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

Friday, June 28, 2013


Tried and tasted by Nivedita
Hi All,
This is food world, We all girls(??) are working in the kitchen from a very young age. And the blog world is getting bigger everyday with a newbie trying her/his food and posting it in the blog. Here where we cross each other with the same recipe. Though the name is same, preparation is same, sometimes, the ingredients and the method or presentation is different. This is what happened with us, Jagruti and me! She had brought Ajwain Paratha - Flakey Indian Pan Fried Flat Bread with Carom Seeds for the Potluck Party which even I like and make it often. And the recipe is already there in my blog.Ajwain flavored flat bread !!!

I checked with Jagruti to guide me for this, and she suggested me to try some other recipe from her blog. I thought of searching something similar to paratha, so I browsed her space in "Paratha and Roti" label. Ohh! there are so many! and again many of the recipes are in my blog also. I selected two recipes to try. One was "Raw banana and oats paratha" and "Bhathure" But I could make Bhathure as I was not getting time to go and get raw bananas. But it was good that I made her bhathures and they were simply amazing. My family loved it as an evening snack and already there is an order from my elder one to make it often :-)

Its easy to make, I loved the taste of stuffing, though its a normal potato masala, its different. I loved it :-)
Coming to the recipe,
I followed exact recipe from her blog but reduced the quantity to half. I got medium sized 10 Bhathure.
For the cover:
All purpose flour  - 1 cup
Semolina or fine sooji - 1/8 cup
Instant dry yeast - 1/2 tsp
warm milk -1/4 cup

For Potato masala:
Medium Potatoes  - 4 boiled, peeled and mashed 
Oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Green chilli - 1/2 tsp. paste
Ginger - 1/2 tsp, crushed(I used more)
Haldi - 1/2 tsp
Salt to taste
Hing - a pinch of
Sugar - 1 tsp
Lime juice - as per taste, I used 1 tsp
I skipped Red chilly powder
Fresh chopped coriander - 2 tbsp
Oil to fry Bhathure - 1 to 1 1/2cup

Take all the ingredients under "for cover" Mix well to make soft dough. 
Cover it in a muslin cloth(it really helps) and keep it for 3 to 4 hours.
It allows the dough to ferment and you will get soft bhathures. 

Heat oil in a kadai.
Add mustard seeds when they splutter add hing, green chilly and ginger together. Saute for a minute. 
Add haldi and salt. Mix well. 
Add lime juice and sugar, mix well again and add the mashed potatoes. 
Mix well, adjust the seasoning.
Keep it aside to cool.
Divide the dough in to small balls. 
Keep oil in a kadai to heat. 
Divide the stuffing masala also into small balls 
Take one dough ball, roll into small circle. Keep one stuffing ball on it. Cover it with all the sides and close it to make a small ball again.
Slowly roll into small oval shape puri.
Repeat with other dough and the stuffing.
Fry the bhathures one by one in hot oil.
Serve hot with anything, curds, green chutney, sauce or eat it just like that.. :-)
Down is the link from Jagruti's blog:

What's in your mind for the next Potluck Party girls??? I am waiting :-)

Keep Smiling,

Tuesday, November 30, 2010

Milk Rabdi in MicroWave

Tried and tasted by Nivedita
Hi All,
My very last minute entry to three events. When I was searching for Karah Prashad, I got this recipe and was trying to adjust the time to make it. And today I was so much tempted to make it as its the last date for 2 events, as soon as I came from work, I prepared this one. This is again the famous desert in Punjab.
A very quick desert(but need time to chill the rabdi) and very tasty too.
Coming to the recipe, I got the recipe here.
I added one extra ingredient i.e., Chopped almonds.
Milk - 1 cup
Grated paneer - 1 cup
Condensed milk - 1 cup
Cardamom powder - 1 tsp
Saffron strands - 2
Chopped almonds - 1 tbsp
Original recipe says to add ghee but I skipped it.

Add all the ingredients in a M/W Safe bowl.
Keep HIGH and cook for 5 minutes.
Allow to cool, 
Serve chilled.
Two things I want to change in this are:
1. Do not use frozen paneer, Use fresh and soft paneer as the taste differs a lot.
2. You can add nuts to the rabdi which gives nice crunchy taste.
Sending this to three events :
which is started by Nayna  of
 which is started by  Srivalli.
Priya (Yallapantula) Mitharwal's

Keep Smiling,

Saturday, November 27, 2010

Choley Bhature

Tried and tasted by Nivedita
Hi All,
Choley is very famous in Punjab. Choley and Bhature are the great combination, which goes well for breakfast or lunch. Its a heavy food. Do not eat and drive!
I prepared this on my second daughter's birthday. It was a hit, every one liked it so much and the aroma of the Choley masala was everywhere in my area.I did not had time to prepare masala at home as the menu was for almost 50 people. I was not sure about the taste if I made the masala at home. 
Thanks to Kwality Choley Masala product. 
For Bhature, I took the recipe from Sailu.
Check her blog for the recipe.

For Choley:
I followed the recipe given on Kwality choley masala packet which goes like this:
Kabuli chana - 100gm
Onion - 2 chopped
Chilli Powder - 1 tso
Coriander powder - 1 tsp
Kwality choley Masala - 1 tbsp
Tomato- 1 big, chopped
Green chillies - 2 slit
Ginger - 1/2", sliced
Salt to taste
Kasuri methi - 1/2 tsp
Oil - 3 tbsp
Soak the chana overnight.
Cook and keep aside in the morning.
Fry chopped onions till golden brown in a kadai in oil.
Add the coriander powder, chilli powder and Kwality Choley masala.
Fry for 3 minutes.
Add tomato, green chilli, ginger. Fry for few minutes.
Add boiled choley. 
Add salt and cook for 5 minutes. 
Add Kasurei methi and cook for 2 more minutes.
Sending this to 
which is started by Nayna  of
Keep Smiling,

Thursday, November 25, 2010

Karah Parshad

Tried and tasted by Nivedita
Hi All,
Most of us go to the temple to pray to God to fulfill our wishes.Many times, we make a deal with God that if our wish comes true, we will offer him many things!!!  But, believe me,I go to temple only to have parshad. Yes, I am fascinated(!!!! is this the right word??) about the food that is distributed in the temples. Even though its simple and limited, the taste is divine.
The same thing I feel with baby's food. The food prepared for babies or small kids, is very tasty and if we make the same food for ourselves, it won't taste the same.
Today I tried this sweet or halwa which is distributed in Gurudwara. I always tasted this in Dubai Gurudwara. And thought of trying it my self. I started browsing the net and got  This.
The taste was good, but there were two things which went wrong:
One is I was late in adding the water and second is I felt the ghee is too much for the quantity.
 My parshad came out dark in color but the taste was good.
 The Karah Parshad what Sindhi's make is dry but in this water is added.
Lets go to the recipe:

Wheat flour - 1 cup
Ghee - 1 cup(But I feel 3/4th cup is enough)
Sugar - 1 cup
Water - 2 cup

  1. Take a thick bottomed pan and roast the wheat flour till light brown.
  2. Add ghee and sugar and mix well.
  3. Keep on stirring or else the halwa will get burnt.
  4. Stop cooking once the halwa starts leaving the sides.
  5. You can add cardamom powder or nuts to these. But usually it is served plain like this in Gurudwara.
  6. I am not sure how has this come out and want to apologize if there is any mistake in it.
Sending this to 
which is started by Nayna  of
Keep Smiling,

Friday, October 15, 2010

Punjabi Kadi Pakoras for ICC

Tried and tasted by Nivedita
Hi All,
I am happy to be a part of Indian Cooking Challenge. Indian Cooking Challenge is the event hosted by Srivalli where every month,she gives us a challenge to make one traditional recipe. Till last month, I never went through the rules or the event as I thought its only for experienced chefs!! True, I thought its not my cup of tea.
But last month when I was chatting with Srivalli, she asked me why I did not join this event all these days, when I told the reason, she insisted me to go through the rules at least. When I finished reading, my expression was "arre, yeh to itna easy hai!!" and one more thing came into my mind that even my event "COOK AND CLICK" had the same theme, but I could not take it longer as I did not get more entries or only one entry for each event (in 4 events).
Now, coming to this challenge, Making Punjabi Kadi Pakoras or Pakods kadi is my first entry to ICC. Srivalli got this a recipe from Simran who blogs @ Bombay foodie I am really excited to prepare this one as its very interesting. Many times I have prepared kadi pakoda but the other methods. But it was a long time again that I prepared this type. So here I am presenting my
There is one advantage when making this one. You will get pakoras to eat before they go into kadi. My suggestion to everyone is make more batter to make those extra pakoras, or else you will get only kadi on the dining table!
Coming to the recipe,
To make Pakoras:
Gram flour - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Onion - 1 medium, thinly sliced
Water to make thick batter
Oil to deep fry

 Mix all the ingredients in a big bowl.
Add the water to make batter of semi thick consistency.
Heat oil in a kadai. When hot, drop the batter with a spoon or hand to make small pakoras. Fry till golden brown to get crispy pakoras.
Transfer these into a bowl or plate and keep it aside.

For making Kadi:
Curds / Yogurt - 1 cup
Gram flour or besan- 1/3 cup
Water - 4 to 5 cups
Mix the curds and gramfour to remove lumps.
Add the water to get thin batter to make kadi.

Ingredients for kadi:
Oil -1 tbsp
Onion - 1 large, sliced
Mustard Seeds - 1 tsp
Cumin Seeds or Jeera- 1 tsp
Ajwain or Carom Seeds- 1 tsp
Methi seeds or Fenugreek seeds- 1 tsp
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
To add it later:
Garam masala - 1/2 tsp
Amchur/ Dried Mango powder - 1 tsp

Get ready to make kadi:
Heat oil in a kadai or deep and round vessel.
When hot, add mustard seeds, let splutter.
Now be quick to  add cumin seeds, methi seeds and ajwain. Wait for 10 seconds.
Add sliced onions and fry till brown.
Keep on a low flame, add curd and besan batter.
Add turmeric, salt and red chilli powder.(I must say here that, I was not sure of adding salt at this stage, as I always believed if I add salt before only, the butter milk will get curdled, but as I had to follow the rules I added it.) And nothing happened to the kadi.
Bring it to a boil, boil it atleast for half an hour.
Wait till you get thick kadi.
Now add the fried pakoras and boil it for some more time(may be 2 minutes)
Give final touch by adding garam masala and amchur powder before taking it from heat.

Punjabi Kadi Pakora is ready to serve with hot rice.
Keep Smiling,

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog