What to Eat in Punjab
A variety of Punjabi dinner cuisines; left to right: Aloo gobi, Seekh Kehbab, and Beef Karahi.
1. Sarson da Saag and Makki di Roti
Sarson ka Saag and Makki di Roti is the traditional dish of Punjab. It is the most popular winter dish of Punjabis. It is a highly nutritious because mustard leaves contain a lot of iron and protein. But at the same time it can be little high on calories if it is served traditionally with lots of ghee or butter. Along with mustard leaves, spinach is also added which further enhances the nutritional value and taste of saag.
2. Sweet Lassi
Lassi is the favourite drink of Punjabis. It is made from beaten curd and milk. It is a healthy drink as it does not contain any artificial flavours. It is usually served in tall steel glasses. A glass of thick and creamy lassi can be had with breakfast or lunch or even otherwise. It is believed that lassi induces sleep. So beware when you have it during working hours.
3. Butter Chicken
Punjab is known for the best chicken dishes, be it tandoori or curry chicken. One of the hot favourites of Punjabis is Butter Chicken.It is high on calories as it contains butter but it is a mouth watering creamy dish and impossible to resist. It is best served with butter naan.
4. Aaloo da Prantha
In Punjab, stuffed Prantha is a routine breakfast. The stuffing can be potatoes or cheese or cauliflower etc. Aaloo da Prantha is the easiest and the most relished one. It is cooked in loads of ghee and served with curd or white butter. So whenever you have it, count your calories for the day.
5. Rajma Chawal
Rajma is one of the favourite main course dishes of all Punjabis irrespective of age. It is served with steaming hot boiled rice called chawal. It is very popular for most of Punjabi families on weekends. Rajma is rich in iron and protein while rice is rich in carbohydrates. Therefore it is a wholesome meal.
Kheer is a simply rice pudding with flavor of aromatic spices such as cardamom, saffron, nutmeg, cinnamon, etc. Kheer is usually garnished with dried fruits such as cashews and dates. Kheer is one of the most popular Indian desserts. The presented recipe of kheer is a bsaic kheer recipe.
7. Tandoori Chicken
Tandoori Chicken is a spicy roasted chicken made in a Tandoor and seasoned with spicy yogurt and curry based sauce. Tandoori or Tandoor is an earthen oven used in India. It usually gets very hot, around 800 F, inside it. Tandoor barrel-shaped and run by using coal which burns at the bottom and heats clay interior.The best substitute for Tandoor will be a closed charcoal grill. You can also use oven, but it should be your last resort
8. Chana masala
Chana masala also known as chole masala or channay (plural) is a popular Punjabi dish in Indian cuisine and Pakistani cuisine . The main ingredient is chickpeas (called (chana) or (chhole) in Hindi-Urdu). It is fairly dry and spicy with a sour citrus note.
9. Chole bhature
is a combination of chole (spicy chick peas) and fried bread called bhatoora (made of maida flour).
A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata pronounced , while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay. It is one of the most popular unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava. The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Paranthas are usually stuffed with boiled potatoes (as in aloo ka parantha), leaf vegetables, radishes, cauliflower, and/or paneer (Cottage-cheese). A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha.
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