AMRITSARI WADIYON WALE CHAWAL / PUNJABI WADI CHAWAL

Punjabi Wadiyon Wale Chawal is a rice dish that is flavoured and prepared just like any pulao or biryani but with addition of spicy dal wadi. It is also very healthy and nutritious. Punjabi/ Amritsari Wadi are mildly spiced, deliciously flavoured sun dried dumplings made from lentlis or pulses. My daughter visited Golden Temple in December-2019 and she bought these Wadi for me. Coincidentally, few days back I watched wadiyon wale chawal recipe by chef Pankaj Bahduria, so tried her recipe with these wadi. It turned out so delicious and my family just loved it. This is my first recipe with Punjabi Wadi but I will definitely love to share some more curries with it. In Maharashtra, we make Moong Dal Wadi, Urad Dal Wadi in summer and sun dry them and its the same with little bit different version. These wadis are a good protein substitute and make for a good intake of protein in your meal. This Punjabi Wadi Chawal recipe is very easy to make and can be served with any of your favourite raita or even tastes best with plain curd. Here I served it with Boondi Raita. Hope you like it. If yes then do share your feedbacks and suggestions if any below in the comment box. 

INGREDIENTS:

 2-3 Punjabi wadi (dried lentil cakes)

2 Cups basamati rice

2 tbsp desi ghee

½ Cup chopped onions

½ Cups chopped tomatoes

1 tsp ginger-garlic paste

1 tsp cumin seeds

1 tsp chopped green chillies

½ tsp red chilli powder

1 tsp coriander powder

½ tsp garam masala green peas

2 tbsp tomato puree

Salt to taste

METHOD:

 STEP 1 - Soak the rice for 30 minutes in enough water.

STEP 2 - Heat 1 tbsp desi ghee in pan.

STEP 3 - Break the Punjabi wadi into small pieces by pressing with a rolling pan.

STEP 4 - Fry the wadis in hot ghee till golden in colour & transfer to a plate. Keep aside.

STEP 5 - Add the remaining 2 tbsp ghee to the same pan.

STEP 6 - To moderately hot ghee, add cumin seeds & when they splutter,

 add in the chopped onions. Saute till lightly golden in colour.
STEP 7 - Add ginger-garlic paste, chopped green chillies & sauté till the raw shell disappears.

STEP 8 - Add the red chilli powder, turmeric powder, coriander powder, garam masala & mix well & 

immediately add tomatoes and cook till soft. Keep stirring to prevent the masala from burning.

STEP 9 - Add the shelled green peas, fried wadis & ½ cup water & mix well.

Cook covered for a few minutes for the tomatoes and wadis to soften.

STEP 10 - Drain the rice & add to the pan & mix well.

STEP 11 - Add in the tomato puree & salt to taste & sauté the rice till it get well coated with the masalas.

STEP 12 - Add 4 cups of water & bring to a boil.  
STEP 13 - Reduce the heat to a simmer & cook till the rice is done.

STEp 14 - Cover it with lid and

allow the rice to stand for 5 minutes, fluff with a fork.

STEP 15 - Garnish it with chopped coriander and serve hot. 

Serve this wadiyon wale chawal  with raita of your choice. 

MANGO THANDAI

Thandai is a very refreshing summer drink as it contains ingredients that cool the body and protect it against heat wave. I got to know this simple thandai recipe from my friend and love it a lot. I saw this idea of mango thandai in a restaurant menu in Insta feed and wanted to try this mango season. This year, because of this COVID-19 ,pandemic I haven’t purchased much mangoes, so used my frozen mango pulp. You can give yummy twist to the regular thandai, with the tropical fruit added for flavour in this thandai inspired drink. Thandai recipe by adding mango pulp to it. This not only gives this yummy drink a lovely taste but also makes it visually very appetizing. Mango thandai is very refreshing cool drink prepared in a very simple way.

                                                                                                                                                                   [2 serves]

INGREDIENTS:

1 large Alphonso Mango

7-8 Almonds

3-4 Cashew Nuts

4-5 Black Peppercorns

3-4 Pistachios

¼ teaspoon Fennel Seeds

1/8 teaspoon Cumin Seeds

2 Green Cardamoms

3 tablespoon Sugar [adjust]

1 Cup Boiled and chilled Milk

¼ -1/2 Cup chilled Water

METHOD:

STEP 1 – Soak nuts, peppercorns, fennel seeds, cumin seeds, cardamoms in enough water for about 2 hours.

STEP 2 – Peel and remove the skin from the almonds.
STEP 3 – Now add all soaked ingredients in a blender jar with ¼ cup water and grind it smoothly.

STEP 4 – Add mango pulp in it with sugar. Blend to make a smooth puree. [see notes]

STEP 5 – Now add boiled and cooled milk in the mango mixture and give a pulse.

Your mango thandai is ready to serve.

Pour in individual serving glasses and serve chilled.

NOTES:* If you like you can filter the nuts mixture with a strainer; discard the remains and then use.

                *Adjust the mango pulp. After making it, it’s necessary to consume it immediately as we have added mango in it.

VEGETABLE FRIED RICE

A delicious plate of Veg Fried Rice, made in the Indo-Chinese style. Once you have your ingredients prepped, this recipe comes together in under five minutes. A vegan, nut-free and gluten-free recipe. Spicy and delicious fried rice made using alda carbon steel wok. It is so tasty and perfect to put in your kids lunch box. You can add whatever veggies you have on hand, just chop it finely and add. It can be prepared with freshly cooked rice. But it is a perfect way to use that leftover rice. Here roti, sabzi and dal-chawal is our staple food but sometimes, the heart and the taste buds yearn for something different, don't they?? So, you are always on the look out for making something interesting and here it is. Make it in your own kitchen and surprise your family and friends and enjoy. This Veg Fried Rice is a nice Chinese delicacy that stands out on the dinner table every time you make it. Here is how to make Veg Fried Rice recipe at home. 

INGREDIENTS:

 1 Cup - Basmati Rice

2 tbsp –Peanut oil

1” – Ginger, finely minced.

10 – Garlic cloves, finely minced.

2 Cups – Chopped veggies

(cabbage, carrot, beans, capsicum, spring onion)

1 tsp – Salt

1 tsp – Sugar

¼ tsp – White pepper powder

3 stalks – Spring onions.

Scallions, finely chopped

METHOD:

 STEP 1 - Wash & soak basmati rice in water for 30 minutes.

 STEP 2 - After 30 minutes, drain the water by putting the rice on a colander.

STEP 3 - Add 1.5 cups of water to every cup of rice used.

STEP 4 - Cook in a pressure cooker, medium flame- for exactly 2 whistles.

STEP 5 - Switch off the flame & allow it to rest for 15 minutes. Cool the rice on plate, set aside.

STEP 6 - Heat oil in a pan & add in the finely minced garlic & finely minced ginger for a couple of minutes.

STEP 7- Add a total of two cups very finely chopped veggies.

STEP 8 - Add in the salt, pepper powder & the sugar. Fry briefly for 3 -4 minutes.

STEP 9 - Add in rice & mix it very well.

STEP 10 - Then add chopped spring onions. and give a nice mix.

STEP 10 - Sauté for a couple of minutes more. serve hot.

Serve hot vegetable fried rice with veg munchurian or enjoy it as it is.

NOTES: When doing fried rice for parties, add 2 tbsp of butter in the end while adding rice & toss well to coat. Butter will make the rice very velvety.  

STEAMED CHICKEN MOMOS

Chicken Momo Recipe  is one of the popular and favourite snacks in Nepal and India. It is also known as Dim Sums, Chicken Dumplings, Baozi and is popular in most Asian countries. In India, you will find many street food stalls selling numerous varieties of moms with Paneer, Cabbage, Meat or Chicken.Momos can be steamed or deep fried. Chicken momos are perfect anytime in any weather. These steaming momos when paired with spicy momo chutney is a combination, to die for. You can check the recipe for Spicy Momos Chutney on my blog. Follow this recipe to make these goodness at home. Infact, I am very afraid of trying moms at home. I don;t know why, but always feel like I fail to prepare them and always avoid trying them. But this time, as lockdown is going there and there is no source to pack them from momo stalls. My younger daughter just love momos and was badly craving for momos, I did some research on how to make Chicken Moms at home. Making the stuffing/ filling is easy but making the covering and plating part was a tad difficult. Finally tried and yes, mission successful. It tunred out exactly the same we eat at roadside momo stalls here. This time the shape is not that perfect but I am sure next time it's more better than this. It is easy but requires a bit of patience and practice. My daughter was really happy and me too seeing her happy. She always insist me for some dishes which she likes to eat prepared by me. Now when she come from hostel, one more dish added in her wish list...!!!  

INGREDIENTS:

For Stuffing/ Filling:

250 gms Chicken, boneless

1/4 Cup Spring Onion Greens, chopped finely

1 medium sized Onion, chopped finely

2 tablespoon Coriander, chopped

1 teaspoon Ginger-Garlic Paste

Salt to taste

1/4 teaspoon White Pepper Powder

1 " Cinnamon Stick

3-4 Black Peppercorns

For Covering:

2 Cup All Purpose Flour/ Maida

Salt as needed

METHOD:

How to cook the Chicken:

STEP 1 - In a pan, add some water, add chicken pieces, cinnamon stick, black peppercorns and let it boil. Cinnamon stick and peppercorns gives it a nice flavour. If you don't like you can avoid it.

STEP 2 - Cook chicken till it is done. It takes hardly 15-20 minutes to cook chicken.

STEP 3 - Check if chicken is cooked properly. Switch off the flame and let it cool for some time.

STEP 4 - Remove the chicken pieces in a plate and tear them using two forks. Keep it aside.

For Making Stuffing:

STEP 1 - Now in a mixing bowl, add all ingredients for stuffing and give a nice mix.

STEP 2 - Filling is ready. Keep it aside for later use.

For Making The Dough:

STEP 1 - In a big plate, sieve all purpose flour and salt and give a nice mix.

STEP 2 - Now add water slowly and make a soft and smooth dough.

STEP 3 - Cover the dough with a damp cloth and keep it aside for 10-15 minutes in a greased bowl.

How to Proceed:

STEP 1 - After 15 minutes, knead the dough again for 2-3 minutes. 

STEP 2 - Roll it using hands like a log, divide it in equal small pieces.

STEP 3 - Take one dough ball and keep the remaining covered with the damp cloth.

STEP 4 - Roll the dough ball to make a thin circle disc of diameter 4 inch. Roll it very thin. Use some dry flour while rolling.[see notes]Keep the edges thinner compared to center.

STEP 5 - Place 1 tablespoon chicken mixture in the center of the disc. Now lift the one side of the edge and start pleating and joing them together as shown in the picture below. 

STEP 6 - Twist a little and press the ends. Round basket style momos are ready. [see notes for another shape] 

STEP 7 - Likewise make all the momos with the remaining dough. Keep them covered with damp cloth.

How to Steam the Momos:

STEP 1 - Heat a wide vok/ kadai with enough water and a ring. [see notes]

STEP 2 - Place a big strainer greased with oil on the stand.

STEP 3 - Now place the prepared momos on the strainer.

STEP 4 - Cover it with big plate and steam the momos for 10-15 minutes.

You will see the shiny surface when the momos are done and properly steamed.

Serve piping hot momos with spicy momos chutney or any dip of your choice.

NOTES: *You can use a traditional bamboo steamer or any kind of steamer you have. I do not have steamer, so used kadai to steam momos.

                      *You can roll few discs together at one time and cover them with damp cloth.

Here is another way to shape the momos: [Rstaurant Style Momos]

STEP 1 - Roll the disc and put the stuffing in the center.

STEP 2 - Now seal one end and fold them as shown in the picture below.

STEP 3 - Slightly fold one edge and press it. 

STEP 4 - Finally join both the ends together and your momos are ready.