Try your hand at punjabi cuisine | The Daily Star
12:00 AM, February 04, 2020 / LAST MODIFIED: 12:00 AM, February 04, 2020

recipe

Try your hand at punjabi cuisine

AMRITSARI MACCHLI

Ingredients

500g fish fillets (any river fish)

50g ginger-garlic paste

10g red chilli powder

20ml lemon juice

5g ajwain

200g gram flour

2 eggs

100g yoghurt

Salt to taste

Oil for deep frying

Method

Clean, wash, and cut the fish into fillets. Apply salt, lime juice, ginger-garlic paste and red chilli powder. Make a batter of gram flour, yoghurt, eggs, ajwain, salt, and water. Marinate the fish in the batter for 10 minutes. Heat oil in a pan and deep fry the fish until lightly brown and crisp. Sprinkle with chaat masala, lemon wedges and serve hot.

PAAYA SHORBA

Ingredients

10-12 lamb trotters

4 medium onions

10 cloves garlic

½ tsp turmeric powder

6-8 cloves

4 green cardamoms

2-inch cinnamon sticks 

Salt, to taste

½ cup ghee

½ tsp red chilli powder

½ tsp black pepper powder

1 medium bunch fresh coriander leaves, chopped

1 tsp garam masala powder

1 tbsp lemon juice

Method

Wash the trotters thoroughly. Cut two onions into quarters, and finely slice the remaining. Make a paste of the quartered onions and garlic. In a large pot, add 15 cups of water and payas. Add onion paste, turmeric powder, cloves, green cardamoms, cinnamon and salt. Cook for 4 hours on low heat. Boil till the payas are tender. If required, add another 2-3 cups of water.

Heat ghee in a pan and fry sliced onions till golden brown. Add red chilli powder and pepper powder. Add to the broth and cook for 5 minutes. Strain the liquid and separate the payas from the residue. Heat the strained liquid with coriander leaves, garam masala powder and the payas. Remove from heat when ghee appears on top. Add lemon juice. Serve with piping hot phulka.

PINDI CHHOLE

Ingredients

1 cup chickpeas, soaked overnight

1 tbsp tea leaves

2 tbsp oil

1 tbsp cumin seeds

1 tbsp pomegranate seeds (anardana)

1 large onion, finely chopped

1 tbsp green chilli-ginger paste

1½ tbsp red chilli powder

1 tbsp coriander powder

1½ tbsp chhole masala

1 tsp dried mango powder

2 medium tomatoes, quartered

4-5 green chillies, slit

1 tsp garam masala powder

Salt to taste

Method

Tie the tea leaves in a fine cotton/ mulmul cloth to form a bundle. Drain the chickpeas and transfer them into a pressure cooker. Add 6-8 cups of water, salt, and tea leaf bundle, and pressure cook till 6-8 whistles. Reduce heat and simmer till chickpeas are soft and completely cooked. Remove the bundle of tea leaves.

Heat oil in a non-stick pan, add cumin seeds, and dried pomegranate seeds, and sauté till cumin seeds are browned. Add onion and sauté till it is well browned. Add green chilli-ginger paste and mix. Add red chilli powder, coriander powder, chhole masala and dried mango powder. Mix well and sauté for 2 minutes. Add tomatoes, green chillies and salt. Mix well and cook till tomatoes are pulpy. Add chickpeas. Mix well and transfer into a pressure cooker and put it on heat. Add garam masala powder, and cover and cook till 1 whistle. Serve hot with paratha. 

 

Recipe and food: Chef Sherry

Photo: Sazzad Ibne Sayed

Special thanks to Kurry Accent

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