Flavours from North India
The northern belt of the country from the North west frontier province to Rajasthan is known for its variety of food. Be it the dal, pakodas, sabzi or tawa meat, they delicately balance the flavour and richness to create a exquisite dishes. Here are a few interesting recipes to try out.
Chennai
DAL AFGHANI
Ingredients:
Black urad lentil: 400 gms
Split urad lentil: 200 gms
Milk: 500 ml
Turmeric: 20 gms
Chopped tomatoes: 100 gms
Ginger garlic paste: 25 gms
Coriander, cumin powder: 10 gms each
Fresh coriander: 15 gms
Salt, pepper: As per taste
Chopped onions: 200 gms
Cumin seeds, pomegranate seeds: 10 gms each
Fresh green chillies: 15 gms
Oil: 20 ml
Method:
- Boil black whole lentil with spitted lentil, milk.
- Take oil in pan, add cumin seeds, pomegranate seeds. Let them crackle.
- Add ginger garlic paste, green chillies. Cook till paste is golden brown.
- Add onions and cook till brown. Then add tomatoes, cook till they turn soft. Add the tempering to boiled dal , check seasoning with salt, pepper.
- Garnish with coriander leaves.
TAWE KE GURDA KALEJI
Ingredients:
Lamb liver (kaleji): 250 gms
Lamb kidney (gurda) : 250 gms
Garam masala: 20 gms
Chopped onions: 150 gms
Ginger garlic paste: 15 gms
Chopped Tomatoes: 2 nos
Beaten curd: 50 ml
Chop coriander: 50 gms
Salt: 15 gms
Oil: 20 ml
Vinegar: 25 ml
Fresh green chillies: 15 gms
Method:
- Wash lamb kidneys, liver in vinegar water.
- Heat oil add onions, ginger garlic paste, tomatoes and green chillies. Sauté till golden brown.
- Put garam masala and turmeric dissolved in water. Mix well.
- Add yogurt and cook well.
- Cut lamb kidneys and livers in halves and add to the prepared masala.
- Cook in an open pot.
- Garnish with coriander leaves.
Recipes by Executive Sous Chef- Manvinder Singh, who is curating the Jashn-e-Peshawari food festival at the Hyatt Regency.
RAJASTHANI MIRCH PAKODA
Ingredients for 4 portions:
Green peppers: 10 large
Gram flour: 200 gms
Salt to taste
Water for making batter
Oil for deep-frying
For the filling:
Potatoes, boiled, peeled and mashed: 250 gms
Chilli powder: 1 tsp
Coriander powder: 2 tsp
Asafoetida: 1/4 tsp
Dried mango powder: 2 tsp
Crushed fennel seed: 2 tsp
Salt: 2 tsp
Method:
For Filling:
- Mix together mashed potatoes, salt, chilli powder, mango powder, coriander powder and asafoetida.
For the pakodas:
- Split the peppers lengthwise and take out the seeds.
- Fill all peppers with the potato filling at a time.
- Mix the gram flour with the salt and water to form a thick paste without any granules.
- Dip the pepper in the batter, and drop it into the hot oil.
- Fry them till golden in colour.
BHARWAN GATTE KI SABZI
Ingredients:
For gatte:
Gram flour: 200 gms
Turmeric powder: a pinch
Fennel: 2 tsp
Kasoori Methi: 2 tsp
Curd: ¾ cup (whisked)
Ginger: Chopped
Red chilli Powder: 1 tsp
Chopped coriander: 2 tsp
Salt as per taste
For stuffing:
Paneer: 100 gms (grated)
Coriander leaves- chopped
Green chilli: 1 (chopped)
Salt: a pinch
Raisins: 6-8 pieces
Fennel seeds: 1 1/2 tsp
Chopped cashew: 2 tsp
Cumin seeds: 1 tsp
Curd: 200 gms
Salt: As per taste
Garam masala: ½ tsp
Coriander powder: 1 tbsp
Chopped Onion: 50 gms
Turmeric powder: 1/2 tsp
Red Chilli Powder: 1 tsp
Method:
- For Gatte : In a flat pan, combine all the ingredients listed. Moisten with required amount of water and make hard dough. Knead well and set aside for 5-1 0 mins.
- Mix all the ingredients of the stuffing and set aside.
- Divide gram flour dough in small marble sized balls. Roll them to make small chapattis. Place the stuffing. Give cylindrical shape. Close from all sides so that stuffing doesn’t come out. Boil these gatte in 3 cups salted water for 10-15 mins till done. Drain water and set aside. Whisk in curd with all the spice powders, set aside.
- Heat oil. Add cumin seeds, fennel, whole red chilli, and let them crackle. Add chopped onions, add the tadka to the mixted curd mixture.
- Fry the gatte and put them in the curd gravy.
Recipes by Chef Sataveer, Guest Chef at The Westin Chennai Velachery for a Rajasthani food festival
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