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

Navratan Kurma


Boiled Peas - 2cups
Chopped and Boiled Carrot - 1big
Tomato Sauce - 1/2cup
Curd - 1/4cup
Cream - 1/4cup
Sweet Lime - 1no
Apple - 1small
Banana - 1
Pineapple - 1/4quantity
Cashew nuts - 10-15nos
Raisins - 20nos
Ghee - 1tbs
Butter - 3tbs
Salt - to taste
For Dry Masala :

Cumin seeds - 1tsp
Poppy seeds (Khus Khus) - 2tsp
Cardamoms - 1tsp
For Wet Masala :

Onion - 1big
Shredded Coconut - 1/4cup
Green Chillies - 3nos
For decoration :

Chopped Cherries Grated Cheese Chopped Coriander leaves - 1tbs

Method of Preparation :

Grind the dry and wet masalas separately and keep aside. Chop all the fruits finely.

Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.

Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.

Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries. Serve hot with naan, roti or paratha.