 |
| |
| Note:
|
Do not add Tommatoes & Onion.
This Mixes contains All Traditional Spices, Onion, Tomatoes
& salt too. |
| |
| Paneer
Tikka Masala |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: An ever popular Punjabi Subji |
| Cuisine: India |
| Ingredients: 150g Paneer, 2 TBSP. (50g)
Oil (for cooking), 2 TSP Pure Ghee (30g) (for cooking),
50g Khoya (optional : milk cream) & Pouch of
Janki’s Punjabi Gravy mix*. |
|
| Direction: |
- Deep fry 100g Paneer cubes until golden, after
that drop in hot water…
- Heat the oil (50g) & Desi ghee (30g) in frying
pan & add Gravy mix paste.
- Add cup of water, stir for cook few minute.
- Then add 100g of Fried Panner cubes & 50g of
Shredded paneer, & also add 50g of Khoya (optional
: milk cream).
- Let it simmer for 5 to 7 minutes.
- Garnish with fried cashew nuts, chillies, capsicum
and chopped coriander leave.
|
| Mix Vegetable
Curry |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: Vegetables and paneer make
a subji by itself. |
| Cuisine: India |
| Ingredients: 50g Paneer, 50g Carrot, 100g
Cabbage, two Tomatoes, three to five pieces Cashew
nuts, 2 TSP Cream (30g), 50g French beans, 50g Peas,
50g Potatoes, 2TBSP milk, 2TBSP Oil (50g) for cooking
& Janki’s Punjabi Gravy mix pack*. |
|
| Direction: |
- Deep Fry 50g Paneer cubes until golden, Steam Potatoes,
Carrots, Beans, Cabbage and Peas until tender and
crunch.
- Heal Oil (50g) in a Frying Pan and add Gravy Mix
Paste.
- Add cup of water, stir cook for few minutes and
then add steamed Vegetables.
- Add Paneer, Cream and milk cook for few minutes.
- Serve hot & Garnish with fresh coriander leave.
|
| Paneer
Bhurji |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: A spicy version of paneer and
cream. |
| Cuisine: India |
| Ingredients: 150g Paneer, 2 TBSP (50g)
Oil for cooking, 1 TBSP (15-20g) Coconut (Shredded),
3TSP (30-45g) Cream & Janki’s Punjabi
Gravy Mix Pack.*. |
|
| Direction: |
- Heat Oil (50g) in a Frying Pan and fry Gravy Mix
Paste.
- Then add cup of water in it.
- Now add 150g shredded Paneer and 3 TBSP milk cream
in pan & let it simmer for 7-8 minutes.
- Garnished with Chopped Coriander leave.
- Serve hot.
|
| Vegetable
Kadai |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: A taste accompaniment to your
meal. |
| Cuisine: India |
| Ingredients: 70 g Potato Chips, 7-8 Lady’s
finger chips, 1 brinjal chips, 100g cauliflower
(deep fried), 50g Cabbage deep fried), 2 TBSP (50g)
Oil for cooking, 1 TBSP Tomato ketchup & Janki’s
Punjabi mix pack.*. |
|
| Direction: |
- Heat Oil (50g) in a Frying Pan and fry add Gravy
Mix Paste.
- Then add Cup of water in it.
- Add Fry Vegetables in kaddai and cook for 5 minutes.
- Stir them in to the tomato ketchup and cook for
few minutes.
- Garnish with fresh coriander leave.
|
| Palak
Paneer |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: An excellent combination of
palak & paneer. |
| Cuisine: India |
| Ingredients:300g Spinach, 75g Paneer, 2
TSP Curd, 1 TSP Sugar, 2 TBSP (50g) Oil for Cooking,
2 TSP (30g) Desi Ghee for Cooking, 1 Small GInger,
(Chopped), SHredded Coconut, Coriander leave, &
Pouch of Janki's Punjabi Gravy Mix*. |
|
| Direction: |
- Fry Paneer cubes until golden brown, and deep into
the hot water for 4-5 minutes boil spinach and crush
it.
- Heat oil (50g) and Desi ghee (30g) in frying pan
and add chopped ginger & a pouch of Janki's Punjabi
Gravy Mix paste, stir for a minute then add crush
palak paste in it cook for 2-3 minutes.
- Add sugar and curd and finally add fried paneer
and cook for 2-3 minutes.
- Garnish with shredded coconut.
|
| |
| Punjabi
Chhole |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: The ever-popular Punjabi subji. |
| Cuisine: India |
| Ingredients: 150g White Grams (Chhole Chana),
1 TBSP Ginger (Chopped), two to three Green chillies,
Coriander leave, 2 TBSP Oil (50g) for cooking &
pouch of Janki’s Punjabi Gravy Mix*. |
|
| Direction: |
- Sock Grams (Chhole Chana) for seven to eight hours,
pressure cook till down.
- Grind together Ginger & chillies cooking in
oil (50g) then add the pouch of Janki’s Punjabi
Gravy Mix & add a cup of water in it.
- Drained a chana cook for a while and let it simmer
for a while.
- Garnish with fresh coriander leave.
|
| Mutter
Paneer |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: An excellent combination of
mutter & paneer. |
| Cuisine: India |
| Ingredients: 150g Paneer, 100g green peas,
2TBSP Oil (50g), Coriander leave, ½ Cup Curd,
½ TSP Sugar & Pouch of Janki’s
Punjabi Gravy Mix*. |
|
| Direction: |
- Deep-frying (150g) Paneer cubes until golden brown,
Steam Mutter (100g) (peas) until tender and crunchy.
- Heat the oil (50g) and add a pouchof Janki’s
Punjabi Gravy Mix paste, then add a cup of water.
- Add the Fry Paneer & - boiled mutter in it let
it simmer for five minutes.
- Then add curd in it.
- Garnish with chopped coriander.
|
| Dum Alu |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: Punjabi Subji For the potato
lovers. |
| Cuisine: India |
| Ingredients: 250g Small Potatoes, 2 TBSP
Oil (for cooking) ½ Cup Cream & Pouch
of Janki’s Punjabi Gravy Mix*. |
|
| Direction: |
- Drill holes in boiled potatoes using a fork.
- Deep fry the potatoes until golden brown.
- Heat the oil (50g) and add a pouch of Gravy mix,
then add a cup of water, stir cook for a minute.
- Add the fried potatoes & enough water to cover
all the potato’s, cooks until the Gravy thick.
- Garnish with Cream & chopped coriander.
|
| Shahi
Paneer |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: Main Dish (Punjabi Subji) The
ever-popular Punjabi dish. |
| Cuisine: India |
| Ingredients: 150g fried Paneer pieces,
2 TBSP Oil (50g) for Cooking, 1 TSP Butter / Cream,
1TSP Chopped Ginger. For garnishing Fresh Cream
/ Butter & Coriander leaves. & pouch of
Janki’s Punjabi Gravy Mix*. |
|
| Direction: |
- Fry Ginger and add the pouch of Punjabi Gravy Mix
in hot oil (50g), Cook on slow Flame, Now put in the
cup of water in it and stir fry for few minutes.
- When Pure becomes dark red add some butter/cream
to give some rich flavour.
- Arrange the 150 g. Paneer Pieces in the serving
bowl and before serve pours this hot mixture on the
paneer.
- Garnishit with coriander leaves and fresh cream.
|
| Vegetable
Jaipuri |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: Colorful, simple and tasty
Punjabi Subji. |
| Cuisine: India |
| Ingredients: 100g Cabbage, 50g Green Peas,
two Potatoes, 1Carrot, 2 Green Chilli, 2 TBSP (50g)
Oil for cooking, 2 Tea spoon Pure ghee (Desi), 2
TBSP coconut (Shredded), & Janki’s Punjabi
Gravy mix pack*. |
|
| Direction: |
- Cut the Vegetables and steam until tender and crunchy.
- Heat Oil (50g)in frying pan & add the pouch
of gravy mix, Stir for a minute. Then add one cup
of water in it cook for Two minutes.
- Then add steamed Vegetables and add coconut (shredded).
- Cook for five to seven minutes.
- Sprinkle coriander leave on top and serve hot.
|
| Paneer
Kofta |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: You will love the fresh rich
paneer filling. |
| Cuisine: India |
| Ingredients: 150g Paneer, 3-4 Green Chillies,
Salts to taste, 2-3 TBSPcorn flour, 2 TBSP Oil for
cooking coriander leave coconut (shredded) &
Pouch of Janki Punjabi Gravy mix*. |
|
| Direction: |
- Cut Green Chillies then add shredded Paneer, corn
flour and salt to taste.
- Make Cylindrical Shape Kofta and Deep fry in oil.
- Heat the oil in a fry pan, then add the pouch of
Gravy mix and cup of water in it.
- Then drop the fried kofta in the pan and cook until
Gravy become thick.
- Garnish with the coconut (Shredded) and coriander
leave and serve hot.
|
| Vegetable
Singapuri |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: The Punjabi subji with the
intriguing flavour of cream. |
| Cuisine: India |
| Ingredients: 50g Green peas, 100g Cauliflower
(cut big size), 100g potatoes (big size cut), one
medium carrot, 2 TSP Desi Ghee, 1 TSP Cheese (shredded),
2 TSP 30g) cream, 2TBSP Oil (50g) for cooking &
pouch of Janki’s Punjabi Gravy Mix*. |
|
| Direction: |
- Boil all the vegetables.
- Heat the oil (50g) and Desi (30g) ghee in a fry
pan and add pouch of Punjab gravy mix.
- Then add the cup of water in it& stir for 2
minutes.
- Now, add all the vegetables and cream, stir cook
for few minutes.
- Garnish with cheese & servehot.
|
| Punjabi
Rajma |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: : Main Dish (Punjabi Subji)
for the Rajmalovers. |
| Cuisine: India |
| Ingredients: 150g Rajma (Kidney Beans),
2 TBSP oil (50g) for fry, Pouch of Jankis Punjabi
gravy mix*. |
|
| Direction: |
- Sock Rajma (Kidney beans) for 7 to 8 hours, pressure
cook till down.
- Crush 30g Rajma in mixture.
- Heat the Oil (50g) in pan and add the pouch of Gravy
mix and add cup of water in it.
- Add Drained Rajma (Kidney beans) and crushed Rajma
cook for a while and let it simmer for while.
- Garnish with coriander, Serve Hot.
|
| Alu Mutter |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: : Main Dish (Punjabi Subji)
Alu & Muter make ameal by itself. |
| Cuisine: India |
| Ingredients: 200g Potatoes, 100g Green
peas, 2 TBSP (50g) Oil for cooking, Cooriander leave
& Pouch of Janki’s Punjabi gravy Mix*. |
|
| Direction: |
- Cut The potatoes & Deep fry in oil & Boil
the green Peas.
- Heat the Oil (50g) in pan and add the pouch of Gravy
mix and add cup of water in it stir for 1 minute..
- Now, add potatoes & Boilpeas to this mixture.
- Stir cook for 5 to 7 minutes.
- Garnish with coriander leave & serve hot..
|
| Vegetable
Toofani |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: : Main Dish (Punjabi Subji)
A spicy version of colorful vegetables. |
| Cuisine: India |
| Ingredients: 50g Capsicum, 50g Carrot,
50g Cauliflower, 50g Green Peas, 50g Potatoes, 50g
Cabbage, 50g French Beans, little piece of Ginger,
2-3 Green chilli, Coriander leave, 5-7 Cashew Nuts
paste, 1 TSP Coconut (shredded), 2 TBSP (50g) Oil
for cooking, and pouch of Janki’s Punjabi
Gravy Mix. |
|
| Direction: |
- Boil all vegetable, then drain the water.
- Then heat the oil (50g) in the pan and add the pouch
of Gravy Mix and add a cup of water in it.
- Stir cook for 5 to 7 Minutes, Add Ginger-Chilli
Paste and all the boiled vegetables in it.
- Then add coconut and stir cook for five to seven
minute.
- Garnish With coriander leave & serve hot.
|
| Vegetable
Biryani |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: : Main Dish (Punjabi Rice Plate)
Tasty And spicy, this vegetables and steamed rice
make an excellent combination. |
| Cuisine: India |
| Ingredients: 100g Basmati Rice, 100g Mix
vegetables (Green peas, potatoes, French Beans,
Carrot, Capsicum etc.) 4-5 Cashew Nuts, 8-10 Raisins,
2 TBSP Oil (50g) 2 TSP Pure ghee, & pouch of
Janki’s Gravy Mix*. |
|
| Direction: |
- Cook the Rice in double the quantity of water,
when done take off the rice and spread it on a plate,
keep in a side to cool.
- Heat the ghee (30g) & Oil (50g) in a pan and
season it with the gravy mix paste.
- Add the boiled vegetables and suet for five minute,
add a little water and cook the vegetables till done
and almost dry.
- Stir cook for 5 to 7 Minutes.
- Garnish With Cashew nuts, Raisins & coriander
leave. Serve hot…
|
| Shahi
Biryani |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 10 minutes |
| Categories: : Main Dish (Punjabi Rice Plate) |
| Cuisine: India |
| Ingredients: 100g Basmati Rice, 2 TSP Desi
Ghee, Pouch of Punjabi gravy mix*, 5-6 Cashew nuts,
10 Raisins 3-4 Almond, 10-15 Peanuts, & Saffron. |
|
| Direction: |
- Cook the rice in double the quantity of water,
when done take off the rice and spread it on a plate,
keep insides to cool.
- Heat the ghee & Oil in a pan and season it with
the gravy mix paste.
- Ad the cashew nuts, raisins, almond & pea nuts
suet for five minutes, add a little water and cook
till done and almost dry.
- Stir fry for 5 to 7 Minutes.
- Garnish With cashew nuts, raisins, Saffron &
Coriander leave serve hot.
|
| Dal Makhani |
 |
| Servings: 2-3 |
| Preparation Time: 5 minute |
| Cooking Time: 30 minutes |
| Categories: : Main Dish (Punjabi Dal) A
healthy meal for the Dal lovers. |
| Cuisine: India |
| Ingredients: ½ Cup Black Urad (Whole)
(125g), 2 TBSP Red Kidney Beans (25g) (Rajma), 2
TSP Chopped Ginger, chop Fresh Cream, 2 TBSP Butter,
2 TBSP Oil (50g) for cooking… & pouch
of Janki’s Punjabi Gravy Mix*. |
|
| Direction: |
- Wash and soak whole Black urad and Rajma for at
least 5-6 hrs in three cups of water.
- Cook the urad and rajma in three cups of water with
chopped ginger till dal and Rajma are cooked and have
become tender.
- Heat the oil & butter in a thick-bottomed pan,
Add Punjabi Gravy Mix in it & stir cook for one
minute.
- Add boiled dal and rajma to this mixture.
- Finally simmer on very low heat for 10 minutes then
add fresh cream and let it simmer for another five
minutes.
- Garnish with coriander leave and fresh cream
|
 |
