Paneer Kulcha Recipe |Amritsari paneer kulche

I am addicted to punjabi cuisine .I love chola bhatura , punjabi kadhi, aloo matar ,palak paneer ,parathas and ofcourse kulchas...list goes on and on.

I have blogged about aloo kulcha earlier .todays recipe is Paneer Kulcha

 

 

I wanted to make this paneer kulcha since long time but somehow kept on postponing & ended  in other paneer dishes.Last weekend both milk packets got spoilt &  I made paneer from them.

Obviously taste of home made paneer is definitely different  & nowadays I refrain from buying paneer from market as I make it at home only.Pls chk out here for recipe of how to make paneer at home ?

Coming back to recipe Paneer Kulcha recipe  is simply Indian flat bread stuffed with cottage cheese - paneer along with few spices.Sounds yummy, right?

We can enjoy this Paneer kulcha  just with pickle or Raitha  or pain curd (dahi) .it is a easy lunch box menu & kids favorite too

Paneer is known as  indian cottage cheese, very much common in Indian Cusine. I love to eat paneer in any form



After tasting this kulcha all i can say is "Step out of the stereotype, set aside the aloo and pyaaz and make paneer kulchas instead! use fresh, homemade paneer to transport yourself to seventh heaven. "

Kulcha (Urdu: کلچه, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ)  is a type of leavened north Indian flatbread made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).



. The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo),onion and lots of spices and anardana(pomegranate seeds) , are rolled into a flat round bread and baked in an earthen clay oven until golden brown and served with channa(yoghurt),dahi or pickleThe ingredients are similar to aloo paratha except the outer covering is all purpose flour.It is rubbed with butter and then eaten with spicy chole...

Serves 7 kulchas

Ingredients :

Kulcha
Maida (white flour/all purpose flour) - 400 gms. (3 cup)
Curd - 3 table spoon.
Baking soda - 1/3 tea spoon.
Baking powder - 1/2 tea spoon.
Sugar - 1 tea spoon.
Oil - 1 table spoon.
Salt - 3/4 tea spoon (or according to the taste)
Carom seeds (Owa/ajwain)  or cumin seeds (jeera/jira) - 1 tea spoon.
 
Filling /stuffing

1 cup grated paneer
1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp anardana (optional)
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
 salt to taste


Method :

1.Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands.

  2.Knead the flour with luke warm water to make a smooth dough. Apply oil to the dough and keep it in a covered  bowl  at a warm place. Within 3-4 hours the dough will rise.

 3. Punch the dough once again to fix it. The dough to make kulcha is ready.

4. In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly The filling to stuff the kulcha is ready.

5.Make 8-10 round balls of the dough. Make equal amount of small balls of the paneer mixture also.



6.Take one ball of the dough and roll it into a flat disc of 3 inch. Put the paneer mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides  as shown below.



7.Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha.


8.You can bake the kulcha in oven, pan (tawa) or tandoor.

9.Heat a tava /pan . Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner.


10.Serve the Paneer stuffed kulchas with curd, chutney,mango pickle or chole recipe.



Tip /variation:

1. For baking  kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes. Flip the side of the kulchas after 2 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with curd, aloo matar, pickle or chole recipe.

2. can use black sesame seeds /kalonji/owa /jeera to top up the kulcha

Kasuri Methi Paratha Recipe ,Dried fenugreek leaves parathe

sometimes simple small things give us happiness ,Like these Kasuri Methi Parathas, which are extremely simple and make for the most wonderful breakfast or dinner.

kasuri methi means dried fenugreek (methi) leaves.

you can make kasuri methi easily at home too,though it is easily avialable in market .i had made this paratha with skp chicken curry.

you can enjoy it with chole,paneer butter masala or even with plain curd and pickle.



i equally enjoy methi paratha and methi thepla ,but when you are running short of fresh methi ,the kasuri methi comes to your rescue ..try it and it will be a regular item in your lunch box....

i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..

Ingredients:

Wheat flour (Atta) - 2 cups
Kasoori methi - 3/4 cup
green chilli chopped - 2-3 or Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp (optional - i didnt add as i wanted my parathas to be whitish in colour)
Ginger grated - half inch
pepper powder - 1/4 tsp
amchoor powder /chat masala - 1 tsp
oil /ghee  - 1 tsp
Salt - to taste
Water - to knead into a dough

other ingredients
oil /ghee to roast - as needed
flour for dusting


Method:

1.Mix all  ingredients together in a bowl.Add just enough warm water to make into a dough which is smooth (but not sticky).
2.Keep aside for 10 minutes.Divide the dough into 8-10 balls.


3.Roll out each dough ball into a circle of about 6-7 inches diameter,use some flour for dusting while rolling paratha .Heat a griddle and place paratha on the hot griddle.

4.Cook until light brown spots appear on the first side.Flip the paratha over and cook until the second side is cooked, and light brown spots. now again flip paratha and Drizzle a bit of ghee/butter/oil if needed on both sides and serve in plate

5.if not serving immediately, put in a caserrole .serve with pickle,curd and any spicy chicken curry or paneer curry

tips
1. can replace kasuri methi with ,fresh methi leaves in that case use 1.5 cups methi leaves.

2. i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..

Aloo Anardana Kulcha recipe,Amritsari aloo anardana kulcha

I am addicted to punjabi cuisine .I love chola bhatura , punjabi kadhi, aloo matar ,palak paneer ,parathas and ofcourse kulchas...list goes on and on.

I have blogged about aloo kulcha earlier .todays recipe is Aloo Anardana Kulcha which has the addition of anardana ie dried pomegranate seeds as the souring agent which imparts a diffferent flavour to this kulcha.

i had got anardana to make some aloo chole recipe and used the balance to amke this flavourful aloo anardana kulcha with some mint chutney...



i followed the same recipe of aloo kulcha only with the addition of anardana
Kulcha (Urdu: کلچه, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ)  is a type of leavened north Indian flatbread made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.

Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).



.The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo),onion and lots of spices and anardana(pomegranate seeds) , are rolled into a flat round bread and baked in an earthen clay oven until golden brown.
served with dahi(yoghurt),dahi or pickleThe ingredients are similar to aloo paratha except the outer covering is all purpose flour.It is rubbed with butter and then eaten with spicy chole...


Serves 7 kulchas

Ingredients :

Kulcha
Maida (white flour/all purpose flour) - 400 gms. (3 cup)
Curd - 3 table spoon.
Baking soda - 1/3 tea spoon.
Baking powder - 1/2 tea spoon.
Sugar - 1 tea spoon.
Oil - 1 table spoon.
Salt - 3/4 tea spoon (or according to the taste)
Carom seeds (Owa/ajwain)  or cumin seeds (jeera/jira) - 1 tea spoon.
 
Filling /stuffing
Potato - 300 gms. ( 4 boiled)
Salt - 1/2 tea spoon (or according to the taste)
Green chilli - 1-2 (chopped)
Ginger - 1 inch long piece (grated)
Amchoor powder - 1/2 tea spoon.
Coriander powder - 2 table spoon spoon.
Red chilli powder - 1-2 pinch.
Garam masala - 1/4 tea spoon
Coriander leaves - 1 table spoon (chopped)
mint leaves chopped - 1 tbspn
anardana - 1.5- 2 tbsp


Method :

1.Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands.

  2.Knead the flour with luke warm water to make a smooth dough. Apply oil to the dough and keep it in a covered  bowl  at a warm place. Within 3-4 hours the dough will rise.

 3. Punch the dough once again to fix it. The dough to make kulcha is ready.

4. Peel and mash the boiled potatoes. mix  salt, green chilli, ginger, coriander powder, amchoor powder,anardana, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready.




5.Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also.



6.Take one ball of the dough and roll it into a flat disc of 3 inch. Put the potato mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides  as shown below.



7.Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha.






8.You can bake the kulcha in oven, pan (tawa) or tandoor.

9.Heat a tava /pan . Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner.



10.Serve the Potato anardana stuffed kulchas with curd, chutney,mango pickle or chole recipe.



Tip /variation:

For baking  kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes. Flip the side of the kulchas after 2 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with curd, aloo matar, pickle or chole recipe.

Kala chana pulao| Brown chickpea pulav|black gram pilaf

Kala Chana Pulao…. one of the rare pulaos which I saw in a marathi cookery show.. The taste of the pulao was just heavenly.




Give a twist to your usual pulao/biryani by adding chick peas. Legumes are not only rich in protein, but also high in fiber. Channa pulao is mild, aromatic and full of flavor!

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, and sometimes known as Egyptian pea, ceci, cece or chana(in Nepal), or Kabuli chana (particularly in northern India). Its seeds are high in protein



The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this pulao. But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.

You can use fresh black /brown chickpeas or even use leftover kala chana curry for this pulao.


Ingredients:
1.5 cup cups boiled brown gram/uble kala sukha chane/ukadlela kale chana
2 cup rice
1 tsp ginger garlic paste
 ½ cup curd
2 onions  sliced
1 tomato
1 or 2 green chilies
1 tsp kasoori methi
few strands of saffron
2 tbsp warm milk 
1 tsp red chilli powder
½ cup chopped coriander and mint leaves
salt
water  4 cups

Garam Masala to be ground in mixer
½ tsp  caraway seeds (shahjeera)
 1 black cardamom ( badi elaichi)
 2/3 small green cardamom  (elaichi)
 1/2 strands of mace  (javitri)
 2 tsp badishep (fennel seeds)
 2 cloves
 1 inch cinnamon

Tempering2 tbsp ghee
 1/2 tsp black jeera (shahijeera)
 1 bay leaf
 2 cloves
 1 black cardamom
 1/2 inch cinnamon






Method:

1. Wash basmati rice till water is clear  & keep it soaked in water for atleast 30 minutes .Drain & keep aside.



2.Soak the chickpeas overnight in water and pressure cook them for 4-5 whistles till done. Add some salt while pressure cooking the chickpeas.



3.Chop  onions, tomatoes, chillies, coriander and mint leaves and keep aside.

4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.

5.In a kadhai heat the ghee and splutter the caraway seeds. Next add  whole garam masala –  bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.


Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears.  Add the chopped tomatoes & green chillies.Add red chilli powder ,garam masala powder prepared in step 4

6.Saute for a minute  and add. the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and boiled black chana, coriander and mint leaves,kasoori methi with 1.5 cups of water .





7.Season with salt and allow the rice  to cook on medium flame. Once water gets absorbed cover with lid & cook till done.



8.Serve hot with raita, pickle, papad or any veg salad.  I had served with pickle papad,spinach pakoda & masala chas

Dhaniya paratha,coriander leaves parathe,kothimbir parantha

sometimes simple small things give us happiness. when you are lazy enough to clean a bunch of methi or palak  these Coriander leaves paratha comes to your rescue

 

they are extremely simple and make for the most wonderful breakfast or dinner.
I had made this paratha with skp chicken curry.

you can enjoy it with chole,paneer butter masala or even with plain curd and pickle.
i equally enjoy methi paratha,Kasuri methi paratha,palak paratha and methi thepla ,but when you are running short of fresh methi  or palak, coriander leaves akka dhaniya patta or kothimbir saves you ..try it and it will be a regular item in your lunch box....

i have kept spices minimum as i wanted a dominant flavour of coriander leaves ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..

Ingredients:

Wheat flour (Atta) - 2 cups
coriander leaves  - 3/4 cup
green chilli chopped - 2-3 or Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp (optional - i didnt add as i wanted my parathas to be whitish in colour)
Ginger grated - half inch
pepper powder - 1/4 tsp
amchoor powder /chat masala - 1 tsp
oil /ghee  - 1 tsp
Salt - to taste
Water - to knead into a dough

other ingredients
oil /ghee to roast - as needed
flour for dusting


Method:

1.Mix all  ingredients together in a bowl.Add just enough warm water to make into a dough which is smooth (but not sticky).



2.Keep aside for 10 minutes. Divide the dough into 8-10 balls.




3.Roll out each dough ball into a circle of about 6-7 inches diameter,use some flour for dusting while rolling paratha .Heat a griddle and place paratha on the hot griddle.



4.Cook until light brown spots appear on the first side.Flip the paratha over and cook until the second side is cooked, and light brown spots. now again flip paratha and Drizzle a bit of ghee/butter/oil if needed on both sides and serve in plate

5.if not serving immediately, put in a caserrole .serve with pickle,curd and any spicy chicken curry or paneer curry

tips
1. can replace coriander leaves with fresh methi leaves.
2. i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..

Green Peas Masala Recipe,Hotel style Matar Masala,how to make matar masala

I had never tried this hotel style green peas masala recipe before .Now i wonder why didnt I try it before ?

 

 

usually i combine peas with other veggies to make dishes like mint green pea ,matar hariyali, aloo matar, matar paneer, matar bhaji, gobi matar or aloo gajar matar etc




Green Peas Masala is a great side dish for chapati,phulka or even jeera rice. this matar masala recipe does not use  milk,or cream like most of the restaurant style recipes .




cashews and milk powder and curd are added to make this gravy creamy, smooth and slightly sweet. i made the gravy a bit spicy, but you can always add the amount of spices as per your requirements.


Ingredients
Fresh or Frozen Peas - 1 cup
Onion - 1 small chopped finely
Chana/ chole masala - 1.5 tsp
corinader cumin powder - 1.5 tsp
garam masala- 1 tsp
Red chilli powder - 1tsp
Sugar - 1/2 tsp
Kasoori methi - a generous pinch
Coriander leaves - 1 tbsp
Cloves - 2
Cinnamon - 1/4 inch piece
Jeera - 1/2 tsp
Butter - 1 tbsp
Oil - 2 tsp
Salt - to taste

To saute and grind:
Tomatoes - 4 medium sized
Onion - 2
Ginger - 1/4 inch piece
Garlic - 5 pearls
Green Chillies - 2

To grind (for the cashewpaste) :
Whole Cashews - 6-7 / 1 tbsp magaj (melon seeds)
Curd - 2 tbsp
milk powder - 1 tbsp.

Garnish
Capsicum julienes

Method
1.Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turn mushy. Cool down and grind it a fine paste.boil peas till they are almost done in microwave or stove top or pressure cook for 1 whistle and immediately release pressure manually to release the pressure
2. grind cashews ,milk powder with curd to a smooth creamy paste, set aside.
3.Heat butter,add the Cloves, cinamom, jeera ,add onion and saute till slightly browned. Then add the tomato paste and saute.
5.Saute for 3-5mins then add channa masala,red chilli powder ,coriander cumin powder and required salt. Add water as required to bring it a running consistency. Allow it to boil for 2 mins. Then add the cashew paste and give a quick stir.
6.Add cooked peas, sugar and cook in low flame for 5mins.Then add kasoori methi,garam masala and coriander leaves and switch it off. garnish with capsicum julienes and serve with roti or jeera rice

Tips:
Use kashmiri red chilli powder for a dark red color as in restaurants.
Channa masala powder gives a great flavour to the gravy.
Adjust chilli powder according to your taste.







 

Moong Dal Tadka recipe,How to make hotel style moong dal with tadka

This is a basic dal recipe. It is so simple yet so comforting. It can be made in a matter of minutes and is so versatile. You can pair it with rotis and subji or ladle of rice drizzled with ghee! Tastes best anyways. . Although everyone has recipe for dal fry but each one is unique and have different taste.

 

Dal is a ready source of proteins for a balanced diet containing little or no meat

 Dal fry & dal tadka are almost similar except the method of cooking them.In dal fry first tempering is prepared then onions,tomatoes are sauted along with remaining ingredients & then cooked mashed dal is poured on tempering .Whereas in dal tadka  first dal is prepared & then a tempering (tadka) is prepared from ghee ,garlic & curry leaves,red chillies & poured on dal .
My favourite dish is dal tadka  along with fried papad ,mango pickle & steamed basmati /ambe mohor rice .

Normally i use toor dal for making dal tadka ,but today we are making it using split yellow moong dal







Ingredients

split yellow moong dal- 1 cup
 Ghee  2 tablespoons
 Onion ,finely chopped  1 medium
Garlic,finely chopped  3 cloves
 Ginger finely chopped 1 inch
 Green chillies chopped 2-3
Cumin coriander powder   1 tsp
 Red chilli powder  1/2 teaspoon
  Turmeric powder 3/4 teaspoon
  Sugar/ jaggery - 1 tsp (optional)
  Salt  to taste
  Dry mango powder (amchur)  1 teaspoon  / lemon juice

Tempering
Hing (asafoetida )
 4-5 curry leaves (optional)
 Ghee 2-3 tsp
 Cumin seeds  1 teaspoon
 3-4 garlic cloves crushed
  Red chillies 1-2 broken into 2 pieces
 1/2 tsp red chilli powder
Coriander leaves for garnish


  Method  :
 
1.Wash mmong dal and soak it  for 30 minutes in water.

 2 Add soaked dal, turmeric powder, hing,salt, 1.5 cups of water in the pressure cooker & cook it for 3 whistles till its soft.Mash dal with help of masher.

 3. Heat half of the ghee in a pan. Add half of the chopped onion and garlic,ginger green chillies and sauté till golden. Add tomatoes, red chilli & cumin coriander powder & mix well .Add little water & cover with lid & cook till tomatoes are soft.


4. Next add cooked dal ,jaggery /sugar ,salt, &  little water ( add little  water as this dal is a bit thick). Stir and bring to a boil. Lower the heat and simmer for 5 minutes. Add mango powder/lemon juice and simmer for another 5  minutes.


 5.Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till golden brown. Add hing,curry leaves & red chilli pieces,stir. switch off gas remove pan from gas add red chilli powder and mix well. Add this seasoning to the dal, simmer for two minutes and remove from heat.

 6.Garnish with coriander leaves & Serve hot.


Tips
  1. You can even use masur /tuvar dal / chana dal or  combo of three dals to prepare  this      dal .
  2. Always do the Tadka either with Ghee for the strong Flavor.
  3.You can replace ginger with garlic or with ginger garlic paste for variation  in dal tadka    first dal is prepared & then a tempering (tadka) is prepared from ghee ,garlic & curry  leaves,red chillies & poured on dal .

Suran Sabji ,Dahi wali suran ki sabzi,Yam Yoghurt Curry

Suran/Yam/Jimikand/Elephant foot yam – is an edible tuberoot. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

 

Suran/Yam/Jimikand/Elephant foot yam – is an edible tube, but is different from sweet potato, though people  often confuse between the two. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

Normally when i get yam I end up making suran kaap (yam chips) or suran fasting cutlet,suran rassa bhaji marathi style,suran thalipeeth or north style yam curry.

Todays  recipe is a tasty dish made using dahi (yoghurt) .

This is more of a  semi dry consistency .if you want a curry consistency than increase quantity of dahi by 2 tbsp and add 1/4 cup of water and simmer sabji till you get a gravy consistency




Recipe source :maayeka .com

Ingredients
400 gram Yam / Suran
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
3 tbsp Yogurt / Dahi
3/4 tsp Turmeric Powder / Haldi Powder
2 tsp Red Chilli powder / Laal mirch powder
2 tsp Coriander Powder / Dhaniya Powder
1.5 tsp Mango Powder / Amchoor Powder
1/3 tsp Garam Masala Powder
1 tsp Salt / Namak
1 tbsp lemon/tamarind juice



Method:
1.Apply oil on your hands, scrub the yam under running water, remove the skin with a sharp knife and cut into 1 inch cubes.  Don't forget to grease your hands otherwise they may get itchy due to the yam's skin.


2. This is an important step. Yam has some juices which are irritant in nature these need to be neutralized before consumption. A good way to remove any natural irritant is by using tamarind juice /lemon juice in the preparation. Hence follow this step without fail. Sprinkle salt on yam pieces & apply tamarind juice/lemon juice uniformly to coat the yam slices


3.  Boil till done, or pressure cook with 2 glasses of water for 1 whistle on medium heat.
Drain and keep aside


4. Heat oil or ghee in a pan and add cumin and carom seeds. When the seeds turn golden in color then add asafoetida and clove powder. Add turmeric and add the boiled yam pieces. Stir and then add all the dry spices, mix and then add whipped yogurt. Mix gently.

5.Allow it cook on slow heat for about 5 minutes - stir 2,3 times in between.


6 Add chopped fresh coriander and serve .
tips
if you want a curry consistency than increase quantity of dahi by 2 tbsp and add 1/4 cup of water and simmer sabji till you get a gravy consistency
 

Aloo Chole recipe,Aloo chana masala| how to make punjabi aloo chole

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today.





aloo chole curry or aloo chana masala is a punjabi dish made with potatoes and white chickpeas. this aloo chole recipe is usually had for breakfast and is served with hot pooris fried  in ghee







there are many variations of making aloo chole recipe from dry to semi gravy to a curry version. chole are made in so many ways in north india

this is a curry version of aloo chole .Aloo are soft and melt in the mouth and are not mashed. you can have this dish for lunch or dinner also. Enjoy aloo chole with roti, poori, bhature or naan.




Dont skip anardana in the below recipe . as per me this gives a different flavour to the aloo chole.
for more info about anardana (dried pomegranate seeds) click here.i hunted this specially for making this recipe



Ingredients

Chickpeas (kabuli chana) 1  cups
Potatoes 2 medium
½ inch ginger/adrak, julienned
Tea leaves 1 tablespoon
Oil/ghee 4 tablespoon { or use both oil and ghee in half half ratio}
Cumin seeds 2 tablespoons
Green chillies slit 4-5
Garlic paste 1 tsp
Ginger paste 1 tsp
Coriander powder 1 tablespoons
Cumin powder 1 tablespoons
Red chilli powder 1 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Tomatoes 2 medium
Salt  to taste

chana masala powder:
1 bay leaf/tej patta
3-4 cloves/lavang
5-6 black pepper
1 inch cinnamon/dal chini
2 black cardamoms/badi elaichi

 pomegranate seeds paste
2 tsp dry pomegranate seeds or sookha anardana
6 to 7 tsp water for grinding the pomegranate seeds




Method:

1.Wash and soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle.Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked.Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the boiled potatoes and cut them into one inch sized cubes.



2.Make a fine powder of the spices mentioned under the chana masala powder list in a dry grinder.make a paste of the dry pomegranate seeds. keep aside. if you want you can strain the pomegranate seeds paste.



3. In a pan heat 2 tbspoon oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.

In same oil,  add one teaspoon of cumin seeds,ginger garlic paste and saute till raw smell goes away,next add the drained chickpeas and stir in the pomegranate seeds paste.cook on a low to medium flame stirring occasionally, till the liquids dry up.now add the potatoes, tomatoes, green chilies, the ground chana masala powder, turmeric powder, cumin coriander powder ,red chili powder,a mchoor, salt and 1 cup of the strained chana stock.stir well and let the curry cook for 8-10 minutes on low to medium flame.

4.heat 1.5 tbsp ghee or oil in a small pan.add this hot oil or ghee to the chana mixture. stir and cook for 2-3 mins.then add ¾ to 1 cup water and continue to cook for further 4-5 minutes or till the gravy thickens. adjust seasoning as required by tasting chana masala .

5.heat the remaining ½ tbsp ghee or oil in the same small pan and add the hot oil or ghee to the chana masala. switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.

6.serve aloo chole hot with bhaturas,onion slices and lemon wedges.



 

Holi recipes | Holi snacks savory sweets complete thali

Holi, also known as the ‘Spring Festival’, is one of the most fun-filled and entertaining festivals celebrated in India. 

This festival is observed with great enthusiasm in the country. Many legends are associated with this divine festival. This ‘Festival of Colors’ happens once in a year and is marked by the throwing of color powders and color liquids on each other by the people celebrating this wonderful festival. Like all festivals in India, Holi too has its own traditional recipes, which are prepared on this occasion as part of the celebration. Indeed, the delicacies prepared on this special occasion add to the delight and excitement. 

I am sharing  with you a list of Traditional Holi Recipes  which will Brighten up the Colors this Holi 

Click On  recipe name link  for detailed recipe

 A) Holi Sweets

 PURAN POLI                                               

DUDHI HALWA

AMRAS PURI               

KAJU KATLI                                                             

BEETROOT HALWA

DUDHI PANEER BALLS                                             

MANGO SHRIKHAND-AMRAKHAND

APPLE HALWA

KHAJUR (DATE) ROLLS                                                                     

GAJAR KA HALWA

RAVA KHOBRA LADDO

KESARI PEDHA 

LAYERED KARANJI                                                            

SHEERA- SOOJI HALWA

SHRIKHAND RECIPE 

GULAB JAMUN                                 

DUDHI  KHEER                                                                          

SEVAIYA - VERMICELLI PUDDING                                                 

APPLE RABDI

KARANJI -GUJIYA                                                                            

OATS LADOO

KAJU ROLLS

AMBA VADI- MANGO BARFI

BASUNDI                                                                               

PISTA KULFI 

DUDHI KHEER

MOONG DAL HALWA                                                 

NARAL WADI-COCONUT BARFI

KAJU KATLI                                                                     

KESARI BHAT      

SHANKARPALE

ANARSE - ANARSA                                                                 

BESAN LADOO

APPLE MALPUVA

Strawberry Shrikhand | strawberry yoghurt

Gajar ki kheer | Carrot payasam recipe

Double Ka Meetha | Hyderabadi Shahi tukda

B) Holi namkeen –savory  -snacks

HARA BHARA KABAB                                                                      

KHARI PURI

MATHRI

YELLOW SEV-OMPUDI

TIKHAT SHEV                                                               

BHAJANI  CHAKLI 

MATAR KARANJI                                                           

 SABUDANA CHAKALI

KHASTA KACHORI

SWEET KACHORI                                                                 

BATATA KACHORI 

TIKHAT SHANKARPALI

MATAR KHASTA KACHORI

CRISPY MATAR SAMOSA

POTATO SPIRAL ROLLS

CHANA DAL VADA

CORN KABAB

BABY CORN PAKODA

MUNG DAL PALAK BHAJIA

VEGETABLE CUTLET RECIPE

STUFFED BRAED PAKODA

RAJASTHANI MOONG DAL BHAJIA

CORN CHEESE BALLS RECIPE

KANDA BHAJIA

Gajar paneer kabab

BATATA WADA AND MUMBAI VADA PAV RECIPE

BATATA BHAJJI | BATATYA CHI BHAJIA | ALOO PAKODA

Punjabi Samosa- Crispy hotel STYLE

Cheese paneer crisp samosa

C) Holi chat recipes  

DAHI BATATA SEV PURI

CORN FLAKES CHAT RECIPE

RAGDA PATTICE

PANI PURI RECIPE

PANEER  CHAT  RECIPE

BHEL PURI  RECIPE

SEV PURI  RECIPE

FRUIT CHAT RECIPE

KHASTA KACHODI CHAT      

D) Holi main course complete thali recipes:

Dal recipes

LUCKNOWI DAL

METHI DAL

DAL FRY –DAL TADKA

MAH KI DAL

GUJARATI KADHI RECIPE

DAL MAKHANI

PUNJABI PAKORA KADHI RECIPE

Punjabi style  MASUR MAKHANI |

VARAN BHAAT - GODA VARAN  BHAT  

AMBAT VARAN

Rice – biryani  -pulao        

                             

MASALE BHAT

BASMATI CHAWAL

JEERA RICE

Tomato Pulao - bhat

Baby corn pulao - biryani recipe

Hyderabadi bagara - baghara rice

HYDERABADI DUM VEGETABLE  BIRYANI

vegetarian yakhni pulav

BABY POTATO BIRYANI

Vaangi bhat

CHOLE DUM BIRYANI

GREEN PEAS PULAO

MASOOR DUM BIRYANI

Green Mint rice

CORN PANEER GREEN PEAS PULAO

MUSHROOM BIRYANI

 Indian Breads -roti-poori

POORI BATATA BHAJI

CHAPATI -GHADICHI POLI  

PHULKE   

PALAK STUFFED PARATHA

TANDOORI ROTI

METHI POORI

AMRITSARI ALOO KULCHA

BEETROOT PURI

TIKHAT MITHACHI PURI

BEDMI POORI

BHATURE

PALAK POORI

MISSI ROTI RECIPE

GARLIC NAAN

 Vegetable gravy - dry sabji

KATACHI AMTI               

DALIMBYACHI USAL                                                            

KALA VATANA AMTI

MATAR BATATA FLOWER RASSA BHAJI                       

CHANA RASSA BHAJI

CHAWALI RASSA BHAJI                                                            

 MATKI   RASSA BHAJI

 HIRWA VATANA  RASSA BHAJI

PANEER BUTTER MASALA

PANEER KORMA

MATAR PANEER

KADHAI PANEER

PANEER TIKKA MASALA

KASHMIRI DUM ALOO RECIPE

Palak paneer

Methi malai matar -Punjabi hotel style recipe

Punjabi kadhai chole (cholay) recipe

Hyderabadi Mixed Vegetable Korma curry

Aloo palak

Amritsari baingan

Amritsari Chole (chola) Bhature

SURTI UNDHIYU RECIPE

Hyderabadi bagara baingan|

ALOO METHI BHAJI

BHARWAN (BHARLI) BHINDI    

JEERA ALOO

BHARWAN HIRWI MIRCHI

PINDI CHANA

CORN CAPSICUM KADHAI

ALOO MUTTER
                            

Side dishes

KOTHIMBIR VADI                                                                  

ALU WADI

KOTHIMBIR VADI                                                                  

ALU WADI

MANGO PICKLE                                                                    

LEMON PICKLE

MIRCHI BHAJI                                                                       

PALAK BHAJJI/PAKODA

KANDA TOMATO KOSHIMBIR                                             

 DAHI RAITA VANGYACHE KAAP                                                                 

SURAN KAAP

CHOLE PURI

 LASUN CHUTNEY                                                                   

 COCONUT CHUTNEY

E)  Holi beverages -cooler drinks

 HOLI DRINKS RECIPES