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Amritsari Recipes Section

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Shahi Korma sent by Rushali

IIngredients :

250 gm khoya (grated), 250 gm paneer (cubes), 150 gm cashew nuts,20 gm raisin 4 green, cardamoms 5 pieces, 1 stick cinnamon, 4 cloves, 2 bay leaves , Salt to taste ¼ tsp turmeric powder, ¼ tsp garam masala,1 tbsp desiccated coconut,2 onion chopped, 3 tomatoes(chopped), 5 flakes of garlic (chopped), 2 tbsp ghee, 1 piece of ginger chopped, Coriander or cilantro leaves for garnishing.

 Cooking Method : Take butter in a kadai. Fry paneer and cashew nuts till they are golden in color. Fry onion till golden brown. Add tomatoes, garlic and ginger. Cook till tomatoes are done. Add green cardamoms, cinnamon, cloves, coconut and grind it to a fine paste. Fry this paste for a minute or so, then add salt, bay leaves, red chilly powder, turmeric powder, garam masala, cashew nuts, resin, paneer, khoya and ½ cup water. Cover and cook for 3-4 min. Garnish with coriander or cilantro leaves. Ready to serve.

Shikanjvi (Lemonade)

 Ingredients : juice of 1 lemon, 7 tsp sugar, ¼ tsp salt ,¼ tsp powder of black pepper ¼ tsp juice of ginger.

Preparation: Take a glass and mix all of above ingredients with water. Stir well till the sugar dissolve properly. Now add soda or chilled water in it. Serve it chilled and decorate with mint leaves and lemon.


Amritsari Special Chhole(Chane):sent by Ritu

 Ingredients : 1 cup kabuli chana 1 tomato, chopped 1 onion, chopped finely 1 onion, sliced into rings 1 tsp garlic, grated 1 tsp ginger, grated 3 green chilies, chopped 1 tbsp coriander, chopped ½ tsp dhania powder 1 tsp red chilli powder ½ tsp each cumin & mustard seeds ½ tsp garam masala ¼ tsp turmeric powder ¼ tsp cinnamon clove powder 3 to 4 pinches asafetida 2 tbsp tamarind extract 2 tbsp oil 1 tbsp ghee.

Cooking Method : Pressure cook the chana till soft. Heat oil in a heavy saucepan add seeds, allow to splutter. Add asafetida, ginger, garlic, chopped onions, fry till lightly browned. Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, cook till oil separates. Drain chana, add to pan, stir well. Add tamarind. Mix. Cook till fairly dry. Keep aside. In a small pan, heat ghee, add clove-cinnamon powder, chilies. Allow to pop a bit, add to chana. Stir gently till well mixed. Garnish with chopped coriander and onion rings. Serve hot with kulche or fresh chapati.


Tikki Special: Thanks Anshu

Ingredients : For the tikki : 5 potatoes ¼ tsp corn flour. For the filling : ½ cup channa dall, 500 gms paneer,5 red chili, 2 tsp chaat masala,1 piece ginger, 6 green chilli. 
Method :
Heat oil in pan.Add ginger and green chillies and fry for minute. Now add channa dhall, salt, red chilli and chat masala.
Fry till dall is done well. Add the panner and mix well. Now take one and half tbsp of potatoes in the palm and flatten it Stuff with ½ tsp of filling into it. Make it into the shape of tikkis and toss it on corn flour Shallow fry it over a tawa till crisp and brown. Serve with your favorite chutney or eat with garam chai.


YumYum Allo Tamatar


1) 4-5 Allos.
2) 3 medium tomatoes.
3) 1 jalapeno pepper or some hot pepper.
4)Cilanthro leaves.
5) 2 pinches of turmeric powder, 3/4 table spoon chilli powder, 3/4 table spoon coriander ( dhaniya) powder, 1/2( half) table spoon cumin seeds, 2 tablespoons oil, 1/4 tea spoon dry mango (amchur) powder and salt to taste.
6) 1.5 cups of water.

Cooking Method:

1) Peel the allos and chop them into bite size pieces, soak them in a bowl full of water.
2) In a bowl chop tomatoes and jalapeno pepper.
3) In a bowl mix the dry spices, turmeric powder, chili powder and coriander (dhaniya) powder with a little bit of water to make a paste.
4) In a pressure cooker, add 2 table spoons of oil. Heat it on the stove, when the oil is pre hearted add the half table spoon of cumin seeds, let them splutter.
5) Add the paste of dried ingredient that was made in step 3. When the water is kind of dried, add the tomatoes and jalapeno peppers. Cook for 5-10 minutes.
6) Add the potatoes. Pour in some water enough to make the liquid but not that the curry is runny.
7) Close the pressure cooker with the lid and the whistle. Let cook until you hear 2-3 whistles, turn off the stove.
8) Once the pressure cooker cools down, check if the potatoes are cooked. mash a few so the curry has some texture. Add a little dry mango powder around 1/4 tea spoon. Add salt to taste.
9) Garnish with cilantro leaves.
10) Serve with hot basmati rice and ghee.