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6 minutes ago, simran345 said:

Oh yes, my grandma used to do that too. But I’m not a saag fan😐 palak I don’t mind. 

Not even sarson da saag?

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1 hour ago, MrDoaba said:

Tilla paneer doesn't have the right texture either really. But each to their own.

I’m going to try making paneer again, haven’t done it in years, but that’s the best stuff you can do yourself if you got time. 

1 hour ago, MrDoaba said:

Curly kale works well too but it's a mission to cut and if you buy the one which is already cut has too many stems.

Not a kale fan, although the kale mix smoothies suppose to be good. 

 

1 hour ago, MrDoaba said:

Love karhi. I had it at the Gurdwara once and it had whole peppercorns in it, amazing addition. Any tips for making the perfect one?

Yep you can’t beat karhi, another simple to cook dish.  

 

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7 minutes ago, MrDoaba said:

Not even sarson da saag?

Na, 😟 just went off it few years ago. 

@MrDoaba, tu chef a? 👨‍🍳 

 

 

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20 minutes ago, simran345 said:

I’m going to try making paneer again, haven’t done it in years, but that’s the best stuff you can do yourself if you got time. 

What you mean from scratch?

20 minutes ago, simran345 said:

Not a kale fan, although the kale mix smoothies suppose to be good. 

Good for health. I used to make a green smoothie with:

  • Spinach
  • Carrots
  • Coriander
  • Parsley
  • Mint
  • Watercress
  • Apple
  • Yoghurt
  • Coconut Oil
  • Lemon Juice
  • Pinch of Salt

Followed by a spoon of Chyawanprash with a bit of milk, jeera and taniya powder with warm water. And a capusle of Lycopene and Ashwagandha!

Never felt better!

24 minutes ago, simran345 said:

Na, 😟 just went off it few years ago. 

@MrDoaba, tu chef a? 👨‍🍳 

 

You can get sick and tired of it. Pher try kar lai kisse din.

Errmm I probably was in a past life lol. Nah I just like cooking. I learnt it all off my dear bibi and mummy. I find it fascinating, especially the health aspect.

Try making haalon di kheer one day. Good for aches! Aquired taste though.

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1 hour ago, MrDoaba said:

What you mean from scratch?

Yes. Deleted paneer video, as some people may get offended, and then I’ll get told off 😧 .

 

1 hour ago, MrDoaba said:

Errmm I probably was in a past life lol. Nah I just like cooking. I learnt it all off my dear bibi and mummy. I find it fascinating, especially the health aspect.

Good skill you’ve acquired there and you can make it to your requirements. 

1 hour ago, MrDoaba said:

Try making haalon di kheer one day. Good for aches! Aquired taste though.

Haalon da kheer ki a? 

I don’t think I could do all those ingredients in your smoothie. 

1 hour ago, MrDoaba said:

spoon of Chyawanprash with a bit of milk, jeera and taniya powder with warm water. And a capusle of Lycopene and Ashwagandha!

Oh ho, chavanprash, your a proper desi. Baba Ramdev dian v jarrian bootian khanda? 😋

Edited by simran345
Deleted video.
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4 minutes ago, simran345 said:

Good skill you’ve acquired there and you can make it to your requirements. 

When I decide to get married I'll put it in my matrimonial ad. Haha

4 minutes ago, simran345 said:

Haalon da kheer ki a? 

I don’t think I could do all those ingredients in your smoothie. 

Just regular kheer but with haalon. Cress seeds I believe. You would have seen em in desi shop.

https://www.spicesofindia.co.uk/acatalog/Halon-Seeds-Aserio-Seeds.html

And yeah it's not easy to down that smoothie but asi swaad le nahi khaande si.

6 minutes ago, simran345 said:

Oh ho, chavanprash, your a proper desi. Baba Ramdev dian v jarrian bootian khanda? 😋

Lolll. Used to hate it when I was a kid. Lehhh Baba Ramdev ain't got nothing on me! :ehhh:

 

Cheers for the paneer video.

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2 hours ago, MrDoaba said:

Yeah true. For sabji it is wayyyy to salty. The texture is ok-ish but too dense and heavy, not to mention it's a panga just to fry it!! I will try the turka thing as suggested.

Yeah man, those are the one! Cavolo nero is good, adds that pepperiness. It works if you can't get your hands on sarson. Curly kale works well too but it's a mission to cut and if you buy the one which is already cut has too many stems. No matter how much you blend it, it still stays stringy. Best to mix em. Want to try using some other greens but supermarkets rarely have them. Any experience with using different types?

And I agree with sundired tamatar. Some folks add way too much tamatar generally and it's overpowering. I'm not a fan of khatta personally.

Love karhi. I had it at the Gurdwara once and it had whole peppercorns in it, amazing addition. Any tips for making the perfect one?

if you follow the punjabi kardi recipe on vahreh vah you get good method  and seasoning ... I go with whole black peppercorns , chilli flakes(not powder), jeera, half teaspoon methi seeds, mustard seeds, ginger ground from fresh , a tiny bit garlic, onion paste , green chillis is the point is pepperiness in layers .

dry spices ground coriander , haldi, garam masala then one tomato chopped finely , a little water then when cooked sieve yoghurt besan batter mix with additional water into that .

I tend to use small potato slices (par boiled in salty water whilst tardka is being done , then drained) rather than pakorey (usually spicy palak and onion) as I tend to keep healthy as far as I can because kids and hubby have major makan habit .

I have used swiss chard , rainbow chard , pak choi , bok choi, savoy cabbage ....point is saag is greens of any type ...

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2 hours ago, simran345 said:

Thanks for that info, I always thought it’s heavy for thorka. What’s organic grass fed butter? 

 

yeo valley is a good brand expensive but you avoid the antibiotics and extra hormones

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2 hours ago, simran345 said:

By saag do you mean spinach leaves? 

Neither do we, it’s overdone then. 

Palak paneer on its own is a good dish. Tamattar 🍅? Not tried that one yet. 

whichever greens you chose ... i tend to use frozen chopped spinach from sainsburys but add mustardseed to tardka to enhance the flavour quick and simple ...but have used all different greens including broccoli when I had a glut ...it all works point is it shouldn't take more then half an hour to make saag , greens cook down really fast

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1 hour ago, simran345 said:

Na, 😟 just went off it few years ago. 

@MrDoaba, tu chef a? 👨‍🍳 

 

 

maybe you need to change up the greens you are using and add a little khaata to offset the boiled greens taste , nimbu makes a big difference surprisingly , if you can't eat chillis why not go old school and add black pepper...

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7 hours ago, jkvlondon said:

if you follow the punjabi kardi recipe on vahreh vah you get good method  and seasoning ... I go with whole black peppercorns , chilli flakes(not powder), jeera, half teaspoon methi seeds, mustard seeds, ginger ground from fresh , a tiny bit garlic, onion paste , green chillis is the point is pepperiness in layers .

dry spices ground coriander , haldi, garam masala then one tomato chopped finely , a little water then when cooked sieve yoghurt besan batter mix with additional water into that .

I tend to use small potato slices (par boiled in salty water whilst tardka is being done , then drained) rather than pakorey (usually spicy palak and onion) as I tend to keep healthy as far as I can because kids and hubby have major makan habit .

I'll check that website out. The way you make it sounds pretty much how we do. Don't you put any khattayee in? Anaardana or amchur?

I don't mind it with potato but prefer the kaporeh one. I always though karhi was fairly healthy anyway but I guess you mean it's not healthy in the Punjabi sense rather than western.

7 hours ago, jkvlondon said:

I have used swiss chard , rainbow chard , pak choi , bok choi, savoy cabbage ....point is saag is greens of any type ...

Where do you get the chard from? Tried pak choy, but it was mixed with other greens, will try it on its own. Savoy cabbage was the main saag we used to make but it's too mittha. We did add some broccoli greens once.

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6 hours ago, MrDoaba said:

I'll check that website out. The way you make it sounds pretty much how we do. Don't you put any khattayee in? Anaardana or amchur?

I don't mind it with potato but prefer the kaporeh one. I always though karhi was fairly healthy anyway but I guess you mean it's not healthy in the Punjabi sense rather than western.

Where do you get the chard from? Tried pak choy, but it was mixed with other greens, will try it on its own. Savoy cabbage was the main saag we used to make but it's too mittha. We did add some broccoli greens once.

I do a veg box order from local organic farm and they are really good with different greens and different veg so gives me a push to experiment , I came up with beetroot , cabbage and tomato (to counter sweetness of cooked veg) sabji last month ...kids loved it ,4 kilo sabji gone in 2 sittings  . Asda are really good price on kale as well ... tip is to c ut a narrow v around thick stems then stack and roll leaves before cutting as you can imagine I cut loads everytime I have to make sabji for my lot.

Spring greens are good like this too and dirt cheap , in Brasil they have a dish made from loose leaf cabbage called couve , bascially micro shredded greens cooked in garlic, salt pepper and olive oil ...again a hit with the kids .Definately not as sweet as regular cabbage or savoy.

When they were little people would complain about how their kids wouldn't eat veg especially greens and I just couldn't relate  because my lot would fight with me if I had not put enough veg into their pasta or if the sabji ran out.

kale cooked with soy sauce, ginger, garlic , chilli and freshly squeezed orange juice is a good combo with pasta

 

I'm guessing it was  late because nobody puts kapardey in their kadi ...

I tend to use sour dahin and adjust with lemon if not sour enough after it's cooked (bonus vit C )

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In another thread you said

On 1/16/2018 at 1:54 AM, GurjantGnostic said:

Probably.  Sigh.  We know that Sikhi is open to all races, but you have to be careful when white people start taking your culture.  Are they starting these gurudwara just because they are good Sikhs and the community needs a gurudwara?  Or are they suffering from a lack of culture and trying to appropriate someone else's, and feel the need to be in control themselves out of lust for power and ego?

 

I'm not sure if this is true, but isn't the moderator of Sikhnet a gori?  He seems to do a good job.

Is this not exactly what you are doing with this thread, along with your laughable use of random, unintelligible Panjabi words or do you consider yourself so almighty that it doesn't apply to you?

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14 minutes ago, GuestSingh said:

In another thread you said

Is this not exactly what you are doing with this thread, along with your laughable use of random, unintelligible Panjabi words or do you consider yourself so almighty that it doesn't apply to you?

Come on Singh, you're going after him hard man. What's the beef here?

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What recipes can i make with sukha?

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