Recipe

Sambhar

Soak 100 grams. Tur Dal for 30 minutes. Boil Dal with pieces of Drumstick, Brinjal, Pumpkin and Onions.

Ingredients

  • 100 gms Tur Dal
  • Drumstick
  • Brinjal
  • Pumpkin
  • Onions
  • Salt to taste
  • Tamarind Juice
  • Munshi Panna Lal Mirch Powder
  • Munshi Panna Sambhar Masala

Instructions

  • Soak 100 grams. Tur Dal for 30 minutes. Boil Dal with pieces of Drumstick, Brinjal, Pumpkin and Onions.
  • Add 2 tbsp of thick Tamarind Juice, Lal Mirch Powder, and salt. Add 1 heaped tbsp of Munshi Panna Sambhar Masala. Bring to a simmer. Remove from fire. Serve.
Recipe

Golgappe

In a large bowl, take tamarind extract and jaggery. Add Munshi Panna Chaat Masala, Munshi Panna Cumin powder, Munshi Panna, Munshi Panna Black Pepper Powder, Munshi Panna Lal Mirch Powder, Munshi Panna Hing Powder, Munshi Panna Salt and water.

Ingredients for Teekha Pani

  • ¼ cup Mint
  • ¼ cup Mint
  • 1 inch Ginger
  • 2 tsp Munshi Panna Lal Mirch Powder
  • Small Ball Sized Tamarind
  • 1 tsp Munshi Panna Gol Gappa Masala
  • 1 tsp Munshi Panna Cumin Powder
  • Pinch Munshi Panna Hing Powder
  • ¾ tsp Salt
  • 4 cup Cold Water

Ingredients for Khatta Meetha Paani

  • 1 cup Tamarind Extract
  • 3 tbsp Jaggery
  • 1 Tsp Munshi Panna Chaat Masala
  • 1 Tsp Munshi Panna Cumin Powder
  • ¼ Tsp Munshi Panna Black Pepper Powder
  • ¼ Tsp Munshi Panna Kashmiri Mirch
  • Pinch Munshi Panna Hing Powder
  • ¾ Tsp Salt
  • 3 Cup Cold Water

Khatta Meetha Paani Preparation Instructions

  • In a large bowl, take tamarind extract and jaggery.
  • Add Munshi Panna Chaat Masala, Munshi Panna Cumin powder, Munshi Panna, Munshi Panna Black Pepper Powder, Munshi Panna Lal Mirch Powder, Munshi Panna Hing Powder, Munshi Panna Salt and water.
  • Mix well and khatta meetha pani is ready to enjoy with gol gappas.

Teekha Pani Preparation Instructions

  • In a small blender take mint, coriander, ginger, 2 chilies and some tamarind.
  • Blend until it's smooth.
  • Transfer this theeka pani puri paste into a large bowl.
  • Add Munshi Gol Gappa Masala, Munshi Panna Cumin Powder, Munshi Panna Hing, Munshi Panna Salt and 4 cups of cold water.
  • Mix well and theeka pani is ready to enjoy with gol gappas.
Recipe

Pav Bhaji

In 2 tbsp oil, shallow fry 2 tsp garlic paste and chopped onions till soft.

Ingredients

  • Garlic paste
  • 2 chopped onions
  • 2 chopped tomatoes
  • 1 tsp Munshi Panna Lal Mirch Powder
  • 1 tbsp Munshi Panna Pav Bhaji Masala
  • 500 gm boiled and cubed
  • Potatoes, green peas, cauliflower, capsicum
  • Chopped coriander leaves
  • Salt to taste
  • Buttered Pav

Instructions

  • In 2 tbsp oil, shallow fry 2 tsp garlic paste and chopped onions till soft.
  • Add tomatoes, Munshi Panna Pav Bhaji Masala, Munshi Panna Lal Mirch Powder and salt to taste. Roast.
  • Add boiled vegetables. Mash and cook for 2-3 min.
  • Add a blob of butter and sprinkle chopped coriander leaves.
  • Serve with hot buttered Pav (bread) and chopped raw onions sprinkled with lemon juice.
Recipe

Pindi Chhole

Add chickpeas to a bowl and add water to it. Soak the chickpeas overnight and drain the water. Now, chop the onion into thin slices.

Ingredients

  • 2 cup Chickpeas
  • Salt as required
  • 4 Clove
  • 2 tsp Cumin Seeds
  • 1 tbsp Munshi Panna Coriander Powder
  • 1 tbsp Dried Pomegranate seeds
  • 1 tsp Munshi Panna Black Pepper Powder
  • 2 Green Chilli
  • 1 tsp Munshi Panna Chhole Masala Powder
  • 2 tbsp Munshi Panna Coriander powder
  • 4 tbsp Vegetable Oil
  • 1 Black Cardamom
  • 2 Small Onion
  • 2 tbsp Ghee
  • 1 inch chopped Ginger
  • Water as required
  • 1 tbsp Dry Mango Powder
  • 2 Cinnamon stick

Instructions

  • Add chickpeas to a bowl and add water to it. Soak the chickpeas overnight and drain the water. Now, chop the onion into thin slices.
  • Then, keep a frying pan over medium flame, add pomegranate seeds and cumin to it. Dry roast them and transfer them into a mixer jar, grind into a fine powder.
  • Keep a pressure cooker over medium flame and add enough water to it. Then add chickpeas, salt, cinnamon stick, cardamom and cloves. Cover the cooker with a lid and pressure cook for 15 to 20 mins. Then turn the flame off and let the steam release itself.
  • From the prepared chickpea mixture, drain and separate the liquid and reserve it. To the remaining mixture add salt, pomegranate powder, Munshi Panna Dry Mango Powder, coriander, pepper and Munshi Panna Garam Masala, Munshi Panna Chhole Masala. Mix well and make sure the chickpeas are well coated with all the spices.
  • Top it up with ginger and green chilies. Mix again. Now, put a non-stick pan on medium heat and add ghee and vegetable oil to it. Pour this ghee mixture over the chickpea mixture and top it up with the retained liquid. Mix and combine well.
  • Now put the pressure cooker with chickpea mixture over medium flame and cook until the moisture in the mixture dries out and the oil starts to separate from the other contents of the mixture. Once done, garnish your homemade Pindi Chhole with chopped onion and serve hot!
Recipe

Punjabi Rajma Chawal

Heat some oil in a pressure cooker. Add cumin seeds, Munshi Panna Hing Powder and sauté on a medium flame.

Ingredients

  • 1 cup Rajma soaked overnight and drained
  • 13 cups cooked Rice
  • 11 tsp Oil
  • 11/2 tsp Cumin Seeds
  • 11/4 tsp Munshi Panna Hing Powder
  • 11/2 sliced Onion
  • 11/2 tsp Ginger-Garlic Paste
  • 11/2 cup chopped Tomatoes
  • 11/2 tsp Munshi Panna Kashmirilal Powder
  • 11/2 tsp Munshi Panna Rajma Masala
  • 11 tsp Cumin & Coriander Powder
  • 1Salt
  • 11 tsp chopped Coriander

Instructions

  • Heat some oil in a pressure cooker. Add cumin seeds, Munshi Panna Hing Powder and sauté on a medium flame.
  • Add onions and ginger-garlic paste and sauté for 2 to 3 mins.
  • Add tomatoes, Munshi Panna Turmeric Powder, Munshi Panna Red Chilli Powder, Munshi Panna Rajma Masala, coriander-cumin seeds powder and salt, mix well and cook for 1 to 2 mins.
  • Add rajma and 1 cup of water, mix well and pressure cook for it (4 whistles).
  • Allow the steam to escape before opening the lid.
  • Add the cooked rice, mix gently and cook for 2 mins.
  • Sprinkle coriander and serve hot Punjabi Rajma Chawal.
Recipe

Raita

In a small bowl put 1 cup fresh dahi (curd or yogurt). The curd can be cold or at room temperature.

Ingredients

  • Curd
  • Chopped onions
  • Chopped coriander
  • Munshi Panna Raita Masala
  • Pomegranate Seeds

Instructions

  • In a small bowl put 1 cup fresh dahi (curd or yogurt). The curd can be cold or at room temperature.
  • With a wired whisk, whip till smooth.
  • Now add ⅓ cup finely chopped onions and 2 tablespoons chopped coriander leaves. The addition of onions is optional and can be skipped.
  • Now add Munshi Panna Raita Masala to this mixture.
  • Stir and mix very well.
  • Sprinkle some pomegranate seeds on top.
  • Serve masala raita as a side dish with roti-sabzi or dal rice or with pulao or biryani or any rice-based dishes.
Recipe

Hyderabadi Veg Biryani

Add black cardamom, five cloves, half inch stick of cinnamon with rice in boiling water. Drain excess water and set aside.

Ingredients

  • Basmati rice,soaked – 1 1/2 cups
  • Onions, diced – 2 medium
  • Carrots, French beans, Cauliflower, Green peas-2 medium
  • Salt to taste
  • Black cardamom – 1 No
  • Cloves – 15 Nos.
  • Cinnamon – 1 1/2-inch stick
  • Bay leaf – 1 No
  • Ginger-garlic paste – 1 1/2 tbsp.
  • Munshi Panna Turmeric Powder – 1tsp
  • Munshi Panna Lal Mirch Powder – 1tsp
  • Munshi Panna Coriander Powder- 1tsp
  • Yoghurt – 1/2 cup
  • Rose water – 1/2 tsp
  • Saffron (kesar) – a few strands
  • Fresh tomato puree – 1 cup
  • Munshi Panna Biryani Masala – 1 tsp
  • Fresh coriander leaves, chopped – 2 tsp
  • Fresh mint leaves, chopped – 2 tsp

Instructions

  • Add black cardamom, five cloves, half inch stick of cinnamon with rice in boiling water. Drain excess water and set aside.
  • On a heated pan, add the spices along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower floret, green peas and ginger-garlic paste mixed with a little water. Cover and cook for two minutes.
  • Now add tomato puree to the vegetables along with Munshi Panna Turmeric Powder, Munshi Panna Lal Mirch Powder, Munshi Panna Coriander Powder and half tsp Munshi Panna Biryani Masala and mix well.
  • Whisk yoghurt with rose water and saffron. Arrange a layer of rice at the bottom in a thick bottomed pad, followed by a layer of vegetables and a layer of rice.
  • Add Munshi Panna Biryani Masala, coriander leaves, mint leaves and yogurt mixture. Cook for 10 minutes. Let it stand for five minutes. Serve hot with Raita.
Recipe

Chicken Masala

Marinate 750 gms. chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, ½ tsp Munshi Panna Turmeric Powder, 3 tbsp curd & salt. Keep for 1 hour.

Ingredients

  • 750 gms. Chicken
  • 1 tsp chilli powder
  • 1 tsp ginger-garlic paste
  • ½ tsp Munshi Panna Turmeric Powder
  • 3 tbsp curd
  • 4 chopped onions
  • 4 tbsp oil
  • 3 chopped green chilies
  • 1 tsp Munshi Panna Coriander Powder
  • 1 tsp Munshi Panna Turmeric Powder
  • 3 tsp Munshi Panna Chicken Masala
  • Salt to taste.

Instructions

  • Marinate 750 gms. chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, ½ tsp Munshi Panna Turmeric Powder, 3 tbsp curd & salt. Keep for 1 hour.
  • Fry till crisp, 4 chopped onions in 4 tbsp oil.
  • Add 3 chopped green chillies, 1 tsp ginger-garlic paste, 1 tsp Munshi Panna Coriander Powder, 1 tsp Munshi Panna Turmeric Powder & 3 tsp Munshi Panna Chicken Masala.
  • Cover the saucepan tightly, turn heat to low and cook for 20-25 mins.
  • Add some lime juice.
  • Lastly, garnish with coriander and serve chicken curry with steamed rice or rotis
Recipe

Jaljeera

Add 1½ tsp. Munshi Panna Jaljira Masala to 1 glass of water. Add a squeeze of lime and salt to taste. Garnish with Mint leaves, a slice of Fresh Lime or a few Salted Boondis. Serve chilled.

Ingredients

  • 1½ tsp. Munshi Panna jaljira masala
  • Lime
  • Mint leaves
  • Salted boondis
  • Salt to taste

Instructions

Add 1½ tsp. Munshi Panna Jaljira Masala to 1 glass of water. Add a squeeze of lime and salt to taste. Garnish with Mint leaves, a slice of Fresh Lime or a few Salted Boondis. Serve chilled.