Sindhi Aloo Tuk

Sindhi Aloo Tuk —the crispy, tangy, and spicy fried potato delicacy that’s a star of Sindhi cuisine 🥔✨ 🧂 Ingredients Medium-sized potatoes – 4 Salt – to taste Red chili powder – ½ tsp Amchur (dry mango powder) – ½ tsp Turmeric – ¼ tsp Cumin powder – ½ tsp Coriander powder – ½ tsp Black salt – a pinch (optional) Fresh coriander – for garnish Oil – for deep frying 👩‍🍳 Preparation Steps 1. Slice and Soak Peel and cut potatoes into thick round slices (about ½ inch thick). Soak in salted water for 15 minutes to remove excess starch. Pat dry completely with a kitchen towel. 2. First Fry (to cook through) Heat oil on medium flame. Add potato slices and fry till tender but not brown — about 5–6 minutes. Remove and place on paper towels to cool slightly. 3. Flatten Once slightly cooled, lightly press each slice with the back of a flat spoon or bowl to flatten them (don’t break them). 4. Second Fry (to make crispy) Reheat oil on high flame. Fry the flattened potatoes again till golden brown and crisp. Drain excess oil on tissue paper. 5. Seasoning While still hot, sprinkle: Salt Red chili powder Amchur Cumin powder Coriander powder (and optionally, black salt for zing) Toss gently so the spices coat evenly. 6. Garnish and Serve Garnish with fresh coriander leaves. 🌿 Serve hot with: Green chutney, Tamarind chutney, or As a side dish with Sindhi Kadhi or Dal Chawal. 💡 Tips for Perfect Aloo Tuk The double-frying method gives the signature crisp outside and soft inside. Do not skip flattening — it increases surface area and crunch. For extra flavor, drizzle lemon juice before serving. To make it healthier, you can air-fry or bake with a light brush of oil.

Rajasthani Dal Baati Churma

Rajasthani Dal Baati Churma It combines three elements — Dal (lentils), Baati (baked wheat balls), and Churma (sweet crushed wheat mixture) — each prepared separately and served together for a perfectly balanced, rustic feast. 🥣 Part 1: Making the Dal Ingredients Toor dal (split pigeon peas) – ¼ cup Chana dal (Bengal gram) – ¼ cup Moong dal (split green gram) – 2 tbsp Masoor dal (red lentil) – 2 tbsp Urad dal (black gram) – 2 tbsp Turmeric – ½ tsp Salt – to taste Ghee – 2 tbsp Cumin seeds – 1 tsp Hing (asafoetida) – a pinch Garlic – 6 cloves (finely chopped) Onion – 1 (chopped) Tomato – 1 (chopped) Red chili powder – ½ tsp Coriander powder – 1 tsp Green chilies – 1–2 (slit) Fresh coriander – for garnish Preparation Wash and soak all dals together for 30 minutes. Pressure cook with turmeric, salt, and 3 cups water for 3–4 whistles until soft. In a pan, heat ghee. Add cumin, hing, and garlic. Sauté onion till golden, then add tomatoes and spices. Cook till oil separates; add cooked dal and simmer 5–7 minutes. Garnish with coriander and a spoon of ghee before serving. 🍞 Part 2: Making the Baati Ingredients Whole wheat flour – 2 cups Suji (semolina) – ¼ cup Baking soda – 1 pinch (optional) Ghee – 4 tbsp (plus more for soaking later) Salt – 1 tsp Water – as required Preparation Combine flour, suji, salt, and ghee. Add water gradually to form a firm dough. Divide into small round balls (baatis) about the size of a lime. Preheat oven to 200°C (or tandoor). Bake for 20–25 minutes, flipping halfway, until golden brown.(Traditionally, baatis are baked over cow-dung cakes or in a charcoal oven.) Once baked, crush lightly and dip each baati in melted ghee. 🍯 Part 3: Making the Churma Ingredients Whole wheat flour – 1 cup Ghee – 2 tbsp (for dough) + 3 tbsp (for frying) Powdered jaggery or sugar – ½ cup Cardamom powder – ¼ tsp Chopped almonds and cashews – 1 tbsp Preparation Make a stiff dough with flour, ghee, and little water. Shape into small muthias (thick logs). Bake or deep fry on low flame till golden brown. Cool, then grind coarsely. Mix with melted ghee, powdered sugar/jaggery, cardamom, and nuts. 🍽️ To Serve On a plate: Place 3–4 Baatis, lightly cracked open. Pour hot Dal generously over them. Serve Churma on the side. Finish with a drizzle of ghee over everything. ✨ 💡 Pro Tips Use desi ghee generously — it defines the authentic flavor. The Dal should be slightly spicy, the Baati crisp outside but soft inside, and the Churma sweet and nutty. For a festive touch, serve with lassi or chaach (buttermilk).

Rajasthani Safed Maas

  Rajasthani Safed Maas — a royal, creamy white mutton curry from Rajasthan’s traditional kitchens 👑🍖. 🧂 Ingredients For Marination: Mutton (goat/lamb) – 1 kg (bone-in pieces preferred) Yogurt (curd) – 1 cup (thick, well-whisked) Salt – to taste Ginger-garlic paste – 2 tbsp Lemon juice – 1 tbsp For Curry: Ghee – 4 tbsp Onions – 2 large (finely sliced or paste) Cashew nuts – 12–15 (soaked in warm water) Melon seeds (magaz) – 2 tbsp (optional but traditional) Poppy seeds (khus khus) – 1 tbsp (optional, soaked for 20 min) Green cardamoms – 3–4 Cloves – 3 Black peppercorns – ½ tsp Cinnamon stick – 1 small piece Bay leaf – 1 Black cardamom – 1 Fresh cream – 3 tbsp (optional for richness) Water – 2 cups (adjust for gravy) Salt – as needed Black pepper powder – ½ tsp 👩‍🍳 Preparation Steps 1. Marinate the Mutton Mix mutton with yogurt, ginger-garlic paste, salt, and lemon juice. Cover and marinate for 2–3 hours (or overnight for best flavor). 2. Make the White Masala Paste Grind soaked cashews, melon seeds, and poppy seeds into a smooth paste using a bit of water. Set aside. 3. Cook the Base Heat ghee in a heavy-bottomed pan. Add bay leaf, cardamoms, cloves, peppercorns, cinnamon, and black cardamom. Let them crackle and release aroma. Add onions and sauté on medium flame until light golden brown (do not over-brown — the curry should remain white). Add the white masala paste and cook for 3–4 minutes, stirring continuously. 4. Add Mutton Add the marinated mutton and cook on medium-high heat for 10–12 minutes, till it starts releasing oil. Add salt and pepper powder. 5. Simmer Add about 2 cups of warm water, mix well, cover, and let it cook on low flame for 45–60 minutes until the mutton becomes tender.(Pressure cook for 4–5 whistles if preferred.) Stir occasionally to ensure the curry doesn’t stick. 6. Finish with Cream Once the mutton is soft and gravy thickens, stir in fresh cream for that royal touch. Adjust seasoning with salt and pepper. 🍽️ To Serve Serve hot with: Roti, Bajra Roti, or Naan, or Steamed Basmati Rice Garnish with a few fresh coriander leaves or sliced almonds for a regal presentation. 💡 Chef’s Tips For authentic flavor, use desi ghee — it adds depth and aroma. Keep the flame low when adding yogurt to prevent curdling. If you prefer it richer, replace some water with milk during simmering.

Rajasthani Gatte ki Sabzi

  Rajasthani Gatte ki Sabzi It’s a yogurt-based curry with soft besan (gram flour) dumplings simmered in spiced gravy — rich, earthy, and utterly comforting. 🧂 Ingredients For the Gatte (dumplings): Gram flour (Besan) – 1 cup Carom seeds (Ajwain) – ½ tsp Red chili powder – ½ tsp Turmeric – ¼ tsp Asafoetida (Hing) – a pinch Salt – to taste Oil – 2 tbsp (for dough) Water – as needed (to knead a stiff dough) For the Curry: Yogurt (curd) – 1 cup (whisked) Gram flour (Besan) – 1 tbsp Ghee or oil – 2 tbsp Cumin seeds – ½ tsp Mustard seeds – ½ tsp Asafoetida – a pinch Curry leaves – 5–6 (optional) Ginger-garlic paste – 1 tsp Red chili powder – 1 tsp Coriander powder – 1 tsp Turmeric powder – ½ tsp Salt – to taste Water – 2 cups Fresh coriander – for garnish 👩‍🍳 Preparation Steps 1. Prepare the Gatte In a bowl, combine besan, ajwain, salt, turmeric, chili powder, hing, and oil. Add water gradually and knead into a stiff dough (not sticky). Divide into small portions and roll into thin cylindrical logs (about finger-thick). Boil water in a deep pan, add the rolls, and cook for 8–10 minutes till they float. Remove, let cool, then slice into small pieces (1-inch). Keep aside. 2. Make the Curry Base In a pan, heat ghee/oil. Add cumin, mustard seeds, and hing — let them splutter. Add ginger-garlic paste; sauté for 30 seconds. In a bowl, whisk yogurt, besan, and all dry spices (red chili, coriander, turmeric, salt) with a little water. Add this mixture to the pan on low flame (keep stirring to prevent curdling). 3. Simmer and Combine Add about 2 cups of water, stir well, and bring to a gentle boil. Add the sliced gatte pieces into the simmering curry. Cook on low heat for 10–15 minutes until the gravy thickens and absorbs the flavors. Garnish with fresh coriander leaves. 🍽️ To Serve Serve hot with: Bajra Roti or Missi Roti, or Steamed Rice for a complete Rajasthani thali experience. 💡 Tips for Perfect Gatte ki Sabzi Always cook gatte on low flame to keep them soft. Add a bit of ghee while boiling for extra flavor. If you prefer a richer curry, finish with a spoon of cream or ghee on top.

Rajasthani Laal Maas

  Rajasthani Laal Maas fiery, flavorful, and deeply aromatic — just like it’s made in royal kitchens of Rajasthan 👑🔥 🧂 Ingredients For the Mutton Marinade: Mutton (goat/lamb) – 1 kg (bone-in pieces preferred) Yogurt (curd) – 1 cup Red chili powder (preferably Mathania chili) – 3 tbsp (adjust to spice tolerance) Turmeric powder – ½ tsp Salt – to taste For the Curry: Ghee – 4 tbsp Onions – 3 large, finely sliced Garlic – 12–15 cloves (crushed) Ginger – 1-inch piece (grated) Whole spices – Bay leaf – 1 Cloves – 4 Green cardamom – 3 Black cardamom – 1 Cinnamon – 1-inch piece Curd (whisked) – ½ cup Water – 2 cups (adjust for consistency) Fresh coriander – for garnish 👩‍🍳 Preparation Steps 1. Marinate the Mutton Mix mutton with curd, chili powder, turmeric, and salt. Cover and let it marinate for at least 2–3 hours (overnight for best flavor). 2. Fry the Onions Heat ghee in a heavy-bottomed pan or kadhai. Add whole spices, let them splutter. Add sliced onions and sauté till golden brown. Add crushed garlic and grated ginger; sauté till fragrant. 3. Add the Mutton Add marinated mutton to the pan. Sear on medium heat till it releases oil and changes color (10–15 min). 4. Add Curd and Water Lower the heat, add whisked curd gradually, stirring continuously to prevent curdling. Add 1½–2 cups hot water, cover, and cook on low flame for 45–60 minutes till mutton becomes tender. (Optional: Pressure cook for 4–5 whistles to save time.) 5. Adjust and Finish Add salt if needed. Simmer uncovered till gravy thickens and oil floats on top. Garnish with chopped coriander and a squeeze of lime (optional). 🍽️ To Serve Serve hot with: Bajra Roti or Missi Roti for authenticity Or enjoy with Steamed Rice or Jeera Rice 🔥 Chef’s Tips Authentic Laal Maas uses Mathania red chilies (Rajasthan’s specialty) — they give deep red color without overwhelming heat. Traditionally, no tomatoes are used — only yogurt and chili base. For richer flavor, cook only in desi ghee.

Punjabi Kadhi Pakora

Punjabi Kadhi Pakora Here’s how to make the authentic, comforting Punjabi Kadhi Pakora (ਪੰਜਾਬੀ ਕੜੀ ਪਕੋੜਾ) — a soul-satisfying dish made with tangy yogurt, gram flour, and crispy pakoras simmered in a golden, spiced curry. 🍲💛 This beloved Punjabi classic is perfect for pairing with steamed rice or jeera rice and is a staple of North Indian home cooking — hearty, rustic, and full of flavor. 🧂 Ingredients 🌿 For the Kadhi (Yogurt-Gram Flour Curry) Sour curd (yogurt) – 1½ cups Gram flour (besan) – 4 tbsp Turmeric powder – ½ tsp Red chili powder – 1 tsp Ginger – 1-inch piece (grated) Garlic – 4 cloves (crushed) Green chilies – 2 (slit) Mustard seeds – 1 tsp Fenugreek seeds – ½ tsp Cumin seeds – ½ tsp Curry leaves – 8–10 Water – 4–5 cups (as needed for consistency) Salt – to taste Oil or ghee – 2 tbsp 🍢 For the Pakoras (Fritters) Gram flour (besan) – 1 cup Onion – 1 medium (finely chopped) Green chili – 1 (finely chopped) Coriander leaves – 2 tbsp (chopped) Red chili powder – ½ tsp Turmeric powder – ¼ tsp Carom seeds (ajwain) – ½ tsp Baking soda – a pinch (optional, for softness) Salt – to taste Water – as needed (to make a thick batter) Oil – for deep frying 🌶️ For Tadka (Tempering) Ghee – 1 tbsp Mustard seeds – ½ tsp Dried red chili – 1–2 Curry leaves – few A pinch of red chili powder 👩‍🍳 Preparation Steps Step 1: Prepare the Pakora Batter In a bowl, mix besan, chopped onion, chili, coriander leaves, and spices. Gradually add water to make a thick batter (not runny). Heat oil in a kadhai. Drop small spoonfuls of batter into hot oil. Fry till golden brown and crisp on medium flame. Remove and drain on paper towels. Keep aside. (Tip: Slightly under-fry if you like soft pakoras that soak up kadhi beautifully.) Step 2: Make the Kadhi Base In a large bowl, whisk together curd, besan, turmeric, red chili powder, and salt with water until smooth and lump-free. Heat 2 tbsp oil or ghee in a deep pot. Add mustard seeds, fenugreek seeds, and cumin seeds. Let them splutter. Add ginger, garlic, green chilies, and curry leaves. Sauté until fragrant. Slowly pour the whisked curd-besan mixture into the pan, stirring constantly to prevent curdling. Step 3: Simmer the Kadhi Bring the mixture to a gentle boil while stirring. Reduce heat and simmer for 30–40 minutes, stirring occasionally.The kadhi will thicken and develop a rich flavor as it cooks. Adjust salt and consistency as needed (add a little water if it thickens too much). Step 4: Add the Pakoras Just before serving, add the fried pakoras into the simmering kadhi. Let them soak for about 5–10 minutes so they become soft and flavorful. Step 5: Final Tadka (Tempering) Heat ghee in a small pan. Add mustard seeds, dry red chili, curry leaves, and a pinch of red chili powder. Pour this sizzling tadka over the kadhi. Serve immediately for the freshest aroma and taste! 🍽️ Serving Suggestions Serve Punjabi Kadhi Pakora hot with: Steamed or jeera rice (classic combo) Chapati or paratha (for a fuller meal) A side of pickle and sliced onions 💛 Tips for Authentic Punjabi Flavor Use slightly sour curd — it gives kadhi its signature tang. Slow cooking is key — the longer you simmer, the richer the flavor. Add a pinch of kasuri methi for an aromatic twist. Fry pakoras fresh and add them just before serving to retain texture. ❤️ Essence of the Dish Punjabi Kadhi Pakora is comfort in a bowl — tangy, creamy, and nostalgic.It brings together the homely warmth of yogurt, the crunch of pakoras, and the aroma of ghee and spices in one heartwarming dish.A perfect example of how simplicity, when done right, can be truly divine. 🌾✨

Punjabi Amritsari Fish Fry

  Punjabi Amritsari Fish Fry Here’s how to make the famous Punjabi Amritsari Fish Fry (ਅੰਮ੍ਰਿਤਸਰੀ ਫਿਸ਼ ਫ੍ਰਾਈ) — a crispy, spicy, and flavorful dish straight from the heart of Punjab’s street food culture 🇮🇳🐟🔥 This golden, deep-fried delicacy from Amritsar is known for its tangy marinade, gram flour coating, and crunchy texture — a perfect starter or evening snack served with mint chutney and lemon wedges. 🐟 Ingredients For the Fish: Boneless fish fillets – 500 g (Singhara, Sole, or Basa work well) Lemon juice – 2 tbsp Red chili powder – 1 tsp Turmeric powder – ¼ tsp Salt – to taste For the Batter: Gram flour (besan) – ½ cup Rice flour or cornflour – 2 tbsp (for crispiness) Carom seeds (ajwain) – ½ tsp Ginger-garlic paste – 1 tbsp Kashmiri red chili powder – 1 tsp (for color) Garam masala – ½ tsp Chaat masala – ½ tsp Salt – to taste Lemon juice – 1 tbsp Water – as needed (to make a thick batter) Mustard oil (preferred) or vegetable oil – for deep frying For Serving: Lemon wedges Sliced onions Mint chutney Chaat masala – for sprinkling 👩‍🍳 Preparation Steps Step 1: Marinate the Fish Clean and pat dry the fish pieces. In a bowl, mix lemon juice, red chili powder, turmeric, and salt. Rub this mixture onto the fish and set aside for 15–20 minutes.(This helps remove any raw smell and adds a tangy base flavor.) Step 2: Prepare the Batter In another bowl, combine: Besan, rice flour, ajwain, ginger-garlic paste, red chili powder, garam masala, chaat masala, and salt. Add lemon juice and enough water to form a thick, smooth batter that coats the back of a spoon. Taste and adjust seasoning — it should be spicy and tangy. Step 3: Coat the Fish Add the marinated fish pieces into the batter. Mix well so each piece is evenly coated. Let it rest for about 10 minutes to absorb flavors. Step 4: Fry the Fish Heat oil in a deep kadhai or pan. When the oil is medium-hot (not smoking), gently drop the fish pieces one by one. Fry on medium flame until golden and crisp on the outside — about 4–5 minutes per batch. Remove and drain on paper towels. Step 5: Final Touch Sprinkle a pinch of chaat masala and lemon juice over the hot fish for that signature street-style zing. 🍽️ Serving Suggestion Serve Amritsari Fish Fry hot with: Mint coriander chutney Pickled onions Lemon wedgesAnd enjoy with masala chai or a glass of chilled lassi for the perfect Punjabi pairing! 🌿 Chef’s Tips for Authentic Flavor Use mustard oil for frying — it adds a distinct earthy flavor. Adding a bit of ajwain (carom seeds) aids digestion and enhances taste. For extra crunch, mix a spoon of semolina (sooji) in the batter. Fry in small batches to maintain crispiness. ❤️ Essence of the Dish Amritsari Fish Fry is Punjab on a plate — bold, rustic, and full of zest. Each bite crackles with spice, warmth, and the unmistakable tang of lemon and ajwain.Whether served at roadside dhabas or family gatherings, this golden delight embodies the spirit of Punjabi celebration and flavor.

Punjabi Butter Chicken

  Punjabi Butter Chicken Here’s how to make the world-famous Punjabi Butter Chicken (Murgh Makhani) — rich, creamy, and full of irresistible flavor! 🧈🍗🇮🇳 🍗 Ingredients For the Chicken Marinade: Boneless chicken (or bone-in) – 500 g Thick curd (yogurt) – ½ cup Ginger-garlic paste – 1 tbsp Red chili powder – 1 tsp Turmeric – ¼ tsp Garam masala – ½ tsp Lemon juice – 1 tbsp Salt – to taste Oil or butter – 1 tbsp For the Butter Gravy: Butter – 3 tbsp Oil – 1 tbsp Onion – 1 medium (finely chopped) Tomatoes – 4 large (pureed) Ginger-garlic paste – 1 tbsp Green chili – 1 (optional) Kashmiri red chili powder – 1 tsp (for color) Coriander powder – 1 tsp Garam masala – ½ tsp Kasuri methi (dried fenugreek leaves) – 1 tsp Fresh cream – 3 tbsp Honey or sugar – 1 tsp (to balance tanginess) Salt – to taste 🔥 Preparation Steps Step 1: Marinate the Chicken Combine all the marinade ingredients in a bowl. Coat the chicken pieces evenly and let them rest for at least 1 hour (overnight refrigeration gives the best flavor). Step 2: Cook the Chicken Option 1 (Tandoor or Grill): Grill or roast the marinated chicken pieces in a preheated oven (200°C) for 15–20 minutes until slightly charred. Option 2 (Pan): Heat 1 tbsp butter in a pan and cook the marinated chicken till golden brown and cooked through.Set aside. Step 3: Make the Butter Gravy In a large pan, heat butter and oil together (to prevent burning). Add onions and sauté till translucent. Add ginger-garlic paste and cook until the raw smell disappears. Add pureed tomatoes, red chili powder, coriander powder, and salt. Cook on medium flame until the mixture thickens and the oil separates from the sides — this step gives the gravy depth. Step 4: Blend for Smoothness Turn off the heat and let the mixture cool slightly. Blend the mixture into a smooth, velvety paste. Strain it if you want that restaurant-style silky texture. Step 5: Combine Chicken and Gravy Return the blended sauce to the pan. Add the cooked chicken pieces. Stir in cream, garam masala, kasuri methi, and a teaspoon of honey. Simmer for 10–12 minutes on low heat until the flavors meld beautifully. Step 6: Garnish and Serve Top with: A swirl of fresh cream A small dollop of butter Coriander leaves for freshness Serve piping hot with naan, tandoori roti, or jeera rice. 🍴 Tips for Perfect Butter Chicken Use Kashmiri red chili powder for color without too much heat. Never skip kasuri methi — it adds the classic Punjabi aroma. Blend and strain the sauce for that smooth, restaurant-style finish. For an authentic smoky flavor, use the dhungar method: Heat a small piece of charcoal till red-hot, place it in a bowl inside the curry, add a drop of ghee, and cover for 2 minutes. ❤️ Essence of the Dish Butter Chicken embodies Punjabi hospitality — rich, comforting, and made with love and indulgence.It’s the perfect marriage of spice and cream, where charred chicken meets silky tomato gravy, all mellowed by butter and cream. One bite, and you’ll know why it’s called the King of North Indian Curries! 👑 This iconic dish from the kitchens of post-partition Delhi (created by Punjabi chefs at Moti Mahal) combines tender tandoori chicken with a buttery tomato gravy that defines North Indian indulgence.

Punjabi Sarson da Saag & Makki di Roti

Sarson da Saag & Makki di Roti A dish that defines the warmth of Punjabi cuisine, this hearty combo celebrates local produce, simple ingredients, and rich flavors. It’s not just food — it’s a tradition served with love, ghee, and pride! 🇮🇳✨ 🌿 Part 1: Sarson da Saag (Mustard Greens Curry) 🧂 Ingredients: Mustard leaves (sarson) – 2 bunches (~500 g) Spinach (palak) – 1 bunch (~250 g) Bathua (chenopodium leaves) – 1 bunch (~250 g, optional but authentic) Green chilies – 3–4 Ginger – 1½ inch piece Garlic – 6 cloves Onion – 1 large (finely chopped) Tomato – 2 medium (chopped) Makki ka atta (cornmeal flour) – 2 tbsp (for thickening) Ghee – 2–3 tbsp Salt – to taste Red chili powder – ½ tsp (optional) Water – as needed 👩‍🍳 Preparation Steps: Step 1: Clean and Boil the Greens Wash the mustard, spinach, and bathua leaves thoroughly in running water. Roughly chop them and place them in a deep pot or pressure cooker. Add green chilies, ginger, garlic, and about 1½ cups of water. Cook for 15–20 minutes (or 2–3 whistles in a pressure cooker) until the greens soften completely. Step 2: Mash the Saag Once cooked, mash the greens using a hand masher or blender until coarse — not too smooth. Mix in 2 tbsp makki ka atta to help thicken the saag and give it that signature rustic texture. Simmer on low flame for another 10–15 minutes, stirring occasionally. Step 3: Prepare the Tadka (Tempering) Heat ghee in a pan. Add chopped onions and sauté till golden brown. Add chopped tomatoes and cook till soft and pulpy. Mix in chili powder and salt. Pour this tadka into the cooked saag and mix well. Let it simmer for 5–10 minutes to absorb all the flavors.Finally, top with a dollop of white butter or desi ghee. 🧈 🌾 Part 2: Makki di Roti (Cornmeal Flatbread) 🧂 Ingredients: Makki ka atta (maize flour) – 2 cups Warm water – as needed Salt – ½ tsp Ghee or butter – for roasting 👩‍🍳 Preparation Steps: In a large bowl, mix makki ka atta and salt. Gradually add warm water and knead gently into a soft dough.(Cornmeal dough is fragile — handle it carefully.) Take a small portion and shape it into a ball. Place it between two sheets of plastic or banana leaves and flatten gently into a thick round roti. Heat a tawa (griddle) and roast on medium flame till golden brown spots appear on both sides. Apply ghee or butter on top before serving. 🍽️ Serving Suggestion: Serve Sarson da Saag hot with Makki di Roti, a spoonful of white butter, jaggery, and onion slices or green chilies on the side.Traditionally enjoyed with lassi for a truly Punjabi feast! 🥛 💛 Chef’s Tips for Authentic Flavor: Use bathua (chenopodium) — it balances the pungency of mustard. Always cook the saag on a slow flame for deep earthy flavor. A generous dollop of homemade butter or ghee enhances aroma and taste. For a smoky twist, add a little charred garlic ghee (dhungar method) at the end. ❤️ Essence of the Dish Sarson da Saag and Makki di Roti is the pride of Punjabi winters — a meal that nourishes body and soul.With its vibrant green saag, golden roti, and rich ghee, it’s not just food — it’s an emotion, a symbol of Punjab’s simplicity, generosity, and love for hearty meals. 🌾

Marathi Bharli Vangi (Stuffed Brinjal Curry)

Marathi Bharli Vangi (Stuffed Brinjal Curry) Marathi Bharli Vangi (Stuffed Brinjal Curry) — a traditional and flavorful Maharashtrian dish known for its nutty, tangy, and mildly sweet gravy filled with the goodness of roasted peanuts and coconut. 🍆🌿 🍆 Ingredients For the Brinjals: Small purple brinjals – 8 to 10 (fresh and tender) Oil – 3 tbsp Water – as needed Salt – to taste For the Stuffing: Grated coconut (dry or fresh) – 3 tbsp Roasted peanuts – 2 tbsp (coarsely ground) Onion – 1 medium (finely chopped) Tamarind pulp – 1 tbsp (or small lemon-sized soaked tamarind) Jaggery – 1 tsp (optional but traditional) Red chili powder – 1 tsp Coriander powder – 1 tsp Turmeric powder – ¼ tsp Goda masala – 1½ tsp (or garam masala as substitute) Salt – to taste For Tempering: Oil – 2 tbsp Mustard seeds – 1 tsp Asafoetida – a pinch Curry leaves – 8 to 10 Water – 1 cup 👩‍🍳 Preparation Steps Step 1: Prepare the Brinjals Wash and pat dry the brinjals. Slit each brinjal crosswise from the base towards the stem, keeping the stem intact so it holds together. Soak them in salted water for 10 minutes to prevent discoloration. Step 2: Make the Stuffing In a bowl, mix together: Ground peanuts Coconut Finely chopped onion Tamarind pulp Jaggery Chili powder, turmeric, coriander powder, and goda masala Salt to taste Mix well — it should form a slightly moist, aromatic masala. Stuff this masala into each brinjal carefully using your fingers or a small spoon. Keep any leftover masala aside for the curry base. Step 3: Tempering Heat oil in a deep pan or kadhai. Add mustard seeds and let them splutter. Add asafoetida and curry leaves. Add finely chopped onion (optional) and sauté till translucent. Step 4: Cooking the Curry Add the leftover masala mixture to the pan and sauté for 2–3 minutes until fragrant. Arrange the stuffed brinjals gently in the pan. Add about 1 cup of water — just enough to create a thick gravy. Cover and cook on medium-low heat for 20–25 minutes, stirring gently every few minutes so the brinjals cook evenly and don’t break. Step 5: Finishing Touch Once the brinjals are soft and the oil separates from the sides, turn off the heat.Garnish with fresh coriander leaves. 🍽️ Serving Suggestions Serve Bharli Vangi hot with: Jowar or Bajra Bhakri (for a rustic village-style meal) Steamed rice or chapati A side of curd or solkadhi for balance 🌿 Tips for Authentic Taste Goda Masala is the soul of Maharashtrian curries — don’t skip it! Adjust the sweetness and tanginess by balancing jaggery and tamarind to your liking. For a richer gravy, add 1 tbsp sesame seeds or a few cashews while roasting. Kolhapuri style Bharli Vangi uses more chili and coconut; Pune style is milder and slightly sweet. 💛 Essence of the Dish Bharli Vangi embodies the warmth of home-style Marathi cooking — the smoky aroma of roasted coconut, the nutty richness of peanuts, and the perfect interplay of spicy, sweet, and tangy flavors. Each bite melts in your mouth, reminding you why this dish remains a festive favorite across Maharashtra.