Preparation time 5 minutes

Cooking time 30 minutes

Servings 2



Skinned and Split Black Gram ½ cup

(soaked and crushed)

Ghee ½ cup

Semolina 1 tbsp

Whole Wheat Flour 1 tbsp

Milk Khoya shredded ½ cup

Cardamom granules crushed 1 ts

Cashew Nuts and Almonds pieces ¼ cup

Sugar ½ cup



Melt ¼ cup of Ghee in a non-stick pan on low flame.


Add Semolina and Whole Wheat Flour and roast while stirring slowly and continuously. Roast it to light brownish.


Add shredded Milk Khoya and continue roasting while continuous stirring.


Add crushed Skinned and Split Black Gram and continue roasting while stirring continuously. Keep adding little Ghee occasionally while roasting. Roast to light brownish.


When roasted well, add crushed Cardamom granules, pieced of Cashew Nuts and Almonds.


Mixture is ready.


Remove the pan from the flame and keep a side.


Take Sugar and ½ cup water in a pan and heat it on medium flame while stirring slowly and continuously. Prepare 1 string syrup.


Add prepared Sugar syrup in prepared mixture and mix well.


Leave it for few minutes to cool it down. Please, don’t let it cool down completely.


When cooled down somehow, prepare number of small balls.


Arrange on a serving plate.


Serve Fresh or Later.


Freshen up mouth after having spicy meal…with this Punjabi special dessert…PINNI…

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Val ni Biryani – Butter Beans Biryani

Preparation time 10 minutes

Cooking time 20 minutes

For 4 persons



Ghee 1 tbsp

Oil 1 tbsp

Black Pepper whole 1 ts

Cinnamon Leaves 2

Curry Leaves 4-5

Asafoetida Powder Pinch

Ginger chopped 1 tbsp

Green Chilli chopped big pieces 3 chilli

Nutmeg Powder Pinch

Spring Onion chopped 1 cup

Fresh Butter Beans ½ cup

Egg Planst chopped 5

Carrot chopped cubes or round slices 1

Coli Flower big pieces ½ cup

Cabbage grated ½ cup

Baby Potatoes whole, boiled and peeled 7

Salt to taste

Curd ½ cup

Dry Grapes / Raisin 2 tbsp

Garam Masala 1 ts

Cinnamon-Clove Powder 1 ts

Rice boiled or steamed 2 cups

Biryani Masala 1 tbsp

Roasted Cashew Nuts 2 tbsp


Mix Biryani Masala with boiled or steamed Rice and keep a side to use later.


Preheat clay pot or clay pan. Put Ghee and Oil, when heated, add Black Pepper, Cinnamon Leaves, Curry Leaves, Asafoetida Powder, Ginger and Green Chilli. Stir to mix well on high flame for 2-3 minutes. Add Nutmeg Powder, Spring Onion, Butter Beans, Egg Plants, Carrot, Coli Flower, Cabbage and Baby Potatoes. Add Curd and Salt and mix well slowly taking care not to crush vegetables. Continue cooking on high flame for 3-4 minutes. Add Garam Masala, Dry Grapes, Cinnamon-Clove Powder and mix well again slowly taking care not to crush vegetables. Add prepared Rice, mix slowly and leave it on high flame for 2-3 minutes. Remove the pot or pan from flame.


Serve it fresh and hot on a serving plate.


Garnish with Roasted Cashew Nuts.


Fill Your Tummy with Biryani with Butter Beans, Full of Fiber and Fat-free Protein.

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Punjabi Style Aalu Beans – Punjabi French Beans with Potato

Preparation time 5 minutes

Cooking time 10 minutes

For 2 persons



Oil 2 tbsp

French Beans chopped 250 gms

Salt to taste

Turmeric Powder 1 ts

Potato boiled and chopped 3

Red Chilli Powder 1 ts

Kitchen King Masala 1 ts

Dry Fenugreek Leaves 1 ts

Fennel Seeds Powder 1 ts

Cardamom powder pinch

Nutmeg Powder pinch

Mango Powder 1 ts


Heat Oil in a pan. Add French Beans. Add Turmeric Powder and Salt. Mix well and let it get cooked on low-medium flame for 5-7 minutes. Add Potato, Red Chilli Powder, Kitchen King Masala, Dry Fenugreek Leaves, Fennel Seeds Powder, Cardamom Powder, Nutmeg Powder and Mango Powder. Mix well and let it be on low-medium flame for 2-3 minutes.


Serve with Chapatti or Naan.


Enjoy Evergreen, Green Beans, in Spice full, Punjabi Flavour.

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Mooli ke Parathe / Daikon Paratha

Preparation time 15 minutes

Cooking time 10 minutes

Servings 4 Paratha



Whole Wheat Flour 1 cup

Oil 2 tbsp

Carom Seeds 1 ts

Salt to taste

Daikon (Mooli) grated ¼ cup

Green Chilli chopped 1-2

Ginger Paste ½ ts

Fresh Coriander Leaves 2 tbsp

Dry Whole Wheat Flour for rolling Paratha

Oil for roasting

Curd for serving



Take Whole Wheat Flour in a bowl. Add Oil, Carom Seeds and little Salt. Mix well. Knead soft dough adding water as needed.


Take grated Daikon in a bowl. Add little Salt and leave it to approx 8-10 minutes. Then squeeze to remove the water. Add chopped Green Chilli, Ginger Paste and Fresh Coriander Leaves. Mix well.


Take medium size lump of dough and make a ball of it. Roll it to thick round shape. Put 2-3 tbsp of prepared Daikon stuffing in the middle of rolled Paratha. Fold Paratha to wrap stuffing. Press it lightly on rolling board and roll again taking care of stuffing not coming out. When needed, coat with Dry Whole Wheat Flour while rolling to make rolling easier and to avoid sticking Paratha on rolling board and rolling stick.


Repeat to roll number of Paratha.


Pre-heat a non-stick roasting flat pan on low-medium heat. Put one rolled Paratha on pre-heated pan. When base side is partially roasted, turn it over. Apply little Oil on the upper side of Paratha. Turn it over. Apply little Oil on upper side. Turn it over. Make sure both sides are roasted well to ligh pink. Remove it from the pan and put it on a serving plate.


Repeat to roast all rolled Paratha, one by one.


Serve hot with Curd in a small bowl a side.


Enjoy…Tummy Filler…Irresistible…Unstoppable…Mooli ke Parahte…

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Kaju Curry – Cashew Nut Curry

Prep.30 min., Cooking time 10 min., for 4 Persons


Cashew Nuts                                       ½

For Gravy:

Boiled Onion paste                              ½ cupContinue Reading

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