Rice Appe Or Paddu With Cooked Rice

Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia

 

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You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe

2. Beetroot appe

3. Semolina and lentil appe

4. Roasted gram or sattu appe

5. Semolina and flatten rice appe

6. Sprouts and oats appe

This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.

ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka

Recipe

Cooked rice – 1 cup

Semolina or suji – 1/4 cup

Curd – 1/4 cup

Ginger – 1/2 inch piece, grated

Green chilli – 1, finely chopped

Cilantro or coriander leaves – handful, chopped

Water – 1/4 cup

Fresh grated coconut – 2 – 3 tablespoons, optional

Curry leaves – 8 – 10, chopped

Mustard seeds or rai – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon + to fry

Salt to taste

Eno fruit salt – 1/2 teaspoon

Method

1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.

2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.

3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.

4. Just before cooking add eno fruit salt and give a good stir.

5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.

 

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6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.

7. Serve hot with any chutney or sauce.

Notes
1. You can add 1 finely chopped onion in the batter.

2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Sauteed Corn With Parsley And Rosemary

Sauteed corn with parsley and rosemary.
Very easy, quick, flavourful and no onion garlic sauteed corn. You can serve it as a side dish or as evening snack. I have used olive oil but you can use butter or any vegetable oil. If you don’t have or you don’t like dried rosemary then you can use dried or fresh basil, oregano, mixed herbs or any herbs of your choice instead of rosemary.

I have made it without onion garlic. You can fry minced or finely chopped 3 – 4 garlic cloves before adding corn. You may like some more corn recipes on this blog.

1. Spicy corn

2. Fruity salad with corn

3. Corn cottage cheese stir fry

4. Corn salad

5. French beans with corn

6. Corn stir fry

7. Spinach curry with corn

8. Egg corn cottage cheese baked casserole

9. Beetroot green with corn

10. Dal corn paneer pakoda

11. Idli with corn

12. Bhutte ki kees

Sending this post to 207 #Foodiemonday bloghop #herbalicious theme suggested by Swaty Malik who blog at Food Trails. Visit her space for different types of authentic and innovative recipes. Always love her beautiful click and super tempting recipes. Her hazelnut cookies is in my list to try.

Its a very easy and quick method to make this corn. You can also make sandwich stuffing with it. If you want to use onion or garlic, add finely chopped onion or garlic or both before adding corn. Fry till light brown then add boiled sweet corn.

Recipe

Sweet corn – 2 Cup, boiled

Fresh parsley – 1/4 cup, chopped

Dried rosemary – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Chilli flakes – 1/2 teaspoon

Salt to taste

Olive oil or butter – 1 tablespoon

Method

1. Heat oil or butter in a pan. Add boiled sweet corn, chopped fresh parsley and salt.

2. Saute on high heat for 2 – 3 minutes.
Add dried rosemary, black pepper powder and chilli flakes. Mix well.

3. Cover and reduce the heat. Cook on simmer for 7-8 minutes. Stir occasionally.

4. Now remove the cover and stir. Cook on high heat till dried up completely.

5. Garnish with parsley leaves and lemon wedges. Serve hot.

Notes
1. Oregano,basil or any herbs can be used instead of rosemary.
2. Add chilli according to your taste. You can use finely chopped green chilli if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Laal Maans

Laal maans.
A spicy and lipsmackingly delicious mutton curry from Rajasthani cuisine. A fiery hot and laal or bright red coloured curry. This spicy, rich, aromatic and red mutton curry is made of yoghurt, onion, garlic, cardamom, cloves, cinnamon and mathania chillies. But it you don’t have mathania chillies, you can use Kashmiri red chilli. Use chilli according to your taste. If you want it hot add red chilli powder or chopped green chillies. My family members can’t eat too hot so I have used less chilli.

Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months.
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.
Source

This month in Shhhhh cooking secretly challenge facebook group we members are sharing different dishes from the cuisine of Rajasthan.
This month my partner is very talented blogger Pavani Gunikuntla who blog at Pavanis kitchen. I always love her healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. Before giving secret ingredient we always ask our partner about her choice. And I have wanted to make this laal maans. Everyone in my family loves it and I wanted to share the recipe for my readers. So as secret ingredient Pavani gave me curd and green cardamom and I gave her red chilli powder and cumin seeds. Do visit her blog to check the delicious Dahi kadhi recipe she made with these ingredients.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

Normally mathania chillies are used to make this mutton curry. But We don’t get this chilli in our state. So I have used Kashmiri red chilli powder. This spicy mutton curry is goes well with steamed rice, jeera rice, pulao, roti, naan, bajra roti or any bread. Picture courtesy my daughter Suchismita .

Recipe

Mutton – 500 gram

Onion – 4, thinly sliced

Black cardamom – 2

Green cardamom – 4

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Mustard oil – 1/2 cup

Curd – 1/2 cup

Salt to taste

Ginger garlic paste – 2 tablespoon

Turmeric powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 3 tablespoon

Ghee or clarified butter – 2 tablespoon

Warm water – 1 & 1/2 cup

Cilantro or coriander leaves and onion slices to garnish

Method

1. Heat mustard oil in a pan or pressure cooker.

2. When the oil becomes smoking hot remove from heat.
Let it cool down for a minute. Add bay leaf black cardamom, green cardamom, cinnamon, cloves and slices onion. Heat again and fry till the onion becomes brown.

3. Add mutton pieces, salt, ginger garlic paste and all the dry spices. See notes for other options for chillies. Saute till oil leaves the sides.

4. Add well beaten curd and mix well. Saute again till dried up and oil separates.

5. Add warm water and pressure cook till mutton pieces becomes tender.

6. Let the pressure settle on its own.
Open the pressure cooker and heat again. Check the seasoning and adjust as require. If require add little more water or if you want more thick gravy boil for a few minutes more till you get your desired consistency.

7. Add ghee and mix.

8. Remove from heat. Garnish with chopped cilantro or coriander leaves and onion slices.
Serve with hot steamed rice, jeera rice, pulao, puri, roti, naan, bajra roti or any bread.

Notes
1. You can add some finely chopped green chilli with sliced onion if you want more spicy and hot curry. Or you can use hot variety red chilli powder. Use chilli according to your spice tolerance.
2. If you have red Mathania chillies or kashmiri dry red chilli either dry roast and powder or soak in water for 20 – 25 minutes and grind and use instead of kashmiri red chilli powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Hazelnut Chocolate Sandesh

Hazelnut chocolate Sandesh or sondesh.
Sandesh with the flavour and taste of hazelnut, chocolate, vanilla and coffee. Stuffed with grated chocolate and dipped in melted chocolate with coffee. Taste is super yummy.

Sandesh is a sweet of Bengal made of chhena/paneer or cottage cheese. Homemade fresh paneer or cottage cheese is best to make sandesh. You can make paneer with vinegar, lemon juice or curd. If you want to make paneer with lemon juice or vinegar for sweet dish then you have to rinse the paneer well under running water to remove the smell of lemon or vinegar. So I always make paneer for sweet dish with curd. And for savoury dishes you can make with lemon juice or vinegar.

For sandesh paneer should be mashed well with sugar to make smooth. Then cooked on low heat for 3 to 5 minutes. It shouldn’t be overcooked. If overcooked mixture will become crumbly. You can add any flavour of your choice.

Earlier shared some sandesh recipes with different flavours.

1. Carrot sandesh

2. Sugar free date sandesh

3. Sugar free pineapple sandesh

4. Coconut and date palm jaggery sandesh

5. Chocolate sandesh

6. Coconut pomegranate sandesh

7. Paan sandesh

8. Sandesh

9. Mango steamed sandesh

10. Saffron pistachio sandesh panna cotta

11. Watermelon sandesh

12. Cake sandesh

13. Chocolate coconut sandesh

14. Kesar pista sandesh

15. Mango sandesh

16. Steamed sandesh with date palm jaggery

17. Orange steamed sandesh

18. Chocolate stuffed chocolate sandesh

This time made the sandesh with a completely different flavour. Yes its a fusion recipe. Because Monday again and we bloghop members sharing some Indian dessert with continental ingredients. At first I have decided to skip this week because I am not at home now. So planning to participate again after reaching home. But my daughter said you have hazelnut so why not try hazelnut sandesh. Loved the idea. I have used hazelnut and chocolate in smoothie. And loved the taste so here is a sandesh with hazelnut and chocolate.

205 #Foodiemonday bloghop theme is #MithaiMeTwist suggestd by Sasmita Sahoo Samanta who blog at First Timer Cook. Visit her space for different types of authentic and innovative recipes. I always love her Odia dessert recipes . Tried one and bookmarked some to try.

Hazelnut chocolate sandesh is stuffed with grated dark chocolate and dipped in melted chocolate with coffee. Sounds delicious isn’t it 😊
So try this hazelnut, chocolate, vanilla and coffee flavoured sandesh and enjoy the heavenly taste. Picture courtesy my daughter Suchismita.

Recipe

Milk – 3 & 1/2 cup

Curd – 4 – 6 tablespoon

Hazelnut – 1/4 cup

Powdered sugar – 4 tablespoon

Vanilla essence 1/4 teaspoon

Grated dark chocolate – 3 tablespoon, heaped

Instant coffee powder – 1/4 teaspoon

Almond – 4 – 5, dry roasted and slivered

Method

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil reduce the heat.

3. Add 4 tablespoon whisked curd and stir. Add 1 – 2 tablespoon curd more or as require to curdle the milk completely. Its depends on the sourness of the curd. I have used fresh curd which is not sour at all so I had to add 6 tablespoon. First add 4 tablespoon, stir and add more if require.

4. You can make the paneer with vinegar or lemon juice but then you have to rinse the paneer well under running water to remove the smell of vinegar or lemon. I always use curd to make paneer for sweet dishes and vinegar and lemon juice for savoury dishes.

5. When greenish whey and cottage cheese separates immediately pour into the strainer.

6. Squeeze the cloth well to drain all the water from cottage cheese. Hang the cheesecloth for 1 – 2 hours to drain out all the water.
Get the detailed method to make paneer or cottage cheese here.

7. Dry roast the hazelnut till fragrant. Don’t make brown. When it starts to change it’s colour remove from heat and place on a plate.

8. When roasted hazelnut cool down grind it into a fine powder.

9. Take out the paneer or cottage cheese on a plate. Mash the paneer with your fingers and heel of your palm to make smooth. You can use your food processor to make the paneer smooth.

10. Add powder sugar and mixed.
Knead the paneer well to make smooth.

11. Heat a nonstick pan or heavy bottom pan. Add powdered sugar mixed smooth paneer and ground roasted hazelnut.

12. Cook on low heat and stir continuously. Add vanilla essence and mix.

13. Don’t increase the heat cook on low flame.
Cook till the paneer leaves the sides and becomes like a dough. Don’t overcook. Mixture may be grainy if overcook.

14. Remove from heat and mash with your palm or back of a spoon when warm.

15. Knead the paneer mixture again to make smooth.

16. Make small balls. I have made 6 balls.

17. Flatten the ball and place 1/4 teaspoon grated chocolate in the middle.

18. Bring together all the edges, close and make a ball again.

19. Press the ball gently with your palm. Don’t make flat just press gently to give shape.

20. Make a small dent in the middle with your finger. Make all the balls or sandesh this way.

21. Keep the sandesh in refrigerator.

22. Melt remaining grated chocolate in double boiler or microwave. Microwave on high power for 30 seconds, stir and microwave again for 30 seconds.

23. Add coffee powder and give a good stir.

24. Dip half of the sandesh in melted chocolate or coat half portion of the sandesh with a spoon.

25. Place some dry roasted and slivered almond in the middle. You can garnish the sandesh with slivered pistachio. I don’t have pistachio so place a green colour sunflower seed to add some colour.

26. Chill the sandesh in refrigerator for 30 minutes or more before serving.
Enjoy the heavenly taste.
Sandesh can be stored in refrigerator for 6 – 7 days.

Note
You can use any nut of your choice instead of hazelnut.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Bedmi Puri

Bedmi puri.
A very famous breakfast dish of North India.
Crispy spicy delicious puri usually served with hing jeera aloo sabji or curry. But these hot fluffy puri can be also serve with tea or only pickle. Puri taste spicy and absolutely delicious so you don’t need anything with it. Not only breakfast but you can also enjoy it as a teatime snack.
Its very easy to make. If you have soaked dal or lentil, you can make it in a jiffy. Just mix everything and make a dough and fry. Simple isn’t it 😊

You can get some more kachori recipes on this blog.

1. Hing kachori with potato curry

2. Biscuit roti or kachori

3. Instant kachori

4. Radhaballavi with dum aloo or spicy potato

Monday again and this week’s 204 #Foodiemonday bloghop theme is #NashtaTime suggested by Priya Iyer who blog at The world through my eyes.
Visit her space for many delicious traditional recipes. I have already tried many of her recipes.

If you don’t have udad dal or you don’t like then you can also make it with moong dal or yellow lentil. Follow the same process. Puri also remain crispy when cool so its perfect for your tiffin or lunch box. Make aloo or potato curry to serve with puri but you can also serve it with any pickle or achar or serve as a snack with tea or coffee. This Kachori can be also made with stuffing. Stuffing with udad dal can be made and stuff in whole wheat flour dough like this hinger kochuri.

Recipe

Dhuli udad dal or skinned black lentil – 1/2 cup

Ginger – 1 inch piece

Green chilli – 2 – 3 or to taste

Souf or fennel seeds – 2 teaspoon

Whole wheat flour or atta – 2 cup

Salt to taste

Hing or asafoetida – 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Suji or semolina – 5 tablespoon

Oil – 3 tablespoon + 1 teaspoon

Water – 3-4 tablespoon or as require

Oil for deep fry

Method

1. Rinse and soak the udad dal or skinned black lentil in sufficient water overnight.

2. Next day drain the water and rinse again.

3. Grind ginger, green chilli and fennel seeds or sounf. Now add rinsed and drained black lentil in the grinder. Grind with the help of little water and make a coarse paste. Don’t make too smooth.

4. Add the lentil mixture to the atta.
Add salt, hing, 3 tablespoon oil, cumin powder and coriander powder.

5. Mix well. Add very little water to make a smooth but stiff dough. Dal paste has water so add water carefully.

6. Smear the dough with 1 teaspoon Oil and cover. Keep aside for 20 – 30 minutes.

7. Now Knead the dough again. Make small balls.

8. Roll with a rolling pin with the help of little oil. Don’t make too thin like puri. Roll into slightly thick puri.

9. Heat sufficient oil to deep fry the puri. When oil heated slide rolled puri in oil. Press the puri gently with a slotted spatula.

10. When it fluff up and becomes golden brown, flip and fry the other side.

11. Remove from oil and place on paper towel. Fry all the puri in this method.

12. Serve hot with aloo or potato curry. Get the recipe of potato curry here.

Notes
1. Moong dal or yellow lentil can be used instead of black lentil or udad dal.
2. If you like your puri more hot, you can add 1/2 or 1 teaspoon red chilli powder in the dough or use more green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Dal Corn Paneer Pakoda / Lentil Sweet Corn Cottage Cheese Fritters

Dal corn paneer pakoda or mixed lentils, cottage cheese and sweet corn fritters.
Rain makes everything beautiful. Don’t you like pitter patter sound of rain and cold breeze of this season? I know you also love this season with more greenery. In Bengali we call it bristi bheja din.

And we need some delicious fried foods like fluffy hot kachori, pakoda chop, cutlets and different types of fry with steaming hot drinks in monsoon, right? So here is an easy to make delicious crispy crunchy pakoda or fritter made with three types of dal or lentil, sweet corn, paneer or cottage cheese, onion, green chilli and some spices. You can add 1 – 2 eggs in the batter if you want. I have wanted to add some finely chopped cilantro or coriander leaves and one egg. But both was not in my pantry when I was making it and it was raining heavily so made it whatever I had. And everyone loved the taste. So no need of eggs and cilantro 😊
Enjoy the rain and this pakoda with a cup of tea or coffee or any hot drink of your choice. Photo credit my daughter Suchismita.

This week’s our 203 #Foodiemonday bloghop theme is #RimJhimBarse. Have you heard the beautiful song Rim jhim barse paani? This week very talented Preethi Prasad who blog at Preethi cuisine suggested the theme.
Visit her blog for many authentic and innovative recipes.
This week we all the members of bloghop sharing monsoon special recipes.

You may like some more fried recipes on this blog.

1. Biscuit roti or kachori

2. Dhuska

3. Mochar chop or banana blossom croquettes

4. Hinger kochuri or hing kachori

5. Dimer chop or devilled eggs

6. Radhaballavi

7. Parippu vada or lentil fritters

8. Falafel

9. Paneer or cottage cheese croquettes

10. Mix veg cutlets

11. Aloo chop or potato fritters

Serve the fritters with any sauce or chutney or dip. You can get some chutney and dip recipes here.

1. Mango sesame chutney

2. Water chestnut or singhara chutney

3. Onion tomato chutney or dip

4. Peanut chutney or dip

I have used moong dal or yellow lentil, masoor dal or red lentil and chana dal or Bengal gram in these fritters. And sweet corn and cottage cheese or paneer made these fritters more delicious. Little rice flour made the pakoda crispy. So enjoy the fritters with all the goodness of lentil, cottage cheese and sweet corn.

Recipe

Moong dal or yellow lentil – 1/3 cup

Masoor dal or red lentil – 1/3 cup

Chana dal or Bengal gram – 1/3 cup

Sweet corn – 1/2 cup, boiled

Paneer or cottage cheese – 1/2 cup, grated or mashed

Rice flour – 4 tablespoon

Salt to taste

Green chilli – 2 – 3, finely chopped

Ginger – 1/2 inch piece

Onion – 1 large

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Oil for frying

Method

1. Rinse well and soak all the dal or lentil in sufficient water for 3 – 4 hours.

2. Drain the water and grind the dal with ginger and green chilli. You can use little water for easy grinding, but don’t make it runny.

3. Crush boiled sweet corn in food processor. Don’t make fine paste it should be course.

4. Finely chop the onion.

5. In a bowl mix dal or lentil paste, boiled and crushed sweat corn, mashed or grated paneer/cottage cheese, finely chopped onion, rice flour, salt, cumin powder and chaat masala powder. You can add 2 tablespoon chopped cilantro or coriander leaves if you have. Mix everything well.

6. Heat sufficient oil to deep fry. When the oil heated drop spoonful of batter in the oil. Press gently with the spoon to make flat.

7. Or with your hand make small balls and flatten with your fingers and drop in the hot oil. Fry on low flame.
Turn over and fry the other side till golden brown.

Remove from oil and place the fried pakoda or fritters on a paper towel.
Serve hot with any chutney or sauce.

Notes
1. Use chilli according to your taste. You can use more green chilli if you like it spicy.
2. Instead of grinding with dal or lentils grated ginger and finely chopped green chilli can be a used. Or use 1 tablespoon ginger garlic paste if you like garlic flavour.
3. You can add 1 – 2 egg in the batter if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Dal Makhani


Top post on IndiBlogger, the biggest community of Indian Bloggers

Dal makhani
A rich buttery finger licking dal or lentil curry from Punjabi cuisine. Best accompany with butter naan, roti, steamed rice, fried rice etc.

Dal makhani or dal makhni is a dish originating from the Indian subcontinent, notably in the Punjab region. The primary ingredients are whole black lentil, red kidney beans, butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided between Punjab, India and Punjab, Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world
The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā sâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal).
Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India. Therefore, dairy products form an important component of Punjabi diet.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from the cuisine of Punjab.
This month my partner is talented blogger Poonam Bachhav who blog at Annapurna. Do visit her blog for some delicious recipes and different types of thali.
In this group we give each other two secret ingredients to cook with. Poonam gave me bay leaf and nutmeg. And I gave her kasuri methi and coriander. Visit her place to check out the rajma masala recipe
she made with these ingredients.

This Buttery dal is flavoured with green cardamom, cinnamon, cloves, bay leaf and nutmeg. Serve it as a side dish for party or for your family members. Everyone will enjoy the taste and flavour.

Recipe

Whole black lentil or sabut udad dal – 1 cup

Kidney beans or rajma – 1/3 cup

Bay leaf – 2

Green cardamom – 4

Cinnamon – 1 inch piece

Cloves – 3 – 4

Onion – 2 medium, finely chopped

Green chilli – 2, chopped

Garlic – 6 – 7 cloves

Ginger – 1 inch piece

Tomato – 3 large

Fresh cream – 3 – 4 tablespoon

Cumin seeds – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Nutmeg powder – 1/3 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Butter – 2 tablespoon

Oil – 1 tablespoon

Cilantro or coriander leaves, cream and butter to garnish

Method

1. Soak black lentil or sabut udad and kidney beans or rajma overnight in sufficient water.

2. Crush green cardamom, cinnamon and cloves in a mortar pestle.

3. Drain the water of soaked lentil and rinse well.

4. Pressure cook with 3 cup water, crushed cardamom, clove, cinnamon and bay leaf.

5. After 1 whistle reduce the heat and pressure cook on simmer for 30 minutes. Let the pressure settle down on it’s own.

6. Grind ginger, garlic and tomatoes into a smooth paste.

7. Heat oil and butter in a pan. Add cumin seeds and let them splutter.

8. Add finely chopped onions and green chilli. . Fry till onions becomes brown.

9. Add tomato, ginger and garlic paste.

10. Add salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides.

11. Add 2 teaspoon beaten cream and saute for a minute again.

12. Add boiled dal and rajma. Mix well. Add 1 cup water. When it starts to boil reduce the heat.

13. Cook on simmer for 20 – 25 minutes. Keep stirring on regular intervals to avoid sticking at the bottom.

14. Now add nutmeg powder and remaining well beaten cream. Mix well and remove from heat.
Garish with cream, cilantro or coriander leaves and butter.

Serve hot with naan, roti or Indian flat bread, paratha or any bread. Even you can serve it with butter naan, steamed rice, jeera rice, pulao or fried rice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag #batterupwithsujata
I would love to see your creations.

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