Gajar ka Halwa

Gajar ka Halwa

By  Chef Saransh Goila
From   Health Challenge

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Punjabi

Key Ingredients:

The winter special mithai – gajar halwa made this way can be had even by diet conscious people

Ingredients

  • Carrots, grated 3 cups
  • Walnut oil 1 tbsp
  • Toned milk 500 ml
  • Honey 3 tbsps
  • Pistachios, chopped 2 tsps
  • Walnuts, chopped 2 tsps
  • Raisins 2 tsps

Methods

  • Heat walnut oil in a non-stick pan, add carrots and milk and cook for 5 minutes.
  • Add honey and cook for 15 minutes.
  • Add pistachios, walnuts and raisins, mix well and simmer for 10 minutes.
  • Serve warm or cold.

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Butter Chicken

Butter Chicken

By Chef Saransh Goila
By Health Challenge

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

Course: Mithai

Type: Punjabi

Key Ingredients:

  • Boneless chicken
  • Butter
  • Tomatoes

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Ingredients

  • Boneless chicken, cut into medium cubes 400 gms
  • Kashmiri red chilli powder 2 tsps
  • Coriander powder 2 tsps
  • Turmeric powder ½ tsp
  • Salt to taste
  • Hung yogurt ½ cup
  • Oil 3 tsps
  • Cinnamon sticks 2 to 3 inches
  • Green cardamoms 2 to 3 pods
  • Bay leaves 2 to 3
  • Cloves 10 to 12
  • Garlic, chopped 2 tsps
  • Onions, chopped 1 cup
  • Tomatoes, chopped 2 cups
  • Cashewnuts 10 to 12
  • Walnuts 7 to 8
  • Milk 1 cup
  • Dried fenugreek leaves (kasoori methi), roasted 1 tsp
  • Butter 2
  • tsps Coal piece 1

Methods

  • Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
  • For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
  • Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
  • Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
  • Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
  • Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
  • Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.

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Butter Chicken

Butter Chicken

By Chef Ajay Chopra
By Hi Tea

Prep: 25 minutes

Cook: 50 minutes

Method: Easy

Course: Mithai

Type: Punjabi

Key Ingredients:

  • Readymade chicken tikka
  • Butter

Perhaps the most loved Indian dish the world over, butter chicken should be best had hot with naan

Ingredients

  • Readymade chicken tikka 250 gms
  • Butter 2 tbsps
  • Tomatoes, chopped 250 gms
  • Green chillies, roughly chopped 2 to 3
  • Garlic cloves, roughly chopped 6 to 8
  • Bay leaves 2
  • Cinnamon 1 inch
  • Green cardamoms 3
  • Cloves 2
  • Oil 2 tbsps
  • Ginger-garlic paste 1 tbsp
  • Red chilli powder 1 tsp
  • Cashewnuts, soaked for15 minutes 100 gms
  • Salt to taste
  • Garam masala powder 1 tsp
  • Fresh cream 4 tsps
  • Dried fenugreek leaves (kasuri methi) 1 tsp
  • Sugar 1 tbsp

Methods

  • To make makhni gravy, heat a deep non-stick pan, add tomatoes, green chillies, garlic cinnamon, green cardamoms, cloves and a little water and let it simmer for around 30 minutes.
  • Cool a little, discard bay leaves, cinnamon, green cardamom, cloves, transfer into a mixer jar and puree the mixture till smooth. Strain the puree into a bowl.
  • Heat oil in another deep non-stick pan, add ginger-garlic paste and red chilli powder and saute till fragrant. Add the puree and mix well.
  • Grind cashewnuts and add. Mix and cook for a few seconds on medium heat.
  • Add the chicken tikka, salt and garam masala powder. Mix properly, cover and cook for a while.
  • Add butter and mix well. Add fresh cream, kasuri methi and sugar and mix well. Cook till the gravy thickens.
  • Serve hot with naan or tandoori roti.

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Ambala Paneer Sandwich

Ambala Paneer Sandwich

By Chef Ajay Chopra
By Hi Tea

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Mithai

Type: Punjabi

Key Ingredients:

  • Cottage cheese (paneer)
  • Bread slices

Punjabis love paneer in practically any form – so here’s a sandwich stuffed with masaledar paneer

Ingredients

  • Bread slices 8
  • Cottage cheese (paneer) 100 gms
  • Salt to taste
  • Butter as required
  • Mint chutney 4 tbsps
  • Cheese slices 4
  • Chaat masala 2 tsps
  • Red chilli powder 2 tsps
  • Ginger, chopped 1 tsp
  • Green chillies, chopped 1 tsp
  • Lettuce leaves a few

Methods

  • Slice the cottage cheese into 4 thin slices and place on a plate. Sprinkle some salt over them and set aside for a few minutes.
  • Butter each bread slice and spread ½ tbsp mint chutney on each of them.
  • Place a cheese slice and a cottage slice on 4 slices. Sprinkle some chaat masala, red chilli powder, ginger and green chillies on top of cottage cheese slice. Top each sandwich with one of the remaining bread slices.
  • Spread some butter on top side of the sandwiches.
  • Heat a non-stick grill pan, brush some butter on it, place the sandwiches, 2 at a time, and grill on low heat, turning sides, till both sides are evenly golden.
  • To make the salad, chop some lettuce leave and put into a bowl. Add some mint chutney and toss well.
  • Serve the sandwich along with the salad.

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Chole Tikki

Chole Tikki

By Chef Ajay Chopra
By Hi Tea

Prep: 8 hours 30 minutes

Cook: 45 minutes

Method: Moderate

Course: Mithai

Type: Punjabi

Key Ingredients:

  • Chickpeas
  • Potatoes

An ideal snack to be served with cups of hot tea – it is wholesome too

Ingredients

  • For tikki
  • Potatoes 300 gms
  • Cornflour 2 tbsps + to roll
  • Ghee 1 tbsp + to shallow-fry
  • Asafoetida ½ tsp
  • Ginger, chopped 1 tsp
  • Green chillies, chopped 1 tsp
  • Raisins 1 tsp
  • Split skinless green gram (dhuli moong dal) 1 tsp
  • Split Bengal gram (chana dal) 1 tsp
  • Salt to taste
  • Red chilli powder 1 tsp
  • Cumin powder ½ tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1 tsp
  • Chaat masala 1 tsp
  • Chole
  • Chickpeas (kabuli chane) soaked overnight 250 gms
  • Tea leaves 2 tbsps
  • Green chillies, chopped 2
  • Ginger, chopped 2 inches
  • Large onion, chopped 1
  • Large tomato 1
  • Fresh coriander leaves, chopped 2 tsps
  • Dried mango powder (amchur) 1 tsp
  • Fennel (saunf) powder 1 tsp
  • Coriander powder 2 tsps
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp
  • Chana masala 1 tsp
  • Cumin powder ½ tsp
  • Black salt to taste
  • Ghee 3 tbsps
  • Dried fenugreek leaves (kasuri methi), crushed 1 tsp

Methods

  • For the tikki, boil potatoes in a deep non-stick pan. Drain, cool, peel, mash and put them into a bowl. Add cornflour and mix well.
  • For the stuffing, heat 1 tbsp ghee in a non-stick pan. Add asafoetida, ginger, green chilli and some boiled chickpeas and mix.
  • Add some raisins, split green gram, split Bengal gram, salt, red chilli powder, cumin powder, coriander powder, garam masala powder, chaat masala and a little. Mix and cook till the grams are soft. Mash with a masher.
  • Divide the potato mixture into equal portions, stuff each portion with some stuffing mixture, bring the edges together, seal and shape them into tikkis.
  • Heat sufficient ghee in a non-stick pan. Spread cornflour in a plate.
  • Roll the tikkis in cornflour and shallow-fry, turning sides, till both sides are evenly golden. Drain on absorbent paper.
  • For the chole, strain the chickpeas and pressure cook them with tealeaves tied muslin cloth, till 6-7 whistles are given out. Open the cooker when the pressure reduces completely and strain the chickpeas. Reserve the stock.
  • Transfer the chickpeas in a big bowl, add green chillies, ginger, onion, tomato, coriander leaves, dried mango powder, fennel powder, coriander powder, red chilli powder, garam masala powder, chana masala and cumin powder and mix well. Add black salt and mix well.
  • Heat ghee in a deep non-stick pan, add the chickpea mixture and a little stock and mix well. Let it cook for about 10 minutes.
  • Crush dried fenugreek leaves and add and mix well.
  • Serve the tikkis with hot chole.

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Aate Ka Halwa

Aate Ka Halwa

By Chef Shantanu Gupte
By India Unlimited

Prep: 5 minutes

Cook: 30 minutes

Method: Easy

Course: Mithai

Type: Punjabi

Key Ingredients:

  • Whole wheat flour
  • Ghee
  • Sugar

This is a winter speciality which not only warms you up but is really tasty

Ingredients

  • Whole wheat flour (atta) 1 cup
  • Ghee 8 tbsps
  • Sugar 3 tbsps
  • Green cardamom powder 1½ tsps
  • Almonds, chopped 8 to 10
  • Pistachios, chopped 8 to 10
  • Raisins (kishmish) 8 to 10
  • Cashewnuts, chopped 4 to 5
  • Silver varq for garnishing

Methods

  • Heat ghee in a non-stick pan, add wheat flour and saute on medium heat till fragrant and its colour darkens lightly.
  • Add sugar and cardamom powder and mix well.
  • Add 1½ cups water, mix and cook till all the water is absorbed.
  • Add almonds, pistachios, raisins and cashewnuts and mix well.
  • Transfer into a serving plate, garnish with silver varq and serve warm.

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