Punjabi thali recipe

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Punjabi Kadhi Pakora
Mustard oil	2 tbsp
Dry red chilli	1 pc
Mustard seed	1 tsp
Jeera	½ tbsp
Hing	1 tsp
Onion chopped	½ cup
Ginger	1 tsp
Green chilli chopped	1 tsp
Kasoori methi	1 tbsp
Turmeric powder	1 tsp
Red chilli powder	1 tsp ½ tsp
Coriander powder	½ tbsp
Sour curd	1 cup
Water	as required
Besan	2 tbsp
Salt	1 tbsp
Pounded masala	1 tbsp
For pakora
Onion chopped	1 cup
Ginger chopped	½ tsp
Green chilli chopped	½ tsp
Coriander chopped	1 tbsp
Buttermilk	¼ cup
Besan	¾ cup
Water	as required
Oil	for deep frying
For pounded masala
Black pepper	14-15 pcs
Ajwain	1 tsp
Jeera	½ tbsp
Dry red chilli	1 pc

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For pounded masala:

Heat a pan, add black pepper, ajwain, jeera, dry red chilli and dry roast them on a low flame.

Transfer it to a mortar & pestle, pound it to a fine powder and keep it aside.

For pakora:

In a bowl add chopped onion, chopped ginger, chopped green chilli, red chilli powder, coriander chopped, salt, buttermilk and make a very thick batter of it.

Heat oil in a pan, add small portions of the batter and deep fry them until golden brown.

Once done, remove it to a plate.

For Punjabi kadhi:

Now, heat some mustard oil in a pan, add dry red chilli, mustard seeds, jeera, hind and let them crackle.

Then add chopped onion and saute until they are golden brown.

Add chopped ginger, chopped green chilli, kasoori methi and saute them.

Then add turmeric powder, red chilli powder, coriander powder and cook them.

In a bowl, add buttermilk, water, besan, salt, red chilli powder and mix it. 

Add this mixture to the pan and stir it well. Keep stirring it and cook it for 8-10 mins.

Once done, then add pounded masala, fried pakoras and cook it for 1-2 mins.

Punjabi style kadhi pakora is ready to serve.

 

Matar paneer pulav

Oil	2 tbsp
Bayleaf	2 pcs
Mace	1 pc
Cinnamon	1 inch
Black cardamom	1 pc
Green cardamom	3 pc
Cloves	4-5 pcs
Blackpepper	8-9 pcs
Onion sliced	½ cup
Ginger & garlic paste	1 tbsp
Turmeric powder	½ tsp
Salt	½ tbsp
Garam masala	½ tsp
Kasoori methi	1 tbsp
Green peas	½ cup
Basmati rice soaked	1 cup
Water	2 cups
Paneer diced	1 cup
Cashew	5-6 pcs

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Heat a pan, add oil, bayleaf, mace, cinnamon, black cardamom, green cardamom, cloves, black pepper and let them crackle.

Then add sliced onion and saute them.

Add ginger & garlic paste and saute.

Then add turmeric powder, salt, garam masala, kasoori methi and cook them.

Later add green peas and saute them.

Then add soaked rice and give a gentle stir.

On the other side, deep fry paneer dices & cashew until light golden brown.

Add these fried paneer dices & cashews to the pulav.

Once it comes to boil, cover it with a lid and cook it on medium-low flame for 15-20 mins.

Matar & paneer pulav is ready to serve.

Aloo capsicum ki sabzi 

Oil	1 tbsp
Jeera	½ tbsp
Potato cubes	2 cups
Turmeric powder	½ tsp
Salt	1 tbsp
Onion chopped	½ cup
Ginger chopped	1 tsp
Green chilli chopped	1 tsp
Capsicum dices	1 cup
Turmeric powder	½ tsp
Red chilli powder	1 tsp
Coriander powder	½ tbsp
Garam masala powder	½ tsp
Tomatoes chopped	½ cup
Water	as required
Coriander chopped	1 tbsp

Heat oil in a pan, add jeera and let it splutter.

Then add potato cubes and saute them.

Then add turmeric powder, salt and mix it well.

Cover it with a lid and cook it for 8-10 mins and medium flame.

Once done remove potatoes on a plate.

Add chopped onion to the same pan and saute them until golden brown.

Then add chopped ginger, chopped green chilli and saute them.

Later add capsicum dices, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder and saute them.

Then add chopped tomatoes and saute them.

Cover it with a lid and cook it for 5-6 mins.

Then add sauteed potato dice, some water and saute them. Cover it with a lid and cook it on low flame.

Lastly add chopped coriander and mix it.

Aloo capsicum ki sabzi is ready to serve.

Masale wala paneer 

Ingredients 

Oil	2 tbsp
Black cardamom	2 pcs
Green cardamom	3 pcs
Star anise	1 pc
Bayleaf	2 pcs
Cloves	4-5 pcs
Cinnamon	1 inch
Green chilli slit	2 pcs
Onion chopped	½ cup
Curd	½ cup
Besan	2 tbsp
Kasoori methi	1 tbsp
Red chilli powder	1 tbsp
Turmeric powder	½ tbsp
Coriander powder	½ tbsp
Ginger & garlic paste	1 tbsp
Salt	½ tbsp
Fresh tomato puree	½ cup
Water	as required
Paneer cubes	200 gms
Coriander chopped	½ tbsp
Butter	1 tbsp
For Masala:
Jeera	½ tbsp
Coriander seeds	1 tbsp
Black pepper	10-12 pcs
Saunf	1 tsp

Method 

Heat a pan, add jeera, coriander seeds, saunf, black pepper and lightly toast them.

Transfer it to a mortar and pestle, pound it to a coarse texture and keep aside.

Deep fry paneer dices until light golden brown and keep aside.

Now, heat a pan, add oil, black cardamom, green cardamom, star anise, bayleaf, cloves, black pepper, cinnamon, green chilli and let it crackle.

Then add chopped onion and cook until it gets brown.

Then add ginger and garlic, saute it.

Take a bowl, add curd, besan, kasoori methi, red chilli powder, turmeric powder, coriander powder and make a mixture of it.

Now, add this mixture, pounded masala to the pan and saute them.

Add salt, tomato puree and cook them for 5-6 mins.

Then add some water and cook for a while.

Add fried paneer and cook it for 5-10 mins on medium flame.

Lastly add butter, chopped coriander, pounded masala and cook it.

Masale wala paneer is ready to serve.

Pudina lachha paratha 

Wheat flour	1 cup
Salt	1 tsp
Oil	1 tsp
Water	as required
Mint leaves chopped	¼ cup
Ghee	1 tbsp

In a bowl, add wheat flour, salt, water and knead it to a soft dough.

Then apply some oil and knead it. Keep it aside for 5-10 mins under cover.

Take one portion of a dough and roll it into a flat circle.

Apply some oil on top, spread chopped mint over it and dust some flour.

Fold it into pleats, shape it into a round and roll it to a flat circle.

Heat a pan, and roast the paratha from both the sides.

Apply ghee and serve hot.

Gud ka halwa

Suji	1 cup
Jaggery	1 cup
Water	as required
Ghee	2 tbsp
Almonds sliced	1 tbsp
Pista sliced	1 tbsp
Khoya peda	4-5 pcs
Cardamom powder	½ tsp

Heat a pan, add ghee, suji and toast it on low flame.

Meanwhile, heat a pan, add water, jaggery and bring it to a boil.

Once suji is toasted, add almond, pista and saute.

Then add boiling jaggery water to the suji, cardamom powder and mix it.

Cook till the suji gets soft.

Gud ka halwa is ready to serve.

Pede wali lassi

Curd	1 cup
Powdered sugar	2 tbsp
Cardamom powder	½ tsp
Pede	2-3 pcs
Kesar	5-6 strands
Water	as required
Crushed ice	¼ cup

In a bowl add chilled curd, powdered sugar, cardamom powder, pede, kesar and whisk it.

Once it turns to a smooth consistency, add some water, crushed ice and whisk it.

Serve this chilled pede wali lassi in a tall glass.

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