Taste matters

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One mention of makki di roti te sarson da saag and Delhiites start imagining the yellow-green paddy fields of Punjab.

Punjabi dishes are the heart and soul and also the first choice for a majority of North Indians who are willing to go out for a diner experience. One mention of makki di roti te sarson da saag and Delhiites start imagining the yellow-green paddy fields of Punjab. According to Harneet, a college student and a Punjabi food freak, if a family opts for an authentic North-Indian meal, dal makhani, tandoori chicken and butter chicken cannot be exempted at any cost. Not only the dishes themselves, the authenticity in the taste aspect cannot be tampered with at any cost or else the  dish is definitely going to be returned to the Chef’s table.

Yet, fusions are at great demand even when it comes to these dishes. When talking to a guest in a renowned Punjabi food joint, he said, “As long as you don’t put anything that doesn’t go with the original dish and makes you forget what you had come for, it is okay to give a twist to the dishes every now and then. Otherwise, why would one go out for having a sumptuous meal instead of having one at home?” While the millennials are slowly but steadily ready to accept the change, Gurdeep, a 45-year-old father says that name of the dishes are played with at times, which confuses the guests. Thus, relatable names with a touch of authenticity is what Delhi-ites look for when they indulge in Punjab da food.

PANEER BURRAH

Ingredients

  • 3 Tomatoes
  • 200 grams Paneer
  • Salt to taste
  • Pepper to taste
  • Garam Masala to taste
  • 1 cup Milk

Procedure

  1. Heat the pan and add oil to it
  2. Make the puree of tomato and sautee it for five minutes
  3. Add salt/pepper, as per taste
  4. Pour milk and heat the mixture, till it thickens
  5. Add paneer cubes
  6. Add garam masala once prepared

Beetroot Di Tikka

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Ingredients

  • 1 boiled beetroot
  • 1 potato
  • Cornflour batter worth 2 spoons
  • Bread crumb of 2 breads
  • Salt and pepper as per taste
  • Coriander

Procedure

  1. Mix boiled beetroot and potato together and add salt and pepper as per taste
  2. Dip the same in corn starch, coat with breadcrumbs
  3. Heat refined oil in a cooking pot, add chopped green chilli, chopped ginger, salt
  4. Deep Fry it

— Recipes by Chef Mahabir Singh, Made in Punjab

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