malai palak makai

Ingredients

1 bunch spinach chopped
3 green chillies chopped
1" piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee

Method

  1. Wash moong dal. Wash and drain spinach.
  2. Pressure cook together the following, with 1 1/2 cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
  3. When dal is soft, mash mixture with a fork or ladle.
  4. Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
  5. Stir and cook till thick. Stir in beaten malai or cream.
  6. Stir till smooth. Take in serving dish.
  7. Heat remaining ghee, add chilli powder and pour over vegetable.
  8. Stir and serve hot with naan, roti, etc.

punjabi lassi

Ingredients

2 cups fresh curds chilled
1 tbsp. sugar
1/2 tsp. cardamom
8-10 strands saffron
2 drops vanilla essence
1/2 cup crushed ice
1 tsp. hot milk

Method

  1. Soak saffron in 1 tsp. and rub till dissolved.
  2. Mix sugar in curds till well dissolved.
  3. Just before serving combine all ingredients.
  4. Whip well with a hand or electric beater.
  5. The lassi is ready when it is light and frothy.
  6. Serve well chilled.

 

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