The wealth of its monuments, mystical call of its mountains and lakes, and the religious fervour that it evokes, have rendered Uttar Pradesh, one of the most fascinating states of the Indian Union.Situated in the northern part of India, it has the distinction of being the most populous state of India. In terms of area, it is the fourth largest, among all the states. The cuisine of Uttar Pradesh is just as diverse as its geography. Ranging from simple every day fare to rich, elaborate banquets, the cuisine of Uttar Pradesh has absorbed and adapted a variety of cuisines to create an entire smorgasbord of wonderful dishes. A vast majority of the state enjoys simple and sober vegetarian meals. With dal, roti, subzi and rice constituting the essentials of daily food habits.


This Thali Contains:
The foods seen here in this thali are Saffrom Pulao rice, Lemon pickle, Tomato, carrot and cucumber salad, Red Onion Raita, Mint chutney, Mango chutney, Pickled shallots, Aloo ki sabzi, Palak paneer, Masala fish, Mughlai Fish Korma, Gajar Ka Halwa, Dal Kachori, Samosa, Onion Pakora, Pancha rathan Roti or chapati, Pepper Paapad, Masala lassi, Mango juice and water.

Uttar Pradesh (North State) was the biggest state in India. A diverse and multicultural foundation of the state offers a range of flavors and tastes in gourmet food. From Mughali dishes to authentic rustic flavor to kebabs and biryanis (rice preparation) cuisine of Uttar Pradesh is rich, invigorating and mouth-watering. Though today, this state is divided into 3 parts yet its flavours and foods are as rich as its history , be it the famous Lucknowi or the Mughlai. One can find classic foods in each and every corner of the streets in this state. And believe it or not, the street foods found here has no match to any high quality 5 star hotels.

The foods of Lucknow are known for it rich taste and perfect blend of spice and nuts. The Lucknowi style or the Mughlai style of foods are mix of such blends. Adding the nuts not only makes the foods tastier and rich but also increases its calories.

Indian food, especially food from Uttar Pradesh is similar to the cooking patterns of Middle East and Central Asia. Consisting of both non-vegetarian and vegetarian dishes, the most significant influence on this cuisine is Mughali, referencing the cooking techniques used by people back in the days of the Mughal Empire.

While most of the north Indian recipes have a common thread that unites them, Uttar Pradesh cuisine is no different. Similar to Punjabi and Kashmiri food, the state?s dishes use mutton, paneer (cottage cheese) and rich spices for flavor especially saffron (kesar) and cardamom. Some of the most popular and famous dishes from Uttar Pradesh include famous snacks such as samosa, pakora (fritters), kachoris and main dishes that include Nawabi foods such as mutton biryani, kebabs (Shami, Kakori, Pasanda etc) and a few fish preparations (Zamin Doz Macchli etc).

Complimenting these delightful main preparations are the breads. Made from wheat flour tandoori naan, kulcha, laccha paratha and tandoori roti rule the roost!

Uttar Pradesh cuisine offers a wide variety not just in food but also in desserts. Some of the most famous and traditional desserts include gulab jamun, kheer, kulfi, halwa and sheer kurma. Definitely a worthy treat for food lovers and those who like spicy and rich calorie food!

Praised from the centuries for the richness of their dishes as well as their hospitality, Nawabs of Lucknow never felt satiate by the compliments of their guests and remain experimenting to refine the quality of their cuisine. The popularity of the kitchen of Nawabs didn't remain restricted to their palaces but traveled like the aroma of these dishes to the entire sub-continent and became the sovereignty of the state. Ranging from the simple every day fare to rich, elaborate banquets, the cuisine of Uttar Pradesh has absorbed and adapted a variety of cuisine's to create an entire smorgasbord of wonderful dishes. The tourist from all over the world visit the state to savor its royal delicacies and it is stated that while on a visit to U.P and not tasting Awadhi Khanna (Awadhi Food), is like visiting Agra and not-seeing Taj Mahal.

Mughlai Cuisine:

When you visit the city don't forget to taste the alluring Mughlai cuisine. Mughlai delicacies are known for their richness as most of the prepared is with the usage of exotic spices, dried fruit, nuts, milk, and cream making it the royal rich and spicy meal. The mouth watering dishes that where the part of the Mughal cuisine are Biryani Badshahi, Shami Kabab. Murg Noor Jehani, Seekh Kabab, Chicken Korma, Tandoori chicken, Kesar Murgh etc. In the Mughal court the dinner was incomplete without Shami Kabab prepared from the minced meat mixed with spices. It is said that the Mughal cuisine irrespective of spicy is addictive, don't wait for it just try it, you can find the answer yourself.

The Mughal influence has left a huge impact on Indian food. The Muslims from western Asia brought the Mughlai cuisines to India in the 12th century when Mughal rulers conquered a large portion of India. During the Mughal dynasty, these dishes were prepared for the Mughal Emperors for elegant dining with dry fruits and nuts. The hospitality of sharing of food with others in Mughal courtly society helped India to absorb it as its own while making Indian cuisine to stand apart with pride.The Mughal influence on Indian food is immense. Mughlai cuisine is one of the most richest, popular and lavish cuisines in the country. These are pretty spicy and have unique fragrance. The cooking method includes lots of milk and cream with exotic spices, nuts and dried fruits to make it rich and spicy. Biryani, Korma, Palau and Pasendi are some of the famous Mughlai cuisine.

The Mughal influence on Indian food supported the evolution of Indian food to a great extent. The Mughlai cuisine full of rich gravies, pilafs and non-vegetarian foods such as kebabs, along with the fruits like apricots, peaches, plums and melons contoured the structure of the Indian food while offering it a distinct dimension. Each of the Muslim rulers offered something or the other to make Indian food the potpourri of spice, taste, tang and flavour. When Babur invaded India he brought his stylish food habits such as grilled meats along with different varieties of fruits and nuts from Central Asia. His son Humayun continued this tradition and also introduced a new tradition of rice-based pilaus and using of fruits and nuts in the meat stews in India. Marriages of Mughal rulers to several Rajput princesses added a new dimension to the Mughal cuisines.

The reigns of Jahangir and Shah Jahan, marked the evolvement of bountiful dishes in Indian cuisine. In the mean time, the Nizams of Hyderabad developed Biryani as their own style of cooking, which is now considered as one of the main dishes in India. The spices used in this preparation are easily accessible. These dishes are specially preferred in Delhi, Lucknow in the North and Hyderabad in the South. These have the strong influence of Muslim cooking style along with their Muslim names.

The saga of Mughlai dish is still continuing. It still remains as one of the most important part in Indian culinary style. Although, Mughlai cuisines are available in all parts of the country, but Delhi is the best place for this royal cuisine. In this present scenario, the Mughlai influence on Indian food reflects the local cooking styles in it. The cuisines available in Delhi and Lucknow are the combination of Indo-Persian style by the addition of typical North Indian spices like cumin, coriander, cardamom, cinnamon, turmeric and ground chilies; whereas in Hyderabad, curry leaves, hot chilies, mustard seeds, tamarind and coconut milk are added to these cuisines to give them a local flavour. Due to the flavored sauces and butter based curries in the Mughlai cuisine, they are very much popular among the food lovers. Mughlai food offers tempting and delicious variety of food such as kulfi with rose petals sprinkled on it, hot spicy soup and ginger based roasted meats.

People in India are crazy about Mughlai cuisines. Some of the popular Mughlai dishes are, Aloo Ka Raita, Carrot and Capsicum Raita, Badaam Halwa, Chicken Korma, Chaamp Masala or Lamb Chops Curry, Chole or Chane, Kesar Chawal, Chicken Tikka, Jhinga Malai Curry or Creamy Prawn Curry, Naan a type of Indian Bread, Palak Gosht, Palak Paneer, Seekh Kebabs, Tandoori Chicken Legs or Grilled Chicken Drumsticks and the most favourite dish Biryani.

The Mughals have left a great influence and occupies a strong place in the cuisine of India, especially in the Northern parts of the country.

Awadhi Cuisine:

Awadhi Cuisine has its origin in the city of Awadh (now Lucknow). The tastes of Nawabs include the Zamin Doz Machli prepared with a very complex process and need to have a patience to taste such a dish. Murg Mussalam, Lazeez Lauki, Kakori Kabab, Gulnaar Kabaabs and Nargasi Kofta are the specialty of the Awadhi cuisine. To taste such dishes is a lifetime experience and don't miss a chance, visit Naushijaan at Hazratganj in Lucknow to cherish the famous Majlisi and Galouti Kabaabs.

In short, Awadhi is a part and parcel of Lucknowi and Mughlai Cuisine but yt disguising with some special features which can be sharply noticed in its taste. From Delhi we travel to Lucknow (formerly known as Awadh), the state capital of Uttar Pradesh and famous for music, dance, and courtly etiquette, and needless to say, its mouth-watering cuisine. The most populous state of India, Uttar Pradesh also has the most exotic recipes of the country in its kitty. Once again the treats include typical vegetarian food of predominantly Hindu class and the royal repasts of the Nabobs of Awadh, known for the refinement of culture and lifestyle.

The Awadh style of cooking is as popular as Mughlai if not more, and has a large fan following. The trademark feature of Awadhi tradition is the 'Dum Pukht' an outstanding process of preparing food. In this unique style, food is sealed in a large cauldron called 'handi' and placed over slow fire, allowing the ingredients to be cooked in their own juices, under the strict supervision of royal bawarchis (chefs).

It took about 2-3 days to prepare the meal in this traditional manner, but these days owing to living life in the fast lane, the residents only use the dum pukht technique on special occasions. Mouth-watering aromas emanate on opening the lid of the handis, which are sealed with dough to prevent the steam from escaping. The final result is rich in taste and aroma; the very famous 'Murg Mussallam' and 'Swami Kebabs' are prepared with the dum process.

The skill of preparing the food is also apparent in the blending of the various spices in Awadhi cuisine, and presenting it in the ceremonial tradition of laying food on the table called 'Dastarkhwan'. The experience of this nawabi tradition transcends a traditional cuisine into a fine art.

Naam ladoo is again a sacred food of sikhs which has its importance and given high regards.

Ladoo is a traditional confection distributed on such occasions as a wedding, or birth of a child, or offered as a treat with langar (mass meals considered sacred among sikhs where everyone is treated equal) during kirtan programs, rain sahabee kirtan, or kirtan smagams (get togethers).

Naam Ladoo a spiritual confection, is a ladoo prepared with naam while doing naam jap with the tongue or breath, or naam simran, engaging the mind in naam.

Naam Jap: Contemplate the divine by reciting, gurmanter mool manter, and listening to gurbani kirtan continually while preparing naam ladoo.

I am glad to share this sacred naam ladoo with you all with due respects to waheguru. DO chat Waheguru while preparing this . This is most essential ingredient.

Ingredients:

1 lb or 2 cups softened butter (4 cubes)

1 1/2 cups finely chopped almonds (badam)

1 cup confectioners’ sugar (powdered), plus about 2 cups for icing

2 tsp vanilla powder (or extract - powder is alcohol free)

4 1/2 cups all purpose flour (maida)

Method:

1. Measure all ingredients. Naam jap.
2. Grind almonds in a food processor or blender until finely chopped. Naam jap.
3. Cream together butter, and finely chopped almonds, Add sugar, and vanilla. Naam jap.
4. Add flour a cup at time. Naam jap.
   Knead dough by hand until it holds together easily coming away clean from sides of mixing bowl. Dough should not be sticky or crumbly, and should easily form a ball. If dough becomes crumbly, correct by adding a tablespoon or so of butter.
5. Lightly grease baking sheets with butter. Naam jap.
   Recipe uses two standard size 12" x 18" baking sheets or four 12" round pans.
6. Score or divide dough into halves or quarters in mixing bowl (one portion for each baking sheet). Naam jap.
   Pinch away dough between thumb, index, and middle fingers. Roll dough to form balls 1/2" - 1" in diameter, then place on baking sheets.
7. When half the baking sheets have been filled, preheat oven to 350 degrees. Fill the remaining baking sheets. Bake at 350 degrees for 17 - 20 minutes. Naam jap.
8. As soon as ladoo begin to show signs of turning golden brown remove from the oven. Naam jap.
   Though delicious when baked to a crisp, a slightly underdone ladoo is tenderly moist, and tastes divine.
9. To ice, place 2 cups of confectioners' sugar into a plastic Zip-loc bag. (Alternately use a paper bag, or bowl). Naam jap.
   Using the right hand delicately place 5 - 6 warm ladoo in bag and shake with the left hand gently. Remove sugar coated ladoo with right hand and place in empty mixing bowl. Sugar will melt and form an icing on the warm ladoo. Repeat the entire process until all naam ladoo have been coated twice in order to properly ice.
10. Bless the ladoo with bhog, ardaas, a prayer to imbibe naam ladoo with the taste of naam. Naam jap.
    Remove five naam laddo and perform ardaas. Touch each naam ladoo with kirpan at the appropriate time during ardaas. Return naam laddo to main bowl. Naam laddo are ready to serve.

Preparation time: 10 minutes.
Cooking time: 30- 40 minutes.
Serves: Makes 120 ladoos.
Shelflife: 2-4 days.
Serving suggestions: Serve it in bowl chanting the waheguru's name.


Note:

• Ice the ladoos properly.
• Dont refuse the ladoos.

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Chilli paneer is Indo fussion food, its not an complete indian food but it is given a indian touch to make it a indian food. The perfect blend of indian and chinese ingredients gives this cuisine a indo-chinese taste. Again it a punjabi blend, since you can taste a typical punjabi flavour in it. Paneer is Indian cottage cheese, which can also be substituted with Tofu which is made from soya milk where as paneer is made from normal milk. Paneer is most widely liked by punjabis but when it is given such a taste which combines a traditional indian and chinese taste adds a delicious delight to both eyes and mouth. It is a unusal combination which is widely liked by people and enjoyed by food lovers.



Ingredients:

Tandoori Aloo is a "Tandoori platter" . The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. In India, the tandoor is also known by the name of bhatti. This dish is part of ‘Tandoori Platter’ , which consists of these Tandoori aloo, tandoori paneer, veg seekh kabab, dal makhani, naan, lots of onions , and green chutney. Tandoor is a hindi word which means cooked in oven. Most people seem to think that tandoori is a recipe. Like many of the world’s great dishes this is actually a cooking method that has become synonymous with the food that is prepared. Put simply tandoori is a marinated meat cooked over an intense fire in a tandoor. A tandoor is a clay oven in which a hot fire is build. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment until done.
Typically a tandoor is dug into the ground or built into an enclosure. The real secret is that heat can only escape it through to top. The direct heat of the fire is reflected by the ceramic sides intensifying the heat and creating a cooking environment that easily reaches 500 degrees F. It is buried or enclosed to hold in the heat and to keep anyone from coming in contact with the outside surface.
The marinade used in most any tandoori dish starts with yogurt. As for the spices, tandoori is marinated or rubbed with a great combination of spices. The first thing you will notice is the color. Tandoori dishes are usually very red or very yellow; this depends on the marinade ingredients.In addition to the colors provided by the spices, tandoori is also flavored traditionally with ginger, garlic, coriander powder, cayenne pepper, and garam masala.

The tandoor is used for cooking in Turkey, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as India and Bangladesh. You would be surprised to learn , Tandoor type materials were even found in Harappa and Mohen-ja-daro ruins.

The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. Tandoor is very popular fixture in popular indian restaurants.

Tandoori Aloo is one such recipe and its a punjabi dish. Its a tasty and spicy food which would make one go drool over it.

Ingredients:
250 grams baby potatoes (10-12)
1 tablespoon Red chilli powder
1 tablespoon Coriander powder
1 tablespoon Cumin powder
A pinch of Asafoetida
1 inch piece of ginger
8-10 garlic cloves
1/4 tablespoon of Ajwain (Carrom seeds)
1 teaspoon chat masala
1/4 teaspoon Turmeric powder
Salt to taste
3 tablespoons of Oil
1 tablespoon Chopped Coriander leaves for garnishing.


Method:

1. Choose only Baby potatoes for this recipe. Since it not only looks good but also tastes better and easy to cook as far as this recipe is concerned.
   
2. Wash the potatoes properly and let them dry.
3. Pierce the potatoes 2-3 times with fork. Pierce the potatoes at different parts but 2-3 times. This allows the pototoes to cook from inside too and allows the masala to penetrate inside.
4. Arrange all the potatoes around the bowl on the microwave plate. If you have microwave without glass plate, place the bowl of water in a microwave-safe serving plate and potatoes around it. Those who dont have Ovens, can bake the potatoes in cooker .
5. Cook the potatoes for 5-6 minutes or until they are soft and cooked.
6. Now let the pototoes to cool.
   
7. Meanwhile grind the rest of the masala powders (rest of the ingredients) to a fine paste in a blender by adding 2-3 tablespoons of water.
8. Now heat the oil in a microwave for 1 minute on high. You can also use stove, just use a kadai and heat the oil.
9. Meanwhile cut the potatoes into halves.
10. Mix paste into the oil in a big bowl and heat for 30-40 seconds.
11. Stir and add potatoes into the bowl and cook 2-3 minutes.
12. If you are using stove, then cook it a kadai on low flame with closed lid for 3-4 minutes.
13. Remove and garnish with Coriander leaves. You can also garnish with grated cheese for added taste.
    
14. Serve hot with Tandoori roti or a side dish to jeera rice.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4 persons
Shelflife: 1 day.
Serving suggestion: Serve hot with Tandoori roti or Jeera rice or a platter.


Note:

• Choose only baby potatoes for making the dish intresting.
• Grind all the masalas to fine paste.
• IF not oven , then use a normal stove.

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Dahi bhalla also called as Dahi bhalle is a popular street food which is normally counted among "chaat". Dahi Bhalla is often a special food during the Holi festival too. Dahi bhalle is made of dal pakodas and tangy yoghurt and garnished with tangy and sweet chutneys. This can be widely seen in the streets of big and small cities. Dahi Bhalle is wadas dunked in loads of chilled and seasoned curds and then topped with tamarind chutney and spices. Though usually, dahi bhallas are tastier at the roadside vendor's shop, it is not that possible to bring that yummy taste at home but it can be made at par with them by using roasted cummin powder, chat masala, black salt , tamarind chutney and red chilli powder. I have tasted different variation of this. Some like their curds to be sweet, others like it salty. The Gujarati version has a sweet and spicy flavor and uses liberal amounts of curds. The Punjabi version is salty and the wadas are just submerged in the curds but not floating in it. The dahi wada that I've tasted in Udipi cafes has tempered sweet curds. But for a good yummy taste, it is best to mix up and prepare.



Ingredients:
For The Bhalla:
1 tsp Ginger, julienned


Preparation time: 20 minutes (excluding soaking time).
Cooking time : 30 minutes.
Serves : 4 persons. Makes some 8- 12 wadas.
Shelflife : Best fresh.
Serving suggestion : Serve with chilled dahi and garnishings.




Other Method:

• Make the batter little thin. But not very watter, just enough to be fluffy. Then pour it into hot oil using a spoon and deep fry it till golden brown.

Note:

• Cooking soda can be added to make the wadas spongy and crispy.
• Freeze the wadas for sometime for better taste.
• Use roasted cummin powder for garnishing.
  

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Methi Pakora , one more greens to my list of recipes in the blog. But this one is a snack, unlike the others which were side dishes or main course. Methi (Fenugreek leaves) is a full of medicinal properties. Methi has good benefits for diabetic patients, nursing mothers and for those who want to reduce cholestrol. This is a wonder herb popular in India, rich in protein, calcium, phosperous and iron in its natural form. Its mineral and vitamin content is also very high and is easily assimilated by our body. The fibre content in Methi is effective in stabilizing blood sugar levels by just having 1/2 cup of methi leaves daily or a spoon of methi seeds with milk taken an hour before meals. Methi is cooked in various form in India be it main course, side dish or a quick to eat snack. Methi pakoras are one such snacks, and it is a good source of food. Methi pakora is simple to prepare and easy to digest. I hope this recipe would be liked and enjoyed.




Ingredients:
1 cup chopped methi leaves (Fenugreek leaves)
2 chopped onions
1 teaspoon Turmeric powder
1/2 teaspoon Red chilli powder
2 cups Besan (Gram flour)
1 teaspoon Amchur powder (Dry Mango powder)
Salt to taste
3 cups oil for frying.



Method:

1. Add water to besan and make thick batter. Add the water in small amounts to avoid forming of lumps.
2. Add chopped methi leaves, chopped onions,turmeric powder, red chili powder, and mango powder and salt to the besan batter and make a mixture.
3. Heat the oil.
4. Fry small portions of this mixture in oil till they turn brown. You can take the portions with the help of your hands or with spoon.
5. Serve hot with green chutney.

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Serves: 4 persons.
Shelflife: Best fresh.
Serving suggestion: Serve hot with green chutney.



Note:

• Add water in small amount to avoid forming of lumps.
• The amount of red chilli powder can be adjusted as per taste.
  

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Its monsoons and everyone of us would love to sit at home nearby the windows or at balcony and enjoy garam garam pakoras and enjoy watching the rains in a chilly wet evening. Pakoras are favourite among every indian, being young or old. And everyone loves to have them during monsoons. Punjabi style pakoras are known for their crispy and spicy taste. There are varieties of pakoras like Aloo pakoras, Gobi pakoras, Palak pakoras etc. One such pakoras is Paneer pakora, which is just tempting during chilled evenings. Paneer Pakoras is a well known snack from Punjab and I thought of posting this now since the period of monsoons are just perfect to share this recipe and enjoy them.




Ingredients:
250 grams Paneer (Cottage cheese)
8 tablespoons Gram flour (Besan)
2 tablespoons Corn flour or Rice flour
2 tablespoons Red chilli powder
1 1/2 tablespoons Amchur powder (Dry mango powder)
1 pinch Ajwain (Carom seeds)
1 pinch Hing (Asafoetida)
1/4 teaspoon Cooking soda
Water as per requirement
Oil for frying.



Method:

1. Firstly cut the cheese into thick square pieces.Cut them in size of 3 inches wide and 2 inches broad and height of atleat 1 inch.
2. Sprinkle mango powder and red chilli powder on these pieces.
3. Mix the gram flour,rice or corn flour, red chilli powder,amchur powder, hing, ajwain, soda and salt in a bowl.
4. Add some water to the mixture to make it thick batter.Dont add more water at a start. Add part by part in small quantity to avoid forming lumps , this helps in making smooth batter. Add water only to the consistency to make the batter smooth . Dont add too much of water and end up making its consistency too thin.
5. Dip each piece of the cheese in this batter.
6. Heat the oil in a frying pan.
7. Check whether the oil is hot enough. This can be checked by dropping few drops of the batter into the oil. If it is hot enough to fry the pakoras, then you can see those batter coming up and bubbles surrounding them indicating its ready for frying the pakoras.
   
8. Now put the pieces of cheese in the heated oil one by one.
9. Fry them till they become golden brown.
10. Remove them in a Oil absorbent paper or place a tissue paper at the top of the plate where the pakoras would taken out.
    
11. Paneer Pakoras are ready.
12. Serve the Paneer Pakoras with green chutney or with tomato ketchup.
    

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 persons
Shelflife: Best fresh
Serving suggestion: Serve hot with green chutney or tomato ketchup.


Note:

• Normally, rice or corn flour is not added to the batter. But adding 2tablespoons of corn or rice flour would make the pakoras crispy and crunchy.
• Amchur powder is added to give a tangy taste .
• Sprinkle a pinch of chat masala over the paneer pakoras while serving. It makes them even more tastier.

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Chicken saagwala is a Indian name which means chicken cooked in spinach. It is a well known cuisine from Punjab and is healthy . I have shared few green veg and non veg recipes in the blog, chicken saagwala is one more addition to those list. Chicken saagwala is cooked using chicken, spinach, tomatoes and few spices. It is served with either Roti, naan or rice. It tastes good with Matar pulav. Punjabis are fond of chicken and greens and this comes under their preferred food.
Hope you would enjoy this recipe.




Ingredients:
1 Chicken-cut into pieces
3 Cups pureed spinach
1 tsp Cumin seeds
1 Bay leaf
1 tsp ginger paste
1 tsp garlic paste
1/2 Cup onions-chopped finely or paste
1/4 Cup tomato puree
2 tsp Salt
1/4 tsp Garam Masala
1/2 tsp Powdered red pepper
1 tsp Powdered coriander seeds
Cream for garnish



Method:

1. Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.
2. Add onions and saute till soft.
3. Add the chicken over high heat and turn around till opaque.
4. Lower the heat and let it cook, stirring a few times, till tender.
5. Add tomato puree and stir fry till fat separates. The oil should be floating on the surface or on the sides of the pan.
6. Add the salt, garam masala and the red pepper and stir till well mixed.
7. Add spinach and saute for 2-3 minutes.
8. Turn around a few times and serve hot garnished with the cream.
9. Chicken Saagwala is ready.
10. Serve it hot with Roti or Naan. Even pulav goes well with it.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving Suggestion: Serve hot with roti, naan or pulav.


Note: Blanch the spinach and make puree of it for better taste. Blanching means chopping the spinach into small then, cook it in boiled water for few minutes, till it is cooked. It would turn dark green and tender soft when cooked. Then drain it, and allow it to cool for few minutes. Once it is cooled, blend it over mixer into puree.


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Kadhai chicken is a chicken curry recipe which is usually cooked in kadhai/skillet. Kadhai is a wok-type utensil used in Indian cooking. The speciality of kadhai chicken is, it is not only cooked in kadhai/skillet but also it is served in kadhai/skillet. The idea of kadhai chicken is to cook all the ingredients in tomato based thick gravy and in their natural juices. Kadai chicken is also called as Karahi chicken and it gets it best colour and taste from the kadai it is cooked on. So it is best when cooked in iron kadai. Indian kadai is similar to chinese wok except that kadai is deep bottomed and is available in various metal forms like steel, iron, plastic, brass, copper, copper-bottomed and non stick. Kadai chicken is simple and easy to cook and is ideal on special occassions. This cuisine can be found on the menu cards in every restaurant worldwide where indian food is served. And it is a cuisine from the land of Punjab, which is known widely for its culture and food.
Here is a reference to the Indian kadai. This kadai is a stainless steel kadai. But kadai is also available in various metals like brass, copper, copper- bottomed, iron and non stick. In restaurents, kadai chicken is served in brass or copper bottomed /copper kadai, which makes it look elegant.




Ingredients:
Chicken - 1 kg , cut into big pieces
Coriander seeds - 2 tablespoons
Cumin seeds - 2 teaspoons
Blackpepper - 6
Whole dry red chillies - 6
Garam Masala - 2 tablespoons
Ginger - 2 inch piece / 2 tablespoons
Garlic cloves - 15 nos /3 tablespoons
Ghee - 2 tablespoons
Oil - 2 tablespoons
Tomatoes - 4-5 Large nos
Onions- 1 , chopped
Fresh coriander leaves - 2 tablespoons
Green chillies - 4, silted
Salt - to taste.
Kasuri methi - 1 teaspoon.



Method:

1. Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
2. Grind red chillies, ginger and garlic to a fine paste. Heat ghee and oil in a kadai, add onion and sauté till lightly browned.
3. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add the silted green chillies and saute for a minute.
   
4. Add tomatoes and salt and continue to sauté till the tomatoes become soft.
5. Add the chicken and saute. Simmer for 5 minutes.
6. Stir occassionally till the gravy is little thick and gets sticked to the chicken. Check that the chicken is tender by now. Oil could be seen on the surface by now or on the sides of the pan.
   
7. Once the chicken is tender, add half a cup of water and stir well. Cover it with lid and cook in medium flame for 5 minutes till the chicken is done and the gravy look thick and rich.
8. Once the saturated fat and oil surfaces on the top, add the garam masala and kasuri methi and cook further for 2 minutes .
   
9. Kadai or Karahi chicken is ready. Garnish it with chopped coriander leaves and serve hot with Roti or Naan.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestions : Serve hot with Roti or Naan.


Note:

• Chop the tomatoes finely.
• Cut the chicken in big pieces.
• Crush the kasuri methi in your palms and add the gravy.
  
• Use Ghee and Oil in equally for more control on calories.

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One more green leafy veg recipe to the platter. This recipe is Aloo Palak, again a side dish from Punjab served with rice and chapatis/phulkas. It is cooked using main ingredients potatoes, spinach, tomatoes and few masalas. It is a simple and easy to cook recipe. And it takes hardly few minutes to cook it. Green veggies are good for health and if cooked with pototoes, it makes it intresting . Though green veg recipes are boring, this would not be that boring but tasty.



Ingredients:
2 Bunches palak
2 Potatoes
2 Tomatoes
1 Onion
2 Garlic flakes
1 Ginger
1 tsp cumin powder
1 tsp Corainder powder
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
Salt to taste
Oil for frying.



Method:

1. Wash and clean the palak, chop them and set aside
2. Cut the potatoes into small cubes.
3. Chop the tomatoes into small pieces.
4. Grind ginger and garlic to make a paste.
5. Chop the onions into small pieces
   
6. Take 2 tablespoons of oil in a kadai, and add the chopped onions. Fry onions till they turn transparent.
7. Add cumin powder, coriander powder, red chilli powder and turmeric powder to it and saute for a minute.
8. Add ginger garlic paste. Saute them till the raw smell of ginger and garlic goes, so fry them for 1-2 mins.
9. Add the tomatoes and saute till oil leaves the sides of the pan and the tomatoes are tender soft.
10. Now add the potatoes and cook it with closed lid for 5 mins.
11. Add chopped palak and salt and mix well. Cover the kadai with lid and cook for 20 mins on medium flame.
12. Open the lid and check the dish, palak must be well cooked and turned into dark green colour.
13. Aloo palak is ready to serve. Serve hot with rice or chapathis.

Preparation time: 10 minutes
Cooking time: 25 minutes.
Serves: 4 persons
Shelflife: 1 day.
Serving suggestions: Serve hot with rice or chapatis.


Note:

• Cook the dish in its own water. Dont add extra water.
• This dish needs no garnishing. But if needed, decorate it with chopped tomatoes .
• Few like this dish in the form of gravy. In that case, blanch the spinach and grind it to paste.
  

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