Which punjabi dish would you recommend for me to try?

Question

When you give your suggestion, could you give the recipe so I can start cooking it? Thanks. (Please give a rating of how hot/spicy it is, one star = mild, 5 star = your tongue dissolves)

Answer 1

sarso da saag and makai di roti.

below is a site with a recipe for you :)

http://niyasworld.blogspot.com/2008/06/r...

Answer 2

You should definately try Paneer Tikka with naan lol

I don't know how to make it, but its probably available at any indian cuisine retaurant

It has cottage cheese and its in this gravy that tastes veryy good

Answer 3

This is a very traditional Punjabi dish a dish that uses a lot of the typical seasonings. It is hard for me to give heat ratings as I have eaten spicy all my life and generally order it as hot as it comes in a restaurant and then tweak it to suit my tastes.

Khatta Channa



Ingredients

100 g black channa, washed and soaked in plenty of water,overnight (black chickpeas, NOT white chickpeas)

2 tablespoons pure wesson canola oil

1/4 teaspoon asafetida powder

1/4 teaspoon ground fenugreek

1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

salt

1 tablespoon gram flour

1/2 cup tamarind juice

2 1/2-3 cups water

1 tablespoon mango powder (amchur)

Directions

1Soak the black channa overnight in a large bowl with lots of water.

2The water level should be atleast 3 inches above the level of the black channa{chickpeas}.

3The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.

4Now, put the washed channa in a large pot.

5Add water{should be 2-3 inches over the level of the chickpeas}.

6Boil the chickpeas on high heat.

7Heat oil in a pot.

8Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.

9Mix well and stir-fry for a few seconds.

10Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.

11Squeeze the tamarind ball really hard to let its juices flow into the water.

12Pass this through a strainer and into a bowl.

13Your tamarind water is ready.

14In a bowl, dissolve the gramflour in 3 tbsps.

15of water.

16Mix this really well ensuring that no lumps remain.

17Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.

18Stir well and bring to a boil.

19Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.

20Boil for 10-15 minutes on medium flame.

21Remove from flame.

22Serve hot over a bowl of white long-grain Basmati rice.

Answer 4

Tandoori chicken

To cook it buy Shaan masala packet from a Indian store. There's a good recipie at the back of the packet.

Buy a few Chicken legs , fire up your grill and grill it.

Have it with a salad and some soup.

Answer 5

Try chicken tikka bhuna it's gorgeous.  Scale rating: 3.

Its good with garlic naan.