PANJABI TADKA

MADE FROM SCRATCH

Kheer

Chole Bhature

Lamb Curry

Spiced chickpeas in a tangy tomato sauce.

Chana Masala

Pakora

Spinach and paneer cooked with Indian spices.

Palak Paneer

A refreshing yogurt drink blended with mango.

Mango Lassi

Tender chicken cooked in a creamy tomato sauce.

Butter Chicken

Tender lamb cooked in a rich aromatic sauce.

Lamb Rogan Josh

Grilled chicken simmered in a creamy tomato sauce.

Chicken Tikka Masala

Spiced onion fritters, deep-fried to golden perfection.

Onion Bhaji

Mango Mojito

Soft ball-shaped dessert soaked in sugar syrup.

Gulab Jamun

Aromatic rice with mixed vegetables and spices.

Vegetable Biryani

Crispy pastry filled with spiced potatoes and peas.

Samosa

Cubes of paneer marinated with spices and grilled.

Paneer Tikka

Finely chop the onion, tomatoes, green chilies, ginger, and garlic. Set aside.

Chop Vegetables

Rinse the fresh coriander leaves in water, then chop them coarsely.

Prepare Coriander

In a pan, heat the vegetable oil or ghee over medium heat.

Heat Oil

Once the oil is hot, add cumin seeds and mustard seeds. Sauté for about 30 seconds until they begin to crackle.

Add Spices

Add the chopped onions to the pan and sauté until they turn golden brown, about 5-7 minutes.

Sauté Onions

Stir in the chopped ginger and garlic, cooking for an additional 2 minutes until fragrant.

Add Ginger and Garlic

Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook the mixture until the tomatoes soften, about 10 minutes.

Add Tomatoes and Spices

Sprinkle in the garam masala and chopped coriander leaves. Stir well and cook for another 2-3 minutes.

Finish with Garam Masala and Coriander

Serve hot as a side dish or over rice or chapati.

Serve

Cumin seeds

Mustard seeds

Turmeric powder

Red chili powder

Garam masala

Onion

Tomato

Green chili

Ginger

Garlic cloves

Fresh coriander leaves

Oil (vegetable or ghee)

Salt

In a small bowl, combine the warm water and sugar. Stir in active dry yeast and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Make a well in the center of the dry ingredients and pour in the frothy yeast mixture and olive oil. Stir until the dough begins to come together.

Combine Mixtures

Transfer the dough to a floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Knead the Dough

Place the kneaded dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C) to ensure it is hot enough for baking.

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Prepare Pizza Base

Place the rolled-out dough on a pizza stone or baking sheet. Spread a layer of tomato sauce over the base, followed by shredded mozzarella cheese. Add pepperoni slices, bell peppers, and mushrooms as desired.

Add Sauce and Toppings

Bake in the preheated oven for about 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, sprinkle fresh basil leaves on top, slice, and serve hot.

Garnish and Serve

All-purpose flour

Active dry yeast

Warm water

Olive oil

Sugar

Tomato sauce

Shredded mozzarella cheese

Pepperoni slices

Bell peppers, sliced

Mushrooms, sliced

Fresh basil leaves

Thoroughly rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the kheer from becoming gummy.

Rinse the Rice

Soak the rinsed rice in water for about 30 minutes. Drain and set aside.

Soak the Rice

Chop the almonds and cashews. Soak the saffron strands in a tablespoon of warm milk for later use.

Prepare the Nuts

In a heavy-bottomed pot, bring the 4 cups of whole milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

Boil the Milk

Once the milk starts boiling, add the soaked and drained rice and the cardamom pods. Reduce the heat to low and let it simmer, stirring frequently.

Cook the Rice

After about 20 minutes, when the rice is cooked and the mixture thickens, add the sugar and stir until it dissolves completely.

Sweeten the Kheer

Add the chopped almonds, cashews, and raisins to the kheer. Stir well and cook for an additional 5 minutes. Finally, add the saffron-infused milk and mix thoroughly.

Add Nuts and Saffron

Remove the pot from heat and let the kheer cool for a few minutes. Serve warm or chilled in dessert bowls, garnished with extra nuts if desired.

Cool and Serve

Basmati rice

Whole milk

Cardamom pods

Almonds

Cashews

Raisins

Saffron strands

In a pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.

Sautéing the Base

Add the finely chopped onion to the pan and sauté until they turn golden brown.

Adding Onions

Stir in 1 tablespoon of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Incorporating Ginger-Garlic Paste

Add 2 pureed tomatoes, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Cook until the oil separates from the masala.

Adding Tomatoes and Spices

Add the cooked chickpeas and 2 slit green chilies to the mixture. Stir well and add water as needed to adjust the consistency.

Mixing Chickpeas

Sprinkle 1 teaspoon of garam masala and chopped fresh coriander leaves. Cook for another 5 minutes and adjust seasoning if necessary.

Finishing Touch

In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of sugar, and salt to taste. Mix well.

Preparing the Dough

Add 1 cup of yogurt to the dry mixture and knead to form a soft dough, adding warm water as necessary.

Adding Yogurt

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Resting the Dough

After resting, divide the dough into small balls and roll each ball into a circle approximately 6 inches in diameter.

Rolling the Bhature

Heat oil in a deep frying pan. Once the oil is hot, carefully slide in the rolled bhature and fry until they puff up and turn golden brown on both sides. Remove and drain on paper towels.

Frying the Bhature

Chickpeas (cooked)

Onion (finely chopped)

Tomatoes (pureed)

Ginger-garlic paste

Green chilies (slit)

Coriander powder

Fresh coriander leaves (chopped)

Yogurt

Baking powder

Oil (for deep frying)

Dice the lamb shoulder into bite-sized pieces. Finely chop the onions, mince the garlic and ginger, and chop the tomatoes.

Prepare the Ingredients

In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and ginger, and sauté for another 2 minutes.

Sauté Onions and Spices

Add curry powder, cumin seeds, turmeric powder, red chili powder, salt, and black pepper to the onion mixture. Stir well and cook for 2-3 minutes until fragrant.

Add the diced lamb to the pot and cook until browned on all sides, about 5-10 minutes.

Brown the Lamb

Stir in the chopped tomatoes and cook for 2-3 minutes until softened. Then, pour in the coconut milk, stirring to combine.

Add Tomatoes and Coconut Milk

Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 1.5 to 2 hours, or until the lamb is tender, stirring occasionally.

Simmer the Curry

Once the lamb is tender, remove from heat. Garnish with freshly chopped coriander. Serve hot with rice or naan.

Lamb shoulder, diced

Onion, finely chopped

Garlic, minced

Ginger, minced

Tomato, chopped

Coconut milk

Curry powder

Black pepper

Fresh coriander, chopped

Rinse and drain the canned chickpeas. Finely chop the onion, garlic, and ginger.

In a large pan, heat a tablespoon of oil over medium heat. Add cumin seeds and sauté for 30 seconds until fragrant. Then add chopped onions, garlic, and ginger, and cook until onions are translucent.

Sauté the Aromatics

Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook for about 2 minutes, stirring frequently.

Pour in the tomato puree and mix well. Let it simmer for 5-7 minutes until the mixture thickens.

Add Tomato Puree

Add the rinsed chickpeas to the pan. Stir well to coat with the sauce and add a splash of water if it's too thick. Let it cook for an additional 10 minutes.

Add Chickpeas

Stir in garam masala and adjust salt to taste. Cook for another 2-3 minutes.

Finish with Garam Masala

Remove from heat, garnish with chopped fresh cilantro and a squeeze of lemon juice. Serve hot with rice or naan.

Canned chickpeas

Tomato puree

Fresh cilantro

Lemon juice

In a large bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, salt, and baking soda. Mix well until all dry ingredients are combined.

Mix dry ingredients

Gradually add water to the dry mixture while stirring to form a smooth, thick batter. Ensure there are no lumps.

Add water

Thinly slice the potatoes and onion. Chop spinach leaves and cauliflower into small florets. Finely chop green chilies.

Chop vegetables

Add the sliced potatoes, onion, chopped spinach, cauliflower, and green chilies to the batter. Stir well to coat the vegetables evenly with the batter.

Mix vegetables with batter

In a deep frying pan or kadhai, heat the vegetable oil over medium heat until it reaches around 350°F (175°C).

Heat oil

Using a spoon, drop small portions of the vegetable-batter mixture into the hot oil. Fry in batches, making sure not to overcrowd the pan.

Fry the pakoras

Fry the pakoras for about 4-5 minutes or until they are golden brown and crispy. Turn occasionally for even cooking.

Cook until golden brown

Once cooked, remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain excess oil

Serve the pakoras hot with mint chutney or tamarind sauce for dipping.

Panjabi Tadka

Made From Scratch