Festive Season is here !
Punjabi-Recipes.com team wishes all our viewers a very Happy Festive Season !!!
Masala Beans (Beans Masala) Subzi – Green Beans are are a good way to keep the sugar levels stable. Ingredients French Beans – diced 1 Cup Garlic Paste 1 tablespoon Ginger Paste 1 teaspoon Garam Masala 1/2 teaspoon Coriander Powder 1 teaspoon Grated Coconut 2 tablespoon(Normally Coconut is not used…
Indian cooking uses two types of Cardamom – Green and Black. Elettaria (commonly called cardamom, green cardamom, or true cardamom) is grown in the region of India upto Malaysia from Indian region to Malaysia. Green Cardamom has a cooling affect. Cardamom has a strong, unique taste, with an intensely aromatic,…
Punjabi Chole is chickpeas boiled and spiced up in a thick gravy. When you have it at restaurant you would notice that the colour of the dish is dark brown but when you usually make them at home they would turn up yellowish. Here are some simple tips which can…
Coriander (Coriandrum sativum) is known as Dhania in North India. Out of India it is also known as cilantro, Chinese parsley. It is a soft plant which grows to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender…
Kale Chole or Kale Chane is a high protein food and is an excellent source of protein. I remember my mother preparing Kale Chole each saturday for dinner or lunch. You can have it with gravy or make a dry dish without gravy. Ingredients Black Chole 1 Cup Onion finely…
Jal-jeera, or jaljira, is an Indian beverage. Jal Means Water and Jeera means Cumin. You can mix this in Water to get Plain JalJeera or you can add it to Soda Water to get a spicy Fizzy Drink, which will twist your taste buds to new height of culinary spicy…