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This is the Amritsari flavour

Try these lip smacking Punjabi dishes at home

PHOTO: MD. YOUSUF

TRADITIONAL COMBINATION Punjabi dishes are easy-to-make at home

Rich and irresistible, Punjabi cuisine is easy to prepare. Here we go balle, balle

Makki Ki Roti aur Sarson Ka Saag

Makki Roti

Ingredients

Makki atta (maize flour): 2 cups
Warm water
Ghee: 3-4 tbsp (or butter)

Method

Sieve the flour. Add warm water and knead well to make a soft dough. Make round balls of the dough. Roll out rotis of the dough on a rolling board. Use a little dry makki atta to make the rolling easier. Cook on both sides on a hot tawa on a low flame. Brush the roti with ghee while cooking. Before serving, apply white butter or ghee and serve with Sarson ka saag and gur (optional)

Sarson ka saag

Ingredients

Sarson (green mustard leaves): 1kg
Palak (spinach leaves): 1 /4 kg
Garlic, finely chopped: 2-3
Onion, finely chopped: 1 large
Ginger-garlic paste: 2-3 tbsp
Red chilli powder: 1/ 2tcp
Ghee (pure desi ghee): 3 tbsp
Salt to taste
A pinch of sugar
Fresh white butter

Method

Chop the sarson leaves along with the tender stalk finely. Chop the palak leaves and add it to the sarson leaves along with the chopped garlic. Add water and salt. Cook on a low flame until the leaves are tender. Grind the leaves into a thick paste. Heat the ghee and add the chopped onions. Stir-fry for a few minutes and then add the chilli ginger paste. Stir-fry again. Add the red chilli powder. Add the green leaves paste and allow it to simmer on a low flame for about 15-20 minutes. Add salt to taste and a pinch of sugar. Serve hot garnished with fresh white butter and makki roti and gur (optional).

Amritsari Kulcha and Pindi chole

Ingredients

Maida (plain flour): quarter kg
Dry yeast: quarter tsp
Baking powder: half tsp
Warm milk: half cup
Curd: quarter cup
Sugar: 1 tsp
Salt to taste
Melted butter

Method

Sieve the flour. Add sugar and salt to taste. Dissolve the yeast in warm water. Put the curd in the centre of the maida and add the baking powder over it. Leave for some time. When small bubbles appear, add the yeast solution. Rub the above ingredients into the flour.

Add the warm milk. Knead well to make a dough that should be neither soft nor stiff. Keep aside the dough for 5-6 hours. (The dough should increase in volume) Roll out the kulchas with the help of a rolling pin. Roast in an electric tandoor or a gas tandoor. When cooked, brush with butter and serve with Pindi chole.

Pindi Chole Ingredients

Kabuli chana: 1 cup
Channa dal (gram dal): 2 tbsp
Cinnamon: 2-3 pieces
Cloves: 3-4
Anardana (dry pomegranate seeds: 2 tsp
Onions, finely chopped: 2
Tomatoes, finely chopped: 4
Ginger: a piece
Green chillies: 2-3
Red chilli powder: 1 tsp
Dhania (coriander) powder: 1 tsp
Garam masala: 1 tsp
Salt to taste
Oil: 3 tbsp
Coriander, chopped: for garnish

Method

Soak the kabuli chana and chana dal for about 8 hours. Pressure cook until soft and tender. Drain water. Grind the cinnamon, cloves, anardana, onions, tomatoes, ginger and green chillies in a mixer grinder to get a paste. Heat the oil. Stir-fry the paste on a low flame for a few minutes. Then add the remaining masalas and salt to taste.

Add the channas. Mix well. Cook on a low flame for some time. Sprinkle coriander leaves and serve hot with kulchas and vinegar onions.

SUJATA MALANI

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