Celebrate Baisakhi with a preparation of these spicy dishes from the colourful land of Punjab
Celebrate Baisakhi with a preparation of these spicy dishes from the colourful land of Punjabu00a0
Kadai Chole
Ingredients
2 cups chickpeas (kabuli chana)u00a0u00a0
Salt to tasteu00a0u00a0u00a0u00a01 tbsp tea leavesu00a0u00a0u00a0u00a0
1-2 dried Indian gooseberry (amla)u00a0
5 tbsp oilu00a0u00a0u00a0u00a0u00a0
1 tbsp cumin seedsu00a0u00a0u00a01 large onion, choppedu00a0 u00a0u00a0u00a0
2 tbsp ginger pasteu00a0u00a0u00a01 tbsp garlic pasteu00a0u00a0u00a0u00a0
1 tbsp coriander powderu00a0u00a0u00a0
11/2 tsp red chilli powderu00a0u00a0u00a0
1/2 tsp turmeric powderu00a0u00a0u00a0
2 tsp cumin powderu00a0u00a0u00a02 tsp garam masala powderu00a0u00a0
2-3 green chillies, slitu00a0 u00a0u00a0u00a0
2 medium tomatoes, quartered u00a0u00a0For chana masala
1 tbsp pomegranate seeds (anardana)u00a0
1/2 tsp cumin seedsu00a0u00a0u00a0u00a0
1 tsp coriander seedsu00a0u00a0u00a0
1/2 tsp peppercornsu00a0u00a0u00a0 tsp kachri powderu00a0
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Method
Wash and soak chickpeas in three cups of water overnight.
Put them in a pressure cooker along with three cups of water and salt. Tie up tea leaves and dried amla in a small piece of muslin cloth to make a potli and add to chana. Pressure cook till soft. Discard the potli.
Prepare chana masala by coarsely grinding all the ingredients together in a grinder.
Heat three tablespoons of oil in an iron kadai (lohe ki kadai) and add cumin seeds.u00a0 When they begin to change colour, add onion and saut till pink.
Add ginger and garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half of the cumin powder.
Add boiled chana with cooking liquor, salt, garam masala powder and let it cook for five to six minutes.
In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes. Cook for a minute and transfer the mixture into the kadai.u00a0 Stir and allow it cook on low heat till almost dry.
Serve hot.
Baked Bhatureu00a0
Ingredients
4 cups refined flouru00a0u00a0
3 tsp fresh yeastu00a0u00a0u00a0u00a0
1 tsp saltu00a0u00a0u00a0u00a0u00a0
1 tsp sugaru00a0u00a0u00a0u00a01/2 cup yogurt u00a0u00a0u00a0u00a0
1 cup milku00a0u00a0u00a0
2 tsp poppy seedsu00a0u00a0u00a0u00a0
Method
Preheat oven to 200 degrees.
Take refined flour in a bowl. Add fresh yeast dissolved in a little water, salt, sugar and yogurt and mix. Add milk and sufficient water and poppy seeds and knead into a soft dough. Cover with a damp cloth and set the dough aside to ferment.
Divide into lemon-sized portions and roll into oval-shaped bhatures.u00a0
Place them on a greased baking tray and bake in the preheated oven for 15 minutes.
Serve hot with chole.
Hare Chane aur Paneer ki Sabzi u00a0u00a0u00a0
Ingredients
100 gm green chana u00a0u00a0u00a0150 gm paneeru00a0 u00a0u00a0u00a0u00a01-inch piece gingeru00a0u00a0u00a08 garlic clovesu00a0u00a0u00a0u00a02 tbsp oilu00a0u00a0u00a0u00a0 tsp cumin seedsu00a0u00a0u00a0
4 medium onions, gratedu00a0u00a0
3 large tomatoes, gratedu00a0u00a0u00a0Salt to tasteu00a0u00a0u00a0
1 tsp red chilli powderu00a0u00a0u00a03/4 tsp roasted cumin powderu00a0u00a01 tsp coriander powderu00a0u00a0u00a02 tbsp chopped fresh coriander leavesu00a01/2 tsp garam masala powder
Method
Soak green chana overnight. Pressure cook till three to four whistles or till soft. Drain.u00a0
Cut paneer into small pieces. Grind ginger and garlic into a paste
Heat oil in a non-stick kadai, add cumin seeds. When they begin to change colour, add grated onions and saut till light brown.u00a0
Add two tablespoons of water to the ginger and garlic pastes and mix. Once the onion turns brown, add this mixture and stir. Add grated tomatoes and saut for 10-15 minutes or till oil surfaces.
Add hare chane and one cup of water and bring it to a boil. Add salt, red chilli powder, roasted cumin powder and stir.u00a0 Cover and let it cook on medium heat for 10-12 minutes.
Add coriander powder and mix. Add chopped coriander leaves, paneer pieces, garam masala powder and simmer for two minutes.
Serve hot.
Tip: In case you are using fresh green chane use 200 grams. No need to pressure-cook.
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Gur ke Chawal
Ingredients
1 cup basmati rice, soaked for houru00a02 tbsp gheeu00a0u00a0u00a0u00a02 cups sugarcane juiceu00a0u00a0u00a05 almonds, sliced u00a0u00a0u00a0u00a0
5 cashew nuts, chopped u00a0u00a0u00a0
2 tsp raisinsu00a0u00a0u00a0u00a0A pinch saltu00a0u00a0u00a0u00a0 tsp green cardamom powder
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Method
Heat ghee in a non-stick kadai and lightly fry the sliced almonds, chopped cashewnuts and raisins. Drain and set aside.
In the same ghee, add drained rice and saut for a minute or two.
Add sugar cane juice and a pinch of salt and bring to a boil. Lower the heat, cover and let it cook till the rice is just done.u00a0
Lightly fluff up the rice so that the grains are separated. Sprinkle green cardamom powder and mix.
Garnish with the fried almonds, cashewnuts and raisins. Serve warm.
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