Punjabi food is one of the widely known cuisines in the world. The food of Punjabi cuisine is mainly influenced by Northern India’s Punjab region and Eastern Pakistan. The Punjabi food could be both vegetarian ... More »
This Punjabi Roghni Curry reminds you of the spicy richness of the Indian Cuisine Just try this out with rice or roties and you'll keep craving for more ! If you don't believe me just make this Punjabi Roghni Curry and see for yourself
Punjabi mango pickle is a spiced mago pickle. Popular in the Punjab region of India, the punjabi mango pickle is spiced with red chili peppers, fenugreek and aniseed. A non-cooked pickle, it is mixed together with raw mangoes and matured in the sun before ..
it is an easy to make punjabi kadi pakodi recipe. One of my favorites, this is also a very popluar Indian recipe. Please try it and let me know how this recipe turns out for
In a pan add Oil when it is hot add cumin seeds.
When it splutter,add bay leaves,chopped ginger and garlic,onion and fry till it turns golden brown.
Then add haldi,jeera pd,red chilli pd,dhainya pd,tomato and fry till oil seprates and tomato become mashy.
Now ..
The first time I made this choley I jumped with joy when I tasted it and couldn't believe how closely it measured up to the real deal! The uniqueness about this choley is the brilliant marriage of hotness and sourness, it is magnificent and melt in your mouth ..
GETTING READY
1 For the filling: In a bowl, soak the urad dal overnight.
2 Remove the husk by washing repeatedly with water.
3 In a grinder jar, put the dal and gring inely.
4 In a bowl, mix the grinded dal with salt, spices, and soda bicarbonate.
5 ..
MAKING
1 In a bowl, sift the besan.
2 Add in water gradually until a thick dropping consistency is formed.
3 Mix in salt, chilli powder and onion slices.
4 In a frying pan, heat the ghee.
5 Put spoonsfuls of this mixture into it.
6 Fry until ..
1. Scale and clean fish. Skin and bone.
2. Cut into 7.5 cm. x 3.75 cm. (3" x 1 1/2") pieces.
3. Grind the spices, smear over fish and set aside.
4. Fry lightly.
5. Blanch and pulp tomatoes.
6. Put fish in a pan with tomatoes, whole green chillies and more ..
Covering:
1. Mix thoroughly maida and salt.
2. Knead the dough hard and leave for 1-2 hours.
Filling:
1. Peel boiled potatoes and chop them fine. Boil fresh green peas.
2. Put jeera, hing and finely chopped green chillies in a karahi. Saute till the chilli ..
Remove the stones and cut the mangoes into big pieces.
Rub all the ground spices salt, red chillies, mustard oil and turmeric on mango pieces.
Put in a jar and keep it for two days in the sun and shake daily.
Then pour the rest of the oil and leave for 15 ..
Wash the karelas and scrape the rough outer skin. Then slit it on one side from top to bottom and remove the seeds and the soft material within. Soak in salted water for 2 hours. Meanwhile, make the stuffing.
Take 2 tablespoons of mustard oil and place in a ..
Scrape the bitter gourds, trim the ends and then cut them into two pieces vertically. Remove the seeds and fluff from the centre of each and cut into 1-inch pieces. Soak in salted water for 2 hours.
Whisk the curds in a bowl. Squeeze the water from the gourds ..
1. Scale and clean fish skin and remove bones. Wash well.
2. Cut into 7.5 cm.x3.5 em. (approx 3" x 1 1/2") pieces.
3. Grind spices (onions to garam masala) and smear over the tish.
4. set aside for about 3 hours.
5. Deep fry lightly. Remove and drain.
6. When ..
Tandoori Chicken has a great taste. Tandoori Chicken gets its taste from chicken marinated in yoghurt and garam masala. Tandoori Chicken is inspired by many restaurants around the
1. Pick, wash and cook all the dals together till tender.
2. Separately heat fat. Add chopped onions. Fry till golden brown.
3. Add finely chopped tomatoes and make a smooth gravy. Cut ginger and green chillies into juliennes.
4. Add cooked dals, ginger and ..
