Culinary Treasures from a Punjabi Kitchen

Watch our film to see how Yasmin prepares dishes for her loved ones.

Step into Yasmin's kitchen as she prepares a Punjabi feast!

Step 1: Finely chop onions with a knife or in a food processor.
Step 2: Transfer to a sieve and drain out as much water as possible from the onions.
Step 3: Add green onions, green chillies, red chillies and ginger together in a mixer and blitz into a paste.
Step 4: Add the green paste.

Step 6: Mix the ingredients together well till the right consistency is reached.
Step 7: Shape the chicken mixture into round patties with wet hands soaked in water.
Step 8: Heat a little oil in a frying pan and shallow fry the patties.
Step 9: Cover with lid until golden brown. Shallow fry for 3 minutes on each side.

Step 1: Soak 3 tablespoons of imli (tamarind) in water and add 2 tablespoons of shakkar (jaggery powder) and mix well.
Step 2: Slice the eggplant lengthwise into long wedges.
Step 3: In a clay pot, add onions to half a cup of oil and sauté until golden brown. 
Step 4: Once the onions have turned brown, add in the eggplant, tomatoes and green onions.
Step 5: Add one cup of water and turn the heat down.

Step 6: Cover with a lid and let ingredients cook.
Step 7: Dice the red and green chillies along with 1 cup of cilantro.
Step 8: Add 2 tsp of garam masala to half a cup of yogurt.
Step 9: Add the yogurt on top of the eggplant once it is soft.
Step 10: Add 1 cup of cilantro and the diced chillies with 1.5 tsp salt
Step 11: Add in the tamarind water and tomatoes. Cover the pot again and let it cook till the oil is visible on the surface of the gravy.

Step 1: Keep the Boondi soaked in water for 10 mins.
Step 2: Squeeze till liquid is drained and place dumplings in a bowl containing yogurt. 
Step 3: Mix the Boondi, salt, sugar, spices & yogurt together. 
Step 4: Top Dahi Phulki with tamarind sauce, chaat masala and mint leaves.

Step 4: Take 1 tbsp of salt, 2 tbsp white cumin, 1 tbsp cilantro, ¼ tbsp red chili powder and ¼ tbsp cup synthetic vinegar and add to the saucepan. 
Step 5: Cook on medium heat until it starts to boil and thicken up and the Keri begins to get translucent. 
Step 6: Sprinkle in ½ tsp of roasted nigella seed and 2 tsp of fennel seeds and stir thoroughly.

Step 1: Take 1.5 cup of thick vermicelli, broken into half.
Step 2: Crush 4-5 cardamom seeds into a powder, taking care to discard the shell. 
Step 3: Add 1/2 cup of oil to a pot, followed by the crushed cardamom powder and place on on stove on medium heat till the mixture is aromatic.
Step 4: Add in the vermicelli and stir until golden brown.