Online edition of India's National Newspaper
Monday, May 27, 2002

About Us
Contact Us
Metro Plus Thiruvananthapuram Published on Mondays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi    Thiruvananthapuram   

Punjabi palate

Sarson da saag is the favourite of Punjabis, for the main ingredient in it is mustard leaf. Mustard oil is good for health. And Punjabi cuisine is incomplete without mustard leaves (sarson da saag). Makke ki roti made with makka chollam is a good combination for sarson da saag. So, if the Punjabi favourite, saag and makke ki roti, are there, `khana bane lajawab.'

Sarson da saag

(5 portions)

Ingredients

Mustard Leaves: 1 kg

Ginger: 10 gm

Garlic: 10 gm

Green chilly: 10

Tomato: 5

Salt: to taste

Chilly powder: 1 spoon

Dalda: 100 gm

Method

Soak mustard leaves in water, wash well, chop it, boil and make a paste. In a kadai, heat dalda and put ginger-garlic paste, chopped tomatoes, and saute it well. Add paste made of mustard leaves, red chilly powder and salt. Cook it well. Serve it hot, garnish with slit green chilly.

Machli Amritsari

(5 portions)

Ingredients

Fish: 1 kg

Besan flour: 50 gm

Salt: to taste

Oil: sufficient to fry

Ginger: 10 gm

Garlic: 10 gm

Chilly powder: 1 tablespoon

Method

Cut fish into cubes (without bones) and wash well. Mix together besan, chilly powder, ginger-garlic paste, salt and make a batter. Dip the fish into the batter and keep aside for an hour.

Pour oil into a kadai and heat it. Deep fry the fish till half done. Take it out for 5 minutes and put it back in oil and fry it fully. Serve the fish with some chat masala on top and garnish with salad made of onion, tomato and limejuice.

Kheer

(5 portions)

Ingredients

Milk: 2 litres

Saffron: 1 gm

Cardamon: 5 gm

Basmati rice: 50 gm

Sugar: 100 gm

Pista: 10 gm

Almond: 10 gm

Cashewnut: 10 gm

Method

Boil the milk in a kadai, and add cardamom and saffron. Simmer till it reduces it into half, add rice and cook. Remove from fire and keep aside for cooling. When cooled, add sugar. Put it into the refrigerator to chill. Serve garnished with chopped pista, almond and cashewnut.

Pindi Chole

(5 portions)

Ingredients

Kabuli chana: 1 kg

Salt: to taste

Chilly powder: 30 gm

Coriander powder: 40 gm

Black pepper powder: 20 gm

Cumin seeds: 10 gm

Cooking soda: 1/2 teaspoon

Tomato: 3

Green chilly: 10

Coriander leaves: 10 gm

Dalda: 100 gm

Method

Soak the Kabuli chana in water overnight. Boil the chana, add a little cooking soda, and keep it aside. In a container, mix the chana with all the masala and salt. Add cumin seeds on top. Then add melted dalda over it. Serve hot after garnishing with chopped tomato, slit green chilly and chopped coriander leaves.

SOMAN T

(Executive chef, Hotel South Park)
Photo: Decisive Moment

Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi    Thiruvananthapuram   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | Home |

Comments to : thehindu@vsnl.com   Copyright 2002, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu