Chicken Biryani

Ingredients:

2 cups Basmati Rice

3/4 kg Chicken Pieces

1/2 cup Milk

1 cup Yogurt (curd)

3 sliced onion

1 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Green Chilli Paste

1/2 cup Tomato Puree

2 tsp Red Chilli Powder

1 tsp Turmeric Powder

1 tsp Roasted cumin powder

2 tsp Garam Masala Powder

1/2 tsp Green Cardamom Powder

Saffron a pinch

1 tsp Coriander Powder

2 tbsp Green Coriander Leaves

Salt to taste

7 tbsp Oil

Preparation:
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.

Dhabe Da Meat

Ingredients:

garam masala powder1 tsp.

1/2 tblsp garlic chopped

1 cup yogurt

1 tsp cumin powder

1 kg lean shoulder of lamb

1 tsp coriander powder

4 cloves

6 tblsp oil

8 green chillies chopped

1 1/2 tblsp ginger chopped

salt to taste

1 tblsp coriander leaves chopped

1/3 cup tomatoes chopped

4 bay leaves

4 green cardamoms

1 tsp red chilli powder

3/4 cup onions chopped

1 tsp turmeric powder

How to make dhabe da meat :
Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
Stir to mix well and leave aside for 5 minutes.
Heat up the oil in a deep wok (kadai).
Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
Mix in the onions and stir fry until golden brown.
Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
Pour out little water if necessary.
Sprinkle garam masala and stir fry for about 2 minutes.
Mix in salt to taste.
Decorate with coriander leaves, ginger juliennes and cut green chillies.

Dhabey Di Dal

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.

Vegetable Pulao

Ingredients:

2 cups - Basmati Rice

1 - Onions

3 tbsp - Ghee

1 - Carrots, cut into cubes

1 - Potatoes, cut into cubes

1/2 cup - Peas

1 cup - Cauliflower, cut into florets

2 tbsp - Cashewnuts

1 tbsp - Raisins

Salt To Taste

1 Pinch - Turmeric powder

Grind to Paste:

1 Inch - Ginger

5 - Garlic cloves

1 - Onions

3 - Green chillies

2 - Cinnamon sticks

3 - Cloves

1/4 cup - Mint leaves

3 - Cardamoms

Preparation:
Soak rice for half an hour.
Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
Just before serving take the rice in serving bowl, add the nuts and mix well.
Serve vegetable (sabzi) pulao hot with raita

Rajma 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.

Makai Ki Roti

Ingredients:

6 tblsp butter

1 1/2 cup corn meal (makai ka atta)

salt to taste

1/4 cup whole wheat up flour

How to make makai ki roti :
Mix cornmeal, whole-wheat up flour and salt.
Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
Divide the prepared dough into eight to ten equal portions.
Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
Spray the cooked rotis with grease and serve hot with sarson ka saag.

Sarson Ka Saag

Ingredients:

500gms Mustard leaves

200gms Spinach

200gms Bathuwa

3 Garlic cloves

1 inch Ginger

2 Green chilli

Salt To Taste

1 tbsp Maize flour

1 Pinch Sugar

2 tbsp Ghee

1 Asafoetida

1 Onions

1 tsp chopped Red chilli powder

1 Pinch Turmeric powder

Preparation:
Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
Chop ginger, garlic cloves and chillies.
Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
Add the ground saag and simmer the flame. Cook for few minutes.
Add the maize flour, red chilli powder, sugar and stir well.
Serve hot with paratha or makki ki roti.

Chicken Makhani

Ingredients:

800 grams chicken

1 tsp kashmiri red chilli powder

salt to taste

1 tblsp lemon juice

For Marinade

1 cup yogurt

1 tsp kashmiri red chilli powder

salt to taste

2 tblsp ginger paste

2 tblsp lemon juice

2 tblsp garlic paste

1/2 tsp garam masala powder

2 tsp mustard oil

2 tblsp butter

For Makhani Gravy

400 gms tomato puree

3 tblsp butter

1 tsp green chillies (chopped)

1/2 tsp kasoori methi

1 cup fresh cream

1 tblsp ginger paste

1 tblsp red chilli powder

salt to taste

1 tblsp garam masala whole

1/2 tsp garam masala powder

2 tblsp sugar/ honey

1 tblsp garlic paste

How to make chicken makhani :

-Skin and clean the chicken.

-Make incisions with a sharp knife on breast and leg pieces.

-Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.

-Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.

-Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

-Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours

-Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.

-Baste it with grease and stir fry for another 2 minutes

-Take off and keep aside.

-Heat up grease in a pan.

-Mix in whole garam masala.

-Let it crackle.

-Then mix in ginger-garlic paste and cut green chillies.

-Stir fry for 2 minutes.

-Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water

-Bring to a boil.

-Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.

-Mix in sugar or honey and powdered kasoori methi.

-Mix in cooked tandoori chicken pieces.

-Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.

-Serve hot with naan or parantha.

DELICIOUS PUNJABI KADI

Ingredients

For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 teaspoon chopped onions
1 chopped green chillies
½ teaspoon grated ginger
pinch of turmeric powder
¼ teaspoon garam masala
red chillie powder (as per taste)
½ teaspoon ajwain (optional) a pinch of dry mango powder (amchur)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion (sliced in long pieces)
1 tomato (chopped)
1 teaspoon ginger paste
2-3 teaspoon minced garlic
4-5 Dry Red chillies
7-8 Curry leaves
2 teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 cloves
1 teaspoon turmeric powder
3 teaspoon garam masala
1 teaspoon red chilli powder
2-3 bay leaves
2 cups yogurt
2 teaspoon dry kasuri methi powder (fenugreek powder)
Salt to taste

Preparation Pakora: 1 Mix besan and all the other ingredients in a bowl. 2 Add enough water to make a very thick batter. 3 Make any random shape or balls and fry them in oil to make pakoras. 4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside. Kadi Prep: 1 Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. It should look like a butter milk (lassi) mixture with besan in it. 2 Keep it aside for half an hour before starting to make kadi. Kadi: 1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop. 2 Add curry leaves,bay leaves and dry red chilli to the above tadka (frying mixture) 3 Add onions to it and fry them until brown. 4 Add garlic, ginger to it and fry for 3 minutes.(watch that it should not stick to the bottom of the pan) 5 Add chopped tomatoes and fry for 3-4 minutes. 6 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color. 7 Add the kadi mixture, which was kept for half an hour to this tadka. 8 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between. 9 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi. 10 Boil more for 3 minutes and don’t stir too much as the pakora can break apart. 11 For garnishing, sprinkle coriander leaves and serve hot with rice or parathas.

Number of Servings: 4

Nutritional Analysis

Per Serving

Calories Calories from fat Cholesterol Fat

about Recipe This is the typical Punjabi recipe Kadi Pakora with rice or Chapati. It is said that the longer the kadi is kept on gas or stove the more tastier it becomes. I hope, I explained it well and I hope, you like it. Thanks!