Punjabi food is simple and yet delicious. Sarson ka sag, panner, parathas, chole to name a few. Like most North Indian dishes, it mainly consists of rotis and vegetables cooked in rich gravy with cashew, khus-khus etc,. Ghee or clarified butter is used widely to prepare most curries.
Sarson Ka Sag / Mustard Leaves Curry
Sarson or mustard is cultivated in Punjab, India and hence might have triggered this dish. They have beautiful yellow flowers and the fields in full bloom look breathtaking. It is mostly had with makki ki roti or corn flour roti much like tortillas.
Recipe:
Recipe:
1 cup sarson/mustard greens, 1 cup spinach, 1 onion sliced thin , 1/2 tsp ginger garlic paste
4 green chillies, 1 tbsp. grated paneer (optional), 1/2 lemon juice, salt to taste, 1/2 tsp garam masala
Wash and chop greens, set aside. You can pressure cook or cook directly in a kadai/wok.
Heat oil, add both greens, green chillies & saute. Add ginger-garlic paste. Sprinkle little water, cook.
Once it is done well, mash well. Heat oil or ghee in a pan, add onion, saute till brown then add masala and mashed greens. Stir well and cook till oil separates. You can sprinkle little grated paneer before serving.
Shahi Paneer
Shahi paneer is a curry/gravy made with paneer or indian cottage cheese. It is served with parathas or rotis. Paneer is a kind of indian cheese made by curdling milk and filtering the whey you get in the process. It does taste like tofu but is a lot richer in calories.
Recipe:
1 cup paneer, cubed; 1 onion chopped; 1 tomato chopped; ginger and garlic paste; few green chillies; 1 cup beaten curd; 1/2 cup milk; few cardomoms, cinnamon, cloves; red chilly powder; coriander powder; garam masala.
Heat oil or ghee. Saute spices, onions, ginger garlic paste and green chillies. Add tomatoes, saute until the oil comes out. Add all the spice powders, salt and fry a little and then with the stove on warm or low heat mix in the beaten curd. Add a little water and milk and let them cook on low heat. When it is thick enough add paneer cubes and cook well. Garnish with chopped coriander leaves.
Shahi paneer is a curry/gravy made with paneer or indian cottage cheese. It is served with parathas or rotis. Paneer is a kind of indian cheese made by curdling milk and filtering the whey you get in the process. It does taste like tofu but is a lot richer in calories.
Recipe:
1 cup paneer, cubed; 1 onion chopped; 1 tomato chopped; ginger and garlic paste; few green chillies; 1 cup beaten curd; 1/2 cup milk; few cardomoms, cinnamon, cloves; red chilly powder; coriander powder; garam masala.
Heat oil or ghee. Saute spices, onions, ginger garlic paste and green chillies. Add tomatoes, saute until the oil comes out. Add all the spice powders, salt and fry a little and then with the stove on warm or low heat mix in the beaten curd. Add a little water and milk and let them cook on low heat. When it is thick enough add paneer cubes and cook well. Garnish with chopped coriander leaves.
Makki ki roti / Maize/Corn flour Roti
Makki is maize and the roti or flat bread is made with maize flour. This roti is thin and is much like tortillas. Since maize or corn does not have proteins like gluten it lacks elasticity and all purpose flour or maida is used with it for ease of rolling rotis.
Recipe:
Equal amounts of maize flour and maida or all purpose flour, salt, water, oil.
Mix all ingredients together except oil to make a firm dough. Roll out thin rotis or circles. Heat griddle and cook rotis on each side until done. Brush a little oil on both sides. Serve with Sarson Ka Sag. Traditionally, it is served with curry, raw, sliced onion and lemon.
Equal amounts of maize flour and maida or all purpose flour, salt, water, oil.
Mix all ingredients together except oil to make a firm dough. Roll out thin rotis or circles. Heat griddle and cook rotis on each side until done. Brush a little oil on both sides. Serve with Sarson Ka Sag. Traditionally, it is served with curry, raw, sliced onion and lemon.
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