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.

migrator|23 Jan 2016 4:01 PM GMT

RAJASTHANI MIRCH PAKODA

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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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.

migrator

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