PUNJABI FOOD—More than Tandoori Murga!

Talk of Punjabi food and the first thing that comes to mind is the tandoori chicken. But the truth is that there is much more to Punjabi food than that. In fact majority of Punjabis relish vegetarian food, which is their main diet and they cook it in a manner like no one else does. Add to it the local pride of the various regions and you have a fare that is both rich and varied.

by REPORTER@DAYAFTERINDIA.COM

Punjabi cuisine is gaining popularity around the globe. Easy to prepare, tasty and it’s mainstay grains and vegetable dishes is allowing punjabi cuisine to gain popularity all over the world. punjabi is cuisine is

completely curry based. 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 Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon masalas (spice) flavourings. Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for the quality of its milk products. There are certain dishes which are exclusive to Punjab , such as Mah Di Dal and Saron Da Saag .

Peshawari Chana

INGREDIENTS:

1 tsp garam masala powder

1/2 cup onion chopped

2 tsp tea leaves

2 green chillies slit

1 tblsp ginger paste

1 tblsp garlic paste

2 tblsp oi

1 tsp cumin powder

1 tblsp red chilli powder

1 cup chick peas

1 bay leaf

3/4 cup tomatoes chopped

salt to taste

2 tblsp coriander powder

1 tsp turmeric powder

1 tblsp chana masala

METHOD:

• Soak kabuli chana overnight.

• Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.

• Heat up oil mix in bay leaf and cut onion, stir fry until golden brown in colour.

• Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.

• Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.

• Sprinkle garam masala and salt mix well and serve hot.

Punjabi Kadhi

INGREDIENTS:

1 cup Gram flour

1/4 cup Chopped onion

1/4 cup Chopped potato

1 tsp Ajwain.

1 tsp Turmeric powder.

A pinch Asafetida

1 tsp Fenugreek seeds.

2 tbsp Oil.

1 tsp Red chili powder.

1 tsp Chopped ginger.

1/2 tsp Baking powder.

Oil for deep frying

Salt As per taste

1 cup Kadhi Curd (yogurt)

1/4 cup Gram flour

2 no. Dry red chili whole

Salt As per taste

METHOD:

• Mix all pakora ingredients except oil and add about ˝ cup of water. Mix well.

• Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.

• Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.

• Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.

• Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

• Serve punjabi kadhi hot with steamed rice.