Thursday, 27 September 2012



pumpkin 250gms oinion paste 1 small ginger paste half inch garlic paste 3 to 4 flakes green chilly paste according to your taste shrimp washed and boiled and mashed 50 gms (opitional) cronflour for binding salt to taste 2 eggs and bread crumbs NOTE boil the punpkin and mashed it.

Method first 1 tbsp of oil in a karahi then ad

d onion paste ginger garlic paste chilly paste and pumkin paste salt and shirmp paste and cook till it dry. Then cool it for half an hour and make a batter of eggs in a bowl and a batter of cornflour in another bowl. take pumpkin a little bit of paste in your palm give it a cutlet shape dip it in egg and cronflour paste and brush it bread crumbs and fry it.


chicken half k.g. dahi 200gms bari elaichi 2 to 3 onion 2 ginger garlic paste 1 tbsp kasoorimethi 1 tsp salt to taste sugar a little bit and pepper 1 tbsp and green chilly.

method boil chicken with onion ginger garlic paste elaichi seeds and salt. keep aside the chicken pieces and the stalk. now make a paste of onion ginger garlic. heat oil in karahi add the elaichi seeds and the chicken pieces and then add green chilly and the onion and ginger garlic paste when the chicken tenders then add the beaten dahi and the salt and a little bit sugar. switch off the gas and sprinkle the pepper and it is ready to eat with chapatti

Punjabi Fish 

any bone less fish half k.g. cut like fingers
onion juice 1 tbsp
ginger paste half tsp
garlic paste 3/4th tsp
salt to taste
curd half cup finelly beaten with little water
cloves 2
punjabi garam masala 1tsp easily available in the market
chat masala optional depends upon the taste

method put salt and little bit of besan just to brush the fish and fry it. keep the fish finger aside . pour the extra oil and keep only 1 tbsp of oil in the karahi. put whole cloves and the beaten curd. { when you beat the curd you put the salt onion juice ginger paste and garlic paste to it cook in low flame and put half cup of water and the fish fingers. when the oils comes out from the masala switch off the gas and give some resting time to the dish. after 10 mins garnish it with garam masala powder chat masala and corriender leaves finelly chopped . serve it with roti or nan.

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