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Thursday, 3 May 2018

Punjabi Choori Recipe



Now that you are wondering what Choori is, well, simply putting it, it has three ingredients – cooked hot chapatti, some ghee and sugar(gurh wali) It sounds simple but trust me it tastes heavenly! I guess my granny(my Bibi) passed on her penchant for choori to me and I love it to the core and I never seem to get enough of it.

Here is the amount of ingredients I used. Feel free to adjust these to cater to your taste.

5 hot Chapattis (freshly made)

4 tsp Homemade Ghee (adjust +/ -) 5 tsp Sugar (adjust +/ -) Toasted black and white sesame seeds to sprinkle (optional)



The task of making a choori isn’t easy. Handling hot chapatti is tough.

Take the hot chapatti and drizzle over the ghee and sugar.

Working with fingers of both the hands, crush the chapatti to medium-sized crumbs adjust the texture to your liking by crushing it less or more or as desired.The choori is ready…you can make balls of it or have it right away and enjoy heaven on earth.

Rab Rakha!!!!!

Saturday, 16 December 2017

Everyone's favorite makki di roti sarson da saag

Makki ki roti & Sarson ka saag is one of the most famous Punjabi dishes, needs no introduction. It is prepared with mustard leaves, accompanied with makki ki roti. The luscious green sarson ka saag tastes fabulous with makki ki roti & a dollop of butter.
A North Indian delicacy which is completely absorbed in Punjabi tradition. Prepared mainly for the winter season in Punjab region of India. The cuisine is a must try in Punjab, a perfect meal for people who love healthy traditional food.
This rich & irresistible dish is easy to prepare. Main ingredients are mustard leaves (sarson ki bhaji) & maize flour ( makki ka atta). Mustard leaves are a little bitter in taste, but when cooked with milder tasting spinach, ghee/butter & spices the taste is heavenly.
Ingredients:
For sarson ka saag:
  1. 2 bunches of mustard leaves (sarson leaves)
  2. 1 bunch of spinach (palak)
  3. 1 inch of ginger grated
  4. 4-5 cloves of garlic crushed
  5. 2 medium sized onions finely chopped
  6. 4-5 green chilies
  7. 1 pinch of asafoetida
  8. 1/2 tsp cumin seeds
  9. 1 tsp coriander powder
  10. 1 tsp garam masala
  11. 1 tsp red chili powder
  12. 2 tbsp maize flour (makki ka atta)
  13. 2 tbsp ghee
  14. Salt to taste

For makki ki roti:
  1. 2 cups of maize flour (makki ki atta)
  2. 1 tsp of ajwain (optional)
  3. Hot water as required
  4. Salt to taste

Method:
For sarson ka saag:
  1. Wash mustard & spinach leaves, remove leaves from stems.
  2. Pressure cook mustard & spinach leaves up to 5-6 whistles with a little salt.
  3. Mash it with a potato masher or use a hand blender. But make sure not to puree the mixture.
  4. The roughness of leaves & stalks should be there.
  5. Add maize flour to mustard & spinach mixture & mix well.
  6. Heat ghee in a pan, add cumin seeds, wait till it crackles, and now add asafoetida (hing).
  7. Thereafter add ginger, garlic, stir for few seconds.
  8. Add chopped onions & cook till they become a little translucent, add green chilis & stir for
  9. some time.
  10. Now add red chili powder, coriander powder& stir.
  11. Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add
  12. Water if required.
  13. Garnish with a dollop of butter, sarson ka saag is ready to serve.

For makki ki roti:
  1. Mix all the dry ingredients in a bowl.
  2. Make a soft dough with hot water, knead for a few minutes.
  3. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a
  4. Circle approx. 5" in diameter (1/4" thick)
  5. Now heat tava/griddle & place roti very carefully on it.
  6. Flip & cook from another side till you see red-brown marks & get that distinct aroma.
  7. Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag
Rab Rakha!!!!!

My food blog is finally rolling :)

So, this is my first post! On my food blog! At long last, it took me long enough to get around to it and now, even if I am the only person that reads this I can at least be happy that I did it.
So, on this I intend to chatter about my culinary meanderings, post recipes, post my food pics and talk about where I’ve eaten out.  I hope to talk about food that I will eat on future travels and perhaps reminisce about food that I have had and prepared.
I am not sure where to start. Perhaps a recipe. Watch this space


Rab Rakha!!!!!