Indian Food Recipes

Punjabi Sukhi Dal Recipe

Ingredients:

Channa Dal  :- 1 cup

Onions  :-  1 nos, chopped

Salt :-    as per taste

Turmeric powder  :- 1 tsp

Coriander leaves :-  handful

Cinnamon sticks  :- 2 nos

Cloves :-   2 nos

Bay leafs  :- 1 nos

Cumin seeds :-   ¼ tsp

Ghee   :- 1 tbsp

Lemon Juice :-  1 tsp

Method Of Preparation

1)    Take the Channa Dal and wash it in water. Soak it in water for an hour.

2)    After an hour, boil the Dal in pressure cooker using 3 full cups of water. Set it aside

3)    Take a pan, heat ghee in it. To this add cloves, bay leafs, cinnamon, cumin seeds and keep frying till they splutter.

4)    To this, add onions and keep frying till they start appearing brown in color. Add turmeric powder and salt and mix it well

5)    Add Dal to this and allow it to boil for a while

6)    Garnish it with coriander leaves. Once cooled, put some lemon juice and keep stirring it well.

7)    This can be served hot with paratha or rice.

Top Search Indian Recipe:

• sukhi dal recipe

Punjabi Kadhi recipe

• Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
• Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
• Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
• Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
• Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
• Serve punjabi kadhi hot with steamed rice.

Punjabi Mango Pickle Recipe

• Remove the stones and cut the mangoes into big pieces.
• Rub all the ground spices – salt, red chilli, 12 teaspoons mustard oil and turmeric – on mango pieces.
• Put in a jar and keep for two days in the sun and shake it daily.
• Then pour rest of the oil and leave for 15 days but not in the sun.
• Shake it every other day.
• Serve after 20 days.
• This pickle can be kept for one to two years.
• Be careful to keep mango pieces covered with oil.