Sunday, 19 January 2014

Chicken Hot & Sour Soup - Punjabi Traditional Food

Chicken Hot & Sour Soup Recipe:
Chicken Hot & Sour Soup

Chicken Hot & Sour Soup Ingredients
Cabbage - 1/2 cup (shredded)
Carrot - 1/2 cup (shredded)
French Beans - 1/4 cup (shredded)
Mushrooms - 1/4 cup (sliced)
Spring Onions - 1/2 cup (chopped)
Celery - 1 tsp. (chopped)
(can also add baby corns/corn to the vegetables)
Punjabi Traditional Foods

Chicken Broth -  (1 can) /  Chicken Seasoning Cube - 1
Soya Sauce - 1 tblsp. 
Red Chilli Sauce - 1 tblsp.
Vinegar - 1 tblsp.
Pepper Powder - ½ tsp. 
Ajinomoto - ¼ tsp 
Chicken - ½ cup  (boiled & shredded)
Boiled Shrimps - ¼ cup  (optional)
Corn Starch - 3 tblsp. 
Salt - to taste
Chicken Hot & Sour Soup Making Method:

  • Heat oil in a pan. Add all vegetables and stir fry for 2 minutes on high flame.
  • Add chicken broth/seasoning cube, water (as required), soya sauce, red chilli sauce, vinegar, pepper powder, ajinomoto, salt and chicken/shrimps and  bring it to a boil.
  • Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit.
  • Remove from heat after 5 minutes. For garnishing use spring onions.

Sunday, 5 January 2014

Dal Palak Recipe - Punjabi Vegetarian Recipe | Punjabi Vegetarian Food

Dal Palak Recipe:
Punjabi Dal Palak Recipe
Dal Palak Recipe Ingredients:

Punjabi Traditional Food
2 green chillies
red chillies whole
6 -8 garlic flakes
salt to taste
2 medium sized onions
2 tblsp oil
1 tsp cumin seeds
a pinch asafoetida
1 inch ginger
1 tsp turmeric powder
1 tsp lemon juice
3/4 cup green gram split
15 - 20 leaves spinach

Dal Palak Making Method :

  • Wash and boil moong dal with salt and turmeric powder in 5 cup of water.
  • Wash spinach leaves completely in cold running water.
  • Then roughly shred them.
  • Take off onions and cut them finely.
  • Wash green chillies, de-seed and cut them finely.
  • Take off and cut garlic, keep aside.
  • Heat up oil in a kadai.
  • Mix in asafoetida and cumin seeds.
  • When cumin seeds start to change colour, mix in cut onions, cut green chillies and broken red chillies.
  • Stir fry till onions are soft and translucent.
  • Mix in cut ginger and garlic, stir fry for 1/2 a minute.
  • Mix in the boiled dal.
  • Bring to a boil and mix in shredded spinach and lemon juice.
  • Simmer (boil slowly at low temperature) for 2 minutes and serve hot.

Paneer Paratha Recipe - Punjabi Famous Food | Punjabi Traditional Food

Punjabi Famous Food

 Paneer Paratha Recipe: The most delicious of all stuffed parathas and easy to make for a hungry time dinner to feel full tummy!

Paneer Paratha Ingredients:

Punjabi Traditional Food
100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Paneer Paratha Making Method:
Paneer Paratha

  • Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
  • In a bowl mix all the stuffing ingredients.
  • Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
  • Cook on a pre-heated Tawa (flat griddle plate).
  • Turn it and pour half tablespoon oil or butter.
  • Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
  • Cook on a low heat till golden brown.
  • Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle. 

  • Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Amratsari Vegetable Pulav Recipe - Punjabi Traditional Food | Punjabi Vegetarian Recipes

Punjabi Traditional Food

Amratsari Vegetable Pulav:

Punjabi Vegetarian  Recipes
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

Amratsari Vegetable Pulav Ingredients:
2 cups of cooked rice
1 carrot
10-12 beans
1 capsicum / bell pepper
3-4 green chillies, slit
1 large onion
1 piece of cinnamon
3-4 green cardamom, lightly crushed
3-4 cloves
1/2 tsp of cumin seeds
1 tsp of minced garlic
2-3 tsp of salt
A small bunch of coriander leaves / cilantro, for garnish

2 tbsp of ghee or oil

 Amratsari Vegetable Pulav Making Method:

  • Cook rice and set aside. Slice the onions and shred the vegetables fine
  • Heat ghee or oil in a pan and add the onions and cumin seeds.
  • When they are slightly browned, add the cinnamon, cloves, and crushed cardamom. Stir and fry for another few seconds until fragrant and the onions turn a darker brown
  • Add the minced garlic and fry for a few more seconds.
  • Throw in the shredded vegetables, chillies and salt. Mix well, lower flame, and cook covered for about 5 mins until the vegetables are soft
  • Gently mix in the cooked rice.
  • Garnish with coriander leaves and keep partially covered for the flavours to mingle until ready to serve.
Serve veg pulao with any Paneer Recipe like Paneer Butter Masala, Palak Paneer, or Kadai Paneer. You can also serve it with a simple Dal Tadka or Soya Chunks Curry.


Punjabi Vegetarian Foods

  1. Store leftover pulao in an airtight container in the refrigerator for up to two days. To re-heat, either microwave with some sprinkled water or in a pan over a slow flame
  2. If you prefer large chunks of crunchier vegetables in your veg pulao, you can chop them larger. Just cook longer until they are done
  3. I remove the whole spices before serving because we hate biting into whole spices in rice
  4. You can throw in a bay leaf with the other spices if you wish
  5. You can make vegetable pulao in a pressure cooker or rice cooker. I prefer this method to make mixed rice because I feel more in control. I also prefer the rice grains very separated which is hard to achieve in a pressure cooker (in my experience). My rice cooker does a good job though so will update veg pulao made in rice cooker soon
  6. I do most of the fine chopping in my fabulous Phillips 3-in-1 hand blender. It works like a charm for mincing and shredding.

Sunday, 29 December 2013

Chicken Biryani - Punjabi Non Vegetarian Recipes | Punjabi Traditional Food

Chicken Biryani

Punjabi Traditional Food

Chicken Biryani Ingredients:
  • 4 Onions - Medium size
  • 600g - 650g Chicken - Broiler - Small - 8 pcs.
  • 400g Rice - Basmati
  • 1/2 cup Curd
  • 2 teaspoons Ginger Garlic Paste (Adrakh Lehsun Paste)
  • 2 teaspoons Red Chilli Powder (Lal Mirch Powder)
  • 2 teaspoons Biryani Masala
  • As per taste Salt
  • 2-3 teaspoons Lemon Juice
  • 1/4 cup Mint Leaves (Pudiney ke Patte)
  • 1/4 cup Coriander Leaves (Hara Dhania) - chopped
  • 6 Green Chillies (Hari Mirch) - cut from centre in two long strips
  • 2 Bay Leaves (Tej Patta)
  • 2 Green Cardamom (Choti Hari Elaichi)
  • 2 Black Cardamom (Badii Kali Elaichi)
  • 4 Cloves (Laung)
  • 8 Black Peppercorn (Sabut Kali Mirch)
  • 1 inch Cinnamon Bark (Dalchini)
  • 2 litres Water
  • Small Muslin Cloth
  • 100 grams Butter - melted
  • 2 tablespoons Cooking Oil
  • 1/2 cup Milk (luke warm)
  • 2-3 drops Food Color - Orange
  • 1 inch Ginger - Julienned (cut into long thin strips)
  • 1 teaspoon Garam Masala Powder
  • 2 teaspoons Kewra Jal
 Chicken Biryani Making Method:
Punjabi Chicken Biryani

  • Cut Onions into Slices and Fry till Golden Brown. Don't Burn. Keep aside for use.
  • Wash and Clean the Chicken pieces. Poke the Chicken pieces with a Fork.
  • Take a Glass Bowl, add Chicken pieces, Curd, Ginger Garlic Paste, Red Chillies, Biryani Masala, Salt as per taste, Lemon Juice, few Mint Leaves, one fourth part of onions fried earlier and mix well. Apply the mix well on and around all the pieces of Chicken. Cover the Bowl and place it in a Refrigerator for Thirty minutes.
  • Wash and soak the Rice in Water for Thirty minutes.
  • Add and tie in a Muslin Cloth; the Bay Leaves, Green Cardamom, Black Cardamom, Cloves, Black Peppercorn and Cinnamon.
  • Boil Water in a Pan. Add and mix half a teaspoon of Salt into it. Put the tied Muslin Cloth Bag into the Boiling Water.
  • Drain the soaked Rice and add it to the Boiling Water. Parboil (Partially Boil) the Rice. Don't Overcook. When parboiled, Drain the excess Water from the Rice and let it dry.
  • Take out the Marinated Chicken from the Refrigerator.
  • Take a Pan with a thick bottom. Add Two Tablespoons of Cooking Oil in it and heat it on a slow flame for two minutes.
  • Add Marinated Chicken Pieces into it. Cook the Chicken on medium flame. Stir well but gently. Add One to Two tablespoons of water, if it appears dry. The Chicken will be cooked in Fifteen to Twenty minutes. Remove from flame and keep aside.
  • Take another large Pan with a thick bottom. Add and arrange a layer of cooked pieces of Chicken on the bottom of the Pan with a little Gravy. Then, spread and cover the Chicken pieces with half the parboiled rice.
  • Sprinkle : half of the remaining fried Onions, half of the Green Chillies, a few Mint Leaves, a few chopped Coriander Leaves over the layer of the parboiled Rice.
  • Pour : half the melted Butter, half the Milk, half the Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
  • Sprinkle : half a teaspoon of Garam Masala and half the Julienned Ginger all-over the layer of the Rice.
  • The first layer of the Chicken Biryani is now ready.
  • Add and arrange a layer of the remaining pieces of Chicken over the first layer of Rice.
  • Then, spread and cover the layer of the pieces of Chicken with the remaining parboiled Rice.
  • Sprinkle the remaining : fried Onions, Green Chillies, Mint Leaves and chopped Coriander Leaves over the layer of the parboiled rice.
  • Pour the remaining : melted Butter, Milk, Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
  • Sprinkle the remaining : Garam Masala and Julienned Ginger all-over the layer of the Rice.
  • Tightly Cover the Pan/ Cookware with Food Wrapping Aluminium Foil or Cover the Pan with a Lid and seal it with Cooking Dough.
  • Cook the sealed Pan on a very slow flame for Twenty Five to Thirty Minutes.
  • The Chicken Biryani is now ready. Stir and Mix all the Contents Gently. 
  • Serve Hot with Mint Raita/ Chutney, Sliced Onions and Enjoy!   


Chicken Lollypop - Punjabi Non Vegetarian Recipes | Punjabi Famous Food

Chicken Lollypop (Drums to Heaven)

Chicken Lollypop - Punjabi Famous Food

Chicken Lollypop Ingredients 
Chicken Lollypops (Wings deskinned) - 500 gms.

For Marination
Punjabi Non Vegetarian Recipes

cornflour - 2 tblsp.
soya sauce - 2 tblsp.
vinegar - 1 tsp
Red chilli paste - 1 tsp.
Ginger paste - 2 tsp.
Garlic paste - 1 tsp.
Ajinomoto - ¼ tsp.
salt - to taste

For Batter 
Maida - 6 tblsp.
Cornflour - 6 tblsp.
Coriander - 1 tblsp.
Garlic - 1 tblsp.
Ginger -  1 tblsp.
Vinegar - 1 tblsp.
Red chilli paste - 1 tblsp.
Egg - 1
Ajinomoto - 1/8 tsp.
Orange red color - 1/8 tsp.
Celery - 1 tsp.
salt - to taste
water - as required

Chicken Lollypop Making Method:
Punjabi Non Vegetarian Foods
  • First, dry out the chicken pieces on a muslin cloth to remove out excess water.
  • Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
  • Mix all the ingredients under "for batter" with enough water to make a thick batter.
  • Dip the lollypops in batter and deep fry.
  • Serve as a starter with Sanchez sauce.


    Keep the lollypops inverted in the frying pan to get a rounded shape.


Sunday, 1 December 2013

Chicken Roast - Punjabi Traditional Food | Punjabi Non Vegetarian Recipes | Punjabi Chicken Recipes

Chicken Roast - Punjabi Traditional Food Tadka :
Delicious and irresistible - chicken roast ever so tasty.

Chicken Roast - Punjabi Traditional Food Tadka

Chicken Roast Ingredients: 
·                Chicken,cut into small pieces             1 kilogram
·         Turmeric powder                                1/2 teaspoon
·         Kashmiri red chilli powder                 2 tablespoons
·         Black pepper powder                          1 teaspoon
·         Garam masala powder                        1 teaspoon
·         Ginger-garlic paste                              2 teaspoons
·         Soy sauce                                               1 tablespoon
·         Salt                                                         to taste
·         Oil                                                           4 tablespoons
·         Soy sauce                                               1 tablespoon
·         Tomato ketchup                                   2 tablespoons
·         Ginger,chopped                                    1 tablespoon
·         Garlic,chopped                                     1 tablespoon
·         Onion ,cubed                                        4 medium
·         Green chillies,chopped                       2-3
·         Green capsicum,cubed                       1 medium
·         MSG                                                      1/4 teaspoon

(MSG Means mono sodium glutamate its also using when cooking Chinese food).

Chicken Roast Making Method:
Chicken Roast 

  • Combine chicken pieces with turmeric powder, red chilli powder, black pepper powder, garam masala powder, ginger-garlic paste, soy sauce and salt. Mix well and set aside to marinate for half an hour.
  • Heat one teaspoon oil in a non-stick pan. Add marinated chicken pieces and cook till soft, using a little water. Add tomato ketchup, mix well and remove from heat. Set aside. Heat four tablespoons oil in a non-stick kadai. Add ginger and garlic. Mix well and saute till golden.Add onion and green chillies. Mix well and cook till onion is soft. Add capsicum and mix well. Saute for three minutes. Add the cooked chicken, MSG and adjust salt. Mix well and cook on low for ten minutes or until dry. 
  • Serve hot with fried rice, noodles or naan

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