Dal Bukhara is a popular North Indian dish. It is simple tasty and delicious.
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| Dal Bukhara |
Ingredients:
- Dal Mash sabut (whole black lentil) 250 g
- Onion chopped 1 medium
- Tomato 1 chopped
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt to taste
- Red Chilli powder 3/4 teaspoon
- Haldi powder 1/2 teaspoon
- Coriander powder 1 teaspoon
Tadka Ingredients (Tarka):
- Butter 1 table spoon
- Oil 1 tablespoon
- Garlic diced disc 1 teaspoon
- Julianne cut ginger 2 teaspoon
- Red Chilli whole 4
- Cumin seed whole 1 teaspoon
- Kadi Patta 10
- Hing 1 pinch
Procedure:
- Wash and soak dal in enough water for 2-3 hours.
- Drain and take in a cooking pan.
- Add 3 glass water, onion, tomatoes , ginger garlic paste and powder spices and salt.
- Cook on medium to high flame for 2-3 boils.
- Then lower the flame and cook till dal is well done (60-90 minutes.)
- Evaporate excess water, mash the dal slightly.
- Now apply Tadka.
- Heat 1 tablespoon of oil in a pan, add garlic and fry to a golden colour on medium flame.
- Then add red chillies, Julianne cut ginger, cumin whole , hing and Kadi patta. Fry for 1 minute add butter and pour over prepared dal.
- Serve with Roti
Punjabi Mathiyan can be sweet or saltish. Sweet Mathian recipe was published last week. Now we are publishing recipe for Namkeen Mathiayan (Saltish Mathiyan).
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| Punjabi Saltish Mathiyan |
Ingredients:
- Flour (atta) 3-4 cup
- Ghee 1 -2 teaspoon
- Salt 1/2 teaspoon or to taste
- Baking soda 1 pinch
- Cumin seed whole 1/2 teaspoon
- Water as desired
- Oil for frying
- Procedure:
- Add all ingredients to the atta except water.
- Now add water in little portions and knead well to a hard dough.
- Make round patties of 3-4 inch in diameter and biscuit size thickness.
- Keep aside for 15 minutes.
- Fry in hot oil on medium flame one by one.
- Delicious Punjabi Namkeen Mathiyan are ready.
- Serve as required or store for future serving.
- These Mathiyan have shelf life of many weeks at room temperature.
Punjabi Mathian are the oldest dessert in Punjabi culture. It is prepared on ceremonies, wedding religious festivals. Rabi ul Awal is the start of wedding season in Muslims of Punjab (Pakistani and Indian) so it is the good days for Mathian preparation. Today is the 1st day of Rabil awal in Pakistan the celebration start for Birth of Prophet Muhammad (peace be upon Him). The below recipe is my mother's recipe.
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| Punjabi Mathian |
Ingredients:
- Flour (atta) 3-4 cup
- Gurr (jaggery) 1 cup finely crushed by beaten
- Fennel 1 teaspoon
- Ghee/Butter/Desi ghee 2 teaspoon
- Baking soda one pinch
- Water as desired
- Oil for frying
Procedure:
- Add all ingredients to atta except water.
- Mix well by rubbing and kneading.
- Now add water in little portion and knead well to a hard dough.
- Make round patties of 3-4 inch in dia and biscuit size thickness.
- Fry in hot oil on medium flame one by one.
- Delicious Punjabi Mathian are ready.
- Serve on cool or store and use as desired.
Note: If Mathiyan starts broken/disintegrate during frying reduce the quantity of Gurr.
Pindi Chana is a Tangy and Tasty Snack of Punjab, North India. The Kabuli Chana (Garbanzo beans) is cooked in spices and black tea to give this snack a eye appealing dark brownish colour.
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| Pindi Chana |
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| Pindi Chana |
Ingredients:
- Kabuli Chana/Sufaid chana (Garbanzo Beans) 250g
- Baking soda 1 teaspoonful
- Oil 1/2 cup
- Tomatoes chopped 2-3
- Onion chopped 2-3
- Ginger paste 2 teaspoon
- Garlic paste 1 teaspoon
- Green Chillies chopped 3-4
- Lemon juice 1 tablespoon
- Mint Chopped 1/4 cup
- Fresh Coriander leaves chopped 1/4 cup
- Tea bags 2
- Salt to taste
- Black salt 1/2 teaspoon
- Red Chillies powder 1 teaspoon
- Haldi 1/2 teaspoon
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Ajwain 1/2 teaspoon
- Khatai powder 1 teaspoon
- Grama Masala 1/2 teaspoon
Procedure:
- Soak Kabuli Chana with 1 teaspoon of baking soda in enough water for 5-6 hours, then wash and drain.
- Now in a cooking pan take 2-3 glass of water, add soaked Kabuli chana, tomatoes , onion , ginger garlic pastes, and all spices.
- Cook on medium flame till Kabuli chana is tender, add teabags during cooking for 3-5 minutes then remove and discard.
- At last evaporate excess water, and then add oil and fry for 3-5 minutes.
- Sprinkle fresh coriander leaves, Mint leaves,green chillies and lemon juice and simmer.
- Delicious Pindi Chana is ready.
- Sprinkle finely chopped tomatoes and onion in serving plate
Note: 2 cup of prepared and sieved Black Tea can be used instead of tea bags if you have no teabags in your kitchen.
