Shaljam Bhujya

Shaljam Bhujya is one of the not so favorite 😀 not so famous Pakistani dish in home cooking. Kids hate it but oldies love it. My recipe is very simple, handy and easy. It is actually my grandma’s recipe. I have learnt cooking vegetables from her, she makes it mild but my recipe is hot and spicy. Give it a try!

Ayesha’s Kitchen

Ingredients:

  • 4 large turnips (peeled and cut into cubes)
  • 2 medium sized onion
  • 3 medium sized tomatoes
  • 4 green chillies
  • 1 tbspn ginger and garlic (crushed)
  • 4 tbspns olive oil
  • 1 tbspn ghee
  • 1 cup coriander (fresh, chopped)

SPICES

  • 1 chicken stock cube (Optional)
  • Salt to taste
  • 1 tspn red chilli p[owder
  • 1 tspn red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn crushed dried coriander (not powder)
  • 1 tspn cumin seeds
  • 1 tspn cuin powder
  • 1 tspn garam masala
  • 1 tbspn methi leaves

Method:

  • Heat oil and fry onions until they are golden and crispy. Add everything else except methi leaves, coriander, 2 green chillies and methi leaves.
  • Pressure cook on low heat for 30 minutes or until two whistles.
  • Carefully take off the lid and cook on medium heat until the moisture evaporates. Now add rest of the stuff and cook on high heat until the oil comes on the sides of the pan.
  • Serve hot with chapatti.
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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)
  • ½ tspn turmeric powder
  • 1 pinch of carom seeds
  • ½ tspn chaat masala
  • ½ tspn zeera powder (cumin powder)
  • ½ tspn coriander powder
  • ½ tspn garam masala
  • ½ 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.

Bread Pakora

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 🙂

Ayesha’s Kitchen

Ingredients:

FOR BATTER

  • 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

FOR PAKORA

  • 6 white bread slices
  • Oil for deep frying

FOR FILLING

  • 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

Method

  • 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.

Bengan Pakora (Eggplant/ Brinjal Fritters)

Bengan pakora is my favorite pakora. I like my mixed veggie pakoras too but bengan pakora has a special place in my heart. The bland yet unique taste of eggplant and crispy spicy gram flour batter makes it unique and out of this world recipe. This is my version and I love my version 😀

Ayesha’s Kitchen

Ingredients:

FOR BATTER

  • 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

FOR PAKORA

  • Some chaat masala
  • Oil for deep frying
  • 2 brinjals/ eggplants/ bengan/ bataoon cut into medium thick slices

Method

  • 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 veggie.
  • Keep aside for 5 minutes.
  • 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 the brinjal slices 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.

Daal Makhni

Very famous Punjabi vegetarian dish….. loved by everyone!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup moong daal
  • 1 cup masoor daal
  • 1 cup chana daal
  • 1 large onion sliced
  • 1 large tomato sliced
  • 1 tbspn garlic minced
  • 9 – 10 curry leaves
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn cumin seeds
  • 1 tspn red chilli flakes
  • 1 tbspn fenugreek leaves
  • ½ cup butter
  • 6 green chillies (2 normal, 4 chopped)
  • 1 cup coriander
  • 1 tbspn garam masala
  • 6 cups water

Procedure:

  • Wash and soak all the daals for 30 mins.
  • Put daal in the cooker and add 6 cups of water, salt, red chilli, 2 green chillies, turmeric and cook until the channa daal is cooked and the other daals are smashed.
  • Melt butter in a frying pan and fry onion until it is brown, add garlic, cumin seeds, tomatoes and curry leaves and make a masala. Stir in this masala in daal. Add coriander, green chillies, garam masala and fenugreek leaves and mix. Serve hot with rotis.

Assorted Vegetable Pakoras

This is the very basic variation of Pakora. You can use any vegetable you like, I used mushrooms, eggplant, potato and cauliflower, you can use capsicum, paneer or anything you like. This batter is super hot and spicy and it gives a very nice crunch to the vegetable. Try it whenever it is raining next and love me for giving you this recipe<3

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • oil for deep frying

FOR BATTER

  • 3 cups besan
  • Salt to taste
  • 1 tbspn red chilli powder
  • 5 tbspns green chilli paste
  • 2 tbspns coriander paste
  • 2 tbspns mint paste
  • 1 tspn turmeric
  • 3 tbspns cracked coriander seeds
  • 1 tbspn cumin seeds
  • 1 tspn fenugreek leaves
  • ½ tspn baking powder
  • Some water to make medium consistency batter

VEGETABLES

  • 2 cups cauliflower heads
  • 1 cup small button mushrooms
  • 2 large potatoes cut into slices
  • 1 large eggplant cut into slices

Method:

  • Wash, dry and cut all the vegetables as instructed.
  • Take a deep mixing bowl and make the batter by mixing all the spices, baking powder and flour with water. Use a whisk to avoid lumps.
  • Preheat the oil in karai and test if it is hot enough by dropping some batter in oil. If it comes up to the surface splattering that means the oil is ready.
  • Now dip each piece of vegetable in the better and fry until the pakora is crisp and brown. Please make sure the oil is on medium flame, if it is too high the vegetable will be raw from inside and if it is too low the batter will soak a lot of oil and it may not be as crispy as we want it to be.
  • Take out all the pakoras on to the serving platter and serve hot with Imli chutney or mint sauce.

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