QUARANTINE
COOKING A COLLECTION OF PUNJABI RECIPES LEARNED IN QUARANTINE
THE STORY DURING THE PANDEMIC, MANY OF US USED THE TIME WE HAD TO TRY NEW THINGS, WHETHER IT WAS BAKING, GARDENING, OR READING. SINCE I WAS AT HOME DURING QUARANTINE, I DECIDED TO LEARN HOW TO COOK TRADITIONAL INDIAN DISHES FROM MY PARENTS, SOMETHING THAT I HAD WANTED TO LEARN FOR A LONG TIME. I LEARNED A VARIETY OF DISHES AND MADE THEM FOR MY FAMILY, WHICH IS SOMETHING THAT I HAVE ALWAYS ENJOYED DOING. ONE OF THE THINGS ABOUT INDIAN COOKING IS IT’S NOT VERY EXACT WHICH IS WHY IT TAKES A LOT OF TIME AND PRACTICE, SO IT WAS NICE TO HAVE MY PARENTS GUIDE ME. THESE ARE THE RECIPES FOR SOME OF MY FAVORITE DISHES.
CONTENTS PALAK PANEER
02
ROTI/CHAPATTI
04
PLAIN PARATHA
06
RAJMA MASALA
08
PHALIYAN ALOO
10
BHINDI MASALA
12
PALAK PANEER INGREDIENTS
DIRECTIONS
16 oz of fresh spinach 1/2 tsp of salt 1/2 cup of water 14 oz. paneer 1 onion 1 1/2 tblsp of oil 1/2 tsp turmeric 1/2 tsp chili powder 1/2 tsp coriander powder 1/2 tsp garam masala 1/2 tsp kadhai paneer masala
1. Wash the spinach and put it in the pot. Add water & salt, then pressure cook for 1 minute. 2. Dice the paneer & onion into small cubes. 3. Once the pressure in the cooker is naturally released, blend the spinach in a blender until smooth. 4. In the pot, add oil, onion, turmeric, chili powder, coriander powder, garam masala, & kadhai paneer masala. Stir frequently. 5. Once the onions appear translucent, add the paneer and spinach. Stir frequently. 6. Once cooked completely, taste and adjust the spices.
2
ROTI / CHAPATTI INGREDIENTS
DIRECTIONS
2 cups whole wheat flour + extra for flouring the surface water
1. Add the whole wheat flour in a bowl & start adding water slowly, using your hands to mix & then knead. 2. Continue doing so until the dough reaches the correct consistency, adding more water if necessary. 3. Take a bit of dough & roll into a ball. Using a rolling pin, roll the dough out until thin. Dip the roti into the dry flour a few times while rolling to keep it from sticking. 4. Place the roti onto a griddle on a medium-high heat. 5. Once you start to see small bubbles, flip the roti. Use a cloth to put pressure on the uncooked areas to help the roti puff up. Continue flipping until fully cooked. You should see some brown spots.
4
PLAIN PARATHA INGREDIENTS
DIRECTIONS
2 cups whole wheat flour + extra for flouring the surface water oil
1. Add the whole wheat flour in a bowl & start adding water slowly, using your hands to mix & then knead. 2. Continue doing so until the dough reaches the correct consistency, adding more water if necessary. 3. Take a little bit of dough & roll into a ball. Using a rolling pin and board, roll the dough out a bit. Add a few drops of oil & add a bit of chili powder and salt. Take the sides and fold the dough inward, then roll until thin. Dip the paratha into the dry flour a few times while rolling to keep it from sticking. 4. Place the paratha onto a griddle on a medium-high heat. Use a spoon to coat one side with oil. 5. After 15-30 seconds, flip and do the same for the other side. Continue flipping until fully cooked. You should see some brown spots. 6
RAJMA MASALA INGREDIENTS
DIRECTIONS
5 cups red kidney beans Water 1 onion 1 tomato 2 cloves of garlic 1 tsp of grated ginger 1 1/2 tblsp of oil 1/2 tsp turmeric 1/2 tsp of salt 1/2 tsp chili powder 1/2 tsp coriander powder 1/2 tsp garam masala 1 tbsp rajma masala
1. Presoak the red kidney beans overnight. The next day, drain out the water & wash thoroughly. 2. Dice the onions, tomatoes, and ginger. Using a blender, puree to make the masala. The puree should be smooth. 3. In the pot, add a bit of garlic. Sauté. Once you can smell the aroma, add the puree & sauté until cooked. 4. Add the oil, chili powder, coriander powder, salt, turmeric, garam masala, and rajma masala. Add the beans and enough water so that the beans are entirely submerged in the water. Then, add a little more. Pressure cook for 27 minutes. 5. Once the pressure is naturally released, adjust the spices to taste. You may need to adjust the water as well. If there is too much water, let the rajma boil for a bit. If there is too little, add some more and then let it boil. 8
PHALIYAN ALOO INGREDIENTS
DIRECTIONS
2 lb green beans 2 lb potatoes 1 onion 1 1/2 tblsp of oil 1/2 tsp turmeric 1/2 tsp of salt 1/2 tsp chili powder 1/2 tsp coriander powder 1/2 tsp garam masala 1/2 tsp tava fry masala
1. Dice the onion into small pieces & chop the green beans and potato. 2. In a pan, add the oil & the onion. 3. Add chili powder, turmeric, coriander powder, salt, and garam masala. Stir. 4. Once the onion appears translucent, add the beans and potato. Stir frequently. 5. Once the vegetables are cooked completely, taste and adjust spices as desired.
10
BHINDI MASALA INGREDIENTS
DIRECTIONS
1 onion 2-3 lbs okra 2 tblsp oil 1/2 tsp chili powder 1/2 tsp turmeric 1/2 tsp coriander powder 1/2 tsp salt 1/2 tsp garam masala
1. Dice the onion into large pieces & chop the okra into 1 inch pieces. 2. In a pan, add the oil & the onion. 3. Add chili powder, turmeric, coriander powder, salt, and garam masala. Stir. 4. Once the onion appears transulcent, add the okra. Stir frequently. 5. Once the okra is cooked completely, taste and adjust spices as desired.
12
ABOUT THE TYPE The text of this book was set in Helvetica Condensed for the body and subheadings, and Montserrat Black was used for the titles. Helvetica was designed by Max Miedinger to be a versatile and clean typeface. Montserrat was designed by Julieta Ulanovsky and is based on a 1920’s-1950’s lettering that was often used in the Montserrat neighborhood in Buenos Aires on signs, posters, windows, etc.
Layout and Illustrations by Riju Narang
