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

Asian Chicken


Asian Chicken Chicken with garlic and hot peppers
Another winner from
The Garlic Lover's Cookbook.
Don't let the amount of garlic scare you.
Serves 6
3\(12 lb frying chicken, 1.5 kg
cut into serving pieces
3 Tbsp peanut oil 50 ml
1 head garlic,
peeled and coarsely chopped - and yes that says HEAD. The whole thing.
2 hot red peppers,
small and dried. These are optional.
\(34 cup distilled white vinegar 180 ml
\(14 cup soy sauce 60 ml
3 Tbsp honey 50 ml


1. Heat the oil in a large, heavy skillet and brown chicken on all sides (5\-10
minutes). Use medium-high heat.
2. Add garlic and peppers about 1 minute before the end of the browning process.
3. Add the remaining ingredients, and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes.

If you are cooking white and dark meat together, remove the white meat first or it will dry out.

Watch that sauce does not burn or boil away.

When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, \fIdo not\fR take a big whiff. The vinegar will knock you out!

This recipe won first place at a recent Garlic Cook-off at the Gilroy
Garlic Festival.

Serve with rice, Chinese noodles or pasta.

Difficulty: easy.
Time: preparation: 5 minutes, cooking: 20 minutes.
Precision: measure vinegar, soy sauce and honey.