MUSLIM BIRYANI-2

  INGREDIENTS:-

1. Chicken                400 gms
2. Biryani rice          400 gms
3. Potato                   4 nos
4. Onion                   4 nos
5. Mint leaves           handful
6. Coriander leaves   handful
7. Lemon                   1 big
8. Chilly powder       1 tbsp
9. Dhania powder      1 tbsp
10. Cumin powder       1 tbsp
11. Salt                        5 tsp
12. Orange color         1/2 tsp
13. Water                     4 cups
14. Curds                     1 cup
15. Milk                       1/4 cup

FOR GRINDING:-

1. Cinnamon              1"
2. Cloves                   5
3. Cardamom            5
4. Garlic                    10
5. Ginger                   1"
6. Pepper                   5

FOR SEASONING:-

1. Oil                        1/2 cup
2. Cinnamon             1"
3. Cloves                   5
4. Cardamom            5
5. Pepper                   5

METHOD:-

• Wash chicken, Slice onion, chop mint and coriander leaves.
• Peel potatoes and cut into 12 pieces. Grind masala. Wash rice and soak.
• Soak potatoes in orange color, mixed in 1 cup of water. Soak orange color in little milk.
• Heat oil in a pressure pan, fry onion until dark brown and crisp.
• Remove from oil and set aside, fry the masalas, cinnamom, cloves pepper and cardamom.
• Add chicken and fry till moisture evaporates.
• Add dhania powder, cumin powder, chilly powder, and ground masala paste.
• Cook on slow fire. Add some fried onions, lime juice, curds and mix well.
• Add mint, coriander leaves, potatoes,2 tsp of salt, potato soaked orange water.
• Stir and bring to boil, reduce the flame and cook till chicken is tender.
• In a heavy bottomed vessel cook rice, add 3 cups of water, 2 tsp of salt.
• Bring to boil once and reduce flame, cook the absorbed.
• After the cooked till tender add the rice on top, add fried onions.
• Sprinkle milk on rice, Pour orange color from the side.
• Close a lid and put on weight, Place a tawa on stove and keep the pan over it.
• Cook on a slow fire for 15 to 20 minutes. Lift from base and serve.
• Serve with boiled eggs,m raitha and chicken curry.

ROTI [PUNJABI]

 INGREDIENTS:-

1. Wheat flour           1 cup
2. Salt                        1/2 tsp
3. Water                     1/4 cup

METHOD:-

• Mix wheat flour, salt, and water to a smooth dough.
• Keep it aside for 2 hours in a hot box.
• Make small lemon sized balls and press like puri.
• Heat tawa, roast the chapati lightly on one side and turn.
• Fry till light brown, and fry the other on open fire until it puffs up.
• Do all the chapati and serve with any curry, sliced onion, cucumber.

RICE URUNDAI BREAKFAST

 INGREDIENTS:-

1. Rice flour               1 cup
2. Onion                     1 
3. Green chilies          5 
4. Curry leaves           few 
5. Coriander leaves    little
6. Salt                        1 tsp
7. Water                     1+ 1 tbsp cup

FOR SEASONING:-

1. Mustard seeds        1/2 tsp
2. Urad dhal               1 tsp
3. Bengal gram dhal   1 tsp
4. Oil                           1 tbsp

METHOD:-

• Cut onion, curry leaves, green chilies, and coriander leaves into small pieces.
• Heat oil in a kadai, add seasoning, splutter mustard seeds, fry dhal.
• Add onion, curry leaves, and green chilies, fry for a minute.
• Boil water add salt, mix in rice flour and close a lid for 1 hour.
• Add seasoned onion, coriander leaves to the rice flour and mix.
• Make oval shaped balls, arrange in a idl.y pan
• Steam for 10 minutes, serve hot with garlic chutney.

GARAM MASALA

INGREDIENTS

1. Green Cardamom            10                                
2. Cinnamon                         10 sticks
3. Cloves                               20
4. Pepper                               1 tbsp
5. Nutmeg                             1 small
6. Nutmeg flower                  5
7. Star anise                          5     

METHOD

• Dry roast all the ingredients except salt.
• Powder the ingredients, and store in an airtight bottle.   

MAIDA OM PUDI

 INGREDIENTS:-

1. Maida                1 cup
2. Rice flour          1 tbsp    
3. Chilly powder    1/2 tsp
4. Hing                  1/2 tsp
5. Salt                    1 tsp
6. Water                 3 tbsp
7. Soda                  a pinch
8. Oil                     for frying

METHOD:-

• Boil water in an idly cooker, put maida flour in a cloth and tie.
• Place a colander in idly pan and keep the maida bag inside the colander and close the lid.
• Steam for 5 minutes. Take out the bag and open, spread on a table with cloth.
• Let it cool for 1/2 an hour. Mix the other ingredients to maida.
• Knead it to a dough and put into the murukku press.
• Heat oil, and squeeze into the oil in a circular motion.
• Turn over gently, fry till spluttering sound stops.
• Remove from oil and put on a tissue paper to remove excess oil.
• Serve with chats on top.

TOPIACA CURD CHAT

 INGREDIENTS:-

1. Topiaca cutlet      1
2. Tamarind sauce   1 tsp
3. Garam masala     a pinch
4. Chilly powder     a pinch
5. Salt                      a pinch
6. Om pudi              handful
7. Onion                  little cut
8. Tomato                little cut
9. Coriander leaves   little

FOR CURD MIX:-

1. Curd           1 cup
2. Salt             1/4 tsp
3. Sugar          1 tbsp

METHOD:-

• Mix curd with salt and sugar to a smooth paste.
• In a serving bowl, add cutlet , tamarind sauce on top.
• Sprinkle chilly powder, garam masala, and pour curd mix.
• Sprinkle onion, tomato, coriander leaves, and om pudi on top.
• Refer tamarind sauce, and topiaca cutlet from this blog.

BROWN CHANNA GRAVY FOR CHAT

 INGREDIENTS:-

1. Brown channa           1 cup
2. Turmeric                   1 tsp
3. Salt                            2 tsp
4. Chilly powder           2 tsp
5. Oil                             2 tbsp
6. Water                        5 cups

FOR GRINDING-1

1. Onion                        1 big
2. Tomato                      2 
3. Ginger                       1"
4. Garlic                        10

FOR GRINDING-2

1. Coconut                     2 tbsp
2. Dhania powder          1 tbsp
3. Cinnamon                  1"
4. Fennel seeds              1 tsp
5. Jeera                          1 tsp
6. Roasted gram             2 tbsp

METHOD:-

• Soak channa for 8 hours, wash and cook in 5 cups of water for 8 whistles.
• Heat oil in the same pan, add onion masala and fry for 2 minute on low fire.
• Then add the channa and mix, add 2 masala and fry for a minute.
• Add turmeric, chilly powder, salt and water.
• Cook for another 3 whistles. Garnish with coriander leaves.
• Serve with cutlets, masla puris, mix in any chat.

TOPIACA CUTLET CHAT

 INGREDIENTS:-

1. Topiaca cutlets              2
2. Tamarind sweet sauce   1 tbsp
3. Onion                            1 tbsp
4. Tomato                         1 tbsp
5. Garam masala              1 tsp
6. Brown channa gravy    1 cup
7. Coriander leaves           little
8. Om pudi                        little
9. Curd                             1 tbsp
10. Salt                               a pinch
11. Sugar                            a pinch

METHOD:-

• In a serving bowl, arrange the cutlets.
• Pour gravy on it, sprinkle cut onion, tomato, coriander leaves.
• Add tamarind sweet sauce, garam masala.
• Mix curd with salt and sugar, add it to the cutlet on top.
• Sprinkle om pudi on top. Refer brown channa gravy from this blog.

TOPIACA CUTLET

 INGREDIENTS:-

1. Boiled topiaca          5 long pieces
   
2. Onion                       2
3. Green chilies            5
4. Chilly powder          2 tsp
5. Garam masala          1 tsp
6. Cumin powder         1 tsp
7. Dhania powder         2 tsp
8. Ginger-garlic paste   1 tbsp
9. Coriander leaves       handful
10. Turmeric                   1 tsp
11. Oil                             3 tbsp
12. Bengal gram flour     1 cup
13. Salt                             2 tsp 
14. Bread crumbs             1 cup
15. Oil                              for frying

METHOD:-

• Mash topiaca without any lumps, Cut onion, chop coriander leaves, and green chilies.
• Heat oil, fry onion till light brown, and add chilies, ginger-garlic paste and fry.
• Add chilly powder, dhania, cumin, garam masala, turmeric and mix.
• Add mashed topiaca and mix well, sprinkle salt, coriander leaves.
• Mix well and keep it aside, let it cool down.
• Add bengal gram flour and mix to a thick dough.
• Make big balls, pat and coat with bread crumbs on both sides.
• Heat oil in a kadai, place a cutlet on ladle and drop slowly.
• Otherwise the oil spills on you, because of the cutlet weight.
• Deep fry on low heat till crisp on both sides.
• Serve with tomato sauce, cut onion, and tomato.

GANESHA CHATHURTHI RECIPES

 RECIPES                                                   

1. RICE KOLUKATTAI
2. KARJIKAI
3. SWEET BOONDHI
4. BALL KOLUKATTAI
5. KARA KOLUKATTAI
6. MASALA CHANNA
7. LEMON RICE
8. PULIYOGERE
9. JAGGERY PONGAL

SIMPLE IDLY SAMBAR

 INGREDIENTS:-

1. Small onion               10
2. Big onion                   1
3. Tomatoes                   2
4. Chilly powder            2 tsp
5. Salt                             2 tsp
6. Jaggery                       1 tbsp
7. Tamarind paste           1 tbsp
8. Turmeric                     1 tsp
9. Water                           8 cups
10. Coriander leaves         little

FOR GRINDING:-

1. Coconut                      1/2 cup
2. Bengal gram flour      1/2 cup
3. Coriander powder       1 tbsp
4. Jeera powder               2 tsp
5. Pepper powder            1/2 tsp
6. Curry leaves                little
7. Ginger                         1/4"
8. Garlic                           5

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Curry leaves                 few
4. Hing                             1/2 tsp
5. Red chilies                   4
6. Oil                                 1 tbsp+2 tbsps

METHOD:-

• Grind masala to a smooth paste.
• Cut both onions, cut tomatoes, coriander leaves.
• Heat 2 tbsps of oil saute onion for 1 minute.
• Add tomatoes and fry till it becomes soft.
• Add ground masala, mix and add water, chilly powder, turmeric, tamarind paste, jaggery, and salt.
• Bring to boil and cook on low fire for 10 minutes with closed lid.
• Finally heat 1 tbsp of oil in a seasoning pan, splutter mustard seeds, fry dhal, red chilies, curry leaves, hing and pour on the gravy.
• Garnish with coriander leaves and serve with vada, idly, dosa.

1. 
   

BARLEY GUNJI

 INGREDIENTS:-

1. Barley powder        1 tbsp        
2. Water                      2 cups
3. Salt                         3/4 tsp

METHOD:-

• Mix barley powder, salt, and water.
• Bring to boil stiring without leaving hands.
• Simmer for 5 minutes on low heat.
• Serve with mild hot.

BARLEY GUNJI POWDER

 INGREDIENTS:-

1. Barley rice         1 cup
   

METHOD:-

• Dry fry barley rice for 2 minutes on low flame.
• It gives good aroma after fried.
• Spread on a plate and cool it for 2 hours.
• Powder coarsely, store in a air tight container.

EGG MASALA FRY

 INGREDIENTS:-

1. Tea Eggs                    6
2. Oil                              2 tbsp
3. Cumin powder           1 tsp
4. Ginger- garlic paste    1 tsp
5. Chilly powder             1 tsp
6. Salt                              3/4 tsp
7. Turmeric                      1/2 tsp
8. Pepper powder            1/2 tsp
9. Coriander leaves          handful

METHOD:-

• Boil eggs with tea bag and shell them.
• Cut the into 4 parts, and keep it aside.
• Heat oil in a kadai, add turmeric, ginger-garlic paste, cumin powder, chilly powder and pepper powder.
• Fry for 1 minute, add salt, and eggs and fry well.
• Garnish with coriander leaves and serve with coconut rice.

TEA EGGS

 INGREDIENTS:-

1. Eggs             6                     
2. Tea bag         1
3. Water            1 liter

METHOD:-

• Arrange eggs in a pan , add water and drop tea bag and boil.
• Bring to boil once and simmer for 10 minutes on low flame.

RICE BALLS IN COCONUT MILK

 INGREDIENTS:-

1. Rice flour           1 cup         
2. Water                  1 cup
3. Oil                      1 tbsp
4. Salt                     1/2 tsp

FOR MILK:-

1. Coconut              1 cup
2. Water                  1 cup
3. Sugar                  1/2 cup
4. Cardamom          4

METHOD:-

• Grind coconut and extract milk with 1 cup of water.
• Add sugar and powdered cardamom, stir well.
• Boil water add salt, mix water in rice flour.
• Close a lid and keep it aside for 1/2 an hour.
• Knead the dough and male small balls.
• Steam the balls for 10 minutes.
• Serve with coconut milk

RICE KOLUKATTAI

 

INGREDIENTS:-                                                                

1. Rice flour         1 cup
2. Jaggery             1 cup
3. Cardamom        6 powdered
4. Coconut           1 cup grated
5. Roasted gram    3 tbsp
6. Seasame seeds   1 tbsp
7. Salt                     1/2 tsp
8. Water      1 1/4 cup + 1 tbsp
9. Oil                         1 tsp

METHOD:-

• Dry roast rice flour for 2 minutes on low heat.
• Boil water adding salt, mix in rice flour little by little by a spatula.
• Close a lid for 5 minutes, and mix to a smooth dough, finally add oil.
• Close the lid and keep it aside. Dry roast sesame seeds, roasted gram and powder it.
• Powder jaggery and make a syrup by adding 1 tbsp of water.
• Boil for 2 minutes, add grated coconut and mix for a minute.
• Off the stove, add sesame and roasted gram powder and mix.
• Add cardamom powder and keep it aside.
• Make small balls from the dough, take kolukkatai maker or plastic sheet.
• Press as chapati and place it on the kolukkatai maker or on a sheet.
• Add 1 tbsp of the filling in the middle of the maker and press.
• Take out the excess dough and open it, and keep it on a tray.
• If it is on the sheet, fold the other side, press the corners open and shape it by a fork.
• Make all the balls in the same manner, steam the kolukkatai in the idly cooker for 15 minutes.
• Serve hot or cold, jaggery syrup poured on it makes excellent combination.

KARJIKAI

      INGREDIENTS:-

1. Maida                 1 cup
2. Powdered rava   1/2 cup
3. Powdered sugar 1 tbsp
4. Salt                     1/4 tsp
5. Water                  1 cup

FOR FILLING:-

1. Dry Coconut       1 cup
2. Jaggery               1 cup
3. Cardamom          6
4. Roasted gram      1/2 cup
5. Cashew nuts        10 broken
6. Badam                 10 cut
7. Pista                     10 cut

METHOD:-

• Prepare dough by adding maida, rava, sugar, salt and water.
• Close a lid and keep it aside for 2 hours.
• Powder dry coconut, jaggery, cardamom, and roasted gram.
• Fry cashew nuts, badam, pista nuts. mix with dry coconut powder.
• Knead dough and make lemon size balls, press like puri.
• Take kolukattai maker and place the dough, fill 1 tbsp of filling and close as kolukattai.
• Shape by fork or by fingers. Heat oil to a medium hot and drop the karjikai and fry.
• Fry until light brown. Serve hot.
  
  

KARA KOLUKATTAI

 INGREDIENTS:-

1. Rice flour        1 cup
   
2. Salt                  1/2 tsp
3. Chilly powder  1 tsp
4. Garam masala  1 tsp
5. Turmeric           1/2 tsp
6. Lemon juice      1 tsp
7. Water                1 cup+1 tbsp
8. Oil                     2 tsp

METHOD:-

• Dry roast rice flour for 2 minutes on low heat.
• Boil water add chilly powder, turmeric, oil, salt, garam masala, and lemon juice.
• Dry fry the rice flour for 2 minutes.
• Add rice flour and off the stove, mix by a laddle and close a lid.
• Keep it aside for 1 hour, mix and knead to a smooth dough.
• Make small balls and flaten to oval shape.
• Steam in a idly cooker or in a steamer.
• Serve with chutney or tomato sauce.

BALL KOLUKTTAI

INGREDIENTS:-

1. Rice flour     1 cup    
   
2. Salt               1/2 tsp
3. Water            1 cup + 1 tbsp
4. Oil                1 tsp

METHOD:-

• Dry roast rice flour for 2 minutes on low heat.
• Boil water with salt and oil.
• Add to the rice flour and mix with a ladle.
• Close a lid and keep it aside for 15 minutes.
• Knead the dough and make small balls.
• Steam the balls in a idly cooker or in a steamer for 10 minutes.
• Arrange in a bowl with coconut milk or jaggery syrup.

SWEET BHOONDHI

INGREDIENTS:-

1. Bengal gram flour  1 cup          
   
2. Water                      1 cup
3. Soda                       1/4 tsp
4. Oil                        for frying
5. Cashew nut             1/4 cup
6. Raisins                     1/4 cup

FOR SYRUP:-

1. Sugar                    1 cup
2. Water                    1 cup
3. Cardamom            1 tsp powder

METHOD:-

• Mix bengal gram flour, water, soda to a smooth batter.
• It should be pouring consistency, Fry cashew nuts and raisins.
• Boil sugar and water for 2 minutes, add cardamom powder and mix.
• Heat oil in a kadai, take small eyed ladle.
• Hold by left hand and pour a ladleful of batter by right hand.
• Small drops of bhoondis fall on hot oil, there will be bubbles coming up.
• Pat the laddle lightly on kadai and turn the bhoondis and fry.
• The bubbles disappear and take out the fried bhoondis and drain on tissue paper.
• Immerse the bhoondis when they are still warm for 1 minute.
• Take out and transfer to a colander, excess syrup drops out.
• Mix fried cashew nuts and raisins. 

CHIRONJI SEEDS PAYASAM

 INGREDIENTS:-

1. Semia                   1 cup broken
2. Sago                     1/4 cup
3. Sugar                    1/2 cup
4. Badam powder     1 tbsp
5. Cardamom            4
6. Milk                      5 cups
7. Cashew nuts         10
8. Chironji seeds       20
9. Raisins                  20
10. Water                    5 cups
11. Ghee                     1 tbsp

METHOD:-

• Wash sago, fry cashew nuts, chironji seeds, raisins in ghee and keep it aside.
• Boil water, add sago and cook for 10 minutes on low flame.
• Add semia and cook on low flame for 5 minutes.
• In another vessel boil milk and simmer to half consistency, on low flame..
• Add sugar, badam milk powder to the milk and boil, add fried nuts, chironji seeds, and raisins.
• Add this milk to boiled semia and mix, powder cardamom and sprinkle over the payasam.
• Off the stove and serve hot or cold. This payasam will be very tasty

EGG PANCAKE

INGREDIENTS:-

1. Eggs                     4
2. Wheat flour          1 cup
3. Onion                    1
4. Tomato                  1
5. Potato                    1
6. Carrot                     1
7. Green chilies          5
8. Turmeric                 1/2 tsp
9. Coriander leaves     handful
10. Ginger-garlic paste 1 tsp
11. Garam masala         1 tsp
12. Salt                          1 tsp
13. Water                       1 cup
14. Baking powder        1/2 tsp
15. Butter                       4 tbsp

METHOD:-

• Beat eggs, cut all the vegetables to small pieces, chop coriander leaves.
• Mix all the ingredients to a batter.
• Heat tawa, melt 1 tbsp butter, pour a ladleful of batter.
• Roast on one side, and turn other side and roast.
• Serve with tomato chutney, any gravies.

BRAIN GRAVY

 INGREDIENTS:-

1. Brain                 2 nos                                                  
2. Onion                1
3. Turmeric           1/2 tsp
4. Chilly powder   1 tsp
5. Salt                    3/4 tsp
6. Water                 1 cup
7. Oil                      1 tbsp
8. Curry leaves        5
9. Coriander leaves  little

FOR GRINDING:-

1. Coconut            1 tbsp
2. Fennel seeds     1 tsp
3. Cinnamon         1"
4. Cloves               5
5. Dhania powder  1 tsp
6. Ginger                1"
7. Garlic                  6
8. Roasted gram      1 tbsp

METHOD:-

• Wash brain in turmeric water, cut onion, and coriander leaves.
• Grind masala ingredients to a smooth paste.
• Heat oil add onion, curry leaves and fry for a minute.
• Add masala paste, chilly powder, turmeric and fry for a minute.
• Add water, salt, boil once and add brain into the gravy.
• Reduce the flame and cook for 5 minutes.
• Turn on the other side and cook.
• Simmer until thick, garnish with coriander leaves.
• Serve hot with rice and chapati.

COUNTRY CHICKEN GRAVY

 INGREDIENTS:-

1. Chicken               800 gms
2. Small onion         1 cup
3. Tomatoes             3
4. Turmeric              1 tsp
5. Salt                        1 tbsp
6. Castor oil              2 tsp
7. Curry masala       1 tsp
8. Water                    5 cups
9. Coriander leaves  handful

FOR MASALA:-

1. Coconut              1/2
2. Fennel seeds      1 tbsp
3. Pepper                 1 tsp
4. Cinnamon           2"
5. Cloves                  6
6. Roasted gram     3 tbsp
7. Onion                   10
8. Garlic                   20
9. Ginger                  2'
10. Red chilies          10
11. Oil                        2 tsp

FOR SEASONING-1

1. Fennel seeds       1 tsp
2. Methi seeds         1 tsp
3. Cumin seeds        1 tsp
4. Curry leaves        handful
5. Oil                         1 cup

SEASONING-2

1. Mustard seeds      1 tsp
2. Urad dhal              1 tsp
3. Bengal gram dhal 1 tsp
4. Curry leaves           little
5. Oil                            1 tbsp

METHOD:-

• Wash chicken, and drain the water completely.
• Cut onion, tomatoes, coriander leaves. Fry masalas in 2 tsp of oil.
• Grind to a smooth paste, heat oil in an iron kadai.
• Add seasoning and splutter fennel, jeera and methi seeds.
• Add curry leaves fry, saute onion, tomatoes and add chicken.
• Mix and fry for a minute, add salt, ground masala, and castor oil.
• Mix well and add water, bring to boil once and reduce the flame.
• Cook for 45 minutes, until the oil floats on top of the gravy.
• Heat oil splutter mustard seeds, fry dhal, curry leaves and pour over the gravy.
• Garnish with coriander leaves, serve with rice, idlies.

COUNTRY CHICKEN VARUVAL

 INGREDIENTS

1. Chicken                  800 gms  
2. Turmeric                  1 tsp
3. Castor oil                  1 tbsp
4. Salt                             1 tbsp
5. Water                         1 cup
6. Tomatoes                  3 big
7. Coriander leaves      handful

FOR POUNDING MASALA

1. Small onion          1 cup
2. Garlic                     20
3. Ginger                    1"
4. Jeera seeds           1 tsp
5. Fennel seeds         1 tsp
6. Pepper                   3 tsp
7. Red chilies            20

FOR SEASONING:-

1. Fennel seeds         1 tsp
2. Methi seeds          2 tsp
3. Curry leaves         few
4. Oil                         1/2 cup

METHOD:-

• Wash chicken and drain water. Cut tomatoes, and coriander leaves.
• Dry fry jeera, pepper, fennel seeds, red chilies, and Pound the masala to a coarse powder.
• Heat oil add seasoning, splutter fennel seeds, methi seeds and fry curry leaves.
• Add pounded masala and fry for 2 minutes, add tomatoes mix and close a lid and cook for 2 minutes.
• Then add chicken, salt, turmeric, and  castor oil. 
• Mix well and add water, boil once and reduce the flame and cook for 45 minutes.
• Chicken should be in thick consistency, garnish with coriander leaves.
• Serve hot with rice and chapati.

PUNJABI PALAK PANEER

 INGREDIENTS:-

1. Palak             2 bunches
2. Paneer           1 packet
3. Onion            2 nos
4. Tomatoes       3 nos
5. Ginger           1"
6. Garlic            10 pods
7. Green chilies  5 nos
8. Cumin seeds  1/2 tsp
9. Fennel seeds  1/2 tsp
10. Turmeric        1/2 tsp
11. Butter             2 tsp
12. Oil                  1/2 cup
13. Salt                 3 tsp
14. Garam masala 1 tsp
15. Hing                1/2 tsp
16. Chilly powder 1 tsp

METHOD:-

• Clean and soak palak for 1 hour, wash for 3 times and drain water completely.
• Grind palak to a smooth paste. Cut 1 onion, tomatoes, paneer to small pieces.
• Grind 1 onion, 1 tomato, ginger, garlic, and chilies separately.
• Heat oil in a pressure pan fry paneer and keep it aside.
• Add cumin and fennel seeds, hing and fry, saute onion till translucent.
• Add tomatoes and fry for a minute, add the ground onion paste, salt, chilly powder, and turmeric.
• Fry till good aroma comes out, and oil separates.
• Add ground palak, water, and cook for 2 whistles.
• Cool down and add fried paneer, butter to it.
• Serve with roti, chapati.

VEG PAN CAKE

 INGREDIENTS:-

1. Wheat flour           3 cups
2. Instant yeast          1 tbsp
3. Carrot                    1
4. Capsicum              1
5. Potato                    1 big
6. Onion                    1 big
7. Tomato                  1 big
8. Green chilies         4
9. Coriander leaves   handful
10. Mint leaves           handful
11. Turmeric               1 tsp
12. Chilly powder       2 tsp
13. Salt                       3 tsp
14. Oil                        for roasting
15. Water                   5 cups

METHOD:-

1. Warm up water, cut all the vegetables into small pieces, chop coriander, mint laeves.
2. In a mixing bowl add wheat flour, yeast, warm water and mix.
3. Keep it aside for 2 hours, add vegetables, and other ingredients, except oil, mix thoroughly.
4. Heat a seasoning pan or an omelete pan, or appam pan, pour a ladleful do not spread.
5. Bake on sim flame and turn over when it is done on one side.
6. Brush oil on top, serve with tomato chutney, sauce.

VEG WHEAT DOSA

 INGREDIENTS:-

1. Wheat flour           2 cups
2. Salt                        2 cups
3. Onion                    1
4. Tomato                  1
5. Capsicum              1
6. Carrot                    1
7. Potato                    1
8. Coriander leaves    little
9. Mint leaves            little
10. Chilly powder        1 tsp
11. Turmeric                1/2 tsp
12. Green chilies         4
13. Water                     5 cups
14. Oil                         for roasting

METHOD:-

• Wash vegetables and cut into small pieces. Cut onion, tomato, coriander and mint leaves.
• Mix all the ingredients, except oil.
• Keep it aside for 1 hour, heat tawa and pour a ladleful of dough and spread thinly.
• Dust oil on both sides, roast them until crisp.
• Serve with tomato chutney.

KHOVA- PEAS PALYA [PUNJABI]

 INGREDIENTS:-

1. Khova              1 cup
2. Fresh peas        1 cup
3. Onion               2
4. Tomatoes          3
5. Cashew nuts     15-20
6. Sesame seeds    1 tsp
7. Badam               10
8. Raisins               10-12
9. Chilly powder    2 tsp
10. Garam masala    1 tsp
11. Milk                   1 cup
12. Curd                   1 cup
13. Oil                      1/4 cup
14. Salt                     1 1/2 tsp

METHOD:-

• Rub khova to a smooth paste, cut onion, tomatoes. Chop nuts.
• Fry cashew nuts, badam, raisins in ghee. Dry fry sesame seeds and powder.
• Boil peas, whip curd with milk, and turmeric powder.
• Heat oil and fry onion till light brown, add tomatoes and fry.
• Mash tomatoes, add salt, chilly powder, sesame powder and mix.
• Add boiled peas and whipped curd and cook on slow flame and bring to boil.
• Add khova, fried cashew nuts, badam, raisins and mix.
• Serve with chapati.

ALOO KOFTHA CURRY [PUNJABI]

 INGREDIENTS:-

1. Potatoes                  6 nos
2. Bengal gram flour   1 cup
3. Water                       1 + 1/2 cups
4. Cashew nuts            12
5. Salt                          2 tsp
6. Chilly powder         2 tsp
7. Garam masala         1 tsp
8. Dhania powder       1 tsp
9. Cmin powder          1 tsp
10. Onion                      2
11. Tomatoes                2
12. Curd                       1 cup
13. Oil                          for frying
14. Coriandervleaves   handful

METHOD:-

• Wash potaoes and boil, peel and mash. Make small balls.
• Cut cashewnuts and fry in oil, insert a nut in each ball.
• Mix bengal gram flour, salt, 1 cup of water and mix to a smooth batter.
• Dip each ball in the batter, heat oil to a piping hot and reduce the flame.
• Deep fry the balls till crisp, and keep it aside.
• Grind onion, tomatoes separately, Whip curd, chilly powder, garam masala together.
• Heat oil, splutter cumin seeds, add onion paste and fry for a minute.
• Then add tomato paste and fry and add the curd paste, water, turmeric and bring to boil.
• Cook on a low flame for 10 minutes. Add the kofthas and boil for 2 minutes.
• Garnish with coriander leaves, serve hot with roti, naan, chapati.

URAD DHAL THOVVE [PUNJABI]

  INGREDIENTS:-

1. Urad dhal              1 cup
   
2. Onion                    2
3. Tomatoes              2
4. Ginger                   1"
5. Garlic                    12 pods
6. Salt                        1 tsp
7. Chilly powder        1 tsp
8. Garam masala        1 tsp
9. Turmeric                1/2 tsp
10. Ghee                       1 tbsp
11. Cardamom              2
12. Cloves                    4
13. Cinnamon              1"
14. Pepper                    20
15. Green chilies          4
16. Coriander leaves    for garnishing
17. Water                     2 cup

METHOD:-

• Cut onion, tomatoes, pound ginger, garlic, chop coriander leaves.
• Wash and soak the dhal for 2 hours.
• Heat ghee in a pressure pan, season with cinnamon, cardamom, cloves, and pepper corns.
• Fry onion, chilies, turmeric for a minute. Add tomatoes, salt.
• Add soaked dhal and fry for 2 minutes, add water and cook for 2 whistles.
• Garnish with coriander leaves. Serve with rotis.

KABUL CHANNA USILE [PUNJABI]

 INGREDIENTS:-

1. Channa dhal        1 cup
   
2. Onion                  1
3. Tomato                1
4. Green chilies       4
5. Salt                       1 tsp
6. Chilly powder      1 tsp
7. Turmeric              1 tsp
8. Dhania powder    1 tsp
9. Lemon juice         1 tsp
10. Garam masala      1 tsp
11. Soda                     1/2 tsp

FOR SEASONING:-

1. Cumin seeds         1 tsp
2. Fennel seeds         1 tsp
3. Bay leaf                2
4. Ginger                   1"
5. Oil                         2 tbsp

METHOD:-

• Soak channa dhal for 8 hours, slice onion, chop tomatoes.
• Pressure cook channa dhal for 5 whistles with salt and drain water completely.
• Heat oil add the seasoning,  splutter cumin, and fennel seeds.
• Pound ginger and add to it, add onion, green chilies and fry.
• Add tomatoes, salt, chilly powder, soda, lemon juice and fry.
• Finally, add the cooked channa dhal and mix everything.
• Garnish with coriander leaves. Serve with rice.

RAISINS CURD VADA [PUNJABI]

 INGREDIENTS

1. Urad dhal           1 cup
   
2. Raisins               20
3. Coconut              1 tbsp
4. Ginger                 1"
5.  Curd                   2 cups
6. Cumin powder    1 tsp
7. Salt                      2 tsp
8. Pepper powder     1 tsp
9. Chilly powder      1 tsp
10. Green chilies        4
11. Coriander leaves   handful  
12. Oil                        for frying
13. Bhoondhi              1 cup

METHOD

• Soak dhal for 8 hours, drain water and grind to a smooth paste.
• Cut green chilies, grated ginger, and coconut, chop coriander leaves.
• Mix with the batter adding salt, pepper powder, raisins, and keep it aside for 1 hour.
• Whip curd, add little water, salt and mix.
• Heat oil in a kadai to piping hot, reduce the heat and take handful batter in the right hand.
• Moist little water on left palm and put the batter, make a hole in the middle.
• Transfer to right hand and drop into the oil, fry on both sides till crisp.
• Cool the vadas for a while and soak in curd for 2 hours.
• Sprinkle cumin, chilly powder on top and serve.

PUNJABI THALI

 RECIPES:-

1. PALAK PANEER
2. ALOO KOFTHA CURRY
3. KHOVA-PEAS PALYA
4. URAD DHAL THOVVE
5. KABUL CHANNA USILE
6. CURD VADA
7. SWEET PULAO

SWEET PULAO [PUNJABI]

 INGREDIENTS:-

1. Basmathi rice           1 cup
   
2. Cumin powder          1/2 tsp
3. Cardamom powder   1/2 tsp
4. Ghee                          1 tbsp
5. Butter                         1 tbsp
6. Sugar                          1/4 cup
7. Cashew nuts               20 tsp
8. Badam                        20
9. Pista                            20
10. Raisins                        20
11. Cloves                         5
12. Turmeric                     1/4 tsp
13. Salt                             2 tsp
14. Pepper powder            1/2 tsp

METHOD:-

1. Cut cashew, badam, pista to small pieces.
2. Heat butter in a pressure pan, add cloves, cardamom, cumin powder and fry.
3. Wash rice and add to the pan and fry for 1 minute.
4. Add water, pepper powder, salt, sugar and mix.
5. Bring to boil and close the lid and put weight and cook for 2 whistles.
6. Heat ghee in seasoning pan and fry the nuts, and raisins.
7. Open the lid and sprinkle the nuts , raisins and serve hot.

CUCUMBER RAITHA

 INGREDIENTS

1. Cucumber        1                      
2. Onion               1
3. Curd                 3 cups
4. Salt                  1 tsp

METHOD

• Scrape the skin and cut the cucumber, onion into pieces.
• Mix curd, salt and add cut pieces.
• Serve with biryani, kushka, veg biryani,chapati fry.

SIMPLE MUTTON BIRYANI

 INGREDIENTS;-

1. Mutton                   2 cups              
2. Biryani rice            1 cup
3. Water                      1 1/2 cups
4. Salt                         2 1/2 tsp
5. Chilly powder        1 tsp
6. Garam masala        1 tsp
7. Dhania powder       1 tsp
8. Turmeric                 1 tsp
9. Onion                      1 
10. Tomato                    1 
11. Green chilies           5 
12. Mint leaves              1 tsp 
13. Coriander leaves      1 tsp dried
14. Ginger-garlic paste  1 tbsp dried

FOR SEASONING:-

1. Bay leaf             1
2. Star anise           1
3. Marati moggu    2
4. Cinnamon          1"
5. Cloves                5
6. Cardamom         2
7. Oil                      1/4 cup

METHOD:-

• Wash mutton for 3 times, slice onion, cut tomato, slit the chilies.
• In a pressure cooker add mutton, water, dried mint, and coriander leaves.
• Add the spices, chilly powder, turmeric, salt, and garam masala, dhania powder.
• Cook for 3 whistles, cool down let the pressure settle.
• Transfer it in another vessel, in the same pan heat oil, add onion and fry till crisp and brown in color.
• Add tomato, chilies, ginger-garlic paste and fry till good aroma comes out.
• Wash and add rice and fry for a minute, now add boiled mutton, water and mix.
• Bring to boil and close the lid, cook for 2 whistles, and open after 15 minutes.
• Mix and serve with cucumber raitha.

DRY CORIANDER LEAVES

 INGREDIENTS:-

1. Coriander leaves         1 bunch
2. Salt                              1 tsp

METHOD:-

• Clean and soak for 10 minutes, wash for 3 or 4 times.
• Again soak in salt water for 10 minutes.
• Drain the water completely in a colander for 1 hour.
• Spread on a towel for 1 hour, change the towel and spread.
• Turn them once until they looks semi dry.
• Dry for 10 days on a table, crush and use it in biryani, dosa varieties, chicken fries.

DRY MINT LEAVES

 INGREDIENTS;-

1. Mint leaves                  1 bunch
2. Salt                              1 tsp

METHOD:-

• Clean and wash mint leaves for 3 or 4 times.
• Soak for 10 minutes in salted water.
• Drain water in colander for 2 hours.
• Spread on a dry towel for 1 hour and change the cloth.
• Spread evenly leaving gap in between the leaves.
• Dry for 10 days on a table inside the house.
• Store in a airtight container, crush and use it for butter chicken recipe, pav bhaji, chicken tikka, biryani.
• It tastes awesome.

DRY CURRY LEAVES

 INGREDIENTS:-

1. Curry leaves         1 bunch
   
2. Salt                       1 tsp

METHOD:-

• Wash curry leaves for 2 or 3 times.
• Soak in salted water for 1/2 an hour.
• Drain water and keep it in colander for 1 hour.
• Spread on a dry towel 5 hours and change the towel.
• Spread evenly leaving gap between the curry leaves.
• Dry for on the table for 15 days.
• Store in a air tight container and use it for mixing in chicken, for rava dosa.
• It tastes good in wheat rotis, chilly chicken. Chrush them and use.

UKKHELPIDI [ TRADITIONAL]

INGREDIENTS:-

1. Rice flour           1 cup OR
2. Rice                    1 cup
3. Jaggery               1 cup
4. Roasted gram     3 tbsp
5. Sesame seeds     1 tbsp
6. Coconut              1/2 cup+1/2 cup
7. Coconut oil         1 cup
8. Water                  8 cups

METHOD:-

FOR RICE METHOD:-

• Wash rice and soak for 2 hours, grind to a smooth paste. 
• Soak jaggery in a cup of water, filter by a strainer and add to rice paste.
• Add remaining water and stir well and pour in a pressure pan or in a heavy-bottemed vessel.

FOR RICE FLOUR METHOD:-

• Soak jaggery in 4 cups of water, filter by a strainer. Cut 1/2 coconut into small pieces.
• In a mixy grind rice flour, 4 cups water, and grated 1/2 cup coconut for a minute.
• Mix jaggery and rice flour in a pressure pan or in a heavy-bottemed vessel.
• Cook on a slow heat, stirring continously until it thickens.
• Stir well, without leaving hands for sometimes.
• Add little oil when it looks crumbled, mix and add cut coconut pieces.
• Add roasted gram, sesame seeds and fry turning the dough each minute.
• It takes time to turn to granual, add oil in between.
• Finally add oil completely and make them to roast until the oil separates from rice mix.
• Serve hot or cold, can be kept outside for a week or more.
• This sweet is traditional recipe, my Grandma used to do she in happy mood.

GROUNDNUT MASALA FRY

INGREDIENTS:-

1. Groundnut           1 cup
2. Ginger-garlic paste    1 tsp
3. Chilly powder            2 tsp
4. Green chilies             3 or more
5. Curry leaves              handful
6. Salt                           1 tsp
7. Water                        2 tbsp
8. Rice flour                 1/2 cup
9. Bengal gram             2 tbsp
10. Maida                       1 tbsp
11. Oil                           for frying

METHOD:-

• Cut chilies, and mix all the ingredients except oil, and curry leaves.
• Heat oil to a piping hot and reduce the heat.
• Mix and drop the groundnut poaste into the oil.
• Don't use the ladle for a minute.
• The nuts comes up when fried, and the bubbles sound will be off.
• Take out from oil and put it in the colander untill the excess oil drops up.
• Fry curry leaves separately and mix.
• It makes a good evening snack, and a good protein also.