art-culture

Uttar Pradesh

The Uttar Pradeshi cuisine consists of both vegetarian and non-vegetarian dishes but a vast majority of the state enjoys sober vegetarian meals with Dal, roti, sabzi and rice constituting the essentials of daily food habits. Pooris and kachoris are relished on special occasions.Uttar Pradesh has also been greatly influenced by Mughal cooking techniques. The Awadhi cuisine of Uttar Pradesh bears similarities to those of Punjab, and the state is famous for its Nawabi foods(of Lucknow and environs) and use of mutton, paneer, and rich spices including cardamom and saffron. Its most famous dishes include kebabs, Dum Biryani, and various Mutton recipes. The samosa and pakora, among the most popular snacks in all of India, are also originally from Uttar Pradesh. Awadhi is a type of West-Central Uttar Pradeshi cuisine found in the state's Awadh Region.

Dum Aloo Recipe (Baby Potato Curry)

Shop for Spices Here

Ingredients: ( Serves : 4-5)

20 Baby Potatoes

4 tbsp. Sugar

1 tbsp. Tamarind Paste or 3 tbsp. tamarind extract

2 tbsp. chopped green coriander

Oil for deep frying

For the Gravy :

1/4 Cup Oil

1/2 tsp. Fenugreek

1 tsp. Oregano

A pinch Asafoetida

1/2 tsp. Nutmeg powder

2/3 Cup plain yogurt (dahi)

Salt to taste

1 tsp. Ginger paste

1 tsp. Mustard seeds

1/4 tsp Nigella seeds

4 tbsp. coriander powder

1 tsp. red chilli powder or to taste

1/2 tsp. turmeric powder

1/4 tsp. cumin powder

Rock salt (kala Namak) to taste

Salt to taste

Method

Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.

In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.

In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water. Cover the pan and allow to cook for a minute.

Add fried potatoes and yogurt and simmer until potatoes are done.

Add tamarind extract and sugar.

Garnish with chopped coriander.

Serve hot with parathas or pooris.

Khaste Mathura Aloo Recipe

(Spiced Potato Hashbrowns)

Shop for Spices Here

Ingredients: ( Serves : 6)

6 potatoes, boiled and peeled and cubed.

3 green chillies, finely chopped.

1/2 tsp. dry ginger powder.

1 tsp. mango powder (amchur).

1 tsp. red chilli powder or to taste

1 tsp. turmeric powder

2 tsp. sugar

1 tsp. cumin seeds

1/4 tsp. asafoetida

1 cup cilantro/coriander leaves, chopped

4 tbsp. oil or 3 tbsp. ghee

Salt to taste.

Method :

Heat oil/ ghee in a heavy pan or wok and add asafoetida and cumin seeds. When they pop, add turmeric, ginger, mango powder, sugar, chilli and salt. Add potatoes and mix to coat the potaoes withthe spices. Heat till potatoes brown but turn freqently.

Sprinkle cilantro or coriander leaves. Serve hot with Indian poori