Chicken Hot & Sour Soup - Punjabi Traditional Food

Chicken Hot & Sour Soup Recipe:

Chicken Hot & Sour Soup

Chicken Hot & Sour Soup Ingredients
Cabbage - 1/2 cup (shredded)

Carrot - 1/2 cup (shredded)
French Beans - 1/4 cup (shredded)
Mushrooms - 1/4 cup (sliced)
Spring Onions - 1/2 cup (chopped)
Celery - 1 tsp. (chopped)
(can also add baby corns/corn to the vegetables)

Punjabi Traditional Foods

Chicken Broth -  (1 can) /  Chicken Seasoning Cube - 1
Soya Sauce - 1 tblsp. 
Red Chilli Sauce - 1 tblsp.
Vinegar - 1 tblsp.
Pepper Powder - ½ tsp. 
Ajinomoto - ¼ tsp 
Chicken - ½ cup  (boiled & shredded)
Boiled Shrimps - ¼ cup  (optional)
Corn Starch - 3 tblsp. 
Salt - to taste
 

Chicken Hot & Sour Soup Making Method:

• Heat oil in a pan. Add all vegetables and stir fry for 2 minutes on high flame.
• Add chicken broth/seasoning cube, water (as required), soya sauce, red chilli sauce, vinegar, pepper powder, ajinomoto, salt and chicken/shrimps and  bring it to a boil.
• Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit.
• Remove from heat after 5 minutes. For garnishing use spring onions.

Dal Palak Recipe - Punjabi Vegetarian Recipe | Punjabi Vegetarian Food

Dal Palak Recipe:

Punjabi Dal Palak Recipe

 

Dal Palak Recipe Ingredients:

Punjabi Traditional Food

2 green chillies
red chillies whole
6 -8 garlic flakes
salt to taste
2 medium sized onions
2 tblsp oil
1 tsp cumin seeds
a pinch asafoetida
1 inch ginger
1 tsp turmeric powder
1 tsp lemon juice
3/4 cup green gram split
15 - 20 leaves spinach

Dal Palak Making Method :

• Wash and boil moong dal with salt and turmeric powder in 5 cup of water.
• Wash spinach leaves completely in cold running water.
• Then roughly shred them.
• Take off onions and cut them finely.
• Wash green chillies, de-seed and cut them finely.
• Take off and cut garlic, keep aside.
• Heat up oil in a kadai.
• Mix in asafoetida and cumin seeds.
• When cumin seeds start to change colour, mix in cut onions, cut green chillies and broken red chillies.
• Stir fry till onions are soft and translucent.
• Mix in cut ginger and garlic, stir fry for 1/2 a minute.
• Mix in the boiled dal.
• Bring to a boil and mix in shredded spinach and lemon juice.
• Simmer (boil slowly at low temperature) for 2 minutes and serve hot.

Paneer Paratha Recipe - Punjabi Famous Food | Punjabi Traditional Food

Punjabi Famous Food

 Paneer Paratha Recipe: The most delicious of all stuffed parathas and easy to make for a hungry time dinner to feel full tummy!

Paneer Paratha Ingredients:

Punjabi Traditional Food

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Paneer Paratha Making Method:

Paneer Paratha

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle. 

• Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Amratsari Vegetable Pulav Recipe - Punjabi Traditional Food | Punjabi Vegetarian Recipes

Punjabi Traditional Food

Amratsari Vegetable Pulav:

Punjabi Vegetarian  Recipes

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

Amratsari Vegetable Pulav Ingredients:
2 cups of cooked rice
1 carrot
10-12 beans
1 capsicum / bell pepper
3-4 green chillies, slit
1 large onion
1 piece of cinnamon
3-4 green cardamom, lightly crushed
3-4 cloves
1/2 tsp of cumin seeds
1 tsp of minced garlic
2-3 tsp of salt
A small bunch of coriander leaves / cilantro, for garnish
2 tbsp of ghee or oil

 Amratsari Vegetable Pulav Making Method:

• Cook rice and set aside. Slice the onions and shred the vegetables fine
• Heat ghee or oil in a pan and add the onions and cumin seeds.
• When they are slightly browned, add the cinnamon, cloves, and crushed cardamom. Stir and fry for another few seconds until fragrant and the onions turn a darker brown
• Add the minced garlic and fry for a few more seconds.
• Throw in the shredded vegetables, chillies and salt. Mix well, lower flame, and cook covered for about 5 mins until the vegetables are soft
• Gently mix in the cooked rice.
• Garnish with coriander leaves and keep partially covered for the flavours to mingle until ready to serve.
  

Serve veg pulao with any Paneer Recipe like Paneer Butter Masala, Palak Paneer, or Kadai Paneer. You can also serve it with a simple Dal Tadka or Soya Chunks Curry.

Notes:

Punjabi Vegetarian Foods

1. Store leftover pulao in an airtight container in the refrigerator for up to two days. To re-heat, either microwave with some sprinkled water or in a pan over a slow flame
2. If you prefer large chunks of crunchier vegetables in your veg pulao, you can chop them larger. Just cook longer until they are done
3. I remove the whole spices before serving because we hate biting into whole spices in rice
4. You can throw in a bay leaf with the other spices if you wish
5. You can make vegetable pulao in a pressure cooker or rice cooker. I prefer this method to make mixed rice because I feel more in control. I also prefer the rice grains very separated which is hard to achieve in a pressure cooker (in my experience). My rice cooker does a good job though so will update veg pulao made in rice cooker soon
6. I do most of the fine chopping in my fabulous Phillips 3-in-1 hand blender. It works like a charm for mincing and shredding.