Punjabi Standard
[Part Two of the series]
The Delicacies of India
by culinary expert, Laxmi
Hiremath
As we continue with our culinary journey, our next stop is in
Punjab. The waters of five major rivers – Beas, Chenab, Ravi, Sutlaj, and
Jhelum, make the state of Punjab one of the most agriculturally successful states in
India. As one drives along the highway, lush wheat field, and golden mustard greens, is a
beautiful sight on the plains on either side of the road.
The people of Punjab are industrious – farmers, driving tractors
in their fields, are a common sight. At the same time, they are
fun loving; Punjab is rich in folklore. Its songs and
dances are affectionate celebrations of happiness and sorrow that exhibit a passion for
life. One of the most popular dance is the bhangara, a very colorful and lively
performance. There are many similar folk dances with same intensity, grace, and rhythm.
Many songs and dances are related to the harvest. Farmers, young and adult – dance to
celebrate the rich yield of the crops at the time of Baisakhi, the beginning of the spring
season. The most often sung folk music is about the lovers Heer and Ranjha.
Culinarily speaking Punjabi food is not influenced by the subtle
Kashmiri food or the sophisticated Mughal food. But it is simple, substantial, and forms a
distinctive part of the culture. Everyday meal is centered around bread, makki di roti
(corn bread), saag (side dish of green leafy vegetables), and buttermilk.
As wheat forms the staple, Punjab is home to a variety of flatbreads
made with wheat and corn. Parathas, plain or vegetable stuffed breads are ingenious
creations of the local housewives. Shredded vegetables are mixed with herbs and spices and
stuffed in dough. The dough is then rolled and toasted to make healthful breads that are
served for breakfast brushed with homemade butter. Bhatura or the yogurt bread is another
beloved fried bread that stands out in Punjabi cooking.
The popular vegetarian dishes are legumes cooked whole or split, saag
made from mustard greens or spinach, matar paneer (homemade paneer cheese bathed in creamy
peas sauce), and baingan bharata, an entree you may be familiar from many Indian
restaurants in the West. Various locally grown legumes, particularly a variety of
chickpeas (small black kala chana to large garbanzo beans) are cooked in a number of
ways. Among the nonvegetarian specialties, the favorites are curried chicken,
tandoori chicken, and meat kofta kebabs. Pakoras or vegetable fritters form their most
versatile snacks. An assortment of drinks -- fruit or yogurt shakes always accompany meals
in Punjab, a welcome choice due to extreme climate and hard work of the people. No meal is
complete without desserts or sweets. Carrot pudding is one of their favorites.
Garbanzo Beans in Tangy Tomato Sauce
(Chole)
Try this hearty stew with crusty bread.
| Quantity |
Ingredients |
| |
|
| 1 teaspoon |
Mild vegetable oil |
| 1 cup |
Coarsely chopped
onion |
| 2 large cloves |
Garlic, chopped |
| 1-inch
piece |
Fresh ginger,
crushed |
| 6 whole |
Cloves, ground |
| 1/2 teaspoon |
Ground coriander |
| 1/2 teaspoon |
Cayenne |
| 1 large (6 ounces) |
Tomato, coarsely
chopped |
| 2 teaspoons |
Fresh Lime Juice |
| 10 |
cilantro sprigs,
plus additional for garnish |
| 1/2 cup |
Water |
| 1 (15 1/2
oz) can |
Garbanzo Beans,
drained and rinsed |
| 1/2
teaspoon |
Salt |
| 1 medium sized |
Red or white onion,
peeled and sliced |
| 1 |
Lime or Lemon, cut
into wedges |
Preparation Techniques
1. Heat the oil in a medium skillet or nonstick saucepan over
medium-high heat. Add the onion, garlic, and ginger and cook until the onion is lightly
browned, about 4 minutes.
2. Add the cloves, coriander, cumin, and cayenne. Stir and cook 1
minute. Add the tomato, lime juice, and cilantro. Reduce the heat to medium, cover, and
cook, stirring occasionally, until the tomato is soft, about 5 minutes. Transfer to a
blender or food processor, add 1/4 cup water, and process until smooth.
3. Heat the same saucepan on low heat and add the onion-spice
puree. Add the beans, remaining water and salt. Raise the heat and bring to a boil.
Reduce the heat to low, cover, and simmer 15 minutes. Serve in individual bowls. Garnish
each serving with cilantro sprigs. Offer with slices of onions and lemon wedges. Makes 4
to 6 servings.
Note: The beans can be prepared 4 days ahead and kept covered in the
refrigerator, or frozen up to 1 month.
* Indolink thanks the Amritsar Golden
Temple - Page 1 and the Recipe Book of Asian Indian Cuisine for the pictures in this
article.
Read more about the author Laxmi Hiremath,
her accomplishments and her love for cooking.
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