Rajma Masala recipe: Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.
Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.
Add ginger-garlic paste and saute for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
Add tomato puree and mix again. Saute for 3-4 minutes.
Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
Let's make a Shahi Paneer:
Take a kadhai or pan add butter
Now add shah jeera,black cardamom,green cardamom, bay leaf also and 2 seconds fry it.
Now you can add onion cashew nuts paste and saute them.
Next you can add ginger garlic paste and tomato paste and all powder spices mix well.
Now fry all the masalas and fry when oil is release in Masala then you can add yogurt give it a good mix next add cream and paneer also.
Cook Masala mix and paneer in medium flame just 2 minutes.
After 2 minutes you can add 1/4 cup water and mix gently cover the lid and cook it 5 minutes in a low to medium flame.
After 5 minutes open the lid and add chopped coriander leaves and switch off the flame.
Shahi Paneer ready to serve!
Garnish some kasuri methi and toping little bit of cream and you can serve this shahi paneer with roti, paratha,naan,steam rice,or jeera rice also
Let's make a Amritsari Aloo Kulcha:
firstly, knead the dough for 10 minutes with ingredients listed for dough.
cover with a moist cloth and rest for 2 hours in warm place.
meanwhile, in a mixing bowl prepare stuffing mixing the ingredients listed for stuffing.
after 2 hours, pinch a ball sized dough.
and roll to 5 inch circular disk and place aloo stuffing in the centre.
take the edge and start pleating bringing to centre.
sprinkle some sesame seeds and coriander leaves.
gently roll to oval shape using rolling pin.
brush with water over kulcha. furthermore, slowly flip over and put it on hot tawa and press gently.
after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown
finally, spread some more butter and serve aloo kulcha hot.
Let's make a Dal Tadka:
Pick and rinse dal in running water and soak it for about 10 minutes. Soaking helps in cooking dal much faster.
Transfer soaked dal in a pressure cooker and add about 2 cups of water, salt to taste, 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder and whole pods of garlic.
Cover the pressure cooker with its lid and cook dal over high flame for 4 whistles.
Do not open its lid immediately.
Let it cool until pressure comes down naturally. This process is not only for the safety but also required to cook dal properly.
Once dal is well cooked, add some water and then blend or mash it with churner / wooden spoon or with an electric blender till well mashed and keep aside.
In the meantime, finely chop onion, tomatoes, garlic, ginger, green chillies and coriander leaves.
Also make some ginger julienne and keep aside, as it will be required for tempering dal.
Heat oil in a pan and add cumin seeds. When seeds begin to crackle, add chopped onion and stir-fry over medium flame for few seconds.
Now quickly add green chillies. Stir fry and add chopped ginger and garlic.
Cook continue for few more seconds and then add chopped tomatoes.
Cook till tomatoes turn tender.
Now add little more salt and make sure, there is already some salt added while boiling dal. Hence carefully add it here.
Add mashed dal, remaining red chilli powder and turmeric powder. At this moment, also add 1 teaspoon kasuri methi and mix very well.
Add about 1/2 cup of water, boil for a few more seconds and garnish with finely chopped coriander leaves.
Keep ready tempering ingredients as well.
For tempering, heat oil in a saucepan and add cumin seeds. Allow the seeds to pop up and then add chopped garlic and ginger julienne. Cook for 2 seconds and add red chilli powder along with whole Kashmiri red chillies.
Pour the entire tempering over cooked dal and serve immediately.
Let's make a Phirni: Phirni is a classic indian sweet pudding that is a must in north india on festive occasions or special celebrations like diwali as well as for karwa chauth festival.
grinding rice for punjabi phirni recipe:
rinse the rice a couple of times in water.
drain and let them dry on their own or wipe the grains dry with a kitchen towel.
take the rice grains in a dry grinder or coffee grinder.
grind the rice till the consistency resembles sooji or rava or fine semolina.
you can also soak the rice in water for 30 mins and then drain and grind to a semi fine powder.
keep the ground rice aside.
making punjabi rice phirni:
heat milk in a thick bottomed broad pan or sauce pan or kadai.
when the milk becomes warm, take 1 tbsp from it in a bowl.
stir the saffron strands in this warm milk and keep aside.
let the milk reach to a boil. then lower the flame and add the ground rice. stir and add sugar also.
on a low to medium flame cook the ground rice in the milk. do not cover the pan.
keep on stirring at intervals so that the lumps are not formed.
take hot boiling water in a small bowl. add almonds and cover the bowl.
blanch almonds for 30 minutes. when the almonds become warm, then peel them and slice the almonds.
reserve a few almond slices for garnish.
also powder the cardamoms in a mortar-pestle. discard the almond peels.
also powder the cardamoms in a mortar-pestle. discard the almond peels.
stir and cook for a further 5-6 mins or more or till the phirni thickens.
if adding rose water, add once the phirni is done.
pour the phirni in serving bowls. garnish phirni with the remaining chopped almond slices.
cover the bowls and once cooled, refrigerate the phirni.
serve punjabi rice phirni once cooled.
Let's make a Gulabjamun :
Put the mawa (khoya), paneer and refined flour in a flatted big utensil and knead them till they look like dough.
Heat the oil in a frying pan.
Take out a small lump (about one tea spoon) of the mawa (khoya) dough and flatten it using your palms.
Put 3 to 4 small pieces of cashews along with a dry raisin, on it and enclose it from all the four corners.
Now keep it between the palms and turn it into a round ball like shape.
Put 3 to 4 of these ball shaped dough in the frying pan (fry them on medium flame and ensure that frying spoon doesn't touch them.
Put hot ghee on them with the frying spoon. Overturn them when they turn light brown.
Like this fry them to light brown color from all sides). Now take out the gulab jamuns in a plate.
After 2 minutes submerge them in the sweet syrup. Like this make all the ball shaped gulab jamuns and after frying submerge them in the sweet syrup.
Let's make a Lassi:
Take yogurt and sugar in a bowl and start beating using wooden churner aka madani or wire whisk till sugar dissolves.
Then add cardamom powder, rose water and chilled water. Again beat it till it becomes frothy.
Pour into serving glass, garnish with little cardamom powder top 1 tsp of malai and serve.