Main Course recipes

 Gobi Aloo Ki Sbzi
I am often asked how to make this simple vegetable tasty. Here is the recipe. Totally Punjabi style and tasty.
1 cup Gobi florets.
1 potato boiled and cubed.
1 tomato pureed in mixer
1 large onion chopped
2 tbsp oil
1/2 tsp jeera
1 tsp Dhania powder
1/4 tsp haldi
1/2 tsp garam masala
1/2 tsp roasted jeera powder
Chopped garlic as required
salt and red chili powder to taste.
Chopped fresh coriander to garnish

Heat oil, add jeera once it crackles add chopped onions. Saute till onions turn light brown. Add haldi and saute for a second.
Add washed cauliflower florets and mix so that haldi coats them.
Turn the gas to simmer. Cover the pan with a lid and put water on the lid and keep a weight on the lid. (this method is to be followed whenever you want to make dry vegetables)
Cook for 10 minutes or till gobi is 3/4th cooked .
Add potatoes and all the dry masalas ( dhania, garam, salt, red chili powder, roasted jeera). Mix well. Add the tomato puree and mix.
Cook further for 10 minutes on low flame, till tomatoes have dried and cauliflower is cooked.
At the time of serving heat little oil in a pan, add garlic (to taste) saute. Add little red chili powder and add the cooked Gobi. Cook till hot. Garnish with fresh chopped coriander.

Best served with KALI PELI DAL.

Points to remember: t
he florets of gobi should be small with less stem. do not add water to gobi at any point while cooking or till will turn mushy. Always give tempering of garlic instead of adding it to vegetables while cooking the taste is always better.

Punjabi Pokara Kadi

For the Kadi
1/2 cup curds                                                          3 tablespoon Besan ( gram flour)
1 1/2 cups water                                                      1/4 teaspoon haldi
1 small onion chopped finely                                    1/4 teaspoon jeera
1 teaspoon kastori methi / or few methi dana
4 whole dry red chilies                                             1 teaspoon whole dhania seeds                                   
5-6 curry leaves                                                       salt to taste                 

For the pokaras
1 onion finely chopped                                        1 potato chopped like onion
1/4 cup besan                                                      salt to taste

For the pokaras
mix onions, potatoes, salt and besan. Using enough water make into thick paste. Drop spoon fulls into hot oil. Deep fry to golden brown.

For kadi
Whisk curds. Add water and whisk. Add besan and haldi, whisk well. keep aside
Heat 2 tablespoon oil- add jeera, sute: add garlic, when it turns light brown add onion, sute till onions turn light pink.
Add curry leaves, dry red chiles, methi and dhania seeds: saute for a second.
Add the besan and curds mixture. Whisk well and string continuously,  bring to a boil. cook till thick.
Add the pokaras. Serve hot with rice.

Sarso Ka saag

1 bundle sarso                                                           1/2 bundle palak
Green chilies to taste                                                  2 inch piece of Ginger
2 teaspoon garlic                                                        1 tablespoon Ghee
3 tablespoon makki ka atta

Clean sarson and palak. Remove the thick covering from the sarso stems. Roughly chop them.
In a pressure cooker add the above, 2 green chilies, 1 inch ginger. Add 1 glass water and mix. Pu the cooker on the smaller burner. After one whistle, lower the flame and simmer for 15 minutes.
Once the cooker cools, open it and strain out the sag. Do not throw the water away.
In a mixer add the cooked saag and makki ka atta. Corsley grin it.
In a pan heat Ghee add garlic and ginger cook for few seconds, add green chilies to taste. Add the saag to it and mix. Add the reserved water, salt and mix. Cool till thickens. Serve hot, garnished with ginger Juliannes and makki ki roti.    

Dal Fry / Dal Tadaka

1 cup Toovar dal                               1/4 cup chana dal
3 tbsp ghee / clarified butter               1 onion chopped finely
1 small tomato chopped finely            1 tsp. kastori methi
3-4 kari patta (optional)                     1 tsp. finely chopped garlic ( can put more or less as desired)
1 tsp. cumin seeds (jeera)                   1 tsp. Coriander powder
1/4 tsp. turmeric                                 1/2 tsp. garam masala
Red chili powder and salt to taste         Chopped corriender for garnish

  1. Wash both the dals and pressure cook in 2 cups water till done. Same as you would make rice in cooker (8 whistles) cool. mash the dals well with a ravi (Indian whisk)
  2. In a pan put ghee, when hot add garlic let it turn brown add jeera, kari patta, add onions saute till light brown. Add kastori
  3. Add all the dry masalas-- Haldi, red chili powder, coriander powder, garam masala, salt and kastori methi saute
  4. Add chopped tomatoes-- cook till tomatoes dry and leave oil.
  5. add the cooked dal to the above. add water as desired. cook for few minutes and garnish with green chopped coriander.
Note:- to make dal tadka : in the above method do not add garlic jeera and red chili powder. Follow the whole procedure and in the end give tempering / tadka-- that is
Heat 1 tbsp. ghee add garlic let it brown add jeera, 1-2 whole dry red chilies, red chili powder and pour this hot hot onto the dal.

Dal Makhani 
1 onion grated or chopped in a chopper                 1 small tomato grated / pureed in chopper
1 tsp. coriander powder                                        1 tsp cumin seeds / jeera
1/2 tsp garam masala                                            1/4 tsp. haldi / turmeric
2 tbsp. oil                                                             1 tbsp. ghee
1 tsp. each ginger and garlic chopped                    2 cloves / laung
1/2 cup curds beaten or cream                             salt and red chili powder to taste.
 1 cup black dal / whole urad dal (lentil)-- not soaked just washed
1/4th cup Rajma / kidney beans -- the pink variety not purple soaked over night

  1. In a pressure cooker put oil add jeera when it crackles add onions -- saute till they turn brown. Add all the dry masalas--- red chili pwd, dhania pwd, haldi and garam masala saute. (no salt)
  2. Add the tomato cook till tomatoes are done. (dry)
  3. Add the washed urad dal and soaked rajma saute for a minute
  4. Add add water appox 3 cups. mix.
  5. Close the cooker and after one whistle on high flame --turn the flame low and cook for 20 mins.
  6. When the pressure cooker is cool open it. Transfer the dal into another vessel most preferably into a copper vessel as this imparts a great flavor to dal.
  7. Add water and salt mix by masing a bit. Let the dal simmer for 15 minutes if water dries up add some more. Take care as the dal tends to stick to the bottom so you might need to stir in-between
  8. Now add curds or cream or milk or a mixture of curds and cream. mix. One can even add white butter to make it richer. simmer the dal for further 15 mins. The more you cook this the tastier it gets. Just remember to stir and add water as required. (do not add lot of water in the beginning add little by little)
Tempering: In the end give tempering :- heat ghee in a small vessel, add 1/2 tsp. jeera, 2 cloves when they crackle add garlic let it turn pink, add ginger saute add red chili powder to taste. add this hot hot to the dal. ( note the ginger and garlic are for those who like the flavour of both you can avoid either or both)

 Vegetarian Pulao 
2 onion chopped                                                    1 cup rice washed
1 tomato chopped                                                 1/2 teaspoon jeera
1 teaspoon dhania powder                                    2 tablespoon  curds                               
1/4 cup cauliflower florets                                     1/4 cup peas                                                                    1 potato cubed                                                     1 tablespoon Biryani masala
1 carrot cubed                                                      salt and red chili powder to taste
2 teaspoon mint chutney / 1/4 cup mint leaves         1/4 teaspoon turmeric

  1. In a pan heat 4 tablespoon oil; add jeera when it crackles add onions, cook till onions turn brown.
  2. Add all the dry masalas :-  turmeric, red chili powder, biryani masala, dhania powder and salt. Mix.
  3. Add chopped tomatoes and cook till oil separates. Add all the vegetables and saute for a minute.
  4. Add curds and mint chutney or chopped mint leaves. Mix
  5. Add the washed rice. Mix well.
  6. Add 2 cups of water and stir. check salt, if required add more. 
  7. When the water starts to boil, turn the flame low and cover pan with lid. Cook for 15 minutes or till water has evaporated.
  8. Once cool. Mix the rice well and garnish with chopped coriander. Serve hot with  curds and sliced onions.