Amritsari Murgh Makhani

Ingredients

For marinating chicken

Chicken -300 gms

Yoghurt – 2 tbl.sp

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Roasted cumin powder – 1 tsp

Salt as per taste

For the gravy

Onion – 1 big

Ginger garlic paste – 1 tsp

Tomato puree – ½ cup

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Red chillli powder – 1 tsp

Turmeric powder – ½ tsp

Milk – 3 to 4 tbl.sp

Green chillies – 2 slit

Salt as per taste

Coriander leaves and fresh cream for garnishing

Method

Marinate the chicken with the given ingredients and keep it aside for an hour.

Take a pan and heat about 1 tbl.sp of butter, add these marinated chicken, stir and cover it and leave it to cook till it becomes soft and tender.

In another pan, heat 1 tbl. Of ghee or butter, add onion and stir fry till it becomes light brown in color.

Add ginger garlic paste and sauté till the raw smell goes. Add coriander powder, cumin powder, red chilli powder, turmeric powder and salt. Stir fry for few seconds and then add tomato puree and milk. Fry till masala seprates from oil.

Add cooked chicken, green chilli, mix well and leave it to simmer on a low flame for 7 to 8 minutes.

Garnish with coriander leaves and fresh cream and serve hot with roti or paratha.

Mixed Vegetable Paneer Paratha

Ingredients

For making dough

Wheat flour – 2 cups

Salt – ¼ tsp

Water as needed

For the stuffing

Potato – 1

Carrot – 1

Green peas – 100 gm

Cabbage – ½ cup

Cauliflower – ½ cup

Ginger paste– 1 tsp

Cumin powder – 1 tsp

Lemon juice or amchur powder – 1 tsp

Cottage cheese/paneer – 100 gms

Garam masala powder – ½ tsp

Turmeric powder – ¼ tsp

Coriander leaves – ½ cup

Red chilli powder and salt as per taste

Method

In a bowl, add flour, salt and water to make a soft dough. Add little oil and again knead it for a minute and then leave it to rest for half an hour.

Boil potatoes and green peas, shred carrot, cabbage and cut cauliflower in to small pieces. Grate paneer.

Chop onion.

Heat oil in a pan; add cumin seed, when it splutters add onion and sauté it for a few minute till it becomes translucent. Then add ginger and sauté for a minute. Then add boiled potatoes, green peas and grated vegetable and cauliflower. Add turmeric powder, chilli powder, salt, coriander leaves and stir fry for 3 to 4 minutes.

Then add grated paneer and coriander leaves, stir and remove from fire. Leave it to cool.

Make a chapatti; take two table spoon of vegetable stuffing and place in the center. Seal the edges and roll it like a regular chapatti.

Heat tava and fry the parathas till golden brown in color. Drizzle some oil or ghee around the parathas. Remove from fire and serve hot with pickle or curd.

Chatpati tikki

 Ingredients

Potato – 3

Oats/bread crumbs – 1 cup

Ginger green chilli paste – 1 tsp

Coriander leaves – ¼ cup

Salt

For garnishing

Sweet chutney

Green chutney

Chopped Onion

Coriander leaves

Nylon sev

Method

Boil and mash potato, add ginger green chili paste, oats/bread crumbs, coriander leaves and salt.

Make small flat round tikkis , coat it with oats and shallow fry in oil.

Remove in a serving plate.

Put sweet chutney and green chutney on top, then add chopped onions and coriander leaves and sprinkle nylon sev on top and serve.

Dal Ka Shorba

Masoor Dal Paratha

Dal Makhni

Mix Vegetable Paratha

Onion Kulcha Recipe

Aloo Batura Recipe

Punjabi Vegetable Paratha

Ingredients

Mixed vegetables – 1 cup

(Beans, cauliflower, potato, carrot etc)

Wheat flour – 1 cup

White flour or maida – ½ cup

Green chillies  and salt as per taste

Ginger crushed – ½ tsp

Coriander leaves – ¼ cup

Ghee or butter for frying

Method

Boil all the vegetables and in the same water add wheat flour to make a healthy and nutritious paratha.

Sieve white flour and wheat flour with little salt and knead to soft dough. Divide into equal portions. In another bowl,  Add garam masala, salt, crushed ginger, green chilies and coriander leaves and cooked vegetables and mash them well.

Take a portion of the dough, roll out into small chapatti. Place one portion of vegetable mixture in the center and seal carefully on all sides. Roll out again into chapatti and fry on hot pan by adding ghee on both the sides till it turns golden brown. Serve hot with pickle.

Sarso Ka Saag

Ingredients

Sarson green (Mustard leaves) – 1 bunch

Spinach – 1 bunch

Grated onion – 1

Ginger grated = ½ tsp

Garlic grated – ½ tsp

Green chilies – 3

Grated cheese – 1 tbl.sp

Lemon juice = ½

Ghee – 2 tbl.sp

Oil – 1 tbl.sp

Garam  masala = ½ tsp

Corn flour = 1 tbl.sp

Method

Wash both the green vegetables drain and chop them. Heat oil in a pressure cooker, add both the chopped vegetables, green chillies, stir for a few minute and then add ginger garlic  and salt, add one cup water and pressure cook it till done.

When cool, mash well. Add ghee or butter in a pan; add onion and sauté till brown. Add all the ingredients except cheese. Stir well and cook till oil leaves masala. Garnish with cheese and serve hot.

Punjabi Bhendi Masala

Ingredients
Ladies finger or bhendi – 1 kg
Chopped onions – 2
Ginger paste – ½ tsp
Tomato – 1
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Red chili powder – 3 tsp
Cumin seeds – 1 tsp
Coriander leaves – ½ cup
Oil – 3 tbl.sp
Salt as per taste

Method
Wash and dry the ladies finger with a moist cloth and cut into 1 inch pieces. Make a slit in between to fill masala.
Heat oil in a pan and add cumin seeds, then add cut onions and fry till it turns golden brown. Then add tomato pieces, ginger paste and coriander powder and fry for a minute. Then add salt, turmeric powder and red chilli powder and mix well. Fry till the masala leaves out the oil. Add the ladies finger pieces and apply the masala properly. Cook on a low flame, stirring in between. When cooked remove from fire and garnish with coriander leaves.