Punjab cuisine

by the end of this slide you will get to learn about panjabi cuisine

1. PUNJAB CUISINE The cuisine of Punjab has a variety of mouth watering vegetarian and non vegetarian dishes Punjab has been a place that has seen so many cultures and invasions that its present cuisine has a huge variety of dishes the food range from spicy to sour, and sweet to tangy Use of butter, cream etc. is plentiful because of its availability and due to the fact that they burn a lot of calories everyday by working on the fields

2. GEOGRAPHICAL LOCATION Punjab is located in the Sutlej river basin on the northern plains of India The fertile land here is watered by rivers such as Sutlej, Ravi, and Beas, which eventually flow into Pakistan and then the Arabian sea

3. SEASONAL AVAILABILITY MUSTARD LEAVES : braised preparation is eaten with makki ki roti AMARNTH LEAVES POMEGRANTE SEEDS : dried in sun and then sold whole or crushed. Used as tenderizer BLACK CARROTS : available from march till June. Their juice known as kanji is mixed with spices and matured in clay pots BLACK-EYED BEAN : light brown colored kidney beans are braised with onions and tomatoes eaten with whole wheat bread

4. MUSTARD LEAVES AMARNTH LEAVES POMEGRANTE SEEDS BLACK CARROTS BLACK-EYED BEAN CHICK PEAS

5. CHICK PEAS : a round yellowish edible seed DRIED FENUGREEK : dried leaves of the fenugreek plant RAW MANGO POWDER : dried pieces of mango are used either whole or in powdered form. Used to add sourness to the dishes LENTIL FRITTERS : made from coarsely grinding the lentils with spices and sun drying them for future use. Deep-fried and combined with potatoes to prepare vegetable stew CHOLIYA : fresh green horse gram. they are combined with cottage cheese to prepare stew

6. DRIED FENUGREEK RAW MANGO POWDER LENTIL FRITTERS CHOLIYA

7. SPECIAL EQUIPMENT MADHANI : wooden churner fixed to a brass pot CHAKLA BELAN : small marble or wooden platform and belan is a rolling pin KADHAI : deep, concave utensil made of brass, iron, or aluminum used for deep-frying GRATER : used for grating SIEVE : used for sifting MASALA DAANI : used as spice box PAUNI : perforated spoon for frying food

8. MADHANI CHAKLA BELAN KADHAI GRATER SIEVE MASALA DAANI PAUNI

9. KARCHI : ladle used for stirring and mixing food TAWA : flat base equipment made of cast iron PATILA : made of brass and comes with a lid TANDOOR : clay oven chamber, which is lit with live charcoal BHATTI : used for grilling kebabs. It is an open fire grill KHONCHA : flat metal spoon used for stir frying or sautéing CHIMTA : meant for holding hot pans during frying, griddle cooking, etc.. HAMAM DASTA : pair of tool used to crush, grind, and mix solid substances or masalas DORI DANDA : stone ware pot with a log of wood, used for pounding chutneys or dry spices

10. KARCHI TAWA PATILA TANDOOR BHATTI KHONCHA

11. CHIMTA HAMAM DASTA DORI DANDA

12. STAPLE DIET Staple diet of Punjab is whole wheat in different forms, rice is also eaten on special occasions Rice is predominantly eaten with kadhi pakora or rajma Maize flour is often eaten sarson ka saag Chicken is the more preferred meat and fish is eaten in the form of curries and sometimes fried The breads are mostly cooked in tandoor Butter is an integral part of this cuisine

13. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS KADHI PAKORA : made by simmering sour curd with gram flour and spices RAJMA : red kidney beans cooked with ginger, garlic and tomatoes, and flavored with turmeric and red chillies RAO KI KHEER : rice cooked in sugarcane juice, which is reduces to a caramelized texture PINDI CHOLEY : chickpeas are boiled with black teas to give traditional black color. Then cooked with onions, tomato, and spices AMRITSARI KULCHA : whole wheat dough is stuffed with fillings ranging from paneer to cauliflower, potato, or a mixture of all. Cooked in tandoor and served with butter

14. KADHI PAKORA RAJMA RAO KI KHEER PINDI CHOLEY AMRITSARI KULCHA PUNJ RATANI DAL

15. PUNJ RATANI DAL : made from cooking five dals with onion and tomatoes( chana , split urad , green moong, kidney beans, and masoor dal) SARSON DA SAAG : mustard leaves combined with amaranth leaves and braised along with ginger, garlic, onions and tomatoes until they become creamy MAA KI DAAL : broken black lentils are combined with Bengal gram and simmered with onions and tomatoes on a low flame, until creamy TANDOORI CHICKEN : chicken marinated with curd, red chili paste and spices. Then skewered on seek and broiled in tandoor MURGH BUTTER MASALA : tandoor cooked chicken is stewed in creamy tomato sauce and garnished with butter and red chilies

16. SARSON DA SAAG MAA KI DAAL TANDOORI CHICKEN MURGH BUTTER MASALA SHAHI PANEER MALAI PANEER

17. SHAHI PANEER : cubes of paneer are stewed with makhni gravy MALAI PANEER : fried dumplings of cottage cheese, potatoes, and spices are added to a smooth gravy of onion and tomatoes flavored with cream and garam masala MUTTER PANEER : cubes of cottage cheese and green peas are stewed in an onion and tomato gravy ALOO GOBHI : stir fry potatoes and cauliflower florets in an onion and tomato gravy DAHI BHALLE : lentil fritters, which are soaked in creamy whisked yoghurt ALOO VADIYAN : dried lentils fritters stewed along with potatoes in an onion and tomato gravy

18. MUTTER PANEER ALOO GOBHI DAHI BHALLE ALOO VADIYAN DAL MAKHNI

19. DAL MAKHNI : black lentils are simmered with tomato puree and butter. Finished with cream and Kasturi methi BAINGAN DA BHARTA : egg plants are char grilled in tandoor until soft and then peeled . Tossed with onion and tomato gravy flavored with spices and fresh coriander MALPUA : made by shallow frying a batter made from semolina and milk solids. Then poached in honey flavored sugar syrup GAJAR KA HALWA : grated carrot is cooked with ghee and milk to thick consistency PHIRNEE : soaked rice is ground into a paste and then added to the boiling sweet milk

20. BAINGAN DA BHARTA MALPUA GAJAR KA HALWA PHIRNEE PINNI GULAB JAMUN

21. SOOJI KA HALWA : semolina is sautéed in ghee on a low flame. Then sugar syrup is added to form creamy pudding. Garnished with dry fruits PINNI : whole wheat flour is roasted until slightly brown and fragrant. Powdered sugar, nuts, and ghee are added and taken off the fire. When mixture cools down, it is shaped into round dumplings and stored in airtight containers GULAB JAMUN : dried milk solids creamed with cottage cheese and flour and deep-fried in ghee until golden brown . Then dipped into hot, honey flavored sugar syrup until soft

22. COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR BIBLIOGRAPHY 1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY PRESS,2018,pp. 168-175