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I've been making my own rhoti, and dhal, but all the recipes I find on the internet are gori recipes by vegans and stuff.  Any authentic tips on making rhoti, dhal and other traditional dishes?

Maybe some tips on pakora and sauces?  Salad dressings?

Edited by GurjantGnostic
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33 minutes ago, GurjantGnostic said:

I've been making my own rhoti, and dhal, but all the recipes I find on the internet are gori recipes by vegans and stuff.  Any authentic tips on making rhoti, dhal and other traditional dishes?

Maybe some tips on pakora and sauces?  Salad dressings?

My friend, the trick to Punjabi cuisine is all about the turka (or tadka by those who cannot speak authentic Punjabi) otherwise known as tempering. This can make or break a dish. Learning how to cook Punjabi food is a skill to be learnt but learning how to make turka is a skill in itself. Ingredients, amounts, and methods vary. But essentially it is what gives the dish body.

You will have to make a few attempts at producing this Holy Grail. Trial and error. I'll give you one tip; it cannot be made in a non-stick frying pan, ever.

Also be warned, turka whilst having a lovely smell during cooking, will surely seep into any nearby fabrics.

Edited by MrDoaba

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1 minute ago, MrDoaba said:

My friend, the trick to Punjabi cuisine is all about the turka (or tadka by those who cannot speak authentic Punjabi) otherwise known as tempering. This can make or break a dish. Learning how to cook Punjabi food is a skill to be learnt but learning how to make turka is a skill in itself. Ingredients, amounts, and methods vary. But essentially it is what gives the dish body.

You will have make a few attempts at producing this Holy Grail. Trial and error. I'll give you one tip; it cannot be made in a non-stick frying pan, ever.

Also be warned, turka whilst having a lovely smell during cooking, will surely seep into any nearby fabrics.

I will definitely look into that.  I cook in cast iron.

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1 minute ago, GurjantGnostic said:

I will definitely look into that.  I cook in cast iron.

I will post more tips later bro. One more tip is to let it begin to stick to the bottom and continuously keep scraping, repeat. In theory it's done once the ingredients start separating from the oil but this depends on individual preference.

Requires a lot of attention initially but you'll get used to it.

Cast iron or any "stick" cookwear is good. Non-stick is the Devils work.

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1 minute ago, MrDoaba said:

I will post more tips later bro. One more tip is to let it begin to stick to the bottom and continuously keep scraping, repeat. In theory it's done once the ingredients start separating from the oil but this depends on individual preference.

Requires a lot of attention initially but you'll get used to it.

Cast iron or any "stick" cookwear is good. Non-stick is the Devils work.

Nice I'm going to start cooking right now, while my dough sets.  Yeah teflon is a killer.  My friend pat almost died from various illnesses linked to teflon. Instead he's lived years in pain.

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Turned out amazing.  My roti don't seem to always puff.  I'm not sure if I cook them at too low a temperature or don't let the dough sit long enough.  If the dough sits overnight I seem to have better luck.

I guess the bread was puri because I deep fried it?

The turka dhal was phenomenal.

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4 hours ago, GurjantGnostic said:

My roti don't seem to always puff.  I'm not sure if I cook them at too low a temperature or don't let the dough sit long enough.  If the dough sits overnight I seem to have better luck.

It maybe that you are kneading it too hard. Try it with softer dough, as the moisture in it will make it puff. Also it’s best to puff it over a flame, normally moving the tawa a bit to the side then placing the roti over the flame slightly with tongs. 

Also don’t keep turning sides, as only cook one side, then the other slightly, then on flame. Or just on the tawa, but pressing it slightly when on the other side, but not too hard. (Medium temp)

If the dough is too soft, then knead it bit harder. Some people put some oil in it. 

And as @MrDoaba paji has said, it’s all about the thorka. You get the thorka right, then you can make anything 😀. 🥟🥧🍰🥗🍲

 

 

Edited by simran345
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7 hours ago, GurjantGnostic said:

I've been making my own rhoti, and dhal, but all the recipes I find on the internet are gori recipes by vegans and stuff.  Any authentic tips on making rhoti, dhal and other traditional dishes?

Maybe some tips on pakora and sauces?  Salad dressings?

try the veggie recipes and videos on vahrehvah.com  Sanjay explains it in english , all authentic Indian recipes and techniques given with really animated enthusiasm ....e.g. his site breaks down Indian cusine by region and also by ingredient so if you are stuck with some veg in the fridge there's help out there...

here's a starter:

https://www.vahrehvah.com/mix-vegetable-pakora

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1 hour ago, jkvlondon said:

try the veggie recipes and videos on vahrehvah.com  Sanjay explains it in english , all authentic Indian recipes and techniques given with really animated enthusiasm ....e.g. his site breaks down Indian cusine by region and also by ingredient so if you are stuck with some veg in the fridge there's help out there...

here's a starter:

https://www.vahrehvah.com/mix-vegetable-pakora

Thats a very good website. I recently tried to make pinni from watching the youtube videos. Glad to say - it turned out good. I will defintely be using their recipes for more types of pinnis - the besan, atta and mung dhaal one. I thought mung dhaal one was very hard to make but was surprised that the ready made mung dhaal flour  takes just about ten minutes to get roasted. It tastes so good and is healthy as well. Will definitely make mung dhaal halva as well, in the future.

Edited by sikhni777
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1 hour ago, GurjantGnostic said:

Thank you! I was kneading the heck out of it. 

Vaheguru ji ka khalsa
Vaheguru ji ki fateh, jii

Be careful though, tharka isnt really healthy.. Very easy to skip it. I usually use jeera instead.  vaheguru ji ka khalsa vaheguru ji ki fateh

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7 minutes ago, Preeet said:

Vaheguru ji ka khalsa
Vaheguru ji ki fateh, jii

Be careful though, tharka isnt really healthy.. Very easy to skip it. I usually use jeera instead.  vaheguru ji ka khalsa vaheguru ji ki fateh

We do thorka to most sabjis/daals, but don’t use butter, but oil instead and don’t put in all the masalas, etc. Just keep it simple, jeera, ginger, salt n sometimes garlic, tomatoes, tumeric, that’s it. Add some chillies if you want. Yellow daal, don’t do thorka to it and it’s so much healthier and better since we stopped the thorka. Simple is how to keep the nutrients in too. 

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1 minute ago, simran345 said:

We do thorka to most sabjis/daals, but don’t use butter, but oil instead and don’t put in all the masalas, etc. Just keep it simple, jeera, ginger, salt n sometimes garlic, tomatoes, tumeric, that’s it. Add some chillies if you want. Yellow daal, don’t do thorka to it and it’s so much healthier and better since we stopped the thorka. Simple is how to keep the nutrients in too. 

Vaheguru ji ka khalsa
Vaheguru ji ki fateh, jiii

Ooh thats kinda like how we do it, but we dont use onions or garlic or masara daal (personal choice hehe). & desi ghyo is healthy, but I dont think doing thurka of it is good, right? I prefer cold pressed virgin coconut oil, its really healthy and I heard it also helps stop anxiety. But dont use more than a teaspoon the 1st few time cuz it pumps blood in the body really fast (it happened to me the 1st time lol). vaheguru ji ka khalsa vaheguru ji ki fateh

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2 minutes ago, Preeet said:

Vaheguru ji ka khalsa
Vaheguru ji ki fateh, jiii

Ooh thats kinda like how we do it, but we dont use onions or garlic or masara daal (personal choice hehe). & desi ghyo is healthy, but I dont think doing thurka of it is good, right? I prefer cold pressed virgin coconut oil, its really healthy and I heard it also helps stop anxiety. But dont use more than a teaspoon the 1st few time cuz it pumps blood in the body really fast (it happened to me the 1st time lol). vaheguru ji ka khalsa vaheguru ji ki fateh

Yes I’m thinking of trying the desi gheo again, as my grandmother used to use it. We use extra virgin something or other too but not coconut, that’s rich, but don’t heat for too long. The thing is some people tend to luuh (burn) the thorka, so that ruins the dish. Oh and sprinkle some fresh thania (coriander) at the end or before serving. 

I’m not sure about the desi gheo, I think it’s a bit heavy, so for those that burn off a lot of calories it should be ok, but in moderation. There was a thread on here last year of desi gheo. I’ll try to find it later. 

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1 minute ago, simran345 said:

Yes I’m thinking of trying the desi gheo again, as my grandmother used to use it. We use extra virgin something or other too but not coconut, that’s rich, but don’t heat for too long. The thing is some people tend to luuh (burn) the thorka, so that ruins the dish. Oh and sprinkle some fresh thania (coriander) at the end or before serving. 

I’m not sure about the desi gheo, I think it’s a bit heavy, so for those that burn off a lot of calories it should be ok, but in moderation. There was a thread on here last year of desi gheo. I’ll try to find it later. 

Vaheguru ji ka khalsa
Vaheguru ji ki fateh, jiii

Mhmm, when people burn the tarkha it isnt really good. You should check this site: http://www.gursevak.com/health ! See the "View of Gurbani on keeping good health". The Sarab Rog Ka Aukhad Naam sanstha people came to a gurdwara ji near my city, and the singh ji from there told us that desi ghyo is good for us.. Even online, during their samagam there was a person who talked in the mic and said they had heart problems and medicine didnt get rid of all the dukh, and so they were told about desi ghyo and they ate it with shakk thinking it might be bad but they said they started feeling better (he also started reading gurbani ji), and even his DR started asking him what he changed but he didnt tell him lol. But my mom said to me Indias weather is different, and so it might be better to consume it there rather in the cold western places. I too put one teaspoon of desi ghyo in my daal/sabji cup almost everytime now. Margarine, on the other hand is not acceptable. vaheguru ji ka khalsa vaheguru ji ki fateh

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