Paneer tikka

Ingredients

• 2 cups paneer (cottage cheese), cut into small cubes
• 1/2 cup capsicum, cut into small pieces
• 1 cup onion, cut into four pieces
• 1/2 cup thick curd (dahi/hung yogurt)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp chili powder
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 1 tsp chaat masala
• 1 tbsp oil
• salt to taste

Method

• Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methis, garam masala, coriander, oil and salt, mix well to prepare a marinade.
• Add the paneer, capsicum and onion to it, mix well and keep aside for 15 minutes.
• Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on High for 3 minutes.
• Serve hot, sprinkled with the chaat masala.

Punjabi Chintt (Spiced Yoghurt)

Ingredients:

• Curd/yogurt (1 cup)
• Finely chopped onion (1 small)
• Cumin seeds (1Tsp)
• Dried red chilies (2-3)
• Garlic paste (1Tsp)
• Chopped coriander leaves
• Chopped green chilies (to taste)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (to taste)
• Salt (to taste)

 

Method:

• Mix the yogurt with one third amount of water and beat it to ensure no lumps are formed.
• In a deep pan, put one tablespoon of cooking oil and heat it.
• Add the cumin seeds, let them splinter.
• Now, add the dried chilies, onions, garlic paste and stir until the onion turns light pink.
• Add the turmeric powder, chili powder, salt and mix well.
• Lower the gas flame to sim.
• Now, slowly add the beaten yogurt and stir to mix.
• Let it simmer for two-three minutes stirring continuously, add chopped green chilies and coriander leaves.
• Serve hot with steamed rice/Chapatti and enjoy your Punjabi Chintt.

 

Down south the same dish is known as Morru Kari by Keralites and Mentha Palidhya in Karnataka, The recipe is almost same with a bit of variation:

Instead of using cumin seeds, in Morru Kari mustard and fenugreek seeds are used.

In Mentha Palidhya there is additional toor dal, fenugreek seeds, mustard seeds and curry leaves.

Dalia Da Karah (Broken Wheat,Wheat Porridge)

On my last visit to Shri Amritsar Saheb , I had the opportunity to have this unique parshad at a gurudwara Saheb known as Gurudwara Sheedan , which is built in the memory of Baba Deep Singh Ji(the great saint warrior ) who faught against the cruel mughal kings of his times. The uniqueness of this parshad is that instead of wheat flour the dalia(broken wheat, wheat porridge)is used which makes it really unique and tasty. On the occasion of Birth anniversary of Shri Guru Nanak Dev Ji I just want to share this recipe with you hope you like it .........

Ingredients:

• Dalia (Broken wheat, Wheat porridge) 1 cup 
• Oil 2-3 spoons
• Sugar 1/2 cup or more(depends on how much sweet you like it to be)
• Green cardamoms 4-5
• Water about 3 cups

Method:

1. Take the oil in a thick bottomed pan, and heat it
2. Now add dalia (broken wheat) and green cardamoms, roast these properly on medium flame, tossing it regularly so that it doesn't burn
3. Roast it till dalia changes its colour, and a pleasant, rich aroma starts filling your kitchen
4. Now carefully add the water (beware of spluttering),and mix properly
5. Let it cook on low flame and keep stirring at regular intervals
6. Add sugar when dalia is almost cooked and mix it properly
7. Let it cook till all the water is evaporated and dalia is cooked properly
8. Karah prashad is ready to serve, garnished with green cardamoms.

Pineapple Jam

Ingredients:

1. One kg Pineapple
2. 600g Sugar
3. Two Tbs Lemon Juice

Method:

• Peel and cut the Pine-apple into small pieces.
• Mix the Sugar and grind the mixture to a fine paste.
• Pour the paste in a pan and heat at low flame, stirring continuously.
• Continue stirring till it turns golden and become thick. It will take nearly 30 minutes.
• Switch off the flame and keep it aside to cool.
• Pour the lemon juice when the jam cools down to room temp.
• Refrigerate it in an air tight container.

Bharawan Mirch Achar (Stuffed chilli pickle)

Ingredients:

1. Ten Large chilies (poppla mirch)
2. Two Tbs Brown mustard seed powder (Rye powder)
3. Two Tbs coriander powder (Dhaniya powder)
4. One Tsp Turmeric powder (Haldi powder)
5. Pinch of Asafoetida (Hing)
6. One Tbs Fennel seeds powder (Saunf powder)
7. Salt to taste
8. Two Tbs mustard oil

Method:

• Wash and wipe the chilies.
• Cut from the top and deseed the chilies.
• Put 1 Tbs oil in pan and heat till it steams.
• Add powdered asafoetida and turmeric powder, sauté for 1 minute.
• Add the remaining ingredients except chili, sauté for 2 minutes.
• Let the mixture cool to room temperature.
• Fill this mixture in the deseeded chilies with back of spoon/thin spatula.
• Put the stuffed chilies into jar.
• Heat the remaining 1 Tsp oil and let it cool, pour it over the stuffed chilies.
• The spicy hot chili pickle will be ready to spice up your meals, within 5 days.

Note : Consume it within a month.

Methi wali Ghobi (Fenugreek – Cauliflower)

Ingredients:

1. Half Kg Cauliflower (Ghobi)
2. Two Tbs Fresh coarsely chopped Fenugreek (Methi) leaves
3. One Potato
4. One green chili
5. One Tbs grated ginger
6. One Tsp Turmeric
7. Half Tsp red pepper
8. One and half Tbs oil
9. Salt to taste

Method:

• Wash and cut the cauliflower into small florets.
• Peel and dice potato in small pieces.
• Heat oil in pan, fry the potatoes till golden.
• Add grated ginger and sauté for one minute.
• Add turmeric, salt, red pepper and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek(Methi) leaves, sauté for 2 minutes.
• Add cauliflower florets and mix.
• Cover the lid, stirring occasionally on a medium flame.
• The methi gobhi will be ready to serve within 8 minutes.

Fenugreek Fried Rice

Ingredients:

1. Half Kg Cooked Rice
2. Two Tbs Fresh Coarsely chopped Fenugreek (Methi) leaves
3. One Tsp Crushed Garlic
4. Half Tsp Grated Ginger
5. One Onion
6. Two Green Chili
7. Salt to taste
8. One Tbs Oil

Method:

• Chop the onion in julienne.
• Heat the oil in a pan, add grated ginger and crushed garlic, Sauté for 1 minute.
• Add onion julienne and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek (Methi) leaves and salt, sauté for 2 minutes, the enriching aroma of fenugreek(Methi) will fill the air and is too tempting to resist.
• Add cooked rice; sprinkle some water so that the rice won’t stick to the pan, sauté for 3 minutes.
• The hot and aromatic fenugreek (Methi) rice is ready to serve.
• The pickles and raitas always compliment it.