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

Tandoori Chicken


1.3 kg/3 lb ready to roast chicken
250ml/8 fl oz natural yogurt, beaten
60ml/4 tbsp. tandoori masala paste
75g/30z ghee,
lemon wedges and onion rings, to garnish lettuce, to serve.
Method :

Using a sharp knife or scissors, remove the skin from the chicken and
trim off any excess fat. Using a fork, beath the flesh at random.

Cut the chicken in half down the center and through the breast. Cut each piece in half again. Make a few deep gashes diagonally into the flesh. Mix the yogurt with the masala paste and salt. Spread the chicken evenly with the yogurt mixture, spreading some in to the gashes. Leave for at least 2 hours but preferable overnight.

Preheat the oven to its hottest setting. Place the marinated chicken quarters in a wire rack in a deep baking tray. Spread the chicken pieces with any excess marinade, reserving a little for basting halfway through the cooking time.

Melt the ghee and pour over the chicken quarters to seal the surface. This helps to keep the center of the chicken moist during the roasting time. Cook in the oven for 10 minutes at the maximum heat, then remove, leaving the oven switched on.

Baste the chicken pieces with the remaining marinade. Return to the oven and switch off the heat. Leave the chicken in the oven for about 15-20 minutes without opening the door.

Serve on a bed of lettuce and garnish with the lemon and onion rings.