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| Punjabi Receipes | ||||||||||||||||||||||||||||
Makki Di Roti: Ingredients: Preparation time: 25minutes Makes: 5-6 rotis Method  1. Mix maize flour, oil and salt. 2. Knead in soft pliable dough, adding very little water at a time. 3. When the dough is very smooth and soft, bread a lump. 4. Shape into a ball, flatten and pat with palm, to make a thin roti. 5. Use dry plain flour to help. Or roll with a rolling pin. 6. Take care to dust with flour and lift and turn to avoid sticking. 7. Place on a heavy iron or earthen griddle and roast till crisp. 8. Repeat on both sides. Repeat for all rotis. 9. Cover and line with napkins to keep warm. 10. Drizzle with ghee or butter if desired. 11. Serve hot with sarson ka saag and slice of onion and lime. Sarson Ka Saag: Ingredients:  Method
1. Chop the sarson, bathua, spinach finely and wash it with cold water thoroughly. 2. Take a pressure cooker and put the finely chopped sarson, bathua, spinach and add 400 gm water, salt, whole green chilli and cook it for 30 minutes. 3. Add maize flour slowly and mix it with the help of a wooden spoon. 4. Take the saucepan and cook it well for about 15 minutes and temper it with desi ghee, ginger garlic paste and finish with white butter on top. Dahi Bhalle: Ingredients  Method
1. Wash and soak daal in enough water to cover the dal. 2. Soak it for three hours. 3. Drain water and grind, add chopped onion, ginger, coriander-chillies-salt, cuminseed and soda. 4. Heat oil. With moistened hands, make Bhalla with daal batter into 2" discs. 5. Deep fry - each Bhalla - light brown. 6. Drain oil, keep aside. 7. Soak in hot water for ten minutes. 8. Press out water lightly. 9. Beat curds-add- salt - ½ tsp. 10. Cuminseeds. 11. Soak-raisins in water for ten minutes. 12. Add to the curd. 13. Lay Bhallas in a flat dish-pour curds on it, garnish with red chilli powder-chopped coriander, powdered cuminseeds. 14. Serve with lmli chutney and extra beaten curd. Rajma:  Ingredients
Method 1. Washbeans and boil for 2-3 hours or ½ hour in pressure cooker. 2. In the meantime, take the onion, tomato, ginger and garlic paste. 3. Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked. 4. Garnish with coriander leaves. 5. Serve hot. Dal Makhni:  Ingredients
Method 1. Soak kidney beans, black gram and split Bengal Gram together in a pressure cooker for six hours. 2. Grind ginfer, garlic and dry red chilies together to a paste. 3. Drain out all water from the pulses and add six cups of fresh water. 4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire. 5. Open the cooker and mash the contents. 6. Prepare the tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal. 7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionaly with a ladle against the sides of the cooker. 8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot. | ||||||||||||||||||||||||||||
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