List of Punjabi Non-Vegetarian Food:-

Butter Chicken - Punjabi

MURG KALI MIRCH RECIPE - Punjabi

DHABE DA MEAT RECIPE - Punjabi

PATTHER KABAB RECIPE - Punjabi

Palak Ghost - Punjabi

MURG MAKKAI RECIPE- Punjabi

CHICKEN METHI RECIPE - Punjabi

CHICKEN MAKHANI RECIPE - Punjabi

CHICKEN KOFTA IN WALNUT GRAVY RECIPE - Punjabi,

ACHARI MUTTON RECIPE - Punjabi

PUNJABI MASALA CHOP RECIPE - Punjabi

Punjabi Vegetarian Cooking List:-

SARSON KA SAAG - Punjabi

LASSI PATIALA RECIPE - Punjabi

Karah Parshad - Punjabi

RAJMA CHAWAL RECIPE - Punjabi

LOBIA MASALA RECIPE - Punjabi

KADHI CHAWAL RECIPE - Punjabi

PALAKWALI DAL RECIPE - Punjabi

Bhindi Anardan Recipe - Punjabi

Aloo Ke Masaledar Lachche Recipe - Punjabi

MOOLI PARATHA RECIPE - Punjabi

DAL MAHARANI RECIPE - Punjabi

LOBIA RECIPE (Black Eye Beans Curry) - Punjabi

JEERA RICE RECIPE - Punjabi

PUNJABI ALOO AMRITSARI RECIPE - Punjabi

MAKAI KI ROTI RECIPE - Punjabi

Gur Poli - Punjabi

DHABEY DI DAL RECIPE - Punjabi

MAKAI KI ROTI RECIPE - Punjabi

Credits: indianfoodforever
img credits: kalikaskitchen.blogspot
Video : Youtube

Ingredients:

6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
salt to taste 
1/4 cup whole wheat up flour

Method:

·    Mix cornmeal, whole-wheat up flour and salt.

·    Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.

·    Divide the prepared dough into eight to ten equal portions.

·    Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.

·    Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.

·    Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.

·    Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.

·    Spray the cooked rotis with grease and serve hot with sarson ka saag.

Watch & Learn:

Gur Poli - Punjabi

No image available.

Credits: indianfoodforever
Video: Youtube

Ingredients:

30 ml pure ghee
3 cup jaggery grated
1/2 cup sesame seeds (til)
1/4 tsp green cardamom powder
1/2 cup poppy seeds (khuskhus)
For Outer Covering

 
2 cup Whole Wheat Flour (Atta)
1 cup Refined Flour (maida)
Salt to taste
 
Water as required
 
30 ml Oil

Method:

·    Sieve the flours.

·    Mix in salt, oil and water and knead into a soft dough.

·    Cover it with a damp cloth.

·    Keep aside.

·    Grate the jaggery.

·    Roast the poppy seeds and white sesame seeds separately.

·    Grind the poppy seeds and white sesame seeds to a coarse powder.

·    Melt the jaggery, mix in the ghee, poppy seeds, white sesame seeds, cardamom powder.

·    Stir fry on low heat up till it becomes firm.

·    Take off from heat up and keep aside to cool.

·    Divide kneaded dough into small equal-sized balls.

·    Stuff each ball with the jaggery mixture.

·    Roll out each ball into thin roundels.

·    Dust with flour if necessary.

·    Heat up a tawa to a moderate temperature and stir fry the prepared gur-poli on moderate heat, till it is a light golden colour on both sides.

·    Serve hot or cold, with a pinch of hot melted ghee.

Watch & Learn:

DHABEY DI DAL RECIPE - Punjabi

Credits: indianfoodforever
Img credits: shwetainthekitchen.blogspot
Video: Youtube

Ingredients:

2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste

Methods:

·    Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.

·    Take off and finely cut onion and garlic.

·    Wash, take off stem and finely cut green chillies.

·    Wash and finely cut tomatoes.

·    Wash and cut coriander leaves.

·    Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.

·    Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.

·    Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.

·    Mix in red chilli powder, cumin powder and stir-fry briefly.

·    Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.

·    Stir in the cooked dals and grease and mix well.

·    Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.

·    Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Watch & Learn:

SARSON KA SAAG - Punjabi

Credits: indianfoodofrever
img credits: kalikaskitchen.blogspot
Video: youtube

Ingredients:

500gms Mustard leaves 
200gms Spinach 
200gms Bathuwa 
3 Garlic cloves 
1 inch Ginger 
2 Green chilli 
Salt To Taste 
1 tbsp Maize flour 
1 Pinch Sugar 
2 tbsp Ghee 
1 Asafoetida 
1 Pinch Onions, 
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Method:

·    Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.

·    Chop ginger, garlic cloves and chillies.

·    Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.

·    Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.

·    Add the ground saag and simmer the flame. Cook for few minutes.

·    Add the maize flour, red chilli powder, sugar and stir well.

·    Serve hot with paratha or makki ki roti.

Watch & Learn:

Karah Parshad - Punjabi

Credits: indianfoodforever
img credits: merakitchen.blogspot
video credits: youtube

Ingredients:

1 cup whole wheat flour (gehu ka atta) 
1 cup clarified butter (ghee)
1 cup sugar 
2 cardamoms (crushed) 
3 cups water 

Method:

·      Take a pan, mix water and sugar and bring to a boil.

·      In another pan, heat ghee. Once melted, add whole wheat flour and roast it till it turns reddish brown in color and a sweet aroma is released. Stir continuously otherwise the atta may burn. This may take 5 - mins.

·      Add crushed cardamoms and mix it well.

·      Now add the sugar syrup to the mixture. Keep stirring continously while adding the syrup so that no lumps are formed.

·      Do not stop stirring the prasad till it thickens into a firm pudding and the mixture leaves the side of the pan.

·      Serve this Punjabi karah prashad hot with puris. You may garnish it with chopped almonds and cashwenuts.

Watch & Learn:

LOBIA MASALA RECIPE - Punjabi

Credits: indianfoodforever
img credits: anshu-mymomrecipes.blogspot
Video: Youtube

Ingredients:

1 cup lobia (black eyed beans) 2 onions  3 tbsp oil  1 green chili  4-5 cloves of garlic  2 tsp ginger (chopped)  1 bay leaf  1/2 tsp red chili powder  2 cloves  1/2 inch piece of cinnamon  1/2 tsp pepper powder  2 tsp coriander powder  1/2 tsp cumin seed  1/2 tsp turmeric powder  1/4 tsp red chili powder  4 cups of water  1/2 tsp cream  2 tsp coriander leaves (finely chopped)  Salt to taste

Method:

·      Wash and soak the lobia in luke warm water for 4-5 hours.

·      Drain and pressure cook soaked lobia for 2-3 whistles adding enough water and a pinch of salt.

·      Heat 2 tbsp oil in kadai, add ginger, garlic , green chili and onion. Sauté till onions are soft and a raw smell disappears.

·      Add tomatoes and cook till tomatoes turn pulpy and cooked well.

·      Cool all the ingredients and grind to a fine paste adding little water to it.

·      Heat 1 tbsp of oil in a kadai; add bay leaf, cloves, cinnamon and cumin seed. When cumin seed starts to sputter add the above grinded gravy along with pepper powder, coriander powder, turmeric powder, red chili powder and salt. Saute till gravy is dry and little dark in color.

·      Add the boiled lobia to the gravy along with little water and mix all the ingredients well. Let it cook for 9-10 minutes till the gravy thickens.

·      Garnish it with coriander leaves and cream.

·      Serve hot with chapatti.

Watch & Learn: