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Dal makhani is a very popular Punjabi dish, and is traditionally left cooking on burning coal overnight. The longer it is cooked, the better it tastes. It is prepared using urad dal and Rajma( red kidney beans) along with some spices. It is served hot with rice and parathas. It is very tasty and healthy.





Ingredients:

Black Urad dal whole -100 grams
Rajmah - 25 grams

Cumin seeds -1tsp
Chopped garlic -1 tbsp
Chopped ginger -1 tbsp
Garam masala powder -1 tsp
Fresh cream -1/2 cup
Red chili powder - 1 tbsp
Butter - 50 grams.
Chopped tomato - 1/2 cup or tomato puree
Chopped onion - 1 cup
Oil - 1 tbsp
Salt - As per taste.


Method:

  1. Wash and soak the kidney beans and the dal together in huge bowl. Soak whole black urad and rajma overnight in 3-4 cups of water.
  2. If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly water if this happens to avoid the sour taste of dal.
  3. Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
  4. Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
  5. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
  6. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala.
  7. Add this steaming tadka to the dal and let it simmer for a while uncovered.
  8. Add Garam Masala Powder and simmer at very slow flame for 15 minutes
  9. Add fresh cream and let it simmer for 5 minutes.
  10. Serve hot with Naan or Paratha.

Preparation Time: 1 hour

Cooking Time: 50 Minutes

Serves: 4-6 persons

Serving Suggestions: Serve Hot with Rotis or Parathas.

Note:

  • This recipe also tastes very good the following day after reheating properly.
  • Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.
  • After the Makhani is cooked, finish off with a couple of pinch of Kasoori methi powdered.
  • Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .



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Punjab is a land of milk and butter, and punjabis known for their love for milk products. The tall and strong punjabi guys(Punjabis puttars) and girls (punjabi kudis) always credit their their diet rich with milk and milk products for their muscular and healthy fit body.
The consistency of Punjabi kadhi is between the Maharashrain Kadhi and pithla and the reason for some early disdain in my Maharashtrian family (the Kashmiris, with their long association with Punjabis, have always loved it ).

The speciality about Punjabi Kadhi is the use of Pakoras in it and the rich and nice blend of masalas which gives it a delicious yummy taste. This Kadhi goes excellent with rice and can be accompanied with pickles and papad as a simple meal. Its a must try for people who prefer tangy and spicy meals.




Ingredients:
For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 tspn onions - chopped finely
1 green chillies - chopped(optional)
1/2th tspn grated ginger(optional)
pinch of turmeric powder
1/4th tspn garam masala
red chillie powder (to taste)
1/2 tspn ajwain (optional)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadhi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion - sliced in long pieces
1 tomato - chopped
4-5 Dry Red chillies
7-8 Curry leaves2
tspn mustard seeds
½ tspn fenugreek seeds
1 tspn cumin seeds
1 tspn coriander seeds
1 tspn turmeric powder
3 tspn garam masala
1 tspn red chilli powder
1 tbsp tamarind paste (mixed with water)
2 cups yogurt
2 tspn dry kasuri methi powder (fenugreek powder)
Salt to taste.

For tempering (thadka):
1 tbsp ghee
1 tsp cumin seeds¾ t (or to taste) Kashmiri mirch or regular red chilli powder.


Method:
  1. Mix besan and all the other ingredients in a bowl.
  2. Add enough water to make a very thick batter. Buttermilk can also be added to them to make smooth batter which can then be poured using a spoon in the hot oil to be deep fried .
  3. Make small balls and fry them in oil to make pakoras.
  4. Deep fry them until they turn brown and crispy.
  5. Take them out on a paper towel so that the paper soaks all the extra oil.
  6. Keep them aside.

For Kadhi:

  1. Blend the yogurt, double the amount of water, a pinch of turmeric powder, salt, pinch of red chilli powder and besan.
  2. It should look like a butter milk mixture with besan in it.Make sure you whisk it very nicely so that there are no lumps in the curry.
  3. Keep it aside for half an hour.
  4. Pour oil in a big pan and add cumin ,mustard seeds, fenugreek seeds and let them pop.
  5. Add curry leaves and dry red chilli to the above tadka.
  6. Add onions to it and saute them until light brown.
  7. Add chopped tomatoes and fry for 3-4 minutes.
  8. Add tamarind paste to the pan and let it come to a boil for 4-5 minutes.
  9. Now add turmeric powder,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
  10. Add the kadhi mixture to this tadka.
  11. Keep stirring the curry on medium flame, so it does not stick to the bottom.
  12. Once it boils,lower down the flame to low and let it cook for another 15-20 mins.
  13. When you think it is thick enough, sprinkle dry kasuri methi powder on it and let it boil for another 5 mins.
  14. Finally add in the pakoras and let it boil; don’t stir too much as the pakora can break apart.
  15. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadhi.
  16. Garnish with chopped coriander leaves or cilantro and serve the Punjabi Kadhi hot with rice or chapati!

Preparation Time: 1 Hour

Cooking Time: 45 mins

Serves: 4-5 persons

Serving Suggestion: Serve Hot with Rice and Papad.

Note:

  • While making Pakoras, salt can be avoided for health reasons. Do not add salt to the pakora batter for two reasons. Firstly,it supposedly keeps them from sucking up too much oil. Secondly, and more important, it ensures that you will have pakoras for the kadhi.
  • Baking Soda can be added to make the Pakoras to make them soft and spongy. Baking soda makes the pakoras light and soft. If you want a lower sodium version, and wish to avoid baking soda.
  • In the case where you use lower sodium version, add the chopped onions and potatoes. Fry similarly in hot oil, and soak in a bowl of water immediately. Tip the pakoras with this water into the kadhi. This is help in removing excess fats and also avoid the sodium content.

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Dum is a style of cooking which makes the food delicious and also preserves its nutrients. This cuisine is prepared using baby potatoes and cooked with spices. It is served with rice or parathas . Dum is style of cooking with closed lids where, the vegetables are cooked till the gravy is absorbed by the vegetables. Here too it is cooked with closed lids on low flame till the gravy is absorbed by the potatoes. This cuisine taste delicious and is a must try for potato lovers.
Ingredients:
Baby potatoes -20-24
Oil -to deep fry
Mustard oil -2 tbsps
Cumin seeds -1 tsp
Asafoetida -a pinch
Onions, chopped - 2 large nos.
Ginger-garlic paste - 1 tablespoon
Tomatoes, chopped - 3 large nos.
Red chilli powder - 1/2 tbsp
Cumin powder - 1/2 teaspoon
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - to taste.
Garam masala powder - 1/2 tsp
Fresh coriander leaves, chopped - 1 tbsp
Ginger, cut into thin strips -1 inch piece.
Methods:
  1. Peel, wash and prick potatoes all over with the help of a fork.
  2. Keep in salted water for fifteen minutes.
  3. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.
  4. Drain and place on an absorbent paper and keep aside.
  5. Heat mustard oil in a pan to smoking point. Cool and heat again.
  6. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour.
  7. Add onion and sauté for three to four minutes or till the onion turns light golden.
  8. Add ginger-garlic paste and sauté for a minute. Add a little water and stir.
  9. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy.
  10. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir.
  11. Add fried potatoes and stir to mix well and cook for two minutes.
  12. Add a little water and salt.
  13. Mix well and simmer for five minutes or till the potatoes absorb the gravy.
  14. Add garam masala powder and stir.
  15. Remove from heat and serve hot garnished with coriander leaves and ginger strips.


Preparation Time : 30-40 minutes
Cooking Time : 30 minutes
Serves: 4 persons.

Shelflife: 1 day.

Serving suggestions: Serve hot with Parathas or jeera rice.

Note: For a different and better taste, use mustard oil for this recipe.

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Aloo cusines are found everywhere in India but the style differs from place to place. Amritsari Aloo a well known cuisine which took its name from the sacred land of Amritsar in Punjab has its unique style too. This cuisine is cooked in two different styles . The style and way of cooking differs among the punjabis and the sikh punjabi people living there. This is one such style which is widely used by sikhs of punjab and it really tastes fantastic.
Ingredients:
Potatoes - 5 nos
Tomatoes - 3 nos
Saunf (fennel Seeds) -1 tsp
Kalonji (onion seeds) -1/2 tsp
Methi seeds ( Fenugreek seeds)-1/4tsp
Red chili powder - 1/2tsp
Haldi ( turmeric)-1/4 tsp
Coriander leaves - a bunch
Kadhi Patta (curry leaves) - 8 to 10 nos
Oil -5 tbsps
Salt - as per taste.
Method:
  1. Puree tomatoes.
  2. Boil potatoes, cut 3 potatoes into big pieces and coarsely mash the rest.
  3. In a pan heat oil, put saunf, methi seeds, kalonji, red chili powder, haldi and kadhi patta.
  4. Stir fry for a while. Add pureed tomatoes, keep stirring until it dries up a bit and then put all the potatoes.
  5. Mix well.
  6. Add 4 cups of water, bring to boil.
  7. Add salt and corriander leaves, let it boil for ten minutes
  8. Serve hot with puris.

Cooking Time: 25 minutes

Serves: 4 persons

Shelflife: 1 day.

Serving Accomplaince: Serve Hot with Puris.

Note: The Potatoes are mashed coarsely to get a thick gravy. You may substitute it with 1 tsp of wheat flour mixed in water instead of potatoes. You will get same results.

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Amritsar is a place in punjab which is known for its pilgrim sites like the Golden temple and also well known for its tasty foods. The people of Punjab are usually known to have a good appetite and hence their cuisines are not only healthy but also rich. Aloo (Potatoes) are among favourite vegetable to punjabis as it is the the people in rest of India. Aloo Amritsari is a similar tasty and delicious cuisine from the land of Amritsar and hence it gets its name from there.




Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves .



Method:
  1. Cut aloo into long pieces.
  2. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
  3. Marinate alu pieces for 15 minutes.
  4. Heat oil and deep fry the aloo. Keep aside.
  5. Heat 2 tsp of oil, add onions and saute till brown.
  6. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
  7. Add the aloo (potato) and toss well.
  8. Simmer the flame and cook for another 5- 6 minutes.
  9. Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

Cooking Time : 25 minutes

Serves: 4 persons

Shelflife: 1 day.

Serving Suggestions: Serve hot with Parathas.

Note: Deep fry the Aloos til the bubbling in oil stops. It suggests that the potatoes are fried well.

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Achari Murg means pickled chicken is quiet popular in Punjab for its spicy rich taste and flavour. This cuisine goes well with any rice or Indian bread namely kulchas, parathas and Missi Rotis. Achaari Murg is a North Indian Style Delicacy. North Indian has a culture of making various types of Achaars - pickles. The pickles are made once in a year - mostly in the winters and are then stored for the entire year for consumption. The ingredients in the Indian Pickles work as preservatives so that they do not get soiled. A lot of pain is taken to prepare the delicacy, which takes hours to prepare the dishes. But it is taste worth and must try for all chicken lovers.
Ingredients:
1 kg Chicken pieces
1 tsp Fenugreek seeds
1 tsp Mustard seeds
1 tsp Fennel seeds
1 tsp Cumin seeds
1 tsp Red chili powder
1 tsp Turmeric powder
1 tsp Onion seeds
2 Red dry chilies
2 Large onions sliced
2 tsp Garlic paste
1 tsp Ginger paste
1 Cup tomato puree
Juice of 1 lemon
1/2 Cup water
Salt to taste
3 tbsp Mustard oil.
Method:
  1. Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
  2. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
  3. Transfer to a bowl, leaving the oil in the pan.
  4. To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
  5. Add the chicken pieces and fry on high level for about 2 minutes.
  6. Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
  7. Add the tomato puree and fry on high level for a few seconds.
  8. Now add the fried onion mix and sprinkle salt to taste. Mix well.
  9. Sauté on a high level for about 2 minutes.
  10. Stir in the lemon juice.
  11. Achaari Murg is ready.
  12. Serve hot with Chapatis (Indian Bread) or Naan and Youghurt.

Making Time: 45 minutes

Serves: 4 persons.

Shelflife: 1 day (2 days if stored in Refrigerator).

Note:

  • Though Achaari Murg is prepared in the style of Achaars/Pickles, it is usually not stored like other pickles.
  • Loved and prepared with frevour in Lucknow and Chandigarh, Achaaari Murg makes for most of the flavoured dishes. These two are the most favourite destinations to get the real taste and aroma of Achaari Murg.

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Sarson Ka Saag is a popular cuisine from Punjab made from leafy vegetable known as "Sarson" which is mustard leaves. These leaves are not avaible much in other sides of india except the northern states. It is a side dish prepared using Mustard plant leaves and spices and is accompanied with rotis and plain Parathas.



The above pic is of Mustard leaves also known as Sarson which is used as main ingredient in the preparation of Sarson ka saag. These leaves are commonly found in the fields of Punjab where people pick it and cook it as a side dish.




Ingredients:
1 kg Mustard Green (sarson finely chopped)
1/4 kg Spinach Finely chopped
1 cup Water
2 Red chilies
4 Garlic cloves (minced)
2 cm piece Ginger (minced)
2 tbsp Gram flour
1 tbsp Butter
2 Green chilies (minced)
2 tbsp of Ghee
Salt to taste.



Method:
  1. Boil sarson and spinach in 1 cup of water until cooked.
  2. Drain excess water and mash the vegetables. Keep aside.
  3. Heat about 4 tbsp of ghee in a pan.
  4. Add green chillies, garlic, ginger and broken red chillies.
  5. Saute the spices till brown.
  6. Now add the mashed vegetables and salt.
  7. Make paste of the gram flour with a little water.
  8. Add it to the above mixture.
  9. Cook for about half an hour.
  10. Top with 1 tbsp of butter.
  11. Serve with makkai ki roti.


Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day.


Note: For a better taste boil the leaves with chillies, ginger and garlic and then grind them together to make a fine paste, instead of grinded them seperately.

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As usual, I am starting a new regional recipe colum with a tradition sweet belonging to respective state. Punjab is rich in culture and so is widely known for its food, tradition and style. Pinni is a popular indian sweet from the state of Punjab and is often made during festivals and celebrations. It is prepared from wheat flour , sugar milk and ghee and tastes yummy. Pinni in short can be described as wheat flour Ladoos.

Ingredients:

3-4 tbsp Milk

250 gms Sugar ground

1 tsp Cardamom powder

250 gms Wheat flour

250 gms Ghee.

Method:

  1. Heat ghee in a pan.
  2. Add wheat flour and cook it on low flame.
  3. Keep stirring constantly till light brown.
  4. Remove from the flame when it smells aromatic.
  5. Transfer it to a large plate and spread.
  6. Cool it above room temperature.
  7. Sprinkle with sugar and cardamom powder.
  8. Mix the contents well. Drizzle with milk.
  9. Mix well and make tight fist shaped pinnies.

Making Time: 1 hour

Serves: 12-14

Shelflife: 3-4 days.

Note: Keep stirring the flour in low flame and use wooden stapula to stir it easily . Keep stirring it till the flour is brown and a good aroma comes out of it.

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Punjabi cuisine (from the Punjab region of Northern India) is mainly based upon Wheat, Masalas (spice), pure desi ghee (Clarified butter), with liberal amounts of butter and cream. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Kheer a very popular dessert is cooked using rice.
Punjabi cuisine specializes in variety and it can be non-vegetarian or completely vegetarian. It is widely popular however there is some ignorance in Western Cultures that Punjabi is cuisine is completely curry based. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavorings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag).
The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes.
Zealous people from the state of Punjab are not behind any other state of the country when it comes to food. Their infectious zest of food has caught millions others, so much so that the Punjabi cuisine is not just relished in India but the world over. Foreigners often identify Indian cuisine with Punjabi food thanks to the the big Punjabi diaspora and the mouth-watering cuisine of the state.
Staple diet of the people Punjab and Haryana is wheat based rotis, paranthas and naan. Rice is cooked less frequently on special occasion. It is often prepared flavoured with onions and other condiments. Striking feature of the cuisine of Punjab is lavish use of butter, cream, ghee and cheese. Pulses or dals , cooked on slow fire and flavoured with characteristic Punjabi tadka, constitute a major item of the meal. Gravy is prepared using the basic mix of onion, tomato, ginger, garlic, chillies and liberal dose of spices. Jaggery is appreciated by the people in the winter season.
Traditional Punjabi food is cooked in earthen tandoors (ovens) which lend it a unique aroma. Though vegetarian dishes of the state are extremely popular and demand no introduction, some non-vegetarian dishes of the state are also famous for their scrumptious taste and the typical Punjabi flavor. The rich food is downed with the famous Punjab-di-Lassi.
Due to proximity and similar crop pattern, food habits of Punjab and Haryana are more or less the same. What distinguishes Haryana a little from Punjab is its greater love for milk and dairy products.
Introduction:
Mention Punjab and the first image that comes to mind is that of lush green fields. Mention Punjabi food and the first thing that comes to mind is makke ki roti and sarson ka saag. Punjabi cuisine is like the Punjabis themselves. It is simple, sizeable and hearty - with no unnecessary frills or exotic accompaniments .
ABOUT THE STATE :
The land of Punjab is a land of earthy culture, myriad images of swaying emerald green fields and warm people whose robust rustic ways of camaraderie and bonhomie are very much a part of their heritage. Beyond its joyous people and carpet spreads of fertile fields, this 'Land of Milk and Honey' has a host of culinary treasures that it readily offers to the others too.
INFLUENCES:
Punjab has imbibed some aspects of its cuisine from external influences. Connoisseurs of the cuisine say that the gravy component of Punjabi cuisine came from the Mughals. The most popular example is the murg makhani. It served the state well to combine this influence in its cooking since it had a lot of pure ghee and butter. Murg makhani also provided a balance to tandoori chicken, which was dry because it was charcoal cooked.
STAPLE FOOD:
Wheat and maize are the staple food grains that the hardworking, food-loving people of Punjab depend on for their nourishment. Typical Punjabi cuisine is as simple as it can get and there is nothing subtle about it. All lentils, especially black gram and yellow gram, are a part of Punjabi cuisine and so are rotis and curd. In fact, if you are anywhere in the north, chances are that you have some Punjabi dish every day without even knowing about it-if it is not dal and roti, then it can be rajma or chana. Milk is synonymous with this land of five rivers and plays an important role in the Punjabi diet. Various milk products add to the variety and a part of the daily diet are milk products like dahi, lassi, paneer, cream and not to miss ghee and butter. Butter is also an important cooking medium apart from being consumed raw along with the food. No Punjabi meal is complete without a blob of white butter (makhan). In Punjabi food, coriander, cumin, cloves, cinnamon, cardamom, black pepper, red chili powder, turmeric and mustard are regularly used. In fact, one of their main crops is mustard or sarson-its leaves used to make sarson-ka-saag while its seeds are used for tempering and also for making mustard oil, which is widely used in Punjabi cuisine.
Non-vegetarian food, especially chicken, is a favorite all over Punjab and the ever-popular tandoori chicken is almost an institution. Mutton and fish are also cooked in the traditional Punjabi kitchens with a lot of enthusiasm and form an integral part of any special menu.
METHODS:
Punjabi food is wholesome and full of rustic flavor. The custom of cooking in community ovens or tandoors prevails in rural areas even today. Tandoori dishes are popular all over the country today. Nans and parathas, rotis made of maize flour (makke di roti) are typical Punjabi breads. Of course, over the years the roti has been modified to add more variety, so there is the rumali roti, the naan and the laccha parathas, all cooked in the tandoor.
In Punjabi homes makke di roti and sarson ka saag is something of a delicacy simply because of the time it takes to prepare the dish. Besides the long preparation time, these vitamin rich dishes also require a lot of time to cook. Almost all the preparations are cooked on a slow fire to coax out that perfectly robust taste. Sarson ka saag is cooked on a slow fire for hours with a minimum of spices so that the fresh taste can be retained. In fact, the longer it takes to cook the saag, the better it tastes.
The dals are a specialty of Punjabi cuisine. Made of whole pulses like black gram, green gram and Bengal gram, they are cooked on a slow fire, often simmered for hours till they turn creamy and then are flavored with spices and rounded off with malai for that rich finish. The basic gravy used for vegetables and meat dishes is onion-tomato-garlic-ginger.
SPECIALITIES:
Most Punjabi menus are made according to the season. The universal favorite is chole-bathure which is a round-the-year item and is available at every wayside dhaba anywhere in Northern India. But, the pride of the Punjabi winter cuisine is sarson-ka-saag (mustard leaves) served with blobs of white butter accompanied by makke-di-roti and lassi (churned yogurt).
The other popular dishes, which belong exclusively to Punjab, are mah ki dal, rajma (kidney beans) and stuffed parathas. Punjabi cuisine is characterized by a profusion of dairy products in the form of malai (cream), paneer (cottage cheese) and curds.
Though chicken is a favorite with non-vegetarians, fish is also considered a delicacy, especially in the Amritsar region, which is also known for its kulcha, baked bread made of refined flour.
Tall glasses of lassi, made of yogurt, tempered with either salt or sugar, is a popular cooling drink of Punjabi origin but it is quite popular all over the country. Phirni, a sweet dish made of milk, rice flour and sugar and chilled in earthenware bowls is a typical Punjabi dessert. Punjabi sweet dishes like gulab jamuns and burfi have a strong percentage of khoya again made from milk.
Then there is also paneer-a must in the vegetarian Punjabi menu. Several delectable items are made out of this rather bland derivative of milk. Creations like the Kadai Paneer, and Makhani Paneer are basically Punjabi but are well loved all over the country.
One thing that makes Punjabi cuisine so special is the tandoor. Besides being a versatile kitchen equipment it is much more - a social institution. In rural Punjab, the community tandoor, dug in the ground, is a meeting place, just like the village well, for the women folk, who bring the kneaded atta (dough) and sometimes marinated meats to have them cooked while chit-chatting. Until a few years ago, this phenomenon existed in urban neighborhoods too. Even today, a few neighborhoods have a communal tandoor.
Punjab's other grand contribution is the dhaba - the roadside eatery that has become a prominent feature on the national and state highways. Earlier frequented only by truck drivers, today it is in vogue to eat at a dhaba-urban or roadside.
SPECIAL OCCASIONS:
A predominantly wheat eating people, the Punjabis cook rice only on special occasions. Rice is rarely cooked plain or steamed and is always made with a flavoring of cumin or fried onions, which is the served with rajma (kidney beans) or kadhi (curd curry). In winter, rice is cooked with jaggery - gurwala chawal or with green peas or as a delicacy called Rao ki kheer, which is rice cooked on a slow fire for hours together with sugar cane juice.
HOW TO EAT WHAT:
To go with their fine cuisine, the Punjabi's follow a very simple code of eating. A meal of vegetables and lentils is eaten with phulka or tandoor parathas (wheat bread) spread with desi-ghee or butter. On the other hand, a meat delicacy is usually eaten with a plain phulka or tandoor roti (without ghee or butter), accompanied by nothing more than a raita and muthi-piaz (onions split open by smashing them with a fist).
Punjabis believe in eating out of a big brass thali using their fingers and drinking out of a 12-inch-long brass glass.
EATING OUT:
In cities all over India, especially Delhi, Punjabi cuisine has got more complex with specialized restaurants surfacing all over. While some call themselves specialists in seek kebabs and rumali rotis others claim to serve only authentic butter chicken and chana masala. Even five star hotels have joined the bandwagon with their specialty restaurants recreating the ambience of a typical Punjabi Dhaba.
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Padampuri Murg is a preparation of chicken, khoya and yogurt. It is one of the special dish of the people of Rajasthan. They cook this recipe whenever there is some special occasion. Padampuri Murg tastes really yummy and you will love it eating as well as preparing it. Its is rich cuisine and goes well with any indian bread.



Ingredients:
Chicken: 750 gm
Khoya: 100 gm
Yogurt: 250 gm
Small onions: 7 pieces
Garlic paste: 2 table spoon
Ginger-finely chopped: ½ table spoon
Garlic: One pod
Whole red chillies: 6 pieces
Coriander seeds: ½ table spoon
Cloves :5 pieces
Aniseed: ½ table spoon
Cinnamon: 2 sticks
2 Cooking spoons of clarified butter
Salt according to the taste.



Method:
  1. Get all the ingredients mixed leaving chicken, cloves, cardamom and the cinnamon along with the yogurt.
  2. Next, heat the clarified butter.
  3. Add cloves, cardamom and cinnamon to it.
  4. Now add the ingredients mentioned above.
  5. Make a masala of it by stiring.
  6. Now its time to add the chicken.
  7. Cook the chicken till it is done. Please take note, dont add water to it.
  8. Now this scrumptious dish is ready to eat.

Preparation Time: 25 minutes

Cooking Time: 25 minutes

Serves: 4 persons

Shelflife: 1 day

Serving Suggestion: Serve hot with any Indian Bread like roti, missi roti, naan etc.

Note: Calorie consious people can use less khoya as per need.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

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Khad is a popular recipe for the people of Rajasthan. It is usually prepared during occasions and festivals. It is Marwadi community recipe. Marwadi recipes like sabz-e-sangar, gatta, khad are popular due to its distinct style and taste. This is a marwadi non vegeterian recipe and it almost looks like a pie which resembles its outer look like a pizza and prepared using mutton (lamb) kheema and cooked with some good spices.
Ingredients:
600 gm: Minced lamb
300 gm: Potatoes
100 gm: Yogurt
350 gm: Onions
20 gm: Coriander
4-5: Green chillies
15 ml: Lemon juice
40 gm: Ginger-garlic paste
20 gm: Coriander powder
5 gm: Red chilli powder
3 gm: Turmeric powder
120 gm: Clarified butter.
Method:
  1. First thing to do for making khad is to mix the yogurt, mince lamb, ginger and garlic paste, red chilli, coriander powder, turmeric, and salt according to the taste.
  2. Keep it seperately for minimum of ten minutes.
  3. Meanwhile, add the chopped onions to hot clarified butter.
  4. Saute them. Make sure it turns golden brown.
  5. Bring down the flame to low heat.
  6. To it add the mince mixture.
  7. Saute it for another fifteen minutes.
  8. Next, add potatoes to it and saute till the water evaporates.
  9. Add to the preparation coriander and lemon juice.
  10. Divide it into eleven equal portions.
  11. Only the finishing is left.
  12. For that first spread one portion of cooked mince on a phulka.
  13. Keep one more phulka on it and do the same for the remaining mince.
  14. Once this is done, wrap the stack in a greased silver foil.
  15. Bake them for eight to nine minutes.
  16. After it is baked, cut into wedges and serve.

Preparation Time: 35 minutes

Cooking Time: 30 minutes

Serves: 4 persons

Shelflife: Best Fresh

Serving Suggestion: Serve hot with kababs.

Note: Make sure that kheema is cooked well before preparing it like pie.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

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Gatte ki sabzi is popular cuisine from Rajasthan. Its a dumpling cooked in lentsil and goes very well with rice and rotis. Gatte ki sabzi can be made delicious with variations. One such variation is methi ki sabzi. Methi leaves (Fenugreek leaves) is one such well known variation which tastes good and can be cooked with ease.




Ingredients:
For Gattas:
2 - 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil.

For tempering:
3 1/2 tblsp Mustard Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida.




Method:
  1. Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
  2. Mix in mustard oil and enough water to knead into a firm dough.
  3. Divide into equal parts and roll into cylinders.
  4. Boil some water in a pot and mix in these cylinders (gattes) for 15 to 20 minutes.
  5. Drain, cool and cut into 1" long pieces.
  6. Heat up oil to smoking point.
  7. Take off the heat up and cool slightly.
  8. Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
  9. Saute for few minutes.
  10. Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
  11. Stir to mix well.
  12. Serve hot.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4 persons

Shelflife: Best Fresh.

Serving Suggestion: Sukhi Roti.

Note: For those who dont like methi leaves can chop the methi leaves finely and then use it for making gattas.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.


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Pakori Kadhi , the name suggests for itself what is it and how it would taste like. Kadhi Pakoda is a delicious curry (a specialty to North India), made out of curd and pakodas made from chick pea flour. There are a wide variety of Kadhis that you will find as you move from the northern part to the southern part of India. The reason why we have called Kadhi pakora,a specialty to Northern India is because the kadhi in the northern part is the only one that uses pakodas in it. Northen states of punjab and delhi have their own version of pakori kadhis. Similarly, Rajasthan has its own version and style of cooking pakori kadhi. Hence it is called Pakori kadhi in Rajasthan and not kadhi Pakodi unlike in other northern indian states to give it a unique resemblence.




Ingredients:
100 gms Mung Dal
1 1/2 tsp Salt
200 gms Curd
1 tsp Red chilly powder
2 Red chilly (sabut and dry)
1 tsp Dhaniya
3 - 4 Curry Leaves
1 pinch Haldi (turmeric powder)
1 pinch Soda
2 cup Oil for frying pakories
1 pinch Hing (asafoetida)
1/2 tsp Mustard seeds (motti)
2 tbsp Oil (for tadka) .





Method:
  1. Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.
  2. Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.
  3. Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.
  4. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta (curry leaves).
  5. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
  6. Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.

Preparation Time: 1 hour and 20 mins

Cooking Time: 1 hour

Serves: 4 persons

Shelflife: Best fresh.

Serving suggestion: Serve hot with Roti or jeera rice.

Note: After adding the pakoris, dont stir the curry often also do take care to stir it as softly as possible to avoid breaking of pakoris int he curry. Also avoid re-cooking the pakori kadhi to avoid loosing its taste and letting the pakoris to get mixed with curry in pieces.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.


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Mathi is a crunchy and crispy biscuit from Rajasthan. It looks very simple and is also very simple in cooking. It is prepared from flour and ghee and is usually served at tea time. It can be preserved for 2-3 days since it has no other ingredients added in it nor any spices . It is very good to eat though it is very simple and can be a good snack during chilled seasons.
Ingredients:
400 gms Flour
100 gms Desi ghee
Salt to taste
Oil for frying.
Method:
  1. Add ghee and salt to flour and mix it well.
  2. Add water and make dough till it turns smooth.
  3. Cut it into pieces and roll out it to make small and thick discs .
  4. Heat the oil and fry each disc till it turns golden brown.
  5. Serve it with pickle.

Making Time: 15 minutes

Serves: 4 persons

Shelflife: 2 days.

Note: To preserve it for more than 1 day, store it in air-tight container.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

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Being a dry region, Rajasthani people often cook cuisines which is available in dry times and is economical while cooking. Papad is sabzi is very easy and fast to cook cuisine. This cuisine is usually served with chapatis and parathas.



Ingredients:
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water.



Method:
  1. Break the papads into 1 inch squares.
  2. Heat ghee in a saucepan, add seeds.
  3. Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds turns brown.
  4. Add turmeric, water and salt. Boil.
  5. Add papads and coriander.
  6. Boil for 3-4 minutes.
  7. Serve papad ki sabzi hot with chappatis


Cooking Time: 15 minutes
Serves: 4 persons
Shelflife: Best Fresh.


Note: Beat the curd properly before using it for cooking to have a good texture and easy cooking.


Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.
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