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

Motichoor Ladoo


For boondi:

2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon
For syrup:

2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour


For syrup:

Put sugar and water in a vessel and boil.

When sugar dissolves, add milk.

Boil for 5 minutes till scum forms on top.

Strain and return to fire.

Add colour and boil till sticky but no thread has formed.

Add cardamom powder and mix. Keep aside.

For boondi:

Mix flour and milk to a smooth batter.

Heat ghee in a heavy frying pan.

Hold strainer on top with one hand.

With the other pour some batter all over the holes.

Tap gently till all batter has fallen into hot ghee.

Stir with another strainer and remove when light golden.

Keep aside. Repeat for remaining batter.

Immerse boondi in syrup.

Drain any excess syrup.

Spread in a large plate. Sprinkle few tsp. hot water over it.

Cover and keep for 5 minutes.

Shape in laddoos with moist palms.

Cool and keep open to dry, before storing in containers.