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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. 

Dishes that cooked in the kitchens of Punjabi/Hindu Khatri

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.

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