Recipe

DAL MAKHANI

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

METHOD

Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat Premium Table Spread and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.

PARATHA

paratha or paranthas are very popular as a breakfast meal specially in north india. they are most popular in the state of punjab where they are popular breakfast meal. parathas are a category of indian breads and nowadays they are easily available in most indian restaurants. but if you want to have the real taste of parathas then you must have them in the dhabas of north india specially from a place called as 'murthal' in haryana or in delhi's parathe wali gali at chandni chowk (old delhi).

METHOD

Rinse the methi leaves well. drain them completely. chop the methi leaves finely and keep aside. in a bowl or parat mix the flour and salt. add the chopped methi leaves, green chilies, garlic, oil and mix. pour some water and knead to a smooth dough. make medium sized balls of the dough. roll the dough into medium sized rotis or rounds. on a tava or frying pan, cook the methi rotis or parathas with some oil or ghee till they are browned and cooked on both sides. these methi parathas have to cooked like the way we cook parathas on the pan. serve methi paratha hot with some pickle or raita.

Pav Bhaji

Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with Premium Table Spread fried pav.

METHOD

Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the Premium Table Spread in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in Premium Table Spread for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining Premium Table Spread and serve hot with pav accompanied with remaining chopped onion and lemon wedges.