Saturday, October 29, 2011

Sarso da Saag te Makki de Roti

BM # 9  Day 7

Among Punjabi food my all time favorite is Sarso ka saag.Every winters when these musturd greens hit the market my hubby makes it a point to get them,he knows this is The Best winter choice for me.The taste of these is little varied from what we get in Delhi,so mom tries to send if she knows somebody is travelling to my place.Incidentally last week I was in Delhi for our school reunioun which was the second reunioun after 35long years!!Flash backs,revivals,school visit...and the ooohs and aahs..giggling..what a wonderful time it was.Strange but how a person changes over these years,we could not recognise some of the boys(of course men now).......oh...I am supposed to talk of sarso n here I am babbling about school...I actually got carried away,so back to sarso...since I was in Delhi among Panjus,I decided to buy the sarso there and along with it paalak,bathua and shalgam.Yes these are the ingredients that go in the authentic saag.I boiled the saag there ,but cooked it here....so here is the recipe.....



1kg ...........sarso
½ kg......... paalak
250 gms.. bathua
2.................shalgam
2-3............ green chilly
Trim the ends of paalak and sarso,cut roughly.(use the stems ,they have a wonderful flavor)
Bathua needs to be picked
Peel and chop the shalgam.
Pressure cook all these with green chilly till soft.pulse in a blender..try to keep it on the coarse side.



4................onions,finely chopped
4-6 tsp......ginger,garlic,green chilly paste
4-6............ tomatoes pureed
1tsp.......... red chilly pwd
1tsp.......... garam masala
1tsp.......... dhania –jeera pwd
Salt to taste
2-4 tsp makki ka aata....make a paste with water
Ghee

Heat ghee.
Add onions,saute’ .
Add ginger,garlic,chilly paste.
Saute till deep pink.
Add tomato puree.cook till there is no moisture.
Add tomato puree and cook till dry.
Add spices.(plz note no haldi)
Cook.
Add saag.
Mix well.
Cook till flavors blend.
Slowly add the makki paste ,along with that add ghee.
Mix well.
Again add another tsp of makki paste and ghee .cook on slow fire ,till ghee floats.

(well I dont have the heart to add so much ghee,so I cook in less ghee and then give the dish a good tadka)

For the tadka
Heat ghee.
Add jeera .
Add hing.
Add red chilly pwd.
Add to the cooked saag.









Makki de Roti

Makki ka aata
Green chilly chopped finely
Corriander chopped finely
Salt to taste
Add the above ingredients and make rotis.
Put a blob of white butter on the makki roti.


 To serve...
Always serve some gur(jaggery)with saag.ofcourse the red radish  ,onions and fresh green chillies are the add ons.
A big glass of Lassi or a bowl of curd goes wonderfuly with this.
In Punjabi the voti(wife) takes this meal for her husband and both enjoy their meal in the fields.
I got my meal in the porch adjoining the garden...to get the field feel.
For those of you who do not get Bhatua or shalgam..dont worry just add the sarso and paalak in the above ratio and proceed in the similar way.


 Check what my friends are doing at the BM

Check out the Punjabi Menu served in this BM
Paneer Laajawab


sending this to PJ and jaya for basic breads

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Friday, October 28, 2011

Paneer Laajawab


BM # 9  Day 6

No Punjabi spread would be complete without a Paneer dish.One hears about Kadai Paneer ,Paneer Butter Masala….but Paneer Laajawaab……?...well after my son finished eating this, his reaction was…wah!!…Paneer Laajawaab hai…and there I decided to name my dish!!..not that this was a new recipe ,but sometimes the same dish ….for unknown reasons  tastes better than other times.

250 gms........................ paneer
½ cup............................ onion paste
½ cup............................ bottle gourd puree
2tsp............................... ginger garlic and chilly paste
½ cup............................ tomato puree
1tsp............................... whole jeera
½ tsp............................. turmeric pwd
1tsp............................... dhania jeera pwd
Salt to taste
Milk to adjust consistency.

Garnish
1tsp ................................garam masala
2tsp................................ kasoori methi
2tsp................................ fresh cream or malai

Roast paneer lightly .
Immerse this in water till needed.
Heat oil.add jeera,let crackle.
Add  onion,ginger garlic chilly paste and bottle gourd puree.Cook well till the moisture is gone.Add tomato puree.
Cook.
Add dry spices.
Cook till oil seperates.
Add paneer and milk to adjust the gravy consistency.
Garnish with fresh cream.
Sprinkle garam masala and kasoori methi.






To make the bottle gourd puree ..boil the gourd,cool,puree.
Check out what my friends are doing this BM.




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Thursday, October 27, 2011

Paneer Makhana Keema

BM # 9   Day 5

Phool Makhanas are puffed Lotus seeds.these are healthy and delicious and ahave a creamy taste.Perhaps for this reason they are served at most of the formal Punjabi meals and at wedding spreads.Almonds  and paneer make this curry really rich.

1cup........................... phool makhana
3...................................chopped onions
2tsp............................ ginger garlic paste
¼ cup......................... almonds (soak,deskin,grate leaving a few for garnish)
3...................................tomatoes.pureed
½ cup......................... boiled green peas
½ cup......................... grated paneer
1...................................bay leaf
½ tsp.......................... turmeric pwd
1tsp............................ dhania jeera pwd
½ tsp.......................... red chilly pwd
1tsp............................. garam masala
salt to taste

Heat about 1tsp oil and roast the makhanas.
Put them aside.
Heat oil and ghee.
Add bay leaf.
Add onion.
Sauté till pink.
Add ginger garlic paste.
Add pureed tomatoes.
Cook till the moisture is gone.




Add grated paneer,phool makhana,green peas ,spices.
Add grated almonds.cook till the curry leaves sides and oil starts showing up.
Add milk to get the desired consistency.
Cook on slow fire for about 5 minutes.
Serve hot garnished with garam masala and almonds.


Check out what my friends are doing this BM

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Wednesday, October 26, 2011

Phirni

BM # 9  Day 4

First I would like to wish all my friends a Very Happy Diwali.
I always plan my posts in such a way that I dont rush at the last minute.Infact today’s post was ready too but I realised it is Diwali and I should post something sweet.So I am doing a last minute post.Punjabi’s are very fond of Phirnis .This is similar to the custurd that we make ,the difference is that instead of custurd powder ,we use rice paste.The flavor is near to that of kheer,but of course different.

½ cup..... rice ,washed,soaked and made into a fine paste
1lt............ milk
Pinch..... cardamon pwd
Sugar to taste
Nuts for garnishing
Saffron

Boil milk.
Add sugar.
Add cardamon pwd.
Add rice paste.
Stir continiously,making sure no lumps are formed.
Garnish with nuts.
(I have used almonds,pista,raisins and charoli)
Add saffron for decoration.
Chill.

The right way to serve this phirni is to put them in earthen bowls and chill so you get that mitti de sondhi sondhi khushboo......but I served in a silver bowl ,since it's  a  Diwali dessert.


Once again Diwali de lakh lakh wadhaiya.......the panju way .
Check out what my friends are doing at the BM


This goes to Anu's Diwali festival
Gayatri and Pari's only sweet event
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Tuesday, October 25, 2011

Dhabe de Chole

BM # 9  Day 3
Cholaas are one dish that everyone is fond of and there are too many different ways to make these.Years back while talking to my friend’s mom (yes a Punjabi!!) I got this recipe .No fuss!!quick!! and authentic Panju!!.a recipe which is used in dhabas....check out for yourself……

For the Chole.....
300gms...........................kabuli chana
1........................................potato cubed
4........................................large onions sliced
2’.......................................piece ginger
2-3................................... green chilly sliced
2tsp................................. dhania jeera pwd
1tsp................................. black salt
1tsp................................. roasted cumin pwd
1’4 tsp............................. black pepper pwd
2-3.................................... tea bags
Salt to taste.

Soak the chana for 5-6 hours

Wash and put all the above ingredients in the pressure cooker.
Cook till the chana is done.

Masala
2tbsp..................... ghee
2tbsp..................... oil
2...............................bay leaf
1...............................black cardamom
1...............................tsp red chilly pwd
Itsp......................... dhania jeera pwd
¼ tsp...................... black pepper pwd
4tsp........................ aamchoor pwd
1tsp........................ garam masala

Heat oil and ghee.
Add bay leaf and black cardamom.
Add all the spices and roast for a few minutes.
As soon as it lends a aroma add this to the pressure cooker with chana.
Once again pressure cook these for a whistle.
After the pressure drops down,open the cooker and discard the tea bags,bay leaf and the cardamom.



Serve hot with ready kulchas  /bread /pav/rice /bhatura.
Don’t forget the onion rings and fresh green chillies!!
Check out what my friends are doing this BM.



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Monday, October 24, 2011

Paalak Paneer Tikki


BM # 9   Day 2

Among Punjabi food we come across real heavy snacks ,which can easily pass of as meals in today's times.Tikkis  ,samosas and Pakoras are always on the hot list.Since I have already posted samosas I choose Tikkis for today’s theme.The ever so popular Palak Paneer from the Pujabi cuisine has been given a twist.Check out!!

Paalak Dough
500 gms............................ paalak
1boiled ..............................potato
2...........................................green chillies
1tsp.................................... ginger garlic paste
½ cup................................. bread crumbs salt to taste.

Stuffing
300 gms............................ grated paneer
2tbsp................................. corriander leaves
1...........................................green chilly
¼ tsp.................................. garam masala
¼ tsp.................................. red chilly pwd
Mint leaves(optional)
Salt to taste

Paalak Dough
Wash paalak and blanch it.
Grind it in a mixer after squeezing all the water.
Add boiled potato,bread crumbs chillies ,ginger garlic paste and salt.
Add this point make a small ball of this dough and fry.(test try)
This should not break.(in case it breaks add more bread crumbs)

Stuffing
Mix all ingredients under stuffing.
Make balls of this stuffing.

Making Tikki
Make a ball of the paalak dough.
Flatten it.
Place the paneer ball and cover it.
Flatten to form a tikki.
Deep fry.



These Tikkis are very filling ,and are loved by kids as well as adults.
Check out what my friends are cooking in this BM

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Sunday, October 23, 2011

Achaari Arbi

BM # 9  Day 1

For this edition of Blogging Marathon,hosted by Srivalli I have picked up Regional Recipes.Even though I am a Sindhi living in Gujrat  I still am a lover of Punjabi food.Born and brought up in the north I have always been surrounded by Punjabis.Neddless to say my everyday cooking has a strong essence of Punjabi cuisine.

Punjabi food is rich in ghee,butter and cream,the flavors are further enhanced by the absolute must garlic.ginger and green chilly.No Punjabi dish would be complete without the aromatic Garam Masala.

For the first day of this BM hosted by Srivalli I have choosen to cook Achaari Arbi,which has been taught to me by my neighbours in Delhi ,who are hard core Panjus.


500 gms............................. boiled arbi
4 ..........................................onions sliced
2-3...................................... green chillies
1tbsp................................. ginger garlic paste
10-12.................................. kaju....powdered
1cup.................................. curd
1tsp................................... red chilly pwd
½ tsp................................. turmeric pwd
1tsp.................................. dhania jeera pwd
1tsp.................................. garam masala
½ tsp ................................black salt
Salt to taste

Oil for deep frying

Tadka
1tbsp...................................... oil
1tbsp ......................................ghee
1tsp........................................ jeera
1tsp....................................... saunf
½ tsp..................................... methi
½ tsp..................................... kalonji
3-4......................................... whole red chillies
Pinch hing

Wash arbi very  well.
Boil(would require less than a whistle in pressure cooker)
Peel.cut into fingers.
Sprinkle salt,Leave for 5 mins.
Deep fry to a crisp golden color.
Keep aside.


Add oil and ghee into a karahi.add all tadka ingredients.
Add onions.saute’
Add green chilly,ginger garlic paste.

Saute’ till pink in color.
Add powdered kaju,curd and the dry spices.
Cook till masalas blend.
Add the fried arbi.
Mix well and cook till all the moisture is absorbed and the vegetable is dry .

This is a best served as a side dish with daals and you can enjoy it with hot rotis or parathas.
Check out what other friends are doing for BM
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Wednesday, October 19, 2011

Channa Daal and Green Pea Wada

 The first group of  Blog Hop Wednesday comes to an end this week.The next month we shall be having a different group, infact I have been waiting eagerly to know my pairs for the next few months. Radhika ,inspite of being so busy manages the schedules very well.
This week I have been paired with Divya of divyazeasyrecipes. Divya is a great cook and I have observed her recipes at ICC as well as in Marathons. This week I really wanted to make the moondaal ladoos from her blog,but I know there is going to be too much Mithai during Diwali so just to avoid the meetha..I decided on these wadas. The original recipe is called Green Pea Vadai. With a few changes here is my recipe…..

200gms ...........channa daal
100gms............dried green peas
1.........................onion finely chopped
1.........................bunch coriander finely chopped
4 ........................green chillies finely chopped
Few mint leaves
½ tsp................. red chilly pwd
Salt to taste

Soak daal and peas for about 4hrs.
Grind coarsely.
Add the rest of the ingredients.Mix well.
Shape to a patty.
Deep fry to a golden brown.
 Serve hot with onions and green chutney.

The wadas came out delicious.Normally I do make these ,but the green peas was a new addition.These were relished by the family.I served them in three different ways…first as wadas,then as a filling in wraps for dinner.Some batter was left so,for breakfast  I added some rice flour and curd ,finely ground it and with a pinch of ENO…I made these dhoklas.I am sorry I was not able to click the wrap picture.Thanks Divya for a wonderful dinner as well as breakfast!
And before I end a very Happy Diwali to all of you!!





the dhoklas for breakfast
These wadas go to Susan for Black and White Wednesday and Suma for MLLA ,which is hosted by Susan.
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