ihm 3&4 sem punjabi cusine notes for hotel management student

1. Punjabi cuisine
Ranjan kumar
191111142
By

2. Panjab the land of the five rivers beas, satluj, chenab ravi and jhelum,
is also called the land of milk and honey. Perhaps it would be
appropriate to call it the land of plenty pujabi cooking and eating is
just like the punjabis themselves. It is simple and forthright. Punjabis
are a hardworking and fun loving community by nature with food and
merriment very much a part of their lives.
Punjab – the land of five rivers

3. Panjabi cusine has always been strongly
influence by mughal invaders who
brought with the the tradition of the
great tandoor and now punjabi tandoori
cooking is celebrated

4. Let’s take a look at some of the sub- rigions that
have contributed to enriching the cuisine of
panjab.
Peshawar
The most north westh of districts in british india is a pathan country
and the fare is akin to the food eaten in afgahanistan. The market I
pehawer handled, besides large volumes of cambric, silks and indigo
spices that came from hyderabad ( deccan), saffron form kashmir sugar,
salt tea and asafetida from delhi. The exports were raisins and dry fruits.
sub- rigions

5. Rawalpindi
South of hazara and east of jhelum separate form
kashmir with attock to its west, the district of rawalpindi
is covered with groves of oak, olive and chestnut. The
flora and fauna is the same a in the other parts of the
lower himalays. This area has limbibed culinary
influences form kashmir, north west frontier and the
plain s and the plains irrigated by the indus.

6. Baluchistan- Bounded on South by Arabian sea
and extending in the North to Afghanistan and NWFP,
Baluchistan touches Persia in the west, and Sindh and Punjab
in the East.
Amritsar-Shaped like an oblong between the Ravi and Beas
rivers, the districts northeast of Gurdaspur and south-west of Lahore.
The forests of dhaak, baer, mango and jamun abounded in the district
until recent times urbanization decimated most of them. The chief
crops are wheat, gram, barley, maize, rice, cotton, pulses and sugarcane.
The region is famous for its buffaloes and its milk product

7. GEOGRAPHICAL INFLUENCES
Punjabi cooking features the use of the "tawa" (griddle) for baking
flat breads like roti and paratha, and "tandoor" (a large and
cylindrical coal-fired oven) for baking breads such as naan, and
kulcha; main courses like tandoori chicken are also cooked in the
"tandoor", a cylindrical shaped clay oven. Other breads like puri and
bhatoora, which are deep fried in oil, are also common. Goat and
lamb meats are favored ingredients of many Punjabi recipes.
The samosa is a popular North Indian snack, and now commonly found
in other parts of India, Central Asia, North America, Africa and the
Middle East. A common variety is filled with boiled, fried, or mashed
potato. Other fillings include minced meat,
cheese (paneer), mushroom (khumbi), and chick pea

8. STAPLE DIET OF PUNJAB
Punjabi cuisine (from the Punjab region of Northern India) is mainly based
upon Wheat, Masalas (spice), pure desi ghee, with liberal amounts of butter
and cream. Though wheat varieties form their staple food, Punjabis do cook
rice on special occasions. During winter a delicacy, kheer a very popular
dessert is cooked using rice

9. Punjabi cuisine specialises in variety and it can be non-vegetarian or
completely vegetarian. It is widely popular however there is some
ignorance in Western Cultures that Punjabi is cuisine is completely curry
based. The level of spices can vary from minimal to very prevalent. One of
the main features of Punjabi cuisine is its diverse range of dishes. Home
cooked and restaurant Punjabi cuisine can vary significantly, with
restaurant style using large amounts of clarified butter, known locally as
desi ghee, with liberal amounts of butter and cream with home cooked
concentrating on mainly upon wheat masalas (spice) flavourings. Though
wheat varieties form their staple food, Punjabis do cook rice on special
occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice.
Rice is cooked for a long time in sugar cane juice.

10. FESTIVAL FOODS OF PUNJAB
LOHRI
BAISAKHI
BASSANT PANCHAMI
GURU PURAB

11. LOHRI
in punjab weat is the main winter crop which is sown in october and harvested in
march or april in jaunary the fields come up with the promise of a golden harvest
,and farmers celebrate lohri during this rest period before the cutting and
gathering of crops for punjabis this is more than just a festival, it is also an
example of life
BASSANT PANCHAMI
it is a festival that marks the onset of spring is is a brightly colored festival
with yellow as a symbolic color of harvest. This festival has a range of
punjabi fods like the main course ones such as biryani vut the lighter and
excitable ones like jalaibees and pakoras are also common a number of
sweet drinks are quite common as well at this time of the year these are
refreshing and symboilze the joy during the season

12. BAISAKHI
Baisakhi, celebrated with joyous music and dancing, is New Year's Day in Punjab.
It falls on April 13, though once in 36 years it occurs on 14th April. It was on this
day that the tenth Sikh Guru, Guru Gobind Singh, founded the Khalsa (the Sikh
brotherhood) in 1699. The Sikhs, therefore, celebrate this festival as a collective
birthday.
A sweet dish called Anaarse is prepared made using fermented batter(rice or
wheat) and shaped into a cup-shape.

13. GURU PURAB
The Sikh festivals are celebrated as Guru purabs.
They either mark the birth anniversary or the
martyrdom of any Sikh guru. The devotees attend
langar or the common meals where everyone eats the
same food irrespective of caste, class, or creed.
Devotees offer their services for cooking food,
cleaning the Gurdwara or carrying out other chores.
This is called the Kar Seva. The food is served with
the spirit of seva (service) and bhakti (devotion). On
Guru Arjan Dev's martyrdom day, sweetened milk is
offered to passers-by

14. EQUIPMENTS USED
Another important cooking apparatus to use is the tawa. This is used for frying or cooking
chapatti or parhatta. These are two integral meal portions in Punjabi cuisine, and only a tawa
will suffice as a cooking apparatus.
A tandoor is a cylindrical clay oven used in cooking and baking. Although originally introduced
to the region by Mughal invaders and bearing it’s origin in Mesopotamia, it is here
in Punjab that its use was honed, and the tandoor reached it’s proverbial ‘peak’.
The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning
within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-
air, convection cooking
Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens
to remain lit for long periods to maintain the high cooking temperature. The tandoor design is
something of a transitional form between a makeshift earth oven and the horizontal-
plan masonry oven.
Chajj is a kind of winnowing instrument. Ukhli is a mortar used. Charkha is a spinning
wheel. Dauri and kundi are kinds of stone mortars. Gothna and danda are wooden
pestles. Chaati is a large earthern vessel. Takri is a scale. Madhani is a churning staff is used
to separate white butter from milk. Dechka is a brass cooking vessel. Chulha is the traditional
fire-place used for cooking. Loh is a large pan used for cooking breads. Tawa is an iron pan
used to cook breads.

15. THE LANGAR
Langar is the term used in the Sikh religion for the
free, vegetarian-only food served in a Gurdwara. At
the Langar, only vegetarian food is served to ensure
that all people, regardless of their dietary
restrictions, can eat as equals. Langar is open to
Sikhs and non-Sikhs alik

16. Panjabi food habits
Panjabi people have a heavy diet as their main ocupation is
farming
Their diet are consist of :
Chicken
Mutton
homemade chesse
Youghurt
Ghee & butter
Famous breads
Nans
Parathas
Rotis
Famous desserts : gajar ka halwa , gulab jamun

17. Spices used in punjabi cusine
Various masalas used in punjabi suisines are garam malsala made of
cumin seeds black cardamom seeds black pepper corn green
dardamom cinnamon mace sahi jeera , bay leaves and any ros petals
corinander seeds , fennel seeds, cloves and ginger powder nutmeg)
aromatic garam masala ( made of green cardamom cumin seeds, black
pepper corn cinnamon cloves and nutmeg )
Chatt masala ( made of cumin seeds, black pepper com black salt dry
pudina hing tartaric acid am choor ajwain ginger powder yellow chili
powder )
tandoori chatt massala ( made of cumin seeds , black pepper com ,
black salt dry pudina kasoori methi green cardamom cloves,
hinnamon ajwain hing tartaric acid mace, mango powder ginger
powder yellow chili powder )

18. It canot be denied that spices in their new form have certain
disadvanges, whole or ground spices do not always impart their
flavours readily and when we use proparietary pre – ground spices,
much of the aromatic quality is lost. This is the result of the
volatility of essential oils and oleresins which are the life of the
spice.
Ingredients :-
Garam masala
Ghee ( clanified butter)
Dahi ( yoghurt)
Panner ( home made cheese)
Haldi (turmeric)
Amchur (mango powder)
Lal& hari mirchi ( red & green chillies)

19. Style of cooking
There are many styles of cooking in punjab. In the villages many
people still employ the traditional infrastructure of cooking this
includes wood – fired and masonry ovens.
In the past many people employed wood buring stoves but this
method is dying out one derivation form this type of cooking is the
tandoori style of cooking food in the tandoor.
In india tandoori cooking is tarditionally associated with punjab as
punjabis embraced the tandoor on a regional level and it became
popular in the mainstream after the 1947 partition when punjabis
resettled in places such as delhi in rural punjabm it is commn to
have communal tandoors, which are also called tadoors in punjabi.

20. Tandoor
The discovery of fire was a blessing
to man and use of tandoor in
punjabi cuisine is the distince
characterists india got its first taste
of kebab with the muslim invasions.
The tandoor is a cylindrical
clay barrel dug in the
ground and lit wth wood
was use to bake bake breads
it is not only used for
making breads and kebbs
The delicacies cooked in the tandoor
have a unique flavor.

21. Punjabi dairy products
Clarified butter, sunflower oil,
panner and butter are used in
punjabi cooking. Clarified butter is
most often used as the variant
ghee.
Some north punjab villages
have also devloped a loacal
cheese variant known as
dhaag.

22. Famous drinks
Punjabi cusine is quite rich in reressing drinks like kanjee frmented carrot
and mustard paste drink served in earthen ware matka ) shikanvi ( chill
water lemon juice salt sugar black salt powder and black paper powder
lussee sweetened dhi
Lussee ( dahi diluted with water and flavored with rose syrup) and
matha/butter milk ( made of diluted curd, broiled cumin seed powder
choop ginger, chooped green chili fresh coriander leaves with crushed ice
and salt

23. Famous punjabi dish
Amritari machii : ajwain flavored batter fried fish piees served with
cutney and lemon wedges.
Multani tikka : crispy ajwain flavored paneer and onion tikka served with
tandoor kebab masala.
Bharwan jheenag : tandoori prawn enriched with tandoori massala .
Tandoori jhenaga : tandoori prawn enriched with tandoori masala.
Murg malaai kebab : chicken supreme kebabs rich in cream sand
saffron.

24. Sarson da sagg : green leafy vegetable preparation made of mustard leaves
served with makki ki roti
BAINGAN KA BHARTHA : smoky flavored mashed brinjal preparation served
with tandoori paratha.
MAAH CHHOLE DI DAAL : it is a dal prepartation made of urad dal rajma
channa dal enriched with cream and desi ghee.
AMRITSARI KULCHA : potato cauliflower, paneer stuffed roti cooked in tandoor
.
CHOLLE BHATURE ; cooked spicy chipeas served with deep fried yoghurt based
bread.
MAKKI KI ROTI : roti made of maze flour atta, and maida.

25. MISSI ROTI : roti made of cooked mashed chana dal and mung dal atta
maida onion green chili etc cooked on tandoor.
RANNA GOSHT a rich heavy thick mutton preparation in which
mutton boti and mutton mince is cooked together with onion and
masalas till done.
MURGH MAKHNI : tandoori chicken in toamato based rich gravy which
is enriched by addition of cashew nut cream and butter.
SHAHI TUKRA, KESARI KHEER GAJJAR KA HALWA , PHIRNE , is the
best sweet preparation of punjab.

26. Thank you
Ranjan kumar
191111142
Prepared by