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.

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.