Not often used, Kohlrabi now features in an Indian dish
Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.
Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.
Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. You could use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.
Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.
Check for other Kohlrabi recipes here. Explore Punjabi recipes, or browse our Indian collection. Or take some time and browse our easy Winter recipes here.
Continue reading “Kohlrabi Subzi | A Punjabi Recipe”
A gentle Punjabi dish from Urad and Channa lentils
If I wasn’t such a fan of South Indian food, culture, arts, music, temples, rituals and everything else that is predominately from Tamil Nadu, I might have fallen in love with the Punjab. Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors can still be found in rural areas even today. The cuisine is characterised by a profusion of dairy products in the form of malai (cream), paneer and dahi (yoghurt). And also the dals are a speciality of Punjabi cuisine, made of whole pulses like black gram (urad), green gram (mung) and Bengal gram (channa). They are cooked in covered earthen pots on a slow fire clay oven fueled with dung-cakes, often simmered for hours till they turn creamy, and then flavoured with spices and rounded off with cream and butter for that rich finish. The food is simply delicious. Thanks to Sanjeev Kapoor for part of this information.
Urad lentils are favourites in the Punjabi cuisine, and take so well to the long slow cooking. This dish is soothing and gentle, despite the large amounts of garlic and ginger. Their assertiveness is overcome by the long slow cooking time. The dish is generally quite mild in its spiciness.
You might like to explore our Urad Lentil recipes here and here, especially all of the Dal Makhani-style dishes. Browse the Punjabi recipes. Or check out our Slow Cooking dishes.
Continue reading “Amritsari Dal from the Punjab”
A simple but exceptional Dal Makhani
The story of this Dal Makhani goes like this:
Some time ago in Bangalore, India, I had a Dal Makhani to die for. It was just a hotel room service meal ordered at a very busy at the time, yet it made me sink back into my couch with a wonderful smile on my face – as if I had transitioned and gone to Dal Heaven.
I rang through to the kitchen and asked for the recipe. Oh what hilarity that caused in the kitchen – much laughter and giggles, and simply hours later, I received a typed up recipe from the chef at the Oberoi in Bangalore. It is the most wondrous dish, full of butter and cream and takes some time, so a dish for special occasions. Continue reading “Indian Bazaar Dal Makhani”
An excellent curry from the Punjab region.
There are many types of wadi/vadai from all over India — this dish takes large Punjabi ones made of sundried lentils and spices (urad dal, mung dal, black pepper, cumin, chillies etc.)
The wadis add flavour, but they also add a wonderful texture to dishes, and being so dry they soak up the wettest of gravies making the dish perfectly composed with a thickness that is delectable. You can get them at your Indian Grocer, but you might like to call first and ask if they stock them. Ask for the large Punjabi Wadi. Or you can make your own!
You might also like to try our Punjabi Dal Makhani recipes. You might also like to try other Subzi recipes. Browse all of our Potato recipes here and here, all Eggplant recipes here and here, or all of our Indian recipes here and here. Find inspiration in our easy Autumn recipes here and here.
Continue reading “Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi”
Urad lentils are mostly used in Nth Indian dishes, and it enjoys long and slow cooking.
Most Indian lentils come in four ways:
- Skinned, whole
- Skinned, halved
- Unhulled, whole
- Unhulled, halved
and amazingly, each one has a different taste, different properties, are best for different dishes. I was out of urad (black gram) this week, and my trip to the Indian grocer yielded four different packages.
Urad dal is quite special indeed. I love it a lot. Mostly Nth Indian in style, it takes to long and slow cooking very well. For Mah ki Dal we use whole unhulled lentils.
You might like to try different Dal Makhani recipes, Mah ki Dal Recipes, and a range of recipes using Urad. There is also a Unhulled Urad and Rajma recipe, a sister to Dal Makhani. For more information on Urad, go here.
Continue reading “Mah di Dal | Kaali Dal | Creamy Black Lentils in the Slow Cooker”
A hot, sour, oily, bitter Indian pickle, Punjabi in style.
Aachar is a spicy Indian pickle. It varies from place to place, from home to home. If you check your local Indian grocery you can see a multitude made from almost everything that you can imagine. You will have heard, no doubt, of mango pickle or lime pickle — these are very popular. But take any ingredient of the plant variety and I guarantee that there is a pickle made from it.
Quince (our hard sometimes gritty, always sourish fruit) is not well known in India, as far as I can judge. The Indian Quince is quite a different fruit altogether.
Recently given a wealth of quinces, jam was made, and two batches of quince pickle. It is hot, sour, oily, bitter — that lovely combination of Ayurvedic tastes — and is sort of Punjabi in style.
You might also like to try Pickled Cumquats, Pickled Cumquats, or Ginger-Garlic Paste. Some others to try are Pickled Lemon Slices, Semi Dried Tomatoes with Pomegranate , Tomato and Chilli Jam, or Zucchini Pickles in Oil. See all of our Quince recipes here and here, and Pickle recipes here and here. Browse all of our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.
Continue reading “Quince Aachar | Quince Pickle”
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils!
One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.
Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.
Continue reading “Dal Makhani | Restaurant Style | Recipe from the Oberoi Hotel”
A favourite of our family
Urad, that black skin lentil, wonderfully creamy coloured under the skin, is a hard dal that takes a Life (Time) of Cooking (haha). Seriously, it does take a while to cook.
Most people know Urad through Dal Makhani. There are three versions here. One came from Nilgiris Restaurant, that iconic Indian restaurant in Sydney. One was given by the chef at the Oberoi in Bangalore. And the last one was given by a young man working at an Indian grocery. He recited it from memory, and it is very simple but rich in flavour.
You might also like to try Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice. Browse all of the Urad recipes here and here. Or you might like our Indian recipes here and here. Be inspired by our easy Autumn recipes here and here.
Continue reading “Urad Tamatar Dal | Urad Dal with Tomatoes”
An Indian eggplant dish with a wonderful smoky flavour.
There are so many way to cook eggplants – it is such a versatile vegetable. It prefers to be a part of a larger dish than stand on its own. The exception is grilled aubergine slices, dressed Greek style with Olive oil.
This recipe is an Indian dish where the eggplant is grilled until cooked through, and the flesh is mixed with spices. Many cuisines have recipes that treat the eggplant the same way but vary in the other ingredients. Baba Ganoush is one example.
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy.
See our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes here and here. You might also like to browse our other Eggplant dishes here and here. Our Indian recipes are here and here. Perhaps browse our Indian Essentials. Or find some inspiration in our Spring recipes here and here.
Continue reading “Baingan Ka Bharta | Punjabi Smoky Eggplant Curry”