Food diaries from Punjab

Slim Punjabi is a handy book about all things Punjabi, from recipes to even love stories. The writer, Harmeet Kaur shares easy recipes to try

Slim Punjabi is a handy book about all things Punjabi, from recipes to even love stories. The writer, Harmeet Kaur shares easy recipes to try

Aate ka Halwa (2-3 servings)
>> 1 cup clarified butter (ghee)
>> 1 cup wheat flour (aata)
>> 3 cups water
>> 2-3 green cardamoms, slightly pounded
>> 1 tsp fennel seeds (optional)
>> 1 cup sugar

Method
>> In a kadhai, heat ghee and add wheat flour. Gently roast till it becomes golden brown. Don’t overdo the roasting, as the wheat flour can get burnt very quickly.
>> Add three cups of water and cardamoms (and saunf if you prefer the flavour).
>> After it starts boiling, simmer and stir the mixture till it gets a semi-solid consistency.
>> Add sugar towards the end, adjusting as per your taste.
>> Serve warm or at ambient temperature.

Rice Kheer (3-4 servings)
>> 1 cup rice
>> Water, enough to soak the rice
>> 1 litre full cream milk
>> 1 cup sugar
>> 6-7 green cardamoms, slightly pounded
>> 10 almonds, soaked, peeled and sliced
>> 10 cashews, sliced
>> 10 raisins

Method
>> Soak the rice in water in a cup for about 20 minutes, so that it becomes brittle.
>> Gently crush the rice with a spoon in the same cup and keep aside.
>> Pour milk into an aluminium vessel and bring to boil. Add the rice and lower the flame.
>> Cook, stirring continuously; otherwise the milk will start sticking to the sides and the bottom of the vessel.
>> When the rice is soft and the mixture starts thickening, add sugar, green cardamoms, almonds, cashews and raisins.
>> Cook for five minutes and adjust the sugar as per your taste.
>> Serve hot or cold.

Ajwain Wali Arbi (2-3 servings)
>>  250 gm colocasia (arbi)
>>  4 tsp oil
>>  3 tsp ajwain
>> salt as per taste
>>  1 tsp red chilli powder
>>  1 tsp coriander powder
>>  1 tsp cumin powder
>>  1 tsp dried mango powder
>>  1 lemon, juiced

Ajwain Wali Arbi

Method
>> Boil the arbi in a pressure cooker for one whistle.
>> Don’t overdo it, as the vegetable would mash up.
>> Peel the arbi, cut into thick roundels and keep aside.
>> Place a kadhai on medium flame. Pour in the oil. Once heated, put the ajwain.
>> To this, add the arbi pieces and salt, red chilli powder, cumin powder, coriander powder and dried mango powder.
>> Mix well till the pieces are covered with spices evenly. No need to overcook, as the arbi is boiled already.
>> While serving, add a dash of lemon juice and eat it with phulkas.

Chhuare Wala Doodh (3-4 servings)
>> 10-15 dried dates (chhuare), soaked
>> 1 litre milk
>> a pinch nutmeg powder
>> 8 green cardamoms, slightly pounded
>> 3 tbsp sugar

Chhuare Wala Doodh

Method
>> Finely chop the soaked chhuaras and keep aside.
>> In an aluminium vessel, bring milk to boil.
>> Once boiled, add chopped chhuaras, nutmeg powder and green cardamom powder.
>> Keep stirring continuously, else the milk will start sticking to the vessel’s walls and bottom. Simmer for 15-20 minutes.
>> Add sugar at the end. Mix for two minutes, check for sugar as per your taste and remove from the flame.
>> Serve hot in glasses. Do not strain. The chewy chhuaras are delightful!

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