Jatt
07-17-2005, 09:22 AM
Famous specialties of Punjab (http://www.ipunjab.com)
Tandoori Murg - One of India's finest dishes. A halved or quartered chicken (murg) is marinated in yogurt and spices, then broiled inside the tandoor, a five-foot-deep jar shaped clay oven, usually sunk vertically in the ground.
Tikka Murg - Marinated large boneless chicken cubes are skewered then quickly cooked inside a scorchingly hot tandoor oven.
Biryani - A fragrant Punjab adaptation of the Middle Eastern Pilaf. The main ingredient rice is cooked in a pan with meat and/or vegetables, fruit and nuts, and spices.
Rajma - Red kidney beans are simmered for several hours in a seasoned broth.
Sarson Ka Sag - Mustard leaves are simmered, then sauteed. The leaves become enticingly coated with a thick curry sauce.
Maki Di Roti - Cornbread (a wintertime treat). A perfect companion for the Sarson Ka Sag vegetarian dish.
Lassi - A refreshing yogurt drink. Comes sweetened or salted.
Wine - Wine is the usable companoin of all punjabies,usually taken at every occassion.
Tandoori Murg - One of India's finest dishes. A halved or quartered chicken (murg) is marinated in yogurt and spices, then broiled inside the tandoor, a five-foot-deep jar shaped clay oven, usually sunk vertically in the ground.
Tikka Murg - Marinated large boneless chicken cubes are skewered then quickly cooked inside a scorchingly hot tandoor oven.
Biryani - A fragrant Punjab adaptation of the Middle Eastern Pilaf. The main ingredient rice is cooked in a pan with meat and/or vegetables, fruit and nuts, and spices.
Rajma - Red kidney beans are simmered for several hours in a seasoned broth.
Sarson Ka Sag - Mustard leaves are simmered, then sauteed. The leaves become enticingly coated with a thick curry sauce.
Maki Di Roti - Cornbread (a wintertime treat). A perfect companion for the Sarson Ka Sag vegetarian dish.
Lassi - A refreshing yogurt drink. Comes sweetened or salted.
Wine - Wine is the usable companoin of all punjabies,usually taken at every occassion.