MACCHI AMRITSARI
A spicy seafood starter
INGREDIENTS
Fish fillet – 2 kg (Any firm white fish like bekti or basa)
Gram flour – 2 cups
Maida – 2 tbsp
Garlic paste – 2 tbsp
Ginger paste – 2 tbsp
Ajwain – 1 tsp (omam seeds)
Fresh green chillies – 4 (chopped)
Red chili powder – 2 tbsp
Lemon juice – 2 tbsp
Turmeric powder – 1 tsp
Garam masala – 2 tbsp
Eggs – 2
Whole milk yoghurt – 1 cup
Oil to fry
Salt to taste
METHOD
- Clean, wash and cut the fish into one and a half inch size cubes. Apply salt, lime juice, ginger and garlic paste and red chili powder on the cubes. Keep it aside for 20 minutes.
- Make a batter out of gram flour, egg, ajwain seeds, chopped green chillies, maida, garam masala, salt and water.
- Marinate the fish pieces in the batter for 15 minutes.
- Heat oil in a kadai and deep fry the fish till crisp and golden brown.
- Serve hot with lemon wedges.
RAJMA
A nutritious kidney bean preparation tastes excellent with steamed rice and rotis
INGREDIENTS
Rajma – 4 cups (red kidney beans)
Cumin seeds – 2 tsp
Medium sized onions– 3 nos (chopped)
Ginger – 2-inch piece (grated)
Garlic cloves – 6 (chopped)
Tomatoes – 3 (pureed)
Cumin powder – 2 tsp
Coriander powder – 2 tsp
Red chili powder – 2 tsp
Ghee – 4 tbsp
Coriander leaves – 2 tbsp (chopped)
Salt to taste
METHOD
- Soak the kidney beans in warm water for 8 – 12 hours. Pressure cook with salt for 20 minutes till they become soft.
- In a pan, heat oil and fry the onions till they brown. Add garlic and ginger and cook for two minutes.
- Add the tomato puree and cook for five minutes, stirring all the way. Tip in the coriander, cumin, and chili Cook till the oil starts to surface.
- Add the cooked rajma to the mixture and bring to the boil. Now, add the salt and simmer for 15 minutes. Garnish with chopped coriander.
DAL MAKHANI
A spicy and heavy dal preparation made with a combination of rajma and urad dal
Ingredients
Whole urad dal – 1 kg
Rajma – 200 gm
Split chana dal – 100 gm
Salt to taste
Ginger – garlic paste – 30 gm
Butter – 50 gm
Tomato puree – 40 ml
Red chili powder – 3 tbsp
Fresh cream – 30 ml
Kasoori methi powder – 2 tsp
METHOD
- Wash and soak whole urad dal, rajma, and chana dal in water for two hours.
- Add some water to it and pressure cooks them for 20 – 25 minutes or until soft. Mash them and keep aside.
- In a heavy bottom pan, add butter, ginger – garlic paste and red chili powder. Pour the tomato puree and allow it to simmer in mid flame.
- Now add the mashed mixture to the puree and boil till the consistency is becomes a thick, creamy gravy.
- Top it off with cream and Kasoori methi powder.
CHEF TIP: You can add garam masala powder at the end to get more flavor
TARIWALA KUKKAD
A spicy home style chicken preparation
INGREDIENTS
Whole chicken – 2 (cut into pieces)
Onions – 4 (finely chopped)
Tomato – 3 (chopped)
Tomato puree – 1 cup
Ginger paste – 2 tbsp
Garlic paste – 2 tbsp
Fresh green chillies – 6 (chopped)
Chilli powder – 2 tsp
Cooking oil – 4 tbsp
Whole black pepper – 2 tsp
Cumin seeds – 2 tsp
Garam masala powder – 1 tbsp
Salt to taste
Fresh coriander – 5 tbsp (finely chopped)
METHOD
- Wash the chicken pieces well. In a kadai, heat some oil and add the cumin seeds.
As they splutter, add the onions and fry them until they are golden. - Tip the ginger, garlic and green chili in. Now, add the chopped tomato and sauté for a while. Pour in the tomato puree and allow it to cook till the oil starts to separate, and then add the garam masala powder.
- Stir in the chicken pieces, cover the pan and cook in low heat till the chicken pieces become tender.
- Garnish with coriander leaves before serving.
DHABE DA GOSHT
A popular mutton dish available in almost all Punjabi roadside dhabbas
INGREDIENTS
Ghee or clarified butter – 1 cup
Baby lamb legs – 2 (cut on the bone into chunks)
Medium onions – 6 (chopped)
Red chilli powder – 3 tsp
Garlic cloves – 10 nos (minced)
Fresh green chillies – 3 (chopped)
Ginger – 3 (chopped)
Turmeric Powder – 1 tsp
Cumin seeds – 2 tbsp
Coriander powder – 3 tbsp
Bay leaf – 3
Tomato puree – 5 cups
Salt to taste
METHOD
- In a heavy bottom pan, add ghee and throw in the cumin seeds and bay leaves. As they start to crackle, throw in the onions, sauté till they start to brown.
- Now, tip in the lamb chunks into the kadai. Add ginger, garlic, green chili and turmeric and coriander powders. Cook for a while until the meat takes in the essence of the masala.
- Pour some water and the tomato puree and let it simmer for some time, till the meat gets tender.
- Garnish with coriander leaves. Serve hot with roti or rice.
