When you talk about Punjab, everything from its saundhi mitti to the state ‘punjabi mutiyaran’; and the dance forms of him-the famous ‘bhangra’ Y ‘giddha’- to its extra friendly atmosphere; it is popular all over the world. Well, now when we are talking about Punjab, it would be really unfair to lose the Punjabi food.
Probably none of you would be surprised. ‘punjabis Everything would be incomplete if we don’t talk about the food, a great variety of which they love to have on any occasion (ordinary or special). Whether the cuisine is vegetarian or non-vegetarian, they are simply fans of food. Simple and healthy, but delicious foods are on your plates. Also, unlike other districts that use marinades like vinegar or lemon to add flavour, peppy Punjabis use ‘seasoning’ for his first choice he always includes a spicy cuisine.
Mornings are often incomplete for them if they are simple or full. ‘parathas’ with an abundant desi ghee the content is not served. Even the evening and night meals are taken with a heavy role of ghee in them.
Undoubtedly, Punjabis find rice a fascinating dish, especially when ‘rajma’ served along with them. The easy combination to make but only occasionally liked. On a daily basis, as we all know, they prefer wheat to other things.
On the other hand, a colossal variety of cuisines brought to us by the Punjabis is famous not only in North India, but throughout the country and beyond India. Talking about vegetarian food like sukhi dal and jeera rice or non-vegetarian like chicken kofta and keema kabab, desserts like kheer or flour preparations like aloo paratha or sweets like gulab jamun and firnee, everything has its own sub-range. Also, each individual dish is delicious and the assortments dwarf Bengali, Mughali or even South Indian dishes.
Of course, after so much praise for Punjabi cuisine, he would like to try making one. So, let’s talk about some scrumptious dishes that you would surely love to have. Makki di roti (corn chapatti) and ‘Sarson ka saag’ (mustard leaf curries) are among the tempting cuisines. So the same would be perfect to start too.
How to prepare:
The food is a perfect combination of flavor and nutrition. The ‘roti’ is simple to make. knead the ‘Makki Ka Atta’ adding salt and ‘ajwain’. Sprinkle a few drops of water on both sides of the ‘peda’ or ball, press it and put on a seasoned Tawa. Cook for a few minutes, put on top of the ghee and flip. Your chapatti is ready to be served hot with the ‘saag’ and a ball of butter.
To prepare the ‘saag’, you need a bunch of mustard greens with water, oil, onion, tomato and ginger. Also, salt, garlic, garam masala, and chilly red powder would be added as needed. Simply wash the leaves, chop, boil, let cool, and then cook with the addition of fried onions and tomatoes for decoration. Sunny winters would translate so nicely and easily, you won’t believe it.
lassie – Visit any Punjabi ‘Dhaba’, the authentic refreshing drink made from thick curd and milk with added fresh cream, sugar and cardamom powder will give you that cooling effect, which is much needed during the scorching summers. Serve by adding soaked in water without skin damned and rose petals.
Dal Makhani – Easy to prepare, the recipe calls for whole ‘urad daal’ together with ‘rajma’ (the red beans). All you need to do is pressure cook the daal and rajma, adding salt and water. Fry oil, garlic paste and cumin seeds as well as green chillies, tomatoes, dried masalas, stir and add daal. Your delicious Dal Makhani is ready to serve with butter. Naan may be a better partner.
punjabi kadhi – Make balls with a mixture of chickpea flour, potatoes (chopped), onions (chopped) with ajwain, salt and red chili powder. Fry the ‘pakoras’ in a kadhai with hot oil until golden brown. Prepare kadhi with yoghurt and chickpea flour and appropriate masalas and serve hot with rice.
Dont wait! Start preparing now.