Beruflich Dokumente
Kultur Dokumente
Submitted By-
Guru Sai Ram Atmuri
IIHM Hyderabad 2nd Year
INTRODUCTION
The legendary Punjabi cuisine which has no doubt been responsible to a
great extent for promoting the love of indian food outside india.
It has 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.
Punjabi food is simple, sizeable and hearty - with no unnecessary frills or
exotic accompaniments.
The Punjabi food, like other Indian cuisines is very spicy. The use of Tandoor is
very prominent in Punjabi cooking.
SEASONS OF PUNJAB
There are three well defined seasons in the punjab. These are:
MULTANI TIKKA: Crispy ajwain flavored paneer and onion tikka, served with
tandoor kebab masala.
MURG MALAAI KEBAB: Chicken supreme kebabs rich in cream and saffron.
SARSON DA SAAG: Green leafy vegetable preparation made of mustard
leaves, served with makki ki roti.
RANNA GOSHT: A rich heavy and thick mutton preparation in which mutton
boti and mutton mince is cooked together with onion and masalas till done.
SHAHI TUKRA, KESARI KHEER, GAJJAR KA HALWA, PHIRNE, is the best sweet
preparation of Punjab.
SOME PREPRATION METHODS
NAAN
It is the most popular staple diet for the punjabi people which is made up of
refined flour and oil along with the other ingredients.
INGREDIENTS QUANTITY
Flour 2 kg
Salt 20 gms
Sodium Bi Carbonate 3 gms
Baking powder 10gms
Egg 2 nos.
Sugar 22gms
Yoghurt 50gms
Milk 100ml
Refined oil 80 ml
Kalonji 8 gm
Melon seeds 12 gm
Butter 100 gm
METHOD-
At 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 3 mins and after taking it
out from the tandoor we apply butter and
serve immidiately.
GULAB JAMUN
A 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.
INGREDIENTS QUANTITY
Sugar 1 kg
Water 500 ml