Tantalise your tongue with this amazing Indo-Chinese Punjabi vegetarian dish…. So easy and so so so flavorful! ❤
500 gms paneer (cut into chunks)
1 egg + 3 tbspns corn flour /2 tbspns flour and water batter (to fry paneer)
Red chilli powder
1 tspn garlic paste
Oil for deep frying
FOR STIR FRY
1 red onion cut into chunks
½ green capsicum cut into chunks
½ red capsicum cut into chunks
3 small green chillies (cut into slices)
2 tbspns tomato paste (not ketcup)
½ 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
½ 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
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 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 🙂 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 ….
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
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.
FOR MAKKI ROTI
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
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 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!
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)
½ cup chpopped coriander
2 leaves of mint (chopped fine)
1 tomato (chopped fine)
3 tbspns oil or a knob of butter
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.
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.
Bread pakora is very famous in Punjab, India. I ate it first time at Keysborough Gurudwara Sahib and the idea seemed fantastic to me. It is actually battered fried potato sandwich and tastes great with mint sauce. Try this and let me know how you go with it 🙂
2 cups gram flour
½ tspn baking powder
Some cold water for medium thick batter
Salt to taste
1 tbspn crushed red chilli dry
½ tspn turmeric powder
2 tbspns cracked coriander seeds
1 tbspn green chilli paste (fresh)
1 tspn cumin seeds
1 tbspn pomegranate seeds (crushed)
3 tbspns chopped fresh coriander
6 white bread slices
Oil for deep frying
2 boiled potatoes
Salt and red chilli powder to taste
½ tspn turmeric
1 tbspns crushed green chillies
3 tbpns chopped fresh coriander
1 tbspn chopped fresh mint leaves
½ tspn aamchur powder
½ tspn chaat masala
½ tspn garam masala
1 tspn cracked coriander seeds
Combine all the ingredients given for batter except water and mix. Now gradually add water, whisking at the same time to get the right consistency of the batter. It should not be too thick or too runny. The consistency of the batter should be good enough to coat the bread sandwich.
Keep aside for 5 minutes.
Meanwhile, in a mixing bowl, combine all the ingredients for filling and mash.
Take one slice of bread and spread 2 tbspns of potato mixture onto it and cover it with the other bread slice. Cut into 8 triangles. Do the same with other bread slices and make 24 mini triangles.
Meanwhile heat oil to 190 degrees Celsius or hot enough that you put the batter in and it floats to the surface of the oil, bubbling within 10 seconds.
Now dip and coat each triangle into batter and fry until its crisp and brown on the outside. Take them out onto your serving platter and sprinkle some chaat masala (optional).
Serve hot with mint chutney or just as it is. They taste great.