Savor the Taste of Punjab with Sarson da Saag: A Delightful Green Vegetable Dish

Hey there, foodies! Today, we are going to share a delightful recipe from the heart of Punjab - Sarson da Saag. It is a nutritious and delicious green vegetable dish that is enjoyed by people of all ages. This recipe is easy to make and perfect for a family meal or a get-together with friends.

Ingredients:

• 500g mustard greens (sarson)
• 250g spinach (palak)
• 1 onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 2 green chilies, chopped
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp ghee
• Water as required

Instructions:

1. Wash the mustard greens and spinach thoroughly in running water. Roughly chop them and keep them aside.

2. In a pressure cooker, add the chopped greens along with 1 cup of water, ginger, green chilies, and salt. Pressure cook for 2-3 whistles on high flame.

3. Once the pressure cooker cools down, open the lid and let the greens cool down.

4. In a pan, heat some ghee and add cumin seeds. Let them crackle.

5. Add chopped onion and garlic. Saute until the onions turn translucent.

6. Add coriander powder, turmeric powder, and salt. Mix well.

7. Add the cooked greens and mash them with a masher or a blender. Mix well and cook for a few minutes.

8. Add water as required to get the desired consistency. Mix well and cook for 5-6 minutes.

9. Sarson da Saag is ready to serve! Serve hot with some makki ki roti, butter, and a side of pickles.

Tips:

• Use fresh and tender greens to get the best taste.
• Add green chilies and ginger as per your taste preference.
• You can also add some ghee on top of the saag while serving for an authentic flavor.

Things to avoid:

• Don't overcook the greens as it may lead to the loss of nutrients and taste.
• Avoid using tough and fibrous greens as they may not cook well.

Conclusion:

Sarson da Saag is a popular Punjabi dish that is enjoyed by people all over the country. It is not only delicious but also packed with nutrients. With our easy-to-follow recipe, you can now make this delightful green vegetable dish at home. So, put on your apron and give this recipe a try. We are sure you'll love it!

Authentic Amritsari Kulcha: A Delicious Punjabi Delight..

  Authentic #Amritsari Kulcha: A Delicious Punjabi Delight

........Savor the flavors of Punjab with this mouthwatering Amritsari #Kulcha recipe!

As a food lover, there's nothing quite like sinking your teeth into a warm, fluffy Amritsari Kulcha fresh out of the tandoor. This Punjabi dish is a popular street food and a favorite among foodies worldwide. Its crispy outer layer and soft, chewy interior make it an irresistible treat. In this blog post, we will show you how to make the perfect Amritsari Kulcha at home.

Ingredients:

For the dough:

2 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 tsp baking powder

1/2 cup plain yogurt

1/2 cup milk

2 tbsp oil

For the filling:

2 large potatoes, boiled and mashed

1 onion, finely chopped

2 green chilies, finely chopped

1 tsp cumin seeds

1 tsp coriander powder

1 tsp amchur powder

1 tsp red chili powder

Salt to taste

For the topping:

2 tbsp butter, melted

Chopped coriander leaves

Instructions:

In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Mix well.

Add the yogurt, milk, and oil to the bowl. Mix well to form a soft dough. Cover the dough and let it rest for 2 hours.

Meanwhile, prepare the filling. In a pan, heat some oil and add cumin seeds. Once the cumin seeds start to splutter, add chopped onions and green chilies. Saute until the onions turn translucent.

Add the mashed potatoes and mix well. Add coriander powder, amchur powder, red chili powder, and salt. Mix well and cook for a few minutes. Let the filling cool down.

After the dough has rested, divide it into equal-sized balls. Flatten each ball with your palm and place some filling in the center. Seal the edges and roll it out into a thick disc.

Heat a tawa or griddle on medium heat. Place the rolled-out kulcha on the tawa and cook until bubbles start to appear on the surface. Flip the #kulcha and cook the other side for a few seconds.

Once both sides are cooked, brush some melted butter on top of the #kulcha. Sprinkle some chopped coriander leaves on top.

Serve hot with #chole, raita, or any other side dish of your choice.

Tips:

Knead the dough well to get a soft and fluffy #kulcha.

Let the dough rest for at least 2 hours to get a good texture.

Use a tawa or griddle to cook the # kulcha as it gives a nice crispiness to the outer layer.

Brushing melted butter on top of the# kulcha gives it a nice sheen and enhances the flavor.

Things to avoid:

Don't overstuff the #kulcha with the filling as it may tear while rolling out.

Don't roll out the kulcha too thin, as it may not puff up properly.

Conclusion:

#Amritsari Kulcha is a classic Punjabi dish that is loved by all. Making it at home may seem daunting, but it's actually quite easy. Follow our step-by-step recipe and you'll have a delicious, authentic Amritsari Kulcha in no time. Serve it with some chole or raita and savor the flavors of Punjab.

Andhra Guntur Spicy Chicken Curry Recipe: Vaammo..Taggedey le !!

 Andhra Guntur Spicy Chicken Curry Recipe:

Hey foodies!

Are you in the mood for a spicy and flavorful chicken curry? Then you have come to the right place! Today, I'm going to share with you an amazing recipe for Andhra Guntur Spicy Chicken Curry that will make your taste buds dance with joy.

This recipe is perfect for those who love spicy food and want to try out a new and exciting dish. It's also great for those who are looking to impress their family and friends with their cooking skills.

To make this dish, you'll need some basic ingredients that you can easily find in your local grocery store. The most important ingredient is, of course, the chicken. You can use bone-in or boneless chicken, whichever you prefer. I recommend using bone-in chicken as it adds more flavor to the dish.

The key to making this curry flavorful is the masala paste. We'll be making it from scratch using some whole spices and dried red chilies. Don't worry, it's super easy to make and adds a lot of depth to the curry.

Pk Let's Start !!

Ingredients:

• 500g chicken pieces (bone-in preferred)
• 2 medium-sized onions, finely chopped
• 3-4 medium-sized tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• Salt to taste

For the masala paste:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 4-5 dried Red chillies (adjust as per your spice level)
• 1/2 tsp turmeric powder
• 2-3 cloves
• 1 inch cinnamon stick
• 1 cardamom pod

For tempering:

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A few curry leaves
• 1 dried red chilli

Instructions:

1. Dry roast all the ingredients mentioned under "masala paste" until fragrant. Let them cool down and then grind them into a fine powder.

2. Heat oil in a pan and add mustard seeds. Once they start crackling, add cumin seeds, curry leaves, and dried red chilli.

3. Add finely chopped onions and fry until golden brown. Then add ginger-garlic paste and fry for another minute.

4. Add finely chopped tomatoes and cook until they turn mushy and oil starts to separate from the mixture.

5. Add the ground masala paste and salt. Mix well and fry for 2-3 minutes.

6. Add chicken pieces and mix well so that the masala coats the chicken pieces evenly.

7. Add 1-2 cups of water and mix well. Cover and cook for 20-25 minutes until the chicken is cooked through and the gravy has thickened.

8. Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Tips:

• For boneless chicken, reduce the cooking time by 5-10 minutes.
• You can also add coconut paste or cashew paste to the gravy for a richer taste.
• Adjust the amount of dried red chillies as per your spice level. You can also use Kashmiri red chilli powder for a milder version of this dish.
• Make sure to roast the masala ingredients well to enhance the flavor of the dish.
• You can marinate the chicken with some turmeric, chilli powder, and salt for 30 minutes before cooking to enhance the flavor.

Things to Avoid:

• Do not overcook the chicken as it may turn rubbery and tough.
• Do not skip the tempering step as it adds a lot of flavor to the dish.
• Do not add too much water initially as the chicken releases its own juices during cooking.

I hope you find this recipe helpful. Let me know in the comments if you try it out!

Kadai Chicken : A Classic Mouth watering Punjabi Dish..wah La jawab ....

 Kadai Chicken: A Classic Punjabi Dish

If you're a fan of Punjabi food like me, then you've got to try kadai chicken. This dish is a favorite among North Indians and is known for its rich and spicy flavor. Kadai chicken is a perfect blend of succulent chicken, aromatic spices, and tangy tomato sauce, making it a must-try for anyone who loves Indian food.

Ingredients:

• 500 gms boneless chicken
• 2-3 tbsp oil
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 capsicum, diced
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp Kasur Methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat some oil in a Kadai (wok) or a deep pan. Add cumin seeds and coriander seeds and let them sizzle.
2. Add the finely chopped onion and sauté until it turns golden brown.
3. Add ginger-garlic paste and sauté for 1-2 minutes.
4. Add diced capsicum and sauté for another 2-3 minutes.
5. Add finely chopped tomatoes and slit green chilies and sauté until they turn soft and mushy.
6. Add all the spices - garam masala, turmeric powder, red chili powder, and kasuri Methi. Mix well and sauté for 1-2 minutes.
7. Add the boneless chicken and salt to taste. Mix well and cook for 5-7 minutes or until the chicken is almost cooked.
8. Cover the pan and cook on low flame for another 10-15 minutes or until the chicken is fully cooked and the sauce has thickened.
9. Garnish with fresh coriander leaves and serve hot with rice or naan.

Tips:

• If you prefer chicken with bones, you can use it too, but make sure to increase the cooking time accordingly.
• If you like your kadai chicken spicier, you can add more red chili powder or green chilies.
• For a creamier sauce, you can also add some cream or yogurt.

Conclusion:

Kadai chicken is a dish that always takes me back to my childhood. The aroma of the spices and the flavors of the dish always remind me of home. Whether you're a beginner or an expert cook, this recipe is easy to follow and perfect for a cozy night in. So go ahead and give it a try, and enjoy the delicious flavors of Punjabi cuisine in the comfort of your own home.