Gurupurab Special

Last Updated: Sunday, November 1, 2009 - 11:30

As the Gurudwaras across the country are decked up with lights and trinkets for celebrations marking the birth of Guru Nanak and swarms of devotees start pouring in at the sacred Harmandar Sahib in Amritsar, the kitchens in Sikh homes too begin preparing delightful delicacies.

Here are some ambrosial recipes.

Paneer Amritsari

Ingredients:

500 gms. Paneer ( Cottage cheese)
2 onions sliced into thin rings
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala ( or Tandoori Paste)
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardana powder
Salt to taste

Procedure:

Cut paneer into 1"x1"x1" cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas ( or paste)
Add 1/2 tbsp. oil, mix well. If the mixture is still dry then add some water to get toothpaste like consistency. Use this mixture to marinate onions and the paneer cubes.
Grill on a bar-b-que skewer or grill mesh till crisp and brown. You can also use the electrical grill cum sandwich maker. Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook. When dry add grilled paneer, chilli, anardhana powder, sugar, salt.

Karah Prashad

Karah Prashad is a sacred pudding made from equal parts of butter, sugar and flour. A person preparing prashad is obligated to continually recite Sikh scripture.

Ingredients:

1 cup ghee or 1/2 lb unsalted butter (2 cubes)
1 cup whole grain flour (atta)
1 cup sugar
3 cups water

Procedure:

Add sugar to water and set in pot to boil.Melt ghee or unsalted butter in a pan.
To clarify unsalted butter heat and skim off foamy curds and spoon out solids from bottom of pan.
Add whole grain flour (atta) to melted butter. Karta Purkh.
Stir mixture continuously to lightly toast flour.
Continue stirring flour and butter mixture while sugar boils to make light syrup.
Butter separates from toasted flour turning a deep golden color with a nutty aroma.
Pour boiling sugar syrup into toasted flour and butter mixture.
Mixture will sputter. Take care not to be scalded. Stir rapidly until all water is absorbed.
Keep stirring prashad as it thickens into a firm pudding.

Dal Makhni

Ingredients:

1 cup Whole Urad Daal
1 Onion (finely chopped)
3 Green chilies (finely chopped)
2 tbsp Red Kidney Beans
A few Coriander Leaves (chopped)
4-5 flakes Garlic Paste
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 Tomato (finely chopped)
1/2 cup Stirred Curd
1/2 cup Fresh Cream
2 tbsp Butter
1 inch Ginger (chopped)
1/2 tsp Coriander Powder
1/2 tsp Garam Masala
Red Chili Powder to taste
Salt to taste

Procedure:

Soak kidney beans overnight in water.
Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 30 minutes.
Mash the mixture and again cook for 15-20 minutes. Add cream and curd to the daal. Heat oil in a kadhai. Saute cumin seeds and add garlic paste. Fry the paste till light brown. Add onions and saute till golden brown. Add tomatoes, ginger, and green chilies. Fry till tomatoes turn soft.
Now add turmeric powder, coriander powder, chili powder, and salt. Fry for a few minutes. Reduce the flame to medium. Add daal and stir. Remove from the flame as soon as it begins to boil. Add garam masala powder. Garnish with chopped coriander leaves and add a dash of butter. Serve with naan or steaming hot rice.

Shahi Paneer

Ingredients:

250 gm Paneer
1/4 cup Beaten curd
1/2 cup Milk
1 1/2 cup Tomatoes, finely chopped
1/2 cup Onion, chopped into strips
1/2" piece Ginger, finely chopped
2-3 Green Chilies, finely chopped
2-3 Cardamoms, crushed
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
2 tsp Tomato Sauce
3 tsp Ghee or butter
1/2 cup Water
Salt to taste

For Garnishing:

2 tsp Grated Paneer
1 tsp Coriander Leaves, chopped

Procedure:

Cut the paneer block to make 2" cubes.
In a frying pan, heat 1 1/2 tsp of ghee. Add onion, ginger, green chili and cardamom and fry for about 2 to 3 minutes. Now, add tomatoes and cook for about 5 to 6 minutes.
Add the beaten curd and cook further for 5 minutes. Now, add water and allow it to cool.
Once cool, blend the mixture in the mixer until it turns smooth.
Now, take the frying pan and heat the remaining ghee. Now, add the churned gravy and the spices and tomato ketchup. Boil the mixture until it turns to thick gravy. At the time of serving, heat the gravy. Add milk and paneer cubes and allow it to boil for about 3 to 4 minutes.
Garnish it with chopped coriander and grated paneer. Your yummy shahi paneer is ready to be served.



First Published: Sunday, November 1, 2009 - 11:30
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