Dhuwan as thw word suggests can be termed in English as "Smoking Yoghurt Meat Curry". This a ancient recipe which takes its roots back in Moghul Era. This cuisine can be tasted on the streets of Lucknow which still serves the best of Mughlai and Awadhi food. Originally this dish used to be prepared in a special kid of pot where it used to allowed to cook in high temperature or called smoking temperature over a handmade brick Oven or tandoor as a result of which, this came to named as Dhuwan Dahi gosht. Dahi Gosht and Dhuwan Dahi gosht are not same but has almost same ingredients but the method of cooking differs. Though these days, such kind of pots can not be used for cooking especially at home, a ordinary indian wok or kadai can be used for the same. But Instead of Pot and ancient oven or tandoor, coal can be used. In India, coal can be found in many places including rural and urban areas and those coal can be used to cook this recipe. Dhuwan Dahi Gosht is soft tender brownish in colour and tastes best with Naan, Missi Roti and Sheermal. It is juicy and spicy and tastes delicious.




Ingredients:
4tbsp oil
1/2 kg mutton
4 medium onions, sliced
1/2 bunch mint leaves, chopped
1/2 kg yogurt
1tsp black pepper
1 piece coal
3 green chilies, chopped
Salt to taste
1 tbsp coriander powder
1/2 tbsp red chili powder
1 tbsp garlic ginger paste.


Method:

1. Heat oil in pan, add mutton and cook it for 2-3 minutes.
2. Now add onions, green chilies, salt, coriander powder, red chili powder, ginger and garlic paste and mix it well. Now cook it in its own water.
3. Beat yogurt with black pepper till it becomes creamy.
4. When the mutton dries its own water then add more water and cook it covered till meat becomes tender.
5. Now add yogurt, mint leaves and whole 3 green chilies.
6. Cook further for 5-6 minutes till yoghurt is cooked.
7. Turn off the flame and keep it side away from fire.
   
8. Put a piece of bread in the middle of the pan and then put the litted coal on it.
9. Drop a little bit of oil on litted coal and cover the pan immediately for 3-4 minutes.
10. Later remove the bread with spatula or some hard heat proof object and serve it
    
11. Serve hot with naan.

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4 persons
Shelflife: 1 -2 days
Serving suggestion: Serve hot with Naan.


Note:

• Dont try this recipe unless you are sure of it. Coal is not that easy to handle at home and can be scary at times.
• Dont touch the coal with your hand and dont keep in moist place. Dont place near heat or fire.
• This recipe can be tried without coal too, in that case use a tandoor . Place it over tandoor for few minutes before serving.

Click here to know more about Uttar Pradesh foods and recipes - An Introduction To Uttar Pradesh Foods And Recipes.

Kheer is a traditional Indian sweet. Kheer may be called as Rice pudding in English. In India , Kheer is given high importance than any other food. It is symbolic to festive food and special occassions. Kheer is considered good luck in various as per indian values. There is saying called "Muh meeta karlo, Subh kaam shuru karlo" which signifies the importance of sweets in India.
Basically Kheer is a sweet dish basically made of rice, milk and sugar or jaggery as its main ingredients with added flavours of nuts which is also used for decoration.

The preparation of Kheer starts with boiling the milk and reducing it or skimming it, followed by adding nuts and sweetener. In India and its sub-continent, Kheer is used in major festivals in every religion. For instance, Hindus prepare it during Diwali, Holi , Karwa Chouth etc.. and muslims prepare it for Rajjab and Ramzan. Parsis Prepare a different kind of rice kheer for Novroze. Kheer is called Payasam in South India, Kheeri in Orissa, Khir in East India , Kheer is North India, Payesh in Bengal and Payasa in Some south eastern parts of India.

There are different kinds of Kheer like
1. Rice Kheer 2. Phirni 3.Gajrella (Carrot Kheer) 4. Lauki Ki Kheer 5. Zafrani Kheer (Saffron Rice Kheer) 6.Gur ki Kheer (jaggery Kheer) 7. Fruit Kheer.




Ingredients:
Cooked Rice - 1 cup
Whole Milk - 2 cups
Sugar - 3 tbsp or to taste
Raisins - 1 tbsp
Chopped Pistachios - 1 tbsp
Chopped Almonds - 1 tbsp
Powdered Cardamom - 1/8 tsp
Saffron - a pinch.



Method:

1. In a heavy bottomed pan, on medium heat, add in the the Milk and the Rice.
2. Grind the Saffron with a little bit of Sugar and add it to the Milk.
3. Meanwhile, soak the Raisins in a little bit of water to help puff them up.
4. Keep stirring the pan and make sure it does not burn at the bottom.
5. Cook till it is of desired thickness.
6. Once it reaches the desired thickness, add in the Sugar. Mix well.
7. Add in the Dry fruits - Raisins (without the water), Pistachios and the Almonds.
8. Turn off the flame and add in the Powdered Cardamom.
9. Serve hot or cold.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves : 4 persons
Shelflife: 1 day
Serving suggestion: Serve hot or chilled as per choice.



Note:

• If you are making the rice just for the Kheer, over cook the rice just a little.
• This is a great recipe if you don’t have a lot of time but alternatively, you can add in raw rice and cook it in the milk and it tastes great. But be very careful and and keep stirring frequently.
• If you like a smoother texture of rice in the kheer, just mash it lightly before adding it to the Milk.
• If you are cooking in Microwave , then cook it at 850W after mixing milk, rice, cardamom, sugar and saffron in microwave proof dish.Then add some heated ghee and nuts and further cook for 10 minutes.
  

Click here to know more about Uttar Pradesh foods and recipes - An Introduction To Uttar Pradesh Foods And Recipes.


Click here to know more about Indian Sweets and Desserts - An Introduction To Indian Sweets .