Punjabi Food

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Punjabi Food

***** Location: Punjab, India
***** Season: Topic
***** Category: Humanity

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Explanation

Punjabi cuisine
(Punjabi: ਪੰਜਾਬੀ ਪਕਵਾਨ, Urdu: پنجابی پکوان)
is food from the Punjab region of northwestern India and eastern Pakistan. It can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, clarified butter, with liberal amounts of butter and cream, with home cooking concentrating on mainly upon preparations with whole wheat, rice and other ingredients flavored with masala.

Within the Punjab region, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as sarson da saag. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-vegetarian dishes. Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from the Punjab.

Meat
Chicken: tandoori chicken, butter chicken, chicken tikka.
Lamb: rogan josh, bhuna gosht, kadhai gosht, raan gosht, dal gosht, saag gosht, nihari gosht, rara gosht, paye da shorba.
Beef: Nihari, beef Pasanda, kadhai beef.
Fish: These are all freshwater fish dishes like Amritsari fish, tandoori fish, fish tikka, fish pakora.
Kebabs: Various lamb, chicken and beef kebabs.
Biryanis: chicken biryani and lamb biryani.
Keema with naan: braised minced meat.

Vegetarian
Pulse, bean and / or lentil preparations:
sarson da saag (a dish prepared from green mustard leaves) and with makki di roti, a bread made by corn flour
mushroom and bean sabzi
Dal makhani (lentils with cream and butter)
rajma (red kidney bean) and rice
rongi (Black-eyed peas)
choley (eaten with naan or kulcha)

Other vegetarian dishes
Kadhi Pakora (Traditional curry with Pakoras) and rice
Kadhi is a type of curry made by cooking gramflour with curd or buttermilk. Fried lumps (Pakoras) of gramflour with salt and chillies are also added. It is eaten with rice.
Paneer dishes like Shahi Paneer, Khoya Paneer
Sweet dishes like Phirni, Jalebi, Malpua, Sheer korma
Snacks like Pakoras, Samosas
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Roti
is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and Tobago. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread.

Roti and its thinner variant, known as chapati, are an integral part of Indian / Pakistani cuisine. It is particularly popular in India and Pakistan.
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Makki di roti
(Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi), مکی دی روٹی (Shahmukhi), मक्की दी रोटी (Devanagari))
is a flat, unleavened North Indian bread made from corn flour. Like most rotis in Indian/Pakistani cuisine, it is baked on a tava.

Literally, Makki di roti means "bread of corn" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength - which makes it difficult to handle. Due to this, making makki di roti is more difficult than roti made from wheat flour.

Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag (cooked mustard green leaves), makhan (butter) and buttermilk. Similarly, in Uttar Pradesh, it is eaten with spinach and added butter.
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A tandoor
(Azerbaijani: Təndir, Turkish: Tandır, Arabic: تنور‎, Punjabi: ਤੰਦੂਰ, Georgian: თონე, Persian: تنور, Hindi: तन्दूर, Urdu: تندور, Armenian: Թոնիր)
is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Southern, Central and Western Asia, in the Caucasus and the Balkans.
The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal.Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.

The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor.
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Saag
(Hindi: साग; Punjabi: ਸਾਗ ) or sag
is a spinach and/or mustard leaf-based dish eaten in South Asia with bread such as roti or naan, or rice (in Orissa and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala.

Saag is more common in Punjab, especially Saroon da saag, where it may be eaten with makki di roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads. Saag/sag however can be a catch-all term for various green-leaved dishes. Sag aloo is a common dish in Pakistani/Indian cuisine as served in restaurants and take-aways in the Western world.
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Kheer ਖੀਰ - Sweet rice pudding
Kheer (Sanskrit: क्षीर/Ksheer)(Hindi: खीर, Punjabi: ਖੀਰ, Khiri in Oriya, Urdu: کھیر/kheer) also known as Payasam (Tamil: பாயசம்) or Payesh (Bengali) (Kannada:ಪಾಯಸ) (Telugu:పాయసం)
is a rice pudding, which is a traditional South Asian sweet dish. It is made by boiling rice or broken wheat with milk and sugar, and flavored with cardamom, raisins, saffron, cashewnuts, pistachios or almonds. It is typically served during a meal or also consumed alone as a dessert.
Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in north India) is derived from Sanskrit words Ksheeram[1] (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengal region) are derived from the Sanskrit word Payas which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of Heavy Cream to give it more richness in taste. It is often garnished using almonds, cashews, raisins and pistachios.

In North India, Kheer is prepared and eaten on almost every festival. It is considered as holy dessert and used as a part of Bhog/Pras. The dish is also consumed at Muslim weddings and prepared on the feasts of Eid ul-Fitr and Eid ul-Adha. A similar dessert, variously called fir-ni, phir-ni or phir-nee, is eaten among the Muslim community of North India and also in Pakistan, and Afghanistan. Today, restaurants offer fir-ni in a wide range of flavors including apricot, mango, fig, saffron and custard apple.
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Golgappa - Water balls

quote
The golgappa (also known as panipuri पानीपूरी, pānīpūrī (help·info), pani ke bataashe, Marathi: पाणीपुरी pāṇīpurī, Gujarati: પાણી પુરી, term used in Western India, phuchka, is a popular street snack in India. It is a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one's mouth. It is a popular street food dish in Mumbai.

The name gol gappa refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil.

It is known as bataasha in the western region of Uttar Pradesh. Bataasha means something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as phoochka in Eastern Indian states like Bihar, Jharkhand and West Bengal and in Bangladesh, because of the bursting sound in the mouth when it is eaten, called gup chup in Orissa and South Jharkhand, North Bihar and Phulki in Madhya Pradesh, Chhattisgarh. In several parts of Gujarat and Kutch. It’s commonly known as pakodi (પકોડી), not to be confused with pakoda.
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spring evening--
two pregnant women
with a mouthful of golgappas

- Shared by Manu Kant
Joys of Japan, March 2012



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Worldwide use


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Things found on the way


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HAIKU

ਸਰ੍ਹੋਂ ਦਾ ਸਾਗ - Sarohn da Saag
ਮੱਕੀ ਦੀ ਰੋਟੀ - Makki di Roti


source :　indian-food.tumblr.com


warm winter sun --
aroma of saag and makkii roti
in mom’s organic kitchen


her first roti
on his mother's sizzling stove—
hennaed hands

. Henna (mehandi, mehendi, (mehndi) .


Sandip Sital Chauhan


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ਤੰਦੂਰੀ ਰੋਟੀ - Tandoori Roti
ਦਾਲ ਮੱਖਣੀ - Daal Makhni

far from home --
butter laced lentils and tandoori roti
under winter morning sun

Sweg Deol


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dinner at mother-in-law’s --
a touch of salt
in my kheer

Sandip Sital Chauhan


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Related words

***** . Kara Parshad or Guru Parshad .
sweet vegetarian pudding

***** . Mustard greens dishes - Sarson .


***** . Food from India .


***** . Haiku from Punjab .


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