Punjabi Pakoda Kadhi

Ingredients

  • 1 cup besan (Gramflour)
  • 2 cups curd
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 tsp grated ginger
  • 1/4 tsp fenugreek seeds
  • 4 green chillies
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste

For Tempering

  • 1 tbsp oil
  • 1/4 tsp cumin seeds
  • A pinch of asafoetida powder
  • 2 dry red chillies
  • 10-12 curry leaves
  • 1/4 tsp Kashmiri red chilli powder

Method –

  1. Sieve the Gramflour and divide into 2 parts of 1/2 cup each.
  2. Take 1/2 cup besan in a bowl and add water little by little to make a smooth batter of pouring consistency. Cover and set it aside for 15-20 minutes
  3. In a blender, take the remaining 1/2 cup of besan
  4. Add 2 cups of curd and blend it to a smooth mixture. Set aside
  5. Whisk the Gramflour mixture for about 5 minutes
  6. Heat oil in a pan and drop spoonfuls of the mixture.
  7. Fry on medium flame till golden brown on both sides
  8. Remove onto an absorbent paper and set aside
  9. Add 4.5 cups of water to the Gramflour curd mixture and whisk well
  10. Heat 1 tbsp oil in another kadhai
  11. Temper the oil with cumin seeds, fenugreek seeds, grated ginger and 4 green chillies
  12. Sauté for 15 seconds and add the curd Gramflour mixture
  13. Keep stirring the mixture on high flame till it comes to a boil
  14. Add turmeric and red chilli powder
  15. Add salt to taste
  16. Add pakoras.
  17. Reduce the flame to low and cook for 10-12 Minutes stirring occasionally
  18. Switch off the flame and remove it into a serving bowl
  19. For tempering, heat a tbsp of oil
  20. Add cumin seeds, asafoetida powder, dry red chillies and curry leaves. Switch off the flame and add Kashmiri red chilli powder
  21. Pour this mixture over the Kadhi and mix gently and serve with rice

Adai (Rice and Lentil Pancake)

Ingredients

  • 1/2 cup black gram dal (Urad dal)
  • 1/2 cup red gram dal (toor dal)
  • 1/2 cup Bengal gram dal (Chana dal)
  • 1 cup uncooked rice
  • 4-6 dry red chillies
  • Salt to taste
  • 4 tbsp grated fresh coconut
  • 1 large onion, chopped fine
  • A bunch of coriander leaves, chopped fine
  • 1/2 tsp asafoetida powder

Method –

  1. Soak the dal, rice and red chillies in water for 2 hours.
  2. Grind coarsely.
  3. Add the salt, grated coconut, chopped onion, coriander leaves and asafoetida powder.
  4. Heat the tawa. Sprinkle with a few drops of water. If it sizzles, the tawa is ready for use.
  5. Smear a little oil on the tawa. When the oil smokes, lower the heat.
  6. Pour a ladle of the batter and spread, as thin as possible.
  7. Make a hole in the centre.
  8. Pour a tsp of oil in the centre and around the edges of the batter. Cook till golden brown at the base.
  9. Flip over carefully and fry till golden and crisp.
  10. Serve hot with coconut chutney.

Note – makes 12 adai

Boiled Masoor Dal (Red Lentils)

Ingredients

  • 1/2 cup masoor dal, washed and soaked in water for 1 hour
  • 1 medium potato, cut into small cubes
  • 1 medium onion, chopped
  • 2 green chillies, chopped
  • A small bunch of coriander leaves, chopped
  • 1 tsp mustard oil
  • 1/4 tsp turmeric powder
  • Salt to taste

Method

  1. Drain the water from the dal
  2. In a pressure cooker, add dal, potatoes, turmeric powder, salt and 1 cup of water
  3. Pressure cook for 3 whistles
  4. Check the consistency of the dal
  5. Pour the dal in a bowl
  6. Add onions, chillies and coriander leaves
  7. Drizzle 1 tsp mustard oil and serve with rice

Pulao

Ingredients

  • 2 cups basmati rice
  • 1 large onion, sliced thinly
  • 7-8 cashew nuts
  • 2 bay leaves
  • 1 black cardamom
  • 4 green cardamoms
  • 4 cloves
  • 2” piece of cinnamon
  • 1 mace
  • 2 tbsp ghee
  • 1/2 tsp poppy seeds
  • 1/2 tsp caraway seeds
  • Salt to taste

Method –

  1. Wash and soak the rice for 30 minutes
  2. After 30 minutes, drain the rice and set aside
  3. Heat ghee in a heavy bottomed pan.
  4. Fry the cashew nuts till golden brown and set aside
  5. Add the whole spices and poppy seeds and caraway seeds into the oil
  6. Sauté for a few seconds and add the onions till golden brown
  7. Add the rice and sauté till it becomes light brown
  8. Add 4 cups of water, salt to taste
  9. Cook it on high flame without lid
  10. Once the water dries up, stir the rice and reduce the flame
  11. Cook on low flame covered with a lid till the rice is cooked
  12. Add the fried cashew nuts
  13. Switch off the flame and let it rest for 5 minutes before serving.

Chicken Roast Assamese Style

Ingredients

  • 1 kg chicken, cut into big pieces
  • 2 boiled potatoes
  • 1 big onion, thinly sliced
  • 2 tbsp onion paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 bay leaves
  • 2” piece of cinnamon
  • 5 cardamoms, half crushed
  • 5-6 cloves
  • Salt and sugar to taste
  • 3 tbsp oil
  • 2 tbsp ghee

Method –

  1. Wash the chicken well and let the water drain out
  2. Heat oil and ghee in a kadhai on medium heat
  3. Cut the potatoes in half and fry in the oil and remove
  4. Add 1 tsp sugar
  5. Once the sugar gets caramelised, add bay leaves, cinnamon and cloves
  6. Let it sizzle for a few seconds and then add the onions
  7. Sauté the onions till a nice golden colour
  8. Add the ginger, garlic, onion paste along with half crushed cardamoms
  9. Sauté the mixture for a few seconds and then add a few tbsp of water so that the masala doesn’t stick to the bottom.
  10. Once the oil releases, add the chicken pieces
  11. Mix well with the onion mixture
  12. Turn the chicken pieces so that all the pieces get evenly browned
  13. Once the chicken turns golden brown, add salt and sugar (optional) to taste
  14. Sauté the chicken till the water dries up and the oil is released
  15. Add about 1 to 1.5 cups of water and cook on low flame covered with lid for about 10 minutes
  16. Check if the chicken is cooked and now cook without the lid so that the gravy gets reduced
  17. Add the potatoes, mix gently with the chicken and serve with pulao or paratha

Boiled Pork with Split Black Lentil

Ingredients

  • 1/2 cup split black lentils
  • 250 gm boiled pork
  • 1 medium potato, cut into 4 pieces
  • 1/2 chayote squash, cut into big cubes
  • 4 cloves of garlic
  • 1” piece of ginger
  • 3 bay leaves
  • 3 green chillies
  • 1 medium onion, sliced
  • Salt to taste

Method –

  1. Roughly grind the ginger and garlic
  2. Dry roast the lentils on slow flame till aromatic
  3. Wash the lentils and strain the water
  4. Add all the ingredients into a large pan.
  5. Add enough water to cover all the ingredients
  6. Mix well
  7. Let it come to a boil
  8. Lower the heat and cook covered for about 45 minutes till done
  9. Garnish with chopped coriander leaves.

Murgir Lal Jhol

Ingredients

  • Chicken – 800 gm
  • Dry red chillies – 4 pieces
  • Kashmiri red chillies – 2 pieces
  • Medium potatoes – 150 gm, cut in half
  • Onion – 150 gm, thinly sliced
  • Bay leaves – 2
  • Ginger – 7 gm, chopped
  • Garlic – 15 gm, chopped
  • Yogurt – 2 tbsp
  • Mustard oil – 2 tbsp
  • Cinnamon – 1” piece
  • Cardamoms – 4
  • Cloves – 3
  • Turmeric powder
  • Sugar – 1 tsp
  • Salt to taste

Method –

  1. Make incisions on the chicken pieces
  2. Marinate with salt and turmeric powder for 3 hours
  3. Soak the chillies in water for 30 minutes
  4. Grind the chillies, ginger and garlic to a fine paste using a few tbsp of the soaking water
  5. Heat mustard oil in a kadhai
  6. Add the paste
  7. Add bay leaves and then the onions
  8. Add sugar
  9. Fry the onions for about 8 minutes
  10. Add the potatoes and salt to taste
  11. Whisk the yogurt well and add it to the pan
  12. Mix well
  13. Cover with a lid and cook for 10 minutes or till the potatoes soften a little
  14. Add the chicken and braise for about 20 minutes, stirring occasionally
  15. Add 300 ml hot water
  16. Grind the whole spices and make a paste
  17. Add this mix to the pan and simmer for 5 minutes

Small Fish Curry with Potatoes, Pointed Gourd and Ridge Gourd

Ingredients

  • 10 pieces small fish
  • 1 potato, cut into thick wedges
  • 2 pointed gourds, cut lengthwise and chopped into big pieces
  • 1 ridge gourd, cut into 2” long pieces
  • 2 green chillies
  • 1/2 tsp nigella seeds
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 3 tbsp mustard oil

Method –

  1. Heat mustard oil in a kadhai
  2. Fry the fish and set aside
  3. In the same oil, add green chillies and nigella seeds
  4. Sauté for 30 seconds
  5. Add potatoes and fry on medium heat for 3 minutes
  6. Add pointed gourd and fry for 3 minutes
  7. Add ridge gourd and fry for 3 minutes
  8. Make a paste of turmeric powder, red chilli powder and cumin powder with a little water
  9. Add the paste into the pan and fry till oil separates
  10. Add 2 cups of warm water and let it come to a boil
  11. Reduce the heat and cook covered till the vegetables become soft
  12. Add fish and salt
  13. Cook covered on low flame for 5 minutes
  14. Serve hot.

Chicken Lollipop

Ingredients

  • 14-16 chicken lollipops (500 gm)
  • 1 tbsp ginger garlic paste
  • Salt to taste
  • 1 tsp crushed black peppercorns
  • 1 tbsp light soy sauce
  • Oil for deep frying
  • 1 tbsp Schezwan sauce
  • 1/2 cup cornflour
  • 1/2 cup all purpose flour
  • Chopped spring onion greens for garnish

Method –

  1. Combine chicken lollipops, ginger garlic paste, salt, 1/2 tsp crushed peppercorns and soy sauce in a bowl and mix well.
  2. Marinate this mixture for 15-20 minutes.
  3. Make a thick batter by combining cornflour, all purpose flour, salt, 1/2 tsp crushed peppercorns, Schezwan sauce and a little water
  4. Heat oil in a kadhai
  5. Dip marinated lollipops in the batter and fry till golden.
  6. Drain on absorbent paper
  7. Garnish with chopped spring onion greens and serve hot.

Rongalau Pitika (Assamese Style Pumpkin Mash)

Ingredients

  • 200 gm pumpkin, cut into thin slices
  • 2 green chillies
  • 3 garlic cloves
  • 1 tsp black sesame seeds, roasted and ground
  • 1 tsp lemon juice
  • 2 tbsp finely chopped coriander leaves
  • Salt to taste
  • 3 tsp mustard oil

Method –

  1. Heat a tawa.
  2. Add 2 tsp mustard oil and brush it evenly over the surface
  3. Place the pumpkin slices, green chillies and garlic on the tawa
  4. Flip the vegetables after 5 minutes
  5. Cook covered till the water evaporates and the pumpkin is cooked
  6. Remove onto a plate
  7. When it is cool, mash the vegetables
  8. Add salt, ground sesame seeds, lemon juice and coriander leaves
  9. Add 1 tsp raw mustard oil.
  10. Mix well and serve.