The philosophy of the people of Punjab is to eat , drink and be merry. They are lively people who are fond of good food. Punjabi cuisineis the style of cooking that is associated with the traditions and practices from the Punjab state od India and Pakistan. The local food of Punjab varies within the region of Punjab. The local food is influenced by the agriculture and farming lifestyle. The staple food consisting of wheat, maize etc. is grown locally.
3 Popular Recipes of Punjab
Pindi Chhole and Bhatura
Chhole bhature is one of the most popular Punjabirecipes which are now popular all over India and even abroad. Chhole stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread.
Recipe of Chhole
Ingredients
1 cup dried small chickpeas
1 green chilli,
1 tsp coriander powder
¼ tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
½ or 1 tsp dry mango powder
black salt or rock salt as required
2 cups water to be added later
whole garam masala –1tsp cumin seeds, 1 large bay leaf ,2 inch cinnamon (dal chini),2-3 cloves (laung),2 green cardamom (choti elachini), 2-3 black peppercorn
paste of1 medium size onion, 2 tomatoes, small piece adrak, 3-4 cloves of garlic and 1 green chillie
Method
Soak the chickpeas/chole in water overnight
Pressure cook for water and salt for about 30 minutes.
Heat oil in a kadhai , fry the whole masalas and add the paste and dry masala .
Add he cooked chhole and some water. Simmer on low flame for 15 minutes. Till the curry thickens
Add slit green chillies, garam masala powder and amchoor.
Servehot with onion slices, lemon wedges along with bhaturas.
Rajma Chawal
Punjabis are mainly wheat eating but they cook rice on special occasions. Rajma chawal or rice is the favourite of most families on weekends. Rice is rich in carbohydratesand rajma is rich in iron and proteins. Rajma rice is a wholesome meal as rajma is rich in iron and protein while rice is rich in carbohydrates.
Recipe of Rajma chawal
Ingredients:
1 cup rajma or red kidney beans soaked overnight.
Tomato puree ofabout 4 tomatoes
Paste of 4 onions, 1 inch ginger, 6 cloves of garlic and 2 green chillies
1 teaspoon cumin seeds
½ teaspoon turmeric powder
½ teaspoon garam masala freshly chopped coriander leaves to garnish
2 tablespoons chopped coriander leaves
1 tablespoon Oil
Salt to taste
Method:
Pressure cook soaked rajma in 3 cups of water and salt for 30-45 minutes till they are soft.
Heat oil in a pan, add cumin seeds, add onion garlic paste and brown them. Add tomato puree, turmeric, salt andsauté for about 10 minutes.
Add this masala to the rajma in the pressure cooker. Stir in cooked rajma on low flame for about 20 minutes for the masala to be absorbed by the rajma.
The consistency can be managed by adding more water.
Add some butter for enhanced taste.
Garnish with coriander leaves and serve hot with steamed rice.
Sarson da Saag and Makki di Roti
Sarson ka Saag and Makki di Roti is a popular dish during the winter season. It is highly nutritious as it is made of mustard leaves and spinach which are rich in iron and protein. It is also high in calories as it is served with lots of ghee or butter along with chhachh or buttermilk and gur or jaggery
Recipe of Sarson ka Saag
Ingredients:
A bunch of spinach and mustard leaves each
one chopped onion
One chopped tomato
2 chopped green chillies
½ teaspoon grated ginger and garlic each
Salt to taste
Ghee, oil
2 tablespoon maize flour
½ teaspoon garam masala
Method:
Wash, chop and boil spinach and mustard leaves with ginger garlic and green chillies, salt,
Cool and Grind to a smooth paste in a mixie.
Heat ghee in a saucepan, add onion and tomatoes. Sauté till cooked.
Add the green mixture . Add maize flour, lemon and garam masala.
Let it simmer until oil separates out.
Serve hot with makki ki roti. (Indian bread made of maize flour