Dal Maharani/Queens of Lentils Gravy/Maharani Dal

Dal Maharani which is also known popularly as Queens of Lentils gravy have its origins from Punjab. This dish is a nutritious and very protein rich gravy which calls for Black urad dal, channa dal and Kidney beans. These three dals are cooked and enriched with couple of spice powders and fresh cream hence this dal have a very rich taste.However if you are looking for less rich and no cream gravy, you can replace the cream used in this dish with milk, yogurt of else with no dairy products. This aromatic dish can be served very much with any sort of pulaos, rotis or else simply with bread slices. Yes you have numerous choice to enjoy this rich gravy. However i served this gravy with coconut pulao which turned out our lunch more healthy and tasty as well. Obviously we had a tummy full meal and everyone at home enjoyed this nutritious dish.

Anda Curry Dhabba Style/Punjabi Egg Curry

Punjabi style of curries are seriously fingerlicking goodness. Trust me i love their dhabba style dishes and when ever i get a chance to taste in their dhabba, i dont hesitate a second at all. And its been a long i had punjabi dishes in a Dhabba. However to replicated their dishes at home is definitely a must for me. And my today's recipe is a Dhabba style Punjabi egg curry which is also known as Anda Curry or Anda Masala. This egg curry tastes absolutely delicious to have with both rice and rotis. Trust this curry is an excellent accompaniment to relish with Butter naans or kulchas. My family members enjoyed this Dhabba style Egg curry with hot steaming rice and papads. Yes this dish is definitely an interesting dish to give a try as you doesnt need anything fancy to cook this delectable curry.

Maa Choley ki Dal/Langarwali Dal/Amritsari Dal

Langarwali dal is a delicious, protein packed dal served at the Langar in the Golden temple in Amritsar. Since this dal is served regularly in Langars or in Dhabas in Gurudwaras, this dal is called as Langarwali dal.This ultimate dal dish calls for Whole urad dal aka whole black gram and channa dal cooked with simple spice powders. Definitely a fabulous dal to give a try without any fail if you love dal based dishes in your weekly menu. This thick flavourful Maa choley ki dal is quite a different from the popular Punjabi Dal Makhni. Both Whole urad dal and channa dal are slow cooked for making this lipsmacking dal. Soaked dals cooked in a open deep pan with usual spice powders makes this delicious dal. But still for easy cooking, i used pressure cooker method which helps a lot to dish out this extremely delicious dal with less efforts.

Dhaba Style Dal Fry/Punjabi Dal Fry

If you are looking for a fingerlicking dal dish, am sure my today's Dhaba style dal fry will definitely tempt you to give a try at home. Dhaba style dal fry is quite a popular North Indian lentil dish served in Dhabas. This dhaba style dal is enjoyed along with rotis or else with hot steaming rice . This dal fry is prepared completely with toor dal which is also known as Arhar dal. Dhabas are small restaurants which are typically situated on alongside of roads and highways. Most of the dhabas serves rustic Punjabi dishes, you can find many delectable both vegetarian and non vegetarian dishes in every dhabas. If you planning a trip to go to Northern part of India, dont forget eating at Dhabas. Most of the dishes served in Dhabas tastes ultimate.Yes Dhabas dishes are known very much for their simplicity and for their flavors.

Tawa Machli Amritsari/Tawa Fried Amristari Fish

You might have noticed i have been posting Tawa friendly dishes for the past two days, today's recipe is definitely a delicious treat for Seafood lovers. Though am a great fan of fish fries, its been a long i prepared fish fries. However my today's recipe is quite a different dish from the usual fish fries. Amritsari style fried fish is an excellent starter when served for a get together or in a party. When i googled i saw varieties of Amritsari fried fish which calls for deep frying, but today's version goes for tawa frying. Tawa, this pan works awesome for frying fishes, hence i went with this tawa fried Amritsari fish. While watching a TV show, i got hooked to this delicious starter and i bookmarked this dish immediately. Finally i got a chance few days back to dish out this super delicious Punjabi style tawa fried fish for our Sunday lunch.

Paneer Kalimirch/Punjabi Paneer Subzi/Cottage Cheese in Black Pepper Gravy

This week's posts are going to be some Gourmet gravies, which you can serve along with rotis or flavoured rice as much as like restaurant's menu. Kali mirch in hindi means Black peppercorns and my today's post is going to be an interesting Punjabi style Paneer subzi spiced with freshly grounded black pepper powder. This subzi came out extremely luscious, very rich and highly delicious and creamy. This rich and irresistible subzi makes an excellent pair to relish without any guilt with most of the Indian flat breads. Served along with garlic naans, trust me this fingerlicking goodness subzi will definitely please everyone's tastebuds at home.

Pindi Channa/ Pindi Chole - Punjabi Special

After a lipsmacking ripen mango cooked in spiced yogurt gravy, am taking you all to Punjab, yes my today's post for this mega blogging marathon is Pindi channa aka Pindi chole or else Rawalpindi Channa. This fingerlicking channa is from Rawalpindi in Punjab and Pakistan. Pindi channa was in my list since a long and dunno why i never tried my hands with them, but finally i prepared this delicious side dish to serve along with Bhaturas as this dish goes awesome for this week's theme. Needless to say that this week's theme for Mega marathon is Indian states,we marathoners are successfully running this week's marathon with many delicious traditional dishes from various regions of India.Coming to my today's recipe, Rawal Pindi Chole,as i told earlier this dish got its origin from a place called Rawalpindi where pindi means Village.

Pindi channa or Pindi chole is quite different from the usual channa curry we make usually to serve along with rotis. But this dish is supposed to be dry and not the liquid like gravy also this dish tastes tangy as this recipe goes for both amchur powder and dry pomegranate seeds. Some recipes calls for dry amlas to achieve the dark brown colour of this dish, but i sticked with the usual tea bags/leaves to get the dark brown colour.

Matar Kulcha/Green Peas Kulcha

Initially when i started blogging, i dont know that much difference between the Naan and Kulchas. I was like both are same then later i came to know the difference, yes Thanks to blogging world.Kulchas is a cousin of Naan, made with baking soda/baking powder instead of Yeast as naan goes for Yeast. This Indian flat bread is made with leavening agents, sometimes they are stuffed with spiced vegetable stuffings.Kulchas is quite a typical Punjabi recipe and Amritsar, a city in Punjab is famous for its kulchas and Naans.Usually eaten with chole aka channa masala, Kulchas makes a filling breakfast or dinner. If they are stuffed, they doesnt even need any side dish to have with.

Rajma & Jeera Chawal - Punjabi Special

Punjab, a state from Northern India and shares its border with Himachal Pradesh,Haryana and Rajasthan in east,south and southwest and Paksitani province of Punjab in the west.Their cuisine is well known for the varieties of foods. Staple food of a Punjabi is chappathi or roti, they use different wheat in making them and use rice only for special occasions. Some Punjabis are strictly vegetarian while a group of Punjabis consumes non vegetarian foods. You will be able to taste varieties of spices in homemade foods while the foods cooked in Punjabi restaurants aka dhabbas will be filled with cream and butter. Since rotis are the staple food of Punjabis they use either wheat or maize,they consume dals like yellow moongdal and black gram in their cuisine often. Milk based dishes are very popular in Punjabi food. This cuisine will also have rustivc touch,in rural areas people will use tandoors to cook their dishes,this method of cooking food gives a fabulous taste and hence tandoor dishes are world famous dishes liked by many peoples around the world.

Punjabi foods are rich in proteins and the famous dishes prepared with pulses,beans and legumes are Dal Makhani,choley,Dal Amritsari,Rajma, Sarson da saag,while the famous breads are Naans,parathas,Kulcha, Tandoori roti, Pulka. Do you know the popular combination dishes of Punjab?, Sarson do saag with makki ke rotis (mustard greens with corn roti), Bhatura and pindi chole (puffy maida puri with channa) Rajma with Jeera chawal (red kidney beans with cumin rice) Aloo paratha with dahi (potato paratha with curd) Dal Makhani with tandoori roti (black gram& red beans curry with roti cooked in tandoor oven). Their food is not complete with pickle,salad and definitely lassi. Punjabis are font of breads,but still they cook rice to have with rajma or just flavor them with cumin,fried onions. During winter, rice is cooked like a sweet dish with jaggery, sugar cane juic and this dish is calle Rao ki kheer.I picked a traditional Punjabi dish Rajma, which i served with cumin rice for our lunch. Both makes a prefect pair and we had a satisfying lunch.

Khatte aloo/Sour Potatoes

Am starting today the last and fourth week of blogging marathon of this month with a beautiful theme, cooking with cookbooks. Seriously before blogging, i never referred or cooked from a cookbook,to be honest i never bought cookbooks at all,obviously my book shelf will have only few cartoon and story books. I still remember my mom got her first cookbook from her MIL when i was almost 10years old and this cookbook travelled with us for a long. One day while shifting we lost my grandma's cookbook and we never tried our hands in buying an another cookbook or cooking from a cookbook.Sometimes my mom used to gather few supplements from some monthly tamil magazine but somehow she never cooked from them too.

When i saw this theme, i really want to try  few dishes from the cookbook i have won through many events i have participated earlier in this virtual world. During my 4 years of blogging, i won a bunch of cookbooks and am really thankful to each and every food bloggers for sending me these beautiful books. Actually i have to say a big thanks to Srivalli for suggesting us this theme, i chosed to cook this khatte aloo from Tarladalal's Punjabi Subzis.This khatte aloo tastes simply awesome as side dish with rotis, the mild sourness of dry mango powder gives a distinct flavour and this dish really goes for an easy breezy preparation.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

3nos Potatoes (large & cubed)

1/2tsp Ajwain seeds

1tsp Dry mango powder

1tsp Garam masala powder

1tsp Coriander powder

1/2tsp Cumin powder

1no Tomato (large & chopped)

1/4cup Thick yogurt

Oil

Salt

Cook the cubed potatoes in salted water until they turns soft, drain it and keep aside.

Heat the oil in a kadai, add the ajwain seeds and potatoes.

Saute well till the potatoes turns crispy.

Add the dry mango powder, garam masala powder,coriander powder and cumin powder,cook for few more minutes.

Add now the chopped tomato,some water and cook until the potato gets well coated with the spices.

Finally add the yogurt and bring it to boil, put off the stove.

Serve hot with rotis.

Green Apple Lassi

A month without blogging marathon, i cant even imagine it. Even this month will be somewat hectic for me, i dont want to miss this month's blogging marathon. I know while this post is in my space, i'll be travelling towards Paris from Belgium. We are just enjoying this trip to Brussels and Bruges, with loads of Belgian chocolates,waffles and many more beautiful visit to Belgian monuments.

Coming to this month's blogging marathon, i choosed again very interesting themes and for this first week of blogging marathon i choose calcium rich foods. Calcium is very much rich in milk products and in many veggies and fruits.Thats why i choosed to combine both green apple and yoghurt to prepare this wonderful green lassi and my teddies enjoyed thoroughly.Check out the other bloggers running this 19th edition of blogging marathon here.

2cups Green apple chunks
2cups Yogurt
1/4cup Milk
1/4cup Water
2tbsp Honey or Sugar
Icecubes

Blend together green apple chunks, honey or sugar, milk, water,yogurt and ice cubes and again blend well for few seconds until they turns frothy...

Serve them chilled.

Onion Kulcha~~ IC Challenge

Srivalli choosed stuffed kulchas for this month of Indian Cooking Challenge, actually this challenge is our last month's challenge but for some reason we couldnt able to post it. Kulchas are flattened and a type of leavened bread made from all purpose flour aka maida. These breads are quite often prepared in India and Pakistan. Kulchas are famous bread from Punjab, usually this bread is baked in earthern clay oven until they turns golden brown, once baked its usually rubbed with butter and served with spicy side dishes.

I have already prepared many varieties of kulchas and this time i used onion stuffed kulchas for this challenge. Srivalli shared 3 types of filling,immediately i choosed onion stuffed kulchas as i have already paneer and aloo anardana stuffing. Everyone at home loved this super flavourful kulchas,thanks to Srivalli for this wonderful challenge.I skipped brushing the kulchas with butter and served simply with paneer butter masala.

3cups All purpose flour
1/2tsp Baking powder
1/4tsp Baking soda
1tbsp Sugar
Salt
3tbsp Oil
1/2cup Yogurt

For Filling:
2nos Onions (chopped finely)
3nos Green chillies (chopped thinly)
1/2tsp Ajwain seeds
1/2tsp Grated ginger
1/4tsp Cumin seeds
Salt

Take the all purpose flour,baking powder,baking soda,sugar,salt,oil and yogurt in a large bowl and knead as a smooth dough with enough water and keep aside. Let it sit for 2 hours.

Meanwhile mix well the chopped onions,chopped chillies,ajwain seeds,grated ginger and cumin seeds and salt in a bowl.

Divide the already prepared dough as small pieces and roll them as small circles with a rolling pin.

Place the enough onion filling in the center of the rolled circles, bring all the sides together to close the filling completely. Press it well.

Now roll it down gently as medium sized circles and keep aside.

Heat a pan in a stove in medium flame and place the already prepared kulchas. Drizzle enough oil on all the sides of kulcha and cook well until the brown spots appears.

Serve hot with spicy channa masala or paneer butter masala.

Pumpkin Lacha Paratha

 I'll be running two weeks of blogging marathon from today onwards, i choosed cooking with colours as theme for the first week of this fantastic event, so this week my dishes will be quite colourful and definitely delicious,check out other bloggers running this 16th edition of blogging marathon here.

For the first day of this marvellous blogging marathon, i wanted to post this colourful pumpkin lacha parathas prepared with home made pumpkin puree.These parathas tastes fabulous with minimum efforts and goes for flour,pumpkin puree, warm milk and oil.Lachha parathas are quite easy to prepare and its completely a filling dinner or lunch when served along with a spicy side dish..We enjoyed having this parathas with chicken kurma for our dinner.You can fold this parathas  many ways, i went for cutting the rolled dough as long strips and rolling them as like swiss roll.Once cooked, just push the sides of the paratha to release the layers and served them warm.You can conserve them very well for a day or two and serve warm by reheating them in a griddle or microwave oven.Sending to Veggie For A Month-Pumpkin guest hosted by Ruchikacooks,event by Priya and my own event Healthy Diet-Breakfast guest hosted by Roshni.

 2cups All purpose flour
1/2cup Pumpkin puree
1/2cup Warm milk/hot water
Salt
Oil as per need
Extra flour for dusting

Knead the flour, salt and a tablespoon of oil with warm milk and pumpkin puree, knead well as firm dough.

Brush the dough with oil and keep aside for an hour..Divide the dough as equal size portions and roll as circles..

Brush with some oil and sprinkle some flour over the rolled circles..Cut the circles as strips, arrange the strips one by one over themselves and roll tightly as a swiss roll.

Keep them aside again for an hour..now press lightly with rolling pin to give a round shape..

Heat few drops of oil, cook this rolled paratha on both sides by drizzling enough oil, until they get cooked well, once get cooked just push the sides to release the layers.

Serve hot with spicy side dish..

Mattar Paneer

Dunno how i missed to post till today my favourite mattar paneer in my space..Most of us know that mattar paneer is a delicious side dish prepared using paneer and peas in a tomato based spicy gravy.. Its one of the famous North Indian food especially in Punjab, this mattar paneer is one of our family favourite dish, which i quite often prepare for our dinner to serve along with rotis or with naans...Probably mattar paneer is one among the popular side dish found all over India, a real feast for peoples like me who fond always for paneer..



1cup Paneer (cubed)
1cup Green peas
1no Onion (chopped)
2cups Tomato puree (store bought)
1/2tsp Sugar
1tsp Ginger garlic paste
1tsp Cumin seeds + Shah jeera
1tsp Kasuri methi
1tsp Red chilly powder
1tbsp Coriander powder
1tsp Garam masala powder
1/4cup Cream
Oil
Salt
Chopped coriander leaves

Heat enough oil, fry the cubed paneer and keep aside, in the same pan fry the cumin seeds and shah jeera, than add the chopped onions,garlic ginger paste and sauté until the raw smell goes away, add the green peas,cook for few seconds, add now the tomato puree, garam masala,coriander powder, red chilly powder, kasuri methi,sugar and salt..cook everything in low flame for few minutes..

Add now the cream, fried paneer cook in low flame until the oil gets separates from the gravy, add the chopped coriander leaves and serve with rotis or naan...

Butter Chicken / Murgh Makhani

Butter chicken or Murgh Makhani is the best and well known Indian gravy prepared by using boneless chicken pieces , this gravy can be made as hot or mild as it suits as per our palates...Butter chicken tastes great with rotis, naans or else with parottas...This butter chicken can be seen in most of the Indian restaurant menus, chicken cooked in a creamy sauce prepared using cashews,almonds, tomatoes and butter...I prepared this delicious butter chicken today for our lunch and we enjoyed having this delicious and rich butter chicken with simple rotis..Both together turned out our lunch turly marvellous..

Visit Srivalli,Reva,Monika,PJ,Priyavaasu,Jay,Azeema,Ayeesha,Veena,Soumya,Gayathri&Usha as we are running blogging marathon..



For marination:
4nos Chicken breast
2tbsp Yogurt
1/2tsp Ginger garlic paste
1/4tsp Red chilly powder
1/2tsp Dhania powder
1/2tsp Garam masala powder
Salt
2pinch Orange red food colour

Marinate the chicken with all the ingredients and keep aside for overnite...Either u can deep fry or bake this marinated chicken pieces, but i went for shallow frying, drain the excess of oil with a paper towel..Keep aside..

For gravy:
2nos Onions (finely chopped)
6nos Tomatoes (peeled & juicy)
1no Ginger garlic paste
2nos Green chillies
2tbsp Kasuri methi
2nos Bay leaves, cloves, cardamom,cinnamon stick
1/2tsp Shahjeera
1tsp Red chilly powder
2tsp Coriander powder
Salt
Butter
Coriander leaves (chopped)
Oil
1/4tsp Red food colour
10nos Cashews
5nos Almonds
1cup Low fat milk

Grind the cashews, blanched almonds with enough milk as fine paste..keep aside...Heat enough butter and oil, fry the whole spices, shahjeera until they turns brown, add the chopped onions,green chillies, kasuri methi,ginger garlic paste and fry until the raw smell goes away, now add the peeled & juicy tomatoes and cook until they turns mushy..add the red chilly powder, coriander powder,cook the gravy until the oil gets separates..

Immediately add the grounded milk-nuts paste,remaining milk,red food colour, the shallow fried chicken pieces and mix well and cook everything in low flame for few minutes, finally add the chopped coriander leaves and enjoy with rotis..

Lachha Paratha

A multi layered Indian flat bread quite familiar in Punjabi cuisine which tastes awesome when served along with chicken kurma or with channa masala usually this parathas are cooked in tandoor, the famous cylindrical clay oven which is quite a hard task for us to get here.. These parathas tastes and looks exactly like parotta but with minimum efforts this paratha tastes fabulous..This lachha paratha goes for flour, warm milk and oil, my teddies called these parathas as little sister of parottas since they looks exactly like our south Indian parottas..Lachha parathas are quite easy to prepare and its completely a filling dinner or lunch when served along with a spicy side dish..We enjoyed having this parathas with vegetable kurma, u can fold this parathas as many ways, i went for cutting the rolled dough as long strips and rolling them as likeswiss roll..once cooked, just push the sides of the paratha to release the layers and served them warm..U can conserve them very well for a day or two and serve warm by reheating them in a griddle or microwave oven..Sending to Celebrating Regional Cuisine hosted by Sujana..



2cups All purpose flour
1/2cup Whole wheat flour
1cup Warm milk/hot water
Salt
Oil as per need
Extra flour for dusting

Knead the flour, salt and a tablespoon of oil with warm milk, knead well as firm dough, brush the dough with oil and keep aside for an hour..Divide the dough as equal size portions and roll as circles..brush with some oil and sprinkle some flour over the rolled circles..Cut the circles as strips, arrange the strips one by one over themselves and roll tightly as a swiss roll..keep them aside again for an hour..now press lightly with rolling pin to give a round shape..

Heat few drops of oil, cook this rolled paratha on both sides by drizzling enough oil, until they get cooked well, once get cooked just push the sides to release the layers..Serve hot with spicy side dish..

Dhingri Mutter

Most of my followers or my foodie bloggers would have know that am the mega winner of Food For 7Stages of Life hosted at Radhika's space, i won two cookbooks and one among those books was Punjabi subzis, i tried this dhingri mutter from that book by Tarla Dalal, this mushroom and green peas gravy tastes absolutely divine with rotis and even we loved it along with idlies and crispy dosas, i love Mrs Tarla Dalal's cook books much,when i won this book i was very excited to make many delicious subzis, this tomato based gravy with mushroom and green peas goes for an easy cooking process eventhough the ingredients goes for a bit long list...We loved this mushroom and green peas gravy very much along with ghee rice, yep both together goes prefect..



2cups Mushrooms (chopped)
1cup Boiled green peas
2tbsp Tomato ketchup
1tsp Chilly powder
1/4tsp Garam masala powder
2tbsp Cream
1tbsp Butter
Salt
Chopped coriander leaves

For Gravy:
1cup Onions(sliced)
1/2cup Tomatoes
2tbsp Melon seeds
1no Green chilli
2nos Dry red chillies
1tbsp Ginger
4nos Garlic cloves
Oil

Heat enough oil in a pan, add the onions given in the list for gravy and saut& until they turns golden brown, keep aside..Take the tomatoes, melon seeds, green chilli, red chillies, ginger and garlic in a pan with half a cup of water and cook in simmer flame for 15minutes, cool and keep aside..Blend as smooth paste this cooked tomatoes chunks and browned onions together..Heat again some oil, sauté this paste in simmer for 20minutes till the mixture leaves oil..

Now heat the butter in a pan, add the mushrooms, peas and sauté till the mushrooms gets almost cooked, add the prepared gravy, tomato ketchup,chilli powder, garam masala, chopped coriander leaves, cream,salt and enough water, bring everything to boil..put the flame in simmer and cook for few minutes or until the gravy gets thickens..

Serve hot with rotis, rice etc..

Punjabi Chole

I can have with anything channa masala, even along with idlies, yeah i love it that much..I really wanted to try the famous and quite popular Punjabi chole,this weekend i prepared this Punjabi chole from Dk's Chef In You coz her Punjabi chole was quite an easier preparation also goes for really for some simple ingredients, i have completely got hooked to her version, as usual its a big hit at home and we enjoyed having with rotis..This channa masala of Punjabi goes for a dark gravy coz of pressure cooking chickpeas with a tea bag, thats y the white channas looks like black chickpeas in the gravy and we thoroughly loved this dark coloured channa masala..Thanks to Dk for sharing this yummyilicious gravy, obviously this Punjabi choley goes directly to Flavours of Punjab guest hosted by Pari, event by Nayna, since i didnt have tamarind paste i just went for amchur powder, this masala was quite a different gravy with bit tanginess, bit sweetness and spiciness..



1cup Chickpeas (soaked )
1no Tea bag
1no Bay leaf
1/4tsp Turmeric powder

For Masala:
1no Onion
2nos Tomatoes (chopped)
2tbsp Tomato puree
1/2tsp Shahjeera
1tsp Ginger garlic paste
1/2tsp Cumin powder
1tsp Coriander powder
1tbsp Amchur powder or 1tbsp tamarind paste
1tsp Red chilly powder
Salt
Few chopped onion for garnishing

Cook the chickpeas with turmeric powder, bay leaf and teabag in a pressure cooker upto three whistles, heat enough butter or oil,add the shahjeera and fry, immediately add the cumin powder, coriander powder and saute for few seconds ..Add the chopped onions,salt, ginger garlic paste and saute until the raw smell goes away..now add the chopped tomatoes, tomato puree and cook the veggies becomes mushy, meanwhile remove the tea bag and bay leaf from the chickpeas and pour the cooked chickpeas, amchur powder with the cooked water to the veggies, add more water if needed..

Bring to boil and smash few chickpeas while cooking the gravy..cook until the masala get thickens..Serve hot garnished with chopped onions and along with rotis..

Punjabi Kadi Pakoras~~ICC

Our this month's challenga of Indian Cooking Challenge is Authentic Punjabi Kadi pakoras, this dish is quite famous in Punjab.. This punjabi kadi pakoras goes for fried onions dumplings soaked in yougrt based gravy which tastes marvellous when served along with rice or rotis..Srivalli choosed this recipe from Simran of Bombay Foodie, needless to say this goes for easy ingredients also easy cooking process and the result was a droolworthy thick kadi which tastes truly excellent..Thanks to Srivalli for choosing this effortless Punjabi kadi pakoras for this month's challenge and we enjoyed them with hot steaming rice..This punjabi kadi should be thick if its thin gravy then it will be the Gujarati version of kadi..



For Pakoras:
3/4cup Gram flour
1tsp Chilly powder
1no Onion (big & chopped lengthwise)
Oil for deepfrying

For Kadi:
2cups Yogurt
1/2cup Besan/Gram flour
4cups Water
1tsp Mustard seeds
1tsp Cumin seeds
1tsp Ajwain seeds
1tsp Fenugreek seeds
1no Onion (large & chopped finely)
1/4tsp Turmeric powder
1/2tsp Red chilly powder
3/4tsp Garam masala
1/2tsp Dry mango powder
Salt

Make a thick batter with gram flour, salt, chilly powder with enough water,meanwhile heat the oil for deepfrying,once the oil is hot, dip the sliced onions in the batter and drop gently to the oil, fry until they turns crispy,keep aside..

Make a thin batter with yogurt, besan and water, keep aside..heat enough oil, let splutters the mustard seeds, cumin seeds, ajwain seeds and fenu greek seeds, add immediately the chopped onions and sauté until they turns slightly brown, pour in the yogurt-besan batter along with turmeric powder, salt and chilly powder..bring to boil and put immediately in simmer cook for half an hour by stirring them occasionally..when the gravy turns thick add the pakoras , garam masala and dry mango powder to the gravy, give a stir and put off the stove..

Enjoy with rice or rotis..

Amritsari Aloo Kulcha

Kulcha is a typical punjabi recipe, which have its origin in Punjab, this Indian flatbread is made usually with maida flour and its often eaten with chole, a type Punjabi channa masala..Amritsar is known for its kulchas which is prepared with a flour dough, mashed potatoes, finely chopped onions and with a variety of spices which is rolled as flat round shape and baked in clay oven until they turns golden brown which is quite hard when we live in abroad, so sometimes i'll go for oven or else in stove top..Stove top cooking makes the life easier and even this time i went for stove top cooking..We loved this aloo kulcha simply with thick yogurt and we loved it..This Amritsari Aloo kulcha goes usually for a double dough which is finally stuffed with a spicy potato mixture, i skipped this double dough and i went for a single dough..They turned out prefect..



2cups Maida/All purpose flour
1tsp Baking powder
1/2tsp Baking soda
1tsp Salt
1tsp Sugar
3tbsp Oil
1/4cup Yogurt
1/4cup Warm milk

For Stuffing:
1cup Potatoes (cooked & mashed)
1no Onion (chopped finely)
1no Green chilly (chopped)
1/2tsp Red chilly powder
1tsp Cumin powder
1/4tsp Chaat masala
1tbsp Coriander leaves (chopped)

Mix the flour,baking soda, baking powder, oil, yogurt, sugar and salt in a bowl, add gradually the warm milk and turn everything as a soft but not a sticky dough, cover the bowl with a damp cloth and keep aside for an hour..Take mashed potatoes, finely chopped onions, chopped green chillies, red chilly powder, cumin powder, chaat masala and coriander leaves in a bowl, mix everything and make 4equal medium sized balls..Now flatten a portion of the dough, place a spiced potato masala balls in the centre, fold the dough to form a ball, dust the dough with flour and gently flatten them as round disc..

Heat few drops of oil, gently drop the flattened kulcha and cook on both sides until the kulchas turns golden brown..brush the hot kulchas with butter and enjoy with thick yogurt or Punjabi chole..