Top 5 Punjabi Recipes

1 Achari Mutton

Ingredients :
 Mutton – 800 gms
 Coriander leaves chopped – ½ cup
 Fenugreek seeds – ½ tsp
 Fennel seeds – 1 tsp
 Cumin seeds – ½ tsp
 Turmeric powder – 1 tsp
 Red chilies, whole – 8
 Red chili powder – 1 tsp
 Tomato medium – 4
 Cloves – 5
 Onion seeds – 1 tsp
 Mustard oil – 7 tbsp
 Ginger chopped – 2 tbsp
 Garlic chopped – 1 tbsp
 Mustard seeds – 1 tsp
 Onions, medium – 4
 Salt to taste

Method :
 Wash and cut the mutton into 11/2″ cubes.
 Take off and cut the onions.
 Cut the tomatoes.
 Roast the whole spices separately and grind everything coarsely.
 Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
 Mix in the cut ginger-garlic.
 Mix well.
 Mix in coarsely ground masala powder.
 Stir-fry for half a minute, stirring all the time.
 Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
 Mix in the tomatoes, turmeric powder, red chili powder and salt and mix well.
 Stir-fry till oil leaves the masala.
 Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
 Stir-fry till the mutton is fully done.
 Adjust the flavor and serve hot decorated with coriander leaves.

2. Bhatura

Ingredients :
 Refined flour (maida) – 2 cups
 Semolina (sooji) – ½ cup
 Curd – ½ cup
 Milk – ½ cup
 Oil – 2 tsp for deep frying
 Sugar – ½ tsp
 Salt to taste

Method :
 Sieve flour and semolina.
 Now add all the ingredients and make stiff (but not hard) dough.
 Knead properly for at least 5 minutes.
 Cover with a wet muslin cloth and keep in a warm place for at least 3 – 4 hours.
 Divide into 8 – 10 round balls.
 Roll them out like big puris, a bit smaller than chapattis.
 Serve immediately with chana.

3. Black Dal

Ingredients :

 Black gram dal (whole udad) – 1 cup
 Chana (gram) dal – 2 tbsp
 Red kidney beans (Rajmah) – 2 tbsp
 Ghee – 1 tbsp
 Water – 5 cups
 Salt to taste
 Cloves – 6 to 8
 Cream – ½ cup (optional)
 Ginger – 1 inch piece
 Garlic – 5 flakes
 Tomatoes (medium) – 5
 Green chili – 3 to 4
 Cinnamon – 1 inch piece stick
 Butter – 2 tbsp
 Coriander leaves – a few sprigs

Method :
 Soak the dal for 2 – 3 hours.
 Chop the tomatoes, garlic, ginger and coriander leaves finely.
 Slit the chili.
 Pressure cook the dal and rajmah with salt and garlic for 3 – 4 whistles.
 Once cooked, let it simmer on a low flame for 30 minutes or till thick and creamy.
 In a pan heat the ghee.
 Add chopped ginger, chili, cinnamon, cloves and tomatoes.
 Cook on medium flame till the ghee separates.
 Add it to the dal.
 Add butter and serve hot.
 Add ½ cup cream just before serving.

4. Black Eyes Beans Curry

Ingredients :
 Black Eye Beans – 2 cups
 Salt to taste
 Ground Coriander – 1 ½ tsp
 Ground cumin seeds ¾ tsp
 Turmeric powder – ½ tsp
 Oil – 2 tbsp
 Small onion, chopped – 1
 Large cloves garlic, chopped – 2
 Ginger, peeled and chopped – 1”
 Cumin seeds – ½ tsp
 Medium tomato, chopped – 1

Method :
 Soak beans overnight in 3 cups of water.
 Drain beans, add fresh lukewarm water.
 Add salt, coriander, cumin and turmeric.
 Pressure cook it for 4-5 whistles.
 Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
 Sauté for 10 minutes and add tomato. Cook another 5 minutes.
 Add black-eyed beans along with the water. Continue to simmer, uncovered, until beans are soft but not completely dissolved.
 Curry should be soupy.

5. Butter Chicken

Ingredients :
 Tandoori chicken – 1 (cut into medium sized pieces)
 Tomatoes – ½ kg
 Butter – 100 gms
 Tomato sauce – 2 tbsp
 Chili powder – 1 tsp
 Cashew nuts (powdered) – 4 level tbsp
 Sugar – 1 tsp
 Water – ½ cup
 Bay leaf – 1
 Thick cream – ½ cup

Method :
 Chop the tomatoes.
 Now add water and bay leaf and boil for 15 minutes.
 Make puree by sieving the mixture. This should be about 2 cups.
 In a pan, heat butter and fry the powdered cashew nuts to a golden color.
 Reduce heat and add the tomato puree, tomato sauce, chili powder and sugar and while stirring, bring it to a boil.
 Cook for 5 minutes and add the chicken pieces.
 Cook further for 5 – 7 minutes.
 Before serving add thick cream.
 Garnish with chopped coriander leaves.

Tips & Variations :-
 You may use boneless chicken for roasting, if you so prefer.
 You can use ready tandoori chicken and use the same gravy mix if in a hurry.

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One Comment Add yours

  1. PriyaPandian says:

    Lovely collection of recipes 👍👍😊

    Like

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