Baigan Patiala is a very very tasty dish from Indian Punjab city Patiala. It is a very spicy , tangy, mouth watering and delicious vegetarian dish.
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| Baingan Patiala |
Ingredients:
- Baingan (Brinjal/Aubergine/Eggplant) long variety, cut into disc style just before frying 1 kg
- Oil 1 cup for curry and as required for frying
- Tomatoes chopped 4
- Onion chopped 3
- Ginger freshly crushed 1 teaspoon
- Garlic freshly crushed 1 teaspoon
- Green Chillies chopped 3-4
- Lemon Juice 1 tablespoon
- Salt to taste
- Red Chillies powder 3/4 teaspoon
- Turmeric 1/2 teaspoon
- Amchoor powder/Khatai powder 1 teaspoon
- Cumin seeds whole 1/2 teaspoon
- Kalonji whole 1/2 teaspoon
- Methidana whole 1/2 teaspoon
- Mustard whole 1 teaspoon
- Fennel whole 1/2 teaspoon
- Coriander seeds whole 1 teaspoon
- Raisin 2 tablespoon
Procedure:
- Shallow fry baingan in hot oil, remove from oil and keep aside.
- Now in a separate cooking pan saute onion till soft.
- Add ginger garlic paste, raisin and spices. Fry for 2 minutes then add tomatoes and fry for 5 more minutes.
- Now add fried baingan and cook on medium flame for 5-10 minutes or till oil separates out.
- Garnish with green chillies and simmer.
- Delicious and spicy Baingan Patiala are ready.
- Serve hot with Dal chawal/ Roti.
Patiala Lassi is a wonderfull summer time drink of Patiala Punjab. Sweet drink with Saffron and Pistachio and chilled iced cubes.
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| Patiala Lassi |
Ingredients:
- Yoghurt full cream 250 g
- Sugar 2-3 teaspoon
- Cardamom 1-2
- Saffron threads 5-6
- Pistachio chopped 1/2 teaspoon
- Chilled water 1/2 cup
- Ice cubes as desired
Procedure:
- Soak saffron in 2 tablespoon of warm milk for 10 minute.
- Now in a food processor/blender take yoghurt add sugar, chilled water, soaked saffron, cardamom and blended on high speed for 1-2 minutes.
- Remove in a glass, sprinkle pistachio and few saffron thread , also iced cubes if desired and serve chilled.
- Tall glass of copper or stainless steel is commonly used for serving.
Patiala is a famous city of Punjab, India. Patiala Shalwar and Patiala Chicken are two most famous items of this city. Murgh Patiala is known for its creamy and nutty flavour and aroma.
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| Chicken Patiala |
Ingredients:
- Chicken 1 kg
- Onion chopped 1
- Tomatoes chopped 1
- Oil 1 Cup
- Yoghurt beaten 1 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Fresh Cream 1/2 cup
- Green Chillies slitted for garnish 2
- Chahar Magaz 3 teaspoon
- Poppy seeds 2 teaspoon
- Silvered Almond (skin removed and soaked in water) 15
- Raisin 3 teaspoon
- Cashew nut (kajoo) 10
- Salt to taste
- Red Chilli powder 2 teaspoon
- Haldi powder 1/2 teaspoon
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Cinnamon sticks 2
- Cardamom green whole 6-8
- Cloves whole 8-10
- Garam masala 1 teaspoon
Procedure:
- Grind together Chahar Magaz and poppy seeds with little water to make a paste.
- Now Fry onion in oil till golden brown.
- Add tomatoes, ginger garlic paste and Chahar Magaz and poppy seed paste fry for 5 minutes.
- Then add Yoghurt, Chicken pieces, and all spices and fry for 5-7 minutes.
- Lower the flame and cook on low heat till chicken is tender.
- At this stage add nuts, green chillies and fresh cream and simmer for 5 minutes.
- Delicious Chicken Patiala is ready.
- Serve with Naan/Roti or fried Rice.
