Sarson Da Saag

sarson da saag with makki ki roti

Sarson ka saag serve hot with makki di roti, which literally means corn bread is one of the most famous vegetarian Punjabi dish, needs no introduction. It is prepared with mustard leaves, bethua and spinach leaves.

Ingredients

Cumin seeds                             1 tsp

Finely chopped garlic                 1 tbsp

Finely chopped green chillies      1 tsp

Finely chopped onion                 2 tbsp

Finely chopped tomato               3 – 4 tbsp

Corn flour                                  1 tbsp

All ground spice                         1 tsp

Salt                                           to taste

Ghee                                         3 tbsp

For green puree

Mustard leaves                          1 cup

Bathua leaves                            1 cup

Spinach leaves                          1 cup

Method

First boil 3 types of leaves together, then stain and make a smooth paste.

musturd, bathus and spinach leaves

Now heat ghee in a pan, add cumin seeds, finely chopped garlic, finely chopped onion and stir until golden the onion.

saute garlic chilli and onion

Then add chopped tomato and stir well until soft.

add onion and cook

Add corn flour and mix well.

add corn flour

Then add salt, add ground spice, prepared green puree and mix well and cook for 3 - 4 minutes.

add green paste

Place the maakki di roti on serving plate and put the prepared sanson da saag on it and garnish with white butter.

sarson di saag serve with makki ki roti and white butter

Nariyal Puri

nariyal puri

Very delicious and easy to make crispy snack prepared from dough of semolina and stuffed with grated coconut mixture.

Ingredients

Semolina (suji)                          2 cups

Coconut (scraped)                     1 cup

Green chillies chopped              3 – 4 nos.

Coriander leaves chopped          4 tbsp

Gram flour (besan)                    ½ cup

Whole wheat flour (atta)             for dusting

Oil                                            2 tbsp + to deep fry

Salt                                          to taste

Method

Take a mixing bowl, add semolina, oil, salt and enough water then knead into dough. Cover with a damp cloth and rest it for 1 ½ to 2 hrs.

semolina

Take another mixing bowl, add coconut, green chillies, coriander leaves.

add coriander in grated coconut

Then add gram flour, salt and mix well.

add gram flour

Now make small balls of the dough and stuffed with the coconut mixture and roll out into puris.

roll out into puri

Heat sufficient oil in a kadai and deep fry the puris till light golden and crisp.

fry the coconut puris

Remove on tissue and serve hot.

Bhature

bhature 

Bhature is one of the most popular punjabi recipe. Bhatura are thick leavened fried or baked Indian bread and usually accompanied with chole.

Ingredients

Refined flour                             4 cups

Fresh yeast                               3 tbsp

Salt                                          1 tsp

Sugar                                       1 tsp

Yogurt                                      ½ cup

Milk                                          1 cup

Poppy seeds                            2 tbsp

Method

To prepare dough

Take a mixing bowl, add fresh yeast dissolved in a little water, sugar salt and yogurt and mix well.

then add in refined flour.

mix  yeast mixture with refined flour

Then add milk, poppy seeds and required water and knead into soft dough.

Now cover the dough with damp cloth and set it aside for ferment.

keep dough with damp cloth

Then divide the dough into balls and roll into oval shaped bhatures.

balls from dough

Now place them on a greased baking tray and bake in the preheated oven to 200 degree for 15 minutes.

bake the bhature

Serve hot with chole.

Leftover Dal Paratha

leftover dal paratha

Delicious paratha can be made from any left over dal and enjoy it with delicious strawberry raita and achari anjeer.

Ingredients

For dough

Wheat flour                               1 cup

Gram flour                                2 tbsp

Leftover dal                               ½ cup

Chopped onion                         1 tbsp

Chopped green chillies              1 tsp

Chopped coriander                    1 tbsp

Salt                                          to taste

Raw mango powder                   a pinch

Ginger paste                             1 tsp

Oil                                            1 tbsp

Ghee                                        ½ tsp

For achari anjeer

Black onion seeds                     1 tsp

Chopped green chillies               ½ no.

Vinegar                                     1 tsp

Dry figs                                     7 – 8

Sugar                                       1 tbsp

For strawberry raita

Strawberries                              8 nos.

Curd                                         ½ cup

Chopped coriander                    1 tbsp

Cumin powder                           1 tsp

Red chilli powder                       1 tsp

Salt                                          to taste

Crushed black pepper                to taste

For garnish

Coriander                                  1 spring

Method

To prepare dough

Take a bowl, put wheat flour, gram flour, leftover dal and mix it.

add leftover dal with refined flour and gram flour

Then add chopped onion, chopped green chillies, chopped coriander, ginger paste, raw mango powder, salt and knead it to dough.

mix all in gredients

Add oil and ghee and again knead, rest it for 5 minutes.

dough for dal paratha

Make balls out of dough then roll out with oil.

Heat a pan and cook the paratha with ghee from both sides.

To prepare achari anjeer

Heat a dry pan, add black onion seed and roast them.

add water and chilli in roasted black onion seeds

Then add water, chopped green chillies, vinegar, dry figs, sugar and mix well.

prepare achari anjeer

To prepare strawberry raita

In a blender blend strawberries then add curd and again blend well.

blend strawberry with curd

Remove the mixture in a bowl, add finely chopped strawberry, chopped coriander, cumin powder, crushed black pepper, red chilli powder and mix well.

prepare strawberry raita 

For plating

Put strawberry raita in a glass and keep on serving plate.

Arrange achari anjeer on plate.

place achari anjeer and strawberry raita on plate 

Cut prepared paratha in four equal parts and place on plate.

served dal paratha with strawberry raita and achai anjeer

Then garnish with coriander spring.

Dried Fruit Kachori

dried fruit kachori

Dried fruit kachori is a deep fried crispy and crunchy triangles of refined flour stuffed with dates and dried fruit mix of. Unlike normal kachoris, it can be stored.

Ingredients

For dough

Refined flour                              1 cup

Salt                                          a pinch

Oil                                            1 tsp

For filling

Date paste                                ½ cup

Mixed dry fruits                         2 tbsp

Chopped dry apricot                  2 tbsp

Roasted sesame seeds             1 tsp

Honey                                       2 tsp

For accompaniment

Butter                                       1 tbsp

Small pineapple                         1 no

Dry apricot                                3 no

Honey                                       2 tbsp

Oil                                            to fry

Method

To prepare dough

Mix refined flour, salt and oil in a bowl.

Then with required water make dough and keep it for 10 minutes.

To prepare the filling

In a bowl add date paste, mixed dry fruits, chopped apricot, honey and roasted sesame seeds and mix well.

prepare filling

Now apply butter on a plastic film and put the prepared filling on it and spread.

put filling on plastic 

Then cover the filling and fold the plastic in half and with a rolling pin make the filling flat.

roll out on filling

Remove the plastic film.

To prepare kachori

Heat oil in pan.

Take a portion of the prepared dough and roll it.

Sprinkle some sesame seed under the flattened dough and roll it again.

sprinkle sesame seeds and roll out

Cut a square out of this round flattened dough.

cut square 

Cut the filling in triangular shape and keep it on square and seal it.

make triangle kachori

Now deep fry them until golden brown.

deep fry kachori

To prepare accompaniment

Melt butter in a pan, cut pineapple wedges and put it in butter.

Then add honey and apricot and toss then switch off oven.

prepare accompaniment

Now place the kachories on plate and serve with accompaniment.

serve kachori with accompaniment 

Kaddu Poori

kaddu poori

It is a popular poori from Benaras, made with pumpkin paste and served with green tomato chutney.

Ingredients

For dough

Wheat flour                               2 cups

Gram flour                                1 cup

Salt                                          to taste

Carom seeds                            1 tsp

Pumpkin paste                          1 ½ cup

Oil                                            2tsp

For chutney

Green tomatoes                        4 nos.

Salt                                          to taste

Oil                                            2 tbsp

Crushed black pepper                 to taste

Green chilli                                5 – 6 nos.

Sesame oil                                2 tbsp

Sesame seeds                          2 tbsp

Chopped ginger                         1 tbsp

For garnish

Green tomato                            1 no.

Salt                                          to taste

Crushed black pepper                to taste

Oil                                            ½ tsp

Red chilli powder                       ½ tsp

Cumin powder                           ½ tsp

Pumpkin paste                          2 tbsp

Method

To make dough

Take a bowl, add wheat flour, gram flour, salt, carom seed and mix well.

Now add pumpkin paste and mix well.

prepare dough

Add some water and oil and make dough and keep it for 10 minutes.

Heat oil in pan.

Then roll out poories and deep fry in hot oil. Remove on tissue.

fried poori

To make chutney

Chop the green tomatoes and add salt and roast on fir.

roast tomatoes

Then put them in a baking tray, add crushed black pepper, green chilli, little oil and bake for 8 – 10 minutes.

after put them on baking tray

Remove baked tomatoes from oven.

baked tomato

Then put in blender, add sesame oil, salt, sesame seeds, chopped ginger, some water and blend.

blend the chutney

Serve poories with chutney, and pumpkin paste mixed with salt and crushed black pepper.

serve poori with chutney

Garnish with sliced tomato mixed with salt and crushed black pepper.

Stuffed whole wheat crepes

stuffed whole wheat crepe

It is a Whole Wheat Crepe with Broccoli and Potato Stuffing. Serve cheese sauce along with the stuffed crepe. Garnish with olives coriander and basil leaf.

Ingredients

For whole wheat crepe

Wheat flour                               3 tbsp

Refined flour                              1 tbsp

Eggs                                        3 nos

Milk                                          1 cup

Butter                                       1 tsp

Salt                                          to taste

Black pepper                             to taste

For filling

Blanched broccoli                      1 cup

Boiled potato chopped                ½ cup

Chopped onion                           2 tsp

Chopped garlic                          1 tsp

Salt                                          to taste

Black pepper                             to taste

Butter                                       1 tsp

Cream                                       2 tbsp

Grated cheese                           2 tbsp

Oil                                            1 tbsp

For cheese sauce

Butter                                       1 tsp

Chopped garlic                          2 tsp

Sliced olives                             4 nos

Cream                                     1 tbsp

Grated  cheese                         2 tsp

Black pepper                            to taste

Salt                                         to taste

For garnish

Olives                                      2 – 3

Coriander                                 1 spring

Basil leaf                                 1 no

Method

Take a mixer grinder, add milk and egg then grind them and pour in a bowl.

Then add refined flour, wheat flour and mix well.

add flour into milk egg mixture 

Now add water, salt, black pepper and mix well and keep it aside for 10 minutes.

Heat oil and butter on pan, add onion, ginger stir well.

Now add chopped boiled potatoes and broccoli in it.

add boiled potato and blanched broccoli 

Then add little water, cream, black pepper, salt and  mix well.

add little water, cream

add cheese and mix well.

add cheese and mix well 

To make crepe

Pour some batter on pan and spread it.

add batter on pan and spread 

Cook it from both sides.

cook crepe from both sides

Now remove the crepe on a plate and add the filling on it.

add fillings

Then fold it and cook from both on hot pan sides.

cook stuffed crepe from both sides

Remove on serving plate.

To make sauce

Heat butter on a pan, add garlic, sliced olive, cream, water, grated cheese, black pepper and salt and mix well.

prepare cheese sauce

Now serve sauce on stuffed whole wheat crepe, garnish with olives, coriander and basil leaf.