coriander - 2 tbsp.
Salt
Oil

Method:
Soak rajma and chana dal overnight.
Pressure cook rajma and chana dal with little salt.
Grind onion, ginger and garlic to a paste.
Heat oil in a kadai and add bay leaf, black cardamom seeds and clove.
Add onion paste and fry till it changes to golden brown.
Reduce heat and add turmeric powder, coriander powder, chilli powder, amchur & garam masala.
Stir these ingridients for a few minutes.
Add tomato puree and cook till tomatoes turn dry and oil separates (in medium-flame).
Reduce heat and add beaten curd ( I forgot to add) and stir continuously till the masala turns red again and oil separates.
Strain and add the rajmas keeping the water aside.
Stir-fry on medium-flame for 2-3 minutes, mashing occasionally (I didn't mash).
Add the water of the rajma and required salt and let it cook for 5 minutes.
Remove from fire and add coriander leaves.
Serve with chapathis or boiled rice.

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Kadhai Paneer

Ingredients:
Paneer cubes -15 pieces
Capsicum - 1(chopped)
Onion- 3/4 (chopped)
Tomato (ripe) - 1 (BIG)
Ginger grated - 1 teaspoon
Garlic grated - 1 teaspoon
Red chilli powder - 1 1/4 teaspoon
Coriander powder - 2 teaspoons
Kasuri Methi - 1 teaspoon
Cashew pieces- 1 1/2 tablespoons (optional
Garam Masala - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Salt to taste
Oil
Coriander leaves - 2 tablespoons

Method:

Shallow fry the paneer and keep it on a absorbent paper.

(If the paneer is hard, soak it after frying for 10 minutes in warm water and remove. I didn't soak as the paneer was soft).

Soak the cashews in hot water for 20 to 30 minutes. Grind them into paste (optional).

Cut the tomato and throw it in the blender and grind.

Take a thick kadhai, heat the oil.

To the oil, add the cumin seeds and onions.

Fry till it changes color.

Add the ginger & garlic and fry.

Add the tomato paste and saute till the raw smell fades off.

Add the red chilli powder, coriander powder, required salt and fry.

Add the capsicum & paneer and mix well.

Add little water, so that the ingredients blend well.

After 2 to 3 minutes, add the kasuri methi and garam masala.

Finally, add the cashew paste and mix well (optional).

Let it sit for 3 to 4 minutes.

Add the coriander leaves and mix.

Eat it with roti, chappati, naan, kulcha, etc.

I'm sending this dish to Poornima's MFT-Cheese event.

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Palak paneer

Ingredients:
Spinach ( or) Palak - 1 bunch
Paneer cubes - 10 pieces
Onion - 1 ( cut into fine pieces)
Ginger - small piece(shredded)
Garlic -2 cloves ( cut into pieces)
Tomatoes - 2 (puree)
Garam Masala - 1/4 tsp

Milk - 1/4 cup

Red chilli powder - 1/2 tsp
Oil
Salt


Method:
Boil the spinach with little salt.
Grind the boiled spinach coarsely.
Heat the oil in a kadai, add the onions and fry.
Add ginger, garlic pieces and stir for 2 mts.
Add the tomato puree and stir.
Add red chilli powder, spinach, garam masala and little more salt.
Mix and add milk and let it cook in low flame , till the gravy becomes thick.
Meanwhile, in a small kadai add deep fry the paneer cubes till it turns into light golden brown.
Add this fried paneer to the palak gravy.
Remove from heat.

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