Mixed Vegetable Curry Punjabi Style پنجابی اسٹائل مکس سبزیاں

Mixed Vegetable Curry Punjabi Style  mostly cooked with Peas, cauliflower, Potatoes and Carrot. It is a delicious vegetarian dish of summer when all the above vegetables are available.

Mixed Vegetable Curry

Ingredients:

• Cauliflower   chopped 1/2 kg
• Carrot chopped medium size 3-4
• Peas  1 cup
• Potatoes chopped  3-4
• Tomatoes chopped 3
• Onion chopped   3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1/2 teaspoon

Procedure:

• Saute onion in oil till soft.
• Add ginger garlic pastes and spices except garam masala  fry for 2 minutes, then add tomatoes and fry for another 5 minutes.
• Now add peas cook fry for 5 minutes then add potatoes and carrot and fry for  5 more minutes.
• At last add cauliflower and fry for 2 minutes then cook on medium flame till all the vegetables are tender. Stir continuously when adding vegetables.
• Sprinkle garam masala and garnish with fresh coriander leaves.
• Simmer for 5 minutes.
• Delicious Punjabi style Mixed Vegetables Curry is ready to serve.
• Serve with boiled/Tarka rice or roti and pickle.

Sandwich سینڈوچ

Sandwich is one of the most popular lunch food.  There are many varieties of Sandwich fillings and dressings varies from community to community.

Sandwich

Ingredients.

• Bread Slices as many as required.
• Bread slices are the main ingredient of sandwich.

• The filling can be choose from the following list
• Cucumber slices
• Tomato slices
• Boiled egg slices
• Fried egg
• Kabab
• Onion rings
• lettuce leaves
• Olives slices

• Dressing can be choose from the following
• Tomato ketchup
• Ginger garlic sauce
• Dukkos
• Tahina Sauce
• Hummus
• Mayonnaise
• Thousand Island seasoning and many more

Procedure.

• Place filling on one slices, apply dressing. Put on 2nd slice on top and serve or bake in Sandwich maker and then serve.    Yummy........Tangy...

Paya Cholay / Punjabi Paya Cholay / Trotters with Garbanzo Beans پایا چھولے

Paya cholay is a popular dish from Punjab. I noticed that push cart vendors sell Paya Cholay early in the morning near Industrial areas of SITE , Karachi. The peoples sitting on mats enjoy this delicious dish with Naans.

Paya Cholay 

Ingredients:

• Mutton Paya (trotters)  , cleaned and washed   8 nos.
• Kabuli Chana (garbanzo beans)  100 g
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 2-3
• Onion chopped 3
• Garlic paste  1 teaspoon
• Ginger paste 1 teaspoon
• Fresh Mint leaves chopped 2 tablespoon
• Fresh  Coriander leaves chopped  2 tablespoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Black pepper whole 1 teaspoon
• Caraway whole 1 teaspoon
• Garam Masala powder 1/2 teaspoon

Procedure:

• Soak Kabuli Channa over night.
• Wash and drain, then boil in enough water. Keep aside.

• Now take paya in a large  pan, add 2 liter water. Add half quantity of salt, ginger and garlic pastes and onion. Cook on low heat for 7-8 hours till paya are tender.

• Now in another pan, fry remaining onion in oil till golden brown.
• Add tomatoes fry for 5 minutes.
• Then add yoghurt and spices except caraway and garam masala. fry till oil separates out.
• Now add boiled Kabuli chana fry for 5 minutes. then add tendered paya with gravy and cook on medium flame for 15 minutes.
• Sprinkle garam masala and caraway and cook for 5 more minutes.
• Garnish with fresh mint and coriander leaves and simmer.
• Delicious Paya Cholay are ready.
• Serve with Naan or Tandoori roti.

Churi/Choori/Choori Kay Laddu چُوری / چُوری کے لڈّو

Choori Kay Laddu is a very traditional and mouth watering Childhood sweetmeat of villages of Punjab.  Every old or young remembers his childhood and his/her mother when he listen Choori name. He wants to eat at the age of 80 too. Mian Mithou Choori Khani Aey (Oh  my loving parrot do you like to eat choori )   .

 میاں مٹّھو چُوری کھانی ا ے

It is very very easy and simple ingredients to make choori.

Choori/Churi

Ingredients:

• Prepared/baked Roti  2
• Desi Ghee/Butter     2-3 tablespoon (25-40 g)
• Sugar 2 tablespoon

Procedure:

• Make very small pieces of roti.
• Add melted desi ghee/butter.
• Also add sugar.
• Start rubbing against palms and fingers for 10-15 minutes or till material is easily converted into 1 inch diameter balls (laddu).
• Delicious Churi/Choori  is ready.
• Make Laddu for your Toddlers if desired.

Moong Dal Palak (Mung Dal And Spinach) مونگ کی دال اور پالک

Moonk Ki Dal and Palak is a very tasty vegetarian dish. 

Dal Moong Palak

Ingredients:

• Moong Ki Dal (yellow lentil)  1 cup
• Palak (Spinach) chopped , boiled 1 cup
• Onion chopped 1
• Tomato chopped 1
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1/2 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1 teaspoon
• Green Chillies 2

Procedure:

• Soak dal in water for 10 minutes, wash and drain. Keep aside.
• Fry onion in oil till turns light golden in colour.
• Add tomatoes, ginger and garlic pastes, fry for few minutes.
• Then add spices and  soaked palak fry for 5 more minutes.
• Now add soaked dal and cook on medium heat for 10-15 minutes or till dall is tender.
• Adjusted gravy by adding water.
• Garnish with green chillies and simmer.
• Delicious Dal Moong Palak is ready to serve.
• Serve with roti/tarka rice/boiled rice , pickles and salad.

Kelem / Kələm Dolması (Azerbaijan Stuffed Cabbage) آذربائجان بھرواں بند گوبھی / کیلم

Kelem is the National dish of Azerbaijan. It is very taste and tangy. Cabbage is filled with minced meat and then steamed.

Kelem Azerbaijani

Ingredients:

• Minced Chicken  1/2 kg
• oil 1 tablespoon
• Onion chopped 1
• Tomatoes chopped 2
• Rice soaked in little water 1/4 cup
• Butter  2 tablespoon
• Fresh Dill leaves chopped 2 tablespoon
• Fresh Coriander leaves  2 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Green Chillies chopped 2
• Salt to taste
• Black pepper cutter 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Cinnamon powder 1/4 teaspoon

• Cabbage large size 2
• Tomato paste or Ketchup  2-3 tablespoon

Procedure:
Preparation of Stuffing:

• Saute onion in butter and oil.
• Add tomatoes and spices and cook on medium heat till chicken is tender.
• Now add green chillies fresh mint, dill and coriander leaves and also add rice.
• Simmer for 5-10 minutes.
• Keep aside.

Preparation of Cabbage leaves:

• Now prepare cabbage leaves, remove cabbage leaves carefully, one by one.
• Boil water in a pan, add cabbage leaves in boiling water in portions of 3-4.
• Boil for 3-4 minutes to soften and remove in a strainer/sieves to remove excess water.
• Cool the leaves.

• Now put 1-2 teaspoon of prepared minced chicken on each prepared cabbage leaves and fold.

• Now in an another pan, place remaining cabbage leaves at bottom and place in layers filled cabbage leaves over it.
• Sprinkle tomato paste/Ketchup on top. 
• Put  this pan on flame/burner and cook/steam on simmering heat.
• Delicious Kelem is ready to serve.