- 1/2 kg ambis (unripe mangoes),peeled and grated
- 6 to 7 tablespoons of crushed gur
- salt to taste
- 1/2 tsp degi mirch
- 1 tsp jeera powder
- 1 glass water
- In a kadhai add the peeled and grated ambis.
- Add water.
- Bring it to a boil and add gur,salt,degi mirch and jeera powder.
- Let it simmer.
- Lower the heat and keep on stirring till it becomes of a thick consistency.
This is made in 3 Parts.First we need to get our things ready for the papdi chaat. They are papdi,dahi bhallas and imli chutney.
Ingredients for papdi chaat:
- 1\2 kg curd
- Imli chutney
- dahi bhallas
- 1 tsp salt
- 1\2 tsp degi mirch or according to taste.
- 1 tsp roasted jeera powder
- 2 tsp chaat masala.
- boiled potatoes cut in small cubes
- boiled kala chana
Method for Papdi:
- 1 cup atta
- salt to taste
- little bit of ajwain
- cooking oil for frying.
Method for papdis :
- Mix atta, salt and ajwain.Add a little bit of cooking oil about 1 tsp.
- Knead the atta mixture.
- Roll it with a rolling pin.Make 4 round balls. Roll the ball like a chappati .
- Cut them into round circles with a cutter or press a small jar lid.
- With a fork prick these small round circles.
- Deep fry them till they are light brown.
Papdis are ready keep them aside.
Preparation of dahi bhallas:
Ingredients for dahi bhallas:
- 1 cup maha dhuli dal soaked overnight.
- cooking oil for frying.
- Grind the maha dhuli dal in a mixie.
- Heat oil in a kadhai.
- As this mixture is sticky grease your palms with cooking oil.
- Make round balls of this mixture.
- Make a hole in the centre of the ball with your finger.
- Deep fry theses balls one by one.
Note : Soak the bhallas in water and keep them aside.
Preparation of imli chutney is given in my previous recipe on Imli chutney. So please go through it.
Method for making chaat:
- Beat the curd well.Keep it aside.
- In a dish place the bhallas (squeeze the water out of the bhallas).
- Now place the papdis on top of the bhallas.
- Put the potatoes and the chanas on top of it.
- Pour the curd on it.
- Sprinkle the salt, degi mirch, jeera powder and chaat masala mixture on it.
Last of all pour the most important ingredient i.e. the Imli chutney.
Enjoy your wonderful homemade chaat.
This is my own personal recipe which was conceived by hit and trial method and I became successful with it. This was made by me when my cook was away for a chutti( yearly off ). I put on my thinking cap and as the first thing that came to my mind was that kadhi contains curd which makes it khatta( sour ), so I need not put tomatoes. Rest I used were the basic cooking ingredients for Indian cooking.
Ingredients for Kadhi:
- 3 cups of curd
- 1 cup besan
- 1 tsp haldi
- Salt to taste
- 6 cups of water
- 1 1/2 tsp ginger garlic paste
- 2 medium sized onions chopped finely
- 1 tablespoon Cooking oil
- Mix besan,salt and haldi.
- Add this mixture in curd. Mix till a smooth paste is formed.
- Add water. Beat it in mixie,so that no lumps are formed.
- Heat Cooking oil in a large heavy based pan.
- Add ginger garlic paste, let it change its colour.
- Add finely chopped onions.
- Sauté till it becomes light brown.
- Add the curd and besan mixture to it.
- Bring it to a boil. Keep stirring occasionally.
- Cook on low heat till it thickens.
Ingredients for Pakoris:
Method for making Pakoris:
- Mix all the ingredients for Pakoris.
- Add a little water to it.
- Mix well to form a smooth and thick batter.
- Make small balls with your hands.
- Deep fry the Pakoris till they are golden brown.
- Add these Pakoris to the kadhi.
Serve kadhi with boiled rice.
Note: If you want to make it spicy; heat oil,add some chilly powder. Immediately pour it over the kadhi.
Some of the best skincare face packs and creams are just there in your Kitchen cabinet.
When I was a teenager, my first pimple appeared. My granny came to my rescue,she advised me to have haldi 1/4 tsp of with milk every night. And I did this for many years. Thanks to her advice I never had any pimples.
I see so many young girls going to skin specialists for curing pimples, they are prescribed antibiotics but none of them want to have haldi, they find popping pills easier.
Benefits of are numerous:
- Boosts immunity.
- Contains iron, potassium, magnesium and vitamin B6.
- 5 to 8 times stronger than Vitamin C and Vitamin E.
- Beneficial during a sore throat and a bad cold.
- It protects against certain liver disease.
- Helps in weight loss.
- Beneficial in treating sprains.
- Improves Rhemotiod arthritis conditions.
- Used in almost all Indian dishes, it gives a distinct colour and flavour.
- It acts as a preservative.
- Above all good for a glowing skin.
Eat and have a healthy life. You will experience its benefits not in days or weeks but it will take months. But believe me it does help.
Indian civilisation is one of the oldest in the world. It has preserved because of our uniqueness. Today we copy the western world but there is abundant treasure lying here, discover this treasure, cherish this treasure and pass on this treasure.
My mother in law has been famous for these masalas
- 1 kg onions
- 250 gms ginger
- 250 gms garlic
- 250 gms green chillies
- Chop onions ( cut one onion in four pieces).
- Separate the garlic from its pod and skin it.
- Cut ginger in big pieces.
- Cut green chillies in two halves.
- Put this in sun to dry daily for about 10 to 15 days.
- When it dries grind it in the dry grinder.
- This mixture is your own homemade garam masala
- Bunch of coriander leaves
- Dry the coriander leaves in the sun for about 4 to 5 days.
- After drying them grind it in the dry grinder.
Dhania powder is ready.
Curry Masala, Meat Masala….
- 100 gms dalchini
- 100 gms moti elaichi
- 100 gms long
Simple North Indian cooking guide to homemade food. How to make rice, rotis , dals and masalas
Grind all the ingredients in a dry grinder. We get our wonderful masala.
This masala gives a wonderful aroma to all your curries
What is home cooked Punjabi food about???
You don’t need fancy cooking ranges, utensils,masalas to make Punjabi food.
All you need is a cooker,gas stove,salt haldi,degi mirch and garam masala. And organic atta,dals and rice. Just basics utensils and a cooker.
Actually you just need is love and patience to serve a healthy meal.
When I started out cooking I had no clue about cooking and noneof the sites or cook – books helped as they were all full of fancy and spicy dishes.
I started cooking a few years back when my cook took his yearly one month off. This time I had a little daughter and it was important that she had a healthy meal. So this is how my journey of cooking began.
The first thing I learnt was that cooking Indian vegetables required basically just salt and haldi and rest is optional. And the most important thing is cook on slow fire. And I quite enjoyed doing this. Rather to my cook’s surprise when he returned he had a lot to learn from me.
My main objective for this blog is to help those punjabis who live away from home and miss their home cooked food.
And most important I wanted to create awareness internationally that what we eat at home in India is neither spicy nor oily. On the contrary it is very nutritious. One proper Punjabi meal is a combination of protiens, carbohydrates,fat, high fibre diet rich in minerals and vitamins.