A nutritious twist to classic Punjabi atta ladoo, these are prepped with alsi, walnuts, almonds, makhana, coconut, jaggery and cardamom. Dry roast whole wheat in ghee, roast flax seeds and other nuts, and mix to create these healthy, flavourful balls of joy.
This vibrant pulao is prepared with four different types of rice: parwal, golden sella, basmati, and sabarmati. Hand-churned with ghee and exotic spices, it is packed with flavour, texture, and tradition. Make it royal with chopped dry fruits and saffron milk. Enjoy it with curd for a delicious taste.
Made with simple ingredients packed with rich aromas and flavours, it is the tadke vali dahi. Prepared with basic ingredients like dahi (curd), ginger, garlic, haldi (turmeric powder), red chilli powder, and a little salt, anyone can whip it up in 5-10 minutes. Best paired with rotis and parathas, this is a healthy Punjabi delicacy.
One of the most relished dishes for Holi and Lohri, this yummy rice recipe is made with sugarcane, a natural sweetener. Boil the sugarcane juice and slowly add sugarcane. Add soaked rice to the golden juice. Garnish the sugarcane rice with ghee, cloves, and chopped coconut.
This comforting paya soup is best for winter days. It is made with paya bones, spices, onions, tomatoes, and ginger-garlic paste, which are cooked on a mild heat overnight. Packed with rich aromas and flavours, this soup is a burst of nourishment and warmth for the season.
Churi is a traditional Punjabi sweet delicacy made from leftover parathas or rotis by crumbling and pounding them coarsely and stir-frying them with ghee, sugar, dry fruits, and nuts. A healthy sweet packed with nutrition, Churi tastes best with a glass of milk, making it an indulgent mid-morning snack.
A blend of sweet, tangy carrot murabba is a must-try for winters. Red carrots are cooked in sugar syrup and some spices. The juicy, syrupy, tender carrots can be relished as a sweet or served with your parathas for extra flavour.