Tandoori Aloo is a "Tandoori platter" . The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. In India, the tandoor is also known by the name of bhatti. This dish is part of ‘Tandoori Platter’ , which consists of these Tandoori aloo, tandoori paneer, veg seekh kabab, dal makhani, naan, lots of onions , and green chutney. Tandoor is a hindi word which means cooked in oven. Most people seem to think that tandoori is a recipe. Like many of the world’s great dishes this is actually a cooking method that has become synonymous with the food that is prepared. Put simply tandoori is a marinated meat cooked over an intense fire in a tandoor. A tandoor is a clay oven in which a hot fire is build. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment until done.
Typically a tandoor is dug into the ground or built into an enclosure. The real secret is that heat can only escape it through to top. The direct heat of the fire is reflected by the ceramic sides intensifying the heat and creating a cooking environment that easily reaches 500 degrees F. It is buried or enclosed to hold in the heat and to keep anyone from coming in contact with the outside surface.
The marinade used in most any tandoori dish starts with yogurt. As for the spices, tandoori is marinated or rubbed with a great combination of spices. The first thing you will notice is the color. Tandoori dishes are usually very red or very yellow; this depends on the marinade ingredients.In addition to the colors provided by the spices, tandoori is also flavored traditionally with ginger, garlic, coriander powder, cayenne pepper, and garam masala.

The tandoor is used for cooking in Turkey, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as India and Bangladesh. You would be surprised to learn , Tandoor type materials were even found in Harappa and Mohen-ja-daro ruins.

The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. Tandoor is very popular fixture in popular indian restaurants.

Tandoori Aloo is one such recipe and its a punjabi dish. Its a tasty and spicy food which would make one go drool over it.

Ingredients:
250 grams baby potatoes (10-12)
1 tablespoon Red chilli powder
1 tablespoon Coriander powder
1 tablespoon Cumin powder
A pinch of Asafoetida
1 inch piece of ginger
8-10 garlic cloves
1/4 tablespoon of Ajwain (Carrom seeds)
1 teaspoon chat masala
1/4 teaspoon Turmeric powder
Salt to taste
3 tablespoons of Oil
1 tablespoon Chopped Coriander leaves for garnishing.


Method:

1. Choose only Baby potatoes for this recipe. Since it not only looks good but also tastes better and easy to cook as far as this recipe is concerned.
   
2. Wash the potatoes properly and let them dry.
3. Pierce the potatoes 2-3 times with fork. Pierce the potatoes at different parts but 2-3 times. This allows the pototoes to cook from inside too and allows the masala to penetrate inside.
4. Arrange all the potatoes around the bowl on the microwave plate. If you have microwave without glass plate, place the bowl of water in a microwave-safe serving plate and potatoes around it. Those who dont have Ovens, can bake the potatoes in cooker .
5. Cook the potatoes for 5-6 minutes or until they are soft and cooked.
6. Now let the pototoes to cool.
   
7. Meanwhile grind the rest of the masala powders (rest of the ingredients) to a fine paste in a blender by adding 2-3 tablespoons of water.
8. Now heat the oil in a microwave for 1 minute on high. You can also use stove, just use a kadai and heat the oil.
9. Meanwhile cut the potatoes into halves.
10. Mix paste into the oil in a big bowl and heat for 30-40 seconds.
11. Stir and add potatoes into the bowl and cook 2-3 minutes.
12. If you are using stove, then cook it a kadai on low flame with closed lid for 3-4 minutes.
13. Remove and garnish with Coriander leaves. You can also garnish with grated cheese for added taste.
    
14. Serve hot with Tandoori roti or a side dish to jeera rice.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4 persons
Shelflife: 1 day.
Serving suggestion: Serve hot with Tandoori roti or Jeera rice or a platter.


Note:

• Choose only baby potatoes for making the dish intresting.
• Grind all the masalas to fine paste.
• IF not oven , then use a normal stove.

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Kadhai chicken is a chicken curry recipe which is usually cooked in kadhai/skillet. Kadhai is a wok-type utensil used in Indian cooking. The speciality of kadhai chicken is, it is not only cooked in kadhai/skillet but also it is served in kadhai/skillet. The idea of kadhai chicken is to cook all the ingredients in tomato based thick gravy and in their natural juices. Kadai chicken is also called as Karahi chicken and it gets it best colour and taste from the kadai it is cooked on. So it is best when cooked in iron kadai. Indian kadai is similar to chinese wok except that kadai is deep bottomed and is available in various metal forms like steel, iron, plastic, brass, copper, copper-bottomed and non stick. Kadai chicken is simple and easy to cook and is ideal on special occassions. This cuisine can be found on the menu cards in every restaurant worldwide where indian food is served. And it is a cuisine from the land of Punjab, which is known widely for its culture and food.
Here is a reference to the Indian kadai. This kadai is a stainless steel kadai. But kadai is also available in various metals like brass, copper, copper- bottomed, iron and non stick. In restaurents, kadai chicken is served in brass or copper bottomed /copper kadai, which makes it look elegant.




Ingredients:
Chicken - 1 kg , cut into big pieces
Coriander seeds - 2 tablespoons
Cumin seeds - 2 teaspoons
Blackpepper - 6
Whole dry red chillies - 6
Garam Masala - 2 tablespoons
Ginger - 2 inch piece / 2 tablespoons
Garlic cloves - 15 nos /3 tablespoons
Ghee - 2 tablespoons
Oil - 2 tablespoons
Tomatoes - 4-5 Large nos
Onions- 1 , chopped
Fresh coriander leaves - 2 tablespoons
Green chillies - 4, silted
Salt - to taste.
Kasuri methi - 1 teaspoon.



Method:

1. Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
2. Grind red chillies, ginger and garlic to a fine paste. Heat ghee and oil in a kadai, add onion and sauté till lightly browned.
3. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add the silted green chillies and saute for a minute.
   
4. Add tomatoes and salt and continue to sauté till the tomatoes become soft.
5. Add the chicken and saute. Simmer for 5 minutes.
6. Stir occassionally till the gravy is little thick and gets sticked to the chicken. Check that the chicken is tender by now. Oil could be seen on the surface by now or on the sides of the pan.
   
7. Once the chicken is tender, add half a cup of water and stir well. Cover it with lid and cook in medium flame for 5 minutes till the chicken is done and the gravy look thick and rich.
8. Once the saturated fat and oil surfaces on the top, add the garam masala and kasuri methi and cook further for 2 minutes .
   
9. Kadai or Karahi chicken is ready. Garnish it with chopped coriander leaves and serve hot with Roti or Naan.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestions : Serve hot with Roti or Naan.


Note:

• Chop the tomatoes finely.
• Cut the chicken in big pieces.
• Crush the kasuri methi in your palms and add the gravy.
  
• Use Ghee and Oil in equally for more control on calories.

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Often people avoid green vegetables. And green vegetables are considered boring and tasteless.
But there are few cuisines which are not boring and tastes delicious. Palak Paneer is one such splendid cuisine, which not only looks delightful but also tastes awesome. Palak is the Indian Hindi word for Spinach and Paneer is the Indian version of Cottage Cheese. In most of the foods, be it fast food, or western version , Spinach and Paneer when combined makes the food look beautiful and creates a yummy taste. Palak Paneer is a food fromNorthen states of India like Punjab, UP, Kashmiri and Delhi. And is served with Jeera rice or plain rice. This cuisine is made using main ingredients Spinach, paneer and few spices. It is easy to prepare and can be seen in the menu of special ocassions. Paneer is easily available in stores anywhere be it India or other countries, if not then it can also be prepared at home. I will include a post on making paneer at home. But when you are short of time, buying readymade paneer from store is best option. The creamy texture of spinach with paneer is a very good combination.




Ingredients:
Spinach - 2 Large bunches or frozen spinach 500 grams
Paneer (Cottage Cheese) - 200 grams
Onion - 1
Butter - 3 tablespoons
Bay leaves - 3 -4
Cumin seeds - 1 teaspoons
Black pepper powder - 1 2/ teaspoon
Tomatoes - 2 either diced or puree ( I recommend Puree for good gravy)
Ginger- Garlic Paste - 1 tablespoon
Green Chillies - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Red chilli powder or caynne powder - 1/2 teaspoon
Asafoetida - a pinch
Garam masala powder - 1/2 teaspoon
Oil - 1 tablespoon
Fresh Cream - 1/2 cup
Whole Wheat flour - 2 tablespoons (optional- only if you find the spinach gravy or cream very thin in consistency).
Salt - to taste.






Method:

1. If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty. OR
2. Mix green chilli paste and ginger-garlic paste with spinach. Add little water (if you are using spinach leaves).
   
3. Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
4. Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.
5. Blend the tomatoes to make puree.
6. Mix coriander, turmeric, garam masala, black pepper powder and red chili with tomato puree and set aside.
7. Mix whole-wheat flour with heavy cream and set aside. ( This step is necessary only if you find the spinach puree and cream to be thin in consistency) . Normally green vegetable retains some water to it, so does dairy product. As a result, while cooking they tend to leave more moisture or water , hence adding wheat flour will help it thicken.
8. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
9. Heat the oil in a saucepan. Add the butter to it and onions to it. Saute till it turns pink.
10. Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
11. Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
12. Add heavy cream mixture and let this cook another four to five minutes.
13. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes.
14. Keep the pan or tawa or whichever utensil you are using for cooking palak paneer , closed with a lid or plate to avoid the spinach to splatter and thus leaving you with boils or any mishap. Or to , you can also bake it on oven over 180 degree C for 30 minutes.
    
15. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestions : Serve hot with steamed hot rice or jeera rice.


Note:

• You can replace the heavy cream with 1 1/2 cups of milk.
• Keep the pan or tawa or whichever utensil you are using for cooking palak paneer , closed with a lid or plate to avoid the spinach to splatter and thus leaving you with boils or any mishap. Or to , you can also bake it on oven over 180 degree C for 30 minutes.
• Normally green vegetable retains some water to it, so does dairy product. As a result, while cooking they tend to leave more moisture or water , hence adding wheat flour will help it thicken.
• Cream is added to make the taste of Palak paneer intresting and taste. Since most of them dont like the taste of green vegetables especially kids. Adding cream will enhance the taste and make it look delightful.
  

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Panner is a dairy product also known as Cottage Cheese. Kadai Paneer is a Punjabi and Delhi Delicacy and is very popular world wide. This cuisine can be found in the menu cards of every small and big restaurants in India and other parts of the world where Indian food is served. The word "Kadai" is a Hindi word which means a deel bottomed vessel with handles on both sides (see the utensil/vessel in the above pic for reference). Kadai Paneer is spicy side dish which is cooked using the main ingredient Paneer along with capsicum, tomatoes and few spices for taste. It is dish without much gravy but is not even a dry dish. Tomatoes are added to give it a tender fresh gravy like consistency which other spices are added without being grounded to keep the freshness of paneer intact. Kadai Paneer goes well with Pulao, Briyani, Jeera Rice and also Rotis and Naans. It is easy to cook where the Cottage cheese (paneer) is and bell peppers or capsicum is cooked with spicy tomatoes or its gravy.





Ingredients:
Paneer (Cottage Cheese) - 500 grams, cut in cubes or triangles
Red Bell Pepper (Shimla Mirch/Capsicum) - 1 meduim
Green Bell Pepper (shimla mirch/ Capsicum) -1 medium
Tomatoes - 3-4 nos medium, chopped
Red Chilli powder (Cayenne powder) -1 1/2 teaspoons
Coriander seeds (crushed/ powder) - 1 1/2 teaspoons
Onion Sliced -1 medium
Cloves -2
Whole dried chillies - 2
Bay leaves - 2
Cinnamon stick (1 inch stick) -2
Ginger paste - 2 teaspoons
Garlic Paste - 2 pteaspoons
Asafoetida - 1 pinch
Green chilli - 1
Cumin seeds - 1 teaspoon
Turmeric powder - 1 /2 teaspoon
Oil - 3 tablespoons
Salt - To taste
Freshly chopped Coriander leaves / Dry Kasuri methi - 2 tablespoons.





Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chili to make a puree. ( Even Chopped Tomatoes can be used for this cooking).
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes - take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafetida and cumin seeds.
7. After the cumin seeds crack, add the cloves, cinammon, Bayleaves, dried red chillies and onion. Saute it till onion changes its colour to light brown.
   
8. Add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
9. Cook for about 4 minutes on medium heat.
10. Tomato mixture will reduce to about half in volume.
11. Add about 2 spoons of water, and the salt.
12. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat. Stir gently after adding the paneer to the gravy.
13. Now it is ready to serve. Garnish with coriander leaves or kasuri methi, toss and serve.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 persons
Shelflife: Best fresh and stays for 1 day
Serving Suggestions: Serve hot with Jeera rice, Pulao or Briyani. It can also be served with Roti or Naan.


Note:

• Instead of frying the paneer, we can also put the paneer pieces in a cup of water and heat it in the microwave oven for 1:30 min. then drain the water and use the paneer immediately.
• Tomatoes can be chopped and used too instead of blended puree.
• Dont stir roughly or more after adding the Paneer. Those who are afraid or new to cooking , better use Non-stick kadai.

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Khoya mattar is a Punjabi cuisine which is high in calorie and delicious in taste.

Khoa or khoya or khawa or mawa is a milk food, made of either dried whole milk or milk thickened by heating milk in an open iron pan.It is similar to , but lower in moisture and made from whole milk instead of whey. There are three types of khoya - batti, chickna, and daan-e-daar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daan-e-daar, the milk is coagulated with an acid during the simmering and has moderate moisture content. Different Khoya is used for different preparation. Khoa is used as the base for a wide variety of Indian sweets. Khoa is normally white or pale yellow. Khoa prepared in the winter may be saved for use in the summer and may acquire a green tinge and grainier texture from a surface mould.Khoa is made by simmering milk in an iron karahi for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khoa. Khoya is used in various types of sweets such as pedha penda in Gujarati), barfi(or burfi) and halwa.

This cuisine is prepared using daanedar khoya and matter(peas) as main ingredients along with few spices for taste and falvour. It goes well with rotis and can be counted among unique dishes for serving guests.

Ingredients:

Preparation Time: 15 minutes
Cooking Time: 15 minutes.
Serves: 4 persons.
Shelflife: 1 day.
Serving suggestions: Serve hot with Rotis or Naan.


Note: Use daan-e-daar khoya for this recipe. Daan-e-daar khoya looks like granules and is best for cooking this recipe. Dont roast the khoya for long or else, it might get sticky . Just roast slightly on medium or low flame for 2 minutes.



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Sag Gosht is a popular Indian cuisine which is now popular not only in India but all among the middle-east countries. This Sag Gosht is a recipe from Punjab and the word sag is a punjabi word which means spinach. This is a greeny cuisine and is healthy and delicious at the same time. Sag can be found in the menu of top restaurants. It is served with Roti or Naan. It can be prepared easily at home as it requires less ingredients. This Sag Gosht can be cooked in Oven too. Hence, just read this and try it . It is worth on your dining table, and all of you would love it.




Ingredients:
Lamb - 1/2 Kilo
Medium Sized Onion 1 - chopped finely
Green Chillies - 3 chopped
Garlic cloves, crushed - 2
Rai or Mustard Seeds - 1.5 tbs.
Ghee or Oil - 4 tablespoons. ( Saag usually needs more oil)
Spinach - washed and chopped 1/2 kilo ( You can use the frozen Spinach as well)
Ginger Paste 1 tablespoon
Haldi or Turmeric 1 teaspoon
Coriander Powder 1 tablespoon
Choti Ilaychi or ( Green Cardamom powder) 1/4 teaspoon
Garlic paste 1 teaspoon
Sugar - 1 teaspoon.
Salt - 1.5 teaspoon ( vary it as per taste).
Black Pepper crushed 1/2 teaspoon
Dahi ( Yogurt )- 3 tablespoon
Garam Masala 1 tablespoon.




Method:

1. Take a heavy bottomed pan and put on heat.
2. Add oil or ghee and add the mustard seeds and fry until the seeds begin to pop.
3. Add the garlic and fry for a minute.
4. Add the lamb cubes and fry for 5 minutes.
5. Add the ginger paste and stir.
6. Add the Green chillies and stir
7. Add some salt ( to help cook the lamb) and stir.
8. Cook the lamb for few more minutes until evenly browned. ( Remember you don't have to cook it completely).
9. Now add the onions and stir.
10. Add some turmeric and stir. ( Turmeric is great for killing all germs as well)
11. Keep on stirring until the onions are golden brown.
12. Add the sugar and stir.
13. Add the Garam masala and stir.
14. Add the finely chopped spinach and stir well.
15. Add the Cardamom Powder and stir.
16. Add the Coriander Powder and stir.
17. Take the pan off the heat and add the dahi or Yoghurt and stir and put it back on heat again.
18. Add the Amchoor Powder and stir( Amchoor is used to give a slightly tangy taste), if you wish you can avoid it or use fresh lime juice while serving.
19. Now put this mixture in a pressure cooker and cook for 20 minutes. ( If you do not have a pressure cooker then keep on cooking in the same pan for about 45 - 60 minutes with lid and on slow heat ).
20. If you prefer to cook in Oven then you can transfer this mixture to an Oven Dish and cook in a preheated oven at 150C ( Gas Mark 2 , 300F) for 20 minutes.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4 persons
Shelflife: 1 day.
Serving Suggestions: Serve Hot with Roti, Naan or Paratha.



Note:

• If you wish to make a smooth paste of the spinach then you can take out the meat cubes from it and use a hand blender in the pan to blend it . Then add the meat peaces back in.
• You can sprinkle some lime juice on top if you wish.
  Or Add some butter on top.

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1. Put the onions and ginger in a blender and grind to a smooth paste to the consistency of sauce.
2. Heat oil or butter in a heavy and deep bottomed tawa.
3. Add the onion-ginger mixture to it and saute it till brown. Keep stirring often as this paste gets burned quickly or sticks to the bottom of vessel.
4. Add the chicken and yoghurt .
5. Combine and cook over medium heat till the mixture becomes dry and chicken begins to brown.
6. Grind the almods/ cashew, melon and walnuts to fine powder.
7. Stir them in the milk and add it to the mixture of chicken along with garam masala, red chilli powder, green chilli mince, turmeric and salt.
8. Cook over medium heat , stirring often till the chicken is tender and the sauce is thick. This takes some 15 minutes.
9. Stir the saffron soaked in milk mixture and pour it to the chicken mixture. Close the lid and allow it to cook for 2 mins more.
10. Serve hot with Roti, Naan or Parathas.

Preparation Time: 1 hour

Cooking Time: 20-25 minutes.

Serves: 4 persons

Shelflife: 1 day.

Serving suggestions: Serve hot with Roti, Naan or Parathas.

Note:

• Melon seeds, pumpkin and almonds seeds are optional for garish and to add rich taste to the cuisine. Calorie consious people can avoid it. Even any one of it can also be used in limited quantity.
• Keep stirring often as thick gravy tends to stick to bottom of vessel in most cases.

Dry Fenugreek leaves (kasuri Methi) - 1/2 teaspoon
Whole Garam masala - 1 tablespoon
Garlic paste - 1 tablespoon
Tomato puree - 400 grams
Garam masala powder - 1 /2 teaspoon
Honey - 2 tablespoons
Cream - 1 cup.



Method:

1. Make incisions (small cuts) with sharp knife on breast and leg pieces of the chicken.
2. Apply a mixure of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
3. Hang yoghurt in a muslin cloth for fifteen to twenty mintues to remove extra water.
4. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and musturd oil.
5. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
6. Put the chicken on to a skewer and cook over moderaly hot tandoor or a pre-heated oven (200 degree C) for ten to twelve minutes or till it is alomost done.
7. Baste it with some butter and cook again for another 2 minutes.
8. Remove and set aside.
9. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saute for 2 minutes, add ginger-garlic paste and chopped green chillies. Cook for 2 - 3 minutes.
10. Add red chilli powder, garam masala powder, salt and one cup of water .Bring it to a boil.
11. Reduce heat and simmer for another 10 minutes. Add sugar, honey and powdered methi leaves.
12. Add cooked tandori chicken pieces.
13. Simmer for 5 minutes. Then add fresh cream to it.
14. Serve hot with naan or paratha.

Preparation Time: 4 hours.

Cooking Time: 30-40 minutes.

Serves: 4 persons.

Shelflife: Best Fresh

Serving Suggestions: Serve hot with Naan or Paratha.

Note:

• Heat kasuri methi in the oven for sometime or broil kasuri methi on a tawa or griddle plate to make it crisp. This way, it can be easily crushed with hands.
• After adding chicken, dont cook on high flame. And also dont stir continuously.
• Always use fresh lemon juice for marinades.
• To check whether chicken is done while in oven or tandoor, just pierce a needle or skewer to it. If case it is cooked then it would go inside easily and while it is removed, you wont find chicken sticking to it.
• After adding cream , dont cook over flame for more than 1 min .

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Ingredients:

1. Soak chickpeas in four cups of water overnight.
2. Tie tealeaves in muslin cloth to form a bundle.
3. Drain chickpeas, add six to eight cups water, salt and tealeaves tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked.
4. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves
5. Mix together coriander powder, cumin powder, red chilli powder, turmeric powder and amchur.
6. Dry roast cumin seeds till dark brown. Dry roast anardana and grind to a powder along with roasted cumin seeds.
7. Heat four tablespoons oil in a kadai, add slit green chillies and ginger-garlic paste. Stir-fry briefly
8. Add the mixed spice powder and stir-fry for half a minute.
9. Stir in half cup of the reserved cooking liquor and cook for two minutes.
10. Add the cooked chickpeas, salt to taste, one cup of reserved cooking liquor and cook on high heat for three to four minutes, stirring occasionally.
11. Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder.
12. Heat the remaining oil to smoking point and pour over the prepared chickpeas.
13. Stir well, adjust seasoning and serve hot with bhature or puris.

• Tea leaves is used to give the cuisine a dark colour. Pindi choles are dark in colour.
• Coriander leaves can be substituted with cilantro.
• Soak chanas overnight for maximun 6 hours and then boil it in cooker for either 20 minutes or for 3 -4 whistles.

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1. Soak chana for at least six hours. Drain.
2. Add three cups of water and half a teaspoon of soda bicarbonate to the chana and cook in a pressure cooker till done.
3. Heat ghee in a vessel and fry potatoes until soft. Remove and place on an absorbent paper and set aside.
4. In the same ghee, add onions and sauté till pink.
5. Add coriander powder, cumin powder and red chilli powder and sauté again.
6. Add boiled chanas and salt.
7. After five minutes, add garam masala powder, dry mango powder and pepper powder and cook for two minutes.
8. Add potatoes and tomatoes and cook for two minutes.
9. Garnish with coriander leaves, green chillies, tomato slices and ginger julienne and serve hot with bhatures.

Preparation Time: 6-7 hours

Cooking Time: 15 -18 minutes

Serves: 4 persons.

Shelflife: 1 day.

Serving Suggestions: Serve hot with Bhature or puri.

Note:

• For more gravy, add the tomatoes in blended form (puree) instead of sliced ones.
• Soda is added to make the chanas softer.
• For those who dont like the taste of ginger , they can add ginger as paste instead of thin strips.
• Potatoes are used to thicken the gravy and give it a nice texture. so just crumble it and add to the recipe while cooking. Bake it before and then crumble it.

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1. First of all blend the tomatoes to puree for a gravy. Diced tomatoes can also be used but tomatoes when blended to paste gives a good texture and enough gravy . Also it goes well with kids.
2. Also grind ginger and garlic together and keep it aside. Chopped ginger and Garlic pieces can also be used, but i prefer paste since it gives good taste and goes well with people who dont like it in dish.
3. Boil 1 cup of the onions. We do this in the microwave by adding 1 tsp water and covering the onions. Cook on high for four minutes. Add the 1/2 cup raw onions, ginger, garlic and cashews and grind to a smooth paste without adding water. Those who dont have Microwave can boil the onions in pressure cooker for 1 whistle and allow it to cool later.
4. Heat the oil and butter in a deep pan. Add the onion puree, a pinch of salt and kasuri methi. Fry it on a medium flame until the paste turns light brown and starts drying out a bit (7 minutes or so).
5. Add the Kashmiri and regular chilli powders, turmeric and tomato puree. Cook for five minutes on medium.
6. Add the peas. (If using frozen peas, microwave on HIGH for a minute, just to thaw and add them at the very end).
7. Add the cumin, garam masala and tandoori masala powders. Add salt to taste and cook until the mixture becomes a little thicker than the consistency you desire in the final dish.
8. Add the evaporated milk and honey. Stir, taste for salt and seasonings, then add the paneer cubes (save a few for garnish).
9. Heat it through, turn off the flame.
10. Keep it covered for 15 minutes for the flavours to blend together.
11. Finally garnish it with some coriander leaves before serving. Serve them hot with Naan , Parathas or Roti.
    

• For a change in recipe, try using baby corns. It makes the dish delicious and intresting.
• If using fresh peas, then boil it separately in hot water until it turns tender. If using frozen, then keep it outside and allow it to thaw for a while.
• While grinding the tomatoes, dont add water to it.
• Prepare this dish about 4-5 hours in advance before serving. This way everything has a chance to blend together and the peas does not have that raw un-cooked taste to it.
• Add the cream only at the end else it curdles up and leaves an unpleasant taste.
• If not cream, Yoghurt can also be used but do add it only at the end to give the cuisine a good look.
• Tandoori Masala is just for giving the cuisine some ectastic colour. It is optional.

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Punjabis are very fond of Rajma Chawal. Rajma means Red kidney beans. As such Kidney beans are available in various colours in market like creamish colour, red colour and marble path red and cream colour but often Red kidney is widely preferred due to its ectastic appearance. Rajma is accompanied with chawal (Rice) and is cooked with masalas and spices. It tastes good and hence is widely very popular among north Indians especially Punjabis.




Ingredients:
1 1/2 cup kidney beans (rajma)
1 teaspoon salt (adjust to taste)
2 large tomatoes
1 tablespoon ginger
1 green chili
3 tablespoon oil
Generous pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
2 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon paprika
1 medium chopped tomato for garnishing .



Method:

1. Wash and soak the kidney beans in about six cups of water for at least 6 hours (kidney beans will be double in volume after soaking).
2. Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild).
3. Next blend tomatoes, green chili, and ginger and make a paste.
4. Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
5. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
6. Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
7. As pressure cooker starts steaming turn the heat down to medium and cook for about 12 minutes.
8. Close the heat and wait until steam has stopped before opening the pressure cooker.
9. Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, and pepper to your taste.
10. Garnish with chopped tomatoes.

Preparation Time: 6-7 hours.

Cooking Time: 35 minutes

Serves: 4 persons

Serving Suggestion: Serve Hot with Rice.

Note: Paprika is used here for colour, it can also be avoided.

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Dal makhani is a very popular Punjabi dish, and is traditionally left cooking on burning coal overnight. The longer it is cooked, the better it tastes. It is prepared using urad dal and Rajma( red kidney beans) along with some spices. It is served hot with rice and parathas. It is very tasty and healthy.





Ingredients:

Black Urad dal whole -100 grams
Rajmah - 25 grams

Cumin seeds -1tsp
Chopped garlic -1 tbsp
Chopped ginger -1 tbsp
Garam masala powder -1 tsp
Fresh cream -1/2 cup
Red chili powder - 1 tbsp
Butter - 50 grams.
Chopped tomato - 1/2 cup or tomato puree
Chopped onion - 1 cup
Oil - 1 tbsp
Salt - As per taste.

Method:

1. Wash and soak the kidney beans and the dal together in huge bowl. Soak whole black urad and rajma overnight in 3-4 cups of water.
2. If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly water if this happens to avoid the sour taste of dal.
3. Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
4. Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
5. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
6. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala.
7. Add this steaming tadka to the dal and let it simmer for a while uncovered.
8. Add Garam Masala Powder and simmer at very slow flame for 15 minutes
9. Add fresh cream and let it simmer for 5 minutes.
10. Serve hot with Naan or Paratha.

Preparation Time: 1 hour

Cooking Time: 50 Minutes

Serves: 4-6 persons

Serving Suggestions: Serve Hot with Rotis or Parathas.

Note:

• This recipe also tastes very good the following day after reheating properly.
• Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.
• After the Makhani is cooked, finish off with a couple of pinch of Kasoori methi powdered.
• Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .

Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.

Punjab is a land of milk and butter, and punjabis known for their love for milk products. The tall and strong punjabi guys(Punjabis puttars) and girls (punjabi kudis) always credit their their diet rich with milk and milk products for their muscular and healthy fit body.
The consistency of Punjabi kadhi is between the Maharashrain Kadhi and pithla and the reason for some early disdain in my Maharashtrian family (the Kashmiris, with their long association with Punjabis, have always loved it ).

The speciality about Punjabi Kadhi is the use of Pakoras in it and the rich and nice blend of masalas which gives it a delicious yummy taste. This Kadhi goes excellent with rice and can be accompanied with pickles and papad as a simple meal. Its a must try for people who prefer tangy and spicy meals.




Ingredients:
For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 tspn onions - chopped finely
1 green chillies - chopped(optional)
1/2th tspn grated ginger(optional)
pinch of turmeric powder
1/4th tspn garam masala
red chillie powder (to taste)
1/2 tspn ajwain (optional)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadhi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion - sliced in long pieces
1 tomato - chopped
4-5 Dry Red chillies
7-8 Curry leaves2
tspn mustard seeds
½ tspn fenugreek seeds
1 tspn cumin seeds
1 tspn coriander seeds
1 tspn turmeric powder
3 tspn garam masala
1 tspn red chilli powder
1 tbsp tamarind paste (mixed with water)
2 cups yogurt
2 tspn dry kasuri methi powder (fenugreek powder)
Salt to taste.

For tempering (thadka):
1 tbsp ghee
1 tsp cumin seeds¾ t (or to taste) Kashmiri mirch or regular red chilli powder.


Method:

1. Mix besan and all the other ingredients in a bowl.
2. Add enough water to make a very thick batter. Buttermilk can also be added to them to make smooth batter which can then be poured using a spoon in the hot oil to be deep fried .
3. Make small balls and fry them in oil to make pakoras.
4. Deep fry them until they turn brown and crispy.
5. Take them out on a paper towel so that the paper soaks all the extra oil.
6. Keep them aside.

For Kadhi:

1. Blend the yogurt, double the amount of water, a pinch of turmeric powder, salt, pinch of red chilli powder and besan.
2. It should look like a butter milk mixture with besan in it.Make sure you whisk it very nicely so that there are no lumps in the curry.
3. Keep it aside for half an hour.
4. Pour oil in a big pan and add cumin ,mustard seeds, fenugreek seeds and let them pop.
5. Add curry leaves and dry red chilli to the above tadka.
6. Add onions to it and saute them until light brown.
7. Add chopped tomatoes and fry for 3-4 minutes.
8. Add tamarind paste to the pan and let it come to a boil for 4-5 minutes.
9. Now add turmeric powder,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
10. Add the kadhi mixture to this tadka.
11. Keep stirring the curry on medium flame, so it does not stick to the bottom.
12. Once it boils,lower down the flame to low and let it cook for another 15-20 mins.
13. When you think it is thick enough, sprinkle dry kasuri methi powder on it and let it boil for another 5 mins.
14. Finally add in the pakoras and let it boil; don’t stir too much as the pakora can break apart.
15. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadhi.
16. Garnish with chopped coriander leaves or cilantro and serve the Punjabi Kadhi hot with rice or chapati!

Preparation Time: 1 Hour

Cooking Time: 45 mins

Serves: 4-5 persons

Serving Suggestion: Serve Hot with Rice and Papad.

Note:

• While making Pakoras, salt can be avoided for health reasons. Do not add salt to the pakora batter for two reasons. Firstly,it supposedly keeps them from sucking up too much oil. Secondly, and more important, it ensures that you will have pakoras for the kadhi.
• Baking Soda can be added to make the Pakoras to make them soft and spongy. Baking soda makes the pakoras light and soft. If you want a lower sodium version, and wish to avoid baking soda.
• In the case where you use lower sodium version, add the chopped onions and potatoes. Fry similarly in hot oil, and soak in a bowl of water immediately. Tip the pakoras with this water into the kadhi. This is help in removing excess fats and also avoid the sodium content.

Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.

Sarson Ka Saag is a popular cuisine from Punjab made from leafy vegetable known as "Sarson" which is mustard leaves. These leaves are not avaible much in other sides of india except the northern states. It is a side dish prepared using Mustard plant leaves and spices and is accompanied with rotis and plain Parathas.



The above pic is of Mustard leaves also known as Sarson which is used as main ingredient in the preparation of Sarson ka saag. These leaves are commonly found in the fields of Punjab where people pick it and cook it as a side dish.




Ingredients:
1 kg Mustard Green (sarson finely chopped)
1/4 kg Spinach Finely chopped
1 cup Water
2 Red chilies
4 Garlic cloves (minced)
2 cm piece Ginger (minced)
2 tbsp Gram flour
1 tbsp Butter
2 Green chilies (minced)
2 tbsp of Ghee
Salt to taste.



Method:

1. Boil sarson and spinach in 1 cup of water until cooked.
2. Drain excess water and mash the vegetables. Keep aside.
3. Heat about 4 tbsp of ghee in a pan.
4. Add green chillies, garlic, ginger and broken red chillies.
5. Saute the spices till brown.
6. Now add the mashed vegetables and salt.
7. Make paste of the gram flour with a little water.
8. Add it to the above mixture.
9. Cook for about half an hour.
10. Top with 1 tbsp of butter.
11. Serve with makkai ki roti.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day.


Note: For a better taste boil the leaves with chillies, ginger and garlic and then grind them together to make a fine paste, instead of grinded them seperately.

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Pakori Kadhi , the name suggests for itself what is it and how it would taste like. Kadhi Pakoda is a delicious curry (a specialty to North India), made out of curd and pakodas made from chick pea flour. There are a wide variety of Kadhis that you will find as you move from the northern part to the southern part of India. The reason why we have called Kadhi pakora,a specialty to Northern India is because the kadhi in the northern part is the only one that uses pakodas in it. Northen states of punjab and delhi have their own version of pakori kadhis. Similarly, Rajasthan has its own version and style of cooking pakori kadhi. Hence it is called Pakori kadhi in Rajasthan and not kadhi Pakodi unlike in other northern indian states to give it a unique resemblence.




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 (turmeric powder)
1 pinch Soda
2 cup Oil for frying pakories
1 pinch Hing (asafoetida)
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 (curry leaves).
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.

Preparation Time: 1 hour and 20 mins

Cooking Time: 1 hour

Serves: 4 persons

Shelflife: Best fresh.

Serving suggestion: Serve hot with Roti or jeera rice.

Note: After adding the pakoris, dont stir the curry often also do take care to stir it as softly as possible to avoid breaking of pakoris int he curry. Also avoid re-cooking the pakori kadhi to avoid loosing its taste and letting the pakoris to get mixed with curry in pieces.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Being a dry region, Rajasthani people often cook cuisines which is available in dry times and is economical while cooking. Papad is sabzi is very easy and fast to cook cuisine. This cuisine is usually served with chapatis and parathas.



Ingredients:
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water.



Method:

1. Break the papads into 1 inch squares.
2. Heat ghee in a saucepan, add seeds.
3. Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds turns brown.
4. Add turmeric, water and salt. Boil.
5. Add papads and coriander.
6. Boil for 3-4 minutes.
7. Serve papad ki sabzi hot with chappatis

Cooking Time: 15 minutes
Serves: 4 persons
Shelflife: Best Fresh.


Note: Beat the curd properly before using it for cooking to have a good texture and easy cooking.


Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

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, and saute for a minute.
6. Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sautéed whole garam masala.
7. Keep stirring till it boils.
8. Mix in the grams along with the water they were boiled in.
9. Mix in salt to taste.
10. Mix well. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
11. Serve hot decorated with cut coriander leaves and onion rings.

Making Time: 30 minutes( excluding soaking time).

Serves: 4 persons

Shelflife: 1 day(Best Fresh).

Note: Black channa or Black gram can be used for this cuisne though black channa is most preferred.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.