Dear Friends,      Today, I am here to share with you a famous Punjabi delicacy Pindi Chana. It is believed that this dish was originated from Rawalpindi. The present-day this place is in Pakistan. One unconfirmed story related to his dish is said, Anuj Wadhwa, the grandson of 'Kasturi Lal Wadhwa'; says that his grandfather was about 20yrs old when he ran away from Pakistan during partition. The young man (Kasturi Lal Wadhwa)who had in Rawalpindi tried his hand at routine jobs. He decided to turn to his interest in food for sustenance and income. Kasturi Lal started sitting up a cart on the India Gate lawns and had starting sold 'Pindi Chana' with 'kulcha'. Now, this delicacy became famous in India and still a Wadhwa generation running Pindi restaurant.   Ingredients:- White chickpeas- 550g. Tea bag-1(Taj tea-bag). Bay leaves-2nos. Onion- 2(finely chopped). Ginger-2inch(finely chopped). Green chilis- 3-4(slit). Tomato-2chopped. Turmeric powder-1tsp...

  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...

  Hello readers,     Today I am going to share with you a famous recipe of Amritsar ( Punjab) India. "Murg Chole" is a traditional, arometic Pakistani recipe. Since it is originated from the historical city of Lahore so it is also known as a significant part of the Punjabi cuisine. When we talk about some traditional food then 'Murg Chole' always comes into mind. Europe , Northern Africa, Afghanistan and chile also introduced during the 18th century to the indian subcontinent. Chickpeas are useful source of Zinc, folate and protein. It is one of the earliest cultivated legumes and 7500 years old remains have been found in the Middle East. Hope you like the information.😊 Ingredients:- 1. Chicken -750g. 2. White chickpeas-250g. 3. Onion- 5medium(finely chopped). 4. Garlic paste- 2-1/2tsp. 5. Ginger paste- 2-1/2tsp. 6. Tomato puree- 1cup. 7. Green chilies- 2(chopped). 8. Red chili powder-2 tsp. 9. Cumin powder- 1tbsp. 10. Pomegranate seeds-1tbsp. 11. Kashmir red chili p...

  Hello my dear readers,         Today I will share with you a lentil recipe which is now world famous,"Dal Makhani'. This dish was introduced to new locales by entrepreneurial Panjabi migrates ' Kundan lal Gujral',' Kundan lal Jaggi', 'Thakur dass',at their restaurant called "Moti Mahal Chain".Dal Makhani is a staple in the Indian subcontinent. It was popularized in India following partition, when many people from Punjab migrated to the Northern regions of India.      "Kundan lal Jaggi" is the inventor of 'Dal Makhani'. This dish was first created by Punjabis and is now recognized as a quintessential Indian dish. Also variations of the dish are served in many different restaurants internationally. Ingredients:- 1. Whole Black lentil-3/4 cup. 2. Red kidney beans-1/4 cup. 3. Onion- 1large(finely chopped). 4. Garlic- 6-7 cloves (chopped). 5. Ginger- 1inch( chopped). 6. Ginger- Garlic paste- 1tsp. 7. Tomato-2 large(make puree ca...