PUNJABI KADHI

• 1 cup Gram flour 
• 1/4 cup Chopped onion 
• 1/4 cup Chopped potato 
• 1 tsp Ajwain.
• 1 tsp Red chili powder. 
• 1 tsp Chopped ginger.
• 1/2 tsp Baking powder. 
• Oil for deep frying 
• Salt As per taste 
• 1 cup Kadhi Curd (yogurt)
• 1/4 cup Gram flour 
• 2 no. Dry red chili whole
• 1 tsp Turmeric powder. 
• A pinch Asafetida 
• 1 tsp Fenugreek seeds.
• 2 tbsp Oil. 
• Salt As per taste

1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

Serve punjabi kadhi hot with steamed rice.

ACHARI PANEER

Paneer ( Cottage Cheese), cubed into 1.5" pieces ...use Ricotta cubes, if paneer isn't available - 400 gms

For the Marinade:

• Hung Curd - 3/4 Cup
• Garlic Paste - 2 Tblsp
• Ginger Paste - 1 Tblsp
• Fennel Seeds (saunf) - 2 Tsp
• Mustard Seeds (Rai) - 2 Tsp
• Fenugreek Seeds(Methi Dana) - 1 Tsp
• Onion Seeds (Kalonji) - 1 Tsp
• Cumin Seeds (Zeera) - 2 Tsp
• Turmeric Powder (Haldi) - 1 Tsp
• Red Chilli Powder - 2 Tsp
• Mustard Oil - 2 Tblsp
• Salt - To Taste

For the skewers:

• Capsicum ( bell peppers) - 2
• Onion - 1
• Tomatoes - 2

Onion Rings & Lemon Wedges for the garnish
Mint Chutney, as accompaniment

Method: Pre-Preparation:
1. Coarsely grind the fennel, mustard, fenugreek, onion and cumin seeds with mustard oil.
2. Blend together the yogurt, ginger paste, garlic paste, turmeric powder, red chilli powder, salt and the ground masala.
3. Add the Paneer cubes to this marinade and chill for 30 mins.
4. Cut the Capsicum, onions and tomatoes into dices ( same size as paneer).

Preparation:
1. Arrange the paneer on skewers. Skewer the Capsicum dice, followed by a paneer cube, followed by a onion dice, again followed by a paneer cube, followed by a Tomato dice and a paneer cube. You may repeat this if the skewer is long.
2. Pre-heat the oven,tandoor, microwave, grill.
3. Grill for 20 mins, or till edges turn brown.
4. Remove from skewers and serve hot.

To add in more achari flavor, you can add in 1 Tblsp Pickle masala (green chilli, mango, lemon) to the marinade.

Dahi Ke Kebab

• 1.2 ltrs yoghurt
• 100 gms cottage cheese grated
• 40 gms chopped onion
• 30 gms chopped ginger
• 10 gms chopped fresh coriander
• cornflour to dust
• 30 gms cashewnut powder
• 30 gms chopped raisins 
• 4 gms white pepper powder
• 4 gms cardamom powder
• salt to taste
• oil to grill

1. Hang yoghurt overnight.
2. Saute the onion and ginger in minimum oil till it sweats.
3. Mix the other ingredients.
4. Adjust seasoning and shape into tikkis.
5. Grill them on a medium hot skillet.
6. Garnish and serve with chutney.

CHOLEY BHATURE

Bhature

• 2 cups All purpose flour (Maida) 
• 1 pouch Yeast
• 1 cup Yogurt 
• 2 tbsp Vegetable Oil 
• Salt to taste 

Choley

• 1 small can Garbanzo beans 
• 1/2 tsp Ginger paste 
• 1/2 tsp Garlic powder 
• 1 tsp Cumin seeds
• 2 tbsp Oil 
• 2 tbsp Cilantro 
• 6-7 Mint leaves
• 1/2 tsp Turmeric Powder 
• 1/2 tsp Chilly Powder 
• 2-3 Bay Leaves 
• 2-3 Cloves 
• 1/2 tsp Garam Masala 
• 1 Medium-sized finely chopped onion 
• 1 Big tomato 
• 1 1/2 cup Water 
• Salt to taste

Bhature

1. Take yeast and soak in lukewarm water for 5-10 minutes
2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
3. Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

1. Take 2 tablespoons of oil in a pressue cooker and heat it.
2. Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
3. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
4. Now add the rest of ingredients including water except the cilantro and mint leaves.
5. Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
6. Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.