Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur
Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, punjabi thali..kadhi pakoda,sarson ka saag,dahi bhalla,carrots juice,lassi,gur. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur is something which I’ve loved my entire life.

Sarson ka saag recipe with step by step photos - One of the Indian recipe that is a labor of love, time and patience. Sarson is the hindi/Punjabi word for Mustard and Saag There is No shortcut method in making sarson ka saag. sorting the greens, washing them, chopping and then cooking them… Learn how to make authentic Punjabi Kadhi Pakoda at home with Neelam only on Get Curried. Compared with other kadhi recipes, kadhi prepared with this recipe.

To get started with this recipe, we must first prepare a few components. You can have punjabi thali..kadhi pakoda,sarson ka saag,dahi bhalla,carrots juice,lassi,gur using 54 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur:
  1. Prepare For Besan Pakora
  2. Prepare 1/2 cup Besan (gram flour)
  3. Prepare 1/2 cup finely chopped (or 1 medium) Onion
  4. Get 1 Green Chilli, seeded and finely chopped
  5. Get 1 small pinch of Baking Soda
  6. Get 1/3 cup + 1 tablespoon Water
  7. Take to taste Salt
  8. Prepare Oil for deep frying
  9. Make ready For Kadhi
  10. Make ready 1 cup sour Curd
  11. Take 1/4 cup Besan
  12. Take 1 1/2 cups Water
  13. Get 1/4 teaspoon Turmeric Powder
  14. Prepare to taste Salt
  15. Make ready For Tempering
  16. Take 2 tablespoons Oil
  17. Get 1/4 teaspoon Fenugreek Seeds
  18. Prepare 1/4 teaspoon Mustard Seeds
  19. Make ready 1/4 teaspoon Cumin Seeds
  20. Get 1/2 teaspoon grated Ginger
  21. Take 2 Dry Red Kashmiri Chillies
  22. Make ready 1/2 teaspoon Red Chilli Powder
  23. Get 1 tablespoon Coriander Leaves, finely chopped
  24. Get For dahi Bhalla..
  25. Make ready 3/4 cup Split Urad dal
  26. Make ready 4-5 cups Yogurt
  27. Make ready to taste Salt
  28. Take 15-20 Raisins
  29. Make ready 1 inch piece Ginger chopped
  30. Take 2 Green chillies chopped
  31. Make ready 2 tablespoons Gram flour (besan)
  32. Take Oil to deep fry
  33. Prepare 1 teaspoon Rock salt (sendha namak)
  34. Take 1 tablespoon Sugar
  35. Make ready Green chutney as required
  36. Prepare Sweet date and tamarind chutney as required
  37. Get 2 teaspoons Roasted cumin powder
  38. Prepare 2 tablespoons Fresh coriander leaves
  39. Take to taste Pomegrante seeds
  40. Prepare For sarson ka saag..
  41. Prepare 200 g Sarson
  42. Take 35 g Spinach
  43. Get 35 g Bathua
  44. Take 35 g Fenugreek Leaves
  45. Prepare 1 cup Tomato Chopped
  46. Take 1 cup Onion Chopped
  47. Get 1/4 cup radish Chopped
  48. Make ready 1 inch Ginger Chopped
  49. Take 8-10 cloves Garlic Chopped
  50. Take 2-3 Green Chilli Chopped
  51. Get 1 tsp Red Chilli Powder
  52. Make ready 1/4 tsp Hing
  53. Prepare to taste Salt
  54. Make ready 2 tbsp Makki ka Atta

If there's one thing that I really like about Indian cooking, it's how much we cook using seasonal ingredients. To make it spicy, increase the amount of green chillies. Serving Ideas: Sarson ka saag, makki ki roti, homemade butter and lassi makes a hearty Punjabi. I like to try out new varieties of masalas ranging from regional kind of masalas to the regular standard masalas.

Steps to make Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur:
  1. For Kadhi pakoras…Mix 1/2 cup gram flour, chopped onion, chopped green chilli, baking soda and salt in a bowl.
  2. Add water (1/3 cup + 1 tablespoon) in small quantities and make very thick batter.
  3. Heat 1 tablespoon oil in a medium size deep pan over medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and grated ginger; sauté for 20-30 seconds.
  4. Add prepared curd-flour batter and mix well.
  5. Cook on medium flame until raw smell of gram flour goes away or for approx. 8-10 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, add 1/2 cup more water and cook more for 3-4 minutes. It should have pouring consistency.
  6. Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When oil is medium hot enough, remove tempering pan from flame and add dry red chilli and red chilli powder. Immediately pour it over prepared kadhi.
  7. Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame and garnish it with coriander leaves.
  8. For dahi Bhalla..Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. - Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes.
  9. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water. - Whisk yogurt well with rock salt and sugar to taste.
  10. To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder. - Garnish with coriander leaves,pomegrante seeds and serve immediately.
  11. Clean all the leaves and wash them thoroughly. - One good way to wash your green is to fill a large pot with water. - Dip your greens in water.
  12. Let it stay for a minute. - All the impurities will settle down. - Gently take out the leaves without disturbing the water.
  13. Repeat the process 2-3 times. - Chop the greens and add them in a pressure cooker. - Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water. - Pressure cook for one whistle on high heat.
  14. Remove the pressure cooker from heat and let it cool. - Once cooled, blend the greens in a blender to make a coarse paste. - Transfer the paste in the pressure cooker.
  15. Dissolve makke ka atta in little water and add it in the cooker. - Add red chilli powder and hing and cook for 15 minutes. - For tempering, heat ghee in a pan.
  16. Add onion and garlic and fry till golden brown. - Pour the tadka over the saag. - Serve hot with makke ki roti and white butter.
  17. Take a big thali and arrange all dishes with Chapatis,lassi,carrots juice and masala gur.

Though I do buy some kind of readymade masalas , I never think of buying some kinds such as Sambar Powder, Rasam Powder. Punjabi Sarson Ka Saag (Greens and Spices). Add the garlic and ginger paste, coriander, cumin, garam masala, lime juice, Bengal, chickpea, or corn flour, and fry until the oil separates from the masala (onion-spice mix). Punjabis are hardcore foodies, and the Punjabi thali is proof! Known as the 'Bread Basket of India', the food of Other signature dishes include Sarson ka saag (vegetable dish) and rajma chawal (red kidney beans in thick gravy).

So that’s going to wrap this up with this exceptional food punjabi thali..kadhi pakoda,sarson ka saag,dahi bhalla,carrots juice,lassi,gur recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!