Jalandhari Recipes Section
Also Check Dadi ke Nuskhe and Dadi Ke Tips
Shahi Korma sent by Rushali
IIngredients :
250 gm khoya (grated), 250 gm paneer (cubes), 150 gm cashew nuts,20 gm raisin 4 green, cardamoms 5 pieces, 1 stick cinnamon, 4 cloves, 2 bay leaves , Salt to taste ¼ tsp turmeric powder, ¼ tsp garam masala,1 tbsp desiccated coconut,2 onion chopped, 3 tomatoes(chopped), 5 flakes of garlic (chopped), 2 tbsp ghee, 1 piece of ginger chopped, Coriander or cilantro leaves for garnishing.
Cooking Method : Take butter in a kadai. Fry paneer and cashew
nuts till they are golden in color. Fry onion till golden brown. Add
tomatoes, garlic and ginger. Cook till tomatoes are done. Add green
cardamoms, cinnamon, cloves, coconut and grind it to a fine paste. Fry
this paste for a minute or so, then add salt, bay leaves, red chilly
powder, turmeric powder, garam masala, cashew nuts, resin, paneer, khoya
and ½ cup water. Cover and cook for 3-4 min. Garnish with coriander or
cilantro leaves. Ready to serve.
Shikanjvi (Lemonade)
Ingredients : juice of 1 lemon, 7 tsp sugar, ¼ tsp salt ,¼ tsp powder of black pepper ¼ tsp juice of ginger.
Preparation: Take a glass and mix all of above ingredients with water. Stir well till the sugar dissolve properly. Now add soda or chilled water in it. Serve it chilled and decorate with mint leaves and lemon.
Jalandhari Special Chhole(Chane):sent by Ritu
Ingredients : 1 cup kabuli chana 1 tomato, chopped 1 onion, chopped finely 1 onion, sliced into rings 1 tsp garlic, grated 1 tsp ginger, grated 3 green chilies, chopped 1 tbsp coriander, chopped ½ tsp dhania powder 1 tsp red chilli powder ½ tsp each cumin & mustard seeds ½ tsp garam masala ¼ tsp turmeric powder ¼ tsp cinnamon clove powder 3 to 4 pinches asafetida 2 tbsp tamarind extract 2 tbsp oil 1 tbsp ghee.
Cooking Method : Pressure cook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter. Add asafetida, ginger, garlic, chopped onions, fry till lightly browned. Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, cook till oil separates. Drain chana, add to pan, stir well. Add tamarind. Mix. Cook till fairly dry. Keep aside. In a small pan, heat ghee, add clove-cinnamon powder, chilies. Allow to pop a bit, add to chana. Stir gently till well mixed. Garnish with chopped coriander and onion rings. Serve hot with kulche or fresh chapati.
Tikki Special: Thanks Anshu
Ingredients : For the tikki : 5 potatoes ¼ tsp corn flour. For the filling : ½ cup channa dall, 500 gms paneer,5 red chili, 2 tsp chaat masala,1 piece ginger, 6 green chilli.
Method : Heat oil in pan.Add ginger and green chillies and fry for minute. Now add channa dhall, salt, red chilli and chat masala.
Fry till dall is done well. Add the panner and mix well. Now take one and half tbsp of potatoes in the palm and flatten it Stuff with ½ tsp of filling into it. Make it into the shape of tikkis and toss it on corn flour Shallow fry it over a tawa till crisp and brown. Serve with your favorite chutney or eat with garam chai.
YumYum Allo Tamatar
Ingredients:
1) 4-5 Allos.
2) 3 medium tomatoes.
3) 1 jalapeno pepper or some hot pepper.
4)Cilanthro leaves.
5) 2 pinches of turmeric powder, 3/4 table spoon chilli powder, 3/4
table spoon coriander ( dhaniya) powder, 1/2( half) table spoon cumin
seeds, 2 tablespoons oil, 1/4 tea spoon dry mango (amchur) powder and
salt to taste.
6) 1.5 cups of water.
Cooking Method:
1) Peel the allos and chop them into bite size pieces, soak them in a
bowl full of water.
2) In a bowl chop tomatoes and jalapeno pepper.
3) In a bowl mix the dry spices, turmeric powder, chili powder and
coriander (dhaniya) powder with a little bit of water to make a paste.
4) In a pressure cooker, add 2 table spoons of oil. Heat it on the
stove, when the oil is pre hearted add the half table spoon of cumin
seeds, let them splutter.
5) Add the paste of dried ingredient that was made in step 3. When the
water is kind of dried, add the tomatoes and jalapeno peppers. Cook for
5-10 minutes.
6) Add the potatoes. Pour in some water enough to make the liquid but
not that the curry is runny.
7) Close the pressure cooker with the lid and the whistle. Let cook
until you hear 2-3 whistles, turn off the stove.
8) Once the pressure cooker cools down, check if the potatoes are
cooked. mash a few so the curry has some texture. Add a little dry mango
powder around 1/4 tea spoon. Add salt to taste.
9) Garnish with cilantro leaves.
10) Serve with hot basmati rice and ghee.