
Punjabi thali recipe

30 Mins

6-7 people

10 Mins
Punjabi thali recipe
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 |
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 |
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.