Get the table set for Punjabi cuisine

The traditional Sarson ka saag (Mummy’s style)

Chop and wash all the leaves and put it in a cooker. Add enough water to completely cover the leaves and extra water too. Add salt as per taste, grated ginger, garlic, green chillies (2) and the oil. Pressure cook for about 35 mins on medium to low flame. When the cooker cools down release the pressure. Mash the cooked leaves with a masher. Mixer grinder should be avoided for better taste. Now dry the leftover water in the cooker.
Next, remove some of the saag in a bowl and cool completely. Then add the flour little by little to the bowl till it is well mixed. Now add this mixture to the remaining saag in the cooker and cook on low heat till all the oil is released. Make sure not to let the saag burn. Keep stirring in between. When the oil is released, it will be cooked.
Now temper this saag in ghee with grated ginger, green chillies, red chilli powder. Add to the cooker and cook on low flame for another 10 mins. Serve hot with rotis.

Soak whole black urad dal 2 cups and half cup Jammu rajma (very red in colour) in a cooker for about 15 mins.
Meanwhile grind together 3-inch ginger piece, 12 to 14 garlic cloves, 2 to 3 green chillies and 3 tomatoes and keep aside.
Now put the dal and rajma in the cooker on the gas. Add salt, ground ginger garlic tomatoes paste and put on a boil.
Now take some oil in a small pan and add red chilli powder and heat for a few seconds only without burning it. Now add this chilli powder in oil to the cooker too.
Add water to adjust for gravy and pressure cook for about 45 mins on medium flame.
After the pressure cooker cools down, open it. Then mash the dal with a heavy ladle and heat further to thicken it if needed.
Lastly finish off with some finely chopped coriander, slit green chillies (optional) and 2 tbsp of cream.
Serve hot

Add all the ingredients except oil into a large bowl. Now knead a soft dough using a little water. Add the oil and knead well till the dough is soft.
To make parathas: Roll out a small ball of dough into a small circle. Now brush the circle with a bit of oil and fold it into a square. Then roll it carefully and roast on a hot pan on medium heat. Brush with oil and serve hot.

Boil the full cream milk in a large pan and add green cardamom powder and boil till the milk reduces to almost half. Now add the grated carrots and cook on a medium flame till all the milk is reduced and the carrots are cooked. Keep on drying the mixture on low heat.
Lastly add the sugar and cook on low heat. The halwa will become darker in colour and get a lovely glaze. Lastly add the chopped dry fruits and cook on low heat for about 5 to 7 mins. Remove in a serving bowl and serve hot.