PUNJABI LUNCH MENU | NORTH INDIAN VEGETARIAN THALI RECIPES

Its been a long time I posted other state lunch recipes in my blog. So I tried this Punjabi lunch menu last weekend. After trying this Punjabi platter , I got tempted to try more North Indian vegetarian thali recipes as we loved this platter a lot. In this post, I have given the recipes of Amritsari aloo kulcha , dahi kadhi , Punjabi chole, jeera rice , restaurant style dal tadka and sweet lassi.. Everything came out very well even though its my first attempt. I forgot to keep a papad and pickle which makes it a complete punjabi lunch. Aloo kulcha tasted very soft and its the best kulcha I have ever had. Thanks to “The Hindu” food safari section from where I took this recipe. It was awesome in taste. For Punjabi chole and dal tadka, I referred veg recipes of india blog. For jeera rice, dahi kadhi and sweet lassi, I referred many blogs and made with some combinations. Its a very lengthy post, please excuse me.. I have given step by step pictures for some recipes. Please click on the title below to view a specific recipe.. Hope you’ll read , try and enjoy these recipes…

Amritsari aloo kulcha Dal tadka Punjabi chole Dahi kadhi Jeera rice Sweet lassi

AMRITSARI STUFFED ALOO KULCHA

I took this recipe from “The Hindu” food safari section and this is a fool proof recipe. Actually kulchas look very thick and round. I have made it thin to suit my husband’s taste. It was very soft and delicious when served hot. I dint follow tandoori cooking. I just used my tawa to cook this kulcha. Cook the kulchas till golden brown and brush it with butter.

INGREDIENTS 2 cups maida (All purpose flour) 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 tsp sugar 3 tbsp oil 1/4 cup yogurt 1/4 cup warm milk 1/4 cup Warm Water Butter – 2 tbsp ( for brushing the kulcha b4 serving) For potato stuffing 1 cup boiled and mashed potatoes ( use 3 potatoes) 1 finely chopped green chilli 1 finely chopped onion 1/2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp garam masala masala 1/2 tsp crushed kasoori methi 1 tbsp finely chopped coriander leaves METHOD Sieve the maida and then mix it with the baking soda, baking powder, oil, yogurt, sugar and salt in a bowl. Add the warm milk and knead into soft dough. Make sure to add the milk gradually.Mix well & add water slowly.Do not make the batter sticky.Cover the dough with a damp cloth and keep aside for an hour minimum. For the Filling: Take mashed potatoes, chopped onions and green chillies, red chilly powder, cumin powder,garam masala masala , kasuri methi and coriander leaves in a bowl, mix everything and make medium sized balls and set aside. Take out the dough, make a medium sized ball, flatten it and place the potato filling ball in the centre. Fold this ball again into a ball, with the filling at its centre, and dust the dough with flour. With a rolling pin, flatten this ball out into a thick disc. Heat few drops of oil in a deep frying pan, and gently drop the flattened kulcha in the hot oil. Cook on both sides until the kulcha turns golden brown. The kulchas are ready to serve!!.Brush it well with butter …It can be served with raita & pickle or punjabi chole. But serve it hot !!

JEERA RICE

INGREDIENTS 1 cup basmati/ jeera rice 1 tsp shahjeera or caraway seeds (black jeera) 1 green cardamom 1 no star anise 2-3 black peppercorns 2 cloves 1 no biryani leaf 1 inch cinnamon 1 tbsp ghee 2 cups water METHOD Soak basmati or jeera  rice for 30 minutes. In a pan , heat a tbsp of ghee , add the cinnamon , cardamom , cloves , mace biryani leaf , pepper corns and shah jeera.. Roast them well and add to rice along with 2 cups of water and the required salt. Serve hot with dal !

PUNJABI CHOLE

Punjabi chole should be dry , I made it slightly watery to suit our taste.  Please adjust the consistency as per ur wish. I used amchur powder instead of anardana powder. I heard adding anardana powder gives the exact flavour of chole. Try with anardana/ pomegranate seeds powder if you have it.

INGREDIENTS 1 cup chickpeas (Garbanzo Beans, Kabuli Chana .I used white chana..) Tea bag - 1 no 1 no cardamom 1 no cinnamon 2 medium sized onions chopped 4 medium sized tomatoes chopped 1 tsp ginger paste or coarsely ground ginger 1/2 tsp garam masala powder   1 tsp chilly powder 1 tsp amchur powder/dry mango powder OR anardana/pomegranate seeds powder 2 slit green chillies 1 tbsp oil Salt & water – as needed Spices for the punjabi chole masala 3-4 black cardamoms 1 inch cinnamon 5-6 peppercorns 3 cloves 1 bay leaf 3/4 tsp tsp cumin seeds (jeera) 1 and half tsp coriander seeds (dhania) 1 tsp fennel seeds (saunf) 2 red chillies METHOD Wash and soak the chickpeas  with a pinch of cooking soda in enough water overnight or 8 hours.In a pressure cooker take the soaked chickpeas, enough water, salt, tea bag , 1 elachi , 1 small cinnamon and pressure cook for 5-6 whistles till the chick peas soft..Remove the tea bag , elachi and cinnamon.Drain the excess water which is called broth..set aside. In a pan, dry roast all the spices mentioned above till brown. On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.Once they are cooled, grind them into a fine powder. In the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.Now add the crushed ginger paste.Once the raw smell of the ginger disappears, add the chopped tomatoes and saute till tomato turns mushy.. Add little salt so that the tomatoes gets cooked fast. Add the powdered spices to the mixture. Saute for a minute.Now add the boiled chickpeas with a little quantity of cooked water. You can add more broth if you want more gravy. Check for salt and simmer the gravy for 10 minutes..Finally, add the amchur powder.Garnish with chopped onions and cilantro leaves. Serve punjabi chole with rice,kulchas, bhaturas & rotis along with sliced onions and lime.

PUNJABI DAL TADKA

INGREDIENTS 1/4 cup toor dal 1/4 cup moong dal  OR masoor dal 1 or 2 green chillies, chopped 1 medium sized onion, chopped 2 medium size tomatoes, chopped 1 tsp finely chopped ginger 1 tsp turmeric powder 1/2 tsp garam masala powder (optional, i used it) A pinch of asafoetida/hing 3 cups water 1 tsp crushed kasuri methi/dry fenugreek leaves 1 tbsp chopped coriander leaves salt as required To temper 2 tbsp ghee or oil 1 tsp cumin 5-6 garlic cloves crushed 2-3 pinched red chillies 1/2 tsp red chilli powder a generous pinch of hing To garnish Few chopped coriander leaves METHOD In a pressure cooker base take all the ingredients given above and cook it till the dal turns mushy.Open the cooker and mash everything well..Check for salt. Now temper all the ingredients given under “ To temper” .. Add to dal. Garnish with coriander leaves and Serve hot topped with ghee !

PUNJABI DAHI KADHI

I couldnt take step by step pictures for kadhi. I’ll update it soon..Its very easy to make. It tasted yummy..

INGREDIENTS For the onion pakoras 1 cup of besan /gram flour 1/2 cup water 2 medium sized onions( sliced ) 1/2 tsp ajwain/carom seeds 1/2 tsp red chilli powder 1/2 tsp garam masala powder a big pinch of asafoetida/hing Salt For kadhi 2 cups of sour curd / yoghurt ( more sour curd , more tasty kadhi) 1/4 cup besan/gram flour 4 cups water 1/2 tsp ginger garlic paste 2 tsp red chilli powder 1 tsp turmeric powder 1 tsp garam masala powder salt to taste For tempering 2 tbsp cooking oil 1 tsp mustard seeds (optional) 1 tsp cumin seeds 1/4 tsp methi seeds 1 big onion (finely chopped) 2 tsp crushed ginger and garlic pieces 1 sprig curry leaves 1 green chilli  ( slit) 1 pinched red chillies Big pinch of asafoetida Coriander leaves – to garnish METHOD Beat the sour curd well with a whisk and all the ingredients given under “ for kadhi” to make a mixture. Add salt and water.. Now temper all the ingredients given under “ to temper” and saute well.. Then add the curd mixture and allow it to boil well. Be careful it will spill while boiling , so choose a big bowl and also simmer the flame. stand nearby and stir now and then. Simmer for 10-15 minutes until gravy becomes thick. Adjust the water if the gravy is thicker.. In the meantime , mix all the ingredients for pakoras and make a thick mixture. Deep fry them in batches and drop them in the dahi mixture. Boil for a few seconds and switch off the flame. Garnish with coriander leaves. Serve with rice topped with ghee !

PUNJABI SWEET LASSI

INGREDIENTS Fresh thick chilled curd – 1 cup Sugar – 1 tbsp (adjust) Rose water or cardamom powder – 1/2 tsp Malai or fresh cream – 1/2 tbsp (optional , i dint use) METHOD Take all the ingredients except malai and whip it well.. U’ll get a thick , frothy lassi. Serve it chilled adding malai on top !!. Garnish with saffron and nuts if necessary .. Note: Add 1/4 cup of water , if u want to make the lassi slightly thin

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Thakkali Sambar - Instant Tomato Sambar Without Coconut, dal For Idli

  

I learnt this instant tomato sambar recipe / Thakkali sambar for idli without dal and coconut from my mom. This is our family's all time favourite sambar. Its very simple to do and its made without cooked dal & coconut. Sambar onions, hing and coriander leaves are the star ingredients. This sambar should be served adding sesame oil / gingely oil. It gives a nice taste and flavour. So add gingely oil on top of sambar before you eat . I have used Bangalore tomatoes here. Please adjust the quantity of green chillies based on the Tamil nadu tomato you use. Try this easy, instant tomato sambar for idli, you’ll like it for sure. It tastes similar to tomato soup with sauteed onions ;)

If interested , check out  my

Tomato sambar with coconut for idli

Tomato brinjal sambar for idli

Spicy sambar for dosa  

Tomato sambar for Idli Without coconut, dal

Tomato sambar / thakkali sambar without coconut, dal for idli dosa.

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

Ripe Tomato – 5 nos Green chilli – 5 -7 nos (Use 7 for spicy sambar) Hing / Asafetida – 1/4 tsp Turmeric powder – A pinch Salt & water – as needed To temper Oil – 1.5 tbsp Mustard seeds – 1 tsp Urad dal – 1/2 tsp Sambar onion – 3/4 - 1 cup ( finely chopped ) Coriander leaves – a quarter bunch chopped for garnishing (must)

METHOD

Heat a tsp of oil in a pan and saute the slitted green chillies for a while till the skin shrinks. Cook the tomato and the green chilli with required water and let it cool. It should be well cooked ( Usually My mom pressure cooks it) Filter the cooked water and grind the tomato, green chillies to a smooth paste adding the cooked water after it cools down. Add salt , turmeric powder and 1/4 tsp of hing to the paste and set aside. Chop the onions finely. Heat 1.5 tbsp of oil in a kadai and season with mustard seeds and urad dal. Now add the chopped onions and saute till they are transparent. Add the cooked tomato water. Give a boil.. Finally add the ground paste and add the remaining water, salt.(This sambar should be slightly watery. ) Sprinkle few chopped coriander leaves and give a boil. Switch off the flame and garnish with the remaining coriander leaves. NB: Please don't try this sambar without coriander leaves. You wont get the exact flavour and taste. Also small onion gives a special flavour to this sambar. So we don't use big onions. Please don’t use curry leaves in this recipe. It will change the flavour of this sambar. Enjoy !

Tasty tomato sambar is ready to serve hot with idlis !! Top with sesame oil / Gingely oil.
It tastes divine !!!

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TOMATO RICE RECIPE ,THAKKALI SADAM| LUNCH BOX RECIPES

Tomato rice is my favourite variety rice recipe but Sendhil don’t like this as it has more spices.Even then I wanted to make him eat my tomato rice and praise me .. I tried many combinations and at last i settled with this recipe.. He liked it a lot and i got credits as i wished . In the beginning I used to add fennel seeds along with spices but he hate the taste of fennel seeds while eating. So i omitted fennel seeds  & other spices and i used garam masala powder , coriander & mint leaves which gave a nice flavour & taste to the rice..I have made this so many times for his lunch box and this has become a routine lunch box dish for me .. Check out my tomato pulao recipe if interested..

INGREDIENTS
1 cup - 200ml

Basmati rice – 1/2 cup Water - 1 cup Ripe tomatoes – 4 nos (small sized, I used bangalore tomato) Big onion – 1 no Garlic cloves – 8 nos Green chillies – 1- 2 nos Red chilli powder – 1 tsp Turmeric powder – 1/8 tsp Garam masala powder – 1/2 tsp Mint leaves & coriander leaves – few (chopped) To temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp urad dal – 1 tsp Channa dal – 1 tsp Coriander leaves – to garnish Ghee  or gingely oil – to add while mixing with rice

METHOD

Cook the basmati rice adding 1:2 cups of water..Here i used 1 cup of water.. Add a drop of oil and little salt while rice is cooking. Pressure cook it and spread the rice in a plate to cool down.. Slice cut the onions , slit the green chillies , chop the mint & coriander leaves , peel the garlic cloves and roughly chop the tomatoes and set aside.. In a kadai , heat oil and splutter mustard , urad & channa dal.Then add the onions , green chillies and saute well. Now add the garlic cloves and mix well.. Then add the mint & coriander leaves and saute well.Finally add tomatoes and all the spice powders along with salt. Mix well till tomato turns to a paste.Add little water if necessary..Make sure tomato paste has some moisture content ..The paste should not be dry..Garnish with coriander leaves , paste is ready.. Now add the tomato paste to the rice adding gingely oil and mix well with a fork like ladle..Add a tsp of ghee before serving if u wish..Add more paste while mixing because the rice may absorb all the paste and it will taste bland after the rice cools down. So i have given more tomatoes to make the paste. Add the required paste , mix , give some setting time and then serve !

NOTE

For variations u can try adding fennel seeds while tempering which gives an additional flavour. U can also try adding 1/2 tsp of ginger garlic paste instead of whole garlic cloves ..

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Pottukadalai Chutney Recipe | Roasted Gram Dal Chutney Recipe For Paniyaram

Pottukadalai chutney / Fried gram dal chutney ( roasted chana dal chutney) post was lying in my drafts for long time.As I dint prepare any new dishes, I thought of posting this simple and yummy chutney. My mom makes this chutney as a side dish for leftover dosa batter paniyaram.I think most of u would have seen this watery chutney ( thanni chutney) in road side hotels. After tasting this chutney in a Kai yeandhi bhavan (road side hotels), my mom started making this at home. It tastes great for paniyaram , dosa and idli. This chutney can be made using fried gram dal without coconut but my mom adds coconut for getting white color and togetherness & adds more water at the end to make it runny. Do add more number of chillies otherwise the chutney will be bland after adding water. Try this pottukadalai thanni chutney also called as Udacha kadalai chutney. U’ll like it for sure. For variations u can try adding fried gram dal alone or equal quantity of dal and coconut.Please adjust the quantity of water as u wish !

Pottukadalai chutney recipe

Watery chutney using fried gram dal / Pottukadalai chutney - Road side hotel chutney

Cuisine: Indian

Category: Chutney

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS
1 cup - 200ml

Grated Coconut – 2 tbsp  Fried gram dal / Pottukadalai – 1/2 cup Green chillies – 4 – 5 nos ( adjust based on the size of chilli) Garlic cloves - 3 nos Tamarind – A small piece Salt – As needed Water – 1/2 cup for grinding + 1 cups for mixing ( adjust as needed) To temper Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Curry leaves – few Hing – A big pinch

METHOD

Take all the ingredients and grind to a smooth paste adding 1/2 cup of water. Add 1 cup or more of water to make it watery and temper at the end. Check for taste.Serve with paniyaram , idli , dosa ! Enjoy with hot idli,paniyaram !

Note

For variations,u can add little milk while grinding the chutney along with water to get white color.But adding milk will reduce the shelf life of chutney.so keep it refrigerated. Adjust the quantity of chillies as per your spice level.Generally my mom makes this chutney spicy. Also reduce the quantity of coconut to 1 tbsp or use fried gram dal alone if u wish & make chutney.It also tastes good. It tastes the best with hot idlis & paniyaram.

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KARUNAI KIZHANGU KUZHAMBU | PIDI KARUNAI KIZHANGU KULAMBU RECIPE

I learnt this Karunai kizhangu kuzhambu / Karunai kizhangu gravy from my MIL. Pidi Karunai kizhangu is called as Taro root in English. Some people name it as Yam as well. I made this pidi karunai kizhangu kuzhambu along with drumstick – mango poricha kuzhambu and banana stem pachadi for our lunch today.. It can be called as karunai kizhangu masiyal too.  But we call this kuzhambu as "Karunai kizhangu chutney". This chutney tastes the best when mixed with plain rice. We can make this chutney with pumpkin , ridge gourd, brinjal and potato too. Procedure is the same but the quantity of tamarind and green chilies differ based on the vegetable..Do try this easy kuzhambu recipe for lunch. U’ll like it.. Pictures are taken in my mobile as I dint bring my camera to Salem. Soon I’ll update the pictures ..

INGREDIENTS

Yam / Pidi karunai kizhangu – 4 nos Tamarind – A big gooseberry size Big onion – 1 no Green chillies – 6 nos Salt & water – As needed To temper Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few Hing / Asafetida – 2-3 generous pinches Coriander leaves – few

METHOD

Chop the big onions finely and slit the green chillies into four halves.. Wash and pressure cook yam . Remove the skin and mash it well or grind in a mixie to smooth paste . Add the tamarind extract and set aside. In a kadai , temper mustard seeds , urad dal and hing. Then add the onions , green chillies and curry leaves. Saute well.. Now add the mashed yam with tamarind extract , salt and the required water, add 2-3 big pinches of hing again. Let it boil for few minutes , garnish with coriander leaves and serve hot with plain rice !! Addition of hing is the highlight for this kuzhambu. It helps to give nice flavor. So do not skip it.

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Eggless Black Forest Cake Recipe

Black forest cake is my most favourite cake.. Making black forest cake at home is like dream came true for me ..

Yesterday we celebrated our 8th wedding anniversary and I made this cake for the celebration. It came out very well.We loved it. It was soft , juicy and I used whipping cream for the first time ever…The cream was delicious and light..

 I must thank Valarmathi of Bake pipers for guiding me in how to make whipped cream with some useful tips.I thought of whipping the cream using my electric blender which I use for whipping curd but it pulled my leg. The cream dint come out well with soft peaks as I expected . So I used my hand whisk after watching an you tube video and beaten it to the maximum to get soft n firm cream. I did for nearly 30 minutes with Sendhil’s help. He saw me struggling with the cream and he told “will buy a beater soon” , Yay . It was really tiring and painful but somehow I made the cream thick and frozen it till use. So electric beater is mandatory to make whipped cream at home.

 The recipe I have given here is perfect to make a delicious cream.. Hope I can do the cream in correct consistency with electric beater and design the cake well in future.. I used “ Tropolite”  heavy whipping cream to make the topping. I bought it from General food additives (GFA) at seshadripuram. 

Coming to this cake, I got this recipe from Aval vikatan magazine. It was the recipe given by Mrs. sundari of “Shilpa cookery” in T.nagar , Chennai..The cake came out very soft and spongy.. .. I dint use cherry syrup for layers instead I used Thumps up drink and little sugar syrup to make the sponge soft and juicy.. 

Also I refrigerated the cake over night before cutting it. If you plan to make this cake for some celebration , its better to make it the previous day , refrigerate it over night and then use it for the best result.. U can use this cake recipe for making eggless chocolate cake too.

INGREDIENTS
 

For cake base Maida / All purpose flour – 1 cup  Sweetened condensed milk – 1/2 tin ( 200ml) Powdered sugar - 2 tbsp Baking powder – 3/4 tsp Baking soda – 3/4 tsp Cocoa powder – 3 tsbp Lukewarm Milk – 3/4 cup Unsalted Butter – 1/4 cup ( 50gms) Vinegar or apple cider vinegar - 1 tsp Vanilla essence – 1 tsp For sugar syrup Sugar – 1/2 cup Water – 1/2 cup Thumps up or pepsi or coke  – 4 tbsp  For whipping cream Heavy cream – 1 cup OR Thick Fresh cream – 2 cup (Amul cream) Icing sugar – 5 tbsp Vanilla essence – 1 tsp For decoration Cherries – 1/2 cup  ( Reserve few cherries for decoration and chop the remaining) Chocolate vermicelli – 1/2 cup Silver sprinkles – few Chocolate shard/gratings – 1/4 cup

METHOD

Refrigerate the heavy cream for 24 hours before using it..Keep ice cubes ready. Freeze the bowls ( which you are going to use for whipping) , paletted knife , beater blade for 1 hour.. Sieve maida , baking powder , baking soda , cocoa powder in a bowl. In another bowl Mix milk and vinegar. Set aside for 5 minutes. Then add melted butter, condensed milk , vanilla essence and mix well. Now add the maida mixing well in one hand. The mixture thickens to ribbon consistency. Grease the baking pan with butter and sprinkle maida over it OR line the pan with butter paper.  Pour the cake batter. Spread it well..Pat the pan for even spreading and pour the cake mixture to the baking pan..Pat it well.. Preheat the oven in 180c for 10 minutes and bake the cake for 20-25 mins in convection mode..Keep an eye after 15 minutes.. Remove the cake after 1 hour and let it cool down completely.. In the mean time , make the whipping cream. In  a wide bowl , take the ice cubes and keep another vessel over it. Then add 2 cups of whipping cream and beat it for 3 minutes. When it becomes slightly thick add the icing sugar , vanilla essence and mix well.Again beat it for 2-3 minutes till soft peaks form and the cream becomes thick. Do not over beat the cream. Over beating leads to cracking of cream while applying or it may become butter. Make the sugar syrup by mixing water and sugar. After the sugar is well dissolved , allow it to boil for few seconds , make a thin syrup , mix vanilla essence and keep it refrigerated to cool down. After the cake is completely cool, remove the extra dome in the cake and level it. Cut the cake horizontally and into two round shaped pieces. Sprinkle few tbsp of sugar syrup and thumps up all over the cake pieces. Make sure the cake should not be too soggy. Then apply the whipped cream on the both pieces for 1 inch thickness and sprinkle chopped cherries. Then invert the cake one over the other and drizzle some more syrup on top of the cake .Then apply a layer of cream to cover the cake completely. Refrigerate it for 30 minutes. Then remove the cake and frost the cake with another layer or whipping cream. Use a piping bag and a star mould to decorate the cake and place some whole cherries on top of the cake. Sprinkle the vermicelli and sprinklers..Refrigerate it over night or minimum of 3-4 hours..Serve and enjoy!!

NOTE

Whipping cream doubles in quantity . So adjust as per your need. For this measurement u get approximately 2 cups. I still have some left over whipped cream and iam blinking what to do with it.. . U can store the left over whipped cream for 3-4 days in refrigerator. I have used thumps up and sugar syrup for drizzling over the cake. U can also use cherry syrup instead of this.. As far as I heard rum is used to give a strength and flavour , but I wanted to make it alcohol free, So I used thumps up here..U can also use pepsi or coco cola or any aerated drink..

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