Sarson Ka Saag Aur Makki Ki Roti
Ingredients :- 750 gm sarson saag, 250 gm palak saag, 250 gm bathua saag, 2 cups water salt pinch, 1 1/2 cup makki atta, 4 green chilly, 25 gm ginger, 2 onions, 6 cloves of garlic, 100 gm ghee, 1/2 tsp red pepper powder, 1/2 tsp garam masala, 1/2 tsp coriander powder.
Ingredients Makki ki roti :- 1/2 kg makki atta, Water for kneading, Ghee for frying.
Method For the saag :- Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours. Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir. Put back saag water and a little fresh water & boil over slow fire. Add green chillies & ginger & cook till saag gets thick. For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown. Mix into saag & garnish with julienne of ginger fried in ghee.
Method For makki ki roti :- Knead the makki atta until it becomes a ball, add atta to dry it & knead. Heat the tava and add a little ghee so that it does not stick. Make round shapes of makki roti on chakla & carefully transfer to the tava. Cook with ghee till golden brown. Serve with hot sarson da saag and gur and white butter.
Ingredients :- 750 gm sarson saag, 250 gm palak saag, 250 gm bathua saag, 2 cups water salt pinch, 1 1/2 cup makki atta, 4 green chilly, 25 gm ginger, 2 onions, 6 cloves of garlic, 100 gm ghee, 1/2 tsp red pepper powder, 1/2 tsp garam masala, 1/2 tsp coriander powder.
Ingredients Makki ki roti :- 1/2 kg makki atta, Water for kneading, Ghee for frying.
Method For the saag :- Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours. Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir. Put back saag water and a little fresh water & boil over slow fire. Add green chillies & ginger & cook till saag gets thick. For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown. Mix into saag & garnish with julienne of ginger fried in ghee.
Method For makki ki roti :- Knead the makki atta until it becomes a ball, add atta to dry it & knead. Heat the tava and add a little ghee so that it does not stick. Make round shapes of makki roti on chakla & carefully transfer to the tava. Cook with ghee till golden brown. Serve with hot sarson da saag and gur and white butter.
Ingredients For chole :- 2 cup chickpeas (channas), 2 tsp oil, 1 bay leaf (tej patta), 1 stick cinnamon (dalchini), 3-4 cloves (laung), 1 tsp whole pepper corns (sabut kali mirch), 3 green cardamom (choti elaichi), 2 black cardamom (badi elaichi), 1 tsp turmeric powder (haldi), 1 tsp chili powder (lal mirch powder), 1 tsp coriander powder (dhaniya powder), 1 tsp cumin powder (zeera powder), 1 tsp cumin seeds (zeera), 1/2 tsp asafoetida (heeng), Salt to taste, 1 cup onions (chopped), 1 cup tomatoes (chopped), 1 tsp ginger (chopped), 1 tsp garlic (chopped), 1 tsp ajwain, 1 tsp lime juice, 1 green chili (chopped), 1 tea bag, 1 Tbsp butter.
Ingredients For the bhaturas :- 2 cups maida (refined flour), 1/2 tsp yeast, dissolved for 10 minutes in luke warm water, 1/2 cup whole wheat flour, A pinch of salt, Water to knead, Oil for frying.
Method For chole :- In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom. After it gets brown add chopped onions and saute it. After sauteing add chopped ginger and garlic. Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well. For de glazing the pan add little water. Now add the chole (soaked overnight and pressure cooked) to the masala. After stirring well add tomatoes, little sugar and salt to the chole (chickpeas) Now add ajwain, chopped green chilies and water for the base. To get the color in the chole, add a tea bag to the masala. Simmer the chole gently for an hour and cover it. Add lime juice and a dollop of butter to it. Garnish the chole with coriander and butter.Serve the chole hot with bhaturas.
Method For the bhaturas :- Knead the whole wheat flour, maida and salt together with adequate amount of water. Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work. Divide it into equal portions. Roll out in an oval or round shape. Deep fry till golden brown, like a puri.
Method For the bhaturas :- Knead the whole wheat flour, maida and salt together with adequate amount of water. Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work. Divide it into equal portions. Roll out in an oval or round shape. Deep fry till golden brown, like a puri.
Dal Makhani
Ingredients :- 2 cups sabut urad dal, 8 cups water, 2 Tbsp salt, 1 Tbsp ginger, finely sliced, 2 Tbsp butter, 1 Tbsp oil, 2 tsp shahi jeera, 1 tsp kasoori meethi, 2 cups tomato puree, 1 tsp chilli powder, 1 tsp sugar, 1.5 cups cream, Green chillies, slit lengthwise for garnishing.
Ingredients :- 2 cups sabut urad dal, 8 cups water, 2 Tbsp salt, 1 Tbsp ginger, finely sliced, 2 Tbsp butter, 1 Tbsp oil, 2 tsp shahi jeera, 1 tsp kasoori meethi, 2 cups tomato puree, 1 tsp chilli powder, 1 tsp sugar, 1.5 cups cream, Green chillies, slit lengthwise for garnishing.
Aloo Amritsari
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.
Method :- 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. 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.
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.
Method :- 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. 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.
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