Punjabi Cuisine

Dal Shorba
Murg Makhni
Paneer Makhni
Dal Amritsari
Lacha Parantha
Boiled Rice
Gajar Ka Halwa

Dal Shorba
Ingredients Quantity
Toor Dal 120 gm
Masoor Dal 40 gm
Onion , chopped 40 gm
Ginger, chopped 1 tbsp
Garlic, chopped 1 tbsp
Green chillies, chopped 2 no
Turmeric powder 1/2 teaspoon
Cardamom large 1 no
Cardamom small 1 no
Curry Leaves 5 no
Crushed Pepper corn 1 tsp
Salt to taste
Butter 1 teaspoon
Cumin seeds 1/2 teaspoon
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 2 tablespoons

Mix together Toor dal, Masoor dal, chopped onion, ginger, garlic, green chillies, turmeric powder, cardamoms, curry leaves and salt.
Add 1 lit of water and bring it to a boil. Simmer for fifteen minutes. Remove scum from the top from time to time.
Cook until dal is very soft. Pass a through a soup strainer. Set aside.
Heat butter in a pan. Add cumin seeds. Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.
Add pureed dal, add water to adjust the consistency, if required. Bring it to a boil. Add lemon juice and Peppercorn.

Dishing Technique
Serve piping hot garnished with finely chopped coriander leaves.

Makhani Gravy

Makhni stands for smooth texture. This word has been derived from “makhan” that literally means Butter in hindi.This gravy is characterized by its velvety texture that comes from the liberal use of cream and butter, red colour and the flavour of kasoori methi.

Tomatoes 1 kg
Ginger Garlic paste 25 gm
Green chillies 5 no
Ginger juliennes 10 gm
Red chillies powder 2 tsp
Kasoori Methi powder 1 tsp
Garam Masala powder 1 tsp
Butter 150 gm
Cream 100 gm
Honey (optional) As required

Whole Garam Masala:
Green cardamom 5 pcs
Black cardamom 2 pcs
Cloves 5pcs
Cinnamons stick 2 inch
Bay leaf 4 pcs
Black Peppercorn 1 tsp

Wash and roughly chop the tomatoes, Melt half the butter in a handi, crackle the whole garam masalas, then add the ginger garlic paste, green chillies, sauté then add tomatoes, salt and some water and bring it to boil.Simmer until reduced to half. Pass it through a strainer.

Bring it to boil until reduced to sauce consistency. Add the remaining Butter, cream, kasoori Methi and garam masala powder.
Adjust the sourness with honey.

Paneer Makhni
Ingredients Quantity
Makhni Gravy Previous Recipe

Cut the paneer into ¾’’ cubes
Saute the paneer cubes in frying pan
Add the makhni gravy, cook for some time and serve garnished with ginger jullienes and coriander.

Tandoori Chicken

The King of kebab and probably most popular Indian delicacy is considered to be the
Tastiest way to roast chicken. It is made by marinating chicken in Tandoori dahi masala
that is skewered and cooked in Tandoor.

Chicken 1 no
Lemon juice 1 tbsp
Ginger Garlic paste 2 tsp
Yellow chilly powder 1 tsp
Salt tt
2nd Marination (Tandoori Dahi Masala)

Hung Curd 1 kg
Cream 20 ml
Lemon juice 1 tbsp
Red chilly powder 1 tsp
Yellow chilly powder 1 tsp
Ginger paste 1 tbsp
Garlic paste 2 tsp
Garam masala 1 tsp
Haldi ½ tsp
Malt vinegar 1 tbsp
Javitri powder a pinch
Elachi powder a pinch
Salt to taste

In a bowl, whisk hung curd very well, add all the ingredients and mix them thoroughly until smooth paste.


Clean the chicken and with a sharp knife make deep insertions over it (breast, thigh, leg). Rub
the salt over it.

First Marination
Make a paste of GG paste, lemon juice & yellow chilly powder and apply over the chicken and
leave it for ½ an hour.

Second Marination
Prepare around one liter of Tandoori dahi Masala and Mix it well.
Cover and let it rest in the refrigerator for a minimum of 4 hours up to over night
Skewer the marinated chicken and cook it in moderately hot tandoor. Take it out hang it and allow to drip out the excess moister. Cut it into four pieces (2 legs and 2 breasts).
Skewer it again and cook till it is golden brown on colour or until cooked, with proper basting in-between.
For Mrug Makhni – Cut the chicken pieces into smaller pieces and cook with the makhni gravy.

Dal Amritsari

Ingredients Quantity
Urad Dal 3kg
Channa Dal 2kg
Salt TT
Turmeric pd 25gm
Ginger 200gm
Garlic 300gm
Refined oil500ml
Butter 500gm
Onion 1kg
Green Chillies 100gm
Corriander 100gm

Pick, Wash and Soak the dal
Put the dal in a handi add salt, turmeric pd, water and bring it to boil.
Reduce to low heat and remove the scum.
Heat Oil in a Kadhai, add onions and sauté until brown add green chillies, stir for a minute add tomatoes and bhunno untilk tomatoes are mashed.
Transfer the lentils.Stir for 2 minutes then cook until of medium thick consistency.
Serve it with choice of your breads.

Laccha Parantha

Ingredients Quantity
Flour 10
Salt 100
water 6(approx)
Butter 1
Refined oil For griddling

Sieve the floor with salt
Make a bay in the sieved flour, pour water into it, start mixing gradually.
When mixed,knead it to made a daugh.
Cover it with wet muslin cloth and keep a side for 10 min.
Divide it into equal portions make balls and rest it for 10min.
Flatten each balls apply melted butter fold it evenly
Roll it out and griddle it or cook in tandoor.

Gajar Ka Halwa
Carrots 1 kg
Milk 1 litre
Cardamom seeds ½ teaspoon
Ghee3 tablespoons
Raisins 25 gm
Almonds 25 gm
Pistachios 25 gms
Sugar 450 grams

Pre - Preparation

Wash and grate the carrots. shred the nuts.

Melt some ghee, add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

Dishing Technique
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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