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.

Vegetarian

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
Imarti
Jalebis
Kaju Barfi
Kaju Katli
Kalakand
Mava Burfi
Malai Ladoo
Motichoor Ladoo
Pinnie
Patisa (Son Papdi)
Sujji Halwa

Egg Korma

Ingredients

Eggs
Onions
Milk
Cashewnuts
Green chilies
Grated coconut
Coriander powder
Cloves
Cinnamon
Cardamom pods
Ginger
Turmeric powder
Ghee
Salt
6 nos.
6 nos.
¼ cup
2 tbsp.
8 nos.
1 tbsp.
3 tbsp.
6 nos.
1 stick
2 nos.
1 piece
½ tsp.
3 tbsp.
To taste

Method

1. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.

2. Chop the onions coarsely. Separate the yolk from the eggs and beat the egg whites till stiff. Add the egg yolks, milk to the egg white mixture and salt to taste.

3. Beat the mixture again for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes.

4. To make the korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.

5. Put sliced onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top.

6. Add half a cup of water and bring to a boil.

7. Add the egg cubes and cook gently till the korma thickens.

8. Garnish with freshly cut coriander leaves and serve hot with rice or parathas and chutney