Kasuri Methi Wale Gobi (Cauliflower with dried fenugreek leaves)

Cauliflower season has begun in my place and wherever look around it. This dish is truly remarkable and a must try for all lovers of Punjabi food using kasuri methi give this dish unique flavor. The main flavor comes from kasuri methi and green chillis are added for that little bit of heat. If you cannot handle too much heat then you could leave out either of them.  But the outcome was so tasty. Best combination as a side dish Roti/ Rice/ Pulao!!!

Ingredients :

Couliflower / gobi - 1 medium, cut into medium florets
Green chilli - 2, chopped
Peas - 1/2 cup, frozen
Onion - 2, finely chopped
Tomato - 2, finely chopped
Capsicum - 1 cut into cubed
Ginger - 1inch, finely chopped
Garlic - 3 pods, finely chopped
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Kashmiri red chilli powder - 1 tsp
Coriander powder - 1 tsp
Dry mango powder - 1 tsp
Garam masala powder - 1 tsp
Kasuri methi (dried fenugreek leaves) - 2 tbsp
Oil - 2 tbsp
Salt to taste

Method :

Heat 1 tbsp of oil in a pan, fry cauliflower pieces in little salt and a pinch of turmeric powder in low flame with lid, saute until they are almost done, keep aside.

In the same pan, add heat 1 tbsp oil add cumin seeds, when they crackle then add onion and chopped green chilies. add capsicum now, saute till onion has change color. Then add chopped ginger and garlic, saute for another 2 minute. 

Now add all powdered spices with little water, stir well. Add chopped tomato, mix the spices with tomato, when oil separated then add fried cauliflower pieces, peas and kasuri methi leaves, mix well with spices and season with salt. In low flame until cauliflower has cooked completely.

Enjoy with hot rotis, parathas or even with rice.

Sending this to Recipe Junction's "Rakha Bandhan", Jyoti's "Food Carnival", Srivalli's "Side dish Mela", Motions and Emotion's "Party & Giveaway" event and Guru's "Vegan Special'13" event

Channa Masala

Chana masala is a Punjabi dish which consists of chickpeas. This is one of popular dish of Indian cuisine.There are many version of this dish available across India. Mostly chana are cooked with lots of onion, garlic, ginger, tomato. My version is without onion, garlic with just little oil.  Chana masala means spiced chickpeas curry, chana mean chickpeas and masala means a mixture of spices. 

Recipe Source : Homely Food 

Ingredients :
Kabuli Chana - 11/2 cup 
Potato - 1 cup, boiled 
Tomato - 1 cup
Cumin seeds - 1 tsp
Ginger paste - 1 tsp
Tomato puree - 1 cup (Remove the skin of tomato and blended)
Green chilli - 2
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder  - 1/2 tsp
Asafoetida - a pinch
Gram flour - 1 tbsp
Sugar - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Method :

Chana soaked in enough water overnight and pressure cooked till soft with some salt.

Heat oil in a pan, add asafoetida and cumin seeds, when seeds are splutter then add gram flour and continue stiring till the color to light brown. Then add red chilli, turmeric, coriander, cumin powder, green chilli, mix well.

Now add cooked chana, salt and sugar, mix well. add 1 cup of water to it. Let the chana masala simmer for 15 mins on a low flame.  

Garnish with ring onion and red chilli.

Chana masala served with Roti, poori or rice...

Sending this to Homely food's Event & giveaway

Kadai Ghost ~ As Dhaba Style

Kadai Ghost is one of the recipes that is probably available in every restaurant and road side dhaba. Kadai refers to Indian wok which is slightly deeper (compared to Chinese wok) and narrower in diameter with a round bottom and curved handles. Many a times, a dish which is specifically cooked in kadai, takes the name from it, like kadai ghost. Since in kadai ghost no water or stock is used to cook the ghost and rather the mutton cooks in the masala and its own stock, kadai makes sure the mutton doesn't burn and simmers away slowly braising the meat. Having said that, you may as well cook it in a deep bottom pot with a little stock to
help you through.

Ingredients :

Mutton/Ghost: 500 gms
Onion : 4, medium, 2 sliced and 2 cubed
Ginger : 2 tbsp,  juliennes
Garlic : 2 tbsp, finely chopped
Capsicum : 1, big, cubed
Tomato : 1, medium, cubed
Red chilli : 2 pieces
Yogurt/dahi : 2 tbsp.
Almond/cashew paste : 3 tbsp.
Oil : 2 tbsp.
Ghee : 1 tbsp.

Dry Ingredients :

Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Roasted Cumin-coriander powder : 11/2 tsp.
Roasted white musturd powder : 1 tbsp.
Garam masala powder : 1 tsp.
Kasuri (Fenugreek) Methi : 1 tbsp.

Method :

Mutton wash and cut into medium pieces. Boil it with little turmeric powder and salt. Keep aside.

Heat oil in a kadai, add sliced oinion, fry till lighly brown then add half of finely chopped garlic and juliennes  ginger, fry for 2 mins.

Now add 3/4th of all dry ingredients except kasuri methi and dahi, almond/kashew paste, mix well with mutton. When oil separates from masala then add mutton stock, stir well and cook till done. Fry on a medium heat until most of the stock evaporates but ensure that the spice mixture does not burn.

In an another kadai, heat 1 tbsp of ghee, add cubed onion, capsicum, whole red chilli, tomato, rest of ginger and garlic, cook for 5 mins. then quickly add all 1/4th of dry ingredients, kasuri methi, mix well. Switch off this gas.

At this point, add this mixture into cooked mutton kadai and mix well on low flame for 5 mins.

Serve hot with naan or roti.
Sending this recipe to Julie's "Christmas Delicacy" event and Mi Spicy kitchen's "Red Meats Feast" event

 

Paneer Butter Masala

Paneer Butter Masala, a bright yellowish colored smooth,creamy and light buttery flavored rich paneer dish is one of the most popular Punjabi dish. Calcium rich fresh paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves,enriched with cashew nut paste and cream. This is perfect if you are having a dinner or party.

Ingredients :

Paneer:- 250 gms
Onion:- 2 medium size ( Blanched & pureed )
Tomato puree:- 3 tbsp
Ginger - Garlic paste - 1 tbsp
Cashewnut paste - 3 tbsp
Red Chilli Powder:- 1 tsp ( or as per taste)
Coriander Powder:- 1tsp
Turmeric powder:- 3/4 tsp
Garam Masala:- 1/4tsp
Kasuri methi (dry fenugreek leaves) - 1/2 tsp
Salt as per taste
Fresh Cream - 2 tbsp
Butter - 2 tbsp

Method :

If you are using the paneer loaf, then cut them into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. If you are using the fried that we get in indian grocery stores then u can directly place them in hot water and allow it to stay for half an hour to make it soft.

Soak about 3 tbsp of cashewnuts in water for about 1 hrs and grind them to a paste. This paste makes the gravy rich in taste.

Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste to the brown paste mixture and saute for minute.

Then add the Kashmiri chilli powder,coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.

Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.

Finally garnish it with fresh cream.

Serve It with Chapati, Paratha, Poori Or Naan with salad...

Sending this to Divya's "The Master Chef Contest" event and simply food's "Lets cook for Barbecues and picnics" event

Sweet Lassi

Origin of Lassi goes back to Punjab. The main ingredient in Lassi is yogurt. Different lassis are made by combining yogurt with different spices or fruits - Salted Lassi, Sweet Lassi, Mango Lassi, Makhaniya Lassi and what not. It is an excellent drink for summer. There is nothing better than having a big glass of lassi during a hot summer day. The recipe I have here is one for a sweet lassi.

Ingredients :

Yogurt - 1 cup
Water  - 3/4 cup
Salt      - 1/4 tsp
Sugar   - 2 1/2 tbsp
Ice cube - 6

Method :

Blend all the ingredients together in a mixer and Add ice cubes and blend again, until until froth appears.

Sweet Lassi is ready to serve.

Sending this to Radhika's "Chilled Delights" event, Umm Mymoonah's "Healthy Morsels - Pregnancy" event, Rasi's "Walk Through Memory Lane" event, Tomat Blue's "Summer Spirits" event, Preeti's "Jump' N Jive @ Icypritz" event



Chana Palak (Chickpeas With Spinach)

Chana Palak is delightful and tasty dish from the Punjabi cuisine.This famous Indian side dish combines nutritious spinach & healthy chickpeas to create a hearty curry. One of the most loved Indian combo where cooked chickpeas is mixed along with sauteed spinach, seasoned and served warm with roti or rice.

Ingredients :

Chick peas / kabuli chana : 1 cup
spinach / palak - 1 cup, nicely chopped
Onion - 1, chopped
Ginger-garlic paste - 1 tbsp
Red chilli - 1, chopped
Toamto puree - 1/2 cup
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Chana masala powder - 1 tsp
Garam Masala powder - 1/2 tsp.
Salt to taste

Method :

Soak the chick peas over night and pressure cook this and keep aside.

Heat oil in a pan, add cuin seeds when seeds are splutter then add onion, fry until golden brown.

Add ginger-garlic paste, chopped chilli and all spice powder, fry for this few minutes.

Now add chopped spinach and tomato puree, cook this for 2 to 3 minutes.

Then add cooked chana and little water, cook for another 5-10 minutes.

Serve hot with Rice or Roti.

 Sending this to Radhika's "Let’s Cook #13 ~ Greens ", Amy's "Hot & Spicy Treats - Festive Food", Vardhini's "Love Lock Series - Legumes" and Umm Mymoonah's "Healthy Morsels- Pregnancy" event and Chef Al dente's "Gimme Green" event
 

Panjabi Mooli Paratha (Redish Paratha)

  Stuffed Mooli Paratha is yummy shallow fried stuffed Indian bread belonging to Punjabi Cuisine. Parathas or Paranthas are served as breakfast with butter and lassi in North India. Try this delicious Mooli Paratha if you're in the mood for something filling but low in calories. This recipe is different from the traditional one which uses raw radish.

    If you're looking for a way to include this healthy vegetable, try this paratha. Radish is a watery vegetable which is low in calories, high in fiber and water, and as such, great for weight loss. Rich in vitamin C, folic acid, and anthocyanins, radish can help prevent many types of cancer such as kidney, colon, intestines, stomach and oral cancer.

Ingredients :

For Stuffing :

Mooli (white radish) : 1 large grated
Ajwain : 1/2 tsp
Onion : 1, finely chopped
Green Chilli : 1, finely chopped
Turmeric powder: 1/2 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Coriander leaves : 1 tbsp chopped
Garam masala powder : 1 tsp.
Chaat masala powder : 1 tsp.
Salt to taste
Oil for frying

For Dough :

Wheat flour : 2 cups
Vegetable oil : 1 tsp.
Salt : 1 tsp
Water as needed

Preparation  :

Mix wheat flour, salt and oil together. Add water to make soft and smooth dough. 2.Cover dough with clean muslin cloth for 10 -15 minutes.

In the meantime, prepare filling for mooli paratha. Wash and peel mooli. Remove leaves. Use white part only.

Grate mooli in a small grater and keep it in a bowl. Add a pinch of turmeric powder and little salt, keep aside for 15 mins. Now sqeeze the water with your hand and keep aside.

Heat oil in a kadai, add ajwain, when it sizzle then add chopped onion, saute for 5 mins. Add green chilli, fry for 2 mins then add all spice powders and mix well.

Now add grated redish and mix well. Cook for 5 mins. Switch off the gas then add chopped coriander leaves and allow it to cool down.

Divide dough in to 8 -10 equal parts and give them a round shape of ball.Take one ball of dough, press it and coat it using dry wheat flour.

Take one ball on Roti making board, press it and coat it using dry flour. Roll out the ball in a 3-4 inch circle.

Put one spoon of mooli stuffing in the center of the Paratha. Wrap the stuffing with Paratha and seal edges of it and again give it a round shape of ball.

Press this ball on Roti making board, coat it with dry flour and roll out carefully giving it a round shape.

Place it on a heated tava. When you see tiny bubbles rising on the surface, turn it over. Cook it on medium flame.

Put 1/2 tsp of oil and spread it with a spatula around the edges. Let it heat for one minute.

Flip Stuffed Paratha again and spread the oil around the edge. Press it with spatula. Let it heat for one minute.

Flip Stuffed Mooli Paratha again and press it with spatula so that it gets cooked evenly. Follow the flipping process until it becomes golden-brown on both sides.

Your Stuffed Mooli (Radish) Paratha is ready to serve with pickel and onion.

Sending this to Vardhini's "LGSS - Stuffed Paratha" event