Dal Kachori

Samosa

Dum Aloo

Kadi Chawal

Hi Everyone
Kadi Chawal has been one of my always quick fixes for both lunch and dinner and me being in total love with chilles and spices is totally in the awe of kadi chawal and now my husband who cannot stand onions ( in pieces) in any dish is also a fan of the kadi chawal.

Ingredients:
Curd - 2 cups
Besan (Gram Flour)
Red Chilies dried – 3
Green Chilli - 1 ( cut into pieces)
Ginger ¼ inches(grated)
Onions – 1 small(thinly sliced)
Cumin Seeds – 1 tbs
Mustard Seeds – 1 tbs
Salt – to taste
Red chilli powder – 1 tbs
Turmeric - ½ tbs
Water – 2 cups

Process:
Mix curd and Besan (Gram Flour) and add water to make it in the form of thin consistency.Add turmeric and salt and keep it for 15 mins.
Heat oil in the pan.Add red chillies,cumin seeds,mustard seeds, garlic,ginger and cut green chillies till thet get fried.
Add onions and fry them until golden brown.
Add salt,red chilly powder and turmeric and fry for 2 more mins.
Add curd and boil till the consistency is thick.
Serve with Jeera Rice :)

Makki ki Roti Sarson ka Saag

Hi Everyone
As a punjabi,this is one of the most asked and intersting recipies and yet so tasty.Try it its really yum.

Sarson ka Saag: Ingredients:
Sarson / mustard leaves: 1 bunch(You can also use Sarson ka saag Can from Desi store)
Palak : 1.5 bunch
Tomatoes: 2 nos (medium size)
Onions: 1 nos
Oil: -3 tsp
jeera: 1 tsp
Salt: According to taste
Turmeric / chilli powder: according to taste
Ghee: 1 dollop
ginger-garlic paste: 1 tsp
cheese: 1 cube
Juice of 1 lemon or according to taste

Method:

Pick the leaves from both the greens and wash them nicely in water.
Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this helps in retaining the green colour).
Puree the onions and tomatoes and set aside.
Puree the cooked greens and set aside.
Heat oil in a kadai and add jeera to it. Once the jeera starts spluttering.. add the ginger-garlic paste.
Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
Now add the pureed greens.. Add salt, turmeric powder and chilli powder ti it and cook for 5-8 minutes.
Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and set aside.
Add 1 cube of cheese and serve hot with makke di roti

Makke di roti: Ingredients:

Maize flour: 1 portion
wheat flour: 1/3rd potion
salt: 1 tsp
oil: 2 tsp


Process

Mix all the ingredients with water and knead it into a dough.
Cover the dough and Set aside the for 1 hour.
Make balls of the dough of size equivalent to 2-3 lemons put together.
Take a plastic cover or greased paper for making the rotis.
Grease the plastic cover with oil and keep the maize flour ball on it.
Slightly wet your hands and pat the balls flat to a desired size.
Heat a tava and gently place the makke di roti on the tava with the help of the plastic sheet / cover.
Cook the rotis on both sides and set aside on a plate..
serve hot with Sarson ka Saag…