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Palak wali Daal
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
Wash and boil moong dal with salt and turmeric powder in 5 cup of water.
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.
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
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.
Sarson Da Saag
500gms Mustard leaves
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Pinch Onions
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder
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.
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.
Mooli Ka Paratha
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
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas
Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
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.