How to Prepare Appetizing Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur

Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur. Sarson ka saag recipe with step by step photos - One of the Indian recipe that is a labor of love, time and patience. Sarson is the hindi/Punjabi word for Mustard and Saag There is No shortcut method in making sarson ka saag. sorting the greens, washing them, chopping and then cooking them… Learn how to make authentic Punjabi Kadhi Pakoda at home with Neelam only on Get Curried. Compared with other kadhi recipes, kadhi prepared with this recipe.

Ingredients of Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur

1. It's of For Besan Pakora.
2. It's 1/2 cup of Besan (gram flour).
3. You need 1/2 cup of finely chopped (or 1 medium) Onion.
4. You need 1 of Green Chilli, seeded and finely chopped.
5. It's 1 of small pinch of Baking Soda.
6. Prepare 1/3 cup + 1 tablespoon of Water.
7. Prepare to taste of Salt.
8. You need of Oil for deep frying.
9. You need of For Kadhi.
10. You need 1 cup of sour Curd.
11. It's 1/4 cup of Besan.
12. You need 1 1/2 cups of Water.
13. Prepare 1/4 teaspoon of Turmeric Powder.
14. Prepare to taste of Salt.
15. Prepare of For Tempering.
16. Prepare 2 tablespoons of Oil.
17. You need 1/4 teaspoon of Fenugreek Seeds.
18. Prepare 1/4 teaspoon of Mustard Seeds.
19. You need 1/4 teaspoon of Cumin Seeds.
20. You need 1/2 teaspoon of grated Ginger.
21. You need 2 of Dry Red Kashmiri Chillies.
22. It's 1/2 teaspoon of Red Chilli Powder.
23. Prepare 1 tablespoon of Coriander Leaves, finely chopped.
24. It's of For dahi Bhalla...
25. It's 3/4 cup of Split Urad dal.
26. You need 4-5 cups of Yogurt.
27. It's to taste of Salt.
28. Prepare 15-20 of Raisins.
29. It's 1 inch piece of Ginger chopped.
30. You need 2 of Green chillies chopped.
31. You need 2 tablespoons of Gram flour (besan).
32. You need of Oil to deep fry.
33. Prepare 1 teaspoon of Rock salt (sendha namak).
34. Prepare 1 tablespoon of Sugar.
35. It's of Green chutney as required.
36. You need of Sweet date and tamarind chutney as required.
37. You need 2 teaspoons of Roasted cumin powder.
38. It's 2 tablespoons of Fresh coriander leaves.
39. Prepare to taste of Pomegrante seeds.
40. Prepare of For sarson ka saag...
41. You need 200 g of Sarson.
42. It's 35 g of Spinach.
43. It's 35 g of Bathua.
44. Prepare 35 g of Fenugreek Leaves.
45. Prepare 1 cup of Tomato Chopped.
46. It's 1 cup of Onion Chopped.
47. You need 1/4 cup of radish Chopped.
48. You need 1 inch of Ginger Chopped.
49. You need 8-10 cloves of Garlic Chopped.
50. Prepare 2-3 of Green Chilli Chopped.
51. It's 1 tsp of Red Chilli Powder.
52. You need 1/4 tsp of Hing.
53. You need to taste of Salt.
54. It's 2 tbsp of Makki ka Atta.

If there's one thing that I really like about Indian cooking, it's how much we cook using seasonal ingredients. To make it spicy, increase the amount of green chillies. Serving Ideas: Sarson ka saag, makki ki roti, homemade butter and lassi makes a hearty Punjabi. I like to try out new varieties of masalas ranging from regional kind of masalas to the regular standard masalas.

Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur instructions

1. For Kadhi pakoras...Mix 1/2 cup gram flour, chopped onion, chopped green chilli, baking soda and salt in a bowl..
2. Add water (1/3 cup + 1 tablespoon) in small quantities and make very thick batter..
3. Heat 1 tablespoon oil in a medium size deep pan over medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and grated ginger; sauté for 20-30 seconds..
4. Add prepared curd-flour batter and mix well..
5. Cook on medium flame until raw smell of gram flour goes away or for approx. 8-10 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, add 1/2 cup more water and cook more for 3-4 minutes. It should have pouring consistency..
6. Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When oil is medium hot enough, remove tempering pan from flame and add dry red chilli and red chilli powder. Immediately pour it over prepared kadhi..
7. Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame and garnish it with coriander leaves..
8. For dahi Bhalla..Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes..
9. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water. Whisk yogurt well with rock salt and sugar to taste..
10. To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder. Garnish with coriander leaves,pomegrante seeds and serve immediately..
11. Clean all the leaves and wash them thoroughly. One good way to wash your green is to fill a large pot with water. Dip your greens in water..
12. Let it stay for a minute. All the impurities will settle down. Gently take out the leaves without disturbing the water..
13. Repeat the process 2-3 times. Chop the greens and add them in a pressure cooker. Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water. Pressure cook for one whistle on high heat..
14. Remove the pressure cooker from heat and let it cool. Once cooled, blend the greens in a blender to make a coarse paste. Transfer the paste in the pressure cooker..
15. Dissolve makke ka atta in little water and add it in the cooker. Add red chilli powder and hing and cook for 15 minutes. For tempering, heat ghee in a pan..
16. Add onion and garlic and fry till golden brown. Pour the tadka over the saag. Serve hot with makke ki roti and white butter..
17. Take a big thali and arrange all dishes with Chapatis,lassi,carrots juice and masala gur..

Though I do buy some kind of readymade masalas , I never think of buying some kinds such as Sambar Powder, Rasam Powder. Punjabi Sarson Ka Saag (Greens and Spices). Add the garlic and ginger paste, coriander, cumin, garam masala, lime juice, Bengal, chickpea, or corn flour, and fry until the oil separates from the masala (onion-spice mix). Punjabis are hardcore foodies, and the Punjabi thali is proof! Known as the 'Bread Basket of India', the food of Other signature dishes include Sarson ka saag (vegetable dish) and rajma chawal (red kidney beans in thick gravy).