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Saturday, August 25, 2007

Banarasi Food Recipes



Baingan Kaloonjee
Ingredients: 900 gm brinjal (small)4 gm panch phoran (Bengal spices)2 gm amchur2 gm red chilli powder2 gm coriander powder2 gm turmeric2 gm garam masala powder25 ml oilGarnishes:3 gm ginger julienne5 gm chopped coriander
Procedure:Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf, kalonji, methi dana, rai. 2:1:1:1:1) and powder. Mix with all the other spices and fill in the brinjal. Heat the oil and saute the brinjal until done. Garnish with ginger juliennes and chopped corriander before serving.


Mattar Samosa
Ingredients:
150 gm green peas10 gm chopped coriander100 gm refined flour1 gm ajwain1 gm salt10 gm gheeWater as required5 gm corainder powder2 gm garam masala powder50 gm kaju (broken)2 gm ginger and gree chilli, chopped300 ml oil for frying2 gm cumin2 gm chat masala
Procedure:Boil and mash green peas. Heat oil in a kadhai. Put cumin and when it starts crackling, add boiled and mashed green peas. Add coriander powder, garam masala, kaju, chopped ginger and green chilli, chopped coriander, and mix well. Make a tight dough using flour, ajwain, salt and oil. Roll into oblong shapes, cut into two, stuff with the mixture and fold into a conical shape. Deep fry on a slow flame till golden brown in colour. Serve hot.


Kele Ke Kofte
Ingredients: For Kofta6 raw bananas10 gm ginger and green chilli, chopped2 gm cumin1 gm asafoetida5 gm garam masala powderSalt to tasteFor Gravy1/4 kg beaten curd3 gm clove4 bay leaves 2 gm cumin1 gm asafoetida5 gm ginger and green chilli, chopped25 ml oil1.5 gm turmeric5 gm garam masala powder2 gm red chilli powder50 ml waterGarnishes3 gm rogan 5 gm chopped corriander
Procedure:Boil and peel raw bananas and mash them. Add rest of the ingredients and make balls and deep fry. Heat oil for the gravy, add cloves, bay leaf, cumin, asafoetida, ginger and green chilli, beaten curd, turmeric, garam masala powder, red chilli powder and water to adjust the consistency. Adjust the seasoning. Add the koftas, simmer for a few minutes before serving. Garnish with rogan and chopped corriander.


Kathal Ka Pulao
Ingredients: 5 gm cloves5 gm small cardamom5 gm cumin5 gm javitri1.5 kg cooked rice100 ml oil250 gm kathal (jackfruit)1.5 litre water5 gm saltGarnish5 chopped coriander3 garam masala
Procedure:Peel and cut cubes of kathal. Deep fry. Heat oil add cloves, cardamom, cumin, javitri and rice and saute. Add water and bring to a boil. Put on dum for 15 minutes before which kathal is to be added. Serve with corriander and garam masala powder.
Nimona
Ingredients: 1 kg green peas200 gm potatoes5 gm ginger, chopped5 gm green chillies, chopped5 bay leaves2 green cardamoms1 gm asafoetida3 gm turmericSalt to taste3 gm red chilli powder3 gm garam masala powder200 gm curd100 ml oilGarnish:5 gm chopped coriander
Procedure:Boil the green peas until half done, then coarsely mash them. Boil the potatoes. Heat oil, add bay leaves, cardamom, asafoetida, ginger and green chilli, mashed peas and rest of the masala. Cook until half done, add curd, stir vigorously and add potato cubes. When ready, serve garnished with chopped coriander. NOTE: Goes best with steamed rice.


GOBI ALOO DAHIWALA
Ingredients: 500 gm potatoes 500 gm cauliflower 250 gm beaten curd 25 ml oil 5 gm chopped ginger and green chillies 1 gm cumin 10 cloves 10 bay leaves 1 gm asafoetida 1 gm turmeric 1gm coriander powder 1gm red chilly powder 50 ml water 3 gm garam masala powder Garnishes: 5 gm chopped coriander
Procedure:Take boiled potatoes, cauliflower and cut them into cubes and florets respectively. Heat oil, add cloves, cumin, bay leaf, chopped ginger and green chilli, asafoetida, turmeric, red chilli powder, and coriander powder dissolved in water, then add beaten curd and stir well. Add the potatoes, cauliflower and stir. Add salt, boiling water according to the desired consistency. Finish seasoning with the garam masala powder. Garnish with chopped coriander before serving.


ALOO DUM BANARASI
Ingredients: 500 gm potato Stuffing 200 gm cottage cheese 20 gm cashewnuts, broken 20 gm raisins 2 gm jeera 5 gm green masala powder 10 gm coriander, chopped Gravy: 250 gm tomato puree 20 gm honey 60 gm oil 250 gm jaggery 30 gm turmeric powder 120 gm coriander powder 60 gm red chilli powder 250 gm tamarind 5 gm salt 1 kg tomatoes 50 gm butter 5 gm chilli 25 gm ginger-garlic paste 3 gm small cardamons 2 gm cloves 1 gm cinnamon stick 3 gm green chilli 2 gm javitri
Procedure:Stuffing: Turn potatoes in a round shape, fry to golden brown. Scoop and grate the potato and cottage cheese, temper with cumin, add broken cashewnuts, raisins and add to the mixture. Put seasoning and chopped coriander. Stuff the mixture back into the scooped potatoes. For the Gravy: Soak tamarind, red chilli powder, turmeric, coriander power and jaggery for 5-6 hours. Strain the above through a conical strainer. Boil tomatoes with whole garam masala, green chilli and mirch for 1-1/2 hours, puree and strain. Heat oil in a thick bottom handi, add ginger-garlic paste and saute for 4-5 minutes. Add the tomato puree (canned), tamarind and spices, puree and cook for 4-5 minutes. Add the strained tomato puree and cook for 1 hour on slow fire. Before serving add the stuffed potatoes, garnish with chopped coriander, juliennes and sprinkle with garam masala powder.


KALE GAJJAR KI KANJI
Ingredients:-->250 gm black carrot 1 litre water 50 gm rye Salt for taste
Procedure:Peel the carrots and cut small buttons of it. Take water in an earthenware dish, add salt, rye and carrots into it. Cover the dish and keep aside for minimum period of 2-3 days to get a good kanji. Serve chilled with the buttons of carrot.


MOONG DAL KI SUKHI KHICHADI
Ingredients: 200 gm rice 200 gm moong dal 50 gm ghee 10 gm cumin 4 bay leaves 8 cloves 6 small cardamoms 1 gm asafoetida 5 gm turmeric 1/2 tsp garam masala 10 gm chopped ginger and green chillies Salt to taste
Procedure:Put a handi on the flame, add ghee and melt it. Add cumin and when it starts crackling, add chopped ginger, green chilli, asafoetida, small cardamoms, cloves, bay leaves. Add pre-washed rice and dal and stir for 5 minutes. Add water and cook for 15-20 minutes. Serve hot garnished with chop coriander.


HARE TAMATAR KI CHUTNEYMOONG DAL KI SUKHI KHICHADI
Ingredients: 825 gm tomato, green 5 gm ginger and green chillies, chopped 3 gm salt 5 gm cumin 20 ml oil 2 gm coriander
Procedure:Heat oil add cumin, chopped ginger, green chillies and chopped tomatoes, salt and cook till done. Serve chilled, garnished with fresh coriander sprigs.


TAWA MISSI
Ingredients:-->175 gm atta 175 gm besan 1 gm asafoetida 1 gm ajwain 5 gm ghee 3 gm salt
Procedure:Make a soft, smooth dough and make pedas of about 35 gm each. Roll them out in the shape of a roti, then cook on a hot griddle plate.


ALOO MATTAR POORI
Ingredients: 700 gm atta 100 gm green peas 100 gm boiled potatoes 5 gm amchur 3 gm salt 5 gm ginger and green chillies, chopped 1 gm asafoetida 3 gm cumin 3 gm coriander 3 gm red chilli 25 gm ghee 15 ml oil
Procedure:Blanch the green peas and grind coarsely, temper with cumin, asafoetida, pounded coriander, red chilli, add mashed potatoes, amchoor, coriander powder and salt. Make a dough using salt and ghee. Make pedas, stuff and roll, deep fry.


KELE KI CHUTNEY
Ingredients: 50 gm tamarind 80 gm jaggery 3 gm ginger, green chillies, chopped 2 gm salt 4 whole dry red chillies 8 gm saunf 1 Banana 100 ml water
Procedure:Soak tamarind in water for 15-20 minutes and then take out the pulp through a strainer. Add to this jaggery and salt, chopped ginger and green chillies, saunf and dry red chillies. Cook the above mixture for 30 minutes and strain. Check the seasoning. Peel the banana and cut round slices. Add to the strained chutney. Serve chilled.


GHUTI HUI GOBHI KI SUBJI
Ingredients: 500 gm cauliflower 100 gm tomatoes, chopped 100 gm ghee 10 gm cumin 5 bay leaves 5 cloves 2 small cardamoms 4 gm hing 2 gm turmeric 10 gm garam masala powder 20 gm ginger and green chillies, chopped Salt to taste 10 gm green coriander, chopped
Procedure:Wash the cauliflower and grate it. Put a kadhai on the flame, add ghee, cumin, bay leaf, clove, small cardamom, hing, when the masala starts crackling add turmeric, ginger, green chillies, saute for a few minutes. Now add cauliflower and cook it on slow flame for 12-15 minutes. Add chopped tomatoes, garam masala and salt. Cook it for another 7-8 minutes. Add a little water. Saute for 2-3 minutes and serve hot, garnished with chopped coriander.

Friday, August 24, 2007

Recipes of awadh

RECIPES of awadh
KAKORI KABAB (MUTTON)
ZAMIN DOZ MUCHHLI (FISH)
MURG MUSSALAM (CHICKEN)
LAZEEZ LAUKI (VEG)
DUM BHINDI (VEG)
NIMONA (VEG)
MORE RECIPES






'The Cook' - A sketch by an invalid English lady, 1838[From the book The King of Oudh, his brother and Attendants]
Using anecdotes and information from the descendants and scions of the Nawabs and Taluqdars; Bawarchis and ‘Rakabdars’ (specialist cooks) ; both Sangeeta Bhatnagar and R.K.Saxena have endeavoured to provide a glimpse of the fastidious culture and cuisine of Awadh in its true ambience. It is the first book to present timeless classic recipes from the stately kitchens of the Awadh region renowned for the finest food

About awadh and its cuisine









ABOUT AWADH AND ITS CUISINE
Awadh was ancient name for present Lucknow and surrounding regions, capital of Uttar Pradesh in North India. Left is a map of erst-while Awadh, obtained from Archaeological Survey Department of the Government, which was issued by the Awadh Imperial Court in the year 1849.
"Shab-Deg" literally a mutton preparation slow cooked through the night in a vessel
Dastarkhwan-e-Awadh
The only book, available on the cuisine of this region, "Dastarkhwan-e-Awadh" describes the history and cultural roots of the Awadh cuisine of a bygone era of gracious living. The Nawabs of Awadh were renowned for their extravagance and patronage of the best courtesans, craftsmen and cooks.
Bhul-bhulayya : an old building of Lucknow
Like the internationally acclaimed dance form of Kathak, the exquisite ‘chikan’ embroidery, the cuisine of Awadh is famous for its "nafaasat" and "nazaakat" (delicateness), achieved through a magical blending of spices, slow fire cooking, and its harmony with the seasons of nature.
"Dastarkhwan" literally means a meticulously laid-out ceremonial dining spread. It is customary in the Awadh region for three generations to sit around and share the Dastarkhwan. Laden with the finest and the most varied repertoire of the ‘Bawarchis’ (cooks), the Dastarkhwan of the ‘Roessa’ (the rich) were called ‘Khasa’ (special). This book presents the cornucopia of recipes from the ‘Khasa’ category.



Tuesday, August 14, 2007

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