Punjabi Kadhi Recipe

Ingredients

1 cup Gram flour

1/4 cup Chopped onion

1/4 cup Chopped potato

1 tsp Ajwain.

1 tsp Red chili powder.

1 tsp Chopped ginger.

1/2 tsp Baking powder.

Oil for deep frying

1 cup Kadhi Curd (yogurt)

1/4 cup Gram flour

2 no. Dry red chili whole

1 tsp Turmeric powder.

A pinch Asafetida

1 tsp Fenugreek seeds.

2 tbsp Oil.

Salt As per taste

Method

1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.

2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. 

3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.

4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.

5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

6. Serve punjabi kadhi hot with steamed rice.

How to cook jaiselmeri chane?

Ingredients

3 - 4 green chillies chopped

1 tsp garam masala powder

2 tblsp oil2 tbsps.

2 inch cinnamon

1/4 tsp asafoetida

1 cup bengal gram, black (kale chane)1 cup

1 1/2 cup yogurt

2 tsp coriander powder

1 tsp red chilli powder

4 tsp bengal gram flour (besan)

salt to taste

1 tsp turmeric powder

1 tsp cumin seeds

1 medium sized onions

2 tsp chaat masala

2 -3 black cardamoms

1 cup coriander leaves chopped

2 tblsp pure ghee2 tbsps.

5 - 6 cloves

Method

1 Soak bengal gram overnight in 4 cup water.

2 Drain, mix in 6 cup of water and pressure stir fry till done.

3 Mash the grams slightly.

4 Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.

5 Mix in asafoetida and choped green chillies, saute.

6 Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauted whole garam masala.

7 Keep stirring till it boils. Mix in the grams along with the water they were boiled in.

8 Mix in salt to taste. Mix well. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.

9 Serve hot decorated with cut coriander leaves and onion rings. 

How to cook pakodi ki kadhi?

Ingredients:

100 gms Mung Dal

1 1/2 tsp Salt

200 gms Curd

1 tsp Red chilly powder

2 Red chilly (sabut and dry)

1 tsp Dhaniya

3 - 4 Curry Leaves

1 pinch Haldi

1 pinch Soda

2 cup Oil for frying pakories

1/2 tsp Mustard seeds (motti)

2 tbsp Oil (for tadka)

Method

1 Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.

2 Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.

3 Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.

4 Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in

a kadahi and put the tadka of mustard seeds, hing and kari patta.

5 Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.

6 Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti. 

How to make methi ke gatte?

Ingredients

2 - 3 pinch asafoetida

1 tsp red chilli powder

2 cup fenugreek leaves (methi) chopped

1 tsp coriander powder

3 cup bengal gram flour (besan)

salt to taste

3 1/2 tblsp mustard oil

Tempering

3 1/2 tblsp Mustard Oil

1 tsp Mustard Seeds

1 Red Chilli crushed

1 tsp Coriander Powder

1 tsp Dry Mango Powder (amchur)

1 tsp Garam Masala Powder

1 -2 pinch Asafoetida

Method

1 Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.

2 Mix in mustard oil and enough water to knead into a firm dough.

3 Divide into equal parts and roll into cylinders.

4 Boil some water in a pot and mix in these cylinders (gattes) for 15 - 20 minutes.

5 Drain, cool and cut into 1" long pieces.

6 Heat up oil to smoking point.

7 Take off the heat up and cool slightly.

8 Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes and saute.

9 Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.

10 Stir to mix well. Serve hot. 

How to make paneer korma?

Ingredients

250 gms Cottage Cheese (Paneer) How to make paneer

4 Tomato (Tamatar)

3 Onion (Pyaj)

1 " long piece Ginger (Adrak)

2 Green Chilly (Hari Mirch)

1 cup Mava

1 cup Cream (Malai)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/2 tsp Garam Masala

2 tblsp Clarified Butter (Ghee)

 Method

1. Cut paneer in square pieces.

2. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).

3. Grate mava. Heat clarified butter (ghee) in a pan.

4. Add onion (pyaj), tomato (tamatar) paste.

5. Continue cooking it on medium flame till ghee/oil begins to separate.

6. Add mava, cream (malai).

7. Simmer for 2 minutes.

8. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.

9. Add cottage cheese (paneer) pieceswith 1/2 cup of water

10. When the gravy thickens turn off the flame and serve hot. 

How to cook paneer kofta?

Ingredients

For Koftas

200 gms Cottage Cheese (Paneer) How to make paneer

2 Potato (Aloo)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Garam Masala

2 tblsp Cornflour

Oil for frying

Paneer For Gravy

4 Onion (Pyaj)

4 Tomato (Tamatar)

Coriander Leaves (Dhania Patta)

1/2 cup Curd (Dahi)

1/2 cup Cashewnut (Kaju) Powder

1/2 tsp Cumin Seed (Jeera)

1/2 tsp Salt

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/4 tsp Garam Masala

1 Bay Leaf (Tej Patta)

2 tblsp Clarified Butter (Ghee)

Method

1. Boil potatoes and peel them.

2. Grate paneer and potatoes. Add salt, red chili powder, garam masala, cornflour and mix well.

3. Make round balls of this mixture. Now heat oil in a pan.

4. Fry balls in the oil till brown in color.

5. Grind onion and tomatoes together.

6. Chop coriander leaves very finely. 
7. Heat oil in a pan. Add cumin seed and bay leaf, onion, tomato paste and brown it, stir continuously.

8. When it leaves oil add curd, cashew-nut powder, salt, red chili powder, turmeric, garam masala.

9. Stir it continuously for a minute, then add 2 cup of water. Cook on a low heat for 5 minutes.

10. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves. 

How to make paneer pasanda?

Ingredients

500 gms Cottage Cheese (Paneer) How to make paneer

6 Onion (Pyaj)

400 gms Tomato (Tamatar)

1 " long piece Ginger (Adrak)

2 Green Chilly (Hari Mirch)

1 cup Cream (Malai)

1 cup Curd (Dahi)

100 Butter

1 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1 tsp Dried Pudina Leaves

1/2 tsp Garam Masala

1/2 cup Milk

Method

1 Cut cottage cheese in samll pieces.

2 Chop onion very finely.

3 Grind tomato, ginger, green chilly,.

4 Heat butter in a pan.

5 Saute onions till pink in color. 

6 Then add tomato paste.

7 Continue cooking it on medium flame till ghee/oil begins to separate.

8 Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.

9 Keep it aside for an hour.

10 Put the pan on the flame and then add milk to the mixture.

11 Simmer for 5 minutes and then finally put off the gas.

12 Take off the fire and serve hot.