INTRODUCTION:-

The legandary punjabi cuisine which has no doubt been

responsible to a great extent for promoting the love of indian food
outside india.the influence from the persians, afghans, greeks and
mongols has resulted in the cuisines not only rich and exotic but
robust and earthy as well..The taste of punjab would perhaps
inspired the indomitable tandoor . The rich and spicy tandoori
preperations topped up with butter will be tantalisingly tasty and
nutritious.

Mention punjab and the first image that comes to mind is that of
lush green fields. Mention punjabi food and the first thing that
comes to mind is makkai ki roti and sarson ka saag. Punjabi
cuisine is like the punjabis themselves. t is simple, si!eable and
hearty " with no unnecessary frills or exotic accompaniments.
#variety is the spice of life is the diversity which has put the
boundaries in indian food.
Punjabi people have vigorous appetites and their love for food is
visible from the food pallet that they offer. The Punjabi food, like
other ndian cuisines is very spicy. The use of Tandoor is very
prominent in Punjabi cooking. $ Tandoor is a kind of an eathern
oven which are half buried in the ground in which charcoal is used.
%ood cooked in these ovens is earthy smelling which lends a very
exotic and rich aroma to it. Marinated meat, chicken, fish, paneer,
rotis and naans of many types are cooked in this oven and the
results are absolutely ama!ing.
Punjabi food includes a large variety of breads like& 'ans,
parathas, chapati(s made of mai!e flour are so soft that they simply
melt in the mouth. )ith the passage of time the Punjabi cuisine has
undergone a lot many changes like the addition of rumali roti and
lacchha paratha. Punjabi cuisine is synonymous with spicy, creamy
and aromatic gravies.
The Punjabi dishes are lavishly garnished with chopped and
slivered and sliced spices, while gravies are made rich by the use
of ghee and cream. %or most of the people living abroad ndian
cuisine is synonymous with the Punjabi cuisine. %or them,
savoring ndian food means having naans, gravied vegetables,
curries and pulaos.
ABOUT THE STATE:-
The land of punjab is a land of earthy culture, emerald green fields
and warm people whose robust rustic ways of bonhomie are very
much a part of their heritage. *eyond its joyous people and carpet
spreads of fertile fields, this (land of milk and honey( has a host of
culinary treasures that it readily offers to the others too.
THE SEASONS OF PUNJAB:-
There are three well defined seasons in the punjab. These are&
+. ,ot season -mid"april to the end of june.
/. 0ainy season - early july to the end of september.
1. 2old season -early december to the end of february
$griculture
Punjab is called the 3granary of india3 or 3india(s bread"basket.3 it
produces the following&
456 of india(s wheat
756 of india(s rice
n worldwide terms&
/6 of the world(s cotton
/6 of world8s wheat
+6 of the world(s rice
The largest grown crop is wheat.
9ther important crops are rice, cotton, sugarcane, millet, mai!e,
barley and fruit.
LOCATION & MAP OF PUNJAB
PEOPLE FOOD HABITS
Punjabi people have a heavy diet as their main occupation is
farming.
Their diet main! "#n$i$t #%:
2hicken
Mutton
,ome made cheese
:oghurt
;hee < butter
Fam#&$ 'read$&
'ans
Parathas
0otis
Fam#&$ de$$ert$:
;ajar ka halwa
;ulab jamun
SPECIALITIES
Most punjabi menus are made according to the season. The
universal favorite is chole"bathure which is a round"the"year item
and is available at every wayside dhaba. *ut, the pride of the
punjabi winter cuisine is -sarson"ka"saag served with blobs of
white butter accompanied by makke"di"roti and lassi
IN(REDIENTS &"
= ;aram masala
= ;hee -clarified butter.
= >ahi -yoghurt.
= Paneer -home"made cheese.
= ,aldi -turmeric.
= $mchur -mango powder.
= ?al < hari mirchi -red < green chillies.
=
MENU OF THE DA)
AMRITSARI MACCHI
- fish dipped in a batter of gram flour along with different masala8s
< ajwain.
DAL MA*HNI
- a rich punjabi lentil preparation consisting of black urad dal, red
kidney beans < lots of butter.
TANDOORI ROTI
- a typical punjabi bread used as a staple diet made of refined flour,
milk, egg and salt.
(ULAB JAMUN
- a uni@ue punjabi dessert made of khoya, chenna mixed together
< made roundels deep fried < dipped in sugar syrup < served hot.
POPULAR DISHES
2hole*hature
Aukhi>al
Paneer$mritsari
PalakMakkaiMalai
Makki>i0oti
?assiPatiala
$loo-Potato.Tikki
Aukhi2hanna>al
Pista?assi
*aingan>a*hurtha
Aag;osht -?ambandApinach.
2haampMasala -?amb2hopsMasala.
MurghaBari2hicken -2urryCwithTomatoes.
MurghMakhan -Ailken2hicken.
MattarPaneer -Peaswith%armer2heese.
Auchas>al
?obhia -2handniDegetarian2uisine(s'orth$merican*lackeyes.
2hicken>ilruba
;ajar ,alwa -Euick ;la!ed 2arrot ,alwa .
>al makhani
Tandoori murg
Aaarso ka saag
Makai ki roti
;ulab jamun

NAAN +,- PA./
t is the most popular staple diet for the punjabi people which is
made up of refined flour and oil along with the other ingredients.
IN(REDIENTS 0UANTIT)
%lour / kg
Aalt /5 gm
Aoda bi carbonate 1 gm
*aking pwd +5 gm
Fgg / nos
Augar // gm
:oghurt G5 gm
Milk +55 ml
0efined oil H5 ml
Balonji H gm
Melon seeds +/ gm
*utter +55 gm
Meth#d$:-
$t first we need to sift flour with salt baking powder and sodium bi
carbonate.then another bowl we make amixture with yoghurt,
milk,refined oilegg,sugar and we mix it well.after this we add the
mixture into the flour and then knead it and make asoft dough.then
we make roundels and stretch it to make a elongated oval shape
and insert it into tandoor for 1 mins and after taking it out from the
tandoor we apply butter and serve immidiately.
(ULAB JAMUN +,- PA./
$ wonderful and most popular pujabi dessert is gulab jamun which
is made of grated khoya and chenna and made into poundels and
ten deep fried and dipped in sugar syrup and served hot usualy
IN(REDIENTS 0UANTIT)
Bhoya G55 gm
2henna +55 gm
Augar + kg
)ater G55 ml
Aoda bi carbonate a pinch
0efined flour 45 gm
;heeIvanaspati to deep fry
Meth#d$:-
$t first khoya and chenna are to be kneaded to mash any
granules.then we make the sugar syrup.after that we mix khoya and
chenna ,add four and the dissolved soda bi carbonate.we kned
gently and make 75 roundels.then we heat ghee and vanspati and
deep fry the roundels in low heat till golden brown and then dip it
in the sugar solution and serve it hot.
AMRITSARI MACCHI +,- PA./
$ popular punjabi fish preparation made from a batter of gram
flour which includes many other ingredients and ajwain.
IN(REDIENTS 0UANTIT)
fish +kg
malt vinegar 45 ml
salt as re@d
ginger paste G5 gm
garlic paste G5 gm
ajwain +5 gm
red chillies G gm
turmeric 1 gm
pepper pwd 1 gm
gram flour +G5 gm
water +/5 ml
oil to deep fry
lemon / nos
chat masala to sprinkle
METHODS:-
%irst of all we marinate the fish with salt,pepper and lemon
juice.then we prepare the batter.after marinatin the fish for /5
minutes we dip the fish into the batter and deep fry and then
sprinkle chat masala and serve hot immidiately
DAL MA*HNI +,- PA./
$ rich punjabi lentil preparation consisting of black urad dal and
red kidney beans and lots of butter.
IN(REDIENTS 0UANTIT)
)hole urad dal 455 gm
0ed kidney beans +/5 gm
Aalt TT
;inger chopped 45 gm
;arlic chopped 45 gm
;reen chillies chopped /5 gm
*utter +G5 gm
0efined oil +H5 ml
;inger paste +/G gm
;arlic paste +/G gm
Tomato puree /G5 ml
0ed chilli pwd /5 gm
*utter /75 gm
2ream /75 ml
2orriender leaves /5 gm
Methods&"
$t first we soak both the dals overnight.then boil the dal with
salt,chopped garlic,ginger and green chillies until the dal becomes
soft.then we mash the dal.then in the heated iol we sautee ginger
garlic paste and then add red chilli pwd and tomato puree and
simmer for sometime.then add the boiling dal into it and mix
well.add white butter,cream and mix again with salt.after finushing
garnish with chopped corriendr and serve hot.