Pachranga achaar is a famous punjabi pickle which i came across quite accidentally enroute from delhi to ludhiana. There was a huge pickle factory on the highway by the side of which i stopped. Here i discovered they were manufacturing and exporting a whole array of north indian pickles. I stumbled upon this pickle which i thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients - raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, i have used a combination of raw mangoes, chick peas and lotus stem omitting karonda and amlas but you can add more vegetables if you like. Serve this achaar with parathas, to tantalize your taste buds.
Mughlai cooking makes use of loads of healthy and leafy green vegetables. Palak or spinach is full of nutritional goodness and can make any dish attractive by giving it a lovely bright green colour.
Palak Shorba is a fresh and spicy delicacy that can be savored hot garnished with some ginger. The milk added to this recipe makes it creamy, while the mint and lemon juice combined together, add just the required amount of freshness!
You can also try other shorbas like the Moong Dal ka Shorba and Tomato Shorba . Pachranga achaar is a famous Punjabi pickle which I came across quite accidentally enroute from Delhi to Ludhiana. There was a huge pickle factory on the highway by the side of which I stopped. Here I discovered they were manufacturing and exporting a whole array of North Indian pickles. I stumbled upon this pickle which I thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all Punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, I have used a combination of raw mangoes, chick peas and lotus stem omiting karonda and amlas but you can add more vegetables if you like. Serve this achaar with Parathas of your choice to tantalize your taste buds.
Punjabi food is known for its use of healthy vegetables and ingredients that provide the required nutrients to the village folk working lush fields and farms. With respect to nutrients Panchratni dal is one of North India's greatest recipes. True to its name this preparation uses five dals simmered with aromatic spices that lend a bouquet of tantalizing flavours. The dals add the required nutrients to the dish. Curds are used to add some zing. Serve this delicious dal with hot Rotis.
Indian cottage cheese or paneer is absolutely safe for gluten intolerant. It’s easy to make fresh and soft paneer at home, and you can ensure it is contamination-free!
Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari |
Amritsar is a wonderful place. It's well known for the Golden Temple, but mostly for the famous Amritsari Khana. The most popular dish from Amritsar is the Amritsari macchi. Here I have substituted the macchi or fish with paneer. The paneer is dipped in a flavourful marinade and deep fried making it crispy and crunchy on the outside and deliciously soft on the inside. The chaat masala adds just the right amount of punch to the recipe. This makes and excellent finger food at parties and a lip-smacking treat when hunger pangs strike!
paneer bhuna masala recipe | restaurant style paneer bhuna curry | spicy paneer gravy sabzi | with 46 amazing images.
restaurant style paneer bhuna curry is a rich and flavorful Indian dish that's perfect for special occasions. Learn how to make paneer bhuna masala recipe | restaurant style paneer bhuna curry | spicy paneer gravy sabzi |
paneer bhuna masala recipe is a flavorful vegetarian sabzi, it is rich, creamy, and flavorful dish that features tender paneer cubes cooked in a luscious tomato-onion gravy. The key to achieving authentic restaurant taste lies in the slow cooking of the masala, allowing the spices to release their full aroma and the flavors to meld together. This process, often referred to as "bhuna," results in a deep, complex curry that is both comforting and indulgent.
The dish is typically garnished with fresh coriander adding a burst of freshness to the rich flavors. spicy paneer gravy sabzi is a flavorful Indian dish that's perfect for special occasions or a delightful weeknight dinner. Serve it hot with rice, roti, or naan of your choice.
pro tips to make paneer bhuna masala recipe: 1. Instead of sliced veggies you can use onion and capsicum cubes to make this recipe. 2. After adding paneer do not overcook the sabzi or else the paneer might become rubbery. 3. For the richer, creamier flavour you can use fresh cream to make this recipe.
Enjoy paneer bhuna masala recipe | restaurant style paneer bhuna curry | spicy paneer gravy sabzi | with detailed step by step photos. paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | with 37 amazing images.
Punjabi methi paneer chaman is a flavorful vegetarian dish featuring paneer in a fragrant fenugreek, spinach gravy. Learn how to make paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi |
Immerse yourself in the vibrant flavors of Punjab with paneer methi chaman! This delightful sabzi features melt-in-your-mouth paneer cheese nestled in a fragrant gravy of fresh fenugreek leaves (methi) and spinach. A touch of warming spices adds depth and complexity, creating a symphony of taste that's sure to tantalize your palate.
The magic lies in building a flavorful foundation with warm spices like cumin, coriander, and fennel, often ignited by mustard oil's sharp aroma. The paneer plays a delightful role in making this methi chaman paneer sabzi. Crisp cubes deliver a satisfying bite, while the grated bits melt in your mouth for a luxurious textural experience.
Cream lends a touch of richness, while a sprinkle of chaat masala adds depth of flavor at the end. This dish methi chaman paneer sabzi pairs beautifully with rotis or naan for a satisfying and comforting Punjabi meal.
pro tips to make paneer methi chaman recipe: 1. You can adjust the ratio of fenugreek and spinach leaves as per your preference. 2. You can use malai paneer without frying to make this recipe for a better taste. 3. If you do not like the mouthfeel ginger garlic you can substitute it with ginger garlic paste.
Enjoy paneer methi chaman recipe | Punjabi style methi paneer chaman | methi chaman paneer sabzi | with detailed step by step photos. Palak and paneer are made for each other. Not only do the two flavours and textures complement each other, but the vibrant green and the soft white combine beautifully to make this dish a treat for the eyes too!
paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast | with 27 amazing images.
paneer tikka toast recipe is a unique desi-fusion recipe best to serve as a snacks or as party starter. Learn how to make paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast |
paneer tikka toast is delicious spicy toast made using spicy green chutney, tandoori mayo, paneer spiced tikka masalas, vegetables and goey cheese on top. This spicy paneer tikka sandwich recipe is one that you will make again and again.
An ideal snack or party appetizer loaded with all the goodness of paneer cubes with lip-smacking tikka spices. paneer tikka cheese toast recipe is also super versatile. In case you are out of bread, make a wrap or just eat the paneer filling as it is. It’s that delicious!
Tips to make paneer tikka toast: 1. You can use malai paneer to make this toast. 2. If you wish you can add colored capsicum cubes. 2. Instead of processed cheese you can use mozzarella cheese.
Enjoy paneer tikka toast recipe | paneer tikka sandwich | paneer tikka cheese toast | with step by step photos.
panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | with 40 amazing images.
Panjiri is a healthy, nutritious Indian sweet recipe that is crumbly and coarse in texture and prepared using whole wheat flour (atta), ghee and lots of dry fruits, gum and seeds. Learn how to make panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri |
Aata panjiri an authentic and traditional Krishna Janmashtami bhog prasad is an extremely simple, healthy, and tasty panjiri recipe, loaded with all the goodness of dry fruits. It can also be made into laddu by adding more ghee to it and binding it to make small balls. Here is how to make it in a traditional way.
Panjiri is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, which is perfect for providing nourishment and energy to new moms, or eaten in general in the winters to ward off cold.
Tips to make panjiri recipe: 1. Make sure all the gond pieces are puffed well. If not, they will stick to your teeth which will not be very pleasant. 2. Keep stirring the flour continuously otherwise the flour will burn from the bottom of the pan. 3. You can also add raisins in the panjiri. 4. You can store the panjiri in an air tight container for 2 to 3 weeks.
Enjoy panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | with detailed step by step images.
This 'chatpata' treat should be accompanied with steaming hot puris. The chole masala imparts a zesty flavour to this dish, and is commonly available at most provision stores.
Onions are one of the oldest cultivated vegetables and are available throughout the year. Small white onions are best suited for this recipe as they are mild in flavour and do not colour the pickling liquor. Pickled baby onions have been popularly eaten throughout India. Here they have been salted in spiced and sweetened vinegar. Shallots or Madras onions can be treated in the same way. I have also added some garlic cloves for additional flavour and aroma. This pickle stays well for 2 to 3 months and it becomes sour with the passage of time. You can store it in the refrigerator to slow down its deterioration.
Rich and luscious, the Potato Amritsari derives its grandeur from a paste of cahewnuts and onions, with green chillies and other ingredients. This creamy paste together with curds and spice powders forms a delicious base for deep-fried potato cubes, offering the diner an experience par excellence.
Khatta, mitha and chatpati.