Punjabiyan di Shaan

Punjab is home for mouth watering curries, tandoori tikkas, kebabs, roshan goshts, machili dishes and much more. Punjabi cuisine originated in northwestern India and eastern Pakistan, certain influences can even be traced back to the time of the Mughals. The cuisine of Punjab has an enormous variety of delicious vegetarian as well as non vegetarian dishes. When it comes to food, each region in Punjab has an entirely different preference though the famous dishes like matar paneer, dal makhani, parathas, tandoori chicken, murg makhani are popular all over India. Food is cooked in a range of masalas, pure desi ghee with liberal amounts of butter and cream. Wheat is the staple food of Punjab though rice is cooked on special occasions where delicacies such as Kheer are prepared.  No meal is complete without Lassi or fresh curd. Punjabi cuisine is characterized by rich flavors and tantalizing spices that make it so unique from any other. The food is like the Punjabis themselves, simple, sizeable, hearty and full of life. For those of you who wish to try some of our special dishes at home please follow recipes as seen below prepared by our very own Chef de cuisine Kangan, Ajay Chaudhary.

Bhatti da murgh

Ingredients
1kg (5 pieces) chicken legs (boneless)
50g ginger-garlic paste
150ml malt vinegar
250g fresh coriander
50g green chillies
20g garlic cloves
20g ginger
50g coriander seed
Salt to taste
50g mint leaves
20g black pepper (crushed)
5-6 lemons
20g Amchoor powder
20g roasted cumin (whole)
100g hung curd
10g turmeric
10g garam masala
5g clove powder

Method or preparation:

1. Marinate chicken legs with ginger-garlic paste, malt vinegar and salt keep aside for 15min.
2. Make paste of fresh coriander, mint leaves, garlic, ginger, cumin seed, green chillies, and lemons.
3. Take hung curd in a mixing bowl and whisk till smooth; add rest of the ingredients and whisk to a smooth paste.
4. Mix the coriander paste and yoghurt mixture together and put the marinade aside.
5. Press the pieces of chicken gently to squeeze out the excess liquid from first marinade.
6. Add the chicken to the marinade and leave it for 2 hours (overnight will be better).
7. Put the chicken on skewers and cook on a sigri or a open char grill over glowing embers (at home it can be cooked by sealing on a tawa and cooked in an oven for about 15min at 160 degrees C)
8. Serve it with mint chutney and laccha onions

Dal Makhani

Ingredients

1kg black urad dal

300 gm ginger garlic paste

1kg tomato puree

50 gm salt

1kg white butter

500gm milk

30gm Deggi mirch

10gm kasoori methi

Method of preparation:

1. Take the lentils in a clean sanitized container and wash the lentils in running water and scrub them simultaneously till water runs clear.
2. Soak the lentils , put the lentils in a heavy vessel and cook overnight on a slow tandoor
3. Next day change the water of the lentils and wash them again.
4. Add the ginger garlic water and the tomato puree.
5. Cook till dal becomes pulpy and smooth
6.  Add the Kashmiri red chili powder, milk and the butter.
7. Cook till it thickens. Finish with cream and sweet fenugreek powder /kasoori methi.
8. Remove and store in refrigerator for further use.

Rajmeh di tikki

Ingredients20gm Yellow chilli powder
20gm garam masala powder
20gm Deggi mirch powder
100ml desi ghee
02ml rose water
50gm brown onion paste
30gm chopped onion
20gm chopped green chilli
30gm chopped fresh coriander
40gm roasted chana flour
20gm salt
10gm green cardamom powder
05gm clove powder
10gm mace powder
05gm peppercorn powder
05gm cinnamon powder
03gm nutmeg powder
200gm Rajma

Method of preparation:

1. In a clean sanitized container soak the red kidney beans overnight in water.
2. Boil the kidney beans in salted water.
3. Pass the boiled red kidney beans through the mincer.
4. Add yellow chilli powder, garam masala, Kashmiri red chilli powder, brown onion paste, onion chopped, green chili Chopped, coriander chopped, and roasted gram four to the minced kidney beans and mix well.

Kharodey Da Ras

Ingredients
200ml   refined oil

500gm onion

2kg lamb trotters

1kg lamb shank

200gm ginger garlic paste

Salt

200gm yoghurt

5gm Clove

2gm Cinnamon

2gm Bay leaf

5gm Green cardamom

3gm Black cardamom

200gm Sliced onion

500gm Brown onion paste

5gm Deggi mirch powder

50gm coriander seeds

2 litre lamb trotter stock

150gm Desi ghee

Julienne of ginger

Method of preparation:

1. On a clean sanitized green chopping board slice the onions.
2. In a big handi put lamb trotter and boil once then after change water. Refill water again with whole spice ginger, garlic coriander seeds and slice onion boil until all trotters get cooked.
3. Heat refined oil in clean sanitized lagan fry the onions till golden in brown color add lamb shanks and ginger garlic paste, whisk yoghurt and brown onion paste and add to the lamb.
4. Add the dried spices to the lagan and let it cook
5. Keep on adding the lamb stock while cooking.
6. Once the lamb shanks are cooked strain the sauce.
7. And finish the gravy with refined flour and as in a roux.
8. Serve hot with ginger julienne.

Maah choliyan di daal makhan de naal

Ingredients
200gm black urad dal
100 gm chana dal
100gm rajma
100 gm chopped onion
20gm chopped ginger
30gm chopped garlic
10gm chopped green chilli
05gm Deggi Mirchi powder
02gm turmeric
100gm White butter
200gm tomato puree
10ml Lemon juice
5gm fresh Chopped coriander
50gm ghee
05gm Fenugreek leaves
5gm Asafoetida

Method of preparation:

1. Take the lentils in a clean sanitized container and wash the lentils in running water and scrub them simultaneously till water runs clear.
2. Soak the lentils (black urad and rajma),put the lentils in a heavy vessel and cook overnight on a slow tandoor
3. Next day change the water of the lentils and wash them again.
4. Add chana dal.
5. Add the ginger garlic water and the tomato puree.
6. Cook till dal becomes pulpy and smooth
7. Heat ghee add chopped onion, garlic, ginger and green chillies to make a strong tempering
8. Add the Kashmiri red chilli powder and turmeric here after adds butter.
9. Finish with cream and sweet fenugreek powder /kasoori methi. 

Ambi wale jhinge

Ingredients
250gm prawns
20gm ginger garlic paste
50gm yoghurt
50gm garlic
5ml Lemon juice
50gm raw mango puree
5gm Fenugreek (kasoori methi)
5gm salt
10gm Green chilli paste
10gm Roasted chana flour
5gm Punjabi garam masala
Oil for basting

Method of preparation:

1. Take the lentils in a clean sanitized container and wash prawn and devein it.
2. Make a first marination with lemon juice, salt and ginger and garlic paste to mix prawns.
3. Make second marination with yoghurt, roasted garlic, mango puree green chilli paste and roasted chana flour with kasoori methi and Punjabi garam masala.
4. Arrange the prawns on skewers cook on a sigri or a open char grill over glowing embers (at home it can be cooked by sealing on tawa and cooked in oven for about 10min at 180 degree c.
5. Serve hot with mint chutney.

Gucchi aur mattraan de chawl

Ingredients

500 gm Basmati rice

100gm Green peas

5gm Crushed coriander seeds

2gm Cumin (jeera)

100gm Desi ghee

50gm Yoghurt

2gm Deggi Mirchi powder

10gm Salt

50gmMorels (Gucchi)

50gm Onion

50gm Ginger and garlic paste

2pcs Bay leaf

2pcs Clove

3pcs Green cardamom

10gm Julienne of ginger

10gm Fresh coriander leaves

Method of preparation:

1. Soak the basmati rice in a clean and sanitized vessel and in other bowl soak the morels overnight.
2. In pot heat ghee add bay leaf, clove, green cardamom and cumin with crushed coriander seeds to temper with sliced onion and ginger and garlic paste and slit green chillies.
3. Add green peas and morels with spice and yoghurt to cook.
4. Add basmati rice and salt to mix well all ingredients.
5. Cook on dum in a pot to conserve nutrients and get fragrance and aroma.