tag:blogger.com,1999:blog-83444370625416014002024-03-12T20:27:53.263-07:00Punjabi CuisineAmar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8344437062541601400.post-22557596497807510812021-12-26T20:49:00.000-08:002008-01-07T18:08:58.115-08:00Cuisine PunjabPunjabi cuisine (from the Punjab region of Northern India) is mainly based upon Wheat, Masalas (spice), pure desi ghee, 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.<br />Punjabi cuisine specialises 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) flavourings. 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.<br />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).<br />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.<br />is mainly based upon Wheat, Masalas (spice), pure desi ghee, 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.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-8344437062541601400.post-21812457514228002662020-12-27T07:10:00.000-08:002008-07-24T23:17:25.789-07:00Popular Dishes and RecipesClick on the dishes below for the recipes<br /><br /><u><a href="http://punjabi-food.blogspot.com/2007/12/punjabi-kadhi.html"><span style="color: rgb(153, 51, 153);">1. Punjabi Kadhi</span></a></u><br /><u><a href="http://punjabi-food.blogspot.com/2007/12/maharani-dal.html"><span style="color: rgb(153, 51, 153);">2. Maharani Dal</span></a></u><br /><u><span style="color: rgb(153, 51, 153);">3</span><a href="http://punjabi-food.blogspot.com/2007/12/lobhia.html"><span style="color: rgb(153, 51, 153);">. Lobhia</span></a></u><br /><u><a href="http://punjabi-food.blogspot.com/2007/12/khoya-mutter.html"><span style="color: rgb(153, 51, 153);">4. Khoya Mutter</span></a></u><br /><u><a href="http://punjabi-food.blogspot.com/2007/12/dhabewala-ghost.html"><span style="color: rgb(153, 51, 153);">5. Dhabewala Ghost</span></a></u><br /><u><a href="http://punjabi-food.blogspot.com/2007/12/aloo-amritsari.html"><span style="color: rgb(153, 51, 153);">6. Aloo Amritsari</span></a><br /><a href="http://punjabi-food.blogspot.com/2008/07/naan-butter-naan-option.html">7. Naan/Butter Naan</a><br /></u>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-8344437062541601400.post-70508494393705581982008-07-24T22:54:00.000-07:002008-07-24T23:13:34.629-07:00Naan (Butter Naan an option)<span style="font-weight: bold;">Ingredients:</span><br /><br />1/2 tsp - Active dry yeast<br />1/2 cup - Warm water<br /> 1 tbsp - Sugar<br />3 tsp - Milk<br />1 egg, beaten<br /> Salt to taste<br />2 cups - Bread flour<br />1 tbsp - Butter (Optional)<br /><br /><span style="font-weight: bold;">Cooking Instructions:</span><br /><br />- In a bowl dissolve yeast in warm water, stand it until frothy.<br />- Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.<br />- Knead on a lightly floured surface until smooth.<br />- Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.<br /> - Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size.<br /> - During the second rising, ready the tandoor and if you do not have a tandoor you can preheat grill to high heat.<br />- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over the naan and let it cook well from both sides.<br /><br />As an option we can brush the naan with butter during the cooking process to get Butter Naan. Serve it hot with any gravy. I prefer <a href="http://punjabi-food.blogspot.com/2007/12/maharani-dal.html">Maharani Dal</a> for Veg and <a href="http://punjabi-food.blogspot.com/2007/12/dhabewala-ghost.html">ghost dhabewala</a>(Mutton) for non-veg.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-8344437062541601400.post-66081910421375072202007-12-27T07:25:00.001-08:002008-07-24T23:16:43.463-07:00Khoya Mutter<strong>Ingredients :</strong><br /><strong><br /></strong>1 cup - Green peas<br />500 gms - Milk solids (khoya)<br />3 tbsp - Cashewnuts (broken)<br />1/2 cup - Bread croutons<br />1/2 tsp - Red chillies crushed<br />1 tsp - Red chilli powder<br />2 tbsp - Raisins<br />1/2 tsp - Turmeric powder<br />1/2 tbsp - oil<br />2 nos - Green chillies chopped<br />1/2 tbsp - Ginger garlic paste<br />1 tsp - Sesame seeds roasted<br />Salt to taste<br />1 tsp - Corriander powder<br />1/2 cup - Onion paste<br />1 tbsp - Corriander leaves chopped<br />1/2 cup - Tomato puree<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Roast the khoya slightly, keep aside.<br />- Boil green peas, keep aside.<br />- Heat up oil in a pan, add onion paste saute till pink.<br />- Add ginger garlic paste, saute till it leaves the raw flavour<br />- Add tomato puree, turmeric powder, red chilli powder and saute till the oil leaves<br />- Add boiled peas and stir, add salt, roasted khoya and stir.<br />- Add broken cashewnuts and raisins, add coriander powder and stir to mix well, remove from heat.<br />- Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.<br />- Serve with Roti or <a href="http://punjabi-food.blogspot.com/2008/07/naan-butter-naan-option.html">Butter naan</a>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com1tag:blogger.com,1999:blog-8344437062541601400.post-2321696325979235122007-12-27T07:20:00.000-08:002008-07-24T23:15:07.511-07:00Dhabewala Ghost<strong>Ingredients: </strong><br /><strong></strong><br />1 tsp - <a href="http://food-advisor.blogspot.com/2008/03/garam-masala.html/" target="blank">Garam masala powder</a><br />1/2 tbsp - Chopped Garlic<br />1 cup - <a href="http://indianingredients.blogspot.com/" target="blank">Yoghurt</a><br />1 tsp - <a href="http://indianingredients.blogspot.com/" target="blank">Cumin powder</a><br />1 kg - Lean shoulder of lamb<br />1 tsp - Coriander powder<br />4 nos - <a href="http://indianingredients.blogspot.com/" target="blank">Cloves</a><br />6 tbsp - Oil<br />8 nos - Green chillies chopped<br />1 1/2 tbsp - Chopped Ginger<br />Salt to taste<br />1 tbsp - Coriander leaves chopped<br />1/3 cup - Tomatoes chopped<br />4 nos - <a href="http://indianingredients.blogspot.com/" target="blank">Bay leaves</a><br />4 nos - Green cardamoms<br />1 tsp - Red chilli powder<br />3/4 cup - Onions chopped<br />1 tsp - <a href="http://indianingredients.blogspot.com/" target="blank">Turmeric powder</a><br /><br /><strong>Cooking Instructions :</strong><br /><br />- Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.<br />- Heat oil in a deep pan, add bay leaves, cloves and cardamoms and stir fry for 30 seconds.<br />- Add the onions and stir fry until golden brown, add marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.<br />- Add tomatoes and green chillies, stirring frequently until the oil separates from the gravy.<br />- Add water to necessity, sprinkle garam masala and stir fry for about 2 minutes.<br />- Adjust salt to taste, garnish with coriander leaves, ginger juliennes and cut green chillies.<br />- Serve with any Indian bread, preferably <a href="http://punjabi-food.blogspot.com/2008/07/naan-butter-naan-option.html">naan/butter naan</a>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-8344437062541601400.post-90671878369086121432007-12-27T07:18:00.001-08:002008-03-24T22:12:18.227-07:00Aloo Amritsari<strong>Ingredients: </strong><br />250gms - Aloo (potatoes)<br />2 Nos - Onions, sliced<br />2 tsp - Ginger-garlic paste<br />1/2 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Ajwain</a><br />Salt To taste<br />1/2 cup - Besan (Gram Flour)<br />1 tsp - Corrainder Powder<br />1 tsp - Red chilli powder<br />1/2 tsp - <a href="http://food-advisor.blogspot.com/2008/03/garam-masala.html/" Target="blank">Garam masala</a><br />1/2 tsp - Annardana Powder<br />Oil For frying<br />Corainder leaves for Garnish<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Cut potatoes into long pieces.<br />- Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.<br />- Marinate potato pieces for 15 minutes.<br />- Heat oil and deep fry the marinated aloo. Keep aside.<br />- Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.<br />- Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.<br />- Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-8344437062541601400.post-18024689508648820712007-12-27T07:16:00.000-08:002008-03-15T00:28:30.961-07:00Lobhia<strong>Ingredients :</strong><br /><br />2 cups - <a href="http://indianingredients.blogspot.com/" Target="blank">Lobia</a> (Black Eye Beans)<br />Salt To Taste<br />1 1/2 tsp - Ground corriander<br />3/4 tsp - ground cumin<br />1/2 tsp - Turmeric powder<br />2 tbsp - Oil<br />1 no - Onion, chopped<br />2 nos - Garlic cloves, chopped<br />3/4-inch - Ginger<br />1/2 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cumin seeds</a><br />1 no - Tomato, chopped<br /><br /><strong>Cooking Instructions :</strong><br /><br />- In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.<br />- Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.<br />- Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.<br />- Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid.<br />- Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.<br />- Mixture should be wih pouring consistency.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-8344437062541601400.post-31058323393872036872007-12-27T07:15:00.000-08:002008-07-24T23:16:07.604-07:00Maharani Dal<strong>Ingredients: </strong><br /><strong></strong><br />1/4 cup - <a href="http://indianingredients.blogspot.com/" target="blank">Rajma</a><br />1/4 cup - Whole <a href="http://indianingredients.blogspot.com/" target="blank">Urad dal</a><br />1/4 cup - <a href="http://indianingredients.blogspot.com/" target="blank">Chana dal</a><br />1 nos - Onions, chopped<br />2 nos - Tomatoes, chopped<br />3 nos - Green chillies, sliced<br />1/2 inch - Ginger, Grated<br />Salt To taste<br />1 Pinch - Turmeric Powder<br />1 tsp - Red chilli powder<br />Corainder leaves<br />1 tbsp - Butter<br />1/4 cup - Cream<br />1/4 tsp - <a href="http://indianingredients.blogspot.com/" target="blank">Cumin seeds</a><br />1/4 tsp - <a href="http://indianingredients.blogspot.com/" target="blank">Mustard seeds</a><br /><br /><strong>Cooking Instructions : </strong><br /><strong></strong><br />- Soak rajma, urad daal and chana dal overnight.<br />- Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.<br />- Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.<br />- Fry for few minutes. Add chopped onions and tomatoes. Cook until done.<br />- Add salt, red chilli powder, turmeric powder and stir well.<br />- Add the mashed dals and boil for few minutes.<br />- Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti or <a href="http://punjabi-food.blogspot.com/2008/07/naan-butter-naan-option.html">naan</a>.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-8344437062541601400.post-53836640579355938362007-12-27T07:11:00.000-08:002008-03-15T00:27:04.107-07:00Punjabi Kadhi<strong>Ingredients:</strong><br /><strong><br /></strong>1 cup - <a href="http://indianingredients.blogspot.com/" Target="blank">Gram flour</a><br />1/4 cup - Chopped onion<br />1/4 cup - Chopped potato<br />1 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Ajwain</a><br />1 tsp - Red chili powder<br />1 tsp - Chopped ginger<br />1/2 tsp - Baking powder<br />Oil for deep frying<br />Salt As per taste<br />1 cup - Curd (yogurt)<br />1/4 cup - <a href="http://indianingredients.blogspot.com/" Target="blank">Gram flour</a><br />2 no. - Dry red chillies whole<br />1 tsp - Turmeric powder<br />A pinch - <a href="http://indianingredients.blogspot.com/" Target="blank">Asafoetida (Hing)</a><br />1 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Fenugreek seeds</a><br />2 tbsp - Oil<br />Salt to taste<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.<br />- Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.<br />- Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.<br />- Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture.<br />- Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.<br />- Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. - Serve punjabi kadhi hot with steamed rice.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com1