Quick Eats- Potato Masala Sandwich

I loved these sandwiches as a kid! I remember my mom making me these delicious sandwiches on nights when it would be just me, my brother and her....if my dad was traveling overseas or elsewhere on business, I would beg her to make something else for dinner than the usual Indian fare....and she would-because that's what moms do.

These are SO easy, you can also have your kids help you make them.....here's what you need to make these.



Ingredients:

For the Masala Potatoes:

4 boiled potatoes,Ginger-Chili Paste,salt to taste,1 tsp garam masala, 1tsp Aamchoor powder,

1 tbsp finely chopped green coriander leaves/cilantro, 1 onion- chopped finely

1 tbsp oil

1 tsp cumin seeds

mash the potatoes. In a pan, heat the oil, add the cumin and let it sizzle. Add the ginger-chili paste, and the onions along with the coriander leaves. Cook for a couple of minutes, and add the potatoes. Add the rest of the seasonings and stir well. Let it cool and set aside.

Green Chutney:

1 cup Coriander/Cilantro leaves
1-2 green chilies
1 inch piece ginger
1 tsp- cumin seeds
Salt, sugar, lemon juice to taste

Blend all the ingredients and form a paste.

To assemble:

You will need bread slices, butter/margarine to taste

On a piece of bread, spread some chutney on one side, add the cooled potato masala, and place another piece of bread on top. Spread some butter/margarine on both sides and grill till well done! Serve hot with more chutney and ketchup and a hot cuppa tea!

Simple, isn't it??? Now go and make some! :)

Remember to send in JFI-Paneer entries by the end of the month!

Comfort in a bowl: Kaali Daal and Jeera Chawal

This comes really, really close to comfort in a bowl......nothing sounds better on a lazy evening than a bowl of Daal-Chawal, a staple in many Indian homes, I'd say!

Here is a very simple, but a delicious recipe:

You will need:
1 cup of whole urad ( Black Urad)
2-3 tbsp of rajma ( Kidney Beans)

1 jalapeno- chopped
1 red onion- sliced
2-3 garlic cloves
1 knob of ginger-

make a paste of the ginger & garlic.

2 Large tomatoes- chopped or use 1/2 cup tomato sauce ( to your taste)

2 tsp cumin seeds
1 tsp turmeric powder
2 tsp chilli powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp garam masala
½ tsp cardamom powder
1 tbsp of oil
1 tbsp cream (optional) Or Milk
2 pinches of asafoetida
Salt to taste

Method:
- Soak the Urad and Kidney beans (rajma) overnight or at least for 10 hours.
- Cook them separately in a pressure cooker.
- In a pan heat 2 tsp of oil and add the cumin seeds and asafoetida.
- As the seeds begin to pop around, add in the jalapeno,the onions, and the ginger-garlic paste. After 2 mins, add the tomatoes or the sauce. Stir until the oil leaves the sides of the pan.
- Add in the dal and beans with enough water to keep the consistency thick.
- Add salt, turmeric powder, 1 tsp chilli powder, coriander powder and roasted cumin powder.
- Add the garam masala and the cardamom powder along with the cream or milk. Stir well.

Simmer for as long as you can, either on low heat or in the slow cooker, your choice. The taste is worth the wait! Serve hot with Jeera rice or plain rice.

Jeera Chawal:

This is so easy.....but here's the recipe for the newbie cooks out there!

1 cup- your favorite Basmati rice
1 tsp- Ghee
1 tsp- Cumin Seeds
Salt to taste

Soak the rice for at least an hour. In a pan, heat the ghee and add the cumin seeds. When it pops, add the rice and salt, stir. Add around 2.5 cups of water and cook. When the rice is done, drain the rice along with the water and pour some cold water over it to get it really nice and fluffy. Serve with daal.

Palak Paneer is a good thing......

I had one of my cravings for Paneer sometime ago and I thought about making some of this - Palak Paneer.
I think this is almost everyone's favorite. I love this with chapatis, puris, parathas, bhaturas...you name it....there's something about the creamed spinach and the soft paneer that is just amazing!
I like to make this at home, because I find the restaurant versions to be too bland for my taste...so here goes, this is my way of making a favorite. All the pros know how to make it, but this is especially for the newbies...!

These measurements are just a guideline, use your own judgement!

You will need:
Fresh Baby Spinach - I used 2 big packets.
1 large red onion - chopped
2-3 cloves of garlic - peeled
1 large knob of ginger - peeled
2-3 hot chilies or fresh jalapenos
3 large juicy fresh tomatoes- chopped
1 tbsp - Oil to saute spinach
1 tbsp Oil - to saute the gravy
1 tsp- Cumin seeds
2-3 dried red chilies
1.5 tbsp - Corn flour dissolved in a little water- enough to make a paste

1tbsp- your favorite garam masala
Salt, Turmeric - to taste
a pinch of sugar - to balance out everything!

Sauteed Paneer Pieces - I saute them in a bit of Oil till they get nicely browned instead of deep frying them. I used a ready made paneer block this time around. Cut them in chunks after immersing them in some water after sauteeing them.

First things first. Wash and drain the spinach. I use baby spinach because I like it much better than the leafy one or the frozen one. Frozen spinach is NOT a good thing in this recipe.

Take a deep pan, heat the one tbsp of oil and add the garlic pieces and dried red chilies. Add the spinach as is. Stir around for a bit and let it wilt. Add a pinch of salt to let it release the natural juices.

While this is wilting, make a paste of the tomatoes, onions, ginger and the green chilies. I just used the blender, its much easier. After you make the paste, heat another deep pan, add the other tbsp of oil. Add the cumin seeds and the paste you just made. Stir really well till it becomes thick.

Now, for the spinach. Add the spinach to the blender and make a coarse paste. It will be cooked already so its easier to do so. Set this aside while the tomato paste cooks.

When the paste looks ready, add the Spinach puree and the corn flour paste, this will help thicken the gravy and keep it together. Add the rest of the seasonings along with the Paneer pieces and let it cook for 5-7 minutes more. Serve hot.

Serving Suggestions: Palak Paneer, Parathas or Pooris, Pulao and Raita.

Dahi Vadas and an award....Updated

Dahi vadas are such a treat for me.....while I am a big fan, Kartik isn't. So, I always put off making them because no one- not even the kids will eat them.

Some time ago, I had a HUGE craving for some when I saw this video on Youtube. I wanted to try out Manjula Jain's recipe because all of them have been a hit with my family so far. I've tried Aloo-Gobhi, Matar-Paneer and my favorite Corn Vegetable Soup so far and loved it all.

I followed her recipe pretty much with just ONE exception. I added whole peppercorns to the batter, because I like the vadas to have a slight kick. Other than that, its all the same. You can find the recipe on the site or read it below.

Here is the recipe - Verbatim from Manjula Jain's Website. The Photos are mine.

"Ingredients:

For Vadas:

• 3/4 cup washed Moong dal
• 1/4 cup washed Urad dal
• Oil to fry

For Garnish:

• 1 1/2 cup yogurt
• 1 teaspoon salt
• 1/2 teaspoon red chilly powder
• 1/2 teaspoon roasted cumin seed powder
• 3 tablespoons tamarind chutney

Method:
To make the Vadas:

1. Mix both dals and wash several times until the water appears clear.
2. Soak dal in 4 cups of water for at least six hours.
3. Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
4. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.
5. To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.
6. Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
7. Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.
8. Fry the vadas in small batches. Fry the vada until thew are golden brown all around.
9. After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
10. Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish:

1. Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
2. Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
3. Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.

Variations:

1. Change the proportions of dal or make vadas with just urad dal or just with moong dal.
2. As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.
3. Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.
4. You can also make the vadas very small and serve as a Raita dish.
5. If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro."- Manjula Jain

The Verdict: I am so glad I followed this recipe...its is wonderful, simple and most of all Delicious!
Do try it.




The lovely Purva from Purva's Daawat gave me a wonderful award, thanks so much Purva!

Revisiting Recipes: Corn Poha with Vidalia Onions

Revisiting an old favorite recipe of mine: Corn Poha,( pressed rice), a variation on the classic Batata Poha. I make this when I am limited on time, especially on weekends when there is so much on the go. Try this for a change!

I saw Vidalia Onions in the supermarket the other day, and I just had to get them.
I am sure many of you are familiar with this sweet onion that just pairs so well with such savory recipes. I decided to use them for Corn Poha....one of my favorites to make on weekends. Corn Poha with fresh lime juice squeezed on top and tea....isn't that what weekends are made for?

Corn Poha are similar to the famous Batata-Poha, this just uses corn instead of potatoes....for variety, that's all! Add the Sweet Vidalias in this instead of the regular onions and You won't even need to add any sugar.....it's that good, and you all know how much I like my sugar!

Here is the recipe:

• 1 medium Vidalia Onion- chopped lengthwise
• 1 medium - jalapeno or Indian chili - chopped
• A handful of curry leaves, peanuts or cashews
  
• 1 cup of Corn - either fresh, frozen or canned ( drain and rinse well if using canned ones)
  
• 2 cups of thick Poha
• 1/4 tsp - turmeric
• Mustard seeds, Asafoetida and Some oil - to temper
• Salt - to taste
• Fresh Lime - cut into pieces

In a wide pan, heat some oil. Temper the oil with some mustard seeds, asafoetida and turmeric and the curry leaves. When the mustard seeds pop, add the chopped Jalapenos, and the peanuts or cashews. Let this sizzle.

Now add the delicious Vidalia onions and the corn. Mix until the onions are translucent.
While the onions and corn are cooking, place the poha in a drainer and run a little bit of cold water through it until it gets wet. Turn the water off right away, don't let them get soggy....separate the Pohas with your fingers.

Add the Pohas to the onion-corn mixture and stir well. Add the salt and some lime juice on top.
Serve with some Mint-Coriander chutney, yogurt, or the way I like it -with Garam Masala Chai.

Here are some other versions of the Poha that I found on other blogs.....check those out too.

Manasi of the blog"A cook at heart" makes wonderful Dadpe-Pohe....this one, I have tried and it is wonderful!

Pooja of "My Creative Ideas" makes the Classic Batata-Poha.....a Gujju favorite.

Mika of "The Green Jackfruit" makes Puli Aval - a South Indian take on Batata Poha using tamarind, urad and chana daals...a must try.

Gujarati Series - Chora Daal-Fenugreek Dhokla

Dhoklas can be made from a variety of ingredients- Chana Daal, moong daal, Besan to name a few. This time around, I made them from Chora daal.
This is fairly easy, and is perfect for weekend lunches.

Ingredients-

1.5 cups Chora Daal
1/2 cup yellow moong daal
1 bunch- fresh or frozen Methi or Fenugreek leaves
2-3 large - chili peppers ( for heat)
1 large piece - ginger
4-5 cloves garlic
1 small bunch cilantro
1 heaping tbsp - besan flour
1 tsp- jeera (cumin) seeds
salt, sugar to taste
1 tsp- Eno or Fruit Salt

Soak Chora Daal and the yellow moong daal together for at least a few hours. When ready to make the dhokla, grind the daals together with the jeera seeds and some salt. The mixture should resemble an Idli batter and should not be too thick or too thin. Grind the peppers, ginger , garlic and cilantro. Add this to the batter along with the sugar and some more salt. Adjust to your taste. Leave the batter aside for 15 minutes, and then add the methi leaves and besan to it. Stir well.
When ready to steam the dhoklas, add the eno to it. This will make them fluffier.
Pour the dhokla batter into a sprayed cake pan. Steam on medium high for at least 15-20 minutes. You may temper them with some mustard seeds and curry leaves. I left them just as they were. Serve with Cilantro-Mint chutney and some hot tea or coffee for a perfectly healthy lunch!

Variation- Add some spinach leaves to the batter instead of Fenugreek leaves.

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Weekend Lunch Series: Spinach-Zucchini Handvoh

Perfect for weekend lunches or brunches.....this Spinach and Zucchini Handvoh really hits the spot. This is one of my favorites for weekend and this time, I added Spinach and Zucchini. Spinach and the zucchini will make this handvoh extra soft. You can add fenugreek, Opo squash, grated potatoes, onions, corn for a variation.

I made this out of the ready made Handvoh mix, which is available at most Indian grocery stores.

Here are the rest of the ingredients.

3 cups - store bought handvoh flour

A container of plain, preferably sour, yogurt,

Salt and Sugar to taste,¾ tsp. asafetida

2-3 tbsp. ginger-garlic-chili paste, 1 tbsp Ajwain Seeds,
1-1.5 tsp. turmeric,
3 tbsp. chopped cilantro
2 handfuls + 1 tbsp. white sesame seeds
juice from 1 lime
1 tbsp. peanut oil (can substitute with safflower or vegetable oil)
2 heaped teaspoons black mustard seeds, 2tbsp - Semolina,
handful of curry leaves
½ tsp. baking soda or ENO

1 bag- chopped baby spinach
2 medium zucchinis - grated
1 onion - made into a paste. You can grind this along with the ginger-garlic and chilies.

Mix 3 cups handvo flour with the yogurt, and ajwain seeds in a large steel bowl; leave out overnight to ferment. You may leave it in the oven with the pilot light on.

Preheat the oven to 350F when ready to bake.

The next day, add the salt, sugar, turmeric, ginger-garlic-chili-onion paste, chopped spinach, grated zucchini, 1 tbsp sesame seeds, semolina,and the cilantro. Adjust the seasoning to your taste. The batter should be of a medium consistency, not too thick and not too thin.

Grease a 15x10 baking dish with some cooking spray. Pour the batter in the dish. Now, here's a tricky part. In the middle of the batter, add the Eno or baking soda, then add the juice of the lemon. Let it bubble up and the mix the batter lightly. Let it rest while you add the tempering.

Meanwhile, heat the oil, when hot,add the mustard seeds, curry leaves, and some sesame seeds and the asafoetida. Pour over the batter and mix it in. Sprinkle sesame seeds on top.

Bake at 350 for 45-50 minutes. Towards the end, turn the grill feature in your oven on and let it brown a bit.

Serve hot with some masala tea, pickles, yogurt or however you like. Enjoy.

Gujarati Series: Sabudana-Batata ni Khichdi

A childhood favorite of mine.....I would eat this to my heart's content on the days that my mother and Baa kept a 'vrat'. Not me though!

Here is the very easy, but a delicious recipe.....

You will need:

2 cups saabu-daanaa (tapioca)

1 teaspoon -Salt or to taste

8 tablespoons tel (oil)

¼ teaspoon jeera (cumin seeds)

1/8 teaspoon hing -asafetida
1-4 -curry leaves

2 potatoes, boiled, peeled & diced in cubes- Nuke it in the microwave for 3 minutes.

1 teaspoon aadu, adrak (ginger), grated

2 teaspoons lilu marchu (green chili), minced

1 teaspoon or more-sugar

½ cup peanuts, roasted and crushed
Lemon Juice, Cilantro and grated coconut to taste

Rinse and drain the saabu-daanaa under cold water in a colander. Add some water, don't add too much, just enough to coat the sabudaana. Let sit for a good 6-8 hours, overnight is ideal.

When ready to make it, mix in salt, roasted and crushed peanuts, & sugar. Let it sit for 10 minutes.

Heat oil in a heavy bottomed pot, add the cumin seeds, asafetida, some of the chopped green chilies and curry leaves. After 30 seconds, mix in the potatoes, ginger & the rest of the green chilies. Stir & cook until potatoes are lightly browned. Add the Sabudaana and let it cook until they look translucent. Garnish with cilantro, lemon or coconut.

Serve hot with some cold, mellow yogurt on the side. Enjoy.


Thanks to all for the encouraging comments and emails to keep the blog going....!

Have a great day.

Weekend Lunch Series: Rava Idlis and Peanut Chutney

When I look for recipes, I look for those that I'll be able to whip up in the short time that I have over the weekend. Cooking an elaborate lunch is the last thing on my mind when there are bathrooms to be cleaned, lawn that needs mowing, laundry, vacuuming etc etc....
When I came across this recipe for Rava Idlis, I made and served these Idlis with some fabulous Peanut Chutney...what a combination that was!

Here is the recipe for the Peanut Chutney:

• 1 cup: roasted and coarsely chopped Peanuts
• 1 clove garlic
• 1 small onion
• 1 medium size: tamarind, soaked in water
• 1 tbsp: Idli Chutney Powder
• 1/2 cup: Grated coconut
  
• 1/4 tsp: Mustard Seeds, urad daal
• Few Curry leaves
• 1 tbsp: jaggery
  
• Sesame Oil or any other Oil - 1 tsp
  

Grind the peanuts, garlic, onion, tamarind, coconut together, adding a little water if needed. In a pan, heat some oil and do the tadka of the mustard seeds, curry leaves, urad daal. Pour over the chutney. Add the jaggery and the chutney powder and adjust the seasonings. Serve with Idlis or Dosas.

Enjoy.

Weekend Lunch Series: Madras Curry Noodles

A very simple dish to kick off the weekend lunch- Madras style Curried Noodles with peas. I tried this using some onion and garlic powder I needed to get rid of and the result was surprisingly good....try this no-fuss version for a quick and tasty meal- a hit with the kiddos especially mine, they don't like bits of onions or garlic in their meals...!

Yes, you can call them "Chennai" Noodles as well :)

You will need:

• 2 fistfuls of Spaghettini noodles- broken in small pieces, you can use regular Spaghetti or Udon Noodles if you wish.
• 1/2 cup: Frozen peas
• 1-2 tbsp- Madras Curry Powder
• 1 tbsp- Low Sodium Soy Sauce
• 1 tsp- Garlic and Onion Powder
• 1 small red chili pepper- diced
• 1 tbsp- Peanut or Sesame Oil
• 2-3 tbsp: Water
• 1 tsp Cornstarch dissolved in some water
• 1/4 tsp- turmeric
  

Cook the noodles according to package directions, and drain. Do not rinse them. In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well. In a separate bowl, mix together the water, curry powder, soy sauce, garlic,onion and the cornstarch powder. Mix it really well. Add the cooked noodles to the pan, stir fry for 2-3 minutes, and then add the curried mix. Add some more seasonings if you'd like. Add the turmeric powder now and cook until everything comes together.You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly. Garnish with green chilies or cilantro.

Serve hot and enjoy.

WBB # 12: Final Breakfast Roundup

Here are the rest of the splendid breakfast entries:

How could I forget Ashaji's other contribution: Idlis with Saagu for the most filling breakfast?? Just look at the color!

Mandira's version of Pohe with sprouts.....you can't go wrong when you start your day this healthy!
A steaming bowl of spiced up Couscous is just the remedy for the weekend blahs.....go ahead and try it like Priya did!The Good old standby- the poha.....confort breakfast food at its best....check out Jyothsna's Version along with some memories of Bombay...err....Mumbai.....
Why go anywhere else when you can whip up a fine breakfast such as this Egg Bhurji and Masala Spinach on your own! Delicious for Egg and Spinach Lovers!

Cinnamon, Blueberries and Chocolate Goat Cheese, yes, that is what I said....are ALL what Cara's Waffles are about...this is one breakfast I am NOT going to pass up, bring it on!
Imagine waking up to the smell of Glenna's "Cardamom Toast", What can be better than that????
Manasi's Appey Patra will have you coming back for more! Try this easy recipe using pancake mix!
Grab a couple of these Orange and date bars that Sunita made, and you'll have enough nutrition and energy to take care of your weekend chores!If anyone *can*, its Linda.....you can't go wrong when it is one of her tried and tested recipes......be sure to bake a batch of these muffins on a weekend! You *can't* go wrong!


Indulge in Nature's Butter- the Avocado, try it like Hema did, in a chutney form to be served with the ever favorite Idlis!

Toss out the store bought jams and spreads and indulge in the homemade goodness of Mathy's Mango Jam!

Borrow SHN's idea to make this Classic for an elegant weekend brunch.....a sure fire way to impress your friends and family!Pintoo's Nutmeg-Sesame Cake is sure to liven up any breakfast or brunch table, drizzle some Maple syrup on top and savor each bite!


You'll certainly be in Masala heaven once you sip Praveen's Spicy Coffee...with Cardamom & Cinnamon!
Sarina's Peppery-Paprika Cornbread will have you reaching for seconds! Try this with a pat of butter and margarine for the ultimate flavor!
Roopa lets us in on the secret of the "Chow Chow Bhaath" and serves up two delicious versions, have a look:
Suganya of Tasty Palettes has just whipped up a batch of these delicious Apple Crunch Muffins...
Coffee send us this Masaledar entry for breakfast- Eggless Masala French Toast! What a treat!
Sheela has the ultimate healthy combo in one....Daal and Paratha....a must try for 'Paratha' lovers......
Cheerios in a "Chaat" form....that's what Ruchi has in mind, this I could have any time of the day, not just B'fast!

How about giving these Chai Masala and Ginger Scones a try?? A Masala tea lover's delight!
Hima has come up with a tasty combination for chutney- Apples and Peanut Butter....to be served with some Sabudana Dosa, why wouldn't you want to try this??Mamatha would like you to try her Idli with Hiddikbele Saaru for a lovely change to your Idli-Chutney breakfast, and here it is!
Meeta serves up a totally Indian Breakfast with a spicy Egg and Mushroom Roll and a Masala Chai to wash it down with!
Deena made some rava Uttapams, how's that for a totally spicy breakfast?? Serve these with some chutney and you'll be set until lunch!Grilled Idli Sandwiches.....a totally different way of having your favorite idlis- all courtesy of Archana!

Gayatri makes an Upma that is worth waking up early for......with bread! One of my favorites!
Srivalli would like to you taste her Spicy, Peppery Macaroni...one bite and it will have you hooked....
Sigma makes things spicy with the classic-Puttu and Kadala Curry,chock full of protein, this meal will energize!Tee's Moong Daal Chiles will have you asking for more..full of flavor and healthy nutrients, this is fit enough for the pickiest eaters in your home.
Laavanya has come up with something new for the plain old bread, have a look at these bread cups with a filling of healthy veggies and cheese....!A spicy breakfast platter awaits you when you visit Aruna.....start your day off with some Pineapple with Pizzaz and Garlic toast.....Madhuli's Nutri-Sandwich is a meal all on its own. Tasty and spicy, this sandwich is sure to please the palate!

Quick to make yet big on flavor,Nupur would like you to try these 'Jhatpat Appeys'...a must for Sooji lovers!
Settle down with some Kashmiri Kehwa and some Moong Daal Chillas on a weekend to totally relax the mind and the stomach.....see how Priyanka does it!
Celebrate a rainy weekend like Arundhati does, by making Venn-Pongal..a meal that is sure enough to warm you up!
Try Padmaja's Spicy Vermicelli Upma with all spice powder to wake your senses and taste buds up!
The Cooker's way of making Parathas in advance will have you out of the kitchen and enjoying these in no time....just see for your self!
Looking to spice up the mundane cup of coffee in the morning?? Try Dee's version of Spiced Coffee....you'll be glad you did!
You'll want more of Elly's Honey-Spiced Scones for sure when you sink your teeth into one...! Have a look!



Thank you ALL for participating, and making this breakfast theme a hit~ I enjoyed each and every entry...if I have missed any of your entries, please let me know and I will fix it as soon as possible. Enjoy the roundup, will see you in the next post with some Lip -Smacking good Punjabi recipes!