Ingredients: For stuffing: 3 Mooli (Radish) Salt To Taste 1/2 tsp Red chilli powder 1/2 tsp Corainder powder 2 Green chillies, chopped finely 2 tbsp Corainder leaves For dough: 2 cups Wheat flour Salt To taste Water As needed Oil for frying muli paranthas Preparation:

Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.

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Peel and grate the radish. Squeeze and drain all the water. Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.

Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.

Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.

Serve the mooli paratha hot with raita or curry.

JEERA RICE RECIPE Ingredients: 1 cup Basmati rice 2 tsp Jeera (cumin seeds) 2 tbsp Cashewnuts 3 Whole peppercorns 2 Bay leafs 3 Cloves 2 Cinnamon sticks 1 Onions, sliced 2 tbsp Ghee Salt To Taste How to make zeera rice:
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Wash the rice and soak in water for half an hour. Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.

Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.

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Add the rice , salt, water and stir. Cover with a lid and simmer the flame. Cook until the rice is done. Serve jeera rice hot with any spicy curry or raita.


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 :
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Mix cornmeal, whole-wheat up flour and salt. Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.

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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.

PESHAWARI CHANA RECIPE Ingredients: 1 tsp garam masala powder 1/2 cup onion chopped 1 bay leaf 3/4 cup tomatoes chopped salt to taste 2 tblsp coriander powder 1 tsp turmeric powder

1 2 2 1 1 2 1 1 1

tblsp chana masala tsp tea leaves green chillies slit tblsp ginger paste tblsp garlic paste tblsp oi tsp cumin powder tblsp red chilli powder cup chick peas

How to make peshawari chana :
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Soak kabuli chana overnight. Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.

Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.

Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.

Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.

Sprinkle garam masala and salt mix well and serve hot.


Ingredients: 1/4 cup Rajma 1/4 cup Whole Urad dal 1/4 cup Chana dal 1 Onions, chopped 2 Tomatoes, chopped 3 Green chillies, sliced 1/2 inch Ginger, Grated Salt To taste 1 Pinch Turmeric Powder 1 tsp Red chilli powder Corainder leaves 1 tbsp Handful Butter 1/4 cup Cream 1/4 tsp Cumin seeds 1/4 tsp Mustard seeds Preparation:
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Soak rajma, urad daal and chana dal overnight. Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.

Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.

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Fry for few minutes. Add chopped onions and tomatoes. Cook until done. Add salt, red chilli powder, turmeric powder and stir well. Add the mashed dals and boil for few minutes.

Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.


Ingredients: 250gms Aloo (potato) 2 Onions, sliced 2 tsp Ginger-garlic paste 1/2 tsp Ajwain Salt To taste 1/2 cup Besan 1 tsp Corainder Powder 1 tsp Red chilli powder 1/2 tsp Garam masala 1/2 tsp Annardana Powder Oil For frying Handful Corainder leaves Preparation:
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Cut aloo into long pieces. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.

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Marinate alu pieces for 15 minutes. Heat oil and deep fry the aloo. Keep aside.

Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.

Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.

Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

CHICKEN MAKHANI RECIPE Ingredients: 800 gms 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 :
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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.

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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.

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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.

PALAKWALI DAL RECIPE Ingredients: 2 green chillies red chillies whole 6 -8 garlic flakes salt to taste 2 medium sized onions 2 tblsp oil 1 tsp cumin seeds a pinch asafoetida 1 inch ginger 1 tsp turmeric powder 1 tsp lemon juice 3/4 cup green gram split 15 - 20 leaves spinach How to make palakwali dal :

Wash and boil moong dal with salt and turmeric powder in 5 cup of water.

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Wash spinach leaves completely in cold running water. Then roughly shred them. Take off onions and cut them finely. Wash green chillies, de-seed and cut them finely.

• • • •

Take off and cut garlic, keep aside. Heat up oil in a kadai. Mix in asafoetida and cumin seeds. When cumin seeds start to change colour, mix in cut onions, cut green chillies and broken red chillies.

• • • • •

Stir fry till onions are soft and translucent. Mix in cut ginger and garlic, stir fry for 1/2 a minute. Mix in the boiled dal. Bring to a boil and mix in shredded spinach and lemon juice. Simmer (boil slowly at low temperature) for 2 minutes and serve hot.


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:
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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.

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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.

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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.


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 Salt As per taste 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 Preparation:

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

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

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.

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.

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

Serve punjabi kadhi hot with steamed rice.


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 Pinch 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.

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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.

VEGETABLE (SABZI) PULAO RECIPE 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

DHABEY DI DAL RECIPE 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.

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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.

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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.

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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.

KHOYA MATAR RECIPE Ingredients: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar :
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Roast the khoya slightly. Keep aside. Boil green peas.

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Heat up oil in a pan, mix in onion paste and stir fry till pink. Mix in ginger-garlic paste and sauté. Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the masala.

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Mix in boiled peas and stir. Mix in salt, roasted khoya and stir. Mix in broken cashewnuts and raisins. Mix in coriander powder and stir to mix well. Take off the heat. Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.

To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.

Sprinkle with cut coriander.

LEHSUNI TIKKI RECIPE Ingredients: 1/2 tblsp red chilli powder 1/4 cup coriander leaves 4 - 6 garlic flakes 1 medium onion 6 - 8 cashewnuts 1/4 cup cottage cheese grated oil to deep fry salt to tate 6 medium sized potatoes How to make lehsuni tikki :

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Wash, boil, cool, take off and mash potatoes thoroughly. Mix in salt to taste and knead mashed potatoes to make smooth dough. Divide into ten to twelve equal portions. Take off and finely cut the onion and garlic. Clean, wash and finely cut coriander leaves. Crush cashew nuts and mix with cut onion, garlic, coriander leaves, red chilli powder, salt, and grated cottage cheese.

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Divide the mixture into ten to twelve equal portions. Stuff each portion of mashed potato with a portion of the cottage cheese mixture.

Roll and shape into tikkis of approximately two-inch diameter and half inch thickness.

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Heat up oil in a kadai and deep-fry the tikkis to golden brown. Take off and remove on to a clean and absorbent kitchen towel or paper. Serve hot with tomato ketchup or mint chutney.

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