Mama’s Punjabi Recipes: Bhaen de Pakore (Fried Lotus Root Fritters)
BY SHAKUNTLA MALHOTRA In India, bhaen or kamal di dandi (lotus root) are available most times of the year and in the Punjab, it is prized for its crunchiness and highly fibrous texture which allows it to be made dry or curried. You can even make bhaen pakore (fried fritters) and though it is not […]
Gur te Ajwain da Wadda (Molasses Carom Seeds Patty)
In North India, every child knows the joy of eating gajjak (a soft molasses swirl) or ravri (hard molasses pellets) especially during the winter months when these are plentiful. You can find villagers who come to the city for a few weeks with their bags of gur (jaggery or sugarcane juice rock molasses) and set […]
Mama’s Punjabi Recipes: Aaloo Gobi di Sabzi (Sauteed Potatoes & Cauliflower)
Like a few other vegetables, phul gobi or cauliflower – or simply gobi – is favored for its versatility to create many dishes. Its tender texture, nutty taste and ease of cooking make it one favorite vegetables in the Punjabi kitchen. The florets can be grated into crumbs and cooked as stuffing for paranthas; sautéed […]
Mama’s Punjabi Recipes: Hummus Punjabi Tarike Di (Hummus Punjabi Style)
The beauty of North Indian cuisine is that it has adapted through the centuries to all the influences from foreign elements like the Greeks, Persians and Mongols who invaded and then settled in the region. So, several delectable dishes that we claim as Indian have their origins in other countries, like the gulab jamun (from […]
Mama’s Punjabi Recipes: Bandh Gobi Te Wadiyan (Cabbage & Spicy Dumplings)
Some vegetables could be considered pretty drab if cooked by themselves, like gajjar (carrots), mutter (peas), tauri (zucchini) or bandh gobi (cabbage). These are generally quite inexpensive but to make them more tasty and desirable, they require the helping hand of some other ingredients, or sometimes be cooked together, like carrots and peas or cabbage […]
Mama’s Punjabi Recipes- Mitthi Bread or Shahi Tukdre (Sweetened Fried Bread Pudding)
Most people think that Punjabis enjoy their paranthas the most of all types of breads, but the truth is that they enjoy breads cooked in many ways. And when they can’t get any kind of cooked roti, they will just as easily turn to regular bread with sabzi, toast with butter and jam or the […]
Mama’s Punjabi Recipes
Namkeen Mutter or Namak Parre (Fried Salty Flour Sticks) If you like matthis (fried crackers), then you’ll surely love namak pare (fried salty flour sticks) as they are made of one and the same ingredients but the results in savoring them are vastly different. This is a case where size does make the difference!! Unlike […]
Mama’s Punjabi Recipes-Gur Walle Mithe Chawal (Jaggery Sweetened Rice)
Sweet rice is not a dish that most people in the West know of unless it is in a pudding or other milk-based form. In most parts of India, the milky kheer is the most often rice-based desert that you will find, as it is in many Indian restaurants the world over. It is a […]
Mama’s Punjabi Recipes- Aloo Mutter (Potatoe & Peas Curry)
This has to be one of the most basic curries made in north India. The one made without the peas is even more basic and is often served with puris at temples or gurdwaras after services. But, although very basic, this classic dish is a great comfort food that reminds you of being back […]
Mama’s Punjabi Recipes: Sabudana di Kheer (Tapioca Pudding)
Whereas chawal di kheer (rice pudding), along with ras malai (cheese in sweetened cream) and gulab jamun (syrup rose dumplings) have become some of the main desserts in many Indian restaurants, the sabudana kheer (tapioca pudding) has not. It is equally as easy, simple and inexpensive to make as kheer. I think the main reason […]
