punjabi cooking-Saag in my kitchen

Sarson Ka Saag

Preparation time: 10 mins| Cooking Time: 15 mins| Serves 2
500gms (~1 bunch) mustard leaves (sarson)
100gms spinach leaves (palak)
100gms bathua
2 tbsp Olive oil
1 inch ginger
4-6 garlic cloves
1 medium onion
1 green chilli
Salt to taste
1 tbsp corn flour
1 cup water

• Separate the leaves from the stems of the green vegetables. You can keep the softer stems, but I don’t like using the thick stems in the saag. I instead use them to make vegetable stock.
• Wash all the leaves in running water. It is important to wash them at least 3-4 times to make sure you get all the dirt stuck on the leaves out.
• Roughly chop all the leaves and other veggies.
• Heat oil in a pan. Add ginger, garlic, green chilli and onions. Sauté for a couple of minutes, till the onions become soft.
• Add the chopped leaves and mix together. Add salt to taste; mix well and cook covered for 4-5 minutes till the mustard and other leaves turn soft.
  • It’s interesting how the dish uses only salt and no other spices. You get the authentic flavors of mustard balanced with other greens and ginger-garlic and onion.
• Dissolve the corn flour in 1 cup water and add to the pan.
• Mix well and cook covered for another 5-6 minutes till the veggies are completely cooked.
• Remove from heat. Once the saag is cooled; grind it to a coarse paste using a handheld blender.
• Simmer the saag on low heat for a couple of minutes before serving.

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My kitchen in pictures

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My desi dish-Mumai chicken nihari

Desi Dish CHICKEN NIHARI

Ingredients :

• CHICKEN BONELESS 1 kg
• OIL 1 cup
• ONION CHOPPED 2
• SALT a pinch
• TURMERIC 1 tsp
• ALL SPICE 1 tsp
• GINGER GARLIC PASTE 1 tbsp
• CHILI POWDER 1 tbsp
• WHEAT FLOUR 3 tbsp
• NIHARI MASALA 2 to 3 tbsp
• CHICKEN BONES 1 kg
• BLACK CARDAMOMS 6
• FENNEL SEEDS 1 tsp
• WHOLE CORIANDER 1 tbsp
• DRY GINGER POWDER 4 tbsp
• SALT to taste
• To Garnish:
• CORIANDER LEAVES CHOPPED 1 bunch
• LEMON 3
• GREEN CHILIES CHOPPED 4
• GINGER SLICED 2 tbsp

Chicken Nihari Method

In a pan put together 1 kg chicken bones, 4 tbsp dry ginger powder, 1 tbsp coriander seeds, 1 tsp fennel seeds, 6 black cardamoms and salt to taste. Cook well till stock is ready. Strain and keep aside.Heat 1 cup oil in a pan, add in 2 chopped onion and fry till golden brown in color. Remove and keep aside till crisp.Crush the brown onion with hands and add to the ½ cup yogurt.In pan of oil add 1 tbsp ginger garlic paste, 1 tbsp chili powder, 1 tsp all spice powder, 1 tsp turmeric and fry well, now add chicken and fry well.Now add 2 to 3 tbsp Nehari Masala and Fry well and add prepared stock. Cook over low flame till chicken is tender and oil floats on top.Now roast 3 tbsp wheat flour on a hot griddle. Make into paste with water as required and add to the Nehari mixture. stir continuously.Cook till thickens. Add chopped ginger, chopped coriander leaves, lemon juice, chopped green chilies and simmer for 10 to 15 minutes.Ready to serve with Naan.

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Beef Nihari-Testy Recipe in my kitchen

Ingredients Of Beef Nihari

• 750 gm. beef
• 2 onions
• 2tbsp white flour
• 1/2 kg milk
• 2 tsp. garlic, chopped
• Few green cardamom
• 1 bay leaf
• 1 cinnamon
• 2 tsp. garam masala
• 1 tsp aniseeds
• 1tsp red chili powder
• Pinch nutmeg
• Pinch mace
• 1/2 tsp. turmeric powder
• 1 tsp. salt
• 1/2 tbsp. garlic paste
• 1/2 tbsp. ginger paste
• 1/4 cup ghee

Ingredients For Garnishing

• 1 fried onion
• 3 chopped green chilies
• 1 bunch coriander, chopped

Method Of Beef NIhari

• Heat oil in a large skillet. Fry the chopped onion till it turns dark brown. Remove and place the fried onions on an absorbent tissue paper, to drain the oil. Crush with your hands.
• In the same skillet add the beef, garam masala powder, ginger garlic paste, salt, red chili powder, bay leaf, a stick of cinnamon and turmeric powder. Fry until the oil forms a separate layer on top.
• Then add   the nutmeg   cardamoms, fennel seeds and water. Cook until the beef tenders. Mix the corn flour
  
  in milk and pour the mixture in the gravy, stirring continuously.  Reduce the flame to a simmer and cook for another 10 minutes.
• Serve in a dish and garnish with chopped coriander, brown onions and chopped ginger, lastly sprinkle the garam masala on top and serve.

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My first cooking- besan ka halwa in pakistan

Ingredients:               BESAN KA HALWA

1 cup besan (gram flour)
1/2 cup ghee (clarified butter)
1/2 cup sugar
1/4 cup nuts for garnish (here I used almond, pistachios and cashews)
1/2 tsp cardamom powder 
1 cup water



Heat ghee in a thick bottom pan I used karahi which is an Indian wok. Add besan to it and fry it until it starts changing color. When besan has turned light golden brown in color then you know its time to add water. Add water slowly and keep stirring the besan thoroughly so that it doesn't form lumps. Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
Garnish it with the nuts. Serve hot.




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my cooking-sooji ka halwa recipe

Sooji (Suji) Halwa | Semolina Pudding

Sooji (Suji) Halwa is popular Indian sweets/desserts made with semolina, sugar and dry fruits. Perfect to celebration any occasion/festivals.

Author:	Priti	Category:	Sweet/Dessert	Cuisine:	North Indian
Prep Time:	2 Mins	Cook Time:	10 Mins	Total Time:	12 Mins
Serves:	3-4

Ingredients:

• 1 Cup - Sooji/Semolina/Rawa
• 1/2 Cup - Sugar
• 1 3/4 Cups - Water
• 2 tbsp - Ghee
• 1/2 tsp - Fresh Crushed Cardamom
• 1/2 tbsp - Raisins/Kismiss
• 10-12 - Halved Cashew nuts

 

Method:

1. In a pan heat ghee roast until golden brown cashews and raisins, take care not to burn raisins, keep aside.
2. In the same add semolina and roast in low to medium flame until aromatic and brown, keep stirring while roasting so semolina doesn't get burnt. Once it's hot if you let it rest even for 30 seconds semoline will get burn.

3. Meanwhile in a small pan or pot bring water to boil.

4. Add water, sugar to semolina and mix together, keep stirring until sugar dissolves and water is absorbed fully and rava gets cooked.

5. Now add crushed cardamom powder, raisins, cashews and mix well, cook for 1-2 minutes or until halwa becomes completely dry. Off flame

Serve hot, warm or even at room temperature.

 

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Desi dishes-besan kay ladoo.

  Preparation and cooking time: 30 Minutes
  Serves: 4 Persons

 Ingredients

• Gram flour (besan) 1/2 cup
• Sugar ground 1/2 cup.
• Ghee 2 tablespoons
• Cardamom seeds 1/2 teaspoon
• Nuts & Raisins optional

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 Directions

1. Roast gram flour in a Kadai over low flame, keep stering.
2. Roast until it changes its color and raw smell disappears.
3. Remove from heat and let cool a little.
4. Add ground sugar and ghee.
5. Add crushed cardamom seeds, nuts and raisins, if you like.
6. Mix nicely and shape into laddus while still warm.
7. Besan Laddus are ready to serve.

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