Punjab Kushti / Wrestling
Punjabi Dishes
The Punjabis are known for their rich foods. Predominantly wheat eating people, the Punjabis cook rice only on special occasions. Nans and parathas, rotis made of corn flour (makke di roti) are their typical breads. Milk and its products in the form of malai (cream), paneer (cottage cheese), butter and curds are always used with almost every Punjabi meal. The main masala in Punjabi dish consists of onion, garlic, ginger and a lot of tomatoes fried in pure ghee. Spices like coriander, cumin, cloves, cinnamon, cardamom, black pepper, red chili powder, turmeric and mustard are regularly used. Chicken especially 'Tandoori Chicken' is a favourite with non-vegetarians as paneer is in the vegetarian Punjabi menu. Mah ki Dal, Sarson Ka Saag, meat curry like Roghan Josh and stuffed parathas can be found in no other state except Punjab.


Non -Vegetrian

Sweet Dishes

Aloo Methi
Aloo Mutter
Aloo Tikki
Dal Makhani
Keema Rajma
Makki Di Roti
Mutter Paneer
Navratan Kurma
Palak Paneer
Palak Makkai Malai
Paneer Amritasari
Pista Lassi
Sarson Ka Saag
Stuffed Bhatura
Sukhi Channa Dal
Vegetable Pulao

Asian Chicken
Butter Chicken
Beseni Murgh
Chicken Tikkas
Chicken Dilruba
Chaamp Masala (Lamb Chops Masala)
Chicken Curry with Tomatoes (Murgha Kari)
Chicken Jalfarezi
Chicken Biryani
Chicken Sag Recipe
Egg Korma
Fried Chicken Tikkas
Paneer Anda
Tandoori Chicken

Atte Ka Seera
Badam Ka Seera
Carrot Halwa
Dal Ka Seera
Gulab Jamoon
Kaju Barfi
Kaju Katli
Mava Burfi
Malai Ladoo
Motichoor Ladoo
Patisa (Son Papdi)
Sujji Halwa

Aloo Tikki

Ingredients :

For covering: Potatoes - 8nos
Turmeric Powder - 1/2tsp
Ground Green Chillies - 3nos
Garam Masala - 1/2tsp
Bread Crumbs - 1/2cup
Salt - to taste
For filling:

Cooked & drained Channa Dal - 1 cup
Grated Ginger - 1tsp
Grated Garlic - 1tsp
Finely Chopped Green Chillies - 3nos
Powdered Cumin seeds - 1/2tsp
Chopped Coriander leaves - 1tbs
Salt - to taste
Oil for frying

Method of Preparation :

Cook potatoes, peel and mash it. Mix together all the ingredients for covering and keep aside.

Mash cooked dal coarsely with hands. Mix it with all other ingredients for filling and keep aside.

Take a small ball of potato mixture, oil palm slightly, make shallow cup with the ball of potato mixture. Place a tea spoon of dal mixture in centre and seal well and flatten the ball.

Heat oil in a frying pan and fry each tikki on low heat on both sides or shallow fry on a griddle, drizzling oil to make the crust crisp. Serve hot with chutney or ketchup.