Wednesday, December 09, 2009

Indian Curry Families - Uttar Pradesh

One Page Cookbooks
Uttar Pradesh Curry Families – A Primer
All recipes copyrighted. No reproduction / commercial use without permission.

1.: Raita (Raw Yogurt) Sample Recipe :: Benarasi Raita Take a colander and line it with cloth. Pour a cup of yogurt & let water filter away for an hour. Add a handful of mixed fruits (chopped banana, grapes, pomegranate). Mix in a pinch each of cumin powder, pepper & 2 pinches of salt.

Key Starches : Rice, wheat

Typical breakfast Poori, paratha, kachori, roti, phulka with curry/ dal.

Lunch :
Rice served with dal, phulka, vegetable curries, fish curry / mutton curry/ chicken curry, pulao / biriyani with raita, lassi.

Key Flavourings: Mustard, cumin, asafetida, turmeric, ginger, garlic, coriander seeds, cumin, Garam masala (a readymade powdered mix of various spices), clove, cinnamon, bay leaf, cardamom

Curry Bases: Onion, tomato, milk, yogurt, nut paste, veggie puree, tomatoes, lentils.

Snacks : Kebab, pakora, chaat

Preferred fats: Mustard oil, ghee.

Protein Source: Lentils ( masoor dal, mung dal, channa dal, tuvar dal), river fish, , chicken, mutton & eggs. Beef & pork are uncommon.
Common Vegetables: Eggplant, potato, squash, ridge gourd, spinach, , colocasia, cauliflower, carrots, bell pepper, okra, fresh green peas, turnips, pumpkin, bitter gourd.

Building blocks Rice, wheat, vegetables, lentils, dairy, fish, meat.
Souring agents: Green mangoes, dried mango powder, tamarind, pomegranate seed powder ( anardhana). yogurt, tomatoes.

Desserts : Kheer, Kulfi, Halwa, Burfi, Rabdi

Shopping List

250 gms (Fresh green peas Baby Potato, Mango Eggplant, Tomato, Onion, Chicken, Mutton, yogurt,)

50 gms (Ghee, Cumin, carrot, turnip, cinnamon, Poppy seed, cashew, Bari, mixed fruits, pepper, bay leaves, clove, cardamom, Green chilies Salt, sugar, mustard, ginger garlic paste, cumin powder, turmeric powder, chili powder , ginger, coriander leaves, bari, cream)

One pinch of saffron, asafetida, 1 raw mango, 1 ripe mango.

2.: Nimona (Mashed fresh lentil curry) Sample Recipe :: Muttar Nimona In a pressure cooker heat a spoon of ghee. Add a pinch of cumin seeds, a bay leaf, a clove, a crushed cardamom, half a spoon of ginger - garlic paste, a chopped tomato and a chopped green chili. Add a handful of fresh green peas. Add a cup of water, two pinches of salt and pressure-cook for two whistles. Let cool. Coarsely mash the peas. (Use any fresh lentil in place of peas)

3.: Qorma (Milk & nut paste based curries) Sample Recipe:: Paneer Korma Soak 4 pinches of poppy seeds and half a handful of cashew in water for 10 minutes. Drain. Blend to a paste with half a spoon of garlic paste, two pinches of pepper and a cardamom. Heat a spoon of ghee. Add half a handful of onions. Stir and cook for two minutes. Add a handful of chopped paneer, the blended paste, half a cup of yogurt, half a cup of milk, two pinches of salt and a pinch of garam masala. Stir and cook on a gentle flame for 10 minutes. Use mushroom / prawns/ boiled veggies/ cooked chicken cooked mutton in place of paneer. ( Awadhi Recipe)

4.: Dum (Curries slow cooked in a sealed pot ) Sample Recipe:: Aloo Dum Heat a spoon of ghee. Add a pinch of cumin, a bit of ginger garlic paste & a chopped green chili. Blend a handful of onions and 4 cashews to a paste. Add to pan. Stir and cook till the paste browns. Add half a handful of chopped tomatoes, two pinches each of garam masala, chili powder, three pinches of salt and half a cup of water. Add a handful of boiled & skinned baby potatoes. Cover pan with a tight fitting lid and cook on gentle heat for 15 minutes (or cover with foil and bake for 15 minutes). Use cooked chicken / mutton / pan fried fish / in place of potatoes. ( Awadhi Recipe).

5.: Bari Subji (Dry vegetable curries with lentil crispies) Sample Recipe :: Baingan Bari Subji Heat a spoon of oil. Add a pinch of fenugreek seeds, a pinch each of asafetida and turmeric powder. Add half a handful of tomatoes, a bit of chopped ginger, a chopped green chili and a handful of chopped eggplant. Add two pinches of salt and a pinch of garam masala. Cover and cook on gentle flame for ten minutes. Mix in half a handful fried baris (sun dried lentil paste). Stir and cook for a minute. (Use your favourite vegetable in place of eggplant).

6.: Rizala (Cooked Yogurt curries). Sample Recipe:: Chicken Rizala In a pressure cooker with lid open, heat a spoon of ghee. Add a bit of cinnamon, a crushed cardamom, half a handful of chopped onion and a bit of ginger garlic paste. Stir and cook till onions brown. Add a handful of chopped chicken and three pinches of salt. Mix in a cup of yogurt. Close and pressure cook on medium flame for three whistles. Wait for 10 minutes and open cooker. Soak a pinch of saffron in a spoon of warm milk. Mix in and serve. ( Awadhi Recipe)

7.: Dal with vegetables (Lentil – vegetable curry) Sample Recipe:: Benarasi Arhar Dal Heat a spoon of ghee in a pressure cooker with the lid open. Add a clove, a pinch of asafetida, a handful of tuvar dal, half a handful of skinned and chopped mango, a pinch each of turmeric, jaggery and two pinches of salt . Add a cup of water and pressure cook for two whistles. (Try using other dals like mung dal/ masoor dal / channa dal / other vegetables.

8.:. Sultani Dal (Creamy lentil curries) Sample Recipe:: Take half a cup of tuvar dal. Add a cup ( 200 ml) of water and pressure-cook for three whistles. Heat a spoon of ghee. Add a pinch of cumin, a crushed cardamom, a clove, a chopped garlic clove and a chopped green chili. Add cooked dal and mash well. Mix in half a cup of cream. Add two pinches of saffron. Let simmer for 5 minutes. Place a betel leaf on the dal. Place a small live charcoal on it. Pour a spoon of ghee on charcoal and keep the dal covered for 10 minutes. Can use Masoor / Mung / Chana dal .

9.:Qaliya (Veg puree based curries) Sample Recipe: Mutton Qalia In a pressure cooker with the lid open, heat two spoons of ghee. Add a bit of cinnamon, a clove, a crushed cardamom and half a handful of grated onions. Stir and cook till onions brown. Add a pinch of chopped ginger, half a handful of grated carrots, half a handful of grated turnips, two pinches each of chili powder and salt. Stir and cook for a minute. Add a handful of mutton pieces and a cup of water. Close and pressure cook for 3 whistles. Let cool, mix in a pinch of saffron mixed in a spoon of warm milk & serve. Use chicken / paneer / eggplant / fish instead of mutton. ( Awadhi Recipe)

10.: Aam ki Kadhi (Mango Yogurt curry) Sample Recipe :: Kadi Pakodi Take half a cup of ripe mango pulp. Mix in half a cup of yogurt. Heat a spoon of ghee. Add a pinch of cumin, mustard and a torn, dry red chili. Add the mango – yogurt mixture. Add a pinch of turmeric and two pinches of salt. Simmer on a gentle flame for five minutes. Can serve straight or mix in a variety of batter fried vegetables (Pakora) or fried bari and simmer for 5 minutes.

1 comment:

Supriya said...

great information about the delicacies from lucknow.

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