On Now : Tommy Sandhu
Playing: Punjabi Mundeya by Ravindra Upadhyay & Lil Shorty
Image for Play As You Go

Sorry, this episode is not currently available on BBC iPlayer Radio

Play As You Go

2 hours, 30 minutes
First broadcast:
Friday 28 October 2011

Gagan takes your of Bollywood, Lollywood, Hindi, Urdu requests.

Music Played

30 items
  • Zayeqa Touch - Punjabi Recipes by Andy Varma

    Machli Amritsari
    (Spicy fish fingers, Amritsari style)

    Serves 4-5 portions


    Tilapia Fillet - 500 gm

    For the marinade
    Salt - 10 gm
    Red chili powder - A pinch
    Lemon juice - 10 ml

    For the batter

    Chickpea flour - 150 gm
    Ajwain - A pinch
    Red Confectionery color/Deghi Mirch - A pinch
    Salt - To taste
    Red chili powder - 10 ml
    Garam Masala - A pinch
    Oil for frying - 250 ml


    Cut the tilapia fillet into small pieces and mix with marinade.
    Prepare the batter with the ingredients. Beat with an egg whisk until smooth.
    Coat the marinated fillets with the batter and fry in oil until done.
    Sprinkle with chat masala and serve with a lemon wedge.

    Seekh Kebab
    (Lamb Mince kebab flavoured with ginger & coriander)

    Serves 2 portions


    Lamb Mince (med) - 350 gm
    Ginger - 50 gm
    Garlic - 30 gm
    Mint Leaf chopped - 40 gm
    Green Chilli (de-seeded) - 2
    Garam Masala - 5 gm
    Red chilli powder - Pinch
    Salt - To Taste
    Fresh coriander leaves - 25 gm
    Butter for basting - 1 tsp melted
    Onions - 1


    Bake the kebabs.
    Lamb Mince to be med fat (fine mince)
    Finely chop garlic & ginger, add to the mince.
    Mix all ingredients with the mince
    ‘Roll’ out kebabs into sausage shape or skewer them on round skewers
    Heat the oven to 200º and bake for 12 minutes.
    Use a drip tray.
    Turn the kebabs around, and baste with butter.
    Bake for a further 5 minutes.
    Turn the grill on, and grill for 2-3 minutes
    Baste with butter
    Make the mixture
    Slice the Kebabs and keep aside
    In a pan, heat the butter and add onions. Sauté until translucent.
    Add the sliced kebabs and sauté for 1 minute
    Season & serve with Rye Potatoes


    Chicken Tikka

    Serves 3-4 portions


    Chicken Supremes - 4 pieces

    First Marinade
    Ginger paste - 25gm
    Garlic paste - 25gm
    Oil - 15gm
    Red chili powder - 2 gm
    Salt - 1 gm
    Garam Masala - 2 gm
    Lemon juice - 2ml

    Final Marinade
    Drained yoghurt - 50gm
    Salt - 1gm
    Red chili powder - 1gm
    Garam masala - 1gm
    Lemon juice - 1ml
    Red colouring - A pinch
    Oil - 10gm
    Kasuri Methi - 1gm


    Beat the chicken supremes lightly, cut each into 4 pieces.
    Prepare the first marinade by mixing the ingredients until smooth. Apply to cut chicken pieces. Leave for 20 minutes.
    Prepare the second marinade the same manner. Apply the marinade.
    Cook the chicken Tikka on a skewer in the Tandoor or the oven at 200 degrees, until half cooked.
    Baste with butter and cook for a further 5 minutes on the grill.
    Remove , baste with butter, garnish and serve.

    Mango Kheer
    (Indian Mango rice pudding)

    Serves 8 portions


    Basmati Rice - 100 gm – coarsely pounded
    Milk - 2 lt
    Golden raisins - 50 gm
    Almond slivers - 50 gm
    Brown Sugar - 150 gm
    Rose or elderflower water - 1 tsp
    Saffron - 3 gm (dilute in ¼ cup of warm milk)
    Cardamom powder - 1 tsp
    Pistachio - slivers
    Mango Puree - 200 gm


    Buy mango puree or get 3 fresh mangoes & blend in blender
    Pound the rice in a Pestle & mortar (Coarse)
    Boil the milk on low heat, bring to simmer
    Pour in the rice and mango puree and cook. Make sure that it is stirred. Cook for approximately 20 minutes or until the rice is soft
    Once the rice milk mixture reduces, add the sugar. Bring to a boil
    After the boil of the mixture, bring the heat to simmer
    Add all remaining ingredients, including the saffron milk, and simmer for 1 minute.
    Pour into decorative Martini glasses and garnish with a mango fan
    Sprinkle with Pistachio
    Put into fridge and served chill


BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss