Punjabi Kadhi

I first tasted kadhi, when in college & one of my friends had got it from home....I loved the taste & was told its best with chawal(rice)...Post that I have had the opportunity to have kadhi at Rajasthani restaurants....I loved the taste & wanted to make it at home...Thanks to Internet, nowadays finding a recipe is so very easy....I found the Punjabi Kadhi recipe interesting, as we make pakodis of onions & I love onion pakodas...:)
Here goes the recipe.....
This should serve 4 adults....

Ingredients:

For the Kadhi:
1.Curd- 2 cups(nicely beaten)
2.Besan- 3tbs
3.Salt to taste
4.Chilli powder- 1 tbs
5.Haldi powder- a pinch

For the Pakodas:
1.Onions- 2 nos(finely chopped)
2.Jeera- 1 tbs
3.Ajwain- 1 tbs
4.Chilli powder- 1.5 tbs
5.Salt to taste
6.Beasan- 2 cups
7.Oil to fry the pakodas

For the tempering:
1.Oil- 2 tbs
2.Onions-1 tbs(finely chopped)
3.Methi-1/2 tbs
4.Mustard- 1/2 tbs
5.Jeera-1/2 tbs
6.Coriander seeds-less than half tbs
7.Whole red chilly-2 nos
8.Karipatta

Procedure:
1.Make a lump free batter of the besan by adding enough water...I sometimes add 2-3 tbs of rice flour to make the pakodas crispy...Add the jeera,ajwain,salt,chilly & haldi powders...Mix well & finally add the chopped onions to it & mix well....
Heat oil for frying the pakoras & spoon the mixture into oil to make pakoras...remove the pakoras once they turn golden brwon & keep them on some absorbent paper to remove the excess oil...Keep aside..
2.Mix all ingredients for the kadhi & make a smooth lump free mixture....Add some water if it looks very thick...
3.Heat oil for tempering & add the mustard,jeera,red chilly,methi....once it starts crackling, add the chopped onions & karipatta...Stir for a minute & then add the kadhi mixture...Bring to a boil on low heat & mix well...Let it simmer for at least 10 minutes....Finally add the pakodas to this & switch off the flame...Let it sit for a few minutes before you serve....You could garnish with some chopped coriander leaves as well...
Enjoy kadhi with Plain boiled rice or hot chapatis....:)

Rajma Masala....

Rajma masala is something that goes well with chappatis as also rice...Rajma Chawal would definitely be the best combinatin & I always feel, its a really nice & easy dish that could be prepared for dinners, potlucks or otherwise.

Ingredients:
1. Rajma-2 cups(soaked in water overnight or at least 8 hrs)
2.Onions-2 large(finely sliced)
3.Ginger Garlic paste-3 tbs
3.Jeera-1/2 tbs
4.Whole Red chill-1 no
5.Tomatoes -2 nos(finely chopped)
6.Cashew-5-6 pcs
7.Chill powder-2 tbs
8.Garam Masala-1/2 tbs
9.Coriander powder-1/2 tbs
10.Haldi powder-1/2 tbs
11.Oil-3-4 tbs
12.Coriander leaves for garnish
13.Salt to taste


Method:

1.cook the soaked Rajma with some salt & haldi and enough water,in a pressure cooker for at least 8 whistles or until well cooked...

2.Heat some oil & add the jeera, once it sputters,add the sliced onions,cashew & ginger garlic paste...Saute well & once the onions start changing colour, add the chopped tomatoes...stir well until a little pulpy...Keep aside & once it cools make a thick paste of it..Heat 1 tbs of oil & add the whole red chilly & this paste & stir until the oil starts leaving the sides..Add the spices & mix well.Add the cooked Rajma to it & mix well...Add the reserve water/whey of the cooked Rajma & bring to a boil.Check on the salt & add if required....Once the gravy becomes thick,switch off the flame...Garnish with chopped coriander leaves.....Your Rajma curry is ready....:))))
 

Chana Dal Curry

Ingredients:

dal-1 cup(washed & soak te dal for at least halfan hour in water)
salt-to taste
Sugar-1 tsp
haldi/turmeric powder-1/2 tsp
coconut-cut into small pieces-1 tsp
jeera-1 tsp
Bay Leaves-1-2
Green chillies(slitinto Half)-2 nos
elaichi- 1 pod
Ginger(cut into tiny pieces)-1/2 inch
Red Chilli-1 or 2 whole

Method of cooking:

Take a heavy bottomed vessel & pour 2-3 tsp of oil or ghee.
Add the bayleaves,jeera,ginger,elaichi,redchilli & greenchillies & saute for 2 mins.Once browned,add the washed dal along with 2-3 cups of water.Add salt & haldi & let it cook until the dal gets tender.Alternatively you could do the same thing in a pressure cooker & let the dal cook upto 3-4 whistles.
Once the dal has cooked/become tender add the fried coconut pieces & some sugar to it.Let it boil for another 5 mins & then switch the flame off.The consistency for the dal should be thick.Serve hot with Chappatis or rice.
Hope You like the recipe when you try it!:)

Alu Dum

Having been born & brought up in Calcutta, the love for potatoes is insatiable...:) Alu dum is a popular item amongst the Bengali's & Calcuttan's..There are different versions & all taste wonderful..Its best with hot puris/luchis or by themselves too....
My version which again has gone some changes goes like this.....:)

Serves at least 4-6 people...
Ingredients:

1.Baby potatoes- 1kg
2.Onions- 1 big(thinly sliced)
3.Paste of half an onion,a chunk of fresh ginger & 3-4 pods of garlic
4.Green chillies-2nos(slit)
5.Tomato-1 small or half of a big one(finely chopped)
6.Haldi-1/2 tbs
7.Chilly powder-2 tbs
8.Coriander powder-1 tbs
9.Garam Masala-1/2 tbs
10.Jeera-1/2 tbs
11.Bay leaf-1 big
12.Cloves & cinnamon- 2 nos...
13.elaichi- 1 no
14.Sugar-1 tbs
15.Salt-To taste
16.Water as required..
17.Oil-4-5 tbs
18.Ghee-1/2 tbs
19.Coriander leaves for garnish

Procedure:

1.Wash the baby potatoes & boil them until cooked.....Peel & prick them with a fork....In a large bowl put all the boiled & pricked potatoes, add some salt & haldi & mix well.
2.In a large pan/skillet, put some oil to heat.One hot, add the marinated potatoes & shallow fry them in batches,until golden brown.....drain them in a paper towel to remove excess oil...Keep these aside...
3.Heat oil in the same pan & add some bay leaves, cloves,cinnamon,jeera,elaichi & peppercorns(optional). Once they start sputtering,add the sliced onions & the onion,ginger garlic paste & green chillies & stir well. Once the colour of the onions start changing, add the chopped tomato & stir well.Keep it covered for a while so that the mixture becomes pulpy & the tomato is well cooked.Once the mixture starts assuming a gravy like quality(you can add 2-3 tbs of water if req), add all the masalas & salt....Stir well & finally add the golden brown potatoes & mix well....If the gravy is not watery enough,add some more water....Finally add, sugar & switch off once the right consistency has been achieved..Ensure that the gravy is really thick....Garnish with coriander leaves& some ghee...Serve hot with Rotis/Puris.....
Hope you do enjoy this recipe.....:)

Note: you can use large potatoes as well, if you do not have baby potatoes.......All you need to do is cut the potatoes into large chunks(quarter them) & follow the same procedure....

Pindi Choley

I came across this recipe on line & made a few changes, but nevertheless it came out fine....It is always a hit amongst friends & family, so thought it would be nice to share the recipe.....

Ingredients:
1.Chola(chickpeas)-3 cups (soaked in water overnight or 8hrs min)
2.Onions- 2 big(finely sliced)
3.Tomatoes-2 nos(finely chopped)
4.Green chillies-2 nos(slit)
5.Jeera-1/2 tbs
6.Haldi- a pinch
7.Chilly powder-2-3 tbs
7.Coriander powder-2 tbs
8.Garam masala-3/4 tbs
9.Tea -2 tbs
10.Oil- 3-4 tbs or more if you feel the need..
11.Coriander leaves for garnish(finely chopped)
12.Choley masala is optional-if using,reduce the chilly & coriander powder quantity
13.Cashew-3-4 nos
14.Cloves,cinnamon & cardamom-2 each
15.Ginger Garlic paste-3 tbs
16.Water- as required

Procedure:
1.wash the soaked chickpeas well & put it into a pressure cooker....
2.Boil some tea leaves with water until really dark. Strain & add the black tea into the cooker with washed chickpeas. Add some salt & Haldi & put the pressure cooker on the gas, until some 8-9 whistles come or until the chickpeas is well cooked.
3.In the meantime, in a large pan, put some butter/oil to heat, add the jeera, cloves &elaichi & when they start sputtering, add the sliced onions, cashew & ginger garlic paste....Stir well and once the onions start changing its colour, add the tomatoes & stir well until a little pulpy. Switch off the flame & let this mixture cool down..Once cooled, make a smooth paste of this in a mixer. Heat a tbs of oil in the pan & add this paste to it & the slit green chillies.....stir well ensuring that the paste doesn't get burnt.Add the masalas & mix well. Once the oil starts leaving the sides, add some mashed & cooked chickpeas & stir well.You could add some water at this stage, if the paste starts sticking to the bottom & there are signs of getting burnt....finally add the boiled chickpeas & its reserve water...Let all this boil until the gravy is thick & of the right consistency.....You might have to add some more salt.....Switch off, once the right consistency is achieved....Finally garnish with coriander leaves...Serve with onions sliced into rounds & lemon wedges....

Enjoyyyyy...:)))))

Chicken Curry

This is one of my Hubby's Favourites.
Here goes my recipe:

Ingredients:

For Marination
1.Chicken- 1kg(I mostly get the leg pieces)
2.To be made into a paste-Ginger, garlic green chillies(2) & some coriander leaves(10-12 pods of garlic & same quantity of ginger)
3.Curd-4-5 tbs
4.Red chilli powder-2-3 tbs
5.Salt to taste
6.Haldi-1/2 tbs
7.coriander powder-2-3 tbs
8.Garam Masala-1 bs
9.pepper powder-1 tbs
10.Oil- 2-3 tbs

Other ingredients for gravy
1.Onions-4 to 5 big ones(finely sliced)
2.Tomatoes-1 big(finely chopped)
3.Potatoes-2 (diced into medium pieces)
4.oil-5-6 tbs
5.ginger-1/2 inch piece(finely chopped)
6.green chillies slit-2 nos
7.coriander leaves for garnish
8.salt to taste
9.red chilli powder -1 tbs
10.garam masala-1/2 tbs
11.chicken masala-optional
12.Bay leaves- 2 nos
13.cloves & cinnamon-2 nos
14.coconut milk-1/2 cup
15.water-2 cups
16.Coconut pieces -cut into thin slices

Procedure:

Firstly clean the chicken pieces very well & remove extra carilage & skin.Make cuts on the pieces & marinade with the ingredients mentioned for marination.Mix it well & refrigerate for a least 4 hrs.

Take a large heavy bottomed vessel(I usually use the Pressure cooker Bottom) & heat 5-6 tbs oil. Lightly fry the cut potato pieces & keep aside.After that lightly roast tthe marinated chicken pieces in the remaining oil & keep aside.If need be add some more oil. Once done, add the bay leaves,cinnamon & cloves.Add the sliced onions,chopped ginger & green chillies as well. Saute this until the onion turns a little brown.Then add the chopped tomatoes & all the masalas & salt. Once the mixture becomes pulpy,add the lightly fried potao & chicken pieces. Stir them for a few minutes & then add water. Keep the vessel covered & let the chicken cook in medium flame until soft. Check on the water & ensure that the gravy is not very watery.Check if the salt & masalas are also fine,else add as required. Once the chicken is cooked,add the coconut milk taking care that the gravy is thickish.

Switch of the flame once the gravy starts boiling. Finally garnish with chopped coriander leaves & slightly fried coconut pieces. Hope you enjoy this recipe.:)

Paneer in White Gravy

Paneer in White gravy is one of my favourites with Naan,Rotis & Kulcha. Whenever I think of Paneer,I get reminded of the Paneer served at a restaurant named Peter Cat in Kolkata.That was one of my family's fav place for dinner.They had this really rish & creamy gravy for paneer which is sooo yummy that I have no words for it. Earlier whenever I made paneer ,I used to add tomatoes,but it never gave me the taste that i love.After long i realised that just adding freshcream to the usual paneer gravy wouldnt give me the same taste,what was needed was to not use tomatoes & instead use cashewnuts for the rich & thick gravy.So here goes my recipe:This would serve at least 4 Adults.
Ingredients:
Paneer-200g (cubed)
Onions-3 small ones
Green Chillis-1 no.
Cashews-2-3 tbs
Oil-  3-4 tbs
Jeera-1/2 tbs
Bayleaves-1
Cloves-2-3nos
Cinnamom-a small piece
Poppy seeds- 1 tbs
Ginger-a small piece
Garlic-4-5 pods
Water-1/2 cup
Chilli Pwdr-1/2 tbs
Turmeric pwdr-a pinch
Salt to taste
Sugar -1/2 tbs or acc to taste
Fresh cream-half cup
Milk-half cup
Coriander leaves for garnishing

Method:
Take the onions & microwave them for half a minute.Then take,the onions,ginger,garlic,poppy seeds(u can dry roast the poppy seeds if u like for half a minute),cashew & greenchillies into a smooth paste.
After this heat the oil & add the bayleaves,cloves,cinnamon & jeera.Once they sputter,add the ground paste into it & add some more oil if required.Fry this for a while on low,ensuring that they do not get burned.Once the oil starts separating(this takes at least 7-10 mins),add the turmeric,salt & chilli powders.Mix it well & then add some water(1/2 cup or if needbe a little more).Keep mixing & once it starts boiling add the milk to this.let it boil for some more time & then add the fresh cream( i used the Amul tetrapack).At this point you can add the paneer into this mixture.Also add the sugar.Let it boil  &put the flame on low,as it might curdle or stick to the utensil.Keep mixing the gravy until its a thickish in texture.Once the right consitency is achieved,switch of the flame & add the chopped coriander leaves for garnishing.Its best served with chappatis & naans.:)