Showing posts with label Punjabi cuisine. Show all posts

Pheni kheer is a must item in the Karwa Chauth Sargi thali or for any special occasion at my home or I usually make it for my big sweet tooth. 😁😁 It is prepared with milk, mild sweet and loaded with dry fruits. It is very light in taste, so easy to make and absolutely delicious dessert that you can served with your everyday meals.

Generally we get readymade Pheni disks in the sweet shops during the time of Karwa Chauth. It is a tradition to have Pheni on Karwa Chauth day along with other sargi items.

At my In-laws place this Pheni kheer is made during saawan month and can be served as a sweet dish after heavy meals.

What is Karwa Chauth and their significance behind the festival?

Karwa Chauth is a festival celebrated by Hindu women from the Northern and Western India on the fourth day after Purnima (a full moon) in the month of Kartika. On Karwa Chauth, married women, especially in North India, observe fast from sunrise to moonrise for the safety and longevity of their husbands.

Being an Indian , I loved Indian traditions so much and their values behind the festivals are so beautiful and meaningful. I'll share you what we do during karwa chauth in details in other post but for now in short -

we wake up early in the morning like around 4 a.m, make some delicious food for ourselves which include pheni ki kheer, fruits (like apple/coconut), some sweet like gulab jamun or rasgulla, a glass of water, tea/coffee, dry fruits, any stuffed paratha with curd. I know its sounds so funny that how can we eat this whole some meal in early morning😉 here's my sargi thali in below picture

Well let's go to the Feni Kheer, will share you about Karwa Chauth traditions in other post with some beautiful clicks.

Pheni is a wonderful traditional milk based dessert which can either be served chilled or can be relished hot too. It is very easy to make and hardly takes few minutes to prepare. Do try this creamy and rich feniya ki kheer this festival for sure.

PREP TIME : 5 mins

COOK TIME :10 mins

COURSE : Dessert, Karwa Chauth Special, Festival Special

CUISINE : North Indian Punjabi Cuisine

Ingredients:

Pheni/Fenia - 1/2 cup

Milk - 4 cup

Sugar - 1/4 cup sugar (adjust it to your taste)

Chopped Almonds - 12 to 14 pieces

10 Raisins

Instructions :

1. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and add pheni....simmer the milk along with pheni for 5 to 10 minutes till it thickens a little.

2. Once the milk has thickened a little, add the sugar and chopped dry fruits as of your choice and simmer for another couple of minutes.

3. Turn off the heat, transfer the pheni into another serving bowl. So the pheni is not over cooked on the same pan as it is very hot.

4. After cool down and keep it in refrigerator and serve cold or hot kheer as per your taste, in my family including me everyone love pheni ki kheer as a cold dessert.

5. Before serving Garnish with chopped almonds. Tadaa it's ready to serve...So creamy and rich dessert..

This post is little bit late, but I was waiting for the right time now I have got chance to share it with one of the important sweet in Sargi thali is PHENI KHEER and this kheer is the contribution of my A to Z season 2 challenge. This month letter is F earlier i knew only 1 ingredients that is Phalsa- dry berry which is not easily available in Bangalore easily. I was thinking to not to take participate in this month challenge luckily his PHENI box is in my fridge and when i read the word 😍😃 then my mind strike oh wow that;s another ingredients that's start with hindi letter PH or Fa. So I choose it and made this "RICH & CREAMY FENI KHEER"

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Aloo Baingan ki sabzi or baingan aloo is a delicious vegan and gluten-free recipe. Made with eggplants & potatoes this tasty dish is very easy to make.

This is purely home-cooked everyday dish which is family favorite veggie especially my son.

Aloo baingan ki sabzi is a simple yet delicious vegan & gluten-free Indian vegetable recipe. Aloo is the Hindi word for potato and baingan for eggplant so basically, this dish is made by cooking potatoes and eggplants with tomatoes, and a few spices. This is purely NO Onion NO Garlic Recipe

Even this simple recipe has different variations and I love almost all of them. I usually dry and sometime i usually make curry version, will share the recipe soon with my readers. Today I am sharing the most common method of making aloo baingan also called baingan aloo by many.

To make aloo baingan you need the following ingredients:

Eggplant: Though aloo baingan is generally made with a baby purple variety, feel free to use whichever variety of eggplant is available to you.
Potato: Any variety of potato can be used
Tomato
Indian Spices - turmeric, coriander, red chilli, salt, garam masala
Olive Oil or any vegetable cooking oil
Fresh coriander leaves for garnishing

Check out the video recipe of ALOO BAINGAN

More Indian Sabzi Recipes like :

Aloo Methi Tamatar

Dhabha style Aloo Matar

Aloo Matar Paneer

Aloo Tamatar ki Sukhi Sabzi

Dhaba style Dum Aloo

Aloo baingan is generally served with Indian bread like roti or paratha with side homemade curd or raita or lassi. Though a lot of people don’t love eggplants, I loved this vegetable even as a kid. It’s one of my favorite vegetables.

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 3 people

Author: Jolly Makkar

Ingredients :

3 medium-sized eggplants chopped into medium-sized pieces

2 medium-sized potatoes chopped into medium-sized pieces

2 medium-sized tomatoes finely chopped

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/2 tablespoon coriander powder

1/2 teaspoon garam masala powder

Salt as per taste

3 tablespoon olive oil or any cooking oil of your choice

coriander leaves finely chopped

Instructions

1. Heat oil in a pan, stir fry the sliced aloo and baingan by adding some salt and turmeric powder. Cover the pan and cook until the potato and eggplants are nicely cooked.

2. Once it is cooked properly, take all potatoes and baingan into the late.

3. On to the same pan, add chopped tomatoes, all the spice powder, and salt. Mix, cover the pan, and cook it until the tomatoes turn mushy.

4. Once the tomatoes are done add potatoes, eggplant. Add garam masala and cover the pan. Cook covered for another 3-4minutes. then switch off the flame.

5. Garnish with chopped coriander leaves and serve with roti/ paratha or rice and dal.

Notes:

1) Make equal size pieces of potatoes and eggplants.

2) Never add water to cook aloo baingan and let the vegetables get cooked covered in their own moisture.

3) Use a heavy-bottomed pot to make this dish.

This recipe a part of A to Z Recipe challenge. This month the letter is B so I choose my key ingredients BAINGAN and make this easy and simple Aloo Baingan ki sukhi sabji

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Photos and video updated on 15 April 2021

How to make thick Curd at home with step step photos recipe. Curd is an important accompaniment to Indian food and no meal is complete without Dahi/curd at our home whether we used as it is simple with meal or variation of lassi's or in the form of raita's too. Homemade curd or yogurt is pretty easy to make at home.

Curd or Dahi is a dairy product made by milk and sample of curd which curdling, we can make curd at home on a regular basis. We love to have homemade dahi as compared to market ones. The procedure is very simple, all you need to follow proper procedure and method and you can make thick curd at home.

I prepare homemade curd nearly everyday, not only it’s easy - it thick, rich in protein and taste's good too.

Summers are the best time to have curd (yogurt) just plain or sweetened or in kadhi, lassi, or a simple raita.

Yogurt based dishes are cooling and ideal for summers. I learn this process from my mom, she usually prepare homemade curd in this way only.

The best part of the curd is very easy and simple to make at home, it's inexpensive too. Some dishes like paratha's, thepla and khichdi seem incomplete with yogurt, if they are not served with dahi. With dahi, you can make end number of wonderful dishes like kadhi pakoda, raita, and lassi.

This is pure homemade style curd no preservatives included, I always prefer to prepare homemade curd as compare to buy it from market one.

Methi Thepla with dahi and aloo curry

You can make end number of recipes from curd like

vegetable raita

cardamom flavored Mango Lassi,

cucumber lassi and
Sweet Lassi.

Check out the video recipe of Make Dahi or Curd at home

Let's start to make this easy and quick recipe with simple step-by-step process with photos.

COURSE: Side dish

CUISINE: Indian

PREP TIME: 2 minutes

COOK TIME:10 minutes

RESTING TIME: 8 hours (overnight)

TOTAL TIME:12 minutes

AUTHOR: Jolly Makkar

Ingredients :

Full fat milk - 1 litre

Leftover sample of curd/yogurt/dahi - 1 tbsp(1 day or 2 day old)

utensils

pan to heat milk

hot pan

Preparation Method :

1. Keep the milk to boil, let the milk come to a boil, simmer for a minute or two and then close the burner.

2. Cool the milk at room temperature till it becomes warm, Immerse your finger and check.

3. I have used the different pan to make curd, add a teaspoon of curd (yogurt) culture to the milk and mix well.

Repeat the above same step for 2 times. So the milk and curd mixed well.

4. Your curd is all ready to set. Cover and keep at room temperature for 6-8 hours or till the curd is set. You could also keep it overnight also.

(this below pic for those who stays in a cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen. In Bangalore, the night temp. is always cold, I am preparing homemade curd in this process only.)

5. So now you have a nice well thick-creamy homemade curd. Keep it in a fridge to cool it.

6. Curd or dahi can be had plain or sweetened or can be made into a dessert, drink or any dish of your choice.

Dahi Jamane ka Sahi Tareeka Halwai Jaisa

Important Notes :

Do not add dahi in hot milk, if its very hot the milk gets coagulates and you might end up getting a grainy curd.
Using sour starter will yield a sour curd or dahi
If you stay in a cold place or have cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen.
In summers the curd will be set faster than in the winters. so keep an eye as we are in the peak of summers in India now…

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Happy Cooking and Enjoy 😊😊

Do you love eggplant? No then must try this eggplant mash Indian style you'll definitely fall in love with it, an eggplant delicacy !! Believe me this is one of those yummy recipe which is a staple in my house and everyone enjoys it, especially the small kiddo(he is 3.5 years old).

It’s pure vegetarian dish. Just Roasted, skinned and mashed eggplant and cooked with onion, tomatoes, peas(optional) and Indian spices makes it a delicious punjabi dish.

Traditionally eggplants are roasted over onto gas stoves but you can grilled it also in conventional ovens. My elder sister is doing this grilling method. Once it is grilled, flash out the skin, mashed and blended with spices.

Baingan bharta cooked with onion tomato peas and Indian spices, also called Smokey roasted eggplant mash. This is a very popular dish in North India and one of my personal favorites too. I love to eat with simple hot roti and side raita/curd.

Eggplants are very low in calories and rich in fiber. This is No Ginger No Garlic recipe. A simple punjabi baingan bharta recipe without the use of many spices. We simply love this recipe in its simplicity and taste. I have learned this recipe from my mom who cooks excellent Punjabi food.

You can even more punjabi delicacies which is easy and more simple to follow

punjabi kadhi pakoda

aloo tamatar ki sukhi sabzi

pindi chana

aloo methi tamatar

dhabha style aloo matar

So go ahead and make matar wala baingan ka bharta at home at lunch, dinner or tiffin/lunch box food.

Prep time : 5 minutes

Cook time : 25 minutes

Total time : 30 minutes

Course : Main dish/side dish

Cuisine : North Indian

Servings : 2 to 3

Author : Jolly Makkar

INGREDIENTS :

1 large Brinjal (eggplant / baigan/ aubergine)

1/3 cup Frozen Peas

1 small Onion, finely chopped (approx. 1/3 cup)

2 Tomatoes, finely chopped (approx. 1 cup)

1 Green Chilis, finely chopped, optional

1/4 teaspoon Red Chili Powder

1 teaspoon Coriander Powder

1/2 teaspoon Garam Masala powder

Salt to taste

2 tablespoons Cooking Oil

2 tablespoons chopped Coriander Leaves

PREPARATION METHOD

ROASTING AN EGGPLANT

1. Let’s begin by roasting our eggplant first. Using a knife poke holes in eggplant to release steam. Grease the eggplant before roasting(optional), this way it will be easy to remove the skin.

2. Keep roasted eggplant in drinking water, till it cool down. Peel of the skin and cut it into half, check there is no pesticides or seeds, if you feel there is more seeds peel it from knife.

3. Using a masher or backside of steel bowl or fork mash the pulp and keep it aside.