10 Chickpea based Indian Breakfast recipes

1001 Dopyaza ( Mogul double onion curry)

Click the image to view and print the cookbook. This cookbook lists variations of the following Dopyazas.

 0.: Mushroom Dopiaza 

1.: Aloo DoPiaza 

2.: Paneer Dopiaza 

3.: Crab / Prawn DoPiaza

4.: Fish Dopiaza

5.: Egg Dopiaza

6.:  Chicken Dopiaza

7.: Kheema Dopiaza

8.: Lamb Dopiaza / Mutton Dopiaza

 Dopiaza/ Dopyaza  is a onion lovers curry. It literally means double onion curry. (Hindi Do: two, pyaz: Onion). The base of all dopiazas is onion paste. A variety of onions can be used (shallots, Spanish red onions, white onions etc).  These can be boiled, stir fried, fried or grilled and then blended to a paste. A second dose of chopped onions is added halfway during cooking. This Mogul curry is usually cooked with a variety of meats. But vegetarian versions are delicious too.. The spirit of this curry is that it is packed with onions, is rich, and is mildly spiced . In this broad framework, try out fusion Dopyazas using stir fried tofu  or with unusual flavourings like vanilla or with a variety of other meats / vegetables from across the world. Being a Mogul curry, it uses the choicest cuts of meat and expensive flavourings.

Cook once, Eat for a week - North Indian Recipes

Click the image on the left to see the cookbook. This cookbook explains how you can cook just once a week and get a load of piping hot, fresh recipes on the table, in minutes flat, throughout the week. All recipes in the following menu are listed in this cookbook. The key is to get the building blocks prepared and refrigerated. The full menu below can be built from the following building blocks

Cooked Dal,

Chappati Dough

Onion – Tomato paste

Boiled potatoes

Paneer

Yogurt

Once these are prepared,  all recipes below are minutes away 

Breakfast / Dinner Menu

Mon. Chappati + Dal Butter Fry + Lassi

Tue. Lachcha Paratha + Kadi

Wed. Paneer paratha + Raita

Thu. Poha varieties + Matta 

Fri. Bread Khichidi + Lassi

Sat. Aloo Paratha + Raita + Pickles

Sun.  Chappati Noodles + Raita

Lunch Menu

Mon. Masala Poha + Aloo Korma + Lassi

Tue. Lacha Paratha + Pickle + Matta

Wed. Chappati + Paneer Burji+ Shrikhand

Thu. Jeera Pulao+ Kadi + Dal fry.

Fri. Chappati +  Paneer Korma + Matta  

Sat. Nimbu Poha + Raita

Sun. Paneer paratha +  Raita

10 Simple Awadhi Recipes

TThis cookbook lists 10 Awadhi curries, greatly simplified, so that a first time cook can easily cook them. The following recipes are listed in this cookbook:

1.:  Boondi Raita (Yogurt dip)  

2.:  Baingan ka raita ( Eggplant yogurt dip) 

3.:  Nawabi Guchhi (Rich Mushroom curry)  

4.:  Akbari Sabji ( Mixed vegetables with nuts and raisins) 

5.:  Aloo Tamatar Shola (Potato - tomato curry) 

6.:  Paneer Korma (Cottage Cheese curry)

7.:  Lachcha Paratha 

8.:   Warqui Paratha ( Rich layered flatbread )

9.:  Muglai Paneer (Cottage cheese sour curry)

10.: Sultani Dal (Rich lentil curry)

Awadh/ Oudh

 Today's Lucknow and surrounding regions were a province of the ancient Hindu Kosala kingdom. After Lord Rama's coronation, it is believed they were gifted by Him to Lakshmana and was called Lakshmanpur. It fell to the Moguls in the 1100's and came to be called Awadh / Oudh (probably from Ayodhya, the Kosala capital). It was administered by a series of Nawabs (governors). It later became a separate kingdom with the support of the British and was ruled by a succession of Kings (Haider and Shahs).

Awadhi Cuisine

The princely Awadhi cuisine is characterized by the use of expensive spices (cardamom, cinnamon, cloves, saffron), nuts, dried fruits, milk, cream and the choicest cuts of meat. These are used to cook up rich, mild, slow cooked curries. The presentation is equally flamboyant, with the use of wafer thin, edible varq (silver and gold leaf).  

Use of deep fried onion and fried onion paste, prolonged slow & gentle cooking in sealed clay pots, extensive use of grilling are all hallmarks of Awadhi cuisine. Flavouring by asafetida & fried black mustard, common in Indian cuisine is completely avoided. Butter / ghee / matured mustard oil are used for cooking. Cooking rice with meat / vegetables (Biriyani) & making rich layered parathas are techniques perfected by Bawarchis (Royal cooks) who served these at the  Dastarkhwan ( Awadhi feast).

Infusing a smoky flavour:  Place a betel leaf on the curry. Place a small live charcoal on it. Pour a spoon of ghee and keep the curry covered for 10 minutes.

And that is for Siri's RCI- Awadh,  an event started by Lakshmi.

North Indian Recipes Poster - Roti, Dal, Poori & Paneer

Click on the image to view the poster.

This A3 sized poster designed to be hung in your kitchen lists the following cookbooks.

1. 1001 Rotis

2. 1001 Easy Dal

3. 1001 Poori

4. 1001 Paneer curries