Punjabi food is always a mouth-watering delight to the taste buds. And with the arrival of Lohri, we mark an end to the winter season with these traditional delicacies which have been passed on from generations to generations.
Here is the list:
Dry Fruit Chikki: You won’t be able to stop yourself from munching on to this bar.
Ingredients: ¼ cup grated jaggery (grated), 1 cup chopped almonds, 1 cup chopped cashew, 1 cup Pista, 2 tablespoons of Ghee.
Recipe: Heat 2 big spoons of ghee in a kadhai. Put grated jaggery into it, melt it and then add all dry fruits to it. Stir the mixture well until it leaves the sides of the kadhai. Spread a little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut into pieces.
Chicken Tikka Masala: It will be a delight for the spicy food lovers.
Ingredients: Yoghurt, Ginger, Garlic, turmeric powder, coriander powder, red chili powder, lime juice, skinless chicken breast pieces.
Ganne Ki Kheer: It is an ultimate traditional dessert to have.
Ingredients: 100grams Basmati rice, 1litre Sugarcane juice.
Recipe: Heat sugar cane juice in a pan, add rice to this juice. Allow rice to cook on a slow fire until the mixture becomes thick. Once the mixture is cooked, allow it to cool. Refrigerate it and serve cold.
Pindi Chana: Flavored with spices, this Boiled chickpeas recipe is a classic dish from the Punjabi repertoire.
Bajra Khichdi: From fighting diabetes to improving digestion, this traditional dish comes with plenty of benefits.
Ingredients: 1/2 cup Bajra, 1/2 cup yellow Moong dal, salt to taste, 1 tablespoon ghee, 1 tablespoon cumin seeds, 1/2 tablespoon asafoetida, 1/4 tablespoon turmeric powder.
Recipe: Soak Bajra for at least 6 to 7 hours. Pressure cook Bajra, Moong dal, salt and 2 cups of water for 4 whistles. Let the pressure cooker cool down. Now heat the ghee in a non-stick pan and add cumin seeds. As the seeds crackle, add the asafoetida and turmeric powder, sauté on a medium flame for a few seconds. Add the cooked Bajra-Moong dal mixture, salt (as per taste), stir well and cook on a medium flame for 2 to 3 minutes. Your Khichdi is ready to eat.
Sarson ka Saag te Makki ki Roti: While talking about the Punjabi food, missing out on this combo will be a mistake.
Murmura Ladoo: Prepared from puffed rice, this murmura ladoo can easily satisfy the taste buds of dessert lovers.
Ingredients: 230 grams Puffed rice, 230 grams jaggery, 1/2 cup Roasted peanuts, 1/2 cup Dry coconut flakes and few Cardamoms.
Recipe: Boil jaggery with water in a pan until it forms to thick consistency. As the jaggery syrup gets prepared, add the puffed rice and all dry fruits to this syrup. Stir the mixture well. Let it cool and then prepare ladoos after greasing your palm with ghee.
Corn Palak Ki Tikki: Prepared with the richness of Corn and Spinach, this snack is a must try recipe.
Atta Ladoo: This can be called a healthy sweet.
Ingredients: 250 grams wheat flour, 200 grams Jaggery, 30 grams ghee and ½ cup chopped almonds.
Recipe: Roast wheat flour in one tablespoon of ghee, add grated jaggery and almonds to it. Stir well. Let it cool down. Now form Ladoos.
Paneer Makhanwala: With the richness of cream, tomatoes, and spices, this dish can be too heavy for your stomach but tastes delicious.