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 Ghee and the Home cooked food concentrating mainly upon the masalas (spices) flavouring. The level of spices used can vary from minimal to very customary.
A variety of breads are prepared with Wheat and Maize as they are the staple food grains of Punjab. Lentils like Black gram and Yellow gram are a must in Punjabi cuisine and so are the Rotis (Breads) and Curd. Milk and milk products is synonymous and plays an important role in the Punjabi Recipes & diet.
Punjabi cuisine is wholesome and is full of rustic flavor. Even today, the custom of cooking in community ovens or tandoors prevails in rural areas. Tandoori dishes are popular all over the country today. Naans, parathas, and rotis made of maize or wheat flour are typical Punjabi breads. Most of these are prepared in the tandoors and served hot with a chunk of butter of Desi ghee and a plate of onions, green chilly and lime.
Some of the well known dishes of Punjabi food made from Pulses, Beans or lentils preparations are :
Dal Makhani ( Mah di Dal), Dal Maharani, Dal Amritsari, Rajma, Choley, Sarson da saag etc
Punjabi breads generally are flat and only a few varieties are raised breads. The breads are made with different types of flours and can be made in various methods like:
· Naan, Tandoori roti, Kulcha, Laccha Parathas are baked in a tandoor.
· Chapati, Phulka, Jowar ki roti, Baajre ki roti and Makke ki roti are dry baked on the Tawa (Indian Griddle).
· Puris and Bhatura (fermented dough) are deep fried.
· Chicken and Meat preparations like Sheekh Kebab, Tandoori Chicken, Reshmi Tikka, Malai Tikka are prepared in a tandoor.
Punjabi food is also served with condiments Pickles garnishes like :
Achars : Gajar Shalgam Gobhi, Kala Nimbu, Mixed Vegetable Achar
Salad : Thin slices of onions, tomatoes, fresh hari mirch ( hot green peppers ) with lime wedges garnished with chopped fresh coriander leaves (Cilantro).
Lassi (sweetened whipped yoghurt), Kanji (fermented carrots) and Chaach are some of the popular beverages of Punjabi cuisine.
As Punjabis are predominantly wheat eating people, they cook rice only on special occasions. Rice is either cooked plain and served with rajma or kadhi or steamed and made with a flavoring of cumin or fried onions. Mostly in Winters, rice is cooked with jaggery as a delicacy called Rao ki kheer, where rice is cooked on a slow fire for hours together with sugar cane juice.
Kheer is one of the main desserts of Punjabi desserts and they are rich and delicious.
1. Slice paneer and bell pepper into thin long strips
2. Grind ginger ,garlic and green chilly into a paste.
3. Heat ghee in kadai or any vessel add paste ,saute till it become brown .
4. Add bell pepper ,cook for few second ,then add chiliy powder and salt.
5. Now add tomato puree and cook until ghee comes on top
6. Mix kasoori methi in gravy .
7. Finally ,add the sliced paneer and cook for a min
8. Garnish with cream and cilantro .
