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.

Chicken Lollypop - Punjabi Non Vegetarian Recipes | Punjabi Famous Food

Chicken Lollypop (Drums to Heaven)

Chicken Lollypop - Punjabi Famous Food

Chicken Lollypop Ingredients 

Chicken Lollypops (Wings deskinned) - 500 gms.

For Marination

Punjabi Non Vegetarian Recipes

cornflour - 2 tblsp.
soya sauce - 2 tblsp.
vinegar - 1 tsp
Red chilli paste - 1 tsp.
Ginger paste - 2 tsp.
Garlic paste - 1 tsp.
Ajinomoto - ¼ tsp.
salt - to taste

For Batter 
Maida - 6 tblsp.
Cornflour - 6 tblsp.
Coriander - 1 tblsp.
Garlic - 1 tblsp.
Ginger -  1 tblsp.
Vinegar - 1 tblsp.
Red chilli paste - 1 tblsp.
Egg - 1
Ajinomoto - 1/8 tsp.
Orange red color - 1/8 tsp.
Celery - 1 tsp.
salt - to taste
water - as required

Chicken Lollypop Making Method:

Punjabi Non Vegetarian Foods

• First, dry out the chicken pieces on a muslin cloth to remove out excess water.
• Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
• Mix all the ingredients under "for batter" with enough water to make a thick batter.
• Dip the lollypops in batter and deep fry.
• Serve as a starter with Sanchez sauce.

 

Tip
    Keep the lollypops inverted in the frying pan to get a rounded shape.

 

Punjabi Egg Curry Recipe - Punjabi Famous Foods Recipes

Punjabi Egg Curry Recipe

Punjabi Famous Foods Recipes

Punjabi Egg Curry Ingredients

6 hard boiled eggs

3 onions coarsely chopped

Punjabi Egg Curry Recipe

4 large garlic pods

an inch of ginger piece

2 tbsp Tomato Paste

1/4 cup ready made tomato puree or 2 tomatoes pureed

1/4 cup thick yogurt beaten

Salt to taste

oil for cooking

Spices

1/2 tsp turmeric

2 tsp red  chili powder

3 tsp coriander powder

1/4 tsp garam masala

Punjabi Egg Curry Making Method

Punjabi Traditional Foods

Peel the boiled eggs and shallow fry them in a tea spoon of oil to give them a crunchy golden crust.

Crush the ginger and garlic to a coarse paste. Grind the onions to a paste.

Heat a few tea spoons of oil and add the GG paste and saute, do not let it burn and add the onion paste, saute it on low flame till it’s nicely brown in colour.

Now add all the spices except the garam masala and saute again.

Punjabi Foods Recipes

Add the tomato ketch up and tomato puree. Saute till oil separates.

Switch off the flame and add the beaten yogurt. Mix thoroughly and put it back on flame.

When the oil separates on the edges add water to make gravy.Sprinkle the garam masala and mix.

Punjabi Foods Dishes

Cut each egg into 4 pieces longitudinally. Arrange them in a dish and pour the gravy. (You can also cut each egg in round shape).

Garnish with freshly chopped cilantro.

Serve with Ajwain parathas or rice.

Bharwa Karela – Stuffed Bitter Gourd - Punjabi Traditional Food

Bharwa Karela - Punjabi Vegetarian Food Recipe

Bharwa Karela – Stuffed Bitter Gourd:

Bharwa Karela – bitter gourd stuffed with spice powders and sautes with caramelized onions.

Bharwa Karela

Bharwa Karela Ingredients:

Bharwa Karela - Stuff Bitter Gourd

10-12 small karela/bitter gourd
¾ tsp turmeric powder
¾ tsp red chili powder
¼ tsp Punjabi garam masala
1 tsp amchur powder
1 tsp fennel powder/saunf powder
2 medium sized onions, finely sliced
3 tbsp oil
few chopped coriander leaves for garnish – optional
salt as required

Bharwa Karela Making Method:

Bharwa Karela - Punjabi Famous Food

• Rinse and peel the karela.
• Make a vertical cut on each karela keeping the base intact.
• Remove the seeds and pith with your hands or scrape with a small spoon.
• Mix all the dry spice powders with salt.
• Stuff the spice powder mix in the karela.
• Tie a thread tightly around each karela.
• Heat the oil and fry the karela in the oil till they are browned and cooked.
• In the same oil, add the sliced onions and fry them till they begin to brown.
• Add the karela and saute till they the onions become crisp and golden.
• Add the rest of the spice mix, if there is a left over.
• In case if you have added less salt in the spice mix, you can add them now.
• While serving remove the thread and serve garnished with chopped coriander leaves.
• Bharwa karela is best had with some Rotis, Phulkas or as a side vegetable dish with dal-rice.

Palak Paratha - Punjabi Breakfast | Punjabi Vegetarain Food

Palak Paratha:

Palak Paratha Punjabi Breakfast

Palak Paratha Ingredients:

• 1 cup whole Wheat Flour (Gehun ka aata)
• 3/4 cup Spinach Leaves chopped (Spinach)
• Salt to taste
• 1/2 tea spoon garam masala powder
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1 tea spoon Cumin Seeds (Jeera)
• 1/2 tea spoon Ajwain seeds
• Ghee/oil to fry the paratha (I prefer ghee)

Palak Paratha Making Method:

Palak Paratha

• Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.
• Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.
• Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.
• Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak can leave some water so make sure that you don’t use too much of water, while kneading.
• Cover the dough and leave it for around 15 minutes.
• Now take some dough and after rubbing it with some dry flour, start making a paratha using a rolling pin. The dough can be really sticky, so you can refrigerate it for 15 mins.
• After rubbing with some dry flour, start rolling the paratha evenly. You need to roll like a normal paratha.
• Heat the tawa (non-stick can be used) and place the paratha on it. (Don’t use any oil yet.)
• Once some blisters start appearing on the showing end then turn over the paratha. Now apply some ghee evenly on the showing end. Turn over the paratha, and apply some ghee on this end as well.
• Start pressing the paratha using a flat spatula in order to cook properly. Once the paratha starts becoming crispy simmer the stove and dig in the spatula at several places on the paratha. This helps the paratha to get cooked from between also as the ghee seeps in.
• Cook properly from both the sides by turning over at regular periods.

To Serve:

• Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
• Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
• Try it for dinner with curd.

Aloo Wadi - Punjabi Traditional Food | Punjabi Vegetarian Foods Recipes

Punjabi Aloo Wadi - Punjabi Traditional Food

Aloo Wadi:

This Dish anyone can make easily, its really very delicious & you can make it in any season.This dish is very popular in Punjabi households. 

Punjabi Aloo Wadi Recipe

Punjabi Aloo Wadi - Punjabi Food Dishes

Aloo Wadi Ingredients:

• Potatoes                                               4 medium
• Dried urad dal nuggets                            5-6
• Oil                                                        4 tablespoons
• Onions                                                  2 medium
• Ginger                                                   2 inch piece
• Turmeric powder                                    1/2 teaspoon
• Coriander powder                                   2 teaspoons
• Cumin powder                                        1/2 teaspoon
• Salt                                                      to taste
• Red chili powder                                    1/2 teaspoon
• Tomatoes, pureed                                  2 large
• Garam masala powder                            1/4 teaspoon
• Fresh coriander leaves, chopped              1 tablespoon

 Aloo Wadi Making Method:

• Heat oil in a pressure cooker. Break the wadis, put into the cooker and saute. Cut potatoes into thick fingers. Chop onions and ginger finely in a chopper. Put this into the cooker and saute for 2-3 minutes.
• Add potatoes, turmeric powder, coriander powder, cumin powder and salt and mix.Add 1 cup water. Add red chilli powder and tomato puree and mix well.
• Add garam masala powder and mix well. Add coriander leaves and mix. Put the lid on the cooker and cook under pressure till 2-3 whistles are given out. Serve hot.

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.

Punjabi Mooli Paratha - Punjabi Breakfast | Punjabi Traditional Food

Punjabi Mooli Ka Paratha Recipe

Punjabi Mooli Ka Paratha Recipe:

"There is nothing like a hot Mooli paratha on a cold winter day! It is a treat that is relished by all!"

Mooli Paratha Recipe

Mooli Ka Paratha Ingredients:

• For stuffing:
  3 Mooli (Radish)
  Salt To Taste 
  1/2 tsp Red chilli powder 
  1/2 tsp Coriander powder
  2 Green chillies, chopped finely 
  2 tbsp Coriander leaves 
  For dough:
  2 cups Wheat flour 
  Salt To taste 
  Water As needed 
  Oil for frying mooli parathas

Mooli Ka Paratha Making Method:

Mooli Ke Parathe

• Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
• Peel and grate the radish. Squeeze and drain all the water.
• Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, Coriander leaves and mix well. Allow it to cool.
• Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round paratha.
• Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
• Serve the Mooli paratha hot with raita or curry.

Punjabi Baigan Bhartha - Punjabi Food Recipes Dishes

Punjabi Baigan Bhartha Recipe:

Punjabi Baigan Bhartha Recipe

Punjabi Baingan Bharta is just one of the several versions of Eggplant Bharta there are in Indian cooking. The word 'Bharta' (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. This version of Baingan Ka Bharta is also really easy to make. Serve it with hot Chapatis and your favorite Daal dish. 





Punjabi Baigan Bhartha Ingredients:

Punjabi Baigan Bhartha 

3 medium-sized eggplants (roughly 500gms/ 1 pound)

2 tbsps vegetable/ sunflower/ canola cooking oil

1 tsp cumin seeds

2 medium-sized onions chopped fine

1 tbsp garlic paste or garlic chopped very fine

1" piece of ginger grated fine

2 green chillies (optional but they give the Bharta a nice kick!)

2 large tomatoes chopped fine

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala (see link below for recipe to make your own)

2 tbsps finely chopped fresh green coriander

Punjabi Baigan Bhartha Making Method:

Baingan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:

• Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself!
• Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.
• 'Roast' in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft.

Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.

• Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
• Add the onions and fry till soft and translucent.
• Add the garlic and the ginger and fry for 1 minute.
• Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
• Now add the eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
• Serve hot with Chapatis or Rice and your favorite Daal dish.