Punjabhi Treat- First 3 in a row

I was living in Lucknow for more than 8 years .During these years i have visited many places in north India .From Jammu to Shimla ..almost every place.I still remember those days we had a road trip from Lucknow to Shimal ...on the way we visited Chandigarh , Delhi , Ludhiana ..Wow!!those places are amazing .,..and most fun part was eating at the road side dhaba ..Really hot and tasty food .You can really watch how the cook prepares the naan and tandoori roti ..Mouthwatering .. I really love those days ..Missing India for all that ...I was very happy to see Richa's event As Dear As Salt-Punjab Cuisine for this month .So loads will be from my side ....Today only i could get 3 of them ..but still more in the kitchen ...So here we go ...


Pulka Chapati ..

Raw Materials Required

Wheat Flour -2 Cups
Salt as per taste

Oil -2-3 tsp

Preparation Style

Take a small bowl , add the flour and salt and mix it well .Make a soft dough by adding little water to it .Knead the dough until it is soft and a bit elastic .See to that you are able to pull the dough out and make small balls.Before pulling the dough out , you can set it aside for sometime ..say about an hour.

This time i used the bread man machine for kneading the dough and came out to the great .It really a time saving device .Very happy to own it ...

Later on take small balls of the dough and roll them over and make a small circle .Place them in the tava and allow them to cook on both side .When they start to lift them take it out from the tava and place them on the gas directly and allow it to pop up ...

Once they are fully popped then remove from the gas. Simple Pulka sabji is ready ...

Aloo Sabji

Raw Materials Required

Aloo - 5-6 (peel the skin )
Onion -1 cup
Tomato -2 (cut them into pieces)
Red Chilli powder -2 tsp
Haldi powder -1/2 tsp
Jeera -1 tsp
Garlic -2 cloves
Green Chilli -3
Salt as per taste
Cilantro
Preparation Style

I cook this dish directly in pressure cooker....In the cooker pour little oil and add jeera to it .Let it crack then add garlic,green chilli,onion and saute them .Then add tomatoes and the masala's too it .Saute them for 2-3 mts and add aloo .Pour some water such that the aloo submerges to it .Close the cooker and allow about 3-4 whistles.Let the cooker simmer and transfer the dish in a bowl and smash the cook .It would get easily smashed .Then garnish it with cilantro... One can also add few drops of lime ...The taste would be excellent ....

Rajma Masala

Raw Material Required

Rajma -1/2 lb
Onion-1 (cut into small pieces)
Tomato -3 nos
Rajma masala -2tsp
Coriender for garnish
garlic -2-3 cloves
ginger -little
Jeera -1 tsp
Salt
Lemon few drops
Oil 3-4tsp

Preparation Style

Soak the rajma previous night in water .The next day wash it well with cold water and pressure cook the rajma.Grind half onion , 2 tomato and half the quantity of garlic and ginger together and keep it aside the paste .In a kadia add few drops of oil .Then add jeera and allow it to crack .Add the balance of onion , ginger and garlic to it and saute them .When they become golden brown then add the balance tomato and saute them .When it starts to leave water then add the paste to it .Allow the onion to loose color and leave the oil back .Now add the rajma masala and saute them for some time .Then add rajma and mix it together .Do not let the rajma water to waste .Preserve them to add in the kadai and keep it loose.After the masala comes to boil add cilantro and lemon drops .It would taste great .

This would be my entry for the Regional Cuisine created by Laksmi and this month's host by Richa As Dear As Salt-Punjab Cuisine .
Chk out in a couple of days with Gajar halwa, Methi Matar malia and Cauliflower Manchurian ..all on it way .......