Tag Archives: Punjabi

Missi Roti aka Besan ki Roti

Missi Roti is also known as Besan ki roti and it is very famous in Pakistani & Indian home cooking. Not something you will find on every restaurant’s menu like paratha or tandoori roti but at home everyone knows this. So next time someone from Pakistan tries to be a burger and say they dont know missi roti don’t believe them πŸ˜€ they all have eaten it once in their life.

Ayesha’s Kitchen

Ingredients:

  • 1 cup wholemeal flour (aata)
  • 1 cup gram flour (besan)
  • 1 small red onion (finely chopped)
  • 4 – 5 small green chillies (finely chopped)
  • 2 tbspns chopped green coriander
  • Salt to taste
  • Red chilli flakes to taste
  • A generous pinch of carom seeds (ajwain)
  • 1 tbspn cracked coriander seeds
  • Β½ tspn crushed cumin seeds
  • 1 tbspns crushed pomegranate seeds
  • Some luke warm water to knead the dough
  • Ghee/ butter/ oil for frying the roti (I prefer ghee as it smells, tastes and feels more traditional)

Method:

  1. Mix everything (except oil & water) in a mixing bowl and knead a dough by mixing in water gradually. The dough should be firm to touch and not sticky.
  2. Pour some oil over the dough and keep it aside covered with a kitchen towel for 30 minutes.
  3. Divide the dough into 4 parts and make balls. Flat those balls like a roti/ chappati by dusting some aata on it and with the help of rolling pin.
  4. Preheat the griddle/ tawa on medium heat and place one roti on it.
  5. When it starts changing its color flip the side and apply some ghee on it. Flip the side and apple some ghee on the other side and cook until the roti is light brown.
  6. Do the same with other 3 rotis and serve hot with Lassi, achar, raita, chutney or Pakistani mangoes.

Ayesha’s Kitchen

Chilli Paneer

Tantalise your tongue with this amazing Indo-Chinese Punjabi vegetarian dish…. So easy and so so so flavorful! ❀

Ayesha’s Kitchen

Ingredients:

FOR PANEER

  • 500 gms paneer (cut into chunks)
  • 1 egg + 3 tbspns corn flour /2 tbspns flour and water batter (to fry paneer)
  • Salt
  • Red chilli powder
  • 1 tspn garlic paste
  • Oil for deep frying

FOR STIR FRY

  • 1 red onion cut into chunks
  • Β½ green capsicum cut into chunks
  • Β½ red capsicum cut into chunks
  • 3 small green chillies (cut into slices)
  • 2 tbspns tomato paste (not ketcup)
  • Β½ cup chilli garlic sauce
  • 1 tspn ginger and garlic paste
  • 2 curry leaves chopped
  • Salt to taste
  • A generous pinch of Chinese salt/ Ajinomoto
  • 1 tspn red chilli powder
  • Β½ tspn cumin seeds
  • 1 tspn coriander powder
  • A splash of lemon juice
  • 2 tbspns soy sauce
  • 2 tbspns spring onions (green part, chopped)
  • Few sprigs of fresh coriander (chopped)
  • 4- 5 tbspns oil for cooking

Method:

  • If you are pure vegetarian then make a batter of cool water and flour, add salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like pakoras.
  • And if you are non-vegetarian, make a batter of egg, corn flour, salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like battered fish.
  • Keep aside until further needed.
  • Heat oil in a wok and fry cumin seeds, ginger garlic paste and onion chunks for 1 minute or until they get a light colour. Add tomato paste, chilli garlic sauce and all the other seasonings, soy sauce and curry leaves and mix on high heat for a minute and reduce flame.
  • Add capsicums and green chilli and cook for 2 minutes.
  • Now add fried battered paneer and spring onion and again cook it on high flame for 1 minute adding a splash of lemon juice with constant stirring so all the sides cook equally and it does not stick to the bottom of the pan.
  • Serve hot with boiled or steamed rice and sprinkle some coriander.

Makki ki Roti & Sarson da Saag

Makki ki roti and Sasron ka saag is one of the famous dishes of Punjab and it depicts the agricultural culture of this Province, famous both in Pakistan and India. The best thing about this dish is that it is not confined or related to only one time meal, you can serve it in breakfast, lunch, dinner, snacks or anytime πŸ™‚ I didnt know how to make it first and I used to think it as a very difficult but love (for food) made it easy for me, so here is the recipe for you ….

Ayesha’s Kitchen

Ingredients:

  • 2 bunch of choy sum (Available in supermarkets or fruit and veg market easily, Australia wide) or saag (available at wyndham village fruit market in Melbourne)
  • 1 bunch spinach
  • 1 bunch fenugreek (available at fruit market)
  • 5- 10 small green chillies
  • 1 bunch fresh coriander
  • 4 cloves of garlic
  • Salt to taste
  • Red chilli powder to taste
  • 1 tbspn ginger and garlic paste
  • Some green chillies to garnish
  • 2 scoops Ghee
  • 1 scoop white butter (homemade, unsalted) to serve
  • 1 medium sized onion chopped
  • Water for boiling

Method:

  • Wash and clean and cut all the greens. Wash them in open and wide container under cold water to get rid of all the sand and soil and put in a colander to drain.
  • Boil 2 litres of water in a deep pot and add the greens, garlic cloves, salt and green chillies.
  • Cook covered for 20 minutes and drain the access water. Keep the boiled greens in the colander for 15 minutes to remove all the excess water and cool down.
  • Grind it in a food processor to coarse.
  • Now if you want to use it later, you can make 2 packets and freeze for up to 60 days.
  • Or if you want to cook it straight away, melt ghee is a cooking pot and fry chopped onion until its translucent. Add ginger and garlic paste and fry until it is golden brown. Add saag puree and cook until the water evaporates and ghee starts to separate.
  • Add chopped green chillies and take it out in a dish.

Ayesha’s Kitchen

FOR MAKKI ROTI

Ingredients:

  • 3 cups makki aata (I use Grewal brand which is easily available in Melbourne)
  • Some warm water to knead the dough
  • Ghee as per use

Method:

  • Take 3 cups of makki aata in a deep bowl and gradually knead it by adding little warm water at a time.
  • The texture will look like wet or kinetic sand, not like normal flour dough.
  • Knead it for 5 minutes and keep aside for 20 – 30 minutes at room temperature.
  • The best thing about this dough is it will not stick to your hands but still grease your hands a bit just to give it an even shape. Make 3 – 4 round balls of this dough.
  • Spread some aluminum foil on your kitchen bench top (flat surface) and make round roti or chapatti on it by using your palm and fingers.
  • The roti will not be even or flat as normal roti and it will break if you make it on hand, that’s why we are using aluminum foil.
  • Heat tawa or flat pan or griddle and very carefully put the roti along with the foil on the tawa with roti facing the tawa. Gently peel off the foil. Drizzle some ghee or oil on the sides of the roti so it does not stick to the pan. After 1 minute, very carefully turn the roti with flipping spoon and apply ghee on the other side.
  • When the roti is brown and cooked, serve hot with saag and white homemade butter.

 

Egg Bhurji

Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❀ I am sure you will love it!

Ayesha’s Kitchen

Ingredients:

  • 6 eggs
  • 2 tbspns milk
  • Salt to taste
  • A little pic of red chilli powder
  • 1 tspn coriander seeds (coarsely ground)
  • 1 tspn cumin seeds (coarsely ground)
  • A generous pinch of turmeric
  • 1 red onion (medium sized, chopped)
  • 6 green chillies (small size, chopped)
  • Β½ cup chpopped coriander
  • 2 leaves of mint (chopped fine)
  • 1 tomato (chopped fine)
  • 3 tbspns oil or a knob of butter

Method:

  • Wash and chop all the veggies.
  • Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
  • Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
  • Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.

Amritasri Fish Fry (Ambarsari Machhi)

Another recipe for fish fry but only Ambarsari this time πŸ™‚

Amritsar is well known for good food after Delhi in India, they have their specialities like Amritsari fish, Amritsari hareesa, Amritsari Kulcha and Ambersariya πŸ˜€ πŸ˜€ πŸ˜€ πŸ˜€

Ayesha’s Kitchen

Ingredients:

  • 1 kilo blue grenadier/ basa fillets cut into small fillets
  • Salt to taste
  • 1 tbspn red chilli powder
  • 3 tbspns ginger, garlic, coriander and green chilli paste
  • 3 tbspns lemon juice
  • 3 tbspns vinegar
  • 1 eggs
  • 4 tbspns besan (gram flour)
  • 2 tbspns rice flour
  • 1 tspn carom seeds
  • 3 tbspns yogurt
  • Oil for deep frying

Method:

  • Cut fish into 1.5 to 2 inch cubes. Squeeze some lemon juice, add salt and red chilli powder and mix into fish cubes. Add vinegar, paste and carom seeds and keep aside for 30 minutes.
  • Mix in gram flour, egg and yogurt and keep aside for further 20 minutes. Meanwhile heat oil to 190 degrees Celsius and fry fish until its brown and crisp. Serve hot with mint sauce.

Ayesha’s Kitchen

Paneer Tikka

Paneer tikka is one of the favorites in Punjabi BBQ. The spicy marination around the bland paneer cubes, grilled to perfection makes it irresistible and tempting ❀

Ayesha’s Kitchen

Ingredients:

  • 250 gms paneer (I used store bought for this recipe) cut into cubes
  • 1 cup cubed capsicum
  • 1 cup cubed red onion
  • 1 cup cubed stiff tomatoes
  • Some ghee or butter

FOR MARINATION

  • 1 cup hung curd (yogurt with 0 water)
  • 1 tbspn cream
  • 2 tbspn roasted gram flour
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • 3 tbspns (ginger, garlic, mint, coriander & chilli paste)
  • Β½ tspn turmeric powder
  • 1 pinch of carom seeds
  • Β½ tspn chaat masala
  • Β½ tspn zeera powder (cumin powder)
  • Β½ tspn coriander powder
  • Β½ tspn garam masala
  • Β½ tspn red deghi mirch

Method:

  • Combine everything given for marination and whisk to make a smooth batter. Add vegetables and mix and at the end add paneer cubes. Mix with gentle hands and coat each cube in marination. Keep aside for 4 hours in the refrigerator.
  • Thread paneer and veggies onto the wooden skewers and grill on buttered grill pan for 5 minutes per side.
  • serve hot with mint and tamarind sauce.