Panjabi Chole

Ingredients

• Kabuli Chana (Chole)- 2 cups,
• Onion- 2 roughly chopped,
• Tamarind paste- ¼ cup,
• Cloves- 4,
• Pepper corn- 8-10,
• Bay leaves- 2,
• Dried red chilly- 2,
• Ginger- 1 inch piece,
• Garlic- 6-7 cloves,
• Coriander powder- 1 tbs,
• Garam masala- 1tsp,
• Chilly Powder- 1tsp,
• Cumin seeds- 1tsp,
• Cilantro (coriander) for garnishing,
• Oil for cooking

Method:

Macchi Dam Biryani I Fish Dum Biryani

Ingredients:

For Cooking Rice: 

• Basmati Rice - 2 cups washed and soaked for at-least 45 mins.
• Water - As required
• Desi Ghee- 1 tsp
• Cardamom - 4
• Cloves - 4
• Cinnamon - 1 small stick
• Cumin Seeds / Jeera - 1 tsp
• Bay Leaf - 2 
• Salt - as per taste

For Fish Marination: 

• Fish Pieces - 1/2 kg ( I Used Rohu/barramundi fish fillet  )
• Salt to taste
• Chilli powder - 1/2 tsp
• Black pepper -1/2 tsp
• Ginger and garlic paste- 2 tsp
• Turmeric powder - 1 pinch 
• Lemon Juice - to taste
• Oil for frying - 1/4 cup

For fish Gravy:

Garlicky Potatoes

Ingredients

• Boiled and peeled potatoes: 400gm
• Garlic cloves: 12-15
• Ginger: ½” piece
• Green chilly : 2 fine chopped
• Asafetida or hing: 1-2 pinch
• Cumin seeds: ½ tsp
• Turmeric powder: ½ tsp
• Red chilly powder: ½ tsp
• Coriander powder: 1 tsp
• Garam masala: ½ tsp
• Dry mango powder (Amchur powder): ½ tsp
• Coriander leaves: 2 tbsp fine chopped
• Salt to taste
• Oil: 3 tbsp

Instructions

1. In mortar-pestle crush green chilly,ginger and garlic together and keep it aside.
2. Heat a pan at medium heat and add oil.
3. As oil turns hot add asafetida and cumin seeds.
4. As cumin seeds crackle add green chilly, ginger and garlic mixture . Mix well and cook till mixture turns pink.
5. Now add boiled and peeled potatoes and saute for a minute in garlic mixture.
6. Now add turmeric powder, red chilly powder, coriander powder, garam masala, dry mango powder, salt and mix well.
7. Cook till potatoes are slightly roasted and coated with masala. Keep steering it after every few seconds otherwise masala may burn.
8. When you smell nice aroma and potatoes are nicely roasted add coriander leaves.
9. Give everything a nice mix.
10. Garlicky potatoes are ready to serve. Serve them with pooris or parathas.

Pav Bhaji

Ingredients:

For pressure cooking vegetables:

• Potatoes – 2 small or 1 ½ cups roughly chopped
• Cauliflower – ½ cup, cut into big florets
• Carrots – ½ cup, cut into big pieces
• Green peas – ½ cup
• Water – ¾ cup
• Salt – to taste

For bhaji:

• Butter – 1 tablespoon + 3 tablespoons
• Cumin seeds – 1 teaspoon
• Garlic paste or freshly grated – 1 tablespoon
• Onion – ¾ cup, finely chopped
• Salt – to taste
• Capsicum or green bell pepper – ½ cup, finely chopped
• Tomatoes – 2 ½ cups, finely chopped
• Pav bhaji masala – 1 ½ tablespoons
• Garam Masala- 1/2 tablespoons
• Red chili powder – 1 tablespoon
• Water – 1 to 1 ½ cups
• Cilantro or coriander leaves – 2-3 tablespoons, finely chopped

For tosting pav/buns:

Rajma Masala

Ingredients 

• Kidney Beans/ Rajma soaked overnight- 1 cup
• Tomato Puree to taste- 2 small tomatos
• Oil- 4 tablespoons
• Onions finely chopped -1 medium
• Onion paste- 1 medium
• Ginger-garlic paste -2 tablespoons
• Coriander powder -2 teaspoons
• Cumin powder -1 teaspoon
• Red chilli powder -1 teaspoon
• Cumin seed- 1 teaspoon
• Clove- 4 no.
• Bay leave(Tej Patta)- 2 no.
• Cinnamon- 1 inch 
• Garam masala powder -1 1/2 teaspoons
• Salt to taste
• Fresh coriander leaves chopped- 1 tablespoon

Method

• Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.
• Drain and reserve the cooking liquor.
• Heat oil in a non-stick pan. Add whole spices (bay leave, clove ,cinnamon and cumin)then add chopped onions and sauté till light brown.
• Add ginger-garlic paste and sauté for 2 minutes. 
• Add onion paste and saute till light brown then add tomato puree. and saute for some time.
• Then add coriander powder, cumin powder and red chilli powder, salt and mix well.
• Cook untill oil is separating from the pan
• Add kidney beans and mix well. 
• Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
• Adjust the thikness as per your taste.
• Garnish with coriander leaves and serve hot

Chicken Laksa

Ingredients:

• Chicken breasts- 2 nos.
• Shallots -6-8 nos.
• Dried red chillies -4 nos.
• Garlic cloves -6-8 nos.
• Ginger, roughly chopped -1 inch
• Chopped coriander sprigs -3 tbsp
• Mint leaves -15-20 nos.
• Turmeric powder -1/4 tspn
• Peanuts -3 tblspn
• Tamarind paste -1 1/2 tblspn
• Coconut milk -+ 1/2 cup 3 tblspn
• Lemon grass- 1/2 stick
• Oil- 2 tblspn
• Boiled noodles- 2 tspn
• Salt to taste
• Juice of lemon ¼ no.
• Bean sprouts for garnishing

Method: