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Sooji ka halwa (a sweet semolina dish with almonds, pistachios, sultana raisins, cardamom, and topped with silver leaf). Part of my Eid breakfast this morning...

 

Grub courtesy of Mom.

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A lovely sweet confection, redolent of cardamom and saffron. A delicious bite.. Recipe in my blog

A lovely sweet confection, redolent of cardamom and saffron. Very easy to make .. Recipe in my blog

Heat three tablespoons ghee or butter. Add 250g semolina. Cook till light brown. Add 1/2 cup sultanas, handful pistachio nuts. Add 1 pint milk. Cook till thick, add 1/4 cup sugar and two teaspoons freshly ground cardamom. Cook until thick (few minutes) put on tray, cut when cool.

 

I needed (wanted) a snack and was too hot to go and buy something from the shop. What made me think it was 'cooler' to cook over a hot stove . . . such twisted logic!

 

Sheera is always the favourite desert in Indian Meal. A little twist by adding coconut can make it more tasty.

(Anti clock)Tava Roti, white rice + daal, besebelle bath, fried stuff, sooji halwa, paneer pasanda, curd

I made this! Pakka Uttar Pradeshi shtyle. (My mommy taught me) :)

While making guava jelly yesterday, I felt hungry so I made this. As a variation, I added crystallised ginger. Superb!

Welcome to the world of HINDUISM Webportal. Totalbhakti.com Presents You Free Indian Festival Recipes, This is a all Krishna Janmashtami Recipes

Sooji ka nasht is a South Indian breakfast dish of semolina. Here's a link to someone's picture (http://www.flickr.com/photos/lkamala/430502804/). I can't quite figure out the bottom line....

Hawa puri? John says there's a hawla puri, a pudding eaten with bread. Here's a picture of the halwa with the puris in the background (http://www.flickr.com/photos/jamash/175661575/).

 

Mr. Y's sister-in-law cooking sooji halwa

The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non vegetarian dishes. The spice content ranges from minimal to pleasant to high. Punjabi food is usually relished by people of all communities. In Punjab, home cooking differs from the restaurant cooking style. At the restaurants, the chefs make a liberal use of desi ghee, butter and cream to make the food lip smacking and finger licking. On the other hand, at home, people prefer using sunflower oil or some other refined oil for cooking, with the basic idea of making the food low in fat content.

 

Wheat is the staple food of Punjabis; however, they do enjoy eating rice on festivities and other special occasions. When it comes to food, each region in Punjab has an entirely different preference like people in Amritsar are particularly fond of stuffed paranthas and milk products. The philosophy of life for most of the Punjabis is to eat, drink and make merry. They are real lively people who are extremely fond of eating good food. In the preparation of Punjabi food, onion, ginger and garlic are used extensively to enhance the taste of the food.

 

Traditional Punjabi thali consists of varied kinds of breads; some are baked in the tandoor such as tandoori roti, lachha paratha, naan and kulcha, while others are dry baked on tava like chapatti and jowar ki roti. There is another fabulous variety of roti called rumali roti, which is larger in size as compared to the normal one and is also easily absorbable. Also, there are breads that are shallow fried such as parantha and deep fried such as puri and bhatoora.

 

Popular Punjabi Dishes

 

Non Vegetarian - Butter Chicken, Chicken Curry with Tomatoes (Murgha Kari), Chicken Biryani, Chicken Tikkas, Fried Garlic Pepper Chicken, Amritsari Fish, Murgh Musallam Chicken Curry, Tandoori chicken, Zeera Murg (Cumin Chicken)

 

Egg - Egg Curry, Egg Bhaji

 

Vegetarian - Amritsari Aloo, Aloo Gobhi, Aloo Mattar, Aloo Tikki, Baigan Bharta, Bhindi, Cauliflower , Bhaaji, Chana Masala, Dahi Bhalle, Dal Fry, Dal Makhani, Handi Biryani, Jeera Rice, Makki Di Roti, Malai Kofta, Navratan Korma

 

Sweets - Carrot Halwa, Gulab Jamoon, Kaju Barfi, Kalakand, Imarti, Jalebis, Motichoor Ladoo, Pinni, Soan Papdi, Sooji Halwa

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