Ingredients :

250gms Aloo (potato)

2 Onions, sliced

2 tsp Ginger-garlic paste

1/2 tsp Ajwain

Salt To taste

1/2 cup Besan

1 tsp Corainder Powder

1 tsp Red chilli powder

1/2 tsp Garam masala

1/2 tsp Annardana Powder

Oil For frying

Handful Corainder leaves

How to make Aloo Amritsari :

•    Cut aloo into long pieces.
•    Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds with little water.
•    Add 1 tsp of oil and mix well.
•    Marinate alu pieces for 15 minutes.
•    Heat oil and deep fry the aloo. Keep aside.
•    Heat 2 tsp of oil, add onions and saute till brown.
•    Add salt, turmeric, red chilli, annardana powder, garam masala and mix well.
•    Add the aloo (potato) and toss well.
•    Simmer the flame and cook for another 5- 6 minutes.
•    Garnish with corainder leaves
•    Now serve punjabi aloo amritsari hot with paratha.

Ingredients :

1 tsp garam masala powder

1/2 cup onion chopped

1 bay leaf

3/4 cup tomatoes chopped

salt to taste

2 tblsp coriander powder

1 tsp turmeric powder

1 tblsp chana masala

2 tsp tea leaves

2 green chillies slit

1 tblsp ginger paste

1 tblsp garlic paste

2 tblsp oil

1 tsp cumin powder

1 tblsp red chilli powder

1 cup chick peas

How to make Peshawari Chana :

•    Soak kabuli chana overnight.
•    Mix in a little water to the soaked chana,
•    Tie tea leaves in a piece of cloth and put it in water
•    Then boil the chana until soft and dark in colour,
•    Strain and keep aside.
•    Heat up oil mix in bayleaf and cut onion,
•    Stir fry until golden brown in colour.
•    Mix in ginger, garlic paste and slit green chillies,
•    Stir for some time, then mix in cut tomatoes,
•    Also add red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder,
•    Then stir fry for some time.
•    Mix in boiled chana and approximately 1 cup of water
•    And stir fry till chana gets coated with the thick masala.
•    Sprinkle garam masala and salt mix well and serve hot.

Ingredients :

6 tblsp butter

1 1/2 cup corn meal (makai ka atta)

salt to taste

1/4 cup whole wheat up flour

How to make Makke Di Roti :

•    Mix cornmeal, whole-wheat up flour and salt.
•    Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
•    Divide the prepared dough into eight to ten equal portions.
•    Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
•    Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
•    Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
•    Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
•    Spray the cooked rotis with grease and serve hot with sarson ka saag.

Ingredients :

1/2 tblsp red chilli powder

1/4 cup coriander leaves

4 – 6 garlic flakes

1 medium onion

6 – 8 cashewnuts

1/4 cup cottage cheese grated

oil to deep fry

salt to taste

6 medium sized potatoes

How to make Lehsun Di Tikki :

•    Wash, boil, cool, take off and mash potatoes thoroughly.
•    Mix in salt to taste and knead mashed potatoes to make smooth dough.
•    Divide into ten to twelve equal portions.
•    Take off and finely cut the onion and garlic.
•    Clean, wash and finely cut coriander leaves.
•    Crush cashew nuts
•    And mix with cut onion, garlic, coriander leaves, red chilli powder, salt, and grated cottage cheese.
•    Divide the mixture into ten to twelve equal portions.
•    Stuff each portion of mashed potato with a portion of the cottage cheese mixture.
•    Roll and shape into tikkis of approximately two-inch diameter and half inch thickness.
•    Heat up oil in a kadai and deep-fry the tikkis to golden brown.
•    Take off and remove on to a clean and absorbent kitchen towel or paper.
•    Serve hot with tomato ketchup or mint chutney.

Ingredients :

1 cup green peas

500 gms milk solids (khoya)

3 tblsp cashewnuts (broken)

1/2 cup bread croutons

1/2 tsp red chillies crushed

1 tsp red chilli powder

2 tblsp raisins

1/2 tsp turmeric powder

1/2 tblsp oil

2 green chillies chopped

1/2 tblsp ginger garlic paste

1 tsp sesame seeds roasted

saltto taste

1 tsp coriander powder

1/2 cup onion paste

1 tblsp coriander leaves chopped

1/2 cup tomato puree

How to make Khoya Matar :

•    Roast the khoya slightly.
•    Keep aside.
•    Boil green peas.
•    Heat up oil in a pan,
•    Mix in onion paste and stir fry till pink.
•    Mix in ginger-garlic paste and fry.
•    Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the masala.
•    Mix in boiled peas and stir.
•    Mix in salt, roasted khoya and stir.
•    Mix in broken cashewnuts and raisins.
•    Mix in coriander powder and stir to mix well.
•    Take off the heat.
•    Sprinkle cut green chillies, roasted sesame seeds
•    Including crushed red chillies on the bread croutons and mix well.
•    To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
•    Sprinkle with cut coriander.

Ingredients :

2 tsp coriander powder

1 tsp red chilli powder

1 tsp turmeric powder

oil to fry

5 -6 bitter gourd

salt to taste

2 medium sized onions

1 tsp dry mango powder

How to make Hariyali Tikki :

•    Take off and reserve the scrapings of the karelas.
•    Give a slit on one side and take off all the seeds.
•    Cut karelas into thin slices.
•    Wash and rub two table spoons salt all over the karelas and its scrapings.
•    Set aside for 3-4 hours.
•    Wash completely again and squeeze dry the karelas.
•    Heat up oil in kadhai.
•    Deep fry the cut karelas till dark brown and crisp.
•    Take off the karelas and keep aside.
•    Slice onions.
•    Heat up 3 tblsp of oil in a kadai.
•    Mix in cut onions.
•    Stir fry for 3-4 minutes till they are transluscent.
•    Mix in scrappings of karela and let it stir fry till onions are a little brown.
•    Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
•    Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
•    Mix in salt if needed.
•    Serve hot with chappatis.

Ingredients :

3 – 4 medium potatoes

1 tblsp green chillies chopped.

100 gms spinach

1 tsp chaat masala

1 tblsp ginger chopped

oil for deep frying

2 tblsp coriander leaves chopped

2 tblsp corn flour

salt to taste

3/ 4 cup green peas shelled

How to make Hariyali Tikki :

•    Boil, take off and grate potatoes.
•    Boil and mash green peas.
•    Blanch spinach leaves in plenty of salted boiling water and finely chop.
•    Squeeze out excess water.
•    Mix grated potatoes, peas and spinach.
•    Mix in cut green chillies, cut coriander leaves, cut ginger, chaat masala and salt.
•    Mix in cornflour for binding.
•    Divide the mixture into 25 equal portions.
•    Shape them into a ball and then press it in between your palms to give it a tikki shape.
•    Heat up oil in a kadhai.
•    Deep-fry the tikkis in hot oil for 3-4 minutes or until crisp.

Ingredients :

30 ml pure ghee

3 cup jaggery grated

1/2 cup sesame seeds (til)

1/4 tsp green cardamom powder

1/2 cup poppy seeds (khuskhus)

For Outer Covering

2 cup Whole Wheat Flour (Atta)

1 cup Refined Flour (maida)

Salt to taste

Water as required

30 ml Oil

How to make Gur Poli :

•    Sieve the flours.
•    Mix in salt, oil and water and knead into a soft dough.
•    Cover it with a damp cloth.
•    Keep aside.
•    Grate the jaggery.
•    Roast the poppy seeds and white sesame seeds separately.
•    Grind the poppy seeds and white sesame seeds to a coarse powder.
•    Melt the jaggery, mix in the ghee, poppy seeds, white sesame seeds, cardamom powder.
•    Stir fry on low heat up till it becomes firm.
•    Take off from heat up and keep aside to cool.
•    Divide kneaded dough into small equal-sized balls.
•    Stuff each ball with the jaggery mixture.
•    Roll out each ball into thin roundels.
•    Dust with flour if necessary.
•    Heat up a tawa to a low temperature
•    And stir fry the prepared gur-poli on moderate heat,
•    Till it is a light golden colour on both sides.
•    Serve hot or cold, with a pinch of hot melted ghee.

Ingredients :

1/4 cup coriander leaves

1/4 cup red kidney beans

1 tblsp red chilli powder

2 medium size onions

8 – 10 garlic flakes

2 – 3 green chillies

4 tblsp oil

3 medium sized tomatoes

1/2 tblsp cumin powder

1/4 cup chana dal divide (bengal gram)

1 tblsp kasoori methi

3 tblsp butter

1/2 cup urad dal divide(black gram)

salt to taste

How to make Dhabey Di Dal :

•    Clean, wash and soak urad dal, chana dal
•    Including kidney beans in sufficient water for at least six hours.
•    Take off and finely cut onion and garlic.
•    Wash, take off stem and finely cut green chillies.
•    Wash and finely cut tomatoes.
•    Wash and cut coriander leaves.
•    Remove soaked dals,
•    Mix in six cup water and pressure-stir fry for half an hour or till completely cooked.
•    Meanwhile, heat up oil in a pan,
•    Mix in cut garlic, stir-fry briefly till golden brown.
•    Mix in cut onion,
•    Slit green chillies and stir fry for 4-5 mins till the onion is golden brown.
•    Mix in red chilli powder, cumin powder and stir-fry briefly.
•    Mix in cut tomatoes and stir fry on high flame
•    Heat up for three to four minutes, stirring continuously.
•    Stir in the cooked dals and grease and mix well.
•    Mix in salt, cut coriander leaves
•    And stir fry dal for ten mins on low heat, stirring occasionally.
•    Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Ingredients :

500gms Mustard leaves

200gms Spinach

200gms Bathuwa

3 Garlic cloves

1 inch Ginger

2 Green chilli

Salt To Taste

s 1 tbsp Maize flour

1 Pinch Sugar

2 tbsp Ghee

1 Asafoetida

1 Pinch Onions,

1 tsp chopped Red chilli powder

1 Pinch Turmeric powder

How to make Sarson Saag :

•    Clean and wash sarson, spinach and bathuwa.
•    Chop the leaves finely.
•    Chop ginger, garlic cloves and chillies.
•    Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies.
•    When cool, grind it to smooth paste.
•    Heat ghee in a vessel, add hing and onions.
•    Fry until light brown.
•    Add salt and turmeric powder. Mix well.
•    Add the ground saag and simmer the flame.
•    Cook for few minutes.
•    Add the maize flour, red chilli powder, sugar and stir well.
•    Serve hot with paratha or makki ki roti.