Kulfi Recipe - Badam Pista Kulfi | Punjabi Desserts | Indian Sweet

Badam Pista Kulfi: 

Badam Pista Kulfi

People always prefer to have ice Cream, Kulfi, Coldrinks mainly in Summer Season, but the actual taste of this food We can get in Winter also. Its awesome taste of Kulfi in Winter. The ever popular kulfi flavoured with almonds and pistachios.

  

Kulfi Recipe - Indian Sweets

  

Badam Pista Kulfi Ingredients:

Almonds,coarsely ground - 12-15

Pistachios,coarsely ground - 15-20

Saffron (kesar) - a pinch

Milk - 1 1/2 litres

Condensed milk - 400 grams

Khoya/mawa,grated - 1/4 cup

 
 Badam Pista Kulfi Making Method:

• Heat the milk in a thick bottom pan. When the milk begins to boil, add saffron, lower the heat and simmer, stirring, till the milk is reduced by half.
• Add the condensed milk, almonds and pistachios and mix well. Cook for three to four minutes, stirring continuously.
• Take the pan off the heat and set aside to let the mixture cool.
• Add the khoya and mix well. Pour into individual kulfi moulds and place them in the freezer to set. When well set, demould and serve immediately.

 
 

Mango Pickle - Punjabi Mango Pickle Recipe | Indian Mango Pickle Recipe

Punjabi Mango Pickle

Punjabi Mango Pickle:

As the summer season has already started and every one is busy making pickles(or they should be !) the yearly stock of mango pickle would be high on the to-do list. I have already posted the  I want to share my mothers recipe of Punjabi mango pickle,which is a favorite in our family and relatives.we all love this delicious pickle made by her,so I noted down her recipe and made it according to her instructions .Hope you will surely loved this pickle.

Indian Mango Pickle

Mango Pickle - Punjabi Pickle Recipe

This pickle can be served as a side  with any meal ,but tastes great with parathas and pooris,I usually  serve this with aloo paratha, Papad paratha ,Amritsari kulcha  and Punjabi Choley
* I have used mustard oil in the pickle but you can add any oil which you normally add in your pickles.

There are mainly 3 thing which you should be careful to ensure a long shelf life of your pickle:

• first and foremost , you have to  wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
• The amount of salt added should be exact as it act as a preservative for the pickle.
• The pickle should be covered with a layer of oil all the time.
• Occasionally keep the pickle jar in sunlight for few hours. 

Punjabi Mango Pickle Ingredients:

Punjabi Mango Pickle Recipes

• Raw mangoes-3 kg
• Mango seeds,sliced-1 cup *
• Fenugreek seeds/Methi dana-250 gms
• Mustard seeds/Rai-150 gms
• Fennel seeds/Saunf-250 gms
• Nigella seeds/kalonji-4 tsp
• Ajwain/carom seeds-3 tsp
• Whole pepper corns-3 tbsp
• Chili powder-8 tbsp
• Turmeric powder-7 tsp
• Asafoetida-3 tsp
• Salt-300 gms
• Mustard oil- approx-1 litre *

Punjabi Mango Pickle Method:

• Dry the whole spices for a day in bright sunlight to remove the moisture.
• Coarsely crush mustard ,fennel and fenugreek seeds.
• Kalonji and ajwain should be added whole ,so no need to crush or grind them.
• Wash and wipe mangoes with a cloth napkin.

  

  Punjabi Mango Pickle - Indian Pickle Recipes

• Heat mustard oil to smoking point and then let it come to room temperature.
• Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
• In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
• Mix well and keep covered for a day.
• Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
• Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
• Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
• Cover the jar with the lid and let it mature for a week before start using.
• stays fresh till it lasts:)

Serving suggestions-serve as a accompaniment with any Indian meal

Punjabi Foods Recipes

Boondi Raita - Dahi Boondi Raita | Punjabi Vegetarian Recipe

Boondi Raita Recipe:
Raitas are always handy, goes well with both rice and stuffed parathas too.

Boondi Raita - Punjabi Foods Recipes

Boondi Raita Recipe - Ingredients

Thick Curd(Yogurt) - 1.5 cups
Kara Boondi - 1/2 cup
Red Chilli Powder - 3/4 tsp
Roasted Jeera powder / Chat Masala Powder - 1/2 tsp
Pepper powder - 1/4 tsp(optional)
Coriander leaves - few chopped finely
Salt - to taste

Boondi Raita Recipe Making Method:

• Get all your ingredients ready.Whisk yogurt till smooth.
• Add all other ingredients to the whisked yogurt and give a quick stir.
• Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powder and serve chilled. 
• Serve chilled with hot parathas or any pulaos!

Notes:

• Serve immediately after mixing else the boondis will absorb the curd and it will become soggy.But if you like your boondi soft then you can mix and keep it for resting for a while.

• I love chat masala powder sprinkled than mixing with the raita.

• You can soak boondi in warm water for 2 mins and squeeze out the water, then use it for raita. This can be done to remove excess oil.

Punjabi Thandaai - Punjabi Drinks | Punjab Cuisine

Punjabi Thandaai - Punjabi Drinks

Punjabi Thandaai:
A refreshing, milky and spicy cold drink made with almonds and spices.

Punjabi Thandaai - Punjab Cuisine

Punjabi Thandaai Ingredients:

1/2 cup almonds
1 1/2 cup fresh milk
100 grams castor sugar
4 green cardamoms
2 tsp rosewater
1 tsp saunf (fennel seeds)
2 tsp khuskhus

Punjabi Thandaai Method: 

• Soak the almonds in water for six hours and then peel off their skins. 
• Following this, blend the almonds into a paste and then grind the cardamom, khuskhus and saunf. 
• In the same blender add the ground spices and about 1/2 cup of water with almond paste. Blend until creamy. 
• Add one cup of water and sugar and blend until sugar dissolves. 
• Strain the mix through the fine strainer or cheesecloth. Add milk and mix well. 
• Garnish with chopped pistachios and serve chilled. 
• Makes four servings.

Gajar Ka Halwa - Punjabi Sweet Dish | Punjabi Desserts

Gajar Ka Halwa -Punjabi Desserts

Gajar Ka Halwa:
This is a traditional super tasty Punjabi sweet dish. Gajar (Carrot) Halwa also known as gajrala is a traditional Punjabi dessert made with carrots and milk. Gajar Halwa is delicious warm or cold. 

Gajar Ka Halwa Ingredients:

Gajar Ka Halwa - Punjabi Sweet Dish

• 2 cups shredded carrots
• 2 cups milk
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 6 chopped roasted cashew nuts (To garnish)

Gajar Ka Halwa Making Method:

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.

Tips:

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

Suggestion:

Cook the halwa a little more and pour on a greased plate. Spread the halwa until it is flat and 3/4 inch thick. After the halwa cools, cut in squares. Garnish with cashew nuts or sliced almonds.

Punjabi Missi Roti - Punjabi Traditional Food Recipes | Punjabi Breakfast

Punjabi Missi Roti

Punjabi Missi Roti Recipe:
All Punjabis love to have Punjabi Missi Roti in any season. It's Punjabi Traditional Food Recipe. Missi roti can be even packed for a tiffin lunch or snack with some mango pickle or lime pickle. they also make a nice picnic food or travel lunch.

Missi Roti Ingredients:

Punjabi Traditional Food Recipes

2 cups Whole Wheat Flour (atta) 
2 cups Gram Flour (Beasn) 
1 tsp Cumin Seeds (jeera) 
2 tbsp Dry fenugreek leaves (kasoori methi) 
Red chili powder to taste 
Salt to taste 
A pinch of turmeric powder 
2 tbsp oil 
Water to knead

Punjabi Missi Roti Making Method:

• Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
• Make powder of fenugreek leaves and mix it to the flour.
• Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
• Knead well again the dough and make balls.
• Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the Missi roti with or without oil.
• Serve Delicious hot Missi Roti with Curd or Pickle.
• Note: It can also be cooked in an oven or tandoor.

Navratan Korma - Indian Vegetarian Recipe

Navratan Korma Recipe

Navratan Korma Recipe:
Navratan Korma….. a recipe which I always dreaded making…. just the name of this dish would scare me. it seemed to me a very royal, rich recipe, & its also easy to make.






Navratan Korma Ingredients:

Navratan Korma

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer 
3 - Tomatoes 
2 - Grated onions 
1 1/2 tsp -Ginger paste 
1 1/2 tsp - Garlic paste
Salt To Taste 
1 tsp - Turmeric Powder 
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder 
2 tsp - Garam Masala Powder 
2 tbsp - Cream 
6 tbsp - Vegetable oil 
1 tbsp - Ghee 
1 cup - Milk / water 
1/4 cup - Dry fruits (cashew nuts, raisins) 
Coriander leaves for decoration

Navratan Korma Making Method:

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.