Panjiri

  

Introduction

Panjiri is a traditional northern Indian desert. Panjiri is a staple from the Punjab region of the Pakistan and India. treated as a nutritional supplement. It is made from whole-wheat flour fried in sugar and ghee, heavily laced with dried fruits and herbal gums. It is usually eaten in the winters to ward off cold.  Generally prepared in winter or in Janamashtami or for a new mom. Panjiri is significant in Janmashtami because it's associated with birthing. So it's given to new moms. It has loads of dry fruits,wheat and is made of desi ghee.It is said to be highly nutricious.It ladoos can also be made.

Ingredients

• 2 cups whole wheat flour
• ½ cup + 4 tsps ghee
• 2 tbsps white sesame seeds
• ¼ cup gum resin (gondh),
• Herbal gum (gond) fry in ghee, crush with hand
• 1½ tbsps kamar khas
• ½ cup almonds
• ½ cup cashew nuts
• ½ cup lotus seeds (makhana)
• A large pinch of dry ginger (sonth) powder
• ¾ cup powdered sugar, (bura) or Jaggery powder (Shakkar)  / Khand (desi raw sugar)
• 1 kg Desi ghee
• Small Cardemum powder
• Dry Fruits
• 100 gms Chironji
• Dry coconut cut into small pieces
• Muskmelon seeds Kharbuje ki giri 1 packet 250 gms
• Lotus seed or Makhana 250 grams crush
• Ajwain Powder

Procedure 1. Heat ½ cup ghee in a non-stick pan, add whole wheat flour and cook on medium heat for 15-20 minutes or till fragrant and turns slightly brown. Sautéing in between. 2. Meanwhile, dry roast white sesame seeds in another pan till slightly roasted. Transfer them on a plate and set aside. 3. Heat 2 tsps ghee in the same pan and add gum resin and roast for 1 minute or till they puff up. Transfer on a large plate and set aside. 4. Heat 1 tsp ghee in the same pan, add kamar khas and sauté till they turn crisp. Transfer onto the same large plate. 5. Heat remaining ghee in a the same pan, add almonds and sauté on medium heat for 4-5 minutes. Coarsely grind in a mortar and pestle. Transfer into a bowl and set aside.

6 . Chop dry fruits in small pieces 7. Add cashew nuts in the same pan and sauté till slightly golden brown. Coarsely grind in a mortar and pestle and transfer into another bowl and set aside. 8. Add lotus seeds in the same pan and roast till crisp. Transfer into another bowl and set aside. 9. Transfer the whole wheat mixture into a large bowl, add the roasted sesame seeds, almonds, cashew nuts and slightly crush lotus seeds with hands and add into the bowl. 10. Add the kamar khas, crush the gum resin slightly with hands and add into the same bowl. Add dried ginger powder and powdered sugar and mix well. 11. Store in an airtight container and serve as required.

Tips

• Garnish it with a fresh fruits and flower petals
• Or fresh seasonal cherries
• Offer to god and enjoy the Prasad.
• Serve with  banana.
• Store it in airtight container.

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Chicken Curry

                           Chicken Curry

                      

Ingredients

• Chicken leg pieces and wing pieces
• Curd for marination 2 lemons for marination
• Spices : Coriander powder, Red Kashmir i chilly powder + normal chilly powder,Turmeric powder'
• Bay leaves (Tej patta),cinnamon,big and small cardamom, Pippali, Shahi Jeera, Mustard seed, black pepper,cloves,star anise,
• Till, Khas khas, ground nut, dry Coconut
• Mustard oil for marination. Normal cooking oil
• Salt
• Green chillies,Green coriander, tomatoes,onion,garlic,ginger
• Dry fruits almond,cashew,musk melon seeds.

Preparation

Wash the Chicken in running water

• Make a transverse cuts in leg pieces.
• Add salt and lemon.Keep aside for 10 minutes.

Marination

• Mix curd, Tandoori Chicken Masala, salt, turmeric, coriander powder,1 lemon.
• Keep the marination in refrigerator for two hours.

Fry Chicken

• Fry chicken (Optional). Or can directly cook.

Onion Paste

• Paste no 1
• Finely Chop onions
• Add oil in the pan.
• Fry them to golden pink 
• Mix them into fine paste and keep it aside.

Ginger & Garlic Paste

• Paste no 2
• DE-seed Garlic and cut them into small pieces.
• Peel Ginger, and finely cut them. Mix then and keep them aside.

Tomato Puree

• Paste no 3
• Wash and Boil 2 tomatoes along with 4 green chillies.
• Make a past and keep them aside

Dry Masala

• Paste no 4
• Roast all dry  ingredients on pan
• Bay leaves (Tej - patta),cinnamon,big and small cardamom, Pippali, Cumin seeds (shah Jeera), Mustard seed, black pepper,cloves,star anise,
• Mix it dry, to be added at last.

Cooking

• Heat the oil in pan
• Add Mustard seeds and Cumin seed.Let it sprinkle
• Add bay leaves.
• Add paste no 1. After it is fried
• Add paste no 2
• Followed by paste no 3.
• Add marinated / fried chicken to it.
• Add salt, Kashmir i red chilly powder+normal chilly powder,turmeric, coriander powder.
• Paste no 4
• Boil water for gravy
• Add 
• DE-seed green chilly small pieces. to be added in Masala in its final stage along with black pepper and small cardamom.
• Add green Chopped coriander.

Tips

• DE-seed green chilly and cut into small pieces. to be added in Masala in its final stage.
• Mesh small Cardamom to be added in Masala in final stages.
• Chicken curry can be eaten with chapati or rice.
• Along with green chutney.

Gulab Jamun

                          Gulab Jamun

                      

Ingredients

• Khoa 1/2 Kg
• Paneer 250 grams
• Maida 100 grams
• Baking Powder 3/4th tsf
• Kesar 
• Cardamom powder (for batter + for sugar syrup)
• 1 Lemon Juice ( to avoid crystallization of sugar)
• Sugar 1 Kg
• 3 Glasses of water
• Rose water (Gulab jal)

Process

• Grate Khoa and Paneer
• Add Maida, baking powder, cardamom powder and kesar
• Mix the dough in food processor
• Make a small balls, (Avoid cracks) cover them with wet cloth
• Deep fry them in ghee
• Prepare sugar syrup
• In 3 glasses of water add 1 kg sugar
• 1 Lemon Juice
• Cardamom powder
• Rose water (Gulab jal )
• Boil for half an hour
• After cooling add deep fried Gulab Jamun in syrup
• Keep it aside for 2 hours for soaking.
• Gulab jamun are ready for serving.
• Can be eaten with ice cream.