Recipes from around Punjab

1. ENGLISH PROJECT
(ISA)
B Y G R O U P O F C L A S S V I S
N O O R B I R , B R A H M L E E N , K H U S H I , S A H I B ,
A N A H A T , G U L N A A Z , S H R E Y A

2. OUR RECIPES
 Beverage–mangosmoothie
 Snacks-paneerkathiroll
 Maincourse-dalmakhniandparantha& punjabicarrotpickle
 Dessert-phirni

3. MANGO SMOOTHIE
Ingredients
 3/4 cup cold milk
 1/4 cup vanilla yogurt
 3/4 teaspoon vanilla extract
 1 1/2 cups chopped fresh mangos
 3 ice cubes
Directions
Blend the milk, yogurt, vanilla extract, mango, and ice cubes in a blender until smooth
and creamy.

4. PANEER KATHI ROLL
Ingredients
 Paneer tikka filling
 paneer 1/2 inch cubes 1 cup
 Tomatoes seeded and chopped 2 medium Oil 1 teaspoon
 Green capsicum seeded and chopped 2 medium
 Marinade
 Yogurt whisked 1/4 cup
 Red chilli powder 1 teaspoon
 Turmeric powder 1/4 teaspoon
 Ginger paste 1/2 teaspoon
 Garlic paste 1/4 teaspoon
 besan1 tablespoon
 Chaat masala 1/2 teaspoon
 kasuri methi1/2 teaspoon
 Garam masala powder 1/2 teaspoon
 Salt to taste
 Chapatis
 atta 1 cup
 Skimmed milk 1/4 cup
 Salt to taste

5. METHOD
MIX TOGETHER ALL THE INGREDIENTS OF THE MARINADE IN A DEEP
BOWL. ADD PANEER AND TOMATOES AND TOSS LIGHTLY. SET ASIDE TO
MARINATE FOR TEN MINUTES. HEAT OIL IN A NON-STICK PAN.
ADD GREEN CAPSICUM AND SAUTÉ FOR TWO MINUTES. ADD THE
PANEER MIXTURE AND SAUTÉ OVER HIGH HEAT FOR FOUR TO FIVE
MINUTES, STIRRING OCCASIONALLY. COOK TILL DRY AND SET ASIDE. FOR
CHAPATIS COMBINE ALL THE INGREDIENTS AND KNEAD INTO SOFT
DOUGH. DIVIDE THE DOUGH INTO EIGHT EQUAL PORTIONS. ROLL OUT
EACH PORTION INTO A THIN CHAPATI. HEAT A TAWA AND COOK EACH
CHAPATI LIGHTLY ON BOTH SIDES. SET ASIDE.
DIVIDE THE PANEER TIKKA FILLING INTO EIGHT EQUAL PORTIONS. PLACE
ONE PORTION OF THE FILLING IN THE CENTRE OF EACH CHAPATI AND
ROLL UP TIGHTLY. WHEN YOU WANT TO SERVE, COOK THE ROLLS ON A
HOT TAWA TILL THEY GET WARMED UP.
CUT INTO TWO-INCH LONG PIECES AND SERVE HOT.

6. DAL MAKNI WITH PARANTHA AND
PUNJABI CARROT PICKLE
Dal Makhani
 Ingredients
 Black Urad dal whole 100 gms.
 Rajmah 25 gms.
 Cumin seeds 1 tsp.
 Chopped garlic 1 tbsp.
 Chopped ginger 1 tbsp.
 Garam masala powder 1 tsp.
 Fresh cream ½ cup
 Red chili powder 1 tbsp.
 Butter 50 gms.
 Chopped tomato ½ cup
 Chopped onion 1 cup
 Oil 1 tbsp.
 Salt As per taste

7. Method
 Pick, wash and soak black urad whole and rajmah overnight in
5 cups of water.
 Cook the soaked dal and rajmah in 5 cups of water with salt,
red chili powder and chopped ginger till dal and rajmah are
cooked/soft.
 Heat oil and butter in a thick bottomed pan. Add cumin seeds,
let it crackle. Add chopped onions and cook till golden brown
in colour.
 Add chopped ginger, garlic and chopped tomatoes. Sauté till
tomatoes are well mashed and fat starts to leave the masala.
Add boiled dal and rajma to this. Correct seasoning.
 Add Garam Masala Powder and simmer at very slow flame for
15 minutes
 Add fresh cream and let it simmer for 5 minutes.
 Serve hot.

8. PARANTHA
Ingredients:
1 cup +1/2 cup Maida
Warm Water
1 tablespoon + for shallow frying Oil or Ghee
Salt

9. METHOD
Directions:
Take 1 cup maida, 1 tablespoon oil and salt in a large bowl. Knead smooth dough by
mixing all ingredients and adding warm water in small incremental amounts
.Addition of water in small quantities as required will prevent you from adding too
much water to bind dough. The dough should be soft like chapati dough. Grease
surface of dough with 1/2 teaspoon oil, cover it with clean muslin cloth and leave it
to set at room temperature for 25 minutes. Divide dough into 4 equal chunks and
give each chunk a shape of ball.
Take one dough ball, flatten it like pattie and coat it with dry wheat flour.
Roll out dough ball in a circular shape or as thin as possible. Now spread 1/2
teaspoon ghee or oil evenly over entire surface using brush or your hand and
sprinkle 1 teaspoon dry wheat flour over it.
Hold approx. 1/3 inch wide strip with your first two fingers and thumb from the top
edge of rolled raw paratha, lift and fold backwards such that top edge remains on
top.
Now hold two ends of plited strip and repeat lift and fold backwards process until
entire rolled paratha is like a stack of folded plits.

10. METHOD
Now hold each ends of long stacked strip with your first two fingers and then strip
slowly away from rolling board and give a few mild gentle swings. This will
stretch the strip a bit.
Horizontally place elongated strip on a rolling board.
Roll it like a Swiss roll. Press and stick outer-end against roll’s immediate
surface. Prepare remaining rolls.
Take one roll and place it horizontally on rolling board. Coat it with dry wheat
flour and roll it out gently without applying too much pressure and give it a
round shape
Heat tawa or griddle over medium flame. Place raw lachha paratha on a hot
tava. When you see tiny bubbles rise on the surface, flip it up side down.
Spread 1 teaspoon oil over each side with spatula and cook until both sides
gets evenly spread golden-brown spots.
Transfer to plate and spread butter or ghee as per your preference. Repeat
process for remaining rolls. Soft and crispy parathas are ready. Serve them

11. PUNJABI CARROT PICKLE
Ingredients:
3 medium carrots peeled
1 medium cauliflower stalks removed
1/2 cup salt
1/4 cup red chilli powder
1 tbsp. turmeric
1 cup vinegar
1 cup jaggery grated

12. METHOD
Method:
Cut carrots lengthwise into four, or six, if very thick.
Cut lengths into 1 1/2 inch stubs. Keep aside.
Separate cauliflower florets.
Break to halves if very big.
They should match size of carrot pieces.
Add chilli, salt, turmeric. Toss well.
Transfer to a clean dry bowl,
Keep in sun for 4 days.
Heat vinegar till warm.
Add jaggery, stir.
Heat further till vinegar is very hot, and jaggery has melted.
Cool to room temperature. Add to sunned vegetables.
Transfer to a clean dry pickle jar, close lid tightly.
Marinate in a warm dark place for 5-6 days.
Turn well with a spoon

13. PHIRNI
Ingredients
¼ cup basmati rice
1 litre organic milk
¾ to 1 cup sugar or as required
18-20 almonds/badam, blanched, reserve a few for garnishing
6-7 cardamoms
12-15 strands of kesar or saffron

14. METHOD
Instructions
rinse the rice a couple of times in water.
drain and let them dry on their own or wipe the grains dry with a kitchen towel.
take the rice grains in a dry grinder or coffee grinder.
grind the rice till the consistency resembles shoji or rava or fine semolina.
you can also soak the rice in water for 30 mins and then drain and grind to a semi fine powder.
keep the ground rice aside.
heat milk in a thick bottomed broad pan or sauce pan or kadai.
when the milk becomes warm, take 1 tbsp from it in a bowl.
stir the saffron strands in this warm milk and keep aside.
let the milk reach to a boil.
then lower the flame and add the ground rice.
stir and add sugar also.

15. METHOD
on a low to medium flame cook the ground rice in the milk.
do not cover the pan.
keep on stirring at intervals so that the lumps are not formed.
in a microwave safe bowl take the almonds and water.
the water should cover the almonds enough.
microwave the almonds for 2-3 minutes.
when the almonds become warm, then peel them and slice the almonds.
reserve a few almond slices for garnish.
also powder the cardamoms in a mortar-pestle. discard the almond peels.
when the rice is almost cooked, add the almonds, cardamom powder and saffron dissolved
milk.
stir and cook for a further 5-6 mins or more or till the phirni thickens.
if adding rose water, add once the phirni is done.
pour the phirni in serving bowls.
garnish phirni with the remaining chopped almond slices.
cover the bowls and once cooled, refrigerate the phirni.
serve phirni once cooled.