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

Dal Makhani

Ingredients :

Black Urad Dal - 100gms
Rajmah Rice - 25gms
Red Chilli Powder - 1tbs
Oil - 1tbs
Butter - 50gms
Cumin Seeds - 1tsp
Chopped Onion - 1cup
Chopped Ginger - 1tbs
Chopped Garlic - 1tbs
Chopped Tomatoes - 1/2cup
Garam Masala - 1tsp
Fresh cream (malai) - 1/2cup
Salt - to taste
Method of Preparation :

Wash and soak black urad dal and rajmah rice overnight in 5 cups of water.

Cook the soaked dal and rajmah in 5 cups of water with salt and red chili powder. In a thick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil separates. Add boiled dal and rajmah rice and mix well.

Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh cream and let it simmer for 5 minutes. Serve hot with naan or paratha.