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

 1.    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.

2.  ALOO KOFTHA CURRY:-

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.

3.    KHOVA- PEAS PALYA

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.

4.  URAD DHAL THOVVE

 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

5.   KABUL CHANNA USILE

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.

6.   CURD VADA

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.

7.    SWEET PULAO

 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.