1) Paneer Bhurji
3 tsp Ghee, ½ tsp cumin seeds, 1 medium-sized finely chopped onion, 1 tsp ginger-garlic paste, 2 finely chopped green chilies, 2 medium-sized finely chopped Tomatoes, ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp garam masala powder,250 gms mashed paneer, 3 tbsp chopped coriander leaves, salt to taste
Heat ghee in a pan. Let the ghee become hot on medium flame.
Add cumin seeds. Let them crackle and get browned, add onions. Sauté the onions. When the onions become translucent, add ginger-garlic paste and green chilies cook till the raw smell of the ginger-garlic paste departs.
Add tomatoes and sauté on medium heat; add a pinch of salt so that the tomatoes get cooked faster.
Add turmeric powder, red chili powder, coriander powder and garam masala powder.
Mix them well and sauté for a while. Add the mashed paneer. Mix thoroughly and cook for 1 minute.
Don’t cook the paneer for a very long time as they solidify and lose their fuzziness.
Lastly, add the coriander leaves and mix.
Serve Paneer Bhurji hot with bread toast. You can also serve it with roti, plain paratha.
2) PUNJABI KADHI PAKORA RECIPE
Ingredients of Punjabi Kadhi:-
5 tbsp Besan (Gram flour)
2 tbsp finely Chopped onion, 2 tbsp finely Chopped potato, 1 green chili finely chopped, ¼ tsp Ajwain, ¼ tsp Kasoori Methi (Fenugreek Leaves), 1 tbsp Coriander leaves, 1 tsp Red chili powder, ½ tsp Baking powder, Salt As per taste, Oil for deep frying
1 cup yogurt,2½ tbsp Besan, 2 Dry red chilies, ½ tsp sabut jeera, ¼ tsp mustard seeds, ¼ tsp methi dana, ½ tsp Turmeric powder, 1 tsp Jeera Powder, 1 tsp Coriander Powder, ½ tsp Red Chilly Powder, 2 tsp ginger garlic paste, ¼ tsp Garam Masala, 1 Green Chilly, 1 tbsp Coriander leaves, 2 tbsp Oil or ghee,salt to taste.
Mix all ingredients listed under pakora except oil for frying.
Add ½ cup of water to the mixture little by little. The batter should be thick to bind potatoes and onions together.
Heat oil in a kadhai. When chirp hot, drop small balls of the mixture in the oil. Fry in batches of 6 – 7 at a time. When the pakoras are golden brown, keep them on a butter paper. Keep them aside.
In a separate bowl beat the yogurt and mix besan in it. Blends thoroughly see to it there are no lumps. Add turmeric powder, salt and 4 – 5 cups of water. Mix well.
Heat oil in a big kadhai. Add dry red chili, sarsoon, sabut jeera and methi dana. When they begin to splutter add ginger – garlic paste. Stir fry for a while and then add turmeric, jeera powder, coriander powder, salt and red chilliy powder. Immediately add besan – curd mixture. Stir well and bring it to a boil. Then let it simmer on a slow fire for about 15 minutes. Stir occasionally.
After 15 mins add the garam masala, pakoras, crushed kasoori methi, green chilly slit lengthwise and again stew the punjabi kadi for about 5 minutes.
Garnish them in a dish with finely chopped coriander. Serve the kadhi hot with steamed rice.
3) GOBHI PARANTHA RECIPE
4 cups Whole Wheat Flour, 2 cups Grated Cauliflower, Coriander leaves (finely chopped), 1-2 Chopped Green chilies, 1 Ginger Chopped, Red chili powder, Salt & Garam Masala as per taste, ½ tsp Ajwain, Oil.
How to make Gobhi Parantha :-
Make dough from whole wheat flour, as you do for any other roti/paratha.
Mix grinded green chilies, ginger, cauliflower, coriander leaves, chili powder, salt, and garam masala, ajwain as quilting in paratha.
Make two medium size chapati, add the quilting to the chapati and cover it with the second chapati. Now roll it slightly.
Cook on a pre-heated Tawa. Turn it and pour half tablespoon oil.
Lay out on the paratha and fry it over low heat.
Turn it and again stream oil or butter on the other side.
Cook on low heat till golden brown.
Serve gobhi ka parantha hot with yogurt and your favorite chutney.
4) PATIALA LASSI RECIPE
2 cups yogurt, Pinch of saffron, ½ tsp cardamom, 2 tsp sugar, 1 tsp hot milk, ½ cup ice (crushed), 2 tsp pistachio, almonds (very finely chopped)
How to make Lassi Patiala:
Sink the saffron in 1 tsp of hot milk and blend it till saffron is melt properly.
Take a mixing bowl, add curd and sugar in it, mix them.
Add the saffron, cardamom and ice. Whip it well with the help of hand beater till lassi is light and frothy.
Garnish it with the strands of pistachio and almonds.
Add crushed ice over it. Serve chilled.
5) Punjabi samosa recipe
1 cup Maida, Water to Knead dough, 2 tbsp oil, Little salt.
3-4 mashed Potatoes, ½ cup Green Peas (boiled), 1-2 finely chopped Green Chillies, ½ tsp Ginger (crushed), 1 tbsp finely chopped coriander, ½ tsp Garam masala, Salt and Red chili powder to taste.
½ tsp. Dry Mango powder (Amchur), Few Raisins, Few chopped Cashews, ¼ tsp. Ajwain
Mix maida, salt, oil, ajwain. Add a little water at a time.
Pat and knead well for several times into a soft dough. Cover it with moist Muslin cloth and keep for 15 minutes.
Add mashed potatoes and salt, chili powder, mango powder, garam masala and green chilies, ginger in a bowl and mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
Make small rolls of dough and roll it into small circle.
Cut it into two parts like semi-circle.
Fold it like a cone. Use water while doing.
Fill the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry on medium flame till golden brown Serve samosa hot with hari chutney, tamarind chutney.