Mama’s Punjabi Recipes: Gur Galef Kharot (Molasses Coated Walnuts)
By popular demand from many readers, below is a reprint of Mama’s Gur Galef Kharot recipe, which is a tasty sweet to make especially during the merry winter holiday season. It is reprinted with some additional information and directions. Nuts of all types are a favorite of Punjabis, and especially piste (pistachios), badam (almonds), kharot […]
Mama’s Punjabi Recipes: Khatta Mittha Achaar (Sweet & Sour Pickle)
By popular demand from many readers, this is a reprint of Mama’s khatta mittha achaar recipe, but with some additional information and directions. Achaars (pickles) of all types are popular all over the world but the ones made in India and neighboring countries are different because they are oil-based. Other South Asian countries have their […]
Mama’s Punjabi Recipes: Seven Spices Garam Masala
By popular demand from many readers, below is a reprint of Mama’s Garam Masala recipe. Its mama’s own recipe, and seeing how expensive garam masala is in the stores, it may well be the best way to go! Garam masala (literally “hot mixture”) is a blend of ground spices which are common in India, Pakistan […]
Mama’s Punjabi Recipes: Gajjar da Parantha (Carrot Stuffed Crispy Flatbread)
The favorite Punjab comfort food – the parantha (crispy flatbread) – is popping up everywhere as a convenience food too! Taking a tip from American marketing savvy, the plain parantha has come out wrapped around a meat filling like a kebab of shredded chicken as a “wrap”. It’s a variation of a taco, burrito or […]
Mama’s Punjabi Recipes: Tauri Pithoo (Sliced Zucchini Chips)
One of the most often cooked vegetables in the US is the zucchini squash, which we call tauri in North India, where the vegetable is also very common, but not available throughout the year. Here the most favorite way to cook zucchini is as a casserole, and sometimes steamed and seasoned as a side dish. […]
Mama’s Punjabi Recipes: Kathal Di Sabzi (Sauteed Jackfruit)
Though you can find kathal most of the year in Delhi, it is hardly the vegetable that most housewives go to first as it is difficult to prepare. First, you have to choose a green, unripe one; then get a quarter or half piece as the kathal is usually very large and next, take the […]
Mama’s Punjabi Recipes: Kathal De Pakore (Fried Jackfruit Fritters)
You can find kathal most of the year in Delhi. It is popular because It is starchy and fibrous and people call it the “vegetarian’s meat” because of its texture once it is cooked in a curry. To make this dish, you need green kathal, otherwise when they ripen they become very sweet and are […]
Mama’s Punjabi Recipes: Loon Mirch da Parantha (Salt ‘n’ Pepper Crispy Flatbread)
If you want to make a true Punjabi really happy about a meal, just tell him or her that you’ll be serving hot paranthas and they will come right over. They might even invite themselves over if they smell the paranthas being cooked on a hot tava (flatplate). There’s just something about the smell of […]
Mama’s Punjabi Recipes: Gajjar Methi (Sauteed Carrots and Fenugreek)
Punjabis love carrots in several ways, but seldom cooked alone –unless it’s halwa -as no matter what spice you add, the dish comes out too sweet and doesn’t go with any type of roti. There are at least three ingredients that can be accompaniments to tame that sweetness: mutter (peas) or methi (fenugreek) or wadiyan […]
Mama’s Punjabi Recipes: Gajjar Mutter (Sauteed Carrots And Peas)
Punjabis loves carrots in several ways: as a sabzi (dish) with mutter (peas) or methi (fenugreek) or wadiyan (spiced dumplings); stuffing in paranthas or sweet as in halwa (pudding) or even in achaar (pickle). In North India, carrots can be found in many colors and shapes, mostly black, red, orange and white, each of which […]