Daal makhni

 Daal makhni 

Dal Makhni is one of the most popular Punjabi cuisine. It is made with whole urad dal soaked overnight, butter and flavoured spices. It is cooked on slow flame for hours. Dal makhni is served with rice, roti or naan. 

Ingredients for boiling : 

Black daal (sabut maa) : 1/2 cup

(Wash & soak daal overnight)

Water as needed

Salt : 1 tsp

For tempering :

Oil : 2-3 tbsp

Butter : 2 tbsp

Cumin seeds : 1/2 tsp

Garlic paste : 2 tbsp

Onion chopped : 2

Salt to taste

Red chilli powder to taste

Coriander powder to taste

Daal makhni masala : 1 tsp or to taste

Garam masala : 1 tsp

Coriander leaves : 1/4 cup 

Method :

1. In a pressure cooker add daal, water and salt. Close the lid and pressure cook for 1 whistle on high then slow the flame and cook for 45 mins. Switch off the flame and let it cool.

2. In a kadai add oil and butter. Add jeera. Let it splutter for a minute. 

2. Add garlic paste, onion and fry till golden.

3. Fry till golden.

4. Add salt, red chilli powder, coriander powder and chana masala powder. Mix well. 

5. Add daal, mix and cook for a boil. Then simmer the flame and let it cook for 2 hrs. Stir in between. 

6. Add garam masala and butter.  Mix well. 

7. Add coriander leaves and serve hot with nan or tandoori roti.

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Capsicum rings

 Capsicum rings 

Ingredients for batter -

1 cup besan/ gram flour

To taste salt

Pinch red chilli powder

Pinch turmeric powder

As needed water

Other ingredients -

3 capsicums

As needed cooking oil

2-3 tbsp green chutney

To taste red chilli flakes 

Method -

1. Cut capsicum into rings. 

2. In a mixing bowl mix besan/ gram flour, salt, red chilli powder, turmeric powder. Add water little by little and mix well. Batter should be lump free.

3. Heat pan on medium slow flame. Drizzle few drops of oil on it. Place capsicum ring on the pan. Pour spoonful of batter inside the capsicum ring. Let it cook on slow flame for few minutes. 

4. Flip the side. Drizzle oil and keep cooking on medium slow flame.

5. Cook till both sides are golden.

6. Capsicum rings are ready. Transfer to a serving plate. Pour green chutney on it and sprinkle red chilli flakes. 

7. Serve as a side dish on can be eaten as evening snack.

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Gatte ki kardi

 Gatte ki kardi 

Ingredients for dough :

Besan : 3 cups

Rice flour : 4 tbsp

Oil : 3 tbsp 

Curd : 1/2 cup

Baking soda : 1 tsp

Salt to taste

Turmeric powder to taste

Red chilli powder to taste

Coriander powder to taste

Saunf powder : 1/2 tsp

Garam masala to taste

Ajwain : 1/2 tsp

1/4 cup water

For boiling gatta -

10 cups water

For frying gattas -

4-5 tbsp oil

For gravy :

Mustard Oil : 3 tbsp

Mustard seeds : 1 tbsp

Cumin seeds : 1 tsp

Garlic : 6 crushed

Onion : 2 chopped

Green chillies : 3

2 cup tomato puree/ 4 Tomatoes pureed

Salt to taste

Red chilli powder to taste

Garam masala to taste

Coriander powder to taste

Turmeric powder : 1/2 tsp

Curd : 1 cup

Besan : 3 tbsp 

Method : 

1. Mix besan, rice flour, salt, turmeric powder, coriander powder, saunf powder, garam masala, ajwain and baking soda in a mixing bowl. 

2. Add oil and curd. Mix well. Add water and knead it to a soft smooth dough. 

3. Rub a tbsp of oil on it. Cover and keep aside for 15 mins. 

4. After 15 minutes rub little oil on hands and make logs from the dough.

5. In a big bowl add 10 cups of water and oil. Bring it to boil.

 6. Add logs in the boiling water and boil it for 10 minute on high flame or until it changes its color.

7. After 10 minutes take logs out of the water. (Do not throw water, preserve it. It will be used for gravy.) Keep aside to cool.

8. Cut logs into small pieces. Heat oil in a wok. Add all the boiled gattas in it and fry on high till they turn golden and crispy in color.

For gravy : 

9. Heat oil in a wok. Add cumin seeds and mustard seeds. Let it sizzle for a min. Add crushed garlic and fry for few seconds. 

10. Add chopped onions and fry till golden. Add green chillies. Fry on slow flame.

11. Add tomato puree. Mix and cook on slow flame till it is properly cooked. Stir in between.

12. Add salt, red chilli pwd, turmeric pwd and coriander pwd. Mix well. Cook it for some time.

13. Add half of the preserved water in  which gattas were boiled. Mix and boil it. 

14. In another bowl mix curd and besan till smooth.

15. Add besan curd mixture in kadai. Add remaining half of the water. Mix and boil it.

16. Add gattas in it and cook for 10 minutes.  Switch off the flame and close the lid for 5 minute.

17. Gatte ki kardi is ready.

18. Transfer it to a serving bowl. Serve with chopped onions and green chilli.

19. Serve hot with chapati or rice.

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Saunfia paneer masala

 Saunfia paneer masala 

Ingredients :
Paneer cubed : 250 gm
For grinding :
Garlic cloves : 10-12
Ginger chopped : 1 tsp
Green chilli : 4-5 or to taste
Saunf/ fennel seeds : 1 tsp
Vinegar : 1 tsp
Water : 3-4 tbsp
Other ingredients :
Oil : 2 tbsp
Butter : 4 tbsp
Jeera : 1/2 tsp
Mustard seeds : 1 tsp
Garlic grated : 1 tbsp
Onion chopped : 2
Capsicum cubed : 3
Salt : 1 tsp or to taste
Degi mirch  : 1 tsp
Haldi powder : 1/2 tsp
Jeera powder : 1/2 tsp
Paneer masala : 1-2 tsp
Pav bhaji masala : 1 - 2 tsp
For garnish :
White til : 2 tbsp 

Method : 

1. In a mixer jar add ginger, garlic, green chilli, Saunf and vinegar. Add very little water. Grind it to a coarse paste.

2. Heat butter & oil in a pan. Add jeera, mustard seeds and onions. Saute till brown. Add ginger garlic green chilli saunf paste. Mix & fry for few mins. Add grated garlic & mix well. Add capsicum and fry.

3. Add salt, Degi mirch, Haldi, Jeera powder, Paneer masala & pav bhaji masala. Mix well. Fry for few mins. Add few tbsps of water if needed. Add fresh grated coconut and mix well. Add paneer cubes and mix well. 

4. Garnish with white til and serve hot with missi roti or butter naan. 

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Aloo pyaz wali kadhi

 Aloo pyaz wali kadhi 

Aloo pyaz wali kadhi is a curd based kadhi usually relished by everyone. It is a simple, quick, easy and comforting dish. It tastes great when served with boiled rice or jeera rice.

Ingredients & Method -

1. In a bowl mix curd, besan and water. Keep aside.

2. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a few second. Add green chilli paste and onion. Fry till golden.

3. Add salt, red chilli powder, coriander powder, cumin seed powder, turmeric powder, garam masala powder. Mix well. 

4. Add some water and mix. Add potatoes. And mix on slow flame. Cover and cook on slow flame till potatoes are soft.

5. Mix curd besan mixture with onion potato mixture. Add more water and mix. Boil it on high flame stirring in between. 

6. Slow the flame and cook till it is little thick. 

Prepare the tempering - 

7. Heat mustard oil in a pan. Add cumin seeds, mustard seeds, dry red chilli and let it splutter for a second.

8. Add pinch red chilli powder. Mix well. Tempering is ready.

9. Pour tempering on the kadhi. Mix well. Add coriander leaves and mix. 

10. Serve hot with rice.

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Potato curry/ Aloo jhol

Potato curry/ Aloo jhol

Aloo jhol is a popular dish from the North Indian cuisine of Uttar Pradesh. This is a no ginger garlic thin gravy dish prepared using raw chopped potatoes which are pressure cooked with sauted onions, tomato puree cooked till raw smell of tomatoes are gone and tossed with flavoured spices. When it cools down then gravy thickens a little. This dish goes well with rice, puri, kachori etc.

Ingredients -

500 gms potato (washed, peeled & chopped)
1/2 tsp cumin seeds
1 dry red chilli
1 big size onion chopped
2 green chilli grated
1 cup tomato puree
To taste salt
1/2 tsp red chilli power
1/2 tsp coriander powder
1/2 tsp chaat masala
1/2 tsp turmeric powder
1 tsp garam masala
As needed water

Method -

1. Heat oil in a pressure cooker. Add cumin seeds, dry red chilli and let it splutter. Add onion, green chilli and fry on high stirring in between till brown.

2. Add tomato puree. Mix well.

3. Cook for 5 minutes stirring in between on slow flame.

4. Cook for another 5-10 minutes stirring in between on slow flame untill the water from tomato puree dries up completely.

5. Add salt, red chilli power, coriander powder, chaat masala, turmeric powder, garam masala and mix well on slow flame.

6. Add chopped potatoes and mix.

7. Add water according to your desired consistency. Mix well.

8. Close the lid of the pressure cooker and cook for 3-4 whistles on high flame.

9. Switch of the flame and let it cool down.

10. Open the lid and mash some potatoes with the backside of the ladle. Mix well.

11. Potato curry is ready.

12. Transfer to a serving bowl.

13. Serve hot with puri or kachori.

Method with step photos -

1. Heat oil in a pressure cooker. Add cumin seeds, dry red chilli and let it splutter. Add onion, green chilli and mix.

2. Fry on high stirring in between till brown.

3. Add tomato puree. Mix well.

4. Cook for 5 minutes stirring in between on slow flame.

5. Cook for another 5-10 minutes stirring in between on slow flame untill the water from tomato puree dries up completely.

6. Add salt, red chilli power, coriander powder, chaat masala, turmeric powder and garam masala. 

7. Mix well on slow flame.

8. Cook for 4-5 minutes stirring inbetween on slow flame. 

9. Add chopped potatoes and mix.

10. Mix well.

11. Add water according to your desired consistency. Mix well.

12. Close the lid of the pressure cooker and cook for 3-4 whistles on high flame. Switch of the flame and let it cool down.

13. Open the lid and mash some potatoes with the backside of the ladle. Mix well.

14. Mix well. 

15. Potato curry is ready.

16. Transfer to a serving bowl. Serve hot with puri or kachori.

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