punjabi cuisine

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punjabi cuisine

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The food of Punjab is meant for the strong-hearted. It is rich in flavours and has a liberal dose of ghee (clarified butter) and spices. Punjab has an abundance of milk and therefore milk products are an important part of daily diet. No meal is complete without large glassfuls of butter milk or lassi (yoghurt drink). The people of this region are largely wheat eaters and have developed variations of breads including the stuffed a/oo paralha (potato bread) and the makke ki roti (maize bread). Vegetarian delights such as sarson saag (mustard leaf curry), rajma-chawal (kidney beans with steamed rice) and kadhi (gram flour and yoghurt curry) are the most popular Punjabi dishes. Punjabis have also created a combination of the northwest frontier cuisine and Mughlai recipes to present rich poultry and mutton dishes. The ubiquitous “tandoori chicken” s a great favorite!

Style of cooking

There are many styles of cooking in Punjab. In the villages many people still employ the traditional infrastructure for cooking purposes. This includes wood-fired and masonry ovens. In the past many people employed wood-burning stoves. But this method is dying out. One derivation from this type of cooking is the tandoori style of cooking commonly known as tandoor. In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level. This style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi. In rural Punjab, it is common to have communal tandoors, which are also called Kath tadoors in Punjabi.

Common dishes
Breakfast

Aloo Paratha with Butter
Breakfast recipes with respect to different regions within Punjab varies. Common ones are Chana masala, Chole kulche, Parathas with Curd – Aloo Paratha | Panner Paratha | Gobi Paratha, Halwa poori, Bhatoora, Falooda, Makhni doodh, Amritsari Lassi, Masala chai, Tea, Amritsari Kulchas, Phainis, Dahi vada, Dahi, Khoa, Paya, Aloo Paratha with Butter, Panjeeri with Milk.
In upper Punjab Pakistan the Lahori Katlama is famous for the breakfast as well.
Meat
The consumption of poultry, lamb and goat meat is higher compared to pork
Many dishes of meat variety is available and some of them are named below.

Tandoori Chicken
Biryani: lamb and chicken
Kebab: braised minced lamb meat, commonly served with naan.
Keema : Braised minced lamb meat, commonly served with naan.
Lamb : including Rogan Josh, Bhuna Gosht, Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht, Nihari, Rara Gosht, Paye da Shorba
Shami Kebab, Chicken karahi, Amritsari Tandoori Chicken, Punjabi Karhi (The Chicken yogurt curry of Punjab),Butter Chicken, Chicken Tikka, Paye.
Kunna Goshtmeat prepared in Kunna (mitti ka bartan (clay utensil)).
Fish
See also: List of fishes of India and List of fish in Pakistan
Since Punjab is the land of five rivers, freshwater fish is an important part in its cuisine. However, sea fish are not consumed since Punjab is not close to the sea. Carp, rohu and catfish are the most commonly prepared fish. Other fish types include thela machi and tilapia. Recently shrimp has been introduced. Fish tikka is an Amritsari speciality.
Vegetarian
See also: List of vegetables, List of leaf vegetables, List of root vegetables, List of culinary fruits, and List of citrus fruits

Kulcha Amritsari

Paneer One of the South Asian Cheese variants commonly used in cooking in Punjab

Panjeeri.
Khichdi: In the Punjab, khichdi is made of millet floor, mung beans and moth lentils. However, khichdi made of rice and lentils is also consumed.
Paneer Recipes like Shahi Paneer; Khoya Paneer, Paneer Kofta, Amritsari Paneer, Matar Paneer, paneer paratha
Panjiri: This is a traditional Punjabi dish which has a generous amount of almonds, walnuts, pistachios, dry dates, cashew nuts along with whole wheat flour, sugar, edible gum, poppy seeds and fennel seeds to make the traditional dish of ‘panjri’ or also known as ‘dabra’.
Pulse, bean and lentil; Saag; Baingan bharta.
Punj Ratani Dal: A mixture of 5 lentils.
Punjabi Kadhi Pakora (traditional curry with rice. Kadhi is a type of curry made by cooking garamflour with curd or buttermilk. Fried lumps with salt and chillies are also added.
Punjabi Lassi paneer: In the Punjab, it is traditional to prepare lassi and then extract the paneer which would then be consumed by adding water, salt and chili. Lassi paneer can also be added to potatoes and spices to make a curry which resembles scrambled eggs. Lassi paneer cannot be cut into cubes as paneer from milk can be.
Snacks
Toasted grains: In the Punjab, toasting corn and wheat grains on the Punjabi bhathi is a traditional delicacy.
Samosas.
Sattu: ground barley grains mixed with salt and turmeric rolled into balls. Millet and corn grains are also used.
Dal[

Tarka Daal Ambarsari
Lentils are a popular food of Punjab.

Common dishes
Breakfast

Aloo Paratha with Butter
Breakfast recipes with respect to different regions within Punjab varies. Common ones are Chana masala, Chole kulche, Parathas with Curd – Aloo Paratha | Panner Paratha | Gobi Paratha, Halwa poori, Bhatoora, Falooda, Makhni doodh, Amritsari Lassi, Masala chai, Tea, Amritsari Kulchas, Phainis, Dahi vada, Dahi, Khoa, Paya, Aloo Paratha with Butter, Panjeeri with Milk.
In upper Punjab Pakistan the Lahori Katlama is famous for the breakfast as well.
Meat
The consumption of poultry, lamb and goat meat is higher compared to pork
Many dishes of meat variety is available and some of them are named below.

Tandoori Chicken
Biryani: lamb and chicken
Kebab: braised minced lamb meat, commonly served with naan.
Keema : Braised minced lamb meat, commonly served with naan.
Lamb : including Rogan Josh, Bhuna Gosht, Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht, Nihari, Rara Gosht, Paye da Shorba
Shami Kebab, Chicken karahi, Amritsari Tandoori Chicken, Punjabi Karhi (The Chicken yogurt curry of Punjab),Butter Chicken, Chicken Tikka, Paye.
Kunna Goshtmeat prepared in Kunna (mitti ka bartan (clay utensil)).
Fish
See also: List of fishes of India and List of fish in Pakistan
Since Punjab is the land of five rivers, freshwater fish is an important part in its cuisine. However, sea fish are not consumed since Punjab is not close to the sea. Carp, rohu and catfish are the most commonly prepared fish. Other fish types include thela machi and tilapia. Recently shrimp has been introduced. Fish tikka is an Amritsari speciality.
Vegetarian
See also: List of vegetables, List of leaf vegetables, List of root vegetables, List of culinary fruits, and List of citrus fruits

Kulcha Amritsari

Paneer One of the South Asian Cheese variants commonly used in cooking in Punjab

Panjeeri.
Khichdi: In the Punjab, khichdi is made of millet floor, mung beans and moth lentils. However, khichdi made of rice and lentils is also consumed.
Paneer Recipes like Shahi Paneer; Khoya Paneer, Paneer Kofta, Amritsari Paneer, Matar Paneer, paneer paratha
Panjiri: This is a traditional Punjabi dish which has a generous amount of almonds, walnuts, pistachios, dry dates, cashew nuts along with whole wheat flour, sugar, edible gum, poppy seeds and fennel seeds to make the traditional dish of ‘panjri’ or also known as ‘dabra’.
Pulse, bean and lentil; Saag; Baingan bharta.
Punj Ratani Dal: A mixture of 5 lentils.
Punjabi Kadhi Pakora (traditional curry with rice. Kadhi is a type of curry made by cooking garamflour with curd or buttermilk. Fried lumps with salt and chillies are also added.
Punjabi Lassi paneer: In the Punjab, it is traditional to prepare lassi and then extract the paneer which would then be consumed by adding water, salt and chili. Lassi paneer can also be added to potatoes and spices to make a curry which resembles scrambled eggs. Lassi paneer cannot be cut into cubes as paneer from milk can be.
Snacks
Toasted grains: In the Punjab, toasting corn and wheat grains on the Punjabi bhathi is a traditional delicacy.
Samosas.
Sattu: ground barley grains mixed with salt and turmeric rolled into balls. Millet and corn grains are also used.
Dal[

Tarka Daal Ambarsari
Lentils are a popular food of Punjab.

 


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