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Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Bhurta recipes vary depending on the region and the vegetable(s) used. [2] In general, the ingredients are as follows: A vegetable, such as aloo , baingan , or karela (bitter melon) Tamatar or pyaz ; Chaunk (tempered spices)
The Punjabi ghagra (Punjabi: ਘੱਗਰਾ) is a four-piece outfit [1] known as tewar or 'ti-or' which was traditionally worn by Punjabi women throughout the Punjab region with the outfit comprising a head scarf (), kurta or kurti, [2] ghagra (long skirt) and either a suthan (baggy trousers with a tight band around the ankles) or the Punjabi salwar (trousers). [3]
The material traditionally used for the Bahawalpuri shalwar and suthan is known as sufi which is a mixture of cotton warp mixed with silk weft and gold threads running down the material. [5] The other name for these types of mixed cloth is shuja khani. [6] The Bahawalpuri shalwar is worn with the Bahawalpur style kameez, the Punjabi kurta or ...
To start with, cook this dal along with turmeric powder, onions, tomatoes, ginger and salt along with 2 cups of water in a pressure cooker or sauce pan till the dal becomes completely soft.
The Punjabi suthan is a direct variation of the svasthana which can either be loose to above the ankles and tight around the ankles, or loose to the knees and tight to the ankles. The suthan is a male and female garment but its use is particularly important in the Punjabi suthan suit whereby it is worn by women with a kurti or kurta.
Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. [1]
Mānasollāsa also describes [19] recipes for golamu, a donut from wheat flour that is scented with cardamom; gharikas, a fried cake from black gram flour and sugar syrup; chhana, a fresh cheese and rice flour fritter soaked in sugar syrup that the document suggests should be prepared from strained curdled milk mixed with buttermilk; and many ...