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

Palak Makkai Malai

Ingredients :

Chopped Spinach - 1bunch
Green gram dal (moong dal) - 2tbs
Chopped Green Chillies - 3nos
Grated Ginger - 1"piece
Onion - 1
Clove-Cinnamon powder - 1/4tsp
Turmeric powder - 1/4tsp
Boiled Corn Kernels - 1/2cup
Cream - 1/3cup
Garam Masala - 1/4tsp
Red Chilli powder - 1/2tsp
Dried Mango powder (amchur) - 1/2tsp
Salt - to taste
Ghee - 3tbs

Method of Preparation :

Wash and clean green gram dal and spinach. Pressure cook spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger and chillies with 11/2cup water. When dal is soft, mash the mixture with a ladle.

Heat 2tbs ghee in a pan and add boiled corn kernels, spinach-dal mixture, salt, amchur and garam masala. Saute well. Stir in beaten cream and stir till smooth. Remove from fire and keep aside.

Heat remaining ghee and sauté chilli powder. Pour this over the Palak Makkai Malai kept aside. Mix well and serve hot. It is a good dish with parathas, rotis etc.