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PROJECT ON. INDIAN CUISINE. Group members. CLINTON DINOOP. PUNJABI CUISINE. Punjabi cuisine originated from the Punjab region of Northern India and Eastern Pakistan One of the main characteristics of Punjabi cuisine is its diverse range of dishes. Features.

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  1. PROJECT ON INDIAN CUISINE

  2. Group members • CLINTON • DINOOP

  3. PUNJABI CUISINE

  4. Punjabi cuisine originated from the Punjab region of Northern India and Eastern Pakistan One of the main characteristics of Punjabi cuisine is its diverse range of dishes.

  5. Features

  6. Punjabi cuisine can be non-vegetarian or completely vegetarian • Home cooked and restaurant Punjabi cuisine can vary significantly • The main masala in a Punjabi dish consists of onion, garl • ic and ginger and usually mildly spiced • Tandoori food is a Punjabi specialty especially for non-vegetarian dishes

  7. Geography of Punjab Punjab extends from the latitudes 29.30° North to 32.32° North and longitudes 73.55° East to 76.50° East. It is bounded on the west by Pakistan, on the north by Jammu and Kashmir, on the northeast by Himachal Pradesh and on the south by Haryana and Rajasthan. Due to the presence of a large number of rivers, most of the Punjab is a fertile plain. The southeast region of the state is semi-arid and gradually presents a desert landscape.

  8. EATING HABIT Unhealthy Eating Habits can lead to severe health problems in future. Every one has to maintain a healthy diet and lifestyle in order to stay fit and healthy. Lack of planning and awareness about the diet and lifestyle can lead to an unhealthy life and several others diseases some of which can be fatal. Most of the people follow unhealthy eating habits, which leaves them with over weight and cardio diseases.  Eating before bed: Don’t eat just before going to bed. Eating before bedtime can cause indigestion. Eating while working: One must avoid eating while working as it leads to overeating, which leads weights gain. 

  9. History of Punjabi Cuisine. Punjabi Cuisine tends to be the dominant cuisine throughout the country. In a manner of speaking, Punjabi cuisine is mainstream cuisine. Punjabi cuisine is largely consumed in most ceremonies. At weddings, birthday celebrations, etc. it is common to find a biryani or a qorma present. No matter where these dishes originated from, within the boundaries of Pakistan, they are essentially considered to be Punjabi. It is true to say that Punjabi cuisine is densely influenced by Indian cuisine. This is because of the fact that the province of Punjab stretches out of Pakistan and into the Indian territory as well. Therefore, there is distinct geographical and cultural similarity between the Indian Punjab and Pakistan Punjab. Their traditions that are reflected in things like cuisine are clearly visible.

  10. Vegetarian Punjab is proud for its innumerable varieties of tasty and nutritious vegetarian dishes.The main Ingredients are pulses beans and lentils

  11. Popular Vegetarian dishes • Sarsondasaag(A dish prepared from green mustard leaves served with makki diroti, a bread made by corn flour ) • Dal makhani (Lentils with cream and butter) • Rajma (Red kidney bean) and rice • Rongi (Black eyed peas) • Choley (Eaten with naan or kulcha)

  12. RAJMA (RED KIDNEY BEANS) RECIPE

  13. Ingredients: 2 cups Rajma ( Red kidney beans) Salt To taste 1 Pinch Turmeric powder 1 Onions, chopped 5 Garlic cloves, chopped 1 inch Ginger, chopped 3 Green chillies, chopped 3 Tomatoes, chopped 1/2 tsp Corainder powder 1 tsp Red chilli powder 1/2 tsp Garammasala2 tbsp Oil Handful Corainder leaves

  14. Preparation: Soak rajma overnight. Wash and pressure cook the rajma. Keep aside. • Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown. • Add onions and tomatoes. Cook until masala separates from oil. • Add salt, turmeric powder and mix well. • Add the boiled rajma, red chilli powder, corainder powder, garammasala and stir. • Simmer the flame and cook until a thick gravy is formed. • Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

  15. Non-Vegetarian Punjab is home for mouth watering “curries”, tandoori tikkas, kababs, roshan goshts, machili (fish) dishes. Curries can be made as dry or gravy preparation. Generally curries with gravies are served with Indian breads (Naans, Roties)

  16. Popular Non-vegetarian dishes • Chicken: Tandoori chicken, butter chicken,ChickenMethi. • Lamb: Rogan josh, bhunagosht, kadhaigosht, raangosht, dalgosht, saaggosht, niharigosht, raragosht, payedashorba. • Beef: Nihari, Beef pasanda, kadhai beef. • Fish: Amritsari fish, tandoori fish, fish tikka, fish pakora. • Kebabs: Various lamb, chicken and beef kebabs.

  17. CHICKEN METHI RECIPE

  18. Ingredients: 1 tsp garammasala powder2 tblsp oil 1 tsp turmeric powder 1 cup yogurt 2 bay leaves 750 gms chicken 2 tblspkasoorimethi1 tblsp coriander leaves chopped2 tblsp ginger chopped 1 tblspgarammasala powder 2 tblsp green chillies chopped salt to taste 2 cup onion chopped 1 tblsp coriander powder 2 tblsp garlic paste

  19. Preparation: • Clean, skin, wash and cut chicken into medium sized pieces. • Heat up oil in a pan. • Mix in whole garammasala and bay leaves. • Stir fry until cardamoms starts to crackle. • Mix in cut onions and stir fry until transluscent and soft. • Make sure to stir continuously. • Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies. • Stir fry for a minute. • Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. • Mix in kasoorimethi, garammasala powder, cut fresh coriander, salt and three fourths cup of water. • Cover the pot and stir fry on a low heat up for ten minutes. • Serve hot.

  20. Punjabi Breads

  21. Punjabi breads generally are flat and only a few varieties are raised breads. • The breads are made with different types of flours and can be made in various methods like: • Naan, Tandoori roti, Kulcha, LacchaParathas are baked in a tandoor. • Chapati, Phulka, Jowarkiroti, Baajrekiroti and Makkekiroti are dry baked on the Tawa (Indian Griddle). • Puris and Bhatura (fermented dough) are deep fried.

  22. NAAN BREAD RECIPE

  23. Ingredients: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji)

  24. Preparation: • Sift the flour, salt and baking powder into a bowl and make a well in the middle. • Mix the sugar, milk, eggs 2tbsp of oil in a bowl. • Pour this into the center of the flour and knead adding water if necessary to form soft dough. • Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours. • About half an before the naan are required, turn on the oven to maximum heat. • Divide the dough into 8 balls and allow rest for 3-4 minutes. • Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. • Shape each ball of dough with the palms to make an oval shape. • Bake the indian bread naan until puffed up and golden brown. Serve hot.

  25. Punjabi Special

  26. Achars : (Pickle) GajarShalgamGobhi, Kala Nimbu, Mixed Vegetable achar • Lassiis sweetened whipped yoghurt • Kheeris one of the main desserts and they are rich and delicious • Chutneyis described as a condiment which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread

  27. Dessert Special Jalebis (Sweet Plain flour spirals) Gajar ka Halwa (Carrot Pudding)

  28. RECIPE FOR JALEBI

  29. Ingredients: • 2 cups All purpose flour (maida)11/2 tbsp fine grained semolina or rice flour1/4th tsp baking powder2 tbsp curd (plain yogurt)11/4th cups warm water1/2 tsp saffron threads, slowly dry-roasted and powdered3 cups sugar22/3rd cups water1/2 tsp green cardamom seeds powder11/2 tbsp kewra water or rose waterGhee or vegetable oil for frying

  30. Preparation: • Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. • Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. • Set aside for about 2 hours to ferment. • Whisk thoroughly before use. • Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. • Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. • Deep fry them until they are golden and crisp all over but not brown. • Remove from the kadhai and drain on kitchen paper and immerse in the syrup. • Leave for at least 4-5 minutes so that they soak the syrup. • Take the jalebi out of syrup and serve hot.

  31. Conclusion Punjabi cuisine is wholesome and is full of rustic flavor.Eventoday, the custom of cooking in community ovens or tandoors prevails in rural areas. Tandoori dishes are popular all over the country today. Naans, parathas, and rotis made of maize or wheat flour are typical Punjabi breads. Most of these are prepared in the tandoors and served hot with a chunk of butter of Desi ghee and a plate of onions, green chilly and lime.

  32. Reference • en.wikipedia.org • www.culturalindia.net • www.indobase.com • www.foodieshope.org

  33. Thank you!!!

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