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 environment; it is popular all over the world. Well, and 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 foodies. Simple and healthy, but delicious foods are on your plates. Also, unlike other districts that use marinades like vinegar or lemon to add flavor, the peppy Punjabis use ‘seasoning’ for your first choice always includes a spice kitchen.
Mornings are often incomplete for them if they are simple or full. ‘parathas’ with a copious Desi Ghee the content is not served. Even afternoon and evening meals are taken with a large role of ghee in them.
Undoubtedly, Punjabis find rice a fascinating dish, especially when ‘rajma’ is served along with them. The combination that is easy to make but that you only like occasionally. Daily, as we all know, they prefer wheat to other things.
On the other hand, a colossal variety of cuisines brought to us by Punjabis is famous not only in North India, but throughout the country and outside of 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, you would like to try making one yourself. 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 green curry) are among the tempting cuisines. So the same would be perfect to start with as well.
How to prepare:
The food is a perfect combination of flavor and nutrition. The ‘roti’ is easy 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 down and put on a seasoned Tawa. Let 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 leaves with water, oil, onion, tomato and ginger. Also, salt, garlic, garam masala and red chilly powder would be added as required. Simply wash the leaves, chop, boil, cool, and then cook with the addition of fried onions and tomatoes for garnish. Sunny winters would turn out so well and easy, you won’t believe it.
lassi – Visit any Punjabi ‘Dhaba’, the refreshing and authentic drink made of thick curd and milk with added fresh cream, sugar and cardamom powder will give you that cooling effect, which is much needed during 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’ along with ‘rajma’ (red kidney beans). All you need to do is pressure cook the daal and rajma, adding salt and water. Fry the 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 match.
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 yogurt and gram flour and appropriate masalas and serve hot with rice.
Dont wait! Start preparing now.
