Punjab is famous for many dishes both vegetarian and non-vegetarian. Most of you may have tasted Punjabi recipes but are not aware of the preparation methods of these foods. So we will give you the recipes of the Top 5 Punjabi dishes so that you can easily prepare them and stun your family members and guests by serving these delectable items. The recipes are quite simple and can be prepared in a jiffy.
Punjabi cuisines are much relished all throughout India. People of all communities prepare or like to eat Punjabi recipes occasionally. Being on the border of Pakistan and India, Punjabi recipes are also influenced by Pakistani cuisines. The foods of Punjab are popular for their rich use of ghee, butter, and oil. Wheat is the staple food for the Punjabis. So they prepare various types of bread like tandoori roti, nan, laccha paratha, kulcha, chapatti, roti, and so on. The people staying in Amritsar are particularly fond of stuffed parathas and milk products. There is extensive usage of onion, garlic, and ginger to enhance the taste of Punjabi foods.
1. Lassi
Ingredients:
Thick curd ( fresh ) - 2 cups
Milk - 1 cup
Sugar ( powdered ) - 1/4 cup
Fresh cream - 1/4 cup
Cardamom powder - a pinch
Badam - 2
Rose petals - 2 tsp
Method:
1. Soak Badam in water and remove its skin after taking it out. Cut into small slices.
2. Mix curd, milk, sugar, fresh cream, and cardamom powder and blend it nicely. Store it in the fridge.
3. Bring it out and serve it after garnishing it with sliced badam and rose petals.
2. Jeera Rice
Ingredients :
1 cup Basmati rice
2 tsp Jeera (cumin seeds)
2 tbsp Cashewnuts
3 Whole peppercorns
2 Bay leafs
3 Cloves
2 Cinnamon sticks
2 tbsp Ghee
Salt To Taste
Method:
1. Wash the rice and soak it in water for half an hour.
2. Heat ghee in a heavy saucepan, add cashew nuts. Fry until brown. Take them out and keep them aside.
3. Add bay leaves, cloves, cinnamon sticks, cumin seeds, and peppercorns to the same ghee and fry for a while.
4. Add the rice, salt, water and stir. Cover with a lid and simmer the flame.
5. Cook until the rice is done.
6. Serve jeera rice hot with any spicy curry or raita.
3. Paneer Kabab
Ingredients :
1 tbsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tbsp mint chutney
400 gms Paneer
For Marinade:
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tbsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste
Method:
1. Slice paneer into seven pieces.
2. Mix well all the marinade ingredients and spread evenly on the cut paneer. Keep aside for 10 minutes.
3. Spread mint chutney evenly on the cut paneer.
4. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
5. Stack each layer of cut paneer one on top of the other, by repeating the process. Make a mixture of cream and crushed black pepper and pour out over the top layer. Put the last cheese slice on top, and bake at a moderate temperature for 10 minutes in the oven.
6. Cut into desired equal sizes.
4. Sarson Ka Saag
Ingredients:
500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder
Method:
1. Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
2. Chop ginger, garlic cloves and chilies.
3. Pressure cook the spinach, sarson, and bathuwa with garlic, ginger, and chilies. When it is cool, grind it to a smooth paste.
4. Heat ghee in a vessel, and add hing and onions. Fry until it is light brown. Add salt and turmeric powder. Mix well.
5. Add the ground saag and simmer the flame. Cook for a few minutes.
6. Add the maize flour, red chili powder, sugar and stir well.
7. Serve hot with paratha or makki ki roti.
5. Pumpkin Halwa
Ingredients :
Red pumpkin (peeled and grated) 800 grams
Ghee 2 tablespoons
Sugar 100 grams
Khoya/mawa grated 70 grams
Cashewnuts 10-12
Raisins 10
Pistachios 8-10
Green cardamom powder 1 teaspoon
Method:
1. Heat the ghee in a non-stick kadai.
2. Add the pumpkin and sauté on low heat till it is soft.
3. Add the sugar, mix well, and cook till the sugar melts and the moisture evaporates.
4. Add the khoya, cashew nuts, raisins, and pistachios and mix well.
5. Cook for five minutes, stirring continuously. Remove from heat and sprinkle green cardamom powder.
