Punjab
 Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. 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 Pun,abi 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 while home cooked food concentrates mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Rao Ki Kheer, if cooked using rice. Rice is cooked for a long time in sugar cane juice.Be it Home cooked, Restaurant style or the authentic Dhaba Punjabi cuisine can vary significantly, with Restaurant style using large amounts of Butter, locally known as Desi Ghe...
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Rajma Masala

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  • Jan 17, 2008
 

Sarson Ka Sag

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  • Apr 11, 2008
 

Dal Makhani Bukhara

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Roomali Roti home made

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  • Mar 25, 2009
 

Paneer Butter Masala

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  • Mar 25, 2009
 

Punjabi kadi pakodi

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  • Jan 7, 2008
 

Bathura

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Methi paratha

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Mango lassi

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  • Jul 10, 2009
 

Paneer Tikka Masala

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Paneer Egg Rolls

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  • Jul 21, 2012
 

Paneer paratha

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  • Jul 21, 2012
 

Oats Masala paratha

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  • Jul 21, 2012
 

Cheese Chicken Kebab with Pesto

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  • Jun 6, 2013
 

CHICKEN TARIWALA RECIPE

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  • Apr 21, 2013