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Freedom Fighters
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Authors / Novelities
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Indian Movies
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Specialty of Indian recipe is use of
spices and herbs in most the cuisine and longstanding and widespread practice of
vegetarianism in Indian society. India is multi-society,
multi-culture, multi-religion and multi-state country. These variety is
clearly reflect in Indian Cuisine and recipe. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food.
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Dishes that cooked in the kitchens of Punjabi/Hindu Khatri
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Gond Pak
Serves: four Time:30 minutes
Ingredients:
10g gond (edible paste usually a thick mixture of mishri or gur.
20g ghee
50g wheat flour
30g mawa
30g sugar
10g almonds chopped
5g black pepper
20g fresh coconut
Method:
Fry the gond in ghee and set aside roast the whole –wheat flour till well
done mix with the fried gond .set aside roast the mawa separately after roasting mix all the ingredients well except thje almond black papper and freshly grated coconut ,in a kadai .Allow to cook for some
time once cooked add the grated coconut and black papper garnish with the chopped almond and serve
hot.
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Navratna kheer
Serves :six Time :45 minutes
Ingredients:
1kg lauki
100g Sabudana
2.5lt milk
200g sugar or according to taste
150g khoya
8 types of any seasonal fruit finely chopped kabuli pomegranate for the garnish
Method :
Scrape the lauki and lightly and grate .soak the sabudana in water for about half an hour boil the grated pumpkin in at least
half a litre of milk for about ten minutes. When cool make into a paste . cook the remaining milk with sugar and add the lauki paste soaked sabudana and khoya . allow to cook till it reduces
to almost half of its volume and reaches a velvery consistency remove from heat and allow to cool . add the chopped fruit to the khree refrigerate for at least two hours serve chilled garnished with kabuli anardana.’
Bajre ka churma
INGREDIENT:
50g Bajra flour
20g Ghee(Oil)
5g Tymol seed
30g Sugar ,powdered
5g cardamom, powdered
METHOD:
Make a dough of the bajra by adding water, half of the ghee
and tymol seed . roll out small ball of the dough and make a small depression with your thumb . Steam cook the ball . Once it is cooked mash it ,add sugar, the remaining ghee and cardamom
powder nd serve and warm
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